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The man with bam! is serving up a trio of new ventures: a family cookbook, a radio show on the Martha Stewart Living Radio Network and a casual restaurant slated to open this week in Bethlehem, Pa.
The man with bam! is serving up a trio of new ventures: a family cookbook, a radio show on the Martha Stewart Living Radio Network and a casual restaurant slated to open this week in Bethlehem, Pa.
Fall River, Mass., native and chef Emeril Lagasse returned to southern New England on Friday to promote his latest cookbook, "Emeril 20-40-60: Fresh Food Fast," at a book signing at Dave's Marketplace in East Greenwich, R.I.
"It's about getting people at home excited about cooking; this one is for the home cook," he said before the signing, which drew about 1,000 people who waited outside the store for hours to meet Lagasse.
The new cookbook is divided into three sections with 20-, 40- and 60-minute meals. Lagasse said its aim is to get busy families back to the table with easy and delicious meals arranged by cooking times.
"We're all busy," he said. "I didn't want the family table to suffer. If you only have 20 minutes, cook the meals you have time for."
In the 20-minute section, cooks will find recipes that can be assembled in minutes, including Emeril's salad, a simplified version of the signature salad at Emeril's Restaurant in New Orleans with jack cheese, baby greens, fresh herbs and sun-dried tomatoes as well as money-saving fare including rice and bean dish variations. There are also quick main dishes: fettuccine with peas and ham, sautéed chicken with Dijon herb sauce and boneless pork chops parmigiana.
"When we started the book 15 months ago, the economy was starting to go crazy. That put it all in perspective. You won't see a lot of recipes for lobster," he said.
One of the more economical dishes in the 40-minute section is a new variation on his mother Hilda's recipe for creamy potato and hot dog soup with fresh herbs. In the book Lagasse kicks up the healthy factor a notch by using turkey hot dogs. Released Oct. 27 in time for the holidays, the new book also features recipes that can be made for company, including two time-tested favorites, steak au poive and chicken cordon bleu. "Whatever happened to steak au poive and chicken cordon bleu? You never see them anymore," he said. "Well, they're in my book."
In the midst of a whirlwind book tour that had him stopping in New York, New Jersey and Rhode Island before wrapping up after Thanksgiving in Orlando, Fla., Lagasse said he doesn't return to this area very often, but it still holds fond memories: his youth fishing along the coast, attending Johnson and Wales in Providence and his Portuguese and French heritage.
"It laid a solid foundation for where I am today," he said.
One of the recipes in the book, Emeril's New-style Caldo Verde with thinly sliced crisp-tender kale, is described as an homage to his childhood that would make his friend and "second mother" Ines Leite (owner of the Fall River-based St. John's Club) proud.
"I grew up eating kale," he said. "Now all of a sudden it's a superfood."
Lagasse is the chef/proprietor of 12 restaurants, and a casual burger restaurant is slated to open next weekend at a casino in Bethlehem, Pa.
The host of Emeril Green on Discovery's Planet Green network with his previous shows, Emeril Live and Essence of Emeril still showing on the Food Nework ventured into the radio world of XM/Sirius last week with a show on the Martha Stewart Living Radio network. In 2008 Martha Stewart Living Omnimedia acquired the assets related to Lagasse's television programming, cookbooks, Web site and his licensed kitchen and food products.
Though Lagasse said he and Stewart have very different styles, they share a common interest in food and writing cookbooks.
"She loves to write. I love to write. It's a great relationship."
Lagasse is the author of 14 cookbooks. In September 2008 he announced a 10-book project with HarperStudio. This book is the second in that series, which launched last spring with The New York Times bestseller "Emeril at the Grill."
The Herald News
The following recipes are from "Emeril 20-40-60" by Emeril Lagasse, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.
(Prep time: 8 minutes; total: 8 minutes)
8 cups (about 4 ounces) loosely packed assorted baby salad greens
1⁄2 cup (about 3 ounces) grated pepper jack cheese
1⁄4 teaspoon chopped fresh rosemary
1⁄4 teaspoon chopped fresh thyme
1⁄4 cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Simple Croutons (recipe follows) or store-bought croutons, for serving (optional)
4 tablespoons alfalfa sprouts or broccoli sprouts
To assemble the salad, place the greens, cheese, and chopped herbs in a large mixing bowl. Add the julienned sun dried tomatoes. Drizzle the balsamic vinegar and extra- virgin olive oil over the salad, and season with salt and pepper to taste. Toss to coat well.
Divide the salad equally among four salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.
4 servings
(Prep time: 5 minutes; cook time: 30 minutes; total: 35 minutes)
1 French baguette (about 12 ounces), preferably day-old, cut into 1⁄2-inch dice
1⁄2 cup extra-virgin olive oil
3⁄4 teaspoon Emeril's Original Essence or Creole Seasoning
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Preheat the oven to 300 F.
Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes. Remove from the oven and set aside to cool completely. Store in an airtight container at room temperature.
About 6 cups
(Prep time: 5 minutes; cook time: 10 minutes; total: 15 minutes)
1 cup creamy peanut butter
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1⁄2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract
Position two oven racks in the center of the oven and preheat the oven to 350 F.
Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.
Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.
Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.
Makes about 24 cookies
(Prep time: 15 minutes; cook time: 25 minutes; total: 40 minutes)
1 cup all-purpose flour
1 teaspoon baking powder
3⁄4 teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2⁄3 cup milk
1⁄2 cup olive oil
2 teaspoons grated lemon zest
1½ cups sugar
2 tablespoons unsalted butter
Two 10-ounce bags frozen pitted cherries
1⁄4 cup freshly squeezed lemon juice
Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 F.
In a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add 3⁄4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3⁄4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
8 servings
(Prep time: 10 minutes; cook time: 40 minutes; inactive time: 5 minutes; total: 55 minutes)
2 teaspoons olive oil
2 medium onions, cut into small dice (about 3 cups)
2 jalapeños, stemmed and minced (optional)
2 to 3 teaspoons salt, plus more for the pasta water
2 pounds extra-lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon dried Mexican oregano
2 tablespoons minced garlic
One 28-ounce can whole plum tomatoes, broken with your hands, with juices
Two 15-ounce cans kidney beans, drained
1⁄2 cup water
1 pound elbow macaroni
1 pound medium sharp cheddar cheese
Sour cream, for serving (optional)
Heat the olive oil in a 6-quart soup pot over medium-high heat. Add the onions, jalapeños (if desired), and 2 teaspoons of the salt. Cook until the onions are soft, 2 minutes. Add the ground beef, chili powder, oregano, and garlic, and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add the tomatoes and their juices, beans and water. Stir, and bring the chili to a boil. Then reduce the heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 more teaspoon salt if needed.
While the chili is simmering, preheat the oven to 400 F.
Place a 9 by 13 ½-inch or other 3-quart baking dish on a baking sheet. Bring a pot of salted water to a boil, add the macaroni and cook until just tender, 6 minutes. Drain in a colander, rinse under cool running water, and set aside. Grate the cheddar cheese and set it aside.
Once the chili has finished cooking, fold in the cooked macaroni and one-third of the cheddar. Transfer the chili-mac mixture to the baking dish and top with the remaining cheese. Bake until the chili is heated through and the cheese has melted, about 10 minutes.
Remove from the oven and let cool for 5 minutes before serving. Garnish each portion with a dollop of sour cream, if desired.
6 to 8 servings


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In my last two posts, I summarized both Karen Armstrong's views of religion and God and her negative view of Christian doctrines.
Karen Armstrong is a fantastic writer that holds one's interest while spinning out tales that seamlessly mix religion, history, science, and philosophy. She is, beyond doubt, far more educated than me on these subjects. Yet when Armstrong hit upon a subject that I knew even a little bit about, I would immediately recognize that she was often misunderstanding, misrepresenting, or misquoting her sources. This fact caused me to lose confidence that she was accurately representing her other sources.
In this post I will concentrate on the frequent misinterpretations of her religious sources. Continue reading


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Halloween is now only days away and everyone is preparing for Saturday's festivities. Since, October is officially Fair Trade Month and since Halloween is on the last day of the month, we think it is a perfect opportunity to celebrate both. This year we suggest you hand out Fair Trade chocolates as Halloween treats! Not only will you be supporting Fair Trade and the farmers who produce the chocolate, but you will be educating your community on Fair Trade.
When you drop a piece of candy with the Fair Trade label into a child's pillow case, you are spreading the Fair Trade message. Suppose that child take home his goodies for his parents to check over, they will see the symbol. If they don't know what the Fair Trade symbol is, hopefully they will look it up. Or maybe the child will ask their parents what exactly the symbol means. Either way, the act of giving Fair Trade Halloween treats will get the conversation started and families talking about fair trade values.
On top of spreading the message during the spooky holiday, purchasing Fair Trade chocolate treats is of utmost importance, considering the plight of the conventional chocolate laborer. There have been reports of slave labor, child labor, safety hazards, and low wages in the chocolate industry, including market giants such as Hershey's. By not purchasing conventional chocolate and handing out Fair Trade chocolates, you can support good labor and boycott abusive companies.
So where do you get these tasty treats? There are a few companies that offer small chocolates to hand out, perfect for trick or treating. These include Equal Exchange, Sjaak's, and Dagoba. These cute little chocolates, especially those from Sjaak's are perfectly made for handing out on Halloween night. Also, Global Exchange offers this handy Fair Trade Trick-or-Treat Action Kit. The kit includes 40 Equal Exchange minis to hand out, informational Fair Trade cards, an eco-friendly trick-or-treat bag, and a "Fair Trade is Boo-tiful" poster. You can still order this kit and receive it in time for the holiday if you order in the next two days.
Remember, take advantage of a fun and festival holiday to spread the Fair Trade message to your communities! Enjoy the last few days of Fair Trade Month and have a Happy Halloween!!


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Omaha's Fylicia Renee' King
Where She's From: Born and raised in Omaha, Nebraska, Fylicia Renee' King has been honing her craft as an actor, voice-over artist, writer and producer, in the Los Angeles area for nearly six years.
In that period of time, she's appeared on "The Shield", "The Bold & The Beautiful", the critically acclaimed film "Cryptz", several independent short films, 12 stage plays, an MTV promo and two LIFETIME Network promos; as well as numerous National T.V. Commercials.
Where She's At: As a writer, she wrote, performed and produced her 1-Woman Show, "Momma Was A Bad Mutha..shut Yo Mouth", where she portrayed 15 characters. In 2005, it garnered her an NAACP "Best Lead Actress" Theater award nomination. In 2004, her 1-Woman show won the preliminary round of "15-Minutes of Fem "V" solo competition. Additionally, she completed a 6-week run at Masquers Cabaret, receiving rave reviews from the LA Weekly.
In 2003, Fylicia Renee' King was nominated by the Coleman and Smith Theater Company for a "Best Supporting Actress" Award.
Where She's Heading: In 2005, she formed her production company with her long time friend Justin Gelband, "The Other Side Of Money Productions", in which she conceived, wrote and produced "D Street", a children's 30-minute Fitness/Variety show. She teamed up with Josh Duhamel (Star of NBC's Las Vegas) to shoot a T.V. pilot presentation; which is currently being pitched to major networks. The format for "D Street" is EDUTAINMENT.
It's packed full of hot musical guests, athletes, celebrities and dancers. Young people schooling their peers, using the hip-hop culture in a fun and hip way regarding issues affecting their generation (Diabetes Type II, Childhood Obesity & Heart Disease); as well as creating a plat form where young people have a voice.
King's Words Of Wisdom: "Be an Optimist and a Dreamer. Expect Greatness from yourself, and the best kind of unexpected surprises will find their way into your life—Anonymous. I live by these words everyday, all day.�
King's Secrets Of Success: "Stay focused and positive. No one cares about your dreams, desires and goals more than you; so protect them and protect you.�
King's Favorite Three Books: "The Coldest Winter Ever, by Sistah Souljah, The Box Car Children,
Pelican Brief and A Time To Kill, by John Grisham.�
King's Favorite Movies: "Mahogany, The Prince of Tides, Lady Sings the Blues,
Thomasina & Bushrod.�
The First Three Things King Would Do As President: Asses the war in Iraq, asses Healthcare in this country, and asses and make necessary changes to our Social Security system in this country.�
For more on King please visit:Â Â www.imdb.comÂ
and www.nowcasting.com/fyliciareneeking and www.badmommatheplay.com and www.myspace.com/feeking and firstname.lastname@example.com
For profile considerations please send a brief bio and headshot to firstname.lastname@example.com
To subscribe to or advertise in New York's leading Pan African weekly investigative newspaper, please call (212) 481-7745 or send a note to email@example.com
"Speaking Truth To Empower.�
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I think you have "Filtered HTML" turned on here. If you switch to "Full HTML," it will probably...


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|Don't ask to ask, just ask
Re^2: Beginners guide to Net::FTPby Aristotle (Chancellor)
|on Jul 23, 2003 at 00:42 UTC ( #276978=note: print w/replies, xml )
|Need Help??
You should do that anyway, then - FTP transmits your password in the clear, so anyone who has root (or can otherwise put a NIC in promiscious mode) on any box on your LAN can sniff it. Worse, if it's a bigger network, it's not unlikely that someone can sneak into a room somewhere and plug his own laptop into your ethernet. Or such. FTP has served us well but should really be left to rest in peace - the innocent days of networking are long over.
Makeshifts last the longest.
In Section Tutorials


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Girls Puppy Dog Party Printable Birthday Party Invitation
Instant Download Printable Birthday Party Invitation - Girls Puppy Dog Party
Download this design immediately and plan your party! This is a fill in the blank printable PDF. Please note you will have to hand write the birthday party details on the design. Simply print, cut, write & celebrate!
Please note this is a digital file. No physical items will ship in the mail.
(1) Printable PDF, sized at 8.5" x 11", with (2) 5" x 7" invitations saved to the page (as shown in the second photo on this listing).
Print onto a full 8.5" x 11" sheet of 80lb+ white cardstock. Please note this PDF is not sized to work with any premade templates.
This design is not editable, customizable or personalized.
Don't want to handwrite your party details? See our tutorial below for tips on adding you own text in Adobe Reader: How to Add Text & Personalize Instant Download PDF Invitations
Your download link will be provided to you at the checkout. You will also receive a download link email after purchasing. Please note all orders are sent digitally; you will not receive any physical products in the mail.
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Editable Virtual Drive By Birthday Parade Blue Birthday Party Invitation Instant Download Digital File


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Member Articles
What You Need to Know about Internet Home Businesses
What to look for, and what to avoid
by Wendy Piersall :: eMom | 6114 views | 3 comments | Rate this now!Follow @Work_It_Mom
With over 300,000 "Internet Home Business"-related searches on the internet every month, it's safe to say that there is a lot of demand for information on how to make money on the internet. Sadly, this also means that there are a lot of shady characters preying on this group of people.
I knew someone who fell for one of these once; they taught him how to make money online, and then all he did was sell seminars -- on how to make money online. The fact that he had never actually made any money online was beside the point, I guess. Not surprisingly, I'm not a big supporter of his business.
Can anyone make money online? I do believe so. But not everyone WILL make money online, because as I have said before, making money on the internet takes a long time to learn, and most people give up because it can be extremely frustrating.
My one piece of advice for starting an internet home business is this: Don't expect to make any real money for 365 days (or so!). Although I will add that service-based businesses tend to bring in revenue faster, I would still allow for a full year to replace your outside-the-home salary.
The good news about this industry is that as long as you are willing to put in the hours (or days, or weeks, or months) to learn the ropes, you can bootstrap your business with extremely little money, generally speaking. Some businesses take more to start than others. I've probably directly invested less than $3,000 getting this blog up and running, and now revenue is increasing at about a 125-percent to 140-percent pace every month after being in business for 16 months.
So, where do you start from here? Some general rules of thumb:1. Pre-packaged programs only work as much as you can customize them and make them unique and your own. Even then, techniques that work for one niche won't work in all niches.
2. Be wary of any "system" that promises instant results (especially anything that sounds like a get-rich-quick scheme!)
3. Knowing the basics of html, Search Engine Optimization (SEO), social media, and traditional marketing and sales are a must.
4. Every business is made stronger by specializing in a tight niche. Know your audience and stick to it.
Unless you have a brilliant tech idea that makes venture capitalists drool, you need to determine where your strengths are and which business model you plan on following (and you don't need this list). I have run three home-based businesses in my life, all of which leveraged my current skill set as the foundation for building the business.
3 comments so far...
Such solid advice and wonderful resources -- I wish I had found you 2 years ago when I launched my online business www.ChesapeakeBayGiftBaskets.com. The learning curve on search engine optimization and internet marketing was huge -- I'm still climbing that curve. Thank you for this resource.
Flag as inappropriate Posted by Chesapeake Bay Gift Baskets on 13th March 2009
Wow, great advice, I will certainly use most of it!
Flag as inappropriate Posted by Giazz on 10th September 2008
As a new internet business owner - this is a great reference. I look forward to spending some time reading the links.
Flag as inappropriate Posted by Claire on 25th January 2008


text: Wednesday, May 09, 2012 Applications for Foundation Scholarships and Grants Now Accepted The Foundation for Physical Therapy now is accepting applications for the 2012 Florence P. Kendall Doctoral Scholarships, the 2012 Foundation Research Grant, and the 2012 Magistro Family Foundation Research Grant. The application requirements and structures for these opportunities have been updated. Be sure to review all guidelines and instructions carefully before beginning an application. The deadline for all applications is August 15, noon, ET. E-mail the Foundation or call 800/875-1378 with questions. Comments I am looking for scholarships for my daughter. She is an exercise and sports major and will study physical therapy in her graduate studies. Can you help me find scholarship opportunities for her now? Posted by Charlotte Christopher on 6/15/2012 1:20 PM Charlotte: Here are scholarship and grant resources that might help you: http://www.apta.org/CurrentStudents/ScholarshipsAwards/ Posted by News Now Staff on 6/15/2012 1:52 PM I am currently a physical therapist practicing in Minnesota and my daughter is interested in OT or OTA as a career choice. She is a junior in High School. Do you have any resources for finding some scholarship help for her upon entering college? Thanks. Connie Wikman, PT, MTC Posted by Connie Wikman on 1/15/2014 1:45 PM


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The House of Representatives voted Wednesday to continue funding the federal government through September, a decision that might restore some of the money the Navy was planning to spend on upgrading at least five warships in San Diego shipyards.
General Dynamics NASSCO and BAE Systems recently issued layoff warnings to 1,740 workers in their San Diego yards, partly because the budget was set to expire later this month.
The Republican-led House measure appropriates $982 billion in funding for the next six months. The measure now goes to the Senate, which could reduce that figure, although many senators say they want to ease defense cuts.
Across-the-board budget cuts known as sequestration went into effect on March 1. They're expected to trim tens of billions of dollars in defense spending, and the Navy responded by delaying the deployment of two San Diego-based warships and other vessels. (Story).
Rep. Duncan Hunter, R-Alpine, voted for the budget extension.
"This (continuing resolution) is a must for the San Diego ship industry," he told U-T-San Diego. "It's critical and crucial, and even takes precedence over sequestration. ... Production, repair and modernization will be allowed to continue, while the constraints that were causing difficulties for San Diego's ship industry and the Navy are lifted."
The Navy announced last month that it planned, in part, to cope with the lack of a "continuing resolution" by delaying scheduled upgrades and repairs to five San Diego warships, saving $103 million. The Navy also said it planned to delay upgrades on three additional ships due to sequestration. Those cuts would save $72 million.
San Diego shipyards employ about 10,000 people, thousands of whom repair or modernize everything from aging frigates to modern destroyers and the newest littoral combat ships.
NASSCO christens the mobile landing platform ship Montford Point


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Thursday, October 28, 2010
I Want to Drink Your Blood
But look at the cheerful yellow of the cover of the first edition of Dracula! Nothing too scary there.
As I recall, though, it scared the bejeezus out of one of my friends who was reading it late at night. (What is the bejeezus? Oh, a curse.)
By coincidence (and the coincidence of Halloween) Dracula is the book recommended on Facebook this week by Goodreads. They are showing an ebook version.
I was in the play version of Dracula in high school, as Lucy, and somewhere there is a picture of--uh oh, I found it!--me fainting into the arms of...an old boyfriend as Dracula. What I had forgotten was another picture of me about to bite the neck of poor, innocent Harker. And Curt, there you are with wild hair as Renfield, eating a fly.
High school yearbooks are very, very scary.
I remember being truly chilled by In Cold Blood, reading it in a farmhouse way too similar to the one in Holcomb, Kansas. And, in second grade, scaring myself by reading stories in an Alfred Hitchcock anthology when my parents were out and we had a babysitter who couldn't really comfort me.
What's a book that scared you?
10 comments:
- Sandy Longhorn said...
Stephen King's Christine scared me in junior high so much I still haven't read anything else by him. Frightful!
- October 28, 2010 at 5:41 PM
- Kathleen said...
I have only read Stephen King's On Writing, which was right on! I think I am too scared to read Christine, The Shining, etc. But my dad enjoyed Misery.
- October 28, 2010 at 5:46 PM
- Tim said...
Stephen King's Carrie scared me. And so did Jaws. I found both of those books much scarier than the movies . . . the kind of scary where you have to stop reading, wait to catch your breath and then, go back even though you don't want to. But, then, I don't EVER seek out scary so I'm probably not a very good barometer of the scary.
- October 28, 2010 at 6:08 PM
- Kim said...
I was scared by Dracula but I was reading it outloud while driving across wide open lonely spaces in Texas. I can picture Curt as Renfield! Shiver!
- October 28, 2010 at 6:36 PM
- Kathleen said...
Thanks rhyming commenters after Sandy!
Tim, I think I stopped seeking out scary after the 2nd grade Hitchcock moment.
Kim, didn't you actually SEE Curt as Renfield?! If not, he's in your 1973 yearbook.
- October 28, 2010 at 9:25 PM
- Kathleen said...
Dracula is going up at the local community theatre, so keep an eye on the blogroll to see if Julie Kistler follows it with her Follow Spot!
- October 29, 2010 at 6:44 AM
- marydee said...
Stephen King's PET SEMATARY did it for me in Jr. High. I slept with the lights on for a long, long time after reading that one. I loved the movie, too -Fred Gwynne was not the friendly Herman Munster I remembered...
- October 29, 2010 at 7:47 AM
- marydee said...
Stephen King's PET SEMATARY did it for me in Jr. High. I slept with the lights on for a long, long time after reading.
I loved the movie, too! Fred Gwynne was not the friendly Herman Munster I remembered...
I have a new stack of books and will send an update, soon!
- October 29, 2010 at 7:50 AM
- Kathleen said...
Fear not, marydee! If your comment does not show up the first time, it is probably still there. I publish them after I receive an email. I am happy to post both your comments, to double the pleasure, double the fear, it's Wrigley's minty spear...
- October 29, 2010 at 7:53 AM
- SarahJane said...
Love that yellow cover. I also really liked Stoker's "Dracula."
- October 29, 2010 at 12:18 PM


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To the Editor,
Once again the residents of the Estherville community have shown their support of the Veterans of Foreign Wars buddy Poppy Days for 2011. Members of VFW Post #3388 and Auxiliary are pleased with the gifts received during their campaign, last week.
The community opened their hearts and wallets with monetary gifts that will be used for support of local veterans or their family members, for medical or disaster expenses. Thank you to al the volunteers who gave of their time, to make this a successful program. Thank you to Fareway, Hy-Vee, Pamida, and also for allowing the VFW Post and Auxiliary members in their stores. Last, but certainly not least, thank you to The Estherville Daily News and KILR radio for the publicity. Many people told me they saw it in the paper and heard it on the radio.
Sally Steil
Buddy Poppy Chairman


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"Grand Central" of the Airways (Mar, 1941)
"Grand Central" of the Airways
By Allen Warren Elliott
ON a misty morning a little more than a year ago, one of the most remarkable industrial babies ever born was ushered into existence almost exactly in the geographical and population center of New York City.
The industry was aviation and the infant was La Guardia Field, already something of a whopping prodigy because $40,000,000 had been spent to make it the largest port of the skies, bigger than anything England, France, Russia or Germany could offer.
Today, still the baby brother of big-city airports, it has virtually zoomed out of its swaddling clothes. Already the field has surpassed all of its older rivals. More passengers arrive or depart on its far-flung runways than on any other of the world's many airports.
During the noon rush period, an air liner lands or takes off every fifty-six seconds.
In the blue, above its broad, brown acres, the last generation's fantastic dream—of a sky actually dotted with giant planes sparkling in the sun—has become this generation's accomplished fact.
So jammed is this busiest cross-roads of the clouds with the huge, sleek silver birds of the air lines alone that a figurative "keep off the concrete" sign has been hung out for all other aircraft in the form of a special landing fee. Even Uncle Sam's army and navy planes have taken the hint to stay away unless on important and official business.
Between 5:00 and 6:15 p. m. daily, more than fifty scheduled air liners come or go. An average of more than 290 air liners alone land or take off daily and the total has hit 359 on a holiday.
Without restrictions, these figures would double and perhaps treble on a field already so lively that occasionally there is just enough room on the concrete loading apron for the scheduled transport ships, crawling in and out like gargantuan beetles. Sometimes, when low visibility hampers operations, ten or fifteen liners drone in monotonous circles at 1,000-foot intervals above the field awaiting permission to descend in turn, and land.
So quickly has this infant airport fulfilled the vision of its creators that a move was started to establish a number of branch airports north of New York City and across the Hudson in New Jersey so that passengers might be shuttled back and forth in small, fast ships to relieve congestion of the 558-acre fledgling field.
Originally the brain child of Mayor Fiorello H. La Guardia, the airport's activities have grown with amazing rapidity, thanks to the keen perception of the executives who direct the operations of the major air lines — American, United, T.W.A., Eastern, Canadian Colonial and Pan American.
Everyone saw the convenience angle of an airport centrally located within the largest city in America, with its time-saving advantages. But these men spotted one more factor that would give aviation itself a tremendous boost and they did not hesitate to offer the support which made the field practical.
Because the airport is surrounded by the densely populated city, it is almost impossible for a plane to use the field without passing over a crowded section of the metropolitan district. The result has been that each great ship that wings its way to and from the field is writing a story of speed and safety across the sky where all can see. Thousands who would not have thought of flying a year ago, have become accustomed to the idea. They are among the new patrons of passenger aviation. Proof of the advertising value of the location is the fact that more than one million visitors have paid a dime each merely to enter upon a platform skirting the loading apron to watch the air liners arrive and depart. To manage this great stream of air traffic, an organization of more than 4,000 persons has grown up, enough to populate a good-sized town. Like a town, too, the airport has restaurants, bars, a florist, barber shop, newsstands, fire equipment, weather bureau, first-aid stations, telegraph offices, a photographer and a post office. In addition, being a port of entry for Pan American's air passengers from Portugal, The Azores and Bermuda and Canadian Colonial's from Canada, it has U.S. customs, immigration and health offices.
Spearhead of the management groups is a force of some fifty men under the direction of Commissioner John McKenzie, Major Elmer Haslett and Chief Engineer Joseph A. Meehan representing the city's control of the terminal.
This staff includes the twelve men who stand day and night vigil in the control room in a tower atop the administration building, the chattering and humming room which functions as the brain and nerve center of the airport, as well as its ears and eyes, co-ordinating the efforts of the air-line executives and Uncle Sam's Civil Aeronautics Board to keep things unsnarled.
Using every practical device common to airport control towers the world over, including more than $30,000 worth of radio equipment alone, these traffic cops of the "Grand Central Terminal" of aviation bring the air liners down when they are within reach of the field, or dispatch them from the airport confines, whereupon their flights become the business of the flight superintendents of the individual air lines and the CAA Airway Traffic Control.
In daylight, these men depend largely upon their virtually unobstructed view of the field and its approaches. At night, however, they are aided by a clever electric mechanism which reproduces the field in miniature and reveals the passage of planes on the runways by lights that flash on and off as the aircraft trip the controls. The towermen deliver radio instructions to the pilots in the adjacent air or, awaiting the word to lift their ships, giving permission to land, taxi or take off.
Just as mechanically complex and precise are the individual communications systems of the air lines, which follow7 the flight captains and co-pilots from one field to another, never letting go until a local airport control takes over at Washington, Chicago, Los Angeles, San Francisco or some other distant terminal. American Airlines centers its communications, largest privately owned system of its kind in the world, at La Guardia Field where more than $50,000 in radio equipment includes four transmitters in the area ten miles south of the field, and ten receivers on a near-by island.
Even before a departing plane is out of sight of the airport, practically every station on the American Airlines routes knows it is in the air. The flagships report at intervals of about half an hour on weather, altitude and position. Teletypewriters crisscross the nation with messages fixing the positions of flagships in flight.
A novel chart registers American flights scheduled for a given day. Instead of a flat map, the device is a three-dimensional chart of transparent plastic material through which separate vari-colored ribbons follow each scheduled route. At the top it resembles a system map of American Airlines. Down the sides are lettered the hours of the day. Strings, denoting airplanes, are fastened at the top at those points on American's system where planes are based, Red strings indicate twenty-one-passenger DC-3's, blue string are for Skysleepers, while green strings indicate fourteen-passenger day planes. The various strings trace the movements of the flagships from their base stations to various destinations according to the schedule of operations at a given time.
TWA has an ingenious and concentrated control unit about the size of an office switchboard which performs around 300 separate electrical tasks. In addition to six transmitters and seven receivers near the field, TWA has two auxiliary transmitters at Newark. United, Eastern, Canadian Colonial and Pan American all have their individual facilities.
Aside from the elaborate radio set-up, landing and take-off are rendered comparatively simple and definitely foolproof by lights and a network of four broad, white runways ranging in length from 3,500 to 6,000 feet and from 150 to 200 feet in width, one of which is in line with the field's directional beam, permitting blind landings by instruments. These runways are connected with each other and the International Terminal or seaplane base which is a part of the field, by a web of intersecting concrete strips so arranged that the craft may speed into the particular runway made most desirable by the current winds. The lights are a scientific accomplishment in themselves and their number and power may be judged by the fact that they consume enough kilowatts to illuminate 600 or 700 miles of city streets.
Above the control tower is the most powerful airport beacon in the United States, a shaft delivering 13,500,000 candlepower and revolving six times a minute. Together with most of the thousands of red, green, blue, white and yellow bulbs, this beacon is operated from the control tower.
Many lights, however, are self-operating, like the four large red globes which warn night fliers of a 125-foot standpipe two miles from the field. An electric-eye device turns on these lights outlining the hazard at the approach of darkness or on the descent of a thick fog. In daylight and in clear weather, it switches the circuit off. Also it keeps a record of everything it does.
Lines of red neon lights stretching 3,000 feet on posts point the way toward the runway which divides the field southwest by northeast, enabling a pilot to orient himself. An electric "sock" in the shape of an arrow, strung with red bulbs, gives him wind direction at night and automatically registers its findings in the control room. The apron is banked with powerful floodlights, taxi lights guide a plane on ground to the proper runway and the field itself is rimmed by eighty-five boundary globes, hooked up on two circuits so that failure of one set of alternate lights would leave the others burning.
The hangars, seven for land planes and one for seaplanes, each larger than Madison Square Garden and big enough to hold a football game, crowd and all, are brilliantly lighted and each contributes illumination to the near-by portion of the field. Often far into the night in these structures—so gigantic they have twenty-five-ton doors—overalled crews groom the liners for their journeys. There are half a dozen or more mechanics for each man who flies, and in addition there are radio wizards, propeller experts, brake specialists, instrument repairmen, painters, carpenters, upholsterers and a host of other men who keep the ships in shape.
In these hangars and the offices of the metropolitan airport is a community of workers with almost a single interest, aviation. They talk it, study it, practice it— almost all thinking beyond their job, puzzling out an angle that will advance the cause of their avocation. Their general aim, according to Chief Engineer Meehan, is to leave nothing to the human mind that can be done by a mechanism.
Hundreds of devices are thought up and tested; like Pan American's concealed scales which tattle on fat people without their knowledge while they are chatting with a clerk; like the thermocouple unit which takes the temperature of a motor and reveals its ailment; like the stethoscope which counts an engine's heart beats, or the "bump-o-graph" which registers the turbulence of the air during flight, or the magnetic flux machine which reveals metal faults too small for the eye to see. Each is contributing toward the advancement of flight.
None, however, is likely to equal the bright idea of setting a huge flying field right down in the middle of a great city so that airplanes could become as familiar to cliff dwellers as are birds to a farmer.


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Today we tested Point of View/TGT's GTX 560 Ultra Charged graphics card. We've grown to expect the company to come up with some nice overclocks, and today was no exception. Nvidia's partners pounced on the chance to put the GF114's overclock potential to good use and although you'll find some overclocked by only 12MHz, PoV/TGT's GTX 560 Ultra Charged boasts a 90MHz overclock.
A reference clocked Geforce GTX 560 allows for smooth 1680x1050 gaming, whereas 1920x1080 will depend on the game and graphics settings. Thankfully, overclocked GTX 560 Ultra Charged card is up to 9% faster than the reference GTX 560 and that will allow for smooth 1920x1080 gaming.
Overclocking-friendly GTX 460, GT 560 and GTX 560 Ti cards made the €120-200 offer nicely filled out and there are plenty of cards to choose from. It seems like there are more than 100 different cards derived from the aforementioned cards.
As we said, Point of View/TGT GTX 560 Ultra Charged is one of the fastest GTX 560 cards around. Point of View/TGT 560 Ultra Charged currently goes for €184, which is a few euro higher than the GTX 560 Ti. While the card is undoubtedly quality, we must say that the pricing should have been at least a bit lower in order to compete with the GTX 560 Ti.
You can find it here.


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First, on September 24-25th, I will be a guest at the Detroit Fan Fare at Cobo Hall. I'll be at the Aspen booth with Alex Konat (Fathom) and writer JT Krul! Come out and check out the goodies we will have on sale.
Then on September 28th, I'll be signing comics with DAVID FINCH and Tony Gray at Border City Comics in Windsor. Come out and grab a copy of BATMAN: THE DARK KNIGHT #1 and grab some of the back issues as well.


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We're providing accurate information and encouraging students to think about their futureAbstinence based program effective Oct 02, 2002
I think Graydon had hoped I'd start something like the Modern Review in New YorkCathy's World: Toby Young Apr 10, 2002
My glamorous dining companions would assume I'd stolen the card from some poor Korean studentCathy's World: Toby Young Apr 10, 2002
They were shocked, SHOCKED, to discover coke is taken on the premisesCathy's World: Toby Young Apr 10, 2002
Michael Young is an American actor and television host.
He has a 25-year entertainment career encompassing all areas of production. A TV Emmy Award winner (recognized for ABC's Kids Are People Too!, ESPN Sports, Young Talent Time and CBS' Miss Teen USA) he was also part of the launch teams at CNBC, and The Disney Channel. Michael began his career at QUBE, the world's first interactive TV network, created by Warner Communications, where his show won cable TV's first ACE award for entertainment series. He made a cameo as a celebrity guest on the June 30-July 4, 1986 week of Super Password, helping win $50,000 for his contestant partner on July 4, 1986.
Michael was born March 8, 1952 in Montgomery, Alabama. His father was a career Air Force Officer and Michael immediately moved to Tokyo, Japan. His elementary education was in Texas, Colorado, Paris France, and McLean, Virginia. He attended Langley High School,Wagner High School at Clark AFB in the Philippines, and International School Bangkok in Thailand and was the Senior Class President, graduated in 1970. He attended Auburn University and received a BA in Pre-Law Political Science. He was member of the Sigma Alpha Epsilon Fraternity, and Who's Who in American Colleges and Universities.


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Doctoral Thesis
La Cagnina, Daniele (2009) The project of political inclusion of cosmopolitan democracy: democracy and human beings in global governance. Tesi di Dottorato, LUISS Guido Carli, Department of Political Science > PhD Program in Political Theory (english language), tutor: Sebastiano Maffettone and G. Pellegrino, p. 114. [Doctoral Thesis]


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Although many Americans want government to stay out of their lives as much as possible, the obesity epidemic has become so great that a majority of Americans surveyed in January welcomed the idea of the government setting policies to help improve the country's fitness level.
A team at Duke University Medical Center in Durham, NC, conducted a phone survey about government policies to fight obesity. Eighty-five percent of the 1,139 people surveyed said that they would support tax breaks for companies that offer fitness facilities for their employees. Employer or health care company discounts for losing weight or maintaining a healthy weight were favored by 73 percent. The same percentage favored making it mandatory that health insurance companies reimburse people who participate in obesity treatment or prevention programs.
Perhaps Americans are finally waking up to the devastating effects that obesity can have on people's health and on health care costs. Chronic diseases, many of which can be caused by obesity, affect 133 million Americans and are responsible for seven of every 10 deaths, according to the Centers for Disease Control and Prevention (CDC). People with chronic disease account for 81 percent of hospital admissions, 91 percent of prescriptions filled and 76 percent of physician visits, according to the Partnership for Solutions, an initiative led by Johns Hopkins University and The Robert Wood Johnson Foundation to improve the care and quality of life for Americans with chronic health conditions. In the past five years, hospital and doctor visits have increased by 20 percent to 1.2 billion visits each year, according to the CDC.
Obesity costs U.S. businesses an estimated $13 billion annually, according to the Department of Health and Human Services. Included in this amount is the extra cost of health insurance at $8 billion, sick leave at $2.4 billion, life insurance at $1.8 billion and disability insurance at $1 billion.
However, it's not too late for people to change their ways. People who adopt a healthy lifestyle in their 40s and 50s can reap major health benefits, according to a study in the July "American Journal of Medicine." Middle-aged people who picked up four healthy habits — eating the recommended amount of fruits and vegetables, getting the recommended daily exercise, keeping their weight down and not smoking — lowered their risk of heart disease within four years of starting these healthy habits.
So what are you doing to help the country in this fight? You may think running a fitness facility is enough, but it's not. If you aren't working with at least one of these partners — the medical community, schools, corporate businesses, insurance providers — then you aren't doing enough. If you don't know what city, state or national health initiatives are being offered and if you aren't part of these efforts, you aren't doing enough. If you aren't writing or calling your local, state and national representatives about supporting bills that would improve the health of Americans, then you aren't doing enough. If you aren't setting a good example of a healthy lifestyle, then you aren't doing enough.
The fitness industry should be at the front of this movement to push prevention rather than just treatment. Now is the time for you to make a difference. Americans are behind the effort; they just need a leader. It's not too late to step up and be that leader.


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La Chronique
Three and one half stars
99 Laurier Ave. W. (at St. Urbain St.)
Phone: 514-271-3095, Website: lachronique.qc.ca
Open: Lunch, Monday to Friday 11:45 a.m. to 2 p.m.; dinner daily 6 p.m. to closing.
Credit cards: Major cards, no Interac
Wheelchair access: Three steps
Vegetarian friendly: A few vegetarian options
Parking: On surrounding streets
Reservations: Essential
Price range: Lunch, two courses $24; three-courses $29. Dinner: starters $18-$26; main courses $38-$46; desserts $12. Seven-course tasting menu $100 ($150 or $195 with wine). Monthly themed food and wine dinners, five-courses $99 with wine.
There are a handful of restaurants in Montreal I feel privileged to dine at, and of those rare few, La Chronique is easily in my top three. I've admired the place since it opened in 1995, and have been fortunate enough to review it three times. There have always been 34 seats, and the room – be it painted yellow, red or today's steely grey – has always been cozy and classy. If you're looking for a romantic restaurant, this one is hard to beat. The food is as gorgeous as delicious, the wine pairings are brilliant, and the service has always epitomized the word solicitous. It doesn't get half the foodie buzz of many other "hot" establishments, but who cares? Sophisticated as all get out, La Chronique is to the Montreal dining scene what Meryl Streep is to acting.
At a time when we're experiencing a sort of upscale bistro revolution, it's fascinating to enjoy a meal at La Chronique to see how French market cuisine can avoid looking stuffy or, worse yet, dated. I ate here twice this month – first lunch, then dinner – and both meals impressed with all the elements that make haute cuisine haute: a balance of flavours and textures, impeccable technique, pristine ingredients, swish presentations.
Chef-owner Marc De Canck has long been considered one of Montreal's best. A Belgian native, De Canck has a European vision that, during the late '90s, provided a contrast to Montreal's other great chef, Normand Laprise. For years, these two were the chefs-du-moment in Montreal. Laprise had a more flamboyant style, whereas De Canck's was bold. At Laprise's Toqué! there were more unusual flavours at play. De Canck had a simpler repertoire (though I do recall some green-tea-smoked scallops). But a night at La Chronique was more intimate and included a stronger emphasis on wines. At Laprise's table you got sparks, but at De Canck's, a flawless upscale dining experience was all but guaranteed.
Today both men have taken a back seat to younger chefs de cuisines. For the past seven years at La Chronique, that chef is De Canck's talented stepson (and partner) Olivier de Montigny. The style under de Montigny remains bold, yet compared with what I remember from the De Canck days, perhaps a bit more elaborate. Yet there is a refinement of flavour here that continues from the early days. Simply put: La Chronique's food tastes posh.
In the great European tradition, La Chronique has always done lunch. And though lunch here can be a simple two-course affair, it's hard to resist the menu's little extras: foie gras, deer, crayfish. And who can resist a glass of wine – or two – sold with great care and knowledge by sommelier Jonathan Sitaras. With a glass of California chardonnay, Kendall-Jackson's K-J Avant, I enjoyed a plate of beef carpaccio that was seared on the outside, raw within and paired with Asian spices, mushrooms and dabs of spicy aioli. With the same wine came a dish featuring shrimp set among little piles of crunchy quinoa mixed with garlic and spice and beet-leaf sprouts. Both gorgeous.
Before the main courses hit the table, Sitaras arrived with two bottles of wine, an elegant Côtes du Rhône and a Sicilian Nero d'avola. I mention the wine here because it is such an integral part of the La Chronique experience. They even allow you a little taste of each before deciding. Granted, the food is strong enough to stand alone. But the added boost of a well-matched wine enhances the experience two-fold.
And boy were those mains awesome. First, a simple filet of grilled organic salmon placed on a bed of pea and lobster risotto surrounded by a pool of bisque-like sauce. Though rich, this dish wasn't over the top and the portion was ideal for a lunch feast.
The next dish was a fresh take on tournedos Rossini. Here, two small beef tournedos were served on a bed of puréed Jerusalem artichoke and topped with fat nuggets of foie gras.
With wild mushrooms, pearl onions and a few dribbles of pan juices around the meat, this was a dish fit for the grandest occasion. What luxury.
Yet at dinner time, La Chronique is even more luxurious. On a blustery night, I sat at one of La Chronique's comfortable banquettes watching the weather turn foul as I sipped reisling and slurped up a gorgeous corn soup. A De Canck signature dish, this soup has long been a favourite, and I think it's now even better. Served in a covered bowl, the dish starts out with a single fat scallop topped with truffle shavings and surrounded by sautéed leeks. De Montigny arrives at the table and pours the corn soup over top. The soup, made with Quebec corn that is flash frozen in season, is sweet and bright flavoured, with none of that overwhelming starchy taste you get from old corn. The leeks add a rustic touch, and that scallop brings in the fresh taste of the sea. Marvellous.
Another appetizer scored almost as high. This one featured lobster bits strewn throughout ribbons of fresh pappardelle, mixed with caviar. It all seems a little too soft until I hit a few bits of tiny crisp croutons that added a contrasting texture. Nice.
Our young sommelière at night kept the wine choices interesting, bringing us a choice of expensive bottles (think big Californian wines at $25 per glass) or cheaper bottles (around the $12-per-glass mark). If you're up for a treat, the pricey glasses are the way to go, yet the cheaper wines are so well chosen that I wonder why you'd bother.
Main courses at night are copious, but I had no problem polishing off my portion. A beautiful plate of Boileau venison counted two large slices of succulent filet with roasted ratte potatoes and a heady Grand Veneur sauce, which brought it all to life. And then there was a dish featuring guinea hen that again featured lovely little ratte potatoes, this time topped with truffles. But more importantly, the velvety pieces of hen breast were wrapped in crisp golden skin, and a braised leg was just falling-off-the-bone tender. Oh la la ...
Alas, though it seems all is perfection at La Chronique, desserts lack the level of sophistication of the savoury plates. Chef de Montigny prepared a tasting plate for two, and the chocolate cake, ice creams (vanilla, coffee, raspberry sorbet), and a lemon curd cake that arrived were far from the desserts with diverse textures, unusual flavours and modern techniques making waves on the restaurant scene right now. They tell me they like desserts that way, and I respect that. But I can't help wishing they'd attempt something a bit more edgy. Then again, you can always finish a meal here with a cheese plate (they carry 16 to 20 varieties from Yannick Fromager in Outremont) and another glass of fine wine. Just being in this calm and refined setting is half the charm of a meal at La Chronique.
Not hip, not trendy, and probably not topping as many of those where-to-eat-in-Montreal guides and lists as it should, La Chronique remains the restaurant beloved by people who really know and care about food and wine.
Which brings me to yet another new year's resolution: Save up to dine at La Chronique as often as possible.


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Legendary coach 'Restless Rudi' dies aged 93
Rudi Gutendorf, the tireless manager who guided a world record 55 teams, including 18 national sides, has died at 93, according to several German media outlets.
Born in Koblenz on the banks of the Rhine, the man dubbed "Restless Rudi" started his football career as a player for hometown club TuS Neuendorf before taking his first management role with Swiss side Blue Stars Zurich in the 1950s.
Coaching proved infectious, and after building an impressive CV with top flight teams in West Germany, Gutendorf...


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Skills connection: Athletics and business alike
My resume has gone through about 50 versions. I've had a dealmaker version and a marketing version. I've had the version where I try to look more experienced than I am so I can run companies, and I've had the version where I obscure the fact that I've run companies so I did not look overqualified.
In every case, the part of my resume that excites interviewers the most is that I played professional beach volleyball. Interviewers love that last line in my resume. They should: People who play sports at a high-level are generally tough competitors and good team players.
Top athletes take direction well but also have passion within to drive themselves. These are all excellent traits for success in corporate life. However, in the hundred or so interviews I've had, I never give the whole story about the professional athlete experience.
In the interview, I say I was internationally ranked and had sponsors, and that I worked out 10 hours a day. All of this is true. However, I was not making all that much money (sometimes plane tickets and hotel were more expensive than the week's winnings) and I was eating a lot (imagine the consumption of Gatorade alone– that stuff is expensive), which meant that luxury items, like hardback novels, were out of the question unless I stole them (which I did, from my ex-boyfriend). It was a hard life.
Professional athletes may have amazing bodies, but that doesn't mean they have amazing lives. I know you know this, but when you look at Anna Kournikova's caboose, you probably put this knowledge to the back of your mind.
There are many how-to-interview books that give you answers to memorize for questions that are inevitable. (I recommend The Complete Q & A Job Interview Book by Jeffrey G. Allen.)
But the books never suggest an answer to this: "Professional athlete? That's amazing. Why would you quit that to do this job?"
The first time I got that question I said, "I was starving." I did not get the job.
The second time I got the question I thought that maybe the starving answer gave away that I stole some stuff, so I said, "I wanted more intellectual stimulation." But this answer falls flat because people like those who interviewed me generally watched professional sports every weekend, and they do not want to be told the endeavor is intellectually vacuous.
So I finally came up with the answer I use now: "I was not the highest ranked on the tour, but I was one of the most successful with sponsorships because I was good at marketing. And after a while, I realized I liked the marketing better than the playing."
That answer is true, so it's fair game for interviews. But there is another piece to the truth: I did not care enough about winning. The women who were ranked the highest were the ones who thought they would die if they did not win. Their concentration reflected their single-mindedness.
At the top of a sport, everyone has skills, but it all comes down to concentration. My concentration was a reflection of my varied interests and a nagging feeling that I had given too many of them up in order to play a professional sport. I cannot say this in an interview, though, because corporate America is a lot like a playing field: The people who want to win the most, concentrate the most.
I can see that I will be a person who gets near the top, because I'm good at identifying the best field for me, and figuring out how to get all the skills I need to be at the top.
But I will not get to the very, very top, because when I am about to lose a large account to a competitor, I do not think my life is at stake. I do not compete for blood like Bill Gates or Carly Fiorina. My concentration wanders to non-client activities and I think, "Maybe this means I'll have more time next week to read a freshly purchased hardback book." #


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GNU Shockwave Flash (SWF) player - LIRC extension
DescriptionGNU Gnash is a free GPL'd SWF player. It runs as a standalone application on either the desktop or embedded devices, or may be used as a plugin for several popular browsers. It supports playing media from a disk or streaming over a network connection. GNU Gnash is based on GameSWF and supports most SWF v7 features and some SWF v8 and v9. SWF v10 is not supported by GNU Gnash. Included in the Gnash is an XML based messaging system, as specified in the SWF specification. This lets a SWF animation communicate over a TCP/IP socket, and parse the incoming XML message. This lets an animation be a remote control for other devices or applications. This extension allows SWF files being played within Gnash to have direct access to a LIRC based remote control device. The API is similar to the standard LIRC one.
Upload more screenshots Please help extend the collection of screenshots. Just make a screenshot and upload it here. You don't need to register or anything.
Please help extend the collection of screenshots. Just make a screenshot and upload it here. You don't need to register or anything.
3541 other people were interested in this package here. The newest known version of this software is 0.8.11~git20160608-1.4 (Information last updated about 17 hours ago.)
Upload new screenshots
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- Your screenshot need to be approved by the moderators first. You will already see your screenshot but it will not be visible to others instantly. If moderators reject your upload you will get notified next time you visit this site (requires cookies).
- Images larger than 800x600 pixels will automatically be reduced. So don't try to capture too much detail in a screenshot. It may become unreadable. Shrink the applications window if possible.
- Screenshots are made public and can freely be used by anyone.
- Useful programs for making screenshots are shutter, ksnapshot (KDE), gimp, xwd or scrot. See the Debian wiki for more information on how to make screenshots under Debian.
- Please set your language to english so that everybody understands it. If you don't use english by default please start your application from a shell using after setting "export LANG=C".


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Princess Cupcake necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 103 diseños de 19 diseñadores freelance.
Cupcake Forum at http://www.cupcake-forum.com
We are two sisters with a number of cooking and dessert-based blogs and forums. One of our favorite sites is getting more attention lately; we're proud of its cute design, but one of the things holding it back is the simple text-based "logo". We'd like to have a sweet logo that matches the design.
Most members of the site are young to middle-age women, though there are a few men. Some are professional bakery owners, while some are there to get cupcake ideas that will wow their families and friends.
And some are just there for the frosting.
First and foremost, the logo must look like it belongs with http://www.cupcake-forum.com/. As long as it fits with that style anything else is negotiable.
Logo should be squarish in orientation, as I intend to place it and several other logos in fancy little frames on the "wallpaper". (that is not to say to logo should be a square, just that it should be roughly equilateral instead of wide) In fact, if your logo already includes the fancy frame around it, I will probably be more likely to choose it.
Must use colors that fit in with/are already present in the existing design.
My original idea was to have the words "Cupcake Forum" arranged in, well, cupcake shape... with "cupcake" written in a fat, swirly script arced on top (or maybe "cup" on one level of frosting, "cake" on another), and "forum" in straight, tall, slightly splayed out letters on the bottom. Naturally my attempts to execute this failed, so I'm open to other ideas as long as they look fabulous with the web page design.
I also considered having a ribbon around the cupcake saying "cupcake-forum.com" so people will know there's a hyphen in the URL, but I'm concerned that might look too busy. And maybe the cupcake could use a cherry or flower on top.
Here are some of the fonts I'd considered for the cupcake shape:
(curvy ones for the "frosting", tall thin ones for the cupcake base)
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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"But happily ever after fails. And we've been poisoned by these fairy tales.â€
— Bruce Hornsby and Don Henley
Even though I grew up in a community run by organized crime, the lines between what was legal and what was illegal were very clear.
Drug pushing was illegal. Loan sharking was illegal. Bribing politicians was illegal.
People did all three, but knew they could go to jail.
Things are different now.
My perception of drug pushers has always been of gun-toting street dealers and drug lords.
In other words, characters right out of Scarface and New Jack City.
Now the way to get "the really good stuff†is to go to a pain management clinic.
People spend a few minutes and lots of money to get a "physical.â€
They skip insurance and pay the clinic with cash or a credit card.
The "medical staff†will then arrange for you to get you a large order of the highly addictive pain medicines prescribed by the clinic doc. You can often get the prescription filled right at the clinic.
It's a great deal for the addict — one-stop shopping and no chance of being arrested for possession.
It's not illegal if it was prescribed by a doctor.
It's also a great way to die at a young age.
Several years ago, I set up a structured settlement and a trust for a young woman who had been in an accident.
We tied up a large amount of money but I went along with giving her $10,000 to supposedly pay off her credit cards.
She took the $10,000 and bought methadone to party with her friends. She overdosed and died the same day I gave her the money.
28 years old.
It haunted me then and will haunt me forever.
It taught me never to give a client that much cash and it taught me to hate pain management clinics.
Clinics are perfectly legal.
In Kentucky, you don't even have to be a doctor to own one. I suspect the legislature will fix that loophole, as it's hard to believe that a business handing out narcotics can be owned by non-medical people.
I'm not a lawyer, but would love to own a law firm.
I'd like to own a plumbing contracting firm but not be a licensed plumber. I'd like to own a real estate firm but am not a licensed realtor.
None of those options are available to me. But owning a pain management clinic is.
A similar story can be said for another illegal activity turned legitimate: payday lending.
A few years ago, I coined the phrase, "Legalized loan sharking†since it's impossible for me to see how payday lenders differ from the loan sharks of my youth.
Unlike pain management clinics, my state legislature, like many others, has not been inclined to do anything to stop the payday lenders.
Gary Rivlin's book, Broke USA, is a wonderful account of how big money is made in the poverty industry.
On one hand, I become horrified when I see how much money the payday lenders give in contributions.
On the other hand, I like knowing who is getting what and where that money is coming from.
The rise of the "Super PAC†concept makes it harder to find that out.
The United States Supreme Court gave the political process to Wall Street by allowing corporations to make unlimited campaign contributions.
If we want to occupy anywhere, the Supreme Court is a good place to start.
A horrible five-to-four decision could completely take government away from individuals.
There was a time, not long ago, when corporate campaign contributing was a felony, with possible jail time.
The late New York Yankees' owner, George Steinbrenner, was convicted of a felony when Richard Nixon's campaign shook him down for a corporate contribution in 1972.
Jimmy Breslin's great book, How the Good Guys Finally Won: Notes from an Impeachment Summer, talked about how Nixon's crew put the squeeze on Steinbrenner and others like him.
Imagine what the Watergate folks could do now?
With Super PACs allowing corporations to give unlimited amounts to fund campaigns, the big corporations control the political process, particularly at the presidential level.
The big growth opportunities in the economy come from taking something that everyone assumed was illegal and making it legal.
As a society, it would seem logical that we would want drug pushing, loan sharking and corporate influence peddling to stop.
At the very least, we could go back to making it against the law.
Don McNay, who lives in Richmond, Ky., is an award-winning financial columnist for Huffington Post Contributor. You can learn more about him at www.donmcnay.com.


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Sustainable Table is an environmental not-for-profit that provides Australians with the tools and information to make ethical eating easy
Laman web taruhan dipercayai di Malaysia
Your guides and resources for living a sustainable + ethical life.
Looking for a roundup of why the food system needs our urgent attention? Look no further. Julian Cribb's book, The Coming Famine, has been summarised into a gripping read right here… with pretty headings so as not to overwhelm.
If you're coming to terms with what it means to be an ethical omnivore and trying to make sense of our industrial food system as well as the free range and organic alternatives out there, then click here to learn more.
Food and packaging waste is not something that simply 'goes away' when we pop it in the rubbish bin for collection each week. Waste has an insidious, long-term impact on our environment, our wildlife and ultimately our health. Changing this starts with us, learn how.
So what does organic farming actually mean and why does it get whacked with a 'hippie or well-to-do' label? Since when did industrial or conventional farming become the norm and why? What does it mean for animals, the environment and our health? Find out here.
If you're completely baffled by free range labelling, what sustainable seafood actually means and what produce is in season when, then this section is for you!
View our helpful directories of where to shop, including: Ethical Meat Suppliers, Bulk Food Stores, Good Milk Directory and our Ethical Shopping Pyramid
Sustainable Table's website is jam-packed with information about why we need to change the way we live and eat in order to build a food system that is fair, humane, healthy and good for the environment. But sometimes all you need is a pretty 10-step list to tell you exactly what to do. Well, Voila!
View our lovely library of downloadable resources, it's super handy for schools, institutions and those who want to learn more.
Live simple. Live sustainable.
Mother's Day reflection + how the heck to #VoteClimate
I wrote a post on social media on Mother's Day?which resonated with many, so I have decided to share it on the blog. I've also expanded the list of things [...]
In celebration of women – part one : Lauren Mathers
Lauren, pictured with her husband Lachlan and three children. Picture an Aussie farmer. An image of a man clad in flannel likely popped into your head. That's understandable; [...]
Corn on the cob cured me
It's been a while between blog posts... to be honest I kind of ran out of things to say toward the end 2018. My mojo took a one-way ticket to [...]
This is Chris. Be more like Chris.
At the risk of making sweeping generalisations, it does appear that men are far more affronted by the prospect of removing meat from their diet, even for a day or?heaven [...]
It's not meat. It's you.
Meat Free Week is just around the corner, running from 24th-30th September, and it turns out that going meat free, even for a week, is a pretty polarising topic. People [...]
A chance to own a piece of ethical pie
Robert Pekin and Emma-Kate Rose of Food Connect Brisbane fame are entering a brave new world of equity crowdfunding and need the community's support to turn their dream of having [...]
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text:
"Feature complete" is not the same as "production ready."
Whether it's in Java, .NET, or Ruby on Rails, getting your application ready to ship is only half the battle. Did you design your system to survive a sudden rush of visitors from Digg or Slashdot? Or an influx of real world customers from 100 different countries? Are you ready for a world filled with flakey networks, tangled databases, and impatient users?
If you're a developer and don't want to be on call at 3AM for the rest of your life, this book will help you.
Release It! Second Edition is available here.


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Finding Galicia
… but not the Spanish one. This Galicia is a historical region in Poland and the Ukraine, was once a kingdom at the heart of Europe. In search of its legacy, we find a magical stone, goose variations and the results of higher math.
It all started with a meal at a restaurant in Berlin, the Marjellchen, to be exact, an old Berlin joint in the west of the city. I was lapping up Beetenbartsch (red beet soup) and Schmandschinken (ham in a sour-cream sauce), when my companion began to rave about the old meals from East Prussia, Silesia and other places. "What we call 'east' today, is actually the center of Europe," he cried, possibly under the influence of the highly potent Danziger Goldwasser liqueur he had been knocking back. He spoke of a fallen realm in the middle of Europe. It sounded magical – I immediately wanted to go there.
Galicia came into being in 1772: Poland was divided and Austria annexed the territory. The Economist once described Galicia as "a successful Austrian invention" that existed until 1918. Poles and Ukrainians lived here on an equal footing with many other minorities – and 10 percent of its 10 million inhabitants were Jews. To them, Galicia was a creative center, the "Mother of Israel." I want to see how much of it all remain.
I gain my first general impression in Kraków, where I climb alongside a red brick wall and up to Wawel Castle, once the residence of Poland's kings. Dazzled by the gold of its altars, I step out of the cathedral next door and into a courtyard, where Polish couples are walking with their children, a couple of Mexicans are admiring the cloisters, and three Indians are holding their hands against the wall in the left-hand corner – for minutes at a stretch. According to a Hindu legend, the god Shiva breathed magical power into seven stones and threw them to Earth. One of them is said to be hidden here, far beneath St. Gereon's Chapel. The castle guards don't approve but they leave the Indians alone and shoo a few hippies away instead.
I turn away to see the Vistula River glittering enticingly. On the opposite bank, I lose my way in a newly developing district, where cranes are hoisting windows into the air for upmarket townhouses. A bedsheet five meters long suspended above a backyard bar has these words embroidered across it in large letters: "Poland! Still a struggle…," as a passerby translates for me. What could it signify? Someone gives me the address of the artist, Monika Drożyńska, and I set off to see her. "It's one of my urban installations, "says Drożyńska, 38, in her studio, "it's an appeal to see Independence Day as something to celebrate and enjoy, not just a day for deadly serious processions." Drożyńska is an activist, battling the patriarchy and the smog hanging over the sooty city, and fighting for a Europe of mutual respect. So how would she describe Galicia? "A word, it's there. But what it means…." She shrugs.
Early next morning, a man weighed down by a bag of red beets strolls through Stary Kleparz covered market, eyeing bunches of sorrel and horseradish. "Of course Galicia exists," he says, "in our culture – and it's growing stronger by the day." His name is Wojciech Ornat, and he invites me to his restaurant, for which he is shopping. "Galicia was the prototype for the EU, a kind of modern school for politicians," he explains as he pushes open the door to the Klezmer-Hois. When Ornat, today 54, learned from his parents 30 years ago that his great-grandfather was Jewish, he began to delve into the history of Kraków. "Food is part of every culture," he says, "so I pored over 19th-century Galician cookbooks and asked old folks for recipes." In 1992, he became the first person in Kraków to open a restaurant serving Jewish-Galician food, and many have since followed his example. Galician cooking is currently coming into its own again now that the fast food and international trends that dominated after Communism ended in 1989 are waning. The old name, Ornat believes, points to the future. "Galicia represents the inquisitive, cosmopolitan Poland," he says.
Kazimierz, the surrounding district, is buzzing with life. In the basement of the Alchemia bar, a band called aeriel rain is playing "U.S. apocalyptic folk," while outside, young Poles queue at the zapiekanka stands, the local version of croques. The revival of Jewish culture in Kazimierz is not just about food. There's the new Galicia Jewish Museum, a community center founded in 2008, as well as a slew of new bars and clubs. Late into the evening, Ornat serves up an orgy of goose: boiled goose stomach in onion sauce as a starter, followed by goose pastrami – the original form of pastrami with salted, spiced, smoked meat. The main course is stuffed goose neck, fried goose-liver sausage and pasta. The food may be old-fashioned but it tastes like the latest creation of a hipster chef.
Galicia is continually in evidence in Kraków. It's not just hotels that use the name; you see it on posters advertising a Galicja band's next show; a Galicja event agency is recruiting spectators, and a company called Berolina Galicja is offering IT services – quite a lot for a country that no longer exists. There's bound to be less of this further east, I think to myself, and board the bus for Lviv, formerly Lemberg.
You can't simply cross the border between southern Poland and western Ukraine, which is bang in the middle of Galicia. Lines of cars stretch back kilometers, announcing the gray border post. Some people wait here for a day or even two. Galician-born author Joseph Roth described the country as an "in-between realm," a pendulum between underdevelopment and progress; for some, profoundly provincial, for others, a cultural melting pot, and after oil was discovered and made Galicia the center of the oil industry, an Eldorado. This border is also an in-between realm: the EU Schengen area ends here.
I am not prepared for the beauty of Lviv and its abundance of Renaissance, Baroque, Classical and Art Nouveau buildings. The city's old town is a harmonious ensemble with a very western look, meaning that it served as the backdrop for Soviet films that were supposed to be set in Paris or Rome. There are mostly young locals on the streets, hardly any tourists. Joseph Roth described Lemberg as a "city of blurred borders," but it is also a city of blurred memories, shaken up time and time again and always in search of an identity.
The battle between nationalisms spelled the provisional end of the notion of Galicia. Many Ukrainians moved to the city from the provinces and the east after 1945, and also many Russians. Over the decades, people there have begun to see the city's checkered past in a different, more discriminating light.
A man with soft eyes and a mischievous face is waiting for me outside Café Virmenska. "Our grandparents took a pragmatic approach to Lviv," he tells me. He is Ostap Slyvynsky, 39, a poet who gives lectures on literature at the university. "That only began to change in the 1970s, right here in this spot." The café hasn't changed since then; the waiter still makes strong Turkish coffee in containers that stand, as in the old days, in a bed of electrically heated sand, a Soviet invention. The people of Lviv love coffee, an Austrian tradition they were glad to adopt. "The first hippy communes formed here in the 1970s. They attracted people from Russia and other Eastern Bloc states," says Slyvynsky. "It was the first attempt anyone made to identify with the city, to see it as natural." The Virmenska was an important meeting place.
A lot has happened since. "Our generation is asking more questions about the past. We are learning about the city, reviving memories," he adds. He shows me streets that were deserted three years ago but are now alive with cafés and bars: "An irreversible development; I am very optimistic." In a nameless bar, we drink powerful staryi rynok, a brandy-based nut, honey and spice liqueur. We visit the 14th-century Armenian cathedral. In the sunlight streaming through the window, Slyvynsky points out inscriptions in several languages. "When this place was called Galicia, the people of Lemberg could travel as far as the Adriatic without crossing a border. From a western viewpoint, we are the eastern rim, from Moscow's perspective, the western; in other words, we are bang in the middle of Europe."
Outside Potocki Palace, brides in pastel dresses and children in embroidered vests pose, as if trying to blend in with the 19th-century building. "The beauty of this palace seems normal to us locals," says Kris Kosyk, "but there is another Lviv." We drive to the south of the city. The European flag is flying outside the glass facade of a modern tower block. She takes the elevator to the seventh floor, where glass cabinets with huge screens stand on colorful rugs. SoftServe, a company started in 1993 by former students, is the largest IT service provider in the Ukraine today and employs 3000 people in Lviv. Kosyk also started out here as a student and is now the company's vice president. "Lviv has a tradition as a science center," she says. In Galician times, the city was, in fact, a center of mathematical research – and it still is today. Every year, 4000 IT specialists graduate from Lviv's universities. This has resulted in a psychological shift in the city, says Kosyk: "We see Lviv with modern, cosmopolitan eyes." And yes, there certainly is a sense of being "Galician." "The Ukrainian we speak also has a Polish element to is – and we love our old city."
Before I return to the George Hotel, a building reminiscent of an opera house, I pass a hill within the city. It forms the border to the European watershed: North of it, all rivers flow into the Baltic Sea, south of it, into the Black Sea. I'm finally headed for the geographical center of Europe! It's said to be just outside Dilove, a small village in the Carpathian Mountains. After a seven-hour journey over pothole-pocked asphalt, past impenetrable undergrowth and wooden cabins, our road, until now following the Tisza River, veers suddenly; in the bend, there's a stone memorial surrounded by mountains. "Eternal place," the Latin inscription reads, "determined with great care." Now the silence is roaring in my head. How urbane were Kraków and Lviv, central and vibrant. So much history, so many new beginnings. I feel I have learned a lesson. It began as a journey into the past, but what I have found is a vision of a new Europe.
Luxuriously appointed with spacious rooms and right on Kraków's market square: the Wentzl Hotel.
The Baczewski Restaurant in Lviv serves Galician fare and fine vodka.
The Galicia Jewish Museum in Kazimierz, Kraków, retraces Jewish-Polish cultural history.
The Dzyga in Lviv is both gallery and music club and boasts an eclectic program.
In November, Lufthansa flies four times daily from Frankfurt (FRA) to Kraków (KRK), up to three times daily from Munich (MUC) to Kraków (KRK) and six times weekly to Lviv (LWO), Use the app to calculate your miles: www.miles-and-more.com


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Allthebest, Paul


text:
S.F. tech bus program targeted in lawsuit
Coalition seeks to stop pilot program for shuttles
Tenant activists and labor leaders filed a lawsuit Thursday challenging San Francisco's pilot program that allows private tech shuttles to use public bus stops for a small fee, saying the project violates the state traffic code and environmental law.
The lawsuit in San Francisco Superior Court seeks to end the pilot program, which was approved by city leaders this year and upheld by the Board of Supervisors last month. The 18-month pilot, scheduled to begin in July, allows shuttles with permits to stop in certain red zones for a charge of about $1 per stop per day and will net the city $1.5 million over that time.
The group, calling itself the Coalition for Fair, Legal and Environmental Transit, has targeted the buses, many of which carry technology workers to the South Bay and Peninsula, as the most visible symbol of the tech boom that they blame for pushing up housing prices and driving long-term residents from San Francisco.
"What the buses do is facilitate the ability for highly paid tech employees to live in our city who otherwise would not, and when we have an extremely limited pool of housing stock available, what that does is push folks at the lower income levels out of the city," said Sara Shortt, head of the Housing Rights Committee, a tenant advocacy organization and a party to the suit.
Impacts of tech buses
"We have observed with our own eyes, and looked at numerous research studies that show the shuttle buses are impacting our communities and our neighborhoods by increasing the cost of housing, and causing rising rents and, in fact, even heightened eviction activity in areas adjacent to shuttle stops," she said.
The lawsuit alleges that the city's pilot project violates the California Vehicle Code by allowing private shuttles to pull into red zones designated as bus stops and state environmental law that requires a review of any project with possible environmental impacts such as damage to roads and increased traffic congestion.
It comes after the same group last month asked the Board of Supervisors to delay the program and require a full environmental study. The board rejected that appeal 8-2.
A spokesman for City Attorney Dennis Herrera said his office had not had a chance to review the suit. But Christine Falvey, a spokeswoman for Mayor Ed Lee - who has aggressively courted tech companies and workers to locate in San Francisco and spoken extensively of their benefits - said the traffic concerns raised by the suit are exactly why the pilot project is needed.
The housing issue, Falvey said, is something the mayor is also concerned about and is tackling with an aggressive plan to add 30,000 units over the next six years and by supporting local and state legislation to keep people from being displaced and help tenants who are being evicted.
"The bottom line is that shuttles were operating on our streets already, and now we have the opportunity to regulate them, to charge them revenue, and to collect data that's going to let us maximize the traffic and environmental benefits and minimize the impacts to Muni," she said.
The group behind the suit wants the city to go back to the drawing board. In addition to city departments and Lee, it names a number of transportation companies that operate the tech shuttles and several organizations that hire them, including Google, the city's Health Commission, UC San Francisco and Williams-Sonoma.
Shortt said the pilot program was developed "hastily" without input from residents, and the suit "isn't about animosity toward individual tech employees" but seeks to send a message to tech companies that they need to work with the community.
"The whole issue needs to be much more thought out and thoroughly understood before the city makes policy decisions about it. Perhaps we can come to some compromise where shuttles still exist but they are not wreaking havoc," she said. "I think we would love to see them paying more of a fair share in terms of helping mitigate the impacts, helping to improve Muni, for instance, or Caltrain, or help set up affordable housing funds and provide assistance for eviction defense services."
Google did not respond to a request for comment, but Alex Tourk, a spokesman for sf.citi - a nonprofit group made up of tech companies that promotes civic engagement - called the lawsuit "divisive."
"This lawsuit has nothing to do with environmental quality, it is about a political agenda," he said in a written statement.
Supervisor Scott Wiener, who represents neighborhoods such as Noe Valley that have seen a dramatic influx of the shuttles in recent years, said the suit is counterproductive and does nothing to address the city's housing shortfall. Shuttle critics should welcome regulation and oversight, he said.
Supervisor's view
"What they are trying to do is delay or (they're) trying to kill our ability to actually regulate these shuttles. The whole point of the pilot program is to make sure shuttles use appropriate routes and bus stops, to try to reduce the conflicts with Muni and to have adequate staffing to enforce the rules," he said. "To attack the pilot program ... actually undermines our ability to appropriately regulate and oversee the shuttle program. In addition, it implies to the public that getting rid of the shuttles is somehow going to help our housing crisis, when that's completely untrue."
Marisa Lagos is a San Francisco Chronicle staff writer. E-mail: firstname.lastname@example.com Twitter: @mlagos


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FRISCO, Texas — Asking a rookie to start in the MLS Cup Playoffs can be daunting, especially if he's asked to handle the responsibilities at right back. But FC Dallas head coach Schellas Hyndman felt that Zach Loyd, the fifth overall pick in January's SuperDraft, was more than up to the task.
With normal starter Heath Pearce out, the move was one of necessity. And after a shaky start, Hyndman had Loyd and Jackson, a fellow newcomer who started at center back, switch spots about 20 minutes in.
The tactical adjustment paid off. FCD's back line tightened up for the final 70 minutes and didn't allow another goal in their 2-1 win over Real Salt Lake to open their Western Conference semifinal series.
"When we moved Jackson to the right side and brought Zach in, it became better for both players," said Hyndman on Monday. "The distribution from Jackson was better and the man-to-man defending from Zach was better. I think it was a good tactical move from our part that got us the result."
Looking back, the FCD gaffer admits he might have asked too much of Loyd to start out wide in the first place.
"Sometimes you ask players to do things they can't do or they don't feel as comfortable [doing]," said Hyndman. "We're in a playoff game and he's been playing center back for six to eight weeks and then, all of a sudden, you put him in at right back.
"That doesn't mean he couldn't [start at right back] once a year down the road, but I thought he had a very good performance once he went in the middle."
Loyd hadn't played on the right side since May 27 at Chicago, and needed a little time to adjust.
BUY: Tickets, Real Salt Lake vs. FC Dallas, Saturday, 10 p.m. ET
"I think I was a little rusty at the beginning, but as the game went on, I got more comfortable," said Loyd. "But Jackson and I decided that we needed to make that switch. I think that was a good switch for both of us because we had been playing the opposite position, so it gave us some more comfort with where we were."
Hyndman wasn't the only one who thought that both rookies performed well after the switch. FCD captain Daniel Hernandez also offered rave reviews, Loyd's in particular.
"I thought he did great," Hernandez said. "I think all year, he's done great. Whatever position he's had to play and whenever his time has come to get on the field, he's done it with a lot of confidence. …. Everybody has to be ready and Zach was a great example of that, stepping on the field for his first playoff game as a rookie and doing a great job."
Even after a solid showing on Saturday, Loyd is keeping things simple when it comes to how he is approaching his preparation this week.
"I'm just going to stay mentally focused. We're just going to go to Salt Lake and try to get three points," he said. "We're not going to sit back. We're going to attack and try to get the goal. To come out and get a [win in the first leg] at home was big. Hopefully we can keep that attitude for this week, go into Salt Lake and get a result."
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