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Theodore Teddy Roosevelt "The Man In The Arena" 8x10 Framed Photograph
Black and White Quote
About This Photo
This is a 8"x10" professionally printed photo. The quality is second to NONE! Your photo will come ready to frame! This photo is printed on a heavy 11 mil paper that is tear and curl resistant. Our photos are acid free and will not yellow or crumble over time.
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Visual book notes: How to Read a Book
Posted: - Modified: | book, reading, sketchnotes, visual-book-notesWhenever I want to pick up more tips on how to read better, I turn to How to Read a Book. This is not some speed-reading manual that overpromises and underdelivers. It's a thoughtful, practical guide to getting the most out of your reading: picking the right speed for a book, taking better notes, building a topical index of books and their relationships with each other… (Still working on that!) The book has plenty of tips for reading specific subjects, and even includes exercises to help you improve your skills.
If you already enjoy reading books, this is probably going to be a fantastic book for you. If you're working on getting more books into your life, this might have some tips that will help you read more strategically.
How to Read a Book
Mortimer J. Adler and Charles van Doren
New York: Simon & Schuster 1972 Rev. ed.

subset: commoncrawl


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Chester Wainwright
BERLIN- Chester E. Wainwright, age 89, died Sunday, March 9, 2008 at Atlantic General Hospital in Berlin.
Born in Berlin he was the son of the late George T. and Ada Mitchell Wainwright. Mr. Wainwright was preceded in death by his wife Anna Mae Wainwright in 2005.
Mr. Wainwright was a veteran of the Army Air Corps, he held the position of flight engineer and flew on B17's during WWII. He also flew on C46's and C47's aircrafts. His missions included a flight over the Himalayan Mountains "the hump" to China. After his military service he worked as a farmer. Later he went on to own the Exxon Gas Station at Golf Course Rd. and Route 50. He was a member of the American Legion Post #123. Mr. Wainwright attended Bay Shore Community Church.
He is survived by a son, Graison L. Wainwright and his wife Bettie; one grandson Douglas (Scott) Wainwright and his wife Kandie; one granddaughter-in-law Jeanne Wainwright; two great grandsons, Douglas (Scott) Wainwright, Jr. and his wife Amanda and Brooks Wainwright.
Mr. Wainwright was preceded in death by a daughter Beverly Lee Wainwright; three brothers; two sisters; and a grandson Troy A. Wainwright.
A graveside service was held on Wednesday, March 12, 2008 at 1:00 p.m. at Sunset Memorial Park in Berlin. The Rev. Alex Ayers will officiate. In lieu of flowers, donations may be made to Moody Bible Institute, 820 N. LaSalle Blvd., Chicago, Ill. 60610 or Atlantic General Hospital, 9733 Healthway Dr., Berlin, Md. 21811. Arrangements are by the Burbage Funeral Home in Berlin.
William Joseph Wills III
BERLIN- William (Bill) Joseph Wills III, of Berlin, MD, passed away peacefully with his family by his side on Saturday, February 16, 2008.
A Celebration of Life service in his memory will be held on Saturday, March 22, 2008 in Hagerstown, Md. The location of the Celebration will be at the Beaver Creek Country Club from 2-5 pm. (For directions go to www.beavercreekcc.com.)
This is a time to remember Bill and the lives that he touched. If you have
a nice story or memory, please bring it with you to share with others.
John F. Utz, Sr.
BERLIN- John F. Utz, Sr; died Wednesday, March 5, 2008 at Atlantic General Hospital in Berlin.
Born in Pennsylvania, he was the son of the late John W. and Fanny Dierolf Utz. He was preceded in death by his wife Anna Powers Utz in 1992.
Mr. Utz was a member of the Ocean Pines Kiwanis Club, owner of Ocean City Train Garden, he loved model trains. He was a World War II Army
Mr. Utz is survived by his son John F. Utz, Jr. and wife Gail of Ocean Pines; and one brother , Raymond Utz of Mt. Laurel, New Jersey. A private graveside service will be held at a later date. Arrangements by Burbage Funeral Home in Berlin.
Herbert Lipsitz
Herbert Lipsitz, 90, died February 20 at Carriage Hill Nursing and Rehabilitation Center in Bethesda, Maryland, of complications from Alzheimer's.
He was born on September 16, 1917, in Boston, Massachusetts, and grew up in the West End, an enclave of immigrants of all nationalities. Memories of this period in his life were always among his most treasured, and he often recalled the neighborhood and the people by name.
He was a first-generation American who put himself through school selling newspapers on street corners in the city. He had regular customers – lawyers, judges and businessmen. Starting at the age of 12, he continued until he was 24, during which time he attended Boston University and obtained his law degree in 1940. He was Editor-in-Chief of the school's Law Review. Later, in 1947, he received a Masters degree in law from George Washington University.
He married his beloved wife, Pauline, in 1942, shortly before his induction into the Army. After basic training, he and one other soldier in his outfit at Ft. Eustis, Virginia, were selected to stay on in Washington, D.C., and stationed at the Pentagon. He spent the war years as a Master Sergeant tracking the movement of troop ships overseas. In 1945, he received top secret orders and accompanied the contingent that traveled with President Roosevelt to Yalta. After the war, he continued his government service as a lawyer with the National Labor Relations Board, eventually retiring after four decades of government service.
In 1946, Pauline lost her sight due to adverse effects from childhood diabetes. Undaunted by this development, they supported each other through life's day-to-day challenges and went on to have two children. Pauline and Herb were true partners through all their married years.
He gave her insulin every morning and read to her at night. They prepared elaborate meals for family holiday gatherings and Sunday cookouts. She would iron, he'd mend. On countless trips to the malls, he would wait patiently while she painstakingly examined shoes and clothes, makeup and perfume.
In 1984, while on vacation in Ocean City, he purchased a second home that was to become the family vacation spot. The two of them could be found on summer days walking the boardwalk arm-in-arm, frequenting their favorite stores and restaurants, and feeding the seagulls. They were devoted to each other for 63 years, until Pauline's death in 2005 at the age of 86.
He was a loving father and grandfather. His family was his joy. His son, Marc, died in 2006. He leaves a daughter, Robin Lichterman, of Silver Spring, Maryland; a granddaughter and great-granddaughter.
Jean E. Selway
DAGSBORO- Jean E. Selway, 81, formerly of North Wilmington, died Tuesday at home.
Born in Wilmington, she was the daughter of the late John E. and Ethel McDonald Tomlinson. She is survived by her husband of 57 years, Donald L. Selway; a son, John D. Selway and his companion, Nichole Schroeder of Ocean View, Del.; a daughter, Nancy K. Winnington and her husband, Herry of Dagsboro, Del.; former daughter-in-law, Christie Selway of Hawaii; and three brothers, John E. Tomlinson, Jr. of Wilmington, Del., William S. Tomlinson of Ocala, Fla., Thomas R. Tomlinson of Hattiesburg, Miss. She is also survived by four grandchildren, Katherine Jean Winnington, Jessica D. Selway, Jonathon J. Selway and Rebecca E. Winnington.
Selway and her husband owned and operated the Salty Sands Motel in Ocean City for over 20 years.
A funeral service was held on Monday, March 10, 2008. Interment was in Delaware Veterans Cemetery in Millsboro, Del. Donations may be made Delaware Hospice, 20167 Office Circle, Georgetown, Del. 19947.
Norwood Lowe
Norwood Lowe, 82, died at home on Monday, March 10, 2008. Mr. Lowe was born April 12, 1925 in Frankford, Delaware to the late Walter H. and Carrie Mitchell Lowe.
He was a life-long farmer in the Gumboro area and, until recently, still actively farmed over 200 acres. He loved family, especially the large gatherings at family dinners, annual 4th of July picnics at Holts Landing, Carey's Camp Meetings, Chincoteague Pony Penning, "hog-killings," and fishing, clamming, and crabbing outings on the Indian River.
In addition to his parents, Mr. Lowe is predeceased by three sisters, Myrtle Mumford, Edna Powell, and Elva Lowe. Mr. Lowe is survived by his wife of 65 years, Irene Cordrey, four children, Carol and husband Darryl Hudson, Phillip Lowe and wife Rose, Sharon and husband Johnny Lecates, Lisa and husband Jeffrey Fisher; eight grandchildren, Teresa Mumford, Tara and husband Jeff Davis, Buddy Lowe, Derek Lowe and wife Frannie, Dawn and husband Norm Short, Ashley Fisher and friend Joey Touchton, Amber Fisher, and Michelle and husband Gabriel Gutierrez. and eleven great-grandchildren, Myron, Storm, Paige, Taylor, Alyssa, Tiffany, Logan, Andrew, William, Dylan, and Courtney.. Also surviving are one aunt, Hilda Esham Hall, and friend Pat Peters. Norwood is also survived by a brother-in-law, Guy Baker, and a nephew that he considered as a second son, Marshall Mumford.
Services will be held on Saturday, March 15 at 2 p.m. at Watson Funeral Home, 211 Washington Street Millsboro, Delaware, where friends may call from Noon-2:00 p.m. Internment will be in Millsboro Cemetery, Millsboro, Delaware.
In Leiu of flowers, contributions may be made to Delaware Hospice Southern Division, 20167 Office Circle Georgetown, Delaware 19947.
Arrangements By Watson Funeral Home 211 Washington St. Millsboro, Delaware 19966. Email Condolences may be sent to: [email protected]
Frank Scanlon
Francis Xavior Scanlon, Jr., "Frank" age 46, died Monday, March 10, 2008 at Johns Hopkins Hospital in Baltimore.
Born in Annapolis, he was the son of
the late Francis Xavior Scanlon, Sr. He is survived by his mother Wanda Walker Scanlon of Salisbury; a daughter Crystal Scanlon of Berlin; three brothers Larry Scanlon and his companion Lauren of Linthicum Heights, MD, Gary Scanlon and his wife Debbie of Lawrence, Kansas, Pat Scanlon and his wife Ann of Berlin; two sisters Letha S. Comegyes and her husband Mark of Middletown, DE, and Wanda S. Wagner and her husband Terry of Clinton, Connecticut; and numerous nieces and nephews.
Frank had worked as a HVAC technician with Citi Bank and had owned and operated Sportsman Repair Service in Delaware City and Shearwater Bait and Tackle in West Ocean City. He was a member of the Sinepuxent Rod and Gun Club, Eastern Shore Jeep Association, Assateague Mobile Sports Fishermen
Association, National Rifle Association and was a talented country blue grass musician.
A funeral service will be held on Saturday at 1:00 pm at the Burbage Funeral Home in Berlin. Friends may call on Friday evening from 6-8 pm and also on Saturday one hour prior to the service. Interment will be private. In lieu of flowers donations may be made to the Crystal Scanlon Scholarship Fund, c/o PNC Bank, 1 South Main St., Berlin, MD 21811.


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photos from Myth website
I've had the wonderful opportunity to stage twice at Myth, a French/California restaurant in San Francisco's Jackson Square area. I will get to the food very shortly, but I also wanted to mention that Myth is one of the loveliest restaurants I've been to, both cozy and elegant, grand and intimate at the same time due to the clever use of space and materials. The main dining room is pleasingly impressive, with its high ceilings and exposed beams over a sea of banquettes. Bookending the room are two rows of wood-paneled booths that add heft and geometric contrast. There is also a private "chef's table" in the corner (see second picture), and space in the back of the dining room has been converted into some sexy, intimate alcoves that overlook the main space. I absolutely love the use of natural materials: the exposed stone and brick walls, dark gold wood paneling, the stained glass partitions, and those shimmering, ephemeral gold fabric panels hanging from the ceiling that help reflect and diffuse the warm golden light throughout the place. A perfect date restaurant indeed!
As if there wasn't enough seats already, there is also a plush lounge area with a full bar, and Myth is also turning some additional space in the back (it's like a magic cavern, how they keep uncovering more space) into a wine bar that will serve a separate tapas menu. Much of the staff here, including executive chef Sean O'Brien, hail from the renowned Gary Danko, but the food and atmosphere are a bit more casual and eclectic. Disclaimer: I haven't eaten a full meal here yet, but I have eaten at the bar, and the food is elegantly presented and singularly satisfying.
Unfortunately, there are no tempting photos of desserts to follow, since I was staging, but I can say that Reneé Atkins is a wonderfully talented and generous pastry chef. She creates pastries for Myth Cafe (oh yes, did I mention they also have a cafe next door that serves lunch? This kitchen has some serious output!)and the desserts for the restaurant menu. I came once in the morning to help with production for the cafe and again at night to help with the dessert plating. Pastry is lucky enough to have its own little space out of the way of everyone else, with a big worktable and natural light from a wall of windows – one of the nicest areas in the kitchen in my opinion. Most of the savory items are fired in an open area at one end of the dining room – if you're facing it, you can see the stairs going up to the rest of the kitchen and off to the left is the pastry area, partially partitioned off. Maybe you'll catch a glimpse of Reneé and her staff working their magic:) The rest of the kitchen is actually rather serpentine, a series of corridors sandwiched between the restaurant and cafe, with numerous doors to the dining areas; really, this whole place is like a labyrinth!
Some things I have learned from working in kitchens:
– Always be aware of where you are and where everyone else is. Say "behind" and "hot" loudly to prevent collisions.
– Space is always at a premium. Don't take up more counter space than necessary, don't leave your dirty tools lying around – put things away as soon as you are done.
– Time is always at a premium. The more organized you are, the less chance of mistakes and running around willy-nilly. Always think of how you can work faster and more efficiently.
– Don't be afraid to ask questions – it's better than messing a whole batch of something up and having to redo it. At the same time, be observant. If the chef is busy, wait for the right moment to ask or talk to someone else. Also, you learn a lot just by watching – as a stagiere you're meant to observe as much as do so take a look at how everyone is working.
Some of this stuff may seem really obvious but there's a big difference between knowing and doing – as I've found out. Watching a good kitchen crew hit their stride, putting plates together without wasted motion, or multitasking several jobs while coordinating stoves/ovens/tools with everyone else, is a marvel to watch. Even in the luxury of my own home, where I can spend all day making one dessert and monopolize the oven and dirty as many dishes as I want, I've become much more aware, after going to pastry school, of how much more efficiently I could work. It makes everything easier and lets you concentrate on your product – which is what we're all ultimately concerned about, anyway!
So which did I like better, AM production or PM plating? The two are pretty different but I enjoyed aspects of both. In the morning it's more of a steady workflow, constant mixing and baking off of various cookies, tarts, and cakes for the cafe as well as components for the evening desserts. There's a pleasant satisfaction in finishing off a big batch of fruit tarts or mini cupcakes, and moving on to another batch of cookies or ice cream. I definitely learned a lot about baking technique. Once late afternoon comes around, prep for the dinner service begins – making sure all the components are set up, garnishes are in the proper place, etc. Then it's waiting for the tickets to come in and the plating fun begins! If everything is in its place, the process is quite smooth – assemble the various components on plate, drizzle sauce, add garnishes, send out the finished dessert. Of course there is a bit of artistry involved – I had to practice running vanilla caramel sauce in a straight line down a plate or arranging ice cream quenelles in a bowl. It's more stressful since you have a specific window of time to get your product out, but it's a good challenge to your skills.
For example, if you in an order for a raspberry souffle, strudel, chocolate cake, and ice cream, you'll want to put the souffle in the oven first because it takes the most time to bake off. The strudel takes less time but in the meantime you can plate the other components of the dessert. You can scoop the ice cream, but don't leave it out for too long or it might start melting while the souffle is baking. The most important thing is that everything has to go out at once, so it's always a matter of juggling items so they finish at approximately the same time. And, of course, anyone who's ever worked in a service position knows that you'll have no customers for a while, and then all of sudden ten orders will come in at once! That's when the importance of having everything prepped and in its place suddenly becomes very apparent.
You can see Myth's dinner menu here (note for many dishes you get the option of small or large plate size – very nice! And may I say the scallops were fantastic!) and the dessert menu here. The flourless chocolate cake is the one that requires the line of vanilla caramel sauce, along with the cake, some caramelized bananas, some butterscotch brittle, and a quenelle of vanilla ice cream. Really fun to plate. I also really liked the strawberry rhubarb strudel, which is looks like a little flaky pyramid on top of a little sandwich of honey-lavender ice cream between pistachio tuiles, resting on more strawberry and rhubarb in pool of strawberry essence. Strawberry and rhubarb – some of my favorite flavors!
My thanks to Reneé, Ryan Scott, and the rest of the staff at Myth for giving me such a great staging experience. They are a very warm and friendly crew, and I had not only an educational but a fun experience working in the pastry kitchen. I will certainly be going back for the full dining experience soon, and I encourage you to go too – it's a lovely place in every way.
Myth Restaurant
470 Pacific Avenue
San Francisco, CA 94133
open Tuesdays through Saturdays
The Myth Cafe is open next door from 8 AM to 4 PM Mondays through Fridays and serves breakfast and lunch.


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- A long way from "Math is tough" @ The Dubious Hausfrau
- A Simple Pattern of Spiritual Formation @ Internet Monk
- Sex Ed in a Christian Home--Silent Talk @ Dulce de leche
- Inventing Nonchristians: The Pagan Within @ Kate Awakened (Oh yes, yes, yes! This!)
And just for fun, this week's earworm, "Red Kite" by Rosewood's Diary:
(Check out their newest CD on iTunes!)