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Tagged: history
Food Questions: Umami, Please!
Welcome to the third installment of Food Questions, where I investigate food-related subjects to satisfy my curiosity. Check out my previous posts on Catherine de'Medici and the history of arroz con gandules and Jollof rice.
Biting into a mature cheddar that crumbles into jagged shards, giving way to the irresistable firm cheese. Tiny white pinpoints tucked between the large firm curds tightly crunch, releasing that characteristic sharp flavor.
The tastebuds deep on both sides of my tongue tingle and light up, making my mouth water. A throb of pleasure radiates from my gums to the base of my spine. The shudder of furry pleasure is nothing short of orgasmic.
Nestle a morsel of that cheese into the pillowy crumb of a fresh baguette, and that rich texture with the tight crispness of the brown crust… This is one of my very favorite bites of food. The definition of deliciousness.
That sharp cheddar cheese is so damn good because it tastes salty and umami.
Umami is the mysterious fifth flavor, after salty, bitter, sweet, and sour. I remember hearing the news in 2001 that American researchers confirmed that we DO indeed have the ability to taste a fifth flavor–something the Japanese had first established nearly 100 years earlier. I was a teenage girl with food eternally on the mind, and was curious about this flavor. Through my clunky understanding of it, I got the impression that it was a just a "deeper" version of salty.
Today's food question dives into the specifics of umami.
What exactly is umami?
Dipping crispy-fried potato wedges into tomato ketchup
Shaving a soft mound of Parmesan cheese over steaming, screamingly hot freshly drained pasta
Dabbing (or bathing, for some) your sushi in a dish of soy sauce
Adding salty anchovy fillets that dissolve into your rich puttanesca sauce
Using dashi stock (either bought powdered, or simmered from bonito flakes and kombu kelp) to give your miso soup the backbone of its heartiness and warmth
…If you've ever enjoyed any of these taste sensations, you have tasted umami. It is the umami flavor that gives these dishes their depth and richness of flavor, and what makes them so luscious and satisfying.
A dish without umami is one that makes you tilt your head and think "There's something missing."
Umami is a flavor that is not recognizable enough to know which ingredients contain it, but one that is sorely missed when absent.
The discovery of this flavor is credited to Japanese chemist Kikunae Ikeda after realizing the seaweed in his miso soup was the key ingredient to its tastiness.
Ikeda called this flavor "umami;""umai" is yummy/tasty; adding the noun ending "-mi" makes "umami" loosely translate to yumminess/tastiness.
This flavor is a bit slippery to describe, but it's often called meaty, brothy, savory, and rich. Ingredients with umami are special add-ins that create an explosion of flavor.
It's found in aged foods, like cured meats, fermented products, and ripe (often stinky) cheese. It's also present in fresh foods like ripe tomatoes, milk, mushrooms, and even breast milk!
It's the amino acid glutamate that's responsible for this yumminess.
Umami can be created through using umami-rich ingredients, or by using heat to brown your food. This is called the Maillard reaction: when an ingredient is heated under the right conditions, carbohydrate molecules react with amino acids, which break down and produce a browning effect, giving birth to complex, meaty aromas. Imagine the difference in flavor between a sad, floppy boiled chicken breast and a juicy piece of meat carved from a crisp, roasted whole chicken.
Here are some more umami-rich ingredients, grouped into various cuisines sorted by country:
Glutamate came to be isolated from proteins in wheat gluten, distilling it into its purest form, called "aji no moto"–the stuff of flavor. It quickly came into commercial production in Japan and was sold as a flavor enhancer, much like salt and sugar.
Nowadays it's mass-produced by growing bacteria that excrete the substance into liquid, from which MSG powder is produced.
Some of you may be skeptical about using MSG powder in your food. But as for the purported negative side effects of "Chinese Restaurant Syndrome" (sweats, headaches, upset tummy, increased heart rate), research doesn't seem to back it up.
Studies have shown that MSG in normal dietary quantities is innocuous (though it may be related to weight gain). Perhaps it's safest to say, as with all things in life: Moderation is key.
That said, I never use it. While cooking, I have a distaste for relying too much on salt, sugar, or MSG–it feels like I'm cheating, grabbing an easy fix to make up for flavor I failed to cultivate during the cooking process.
I'm more in favor of coaxing in umami flavor on my own terms: browning meat bones, using mushrooms, roasting tomatoes, grating Parmesan into my risotto, using fish sauce in my seaweed soup…
So, the next time you're scratching your head in the kitchen, thinking your dish isn't quite right, resist the urge to grab for salt. If you think it needs a li'l extra somethin', pump up the umami.
Food Questions: Arroz Con Gandules & Jollof Rice
Welcome to the second installment of my Food Questions series, where I investigate the stories behind food, just to satisfy my curiosity. (Find installment 1 about Catherine de'Medici here.) Remember: I'm not a historian or food expert, just a hungry, curious blogger asking questions.
People move, taking their customs and ideas with them. Language, culture, music, and food are among the cultural artifacts that that people bring with them in migration.
It's a story that has repeated itself since the beginning of history.
Italy didn't have tomatoes until the 16th century, when explorers to the New World brought them from Peru to Europe. Pizza was born in Naples during the 1700's, and it wasn't until 1889 that the classic tomato-mozzarella-basil combination wasn't dubbed the Margherita, after the Queen. Neapolitans took the creation with them to the United States in the early 1900's, where it exploded in popularity. Thus, in the grand scheme of food history, the ubiquitous pizza is nothing but a baby.
On the other side of the world, tempura (or classic Japanese deep-fried goodness) was originally introduced in the 1500's by some poor lost Portuguese sailors who found themselves in Japan on the way to Macau. 300 years later, the British found their way to Japan and introduced a dish from one of their imperial colonies: Indian curry. The dish has been reworked to better suit Japanese tastes, and is now one of the country's supreme foods.
Today's question is about the influence of cooking traditions and the evolution of those dishes that travel. Specifically, the possible relationship between the Puerto Rican dish, arroz con gandules, and Jollof rice, a West African specialty.
Let's start with an introduction to arroz con gandules.
Rice (arroz in Spanish) is a staple in Puerto Rican cooking, as it is in many other world cuisines. In her childhood, my grandmother remembers her mother cooking rice dishes as a way to stretch what little meat they had, be it pork, chicken, or seafood. Rice dishes are the bread-and-butter of the Puerto Rican table. Arroz con gandules ("Rice and pigeon peas") is a dish that is especially important during the end-of-year festivities. As with any classic dish, every home cook has their own spin on the dish, and their own jealously-guarded secret ingredients.
Gandules are pigeon peas, a legume originally from India, which was later brought to Africa, then to the New World. They are small, pert beans that are soft and creamy in the inside. When combined with rice, you have a meal that provides a complete protein.
For my version, I start by rendering the fat from smoked lardons in a heavy-bottomed pot, adding a touch of additional olive oil. Next, homemade sofrito (the base of all Puerto Rican cooking) goes in to bubble with minced garlic, ground coriander, oregano, bay leaf, green olives, tomato purée, and sazón until powerfully fragrant. At this point, I tip in my rinsed gandules, followed by rinsed medium-grain rice, along with enough water to cover by about 2cm. Once the cauldron of lusciousness has simmered to evaporate much of the water, I stir once before tightly covering, lowering the heat, and letting the rice steam itself to completion.
The resulting dish is fluffy grains of fragrant rice that maintain their textural integrity. It can be enjoyed on its own, or served alongside simmered beans, gently fried sweet plantain strips, and fresh avocado. A fantastic comfort food.
I like mine to be a deep red color, from tomato purée and achiote (either from my own infusion of annatto seeds in oil, or in powdered form, as part of any commercial sazón mix).
For another take on this dish, check out chef Meseidy's version at The Noshery. She features lovely photos, a detailed recipe, and an ingredient breakdown and additional cooking tips.
Today's food question came to mind when I came upon an article on Jollof rice, a West African rice dish, fluffy long-grain rice seasoned in various manners, over which several countries claim to have perfected, between Nigeria, Cameroon and Ghana, among others. A dish originally made with barley, which was swapped for rice in the 19th century. Traditional ingredients include thyme, scotch bonnet peppers, stock cubes, and curry powder. Drooling over the pictures, I noticed quite a few similarities with my beloved arroz con gandules.
I got to thinking: Could it be that arroz con gandules, the ubiquitous Puerto Rican dish, evolved in tandem with the iconic West African Jollof rice?
Let's look into the story of Jollof rice. There seems to be some debate as to where the dish originated, but many sources (including this lovely infographic on the food blog Kitchen Butterfly) point to Senegal as the starting point for this dish. The name Jollof comes from Jolof, a ruling center of the empire of the Wolof, in Senegal and the Gambia, from the mid-1300's to 1890.
During this time, Portuguese trading posts were operating at the Senegal River. This region came to be called the Grain or Rice Coast, for (unsurprisingly) its prolific grain cultivation. Tomatoes came in from the New World, and it is conceivable that the birth of this dish followed thereafter.
Now, to address the slave trade and its role in global movement. This document from the UNESCO archives, written by the late Cuban professor José Luciano Franco, details European slave trade in the Caribbean and Latin America.
Spain and Portugal started importing slaves from West Africa to their soil in the 14th and 15th centuries. After Columbus's discovery of the New World, as early as 1501, they were quick to move in establishing a transatlantic slave trade, thereby increasing the efficiency with which the New World territories could be exploited. There are records of the Spanish slave trade continuing through the late 1800's.
At first, African slaves were transported from Spain and Portugal to the New World, but this tactic proved problematic. The Wolof people were specifically mentioned in Professor Franco's report, as a group who quickly developed a reputation for instigating uprisings and revolts. In an attempt to put the kibosh on those pesky slave uprisings, the Spanish began transporting slaves directly from the African continent to their colonies. The King of Spain even declared that no slaves who had spent more than 2 years in Spain or Portugal were to be transported there. Thus, slave traders ramped up activity in the ports of Guinea, where the trading posts dealt in foodstuffs and human flesh.
Meanwhile, back in Boriken (the original Taíno name for Puerto Rico), the native population didn't stand a chance. Most of the Taíno were decimated shortly after the arrival of the Spanish–if not by brute human force, then by disease. They themselves left behind no written records. The population of Puerto Rico now consists of the biological remnants of indigenous peoples mixed with European, West African, and Asian ancestry. Starting from the early 16th century, Puerto Rican cuisine was left open to interpretation; ingredients from both the Old and the New Worlds were left to mix with the various cooking methods belonging to the new multiethnic population.
Looking at modern Caribbean cooking, we clearly see other dishes that trace the complex history of transatlantic movement. For example, bacalaítos (delectable seasoned fritters with bacalao, or salt cod) are very similar to Haitian and Trinidadian accra and French-Antillean accras de morue, which seem to share ties with fried bean fritters called akara in West Africa, known as acarajé in Brazil. Indeed, it is a tangled web of food history–perhaps a grand family food tree is needed to give order to it all!
I'm venturing to claim that the connection between jollof rice and arroz con gandules is like that of not-so-distant cousins. They share roots, and evolved in slightly different directions over time. At the heart of it, you've got two dishes that start with an intensely flavored tomato-based sauce; add rice that's been either generously rinsed or parboiled; cook in a tightly-covered vessel, stirring infrequently to ensure the final product is soft and fluffy. Both are also commonly served with fried plantains.
Food is not simply sustenance, but living culture. Our multiracial heritage was born from centuries of European colonization. It has left an indelible mark on our physiognomies, the tongues we speak, the food we eat, and the cultural practices we observe.
Arroz con gandules, a Puerto Rican culinary staple, represents a legacy of our storied past.
Let's chew on that during this holiday season.
Works Consulted
Carney, Judith A. "Black Rice: The African Origins of Rice Cultivation in the Americas: Chapter 1." Harvard University Press. Accessed 12/21/2017.
Franco, José Luciano. "The Slave Trade in the Caribbean and Latin America from the Fifteenth to the Nineteenth Century." United Nations Educational, Scientific, and Cultural Organization. 28 February 1977. Accessed 12/1/2017.
Sokoh, Ozoz. "An Infographic: A Brief History of Jollof Rice." KitchenButterfly.com. Published 17 August 2017. Accessed 12/20/2017.
"Part 1: A Short History of Jollof Rice." Published 19 November 2014. Accessed 12/20/2017.
"Part 2: #Jollofgate – In Defense Of Our Traditions." Published 20 November 2014. Accessed 12/20/2017.
Sokolov, Raymond. Why We Eat What We Eat. Touchstone, Simon & Schuster, 1991.
Food Questions: Catherine de' Medici
This is the first post of a new series in which I investigate food-related questions that pique my interest. While I plan to conduct research to look more deeply into these subjects, I don't claim to be an expert. I'm not a scholar, just a layperson with a sense of curiosity.
Feel free to comment with additional resources, information, or suggestions for future food questions. Here we go!
Today's question is born from an offhand comment by Clarissa Dickson Wright (one-half of the British cooking duo, the Two Fat Ladies, who greatly shaped my curiosity and appreciation of food):
"Catherine de' Medici, who taught the French how to cook"
Who the heck was that? Is that true?, I wondered as a young adolescent. Clarissa made the statement with such unquestionable authority (or maybe it was the British accent), I always considered there to be a kernel of truth.
Now living in France, I have the great privilege to be able to taste and investigate French gastronomy for myself. I can learn firsthand about French food tradition, so refined and richly delicious.
Of course, French cooking techniques transformed the way the Western world sees food, and it is a UNESCO Intangible Cultural Heritage of Humanity for a reason. That said, there is, without a doubt, there is a profound stink of arrogance and hoity-toitiness that can be off-putting. The endless fascination and reverence can be alienating to a dabbler such as myself. I'm not in a position to denigrate this grand tradition, but come on. French cuisine can come across as elitist, and there is an insufferableness with which enthusiasts genuflect before it, and sniff at "less refined" cuisines.
The idea that the culinary juggernaut of French cuisine didn't spontaneously generate in a vacuum, dreamed up by a pompous French moustache-twirler, is sexy and intriguing. The question of Catherine de' Medici's influence is one that has been scratching my ear ever since I moved to France, and began to learn to appreciate the rich complexity of French food tradition.
The question that sits at the heart of my fascination, be it in in food, history, folklore, psychology, or otherwise is: What is the origin story?
Where did this achievement in human excellence and creativity stem from?
Let's dive in.
14th-century French cuisine was known for quantity, without the same refinement and quality we associate with it today. Imagine large free-for-all banquets where people ate with their hands. How terribly unelegant. But with the beginning of the Renaissance, alongside the same ol' innovations we all read about in history class, came another important cultural offshoot: the development of food preparation techniques.
Ah, the Renaissance. It's difficult to talk about it without mentioning the Medici, a powerful Florentine dynasty that held a 300-year-influence that spanned through the Renaissance, and who notably financed great artists and thinkers like Da Vinci, Michaelangelo, and Botticelli. And like any dynasty, they married their children off to foreigners to solidify their power.
Enter Catherine. A woman whose story unfurls more and more mystery, intrigue, and drama, the deeper you dig. Married to Henry of Orléans, later King Henry II, who snubbed her in favor of an older woman, Diane of Poitiers. (That said, even if her husband wasn't exactly thrilled by her, they still conceived ten children, nine of which she outlived. Her last remaining son, Henry III, died in the same year she did.) A woman with a deep appreciation for good food, Catherine held a fascination with the occult and astrology. Widowed into power, she was the reviled Italian-born Queen of France, quelle horreur!
23 October 1533. 14-year-old Catherine arrived in Marseilles, in a grand display of finery, with procession of horses, accompanied by twelve demoiselles, clad in silk of gold and silver. The great finery in her trousseau included a lavish collection of silk and lace, precious gemstones and opulent jewelry.
She was married to Henry of Orléans the following day, and thereby became a royal duchess. It is said that the excessive displays of decadence extended to the great banquet held after the wedding, and the masquerade ball-turned-orgy after the teenaged couple's departure to their nuptial chambers.
Hey, they knew how to party.
Catherine's uncle, Pope Clement VII, had brokered her marriage to Henry, promising an alliance with King Francis, along with a certain amount of land and a sizeable dowry. Unfortunately, a year after the wedding, the Pope died, having only paid part of her dowry. Effectively, his death left Catherine with no political value to King Francis I.
Not known for her looks, nor her political clout, she had to appeal to her father-in-law's strong appetite for beauty. It's said that she made up for her lack of looks with her charm, wit, intellect, and skills in dancing and hunting. She's credited with bringing the side-saddle to France, supposedly to show off her well-shaped calves. She's also said to have introduced pantaloons as undergarments, so as to preserve her modesty under a footman's roving eye while descending from horseback.
Later, she was known for her enormous appetite for rich food–a 16th century gourmande, she was. Perhaps it was an overindulgence in artichokes and puff pastry that gave her that double chin later in life. Legend has it that when she was presented with tobacco from the New World in 1560, she crushed into a powder and found it intriguing enough to introduce to the French people. Other innovations allegedly popularized by Catherine de' Medici include the folding fan and the handkerchief.
Overall, sources seem to be conflicted on the precise list of novelties that Catherine brought to the French. From what I've read, it's safe to assume that she brought the fork with her to France and popularized its use. She also brought a team of fine Italian cooks and master pastrymakers who probably showed those French cooks a thing or two. With respect to crediting her introducing ingredients to France, such as broccoli, lettuce, and spinach, and savoy cabbages, there is more doubt.
It's also known that along the French Riviera, individual Italian dishes crossed over, but not an entire style of cooking. The Greeks introduced the olive to Provence, and perhaps even the famed Marseillais dish, bouillabaisse.
It's not possible to conclude that Catherine de' Medici "taught the French how to cook," but her influence seems to be one factor that catalyzed a push toward culinary refinement. Her arrival in France coincided with several other important revelations at the time, notably the flood of new ingredients coming in from the New World.
I'd like to think that we have Catherine de' Medici to thank every time we crunch into spinach-and-artichoke filled puff pastry triangles at a cocktail party, sipping fine wine and hoping things pick up and get spicier. And after someone kills their fifth glass of Cab, takes their shirt off and starts howling at the full moon, we smile and remember that life is here for us to savor.
Works Consulted
Frieda, Leonie. Catherine de Medici. Phoenix, 2003.
O'Neill, Molly. "Quel Shock! The Italianization Of French Cuisine." NYTimes.com. Published 5 October 1994. Accessed 10/26/2017.
Oulton, Randal. "Catherine de Medici." CooksInfo.com. Published 01 August 2005; revised 17 November 2012. Accessed 10/26/2017.
Root, Waverly. The Food of France. Vintage Books Edition, May 1992.


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My interest in cooking began in college, with a single contraband burner smuggled into my dorm room. I fiddled around, cooking simple food, and in the end discovered something far more satisfying than just a meal.The smells of sizzling eggs and stir-fries emanating from my illicit kitchen lured people to my room. Word spread, as did enthusiasm, and I was hooked. Food comforts. Food brings people together, and I wanted to create and nurture that kind of community.
After college I moved to Chicago and quickly grew restless with my finance degree, pining for the days when friends showed up at my door in search of dinner. In 1994, I headed to the Culinary School at Kendall College, and earned a certificate of professional cookery. Soon after, my husband and I moved to New York City, where I landed my dream internship at Food & Wine. There I worked my way from intern to associate editor of cookbooks, learning invaluable skills in recipe development, food writing, and tasting along the way.
In 2004, a burgeoning food scene drew my family to Portland, Oregon. Around the same time, a series of bizarre neurological problems eventually led to the discovery of my gluten intolerance. I embraced my new calling to teach others what I know about gluten-free cooking, and from 2008-2016 wrote a regular column called "Gluten Freedom" for the Oregonian's FoodDay. I continue to develop recipes and articles for many national publications, including Fine Cooking, Milk Street, Delicious Living, Edible Communities, Natural Health, and more. I travel frequently in Asia, and have a penchant for those flavors as well.
My most exciting endeavor (so far) has been writing my cookbooks, Brassicas: Cooking the World's Healthiest Vegetables (Ten Speed Press) and The Gluten-Free Asian Kitchen. Through my writing and teaching, I'm rediscovering that sense of community that first intrigued me as a college freshman. Plus I get to cook for a living. What more could I ask for?

subset: commoncrawl


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2,870 stores on Britain's top 500 high streets have closed down in the first half of the year, according to research by PwC and the Local Data Company. However, a total of 1634 stores opened in the same period, meaning the net closure was 1,234. This is an increase from the 1,123 from last year and the highest number since the survey began in 2010. Fashion retailers saw the biggest decline in the period, driven by administrations and CVAs. Competition from online retailers has made it difficult for traditional retailers to survive and pay the overheads of a brick and mortar store. Here are some of the retail names that have gone from many high streets, or could be going soon.
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|Emmaus SeniorNet Learning Center
With funding from the H.R.C. Foundation to establish Learning Centers in underserved communities, SeniorNet opened a Learning Center at Emmaus Services for the Aging in Washington, DC, on October 18, 2006
Emmaus Services for the Aging is a 501(c)(3) non-profit organization that reaches out to build trust with seniors to provide support advocacy and services that help them remain active, respected, independent and vital members of their community.
A lifelong champion for the rights of the poor and the elderly, Dr. Arthur S. Flemming served in every president's administration, from FDR to Clinton, and held such positions as Secretary of Health, Education and Welfare, Commissioner on Aging and Chair of the Civil Rights Commission. His passion to serve the elderly lead him to organize a coalition of five local faith communities who would seek out frail and isolated seniors and connect them to the support they needed. The dedicated efforts of Dr. Flemming and the five founding faith communities lead to the beginning of Emmaus Services for the Aging. In 1978 Emmaus opened its doors to the community and more than 27 years later, moved into a new building in the Shaw community, named in honor of the late Dr. Flemming.
In addition to sustaining the new SeniorNet Learning Center, Emmaus coordinates over 300 volunteers annually who assist Emmaus in providing the following free programs and services to over 850 seniors (age 60+) in the community:
Photos from the opening
Photos of volunteers receiving certificates of appreciation at the opening
Emmaus Center Receives CTC Net "Connections for All" Accessibility Grant, June 2007


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This the first "beta" version of the V4.0 release includes a number of open issues and several planned features are not yet finished. Please see the project-open-roadmap for a detailed list of planned V4.0 features. Compare with:
Calle Aprestadora 19, 12o-2a
E-08907 Hospitalet de Llobregat (Barcelona)
Tel Europe: +34 932 202 088
Tel US: +1 415 429 5995
Mail: email@example.com


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CCaulfield necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 98 diseños de 20 diseñadores freelance.
Caulfield Marketing
We're a small firm that is solely focused on providing outsourced marketing services to the Australian Real Estate industry. Whether it's developing advertising campaigns for individual properties or the monthly e-magazine, to launching an office's social media program, we are a one-stop-shop for every marketing and advertising need.
The Australian Real Estate industry.
The brand has to be fresh, modern and dynamic. Use your imagination here. Three things to consider: 1) we are a marketing and advertising firm 2) aim at the real estate industry and 3) assist with social media integration into an organisation's marketing mix.
- It must be original (don't integrate existing trademarked logo's).
- does not need to be 'Australian' associated. I merely stated the target for geographic reference.
Preferred logo concept references: e-book, property, real estate, social media, ipod, ipad, blackberry, internet, marketing, advertising.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Shields sharp, but Royals can't earn sweep
Right-hander fans six in seven innings of tight duel between aces
KANSAS CITY -- There's always a good chance that runs will be scarce when James Shields and Chris Sale share the pitching mound.
That was the case on Sunday when the two pitchers parceled out a grand total of one run between them over 15 combined innings. It was Sale, the tall White Sox left-hander, who emerged with a victory from a tight duel that eventually expanded into a 5-1 win over the Royals at Kauffman Stadium.
Sale pitched eight innings with a mere four singles and one walk marked against him. Shields, the Royals' right-hander, worked seven innings marred by just one run on five hits and no walks, although he hit two batters.
The 29,760 fans on an overcast, 62-degree afternoon saw the Chicago club salvage the final game of three from the Kansas Citians.
It was difficult to determine which starting pitcher was really best.
"What we saw out there today was two No. 1 starters at the top of their game. Both of them had their 'A' game on the mound," Royals manager Ned Yost said.
"That's as good a stuff as I've seen James Shields have. He had everything working -- his fastball at 94, 95 [mph]. A great cutter, great changeup, great curveball. And Sale was right there with him. He had everything going. Both starters just pitched a great game."
White Sox manager Robin Ventura noticed how Sale literally threw himself into his job.
"There was an energy to him the way he was throwing, coming off the mound," Ventura said. "Big pitchers do that when you face up against another guy like Shields, there is a little extra incentive you get against a guy like him. Both of them had it today. I'm glad Chris came out on top."
Yost gave some thought to extending Shields into the eighth inning, but he'd thrown 102 pitches so he switched to right-hander Kelvin Herrera, who contributed a 1-2-3 inning.
"Today was a tough day," Shields said. "You've got another pitcher on the other side that's pretty good. Anytime he's on his game, he's pretty tough to beat. I tried to go toe-to-toe with him."
The only dent against either pitcher came in the White Sox seventh when Conor Gillaspie drilled a one-out double along the right-field line, took third on a groundout and scored on Alexei Ramirez's single that shortstop Alcides Escobar couldn't handle in the vicinity of second base.
"I made a pretty good pitch to Ramirez right there and it just kind of went up the middle," Shields said. "We had him shaded toward the 6-hole so it was a tough out over there."
The Royals really threatened Sale only in the third when singles by Lorenzo Cain and Omar Infante, plus an error, put runners at second and third. But there were two out and Danny Valencia, playing his first game for the Royals, popped out.
They just couldn't solve Sale.
"We knew one run was going to win," Eric Hosmer said. "We were doing everything we could to scratch one across, but we've got do a better job of figuring out how to do that next time. Today wasn't the day."
Sale acknowledged that he was totally involved in beating the Royals.
"I was just trying to use everything I had towards the plate and keep my team in it," Sale said. "You come into this stadium and you face this team, you know what you're getting, and with Shields on the mound, you know what you're getting with him too, so you just kind of crank it up a little bit and get it going."
There was a hint of hostility in the air during the sixth inning after Shields struck Jose Abreu with a pitch. When Infante led off the bottom half for the Royals, Sale sent him backing far off the plate with a pitch. Plate umpire Greg Gibson immediately warned the teams against any further heat warnings.
Shields thought it was minor ado about nothing.
"I'm not trying to hit Abreu there. In a 0-0 ballgame, I'm not trying to put a runner on base," he said.
Shields noted that in the fourth inning, after Abreu had inadvertently stomped on Hosmer's foot during a play at first base, he'd gone over to make sure all was well with the White Sox batter. He inquired again in the sixth.
"When I hit him, after that, I went over to be sure everything was OK. There was definitely no intent right there," Shields said. "I understand they're trying to protect their players but, in that situation, I wasn't trying to hit him and I don't think there was any reason for any retaliation at all."
The sixth was a very busy inning. There also was an instant replay challenge at first base by each manager -- Yost won his first case for the Royals and White Sox manager Robin Ventura lost his appeal.
And the ninth inning was busy, too, as the batters -- so frustrated against Sale and Shields -- took out their ire on the relief pitchers.
The White Sox jumped on left-handers Tim Collins and Francisley Bueno for four runs in the ninth. Collins gave up a hit, two walks and a stolen base. Bueno surrendered an RBI double to Ramirez and a two-run single to Tyler Flowers.
With Matt Lindstrom on for Sale, the Royals created a three-hit stir with Alex Gordon delivering an RBI single, but that's as far as it went.
"You always want to be that guy to drive in a few runs for your team, but none of us got it done today," Cain said. "It was a pretty tough day for all of us."


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Our store is located in Half Moon Bay, CA, a 40 minute drive south of San Francisco.


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2019 Charitable Initiative
A total of $157,500 was distributed between 22 charities across the U.S. Each of the successful charities were nominated by local Norwex Consultants and share the Norwex Foundation mission of creating brighter futures for generations to come.
Established in 2017, the Norwex Foundation for a Brighter Future is the charitable arm of Norwex. Since the inception of our charitable giving program in 2013, our charitable donations have exceeded $2,000,000 across the globe. With a mission of creating brighter futures for our communities, our environment, and future generations, we are committed to spreading good through the people and organizations we support. The Norwex Foundation for a Brighter Future is carrying out that commitment through programs such as grassroots charitable grants to local organizations nominated by Norwex Consultants, charitable partnerships with organizations making a global impact in environmental change and Norwex Cares Disaster Kits, containing Norwex cleaning products, that are donated to families and organizations impacted by natural disasters. To learn more about our mission and programs and how you can help us create brighter futures, visit NorwexFoundation.org.
The Washed Ashore Project is a non-profit, community-based organization with a mission of educating and creating awareness about marine debris and plastic pollution through art. Washed Ashore is a project of The Artula Institute for Arts & Environmental Education, whose mission is to provide opportunities to express and teach environmental issues through the arts. Earn Eco Points to support our primary partner by participating at: Show PWS Link Here
For millions of people in North America, improving quality of life starts by meeting basic needs like food, education, shelter and support services.Here are just a few of the local organizations awarded support recently based on the enthusiastic nominations of Consultants familiar with their work.
To recommend your favorite charity for support, contact your Norwex Consultant.
"Shiloh Field, at 14.5 acres, is the largest community garden in the USA... The quality of crop that Shiloh Field produces and donates is pure, homegrown, healthful organic food free from chemicals and fresh from the garden... Over 14 local charities, food banks, and non-profits receive crop donations from Shiloh Field. Amazing!"
— Nominating Consultant Ginny Estrada
"KidKnits was founded by a nine-year-old knitter, Ellie Zika... I am awestruck by the great work that the organization does... Through the fair trade import of handspun yarn from women living and working in poverty in developing countries, KidKnits offers a simple craft kit for a student that is integrated with a comprehensive service learning."
— Nominating Consultant Gretchen Heiar
"Seeing [a friend] give her hostess specials to Mt. Hope inspired me… Mt. Hope is a non-profit, faith-based program that assists women and their children who are committed to achieving self-sufficiency... Why shouldn't they live in a safe haven?"
— Nominating Consultant Tina Sawatzky


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three-cheese frittata
- 8 eggs
- ¾ cup (185ml) milk
- sea salt and cracked black pepper
- 30g butter
- ¼ cup shredded basil leaves
- 1¼ cups (250g) ricotta, drained
- 1 cup (120g) grated aged chedder
- ½ cup (60g) grated Gruyere
- buttered toast, to serve
- Heat a non-stick frying pan with an ovenproof handle over medium heat. Whisk together the eggs, milk, salt and pepper. Place the butter in the pan and melt.
- Pour in the egg mixture and sprinkle over the basil, ricotta, cheddar and Gruyère. Cook for 3–4 minutes or until the frittata is starting to set around the edges.
- Place the pan under a preheated hot grill (broiler) and cook for 8–10 minutes or until the frittata is set. Serve warm or cold, cut into wedges. Serves 4.
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Quote: The point that Jason was making is that your opinion was drawn on incomplete information and therefore might not be a valid or realistic conclusion.I don't think Jason was "bent out of shape" concerning his reply
Quote:It seems his reply was merely pointing out the validity of your conclusion(s) that you were infering were somewhat askance due to the incomplete information that was supplied.
Quote:Further. this is the statement on your part:"I'm not sure what happened here,but that woman was brutalized while in handcuffs"First you say "I'm not sure here......." then you proceed with the statement, "this woman was brutalized..." I think it was more the second part of your statement was what J took issue with.
Quote:When civilians make statements about these types of incidents, many times they are drawing conclusions that to them are academic in nature and they don't give it much thought.
Quote:BUT to people that are in the business of LEO work and put their reputations, their lives, and in some cases their families' lives on the line to perform a job, such a careless and irresposnible assesment of a halfa$$ed video taped incident is abhorrent (because THEN some civilian that knows nothing about the job invariable says something like, "I'm not sure what happened here,but that woman was brutalized while in handcuffs").
Quote:HiWhat do you think of these cops?http://www.break.com/index/cop-dumps-handicapped-person-on-floor.htmlhttp://view.break.com/451677They disgust me, luckily they were filmed this timetcHelen
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Contact us by Email: – email@example.com or Phone: +353 (0)87 612 4339
Welcome to Heir Island!
Heir Island (also known as Hare Island or Inishodriscol) is a unique island that lies Southwest of County Cork, Ireland. The island is situated amidst Carbery's hundred isles that lie scattered throughout the magical Roaringwater Bay. Heir Island caters for both the young and old – a perfect setting for everything from water sports and walking to exploring and relaxing. The island itself is 2.5km long and provides a diverse landscape with spectacular flora and fauna in abundance. On this site you can find out more About the Island. You can also view our Photo Gallery and if you're interested in staying on the island check out the Accommodation page.
"Of the many fantastic West Cork islands; Bere, Cape Clear, Dursey, Long island, Sherkin and Whiddy; Heir island is one of the most impressive and captivating I've visited…" – John, a regular visitor to the island.
The island is located in the beautiful West Cork surroundings. If its peace and tranquillity that you prefer the island is the perfect place to enjoy this. Come and visit us, we are only four minutes from Cunnamore and twenty minutes from Baltimore , you cannot help but feel the benefits of our tranquil island.
Thank you for visiting and if you would like more information please Contact us by Email: – email@example.com or Phone: +353 (0)87 612 4339


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May 16 2012, 02:26 AM
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In our life, we come across and experience a number of things that can leave behind either some valuable memories or bad memories. Most of the people try to always store such precious moments so that they can view and feel them in their later life. All the family or holiday moments are so awesome and fantastic.
To save such sweet moments, one of the best methods is digital videos. Digital videos or simply the DVDs are perfect to store the funny, loving and touching videos taken every single day with family and friends, for a very long time. If you have come up with a lot of recorded videos, then rather than saving in any other medium, it is better to burn them on DVD.
Burning recorded videos to DVD is not really difficult when you take the help of a good software. The videos that you have filmed on a digital camera, might be of various formats like AVI, MTS, etc. Doremisoft DVD Maker for Mac is an application that can burn all popular video to dvd on Mac OS (Lion included).
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|Lo-Fi Version
|Time is now: 29th March 2020 - 01:13 PM


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Event Date:- 8th October 2011
Time: 8pm-4am
With the earliest paranormal sighting at this manor house being recorded in the 17 century and a consistent, regular and ever growing list of occurrences to this day.
Project-reveal are pleased to be able to offer unrestricted access to this very active manor house. Recorded activities include phantom children, moving furniture, orbs and noises a plenty plus much more. Join us to discover what else waits behind the doors at Bolling hall.
snacks, hot and cold drinks available all night.
All this for only £50.00 per person
or buy 5 tickets get your 6th free.
secure your spaces today for only £20
The History and Sightings!!
This is very popular location, so much so that it gets booked up very quickly.
Mentioned in the doomsday book in 1086, it is hard to believe that Bolling Hall stands tucked away in a picturesque corner less than a mile from a busy city centre.
This magnificent stone house has survived many owners and bloody wars.
The oldest part of the building is a late-medieval tower, now used as the entrance, at the southern end of the garden front.
Many additions have been made to the house over the years but none of these were designed to harmonize with the earlier work.
Bolling Hall therefore exhibits an inspiring mixture of styles with layer upon layer of intriguing history. But who still lingers within the walls of Bolling Hall.
There are many sightings at the Hall that are too numerous to list, including female voice's, crying babies and dragging noises that are often heard throughout the hall.
A group of Parliamentarian Officers have been seen approaching from the east section of the grounds. Although theyre sudden disappearance cannot be explained.
A lady in 1960's clothing was seen sitting in the exhibit room in a chair that has been in the same position for several years.
On one occasion a museum guide kindly asked this lady to leave as it was closing time and the lady got up and walked out through the wall.
Bolling Hall ghost Hunt October 8th.
Started by project-reveal , May 28 2011 10:16 AM
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Posted 28 May 2011 - 10:16 AM
Project-reveal's The paranormal - http://www.project-reveal.com FaceBook Fan Page - http://www.facebook....al/211689612852Project-reveal Fourm - http://z7.invisionfr...dex.php?act=idx
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My boyfriend has really bad breath, and it's a total mood killer whenever we kiss. What should I tell him to do?
The worst-case scenario is that he might be genetically predisposed to halitosis, constant bad breath caused by an excessive amount of plaque that adheres to the whole mouth, which can be fixed by a series of deep-cleaning treatments by a dentist. Before your man goes to those lengths, first suggest he brush and floss a little bit longer to tackle the plaque. And he should avoid alcohol-based mouthwashes, which can dry out the mouth and cause more stink, says Sameer Puri, a dentist in L.A. An alcohol-free one: Rembrandt Premium Mouth Rinse Whitening Plus, $5.49.


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The huge variety of flavours from the custard cream biscuit base, lemony & white chocolate cheesy middle and finished with a lemon curd and sweet meringue topping, came together to compliment each other perfectly. Delivering a surprisingly light and refreshing dessert to finish the meal with a stream of compliments. My in-laws loved it so much they took home a wedge for the next day!
Serves 6
For the meringue:
3 egg whites
150g caster sugar
2-3 splashes vanilla extract
For the biscuit base and cheesecake filling:
400g packet biscuits, (custard creams)
100g butter, melted
50ml water
1 lemon, finely grated zest only
25g caster sugar, plus 1 tsp caster sugar
250g mascarpone
175ml double cream, lightly whipped
175g white chocolate, melted
For the lemon curd:
80ml freshly squeezed lemon juice
60g butter
3 egg yolks
2 whole eggs, lightly beaten
75g caster sugar
For the meringue: preheat the oven to 110C/gas 1/4. Line 1 baking tray with non-stick baking parchment and draw a 9inch circle on the baking parchment and set aside. Whisk the egg whites in a large, clean bowl until stiff but not dry, then gradually whisk in the sugar and vanilla extract to make a stiff meringue mixture. Add the meringue into onto the circle on the baking parchment, creating peaks with a fork and bake in the oven for about 2-3 hours or until crisp and dry. Remove from the oven, leave to cool, then remove from the paper.
Meanwhile, for the biscuit base and cheesecake filling: put the custard creams and melted butter in a blender or food processor and blend together until well mixed. Add the crumb mixture to the cake tin pressing down to level the surface. Set aside. Put the water, lemon zest and 1 teaspoon of sugar in a small pan and bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and set aside to cool. In a bowl, mix together the mascarpone cheese and remaining 25g of sugar, then fold in the whipped cream. Fold half of this mixture into the melted chocolate, then fold the chocolate mixture into the remaining mascarpone mixture, together with the cooled lemon mixture, stirring well. Spoon the lemon mixture over the biscuit base, and spreading it evenly. Chill in the fridge for several hours or until set.


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Executive summary: The treatment of the 'Tokyo Two' by the Japanese authorities is a catalogue of failures - which have been specifically and formally condemned by the UN Human Rights Council's Working Group on Arbitrary Detention - to adhere to international law and agreements to which it has given its name and endorsement, as well as its own domestic laws.
Police tip-offs to media prior to the arrest, detention without charge for 23 days, questioning without a lawyer present and while being tied to a chair, censorship of basic information requested through Freedom of Information requests and a blanket refusal to disclose documents that would aid their defence are just some of the notable failings.Cast as a straightforward criminal trial, the case nevertheless bears all the hallmarks of a political prosecution. An appeal to the initial verdict will begin in Sendai in May 2011. It will put on trial not only whaling but also wider government policies, raising fundamental questions about their legitimacy.It is not common knowledge inside Japan that the government spent a billion yen of taxpayers' money on whaling in the previous year, nor that most whale meat is stockpiled in freezers because the appetite for it is so low. The cash-flow between the government, the Institute for Cetacean Research -which sponsors the 'science' - and Kyodo Senpaku -which runs the ships - is very murky; attempts to clarify how money is spent and by whom are met with blacked-out documents and denial. The ancient system of 'Amakudari' – dropping bureaucrats by 'golden parachute' in to well-paid retirement jobs in government agencies - is also intentionally lacking in transparency. And yet, all of these factors ensure that subsidisation of a programme that is not needed, not wanted and not scientifically robust continues.It is all these scandals that Greenpeace aims to expose in this trial, as well as the original allegations.
Download document - UPDATED 2011, INCLUDES TRIAL VERDICT
Number of pages: 64
See also:
Opinion of the United Nations Human Rights Council's Working Group on Arbitrary Detention - with regard to the treatment of the Tokyo Two by the Japanese authorities.


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|Contigous constructs an int/eger from a contigous k-word.
|Like contigous, but returns the same hash for a word and its reverse complement.
|Like rcontig, but ignoring monomers (i.e. arbitrarily long runs of a single nucelotide are treated the same a single nucleotide.
|Produced by Haddock version 2.4.2


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MAY CLOSING: We live in an all-access world nowadays, which means that when something closes for the season, or opens, well. It feels rather quaint, like something from a century-old novel. It also is very tied to weather, the weather of our most extreme locations, meaning that if a hotel or resort chooses to shutter for a few months, snow is the reason. Or some triple-degree temperatures. Such is the case with the historic Inn at Furnace Creek, the 1927 hotel inside Death Valley. It closes every May -- May 11 in 2013 is its final date -- and reopens in October. Quaint, right? Definitely, but it does lend the feeling that the national park puts out the "Do Not Disturb" sign come late spring. This is not the case at all, and while winter and wildflower-rich spring tend to be bigger than say, August, there is a place to stay and things to do. That place? Ranch at Furnace Creek, the more casual, down-the-road sibling to the Inn.
A LONG HISTORY: Thought the ranch at first glance will seem newer than the 1920s-style Inn -- and it is -- its story goes back the 1880s, when it was indeed a working ranch. (We love when names are perfectly truthful.) Today is the place inside the arid, moon-like park to stay when temps shoot north. A spring-fed pool, a few restaurants, and a really well-appointed store are just three features on the bustling, summer-camp-y property. So, why go to Death Valley when the thermometers turn red? There's the Badwater Ultramarathon, which is set for July 15-17 this year. There's the Heatstroke Golf Tournament, which swings from June 21-23. And there's simply kicking around in a vast space that feels a little emptier. Honest, how many summertime family destinations can you say that about? If you're impervious to the occasional sweaty swelter, and even find it a little interesting, a Death Valley summer trip might be for you, pardner. (Please -- you'll be staying at a place with "Ranch" in the name. Say "pardner" and have some fun with it.)


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Christina Wu Celebration is now producing all styles previously offered by Alfred Angelo. These styles are all being manufactured in the same factories that Alfred Angelo used, with the identical patterns, fabrics and colors utilized by Alfred Angelo. Because these dresses are offered in so many different colors and sizes, the dresses are actually not produced until an order is placed. The production time on these dresses is approximately 8 to 10 weeks, with a 6 to 8 week rush available.
Alfred Angelo Modern Vintage 8615L One Strap Long Bridesmaid DressAAV8615L
Product Details
This is the long version of style pictured
Style 8615L from Alfred Angelo Modern Vintage is a draped soft net long bridesmaid gown with a sheer single shoulder strap, scooped neckline, gathered natural waistband, and soft floor length skirt. Also available in short length as Style 8615S.
Colors: Available in any Alfred Angelo Modern Vintage Soft Net Color, including Ballerina, Bermuda Blue, Cameo, Carnation, Cashmere, Cayenne, Dark Pacific, Deep Plum, Dusty Mauve, Ink, Ivory, Jet, Mist, Morning Fog, Olive-U, Powder, Root Beer, Sandstone, Sea Glass, Spring Violet, Straw, Valentine, Vivid Pink, Wedgewood Blue, White, Wisteria
Sizes: 0, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 16W, 18W, 20W, 22W, 24W, 26W, 28W, 30W
Fabric: Soft Net


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The British government's settlement agreement to pay compensation to former Guantánamo detainees over claims that they were unlawfully captured and abused while in custody is a meaningful, though not complete, government statement on its complicity in extraordinary rendition and torture. Coming so soon after George W Bush's boast that he enthusiastically authorised torture, the British move highlights the absurdity of the American political and legal processes that so easily prevents any accountability for such blatant misconduct and lawlessness.
Tuesday's announcement of a financial settlement with former Guantánamo detainees is an important step for the UK government in admitting its role in the Bush administration's unlawful detention and interrogation practices. Prime Minister David Cameron has been explicit in his condemnation of torture and unlawful detention, as has President Barack Obama, as not only immoral and illegal, but ineffective and counterproductive. He should be commended for his strong stand against torture.
But let's not get too carried away with praise for the new government. The politics work strongly in favour of Cameron's position on this issue, with a united British public opposing torture, especially among the supporters of Cameron's political opponents. Importantly, the government preferred to fight these claims in court and keep information about its role in extraordinary rendition secret, but the courts rejected its attempt to hide behind official secrecy, and forced it to decide whether to pursue expensive and uncertain litigation or reach a settlement. It chose the later.
Neither of those conditions exist in the United States, enabling the former president to confess to a crime in his memoir and then brag about it on national television without any fear of accountability. When he was asked whether he approved the use of waterboarding on detainees, Bush said "damn right".
The United States government believes waterboarding is a crime and has prosecuted US soldiers for its use in wartime and police officers for its use inside the United States. The State Department believes it is a crime when it is done by other governments. The president and the attorney general have unequivocally stated that waterboarding is a crime. This is not a gray area: waterboarding is a crime, period.
But nobody in the United States has any expectation that George W Bush will ever suffer any consequences for this crime.
President Obama does not enjoy a similar political environment that so favours Cameron on torture. This still shocks me, but the use of torture is a hotly-contested political issue in the United States, meaning that any effort to hold those accountable would be deeply divisive and corrosive. That is not an excuse for doing nothing, however, and I believe the Obama administration made a serious mistake in rejecting all means of assessing the policies of the previous administration.
But for the Obama administration, even setting up something similar to the Gibson inquiry would be fraught with political peril, rather than the cost-free bonus it is for Cameron.
Then, there are the courts, which have steadfastly refused to do anything equivalent to their British counterparts and force the government to choose between secrecy and accountability. The Obama administration has adopted far too much of its predecessor's abuse of the state secrets privilege and has so far been very successful at stopping any litigation against the government alleging extraordinary rendition or torture.
Of course, there must be a mechanism for governments to protect sensitive national security information from unwarranted disclosure in court proceedings. And no, it is not appropriate for courts always to force the government to choose between protecting legitimate secrets and settling claims. But the right solution to those challenges is certainly not to allow the government to exempt entire categories of activity from any judicial scrutiny, as is the case with the current application of the state secrets privilege adopted by the Obama administration.
As an advocate for responsible national security policies, I am pleased that the British government has decided to reach a settlement in these cases and admit, with legal force, the British government's complicity in the Bush administration's policies of extraordinary rendition and torture. As an American, I am disappointed that no such admission has come from my government and that our political and legal systems do not give me hope that one will be forthcoming.


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Tag Archives: Absolute XPress
Rigor Amortis
It didn't take me long to decide what should be my first review here on Shock Totem, I was sold from the moment I saw the capsule description. "Horror and Erotica. Zombies and Romance. Rigor Amortis."
After reading this I literally had to sit for a few moments and simply absorb the idea. Writers are supposed to be giant idea factories and if you read a lot of genre material it is easy to feel that there are no really new ideas. There are new twists on old ideas, new ways of looking at old ideas, but it's easy to get used to pigeonholing; Space Opera, Epic Fantasy, Zombie Apocalypse. Yawn. But Zombie Erotica. I mean, Zombie, the gruesome, rotting dead; and Erotica…the explicit and often graphic depiction of sex.
We're talking about Zombie Porn and it most certainly is both graphic and explicit, but also so much more. This short-story anthology is packed full of some of the most heartbreaking romance and vicious revenge stories I have read in quite some time. The book is split into four sections, dividing up the stories by theme. The broad themes are romance, revenge, risk and raunch—though this is quite a subjective division as many, or most, of the stories contain more than a single one of these elements. Certainly the best ones in the collection do.
My favorite story in this collection is "Obligate Cannibal," by Kay T. Holt. It is drawn from the "Risk" category, probably unsurprising in that it downplays the more gruesome aspects of Zombies to provide what is, at its heart, a strange science-fiction romance between the Obligate Cannibal of the title and a partial cyborg. Sounds strange but it honestly works and made for what was the most entertaining story in the collection, eschewing the shock approach that is the heart of some of the other stories.
"Swallow it All," by Jennifer Brozek, was another notable story, this one in the "Revenge" section. This one was quite short but it managed to provide a truly unlikeable antagonist who has had his wife raised as a zombie. It isn't made explicit but seems likely that she died after he murdered her. Just enough details are provided about their situation that I couldn't help but approve when he meets his deserved, and messy, end.
I will mention two other stories now, not because they were necessarily the best in the collection, but because both of them flipped the standard idea on its head somewhat. The first was "Forbidden Feast at the Armageddon Café," by John Nakamura Remy, in the "Risk" section. This strange story focuses on two zombies eating dinner in the apocalypse café, as one of them wrestles with his conscience as he slips further into temptation, drawn along by his illicit lover. The story focuses on combining the main protagonists internal conflict along with detailed, and inventive, descriptions of each course, whose climax is a bound and struggling human, grabbed while having sex so that his brain is flavoured by both sexual stimulation and fear chemicals.
The other, "Urbanites," by Pete "Patch" Alberti, in the "Raunch" section, was not among my favorite stories in the collection, but it deserves a mention for two special points. First, I found the concept itself quite interesting. A group of Zombies, acting like young urban professionals, head out clubbing (to an orgy) and plan to swing by "Survivortown" for a quick bite to eat on the way home. It's light and somewhat self-parodying. The other reason it deserves a mention is for having the funniest first line of any story in the book; of any short story I've read in quite some time in fact. "I can't find my penis," Mike said. "How am I supposed to go to a fucking orgy if I can't find my penis?"
I went into this collection looking for something different, something surprising, something I'd never read before. I got it, in spades, and it's worth a look for the pure novelty of it if nothing else. There are some good and some not-so-good stories, as you expect from any anthology, the writing is solid throughout and every story, with one exception, had at least an interesting idea backing it.
The exception, in this case, was "Second Sunday in September," by Steven James Scearce, a story about a society girl planning to go ahead with her marriage despite the fact that her fiancé has risen as a zombie. I suspect it was supposed to be witty and perhaps satirical or biting, and it did manage to drum up the atmosphere of a Jane Austinesque setting; however, I found the idea and the execution both somewhat inane.
I recommend this book to lovers of the grotesque and anyone who wants their horrific spiced with something different from the "usual." A word of warning, however, this is not a book for the faint of heart or weak of stomach. I am neither, yet after reading the sum of this collection I was visited by some very unpleasant dreams drawing on the graphic depictions within this book. You have been warned.
Posted in Blog, Book Reviews, Reviews Tagged Absolute XPress, Book Reviews, Erika Holt, Jaym Gates, Jennifer Brozek, John Nakamura Remy, Kay T. Holt, Pete "Patch" Alberti, Reviews, Steven James Scearce, Zombie Erotica, Zombie Porn, Zombies 1 Comment


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- "She is overwhelmingly physically appealing to men and women, humans and vampires. Resisting her allure is possible but also very difficult, especially if she is trying hard to attract."
- ―Entry on Heidi's gift[src]
Physical attraction is Heidi's special ability to make her attractive to other people, regardless of species or gender.
Though not suitable for use in battle, she was valuable in luring humans into a trap. Aro found this to be a good advantage and acquired her for his coven.
Through this power, Heidi can make herself physically appealing, supported by her own natural beauty. Anyone who sees her will find her physically attractive to the point of irresistible and feel themselves drawn toward her, regardless of gender or species. She can likely use this power to make people obey her commands.
This makes seducing them very easy and anyone who sees her will find it hard to resist her invitations.
This gift makes her the perfect "fisher" for the Volturi: she acts not only as the fisher, but also as "bait" to lure people into her traps, like food in a cage.
While this power works merely by her exceptional beauty, she would dress up to emphasize it.
Though difficult―especially when she is trying hard to attract someone―it is possible to resist her power. This gift, like Jane's, Alec's, and Demetri's, is mainly mental and so can be blocked by Bella's power, as mentioned in The Twilight Saga: The Official Illustrated Guide. It probably has no effect on animals, either.
Heidi's gift drew the Volturi's attention in the late 16th century. Aro found her skill valuable enough to acquire her, and so destroyed her coven with the excuse of attracting too much notice from humans with their large coven and had Chelsea sway her loyalty. While she was spared, Victoria, one of her coven members, managed to escape with her gift of survival.
Since then, Heidi had been working within the Volturi as the "fisher", often using their wealthy resources and advancing technology to attract humans. The humans targeted were generally fooled by extravagant advertisements and/or fine prized offers, such as winning a vacation to Hawaii or a high paid salary job in France: no one ever knew they were headed for Italy. The planes were made sure to arrive at the most remote places of the country where there was no cellphone or internet signals. When they arrived, Heidi would do the job of luring: she would use her power to make herself irresistible and have them follow her through the tunnels to the Volturi's lair.
New MoonEdit
- "Ah, Felix. Heidi will be here at any moment. Patience."
- ―Aro to Felix's thirst.[src]
Near the end of New Moon, Heidi is leading a group of tourists into the Volturi's head chambers for the members to feast on. Bella Swan notes that she has a hard time looking away due to her beauty, enhanced by her well-dressing. She also realizes that Heidi is not only the fisher by the way she dressed, but also the bait to lure prey into a trap, like a hook attached to sea food to lure in fish. Heidi eyes Bella curiously, but doesn't question or protest when Demetri asks her to save some for him while he escorted Bella, Alice and Edward to the lobby.
In the movie, she leads the tourists into the Volturi's chamber and urges them to stay together while Demetri leads Bella, Alice and Edward in the opposite direction.
Similar abilitiesEdit
- Chelsea's ability to influence emotional bonds between people is similar to Heidi's ability to attract others.
- Fred's ability to repel others is opposite to Heidi's, and also much more intense.


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"We wish to point out that the premier has access to all line function national ministries that are working on the matter, such as labour, agriculture, forestry and fisheries and the SA police services," Zuma's spokesperson Mac Maharaj said on Thursday.
"The premier should thus work with her colleagues, the ministers in the relevant portfolios, to discuss the assistance she needs."
Zille wrote a letter to Zuma on Tuesday, asking him to intervene in the De Doorns wage dispute.
"The consequences of the current crisis will be very severe for the Western Cape and South Africa as a whole if they are not immediately addressed," she said in the letter.
She asked him to delegate Labour Minister Mildred Oliphant, who was out of the country, to address the situation.
Spreading unrest
Table grape harvesters began protesting in De Doorns last week with a wage demand of R150 a day. Most earned between R69 and R75 a day, with R80 being the highest and only offer from farmers so far.
The unrest spread to other rural areas and protest action took place in 16 towns.
The labour department announced on Wednesday that farmworkers would suspend their protests over wages and living conditions in 16 towns for two weeks.
Acting Labour Minister Angie Motshekga said the Congress of South African Trade Unions (Cosatu) had consulted workers and it was agreed they would return to work on Thursday and stop violence and vandalism.
The suspension was on condition that the sectoral determination for agriculture be looked at by the Employment Condition Commission next Wednesday.
This meant the R70 a day minimum wage for farmworkers would be renegotiated.
Situation closely monitored
Indications on Thursday were that there were still protests in certain areas. Western Cape police spokesperson Lieutenant Colonel Andrè Traut said a number of rural areas were being closely monitored.
"Although no serious acts of violence have been reported as yet, the matter is regarded as volatile.
"Areas affected this morning are De Doorns, Ceres and Swellendam, with sporadic situations in other areas as well. The most recent protest action is occurring in Swellendam, and although there is no indication that it is farmworker related, there could be a link."
He confirmed a farmworker was killed in Wolseley on Wednesday. He dismissed allegations that a farmer was killed in Wellington and a police officer in Ceres the same day.
The Food and Allied Workers' Union (Fawu) president Attwell Nazo would address workers in Robertson, Bonnievale and De Doorns on Thursday.
The union said it had a "successful visit" to farmworkers, farm dwellers and township residents in Ceres and Robertson on Wednesday.
Calls for restraint
"The success was characterised by the release of those arrested, following the negotiations between Fawu and the police, as well as the reception of the call for restraint from engaging in violence while maintaining peaceful protests."
Between 20 and 30 workers were apparently released by police in those areas.
"While workers have rejected a call to return back to work for the next two weeks, a promise from workers to restrain from violent actions is welcomed by Fawu leadership," the union said.
Cosatu provincial organiser Mike Louw told Sapa on Thursday that it would take a bit more time to inform all farmworkers to suspend their strike and they were deploying people to areas which had not been informed.
Cosatu provincial secretary Tony Ehrenreich listed five issues that needed to be tackled before there was a resolution.
A stop to 'grand-standing'
The first was that politicians had to stop "grand-standing" and start working together on a solution.
The second and third were both applicable to farm employer body AgriSA.
"The AgriSA must take its head out of the sand and stop undermining the workers' desire to join a union. AgriSA must add their voice to the national call for an urgent increase in the minimum wages."
Ehrenreich said the fourth point was for government to speed up the convening of a negotiations forum for the minimum wage.
Lastly, he said workers had to organise themselves by joining unions which represented their grievances. – Sapa


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Dog food reviews
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3 Star Dry Dog Food
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Royal Canin Mini Toy Indoor Adult 25
Date of last review
Mon December 31, 2007
Recommended By
Average Price
Average Rating
No recommendations
None indicated
None indicated
Feeding guideline:
A 5lb dog should be fed 1/2 - 7/8 cup
Calorie Content
This product contains 4160 kilocalories/kilogram or 355 kilocalories per cup ME (metabolizable energy) on an as fed basis (calculated).
Chicken meal, brown rice, rice, oatmeal, chicken fat, wheat gluten, natural chicken flavor, dried beet pulp (sugar removed), rice hulls, anchovy oil, soya oil, dried brewers yeast, dried egg powder, sodium silico aluminate, salt, potassium chloride, fructo-oligosaccharides, calcium sulfate, sodium tripolyphosphate, DL-methionine, taurine*, Vitamins [DL-alpha tocopherol (source of vitamin E), inositol, niacin supplement, L-ascorbyl-2-polyphosphate (source of vitamin C*), d-calcium pantothenate, biotin, pyridoxine hydrochloride (vitamin B6), riboflavin supplement (vitamin B2), thiamine mononitrate (vitamin B1), vitamin A acetate, folic acid, vitamin B12 supplement, vitamin D3 supplement], choline chloride, magnesium oxide, marigold extract (Calendula officinalis L.), Trace Minerals [zinc proteinate, zinc oxide, ferrous sulfate, manganese proteinate, copper proteinate, copper sulfate, manganous oxide, sodium selenite, calcium iodate], tea (green tea extract), L-Carnitine, preserved with natural mixed tocopherols, rosemary extract and citric acid.
Guaranteed Analysis
Crude Protein Minimum 25.0%
Crude Fat Minimum 16.0%
Crude Fiber Maximum 3.5%
Moisture Maximum 10.5%
Vitamin E Minimum 600 IU/kg
Vitamin C* Minimum 300 mg/kg
Tea (Green Tea Extract)* Minimum 150 mg/kg
Lutein* Minimum 10 mg/kg
*Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profile.
Nutritional Statement:
MINI TOY INDOOR ADULT 25 is formulated to meet the nutritional levels established by the Association of American Feed Control Officials (AAFCO) Dog Food Nutrient Profiles for maintenance
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Registered: October 2005
Posts: 3953
Review Date:
Mon December 31, 2007
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First ingredient in the food is a named meat product
Insufficient meat content, mixed quality ingredients
The first ingredient in this food is a named meat product, in meal form. This is the sole meat product in the food.
The main grains are rice, oatmeal and wheat. Rice and oatmeal are good quality ingredients, but wheat is not. Wheat is believed by many to be the number one allergy causing ingredient in dog food and we prefer not to see it used. Wheat Gluten is the dried residue from wheat after the removal of the larger part of the starch and germ, and the separation of the bran by the process employed in the wet milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm. In plain English, that bit of the wheat leftover after most of the nutritious bits have been removed. Rice hulls (the outer casings of rice) are pure filler. Soy products (in this case, oil) are another substance linked to allergy problems and that we prefer not to see used in dog food.
Beet pulp is filler and a controversial ingredient it is a by-product, being dried residue from sugar beets which has been cleaned and extracted in the process of manufacturing sugar. It is a controversial ingredient in dog food, claimed by some manufacturers to be a good source of fibre, and derided by others as an ingredient added to slow down the transition of rancid animal fats and causing stress to kidney and liver in the process. We note that beet pulp is an ingredient that commonly causes problems for dogs, including allergies and ear infections, and prefer not to see it used in dog food. There are less controversial products around if additional fibre is required. Rice hulls (outer casings of rice) are further filler.
Overall, this product has been given a 3* rating primarily on its first four ingredients. Remaining ingredients are largely of low quality though, and the product is close to a 2* rating.
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All spring quarter classes at UW Bothell classes will be held remotely. In compliance with state mandate, the campus is on restricted operations. Only faculty and staff identfied as critical should be on campus. Student services and the library are available online, see UW Bothell's coronavirus page for details.
Visit the coronavirus resource page
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Brainstorming is a very important part of your writing process. Learning effective brainstorming strategies can eventually help you develop your writing muscles and enhance the effectiveness of your learning across the curriculum.
There are various strategies you can use when you want to further develop your ideas about a certain topic, or when you have writer's block—the moment that you feel that you can't write anything useful about the topic. Instead of worrying, wondering, and crossing out, try to use the following brainstorming methods.
Freewriting is one of the most commonly used brainstorming strategies. As the name suggests, you are free to write down anything that comes to your mind about your topic. You sit and write without stopping or editing for a certain amount of time. During a freewriting time, you should not worry about grammar, organization, spelling, vocabulary choice, or any mechanics. If you cannot think of the word in English, you just write down the word in your native language and move on. The purpose of freewriting is to push your thinking further and to write down the ideas that were percolating in your mind. Make sure that you are focused on your ideas—not on any stylistic or grammatical aspects of writing—during your freewriting time.
The next step you may want to try after your freewriting is a focused freewriting. First, read the freewrite you just did and underline the sentences that you think capture the key ideas that you want to further explore for your paper. Transfer the main ideas underlined in your first freewriting to a separate piece of paper (this is your first loop). Do another freewrite for a certain amount of time by focusing on the main ideas captured in your first freewriting (second loop). The cycle can be repeated for the third or more loops. Repeating this cycle can help you further develop your ideas and overcome writer's block.
Journal writing can help capture the little thoughts that come to your mind while you are taking a walk, listening to music, driving, cooking, taking a shower, and so on. You will learn that those little thoughts can be actually the fundamental basis of your writing. You may be surprised that you already have some good ideas on your topic. Many of your instructors will encourage you to integrate your everyday experiences into your writing and academic analysis. Journal writing can help you not only develop your writing skills but also recognize that your everyday life experiences can be very powerful sources for academic papers. Thus, journal writing on a regular basis can help you grow naturally as researchers as well as writers.
Use words and simple phrases in bullet points instead of full sentences to capture the key ideas you want to develop in your paper. Try to jot down your ideas as quickly as possible without worrying about grammar, vocabulary, or any mechanics. Then, think about how you can write around the points on the list and how you should organize the ideas for your paper. As you begin to write, make sure that you also check out the notes you have made during your reading for your assignment (See the section on Reading Strategies for further information).
Another effective way to brainstorm ideas for your paper and to overcome writer's block is to draw diagrams, maps, or pictures of your ideas on a blank piece of paper (possibly using different colored pens or highlighters). When you have difficulty understanding certain concepts, try to visualize the concepts by putting your ideas in clusters or branches. Perhaps you will be able to identify the gaps and fallacies in your thinking and writing. This kind of visualization can help you see the specific aspects of writing where you are having the most difficulty and the areas that need improvement.
You can also use the journalist questions (What, When, Where, Why, Who, and How?) as a brainstorming strategy. By simply answering these, you can develop the main ideas of your paper as well as understand the requirements and focus of your assignment.
Another strategy that can help overcome your writer's block is to draw your writing process. Think about one particular assignment that you had most difficulty with, and draw the process of your engagement with the assignment on a blank piece of paper (here are examples of students' drawings of their writing processes). Try to capture each step of the process including the readings you did, the conversations you had with your instructor, librarians, class mates, the tutoring sessions you had at the Writing and Communication Center, etc.
As you draw your writing process and reflect on the process of your engagement with the particular assignment, you can see how much time you really spent for each stage of your writing process (i.e., planning, reading, researching, drafting, writing, revising, and editing). For example, you may realize that you spent a small percentage of your time researching the topic although you did not have much knowledge about the topic. You may also realize that you just skimmed the required readings on the computer resulting in an insufficient understanding of the reading material. You may also recognize that you worked on the assignment as a solitary writer: you did not talk about your work with any other people. Thus, drawing your writing process with a particular assignment can help identify the areas you should improve to become a more effective reader and writer.
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|All Dodge Models
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The intersection of the front fender, multi-element, twin-lens headlamp and grille makes the whole design work beautifully.
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|The Dodge Dakota is available in 8 trims:
| 2011 DodgeDakota Bighorn/Lonestar 4x4 Crew Cab 131.3 in. WB
2011 DodgeDakota Bighorn/Lonestar 4x2 Extended Cab 131.3 in. WB
2011 DodgeDakota ST 4x4 Extended Cab 131.3 in. WB
2011 DodgeDakota Bighorn/Lonestar 4x2 Crew Cab 131.3 in. WB
2011 DodgeDakota ST 4x2 Extended Cab 131.3 in. WB
2011 DodgeDakota Bighorn/Lonestar 4x4 Extended Cab 131.3 in. WB
2011 DodgeDakota Laramie 4x2 Crew Cab 131.3 in. WB
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Professional Reviews Ranking: Autos.com editors analyze car reviews from a range of magazines and websites, distill each down to a quantifiable ranking and then average those rankings to arrive at the Professional Review Rank.
Other Rankings: Autos.com also ranks vehicles based on criteria such as fuel efficiency, cargo capacity, and comfort and convenience features. You can see some of the data that we have used to rate each vehicle in any given category by expanding the category header on the vehicle detail page. For example, click on the arrow next to "Passenger Space" on the Honda Civic detail page to see the actual measurements for that vehicle's interior. These measurements were stacked up against the interior measurements of all the other vehicles in the compact car segment in order to calculate the Honda Civic's rating in the Passenger Space category. That rating is then used to determine the Honda Civic's overall ranking in the compact car category.
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Posted in Yummy Mummy Recipes
Posted in Bizzy Babes, Creative Activities, Yummy Mummy Recipes
Posted in Featured, Party & Event Planning Tips and Ideas, Yummy Mummy Recipes
Posted in Beauty, Health and Fitness, Living, Yummy Mummy Recipes
Posted in Shopping & Reviews, Yummy Mummy Recipes
Hi, I'm Carla
I'm the mother of three fantastic, inspiring and exhausting children.
I love getting messy with arts and crafts, baking and cooking (with or without kids), scrap-booking and decorating my home with unique handmade objects. I like to try out new ways to get fit, healthy and to shift a few of those niggly pounds.
I am also interested in learning ( I have a Higher Diploma in Junior Primary Education and used to teach ages 4-12) and am always on the lookout for great educational ideas and activities to share.
You can read more about me on the About Carla page.
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Join the online campaign! Take a selfie with a #StayHome or #SilenceKills sign and send it to email@example.com.
Our nurses deserve adequate protection including PPEs as well as hazard pay in recognition of the extraordinary conditions we are facing on the frontlines.
Sign the petition to demand our employers and our government provide the resources, support and safe working conditions we need to keep our members safe.
Get answers to the most frequently asked questions, find links to the best resources, and see the latest updates from WSNA related to COVID-19. Information is changing constantly, and we're updating this page on an ongoing basis.
Posted Apr 7, 2020
While you're on the front lines working to care for our communities, your union is fighting for you.
WSNA is working around the clock to ensure you have what you need to stay safe and serve your patients. Join us to hear the latest updates on top issues including:
We are anticipating a high volume of participants. In order to make the most efficient use of your time, please submit your questions before noon on April 9.
Click the appropriate button below and click "join anonymously" to join the web event.
The webinar works on Android 4.4 and newer and iOS 10 and newer. However, we have found it is best to download the Microsoft Teams app when joining from a phone.
Please note you do not need a Microsoft account to view the webinar when using the Teams app on your phone. You can join as a guest.
Get the Teams app for your device:
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Take a selfie with one of these signs and send it to email@example.com to show your support!
If you find yourself in a situation that you believe creates unsafe conditions for patients or for you, you should complete a Staffing Complaint / ADO Form as soon as possible.
By completing the form, you will help make the problem known to management, creating an opportunity for the problem to be addressed. Additionally, you will be documenting the facts, which may be helpful to you later if there is a negative outcome.
WSNA also uses your ADO forms to track the problems occurring in your facility. When you and your coworkers take the important step of filling out an ADO form, you are helping to identify whether there is a pattern of unsafe conditions for you or your patients at your facilities. This information is used by your conference committee, staffing committee, and WSNA labor staff to improve your working conditions.
If called into a meeting with management, read the following to management when the meeting begins:
If this discussion could in any way lead to my being disciplined or terminated, I respectfully request that my union representative be present at this meeting. Without representation present, I choose not to participate in this discussion.


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Cardiovascular & Hematological Agents in Medicinal Chemistry
Formerly: Current Medicinal Chemistry - Cardiovascular & Hematological Agents
Volume 18, 2 Issues, 2020
ISSN: 1875-6182 (Online)
ISSN: 1871-5257 (Print)
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Cardiovascular & Hematological Agents in Medicinal Chemistry
, Volume 15
Cardiovascular & Hematological Agents in Medicinal Chemistry
, Volume 15, 2017, Issue number 2
Cardiovascular & Hematological Agents in Medicinal Chemistry
, Volume 15, 2017, Issue number 1
Debabrata Mukherjee
(61021 citations)
Department of Internal Medicine Texas Tech University
El Paso, TX
Biography of Debabrata Mukherjee
Debabrata Mukherjee, M.D is the Chairman of the Department of Internal Medicine and the Program Director for the Cardiovascular Medicine Fellowship program at the Texas Tech University Health Sciences Center at El Paso. Dr Mukherjee has been an invited lecturer at several major national and international meetings, has authored over 450 publications, edited eighteen textbooks on cardiovascular diseases and written more than 100 textbook chapters. He presently serves on several journal editorial boards, is the Editor-in-Chief of the Cardiovascular and Hematological Agents in Medicinal Chemistry, and the Cardiology Reviews and is an Associate Editor for the journal Cardiovascular & Hematological Disorders-Drug Targets.
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Watchuseek Blog
Friday, March 4, 2011
One to watch: The photography of Denis Hayoun
It's a given that those who love to read watch blogs will have seen a lot of pictures of watches. Often these are the crisp and clean watch photographs provided by the manufacture. The watch shot of choice for most marques is the Press Release special; a sparkling new watch shot against solid black; this is because it brings out the highlights of the watch well and the background does not distract your focus from the object of your adoration.
Then there's the 'watch porn' shots, a favourite of watch forum lovers the world over. Watch porn is pictures of the watch on the owners wrist. Thanks to quality digicams any old watch lover can take a crystal clear picture of the new love of his life wrapped firmly around his wrist. Forum enthusiasts will often post these with all the megapixels they can muster just so that fellow watch enthusiasts can lust and drool over them and fantasize about one day slipping just such a model onto their own wrists.
But when you have real talent, and real genius behind the camera, and you refuse to conform to the tired old watch-shot-against-black school of horology photography, you can take sublime watch pictures like those of Denis Hayoun.
42 year old Swiss native Denis Hayoun is the man top watch brands turn to when they want to create real watch magic. Denis can take the carefully considered colour scheme of the watch and recreate it in intricate, dynamic and wonderfully different backgrounds that enhance the watch and enrich the imagination. Denis has shot a literal who's who of watch brands, and avid watch enthusiasts will probably be able to recognise several well known brands in these stunning photographs.
Cartier, Piaget, Panerai, Rolex, Ladoire, Patek Philippe, the best of the best line up to let Denis transform their watches into works of art as well as masterpieces of horology. Denis does not only confine his work to watches, he has travelled extensively too and taken several reportage pictures throughout the world. But with an ability to take watch pictures of this quality, it's unlikely the Swiss watch industry likes him to stay away for too long.
Photographer Denis Hayoun
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1) Script Title: DD All Levels Navigational Menu (v3.03) side menu sliding left with Iphone 5, with software 6.1.4
2) Script URL (on DD): All Levels Navigational Menu (v3.03) http://www.dynamicdrive.com/dynamici...menu/index.htm
3) Describe problem: When the side menu navigation button is clicked (browser iPhone 5) the menu goes left instead of right. This occurs on the actual DD site side script sample (as well as the page I put it on) so it appears to be a bug because its happening on the unaltered version on actual DD site page itself. I'm not sure if it happens 100% of the time as I thought it might have gone right once but its not going right at all for me now, its going left 100% of the time.
My objective is to find a navigation script that has both side and top menus that is search engine friendly and can definitely be compatible with touchscreens such as iPads and tablets and can work fairly well with mobile browsers such as iPhone. I'm not demanding that it be perfect with iPhone and phones like a mobile website would be but it has to have basic functionality so the visitor can wet their appetite and come back to the site on their larger device later. I'm going to have a top and side menu but the side menu is going to be the bulk of my navigation as I have a too many buttons. It also must be be able to keep my page URLs the same so I can't move to a CMS or WordPress template.
I'm open to suggestion but if this slide left issue can be fixed then then it seems to be a good overall script in terms of compatibility with a variety of devices, being search engine friendly and maintaining my page URLs unless I'm overlooking something? Thank you for your help.