text:
Christie: 'Now is not my time'
TRENTON, N.J. -- After a surge of new speculation, Gov. Chris Christie declared with finality Tuesday that "now is not my time" to run for president, dashing the hopes of Republicans still searching for someone other than front-runners Mitt Romney and Rick Perry.
Christie had insisted for months that he wouldn't run. But then came an intense weekend of reconsideration before he made a firm announcement at a news conference at the New Jersey Statehouse. His decision means the campaign now basically belongs to Romney and Perry, battling to take on President Barack Obama three months before the first GOP voting.
Though both men have extensive party support, Romney, the former Massachusetts governor, has failed to win over some skeptical conservatives, and Perry, the Texas governor, has been falling in opinion polls as quickly as he had risen.
Christie was the latest, perhaps last, hope of some establishment Republicans who had already been rejected by Indiana Gov. Mitch Daniels, Mississippi Gov. Haley Barbour, former Florida Gov. Jeb Bush, Wisconsin Rep. Paul Ryan and others who declined to run for president in 2012. He's been governor of New Jersey for less than two years, but he's cut the budget, curtailed public sector unions, and dealt with a Democratic legislature with disarming and combative confidence.
Christie disputed the idea that his name was just one more on that list.
"They weren't searching. They came right to one target, and it was me," he said Tuesday. "And it has always been me."
But he said he was sure, "Now is not my time."
There are still other potential challengers. Former Utah Gov. Jon Huntsman is showing some promise in New Hampshire; former Pennsylvania Sen. Rick Santorum has support from social conservatives in Iowa and former Godfather's Pizza CEO Herman Cain is rising in national polls. Former Alaska Gov. Sarah Palin still hasn't said whether she'll run.
But Christie's announcement leaves Perry and Romney as the two Republicans who have the profile, campaign organization, fundraising prowess and early-state promise for a serious run at the nomination.
Within hours, Christie donors started picking sides. The Romney campaign said Ken Langone, the Home Depot financier who helped lead the push to get Christie to run, had jumped on board. Iowa businessman Gary Kirke, who met with Christie earlier this year to urge him to run, announced he would support Perry.
Both Romney and Perry will be pushing for the support of Christie himself, who now could become something of a 2012 GOP kingmaker. He declined to endorse a presidential candidate on Tuesday, but he promised his backing would mean something if and when he does.
"I'm not a halfway kind of guy," Christie said.
His support could help give Romney credibility among the tea party conservatives who haven't fully embraced the Massachusetts governor. And it could give Perry a way to quiet concerns about his viability.
Whoever wins, Christie said he wasn't seeking the job of vice president.
"I just don't think I have the personality to be asked," he said. "I'm not looking for that job."
The race's two-man dynamic has already been on display. Romney's campaign didn't bother to attack his Republican opponents, instead focusing on Obama, until Perry joined the race. In the weeks since Perry announced his campaign, the two men have gone after each other on immigration and Social Security. Perry's campaign is focused almost solely on beating Romney.
"We're not running against Herman Cain," David Carney, Perry's top strategist, said in a recent interview.
Christie's declaration is a relief for Romney. The pugnacious, East Coast, blue-state governor has a profile that's similar to the former Massachusetts governor's -- and they draw from much the same pool of money and support. GOP establishment figures, donors and luminaries who were encouraging Christie to jump in might now try to help Romney. And the moneyed, business-minded donors in New York and New Jersey who were waiting on Christie are now free to back the technocratic Romney, a former venture capitalist.
For Perry, Christie's exit is more complicated. Now, he'll only have to worry about positioning himself against one candidate. He won't have to worry about losing his conservative, tea party support to the budget-cutting New Jersey governor. Romney has gone largely unscathed in recent debates as news and interest has focused on new entrant after new entrant; now it's more likely that upcoming debates will force Romney to answer tougher questions.
But Romney also won't have to worry about attacking anyone besides Perry -- and Obama. And Perry has run into trouble dealing with his own vulnerabilities. He spent the past weekend in New Hampshire defending his record on immigration at town hall meetings. And now he's facing questions about a family-leased hunting camp branded with a racially insensitive name.
Both Perry and Romney will now begin to scramble for the donors who had been waiting on Christie. Romney has already proven he's the Republican race's financial leader, bringing in $18 million during his first quarter as a presidential candidate. Perry hasn't yet had to file a financial report, but aides say his numbers will show he is competitive with Romney.
Still, with Obama and the Democratic Party set to raise close to $1 billion for the general election next year, those numbers don't seem so high.


text:
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Here is the list of ads from category transportation vehicles coming from Denmark. You may sort used Hitachi transportation vehicles by price, year of production or model. Please use the left-hand side navigation to narrow your search. You can also broaden your search to transportation vehicles coming from other countries.
Transmission Denmark

subset: commoncrawl


text:
Query buffers
ZNC 1.6 introduces full-featured playback buffers for private messages aka queries.
Prior ZNC 1.6, private messages were stored to a shared query buffer. Private messages were buffered only when no clients were connected, and the buffer was automatically cleared after playback. The drawback was that it was not possible to replay the query buffer. For example, if you checked your private messages with a mobile client while on the go, it would clear the query buffer and make it hard to get back to it later when connecting with another client. Or when connecting to ZNC with a client from home, you wouldn't see any private messages you received meanwhile if you had left a client open at work.
The reason why it was handled like this was that "query" is a client side concept. ZNC can automatically manage channel buffers based on explicit requests from connected clients to join and leave channels. However, ZNC does not know when a query is closed in a client. If private messages were always buffered, query buffers would pile up in an uncontrollable manner.
Query buffers[edit]
In order to enable persistent query buffers, disable the
AutoClearQueryBuffer config option that is enabled by default. This can be done via controlpanel, webadmin, or znc.conf. This ensures that private messages are buffered even when there are connected clients, and the query buffers are not automatically cleared after playback.
Due to the problems explained in the previous and next sections, this feature (
AutoClearQueryBuffer=false) does not just work out of the box in any client. To avoid query buffers piling up, either a client/script must clear the appropriate buffer by sending
/msg *status clearbuffer <name of the query/receiver> (when a query is closed), or you could use for example the clearbufferonmsg module.
Self messages[edit]
The whole idea behind this feature is to keep the private discussion history between you and the other participant. It would effectively cripple the discussion if you weren't able to see your own messages. However, not all clients are capable of presenting in a sensible way such received messages where the sender is the user itself. In addition to setting
AutoClearQueryBuffer=false, a client must request the
znc.in/self-message capability in order to receive self messages in buffer playback.
Client Support[edit]
- Textual
- Communi
- Palaver
- HexChat 2.12.1+ with mymsg.lua and optionally zncbuffer.lua (please note that the zncbuffer.lua plugin isn't needed to get
znc.in/self-messagecapabilities to function, it's merely for convenience of playing back and erasing query buffers)
An expanded list of clients with
znc.in/self-message support can be found here.
- Make sure to use a self-message capable client
/msg *status clearbuffer <query>


text:
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R (on the application of Carter and another) v Chelmsford Crown Court
Police – Pension.
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Ades v Camden London Borough Council
Housing – Local authority houses.
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Gray v Hurley
Conflict of Laws – Service outside jurisdiction.
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Skatteverket v Holmen AB
Income tax – Corporation tax.
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Skatteverket v Memira Holding AB
European Union – Corporation tax.
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Ball and another v De Marzo
Trust and trustee – Constructive trust.
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Craeynest and others v Brussels Hoofdstedelijk Gewest and another
European Union – Environment.
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Panton and others v Brophy and another
Landlord and tenant – Lease.
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ReFood GmbH & Co. KG v Landwirtschaftskammer Niedersachsen
European Union – Environment.
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Granada UK Rental and Retail Ltd and other companies v The Pensions Regulator
Pensions – Deficits.
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Latest Cases
Lessees and Management Company of Herons Court v Heronslea Ltd and others
Construction – Dwellings. The claimant's claim against the fourth defendant building control inspector, that it had breached its duty owed under s 1(1) of the Defective Premises Act 1972 in respect of the faulty construction of premises, had been rightly struck out on the basis that s 1(1) did not apply to building control inspectors. The Court of Appeal, Civil Division, so held, finding that the focus of s 1(1) was on the doing of positive work which had related to the provision of a dwelling, whereas in certifying, or refusing to certify, plans and works, the building inspector was not engaged in the positive role of the provision or creation of the relevant building.
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R (on the application of Lasham Gliding Society Ltd) v Civil Aviation Authority
Air traffic – Airport. The defendant Civil Aviation Authority had not misinterpreted or failed to comply with s 70 of the Transport Act 2000, nor had it reached irrational conclusions. Accordingly, the Administrative Court dismissed the claimant gliding club's application for judicial review of its decision to permit the introduction of air traffic controls in airspace around an airport, which was largely uncontrolled.
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Hinrichs and others v Oracle Corporation UK Ltd
Employment – Redundancy. The Central Arbitration Committee (the CAC) had correctly decided that in exceptional circumstances affecting employees' interests, where para 8 of Sch 1 to the Transnational Information and Consultation of Employees Regulations 1999, SI 1999/3323, as amended, applied, the employer did not have to wait for a European Works Council (the EWC) to give an opinion on the employer's proposed actions, provided that the employer had given the EWC the necessary information on its proposals and had engaged in consultation. The Employment Appeal Tribunal in dismissing the EWC's appeal against the CAC's decision, held that there was no prohibition in either those Regulations nor the Transnational Information and Consultation Directive (EC) 2009/39 on the employer taking or implementing its decision after it had consulted but before the EWC had produced an opinion. Nor could the Regulations be construed to have that effect.
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Pricewatch Ltd v Gausden (East Sussex Fire and Rescue Services)
Practice – Pre-trial or post-judgment relief. The Employment Tribunal (ET) in refusing to make a cost order against the appellant, who had been partially successful, had not erred in law. The Administrative Court in refusing the appellant's appeal reiterated that the power to award costs in the ET was a disciplinary power, not a compensatory one, and further by withdrawing an allegation it could not be said that he respondent had acted unreasonably in his conduct of the proceedings.
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R (on the application of Phoenix Life Holdings Ltd and other companies) v Revenue and Customs Commissioners
Value added tax – Input tax. The defendant Revenue and Customs Commissioners' (HMRC) decision, upholding its rejection of a claim for repayment of significant amounts of under-recovered VAT input tax made exactly ten years earlier, was so outrageous in its defiance of logic or of accepted moral standards that no sensible person who had applied his mind to the question to be decided could have arrived at it. Accordingly, the Administrative Court quashed the decision and ordered HMRC to pay the claim (to the extent its quantum had been accepted).
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*Re E (children: reopening findings of fact)
Family proceedings – Orders in family proceedings. The mother's appeal against findings of fact made against her in care proceedings, made on the basis of fresh evidence that suggested that her account of events had been plausible, was dismissed. The Court of Appeal, Civil Division, held that the family court had the statutory power under s 31F(6) of the Matrimonial and Family Proceedings Act 1984 to review its findings of fact, and it would generally be more appropriate for the significance of the further evidence to be considered by the trial court rather than by way of an appeal.
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Hyman and another v Revenue and Customs Commissioners
Stamp duty – Repayment. The Revenue and Customs Commissioners (HMRC) had correctly decided that the whole of the property owned by the taxpayers was residential property for the purposes of stamp duty land tax (SDLT) and accordingly, that tax had been correctly paid on that basis. The First-tier Tribunal (Tax Chamber) so held in dismissing the taxpayers' appeal against HMRC's decision to reject their claim for refund of SDLT. The FTT took the view that for SDLT purposes, 'residential property' meant a building that was used as a dwelling and land that was or formed part of the garden or grounds of the dwelling including a building on such land. 'Grounds' had, and was intended to have, a wide meaning.
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R (on the application of JJ Management LLP and others) v Revenue and Customs Commissioners and another
Income tax – Investigation. The Administrative Court held that the statutory scheme was such that the defendant Revenue and Customs Commissioners' functions included, not only opening an enquiry into a return under s 9A of the Taxes Management Act 1970 during the enquiry window, but also checking returns without opening a s 9A enquiry, including after the enquiry window had closed, with a view to ascertaining if there was ground to issue a discovery assessment, and that such checking could include, not just re-reading the file, but carrying out investigations and enquiries to see if any further information could be obtained that could shed light on the question.
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R (on the application of Golding) v Crown Court at Maidstone
Animal – Dog. The claimant's application for judicial review of the Crown Court's decision upholding an order for the destruction of the claimant's pit bull type dog was dismissed. The Divisional Court rejected submissions that the Crown Court's decision on dangerousness had wrongly failed to take into account mandatory conditions of exemption which required particular controls (including neutering and use of muzzle/lead when in public) over a dog of such type, and held that it had applied the right test and had reached its conclusions on all the evidence in a manner that could not be impeached.
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Collins v Simonsen
Trust and Trustee – Gift. The payment of a sum of money by the claimant to the first defendant estate agent for the benefit of a third party, C, was a conditional and incomplete gift. The Queen's Bench Division, held, that, in the absence of further instructions from the claimant, (which there had not been any) a resulting trust of the £42,000 arose upon the transfer of the money into the first defendant's client account, with the first defendant as the trustee and the claimant, as the transferor. The claimant, accordingly, was entitled to the sum of money back at her request.
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R v Medouni and another
Criminal law – Murder. The way in which a jury note had been answered had not been inadequate and the first defendant's murder conviction was not unsafe. The Court of Appeal, Criminal Division, further held that the defendants' sentences of life imprisonment, with a minimum term of 30 years for murder, concurrent to five years and six months for doing an act tending or intended to pervert the course of public justice for attempting to dispose of the body by fire, had not been either wrong in principle or manifestly excessive, in particular, the starting point of 30 years in setting the minimum term for murder.
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R v Utton
Sentence – Goodyear indication. It was clear that the defendant had not pleaded guilty in response to the Goodyear indication within a reasonable period, such that the indication had ceased to have effect. Accordingly, the Court of Appeal, Criminal Division, held that sentence of 53 months' imprisonment for two burglary counts, to run concurrently, 2 months' imprisonment concurrent for the assault occasioning actual bodily harm and 4 months' imprisonment concurrent for the assault by beating had not been manifestly excessive or wrong in principle.
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SpiegelOnline GmbH v Beck
European Union – Copyright. Article 5(3)(c), second case, and (d) of Directive (EC) 2001/29 should be interpreted as not constituting measures of full harmonisation of the scope of the exceptions or limitations which they contained. The Court of Justice of the European Union so held, among other things, in a preliminary ruling in proceedings concerning the applicant company's publication on its website of a manuscript by the respondent and of an article published in a book, and the respondent's challenge to the making available of complete texts of that manuscript and that article on the applicant's website.
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Pelham Gmbh and others v Hütter and another
European Union – Copyright. Article 2(c) of Directive (EC) 2001/29 should, in the light of the Charter of Fundamental Rights of the European Union, be interpreted as meaning that the phonogram producer's exclusive right under that provision to reproduce and distribute his or her phonogram allowed him to prevent another person from taking a sound sample, even if very short, of his or her phonogram for the purposes of including that sample in another phonogram, unless that sample was included in the phonogram in a modified form unrecognisable to the ear. The Court of Justice of the European Union so held, among other things, in a preliminary ruling in proceedings concerning the use, in the recording of the song 'Nur mir', composed by the second and third applicants and produced by the first applicant company, of an approximately 2-second rhythm sequence from a phonogram of the group Kraftwerk, of which the first respondent and another were members.
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L v Q Ltd
Employment Tribunal – Procedure. Giving permission for the instant decision to be cited in future case, applications for permission to appeal a decision of the Employment Appeal Tribunal (the EAT), setting aside a decision of the employment tribunal to the effect that an already anonymised judgment should not go on the register, were refused, and the EAT's decision that its judgment and that of the tribunal go on the register were upheld. The Court of Appeal, Civil Division, in so deciding, held that, putting aside national security, there was no explicit power in the Employment Tribunals (Constitution and Rules of Procedure) Regulations 2013, SI 1237/2013, to prohibit publication of a judgment altogether.
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Monkhill Ltd v Secretary of State for Housing, Communities and Local Government and another
Planning – Development. The first part of para 172 of the National Planning Policy Framework (the NPPF), in relation to development in an AONB, national park or the Broads, qualified as a policy falling within the scope of the presumption in favour of sustainable development for decision-taking to be applied under limb (i) of para 11(d) of the NPPF; it was also capable of sustaining a freestanding reason for refusal in general development control in AONBs, national parks and the Broads. The Planning Court, in dismissing the claimant company's application, further set out a practical summary to assist practitioners in the field.
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Simetra Global Assets Ltd and another company v Ikon Finance Ltd and others
Practice – Pre-trial or post-judgment relief. Although a re-trial of a 13-day Commercial Court trial would place a heavy burden of costs and additional stress on the parties, the Court of Appeal, Civil Division, held that it was the correct approach to take. The judgment had failed properly to analyse the witness and documentary evidence on a number of critical issue, failed to address issues that had arisen at trial and had given limited reasoning.
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R (on the application of Shropshire and Wrekin Fire Authority and others) v Secretary of State for the Home Department
Fire brigade – Governance. To show that a proposal was 'in the interests of economy, efficiency and effectiveness', within s 4A(5) of the Fire and Rescue Services Act 2004, it was necessary to show that it was in the interest of each of those objectives, and those three matters could not be considered 'in the round'. The Administrative Court held that, although the defendant Secretary of State had applied the wrong test in deciding to approve a proposal to transfer the governance of the claimant Fire and Rescue Services to the interested parties, it was inevitable she would have come to the same conclusion had she applied the correct test.
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Rees and others v Metropolitan Police Commissioner
Damages – Measure of damages. The first and second claimants would be each awarded £155,000, and the third claimant £104,000 in damages for malicious prosecution and misfeasance in public office. In particular, the Queen's Bench Division, held that exemplary damages were required to highlight and condemn the egregious and shameful behaviour of a senior and experienced police officer who had been de facto prosecutor.
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Webster v Ashcroft
Insolvency – Petition. There was no trace of any retrospectivity in the provisions relating to applications for permission under Extended Civil Restraint Orders (ECRO) The Chancery Division held, relying on previous case law, that an application made without permission under an ECRO could not be validated retrospectively, so that for the purposes of s 267(2)(d) of the Insolvency Act 1986 there remained an outstanding application.
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text:
If you are tired of traditional chairs, this is the perfect choice. The pink hammock chair is 100% hand-woven from high-quality, pure cotton. Every hammock chair we sell is unique so the colors and pattern may vary. The Pink Hammock Chair is crafted with pink cotton cords. Your weight is evenly distributed by many suspension cords. The large number of pure cotton cords make this hanging hammock chair among the most comfortable hanging chairs on the market! This hammock chair is great for reading, watching TV, or just resting. This chair is great for small spaces as you only need one point of support.
|Pure Cotton
|Pure, non-recycled cotton: hard-wearing and fuzz-free
|High number of suspension cords
|Seating length:
|5 ft 3 in
|Seating width:
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|Total height:
|5 ft 7 in
|Length of the bar:
|3 ft 3 in
|Carrying capacity:
|220 lbs
|Material description:
|Sitting surface: 100 % cotton;
|Required minimum height:
|7 ft 7 in


text:
I am trying to delete a domain I am using from ArcCatalog -> Feature Class Properties-> Subtypes-> Domains. But when I try to do that I get this error message: "Failed to delete a domain from the database. The domain is used by an attribute rule."
I've checked if there are any locks and there aren't.
Does anyone know why I can't delete it?
Thank you
I use ArcGIS 10.1. Standard on an ArcSDE Postgres Geodatabase.
Update: the problem degenerated a lot :) I was able to delete the field corresponding to the domain, but I still cannot delete the domain. Same error. Plus, when I want to disable the existing subtype I get this message "Failed to change the subtyoe field. LInestring or poly boundary is self-intersecting". I assume it's just one single problem that messed up the subtype and the domains and I get different error messages.


text:
"Yeah...I'm going camping this weekend.........in MAINE!"
Pretty cool, eh?
Wanna know what's even cooler?
I'm in Maine. And tomorrow I'm going camping. In Maine!
So, as this is the first time I've ever been this far NorEast, I'm going to share my first impressions:
Which was set in Maine and which I watched religiously every Sunday night with mom Faezer and sister Jenny for much of my childhood! [I've always loved a good mystery, and let's face it...Jessica Fletcher is awesome. I mean, a writer who solves crimes? What a spit fire. Pure GENIUS! (Mock this show and face my wrath.)]
So anyway, I'm pretty sure I've always wanted to visit Maine since then and now I'm here! And it just oozes New Englandishness. There are LOTS of super old towns filled with super old buildings and homes and they all have crazy unpronouncable names like "Junipero Serra". No wait...that was San Francisco. Like "Kennebunkport" and "Wiscasset".
ANYHOO--We've stopped for the night in Portland and tomorrow morning we finish our trek North to Acadia National Park where we will camp.
[By-the-way, Doug would like to request that you DON'T rob us while we're gone. But if you do, take some of the clutter on my desk with you. (And the dirty clothes that I'm pretty sure are under the boy's bunk-beds. And you'll find the most money in Max's Ritz Cracker jar on his dresser. It should net you about $8.63)]
I'll have more to report later, but for now I need to get some sleep. We're going camping with a 3-month-old. It may be the last chance I have for awhile!


text:
TODAY'S TIDBITS Remove the pin bones from your fillet before removing the skin. The skin will keep the fillet in shape while you slightly mangle it trying to remove the pin bones. When having to drink a shot of green chartreuse on a scavenger hunt, the yellow label will not do. The green one has […]Read more
Lemon Tart, The Interrupting Fish, An Air Duster and the Jacques Torres Demo – Day 76
TODAY'S TIDBITS When zesting a lemon, turn the lemon as you move down the zester. This insures you get just the outer zest (no bitter rind), and is much faster (courtesy of Erik). Peel your celery before making a julienne of it – this removes those tough-to-eat fibers leaving a delicious flavor. In making a […]Read more
All You Need Is Love, and that darn Hollandaise – Day 75
TODAY'S TIDBITS To keep your Hollandaise hot, put it in a thermos (courtesy of Diana Colman) 3 times – this seems to be the magic number of times that 'most' of us need to really nail a dish, unless you're A2. When pressing the final roll of fettuccine through the pasta roller, I have found it is […]Read more
The Battle of the Hollandaise, James Beard House, and Kitchen Vocabulary – Day 74
TODAY'S TIDBITS When rolling your pasta dough through the final time to create the fettucine from a wide piece, trim the ends so you don't end up with spikey and uneven fettucine. If you cut your bread before service, put a damp towel over it to keep it fresh. Never close the oven with your foot […]Read more
Another Mock Final, The Trail Report, and dirty dishes – Day 72
TODAY'S TIDBITS Always shave before going to a "trail" (see note below). Rotate your profiterole pan in the oven half-way through the baking. You can really see the different hotspots in oven with a tray of profiteroles. Some definitely get baked before others, so it's always a good idea to rotate anything you're baking half-way […]Read more
The Sun Also Rises – Back on our feet – Day 71
TODAY'S TIDBITS Add the powdered sugar to your cream only after it starts to gain some volume. This results in a better whip. When cutting the tops of your profiteroles, align the bread knife parallel to the bottom of profiterole. It's natural to align the knife with the top that you're cutting off, but may […]Read more
The Hammer Drops: Blood, Sweat and Tears – Day 70
TODAY'S TIDBITS Powdered sugar through a cheese cloth gives a much finer "sprinkle" than through a sieve. Chives+chervil+Tarragon is a great combination of herbs for fish – beats the standard parsley by miles. (especially the tarragon). Gently tap the salmon skillets under plastic with the side of a butcher's hammer to flatten them out so […]Read more
Chicken Grand Mere, Celery Root Puree, and a Smoking Gun – Day 68
TODAY'S TIDBITS You don't need a trussing needle to truss a chicken. By making a cut in the skin near the end of the legs (where you eventually manchonner), the string can grab the legs and keep the chicken together – you can also loop the chicken legs instead. If you're serving sliced grilled meat, […]Read more
Vacuum-infusing a Watermelon, Sous Vide, and Salade Nicoise – Day 67
TODAY'S TIDBITS Magic infusing liquid: Yuzu juice + Elderberry Cordial. This combination of sweet and sour tastes incredible. To instant peel a hard boiled egg – roll it around hard on the counter till it's all broken like a web and you can peel it off in once piece instantly. "Snap" your green beans AFTER […]Read more
"Truth in Menus", another Mock Final, and one more Fire Alarm – Day 66
TODAY'S TIDBITS Never try and put one over on the chef Yesterday, Chef Dominique told us all never to try and trick the chef. One student tried to say she had put sugar in her Crème Chantilly, but the Chef was pretty sure she didn't. This brings up the topic of "Truth in Menus". "TiM" is a […]Read more
Chitchat Chitchat – oops, look what I cooked, Skate Grenobloise and an Apple Tart – Day 65
TODAY'S TIDBITS Present a skate with the round side facing the customer, like a smile. Also, it turns out skate fish is not kosher. When reducing sauces or soups, it's a better idea to add salt only at the end. If you add salt near the beginning, it might taste fine but as it reduces the […]Read more
Learning by Teaching, and being called "Chef" all evening – Day 64
TODAY'S TIDBITS Skate is a unique tasting seafood (think fish meets scallop), but goes bad fast. They urinate through their skin (like sharks), so they start to smell like ammonia pretty quickly – served fresh, seared, they taste pretty amazing. To evenly brown croutons, soak them in clarified butter and then sauté and shake constantly […]Read more
Mock Final Exam – Day 63
TODAY'S TIDBITS On a gas stove, if you want to heat something but only ever so slightly, you can just use the pilot light flame. When flambéing, take the pan off the stove, add the brandy, then put the pan back on the stove tilting the pan so the flame just catches the brandy. Badaboom! […]Read more
The Stars Look Very Different Today – Day 62
Stopping at David Bowie's apartment/vigil again this morning definitely set a different mood for the day for me, and either way there was definitely a different vibe in the kitchen today – "everything was under control". We had all done our dishes yesterday and today was going to be different! For me I was in a "Zen" […]Read more
Level 4: Under Pressure – Day 61
TODAY'S TIDBITS Serve a pork chop 'bone on the left', so the customer can cut into it from the right. When frying a pork chop, fry the presentation side first – the first sear gets the best color. When frying a fillet, also fry the presentation side down first – in the case of a […]Read more
Ashes to Ashes: Level 3 is Dust – Day 60
TODAY'S TIDBITS Use Ghee (browned clarified butter) in your Indian dishes rather than butter. It adds a whole new dimension of nuttiness and even sweetness. Apparently the best curry is in London. Curry Powder is a British invention to mimic the "Indian colony's cuisine" whose key ingredients are turmeric, coriander, cumin, mustard, and chili. Curry […]Read more
ACTION STATIONS – Day 59
TODAY'S TIDBITS Add the butter to the boiled cream 'off' the heat in an alfredo, to avoid the butter breaking. A restaurant trick is to use Grana Padano 'in' the sauce, and then top the pasta with Parmigiano. 'Parm' is over twice the price of Padano. When rolling pasta, you should be able to see […]Read more
CHARCUTERIE BUFFET, and then getting ready for Action Stations – Day 57
TODAY'S TIDBITS Hang the rinds of your cheese in your cream when reducing it for an Alfredo sauce – gives it additional flavor. Use "00" flour to make your pasta slightly stronger but silkier. Throw some Semolina flour in your pasta dough and the pasta will 'grab' the sauce slightly better. Today we finally got […]Read more
Pig's Eared Julienned, Planning the Buffet – Day 56
TODAY'S TIDBITS Fill an egg carton with hickory, set it on fire, and put it the oven with your chicken, to get an incredible smoky flavour. (Maybe not try this one at home). Thanks Joanne so much for having filled in yesterday. Great job. And doubly thank you for this morning's pre-exam flash card quiz […]Read more
Zen and the Art of Doing Dishes – Oh, and Brining a Pig's Head – Day 54
TODAY'S TIDBITS The FDA recommends washing dishes at an uncomfortable 110 degrees to get rid of harmful bacteria. The hot water from the average 'hot' faucet is 110F. I can't imagine being able to clean dishes in 100% hot water from the hot faucet. Ouch!!!! Never order a fish special on Monday – this is […]Read more
There's Scallops In Them There Sausages – Day 53
TODAY'S TIDBITS Ice is used a lot in the kitchen – when we're readying meat, it is always held in containers over ice. When we poached the fish sausages, as soon as they had reached the correct internal temperature of 145F, we immediately put them in ice to stop the cooking and to get the food […]Read more
Hot Dogs – Charcuterie's most complex sausage yet…who knew? – Day 52
TODAY'S TIDBITS Italian Sausage is flavoured with fennel – take the meat out of the casing, fry it up with more crushed fennel, chile peppers, lemon, white wine and oregano. Tada – you have one of my favourite non-tomato pasta sauces. Spice Secret – Pimenton (which is a Spanish Paprika) – use both the hot […]Read more
Like Skin off a Duck's Back – Duck, Chicken Galantines and some Meat Glue – Day 51
TODAY'S TIDBITS When roasting butternut squash – consider adding honey, it really elevates the taste. You can use meat glue (Activa) to 'glue' lamb and scallops together and get an amalgamated surf 'n turf. Don't be afraid to use bread crumbs in ground meat and charcuterie – they act as a binder, but also 'lighten' […]Read more
Cumberland Sauce, Mustard, Chutney, Pickles and 3 bricks – Day 50
TODAY'S TIDBITS If you sliced meat a little too long in advance of serving, brush it with a little olive oil and it will regain that juicy look. (I actually used this trick on one of my practicals, using butter instead). Cut chives with the top-half of your knife – using the handle-end crushes them […]Read more
Paté En Croute, Foie Gras, and Makin' Bacon – Day 49
TODAY'S TIDBITS Charcuterie relies on getting the proper fat to meat ratio, generally 30% fat. That clear jelly like substance on many charcuterie preparation is aspic (basically gelatin and flavouring). It keeps out air and bacteria, keeping the cooked meat fresh. Charcuterie came about from a need to preserve meat through the winter, and from […]Read more
Mickey Mouse, and the Shape of Things to Come – Charcuterie: Day 48
TODAY'S TIDBITS Lean meat is often encased in dough (eg. Paté en Croute, or Beef Wellington) to preserve the flavor and moisture. I fluked out and nailed my first beef wellington this summer at the cottage, and you could literally cut the meat with a fork it was so tender. Apparently, hundreds of cats get […]Read more
Last day with Chef Ben, BBQ Chicken, Potato Salad, Panzanella and a film debut – Day 48
TODAY'S TIDBITS Make sure to apply potato salad dressing to WARM potatoes, they grab and absorb the dressing much better. Be careful in covering hot food with aluminum foil – this will react with any food that is acidic. Often catering companies put an intermittent layer of plastic between the food and the foil. Don't throw out […]Read more
Buttermilk Fried Chicken, Broccoli Rabe and a mighty fine lookin' line – Day 47
TODAY'S TIDBITS Buttermilk is a magic ingredient imho – use it in dredging fried chicken or smelts: buttermilk slightly tenderizes the protein, coats better, and adds a light acidic element. Use buttermilk (or sour cream) in puréed potatoes – it makes them pop. Add cheese rinds when boiling your polenta for added flavor – you […]Read more
Mexican Family Meal, Chayote, and the Head of a Pig – Day 46
TODAY'S TIDBITS A secret to making tasty beef for enchiladas are Ancho chiles and Spanish paprika "La Chinata" Use Meyer Lemons to 'amp up' your citronette. Meyer lemons are a cross between a lemon and a mandarin. Don't use cumin in Mexican food – lots of restaurants use it, but really it's rarely used in Mexico. […]Read more
Asian Influences, Lecithin, Xanthan Gum and Togarashi – Day 45
TODAY'S TIDBITS The later you add your eggs to fried rice, the 'stickier' it will be. The Maitre D's most important role is to make sure customers don't all order their food at the exact same time. Yuzu juice rocks!!!! I was nervous about today, because while Alton and I were only responsible for coleslaw, […]Read more
Meatless Monday, Quinoa Patties, Beet Salad, and Yuzu Juice – Day 44
TODAY'S TIDBITS Bottled Lemon/Lime juice is cloudy because it has been pasteurized – this changes the flavor profile, to something much less desirable – yuck – use fresh lemon/lime juice. Eggs in Japan have a much shorter expiration date – because Japanese use a lot of raw eggs in their cooking, so they need to […]Read more
75 Liters of Chicken Stock, Roasted Chickens, and a little less Chaos – Day 43
TODAY'S TIDBITS The best way to reheat potato puree is the microwave (I know, a sin for most cooks). In a fast-paced kitchen, no bowls unless you need to toss or whip. They waste too much space – use square boys. Tortilla chips are simply tortillas, cut into 6ths, and deep fried. Today was breasts, […]Read more
Hanger Steak, Tortillas, Roasted Corn Slaw and Prep Lists – Day 42
TODAY'S TIDBITS Order "the line": 1) starch 2) veg 3) protein. By the time people get to the protein, they've filled their plates, and so don't take too much expensive protein. Cafeteria-style restaurants always put the desserts first, so people take them, which they wouldn't if they were the last item in the line. You […]Read more
Family Meal Craziness and a Jacques Torres Buche – Day 41
TODAY'S TIDBITS (Also see Jacques' below) If you rip basil 'along the grain', then you can do it a long time before service, because it doesn't tarnish. If you rip it against the grain, it will wilt quickly. Fry Rainbow Chard stems separately from the leaves – unless you want to overcook the leaves and […]Read more
Level 2 Practical & Written Exams: Quarter a Chicken, Fillet a Fish and show me some Crème Anglaise Love – Day 40
TODAY'S TIDBITS When the vanilla bean seeds are floating in mid-suspension – your crème anglaise is done (also when the foam has disappeared and the it passes the 'nappant' spoon test) To feed 200 people, you need about 1 gallon of dressing, 2 gallons of sauce, 10 lbs of polenta, 20 lbs of pasta, and […]Read more
Wine Day: 6 Whites, 5 Reds and 8000 Years of Human History – Day 39
TODAY'S TIDBITS When uncorking the bottle, always try to face the label to the guest for the whole process. Salt, acid, fat, and protein in food all lower the acidic and tannin taste of wine. Sweetness increases the tannin taste as does spicy food, which also increases the alcohol taste. Olive oil also contains tannins […]Read more
"CHICKEN OUR WAY" – Day 38
TODAY'S TIDBITS Put a little brown sugar in your chicken deep-fry batter – wow, amazing! (courtesy of Rachel) Deeply brown your chicken bones and trimming and add them to your sauce before straining – this adds a massive dimension to the taste. Slice your chicken breast rather than serving whole – it looks better, and […]Read more
Pasta Day: Gnocchi, Ravioli and Lasagna – Day 37
TODAY'S TIDBITS Don't put oil in your pasta boiling water – it really has no effect, and can prevent the sauce from sticking to the pasta. Taste your pasta boiling water – most people don't taste the water, but the saltiness is important. Make sure to press all the air out of your ravioli's before […]Read more
Cheese Day: Little Miss Muffet and her Curds and Whey – Day 36
TODAY'S TIDBITS It takes 10 pounds of milk to make 1 pound of cheese – so no more whining about the price of cheese. A top from an opened can be used as a 'diffuser' by placing it between a pot and a flattop burner to prevent burning – particularly useful if you are simmering […]Read more
Wild Striped Bass with 5 Types of Mushrooms, and an Endive Salad – Day 35
TODAY'S TIDBITS When sautéing mushrooms in butter, throw in a sprig of thyme and a clove of crushed garlic before the mushrooms. This adds one more element to the flavor. For an added punch, add finely diced shallots near the end of browning. Use your fish spatula to rest your fish after cooking – saves […]Read more
Spaghetti Squash, Falafels and an Oil Fire – Day 34
TODAY'S TIDBITS Consider putting a bit of ground flaxseed at the bottom of a fruit tart – this adds a unique sweetness as an added dimension When cutting a large object with a knife (e.g. squash, water melon), cover the back of the knife tip with a hand towel and push down. You get a […]Read more
Striped Bass & Lentils, some unique flavors, and a Nutrition Primer – Day 33
TODAY'S TIDBITS A dab of butter is often added to a sauce prior to serving (monter au beurre) – however, if you brown the butter first and then add it, the sauce will taste "oh my goodness!" Never put your rolling pin in water, it will eventually warp In France, you start culinary school at […]Read more
Crepe Suzette, Banana Beer Fritters, and a Bande De Fruits – Day 32
TODAY'S TIDBITS Don't egg-wash the sides of puff pastry, this will hinder the layers puffing out Put puff pastry in the fridge/freezer and then straight into the oven – the freezer helps seals the crust, and holds in the steam better, making for a bigger "puff". Use a pastry brush to wipe the flour off […]Read more
A Genoise, Lady Fingers, and a Bloomingdale's Christmas Window Gingerbread House – Day 31
TODAY'S TIDBITS Make a notch up your cake, so when you divide it in three, you can line up the notches after you've iced it. After filling your cake pan with batter, spin it on the counter, and the batter will fill out the pan. After you've buttered your cake pan, use some of the […]Read more
Apple and Pear Tarts, Quiche Lorraine – Day 30
TODAY'S TIDBITS Use a melon baller to core apples, it creates a nice shape when you slice the apples. Always turn your dough so you're only rolling front and backwards. Rolling sideways creates uneven thicknesses in your crust. Use your knuckle to push your dough into your pie plate, and then use a floured piece […]Read more
Mousses and Soufflés, Pate a Choux and The Exodus – Day 29
TODAY'S TIDBITS Butter your ramekin with upward strokes, this gives the soufflé 'channels' along which to rise. Preheat your oven 25 degrees above the called for amount. Opening the oven door reduces the temperature by at least this much, often more. Then lower to correct temperature. Whip cream over an ice bath for quicker better […]Read more
Meringues, Fingers in Boiling Sugar and a Farm – Day 28
TODAY'S TIDBITS (Courtesy of Chef Fischer) Vegetables loose 50% of their nutrients within 3 days of harvesting Squeeze lemon juice from a lemon through your fingers, so you catch the seeds. Oysters start out male, and then change to female after 3 years. We learnt about frozen desserts and meringues today. There are three types […]Read more
CUSTARDS & DOUGHS – Day 27
TODAY'S TIDBITS Use the egg yolk AND egg white if you want the custard to stand by itself i.e. crème caramel (the egg white's albumen holds it in place). Otherwise, just use egg yolks. Add a little bit of sugar to your milk to prevent it from scalding. Vanilla extract taste pretty close to using […]Read more
EGG DAY: Poached, Scrambled, Baked, Stuffed, and Two Omelets (flat and rolled) – Day 26
TODAY'S TIDBITS A 'dozen' eggs is a retail term. Restaurants use eggs delivered in 30 egg flats. They've never heard of 'a dozen eggs'. Egg whites can foam to 8 times their volume. Spin an egg on the counter, if you stop it and release it and it starts spinning again its raw, if it […]Read more
Stuffing: Chicken Paupiette, Vegetables Farcis, Farce a Gratin – Day 25
TODAY'S TIDBITS Food costs are 20%-35% of the price a dish. 20% for a food stand, and 35% for a higher end restaurant. While high-end restaurants charge more, they tend to use more expensive ingredients (reduced sauces, alcohol, shaped items, etc…) When making sausages – generally use 75% meat, 25% fat. Stuffings are a great […]Read more
Braising – Rabbit Ragout and Lamb Shank – Day 23
TODAY'S TIDBITS When buying a whole skinned rabbit in the older days, they included the head so you could tell that it wasn't a cat. The regulations are better nowadays. Score (brief cut "like a paper cut") your lamb shank before searing – this gives more surface area to brown and enhances flavor. Don't puree (mash) […]Read more
Veal Blanquette and Pot-Au-Feu (Sauce Raifort) – Day 22
TODAY'S TIDBITS Scrape the bone flakes off the side of your shortribs – these are there as a result of the bandsaw used to originally butcher them, and can be unpleasant to eat. Never lean over the dish you are serving, for hygienic reasons – which I found happens quite a bit because you want […]Read more
Roast Chicken Grand-Mère, and Sautéed Venison Loin Bordelaise – Day 21 (Day 1 of Level 2)
TODAY'S TIDBITS Sear against the grain of the meat, you get a better sear. When presenting meat with sauce, put sauce on the seared parts, but leave the cut parts un-sauced so you can see the doneness. No mise cups (small plastic cups) of sugar in the kitchen, they get mixed up with salt too […]Read more
3 Exams and The Scent of A Rose – Day 20 (Test day)
TODAY'S TIDBITS Always bring a pen to exam day (nudge nudge Erik) Roses are now bred with no/reduced thorns, but these roses have very little scent. You have to use roses from the Middle East / Turkey to smell the real scent of a rose, and to properly infuse a rose taste into food. Seedless watermelons […]Read more
The Lamb Lies Down On Broadway – Day 19
TODAY'S TIDBITS LAMB is the meat from a one year old sheep or younger. MUTTON is the meat from a sheep over one year. Lamb neck is an inexpensive under-rated cut of meat, and can be made into a succulent stew. Cooking meat leaving the bone in gives you more flavour. Have a mise cup […]Read more
"Always Be Touching Your Meat!" says Chef Joe on Pork Day – Day 18
TODAY'S TIDBITS One pork tenderloin yields 4 servings Lard is simply rendered pig fat Don't use the expression "sweating like a pig"…pigs don't sweat. Add a few drops of vinegar to your sugar/water syrop to prevent it from crystallizing. Cutlery is always stored and cleaned face down – no touching the parts that go into […]Read more
Dinner? No thanks, just ate Filet Mignon and a Grilled Steak for Lunch – Day 17
TODAY'S TIDBITS Pepper your steak after grilling, charred pepper become bitter tasting. When sharpening your knife on a stone, angle the blade so the back is a penny's thickness off the stone. The 'best' stew if made from the shin, or the tail. These are very well worked muscles, so they have lots of collagen, […]Read more
Chicken Poached a la Mediterranean, and Sauteed Chicken Chasseur – Day 15
TODAY'S TIDBITS Briefly fry your spices before using, it brings out their flavour significantly. Removing the wishbone when quartering a chicken makes it much easier to carve the breast. When plating sautéed chicken, don't cover the nicely browned skin with sauce. Never boil meat, simmer it. Simmering water is at 195, boiling water is at […]Read more
Lobsters, Mussels, Scallops, Clams, Oysters and a Snail – Day 14
TODAY'S TIDBITS Shuck your oyster with the round side down, this way when you finally get it open the juice stays in the "cup". When soaking your mussels before cooking, throw in a spoonful of flour, they actually absorb/eat it and become much more plump. The ideal lobster weight is 2-3 pounds. Below one pound […]Read more
Goujonettes de Limande Aux Deux Sauces…. or…. Fish and Chips! – Day 13
TODAY'S TIDBITS ROUND fish yield 2 fillets, FLAT fish yield 4 fillets (smaller of course). FLAT fish are born with their eyes on both sides, but one of the eyes migrates over to the other side, so they end up on the same side. When 'battering' (i.e. flour-eggs-breadcrumbs), put your seasoning (salt, pepper, etc) on the […]Read more
Trout Grenoble, Bass Papillote , with a touch of Gravlax – Day 12
TODAY'S TIDBITS The two broad fish categories are ROUND (muscly, fatty: = because they swim far in heavy currents: trout, salmon, tuna), and FLAT (lean, thin, both eyes on one side: because they live at the bottom where there is less current and don't swim far: sole, flounder, halibut). Add salt to egg whites, and […]Read more
Potatoes, Potatoes, Potatoes and a Duck – Day 11
TODAY'S TIDBITS Add salt to fries immediately after frying – the heat melds the salt flavour. Also, potatoes suck up a lot salt, so put more than usual. When you want potato slices to stick together in a dish (e.g. in scalloped potatoes), don't wash them after cutting, the starch will keep them together Rubbing […]Read more
Salads, Vinaigrettes and Olive Oils – Day 10
TODAY'S TIDBITS Always dry your salad ingredients prior to tossing, or the dressing won't grip and will run off the leaf onto the plate. The water will also dilute the carefully balanced vinaigrette. The word vinegar = sour wine (vin aigre). Most vinegar is made by fermenting wine. You should be able to eat a […]Read more
Curing, Pickling, Duck Confit, Gravlax and Bacalao – Day 9
TODAY'S TIDBITS If your salmon has thick white lines in it, it is farmed (which almost all salmon is). Those white lines are Omega-6 fat, not the much-desired Omega-3 which are found in the wild salmon. Use pink salt in your paté or it turns a pale grey Bacteria need a certain water percentage to […]Read more
Soup Mayhem – Day 8
TODAY'S TIDBITS Use frozen bread slices to cut your croutons prior to sauteeing – you get a perfect shape. Use a wooden spoon to stir your soups, you can 'feel' the consistency much more accurately, you don't scratch the pan, and the handle don't get hot Add a pinch of sugar to your mayonnaise and […]Read more
From Mayonnaise to Sabayon – Day 7
TODAY'S TIDBITS The average restaurant guest takes 10min to eat each course. The average restaurant guest gets antsy if they have to wait more than 7 minutes between courses Woody Allen used to play clarinet at Elaine's, where they introduced the strawberry Sabayon. Elaine's wasn't a great restaurant, but was very popular because of Woody. […]Read more
White Wine, Bechamel, and Chateaubrian Sauces – Day 6
TODAY'S TIDBITS When skimming stock, swirl from the middle and then skim the edges, you end up removing very little stock and lots of gunk Use a square of spongy drawer liner to hold your cutting board in place A "demi" glace is a stock reduced by half, a "glace" is a stock reduced by […]Read more
Garniture Bouquetiere and more Stock – Day 5
TODAY'S TIDBITS No salt in the stocks, the cooks will put that in as needed later Sauté pans have slanted edges so that any steam quickly is out of there, sautoirs have straight edges so that the steam will curl back in If you have a gas burner, buy pots with not only a thick […]Read more
Stocks and Tournage – Day 4
TODAY'S TIDBITS If possible, put an odd number of a vegetable on a plate: it looks more symmetrical but creates a tension Add salt to fried potatoes at the end or the salt starts to interact with the starch Mussels 'moules' can be a big money maker, a 15 pound bag will serve 15 people […]Read more
Ratatouille and Timbale – Day 3
TODAY'S TIDBITS Add salt to a vinaigrette BEFORE the oil, as oil can prevent the salt from dissolving Sweat onions for a while BEFORE adding salt, the salt will dry them out too fast Serve a free canapé, you'll sell an extra drink (where all the profit is) Endives and white asparagus are made by […]Read more
Servsafe – Day 2
TODAY'S TIDBITS The pasteurizing of milk can actually make it MORE vulnerable, because often the natural bacteria give it defence. Many cheeses in Europe are un-pasteurized and taste better, they're not allowed in North America however. Cooking will kill parasites, and bacteria, but not their toxins, not all viruses, not all spores. If you're going […]Read more


text:
Back when I was a picky eater, I spent a lot of time feeling guilty about not eating enough vegetables.
I knew they were good for me, and I even knew I'd feel better when I ate them, but I just couldn't do much more than eat a salad once or twice a week.
Now that I've welcomed the wonders of vegetables into my life (Brussels sprouts! Cucumbers!), my guilt has shifted.
Now it's not bringing my lunch to work that makes me feel a tiny bit like a failure. …


text: Purchase guaranteed parking for To Kill a Mockingbird - New York at Shubert Theatre - NY in New York on Friday, February 5, 2021 at 8:00 PM. Parking passes are 100% guaranteed for entry at your selected parking location within the hours of operation shown at each location. Enjoy To Kill a Mockingbird - New York parking at Shubert Theatre - NY and park happy with Parking Panda today!


text:
Can I specify the JDK to run NetBeans on?
Yes, use the --jdkhome <path> option when starting NetBeans. <path> is the root of the JDK installation.
The NetBeans installer looks for suitable JDK installations available on user's system and allows the user to select the one she wants to run NetBeans with. For the installer (6.0-M10) itself use --javahome <path>. However, the setting may become obsolete when the user installs a new JDK later, or may be inconvenient when you want to run the IDE with another JDK. That's where the --jdkhome swich comes handy.
If you want to set the option permanently, you can do so in the netbeans.conf file.
- Windows
netbeans.exe --jdkhome "C:\Program Files\jdk1.6.0_20"
- Unix
netbeans --jdkhome /usr/bin/jdk1.6.0_20
Applies to: NetBeans 3.6, 4.x, 5.x, 6.x, 7.x, 8.x
Platforms: All


text:
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text:
Wednesday, December 28, 2011
New Praeger series
Battles and Leaders of the American Civil War:
* Shiloh: Confederate High Tide in the Heartland by Steven E. Woodworth.
* Antietam 1862 by T. Stephen Whitman.
* The Seven Days' Battles: The War Begins Anew by Judkin Browning.
Reflections on the Civil War Era:
* American Civil War Guerrillas: Changing the Rules of Warfare by Daniel E. Sutherland.
* Edifice of Freedom: The Civil War Amendments in Historical Perspective by James Humphreys.
* Civil War Journalism by Ford Risley.
* The Northern Home Front during the Civil War by Paul A. Cimbala and Randall M. Miller.
I like Judkin Browning as a scholar and essentially nothing worthwhile has been written about the Seven Days since Burton so I wouldn't mind checking that one out. It also might be interesting to see if Sutherland's book is a repackaging of A Savage Conflict or an exploration of a new theme associated with the guerrilla war. I have similar questions about the Shiloh volume by Woodworth. I would welcome being wrong, but, given the publisher's more generalist educational priorities, my gut feeling tells me it will be a brief synthesis of current Shiloh scholarship for the non-specialist.
8 comments:
- AnonymousDecember 29, 2011 at 5:54 AM
Hello DrewReplyDelete
Thanks for the post. With the anniversary I guess we can expect many titles similar to the ones in this series. Most of them written for the entry level interest in The Civil War. I do think this will at least increase interest in the subject.
However, with this said I was hoping the anniversary would also present many in-depth studies. Regarding Shiloh, I know Groom has a title coming out. I'm not expecting this to provide what I'm looking for. I was very disappointed to hear the Peter Cozzens wasn't going to finish his study of Shiloh.
As you have likely heard, Savas will be publishing a nice two volume campaign study of Chickamauga from Dave Powell. Considering the subject, he is likely a very good choice. I'm also looking forward to Tim Smith's Corinth study.
Have you heard of any other planned campaign studies? I had heard Glenn Tucker was also doing a Chickamauga Study. However, I think this has been planned for a very long time. I thought I also heard that someone was working on Stones River?
Happy New Year
Don Hallstrom
Same to you, Don.ReplyDelete
No, I haven't heard any exciting news on the campaign study front.
For major studies, the Sesquicentennial has been business as usual by my observation (at least so far). Where I've seen noticeable increases is in reprints (wow, tons of those) and the more general interest works. Not that it surprises me one bit, but the big publishers seem to be standing pat.
The Praeger volume on immigrants in the Civil War-"True Sons of the Republic", was quite good.ReplyDelete
They published one of my favorite cavalry books, "The Raiders of 1862."ReplyDelete
- james mccorryDecember 30, 2011 at 1:15 PM
Praeger books are overpriced. Has anyone else noticed that many of the books are now paperback being reprinted? And also many University presses are out of touch with their pricing. This seems to be a trend these days. As a result I know I will be buying fewer titles. Supposedly Scott Hartwig is done writing his forthcoming Antietam volume. Dont know who the publisher will be but I understand it should be coming out for the 150th Anniversary. Happy New year". JAMES MCCORRYReplyDelete
- AnonymousDecember 30, 2011 at 2:45 PM
Hello JamesReplyDelete
Thanks very much for the response about Antietam. I had heard he was working on a book, but I hadn't heard anything about it in a very long time.
I fully agree with your comments on pricing from university presses. I wanted to purchase a copy of the new John Pelham biography from Univ. of Alabama, but at 49.95, I'm going to need to wait for them to discount it or find it in the secondary market.
Regarding pricing I also can't understand books that are published by Mcfarland. They seem very expensive and I've not seen very many reviews that convince me to purchase them.
One title I do hope finally gets published this year is Gordon Rhea's final volume in his Overland Campaign series. I think it is planned for the fall.
Don Hallstrom
The author bio of one of Hartwig's articles on the Civil War Trust site mention that his Antietam work will be published as a two-volume campaign study.ReplyDelete
- Chris EvansJanuary 1, 2012 at 6:55 PM
That's good that Hartwig's book is coming out. I've heard about it for ten years kind of like Gary Gallagher's mythical bio of Jubal Early that has been talked about since 1990.ReplyDelete
I wonder if Larry Daniels is working on any battle studies? It was suppose to be Chickamauga but that fell through, I guess.
Thanks for the info.
If you wish to comment, please sign your name. Otherwise, your submission may be rejected, at my discretion. Also, outside promotions are not allowed in the comments section.


text:
Time is something that most of us take for granted. Have you ever thought about why, for example, there are 12 months in a year? Why are there 30 days in September? Why are there time zones and what's with daylight-saving time? Why are there 86,400 seconds in a day?
In this article, we'll help to clarify the subject of time. In the same way that many of the traditions surrounding Christmas and Halloween have totally unexpected origins, so do the traditions surrounding clocks and calendars!
Time's Origins
Webster's New World College Dictionary (Fourth Ed.) defines time as:
II. a period or interval. 1: the period between two events or during which something exists, happens or acts; measured or measurable interval
At its core, time is fairly elusive. We can't see it or sense it -- it just happens. Human beings have therefore come up with ways to measure time that are totally arbitrary and also fairly interesting from a historical perspective.
The day is an obvious starting point for time. A day consists of a period of sunlight followed by night. Our bodies are tuned in to this cycle through sleep, so each morning we wake up to a new day. No matter how primitive the culture, the concept of a day arises as an obvious and natural increment.
We use clocks to divide the day into smaller increments. We use calendars to group days together into larger increments. Both of these systems have very interesting origins that we'll find out about in the course of this article.
Measuring Time
The measurement of time covers an incredible range. Here are some common time spans, from the shortest to the longest.
- 1 picosecond (one-trillionth of a second) - This is about the shortest period of time we can currently measure accurately.
- 1 nanosecond (one-billionth of a second) - 2 to 4 nanoseconds is the length of time that a typical home computer spends executing one software instruction.
- 1 microsecond (one-millionth of a second)
- 1 millisecond (one-thousandth of a second) - This is the typical fastest time for the exposure of film in a normal camera. A picture taken in 1/1,000th of a second will usually stop all human motion.
- 1 centisecond (one-hundredth of a second) - The length of time it takes for a stroke of lightning to strike
- 1 decisecond (one-tenth of a second) - A blink of an eye
- 1 second - An average person's heart beats once each second.
- 60 seconds - One minute; a long commercial
- 2 minutes - About as long as a person can hold his or her breath
- 5 minutes - About as long as anyone can stand waiting at a red light
- 60 minutes - An hour; about as long as a person can sit in a classroom without glazing over
- 8 hours - The typical workday in the United States, as well as the typical amount of sleep a person needs every night
- 24 hours - One day; the amount of time it takes for the planet Earth to rotate one time on its axis
- 7 days - One week
- 40 days - About the longest a person can survive without food
- 365.24 days - One year; the amount of time it takes for the planet Earth to complete one orbit around the sun
- 10 years - One decade
- 75 years - The typical life span for a human being
- 5,000 years - The span of recorded history
- 50,000 years - The length of time Homo sapiens has existed as a species
- 65 million years - The length of time dinosaurs have been extinct
- 200 million years - The length of time mammals have existed
- 3.5 to 4 billion years - The length of time that life has existed on Earth
- 4.5 billion years - The age of planet Earth
- 10 to 15 billion years - The suspected age of the universe since the big bang
How long is a day?
It's the amount of time it takes for the Earth to rotate one time on its axis. But how long does it take the Earth to rotate? That is where things become completely arbitrary. The world has decided to standardize on the following increments:
- A day consists of two 12-hour periods, for a total of 24 hours.
- An hour consists of 60 minutes.
- A minute consists of 60 seconds.
- Seconds are subdivided on a decimal system into things like "hundredths of a second" or "millionths of a second."
That's a pretty bizarre way to divide a day up. We divide it in half, then divide the halves by twelfths, then divide the twelfths into sixtieths, then divide by 60 again, and then convert to a decimal system for the smallest increments. It's no wonder children have trouble learning how to tell time.
Why are there 24 hours in a day?
No one really knows. However, the tradition goes back a long way. Take, for example, this quote from Encyclopedia Britannica:
The earliest known sundial still preserved is an Egyptian shadow clock of green schist dating at least from the 8th century BC. It consists of a straight base with a raised crosspiece at one end. The base, on which is inscribed a scale of six time divisions, is placed in an east-west direction with the crosspiece at the east end in the morning and the west end in the afternoon. The shadow of the crosspiece on this base indicates the time. Clocks of this kind are still in use in primitive parts of Egypt.
The Babylonians seem to be the ones who started the six fetish, but it is not clear why.
Why are there 60 minutes in an hour and 60 seconds in a minute?
Again, it is unclear. It is known, however, that Egyptians once used a calendar that had 12 30-day months, giving them 360 days. This is believed to be the reason why we now divide circles into 360 degrees. Dividing 360 by 6 gives you 60, and 60 is also a base number in the Babylonian math system.
What do a.m. and p.m. mean?
These abbreviations stand for ante meridiem, before midday, and post meridiem, after midday, and they are a Roman invention. According to Daniel Boorstin in his book The Discoverers, this simple division of the day into two parts was the Romans' first increment of time within a day:
Even at the end of the fourth century B.C., the Romans formally divided their day into only two parts: a.m. and p.m. An assistant to the consul was assigned to notice when the sun crossed the meridian, and to announce it in the Forum, since lawyers had to appear in the courts before noon.
Modern man bases time on the second. A day is defined as 86,400 seconds, and a second is officially defined as 9,192,631,770 oscillations of a cesium-133 atom in an atomic clock.
Time Zones
Everyone on the planet wants the sun to be at its highest point in the sky (crossing the meridian) at noon. If there were just one time zone, this would be impossible because the Earth rotates 15 degrees every hour. The idea behind multiple time zones is to divide the world into 24 15-degree slices and set the clocks accordingly in each zone. All of the people in a given zone set their clocks the same way, and each zone is one hour different from the next.
In the continental United States there are four time zones (click here for a map): Eastern, Central, Mountain and Pacific. When it is noon in the Eastern time zone, it is 11 a.m. in the Central time zone, 10 a.m. in the Mountain time zone and 9 a.m. in the Pacific time zone.
All time zones are measured from a starting point centered at England's Greenwich Observatory. This point is known as the Greenwich Meridian or the Prime Meridian. Time at the Greenwich Meridian is known as Greenwich Mean Time (GMT) or Universal Time. The Eastern time zone in the United States is designated as GMT minus five hours. When it is noon in the Eastern time zone, it is 5 p.m. at the Greenwich Observatory. The International Date Line (IDL) is located on the opposite side of the planet from the Greenwich Observatory.
Why is the Greenwich Observatory such a big deal? A bunch of astronomers declared the Greenwich Observatory to be the prime meridian at an 1884 conference. What's funny is that the observatory moved to Sussex in the 1950s, but the original site remains the prime meridian.
Daylight-saving Time
During World War I, many countries started adjusting their clocks during part of the year. The idea was to try to adjust daylight hours in the summer to more closely match the hours that people are awake. During World War I, the goal was to conserve fuel by lowering the need for artificial light.
The United States and several other countries still use some variation on this system. In the United States, traditionally, daylight-saving time has started on the first Sunday in April and ended on the last Sunday in October. However, the Energy Policy Act of 2005 mandated a change to the observed dates. Starting in 2007 and going forward, DST will now begin at 2 a.m. on the second Sunday of March and will end at 2 a.m. on the first Sunday in November. Here are the start and stop dates through 2015:
To observe DST, clocks are advanced one hour in the spring and moved back one hour in the fall ("spring forward, fall back" is a phrase many people use to remember this). You lose an hour in the spring and get it back in the fall.
During the winter, the United States is on standard time. During the summer, the United States is on daylight-saving time. Even though it's an act of Congress, some states (like Arizona) ignore it and don't have daylight-saving time. They are on standard time all year.
See WebExhibits: Daylight Saving Time to learn more.
The Calendar: Years
As mentioned earlier, the day is an obvious unit of time for people. But what about weeks, months and years?
Years are fairly straightforward. Man created the concept of a year because seasons repeat on a yearly basis. The ability to predict seasons is essential to life if you are planting crops or trying to prepare for winter. Most plants sprout and bear fruit on a yearly schedule, so it's a natural increment.
A year is defined as the amount of time it takes for the Earth to orbit the sun one time. It takes about 365 days to do that. If you measure the exact amount of time it takes for the Earth to orbit the sun, the number is actually 365.242199 days (according to Encyclopedia Britannica). By adding one extra day to every fourth year, we get an average of 365.25 days per year, which is fairly close to the actual number. This is why we have leap years that are one day longer than normal years.
To get even closer to the actual number, every 100 years is not a leap year, but every 400 years is a leap year. Putting all of these rules together, you can see that a year is a leap year not only if it is divisible by 4 -- it also has to be divisible by 400 if it is a centurial year. So 1700, 1800 and 1900 were not leap years, but 2000 was. That brings the average length of the year to 365.2425 days, which is even closer to the actual number.
The problem with the concept of a year is that it is hard to determine the exact length of a year unless your society has fairly good astronomers. Many cultures that lacked astronomers relied on the cycles of the moon instead. A moon cycle lasts approximately 29.5 days (29.530588 days is the exact number), and it is easy for almost anyone to track the moon's cycle simply by looking at the sky every night.
The Calendar: Months
The moon is where the concept of a month comes from. Many cultures used months whose lengths were 29 or 30 days (or some alternation) to chop up a year into increments. The main problem with this sort of system is that moon cycles, at 29.5 days, do not divide evenly into the 365.25 days of a year.
When you look at the modern calendar, the months are extremely confusing. One has 28 or 29 days, some have 30 days and the rest have 31 days. According to the "World Book Encyclopedia," here is how we got such a funny calendar:
- The Romans started with a 10-month calendar in 738 B.C., borrowing from the Greeks. The months in the original Roman calendar were Martius, Aprilis, Maius, Junius, Quintilis, Sextilis, September, October, November and December. The names Quintilis through December come from the Roman names for five, six, seven, eight, nine and 10. This calendar left 60 or so days unaccounted for.
- The months Januarius and Februarius were later added to the end of the year to account for the 60 spare days.
- In 46 B.C., Julius Caesar changed the calendar. Ignoring the moon but keeping the existing 12 month's names, the year was divided into 12 months having 30 or 31 days, except Februarius at the end with 29 days. Every fourth year, Februarius gained an extra day. Later, he decided to make Januarius the first month instead of Martius, making Februarius the second month, which explains why leap day is at such a funny point in the year.
- After Julius' untimely death, the Romans renamed Quintilis in his honor, hence July.
- Similarly, Sextilis was renamed to honor Augustus, hence August. Augustus also moved a day from Februarius to Augustus so that it would have the same number of days as Julius.
This little history explains why we have 12 months, why the months have the number of days they have, why leap day falls at such an odd time and why the months have such funny names.
What about weeks? Days, months and years all have a natural basis, but weeks do not. They come straight out of the Bible:
Remember the sabbath day, to keep it holy. Six days shalt though labor, and do all thy work but the seventh day is the sabbath of the Lord thy God. (Exodus 20:8)
This fourth commandment, of course, echoes the creation story in Genesis.
The Romans gave names to the days of the week based on the sun, the moon and the names of the five planets known to the Romans:
These names actually carried through to European languages fairly closely, and in English the names of Sunday, Monday and Saturday made it straight through. The other four names in English were replaced with names from Anglo-Saxon gods. According to Encyclopedia Britannica:
Tuesday comes from Tiu, or Tiw, the Anglo-Saxon name for Tyr, the Norse god of war. Tyr was one of the sons of Odin, or Woden, the supreme deity after whom Wednesday was named. Similarly, Thursday originates from Thor's-day, named in honour of Thor, the god of thunder. Friday was derived from Frigg's-day, Frigg, the wife of Odin, representing love and beauty, in Norse mythology.
B.C. and A.D.
In the modern calendar, we label all years with B.C. (before Christ) or A.D. (anno domini, or "in the year of our lord"). There is no "zero" year -- in this system, the year Christ was born is 1 A.D., and the year preceding it is 1 B.C.
This practice was first suggested in the sixth century A.D., and was adopted by the pope of that time. It took quite a while for it to become a worldwide standard, however. Russia and Turkey, for example, did not convert to the modern calendar and year scheme until the 20th century.
One interesting side note: Because of a variety of changes and adjustments made to the calendar during the middle ages, it turns out that Jesus was most likely born in what we now think of as 6 B.C., and likely lived until 30 A.D.
Besides B.C. and A.D., some people use B.C.E. (for "before common era") and C.E. (for "common era").
For more information on time and related topics, check out the links on the next page.


text:
This weekend I'm attending the
Shanghai Expo Summit Forum as part of a United Nations delegation. The Oct. 31 event,
which will be on "Urban Innovation and Sustainable Development," will mark the close
of the largest World's Fair in history: more than 70 million have visited the
Expo (the Osaka, Japan, World Fair of 1970 attracted 64 million) where a record
two hundred countries are exhibiting through Sunday.
The Shanghai Expo has been targeting
sustainable cities throughout its six-month run. Developing nations such as
China and India will be the focus of not only emerging strategic sustainability
frameworks, but also of large-scale financial, technology system and cultural
innovation, all of which will constantly intersect with new ways of managing
resources and mitigating and adapting to climate change.
About 2,000 are invited to the fair's closing ceremonies, including heads of state, governors, mayors, Nobel Prize recipients and CEOs: China will be represented by Premier Wen Jiabao, while Secretary General Ban Ki-moon will appear for the UN. The Obama Administration is sending Nancy Sutley, Chair of the White House Council for Environmental Quality, to present on "Green Development and Ecological Cities." Former World Bank economist Nicholas Stern, author of the pivotal 2006, "Economics of Climate Change," (The Stern Review) will also speak.
Stern asserted that with one-percent investment worldwide in climate change mitigating technologies and development, estimated climate change-related damage to the global economy in the 5 to 14 percent range will be avoided.
Other sessions at the Shanghai
Expo Summit Forum will include:
- Knowledge Innovation and Cultural Cities
- Science and Technology Innovation and
Creative Cities
- Economic Transformation and Sustainable
- Community Management and Livable Cities
- Youth Creativity and Future Cities
This year I've
been collaborating with the United Nations Department of Economic and Social
Affairs, which has been preparing for the Summit Forum with Premier Wen Jiabao
and the National Organizing Committee of Expo 2010 Shanghai China. Together,
with the input of other UN agencies and the World Bank, we have been writing the Shanghai Training Manual on
Sustainable Urban Development. The publication will come out in May 2011 as
one of two "legacies of thematic substance" from the Shanghai Expo, the other
being "The Shanghai Declaration," which will be released at the Summit.
The "Shanghai Manual" will be an
instrument for knowledge sharing and capacity building for cities around the
globe as they struggle to tackle the economic, social and environmental
challenges of the 21st century. The largest challenge will be the
result of China's expected increase in urban population from nearly 50 percent
of its 1.3 billion citizens to about 75 percent of its total population by 2050:
that means 400-700 million people will settle into China's cities in the next
four decades, mostly from rural areas of China.
Such unprecedented growth in
developing-nation cities prompted the Shanghai Manual to analyze the
intersection of sustainability management and urban planning with the emerging green
economy, science and technology innovation,
management and governance approaches, as well as traditional environmental management
sectors, such as transportation and land use planning, solid waste management
and wastewater management.
The Shanghai Manual will address
topics covered by previous Shanghai Expo urban sustainability forums that have
been held in and around Shanghai since its opening in May (which has an
overarching theme of "Better City, Better Life,"):
and communication technologies and urban development
heritage, creative cities and urban regeneration
and technology innovation and urban futures
carbon cities: environmental protection and urban responsibilities
carbon economic transformation
campus; better living: learning for a sustainable future
transformations and urban-rural relationships
change and city responsibility
urban governance and sustainable lifestyles
Mayors from North America appearing will
include Vancouver's Gregor Robertson, who announced a year ago the goal of
attempting to make the Canadian city "the greenest in the world."
By 2015, according to the UN,
Shanghai will be the seventh largest city in the world, after (in order):
Tokyo, Japan; Mumbai, India; Sao Paulo, Brazil; Mexico City, Mexico; New York,
New York; and Delhi, India. The Shanghai Energy and Environment Exchange, based
in the city's Pudong District, has 300 companies involved in a market-based
trading system for pollution credits that may become the basis for a city-based
and even national carbon trading platform.
How fitting that China focuses an
international expo on sustainable urban planning in a city that is its largest,
most dynamic example of how climate change, financial markets and urban
planning are merging into an entirely new global socio-economic model.
Warren Karlenzig is president of Common Current,
an internationally active consultancy based in San Anselmo, California. He is a Fellow at the
Post-Carbon Institute and co-author of a forthcoming United Nations manual on global sustainable city planning and management.


text:
Wang begins latest comeback bid in Cincinnati camp
Former 19-game winner open to starting '14 in Minors after injuries derailed career
GOODYEAR, Ariz. -- Modern medical advancements have enabled surgeons to repair torn elbow ligaments and save pitching careers. A steady success rate for fixing shoulders remains elusive. For many pitchers -- even the elite ones in Major League Baseball -- they are never the same again once the scalpel is used on their shoulder.
That's the reality right-hander Chien-Ming Wang has lived with since 2009. Before his operation, he was a two-time 19-game winner for the Yankees who possessed a tough sinkerball. He's been essentially a journeyman pitcher since.
In Reds camp this year as a non-roster invitee, Wang very much wants to recapture that level of excellence again.
"I'm trying to," Wang said. "It's hard, the rehab and the throwing. After shoulder surgery, sometimes it can pinch."
Wang, who turns 34 on March 31, was signed to a Minor League contract by Cincinnati in December. He is viewed as possible depth behind the rotation.
The Taiwanese Wang went 19-6 in 2006 for the Yankees, posting a 3.63 ERA in 34 games and 218 innings to finish second in American League Cy Young Award voting. He followed up in '07 by going 19-7 with a 3.70 ERA in 30 starts and 199 1/3 innings. His '08 season was poised for more success as he finished April with a 5-0 record.
The root of Wang's derailment came not from his shoulder, but his foot. On June 15, 2008, during an Interleague game against the Astros, he tried to score on a Derek Jeter single when he stepped awkwardly near third base. The result was a torn tendon in his right foot that ended his season.
Wang's foot issue lingered into the following Spring Training and the 2009 season. He was 1-6 with a 9.64 ERA when his velocity lost its steam during his final start of that year, on July 4 against the Blue Jays. His right shoulder had given out, a byproduct of the foot injury from the previous year.
"I didn't use my legs enough," Wang said. "I didn't have the push from that leg. I was using my arm too much to throw the ball."
On July 29, 2009, Wang had season-ending surgery to repair a torn capsule in his right shoulder. The operation was performed by one of the best in the business, Dr. James Andrews, but even successful shoulder repairs don't guarantee successful shoulder comebacks.
The Nationals signed Wang for 2010, but he spent the entire season rehabbing. He did likewise for the start of the '11 season, but worked his way back through the Minors. He made 11 starts for Washington in '11, then spent much of '12 back on the disabled list and appeared in only 10 games (five starts).
Wang was given another shot by the Yankees last season before he was granted his release from their Triple-A affiliate in June to allow him another big league shot with the Blue Jays. He had a 2.61 ERA and pitched into at least the seventh inning over his first three starts. After that, Wang was beaten up in back-to-back games and failed to get out of the second inning. He was sent to Triple-A and returned for only one more three-inning start, and a loss, for Toronto in August.
"My fastball average hasn't got there yet," Wang said. "Last year, it was 89-92 [mph]. Before, it was at 94-95. I was tired. My body was tired. Last year, I pitched in the [World Baseball Classic for Taiwan]. I had two years with no stopping."
This spring in Reds camp, Wang still attracts interest from the Taiwanese media that documents his early bullpen sessions and workouts with the club.
Reds manager Bryan Price has yet to draw any conclusions from what he's seen from Wang thus far.
"I'm looking forward to seeing him against hitters," Price said. "With a veteran guy, you don't want to bring him in here and make any assumptions too early in camp. That being said, he's a veteran pitcher that had a lot of success on the front end of that Yankee career and has had to deal with some injuries since. I'm a big believer that if we see something as a [coaching] staff that can help him improve his consistency, we need to acknowledge it."
Wang's shoulder has been healthy to this point, and he has shown the team he might still have something left in his arm.
"Shoulders are a challenge ,but the one thing that hasn't gone away is the sink on his fastball," Price said. "For any pitcher, consistency is a huge thing -- for him, bottom of the zone command, strikes. He's got a changeup and curveball that are both good pitches. I'm looking forward to seeing how the hitters respond to him. He's the type of guy I feel like has room to get better."
Wang has out clauses in his contract on May 31 and June 30 if he's not on a Major League roster. Satisfied with his new team, he is looking to stick around.
"I will do what the team wants me to do," Wang said. "I would go to the Minor Leagues and start in the Minor Leagues."


text:
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text:
Bank of America reported a $340 million profit that was better than expected, but revenue missed analysts' expectations on Wednesday.
After the earnings announcement, the company's shares rose about 0.8 percent in trading before the opening bell. (Click here to get the latest quotes for Bank of America.)
On a per-share basis, the company posted third-quarter earnings that were essentially flat, down from 56 cents a share in the year-earlier period.
Revenue decreased to $20.4 billion from $28.45 billion a year ago.
Analysts had expected the company to report a quarterly loss excluding items of 7 cents a share on $21.89 billion in revenue, according to a consensus estimate from Thomson Reuters.
"Our strategy is taking hold even as we work through a challenging economy and continue to clean up legacy issues, " CEO Brian Moynihan said in a statement.
A legal settlement and other previously disclosed charges dented its bottom line.
Bank of America last month agreed to pay $2.4 billion to settle claims that it hid crucial information from shareholders when it bought investment bank Merrill Lynch at the height of the financial crisis. The bank denied the allegations.
Bank of America previously said the settlement, a UK tax charge and an accounting charge related to the value of its debt would reduce earnings by 28 cents per share.
The results show that Chief Executive Brian Moynihan still has a lot of work to do to turn around a company haunted by acquisitions forged during the financial crisis.
To boost profits, the bank last year launched a broad cost-cutting program that aims to eliminate $8 billion in annual expenses and 30, 000 jobs.
In its earnings presentation, the company provided more clarity on possible losses from repurchases of soured loans that it sold to investors during the housing boom. It said it could lose up to $6 billion above its current reserves on claims from Fannie Mae and Freddie Mac as well as private investors. It previously said its losses beyond reserves could be up to $5 billion for private investors only.
In a conference call with reporters, Chief Financial Officer Bruce Thompson said the bank still has disagreements with Fannie Mae over claims and has not reached any settlement with the government-controlled mortgage finance company.
BofA had $16.3 billion in reserves for repurchase claims at the end of the third quarter.
Bank of America is the fifth major bank to report earnings in what is forecast to be one of the worst quarterly seasons for companies since late 2009.
So far, Goldman Sachs , Citigroup and JPMorgan Chase have all beaten earnings and revenue forecasts, but Wells Fargo' s light revenue disappointed investors.


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text:
Red Giant TrapCode Suite 14.0.1 (Win/Mac) | 707 MB / 617 MB
Trapcode Suite 14 - The industry-standard package for motion graphics in After Effects. Red Giant Trapcode Suite is a set of 11 tools for 3D motion graphics and visual effects.
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text:
Toy Library Federation
of New Zealand
The Toy Library Federation of NZ is the national body to which individual toy libraries belong. We act as a support to new and existing not-for-profit toy libraries; offering information and support on all aspects of running a toy library, toy selection and the value of play.
Toy Libraries offer a range of quality toys, puzzles, games and learning activities for members to hire for a set period of time. In NZ our toy libraries mainly cater for children 0-8 years. Many libraries also stock games, puzzles, sport, musical and other play items suitable for the entire family. Some therapeutic toy libraries such as those run by CCS focus on children with special needs. Toy Libraries are run by a group of volunteers for the benefit of children in your community. Fees vary from library to library.
Email enquiries:
Administration mail: email@example.com
© Copyright 2018 - Toy Library Federation of New Zealand. All Rights Reserved.
Graphic design by Tony Walker Graphics. Built & hosted by ragepank.com


text:
Lovers of whisky and other spirits can be hard to buy gifts for, especially if you don't share the appreciation. Read on to learn what to give — and why.
A reusable water bottle saves money and the environment. Choose a glass bottle to avoid the BPAs found in some plastics and the metallic flavor of stainless steel.
Why does the Mimijumi work so well? A bottle this similar to mom makes the transition from breast to bottle easy as pie.
Unless you're mowing the South 40, an electric mower is powerful enough to get the job done. Tame your lawn with the GreenWorks 3 in 1 Electric Lawn Mower.
After decades of computing, a committed PC user makes the switch to a MacBook Pro — and his only regret is that he didn't make the switch sooner.
If you love pasta, but don't love rolling and kneading dough, consider an Imperia Pasta Machine. It's fun and inexpensive, and the results are delicious.
You won't confuse a pair of Clarks for a pair of Brunos. But then, a pair of Clarks won't drain your bank account and leave you footsore at the end of the day, either.
Take your home ice cream routine up a step without spending a fortune. The Lello Junior Gelato ditches the clumsy freezer bowl and delivers easy frozen treats.
A durable, comfortable Chrome messenger bag is just the thing for hauling a laptop to work or a casserole to a potluck.
Cute, custom, and cruelty free. Mohop's vegan shoes are good for your feet, your planet, and your wardrobe.
You can count on Scootababy to be versatile, comfortable, and durable — basically, perfect for any baby-carrying parent.
A single pair of Frye boots bought for a trip to Italy impressed the wearer so much, she soon bought another pair of boots and two pairs of flats.
Neither dog nor handler enjoys the walk when there's too much pulling. The Easy Walk Harness uses clever design and dog psychology for a relaxing stroll.
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