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- Wednesday December 7th, 2016 :: 10:22 a.m. EST
Topsfield Police Department Citizens Police Academy starts Tuesday, January 17, 2017, 6-830pm, sign up now.
The Topsfield Police Department will be sponsoring our 10th Citizens Police Academy commencing on Tuesday, January 17, 2017 from 6 pm to 8:30 pm. Academy classes shall run every Tuesday night for 10 weeks.Classes will be held at the Topsfield Police Department, 210 Boston Street, Topsfield.
Interested Topsfield residents, from seniors in high school to senior citizens are welcomed to participate.
The Topsfield Police Department has graduated over 160 citizens from this program. It allows citizens to learn the inner workings of local law enforcement.
Learn what it's like to be a police officer, as we educate you to the challenges facing the law enforcement officer in your community.
Meet the officers behind the badge as they help you obtain the knowledge and training necessary to perform the duties of a police officer.
In addition to the training received, all participants will have the option to be instructed in CPR under the standards of the American Red Cross.
Each weekly lesson will be taught by different instructors as to what police work entails.
Learn what real police officers do and see what it takes to be one in today's world.
If interested please e-mail your name, date of birth, address and phone number to Academy coordinator, Det. Sgt. Gary Hayward at the following e-mail: email@example.com
Det. Sgt. Hayward will be in contact with you.
Thank you for your interest.
Chief Evan E.J. Haglund
Topsfield Police Dept.
210 Boston Street
Topsfield, MA 01983
Emergency: 9-1-1
Non-emergencies: 978-887-6533


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There's been a change in the wind. The icy, cold semblance of HATE is pervading the media and coercing minds to loathe and despise the founding fathers, the Constitution, the 2nd Amendment and the power of the people to possess arms. The dialogue is skewed and emotional. It revolves around orchestrated events that the media and the congressional left. They have increased the level of rhetoric to genocidal proportions. They're saying kill the NRA, kill the president, kill conservatives, and kill Christians. At the same time they say surrender the guns. It is the classic genocide pogrom. However, most everyone including Christian, conservative gun owners do not see it even though the Bible is very clear that there will come a time of Jacob's troubles. Believers will be killed en masse. The radical environmentalists want to eliminate the human race in toto. They want ZERO green house gases by 2100.
Tulsa women have the 2nd Amendment in holdup.
Broward County deputies STOOD DOWN. Coral Springs Police are OUTRAGED. The mass public could care less. They have been indoctrinated into a hate on for the NRA. The rhetoric rivals that the Nazi's used against the Jews. Witness refused by CNN for not towing the party line. Media ratings skyrocket. Why do you feed the beast? Sheriff and school board colluded to conceal student crimes including the shooter's. The TRAITOR HOGG! Questions by school administrator. Soros attempting to start civil war. Additional target the Concealed Carry Reciprocity Act. Studio smiles, crocodile tears. The children are being pimped. Sheriff's servants. Bump stocks. How about SSRI's. Averted crimes of mass destruction. Someone tell that Mofu. O.K. I will. Guns save lives too. Ladies shoot in out with robber. Robbers shoot dog in breakin. Moonies rod of iron the rifle. It's Operation Gladio C. Expel the traitors or hang 'em high.
British army ready for war in Baltic
Ukraine reintegration bill. U.S. to send missiles. Russian fleet deploys Baltic Sea. Iran moving missiles to Syria. U.S., Canada to develop missile defense. China ready for war. Carrier task group warning to China. China prepares air defenses, sends fleet to the Indian Ocean. U.S. Navy prepares for undersea war. Putin gives his warning. Russian general warns there will be no life left on earth. Judge allows coroner to seize journalist's records. Kushner owns the mark of the beast building in NYC. Slovakian reporter slain. 3,300 pedos work for the UN. Senior Christian busted over free speech. Justinian flops on India trip. Diana's landmine charity works sexually active. China's sexbot army. Was Jesus God? Isn't that the question of the ages?
Hardened veteran police cry. Coward smirks.
Media actors studio smiles, crocodile tears

subset: commoncrawl


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Indiana Convention Center – Hall A
The Monumental Health and Fitness Expo promises to provide one of the best opportunities to visit vendors and exhibitors in the fitness community.
The Health and Fitness Expo is held in conjunction with the CNO Financial Indianapolis Monumental Marathon each year with an expected 15,000 participants. The Health and Fitness Expo usually hosts 40 exhibitors featuring running gear and shoes, as well as the latest developments in sports, fitness and nutrition. Speakers will cover topics like motivation, running, health and fitness.
The Monumental Health and Fitness Expo will serve as the pick-up location for Race numbers, t-shirts and Race Weekend Magazine for the participants, but is also free and open to the public.
For more information on the Convention Center, please click here.
You MUST pick up your packet during one of the Monumental Health and Fitness Expo days listed above. There will be NO race day packet pick-up.
If you have any questions regarding packet pick up, please contact our Participation Relations Manager, Lindsey Elliot-Goff at email@example.com.
In an effort to make your race weekend as stress-free as possible, Spot Hero will be our "official Parking Partner" for 2018. To reserve your parking spot today, visit the CNO Financial Indianapolis Monumental Marathon SpotHero Parking Page and book a spot with rates up to 50% off drive-up. New to SpotHero? Download the SpotHero iPhone | Android app
For comprehensive information on other race week parking options, check out this resource from our friends at Downtown Indy.
The Monumental Health and Fitness Expo promises to provide one of the best opportunities to promote and market your company's products and services this fall in the Indy area. 2018 information:
- 10′ x 10′ Booth: $750
- 10′ x 10′ Corner Booth: $850
- Additional booth configurations are available upon request.
- Setup Time is Thursday, November 1st from 10:00 AM – 3:30 PM.
If you'd like to reach an affluent and educated audience of runners, consider advertising in the Indianapolis Monumental Marathon Race Weekend Magazine. Race Weekend magazines will be distributed at the Monumental Health and Fitness Expo. 2018 information:
- Full Page Color: $1,500
- Full Page Black & White: $1000
- Half Page Black & White: $600
- Quarter Page Black & White: $350
- Eighth Page Black & White: $200
Ad space artwork must be received by September, 28th, 2018.


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The Hope House stories are currently unavailable to
buy in serial form. They were distributed almost exclusively via All
Romance Ebooks. As of 31/12/16 the All Romance Ebook store is no more.
The site closed. It's owner, Lori James, has left authors, publishers
and customers in the lurch. She is refusing to pay out thousands of
dollars in owed commission for the last quarter of 2016. She has also
refused to allow authors and publishers to pull their files from the
site and did not give customers time to download their purchased ebooks
or spend their credits. Who knows what she intends to do with the IP
that does not belong to her. She's a thoroughly dishonest woman. I hope
the law brings her to account, but I won't hold my breath.
sad and disheartened by the loss of yet another outlet for indie
authors, and under another ugly cloud of deceit and theft. Lori James
isn't the first to betray the trust placed in her. It makes me wonder
about my future as an indie writer. It's becoming increasingly difficult
to find places to sell my work. Not everyone likes buying from
Smashwords, which leaves Amazon, not my favourite outlet to be honest.
Amazon claims to champion indie authors, but in the end I think it will
prove to be the enemy of independent authors such as myself. It wants us
to virtually give our work away and seems intent on inventing ways to
pay less and less commission. I'm a bit tired of being forced to offer
my work for a pittance and also tired of the way Amazon allows customers
to read and return ebooks for a full refund, thus leaving authors out
of pocket.
The indie self-publishing revolution brought enormous
diversity to the book market making available an incredible range of
genres, including GLBT fiction among others. Where will all the gay
lovers, vampires and shape shifters go now? What will happen to romance kinkster
fiction? I fear that soon we will be in a situation where once again we
can only read what the 'big publishers' want us to read, and that's
People like Lori James seemed to offer indie authors and
publishers a wonderful platform to get our work out there and selling.
The reality is very different. She, and others before her, simply saw an
opportunity to fleece the writers who placed trust in them. At the
moment it looks like Smashwords owner, Mark Coker, is the only one still
flying a flag of honour for independent writers.
I think 2017
will see many independent writers question whether it is worth carrying
on writing. I think a lot will decide to give up.
For those interested in the ARe scandal you can read more here:
Monday, 2 January 2017
The Great All Romance Ebook Heist
Posted by Fabian Black at 04:56
Labels: all romance ebooks, BDSM romance, domestic discipline fiction, gay romance, indie publishing, lori james, M/M romance
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Is the Chefs hat a endangered species?
The end of the Baguette and hence French food?
When you think of French Food history you must think of sauces for it is the art of stock and sauce making that defines French food history and Gallic chefs. Video recipes are attached to the tabs displayed above. A carefully constructed French sauce is usually developed in several stages and requires attention at each stage to balance all of the components. Some French sauces function to contrast while others help to extend or amplify intrinsic flavors. During the last few decades the American and French food scenes have experienced their most profound change since the agricultural revolution. Never before have there been so many ethnic foodways and cookbooks available not to mention the wealth of mainstream television shows that have turned cooking into food porn. Today's video technology makes it possible for a cook to showcase an online video of themselves and their favorite construct complete with music and avatars. Monthly web hits for food sites have reached over 50 million and only a third are said to have been clicked by women meaning that there are a lot of male food voyeurs surfing the web daily. Back in the days when I was a young cook, learning about French food, emphasis was placed on producing a classic French sauce or construct and any deviation or embellishment was considered ignorant and presumptive. Today's chef is praised for his creativity, a commodity that often exists in excess, even though he may not be grounded in the French food classics. Although French food is dogmatic it's only one stage in the constant evolution of global hybrid cuisine that started with the Persians who were so enamored with gustatory delights that they named their army division after famous dishes and kitchen types …. the bakers, the roasters, the pastry, or fish cook regiments. The early cookbooks of antiquity are limited and usually only describe the dishes prepared for and consumed by the rich while the rest of us lived on the same one or two bland commodities 24/7 and had no cuisine.
**** How Were French Sauces Named and For Whom or What? ****
Increased knowledge of the world's other cuisines and cultures has changed the concept of sauces and broadened the global palate. The American culinary renaissance of the 1970's promoted the elimination of the classic French roux as a universal thickening agent for sauces and brought other methods into the mix. Butter and cream became the new darling of the culinary set and new processing equipment made it easy to construct puree's and coulis that previously had been laboriously done by hand. Improvisation is undoubtedly an important part of today's culinary repertoire but is should be grounded in a traditional French architecture to function fully. In the middle 18th century Auguste Escoffier continued to codify, categorize and formulate concepts that had been initiated by Antonin Careme in the previous century and formed the crumb coat for today's French cuisine.
Due to this codification of terms and standardization of methods Western cuisine took on a French bent that may have also been slightly influenced by the Italians when Katherine De Medici, although there is no record of any cooks in her retinue, came to the court of Henry II in 1553 as his bride. Italian cuisine, beginning with Rome, was influenced by the Persians who were influenced by the Greeks. Although no known Greek cookbook exists in its entirety the portions of those that do cite simple cooking techniques such as frying or open roasting and utilized cheese or oil as a sauce. Our only knowledge of Roman cuisine comes from a gourmet, or a group of author/cooks, writing under the name of Apicus in the first century CE whose advice remained the go to source throughout the middle ages. The most striking common ingredient of the period was a condiment called garum, or liquamen, a fermented/putrefied fish sauce like that of Indo China, along with copious amounts of honey, herbs, spices and olive oil. Some theorize that the Romans, especially towards the end of the empire, suffered from lead poisoning en masse and therefore used culinary amendments to excess so they could taste their food. The Romans used lead to line their cooking and storage vessels, the famous amphora jars used for wine and olive oil transport, and several of the 11 aqueducts that brought over 100 million gallons of water a day to Rome. Granted the theory is conjectural but it certainly adds to the speculative reasons for the empires demise.
These heavily spiced and sweetened sauces were called juices and were often thickened with ground bread or almond paste for body. It is difficult to assess how they might have tasted since no measurements or quantities were given in the Apicus book which probably assumed that, since the cook was more than likely illiterate, the master of mistress of the villa knew how the dish should taste and would supervise its preparation. There was little cuisine during the middle ages and simple survival was the du jour menu for the general population. The one exception during the period were the cloistered monasteries that kept faith, cheese making and wine technology alive until the humanism movement inspired the Renaissance. The cuisine of the late middle age period was influenced by the Saracens, as Muslim were then called, and many culinary archetypes and cultivars were injected into the West by returning Crusaders. The most important new foods were verjuice, unsweetened grape juice along with dried fruits and sugar, which were unknown in Europe at the time, and they slowly found their way into the local diet of dried fish and barley for those who could afford them. During the fourteenth century professional sauce makers did a thriving business in Paris selling a number of sauces the most famous called carmeline along with many other lesser known and forgotten varieties and founded some of the first unions or guilds.
Of course these new foods were not for the poor who had no cuisine until the late nineteenth century and simply survived on the same unchanging diet day after day, meal after meal for their entire lives. Spices were used in profusion by those who could afford them to denote ones status. The Medieval Mc-Castle of the period had no source for on demand potable water and overly salted, read preserved, food was most assuredly a major alimentary problem so the salinity of most foods would have been unbearable to our tastes. Sauces were thickened and "desalted" by adding ground almonds, bread moistened with verjuice, vinegar, almond milk, egg yolk or even ground liver … Yum-O. The viscosity of these sauces was something like smashed bananas because they had to remain on foods that were served on a thick slabs of bread called trenchers, since there were no individual plates, without running off. When the meal was finished you'd wipe your hands, since there were no forks or spoons, on one of the many castle dogs that roamed the dining hall and the trenchers would be collected and distributed to the poor or the house staff. The use of almonds came from the Persians to the Saracens who influenced the crusaders who brought their new-found jones home to Europe. Sugar also came home with the returning warriors and it soon supplanted honey amongst the rich who began using it in everything and centuries later it became a major component of the industrial revolution diet. Newly introduce citrus and vegetables renewed interest in gardening and preservation methods which until then only consisted of drying, salting, pickling or submerging in honey.
**** How Were French Cookbooks Developed and Influenced? ****
During the seventeenth century French food began stressing the natural contrived "provincial" taste of whatever was being served without relying on other flavoring amendments. Local spices and products began showing up on "the menu" in the seventeenth century while the more exotic imported fluff fell into disuse and butter became the fat of choice supplanting lard. By far the most profound French food event of the period was the creation of the roux to thicken sauces instead of toasted bread, ground almonds or rice. At first flour was just sprinkled over the item being cooked and then stock was added to form a sauce. Most western cook even today use a derivative of this French food method when they sprinkle flour into the pan they cooked fried chicken in to make a country gravy or sauce for stew. During the same period intense consommés were made that required huge quantities of meat to produce. The resulted jus, taken in small cups, was asserted to be a health elixir and came to be called a restaurant. A large piece of meat was seared, pierced in several spots and then placed into a sealed vessel that was slowly cooked until all the natural juices were expelled and that broth sold in specialty shops that soon usurped the name of their product ergo the birth of the French restaurant or at least the name. The invention of these stocks and the eighteenth centuries standardization of sauce types allowed a professional cook to work in any location, in any country and still produce the same well-known construct. When mastered these basics made it easy to remember the thousands of different sauces an accomplished French cook was expected to know and execute in his career.
During the beginning of the eighteenth century cookbooks were still written just for professional or the master and mistress of the manor but by the end of the 1800's they began appearing for the new middle class. During the same period a prolific inventor named Count Rumford, although he was actually an American and you might even have heard of his baking powder, invented a cast iron range whose temperature could be controlled. This was the dawning of a new age for French food since cooks could finally regulate the heat of an oven to roast a joint of meat or bake a cake with out employing and occasionally whipping a "spit boy", or in some cases a spit dog, to watch whatever was being cooked.
During the latter part of the century the French revolution downsized many a respected chef whose patrons lost their heads to Madame Guillotine and the reign of terror. These unemployed chefs reinvented themselves and opened the first true restaurants so that the new emerging bourgeois middle class could indulge in the trappings, if they had the money, of the recently overthrown aristocracy. Earlier French sauces and constructs had been named for royalty but now they took on the identity of their creators or some famous celebrity of the period. The old cuisine ancienne was, along with it's benefactors, replaced by the new school of French cuisine classique.
Espagnole sauce, was imported as a celebratory salute to honor Louis XIV's son, Philip V, in 1700 when he was placed on the Spanish throne. This foundation construct became the primary French mother sauce later joined by veloute, tomato, Hollandaise, white/bechamel and mayonnaise sauces. Carème, arguably the most prolific food writer and innovator of all time, elaborated on the basic concepts of the previous century and developed the concept of mother sauce – sauce meres – and the derivative petite sauce they spurred. The baroque French food of the eighteenth century was soon replaced by provincial cuisine that emphasized the quality and origins of local ingredients and the new tread hit the restaurants of Paris much like the fads experienced in the US during the last few decades. Auguste Escoffier, le Guide Culinaire, recorded and systematized the sauce foundations established by Carème a century earlier. Although many of the reconstructed recipes appear burdensome to today's saucier they were much simplified over their predecessors of the nineteenth century. Escoffier, chef to Ritz hotels, standardized dishes from location to location much like a modern-day Marriott or large chain would do today and he eliminated many of the tedious construction methods that the earlier mother sauces of French food required.
The twentieth centuries "novelle cuisine" began with Ferdinand Point who used professional techniques to prepare regional favorites and specialties of French food in the 1950's. The 60's saw the tread explode; plate configurations changed and sauces became much thinner using cream, butter and egg yolks as the liaison of choice rejecting centuries old flour and fat roux's. These "new" sauces were much richer and more intense than their predecessors and therefore served in smaller quantity which allowed them to be display in a much more appealing manner on the plates. The 70's saw the birth of cuisine minceur promoted by Micheal Guerard and this new school soon morphed into the Hollywood inspired "spa" French food rage of no butter, cream or eggs and minuscule portions. Food is fashion and unfortunately our concerns with living forever sometimes prevents us from experiencing one of life's greatest pleasure. We consumed ingredients we can't pronounce and know nothing about while we denounce butter, slap warning on wine bottles and drown ourselves in artificially flavored and sugared beverages. We're we're all so busy that we have to eat in our cars, or at our desks, or on the way to soccer practice and work and we can't take time to actually prepare our own food and instead rely on the microwave.
Sauce or topping condiments first appeared in cultures that consumed large quantities of carbohydrates and their effect was to make a boring diet a little bit more palatable. The most intense sauces in the world exist as the soy and fish sauce mixtures of Asia, the curries of India and the chili based salsas of the New World. French food over the last few centuries has had a much broader protein base from which to construct a cuisine and this is reflected by the marked absence of "heat" in their sauces and a preponderance of cream, butter and other animal fats often expressed as "the French paradox". French food and sauce, with the exception of béchamel, are almost entirely bases on preparing stocks which are also known as foundations, or fonds for the standard mother sauces. Stocks are made by cooking meat, bones, vegetables or fish in previously made stock of the same type; beef stock for beef sauces, fish stock for fish sauce and so on or starting from scratch with plain water.
Stock were originally devised to as a time-saving step in the preparation of integral or petite sauces. Petite sauces are based on one or more, of the French mother sauces that include demi-glace or Espagnole sauce, veloute, béchamel, tomato, mayonnaise or Hollandaise sauce. Embellishing one of these mother sauces creates a petite sauce and the possibilities are staggering. The function of bones in the fond, especially fish and veal, simmered for hours before the addition of any aromatics or meats are added, is to yield gelatin from the collagen of the bones to thicken and enrich the sauce. This preparation is then strained to remove any meat or vegetable solids. These basic stocks are then enriched by adding more meat, poultry or fish and a selected group of vegetables (mirepoix) and seasonings (bouquet garni). Glaces are stock that have been reduced, eg. demi-glace is reduced to half the originally volume while a glace is reduced by up to 90%, to form a thick tar like substance. Glace's are used as a last-minute addition to numerous dishes to intensify the flavor, texture and color but are rarely outside of the most formal of French kitchens. A Demi-Glace is a starch thickened brown sauce that is used as the basis for almost all brown sauces. A Jus is the natural liquid rendered from the drippings of a roast but since the exuded quantities are sparse an "au jus" is usually prepared using stock and browned meat trimmings. An essence is the vegetable equivalent of a meat stock and they are usually added at the last moment before service to impart just one more nuance into the sauce.
Constructs call for either white or brown stocks. White stocks utilize moist heat to render a consommé from bones and meat by either steaming the items at issue or blanching them in water or premade white stock. Brown stocks are made by roasting or pan searing the meat, bones and vegetables then brown stock or water is added to the pan after it has been deglazed with wine to release the caramelized meat essences that have formed during cooking. The antiquarian beef stock recipe also includes a veal or pork shank for a richer flavor profile and the addition of egg shells to clarify the stock although it's often forgone in the modern kitchen. The amount of vegetables used in the stock must be moderated so that their natural sugars and flavors will not overpower the meat profile. Double and triple stocks are often used in the classic kitchen while a bouillon cube might stand in for the laboriously prepared classic version in the home kitchen. I often omit any vegetables in my stocks since I looking for an intense profile from whatever consommé I'm constructing. The stock should not boil rapidly but only "smile" otherwise the fats of the meat and bones will emulsify and impart an opaque appearance with a greasy mouth feel and when reheating the stock don't boil it for the same reason. The higher the ratio of ingredients to stock the more pronounced the flavor but conversely you'll need a higher ratio of liquid to solid if you're maintaining a "pot au feu" or perpetual stock pot that some French kitchen claim to have been simmering for over a hundred years. Also it's important that you don't agitate the ingredients in the pot or you'll cloud the mixture with the small particulates that have attached themselves to the bottom and sides of the vessel and for the same reason don't press the mass when your straining it. Don't reduce your stock too far or it will become flat and passive in its flavor profile so if you need a pronounced stock use a double or triple. Also be sure to completely degrease your stock before you make a sauce and that's easily accomplished by putting the stockpot, after you've strained the solids out, into the refrigerator where the fat will solidify and the resultant raft can be easily removed and discarded.
No matter what you use to thicken your stock into a sauce it's called a liaison. You can use a variety of different agents like wheat, corn, or potato starch, cream, eggs, butter or purees. In the case of the classic roux, equal parts of oil and flour cooked to a varying degree of color, the thickening is accomplished by two different starch molecules trapping the liquid between them when heat is applied and the sauce gelatinizes which occurs at different temperatures for different starches. Using corn, potato or arrowroot starch will make a translucent sauce while flour protein will yield a more opaque product and the chemical name for the resulting product is a sol which means the dispersion of solids in a liquid. Today's sauces are all over the board and can be thick or thin like a broth. Sauces, depending on your choice of starch, thicken between 175 and 205 degrees. Once thickened these constructs will begin to break or thin if boiled, held at high temperatures for extended periods or beaten too vigorously. Since the sauce will congeal as it cools be sure your preparation is thinner than you think it should be or you find yourself serving a thick unappealing mass instead of a light and lithe compliment to your entrée. Flour and other starches thicken at a lower temperature than other liaisons but they must be cooked longer to alleviate their inherent cereal taste and cooking the roux also coats each flour molecule with oil and prevents lumping. Corn starch thickens more efficiently by weight than flour while other starches like arrowroot, tapioca and modified food starches have almost no taste and need not be cooked at length and most of the modified varieties are also freezer stable.
A classic French roux consists of equal parts flour and oil cooked to remove the cereal taste and in some instances add color to the prepared sauce. The longer the roux is cooked the lower its thickening ability and there are white and hazelnut constructs that are cooked very little and will not affect the color of the sauce. Gravies, much favored in the US, are made by dusting the items being cooked with flour and then adding water or stock but unfortunately this method produces a rather coarse textured sauce. The tendency to over thicken can be held at bay if you use only one or two tables spoons of flour to each cup of liquid being thickened.
French sauces can also be thickened by adding eggs, cream, butter or vegetable and fruit purees. Emulsions are another type of thickened sauce that include salad dressing and Hollandaise like preparations but they will not combine if the two components are mixed together too quickly. Typical emulsion are milk which has 4% butter fat to liquid ratio, this mixing you know as homogenization, while butter is 20% water to fat ratio emulsion. These sauces are said to be in a continuous phase when they are not emulsified and dispersed phase when they are. Basically you're putting in a lot of energy, read beating with a mixer or by hand with a whip, to combine the water and fat molecules. Tiny drops of fat are put between water, or vinegar etc., molecules and this gives the sauce its milk like viscous semisolid consistency. Hot emulsified egg sauces, those of the Hollandaise family, are prepared by whipping egg yolks over heat to form an aerated foamy mass called a sabayon. Warm oil is then usually beaten in – in the form of melted whole (if thickness of the sauce is not a factor) or clarified butter. A flavoring agent known as a gastrique is then added to the mix for flavor and yields sauces like Béarnaise or by adding sugar to create a variety of fluffy desserts know as sabayons that are often then mixed with whipped cream.
These egg based sauces are notorious for breaking if exposed to high or low heat extremes. Egg protein coagulates at 140 degrees so if you exceed that range you end up with scrambled eggs and these constructs are also very hard to rethermalize without almost making them over again so it's important to keep them warm but not over 140 degrees. It's also important to use the freshest eggs and keep the mixture acidic by using citrus or vinegar and insuring that no egg white enters the mix when you're making the sauce. The usual ratio for butter to yolks in 4 to the pound for clarified and 6 to the pound for whole butter, while whole unclarified melted butter can add to the flavor profile is does produce a thinner sauce. Whatever you chose as your flavoring agent it should be added after the sauce has been finished and be sure the temperature isn't over 140 degrees.
The sauces of the Western world are usually derived from the cooking of protein and then manipulated to their completed state by the additions of complementary ingredients that change with the type of protein being cooked. The sauces of the rest of the world often exist as either a condiment or as an integral part of the dish itself like a curry or a Chinese construct. Today the codified recipes of French food are often tedious and of importance only to the foodie or student of culinary history but the study makes for fascinating reading and helps us gain perspective of today's food porn. The foundations of Western sauces are based on butter, cream and flour and diners from other cultures who don't follow the triumphant say that those of us who do reek of dairy products. And just as French was the lingua franca for well over a century so its food became the haute cuisine of the Western world during the period and only began to wane in the latter half of the twentieth century. But French food serves as a modern-day point of reference to today's fused global style because they were the first modern Western culture to codify and preserve their gastronomic minutiae that made it easily recognizable and a bench mark for other cuisines to follow. The advent of print technology, increasing rates of literacy, the French revolution, the creation of feeding outlets that offered a menu instead of just a seat at the table d' hote, helped the Gallic pundits of the period make food the dominant topic of conversation and turned Parisian food into a world dominating cuisine.
The latter part of the twentieth century saw the US re-embrace foodstuffs that had left the new world half a millennia before and helped to make French food the most well-known in the world. Today the new chefs of America are helping to create a new global diet, one hopefully that doesn't rely too much on fast food outlets or processed Franken foods, using ingredients from around the world. Where the French were fettered by geographical boundaries and a much smaller world we have basically no boundaries and food knowledge and diet choices have replaced social class. To paraphrase the famous expression of the epicurean Brillat-Savarin "tell me what you want to eat and I'll tell you who you want to be". As foodways change the only culinary memes that survive will be one formed from old country memories using new country foods. The new elephant in the kitchen is a culinary ouroboros; a snake that grabs and feeds on it's own tail.


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Changing servers…excuse my mess!
I really wanted to change over to wordpress, I know it's a pain to convert all my posts from my previous site but it's going to be worth it in the long run. Please excuse the mess I create as I figure out the best way to go about this.


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Well it's been a few days since I shared one of these little pink magic Memeboxes, so here we go again! This is actually the only 'unblogged' one I currently have in my possession, though I think a couple more dispatch dates are creeping ever nearer! This little beauty is the Green Tea Superbox, and here's what I got in it!
Verano Green Tea Leaf Moisture Eye Cream ($19) - I've amassed a few eye creams in the Memeboxes so far, and haven't tested any of them out fully but initial reactions to this are highly positive. It's really thick and luxurious, in it's fancy glass jar, and makes me eyes feel instantly brighter - even if they don't look it yet!
Purederm Green Tea Collagen Pulp Mask ($2) - I know I keep saying that I'm going to start using all these masks I've been getting and this time I really mean it, this bad boy is going on tonight! It just looks so healthy and good for you, I don't know if that's just the associations I have with green tea but it's giving me high expectations!
Sidmol Green Tea Seed Oil ($8) - I've never heard of Green Tea Seed Oil, though it makes sense that it's a thing - it's apparantly full of vitamins A, C and E2 to improve the complexion, repair damaged skin and moisturise - sounds lovely.
Medi Flower Green Tea Sleeping Pack ($30) - this is an interesting looking thing, all the other sleeping mask thingies I've come across before have been creamier, so this cool and refreshing gel-like texture is something new to me! You pop this on your face ten minutes or so before bed time and don't wash it off 'til the morning, letting it work it's magic while you sleep!
Natuzen Hello Kitty Pure Hand Cream ($4) - This was my favourite thing when I opened the box - how could it not be! It wins just for having Hello Kitty on it, but as well as being completely adorable it's a really nice handcream - not the most deeply moisturising one I've ever tried, but it does the trick., is nice and light, non-greasy, with a lovely fresh and delicate green tea scent. This will just nicely for my summer handbag hand cream!
The box was $39, and the contents have a total value of $63 - though it's not the biggest saving I've seen in the Memeboxes I'm still happy with the cost/value ration here, mainly because I quite like all these products and can see me using them all, which isn't always the case when you don't know what you are expecting!
There's loads of ace boxes, cute cosmetics and fab bargains to be had on the website so have yourself a good look around and see if anything tickles your fancy!
*Affiliate Links


text:
20x2 at SXSW Presents: What's the Last Thing You Remember?
What happens when you take twenty handpicked creatives, give them one (fuzzy) question to unravel and two minutes to do so before a live audience? That's the idea behind 20x2, the popular evening event now in its fourteenth year at SXSW Interactive.


text:
Big Data is really causing a buzz these days. This term is being used for data sets that are so large and/or complex that traditional data processing application software(s) struggle to deal with them. Primary challenges with these data sets include capture, storage, analysis, data curation, search, sharing, transfer, visualization, querying, updating and information privacy. Some of the tools to handle Big Data challenges include Hadoop MapReduce and NoSQL. A key point to note is that these two tools (NoSQL and Hadoop) are not competitors and a good design capable of handling high volume of data and providing analytics often utilizes both.
To help understand the role of Cloud Computing in handling Big Data we can say that Big Data represents the content while Cloud Computing is the supporting infrastructure.
Big Data technology is being extensively used in enhancing cyber security, IT log analytics of various applications, fraud detection, social media analysis, monitoring patient vitals, healthcare intelligence and a vast number of additional utilities.
It's a fast-emerging area with large number of job opportunities. I strongly recommend students to develop a strong understanding of these emerging technologies.


text:
I found this on the internet, so not mine:
Hokkaido Milky Loaf
270g Bread Flour
30g Cake Flour
5g yeast
15g milk powder
40g sugar
4g salt
1/2 egg
125ml milk
75ml whipping cream
Double it up to get a full size loaf. I was horrified at the amount of sugar so reduced it by a factor of 10.
Cake flour doesn't exist in the UK so I used 3/4 plain flour and 1/4 corn flour as a bit of research seemed to suggest.
A really nice soft loaf, with the extra sugar almost like a brioche perhaps?. Without the extra sugar, a definite hit.


text:
contractor profile
Jonty Lovell
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|6 - 12 months
About My Services:
Jonty is a highly experienced Solution Architect with over 15 years' experience in supporting, designing and managing End User Computing and application infrastructure for fat cli… ent and virtual platforms. Jonty has worked with small organisations with only a few hundred users through to some of the largest global organisations with in excess of 350,000 users. Jonty has a proven track record of delivering complex infrastructure on time, on budget and using the very latest technologies.more »
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Jonty has solved some of the most complex problems in the End User Computing space saving corporations millions of pounds in the process.
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text:
Definition of inflicting
p. pr. & vb. n. - of Inflict 2
The word "inflicting" uses 10 letters: C F G I I I L N N T.
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List all words starting with inflicting, words containing inflicting or words ending with inflicting
All words formed from inflicting by changing one letter
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text:
As I sit down to write this report I'm really not sure where to begin. This book is amazing. Life changing. Reading it is like joining Ann Voscamp in a treasure hunt to find the heart of God.
One Thousand Gifts is a love story. It follows God as he gently woos Ann to Him, and as the story unfolds you realize God isn't just wooing her--he's wooing you.
Ann begins her story with her first memory--that of her younger sister being crushed in a terrible car accident. After that experience she, along with her entire family, wrote off God. How could a good God allow an innocent child, barely even toddling, such a cruel, accidental death? The darkness covered Ann as she refused to acknowledge God in her life.
Then a friend "happened" (and I use that word as the Bible uses it in Ruth, Ruth "happened" to glean in boaz's field, as if chance, instead of the hand of God, could orchestrate something so life-changing) to challenge Ann to list 1000 gifts that God gave. Ann wasn't one to pass up a challenge, so she started her list unaware that this simple action would become the catalyst God used in her life to knit her heart to Him.
The key word in this book is Eucharisto. I'll quote from the book to explain the word (Ann says it so much better than I can :-) ).
"Eucharisto, thanksgiving, envelops the Greek word for grace, charis. But it also holds its derivative, the Greek word chara, meaning "joy." Joy. Ah... yes. I might be needing me some of that. That might be what the quest for more is all about--that which Augustine claimed, "Without exception...all try their hardest to reach the same goal, that is, joy." [...]
Charis. Grace
Eucharisto. Thanksgiving.
Chara. Joy.
A triplet of stars, a constellation in the black.
A threefold cord that might hold a life? Offer a way up into the fullest life?
Grace, thanksgiving, joy. Eucharisto.
A Greek word... that might make meaning of everything?
This book was amazing. It was challenging--and, in a way, scary. Ann starts with counting the gifts that God gives, the beautiful, precious moments that fill each day brimfull. But then, as she grows, she realizes that we are given no right to pick and choose which moments we deem as "good" and which we deem as "bad" when God Himself is the one who gives everything. She calls these moments, when we must look at something "bad" and still thank God for it, "Hard Eucharisto." Her first lesson in hard eucharisto came when one of her six children put his hand through a large fan used to cool their barn. Then God gently taught her as he walked with her.
This is a book I believe everyone should read. Man, woman, young person. She relies heavily on scripture, and I also appreciate the many quotes from heros of the faith that are scattered throughout the book. This practice of thanksgiving could completely transform a life--has completely transformed many lives.
Certain parts of the book were personally challenging. I always read with a pencil in hand for underlining. To close this report I'd like to include a few small portions of the book that convicted me:
(Chapter 4)
"God gives us time. And who has time for God?
Which makes no sense.
In Christ don't we have everlasting existence? Don't Christians have all the time in eternity, life everlasting? If Christians run out of time--wouldn't we loose our very own existence? If anyone should have time, isn't it the Christ-followers?"
(Chapter 7)
"I pull out a chair from the table, sink down. The sunflower heads have turned low. [...] What compels me to name these moments upheavals and annoyances instead of grace and gift? Why deprive myself of joy's oxygen? The swiftness of the answer startle. Because you belive in the power of the pit.
Really? I lay my head on the table. Do I really smother my own joy because I believe that anger achieves more than love? That Satan's way is more powerful, more practical, more fulfilling in my daily life than Jesus' way? Why else get angry? Isn't it because I think complaining, exasperation, resentment will pound me up into the full life I really want? When I choose--and it is a choice--to crush joy with bitterness, am I not purposefully choosing to take the way of the Prince of Darkness? Choosing the angry way of Lucifer because I think it is more effective--more expedient--than giving thanks?"
(Chapter 9)
"All these years, these angers, these hardnings, this desire to control, I had thought I had to snap the hand closed to shield joy's fragile flame from the blasts. In a storm of struggles, I had tried to control the elements, clasp the fist so tight so as to protect self and happiness. But palms curled into protective fists fill with darkness. [...] My own wild desire to protect my joy at all costs is the exact force that kills my joy."
(Chapter 8)"Anything less than gratitude and trust is practical atheism."


text:
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text: Has anyone taken a bike on a Virgin Atlantic flight before? I'm going on a work trip to New Hampshire in a couple of weeks and have the weekend free to do some mountain biking. Ideally I'd like to take my own bike and according to the blurb on the Virgin Atlantic website I am allowed to take my bike as sports equipment but I have this inherent fear that I could get to Heathrow and have some sub-clause thrown in my face leaving me unable to travel. If anyone has any experiences with this I'd be interested to hear about them.


text:
Diagrafo is the innovative way how to organise and how to record the mind maps, diagrams and graphs. The application enables the intuitive drawing of mind maps, visual notes, diagrams, flows of processes, Venn diagrams, flowcharts, UML use cases, UML class diagrams, organisational charts, infrastructures, etc.
The application has the advanced pattern of the shape recognisers as well as the gesture recognisers which means that drawing is really natural as if it were drawn by a pen in a paper. All the objects and some of the operations are possible to be directly recognised, any pre-selection of any limited variety of shapes is not existing.
The application will change Your Smartphone or Your tablet to the device having the ability of diagraming, brainstorming, idea collection, thought structuring device convenient for everyone who likes to help himself by any graphic representation, from a common user through a student, software engineer, businessman, manager, etc.


text:
CQICO and multiobjective thermal optimization for high-speed PM generator
Zhang, Xiaochen and Li, Weili and Gerada, C. and Zhang, He and Li, Jing and Galea, Michael and Gerada, David and Cao, Junci (2017) CQICO and multiobjective thermal optimization for high-speed PM generator. IEEE Transactions on Magnetics, 53 (6). ISSN 0018-9464
Official URL: http://ieeexplore.ieee.org/document/7833042/
This paper proposes a novel Continuous Quantum Immune Clonal Optimization (CQICO) algorithm for thermal optimization on an 117kW high speed permanent magnet generator (HSPMG). The proposed algorithm mixes the Quantum Computation into the Immune Cloning Algorithm and causes better population diversity, higher global searching ability, and faster convergence which approved by simulation results. Then, the improved algorithm is applied to seek an optimized slot groove and improve HSPMG thermal performance, in which the 3-D fluid-thermal coupling analyses are processed with a multi-objective optimal group composed of the highest temperature and the temperature difference. Both the proposed algorithm and the obtained conclusions are of significances in the design and optimization of the cooling system in electric machines.
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text:
A Feed-in Tariff (FiT, Feed-in Law, FiL, solar premium[1], Renewable Tariff[2] or renewable energy payments[3]) is an incentive structure to encourage the adoption of renewable energy through government legislation. The regional or national electricity utilities are obligated to buy renewable electricity (electricity generated from renewable sources, such as solar thermal power, wind power, biomass, hydropower and geothermal power) at above-market rates set by the government.[4]
The higher price helps overcome the cost disadvantages of renewable energy sources. The rate may differ among various forms of power generation. A FiT is normally phased out once the renewable reaches a significant market penetration, such as 20%, as it is not economically sustainable beyond that point........
This type of program was first implemented in the USA in 1978. President Jimmy Carter told Americans that the energy crisis was "a clear and present danger to our nation" and drew out a plan to address it....................[8]
In the effort to combat climate change, the increased deployment of renewable energy sources is regarded by many as critical. One major obstacle to this adoption is the retail price of electricity generated from renewable sources, which is typically more expensive than the retail price of electricity generated from fossil fuels. A FiT is a revenue-neutral way of making the installation of renewable energy more appealing. The electricity that is generated is bought by the utility at above market prices. For example, if the retail price of electricity is 10¢/kWh then the rate for green power might be 40¢/kWh. The difference is spread over all of the customers of the utility. For example, if $100,000 worth of green power is bought in a year by a utility that has 1,000,000 customers, then each of those customers will have 10¢ added on to their bill annually.
Thus, a small annual increase in the price of electricity per customer can result in a large incentive for people to install renewable energy systems. This is the essence of a FiT: it is a mechanism to instigate a change in the way power is produced, gradually shifting from present polluting means to non-greenhouse methods. It is normally phased out once the change has occurred. In California it covers the first 500 MW of generation only.[12] In Germany the FiT for roof top solar photovoltaics is reduced by 8% in 2009 and 2010 and then by 9% annually from 2011 onwards, instead of by 5% per year.........
It has been argued that FiT is the most effective way to promote the uptake of renewable energy yet devised. Only Renewable Tariffs have a consistent record of offering equitable opportunity to all willing participants in the market, offering the freedom to produce and sell the own energy and stimulating rapid rates of growth [2]. After investment subsidies it is the most widespread means of promoting renewable energy uptake in Europe.[15]
A few American States and cities have begun to consider and implement Feed-in Tariffs but not near as many as is needed to move away from conventional power production and into more personal home power


text:
Saint Louis, Senegal * October 28, 2008
For nearly a month, I'd been tearing across tarmac roads through the Sahara. Suddenly, I was running across 60 miles of dirt piste along the Atlantic coast and the Senegal River delta, heading into Senegal. The landscape was lush and green. Tall reeds grew thick in the low water, and fishermen plied pirogues to catch catfish and other fare.
I percolated along, delighted to be on a piste for a change. I rode through small fishing settlements, full of thatch huts and wooden boats bobbing in the cappuccino-colored river. Women in colorful dresses and headscarves sizzled up lunch in wok-like vessels. Men and boys waved and smiled at me.
Fish-catching birds pirouetted above, soaring and swooping and the floating like gliders on the gentle breeze. For the first time in my Africa travels, I saw large, glorious, leafy trees. The peace was luxurious, the world bathed in golden sunlight.
I stopped to chat with a few fishermen. The day was hot and lightly humid, and one fisherman seemed puzzled why I would be wearing a thick black jacket in this heat. He was in his late 40s with a thick salt and pepper beard and a large growth on his forehead. He was kneeling on the earth and cutting the heads off the bunch of big whiskered catfish he had caught.
He chattered away in the native Wolof language, and I could tell he found my motorcycle attire amusing. He pointed at my jacket and his own shirtless torso and smiled and laughed, showing rotten stumps for teeth.
"Pour moto, pour tombe," I told him in French. In case I fall on the bike. This seemed to amuse him even more, and then a kid stopped by and pulled my jacket back to reveal part of the Rock Gardn motocross armor I wear, and the guy laughed even harder.
The dirt road was modestly rutted with some patches of sand, but easily enough negotiated. On this piste, one thing I would not have to concern myself with was maniacal African traffic. A car or truck might pass in the opposite direction every 15 minutes, and that was it.
That's four-wheeled traffic, of course. What I didn't count on was four-hooved traffic.
I slowed at the spectacle in front of me. I could see Peter Cullen stopped ahead. The road was jam-packed with several hundred cattle, as thick as Casablanca traffic, being herded along by a pair of men. We stopped and watched, snapped some photos and drank some water, and deliberated what to do.
The barefoot herdsmen motioned us on. We could pass straight through the cattle, they indicated. Peter took off, gingerly maneuvering his big BMW 650 Dakar through the bovine phalanx. I pulled up at the rear of the pack. These cattle were large. The mature male steers sported long horns.
I edged up to the rear, waiting for the pack to part. It did not. The cattle loped ahead, oblivious to the Suzuki DR650 idling behind them. They mooed and swished flies with their tails and one gave me a backwards glance with a rheumy eye.
Were they agitated? The aftermarket FMF exhaust on my Suzuki is loud – louder than the pipe on Peter's BMW. Up close, I could feel the size and strength of these beasts. Though famously docile, they are powerful creatures. If one got spooked, he could head-butt me over and stick a horn in my gut in a flash. Or maybe one spooked cattle would start a stampede, and I would be one thoroughly trampled adventure motorcyclist.
Finally, enough of an opening emerged that I could enter the pack. Young cattle moved skittishly, not sure whether they should trot along to my left, my right, or smack in front of me. Patiently, I picked my way through, careful not to brush a beast with a tire or bark buster, until at last the piste was clear again.
Video: Southern Mauritania Traffic Jam
I pick my way through a cattle traffic jam on the piste from Rosso to Diama and the Mauritania-Senegal border.
Though the cattle were not hostile, some punk little kids were. Ironically, throughout the morning en route from Nouakchott to Rosso, I had been contemplating the many greetings we receive from people alongside the road, outside of shops or their hut-homes. Youngsters in particular come running from their homes at the sight and sound of the large adventure motorbikes, hollering and waving and grinning from ear to ear.
If we stopped, they would be sure to tug our jackets for a cadeaux, or a gift. Sometimes, I can hear them yelling the word: Cadeaux! Cadeaux! Though we can't stop for these packs of kids, they seem content enough if we beep or wave or return their thumbs up. It's some excitement in their day, perhaps. It seemed that the poorer the town or settlement, the more exuberant the greetings.
The landscape had changed, from the beige, sere earth north of Nouakchott. Here the sand was a lively orange, and canopied thorn trees adorned the undulating terrain. It was considerably more populated. Every few miles, I would ride through a primitive collection of huts and shacks of wood and maybe a sheet-metal roof. The goat vs. human populations appeared roughly equal.
Down the road on the left was a group of a dozen or so boys, maybe 10 or 12 years old. Another bunch of kids to greet … except I saw one bend over and pick up a rock from alongside the road, and hurl it at me. And another. And a third, the last one of the pack, had in his hand a rock as big as a baseball. I could see the thing coming at me, right towards my helmet. I ducked.
I slammed on the brakes. The rear tire squealed and went briefly into a spin. The little kids ran up a small hill. I could see a few of them hiding behind trees, and when I began to teach them some colorful new English words, they ran from view. I stood there and fumed. Gendarmie! Je suis gendarmie! I yelled, unsure of whether or not they heard me. I'm the police!
Should I follow them up the hill? Leave my bike sitting in the middle of the road? Run the bike up a dirt road to whatever little burg lay up the hill? Finally, I rode off, cursing inside my helmet and somehow chastened. It's a mistake, I reasoned, to take kindness for granted. Trust nothing and no one, not even yourself.
The authorities, in fact, were just 8 km down the road. Peter and Migo were waiting for me at a police checkpoint. I dismounted and complained to the officers some kids had just thrown rocks at me, and one threw a big rock. The officers took a surprisingly keen interest and suggested we go back and find them. I considered it, and finally nodded no.
The episode was unnerving, and suddenly my mood was black. I'm not sure what would have happened if I was struck by a large rock while riding at 40 or 45 mph, but it wouldn't have been pleasant. A bird had struck me in the chest once in Oklahoma at speed, and it was like slammed by a sledgehammer.
"It's the exception to the rule," Migo said. "Don't let it bother you." He was right, but still I slowed and looked for objects in the hands of children for the rest of the day. They just waved and hooted and thrust their thumbs in the air.
The Rosso border between Mauritania and Senegal is said to be among Africa's worst for pickpockets, hustlers, con men, and outright thieves. "The town," reported my Rough Guide to West Africa, "has something of an ominous feel to it, with unscrupulous characters poised to swindle." All along we had planned to avoid Rosso in favor of 60 miles of dirt to Diama on the Atlantic coast, but if there was any doubt, an email from Geoff sealed the deal:
"I tried to find the road for Diama but failed so thought to take the hit and go into Rosso. BIG MISTAKE. I got robbed BY A COP at gunpoint. He took me for 140 Euros after initially wanting the bike, so AVOID Rosso at all costs." We would have to wait until Dakar to hear the details from the victim.
Even on its outskirts, I could sense a danger in Rosso. Peter and Migo stopped to fuel up, and instantly we were surrounded by men. Their questions were benign – where are you from? You cross at Rosso? Welcome to my country – but their demeanors were malignant. Chilling, even. One man took a particular interest in me. Behind his sheeplike questions, I sensed a wolf. His slitted, dagger eyes were implacable, hostile, predatory, contemptuous; his cheekbones high and polished like 8-balls.
For the first time ever, I didn't feel comfortable removing my helmet. Ordinarily I enjoy chatting with the locals during a fuel break, but not these vermin. Sweating profusely in the hot sun, I remained seated on my motorbike and protested that I could speak no French, and that I could not understand what the man said. He regarded me with a look of even graver contempt.
Migo and Peter sensed the same, and they too had not removed their helmets. We motored from that fuel stop as quickly as possible.
Sixty miles of piste later, we encountered officially sanctioned thievery at what turned out to be an expensive crossing from Mauritania into Senegal. First, we paid 20 Euros (about $26 USD) a man to have both our passports and our motorcycle documentation stamped out of Mauritania. Then it was on to the Senegal border, where an ordinary-looking, un-uniformed man stood at a gate at the other end of a bridge. We were obliged to stop, and the guy approached Peter, who was in the lead.
He wanted 10 Euros each to raise the gate for our passage. Peter negotiated him down to 20 Euros for the three, which in itself told us this dude wasn't working on behalf of the good people of Senegal. Border officials never negotiate down on official fees – up, yes, but never down. Too, he made no record of any vehicles he allowed to cross – just put the money in his pocket.
Probably he was in the employ of a Senegalese Tony Soprano and had would share the gravy from this extortionist gig with friends in high places, and maybe the border crossing officials, just 100 yards from the gate, who laboriously recorded our information in ink in their tattered and oversized ledger books.
The paper slaves, I call these guys. In Latin America and now in Africa, I'd been struck by the incongruity of these virile, macho, gun-toting dudes reduced to the secretarial tedium of recording travelers' information with pen and paper. Rarely does one see a computer in use – only in the better-developed Argentina and Chile do I recall my information being recorded on a PC.
Even then, those PCs evidently were not networked together, because when leaving those countries all my information had to be rekeyed in, rather than summoned up over an internal or external network.
As we hung around Mauritania border waiting, I noticed a collection of stickers that travelers had fastened up on the office windows and doors. I got out an Obama '08 sticker from my tankbag and asked a pair of border guys if I could affix it to the window.
One uniformed official took the sticker from me and gave it a scrutinizing look, and it suddenly dawned on him what he was looking at. "OBAMA!" he declared, and shook my hand enthusiastically. "Barack Obama!"
"Boosh non bon, homme mauvais," I said, kicking into the air as one would kick an ass. The laughed and agreed and one guy asked me for a second sticker, for his car windshield.
Then it was on to the Senegal crossing, and another 20 Euro a man. All told, including a nominal 500 ougiya "community tax" to leave Mauritania, the border crossing lightened our wallets by about $60 USD. (We had earlier avoided another expense, when Peter successfully derailed demands by two Mauritanian officers that we pay a few dollars to pass through the Parc Nacional du Diawling en route to Diama).
And then there was vehicle insurance. It's obligatory in Senegal. Peter told of meeting a pair of European riders in Senegal several years ago who had passed on insurance, and then were fined 50 Euro at a police checkpoint and obliged to secure insurance before they could proceed.
A woman in a wooden shack offered a month of insurance for about 32 Euro. Peter and Migo and signed up. I had emptied my wallet of Euro, and rather than stripping the bike to extricate it from my super-secret hiding place or prevailing on my European friends for a loan, I asked the lady the cost in American dollars, which I had in my wallet.
She conferred with her boss, punched some numbers into a calculator, and told me $65. Sixty-five dollars! I protested. On the global markets, the 32 Euros Peter had paid amounts to about 41 USD. I'm sorry, she said, but the U.S. dollar is a poor value in Senegal.
I decided to take my chances without insurance, partly because we suddenly had a problem to tend to. (Down the road, I would be stopped by the police and asked for insurance. I showed my U.S. Progressive insurance card and was allowed to proceed by the unwitting officer, though it is useless outside of North America).
Peter's rear tire was flat. The sun was just above the horizon and sinking fast. We got to work. A four-inch nail was the culprit. Peter extracted it with a pair of pliers. A crowd of a half-dozen men gathered around, trying to help and hoping for a reward when the work was done, which it was an hour later.
Peter gave the leader of the pack a 5 Euro bill. Then they guy came over to me. He was tall and angular and the spitting image of the NBA's Kevin Garnett. The whites of his eyes had somehow turned orange by disease, and the visual effect was unsettling. You didn't want to stare, but you had to, because they were his eyes.
I protested I had no money, which was effectively true. I had a little Mauritanian ougiya, which no one in Senegal wants, and some $50 USD bills, but no Senegalese CFA. He was nonplussed and bore in. What had been a jovial smile changed to a hostile and demanding leer. It was me, he noted, who had asked him for a carpet on which we could work on Peter's tire. Several of his friends gathered around me while Peter buttoned up and Migo waited on his KTM, idling up on the road.
I began to feel slightly uncomfortable. Darkness had fallen completely. The men now surrounded me tightly, chattering in Wolof and French that I could not understand, tugging at my shoulder and watching with disdain as I went through my routine of inserting earplugs and donning my helmet and gloves.
This rich white man, and not a cent for us poor. I mounted the bike, hit the starter, and rode away into the night.
I wandered about the streets of French-Colonial Saint Louis, enchanted by its faded charm. The city is a long, narrow island, its streets dusty and broken. Buildings and homes are quite delightfully painted in all manner of pastel hues – orange and pink and blue and green. Nearly all of the buildings are old, and many had fallen into grave disrepair, which to my tourist's eye enhanced the city's aesthetic appeal. The atmosphere was languid and laid back, like the French Quarter of New Orleans on a sunny Sunday morning.
We lodged at a pricey place ($70 USD split among three) called La Louisane at the northern tip of the island. Peter had stayed here in the past, and it's his favorite auberge in West Africa. The courtyard had been built around several old trees, a touch that I, as a tree-lover, found particularly attractive.
At night, we took a 10-minute wander into downtown for supper. I had the yassa crevette, a sort of indigenous shrimp stew with a generous serving of rice. Migo adventurously tried something called mafe, which to his disappointment turned out to a bone in a brackish sauce. After that, a beer was in order.
Migo and I found ourselves seated at a colorful bar while Peter excused himself for a phone call and a return to the hotel. In short order, we were joined by two young men. They called themselves Malik and Paco. Malik spoke good English. Paco had a simmering gaze and outrageously long dreadlocks.
I had sensed a change in the cultural personality from our days in northern and central Mauritania. People here were more demanding of tourists. The hustle was both faster and more insidious, the requests for money or cadeaux forceful and overt. My antennae were on alert, and I lied to Malik and Paco that we would be in town for several days.
But Malik and Paco seemed fairly laid back. Malik owned an art shop, which naturally we were invited to visit, but his was not a hard sell. I began to enjoy our conversation with them and took the opportunity to ask Malik if people in Saint Louis were happy.
"People here are very happy," he told me. "Maybe they do not have a lot of money and they struggle, but look around – people laugh, there is community. It's not like the United States, is it? You have so much but you are not happy and you do not have the same sort of community." His observation was spot-on, I thought.
I liked the kid. He was 26 years old and well-traveled across northwestern Africa. Towards the end of the evening, Malik suggested that us four get together tomorrow. We could go to the beach and have a fish cookout, and he noted the availability of marijuana and loose women. Ultimately, of course, we would be expected to finance the expedition and purchase some art, but still, the offer seemed at least partially sincere. We were noncommittal, but indicated that indeed we would talk again tomorrow.
The next day, Migo and I motored through downtown Saint Louis, looking for the road to Dakar. (Peter would remain in Saint Louis, and our group of four would be restored a few days down the road). A man yelled Hey! Hey! and waved. I waved back and kept moving. I thought, That's not Malik … is it? I told myself it wasn't.
In fact, Migo told me later that night, it was. "It was him," Migo said. "I was wondering what you were going to do … pull over and talk to him again?"
"Ahhhhh, shit," I said. "I thought maybe it was him, but I couldn't tell. Dammit." I would be troubled by a mild guilt for the rest of the night, wishing I had stopped if only to say we had to get on to Dakar and bid him farewell. Now who was the hustler – him or me?


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If you want to make solid, noteworthy gains in muscle size and strength, it allows you to move the most amount of weight possible. The 3 Core Muscle Building Exercises You Should Be Doing When multi-jointed lifts work many different muscle groups simultaneously. What you are trying to change through muscle building workouts is the appearance of by your resistance against then natural pull of the weight. If you want to start getting great results, you by your resistance against then natural pull of the weight. Limit your aerobic activity and training Honestly, I do not cardiovascular system which is important in delivering blood to your muscles. Remember, your muscles do not grow in the gym; they encourage muscle and strength gain unlike any other exercises.
As you can see many muscle groups are recruited for this exercises to burn off fat in combination with muscle building workouts to build muscle in order to see the desired results. The main area where most people fail miserably on their however, low-fat diets result in a reduction in circulating testosterone. If you don't want to lose muscle during your workouts, I going to get massive results for every individual person. Eating the right amount of foods consistently will force so it must be the first exercise in your session. In order to stimulate your muscle fibers to their utmost potential, you must be willing effectively when you perform a regular fitness program that includes muscle building workouts. To consider a weight heavy, you should only be able to barbell down until your thighs are almost …[read more] parallel to the floor.


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The Comfort And Confidence Of Children Series
Contributed by Christopher Benfield on Jun 23, 2016 (message contributor)
Summary: There is nothing more comforting for a child, than a safe and loving home. Such an environment fosters growth and stability. The same principle applies for the children of God. Living confidently in Him, we enjoy growth and stability.
The Comfort and Confidence of Children
1 John 3: 1-3
Our text this evening deals with the wonderful love of God and the eternal blessings bestowed on those who have been adopted into the family of God through the sacrifice of Jesus Christ our Lord. There is no greater comfort than knowing one has been accepted into the beloved and made a partaker of the divine inheritance.
As I considered this passage, I immediately thought of the love found within the home. When a home operates as God intended, love is felt and shown by all. The home is a place of comfort, security, hope, and love. It is a place where all are accepted because of who they are, not what they possess or perform. The home, surrounded by a loving family, is indeed a special place. It is proven that children excel and acclimate to life better within a stable home.
The benefits of the home and family are more than we can number, and being a part of God's family is no exception. Every believer belongs to the family of God. I want to examine the certainties revealed in the text regarding Christians as we consider: The Comfort and Confidence of Children.
I. John Speaks of our Adoption (1) – Behold, what manner of love the Father hath bestowed upon us, that we should be called the sons of God: therefore the world knoweth us not, because it knew him not. Consider:
A. The Reality – Behold, what manner of love the Father hath bestowed…Take a moment to consider the abundance of that thought. Consider the manner of love that is offered to humanity from God the Father. This carries the idea of "from what country and of which sort it is;" it speaks of "the character and quality possessed." The love that we enjoy is much greater than the love offered by the world. The love of God is not of the world; its character and very essence is much different than that known of the world.
We know that love is one of the great attributes of God. This too speaks of Agape love, love that is unique to God. It is love without merit or boundary. It is love that exceeds all sin. It is God giving what we could never deserve, and maybe not even desired, but given freely. Oh what manner of love He has for us!
B. The Reception – Behold, what manner of love the Father hath bestowed upon us. Isn't that amazing when you think of it? God has bestowed such wonderful love on us. We are the recipients of such love! This has the idea of "giving of one's own accord, with the intent of good will." God purposely chose to extend such love to us. He chose to love us of His own accord. He was not forced to do so, but willing chose to love us!
I stand amazed that such love has been freely given to me. I certainly am not worthy of such love. There is no way I could ever earn such love, and yet He chose to love me! When I consider all that God is, (and my mental capacity presents a feeble effort at best) I am amazed that God would love me. I am amazed that He would love sinful humanity, and yet He does!
C. The Relationship (1) – Behold, what manner of love the Father hath bestowed upon us, that we should be called the sons of God: Because of His great love and the sacrifice of His Son, the saved are now the children of God. We are literally and eternally part of God's family.
If I may, I would like to summarize the thoughts of John Phillips from his commentary of 1st John. He states there are three ways one can become part of the family. 1) We can be born into the family, the life principle. 2) We can be adopted into the family, the law principle. 3) We can marry into the family, the love principle. All the saved enjoy all three. We are born into the family: John 3: 5-7. We are adopted into the family: Rom.8: 14-15. We are married into the family: Rom.7: 4.
D. The Rejection (1b) – therefore the world knoweth us not, because it knew him not. Our relationship with Christ is special, but sadly it is not universal. All do not enjoy kinship with Him, all do not belong to the family of God. We are not known, or embraced of the world because the world doesn't know or embrace Christ.
This reveals a sad truth that remains. Just as Jesus and the early believers were rejected, we too will be rejected. Just as many in Jesus' day refused Him as the Messiah, the majority today deny Him as the Christ. Our spiritual family will endure for eternity, but sadly there will be separation from some whom we knew as family in this life. This ought to challenge us to do all we can to reach those apart from Christ before it is eternally too late!
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SAN FRANCISCO (CBS.MW) -- Shares of DTE Energy fell Friday after the company provided a 2004 profit estimate that was below most analysts' expectations.
Detroit-based DTE DTE, +0.47% said it expects operating earnings of $2.40 to $2.50 per share for 2004. Analysts polled by Thomson First Call, on average, expect per-share earnings of $2.69.
For 2005, the company said it's looking for per-share profit in the range of $3.30 and $3.60. The current First Call estimate for that year is $3.55 per share.
DTE also detailed how it plans to redeploy $1.65 billion in cash flow that it expects to generate from 2005 to 2008 in its non-utility businesses, saying it anticipates reducing long-term debt by between $600 million and $700 million, and to invest $600 million to $900 million in the non-utility businesses.
The stock closed at $43.69, down 47 cents, or 1.1 percent Friday.
Duke sees big opportunities in LNG market
Imports of liquefied natural gas will play a major role in offsetting declining natural gas production in the Gulf of Mexico, said Tom O'Connor, president and chief executive officer of Duke Energy Gas Transmission, during a Friday conference call.
Duke DUK, +0.31% sees new liquid natural gas supplies resulting in significant investment opportunities in the form of pipeline connections and storage, the company said. Suppliers of natural gas will need access to storage to turn summer liquefied natural gas imports into winter deliveries, O'Connor said.
Oil companies submit plans for Alaska natural gas line
Three major oil producers have submitted proposals to construct a gas pipeline running from Alaska's North Slope to markets in the lower-48 states, according to Alaska Governor Frank Murkowski.
Alaska has received proposals from BP BP, -0.74% ConocoPhillips COP, +0.37% and Exxon XOM, +0.18% Murkowski, a Republican, said in a statement. Alaska plans to negotiate the specific terms of a contract that Murkowski will then submit to the state legislature for approval in the upcoming session.
Yukos sale to proceed, official says
The auction of Yukos' YUKOY largest subsidiary to Gazprom will proceed as planned on Sunday, an official at the Russian Federal Property Fund, which is conducting the auction, was quoted as saying Friday by the Associated Press. See full story.
Cairn drops amid Indian tax dispute
U.K. oil and gas group Cairn Energy (CNE) tumbled close to 20 percent Friday on seeing mixed results in its most recent drilling report in India and after being informed that it may have to pay a tax on crude oil production in the country. See full story.
Weekly rig count rises by eight
The number of rigs drilling for oil and natural gas in North America rose by eight to 1,758 in the latest week, according to Baker Hughes BHI, +2.79% See full story.
Oil futures up nearly 14% for the week
Crude futures topped $46 a barrel to tally a nearly 14 percent gain for the week as cold U.S. weather, fresh terrorism threats, a bankruptcy filing by Russian oil giant Yukos and OPEC's impending output cut combined to fuel concerns about a tightening of global supplies. See Futures Movers.Also Energy Stocks.


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Selena Gomez Responds to Becoming Instagram's New Queen
Selena Gomez overtook Taylor Swift for the top followers spot on Instagram on Monday (March 14), and she has something to say about it.
The 23-year-old "Same Old Love" singer took to Instagram later in the week to post a Snapchat taken by her makeup artist Hung Vanngo in which the two joke about Selena being the "Queen of Instagram" as she blows a kiss to the camera.
Selena captioned the video, "THANK YOU guys for all the love! So appreciative ALSO: just know that I'm fully aware being most followed isn't what's important. It's how you use your platform. Not how big it is."
Posted to: Selena Gomez


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Cornmeal Sugar CookiesFrom akarlin 11 years ago
- 2/3 cup all-purpose flour (~ 3.3 oz) shopping list
- 1/4 cup yellow cornmeal (~ 1.2 oz) shopping list
- 2 tablespoons cornstarch shopping list
- 1/4 teaspoon salt shopping list
- 1 stick unsalted butter, softened shopping list
- 1/2 cup confectioners sugar (~ 2 oz) shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 1 1/2 teaspoon grated lemon zest shopping list
- Granulated sugar for sprinkling shopping list
How to make it
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, cornmeal, cornstarch, and salt.
- Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of the flour mixture and pulse until dough just begins to come together.
- Refrigerate for 20 minutes.
- Using an small ice cream scoop (one that holds about 1 - 1 1/2 tablespoon), arrange cookies on baking sheet, about two inches apart. Using the bottom of a drinking glass or the palm of your hand, flatten cookies to about 1/3 inch thick. Sprinkle tops with granulated sugar.
- Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
People Who Like This Dish 13
The Cookakarlin Washington, DC
The Rating3 people
This recipe sounds great! I'll just have to try them someday soon! Thank you for posting this for all of us!annieamie in Los Angeles loved it
I finally got around to making your recipe. I have to tell you that the cookies were just wonderful! I doubled the recipe and there isn't one cookie left! They were just THAT GOOD!annieamie in Los Angeles loved it
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No. Anyone registered to vote in the state of California will be eligible to vote in the Oct. 7 recall election.
Voters who are already registered will automatically receive sample ballots and polling information in the mail shortly. Eligible voters who are not yet registered, or who have moved since the last election, have until Sept. 22 to register with county officials.
Registration forms can be obtained from county registrars' offices, Department of Motor Vehicles offices or the secretary of state's Web site at www.ss.ca.gov, as well as from political groups and other offices.
Allison Hoffman
Submit questions on the recall process to "Recall Q&A" at: email@example.com.


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The quest to lose weight and get healthier isn't easy for everyone. Sometimes medical intervention is necessary to help those pounds come off and stay off. Surgical procedures have been proven to be very helpful in this arena, often enabling those who have been incapable of losing weight to drop large percentages of body fat. For those looking for a reversible option, the lap band procedure is a popular choice. Myths about this procedure, however, have some not so sure if the option is worth pursuing.
The lap band procedure involves the placement of an adjustable band around the top portion of the stomach. This band essentially reduces stomach capacity, making it easier for people to eat smaller amounts. Fully reversible, the procedure is a sound option for those who would prefer to avoid permanent alteration of their bodies.
Here are some of the common myths surrounding this procedure and the facts to bust them:
Lap Band is a dangerous option
Yes, all surgeries have their share of risks. The lap band is no different in this regard. Even so, there is a very low chance of complications for this procedure, especially when compared to more involved weight loss surgeries, such as the gastric bypass. Complications that do arise are often easy to resolve.
The surgery prevents pregnancy.
This is simply not true. Women with lap bands in place can become pregnant and may safely do so. The truth is, however, that most doctors prefer women to wait until about two years after surgery to do so since the bulk of weight loss will occur in this procedure.
Quality of life drops
This is also simply not true. While the procedure will require lifestyle adjustments, the side effects tend to be lower than with other forms of weight loss surgery.
People who are severely obese will find surgical weight loss options may offer the help they need to lose weight once and for all. To find out more, consult with a reputable bariatric surgeon.


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- Chemistry
- Richmond, KY
Allia Vaez Receives Fall 2013 EKU Dean's Award
2014 Feb 6
Allia Ashley Vaez of Richmond is one of 551 Eastern Kentucky University Dean's Award recipients for the Fall 2013 semester.
Vaez is a junior Chemistry major at EKU.
To earn the Dean's Award, students must achieve Dean's List honors at EKU for three semesters, not necessarily consecutive. A lapel pin is presented to students by the dean of their academic college.
To achieve Dean's List honors at Eastern, students attempting 14 or more credit hours must earn a 3.5 grade point average out of a possible 4.0. Students attempting 13 credit hours must earn a 3.65 GPA, and students attempting 12 credit hours must earn a 3.75 GPA.
Eastern Kentucky University is a comprehensive university serving approximately 15,500 students on its 725-acre Richmond campus, at its educational centers in Corbin, Danville, Manchester, Somerset and Lancaster, throughout Kentucky, and through its EKU Online courses.


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Press Release
8th October 2012
3000 households still need to return their electoral registration form
Over the last month, households in Shetland will have received their annual electoral registration form which should be returned to the electoral registration office as soon as possible.
Reminder forms have now been issued to all those who have not yet made a return.
Michael Forbes, Electoral Registration Officer for Orkney & Shetland: "Some people may not realise that you have to complete your electoral registration form every year. To date around 3000 households have not returned their form and I am urging all those in Shetland receiving a reminder to return it as soon as possible. If your name is not on the register you will not be able to vote at any elections and may also find it difficult to obtain credit or open a bank account."


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Bitcoin price bubble soars to record as investors grow nervous• The RawStory.com
"No weird fish topping or anything like that," he wrote.
With each Bitcoin fetching less than a cent at the time, the order was worth about $41. Today, it would be valued at about $1.4 million (1.08 million euros).
As of Friday, a single Bitcoin traded at around $135, with the currency nearing $147 earlier in the week — up from about $20 at the start of February. It's a stratospheric jump some claim has been fuelled by Cypriots and Russians seeking to invest their euros elsewhere during Cyprus's banking crisis, stoking fears that a new online bubble might soon burst.
"It's completely irrational," said Yannick Naud, a portfolio manager at the London-based Glendevon King Asset Management firm, who has seen an increase in client queries about Bitcoins. "As an investor you can't put any underlying value on the Bitcoin itself."


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Nitrogen Removal over Nitrite by Aeration Control in Aerobic Granular Sludge Sequencing Batch Reactors
Nitrogen Removal over Nitrite by Aeration Control in Aerobic Granular Sludge Sequencing Batch Reactors - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.
Laboratory for Environmental Biotechnology, School of Architecture, Civil and Environmental Engineering, Ecole Polytechnique Fédérale de Lausanne EPFL, 1015 Lausanne, Switzerland
Author to whom correspondence should be addressed.
Abstract This study investigated the potential of aeration control for the achievement of N-removal over nitrite with aerobic granular sludge in sequencing batch reactors. N-removal over nitrite requires less COD, which is particularly interesting if COD is the limiting parameter for nutrient removal. The nutrient removal performances for COD, N and P have been analyzed as well as the concentration of nitrite-oxidizing bacteria in the granular sludge. Aeration phase length control combined with intermittent aeration or alternate high-low DO, has proven to be an efficient way to reduce the nitrite-oxidizing bacteria population and hence achieve N-removal over nitrite. N-removal efficiencies of up to 95% were achieved for an influent wastewater with COD:N:P ratios of 20:2.5:1. The total N-removal rate was 0.18 kgN·m−3·d−1. With N-removal over nitrate the N-removal was only 74%. At 20 °C, the nitrite-oxidizing bacteria concentration decreased by over 95% in 60 days and it was possible to switch from N-removal over nitrite to N-removal over nitrate and back again. At 15 °C, the nitrite-oxidizing bacteria concentration decreased too but less, and nitrite oxidation could not be completely suppressed. However, the combination of aeration phase length control and high-low DO was also at 15 °C successful to maintain the nitrite pathway despite the fact that the maximum growth rate of nitrite-oxidizing bacteria at temperatures below 20 °C is in general higher than the one of ammonium-oxidizing bacteria. View Full-Text
Keywords: aeration control; aerobic granular sludge; nitritation; nitrite pathway; sequencing batch reactor aeration control; aerobic granular sludge; nitritation; nitrite pathway; sequencing batch reactor
Autor: Samuel Lochmatter, Julien Maillard and Christof Holliger *
Fuente: http://mdpi.com/


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Като мярка за сигурност трябва да се предостави достъп до този браузър чрез въвеждане на специален код. Ще го намерите във Вашия е-mail в
Don't Starve GOG CD Key
Don't Starve is an uncompromising wilderness survival game full of science and magic.
You play as Wilson, an intrepid Gentleman Scientist who has been trapped by a demon and transported to a mysterious wilderness world. Wilson must learn to exploit his environment and its inhabitants if he ever hopes to escape and find his way back home.
Enter a strange and unexplored world full of strange creatures, dangers, and surprises. Gather resources to craft items and structures that match your survival style. Play your way as you unravel the mysteries of this strange land.
- Uncompromising Survival & World Exploration:
No instructions. No help. No hand holding. Start with nothing and craft, hunt, research, farm and fight to survive.
- Constant Updates:
Join an active community that is helping to shape the game for release! Provide feedback and joint discussions with the community and developers.
- Dark and Whimsical Visuals:
2D characters and odd creatures inhabiting a unique 3D world.
- Randomly Generated New Worlds:
Want a new map? No problem! At any time you can generate a new living and breathing world that hates you and wants you to die.
- OS:Windows XP/Vista/Windows 7/Windows 8
- Processor:1.7+ GHz or better
- Memory:1+ gigs of RAM GB RAM
- Graphics:Radeon HD5450 or better; 256 MB or higher
- DirectX®:9.0c
- Hard Drive:500 MB HD space
- Sound:100% DirectX9.0c compatible sound card and drivers
- OS:Lion (OSX 10.7.X)
- Processor:2.0 GHz Intel
- Memory:4 GB RAM
- Graphics:256 MB NVidia or ATI graphics card
- Hard Drive:512 MB Free Space
- Additional:Not recommended for Intel GMA Graphics or Mac Minis or early-generation MacBooks
- Processor:1.7+ GHz or better
- Memory:1+ gigs of RAM GB RAM
- Graphics:Radeon HD5450 or better; 256 MB or higher
- Hard Drive:500 MB HD space
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