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Category Archives: Dinner
Tomato Gorgonzola Soup
Until recently, I didn't really like soup. Something about drinking food with chunks in it seemed really weird to me. That was until I went to this small soup shop in Tacoma, Washington called Infinite Soups. I had a tomato gorgonzola soup, and it was amazing. Since then, I have tried other soups and they've been good, but they've never compared to the tomato gorgonzola I first had at Infinite Soups. If you ever get the chance to go there, I highly recommend it. They even have vegan and vegetarian selections and all the soups are made fresh daily.
I'm always worried to try to make my favorite of anything because I'm worried it won't turn out well. There's nothing worse than expecting something awesome and getting something awful. Luckily, that was not the case this time.
When I realized my boyfriend and I had guests coming over for dinner, I decided soup was an easy option and I should try to make my favorite soup. I took the risk that it might turn out bad, any it actually turned out really well! It was creamy and cheesy and tomato-ey. All of the flavors came out smoothly and none were overpowering. This is a delicious one-pot meal that makes food that will last for days. It was a hit with everyone else as well. This would be a great meal for a potluck as a vegetarian option.
While I was looking around for a decent recipe for a tomato soup, I found out that baking soda will prevent milk from curdling. I think it must be something about it being basic since it's sodium bicarbonate, but I don't know why. I didn't search for very long, but I couldn't find any answer for why this happens. Does anyone know? I'll give you a recipe for tomato gorgonzola soup if you can tell me…oh wait….
2 tbsp olive oil
1 white onion, chopped
3-4 cloves garlic, minced
1/2 tsp baking soda (to prevent curdling)
8 oz low fat cream cheese
8 oz gorgonzola cheese
1 cup half and half
3-14.5 oz cans of fire roasted tomatoes, salt free
2 cups low sodium tomato juice
1/2 tsp basil
1/2 tsp paprika
1/2 tsp oregano
salt and pepper, to taste
Prep time: 30 minutes
Servings: 8 servings, about 1-1/2 cups each
Cooking Instructions:
In a large sauce pan, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is tender, about 4 minutes. Add the baking soda, the gorgonzola cheese, the cream cheese, and the half and half. Break apart the cream cheese and stir until the cheeses have melted. Increase the heat to medium-high and let the soup heat for a few minutes, stirring occasionally. Add the canned tomatoes, tomato juice, and spices. Stir to combine. Heat for a few minutes until the tomatoes are slightly tender. Then blend the soup using an immersion blender or by pouring the soup into a regular blender and blending in parts and return to heat. Stirring frequently, heat to a simmer and let simmer for at least 10 minutes. Remove from heat and serve immediately. Garnish with extra oregano or basil. Enjoy and don't forget to go for second helpings!
My First Time Making Sushi
Have you ever wanted to make sushi, but didn't because it seemed too intimidating? That was me for a while. As it turns out, it's not scary. Since I've been cooking more, I feel like I've been getting better at it and I'm more confident. Last week when my boyfriend requested I make sushi, I didn't shy away from the idea like I normally do. Instead, I looked up everything I could possibly want to know on the internet and tried it out. If it didn't work, no big loss. If it did work, I'd get delicious sushi.
Sushi is really fun to make. I want you to be able to have fun making sushi too so I've compiled all the resources I used and divided them up by step in the sushi making process. Good luck. I would love to help anyone having trouble and I can try to answer questions. I'm no pro, but I have done it myself so I can try to help.
What You'll Need:
Sushi rice
Bamboo mat
Rice Vinegar
Very sharp knife
Nori or seaweed wrap
Vegetables (whatever you want. I used carrots, cucumber, and avocado)
Fish (optional)
Other stuffing ingredients (cream cheese, sauces, spicy mayonnaise, etc.)
*All ingredients can be found at local Asian markets and are becoming increasingly common in regular chain supermarkets.
Making Sushi Rice:
To pick oout the sushi rice, I went to my local Asian marketplace and asked someone where to find the sushi rice. They pointed out a bag that was clearly marked "sushi rice," but also told me that sushi rice is just a grain of rice and there is nothing else special about it. Feel rather silly for not seeing the sushi rice, I bought it.
This is the brand I bought. I can't vouch for this amazon seller I linked to, but the rice worked well. It was only about $5 in store.
After that, instead of cooking the rice in a pot, I cooked the rice in my rice cooker. I have an old, but really high quality, rice cooker and it cooked the rice very nicely. If you do not have a rice cooker, I would follow the instructions from the link above. I cooked 1 cup of dry rice and got about 3 cups of cooked rice. Once the rice was cooked, I removed it from the heat and put it in a bowl. I then heated 1/3 cup of rice vinegar on the stove and added 2 tbsp sugar and 2 tsp salt. I heated the combination until the sugar and salt had completely dissolved. The above link recommends 1/2 cup rice vinegar for 3 cups of cooked rice, but I found that to be a little too vinegar-y so I reduced it to 1/3 cup for 3 cups of cooked rice. Pour the vinegar mixture over the cooked rice and mix well. Allow to the rice to cool and the vinegar to soak in.
The Vegetables:
This is what I struggled with the most. I did not end up with pretty even little sticks of vegetables like I wanted. Turns out, it didn't really matter. I followed the above instructions as best I could, but it didn't end up having a big bearing on the taste or the outcome of the sushi. I think that practice makes better so I will eventually get better, but I didn't find it to be very important. The best advice I can give is find very even vegetables. If you find ones that are perfect cylinders, then that would be ideal.
I did not buy raw fish or cut fish for this sushi. I found canned crab and used that for the sushi. Maybe I'll get adventerous and try to use raw fish, but I was focusing more on the roll first.
Preparing the Sushi:
The first step is to wrap the sushi mat (usually bamboo with one side flat and one side round) with plastic wrap to prevent sticking. Prepare a small bowl with water and add a little rice vinegar. This is to prevent the rice from sticking to your hands. Also have a hand towel ready. You want to handle the rice only with wet hands and you want to handle the nori or seaweed wrapper only with dry hands. Place the nori on the mat with the shiny side facing down and rough side facing up. Wet your hands and grab a handful of rice about 3″ in diameter. Spread the rice over the nori leaving about an inch of room at both the top and bottom of the nori (where you will start rolling and where you will stop rolling). Add the vegetables, fish, and whatever else you want (spicy mayo, cream cheese, etc) to the starting end of the roll on the rice.
Rolling the Sushi:
http://www.youtube.com/watch?v=swGJ2dIu9XE (at 1:37)
Use the video above. It was very helpful after 1:37. The beginning part is just her spreading rice out and is very boring. Start by using the mat to roll the nori over the stuffing (veggies and fish). Use your fingers to keep the stuffing from spreading out. Squeeze the mat tightly after this first roll. Roll the sushi again squeezing tightly after each complete roll until you reach the end.
Cutting the Sushi:
http://www.youtube.com/watch?v=swGJ2dIu9XE (at 2:13)
All I can say is use a sharp knife. What I did was first sort of wiggle the knife in a sawing motion to get through the top layer of nori. Then I cut straight through and I sawed again at the end. The helped keep the nori on the sushi and prevented it from exploding everywhere. I cut my sushi into 6 pieces, but you can decide where you want to cut it.
As I said at the beginning, good luck and I'd love to try to help anyone having trouble. I had a really fun time making sushi and I want you all to have fun too. Enjoy and don't forget to go for second helpings!
Spicy Orange Rum Sauce
Remember the stray kitty I found? He's doing well. He's got the sniffles, but it looks like my sister will be able to take him so he will have a good home.
In food related news, I made a yummy orange sauce that is perfect for dipping meats or as a sauce on vegetables! I bought a pack of fried shrimp for the boyfriend a while back. He ate half of it but used all the sauce that came with it so I tried to recreate the sauce when he ate the other half. It came out really well, so I made it again to share with you all.
It's spicy, but that can be changed by altering the amount of red pepper flakes and chili powder in it to make it a sweeter orange sauce. A little bit of this sauce adds a lot of flavor so you don't need to pile it on to taste it. This is good because it keeps the calories lower and makes veggies taste better! Isn't that what everyone's looking for? Something yummy and healthy?
1 tbsp apricot jam
1/4 cup orange juice
2 tsp sugar
1/4 cup spiced rum
1 tsp spicy brown mustard
1/2 tsp chili flakes
1/2 tsp red pepper flakes
Splash of tequila
Splash coconut rum
Prep time: 15 minutes
Servings: Makes 1/2 a cup of sauce (2 servings)
Cooking Instructions:
Combine the jam, orange juice, sugar, rum, mustard, and spices in a small sauce pan over medium heat. While stirring, heat until the sauce begins to simmer. Reduce heat to medium low and continue to stir until sauce thickens. When the sauce is the desired thickness, add the tequila and coconut rum. Continue to stir until the sauce reaches the desired thickness again. Enjoy!
Pita (or Pitta)
This post is part 2 in a series leading up to the greatest stuffed pita of all time. The first recipe was piquillo pepper hummus and the last is stuffed pita. This hummus is amazingly and so simple. If you have time to make these pitas, you have time to make the hummus. You really need to try it. You'll thank me. The second recipe is for pita.
Pita bread is common in the Mediterranean area and is used as a pseudo spoon to scoop dips or sauces. It's puffed up and has a pocket in the middle that makes them perfect for stuffing with sandwich like ingredients. The possibilities are endless when you have a pita. Whatever your favorite sandwich is, you can turn it into a stuffed pita and make it even better. Although making any kind of bread takes time, the out come is amazing and I would recommend this recipe.
Recipe for the Pita (Pitta):
1 cup water
1 tbsp olive oil
3 cups all purpose flour, plus some for sprinkling
1-1/2 tsp salt
1 tsp sugar
1 tsp yeast
Active Time: 30 minutes
Inactive Time: 1 hours 45 minutes
Makes: 15- 4″ pitas
Cooking Instructions:
Using a bread machine place all the ingredients into the bread pan in the order specified by your manufacturer. If you aren't sure, it's common to place them from wet to dry (the order that I have them listed). Set to dough. Add water if the dough appears too dry (I added about a teaspoon of water and my dough was perfect after that). If you do not have a bread machine, mix the ingredients in a stand mixer with a dough hook or by hand and knead for at least 10 minutes. Let rest in a warm area for 1 hour.
When the dough cycle (or resting time) has finished, divide the dough into 15 equal parts. For larger pitas, divide the dough into fewer parts. Shape each part into a ball. Cover the balls with a damp paper towel and let rest for 10 minutes.
Preheat the oven to 450°F. If you have a baking stone place it in the oven to preheat as well. Roll each ball into a circle or an oval about 1/4″ thick (very thin). Cover again with a damp paper towel and let rest for 15 minutes.
Move the pitas to the stone or place on a baking sheet and bake for about 5 minutes or until they are puffy and lightly browned. I had to bake mine in parts so make sure that you give your oven time to reheat from opening and closing the door. Transfer the finished pitas to a wire rack to cool.
Enjoy with hummus, stuffed, or plain. And don't forget to go for second helpings!
Twice Baked Butternut Squash
Ok. New goal: Put up a post every week on Tuesday evening. I read somewhere that Wednesday morning is when the most people are on the internet. I don't know if it's true, but it posting before Wednesday seems like a good goal. Especially since I totally abandoned this blog for about two weeks. I can't really expect to gain loyal readers if I abandon them now can I? For any potentially loyal readers, I apologize. I won't do it again. I don't even have a good excuse for why I didn't post. My family was in town for a week (we went to the Grand Canyon!) and then the other week the things I made were not very good. I'm going to start making drafts before I post online so that even if I don't have time that week, I can still post. I think it'll work well…I think.
In other news, it's fall. This means there are a flurry of pumpkin and butternut squash recipes. I thought I'd try one to see how it went. It turned out awesome. Since butternut squash doesn't have a low GI, this recipe is not the best for diabetics. However, this recipe does have very few calories per serving. You can check it out in the nutrition facts. Now, on to the recipe!
(Makes 8 side dishes or 4 main courses)
1 medium to large butternut squash
2 tbsp olive oil
1 red onion
1 green pepper (optional)
2 tsp dried thyme
1 tsp ground ginger
1/2 cup lowfat cream cheese
1 cup grated parmesan cheese
1/4 cup bread crumbs
1 tbsp melted butter
1/4 cup chopped pecans
1. The goal of this first part is to end up with butternut squash mash. I'll explain how I did it and then how I think it could be done. First preheat the oven to 425°F. Next, cut the squash in half and scoop out the seeds and guts. Place the squash cut side up on a baking tray and cover with aluminum foil. Bake until the flesh is soft and you can easily insert a fork (about an hour depending on the size of the squash). When the squash is done, remove from oven and let cool. Once the squash is cool enough to handle, scrap out the flesh into a large bowl and mash it up.
I think that a better way to do this would be to peel the squash before placing it in the oven and then cutting it into 1″ cubes. This would reduce the baking time and also allow you to immediately mash the squash when it comes out of the oven. Also, I'm impatient and burnt myself because I didn't let the squash cool enough. However you want to do it, you want to end up with butternut squash mash.
2. While the squash is in the oven or while it is cool, heat the olive oil in a skillet. Once hot, add the chopped red onion, the chopped green pepper, the thyme, and the ginger. Stir occasionally and cook until the onion and pepper begin to brown. Add to the large bowl with the butternut squash mash.
3. Add the cream cheese and the parmesan cheese to the bowl and mix all the ingredients together until uniform. Spoon the mixture into oven safe dishes. I made mine in 4-3.5 oz ramekins. You could also put all of the mixture into one large baking dish (probably a 9×9 glass casserole dish) for a family style dish. Add the bread crumbs and chopped pecans to the melted butter and mix. Spoon the mixture over the top of the mixture in the dishes as evenly as you can.
4. Place the dish(es) in the oven at 425°F for 25 minutes until the tops begin to brown. Remove from oven. Let cool and then enjoy and don't hesitate when going for second helpings!
Nutrition Facts:
Also, here's a picture with my kitty (Rhombus) in it. It's blurry, but I ♥ my kitty so I'm posting it anyway.
Baked Arancini Rice Balls
You see that title and you think, what are arancini rice balls and why would I want to make them? They are tomato-y rice surrounding a little pocket of cheesy goodness and you want to make them because they are AMAZING (don't they look amazing?). These are an appetizer from Italy and I love them. A lot. If I have them, I usually make them my main course because I always eat so many of them.
So I decided to be adventurous and try to make them, modified to be healthy of course. First thing I did was I switched the usual arborrio rice for brown rice. This makes it so that it's a whole grain and better for you. Second, I baked them instead of frying them which is how they are usually prepared. This decreases the fat content. Even with these healthy switches, they still came out amazing and delicious. What's better is that each ball is less than 100 calories! Awesome, right?
These are a little spicy, which my boyfriend and I really like. If you're not a fan, add less of the crushed red pepper. Generally, the amounts listed for spices are flexible and you can add more or less based on your preference.
Arancini rice balls are a really great way to use up left over rice. I made some brown rice the night before to go with some indian food and made a little extra to try out with these guys. Most of the ingredients are probably things you have in your pantry right now making them super easy to make.
Here is the recipe for these bad boys:
4 cups cooked brown rice (chill the rice if you want to make these all in one day)
1/3 cup (plus some for sprinkling) asiago (or parmesan) cheese, grated
3 tbsp tomato paste
1/4 tsp salt
1/8 tsp black pepper
1-1/2 tsp dried thyme
1-1/2 tsp crushed red pepper (less for a less spicy dish)
2 large eggs, lightly beaten
1/2 cup mozzarella cheese, part skim milk, cut into 1/2″ cubes
1/4 cup gorgonzola grumbles (optional, but they really make it yummy!)
2/3 cup panko breadcrumbs (You can use regular bread crumbs if you don't have/don't know what panko is. If you want to use panko, you can find it at Trader Joe's.)
Active time: 20 minutes
Inactive time: 30 minutes
Total: 50 minutes
Servings: Makes 16-2″ balls. 1 serving = 1 ball (but I had four for dinner with some broccoli)
Cooking instructions:
Combine the cooked rice, beaten eggs, asiago cheese, and tomato paste and mix until uniform. Add the dried thyme and crushed red pepper and mix again. If your rice was already cold then you can go right on to the next step. If not, chill it until it is cold. I left mine overnight.
Now comes the tricky part. Making the balls. I will admit that I failed spectacularly at the several times before getting it down. I'm here to share you what I learned. First, let's get everything set up. Preheat the oven to 350°F. Spray a cooking sheet with PAM or something like it (I found an olive oil spray. It makes me happy). Next, get out a large spoon and moisten your hands. Keeping your hands moist throughout the ball forming process will ensure the rice won't stick to you. Now cup one hand as if holding water and spoon a dollop (about 1/8 of a cup or 2 tbsp) of the rice mixture into your palm. Flatten it out with your other hand to make a cup sort of thing. Now place a mozzarella cube and some gorgonzola crumbles (if using) in the middle. Spoon another dollop of rice mixture on top. With your free hand try to smoosh the rice mixture you added on top to cover the cheese. Then bring your hands together to form the ball shape and transfer it to the other hand. This way you can check to make sure the cheese isn't leaking out either side. In the end, you want to have a ball of rice without any cheese showing through. The balls will be fragile so don't check it too much or they will fall apart. Place the ball on the prepared cookie sheet. Do this about 16 times.
This next part is fun, but be careful still. Take the panko or breadcrumbs and pour them into a shallow bowl or a plate. Then roll one of your balls around in it to coat it. Be gentle with the balls. I had a couple fall apart in the panko and that was sad. All that work to create a ball gone to waste! Once coated sufficiently, place back on the cookie sheet. Do this with all of the balls.
Once you're done coating the balls in crumbs, place them in the oven for 30 minutes. After 15 minutes, flip them over CAREFULLY so that they brown evenly. Devour immediately and don't forget to go for second helpings!
Recipe makes 16 servings (1 serving = 1 ball)
Amount Per Serving:
Calories – 99.5
Total Fat – 3 g
Saturated Fat – 1.5 g
Cholesterol – 28 mg
Sodium – 159 mg
Potassium – 114 mg
Total Carbohydrate – 14 g
Dietary Fiber – 1.3 g
Sugars – 0.8 g
Protein – 4.2 g
Whole Wheat Pizza Dough
I love pizza. I think that pretty much everyone loves pizza. The major problem with pizza is that it's too delicious and has about a zillion calories. I tried to create a pizza dough that you can use with any toppings that's healthier than a frozen pizza or take out but just as yummy. At first, I was just using regular flour, but I thought today that I'd try to make it a little healthier by making it whole wheat. It turned out really well! It didn't taste different from the white crust and it's healthier.
Do you know why whole wheat items are healthier for you than white items? This is a little bit of biology so if you are scared of science, you can just skip this paragraph and get right to the recipe. If you want to know, read on. While they can have the same amount of calories, whole wheat items have a lower glycemic index (GI) than white. This means that it takes longer to break down the carbohydrates and release glucose (sugar) into the blood stream. Then your pancreas doesn't have to work as hard to make insulin to break down that glucose so you are less likely to get diabetes later. Basically whole wheat = less diabetes. Hooray!
Enjoy this pizza, and don't be worried about going in for second helpings.
Special tips are in italics. Nutrition facts are at the bottom.
Whole Wheat Pizza Dough:
1-1/3 cup lukewarm water (warm to touch, but not too hot)
1/4 cup oil (I used olive oil)
1-3/4 cups all purpose flour
1-3/4 cups whole wheat flour (if you don't have this, you can use all purpose flour)
1/2 cup yellow cornmeal
2 tsp salt
3 tsp sugar
3 tsp active dry yeast
Prep time: 30 minutes
Inactive time: 1.5 hours
Servings: Makes 4-12″ pizzas. 1 serving = 1/2 pizza
If you have a bread machine, put all the ingredients in the pan. Most suggest doing it wet first then dry and yeast last. You can just dump them in the pan in the order that I listed them above and that should work. If you don't have a bread machine then here's what Bobby Flay has to say about the matter in his pizza dough recipe on foodnetwork.com (this is the recipe I started with). Or you could just do what my bread machine does: slow knead for 10 minutes, knead quickly for 20 minutes, let rise for 1 hour in a warm area.
After your dough has risen remove it from the pan or bowl and knock it back (punch it a little). Now would be a good time to preheat the oven to 450°F. Divide the dough into 4 equal parts. Roll or pat each part into a ball. I find that patting by holding it in one hand and hitting it with the other it works better than rolling it. Maybe I'm a bad ball roller, but patting it works for me. If your dough is a little dry at this point, moisten your hands with a little water and then work with the dough. Next, I use a rolling pin and try my hardest to flatten it into a circle. I always seem to mess this up. My pizzas are lopsided. As long as the dough is an even thickness, then it should be fine. Roll up the ends a little to make a crust if you want. At this point I recommend putting the extra pizza dough in the freezer. I separate the crusts with some wax paper so they don't stick and then put them in a ziplock bag.
Now top the pizza with sauce, cheese, and whatever goodies you want. If you want part of it to be veggie and part of it to be meat, you can do that since you're making it yourself! So convenient, isn't it? And you know that no one is going to mess it up. I did a red sauce I bought from Fresh & Easy, mozzarella cheese, sliced crimini mushrooms, and turkey on half. If you use mushrooms, you will end up with water on your pizza since the mushrooms dry out and leak a little. Don't worry, you can just dab it off. Sprinkle some more corn meal on a pizza stone or a baking sheet and place your pizza on the stone/sheet. Place in the oven for 15 minutes. Let the pizza cool before you cut it. Seriously. Pizza burns hurt.
Now you can enjoy your awesome creation.
Nutrition Facts
8 Servings (1 serving = ½ pizza, crust only)
Amount Per Serving:
Calories – 282
Total Fat – 8 g
Saturated Fat – 1 g
Cholesterol – 0 mg
Sodium – 585 mg
Potassium – 51 mg
Total Carbohydrate – 47 g
Dietary Fiber – 4.5 g
Sugars – 0.6 g
Protein – 7.4 g


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Hamilton Hill Physiotherapy
Lucky to have a great relationship with the Doctors at Apex Physiotherapy Canning Vale we have jumped at the chance to open another clinic with this great expanding team at the Hamilton Hill Medical Center. Following the success of the Bicton clinic, and Canning Vale clinic we are extremely excited to expand in a health centre combining medical and physiotherapy to provide full care and treatment for our patients.
Testament to the effectiveness and success of our "individualized hands on treatment approach" Apex Physiotherapy is now one of the fast growing Physiotherapy providers in the southern suburbs in just 6 months. Come into clinic to see why we have been so successful and find out how we can help you by assessing, treating and rehabilitating your condition.
We are proud to be taking the principles of our successful individualised patient care developed at our Bicton clinic and having the opportunity to expand this service and expertise to work with the community of Hamilton Hill and local suburbs including Coogee , Spearwood, Fremantle, White Gum Valley, O'Connor and Coolbellup.
We have 3 convenient Physiotherapy Clinics in Hamilton Hill, Canning Vale and Bicton. See HERE for details on our Bicton Location or HERE for Canning Vale.
13/1 Simms Road
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Seems Canon is going for the high end of the market with the C700
Jump to content
New Canon C700 camera
Started By Brian Drysdale, Sep 01 2016 12:34 PM
14 replies to this topic
Posted 01 September 2016 - 12:34 PM
Seems Canon is going for the high end of the market with the C700
Posted 01 September 2016 - 12:42 PM
One little detail... I think the imager processor is 10 bit. They seem to put that in the specs very clearly.
Posted 01 September 2016 - 01:18 PM
That could be the RAW, for example Arriraw is "uncompressed, unencrypted 12 bit log"
Posted 01 September 2016 - 02:37 PM
Sounds like there's a 12-bit processor since that's one of the recording options. I didn't see anything about a 10-bit processor, which would be unlikely if the camera generates 14 or 15 stops of DR.
Posted 01 September 2016 - 04:03 PM
This white paper on the C500 says that Canon won't disclose the bit depth of its A/D processor, though on some of their still cameras, a 14-bit A/D processor is listed. The paper does say that for 4K recording, you are limited to 10-bit Log, but for 2K and HD recording, you can get 12-bit Log:
It's interesting that they are referring to 10-bit log RAW not RGB -- I know that the Alexa stores raw data in 12-bit log from a 16-bit container fed from the two 14-bit A/D converters on their dual-gain photosite sensor, so I guess two 14-bit files are combined into a 16-bit file and then stored as a 12-bit log file...
Posted 01 September 2016 - 05:48 PM
Here's a summing up of the C700 features:
Doesn't add anything, but gives an impression of size
Edited by Brian Drysdale, 01 September 2016 - 05:52 PM.
Posted 01 September 2016 - 08:04 PM
at last.. no more kettle cam !.. I never knew my influence at Canon was so great.. seems it has a RAW recorder that will clip on the back same as the F5/55 design.. there is more info ( a video) on the B&H site .. would hate to have just bought the C300 II though..
Posted 01 September 2016 - 09:07 PM
David, I bet your accurate. It's 10 bit in 4k and 12 bit in 2k. Most likely a limitation of the processor.
Posted 02 September 2016 - 01:54 AM
A detailed video from Abelcine on the C700.
Posted 02 September 2016 - 03:09 AM
Canon has an up hill battle with this camera, the more I read, the more I wonder what it's purpose is.
What we do know is that the body is $38k for PL mount. That's a very different price bracket then their current flagship model.
It's also a pretty big camera, clearly borrowing styling cues from the F5/55. A lot bigger then their current flagship model.
Honestly, I don't know if Canon can compete at that level. With used Alexa's dropping in price and a complete RED Dragon package being less then just the body of this new Canon, it's seemingly directly competing in the "I need a single system" camera market, which is already flooded with cameras, half it's price. Sure the C700 seems to do everything, but that in of itself is a red flag. I wonder if they're taking a page from Blackmagic and making an expensive/larger version first and then releasing a mini version next? C600 @ NAB?
Posted 02 September 2016 - 03:31 AM
B & H are currently listing the C700 at $28k and $30k, the street price tends to be lower than Canon's RRP.
Posted 02 September 2016 - 01:46 PM
Ahh got ya... well that's good to know. Still $30k doesn't get you much.
Posted 02 September 2016 - 08:36 PM
In the UK its $38,000 for the GS model.. and not much less for the other.. body only.. £29,000 /£27,000... EVF is $7,000 in the UK £5,245.. (priority plug) thats close to the price of the Fs7 just for the VF..( of course you could get a Zacuto one).. you can also get a F55 for $29,000 (US price)
Seems not enough a little too late.. and over priced, to me personally.. at these prices I think people will go for an Amira/F55.. or a little more for an Alexa mini.. cropping the sensor for anything over 60fps is odd..even an F5 gives you the choice up to 180fps..
It doesn't support 2x Anamorphic.. which seems short sighted as its being pushed for that market too.. and even now it looks like a 1980,s small portable cassette player to me.. its just not sexy..
Not really a good week for Canon.. the 5D Mk4 has been laughed out of the room.. now this hugely over priced falling between two chairs beast.. but they do have a great color science.. but not sure its worth $45,000 (UK).. before you even have a cheese plate or shoulder rig..hopefully the handle and mic bracket are included..
I think they should have totally scrapped the C300I and II...and made a sort of F5/Fs7 version of this camera.. which at least resembles a camera.. and a F55/Amira version.. and if they want ,an open gate,all bells and whistles version..
And yes any Canon top brass reading this.. Im available for consultation work.. .. corner office and driver..
Edited by Robin R Probyn, 02 September 2016 - 08:38 PM.
Posted 02 September 2016 - 08:54 PM
I think Canon's development cycle is 3 years. It seems they're always 3 years behind everyone else.
Had the C700 been a specialty camera, like an 8k VistaVision size imager... that's a different story. They could have just updated the C300MKII with all the bells and whistles the 4k C700 has.
Posted 02 September 2016 - 09:43 PM
Yes but maybe limitations of the C300 design.. no room for LCD screen ...quick access button design.. (which Sony lifted from Arri) let alone hanging a RAW recorder off the back.. dials all on the back of the C300,s..
Stills camera designers in the first place.. they probably wanted to put the VF on the top so you had to look down on it on the original C300 design..
Interestingly I see that the card slots are on the dumb side of the camera.. Something that Arri cleverly changed for the Amira for the doc/corp market.. implying the C700 is not directed for this market at all.. no one is wanting to have cards on the dumb side unless you have an assistant to deal with them.. then they are up against Alexa/RED.. open gate/6K .. etc.. they are way too late for that boat .. I wonder how this camera will sell.. I predict a big price reduction..


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Microsoft have released Windows 8 - the latest in their line of Windows operating systems - only 3 years since releasing Windows 7. Widely accepted as the best PC operating system from Microsoft yet, Windows 7 itself was preceded by the much-derided Windows Vista.
It is the experience of users who rushed to Vista, from the well-liked and stable Windows XP, which may stem the tide of early adopters of Windows 8.
So, what does Windows 8 do better than Windows 7, and should you upgrade?
The objective of Windows 8 is to give a standard look across all devices running the system, whether these are mobile phones, tablets or PCs. On the face of it this seems to make sense, as users would surely benefit from the same interface on all of their technology.
But, it could be said that such an argument only holds true if all the technology is being used for the same purpose. This is clearly not the case and what a smartphone user wishes to do, an office worker on a PC may not need to do.
Windows 8 is, essentially, an overlay wrapped around Windows 7 to give the same appearance across all devices running Windows 8. This gives it the benefit of Windows 7, with the downside of a new and confusing look.
The Windows 8 interface looks clunky and poorly designed to my eye, being essentially a very large number of square boxes, each representing an "App". The usual starting point of any Windows PC was the Desktop, but in Windows 8 this is just another App. It is difficult to navigate to find the "classic" Windows experience, and having every app available to everyone may well result in numerous problems being caused by user curiosity.
The large number of Apps which are shown by default can be whittled down and the order can be changed, but in my experience users will not do this.
The concept behind Windows 8 is for it to be used with a touch screen. This is fine for mobile phones and tablets, but not for PCs. Not only do very few PCs have a touch screen, how many users sit so close to the monitor on their desk to make it a practical proposition?
Given that businesses will be unwilling to invest in touch screens, and even less willing to allow users to access many of the available Apps, I could not recommend any business users upgrade to Windows 8.
For a much more in-depth review of Windows 8 see the PC World blog at http://goo.gl/VXLFu (Possibly the only time I have suggested anyone go to their website!)
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How to Buy the Right Baseball CleatsLearn more about the features to look for when selecting your next pair of baseball cleats.
The right baseball cleats give a big boost to your game.
Players of all stripes need baseball cleats that offer traction, support and cushion. DICK'S Sporting Goods Tech Rep Josh Muecke reviews low, mid and high-top baseball cleats, as well as the difference between metal and plastic cleat studs. He says players should also consider the level of ankle support they need on the field.
A variety of materials, cleat configurations and technologies are available. Always check with your local league to get guidelines on what baseball cleats are recommended for legal play.


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At a news conference Monday, the morning after a BART police officer shot and killed a knife-wielding man at the Civic Center station, BART police Chief Kenton Rainey was asked whether the officer and his partner had followed BART's new training protocols and acted appropriately.
"From what I know at this point, yes, I'm comfortable with what has occurred," Rainey said.
Well, from what we know at this point, I'm not comfortable with what has occurred.
What we know is the officers responded to a report that a man who appeared to be drunk was walking around on the station platform with an open bottle of alcohol. What we also know is that a minute after the officers confronted the man, he was shot to death.
What is not clear is what occurred in those 60 seconds that forced the officer to fire three times at the man. Even less clear is whether the shooting was necessary.
Rainey said the man used the bottle as a weapon, was armed with a knife and was aggressive, and the officers feared for their safety. One officer received a minor cut from broken glass when the man threw the bottle at him. Rainey declined to provide any more specifics, and BART is not releasing or describing the footage from a platform video camera that captured some of the confrontation.
Rainey was asked, "Was deadly force the only option for this officer?" He responded, "Without having all the facts, it's impossible for me to say that as a police officer, again, somebody armed with a knife, deadly force is definitely in the realm of options." Pressed further, he said, "The guy's armed with a knife, the guy used a bottle as a weapon, one of our officers is injured, and our officers used the force they felt was necessary in defense of their lives."
But was shooting the man truly necessary for those officers to defend their lives? They outnumbered him two to one. They were presumably sober while the man was described as drunk and wobbly. One of the officers had a Taser that could have been used. The officers also had the option of backing off and trying to calm the man down while calling for backup with a K-9 dog to subdue him.
Rainey was asked about the use-of-force policy changes BART implemented in the wake of the Oscar Grant III shooting. He said BART officers receive 40 hours of training every year, including crisis intervention training, which shows officers how to defuse a confrontation with someone who is potentially violent and possibly mentally ill.
Yet something broke down. Perhaps the officer panicked, as Johannes Mehserle panicked when he shot Grant instead of using his Taser. That's possible and understandable. One of the officers, perhaps the shooter, only had 18 months on the job.
But what is less understandable in this very preventable tragedy is why Rainey is comfortable with the situation.
Examiner contributor Dave Roberts is editor of the Antioch Herald.


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Usability and functionality were our Polestar, while we were developing the new version of IconUtils. IconUtils is a complete workshop for icon crafting. The suite consists of several programs; each was designed to process icons in its special way: IconLover is an icon, cursor, image editor and manager; Any to Icon is a converter for converting graphic format files to icons; Icon to Any is a converter for converting icons to various formats of graphic files; AhaView is a handy picture viewer and converter. Downloading huge collections of icons from the Internet and creating icons, cursors, gif-buttons and toolbars will be a piece of cake.
IconLover has a good hand at finding, extracting icons and cursors, creating and editing icons and cursors, importing and exporting icons and cursors and managing icon and cursor libraries. IconLover is fitted out with different paint tools, including enhanced gradient fills, which allow you to process images with color depths up to 32-bit True Color. The new version has the following novelties: support for Windows Vista icons, ability to draw smooth lines and shapes, ability to print icon images, brightness, contrast, smooth and sharpness effects, new color palette. You can convert images to cursors and import cursors from icon and library files and from executables.
Any to Icon and Icon to Any are two smart image converters, which virtually efface format distinctions and make your work with images a child's play. BMP, JPG, PNG, GIF, ICO, CUR, WBMP, PSD, XPM, XBM, AI, SVG, PDF are main supported formats. The converters have a wizard style interface, which makes it simple to process multiple files at a time. AhaView is another vital part of IconUtils. It supports all popular graphic formats, helps you to browse images in the thumbnail mode, view pictures full screen with zooming features, convert images and manage files. IconUtils has all you need to express your artistic nature and create your own unique icons.
Keywords: icons, xp, windows, icon, desktop, converter, editor, iconos, image, cursor, jpeg, convert, ico, gif, 32, transparent, graphic, bmp, program, cursores, edit, customize, pictures, viewer, jpg, change, system, icl, graphics, windows, animated, cur
Recent Changes: Improved: Ability to import PNG8 images with alpha channel; Added: Ability to import icons from 64-bit DLLs.
Install Support: Install and Uninstall
Supported Languages: English
Additional Requirements: 32MB RAM, Pentium-233 MHz, 32MB Hard Disk
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Salmon, Oil & Alaska
Early summer is the time when people here in the Washington DC area eagerly await the arrival of one of my favorite foods—freshly caught Alaska salmon. But the path to my love of salmon wasn't an easy one.
I spent my early years in Bellwood, Illinois. Fish came out of cans labeled with odd names like "Bumble Bee" or "Chicken of the Sea." My mother shaped the stuff inside into patties that she fried. Even though the pink salmon didn't smell like much coming out of the can, she somehow managed to add a strong fishy odor to the cooked patties. So it wasn't a surprise that I and my three siblings grew up hating fish.
My first culinary encounter with a fish outside of a can was even worse.
When I was nine, a couple of young men—cousins—lived next door. One of them was escaping his pregnant girlfriend down in eastern Kentucky. They went fishing on one of the hot summer days we had in Illinois. This seemed strange to me, since there weren't any lakes or rivers nearby. But their expedition, probably fueled by plenty of alcohol, was successful. Somewhere, somehow, the duo managed to catch a very large Buffalo fish. They look a bit like carp, with a flat face and big silver scales.
They kept the fish in the trunk of the car most of that day. Getting home, they looked it over and wisely decided not to eat it. So they brought the fish over to my mom and asked if she wanted it. I remember watching, seeing one of the men flirting like crazy with her the whole time, waving the gross looking fish bladder at her like an odd sexual organ. My mother loved that sort of flirtatious play. She laughed and flirted back, adoring the attention even if it was raunchy. I watched the interplay, appalled by it all.
The fish was clearly spoiled by the heat. Its disgusting stench assaulted everyone and everything in the house, except for my mother. She cleaned the miserable creature and put it in the oven. Cooking made the smell worse. I refused to take a bite, as did my brothers and sister. My mother forced us to eat it.
The next morning the fish was gone. Little sleuths that we were, my brothers, sister and I found it in the trash. We learned the story from our father. He worked several part time jobs and often came home after we all had gone to bed. My mother served him the fish that night. He took one bite and immediately threw it away, telling her to use some common sense. Even though I was just nine at the time, I confronted my mother with this. Why did she make us eat a spoiled fish? It didn't go well. She couldn't stand to be challenged.
Looking back on the episode, it's a miracle that my mother didn't kill the whole lot of us with that spoiled Buffalo fish. That's how she was. She grew up in Japan during World War II. Cooking whatever food she could find, no matter what its condition, was an obsession for her. After that episode, I could never look at a cooked fish without gagging.
It took several decades, the beauty of Alaska, and a wonderful summer evening to give me the courage to take a bite of fish again. National Geographic had assigned me to cover the impact of the oil industry on Alaska. I was hesitant to take the story. I had never worked as a photographer in extremely cold weather of the far north. Like a lot of people in "the lower 48" my vision of Alaska was one of ice and snow. Did people actually live up there?
The assignment started during a glorious Alaska summer. I did a research trip with my editor. Arriving in Anchorage, I thought I had landed on another planet. Everything in Alaska seemed larger and lusher than anything I had encountered on the east coast of the United States. At 8:00 pm—dinnertime—the sun was still shining brightly.
We ended up at a local eatery called Simon and Seaforts, sitting at a window with a full view of Cook Inlet. The tide was out. Sunlight sparkled on the wet coastal bottom. My editor, who frequently traveled to Alaska, told me I had to taste the salmon. I paused for a moment and thought, 'what the heck, I'm on expense account. If the gag reflex comes back, I'll order something else.'
The salmon arrived. With one bite of the rich, red, wild-caught yet mild-tasting fish, I had an epiphany so profound that I felt transformed. I became a salmon believer—a fanatic. Through out that entire assignment I was a zealot, searching out wild salmon in whatever way it could be had: baked, grilled, dried, canned. Salmon became my holy grail.
My husband, who is used to me sending back local foods from places where I work, started receiving boxes of canned salmon processed by local companies, and bags of smoked salmon jerky.
Yet the trophy that pleased me the most was one I had to fight for—a box brimming with freshly caught king salmon meat, flash frozen and shipped home. I wasn't expecting to win this prize when I set out one morning to photograph combat fishing on the Kenai River. Getting pictures involved a lot of waiting, broken by a few moment of intense action as the fishermen furiously fought for their catches. The man I was working with suggested that I get a fishing license to use during the slack periods. I put my line in the water. Ten minutes later I'd hooked a 45-pound king salmon and I spent the next hour reeling it in. Hung outside the processing shed, other fishermen lined up to have their picture taken with my trophy. "Nobody will know it isn't mine," one of them told me.
Like the current spill in the Gulf of Mexico, the Exxon Valdez oil spill in 1989 divided the population, depending on whether they were for or against oil development. What everyone could agree on was the importance of salmon to native culture and lifestyle.
In more remote areas of Alaska, salmon means survival, not sport. If salmon isn't caught, then dogs don't have the food the needed for them to pull the sleds or help with the hunting. I spent several days with an Athabascan who owned fish wheels on the river at Fort Yukon. I watched as he gathered, gutted and stripped the fish that he caught. He hung some of them to dry. He wrapped others, and placed them in freezers plugged into a jury-rigged outlet that seemed to connect directly to a high voltage line. He offered me a zip lock bag brimming with strips of wonderfully flavorful dried salmon.
On a later trip to Alaska, I worked on a story about the impact of the Exxon Valdez spill. An Alaska Fish and Game scientist showed me how even little amounts of oil in the water can have a major impact on the development of salmon eggs and fingerlings. I think about that when I watch the news coverage from the Gulf these days and see the oil invading the delicate breed grounds of the Louisiana marshes.
In the early 2000's, I returned to Alaska and salmon to work on a food safety story. At that time, salmon runs on the Yukon River hadn't materialized. No one was sure why. Commercial fishing in that area wasn't allowed that summer. In some parts of the state where native dependency on salmon is intense the lack of salmon cause food shortage situations. The state government looked into food drops for the more remote villages, as the situation got worse.
On islands in Prince William Sound, I saw streams packed with salmon migrating to their spawning grounds. They were so thick that I could have walked on them and not touched the bottom. The water was red like blood, throbbing with their energy and focused drive to reach their breeding grounds. I couldn't imagine not having salmon around. Yet if we continue to pollute the oceans with oil spills and industrial toxins, that day may come sooner than we think.
In my travels around Alaska, I jumped from island to island by small plane. Traveling like that doesn't lend itself to stopping for lunch. On my trip, the researcher I was with failed to tell me to pack a lunch, probably figuring I was smart enough to do so without a reminder. I wasn't, but the pilot was. He brought along small jars of smoked salmon canned by a friend of his in Cordova. The pilot handed me fingers of firm, red salmon, bursting with flavor. I couldn't get enough of it.
I still can't.
Barbeque Salmon
Here is a wonderful recipe I collected from a fellow salmon lover. I make it all the time, using wild Alaskan Salmon filets.
The following recipe is for 1.5 pounds of salmon filet
Marinade ingredients
1/4 cup brown sugar
3 tablespoons bourbon
3 tablespoons chopped onion
2 tablespoons soy sauce
2 tablespoons vegetable oil
Mix these and marinate the salmon for 2-3 hours.
(1 hour is adequate, but longer marinate time is better.)
The salmon can be either grilled or broiled. The salmon should be cooked on top of a sheet of foil turned up at the edges to keep the marinade mixture contained (this is important). The salmon is not turned during cooking.
Cooking time is determined by eye. I usually broil it on the second wrung from the top broiler for about 15 minutes with the foil folded over the fish, semi-poaching it first before opening the foil for the last five minutes to crisp the top.


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Join us for a new production of Swan Lake from The Royal Ballet; a lavish The Merry Widow, created especially for The Australian Ballet and our 5th season of Bolshoi Ballet in Cinema featuring seven exceptional productions from the oldest surviving ballet in history to the full splendor of classics.
Yuri Grigorovich after Marius Petipa
Ludwig Minkus
The temple dancer Nikiya and the warrior Solor fall deeply in love, igniting heated passions and murderous intrigues when the Rajah and his daughter Gamzatti discover their forbidden love. La Bayadère is one of the greatest works in classical ballet history – a story of love, death and vengeful judgment, set in India. Dazzling sets and costumes, with one of the most iconic scenes in ballet, the "Kingdom of the Shades," illuminate the tragic tale of the temple dancer Nikiya's doomed love for the warrior Solor, and their ultimate redemption. A must‐see theatrical event. Run time: 200 minutes.
Yuri Grigorovich after Marius Petipa
Pyotr Ilyich Tchaikovsky
On her sixteenth birthday, Princess Aurora falls under the curse of the Evil Fairy Carabosse and into a deep slumber lasting one hundred years. Only the kiss of a prince can break the spell. A resplendent fairytale ballet, The Sleeping Beauty features scores of magical characters including fairies, the Little Red Riding Hood, Puss in Boots, and a beautiful young Princess Aurora performed by Olga Smirnova, a "truly extraordinary talent" (The Telegraph). This is classical ballet at its finest. Run time: 170 minutes.
Yuri Grigorovich
Dmitri Shostakovich
In the 1920's, The Golden Age cabaret is a favorite nightly haunt. The young fisherman Boris falls in love with Rita. He follows her to the cabaret and realizes that she is the beautiful dancer "Mademoiselle Margot," but also the love interest of the local gangster Yashka. With its jazzy score by Dmitri Shostakovich and its music‐hall atmosphere featuring beautiful tangos, The Golden Age is a refreshing and colorful dive into the roaring 20's. A historic ballet that can be seen only at the Bolshoi! Run time: 140 minutes.
Alberto Alonso
Georges Bizet and Rodion Shchedrin
Alberto Alonso based on the story by Prospero Merime
Edward Clug
Igor Stravinsky
Carmen is as sensual and free‐spirited as ever as she finds herself caught in a love triangle. The passionate one act ballet by Cuban choreographer Alberto Alonso, originally conceived for legendary Bolshoi prima ballerina Maya Plisetskaya, will captivate audiences alongside Petrushka, a new creation for the Bolshoi by contemporary choreographer Edward Clug. The double‐bill event for cinemas encapsulates and showcases the soul of Russian Ballet. Run time: 140 minutes.


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Comment by previous student
Equip is for anyone interested in understanding what is involved in preparing and presenting sermons. But, it is also useful in understanding and improving Bible study, teaching Sunday school, or just being a better leader in their church. -- Jack Donathan, Laity, Broken Arrow
Recommended Reading
I will from time to time recommend articles and blog posts related to the topic of preaching. Here is an article by Thom S. Rainer on Seven Ways Church Members Should Prepare for a Sermon. For lay preachers, often the first instruction you receive is by listening to sermons. This article should be helpful in learning how to listen by preparing.
Another comment from a recent student
As a retired teacher, I remember attending many seminars and training to improve my skills. I always wanted useful, practical help and ideas from those classes; something I could definitely use on Monday morning. This class definitely gave me a bunch of wonderful ideas that I can and will use on any Sunday morning! --Cheryl Long, Northern Prairie District Lay Servant Director
Just finished the 2015-2016 Course!
I had a great group to finish the course. A few had to drop along the way due to health or personal reasons, but of those who finished, here are some of their comments.
Words have power. In a 10-20 minute sermon, every word counts. We want our sermons to transform lives and make disciples of Jesus Christ. This class helps you to take your message and make it relevant in the lives of Christians today. Very good class and you will enjoy it! --Gerald Steele, Laity, Broken Arrow
I found out about this class a few minutes after the Course began, so I missed the first session. I had just been assigned as the supply pastor for my church as our pastor accepted another position as chaplain in a large hospital. I had assisted that pastor for 16 months, and our prior pastor for 19 years, but when preparing my first few sermons I realized I knew nothing. I truly believe this course was a God-send for me. The timing was incredible and the understanding and information it has given me has been crucial to my sermons. It has given me a thirst to continue my learning and has helped equip me to continue to grow. --Debbie Biehler, Local Pastor, LoyalIf you want information about the next time this course is offered, click the page heading above "The EQUIP Course."
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About Me
Sonja Tobey
Dr. Tobey is an Elder in the Oklahoma Conference, and has been under appointment since 2000 and is currently appointed to St. Paul's UMC, Lawton. She has a B.A. in Organizational Leadership from Southern Nazarene University in Bethany, OK, and a M.Div. and D.Min. were both completed at Phillips Theological Seminary, Tulsa, OK.


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The ARLEY's gracefully cascading acrylic drops within a voil-wrapped organza fabric creates a truly unique piece of pendant shading. The two toy with shadow and light, illuminating the space around with a subtle hand, and all the while glimmering in the wake of the tears of acrylic below.
Available in both black – shade reducer included as standard.
H (mm): 305
D (mm): 250
Wattage: 1 x 60w
Gimble size : 42 – shade reducer supplied for 29mm
Payment can be made online with any credit or debit card or using Paypal.
Our site uses the latest 128 bit SSL security, complying with and exceeding all necessary security requirements to protect your details. We do not store any sensitive information (card number, etc).
SSL encrypts your order online to avoid any decoding of that information of anyone other than the necessary processing parties. To check the security of your connection, look at the status bar of your browser window after accessing the server. If you see an unbroken key or a closed lock then, depending upon your browser, SSL is active. You can also double check by looking at the URL line of your browser - while accessing a secure server the first characters of the address will change from HTTP to HTTPS.
Wainwright Lighting will normally deliver your order within 3 to 5 working days.
Carriage Rates
£7.99 Per Order
Your order will be delivered using the following rates:
UK mainland only
£7.99 delivery charge per order
UK (Orkney, Shetlands, Western Isles, Sark)
Republic of Ireland and Northern Ireland, Jersey & Guernsey
All orders carry a £14.99 delivery charge per order
We will email you when your order has been dispatched.
Thank you
Wainwright Lighting - 01347 821111
Returns Policy
If you decide to cancel and return the goods, then you should put this in writing, either by letter (proof of posting or recorded delivery is advisable) or you can fax or email. A telephone call is not sufficient.
The time limits are:-
You must take care of the goods whilst they are in your possession.
If you decide to cancel and return the goods within these time limits, your payment will be refunded within 30 days. The cost of postage back to Wainwright Lighting is your cost and will not be paid by Wainwright Lighting.
UK Returns
We accept unused and unfitted boxed returns for exchange or refund within 7 days. Faulty returns must be sent back for inspection using our correct postal address (as below). If found to have a manufacturing defect you will be offered a refund or exchange. Goods must be adequately sealed in all the original packaging, including the outer. Please note that Royal Mail may reject any package that is not adequately wrapped. All information regarding your purchase was sent to the email address you supplied whilst placing your order. If using any address label please attach securely to the package. Please ensure you ask for a certificate of posting from the Post Office as proof you have sent the package. (The Post Office do not charge for issuing these certificates)
We do no accept back specially ordered replacement shades and spare parts for specific fittings.
Please send your goods to our warehouse at the following address.
Stillington Road
North Yorkshire
Please note - if you require an exchange, outbound shipping charges will apply. Please check your goods on arrival as damages and any missing goods must be notified within 48 hours.
****Please note that all orders for spare parts are non-returnable and non-refundable*****


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Monday, March 1, 2010
Yellow Orange-the color of energy
Yellow-Orange is a vibrant color. It's a combination of orange and yellow. It denotes energy, warmth, and the sun. It is the color of flame and also represent brightness, glory, dignity and power. It is the color of ancient Chinese emperor's clothes. Yellow-orange, a color of fall season, brings up images of harvest, autumn leaves, pumpkins, and fruit. It can conjure up thoughts of vitamin C and good health. It represents optimism, enlightenment, and happiness. It is also the color of sand, desert, make you feel hot and dry. It represents passion and desire. Yellow-orange can stimulates activity and appetite, encourages socialization and communication. It is the color of fearlessness and positiveness
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Chennai to Guwahati JetLite Flights
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Check Chennai to Guwahati flight schedules, flight status, and flight number for JetLite. MakeMyTrip India offers cheapest Air Travel Tickets between Chennai and Guwahati with JetLite.
Chennai (MAA) to Guwahati (GAU) JetLite (S2) Tickets, Flight Status, Schedule, Reservation Online: MakeMyTrip India.
About Guwahati
About the city:
Guwahati is definitely the heart of Assam and one can experience its true wonders by taking a flight to Guwahati. Nestled at the banks of the Brahmaputra River itÔÇÖs well known as a gateway to other northeastern states.
Guwahati boasts of a number of historical features and splendid temples. It not only stands as an important administrative centre but an equally cultural and educational one as well. Guwahati can be visited throughout the year, however the best time to get a flight to Guwahati is between the months of October to April when the weather is at its best.
There are several interesting and exciting places to eat out in the city. Guwahati offers a variety of dining options to choose from and here you can indulge in a wide range of typical Assamese cuisine. Shopping in Guwahati is a fascinating experience; take your pick from local handicrafts to exquisitely made furniture and Assamese silk.
The Lokapriya Gopinath Bordoloi Airport in Guwahati is well connected to major cities in India. There are a number of domestic airlines that operate regular flights to and from Guwahati to most cities in India.
|Guwahati owns a well networked domestic airdrome just around 20.5 km away from its centre. Kolkata International airport is the only linker in between Guwahati and the other countries. Delhi, Agartala, Bangalore, Ahmedabad, Bagdogra, Chennai, Dibrugarh, Hyderabad, Indore, Jaipur, Jorhat, Mumbai, Pune, Aizwal, Kolkata and Imphal are the cities connected with this city via air. The leading flight operators in the place are GoAir, IndiGo, Jet Airways, JetLite and SpiceJet. Hotel Prag Continental, Hotel Dynasty andRains Inn are some of the finest hotels in the vicinity of the airport.
Airport Address
Borjhar Airport
Airport Name: Lokpriya Gopinath Bordoloi International Airport/Guwahati International Airport
IATA Code: GAU
Address: LGBI Airport, Guwahati - 781015 (Assam)
Country: India
GMT Offset: +5:30 hours
Latitude: 26°06'17.8" N
Longitude: 09°13'507.7 "E
About Chennai
About the city:
About ChennaiChennai is the capital of Tamil Nadu, situated on the Coromandel Coast along the Bay of Bengal. It is the fifth largest urbane settlement in India, a hub for culture, commerce, and education in all of South India. The main city and its adjoining regions form the limits of what was initially known as Madras, presently called the Chennai Metropolitan Area. Chennai is visited by many foreign and domestic tourists. While one of the reasons is that Chennai is considered among the safest cities in India, many tourists come here seeking health.
How to reach Chennai
• Chennai By Air– Chennai International Airport (IATA: MAA) is the main airport serving people taking flights to Chennai or from Chennai. Located in Meenambakkam, the airport is 21 km from Chennai's city centre. Major domestic carriers operate direct flights to Chennai and from the city, while all major international carriers fly from and to the city too.
• Chennai By Rail– Chennai houses the headquarters of Southern Railway, one of the 17 zones of the Indian Railways. Three of the major railway stations in the city are Chennai Central, Chennai Egmore (2 km from the city) and Tambaram (which lies in the suburbs). Most super-fast and express trains travel to Chennai on a daily basis, with direct connectivity to top metropolitan cities like Bengaluru, Mumbai, Coimbatore, Delhi, Kochi, Hyderabad, and Kolkata.
• Chennai By Road– The Chennai Mofussil Bus Terminal (CMBT) connects cities like Tirupati, Pondicherry, Coimbatore, and Tirunelveli. Among the bus services offered, one could select between deluxe, semi-deluxe, hi-tech, Rajahamsa executive, and sleeper buses; they also connect major cities like Bangalore and Calicut to Chennai.
Chennai is well connected to most neighbouring cities by a network of highways. The five major highways connect Kolkata, Bengaluru, Madurai, Tiruvallur, Nellore, Vellore, and Pondicherry to Chennai.
What to do in Chennai
Chennai has some very classical looking structures and is one of the metropolitan cities in the country, which has the largest number of heritage monuments. The Marina Beach has a 6 km coastline, the longest coastline in India. The San Thomas Cathedral Basilica, built by the Portuguese in 1523 and designed in the Neo–Gothic style, is one of the only 23 Basilicas in India. Chennai is also about 74 km away from spiritual destinations like Kanchipuram and Mahabalipuram. Pondicherry and Vellore are two cities that are a drive's distance from the metropolitan capital city. This city is combination of experiences that bring in foreign and domestic tourists on a daily basis. One must-explore beyond the obvious to really soak in that well-preserved southern culture of the country. If you also want to experience the famous Pongal festival, try to travel here around January. Following places should form your list of must-see places when in Chennai.
1. Mylapore temple
2. Fort Saint George Secretariat
3. Madras High Court
4. George Town Markets and Bazaars
5. Marina Beach
6. T Nagar
7. Cholamandal Artists' Village
8. Kalakshetra Arts Academy
9. Vivekananda House (Vivekananda Illam)
10. The Turtle Walk: To See Olive Ridley Turtle
11. The Ripon Building
The best time to visit the city is from November until February, when the temperatures range between 20°C and 25°C. During the day, cool breeze from the sea provides relief from the regular sultry weather. Pongal, celebrated in the month of January, makes this a special season to travel to Chennai. From March to June, summers make the city extremely hot and humid, with temperatures rising to a whopping 40°C and above. However, the city is less crowded then, and one can expect good hotel deals during this time. Monsoons in Chennai last from July to September, with the city being engulfed in heavy rainfall and strong winds.
Major Airports in and near Chennai
Chennai International Airport (IATA: MAA) is the main international airport, serving people taking flights to Chennai or from the city. It is located in Meenambakkam, which is 21 km from Chennai. The airport is ranked as the fourth busiest airport in India. The Chennai International Airport has two adjacent domestic and international terminals, which were the first of its kind back in the day. They are named after former chief ministers of Tamil Nadu, K. Kamaraj and C. N. Annadurai.
• The Chennai airport serves as the South Indian regional headquarters for the Airports Authority of India.
• The airport also serves as the nucleus for Blue Dart Aviation, Jet Airways, SpiceJet and IndiGo airlines, and a focal point city for Air India and GoAir airlines.
MakeMyTrip offers a wide range of flights to Chennai. One can easily use the website to book a flight to Chennai or from Chennai, with the major airport being a hub to domestic and international airlines. MakeMyTrip flights to Chennai can be availed at highly discounted rates during festivals and off seasons.
Airport Address
Madras International Meenambakkam Airport
Airport Name: Chennai International Airport
IATA Code: MAA
Address: Great Southern Trunk Road, Meenambakkam, Tamil Nadu, India
Country: India
GMT Offset: +5:30 hours
Latitude: 12°58′56″N
Longitude: 80°9′49″E
Customer Reviews
process is transparent
Easy to book on website
I like the cheap flight fare prices
It was easy to book on website.
The booking of ticket is good on the website
Facilities at Guwahati Airport
Baggage Services: \ Baggage trolleys are available in the departure and arrival halls. These are free of cost and passengers can avail them for convenience. Heavy or light weight luggage, all can be carried away though these trolleys.
\ \
Places to Shop and Eat: \ At the Lokpriya Gopinath Bordoloi International Airport, one can find many shops including gift shop, book store etc., where traditional stuff can be found. Moreover there are many eateries available where one can get lip smacking food and drink.
\ \ \
Duty Free Shopping: \ The duty free shops available at the airport make it possible for the travelers to get quality products at a very nominal rate. One can get numerous products in these shops such as confectionery, books, electronics etc.
Airlines connecting to Guwahati
Airline Links
Flights from Chennai
Useful Resources
Hotels in Guwahati
Guwahati Hotels Near Airport
Corporate Links
Guwahati Travel Links
Guwahati Premium Hotels
KhanaparaCheck Price


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The Northland Foundation has recently awarded 66 grants totaling over $457,000 to nonprofit and community groups in northeastern Minnesota. Grants awarded in our area include: $7000 to ElderCircle of Grand Rapids, $400 to Invest Early in Grand Rapids, $2000 to the Northern Lights Community School in Warba, $15,000 to Bridges Kinship Mentoring in Grand Rapids, $5000 to the Hill City Kids Plus program, $20,000 to the Itasca County Family YMCA, $10,000 to OutFront Minnesota Community Services to reduce bullying in Grand Rapids and Duluth, $5000 to Northland Counseling Center in Grand Rapids.
Northlans Foundation Award Grants 021814
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2018 "Doesn't Feel Good," Could Face Global Crisis, Analysts SayJanuary 2, 2018 6:11 pm Categorised in: World Headlines
Just two days into the new year, and the world is already headed toward a disastrous 2018, according to a group of global analysts, who say a big crisis could come this year.
This year "doesn't feel good," reported the Eurasia Group, a political risk consultancy firm. The risk of crisis in 2018 is at a peak, thanks to a slew of problems ranging from China's international trade standards to a "cold war" in the tech industry to President Donald Trump, whom the report calls the "weakest U.S. president in decades."
"Yes, markets are soaring, and the economy isn't bad, but citizens are divided," reads the report, released Tuesday. "Governments aren't doing much governing. And the global order is unraveling."
Keep up with this story and more by subscribing now
The report evaluated a set of top concerns for the world this year, including U.S.-Iran relations, identity politics in southern Asia, Africa's security and the ominously titled "Accidents," which includes the possibility of cyberattacks, terrorism and nuclear conflict with North Korea. A major worry for the analysts is that the U.S. could lose global stature, disrupting the geopolitical landscape.
"The decline of U.S. influence in the world will accelerate in 2018," predicted the group. "With little sense of strategic direction from the Trump White House, U.S. global power, used too aggressively by George W. Bush, then too timidly by Barack Obama, is sputtering to a stall."
Part of this lack of strategic direction is Trump's insistence on tweeting rather than creating new laws, something that the report calls a "red herring," meaning that his hostile online presence is worrisome but also merely underscores his ineffectual leadership. Trump's tweets will celebrate the very few policy victories he achieves, but mostly they just distract the public from the ongoing investigation into the Trump campaign's knowledge of Russian influence in the 2016 presidential election. The analysts predict that Trump will lose some of his razor-thin margin in the Senate after this year's midterm elections, widening divisions within the Republican Party and making it even more difficult to pass legislation. The Eurasia Group also predicted that Trump will "become more unpredictable" as the Russia investigation unfolds.
In a summary of the findings, the president and chairman of the group reflected on the potential ramifications of the "America First" style of government, declaring it a major contributor to a deepening geopolitical recession. The leaders of the firm say that in the 20 years of global analysis, there have been ups and downs in the global environment.
"But," they said, "if we had to pick one year for a big unexpected crisis…it feels like 2018. Sorry."


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I believe I mentioned I am a part-time merchandiser for a fashion jewelry company called Chloe + Isabel. I love jewelry especially fashion jewelry and this company makes hypoallergenic, nickel, and lead free jewelry which anyone can wear. That also back the quality of their product with a LIFETIME REPLACEMENT GUARANTEE and 30 day free returns. Love it! The latest Spring collection, From Rome, With Love is absolutely gorgeous and their April capsule, Timeless Treasures, is to die for!!
Check both of these collections on leenleen.chloeandisabel.com


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May 21 - 23, 2019 | 8:00 AM ET
Atlanta, GA, United States
Georgia World Congress Center
Start 2019 off right: register for Citrix Synergy 2019 now to get $150 off individual registration, or save even more when you bring your entire team to Citrix Synergy 2019, May 21–23, in Atlanta, Georgia. Don't miss out—the early bird rate expires February 15, so register today
Meet the future of work at Synergy 2019
Discover a better way to work and get the inspiration, insights, training and connections to successfully bring it to fruition within your organization. At Synergy 2019, you'll have the opportunity to:
Special offers are valid through February 15, 2019
Lock in the early bird rate to save $150 when you register by February 15, 2019. Plus, enjoy even more savings when you bring your entire team: get a 20% company discount and take advantage of Citrix training and networking opportunities to strengthen every level of your organization.
It's time to unlock your organization's potential
Learn how to create truly intelligent workspaces and integrate next-generation networking with total security, flexibility, and control. Join us in Atlanta this May to tap into all that Citrix makes possible: visit www.citrixsynergy.com for more information and registration details.


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Here's this months list of easy, eco actions...
Sign this petition to ask for imported bumblebees to be banned, to prevent the spread of disease and protect native species.
Sign Lush's petition against fracking in the UK.
Check out the Soil Associations new campaign, Small Changes Big Difference, which will launch next month.
Sign up for Zero Waste Week, which starts 2nd September. This years theme is 'Use it up'.
If you have any ideas to be added to this months list, then let me know in the comments section and if I like it, I'll add it! And feel free to share any of this info (or the whole post) wherever and with whoever you like!


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Wisconsin Business Corporation Registry Search
The Wisconsin Secretary of State manages a corporate division which keeps record of all the commercial activities going on in the state. The business corporation registry keeps track of all those corporate entities that are registered with the Wisconsin Secretary of State. All entities including Corporations, Limited Liability Companies, Limited Companies, Limited Liability Partnerships and Limited Partnerships, have their details recorded in the registry.
Wisconsin Business Entity Search
If you are finding a corporate entity that is based in Wisconsin, this is the right place for you. By using the online business entity search tool facilitated by the Secretary of State of Wisconsin, you can search the online database for any entity headquartered in the state.
You can perform the search provided you have the corporate name handy. The search page is also made feasible for advanced search.
Read on the steps below which will assist you in your search.
- Click here to go to the search page for finding registered business entities in Wisconsin. The page looks similar to the screenshot below.
- Type the name of the business entity, say, "ABC supply". The screenshot for the same is shown below.
- Click on Search button. The result page with a list of entities with the given name would appear as shown in the screenshot below.
- Click on the entity name to get further details about the same like entity id, status, type and address of the entity. The screenshot below shows the same.
You can also file online reports and request certification of standing for the entity.
Information on SOS Wisconsin (WI)
The Secretary of State of Wisconsin is one of the constitutionally elected executive branches of the Wisconsin State Government. The succession of the Secretary of State of Wisconsin lies in second for the Governor post. The election of the Wisconsin Secretary of State takes place on the election day in November and he takes office on the first Monday of next January.
The current office holder is Doug La Follete.
Functionalities :
The Secretary of State of Wisconsin is responsible for a wide set of duties in the state. He is in charge of keeping record of all the legislative and executive acts in the state. He also acts as the custodian to the Great Seal of the State of Wisconsin and has the authority to attest and authenticate government documents using the seal.


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iPhone death and resurrection
March 1, 2010 at 8:00 AM by Dr. Drang
This is a tale of stupidity and bravery. A harrowing trip from the depths of sorrow to the pinnacle of triumph. A rousing adventure of our modern world with an important Lesson For Us All. It's how I killed my iPhone and brought it back to life.
I'd put on an old pair of jeans to paint the bathroom, and when I was done I gave them to my wife, who was about to start a load of laundry. I was, of course certain that my iPhone wasn't in the jeans' pocket, because I wouldn't want the phone on me when I'm painting, so I didn't check the pockets when I handed the jeans over. This is the stupid part of the story.
A couple of minutes later I ran down to the laundry room and opened the door to the washer. As I pawed through the clothes, I saw the phone's screen glowing through the denim. The jeans had barely gotten wet, but enough moisture had gotten into the dock connector to make the iPhone think it was plugged in. It had put up the warning message that I'd plugged it into an unapproved device.
I shook the phone and blew into the dock port until the warning message went away. I tried to turn it off, but it wouldn't respond to the power button. The screen told me I had no cell service, so I dug out a paperclip and popped the SIM card from its slot so it could dry. I was hoping the extra opening on the top would help dry out the power button, too.
At first, the phone seemed to be working pretty well. I could flick to change screens, the home button worked, and most of the apps launched without a problem. Buttons near the lower right corner—iPod, Google Reader, and PCalc on my home screen—were iffy; sometimes they responded and sometimes they didn't. Soon, though, the phone began to run amuck. Apps were launching on their own, mostly those same apps near the lower right corner. The iPod app would not only launch, but begin playing music or videos. I'd hit the home key to stop it, but a few seconds later another app would launch. Basically, it was acting as if someone were tapping randomly on the lower right quadrant of the screen.
I got out a blow drier and ran it around and around the phone to speed evaporation. All the while, I kept pushing the power button, hoping to get the phone to shut down so it wouldn't damage itself any further. But it wouldn't go to sleep on its own, because the phantom tapping kept launching apps and keeping the phone awake.
After a reminder via Twitter from @kshanemcfarland, I put the phone in an airtight plastic bag with some rice, a sort of poor man's desiccator, and left it there until morning. Eventually, it stopped launching apps and went to sleep, but then it started flashing the Apple logo every 15-20 seconds. I was reminded of HAL:
I'm afraid, Dave.
Dave, my mind is going.
I can feel it.
I can feel it.
My mind is going.
The next morning the battery was dead and there was no more flashing. I plugged it in and waited. Several minutes later, it was charged enough to start up. It worked! Every app worked, although the power button was still dead. Not so bad, I thought. If I shorten the autolock time down to one minute, battery life won't be too bad. I unplugged the phone, put it in my pocket and went off to work.
Unfortunately, this is not the end of the story. When I got to work and pulled out the iPhone to dock it, it was flashing the Apple logo again. Shit. I talked to one of my coworkers about it, and she set me up with a real desiccator that she'd been using on a project a few weeks ago. And that's where the phone stayed the rest of the day, under a plastic dome, cut off from the rest of the world.
I removed it from the desiccator that evening and plugged it in overnight to give it a full charge. The next morning, its behavior was the same: perfectly fine when plugged in (except for the dead power button), perfectly fine for a little while when unplugged, then back to the flashing logo.
I did a full restore, which took over an hour, but in the end the result was the same: an iPhone that would work only when plugged it—basically unusable. I was resigning myself to a a trip to the Apple Store for a replacement.
Let me interrupt the narrative here and give you some background. This is a first generation iPhone, bought about two years ago. Although it was working well before the incident, I had firm plans to replace it with a more modern model. But I didn't want to replace it with a 3GS, not, at least, until I saw what the fourth generation iPhone was going to be. My expectation was, and still is, that this summer's iPhone will blow the 3GS away, probably using the A4 chip that's in the iPad. My goal was to hang onto my old phone until June or July when the new model arrives. Getting tangled up in a new AT&T contract this close to the launch of a new iPhone was the last thing I wanted.
I did have a safety valve. My daughter has been agitating for an iPhone for months. If worst came to worst, I could get a 3GS now, then give it to her when I got the fourth gen phone.
OK, back to the story:
I felt certain the dead power button was the key to the phone's failure. Something was in there, screwing up the connection. That, I reasoned, was the cause of both my inability to turn the phone off and the flashing logo (which looked like an interrupted reboot). Since the phone was useless as-is, I decided to crack it open and try to clean out the power button. I had nothing to lose.
I followed the instructions on ifixit.com and soon had a few pieces of iPhone laid out on the table.
The power button is in the upper right corner of the aluminum back piece. I dug around in some crevices there with a thin stainless steel pick. I blew compressed air in and around the area. I swabbed the area with isopropyl alcohol. And when I put the phone back together the power button worked! And so did the rest of the phone—no more flashing logo.
I have no idea which part of the cleaning did the trick, and I don't care. My iPhone is working again, and if I can baby it through these next few months, I'll have a new phone in my hands and can put this ugly incident behind me.
I should mention that the phone did not make it through the case cracking unscathed. I left a couple of scratches on the aluminum back. More important, the black plastic antenna cover didn't snap fully into place when I reassembled the phone. Fortunately, I have an Incase Slider Case that fits tightly around the phone and will keep everything together no matter how much it gets jostled.
Update 3/4/10
The other day, I pushed up really hard on the lower part of the Incase Slider and the iPhone's antenna cover snapped in the rest of the way. Now the scratches and slight distortion in the aluminum back are the only evidence of my phone surgery.
So there you have it. Monumental stupidity rescued by perseverance, pluck, a set of instructions posted on the internet, and a heavy dose of blind luck.


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Ships of the Desert on our Coffs Coast Shores ~ Camel Rides ~ Coffs Harbour ~ New South Wales ~ Australia
Coffs Harbour is ideally located half way between Sydney and Brisbane, not far from Port Macquarie and Byron Bay, just a few hours drive south of the Gold Coast in Queensland, and is amongst some of the most popular holiday destination towns on the NSW east coast. Being only one of the two points at which the Great Dividing Range meets the ocean, this temperate climate has something to offer for everyone. Coffs Harbour is the perfect holiday destination, and Coffs Coast Camels is the perfect tourist activity. It is exciting, fun and a totally different thing to do while travelling the Legendary Pacific Coast of NSW, Australia.
If you've never had the opportunity to take a leisurely ride through the edge of the waves atop a camel, one of the most majestic creatures on this planet – it's here now on the glorious Coffs Coast of NSW Australia that Coffs Coast Camels will bring you an experience you really do need to tick off your bucket list.
The perfect complement to any holiday is always RELAXATION, and the experience of riding along the beach on a camel is just that. The ride entails, meandering along pristine beaches, taking in the sea air, the clean blue water and the breathtaking views set out before you by Mother Nature.
Enjoy hearing some amazing facts about camels from the friendly and experienced handlers along the way who walk in front of your 'camel caravan'.
Beside the many emotions that will flood through you on your once in a lifetime experience, you will be feeling relaxed and refreshed and exhilarated – all rolled into one!
Guaranteed to put a smile on everyone's face, regardless of their age, enjoy a truly memorable and affordable experience certain to provide treasured memories guaranteed to last a lifetime.


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Interview: Paul McGann
Withnail and I is one of the world's most iconic films. Ahead of a special screening at the Odeon Liverpool ONE, as part of the Liverpool Comedy Festival, actor Paul McGann tells us more about the memorable script and life on set…
Withnail and I is to be screened as part of the Liverpool Comedy Festival. How does it feel to be able to share your memories of working on the film, with fans from your hometown?
Like a bit of unfinished business. I remember its first short run in 1987 and how it played just a few days at the old London Road Odeon, and how I wished there'd been enough interest in it then to justify doing something similar.
Bruce Robinson's script is one of the most quoted in the world. What is it like to know that so many people can instantly recognise the film from classic lines such as "My thumbs have gone weird"?
Well, it certainly keeps you on your guard when you're out and about. I've known strangers perform whole scenes from it from memory in front of me. I usually end up having to prompt when they dry.
The film has incredible attention to detail. From the décor of the flat to the clothing, everything immerses the story into the decade. Did you find that the production crew's design and Robinson's writing really helped to make the whole experience feel as if you were living in the 1960's?
I honestly think that without the idiosyncratic genius of designer Michael Pickwoad we mightn't be talking about the picture at all today. It was his attention to detail that astonished Bruce Robinson when we first walked onto set. I remember Robinson saying to us, 'Good god, this is just how it was---he's recreated it exactly!' It's perhaps only when you see one of Murray Close's production photographs and catch sight of a bystander dressed for 1986 you appreciate the effect.
The first scene you and Richard E. Grant filmed was the arrival of Withnail and Marwood ("I") in the pouring rain at Monty's country cottage. Can you describe what that first scene was like to film?
We were just so excited. Both Richard and me tried to contain it but, you know, you only get to shoot your first ever morning on a movie once in your life. Robinson addressed the whole crew in the cottage before we started, reminding them that though he'd acted in plenty of pictures this was the first time he'd ever directed one, and not to hesitate to tell him if they thought he was messing up or could do things any better. They loved him for it.
One of my favourite scenes is at the beginning where Withnail and I are in the kitchen trying to wash up. I believe this was the scene that was used for auditions prior to filming. Could you tell us a little more about that first audition with Richard E. Grant, which would lead onto this iconic and outstanding on-screen performance by you both?
I'd been hired the day before, then asked by Robinson if I could stick around and read with prospective Withnails. Richard came in in a blur of nervous embarrassment and let himself down. We did the kitchen scene together and he tried too hard. I honestly thought he was wasting his time and was surprised later when Robinson said there was something about him and he was going to recall him. Richard came back, and Robinson concentrated on just getting him to repeat some specific lines of dialogue ('Just because the best tailoring you've ever seen...') until he found their rhythm and attack and suddenly Withnail was there in the room. It was thrilling.
Throughout Withnail and I there are iconic and beautiful audio-visual moments, from the wrecking ball against Hendrix's 'All along the watchtower' to 'A whiter shade pale' in the opening titles. Did you know what the accompanying soundtrack would be or did this all come later in post-production?
As far as I can recall everything was planned--music too--down to the last detail. There's almost nothing accidental or improvised in the finished film.
Withnail and I was one of the first films you worked on following television programmes such as The Monocled Mutineer. What was it like taking that step from one medium to another?
It was the first time I'd worked on a 35mm cinema film; same for Richard E and Ralph Brown. I'd worked on TV films, with the old 16mm, but this was different and little things needed modifying. You'd learn by your mistakes as you went along. On the first day of shooting, playing a scene at the sink in the cottage with my back to camera, I gradually angled my face so it could see it. I still remember the embarrassment I felt on hearing Robinson cut the take and whisper to our camera operator, 'television.'
One of the film's producers was also a fellow Liverpudlian, George Harrison. What was it like to work with him and did you ever get the chance to perform musically with him when you weren't filming?
He wasn't around while we were shooting but we all met him later. He seemed lovely, and wickedly funny. It's one of my great regrets that at a party he threw for us he asked me to get up and sing with his band and I bottled out. 'I'm so drunk, George,' I said. 'Not as drunk as me and Carl Perkins,' he said. I didn't do it, and now so wish I had.
Can you sum up Withnail and I in a word?
Bittersweet. Is that two words?
Withnail and I, plus a Q&A with Paul McGann, will be at the ODEON Liverpool ONE on Saturday 26th September 2015 at 7.30pm.
To find out more and to purchase tickets, please visit: www.odeon.co.uk
By Sarah O' Hara
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Ben Steele Art Cards
Ben Steele was born in Roundup, Montana in November of 1917. He attended school and lived on the family ranch in the Bull Mountains. He moved to Billings, Montana in 1932. In September 1940, he enlisted in the United States Army Air Corps at Fort Missoula. In September of 1941, he was assigned to duty at Clark Field in the Philippine Islands. When the Japanese attacked Clark Field, Ben was ordered to Bataan Peninsula in December 1941. In April 1942, the Japanese near Cabcaben, Bataan captured him. The "Death March of Bataan" forced him to Camp O'Donnell Prison Camp where he was assigned to the Tayabas Road Detail. Being too sick to work, in August of 1942, he was taken to Bilibid Prison, Manila. There he began to draw. These are his images of his time as a Japanese prisoner of war. These cards are high resolution reproductions of original Ben Steele drawings. All images are copyrighted by Ben Steele.


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Well, not a whole hell of a lot.
That's not entirely true. I've been busy. We started a trial a few weeks ago in my "real job" and the prep for that (and actually attending it) has kept me pretty busy during business hours. And on nights and weekends I've really been working my butt off to make a go of this photography thing. I've done four photo shoots in the last five weeks and also booked my first solo wedding!! And it has been awesome. It also means that I need to get serious about stuff like… the business side of things. Which is harder than anticipated, but I'm getting the hang of it.
It hasn't left a whole lot of time for home stuff which is why I haven't had anything to say around these parts. So, rather than try to cobble together a cohesive post, I think I'll just do a brain dump of randomness:
1) It is October! That means scary movie Fridays every week, which is my favorite. Although we haven't actually watched any movies that really SCARED me yet. I'm hopeful for this coming week.
2) Have you ever made real popcorn? Like, from kernels? I never had until a few weeks ago and it is AWESOME. So easy to make too. Just heat some oil in a (deep) pan on the stove top, add a single layer of popcorn, put a top on, and shake periodically. The popcorn will pop and when it slows down remove it from the heat. Then dump into a bowl and throw some butter to melt in the already-hot pan. It takes MAYBE 2 minutes longer to make than the microwave kind and it tastes way better. Plus, no scary chemicals. And, much cheaper. Highly recommended.
3) I got the new iphone 5. It kinda rocks.
4) My friend was serving hot chocolate with Bailey's in it at a bonfire we went to last night. Relatedly, I have rekindled my love of Bailey's.
5) Someone asked me how old I was yesterday. Took me a good 10 seconds to remember. (Also? It has been a long time since anyone asked me how old I was).
6) A three month old child WILL fit inside a pumpkin. Although he may not be happy about it.
7) An eight year old corgi WILL NOT fit inside a pumpkin. And will be no more excited about the situation.
8) It is time for bed.
Night all! I hope your Monday does not suck.