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Happy Friday the Thirteenth! *cue scary music*
Not really. J It's just another Friday, full of hope and promise and joy.
I sat at the computer Thursday afternoon to write this wrap-up of the last two weeks, and I had quite the difficult time coming up with anything exciting. And yet…
There is melody in the mundanity.
The rhythm of life moves us forward whether we will it or not, sometimes like a lazy river and other times like the rushing rapids. Sometimes each day is a different pace.
But now I'm waxing poetic when this is supposed to be an update. J
We're still on summer break, but every time I walk past those boxes of next year's curriculum, I chide myself that I haven't opened them and begun the organization yet. But then I think of my oldest becoming a freshman in high school, and I remind myself that there will be time later, after another hug, another smile, another read-aloud, another game together.
The 14yo has set up a master notebook to keep the reading records for our various summer reading programs. What a blessing to have a child eager to keep track!
This was the 14yo's to-be-read pile a couple of days ago. I'm fairly sure it's changed by now. Yes, that is a dictionary at the bottom. Like mother, like daughter. J
We do a little packing day by day. We filled a book box entirely with Nancy Drew's. Woot!
On the blog this week…
Building our home this week…
Slow but steady wins the race, right? J
My husband is back to work for the summer semester, so our work time is diminished. But the baseboard is done on the second floor, as well as the bathroom floors. We also have electricity throughout the house.
A ton of seemingly minor details have also been completed – caulking, floor leveling, cleaning, finishing a bit of wall we thought was done but wasn't after all, searching for a cement subcontractor, completing the second floor railing.
In the midst, there is art. J The 14yo sculpted these horses from leftover grout and drywall mud.
Prayers for a wonderful weekend!
How was your week?
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Replying to:
> Collapse of U.S. Economy Imminent22 January 2006 06:39
a bit apocolyptic? #1, remains to be seen. Doubtful. see: http://www.truthout.org/docs_2006/0... #2, I don't get it, a routine debt ceiling increase with the dem and reps blaming each other. Why would the chinese stop buying Ts now, ignite a trade war, and watch hundreds of billions of their dollar denom T drop in value. #3 government is full of contingency plans. You don't need an economic collapse for the Feds to confiscate gold for "national security." It's been done before. What happens to gold mines, and our shares, nationalize those too? #4, a lot of iranians in (...)

subset: commoncrawl


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Do you find yourself always painting something a safe color, when what you really want is something bold and bright? Are you afraid to choose the wild color you crave? Be afraid no longer! Not only does Junk Gypsy™ Paint come in bold and beautiful shades for when you are feeling sassy, but you will also find great neutrals.
When you want to see a little pop of color, simply paint the inside of your piece or the side of the drawers! When you pull the drawers out to get something inside, you can enjoy a little color surprise!
Painting a vintage find can give it the new life and notice it may not be getting, and Junk Gypsy™ Paint is the easy choice to get your pieces done right! With 18 colors to choose from, you're sure to find the right shade that would make your piece stand out.
Junk Gypsy Paint is a zero VOC, solvent free, American-made chalk and clay paint that is easy to use. It is fast-drying and safe to use indoors.
What color will you choose today?
Post provided by Bungalow 47.™ Bungalow 47™ is the national distributor for Junk Gypsy™ Paint.


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Redborne Community College last century. The first 'Brush Up Your Maths' session of the academic year. At the beginning of the lesson, in comes a former student to speak to the class.
"I passed my GCSE Maths, then obtained a Physics Degree + I've just completed a PGCE. I now teach locally."
Both of us so proud – I remember she cursed me as I 'pulled' her up with "what if" open questions.
Such joy, such exhilaration, to help so many overcome their fears with gentle teaching.


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on each tourist place as never before!
ChristkindlmarktFast Facts
- Location:In Munich and Nuremberg in Germany
- Attraction type: Market
- Significance: A month long market during the Advent Period before Christmas
- Best Time to Visit: Advent Period
- How to Reach: By flights to Munich or Nuremberg; alternatively by train or road from any city of Europe
- Nearest Airport: Munich, and Nuremberg
Munich Christkindlmarkt
Christkindlmarkt in Germany is particularly renowned in Munich and Nuremberg. In Munich this month long market from November till 24th December remains open from 10 am to 8:30 pm on weekdays, 9 am to 8:30 pm on Saturdays, and 10 am to 7:30 pm on Sundays. On Christmas Eve the market remains open till 4 pm. Being at the foothills of the Alps snow is a common phenomenon, and you would be thrilled to do your shopping treading on ice. Twinkling fairy lights, hand blown glass artifacts, and aesthetically shaped nutcrackers are sold in huge quantities as these are used for decorating homes. This market in Marienplatz is reachable by bus or tram to Theatinerstrasse.
Nuremberg Christkindlmarkt
Nuremberg Christkindlmarkt has a tradition of 400 years. This market fills up the otherwise dry and unfriendly atmosphere with joy and laughter. The Christmas market which started off in pockets is now held in the market square annually. The entire Advent period which begins in November and continues till 24th December is held in merriment and joy. Christkindl, the Christmas Angel attired in gold and white with a golden crown initiates the market and makes about 150 appearances throughout the Christmas season in schools, hospitals, and charitable institutions. Previous year's Christkindl travels to Chicago, while the present Christkindl visits Glasgow in Scotland regularly.
The main market in historic Old Town is filled with stalls and tents selling hand crafted items, toys, ornaments, fashion jewelry, wooden figurines, and lace items. While shopping you could have a fill of tempting sausages and spiced nuts.
Accommodation in Munich
For spending your Christmas vacation and do shopping in Munich Christkindlmarkt choose from among the city hotels as per your requirement. Holiday Inn Munich, Le Meridien Munich, Kings Hotel, Hotel Leopold, and Sheraton Munich are some of the renowned places of putting up.
Accommodation in Nuremberg
If you prefer to do your Christmas shopping in Nuremberg Christkindlmarkt put up in any of the elegant hotels in this city. Maritim Hotel, Hotel Victoria, Romantik Hotel, Le Meridein, and Fackelmann Hotel are among the notable accommodations to choose from.


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LR will put the photos I shot in a different order. So if you read from left to right that's how I like to view my photos from the first photo shot to the last, but sometimes it'll just decide to put that in reverse. How can I change it? Also in the same setting when I flag a photo it'll drag me and that photo all the way to the left, so I lose my place in the photos that I was trying to flag.
Be the first to post a reply!


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Distillerie du Peyrat VSOP – Cognac Review
Distillerie du Peyrat is distilling Cognac for many generations now, the current master distiller Jean-Francois Rault decided to make the whole range of organically grown grapes which is a very good thing. The product should be more pure and the growing doesn't harm the environment.
Now back to the Cognac Review, the Distillerie du Peyrat VSOP is a blend of petite champagne , Fins Bois and Bon Bois Cognacs. The grapes used are Ugni Blanc and Folle blanche grapes.
This Cognac is aged in relatively small barrels of 400 liters, many producers use barrels of 500 liters.
This sort of production is a guarantee for respecting nature around the vineyard. It's an assurance for the best regional tastes. The Distillerie du Peyrat signature has always been known to produce "fine", "subtle" and "tender" Cognacs (little fatty alcohol). This tradition has not changed, now focusing on certain terroirs for selecting wines and adapting them to certain distillation methods.
The tasting notes of the Distillerie du Peyrat VSOP are:
The color: golden dark amber.
The nose: rich, spicy, with hints of walnuts, little Fins Bois like nose…
The taste: soft but also warm, with some dried fuits, caramel and chocolate.
The after-taste: balanced but short in length.
The origin: Petite Champagne, Fins Bois and Bons Bois.
The age: at least 4 years, because this is the minimum age for VSOP Cognac.
The price: about $60, –
Price / quality ratio: very nice organic Cognac, the price is possibly on the high end comparing to the taste, but you do something good for the environment and your body, so enjoy!
Read more about Distillerie du Peyrat.


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Feel Burger
Posted 7:56 pm, 06/02/2015
No such thing as a wasted life.
Posted 7:46 pm, 06/02/2015
May he rest in peace.
firty firty
Posted 7:44 pm, 06/02/2015
Not sure what Basking said as it was removed by Jason, but 2 years ago Richard couldn`t even make it down 421 to play at Merlefest. Very , very sad to waste your life and talent like this.
Clean it up
Posted 7:35 pm, 06/02/2015
Who is Richard Watson. Never heard tell of him.
Posted 6:43 pm, 06/02/2015
RIP Mr Watson
Posted 6:41 pm, 06/02/2015
There's tact, then there's inappropriateness, then there's the thing you do basking
Posted 6:40 pm, 06/02/2015
Worthy of banishment, I'd say.
Posted 6:36 pm, 06/02/2015
No, the problem there is accusing a specific person of illegal or immoral activity, without proof. There are plenty of times that things are "well known", but without proof it's just a libelous rumor.
Posted 6:32 pm, 06/02/2015
I would disagree and say that his recreational activities have always been fairly well known, and he's been seen out in public by enough people while in a less than clear mind that there's no secret left, even if there is no documentation. The problem is that some seem to think commenting on such is down playing the tragedy of a death. It's not.
Posted 6:19 pm, 06/02/2015
Basking, can you show proof of that? If not, then it's just hear-say and would be libel.
Posted 5:55 pm, 06/02/2015
Not the best time or place to mention that
Posted 5:49 pm, 06/02/2015
Note from GoNC: this post was tentatively removed for libel, pending proof.
Posted 4:00 pm, 06/02/2015
Always outdoing yourself with the ****yness Basking.RIP Richard.
Posted 3:30 pm, 06/02/2015
Wow. Unbelievable.
wrestlers Grandpa
Posted 3:27 pm, 06/02/2015
Basking really?..why not tell us what pills you are referring too?....you seem to first hand knowledge... this is not the time or bring up that....that really makes you very sad and suspect.....
Posted 3:05 pm, 06/02/2015
Note from GoNC: this post was removed for libel.
Posted 3:00 pm, 06/02/2015
my goodness this area will be at a lost to try and replace three talented individuals...but as is said the three are together giving heaven sweet tunes.....Bless the family of Richard and Merle and Doc.....
Dixie Cup
Posted 2:58 pm, 06/02/2015
On the radio this morning, they said it was a heart attack. I have no clue.
Posted 1:13 pm, 06/02/2015
I thought the cause of death hasn't been released ???
old and tired
Posted 11:40 am, 06/02/2015
Your Username:
Your Password:
Montagues Deli
Mario's Pizza And Grill
Brown's Grocery
Triangle Grill & Market


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A young US woman who claims she had cosmetic surgery to add a third breast has denied claims she is a serial hoaxer.
The Tampa, Florida, resident who calls herself Jasmine Tridevil made headlines around the world this week after claiming she had a third breast surgically added to turn off men because she was finished with dating.
The 21-year-old's story soon went viral but some digging by myth debunking website Snopes suggests the whole story is an hoax.
The site claims Jasmine Tridevil is a Tampa-area massage therapist named Alicia Jasmine Hessler, who describes herself on the 'Alisha's Golden Touch' massage website as "Provider of internet hoaxes since 2014" and "Specialist in massage for three breasted women."
Snopes also points out that Tridevil has declined to identify the surgeon who she claims performed her surgery, stating that she was forced to sign a non-disclosure statement.
When the website contacted a plastic surgeon about the feasibility of having a third breast added the doctor said it would be extremely painful, require a number of procedures and could take up to a year to complete.
This seems to conflict with Tridevil's claim that she had the surgery performed a few months ago.
A local TV news source who covered the 21-year-old's story also claims that permission was only granted if the station promised to limit the conversation to Tridevil's upcoming reality TV show and added that the young woman was reluctant to show off the breast that had made her an overnight star.
"The TV guy asked Tridevil for a look at the third breast and when she only flashed it (covered up, of course) for just a moment, the reporter asked, 'Can you hold it up a little longer so we can get a better shot of it?' She refused," the source told Snopes.
Further digging also revealed that a Alicia Hessler, who bears a striking resemblance to Jamsine Tridevil, made the news in December last year when she claimed she was beaten on the way home from a club.
Ms Hessler then gave her alleged attacker a way to avoid police charges and jail if he would wear a dunce cap and stand on a corner holding a sign saying "I beat women" or sign a waiver allowing her to beat him for ten minutes.
Police said when they pressed her for details about the alleged attack she withdrew her complaint and stopped answering their calls.
But the smoking gun could be a lost baggage claim filed by Ms Hessler at a Florida airport earlier this month. Among the list of lost items is a "3 breast prosthesis".
However, Tridevil denies the accusations that she is an internet hoaxer.
"I figured people would be sceptical, but it's true," she said.
"I recorded the surgery and it will be on my show."
Source: Snopes
Author: Martin Zavan, Approving editor: Simon Black
© Nine Digital Pty Ltd 2019


text: For a Killer Halloween! Everyone on The Kane Show put together this spooky playlist, full of their favorite Halloween-themed hits, guaranteed to make any moment a frightful one! Enjoy! BONUS! No tricks, all treats from iHeartRadio this Halloween.All weekend experience iHeartRadio All Access FREE Preview Weekend. All Access to millions of songs, albums and playlists...FREE! #iHeartAllAccess#UnlimitedSkips


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Ajay Rajani Dec, 09 2016 - 05:07 PM
Thanks for the comments, guys. I'm excited about it too!
Ash Gobindram Nov, 11 2016 - 02:44 PM
Great experiment idea Ajay
Christopher Chow Nov, 10 2016 - 07:22 PM
This is a wonderful ambitious idea. It would also be ironic if the ranking from your experiment was actually superior in predicting employee value over the subjective measurements from leadership that inevitably contain bias.


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NEW BEDFORD — Theodore R. "Ted" Lach, 79, of New Bedford, passed away on Saturday, July 24, 2010, after a courageous battle with cancer.
NEW BEDFORD — Theodore R. "Ted" Lach, 79, of New Bedford, passed away on Saturday, July 24, 2010, after a courageous battle with cancer.
Born in New Bedford, the son of late Theodore F. and Catherine (Gwozdz) Lach, he lived in New Bedford for all of his life.
Mr. Lach was formerly employed as an installer for NYNEX for 34 years until his retirement.
He was a graduate of New Bedford Vocational High School, where he was a star quarterback for the football team and played baseball and basketball. He was later inducted into the Voc-Tech Gridirion Hall of Fame. He also played semi-professional football for the Fairhaven Varsity Club and the Murphy Club. For many years, he coached Pee Wee football for the S.E.Y.A.A. with his best friend Charlie Little.
During the Korean War, he served in the U.S. Air Force in France and England. He was a member of the Andrews-Dahill Post 1531 Veterans of Foreign Wars, the Telephone Company Pioneers, and the Y.M.C.A.
He is survived by his longtime companion, Cecile R. Christensen; and his extended family, Joanne, Dick, Derek, Ryan, Amanda, Daniel, and Andrew Sykes.
He was the father of the late Jan S. Lach, and brother of the late Richard Lach.
Many thanks to the special people who helped care for Ted, including Tom Kennedy, Priscilla Wallison, Arthur Green, and the caring and compassionate staff of Taber Street Nursing Home.
His Funeral Service will be held on Thursday at 11 AM in the Saunders-Dwyer Home for Funerals, 495 Park Street, New Bedford. Burial will follow in St. Mary's Cemetery. Visiting hours Wednesday 4-8 PM.
For directions and guestbook, please visit www.saundersdwyer.com.


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Many from the trucking industry will be gathering for the Hall of Fame event in Alice Springs next month. The National Road Transport Hall of Fame will again be acknowledging the achievements and lifetime commitment of more members of the Australian road transport community.
Running from August 25 to 29, the annual National Road Transport Hall of Fame Reunion in Alice Springs will see around 80 individuals inducted into the coveted Shell Rimula Wall of Fame.
"It's a great honour for Shell Rimula to again partner with the National Road Transport Hall of Fame and publicly recognise the wonderful Australians who have given so much of their lives to our community," said Max Lane, Marketing Manager of Shell Lubricants, Viva Energy Australia.. "Viva Energy Australia is committed to delivering innovative and reliable Shell product solutions, available through a wide range of outlets across Australia, and this dedication to the road transport industry is emulated in our ongoing support of the Shell Rimula Wall of Fame.
"We are excited to acknowledge the achievements of this year's inductees and remain dedicated to commending the road transport industry's notable people and its heritage in Australia."
The Shell Rimula Wall of Fame is part of a four day event in Alice Springs, which includes the induction ceremony and the Shell Rimula Inductee Gala Dinner.
"We are looking forward to welcoming new inductees into the Shell Rimula Wall of Fame and celebrating their enduring commitment to road transport in Australia," said Liz Martin, National Road Transport Hall of Fame CEO. "Our longstanding partnership with Shell Rimula ensures we are able to acknowledge those who have dedicated their lives to the road and have kept Australia moving."


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When your parents have both been here for 80 plus years Mother and Father's Day take on a special meaning.
Not all family gatherings demand a professional photographer to record the events of the day but it would be wise for the event planners to designate someone to take photos.
One true fact of life is that there comes a time when some of the participants you may never see again.


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Sorry, but copying text is forbidden on this website!
In this, my second piece of coursework I will be looking at how a Christian might apply the beliefs that I just outlined in A01 and will refer to specific situations of conflict to illustrate this.
A Christian could apply the beliefs I recently mentioned in A01 through all different means. The most recent event of late to do with war conflict is the Iraq war. Saddam Hussian we were told and could see was not a particularly pleasant man. I heard in papers and through television what he was doing to people and how he treated them. As Christians then in one point of view from the Sermon on the Mount we should forgive this man for his wrong doings and let him repent his own sins.
This belief of forgiveness decelerates that should he recognise his wrongs and change his behaviour he could then be forgiven of his previous sins. Unfortunately Saddam was tolerant of the pain and suffering caused under his regime and unwilling to recognise a need to change his behaviour. However once captured Saddam was not subjected to the torture that he imposed but treated in a Christian and humane manner. Though as the passage states we should still maintain our Christian values and be forgiving, `to turn the other cheek`.
An issue closer to home regarding conflict and Christianity is the fighting in Northern Ireland regarding the Catholics and Protestants. The two communities are constantly at war with one another over their faiths and in doing so are abandoning the core values of their religions. These two sets of people are following the `eye for an eye, tooth for a tooth`, way of dealing with their problems and issues, which has proven itself through twenty years of conflict to be ineffective and destructive. As again the passage from the Sermon on the Mount comes into effect and the two sides should realise that when a person of one side is killed they should not seek revenge and to kill, but to `live and let live`. Then this may result in an end to the violence and tragedies that are so often occurring.
In the other effect towards Saddam Hussian issues we as Christians could most notice the quote of `An eye for and eye and a tooth for tooth`, from the Old Testament and do to Saddam the horrific things that we hear of him doing. Not many Christians, today I believe see this way of dealing with things. More to the point would not be really able as out generation of law and order would just not allow it.
When people saw Saddam Hussian damaging an empire and country most I would have believed that they were angry and human instinct gets the better of belief. It is a natural feeling to become angry and upset with something or somebody. And this combining with believing that it is right to acknowledge the passage from the Old Testament results in terrible effects to peoples lives. Also this relates to the Wars going on around Northern Ireland. The two religions are constantly battling each other. We have seen the results of this situation and there is no justice to the trauma and deaths that are carried out.


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• Zelma Wanted to Sharpen My Pencil
• Curious Case of the Persian Virgin
• Anglo Guy Succumbs to African-American Girl
• Virginity Lost to Ballroom Hostess in Cuba
• Marta in Puerto Rico Said She'd Kill Me If I
• Surprise Invitation from a Restless Housewife
• Whatever Happened to Norma Jean?
• Taking Norma Jean to Ken Murray's Blackouts
• Check Out Don's Original Retro Cartoons
Nights with Eugenia
at the Hotel Green
I met Eugenia in 1953 when I was 22, without a girlfriend and, as always, in hopes of meeting a potential Mrs. Edrington.
My usual way of approaching women was frequenting places where singles went to dance (like the "Cinegrill" in Hollywood). In Pasadena, the Lounge in the Hotel Green was the place to be.
The Lounge featured a trio that played very danceable music. The leader was a pianist whom I'll call "Don R." Mr. R did musical work for various movie studios during the day. The guitarist was Bud Coleman, who later worked with Herb Alpert and who co-wrote a hit song in the 1960s called "Tijuana Taxi."
I don't remember the bass player's name, but he was just as talented and friendly as the others.
Although going to night clubs and asking women to dance was my preferred way of getting acquainted, I wasn't all that good at it. I've always been shy around women, and it would often take all the courage I could muster to ask a strange lady to dance. Although I've never been a "drinker," having a couple of highballs would help loosen my inhibitions.
I probably went to the Hotel Green Lounge half a dozen times before I asked anyone to dance. When I did ask someone, it was Eugenia. In fact, it had to be Eugenia — for a number of reasons. Let me explain.
Each time I went to the Green, Eugenia was there. She was usually alone, but occasionally another woman would be sitting at her table. Eugenia and her lady-friends appeared to be in their mid-40s.
The single guys that frequented the Lounge only rarely asked one of them to dance. When they did, Eugenia's friends would sometimes say yes. Eugenia was seldom asked and almost always said no if she was asked.
On the rare occasion when she did say yes, I noticed that she never invited a dance partner to sit at her table afterwards. Furthermore, she always refused if a guy asked her to join him at his table.
In fact, I had begun to get the feeling Eugenia had a secret reason for being there nearly every night — and that it had nothing to do with wanting to meet a strange guy. Also, Eugenia rarely smiled and she looked quite melancholy most of the time.However, all the above lead me to believe that Eugenia would:
1 - Dance with me if I asked, and
2 - Invite me to her table afterwards.
I was right on both counts. She even smiled and held me very close and affectionately as we danced.
Well, having Eugenia hold me tight was quite gratifying because she was a very full-figured woman and seemed to enjoy massaging my chest with her bosom as we danced.
She also wore a relatively low-cut gown (by 1950s standards) most of the time. Rarely did any of the lounge lizards walk by without taking a furtive and approving glance. I, too, had trouble keeping my eyes off her cleavage when sitting across the table from her.
However, if she caught me stealing a peek, she would smile, as if to say, "I'm glad you like them."
As we became better acquainted, I learned that Eugenia was a widow who had a modest income that kept her from having to work, and that she had a grown daughter who lived with her. More importantly, I learned that her reason for being at the Green was that she was hopelessly in love with the musical group's pianist, Mr. R.
She would look at him longingly and say things like, "Have you ever seen such full, sweet, kissable lips? How could I not love him?"
After I'd heard this a few times, I half-jokingly said, "Well, Eugenia, I have pretty full lips, too."
"Yes, you do, Don," she replied with a smile and a squeeze of my hand. "And one day some lucky girl is going to have your lips all over her." Then her eyes returned to the other Don and became melancholy again.
One of Eugenia's friends was a divorcee named Jackie. Jackie took a liking to me, but decided I was probably too young for her. So we danced and joked around, but she was always scanning the room, hoping a "Mr. Wonderful" would be there and ask her to dance.
This never happened, however, but she seemed to be getting increasingly interested in me. She began asking questions about how I felt regarding older women and younger men, and just how "well-acquainted" I was with Eugenia. She asked if we had gone to bed together, and seemed pleased when I said no.
"So who are you sleeping with?" she asked with a slightly diabolic smile.
"Nobody," I replied, not enjoying having been asked such a personal question. Then I added, "If I were sleeping with someone would I be hanging around here?"
"Oh," Jackie said softly, as she held my hand in a motherly way. "Well, you'll find somebody soon."
Then one fateful Friday evening Jackie and I found ourselves alone in the Hotel Green Lounge.NEXT > >


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Fitting Service
We offer a full fitting and measuring service whether you have your own products or are purchasing them with us.
There is a minimum £20 site visit charge for measures; this is refundable when you spend over £170 (excluding fitting).
- Local: £25
- Within 10 miles or a 20 minute journey: £25
- Outside yellow border: £60-80 non-refundable
- Central London: minimum £120 non-refundable
Track/Poles Fitting Prices
Please note:
Blind Fitting Charges
Curtain Hanging
Please ask in store for details or call Orpington: 01689 870 592
Shopping Basket
Your Shopping Basket is empty.


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Alumni Association seeks nominations
Nominations are being solicited for positions on the Alumni Associations Board of Governors. The alumni board sets policy for the association and advises the University on matters of interest to alumni.
Candidates selected by a nominating committee, chaired by Elaine Ravich (A.B., 70), will be submitted to the Board of Governors for election to three-year terms commencing July 2000.
In reviewing the nominations, the committee will try to ensure that the board is as fully representative of the alumni population as possible by taking into account such factors as geographic location, academic degree and date of graduation.
Nominations should include a one- or two-paragraph description of the nominee and should outline the nominees past service to the University, if known.
Nominations, due no later than Wednesday, March 1, should be sent to Nominating and Membership Committee, University of Chicago Alumni Association, 1313 E. 60th St., Chicago, Ill. 60637; faxed to (773) 702-2166; or e-mailed to firstname.lastname@example.com.


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Percipio Consulting Group
Category: Business consulting services
We offer decades of experience and scores of successes helping mid-size to Fortune 500 companies in a variety of industries to implement and manage operational improvements, risk and controls, and integration of new technology.
Our business process focus, flexible approach and dedication to positive, lasting results make us a valuable, much needed alternative to the traditional business consulting firm that operates under a "Big 5" model of bloated project teams and focus on billable hours.
We match our exceptional range of experience and breadth of talent to the specific needs of every client and every engagement. And we bring a fresh perspective and innovative spirit that consistently drive exceptional results and value.
Percipio Consulting Group
Phone number: 503-281-4255
Website: percipiogroup.com
Price Range: $$


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July 6, 2017
Heard It All Before
Breastmilk is great for babies, something you will see and hear everywhere babies are discussed, but I had low production with my first and was stressed about that for my second -- a perfect recipe for not wanting to hear the sales pitch one more time.
Panel 1
Beth: Every time a baby smiles, God sheds a tear of joy that falls into a stream at the top of a verdant mountain where unicorns roam, feeding off the mystical grass and living forever.
Panel 2
Nurse: I only asked what you know about breastmilk.
Beth: It's called a metaphor.
Posted by Beth Anne at 3:32 PM
Subscribe to: Post Comments (Atom)


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The Oldest House in Washington D.C.
1 day ago
Are you sending out invitations to your trunk show?
aw praying for millie!
do a trunk show in MD - annapolis or something :) you'd get lots of business...even though I know that's far away - I just love your stuff though!
hugs to Millie
Best to Millie
She will be in my prayers. I had a westie named Buffy growing up...she is forever in my heart.
A few months ago, I decided to finally work on my re-branding for my business. I knew I wanted to change everything from my logo and packa...


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(formerly Volume 02 : Number 036) Procedures: To send a message to the digest, send it to <homebrew at aob.org> To subscribe to the digest, send a message to <majordomo at aob.org> with the text "subscribe homebrew-digest" in the body. To unsubscribe from the digest, send a message to <majordomo at aob.org> with the text "unsubscribe homebrew-digest <your email address>" in the body. If you are having difficulty unsubscribing, send a message to <majordomo at aob.org> with the text "who homebrew-digest" in the body. This will return a list of all subscribers. Search this list for your email address, and include it, exactly as it appears (including any other text) in your unsubscribe message. If you are still having difficulty, send a message to <admin at softsolut.com> with a description of your message, and we shall attempt to resolve the problem. Contents: Re: Simplified version of decoction? Planar Chillers/ Koelsch yeast (Dave Hinkle) Re:White labs, p-lambic Easymasher Question Re: Homebrew Digest V2 #35 Re: Kettle Mashing (Alex Santic) University Brewing Air Filters & AR Brewers Continuous Fermentation, keg carbonation Dead & Imperfect Yeast Re: flaked, rolled, steel cut? Sixth Annual Moon Madness Competition re: Caustic Soda Hose length + Air filters + LM35
---------------------------------------------------------------------- Date: Fri, 17 Jan 1997 16:15:48 -0800 From: "Kevin R. Kane" <deviator at aracnet.com> Subject: Re: Simplified version of decoction? Phil Shick Wrote: > > The idea is just to start with a very thick mash and use a combination of infusions and decoction to get the malty flavor from a decoction, but to avoid prolonged rests that might yield too much protein degradation or too dry a finish in the beer. I also hoped to follow George Fix's 50-60-70 mashing regimen, but without spending all day on a double or triple decoction. (I had originally planned to use the 40-60-70 program, but the grist of this lager includes enough adjuncts that I thought the 122F rest was needed.) Dough in with just 8 quarts of 132F water for 10 lbs of grain, to hit 122F. Rest 15 minutes. At 15 minutes, pull about 1/3 of the thickest part of the mash (with a strainer) and remove to the decoction pot. Add 2+ quarts of boiling water to the decoction to hit the lower end of the saccharification range (anywhere in the 140F+ area), then apply heat to reach 158F and rest 20 minutes. Meanwhile, about 30 minutes after doughing in, add 3+ qts of boiling water to the main mash to hit 140F, then rest until the decoction is ready (which should be about 30 minutes.) Boil the decoction vigorously for 20 minutes, then add it to the main mash to hit 158F. Rest about 45 minutes (if you're too lazy to use iodine tests, like me) or less, then mash out to 168F with direct heat or infusion and sparge as usual. > > Phil, I have tried similar "wanabe" decoctions before, and they seem to come out just great. One even won a blue ribbon. I was surprised to see that this concept didn't spark much of a talk. "Real" decoctions are very difficult (I think) and it would be interesting to see more suggestions on something simpler. Kevin Return to table of contents
Date: 17 Jan 1997 17:37:46 -0700 From: Dave Hinkle <Dave.Hinkle at aexp.com> Subject: Planar Chillers/ Koelsch yeast (Dave Hinkle) Darren Scourfield questions the "planisiral chiller": >>This means I currently have 2.3 times the amount of tube cooling the liquid than I could have with a "super-dooper" planispiral chiller. Are planispiral chillers 2.3 times more efficient? I doubt it! I think I'll stick with my old fashioned helical chiller thanks and rock it gently from side to side. << I've been having some off-line discussions about planar vs. helical immersion chillers with a few people, and have some comments: In a moving system (rocking the chiller), a spiral can be equated to a helical chiller with a radius equal to the mean radius of the spiral (more or less). So if you stir and/or plan to rock the chiller in the wort, the length of the chiller is the determining factor, not the shape. But in a stationary system, the helical coils block the vertical convection currents, so are comparatively less effective. Also, in the stationary system, the planar chiller needs to be as close to the surface of the wort as possible. The last observation is that the height to width ration of the pot may be a factor, i.e. tall, narrow pots do not seem to work well with a stationary, planar chiller. My theory on this is that the convection force is only so strong, and looses strength the further it has to travel. The thickening or layering of the wort caused by trub & hop debris at the bottom of the pot seems to also present a barrier to the convection currents, so cooling does not reach the bottom of the pot in all situations. Whether or not the flow rate has the same effect in both designs was not discussed. As for helical chillers being "old fashioned", an engineering paper reference was found by Jim Bentson titled "Spiral HeatExchanger Heat Transfer Characteristics" in the 1947 Chem. Eng. Prog., so spiral planar (or "planispiral" as we've seen it called) chillers are not neccessarily a "new" idea, just relatively new to homebrewers. My advice is if you're happy standing by the brewpot stiring and/or rocking your immersion chiller, don't bother trying something different. - -------------------------------------------------------------------------- Heiner Lieth asks about Wyeast Koelsch 2565: >>When the temperature got down to 55 F the yeast stopped (no more airlock-action). I was surprised by this since I thought that this yeast was supposed to be an ale/lager hybird and I figured that that meant it would be active to temperatures significantly lower than regular ale yeasts. << I'm surprised you got this behavior. I just made batch of Koelsch-style OG=1.050 with this yeast with a 58F primary for 10 days, and it's been "lagering" now at 48F for three weeks, yet I still get about one airlock burp per minute. My finish SG is about 1.011, and all looks OK. I've been told the main reason to do a cold secondary pseudo-lagering w/ 2565 is to get the yeast to drop out. My experience seems to support this, as my beer was pretty cloudy until I dropped the temp in the secondary. It is getting very close to bright, so I'll bottle it probably this weekend. It's an interesting yeast: in the primary, I could see thin wisps of pure white yeast streaking down a couple of inches from the floating surface colony. In the secondary, the yeast is now settled on the bottom, with an occassonal wisp going UP from the sediment (bubble surfing, no doubt). Kind of like a lager, so maybe the hybrid designation isn't as far fetched as it sounds. It is certainly not an ale yeast for the impatient! Slow and a bit "dusty", but initial taste tests tell me it is going to be well worth the wait. Sorry this doesn't help your concerns, Heiner. This is my first time using this yeast, so perhaps there are others who can better address your specific problems with this yeast. Dave Hinkle Phoenix, AZ Return to table of contents
Date: Fri, 17 Jan 1997 18:54:17 -0700 From: Jim Liddil <jliddil at azcc.arizona.edu> Subject: Re:White labs, p-lambic Paul Edwards Wrote: > > Date: 17 Jan 1997 08:23:09 -0800 > One of the local HB suppliers is touting a new product - White Labs Yeast. > > The info sheet says some things that got me scratching my head, so I > thought I'd troll for information. > > First, the info sheet claims that the vial contains 300-500 billion (yes > with a "b") cells. Now, it looks to me that the vial has maybe an ounce or > so of slurry covered with some liquid. I did a little asking around, and > came up with a density of yeast cells of about 1 million cells per > microliter of slurry. That would make the volume of 300 billion cells to > be 300 ml or about _ten_ ounces. My hb supplier says that White Labs uses > a "slow speed" centrifuge at 1200 g's to compact the yeast w/o injuring it. > 1200 g's doesn't sound like "slow speed" to me, and I still don't think > you can get 10 ounces of yeast slurry into a one ounce vial. Or am I all > wet here? > Ok let's do the math. We will round up and say an ounce is equal to 30 milliliters. And so if we divide 300 billion cells by 30 milliliters we have 10 billion cells per milliliter. A milliliter is equal to 1000 microliters. So let us then divide the 10 billion by 1000. This gives us (10e10/1000) about 1e8 cells per microliter. This seems awfully high to me. The number of a million per microliter is more in line with what I know about. I routinely spin mammalian cells at 800-1000 rpm which is about 800 g or so so I doubt spinning at 1200Xg is going to give anyone 2 orders of magnitude more cells. Also at that density I would think the cell pellet would be so dense as to be very difficult to pipet much less pour out. And if indeed there are as many cells as the supplier claims then you are also correct in assuming this is way more yeast thany one needs for 5 gallons of 1040 wort. Then Dion replies: > > Sorry, but I cannot address technical details about cell count. Nor should you be commenting on issues which are outside your area of technical expertise. See Below. > > PE> Using the widely accepted pitching rate of 5 x 10^6 cells/ml of > PE> wort for middling gravity ales, if the White Labs vial did indeed > PE> have 300 x 10^9 cells, then there'd be enough yeast for about 15 > PE> gallons of wort (at 100 percent viability), So, why an 8 hour lag > PE> time? > > Improper oxygenation. This is an improper response. May I suggest you go back and read the thread in rec.crafts.brewing that I think was titled "aerator not". As Tracy pointed out there, as the literature has shown rpeatedly and as Micahel Gerholdt points out below, if one pitches the right amount of yeast oxygen is essentially unecessary. I also suggest you go back and read the long posts Tracy Aquilla that were here in the past. If indeed the tube has as many cells in it as is claimed then very little oxygen should be needed. One can conclude that the tube has fewer cells than calimed either from a labeling error or numerous dead cells. Then we have this: > - -- [ From: Michael Gerholdt * EMC.Ver #2.5.02 ] -- > > Dion Hollenbeck wrote: > > >Yes, thanks Keith, pitching adequate quantities of healthy yeast into > >properly oxygenated wort is probably the best thing one can do to > >avoid contamination, given that one's sanitation procedures are > >reasonable already. > > I think it would be helpful to make a distinction between the "actual" truth > and a "practical" truth here. > > Actual truth: If you pitch 'adequate quantities of healthy yeast' there is > no need whatsoever to oxygenate the wort. > > Practical truth: A 'work-around' of sorts to pitching adequate quantities of > healthy yeast is oxygenating the wort, which compensates for inadequate > amounts of yeast. Since most homebrewers do not pitch adequate quantities of > healthy yeast, oxygenating is in order. > > But I find something mildly oxymoronic about the concept of 'pitching > adequate quantities of healthy yeast into properly oxygenated wort.' > Oxygenating becomes necessary because we're pitching *inadequate* quantities > of yeast. If one pitches adequate amounts of yeast, the 'proper' level of > oxygenation is either none, or whatever helps a homebrewer relax. > > Perhaps I'm picking a nit here, since the practical reality for most of us > is that it's generally helpful to oxygenate, and it's generally a pain to > step up the yeast like we really should. But practical truth has a way of > replacing actual truth in practice, and I'm not quite comfortable with that. Very well said and *technically* correct. > From: "Alan P. Van Dyke" <alan at mail.utexas.edu> > Subject: p-lambic advice > > Howdy, > > I've been tossing around the idea of making a p-lambic recently, & would > like some advice. > > First, how does the HBD collective feel about WYeast Belgian Lambic? Are > there any tricks to using it? What temps does it like best? > A better place to ask about plambics is the Lambic Digest. I don't have the address off hand. Also look at the archives You might also go to The Brewery and look at the plamibc stuff there. Also some of us have web pages about such beer :-) I personally prefer to use pure cultures of known origin. I have my own view of how to make such beers and don't think you should use a mixed product like Wyeast's > Second, how long does it usually take to ferment & age a p-lambic? > > Third, hops. Some of you may remember that Boston Beer Marketers, er, > Fourth, & last, when is the best stage to add any fruit, if I decide to? > Again check out the LD, the archives and other stuff on the web as well as the book Lambic by Guinard from Brewer's Publications. Essentially the answers you want require lengthy discussions imho. Jim http://www.u.arizona.edu/~jliddil ghoti=fish. hooked on phonics worked for me Return to table of contents
Date: Fri, 17 Jan 1997 20:09:46 -0700 (MST) From: Kevin Peters <kpeters at ptd.net> Subject: Easymasher Question I recently tried my new Easymasher to mash and sparge a pale ale. The entire time I ran the sparge I got large bubbles coming out of the spigot and down the tubing to the boiler. The bubbles were definitely coming out of the spigot, and not from an air leak between the tubing and spigot. I can't figure out how I could get bubbles out of the bottom of a mash for about 45 minutes. Didn't this cause HSA? Any ideas on how to prevent this next time? TIA for any help. Return to table of contents
Date: Fri, 17 Jan 1997 23:41:23 -0600 From: "Gerald S. Welker" <gswelker at earthlink.net> Subject: Re: Homebrew Digest V2 #35 - ------------35B77C715CB00 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset=us-ascii Ronald J. La Borde wrote: >How can anyone sanitize air?. >I certainly am no biologist, but my overall mental concept of air is that air may >carry dust, germs, whatever, as particles suspended about - - but air itself cannot >be unsanitized. It's just the scuzz in the air we want to remove and we do that >with a filter. >Now a simple analogy. Some people say they do not filter the air and their beers >never get infections. Well, I am a scientist...undergrad in biology, MD, and a surgeon. I grok sanitation. And air _can_ be sanitized. Before I tell you how (if you're interested), it is noteworthy that the pitching of yeast in Belgian abbeys (Duval, Chimay, and the like) where lambics and trippels are made is accomplished by...opening the windows. The yeast, in the form of airborne spores, wafts in on the breeze via the open cellar windows, settling lightly on the wort in open oak vats. Nice results, too (mmmmm...think I'll go buy some!) Now for the truly adventurous...Ron is right in principle. _Air_ is N2O, O2, H2O, and minute amounts of CO2 and noble gasses...the particulate matter is a contaminant. Just like the coliform bacteria in tap water, the dust in air contains various and sundry bad actors. Among famous airborne pathogens: fungal spores (Histoplasmosis, Actionmyces, Mycobacteria) encapsulated bateria (N. meningitidis, S. pneumoniae, H. influenza, M. catarrhalis, and many more) dust mites, and should a strayTo sanitize it, you can do two things...kill the bugs (gamma irradiation is the most practical, as air is difficult to heat) or remove them. It's hard to irradiate rooms contiuously (especially if you put people in them), so when surgery calls for sterile air (most don't...prosthetic joints are the only routine situation in which this is necessary), the patient is placed in a positive pressure clean room, and the operating team wears isolation suits The suits are comical...they have a plastic face shield like a space suit, and a recirculating filter which keeps the air in the suit _in_ the suit. Certain..er..bodily functions are rather..persistent, as I learned the hard way once. For four hours. - --Scott Welker, homebrewer, MD Dayton OH "Don't drink and draw...one Picasso is enough." ______________________________________*_____________*_____________________________ - ------------35B77C715CB00 Content-Transfer-Encoding: 7bit Content-Type: text/html; charset=us-ascii

 Ronald J. La Borde wrote:

>How can anyone sanitize air?.

>I certainly am no biologist, but my overall mental concept of air is that air may >carry dust, germs, whatever, as particles suspended about - but air itself cannot >be unsanitized. It's just the scuzz in the air we want to remove and we do that >with a filter.

>Now a simple analogy. Some people say they do not filter the air and their beers >never get infections.

Well, I am a scientist...undergrad in biology, MD, and a surgeon. I grok sanitation. And air _can_ be sanitized.

Before I tell you how (if you're interested), it is noteworthy that the pitching of yeast in Belgian abbeys (Duval, Chimay, and the like) where lambics and trippels are made is accomplished by...opening the windows. The yeast, in the form of airborne spores, wafts in on the breeze via the open cellar windows, settling lightly on the wort in open oak vats. Nice results, too (mmmmm...think I'll go buy some!)

Now for the truly adventurous...Ron is right in principle. _Air_ is N2O, O2, H2O, and minute amounts of CO2 and noble gasses...the particulate matter is a contaminant. Just like the coliform bacteria in tap water, the dust in air contains various and sundry bad actors. Among famous airborne pathogens: fungal spores (Histoplasmosis, Actionmyces, Mycobacteria) encapsulated bateria (N. meningitidis, S. pneumoniae, H. influenza, M. catarrhalis, and many more) dust mites, and should a strayTo sanitize it, you can do two things...kill the bugs (gamma irradiation is the most practical, as air is difficult to heat) or remove them. It's hard to irradiate rooms contiuously (especially if you put people in them), so when surgery calls for sterile air (most don't...prosthetic joints are the only routine situation in which this is necessary), the patient is placed in a positive pressure clean room, and the operating team wears isolation suits

The suits are comical...they have a plastic face shield like a space suit, and a recirculating filter which keeps the air in the suit _in_ the suit. Certain..er..bodily functions are rather..persistent, as I learned the hard way once. For four hours.

--Scott Welker, homebrewer, MD

Dayton OH

"Don't drink and draw...one Picasso is enough."

______________________________________*_____________*_____________________________
   - ------------35B77C715CB00-- Return to table of contents
Date: Sat, 18 Jan 1997 02:56:06 -0500 (EST) From: Alex Santic <alex at salley.com> Subject: Re: Kettle Mashing (Alex Santic) Brander Roullett inquires as to whether he should follow Jack Schmidling's instructions for kettle mashing to the letter, or whether he can use temperature programs other than the one described. The short answer is that all mashing techniques are compatible with kettle mashing and you can do anything you want. Jack's instructions are very good, and contain tips which might not be obvious. Some of them are important. Use Jack's ratio of 1.5 qts of water per lb of grain. It's not an unreasonably thin mash, but thin enough to stir without undue strain. You will find yourself doing a fair amount of stirring. Also follow the sparging instructions, as they work very well with this system. The mash described is a single-temperature mash commonly used for making ales with British pale ale malt, and also compatible with a number of other pale 2-row malts. Jack suggests a 155F rest which is fine. In the future you could vary the rest temperature anywhere from 149 F to 158 F to see the effect on fermentability (dryer/thinner to sweeter/fuller). You can also vary the mash time, and it might be better to go with a longer one than the 30 minutes suggested (I use 90). You can implement any multi-temperature program you want by simply adding heat (while stirring) as required. Bear in mind that your mash will pass through the temperature ranges relatively slowly as you add heat from the stove, so the multiple rests may not be as necessary as they would be with infusion mashing, where the mash temperature is adjusted fairly quickly with boiling water. I suspect you could substitute Jack's instructions for the ones you described from the book, but don't worry either way. It'll work okay. The descision to go with kettle mashing vs. some other technique is a matter of individual preference as well as circumstance. Kettle mashing with an EasyMasher or equivalent is an easy entre that is compatible with space limitations, but produces results as good as any other system. It is relatively simple, very efficient, and requires minimal recirculation to get a clear runoff. Hope this helps. - -- Alex Santic - alex at salley.com Silicon Alley Connections, LLC 527 Third Avenue #419 - NYC 10016 - 212-213-2666 - Fax 212-447-9107 http://www.salley.com Return to table of contents
Date: Sat, 18 Jan 1997 01:08:10 -0800 (PST) From: REBECCA SUSAN MYERS <rmyers at sfsu.edu> Subject: University Brewing I am a student at San Francisco State University and am trying to set up a Homebrew Club on Campus. I'm wondering if any of you out there have undertaken this daunting task with the following agenda. We are interested in brewing on campus and are in conversation with the Legal department as to whether or not they will allow us to do so. Do you know of any California State Universities which allow brewing on campus? Do you have experience brewing on other university campuses? I would be interested in hearing how your school was able to set up such endeavors. Perhaps it may assist me in greasing the rails at SFSU. TIA! Becky Myers rmyers at sfsu.edu Return to table of contents
Date: Sat, 18 Jan 1997 10:49:53 +0500 From: Keith Royster <keith.royster at pex.net> Subject: Air Filters & AR Brewers Michael Gerholdt <gerholdt at ait.fredonia.edu> writes: > Perhaps I'm the only reader who felt, upon reading Keith's > observations on the anal retentive ways of many homebrewers, that > his comments were unwelcome and unnecessary. I am enjoying the conversation regarding air filters and anal retentive (AR) brewing methods in general. I would also like to add that, although I still don't think my note was *that* harsh, I apologize if I offended anyone. Actually, I don't even feel as strongly about filters as it sounded. I purposely skewed the tone of my note to sound a little opinionated just to stir things up a little and make for an interesting conversation. > We're learning, and we each have our own ways, and different things > are important to different people. If we read or are taught certain > things that a more experienced brewer has learned aren't really so > important, and then repeat them, does that make us AR, or just > novices? Why is Keith so AR about my AR ways? Nothing is wrong with novices following the advice of more experienced brewers. But at a some point I expect that you would stop simply mimicking a method and begin to try to understand the "whys" of what you are doing. That was the purpose of my post, to make you stop and ask yourself if an airfilter on your aquarium pump is really necessary. My original question was: > The air that you are wanting to pump into your carboy with a fish > aeration pump is the same freakin' air you were formerly shaking > into your carboy manually. Why do you suddently feel the need to > filter it? Perhaps there is a legitimate answer to this question. Perhaps it is necessary to filter because the aquarium pump is more efficient than shaking and you therefore are pushing more air (and contaminants) through your wort. My experiences with air pumps don't support this, as I have never had a contaminated batch while using my pump and I don't filter the air, but still I agree there is room for discussion here. I will say that I imagine that most bacteria and wild yeast are not free floating in the air but are riding around on dust, therefore if you are in a dusty area maybe you do need to filter. I do raise my pump off the floor just for this reason: to avoid sucking in a lot of nasty dust off of the garage floor. All-in-all, I think my main point was generally understood and well received. 'Tis better to practice reasonable sanitation and pitch an adequate quantity of yeast than to be so uptight about making everything that touches your wort as close to sterile as possible. You will get the same results with less effort, less worry, less cost, and less time envolved. I use plain water in my air locks, I use my mouth to start siphons, I don't boil or sanitize every little thing that touches my wort, I don't use an air filter on my aquarium air pump. I do use iodophor in my fermenter, racking cane, tubing, and kegs, and I send boiling water through my CF chiller prior to use. That's it, and in about 2 years of active brewing I've had one contaminated batch. Keith Royster - Keith.Royster at pex.net The Anti-Anal HomeBrewery "Pitch well, practice *reasonable* cleanliness, and come brew day forget about your rubber gloves, HEPA filters, laser beams, etc." ~ Eric Peters, 1/15/97 Return to table of contents
Date: 18 Jan 97 11:53:15 EST From: "David R. Burley" <103164.3202 at CompuServe.COM> Subject: Continuous Fermentation, keg carbonation Brewsters: Keith Hazen described a continuous, non-imbibable alcohol producing fermentaion in the wood pulp industry. Thanks for this info Keith. Any idea why they chose 5 vessels, etc? Is this the black liquor? We'd like to hear more about this. - -------------------------------------------------------------------- John Wilkinson says: >Dave Burley writes of krausening with 1-2 tbsp. malt extract plus 4 oz. >corn sugar with yeast from the secondary plus a little of the beer. Why >not just prime with the corn sugar? I can't see that the small amount of >malt extract adds anything I do it to help in the transition of the yeast (from the secondary bottom) from an alcoholic environment for the yeast ( in the finishing beer) to the corn sugar. The hopped extract in the starter also provides nutrients for the yeast, which are not contained in the corn sugar and some bacterial infection protection from the hopping. My point to Al was that it didn't have a lot of effect on the carbonation level, as you also noted. Maybe it's like chicken soup - it can't hurt, but until I understand the reason for not doing it, I will continue it. > and the yeast would seem to be unnecessary. I believe the yeast are necessary here to get a good dependable carbonation in a short time. Sometimes, I leave my lagers long enough in the secondary that they are very clear (read low yeast population). Putting in the yeast and seeing it ferment the starter guarantees me that the yeast is not dormant and that I am getting enough to do the job. The active yeast in the starter (versus the dormant yeast in the secondary) deoxygenates the beer ( from the oxygen incorporated during transfer) virtually instantaneously, preventing oxidation of the beer and staling reactions at this extremely sensitive point in the beer's life. >Also >. Why prime a keg at all. Forced carbonation should be sufficient and >undetectable from primed carbonation. Well, I and a lot of other people believe that natural carbonation produces a finer bead in the head and a better mouth feel. That's why I do it. It also keeps the cost of CO2 to practically zip. Carbonation with tank CO2 would cost about $2 -3 per 5 gallons, based on what I pay for a small cylinder, were I to fully carbonate a keg with this CO2. >All that krausening sounds like a lot of effort for nothing in this case. It is actually MUCH easier than shaking and rolling kegs around, carbonating over several days, etc. Just add the krausen at kegging time and let it sit for a week or so and refrigerate until it clears. I don't usually, but if you wish, add some isinglass to speed up the clarification. I then have to put up with a few yeasty pints ( which, unless you filter or clarify in the secondary before you force carbonate, you do too) or filter through a 5 micron filter into another keg which I do sometimes. I have also put the first 2 -3 liters of beer in a plastic soda botttle and used the Carbonator(R) to remove the air and pressurize with CO2, store it in the fridge until it clears. Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Voice e-mail OK Return to table of contents
Date: 18 Jan 97 11:53:12 EST From: "David R. Burley" <103164.3202 at CompuServe.COM> Subject: Dead & Imperfect Yeast Brewsters: Graham Stone had a chat with this local brewer and he told Graham that the yeast in the secondary was made up of dead and imperfect yeast. He was worried that his fermentation was too slow. I sent this note to Graham by e-mail but it was reflected. Graham, Thanks for passing on the information from your chat with your local brewer. The reason the yeasts in the secondary are not producing CO2 and are on the bottom has to do with the fact that the sugar in the wort is all gone and not the fact that these are inferior yeasts. Remember this apparent "real ale" type of brewer isn't going to a secondary, really. His kegs are his secondary.. It's all these "dead" yeast which carbonate his keg! I can make a similar argument for the yeast in the head. What are they doing there trapped in the froth doing nothing to consume the sugar in the wort? Wouldn't you expect them to have a high mortality rate? It has been practice for centuries to start a new brew with the yeast removed from the top, because of availability, I presume. This has resulted in selection for top fermenting behavior ( it really doesn't ferment on the top it just flocculates even at high SG and is carried out of solution by the CO2 versus nearly non-flocculating S. Uvarum at the same SG)) in the S.Cerevisiae. There is a theory that the yeast was scraped off the FV by brewery workers(in the old days) to prevent yeast bite. I think this empirically derived practice results from removing the yeast before it can become spoiled by bacterial activity and spoil the beer if it falls back into the beer. The head also traps the bacteria and wild yeast and keeps it out of the beer. The yeast content of this head is so overwhelming relative to the interlopers that the head does not constitute an important source of these in the next beer, since it is pitched immediately. Unless you pitch in close succession, I cannot recommend this practice if you use a completely open fermenter. In any event, what you are doing is fine if your liter of yeast slurry is really what we mean by slurry. Slurry of yeast is the thick deposit on the bottom of your starter after the starter beer has been removed. If that's what you mean then you are pitching plenty. Check your sugar level ( use Clinitest from Boots the Chemist) after three days. If it is less than 2% then your fermentation is just as finished as your local brewer's. He kegs it while it still has sugar in it and the fermentation finishes at the pub as in olden times - probably taking at least a week to finish out, carbonating the keg. Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Voice e-mail OK Return to table of contents
Date: Sat, 18 Jan 1997 12:32:21 -0500 From: "Mark S. Johnston" <msjohnst at talon.net> Subject: Re: flaked, rolled, steel cut? Flaked and rolled oats are approximately the same thing. The grains are soaked, rolled and dried. This exposes more surface area allowing them to be cooked faster. Quick/instant oats are pre-cooked and dried. Steel cut oats are basically cracked. I'd use rolled or steel cut in the mash. Both will eventually turn to mush if cooked by themselves. - -- "If a man is not a liberal at eighteen, he has no heart. If he is not a conservative by the time he is thirty, he has no mind." - Winston Churchill Return to table of contents
Date: Sat, 18 Jan 1997 12:40:49 -0500 From: "Mark S. Johnston" <msjohnst at talon.net> Subject: Sixth Annual Moon Madness Competition The Sixth Annual Moon Madness Homebrew Competition will be held on March 8, 1997, at the Pretzel City Brewing Company/Market House Pub in Reading, PA. Entries will be accepted starting February 12, 1997, and must be received by February 26, 1997. Fees are $6.00 for first entry and $5.00 for each additional entry. BOS wins a complete kegging system courtesy of Brew-Ha-Ha, Ltd. of Fleetwood, PA. A "Brewer's Choice" award will also be given out by the PCBC Brewmaster Scott Baver. All AHA 1997 styles of beer, cider, and mead will be accepted. Some categories may be collapsed. Prizes and ribbons will be awarded in each category judged. Judges and Stewards are needed, of course. Email msjohnst at talon.net for complete details and forms. - -- "If a man is not a liberal at eighteen, he has no heart. If he is not a conservative by the time he is thirty, he has no mind." - Winston Churchill Return to table of contents
Date: Sat, 18 Jan 1997 12:25:58 +0700 From: "C.D. Pritchard" <cdp at mail.chattanooga.net> Subject: re: Caustic Soda Bramme wanted to know if caustic soda will it react with the rubber of the o-rings and the plastic of dirty corny kegs. Cornies with plastic? Mine (Pepsi ball-locks) don't have any. The disconnects do but I doubt these need such a strong cleaner. I beleive the o-rings are made of either EPDM or neoprene. The compatabilty chart in the US Plastics catalog indicates the former is OK and the later is variable with *concentrated* NaOH. O-rings are so cheap and so prone to retaining odors, I'd just replace them. FWIW, I've had very good luck with the softer, slightly larger lid o-ring sold by Williams Brewing (std. disclaimer). A bit more expensive (at 3.95 $US) than the more widely available ones but they tolerate temp. and pressure changes and imperfections in the lid to keg joint much better. c.d. pritchard cdp at chattanooga.net http://caladan.chattanooga.net/~cdp/index.html Return to table of contents
Date: Sat, 18 Jan 1997 12:25:53 +0700 From: "C.D. Pritchard" <cdp at mail.chattanooga.net> Subject: Hose length + Air filters + LM35 PgDn now if physical or electronics gives you a headache. Re: air filters Bob posted: >... for some reason the submicron syringe filters keep clogging on me. >Maybe I'll try putting this  inline before my >submicron filter, maybe it'll keep particles from clogging the filter. The problem may be condensation. The compression of the air in the air pump heats the air a bit. Between the pump and filter, the air is cooled and moisture may condense and cause the filter clogging since submicron filters are reported to be readily clogged by mositure. The closer the air you use is to the dew point, the worse the condensation will be. An air dryer of some sort or (if one's not worried about contamination from the air pump) locating the air filter upstream of the pump may be solutions. - -------------------- Re: Hose lengths, Al said (in part): >>The longer the hose, the more pressure will drop *inside* the hose >>and the smaller the pressure difference will be between the beer >>AT the faucet and the room air pressure. Dave posted in response: > BTW the pressure at the faucet exit IS room pressure Actually the brew exiting the tap does have pressure above ambient pressure. It's called velocity pressure. Within the dispensing hose, total pressure has 2 components- static and velocity pressure. Velocity pressure acts parallel with the flow while static pressure acts in all directions within the fluid. At the tap discharge, there's no static pressure since there are no pipe walls. Energy must be conserved, hence, the total pressure of the brew within the tap (i.e. immediately upstream of the discharge) is converted to velocity pressure as the brew exits the tap. Thus concludes Fluid Dynamics 101, lecture 1. - -------------------- Ian had questions on using a LM35 for temp. measurement via a 'puter: >The only LM35's I've seen have 3 legs and are in a plastic package that >would not work in fluids ? I have used the plastic packaged LM34s in water with good success- mechanically, the LM35 is similiar. The meltable core heat shrink tubing previously suggested is a good idea but it's a bit difficult to find. Here's what I've done: Solder 28 or so gauge wire to each lead. It's VERY important to make a good, low resistance connection since resistance will throw the linearity off. Insulate each lead with heat shrink tubing. Smear the chip and leads with silicone sealant then shrink a piece of heat shrink tubing over the thing leaving most of the plastic on the LM34 exposed. I like to mount sensors in metal tubing for ruggedness and for easy mounting in piping systems. Here's how: Smear more silicone over the outside and insert it into a suitably sized piece of tubing (usually 1/4" brass or copper), fill any voids with more silicone and then gently clean the business end of excess silicone. Let the silicone cure for a week if possible and at least one day. Properly mounted, there's so little of the silicone and plastic exposed that it shouldn't affect the brew. I used this method for mounting thermistors in my RIMS system- it works well at ~170 degF and 4+ feet of head. The "thermal mass" of a plastic LM34 makes it pretty slow to respond to temp. changes. I reduced this by grinding away alot of the plastic encapsulating the die within the LM34. It ended up about the size of a kitchen match head and made it much more responsive. Practice grinding on a cheap transistor. The die in the LM34s I've ground down are located axially in line with the device leads. >Does anyone know how to get a LM34 to talk to a computer board ? You'll need a analog to digital converter (ADC) and probably an amplifier. The amplifier is needed to boost the small signal of the LM35 to a usable range (0-5 volts usually being ideal). Plently of IC op-amps are up to the task if you're handy with a soldering iron. Lots of companies make ADC boards. The cheapest are around $100. Another way to skin the cat is to feed the sensor's voltage to a voltage controller oscillator (VCO) chip then use a parallel port on the 'puter to count pulses from the VCO. Linearity is usually lost using this method with less sophisicated VCOs but is still usable if you do some calibration and fit the frequency and temp. measurements to a curve/equation which the 'puter can use to calculate the temp. from the voltage. A very promising alternative to an ADC board is the new Answer MAN module from Micromint (www.micromint.com/ I've not connection...). I've not tried one yet but hope to soon. It has a 4 channel, 8 bit ADC as well as up to 8 digital i/o lines which would be most handy for controlling heaters, pumps and such on a RIMS. It also directly supports an off-module 12 bit/2 channel ADC chip and a 12 bit/ 2 channel DAC chip. It connects to a 'puter serial port, however a $2 RS232 or LTC485 driver chip like the nice MAX232 or LTC485 may be needed distances over 2 or 3 feet). All for $49 in a 28 pin DIP package! Looks like it'd be very easy to use to boot. c.d. pritchard cdp at chattanooga.net http://caladan.chattanooga.net/~cdp/index.html Return to table of contents
End of HOMEBREW Digest #2316


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'Glossy, anodyne and corporate' - inside One Warwick Park, Tunbridge Wells
Let your imagination fly. What do you think a new 39-bedroom boutique hotel, owned and – crucially – operated by an insurance company, might be like?
I'll help you. The hotel in question occupies an attractive former brewery (latterly the diminutive Brew House Hotel) and adjacent Victorian Old School House in the historic Pantiles district of Tunbridge Wells.

 In 2014, the insurance firm Markerstudy, based in Sevenoaks, set up a leisure arm that has since snapped up a country house venue, a country park and a gymnastics academy, all in Kent. And it created its first hotel, which it is operating itself, sans general manager. "We made a conscious decision to move away from the conventional hospitality structure," said Louise Clark, Markerstudy Leisure's managing director.

 Are you sure, Louise? There is no atmosphere in your hotel, and little coherence. Instead of a unifying general manager, you trumpet your Rising Star Specialists (a head housekeeper, and head of food and beverage to you and me).
"Taste for me," I read in the press release from Rising Star Franck, "is multi-sensory and I'm looking forward to a great challenge." Too great, it would appear. By the time I got there, Franck was no more and a charming chap from Croatia was the new Rising Star.

 Instead of a general manager, Markerstudy has splashed out on designer uniforms that make its employees look like airline staff, complete with knotted silk scarves, and issued them a 16-page sartorial "his and her" guide that even covers nail polish. And, natch, the hotel has its own fragrance, developed "to enhance the mood: uplifting, clarifying and building confidence".

 The hotel layout is confusing. To reach the School House, which holds the restaurant, you cross an alleyway or descend in a lift, then walk through a subterranean gallery displaying flash jewellery and modern art for sale, with loud piped music.

 Back in the Brew House is the residents' lounge and bar, dominated by a huge television on the wall. Here, the chirpy barman had a headset and earpiece so he could communicate with his colleagues in the School House. Not terribly Tunbridge Wells.

 This feels like hotel-keeping by robot. As well as the lounge (television permanently on) there is a room called the Snug, a soulless silver and grey box that screamed Nineties design at me as, frankly, did the rest of the hotel: glossy, anodyne and corporate.

 We fared better in the hotel's Italian restaurant, L'Amore, which spills into a dramatic but heartless atrium. Nothing Italian about it, except the food, which was indifferent.

 The room felt "modern Oriental" rather than Italian, thanks to the choice of art and presence of orchids, grey walls and sleek dark wood, but the four of us were well cared for and the restaurant was animated. Breakfast? Indifferent, too, although the coffee was good.

 The bedrooms, with gorgeous Hypnos beds, are sophisticated, comfortable and could be anywhere, but good value for the standard (go for a deluxe with balcony for as little as £80 per night).
So, hotel keeping by insurance company. When staying here, an imagination certainly helps.

 One Warwick Park, Tunbridge Wells, Kent TN2 5TA (01892 552 590; onewarwickpark.co.uk). Doubles from £80 per night, including breakfast. For more Kent recommendations, read our guide to the best hotels.


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Not a single consumer in today's auto market can deny that Kia is ambitious. The release of the very awesome and lethal Stinger GT, the wildly Eco-conscious models like the Niro, and the quirky and fun city navigators like the Soul come to mind. The Sedona is for the customer that needs minivan capability, value-minded pricing, and a little necessary injection of fun into shuttling duties. Powered by a 276-hp V-6 with a six-speed transmission, it has room for 8 passengers, and plenty of storage space for the necessities you may have to pack to heed your destination's call.
The EPA rates the Sedona at 18/24 mpg city/highway for the L, LX, and EX trims, with the most sufficient being the SX trim, currently rated at 18/25 mpg. Cargo space on all options is a startling 22.9 cubic feet with the third row in place, 78.4 feet behind the second row, and 142 cubic feet situated directly behind the front. A 5-inch touchscreen for the UVO3 infotainment system, Bluetooth connectivity, a USB port, and rear view camera are all situated on board as standard options. For those who are looking to add to the mix and improve features, you can opt to choose a 360-degree camera, navigation features, 8-inch touchscreen, an Infinity audio system, leather upholstery, additional USB ports, an LCD display in between the gauges, heated and ventilated front seats, and reclining second-row captain's chairs.
Most of the consumer base that is looking to add a minivan to their fleet is going to put safety features pretty high on their list. The NHTSA graced the Kia Sedona 22017 with a five-star overall safety rating, and during IIHS testing, the vehicle received a score of "Good" on all crash tests, and a "Superior" rating on the front crash prevention test. This took place after the successful aversion of a 12-mph and 25-mph collision. When you drive off the lot with a brand-new Sedona, you can exude confidence by avidly putting to use adaptive cruise control, automatic emergency braking, forward collision warning, lane departure warning, blind spot warning, and rear cross-traffic alert.
The features that were new for 2017 were automatic emergency braking, Android Auto and Apple CarPlay integration, dynamic bending lights on the SX and SXL trim, an available acoustic windshield, and seat switch governing power for the passenger's side. Competitors for this model include the Chrysler Pacifica, Honda Odyssey, Toyota Sienna, and the Nissan Quest. The well-versed website TheCarConnection.com stated that the Sedona is "a viable alternative to more popular vans that could cost much more; for less than $30,000 to start, it makes a strong case on value".
It's easily understood that the Sedona won't compete with a sportscar anytime soon, but the classy and practical lines in the front are tasteful while still evoking modern style, and the horizontal dash layout has been created and tested to offer the best in functionality. You'll enjoy how front and rear multilink suspensions are able to damp out most harsh road conditions, and there is a bit more upright version of the Kia Grille, to help add extra class to the interior. There are separate car categories for a very distinct reason, and we all reach the time in life where practicality and space make the most sense. The Sedona is the perfect choice for these milestones, and one that will keep your drive time able to meet up with daily demands no matter what the circumstances!
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The post Snazzy, Striking, and Valiant in the Van Category: 2017 Kia Sedona appeared first on Home Business Magazine.


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|Inside Sherlock's home. (All photos by the author)
Seattle's Pacific Science Center is always trying to improve its offerings to attract both kids and their parents to keep them coming back for more and while everything exhibit is geared for families, parents might think that there reason isn't much there for them. Not true. In fact, the new temporary International Exhibition of Sherlock Holmes: Experience the Science of Deduction will entertain adults and older teens much more than the younger set. That's not to say that the exhibit won't appeal to all children. Kids who have a fondness for Sherlock will enjoy the event and there are some fun interactive pieces to the show that will appeal to kids, but from what I saw and experienced myself, the adults were the ones having the most fun.
As you continue your journey, you'll receive a booklet to complete as you walk through the exhibit. You won't need to take any notes. As you begin, you'll learn some the basics of being a police detective. Then, you'll get a chance to see the home of Sherlock Holmes and Dr. Watson (221B Baker Street) which is also set up as a large seek and find puzzle. Numerous items are hidden in the scene and while you'll want to rush through it, take your time to find every last item. (How do you expect to become a detective if you can't find the harpoon?)
Next, you'll listen to a recording from Sherlock himself asking for your help in solving a crime. The crime is a new mystery not found in any of Doyle's books. Then, you'll actually get to walk about a crime scene. Take advantage of looking at it from all angles. While crowds would bunch up in certain areas of the display, I found that I could look through the window on the back of the display with no one to compete with for space.
You'll then be given a list of "assignments" to carry out in order to deduce if the person accused of the crime really did it and if so, if the police actually had all of their facts correct (hint: they didn't). After the murder is solved, you'll head upstairs to view numerous props and costumes used in the current TV series Sherlock, Elementary as well as many different movies over the years. It's pretty great.
Overall, this is a great exhibit to visit on a rainy, dreary day and makes for a unique date as well.
For more information on this attraction, including admission prices and times, click here.


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Tuesday, June 1, 2010
Cherry Kit Kat - Yamagata Limited Edition
There are two cherry seasons here in Japan. The first is in April when everyone has flower viewing parties and gets drunk under the cherry blossoms. Later comes the cherry-eating season. Now is the time to get cherries. I think the cherry blossoms are beautiful but I much prefer to eat cherries and I spend a lot of money this time of year buying them. (Fruit is soooo expensive here!) When I saw that there was a Cherry Kit Kat I was both excited and wary. I like real cherries too much to waste time with fake cherry flavoring.
I bought these two precious minis online. For the longest time they were listed but out of stock but with regular and diligent checking I was finally able to score some. You can't buy these from the Nestle E-shop. You have to hope Napa Japan has some in stock or make your way to Sendai in order to try this one.
Each mini is 69 calories. They are made with white chocolate and colored a dark pink color. They have an artificial cherry smell to them. Upon tasting them, the chocolate itself has a slight cherry taste to it. If it was just that it would be too sweet to be good but the cherry creme between the wafers has a tartness that rounds out the sweetness of the chocolate. It is an artificial cherry taste to be sure but it's not so bad. It reminds me of a cherry icee but without the awkward red lips afterward.
Although I would rather have the real thing over this Kit Kat bar it was nice to finally try a Cherry Kit Kat. If you can get your hands on it then I recommend giving it a taste but I wouldn't go all the way to Sendai just to try it.
Final Score: 6.5
5 comments:
Just wanted to mention that Sendai is not in Yamagata prefecture!ReplyDelete
The Yamagata KitKats are widely available at souvenir shops in Tsuruoka (my city) and other places in Yamagata-ken. They are available in Miyagi prefecture too. I've seen them myself in the JR station, airport and a few highway rest-stops in Sendai and area.
You are correct! But since you can buy them in Sendai my original plan was to take a trip up that way and buy them there. Good to know they are widely available (in that area anyway.)ReplyDelete
Thanks for reading and commenting. :-)
ahh they are looking so tasty! I love readingur blog and wouldlove to have so many kit kats as u are able to try :)ReplyDelete
I love cherries - so this sounds just fab!ReplyDelete
These sound good... I think I'm partial to the fruity ones, they always seem to be the one I like best.ReplyDelete


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21 Matthews Road Aberdeen, AB12 5HP
Aspc ref: 346580
Price over £130,000
Arrange a viewing
- Contact solicitor
3 Bdrm Terraced Dwellhouse. Ground flr: Hall. Lounge. Breakfast kitch. 1st flr: 3 Bdrms. Shower rm (CT band - C). Garden. Parking. Price over £130,000 Entry by arr. Viewing contact solicitors. (EPC band - E).
We are pleased to offer for sale this spacious THREE BEDROOM TERRACED DWELLINGHOUSE which is located in the ever popular suburb of Kincorth. The property does require some degree of modernisation but does benefit from gas central heating and double glazing. The accommodation comprises: A welcoming hallway which has a storage cupboard and a low level cupboard housing the electric meter and fuse box; the generous size living room features a wall mounted gas fire with back boiler and a large storage cupboard which houses the hot water tank; the breakfasting kitchen has a good range of wall and base units with wood effect worktop including a breakfast bar area, a stainless steel sink, free standing electric cooker, free standing fridge freezer and an under counter washing machine (all goods to remain), a convenient under stair storage cupboard and an external door leads out to the rear garden. The staircase leads to the first landing which gives access to the shower room, bedroom and the hatch to the loft. The three double bedrooms are very spacious and the shower room is fitted with a white modern WC, hand basin and walk in shower.
Outside: The front garden is laid to lawn and has a side gate allowing access to the shared path to the rear garden. The enclosed and generously proportioned rear garden is mainly laid to grass with wooden fencing surround. The coal shed provides excellent storage for gardening tools etc.
On street parking is available.
Location: Kincorth is a well established residential area which lies to the south east of Aberdeen city centre. The area is well served by schools, shops, leisure and community facilities, and with an elevated position, it enjoys far reaching views across the River Dee and the city. The business locations across the city are within reach, and easy access is afforded for those working at Tullos, Altens or Portlethen.
Directions: Travelling from the city centre continue along Holburn Street and proceed to the Bridge of Dee. Cross over the bridge and continue onto the A90 Aberdeen/Stonehaven road. Take a first left onto Cairngorm Road and at the roundabout exit onto Gardner Drive. Then take the second on your left onto Matthews Road.
Arrange a viewing
- Contact solicitor
James & George Collie
450 Union Street (Sales) Aberdeen AB10 1TR
- +441224572777 01224-572777
- Contact solicitor
- Visit their Website
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More Information
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The foregoing particulars are being distributed on behalf of the Selling Solicitors by Aberdeen Solicitors' Property Centre Ltd. of 40, Chapel Street, Aberdeen AB10 1SP (Tel: 01224 632949). Whilst the particulars have been prepared with care and are believed to be accurate, no liability for any errors or omissions therein or the consequences thereof will be accepted by the Selling Solicitors or Aberdeen Solicitors' Property Centre Ltd. © Aberdeen Solicitors' Property Centre and Selling Solicitors.
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Need Help? Call us
0333 006 3096
Fabric Swatches Available
RRP Price £599.00
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This dreamy and beautifully hand crafted Bella Upholstered Bed is made to order and the attention to detail and quality simply oozes out of this design. The bed frame is carefully covered in a luxuriously smooth-touch velvet style fabric and is finished with perfectly placed hand-fixed studs to frame the exquisite head board design. This statement bed is available in eight luscious fabrics - Flamingo Pink, Blossom, Dove Grey, Chalk, Mermaid Tail, Imperial Blue. Mulberry and Soft Jade.
* 3ft Single Bed Frame
* Slatted Base
* Fabric: Soft touch, smooth velvet - 100% Polyester
* Available in 8 fabrics - Flamingo Pink, Blossom, Dove Grey, Chalk, Mermaid Tail, Imperial Blue. Mulberry and Soft Jade.
* Fabric swatches available upon request - please contact customer services
* Filling: high quality foam
* Studs: Nickel
* Feet: Beech
* 3ft Single Bed
* 5 year manufacturer's guarantee
Single - H1220mm x W1030mm x L2100mm
Small Double - H1220mm x W1340mm x L2100mm
Standard Double - H1220mm x W1490mm x L2100mm
Please Note: All handmade bed dimensions are subject to a tolerance of +/- 3cm
The Bella bed requires a standard UK mattress, size 90 x 190cm.
Minimal Assembly required. Full instructions provided.
* Delivery 4 - 5 weeks (subject to postcode and holiday closure)
* Delivery to ground floor room of choice,
* Delivery to Mainland UK only
* Estimated Home Assembly within 6 - 8 weeks (subject to postcode) is currently available in the following postcodes - WF, CV, HX, OL, ST, L, S, TF, WA, BL, DE, CW, WN, SK, B, CH, M, HD, WV, WS, NG, LS, BD, WR, DY, NN, LE, BB, PR, DN
Deliveries estimated at 8 - 10 weeks (subject to postcode). Delivery to ground floor room of choice, pre-booked with time slot.
Deliveries to postcodes G, EH, TD, KA, DG, ML, FK, KY, PA, PH, DD and AB will incur a surcharge of £25 on all orders.
Deliveries to IV, KW, ZE and HS can be quoted on an individual basis for a pallet delivery only – please call 0333 006 3096 for a quotation
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Dakota is one of your hottest milfs.She is flawless.Would like to see her with Gia Giancarlo,and a man.
Unable to play the trailer? Try one of these: MP4 640X360 WMV 320X180 WMV 640X360
Dakota makes a creampie movie
Featuring: Dakota Riley and Juan Largo
Date: October 31st, 2012
Duration: 23:27
Dakota Riley and her date have just come back from the movies, but what kind of movie did they just see? "That was hot," Dakota says to her man. "I think we should make our own movie." Oh, so it was that kind of movie. Well, Dakota is certainly dressed for it in her short, red dress, and her body is built for this kind of movie..the kind you're about to see in which Dakota sucks cock, fucks and gets one of the messiest, gooiest creampies we've ever seen. Dakota is a 41-year-old wife from Ohio (born and raised). She has DD-cup tits, but it's their shape, not their size, that make them special: perfectly pointy with nipples like Sno Caps. She's a swinger. She's a MILF. She's very much into sex. "I love to masturbate with my favorite little pink toy," she said. "I love to play with girls while my hubby watches.
What Members are saying about this update...
July 30, 2013
November 27, 2012
I love this girl,, great video, she is hot,,
November 04, 2012
An excellent old fashioned adult video. This tall and voluptuous actress has one of the best bodies I have seen and she seems to enjoy exhibiting it. Leaving her heels on during sex is always a good choice. Nice job.


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Thursday, August 21, 2008
Would Clinton Be Crushing McSame??
Newsweek seems to think so...
While some Democrats panic (prematurely, experts say) over a series of polls showing the average gap between Barack Obama and John McCain shrinking from eight points on June 23 to 1.4 points today, another slice of the party--namely, the disgruntled-Clintonista contingent--is reacting with four cruel words: "I told you so." And thanks to the new NBC News/Wall Street Journal poll, they have some ammunition. Released yesterday afternoon, the survey gives Obama 45 percent to 42 percent lead over McCain--down from his six-point advantage last month--while putting Clinton ahead of the Republican nominee 49-43. "The Democrats really needed Hillary to win, and not as VP," writes Stumper reader MCGILL. "McCain has it." Fellow commenter "jpokergman" goes one step further, predicting that Denver will "morph into a Hillary-buyer-remorse-lovefest," with "'we could have had Hillary'... rocketing through the Democratic convention" and the press "turn[ing] on Obama like a starving pit-bull."Oh dear...
<< Home
Yeah it has nothing to do with the fact that the Obama and McCain campaigns haven't concentrated any political fire on her in about 4-5 months especially since she dropped out and put her support behind Obama. But you can ignore that reality if it makes you feel better about yourself. We're less than a week away from Obama being the official nominee? How are you feeling?
Hmmm, never thought about that one...and yet we were told that once Obama became the presumptive nominee he would be thrashing McSame. As I recall, when HIll and Barky were campaigning against one another, Hillary was still whipping McSame.
Go figure...
Go figure...
Who said it? Who said it would be easy? Hillary didn't have anything thrown against her in the last two months of the primary. McCain had started moving his attack toward Obama and Obama moved his attack to McCain. Hillary and Barack were BOTH ahead of McCain. If Hillary were the nominee, I would propose that she would be in the same position in the polls as Barack. Except she wouldn't have bitter, self-absorbed Obama supporters trying to derail her campaign.
Sen. Biden will be a purposeful and dynamic vice president who will help Sen. Obama both win the presidency and govern this great country."
- Hillary Clinton
- Hillary Clinton
I agree spotter. Hillary is going to be awesome in the cabinet. What position do you think she is angling for?Post a Comment
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Running Time: 80 min.
Release Date: June 12, 2015 - Toronto - June 12, 2015 - Toronto
June 26 - Calgary, Montreal
July 3 - Vancouver
July 10 - Ottawa
July 17 - VOD & iTunes
DVD: October 20, 2015
Current rating:
based on 4 votes and 1 reviews
Rate Movie | Read all user reviews
In the Angulo family, six brothers and their sister grew up in Lower Manhattan, completely cut off from the outside world. They were home-schooled by their parents, and they learned about the world mainly from watching movies on video.
Their story is told in this documentary. The father, Oscar Angulo, is an angry Peruvian. The boys escape their real-life existence by memorizing, re-writing and re-enacting movies. They make props using duct tape and cardboard and use old video equipment to shoot takes.
Crystal Moselle
Studio: Video Services Corp.
Producer(s): Alex Orlovsky, Hunter Gray, Crystal Moselle


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Never want to mix up cords with people, or they claim it is theirs? Maybe you just want to decorate it? I am going to show you how to crochet a cord.
Here is what you need:
- Yarn
- Crochet needle (I used size 9/I)
- Scissors
- A cord
Step 1: Start With Your Slip Knot
Step 2: Keep Going!
After you have a lot crocheted on the cord, you can push them together if you want, it makes it harder to see the cord, or you can leave it as is.
Step 3: The End
This is a great idea! I've got a drawer full of charging cords for various devices, and I always seem to grab the wrong one. This would solve that!


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Now the "union of two people" : Australia witnesses its first same sex marriage
Swapna Mohanty | Updated on: 16 December 2017, 20:08 IST
After 22 unsuccessful attempts initiated in 2004, Australia's Parliament overwhelmingly voted and legalized same-sex marriage after the legislation got passed on December 4, 2017.
Changing the definition of marriage from "the union of a man and a woman" to "the union of two people." Calling it a triumph of democracy, one of the advocate of gay rights stated the landmark decision was long overdue.
A week after the law was passed, today (December 16, 2017) was witnessed as another landmark day in the Australian history as the very first gay couple finally exchanged vows.
Love is in the air
Lauren Price, 31, and Amy Laker, 29, solemnized vows in Sydney and became the first couple who tied the nuptial knot after the law was passed.
Though the law granted marriage allowance to the couple only from the first week of New Year, this couple was one among the exceptions from the 30-day waiting period to marry. Since Price's family had already traveled to Sydney, the couple proceeded with their celebration. In the presence of about 65 friends and family members, the couple exchanged vows in Camden, Sydney.
You are mine now
Heart felt moment
As per the reports, another couple who would be wedded on Monday is Melbourne-based Cas Willow, 53, and Heather Richards, 56. This couple is one of its kind who will get married in the hospital since Cas Willow is suffering from breast cancer, which has now spread to her brain.
Cas Willow & Heather Richards


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Demanding Joy has a new partner!
I am thrilled to formally welcome Jenn Locke to the Demanding Joy family! This powerhouse woman joins us with her strength, passion, and brilliant intelligence. After working together on several projects (as well as many years of friendship), we agreed to solidify our partnership and offer transformational coaching, workshops and public speaking through the Demanding Joy platform.
A little more about her: Jenn is a writer, coach and kitchen counter philosopher who thinks that we should be talking about things that matter. She is convinced of the healing power of storytelling. Jenn believes that everyone - even you - has a story tucked away that the world needs to hear. And she's on a mission to bring those stories out from hiding.
Jenn specializes in coaching women who do too much; women who feel the weight of the world resting on their shoulders; women who feel stuck in the repeating cycle of overwhelm and stress; and women who have lost their own voice amidst the "have tos" and "shoulds" of everyday life.
Jenn works with women who are longing to tell their story, to be seen and heard for who they really are in our busier, louder and tougher world.
For more information about Demanding Joy or to schedule get started with a free "get to know each other and ask questions" session, please send us an email or give us a call.
Meg - firstname.lastname@example.com 402.319.6727
Jenn - firstname.lastname@example.com 402.980.2560


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CSR Management
Making "human-centered automation" the foundation of azbil's business activities, azbil implements CSR management that contributes to the sustainable development of society.
As a world-class comprehensive automation manufacturer, we strive for active contributions to an economy, environment, and society that value people, to achieve the sustainable development of our customers and society.
Details of CSR Initiatives
The basic responsibilities the azbil Group shoulders as a member of society are called "basic CSR," and the value provided to society through business activity and through voluntary contributions is called "proactive CSR." The azbil Group achieves a balanced approach by fulfilling its social responsibilities in both of these ways.
Basic CSR
Fulfilling our fundamental obligations to society
Creating an environment conducive to compliance
For more detailed information, see "Compliance"
Operation with thorough risk management
For more detailed information, see "Risk Management"
Implementing internal control
For more detailed information, see "internal control"
The Group's own environmental initiatives
For more detailed information, see "Environmental Initiatives"
Business management that values people
For more detailed information, see "Responsibility to Employees and Partners"
Proactive CSR
Contributing to society though our business operations and voluntary activity that benefits society
Contributing to society though our business operationsy
The azbil Group contributes to society through our unique solutions that combine our own products and services.
For more detailed information, see "Contributing to society though our business operationsy"
Voluntary contributions to society
The azbil Group proactively supports and promotes voluntary contribution to society by employees.
For more detailed information, see Voluntary contributions to society,"azbil Honey Bee Club","Shonan International Marathon"
Areas of Focus in CSR Management
CSR Promotion Framework
The azbil Group CSR Promotion Committee was established to promote activity related to corporate social responsibility for the Group as a whole over a broad range of fields. The committee iscomposed of senior management in charge of promoting CSR at individual Group companies and department heads in charge of individual primary issues-related initiatives. The committee, subject to the approval of the Board of Directors of Azbil Corporation, implements initiatives, appraises and analyzes their results, and reports to the management, following a plan-do-check-act (PDCA) cycle.