text:
In today's market, it is imperative to be knowledgeable and have an edge over the competition. ACI members have it…they are engaged, informed, and stay up to date by taking advantage of benefits that ACI membership provides them.
Read more about membership
Learn More
Become an ACI Member
Founded in 1904 and headquartered in Farmington Hills, Michigan, USA, the American Concrete Institute is a leading authority and resource worldwide for the development, dissemination, and adoption of its consensus-based standards, technical resources, educational programs, and proven expertise for individuals and organizations involved in concrete design, construction, and materials, who share a commitment to pursuing the best use of concrete.
American Concrete Institute
38800 Country Club Dr.
Farmington Hills, MI
Phone: 1.248.848.3700
Fax: 1.248.848.3701
Staff Directory
Email Support
Feedback via Email
Phone: 1.248.848.3800
Home > Publications > International Concrete Abstracts Portal
The International Concrete Abstracts Portal is an ACI led collaboration with leading technical organizations from within the international concrete industry and offers the most comprehensive collection of published concrete abstracts.
Title: Alkali-activated cementitious materials and concretes – Steps towards standardization
Author(s): John L. Provis
Publication: Special Publication
Volume: 320
Appears on pages(s): 37.0-37.6
Keywords: Alkali-activated materials, durability, standardization, performance testing
Date: 8/1/2017
Abstract:Alkali-activated cements are now reaching commercial uptake in the UK and elsewhere, providing the opportunity to produce concretes of good performance and with reduced environmental footprint compared to established technologies. The development of performance-based specifications for alkali-activated cements and concretes is ongoing in many parts of the world, including in the UK where the world-first British Standards Institute (BSI) Publicly Available Specification PAS 8820:2016 has been published to describe these materials and their utilization. However, the technical rigor, and thus practical value, of a performance-based approach to specification of novel cements and concretes will always depend on the availability of appropriate and reliable performance tests. This paper will outline the requirements of PAS8820, and briefly discuss the activities of RILEM Technical
Committee 247-DTA in working to validate durability testing standards for alkali-activated materials, to feed scientific
insight into the standardization process.
Click here to become an online Journal subscriber


text:
Despite the various advantages of living in Embankment, you may find you are getting increasingly stressed out at work and other places, your body loses energy, you lose focus and your thought racing through your mind, ever experienced this? It's time you take action and get some massage.
Massage helps relax the muscle, which in turn relieves you all the stress in your body and mind. We offer one of the best outcall massage in the city of London.
Our erotic masseuses are well trained to give you an experience of your lifetime. Whomever you chose will cater for all the needs of your tensed body helping you to heal.
Your massage sessions: our massage sessions are long enough. This gives time for both you and the masseuse time to experience the nectar found in our massage sessions.
Prices: we offer affordable sensual massage services to our clients.
Book your sensual adult massage and look forward to an amazing pleasant massage session with one of our beautiful girls. We will take care of you in a friendly and dedicated manner.
Opening Hours
|Monday - Friday
|9:00 am - 11:30 pm
|Saturday - Sunday
|10:00 am - 2:00 am
What areas are covered for outcall massage?
Some of the popular areas that we cover for hotel outcall massages include: Paddington, Bayswater, Kensington, Knightsbridge, Baker Street, Chelsea, Edgware Road, Queensway, West End, Park Lane, Mayfair, Marble Arch - We cover many others also. All main areas in Central London and West London are available for visiting massage services

subset: commoncrawl


text:
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Janitor Contents: Brown mess on stove, cherry stout (Joseph Edward Kain Iii) Raspberry beer, the easy way. ("Michael Scroggie") Grain recycling (Harralson, Kirk) Keg/Fridge setup ("Terence McGravey {91942}") Something new? from A-B (Chuck E. Mryglot) Wit beer synopsis (BrewerLee) Printed version of the HBD (Pravda or Posledstvija - Bob Barker) Brewpots (WADE GARY L) Presure treated wood/Jim Koch(tm) (Ed Hitchcock) Manifold Design ("Jim Robinson") Kolsch and Cider (Mark Worwetz) Stinky Pot (no the other thing) (Hmbrewbob) Newbie Question about Secondary (Michael Minter) Coleman Apology, NJ Homebrew Shops (Gary S. Kuyat) Commercialism and HBD (michael j dix) optimizing hop utilization (Chris Lyons) 2 Things (EDGELL) Beer bread (Cecila Strickland ) Lighter moments in beer.... (uswlsrap) copyright concerns / ads / Sam Houston (Alan P Van Dyke) Blonde Ale (Keith Frank) HBD Hard Copy? No way! (Jeff Stampes) Lifespan in carboy (Jeff Stampes) HBD Hardcopy Edition & Copyright Law (Richard A Childers) Summary: grain mill question (Ray Gaffield) DMS (Algis R Korzonas +1 708 979 8583) Worthless posts (Dennis Forester) Jim Koch's Latest Antics (Louis K. Bonham) Dispensing from Sanke kegs on side (Bob Jones) AHA style guidelines (Bob Jones)
****************************************************************** * NEW POLICY NOTE: Due to the incredible volume of bouncing mail, * I am going to have to start removing addresses from the list * that cause ongoing problems. In particular, if your mailbox * is full or your account over quota, and this results in bounced * mail, your address will be removed from the list after a few days. * * If you use a 'vacation' program, please be sure that it only * sends a automated reply to homebrew-request *once*. If I get * more than one, then I'll delete your address from the list. ****************************************************************** Send articles for __publication_only__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. FAQs, archives and other files are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at novell.physics.umr.edu
---------------------------------------------------------------------- Date: Thu, 27 Oct 1994 20:17:24 -0400 From: Joseph Edward Kain Iii <kainj at rpi.edu> Subject: Brown mess on stove, cherry stout The brown mess on one's gas stove after brewing would probably be soot or other results of incomplete combustion. A little trick I learned in the boy scouts that might help would be to take a little dish soap (the liquid variety, such as "Dawn") and rub a thin film onto all affected surfaces BEFORE you brew. Afterwards, when you clean up, the brown stuff will have bonded with the soap rather than your stove, and the soap will just come off with water and a little rubbing with a dishcloth. We used to use this trick while camping to keep soot from the fire from making a hard-to-clean mess on the bottom of our pots and pans. The only thing you have to worry about is making sure that you don't allow any of the soap to come in contact with what you are cooking (diarrhea city). I recently brewed a stout. I added 7.5 lbs of frozen cherries to the secondary. I probably won't have to worry about infection since the fruit was frozen and sealed in plastic bags and the beer was rather alcoholic at that point, on the order of 8% (the specific gravity went from 1.088 to 1.030, correct me if my math was wrong). My question is: If you add fruit to the secondary, how do you determine what this contributes to the alcohol content? This is essentially adding an unknown quantity of fermentable sugars plus some quantity of unfermentables. Replies by private email will be summarized and posted. MOLE (kainj at rpi.edu) Return to table of contents
Date: Fri, 28 Oct 94 12:57:30 +1000 From: "Michael Scroggie" <michael_scroggie.zoology at muwaye.unimelb.EDU.AU> Subject: Raspberry beer, the easy way. Me and the guys recently brewed up an Australian kit beer (Cooper's Lager) in the usual manner, wiht the only departure from the instructions on the can being the substitution of Demerara sugar for the ordinary cane sugar recommended in the instructions. At bottling time we were feeling a little adventurous, no doubt from the effects of knocking over a few cold ones while we worked, and the idea hit me to have a go at making raspberry flavoured beer. We ordinarily prime our bottles (750 ml Carlton and United Breweries Bottles) with 5 grams of cane sugar, which seems to produce about the right amount of carbonation. The idea hit me that we could prime some of the bottles with raspberry jam, so an expedition to the supermarket followed to obtain a jar. The bottles were primed with 6mls of jam, using a syringe, and some of the bottles were primed using cane sugar, for comparison. That was three weeks ago, and I just last night opened on of the raspberry bottles, along with one fromthe same batch primed with cane sugar. The stuff is great!- just a very subtle hint of raspberry in the flavour, and a slightly darker colour than normal. the 6mls must have been a good guess, as carbonation was just right. Has any one out there tried this, or any similar techniques? Just Brew It! Mick Scroggie michael scroggie.zoology at muwaye.unimelb.edu.au "..all beer is good, some beer is better than other beer." -Australian Proverb Return to table of contents
Date: Thu, 27 Oct 94 16:53:21 EST From: kwh at roadnet.ups.com (Harralson, Kirk) Subject: Grain recycling jeff at neocad.com (Jeff Stampes) writes: >>Does anyone have a recipe for bread made from the grain left over >after lautering? A local bakery does it in conjunction with some local >breweries and its real good. >I do not have any such recipe, but I do have another good use for grain >after brewing . . . cereal! I take my grains after sparging, spread them >on a cookie sheet and sprinkle them with sugar & cinnamon. Then bake in >the oven at about 425F, turning frequently, until they have baked bone-dry >all the way through. It comes out a little chewy, and is the dietary >equivalent of eating a push-broom, but it's really tasty! I think this is an excellent suggestion. The part about dietary equivalent did make me wonder what nutritional value would be left in the "used" grain. It seems that the malting and mashing procedures would convert almost all of the complex carbohydrates into simple ones, and the lautering would wash most of these away. If there is no nutritional value left in the grains, it might not be worth the trouble. Then again, I don't know what goes into boxed cereal either... Are there any diet/nutrition experts out there who can comment on this before I make Klages Krispies? Hoppy brewing from Jim Bob Seersucker himself! Return to table of contents
Date: Fri, 28 Oct 94 07:31:26 EDT From: "Terence McGravey {91942}" <tpm at swl.msd.ray.com> Subject: Keg/Fridge setup Greetings, I have acquired 3 Corny kegs in excellent shape and an old fridge. My plan is to have a tap coming out of the wall in my finished basement with the fridge containing my keg on the other side of the wall. I would like to keep my CO2 tank outside the fridge. This means I will need 2 holes in the fridge - CO2 line in and beer line out. Does any body have a setup like this - and if so - what kind of connectors will I need to go through the wall of the fridge ? Thanks in Advance, Terry McGravey tpm at swl.msd.ray.com Return to table of contents
Date: Fri, 28 Oct 94 07:44:14 EDT From: cem at cadre.com (Chuck E. Mryglot) Subject: Something new? from A-B I saw a commercial on TV last night for a new beer from A-B called Red Wolf (as I remember). It was reddish in color with a Wolf on the label. Now, does anyone know if is this a decent product from an A-B aquisition or is it just a marketing gimmic to sell Bud with a squirt of food coloring in it. cheers for now chuckm Return to table of contents
Date: Fri, 28 Oct 1994 07:55:28 -0400 From: BrewerLee at aol.com Subject: Wit beer synopsis There has been allot of very good feedback on the Wit beer post I uploaded several digests ago. And I thought I was done! :) Many of you who wrote to me originally wrote again to tell me "Hey, I didn't say that!", well, you didn't, I did. Let me do a legal disclaimer here: All text is my own except for specific quotes which were adequately documented. There. Anyway, what prompted me to do a followup is the business about the gelatinization of wheat issue. From what I have been able to find wheat gelatinizes at 146 deg F. This is above what most people use for a protein rest. I stated that the wheat should be pre cooked for a couple of reasons: One, the wheat I think I recommended was red hard or soft white, not flakes. Flakes have no problems as they are already gelatinized. Two, I don't want to hear any sob stories from someone who ruined $20 worth of supplies after thinking I said that they could to a single temp infusion and everything would be hunkey-dorey. I *know* there are good brewers out there and I know how you make Wit beer. This was meant to be a ruff-n-ready get started thing and *I* think results would be more easily controlled by a beginner Wit beer brewer if the wheat was gelatinized *before* the protein rest. That's just an opinion and of course you all are free to do whatever you want. Martin did suggest a decoction mash and I personally feel it is probably the way the style was originally brewed. A decoction mash isn't necessary for *any* beer style but there are us masochists out there who think a triple decocted, all grain Doppelbock is fun. There were a few people who made comments about the spices as well. This is a very personal thing and how you make your beer is subject to your interpretations of the style and your brewing methods. I'm not standing there as you giggle to yourself as you add just a little bit more coriander to spite me. :) It's up to the brewer how he makes his beer and nowhere is this more true than in one of the many Belgian styles. A quick note to John, Jim and others who sent me mail re. this. I'm up to my *ss in alligators this week so excuse my not returning your e-mail directly. So, I hope you all enjoyed it despite it's flaws and I look forward to being raked over the coals again sometime! :) -Lee C. Bussy BrewerLee at aol.com October 28, 1994 6:51 am Return to table of contents
Date: Fri, 28 Oct 1994 09:13:52 -0400 From: ambroser at apollo.dml.georgetown.edu (Pravda or Posledstvija - Bob Barker) Subject: Printed version of the HBD Did you notice that the purchase price wasn't listed? Sounds fishy to me too. Bob Return to table of contents
Date: Thu, 27 Oct 1994 12:35:34 +0000 (GMT) From: WADE GARY L <WADE_GARY_L at Lilly.com> Subject: Brewpots Brewpots In Papazian's new book, he states that aluminum pots for brewing are O.K. for hombrewers as long as caustic solutions are not used to clean them. I would like to know the general consensus on this.... Anybody use aluminum? Produce any off tastes? Anybody know of any health implications? Any feedback would be appreciated. I have a chance to purchase a 22.5 gallon spun aluminum pot if it would work..... TIA Gary glw at lilly.com Return to table of contents
Date: Fri, 28 Oct 1994 10:53:21 -0300 (ADT) From: Ed Hitchcock <ehitchcock at sparc.uccb.ns.ca> Subject: Presure treated wood/Jim Koch(tm) Despite the industry information about the chromium arsenide (or whatever it is) bonding to the wood, I have purchased pressure treated wood that has a layer of the stuff on the surface. This layer will rub off on your hands, clothes etc. This stuff will get into the soil no matter how well the rest of it is bonded to the wood. Message from Jim(tm) Koch(tm) (pronounced "cook"[tm]): "You're all in trouble now. I've trademarked HomebrewDigest (tm) as well as hbd(tm). I will take this one to the Supreme Court (tm), which as you can see I have also trademarked. See you in court (tm)." ---------------- Ed Hitchcock, now on the right side of the student/staff division ehitchcock at sparc.uccb.ns.ca Return to table of contents
Date: Fri, 28 Oct 94 08:02:04 PST From: "Jim Robinson" <Jim_Robinson at ccmailsmtp.ast.com> Subject: Manifold Design CAUTION..Many opinions are contained in the following message, hold your nose where appropriate. After a recent post concerning my copper pipe manifold, I've had to reevaluate the basis for my design. I'm not an engineer or a hydraulics expert, so I'll just throw out the first pitch and see what happens. IMHO using a copper manifold vs. a false bottom is a convenience trade-off. I'm sure that a well designed false bottom will give a better extraction rate, if for nothing else strictly because of surface area. Of course that is also one of the potential problem with a false bottom. Gravity and fluid pressure (Flame suit on!) push the grain down into the drain holes. A stuck sparge with a false bottoms leaves you with few options other than digging out the grain. At this point I can see Charlie P. talking about floating the grain bed etc... What I like about the manifold design is its ability to "resist sticking". By putting the holes at the BOTTOM of the pipe, the natural pressures exerted by the grain bed actually push the manifold down, which discourages grains from clogging the little holes. An additional bonus is that by having a small vent pipe, you can gently rock the manifold if things get sticky. Now the hard part. What is the "superior" manifold design? I have a slip fitting that has a controlled leak into the spigot. Is this smart? Do I lose "vacuum" at the end of the manifold? What size holes are best? How many? Do less holes create a low pressure area? What's the best shape? Mine is shaped like an H except it has three branches instead of two. I have heard of people using a straight pipe! Is 5/8 pipe a good size or is bigger better (no rude comments)? Now about the vent tube. Should the vent tube (up through the grain bed) be open all the time? If you cap it off and drill a hole, what size would be good? I suppose we could even talk about materials. I tried PVC and was very displeased (bad taste). Although I now hear that there is a special PVC for water delivery. Copper and solder is very durable but hopefully not toxic (yes I used non-toxic solder). Now I can just picture Jack Schmidling's fingers starting to itch. Yes I know that you can "probably" use an EM in a cooler, but what's the fun in that? At any rate, it would be nice to come to a "design consensus" for a copper manifold. At least in the future when the newbies ask, we can point them in the right direction. Comments/Flames kindly accepted! Jim Return to table of contents
Date: Fri, 28 Oct 1994 09:04:27 -0600 (MDT) From: Mark_Worwetz at Novell.COM (Mark Worwetz) Subject: Kolsch and Cider Howdy from ZION! I have two quicky questions for the combined wisdom of the HBD: 1 - I currently have a Kolsch beer in the primary fermenter, and I used the Wyeast Kolsch yeast. I don't remember the number, but I believe the description for this yeast mentioned that it was a combination of both ale and lager yeast. In todays digest, someone mentioned that a Kolsch should be warm fermented. My questions are: What temperature should this be fermented at? If the yeast is a combination, will I get that strange steam beer taste out of the lager yeast at warm temps? Perhaps a warm primary and cold secondary fermentation? HELP! 2 - I also have an apple cider bubbling away. It is straight apple pressings, sanitized with Campden tablets, and then pitched two days later with 10 grams of dry Pasteur (TM) champagne yeast. The OG was 1.060. The question here is: Is this stuff supposed to smell this bad? It smells like rotting apples, yeasty and sweet. It has been fermenting rapidly for two days after a long 2 day respiration period. Should I persevere? Is this normal? HELP! (again) TIA, Mark_Worwetz at Novell.COM PS Hoppy brewing to all you boys and ghouls! Return to table of contents
Date: Fri, 28 Oct 1994 11:32:07 -0400 From: Hmbrewbob at aol.com Subject: Stinky Pot (no the other thing) Because my brewpot gets used for cooking things other than brew i.e. crabs,chilli,ect.,I've had the same kind of problem as Terry writes in HBD#1564. He writes: " There is a horrible odor impregnated into this thing that I can't figure out how to get rid of." I found that using a baking soda and water paste with alittle elbo grease seems to work. You may want to leave it on for awhile before rinsing. Hoppy Brewing, Bobdabrewer Return to table of contents
Date: Fri, 28 Oct 94 10:59:55 CDT From: minter at lsil.com (Michael Minter) Subject: Newbie Question about Secondary I am on my 3rd batch and just transferred to a carboy for a secondary ferment after 6 days in primary. When I siphoned from prim->second some clumps of ale yeast got sucked through. I having been watching with amazement these clumps of yeast rising and falling at the surface. Eventually the clumps seem to be falling to the bottom. My question(s) is, is this normal behavior for my ale yeast? Should I wait to bottle until all noticeable clumps have fallen to the bottom? There has been little to no activity in the airlock since transferring. Thanks! Michael Return to table of contents
Date: Fri, 28 Oct 94 12:19:05 EDT From: Gary S. Kuyat <gsk at sagan.bellcore.com> Subject: Coleman Apology, NJ Homebrew Shops Full-Name: Gary S. Kuyat In a previous HBD, I shot off my mouth about what a piece of junk the COLEMAN cooler was for mashing... Well, Jim Robinson tells me via private EMAIL that the industrial colman says INDUSTRIAL in big BOLD letters on the front. This means I don't have an industrial one... (boo-hoo...!) So, his coleman cooler is more studly than mine... Well, I guess I spoke too soon. Don't get the wimpy version of the coleman cooler. I don't know how the other will hold up, but Jim has threatened to abuse his cooler with boiling water, so he should know soon. - ------------------- On another note... I saw a pretty serious bash of a few homebrew supply shops in HBD1563 by Dennis Forester. He seems to favor U-Brew, and Red Bank by far. I have been to both, and one thing Red Bank seemed to have more of was books, and 3 gal mini-kegs. They were also the only semi-local shop to sell converted kegs for boiling. I frequent the Brewmeister in Cranford, and to read that the selection was not great astonishes me! The shop has 32 types of malt, 24 types of hops, and 46 yeast strains! I'm not sure of the stats for extract brewing, but for all grain, I have yet to find a better source! I know this must sound like an ad, and I must admit that Dave (the owner) is a friend of mine, but I wouldn't respond unless I felt that the "not great selection" review was a disservice to the HBD. Dennis goes on to describe the staff as "loud, annoying and not ... very knowledgable". I've got to respond to this, maybe to prepare folks who go in to ask Dave for advice. I would bet that Dennis spoke to Dave, and I have heard folks refer to Dave as "loud". Dave can be a little, well okay, a lot loud- but he is EXTREMELY knowledgeable! Take a read on the Ale street news Oct/Nov 1994 issue - front page and pg 17. The guy smirking in the middle of the photo on pg 17 is "brewing consultant Dave Hoffman". Dave knows his brewing big time. He is also very opinionated. He still rags on me about my willingness to use adjuncts in my all grain beers. You can walk into the Brewmeister and tell Dave what kind of beer you want to make, and he'll spout out the receipe! If you follow his instruction, the beer will come out just like you wanted. If you ask how much rice should I add to my light beer, or how much brown sugar to add to my pale ale, he is likely reply, "Shut up! That sh*t doesn't belong in BEER!" and then mention something about 1516... I feel a little bad about plugging a business on the HBD, but I feel an honest rebuttal to Dennis's blast needs to be posted. I've been honest about the Brewmeister, and I have no financial interest in the place. Just a very satisfied customer. - -- -Gary Kuyat gsk at sagan.bellcore.com (908)699-8422 Return to table of contents
Date: Fri, 28 Oct 94 10:09:25 PDT" From: michael j dix <mdix at dcssc.sj.hp.com> Subject: Commercialism and HBD A pang did shoot through me as I read that the collective intellectual property of the HBD contributors was to be printed and sold. It was as if some enterprising publisher were to start publishing sets of one's old love letters. However, his intention may be to provide a print-shop-type service. I'm sure some of us have taken our intellectual property to a copy center to be duplicated and spiral bound, etc. Of course, there is a charge for these services, including a profit for the print shop. This _may_ be a reasonable thing to do with HBD. So he should explain himself further. Al K comments on ads in the HBD. I like to read about new products, good/bad experiences with stores, etc. I love getting catalogs in the mail (up to a point). However I agree blatant ads have no place in the HBD. Unlike a magazine, HBD is not supported through advertising. Rob and the contributors maintain it out of generosity (true amateur spirit.) My thought is that some enterprising cybercitizen should start the HB supplies mailing list. He could buy a computer, put it on the net, and charge commercial operations to distribute their junk mail. This could be supplemented or replaced with a web home page. Then he could post a message to HBD once a month, announcing the existence of this mail list, and the home page URL. This would be a minimal use of band width, and I think would fill a real need. Comments are solicited. Best regards, Mike Dix (mdix at dcssc.sj.hp.com) Return to table of contents
Date: Fri, 28 Oct 94 13:06:37 EDT From: Chris Lyons <Chris.Lyons at analog.com> Subject: optimizing hop utilization Bob writes in HBD #1564 about hop utilizatoin: >The longer the boil (up to a certain point) and the lower the gravity >of your wort, the higher the utilisation. I read this here in the HBD previously. Does this imply that if you boiled hops in plain water that you'd achieve a higher utilization? Would there be an advantage to boiling the hops in water, and then using this water for brewing? Regards, Chris Return to table of contents
Date: Fri, 28 Oct 1994 12:36:48 -0500 (CDT) From: EDGELL at uwmfe.neep.wisc.edu Subject: 2 Things Hi, I have two questions for the HBD. 1) A while back I met some homebrewers with a small bottle of megaswill "beer fixer". One drop in regular factory beer and you suddenly have if not good beer but acceptable beer. I assume the formula was some mixture of hop extract and hop oils. Does anyone out there have a recipe for a similar formula. I think it would be of great help when forced to be somewhere that only has bad beer. 2) I will be in Minneapolis next week and would like to request recommendations for bars and brewpubs. Last time I was in Minneapolis I had a hard time finding good beer on tap. Few bars seemed to have them despite there being a couple of local microbreweries. Please respond via private email Thanks, Dana Edgell Madison homebrewers and Tasters Guild edgell at uwmfe.neep.wisc.edu Return to table of contents
Date: Fri 28 Oct 94 11:10:38-PDT From: Cecila Strickland <CID at mathom.xkl.com> Subject: Beer bread Hi, I've made this beer bread a number of times and it's terrific. The recipe was in a Zymurgy a few years back. Beer Grains Bread Makes 2 BIG Loaves 4 cups spent beer barley grains 1 cup milk or water 1/2 c safflower oil 2 tbsp honey pinch of salt 1 pkg dry baker's yeast 5-6 Cups unbleached flour Place the grains and water/milk in a food processor and process until of desired consistency - 30 seconds to one minute. 30 seconds will process the grains into small grains, 1 minute will completely pulverize them. Pour the processed grains in a LARGE non-aluminum mixing bowl and add oil, honey, salt and yeast. Stir in 5 cups flour OR until you have a stiff, workable dough. Turn it out onto a floured work surface and knead for 10 minutes, adding flour as needed. Place it back into the clean bowl and let rise until double. When double, punch down, and form into 2 loaves. Butter or oil 2 bread pans, add loaves and let rise until double again. Bake at 350 degrees for 1 hour - 1 hour, 15 minutes. Let cool and enjoy. The spare loaf will freeze well. Enjoy! Cyd - ------- Return to table of contents
Date: Fri, 28 Oct 94 14:24:58 EDT From: uswlsrap at ibmmail.com Subject: Lighter moments in beer.... - -------------------- Mail Item Text Follows ------------------ To: I1010141--IBMMAIL From: Bob Paolino Research Analyst Subject: Lighter moments in beer.... The following item appeared as a correction note in a homebrew shop catalogue our club received in the mail. "Ooops--Please excuse the typo in our catalog on Rehydrating Dry Yeast (pg 20). If you boil yeast, it will die. Rehydrate dry yeast by adding it to cooled water that has been boiled.... Please save yourself from a possibly frustrating moment, at some point in the future, and mark up the catalog right now." Talk about high (non)fermentation temperatures, eh? Bob Paolino Disoriented in Badgerspace Return to table of contents
Date: Friday, 28 October 94 14:10:19 CST From: Alan P Van Dyke <llapv at utxdp.dp.utexas.edu> Subject: copyright concerns / ads / Sam Houston Howdy, all! Well, someone wants to sell a hardcopy of the HBD. Do y'all know that you own the copyright on what you write? And that you don't have to put such a notice on what you write? Or even register it? So, if you think you're getting ripped off, you are. However, whereas out & out repetitive advertisement should be frowned upon, I think it's a good idea to have short, succinct product announcements on the HBD. Just as long as they are informative but not pushy, & run just _once_, I don't see the problem. Otherwise, we may never find out about someone's special doo-hickey that revolutionizes the mashing process. Just an opinion, mind you. I don't have anything to sell. Sam Houston, during his first year as President of the Republic of Texas, greeted & accepted the credentials of the French Consulate wearing a bear skin & just grunting. I think if he knew that there was a fight over his name, that's how he'd feel. Besides, he hated Austin. BTW, Celis Raspberry is made with the unseasoned White as a base beer. Lots of raspberry in it, with almost no beer flavor. It's pink, almost the color of a soda, & I'm sure that if the wine cooler crowd dared drink it, they'd fall for it instantly. I'm gonna try it as an ice cream float. Too bad they didn't introduce it for the summer, 'cuz that's what it's best for. Really not very Belgian like, to be honest. A shameless plug: Texas Brewers Festival, Nov. 6, Austin. It'll be fun. Alan of Austin Return to table of contents
Date: Fri, 28 Oct 1994 14:26:54 -0500 From: keithfrank at dow.com (Keith Frank) Subject: Blonde Ale *** from Bruce DeBolt *** Reagin McNeill, the brewer who won a medal for blonde ale at the GABF, wrote an article on the style in a summer(?) issue of Southwest Brewing News. Included information on ingredients, how to brew, and a list of commercial examples. The e-mail address for Southwest Brewing News is swbrewing at aol.com. Publishers are Bill Metzger and Joe Barfield (joebarley at aol.com). Perhaps they can send the article electronically. I may be calling them as I couldn't find my article this morning. If you are interested in barley wine that is the subject of McNeill's article in the Oct./Nov. issue of SWBN. I drank the Big Blonde Ale at McNeill's brewpub in Brattleboro this summer and it was excellent, my favorite of the eight or so on tap. It was different than other pale ales or "golden" ales I've tried. I'd give it a gold medal. Bruce DeBolt Return to table of contents
Date: Fri, 28 Oct 94 09:03:47 MDT From: jeff at neocad.com (Jeff Stampes) Subject: HBD Hard Copy? No way! #! at %^&!!!! God Bless American Free Enterprise! We wouldn't want to allow there to be any form of free exchange of ideas and information without anyone making a buck on it now would we? What right do we have to expect our good-hearted suggestions to fellow brewers to merely enter the public domain without anyone capitalizing on them? (I'm going to shout now, so please cover your ears) WHAT A LOAD OF ELK EXCREMENT!!! GIMME A BREAK!! (Ok, I got that out of my system) If someone wants to create hardcopies of the HBD for free distribution at beer festivals, homebrew stores and the ilk, that's just fine . . . we can all be poor & famous. But the idea of me being poor & famous while some overzealous capitalist becomes rich & anonymous on what is one of the most civilized information sharing sources I've been fortunate enough to be a part of makes my skin CRAWL! This is an instance that I feel demands a little action on our part. If you resent this whole idea the way I (and others) seem to, and you would like to voice your objections, let's not ruin the whole joy of homebrewing on HBD a flame war. Let's just all send a nice little E-Mail to clayglen at netcom.com and let him know that his efforts are not appreciated. They can't publish hardcopiues of HBD without us, the contibutors . . . and if they start to publish, maybe we'll just stop contibuting. Thank you for your time & attention . . . we now bring you back to your regularly scheduled homebrew discussions . . . *************************** What's the oldest barleywine anyone out there has kept? I brewed one about 15 months ago, and still have two bottles left that I'll be cracking open shortly . . . I was just wondering if anyone has kept any over a year & a half, and if so, did they continue to improve? Jeff Stampes Return to table of contents
Date: Fri, 28 Oct 94 14:48:44 MDT From: jeff at neocad.com (Jeff Stampes) Subject: Lifespan in carboy Just wondering what the geneeral feelings towards lifespan in the secondary carboy are. I've had a blueberry stout in secondary for about 5 weeks now, and I have the feeling it'll be there a while longer before I do anything with it. I'm going to float a hearty layer of CO2 over the top of it next week to eliminate any oxidation worries, but was just wondering if anyone had any other concerns I should think about, or stories regarding the "Rip Van Winkle" you left there forever (maybe that's the name for it . . . Rip Van Winkle Stout?) jeff at neocad.com Return to table of contents
Date: Fri, 28 Oct 1994 14:35:49 -0700 From: pascal at netcom.com (Richard A Childers) Subject: HBD Hardcopy Edition & Copyright Law "Date: Tue, 25 Oct 1994 22:38:39 -0700 (PDT) From: clayglen at netcom.com (Clay Glenn) Subject: HBD Hardcopy Edition "Cyber Age Publishing is an Internet access provider with a twist. " Bull. You're taking the work of others, printing it, retailing it without first getting releases from the authors, and claiming credit while having added absolutely no value whatsoever. If I find you publishing or selling anything I have said without having first arranged it with me in writing, I will sue you into the ground. If you don't believe me I suggest you read the Berne Copyright Convention, which addressed all of these issues well over a decade ago, and which the United States is a signatory to. It is an international treaty, IE, you can be prosecuted outside the United States for selling information that was bootlegged inside the United States, if you don't own the copyright. This is your only friendly warning. The next one will be delivered via certified, registered mail. "For more details about the Homebrew Digest Hardcopy Edition, please reply directly via e-mail, or write to the publisher: Cyber Age Publishing 1835 Newport Boulevard, G182 #263-HBD Costa Mesa, California 92627 "Clay Glenn, Editor clayglen at netcom.com" I'll remember that name and address ... (-: Remember, free network publicity cuts both ways. It can be *bad* publicity. And complaints can pour in just as rapidly as orders ... maybe faster. - -- richard "I gathered I wasn't very well liked. Somehow, the feeling pleased me." _Nine Princes In Amber_, by Roger Zelazny richard childers san francisco, california pascal at netcom.com Return to table of contents
Date: Fri, 28 Oct 94 16:06:18 -0500 From: ray_gaffield at il.us.swissbank.com (Ray Gaffield) Subject: Summary: grain mill question Thanx to all who responded to my question about fixed vs. adjustable grain mills. The overwhelming consensus was that the fixed mill will be quite sufficent for the long haul. A few mentioned that an adjustable mill *might* be better if you're going to do a lot of wheat brewing but nobody stressed this strongly. Ray > I am trying to decide on a grain mill to purchase and I have narrowed > down my search to the MaltMill(tm) products , partly because of local > availabilty. It seems that alot of people, according to my local > suppliers, are quite happy with the fixed (non-adjustable) model and > even recommend it for beginner grain brewers. > What I would like to know is: will I eventually "outgrow" this mill > i.e. will I need an adjustable mill later as I get more ambitious > with grain brewing ? Return to table of contents
Date: 28 Oct 94 18:33:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: DMS Spencer and I had a short exchange off-line and he reminded me of several other sources of DMS in the final beer. If you have an insufficiently vigorous boil, you can produce a lot of DMS from SMM but not boil it off. Also, if you leave the lid on the pot, you can do the same. Finally, if you don't boil long enough (even with the lid off and a good rolling boil), you can have left more SMM than you would like in the wort and then if you cool slowly, you will create excessive DMS. What I mean is, that if you boil well and long, you will have converted much of the SMM to DMS and boiled it off so even a slow cooling will not create excessive DMS. Consider, for example, the cooling of many Belgian beers -- overnight in coolships -- but recall that they regularly have 2 hour and longer boils. Al. Return to table of contents
Date: Fri, 28 Oct 94 19:40:19 EST From: Dennis Forester <X6OT at MUSIC.STLAWU.EDU> Subject: Worthless posts It means that, in my opinion, you used up alot of space in the HBD for a VERY localized subject that 99.999999% of the HBD readership wouldn't give a shit shit about. The HBD lately has been clogged with peripheral or local eep in crap. Keep in mind that the Internet does extend outside NJ. From: mdemers at ccmailpc.ctron.com - ------------------------------------ After I made the post in the HBD about Homebrew Shops in NJ someone sent me this e-mail. No name just an address. I am just wondering if everyone that is a member of HBD feels the same way. If you do please let the rest of us know this so that anything that has local intrest like Brewpubs, microbreweries, contests, laws or club will be from now omited from posts. I for one feel that things like this should stay in the HBD because it is of importance to someone. If you are not one of these people hit your page down key and go to the next topic. After all not every post is important to or read by everyone. By the way, I hate gutless asses who flame people but wont give a name. I can't believe this one even left his address. You probably only did this because the system does it for you. Please post and tell your feels about local. By the way, I don't know that I would call something that has to do with an entire state local. How do you feel? We'd like to now. Dennis X6OT at Music.Stlawu.Edu Return to table of contents
Date: Fri, 28 Oct 1994 21:51:10 From: lkbonham at beerlaw.win.net (Louis K. Bonham) Subject: Jim Koch's Latest Antics For those of you who have reported (or perhaps hoped to see) a "kinder, gentler" Jim Koch lately, I have news for you -- he ain't changed. The latest hoopla over The Boston Beer [and Litigation] Company's contention to have staked a claim to the "Sam Houston" moniker (reported earlier in the HBD) prompted me to surf the U.S. Patent and Trademark Office records when I had some free training time on Westlaw today. According to these records, the Boston Beer Company filed an "intent to use" registration on the name "Sam Houston" in January 1993. These registrations last for six months, and can be renewed on a showing of "good cause" to the Patent and Trademark Office. BBC has filed for several such extensions on this name. Now, anyone can file an "intent to use" registration and more-or-less "reserve" a name while final product preparation is forthcoming (that's the whole reason for the "intent to use" process), but the applicant must declare *under oath* that he does in fact have a "bona fide" intent to market the product. To quote from the leading treatise on trademarks (McCarthy on Trademarks and Unfair Competition, section 19.07[2][a] if you're keeping score), "Congress intended the test of "bona fide" to be evidenced by "objective" evidence of circumstances showing "good faith." The evidence is "objective" in the sense that it is evidence in the form of real life facts and by the actions of the applicant, not by the applicant's testimony as to its subjective state of mind. That is, Congress did not intend the issue to be resolved simply by an officer of the applicant later testifying, "Yes, indeed, at the time we filed that application, I did truly intend to use the mark at some time in the future."" Thus, for the BBC to have any effective claim to the name "Sam Houston," the BBC is gonna have to show that it has *really* been planning to bring out a "Sam Houston" beer since January 1993; otherwise, they defrauded the PTO and their intent to use application will be ineffective. I rather doubt this to be the case. From my review of the PTO records, it appears to me that the BBC has simply tried to latch onto "good" names regardless of whether or not they have any right to them or bona fide intention to use them. Note, for instance, that the BBC has not been content to trademark and reserve "normal" names and slogans (e.g., Boston Beer Company [TM], The Best Beer in America [TM], Lightship [TM], etc.), but they also have laid claim to George Washington Porter (serial no. 73-827,689), Poor Richard's Ale (#73-827,688), Ben Franklin Ale (#73-827,691), and many others. Particularly galling is that, notwithstanding its use by Jack McAuliffe (the guy who *really* started the microbrewery revolution) in the 1970's, BBC has also laid claim to the name "New Albion" (#74-369,673) with an intent to use registration filed in January 1994. Think that's bad enough? How about the BBC's "intent to use" registration on "Great American Beer Judging" (filed 10-19-93, #74-450,324)? I guess we should have expected as much from "America's Microbrewery" (BBC intent to use this name filed November 1992). Let the revolution begin --> BOYCOTT SAM ADAMS! Return to table of contents
Date: Fri, 28 Oct 1994 22:33:39 +0900 From: bjones at bdt.com (Bob Jones) Subject: Dispensing from Sanke kegs on side >Kyle asks... > >I have a question about Sankey kegs. What I would like to do is >to buy one of the straight-sided 1/2 barrel kegs, but I want to >be able to dispense it while it is laying on its side. No, won't work! Unless you do two things. Make a tap down tube that bends 90 degs down to the bottom of the keg and somehow add a 90 deg gas in that bends to the top of the keg (thats the hard part). I suppose you could make the gas in tube rigid and the liquid out lien flexible. That way you could at least get it into the keg. Other than those small problem, it should work. Better find a mechanical friend that likes beer. Good luck and let us know how you make out. Bob Jones bjones at bdt.com Return to table of contents
Date: Fri, 28 Oct 1994 22:33:41 +0900 From: bjones at bdt.com (Bob Jones) Subject: AHA style guidelines There is an accomplished brewer in my homebrew club that meticulously studies judges comments and iterates his beer recipes to meet what the judges want. He is good at this, being a scientist/engineering type. He wins more than his fair share of competitions with this strategy. His beers are great beers, but they rarely are to style. If they were they wouldn't win. This strategy has won him awards at local and national competitions. Like it or not, beers that win competitions are NOT to style in a large number of cases. I call them characatuers of the style. Sort of the picture of the beer, but with big ears and a long nose, you get the idea. I will never forget Paddy Giffins gag me with smoke Rauch beer that won him brewer of the year. This beer would be thrown out in Bamburg. Bob Jones bjones at bdt.com Return to table of contents
End of HOMEBREW Digest #1565, 10/29/94


text:
Just recently a contact of ours wanted to purchase a property and obviously needed finance from one of the commercial banks because buying a property isn't like buying a can of Besta tinned fish, right? It takes time and it costs money – a lot of it.
Our wantok actually made an agreement with the seller on the price of the property and then sort finance. That isn't really a good way to go about it because you should get your finance in order before coming to terms with a seller on the price. In any event, that's best left for another article.
The issue of concern to us is that when dealing with the bank to get a loan for the purchase, the bank asked for a contract for sale – a signed one!
This got us a bit concerned because why would the bank need a signed contract for sale when the person seeking finance is actually asking them for funds. Logically, you don't sign a contract if your finance isn't ready yet. It makes no sense at all.
This wouldn't be a concern if the contract terms state that the contract is conditional on the purchaser obtaining finance. But if there is no such condition, the buyer has basically committed to buying the property without certainty that the bank will approve his finance. Many contract for sale of residential property in PNG don't usually come with a what is known as a "subject to finance" clause. That is, the contract if signed depends on the success of the buyer's loan application. If finance is not approved, then usually the consequences are nil. This is more favorable to the purchaser.
But many contracts, as far as the ones we've come across, is that they don't have this "subject to finance" clause. The seller assumes that by signing the contract you've got the funds in place to complete the sale.
If you sign a contract without getting your finance in order and there is no such "subject to finance" clause, there is a real risk that the deposit you initially pay the seller or the agent could be forfeited and worse the seller could sue you for the balance to complete the sale.
Perhaps the biggest point to draw from discussion is to never sign a contract because the bank wants to sight a copy as part of the loan application process. They shouldn't even ask for it in the first place.
The most important thing for any buyer to do is to seek legal advice. Each transaction is different but there are standard practices that are followed and legal advisers are your best option to make you understand the process and the risks involved.
Your paying a lot of money, so every step should be taken with care.
Note that this is in no way a legal advice. Just a practical example of what we've come across that concerns us. Seek legal advice for your own circumstances.


text:
Roofing Materials
we use include:
T-Lock Shingles
T-Lock shingles have been discontinued. If you have damage on your T-Lock Shingles, it's not possible to repair them. Only minimal damage is required for a full replacement. AFFORDABLE ROOFMASTERS will upgrade you to a 30 year Architectural/Dimensional shingle roof for FREE with paid roofing service.
AFFORDABLE ROOFMASTERS will meet your adjuster and bring the damage to their attention. Then all you have to do is pick out a color. See our Insurance claims page for details and tips.
Call today for a free inspection. 303-827-8121
T-Lock looks like interlaced T's
Send mail to
email@example.com with
questions or comments about this web site.


text:
DALLAS — Rena Inoue had five stitches in her left knee, souvenir of a crash into the boards while landing a throw triple loop, and a grimace on her face. But after a series of terrible and often terrifying performances scrambled the standings Friday, she and her partner, John Baldwin Jr., had a bronze medal at the U.S. Figure Skating Championships and a berth at the World Championships. That made the Santa Monica couple's pain more bearable.
"I don't think we're going to let this keep us away," said Baldwin, who competed in singles for 14 years before teaming with Inoue in 2001. "We had to expect a miracle for this to happen. I'm not religious but I'll think about becoming religious."
Tiffany Scott and Philip Dulebohn of Newark, Del., won their first U.S. title despite several major mistakes. Kathryn Orscher and Garrett Lucash moved up from fourth to second, and Inoue and Baldwin rose from fifth to third. Stephanie Kalesavich and Aaron Parchem dropped from second to fifth.
Inoue, 26, and Baldwin, 29, train at Aliso Viejo and Paramount. Baldwin began his skating career around the time the couple's coach, Jill Watson, won the 1988 Olympic pairs bronze medal with Peter Oppegard.


text:
1-3 | This is a cool idea for generating NPCs while defining the culture they come from... I don't know that I'd use the card mechanic, but the bit with the suits is a useful way of thinking about an individual's relationship to a cultural framework.
4-5 | Saturday was Exalted. We chatted with a Deathlord and fought a Fair Folk parade in the Underworld.
6-7 | Yesterday was D&D. It was a transitional game. We lost one player (to moving), one player changed her character, and we were joined by a new player. The transition went pretty smooth, though... and it managed to advance the plot significantly. We also fought some Chain Devils who had a grudge against us from a few sessions ago.
8 | I'm still trying to decide on my entry for this month's blog carnival. I skipped last month, and I feel a bit bad about doing so.
9-10 | I'm still really digging FATE.
11 | I just started using Feedburner on this site last week. Apparently, I have 86 subscribers. I don't know that this is useful information.
12 | No, I don't really have a lot to say.
Monday, October 06, 2008
Random Comment Table
No comments:
Subscribe to: Post Comments (Atom)


text:
Saphety's Exchange platform allows organizations to create financial documents and exchange them with their business partners.
Saphety offers companies different ways for integrating documents so that they can be sent or received directly from or to the management software they use.
Saphety helps organizations to draw the attention of their suppliers and business partners into the platform. From the smallest to the biggest ones, they can easily find, share and communicate with each other, so that important information is not lost.
The financial documents created on the platform are customizable.
You can select the design template for your document, your logo and colours.
Exchange allows for paper-free invoicing process, transforming it into an electronic process, regardless of how the customer wishes to be invoiced.
The solution allows sending the invoice to customers by email, signed PDF or inside the platform.


text:
Just before 7 o'clock on the evening of Friday 29 August 1975 the telephone at my home in Leeds rang. An American voice inquired: 'Mr Nick Witchell? Transatlantic call for you from the United States.' After a short pause Bob Rines came on the line to announce news that meant the search for the 'Monster' of Loch Ness was finally over. 'Nick,' his voice came clearly and steadily over the thousands of miles, 'we've got it, we've hit the jackpot. We have detailed close-up colour photographs of the head, neck and body of one of the animals.'
Thus spoke Robert Rines to Nicholas Witchell as found in Witchell's "The Loch Ness Story". It is what I would call the summit of Monster Fever or perhaps we could call it "Peak Nessie". It was back in 1975 when rumours began to appear on the TV and newspapers that ground breaking photographs of the Loch Ness Monster were about to be revealed to the world.
Nicholas Witchell had already published the first edition in hardback of his book the year before and this news made it easy for Penguin Books to go to paperback with a new and final chapter entitled "The Solution". Reading that postscript gives one the impression that this was the last cryptozoological book on the creature. The next one would be zoological. Clearly that never happened, so what went wrong?
The photos merited such attention that even Dr. George Zug, Curator of Reptiles and Amphibians at the Smithsonian Institution averred: "I believe these data indicate the presence of large animals in Loch Ness, but are insufficient to identify them". It seemed that the Loch Ness Monster was about to enter a new paradigm. It did, but not in the way those monster hunters expected.
That "gargoyle head" was the greatest offender. Going back to Witchell's book, this was his reaction to this photo in that darkened room 42 years ago:
I had stood up to move closer to the screen and remained there as Bob moved to the next slide. The picture that came on to the screen was, without doubt, and I make no apology for the continued use of superlatives, the most remarkable animal photograph ever taken. It was the head of the creature, in close-up detail from a range of only eight feet.
For a few seconds the shapes were a tangle; then it suddenly fitted together. The head occupied the left-hand section of the frame and was more or less in profile: the open mouth of the animal showed what appeared to be teeth inside it; a prominent, bony ridge ran down the centre of the face into a thick, hard-looking upper lip ...
When it was first published and interpreted as a head, I struggled to see anything resembling a head at all. It was certainly not the most remarkable animal photograph to me. When Sir Peter Scott produced a painting sympathetic to the idea, I figured it out, but realised it could not be correct. Why? Because I referred to the sightings database that was extant at that time. Tim Dinsdale had done a good analysis of the creature's morphology in his first book, "Loch Ness Monster".
What his (and other books) described as a head bore little or no resemblance to the gnarled, knobbly object that was called a "head" by Robert Rines. The challenge to the researcher was whether to go with one alleged picture of the creature or go with the sum total of knowledge gathered to that point in time. The choice was obvious to me - go with the flow and deduce that this object was not the head of the Loch Ness Monster.
In that light, it was a bit sad to read Nicholas Witchell's account of how he was led into a darkened room to gain an exclusive viewing of these photographs. No doubt, the atmosphere was electric as the "head" appeared and Witchell perceived horns on the object. To this he mused that Greta Finlay was right, ignoring the other problems with the picture.
Now Greta Finlay was right, but not because of this picture and Witchell's error here led one sceptic (who is rarely seen without his bunnet) to take the initiative by promoting his improbable ear-less deer theory. In fact, note that the Scott painting portrays three horns, a clear departure from the sightings database!
Moving onto the body picture, I must admit I was more impressed by that and held on a little longer to that one. That was despite the newspaper headlines that followed its publication. I remember one headline in particular that described this photo as "bagpipes in a snowstorm"! It was sarcastic, but apt given what we had.
Nicholas Witchell is more sanguine about his comments now. In fact, I think he doubts there is anything mysterious in Loch Ness. One wonders if investing so much reputational capital into those pictures delivered a blow from which he, and others, never recovered from?
Doubtless, forty years on, technology has improved to the point where a better setup may produce better optical results, but the way forward now seems to be with sonar imaging and the great leaps that have been made to the point where they are beginning to achieve near-optical quality.


text:
Recently Fairy Non Bio and Mumsnet joined forces and surveyed over 1500 parents to look at those early few months spent with their newborns, the research found that as parents it's those fleeting newborn cuddles which we actually treasure the most and go on to be our most treasured early memories with our little bundles. Sadly they do not stay small for long so do cherish them and enjoy them while you can.
Recent research found that cuddle time is deemed so precious by new mums, that 73% of respondents with babies 9 months and under savoured those new born cuddles more than any other moment with their baby. 70% also wished baby could stay a new born for longer, just so they could enjoy the power of those super soft cuddles.
Parents could even identify their perfect cuddle; 44% said their favourite type of cuddle is when baby snuggles right up into their neck and a quarter agreed the best time of the day for cuddles was early in the morning, when baby has just woken up.
The survey findings revealed that experienced parents are even more appreciative of how fleeting time with newborns is. 70% of parents with children between 9 months to 4 years old confessed that the one thing they would like to go back and do differently as new parents, was spending even more time cuddling their baby. Mothers said they would give up Facebook (73%), sacrifice chocolate (70%), and swap spending time with their partner (30%) to go back and have just one more precious cuddle with their new born.
Anastasia Roumelioti from Fairy Non Bio comments, "We understand that baby's first few months are incredibly precious for both mother and child. Fairy Non Bio is helping to make every embrace as special as possible by leaving the baby's clothes super soft. We know time is fleeting and so are encouraging mums to spend as much time cuddling with their new born as possible. This is the power of softness: unlocking the memory of the perfect, soft cuddle before time takes it away."
The findings also reinforced how tough it is to be a new mum with respondents who are parents of young babies agreeing that it's easy to become preoccupied by other 'jobs' which encroach on precious cuddle time. Cleaning the house (83%), working yourself back into pre-pregnancy clothes (69%) and getting baby into a strict routine (62%) were listed as the biggest demands on new parent's time.
To help me cherish my little ones more and remind me the importance of cuddles Fairy Non Bio sent me my very own cuddle cushion which has been specially embroidered with my own mantra, I also received some washing liquid to help clean up my monsters.


text: Sculpture Herreninsel Chiemsee Stock Photo (Edit Now) 1064050493 - Shutterstock View Preview Save Try Share Edit Sign In We're Sorry! Sign in to our Contributor site. Forgot your password? Sign In Don't have an account? Sign Up Create your Free Account Please send me product announcements, helpful advice, and special promotions. Download By creating an account, I agree to Shutterstock's Website Terms, Privacy Policy, and Licensing Terms. Already have an account? Sign In By Vishnyakov Boris Royalty-free stock photo ID: 1064050493 Sculpture in Herreninsel, Chiemsee - Image ancient architecture art bavaria chiemsee city europe famous germany history landmark monument park sculpture statue tourism travel Show more Show less Categories: The Arts Similar images See all Same model See all Same artist See all


text:
Sheriff: Sheriff Michael Bouchard
Address: 1200 N Telegraph Rd Building 38E
Pontiac, MI 48341
Telephone: 248-858-5001
Website: www.oaklandsheriff.com
Michael J. Bouchard
Sheriff Bouchard runs one of the nation's largest Sheriff's Offices, overseeing 1,300 employees and managing an annual budget of over $141 million dollars. Sheriff Bouchard brings the experience of 30 years of law enforcement and 30 years as an elected official to the position.
On January 11, 1999, Michigan Senator and Majority Floor Leader Michael Bouchard accepted the appointment as successor to John F. Nichols who passed away suddenly. In November of 2012, Sheriff Bouchard was returned to Office for the fourth time with the largest number of votes for any candidate in Oakland County.
His current term will expire on January 1, 2017.
Re-elected Oakland County Sheriff, 2012
Re-elected Oakland County Sheriff, 2008
Re-elected Oakland County Sheriff, 2004
Elected Oakland County Sheriff, 2000
Appointed Sheriff of Oakland County, January 11, 1999
Elected Majority Floor Leader of the Michigan State Senate, 1998
Re-elected to the State Senate, 1998
Elected Assistant Majority Leader of the Michigan State Senate, 1995
Re-elected to the State Senate, 1994
Elected Assistant President Pro-Tempore of the Michigan State Senate, 1994
Elected to the State Senate, 1991
Elected to the State House of Representatives, 1990
Re-elected President of the Beverly Hills Village Council, 1988
Elected President Pro-Tempore of the Beverly Hills Council, 1987
Elected to the Beverly Hills Village Council, 1986
• Certified Homeland Protection Professional, by National Domestic Preparedness Coalition
• Board Member, National Executive Institute Association (NEIA)
• Multi-National, Joint-Counterterrorism, Middle East Trip 2008
• Vice President, Government Affairs Chair of the Major County Sheriffs' Association of America (M.C.S.A.)
• Former President of the M.C.S.A.
• Syndicate Director, Leadership in Counterterrorism (LinCT-International Multinational Program)
• Member of the National Sheriff's Association Congressional Affairs Committee
• Appointed member of the National Advisory Committee on Violence Against Women by Attorney General John Ashcroft
• Chairman of the Michigan Citizens Corp Council
• Board of Trustees, Traffic Improvement Association
• Appointed member of the State Child Abuse and Neglect Prevention Board
• Founder and President of the Oakland County Fallen Heroes Fund which raised a half million dollars for the families of New York's fallen heroes
• President of the Michigan Fallen Heroes Memorial Fund
• Lecturer, International Reserve Police Officers Association – Scotland Yard
• Member of Oakland County Coordinating Council Against Domestic Violence
• Founder of Oakland County Crime Stoppers, Inc.
• Honorary member of the Advisory Committee to the Journal of International Law and Practice
• Advisory board member of the Birmingham Community House
• Board Member of the Birmingham Bloomfield Cultural Council
• Honorary Trustee to the Oakland County Center for Open Housing
• Board Member to the Michigan Youth in Government Program
• Community Advisory Board Member to the Birmingham Junior League
• Member of the State Legislative Leaders Foundation
• Member of the Advisory Board to Angels Place – Homes & Hopes for the Developmentally
• Honorary Committee Member of the National Organization of Parents of Murdered Children
• Executive Board of Directors, Boy Scouts of America Clinton Valley Council
• Executive Board of Directors, HAVEN shelter against domestic violence
• Recipient of the Ferris E. Lucas Sheriff of the Year from the National Sheriffs' Association, 2016
• Inducted into the Michigan State University School of Criminal Justice Wall of Fame, 2010
• Recipient of the Earth Day Hero Award at Michigan Earth Day Fest, April, 2010
• Recipient of Achievement Award for Innovative Program (Operation Medicine Cabinet) from the National Association of Counties, 2009
• Recipient of the Michigan Food and Beverage Association's Distinguished Service Award, Metro Detroit Youth Day, 2009
• Recipient of the Secretary of Defense Employer Support Freedom Award, 2008
• Multiple recipient of the Commendation Award from the International Narcotic Enforcement Officers Association for Outstanding Service and Dedication in the area of Law Enforcement
• Recipient of the 'Executive of the Year' by the Detroit Executive Association, 2008
• Easter Seals' 2008 'Outstanding Advocate' Award
• Recipient of the ESGR's (Employer Support of the Guard and Reserve) Pro Patria Award, 2008
• Recipient of Two (2) Achievement Awards from the National Association of Counties, 2008
• Birmingham/Bloomfield Race Relations and Diversity Task Force Champion, 2008
• Recipient of the Community Service Award from the Optimist Club of West Bloomfield, 2008
• Recipient of the Oakland County Youth Assistance 'Champion of Youth' Award, 2007
• Recipient of the Project Freedom of Michigan's '1st Project Freedom Award', 2007
• Recipient of the Justice for Children's 'Centurion Award', 2006
• Recipient of the Easter Seals 'Angel of Change Award', 2006
• Recipient of the Child Abuse and Neglect Council of Oakland County 'Circle of Light Award', 2006
• Recognized by the FBI for Exceptional Service in the Public Interest on 9-11
• Recipient of the Oakland County Bar Association's Distinguished Public Servant Award, 2003
• Recognized by the City of New York for tireless dedication to the World Trade Center recovery effort
• Recipient of the Palace Sports and Entertainment Community Service Award, 2001
• Recipient of the International Narcotic Enforcement Officers Association South Oakland Narcotics Intelligence Consortium Award
• Nominated for the 2001 National Commission Against Drunk Driving Award
• Recipient of the 2000 Oakland County Domestic Violence Prevention Award
• Recipient of the Oakland University Distinguished Legislative Service Award
• Recipient of the Prevention Coalition of Southeast Michigan 2000 Partner in Prevention Award
• Recipient of the Waterford School District/Oakland Community College Diversity Conference Special Award
• Recipient of the 1999 "Leadership Oakland" Award
• Recipient of the 1992, 1996 and 1998 Outstanding Young Men of America Award
• Recipient of the Michigan Jaycees Outstanding Young Michiganian Award
• Legislator of the Year Award from the Police Officers Association of Michigan
• Legislator of the Year Award from the Michigan Association of School Boards
• Recipient of the 1992 Deputy Sheriff's Distinguished Legislative Award
• Recipient of the Distinguished Legislative Service Award from the Oakland County School
Boards Association
• Recipient of the Humanitarian Award from the Arab-American and Chaldean Council
• Leadership Award by the American Cancer Society's Humanitarian Committee
• Recipient of the March of Dimes Outstanding Service Award
• Recipient of the Birmingham Brother Rice Distinguished Alumnus Award
• Decorated nine times for meritorious acts in the line of duty by the Bloomfield Township Police Department
• 1996 Michigan Credit Union League State Legislator of the Year
• 1996 Legislator of the Year by the Michigan Association of Chiefs of Police
• 1997 Recipient of the Legislator of the Year Award by the Fraternal Order of Police
• Bachelor of Arts, Criminal Justice and Police Administration,
Michigan State University, Honor Student
• Graduate of the United States Secret Service in Dignitary Protection Program
• Graduate of the FBI National Executive Institute Program (NEI)
• Mid-Michigan Law Enforcement Center, Valedictorian
• Graduate of the National Sheriff's Institute
• Graduate of Darden's Program for emerging Political Leaders, University of Virginia
• Toll Fellow, Council of State Governments in conjunction with the University of Kentucky
• Leadership Team Member to the pioneering Partners for Educational Technology, in cooperation with the Council of the Great Lakes Governors
• Member of the National Conference of State Legislature Committee on Education and Job Training
• Member of the Bowhay Institute for Legislative Leadership Development Steering Committee
• Member, Business and Education Working Together
• Certificate Current Trends Impacting Executive Leadership, 2012
• Legislation that requires convicted sex offenders register with local law enforcement and allow this information to be accessible to the public
• Legislation which saves taxpayers $358 million annually through the reduction of the Real Estate Transfer Tax
• Legislation requiring that incinerators be set back a minimum of 1,000 feet from schools, hospitals, and nursing homes
• Legislation to repeal the tax base sharing
• Legislation to require accountability among the members of the parole board to the people of the State of Michigan
• Legislation to stimulate declining downtown commercial zones
• Legislation to allow for criminal background checks of individuals other than relatives supervising minor children
• Legislation to give permanent standing to appealed rate reductions for property owners
• Legislation to require convicted drunk drivers to pay costs related to their arrest and conviction
• Legislation to allow credit cards as a method of payment at the Secretary of State
• Legislation to regulate and license Casinos and assist those who are harmed by related activities


text:
India, the land of great diversities, is one of the most famous and most visited tourist destinations in the world. The varieties and options of theme travel that India offers to its visitors are simply unparallel in the world. Known for its geographical, historical and cultural diversities, India offers almost all that you desire. Truly a tourist's delight, India offers a range of theme travel options to its visitors.
India offers a sheer variety of theme holidays in India. Be it cultural, historical, pilgrimage, natural landscapes, adventure, wildlife, health and Ayurveda, eco travel to name a few, India offers unlimited tour and travel options to its visitors.
If you are a nature lover, then you can choose to visit some of the finest hill resorts of the world in Himalayas, the exceptionally beautiful and clean and exotic beaches on western and eastern coasts of India, serene and calm backwaters of Kerala or the amazing sand dunes of Thar desert in Rajasthan. If you are a wildlife lover, then India has great surprises for you, as it's the second largest wildlife base in the world.
Home to one of the most famous and flourished civilizations of the world, India has a cultural heritage of more than 5,000 years old. If you are a cultural traveler, then as a cultural destination India has no parallel in the world. Be it the magnificent historical monuments including the world-renowned Taj Mahal, amazing temple architectures, modern cosmopolitan cities, rich and vibrant cultures and festivities India possesses it all, making it a perfect destination for cultural travelers.
India can be a real paradise for adventure seekers. From trekking, mountaineering, hiking, whitewater rafting, paragliding and motor biking in the majestic Himalayas to wide range of watersports activities on the beautiful beaches of India, the country is home to some of the finest adventure locations in the world.
So, whatever is your travel theme, you can choose from a wide range of holiday tours in India. Theme travel to India is a special way to discover and explore the natural as well cultural charm of this beautiful and fascinating country called India.
Chariot India offers you services of Theme Travel in India. For more information or to book a Theme Travel in India, please enter your query in the form below.


text:
How To Get Money For Junk Automobiles
04 Feb 2018 13:53
When a car breakdown or would not run, it's usually of no use for anyone. In this tutorial I will explain every of the steps to drag your VW Caddy car radio DIY removal of the MFD, RCD, or premium 7 radio or GPS in your VW Caddy! As a substitute of having to out to an auto dealer and purchasing a brand new half, the salvage yards in Nebraska gives the choice of buying a subsequent to new half and paying half the value. By doing research and checking a professionals' credentials and references, you'll avoid many issues, save time, and feel good knowing that you've got discovered a dependable company on your junk elimination junk car buyer needs. So, if you already have a suggestion for scrap costs of your vehicle, ensure you get the assured amount on the end.Most salvage vehicles are broken apart and find yourself in two places; the steel ends up being bought to a metallic recycling plant, and the rest ends up in a landfill. What if, like myself, you know nothing about junk car removal for cash near me shopping for and promoting cars and don't need to learn? Should you loved this short article and you would want to receive details about junk car buyer kindly visit our webpage. Holding a junk previous rusty car in your garage is silly.Hyundai Motors India Limited (HMIL) consists of quite a lot of premium to entry degree luxury hatchbacks, sedans and SUV popular automobile models in its stable but this time the company is ready to foray within the Indian entry degree junk car buyer small automotive market with the launch of Hyundai Eon on thirteenth October, 2011.Even if automobile homeowners often take their automobiles to the auto restore outlets to conduct throughout inspections and crucial upkeep fixes, they still have to watch the way they drive and deal with their automobiles on every day foundation to cut back the unfavourable influence imposed on the vehicle by their negligence and improper driving habits.Most charities accept junk cars and you will get the deductions from the government as nicely. After you have found totally different sources of junk cars, it's best to now decide whether or not you need to promote them online or offline. Most junk removal companies use enormous vehicles and trailers.These serps are highly effective and helpful web sites that act as a guide for people on-line who may question certain info or knowledge they are keen on. In fact there's additionally the 2nd hand garage door market that advantages from this example. Hybrid automobiles are in all probability the most extensively used vehicles of all of the ecofriendly autos.
Comments: 0
page revision: 0, last edited: 04 Feb 2018 13:53


text:
South Sea Cottage
Polperro, South Cornwall
Sleeps: 6 | Bedrooms: 3
Changeover: Sat | Pets:Yes
Price: £554 – £1355
Welcome to a comfortable, spacious detached cottage with wonderful views over the village and out to sea, complete with a sunny, private garden in which to relax, as well as its own parking space.
All this is unusual in Polperro, a traditional fishing village where quaint fishermans' cottages crowd around the harbour, evoking the mood of a bygone age, so at South Sea Cottage you get the best of both worlds.
Situated on the hill, it is a climb to get to the property, but the effort is well worthwhile, as this pretty location will soon lull you into a relaxed frame of mind. The cottage itself has been lovingly and sympathetically refurbished with wooden floorboards, wooden latched doors, a light and airy lounge with woodburner stove and spacious kitchen diner.
There is a delightful master bedroom with those amazing views to enjoy along with your early morning cup of tea as well as two further bedrooms. We can't imagine a better place to be on a calm summer evening than on the patio, watching the sun set behind the village and enjoying an aperitif whilst tending the barbecue.
Polperro provides plenty in the way of distractions, having several traditional inns, restaurants and shops and the nearby port of Looe also provides many of the traditional seaside entertainments. For the more energetic the beautiful South West Coastal path winds around the rugged coastline close to the cottage and popular Talland beach is a five minute drive or a short walk away. Polperro is also a great base from which to explore the many attractions of this Celtic County, with its proud seafaring traditions.


text:
"No job too large for our capacity -
none too small for our personal attention."
When you call upon Acme Roofing
and Siding LLC for assistance with
your roof repair or installation needs,
we'll give you a FREE estimate!
Get in touch with us today.
Put your trust in a longstanding, family
owned and operated company. Acme
Roofing and Siding LLC has been serving
the mid-Michigan area for over 58 years.
Read our testimonials!
Acme Roofing and Siding LLC uses
only the best quality materials and
brands. You'll find our preferred
brands are CertainTeed, Tamko,
and Owens Corning.


text:
4.1 How do I order my Photobook?
After you have finished designing your photobook, you can either choose the order icon in the menu bar (the shopping trolley) or select order form the menu.
FULLCIRCLE iDESK allows you to order multiple books or calendars at the same time. The shopping basket will contain a detailed description of your order, the number of items you are ordering and the total value of your order.
Inside the shopping basket you will be able to change the order quantities for each item.
By clicking on "Delete" you will be able to remove an item from your shopping basket. You can also save a product on your hard drive by clicking on "Save". By clicking on "Edit" you will be able to go back and modify your book or calendar.
To add additional completed designs to your order, click on "Order more products" in the lower left-hand section of your Shopping Basket screen. You will be then be redirected to the main product menu.
When you are ready to process your shopping basket, you will need to click on the "Continue order process" button in the shopping basket. This will open a window asking for you to register or log on using your existing login information. Enter your details and then click "Continue". Please note that an active internet connection must be established before starting this process. All of your data will be encoded by FULLCIRCLE iDESK to ensure that it is safely transferred. The next window will ask you to choose your delivery method and to enter your payment information.
Once you have made your choice, the General Terms and Conditions will appear in the following window. Please read these carefully and accept them by clicking on the "Continue" button.
The order will then be transmitted to our book factory and be with you in 7-10 working days.
Please note that once your order is transferred to our servers we are unable to cancel or change any part of your order. It is therefore critical that you complete a final check before submitting your order.
You will receive a confirmation email once your order is received by us. This email will contain your order number, shipping details, order details including relevant costs and a link through to our tracking feature.
4.2 Will I be notified of my order?
As soon as your photobook order is received, you will be informed via e-mail of you order. When your photobook order is nearing completion, you will receive a secondary email informing you of this.
4.3 When will I receive my Photobook order?
The average processing time for your photobook is 7-10 working days.
Unfortunately, a guaranteed time of delivery on a requested date is not possible so please place your photobook order in plenty of time.
Your photobook order will be sent out First Class Royal Mail. However, if your order is over 2kgs, it will be sent via couriered service.
4.4 What if I am not happy with my Photobook?
We want you to be completely satisfied with your photobook. We therefore welcome all your suggestions. If you have questions on designing your photobook or using FULLCIRCLE iDESK please contact us at firstname.lastname@example.com
If your photobook has been damaged or you are not completely satisfied, please contact us at firstname.lastname@example.com explaining the issue, within 7 days of receipt of your order. We will investigate your complaint and may ask for additional information from you to help with the investigation. If your objection is warranted we will immediately arrange a free replacement to be printed, this will be sent out standard post. Pending the outcome, your original book must be return to us with the return postage sticker provided to be charged back to us. Please note we will not be able to refund postage for books returned to us by any other means.
4.5 What if my Photobook is not what I expected?
If you have delivered your images at the required resolution but the print quality of your final book is not satisfactory, please contact us at email@example.com explaining the issue, within 7 days of receipt of your order. The staff at Full Circle Print will investigate your complaint and, provided that no warnings by the FULLCIRCLE iDESK order wizard were overlooked, we will immediately arrange a free replacement to be printed. You will need to return the faulty photobook to us with the return postage sticker provided as the postage will be recharged to us.
4.6 Are there any discounts available?
The nature of the manufacturing process means that there are no savings to be made by printing multiple copies. However, we do offer a 3% discount for orders of five or more copies of the same photobook.
The FULL CIRCLE iDESK shopping basket allows you to order multiple books at the same time. The shopping basket will contain a detailed description of your order, the number of items you are ordering and the total value of your order.
Here at Full Circle we have a dedicated in house design team who will discuss your brief and then create unique artwork that is ready to Print. Please contact us for a quote.


text:
- Careers and Portfolios: Fashion
- Color (Fashion)
- Computer-Aided Design: Fashion
- Construction: Fashion
- Draping
- Ethics and Law: Fashion
- Fashion and Culture
- Fashion Business and Management
- Fashion Design
- Fashion History
- Fashion Illustration
- Fashion Journalism
- Fashion Marketing, Advertising and Promotion
- Fashion Merchandising and Retailing
- Fashion - Other
- Fashion Theory
- Introductory Fashion
- Patternmaking
- Product Development
- Production and Manufacturing
- Reference
- Research Methods
- Styling
- Sustainable Fashion
- Technical Design
- Textiles in Fashion
- World Dress
Search: marian frances wolbers
Uncovering Fashion
Fashion Communications Across the Media
Marian Frances Wolbers and Connie Heller Horacek
Published: APR 08, 2009
Fashion depends on visuals. When we see something we like, we respond to its color, line, form, and eye-appeal. Communicating about fashion demands much more, though. It involves a wide range of media including words—printed, spoken, and electronically transmitted. "Fashion communications" refers not only to monthly fashion magazines, but also to every facet of information relating to fashion—from names of colors at the dye factory to the latest runway reviews on fashion Web sites. Uncovering Fashion uses a systematic approach to reveal the fashion industry's underlying network of communications. Focusing on the key areas of manufacturing, business, sales, advertising, and representation in the media, Wolbers uses a who-what-where-why-and-how approach to engage critical thinking, inspire creativity, and explore all the media serving fashion.
Instructors, contact your Sales Representative for access to Instructor's Materials.


text: Stress is good for you, both the good and the bad. We all have different thresholds or limits of stress, and knowing these so-called 'tipping points' coupled with the ability to manage your cortisol (one of three stress hormones) is important part of maintaining a balanced life. We experience 'challenge stress'. Anyone who has ever given a presentation or faced a crowd has experienced it. Last week, I had to face a crowd of 100 teachers at 3pm (not the most joyful time of day to catch a teacher) for a one-hour presentation on seizure disorder and first aid. I was very prepared, yet that feeling of excitement coupled with the unknown (a new crowd) makes even a prepared person's palms a tad sweaty. I didn't quite feel like my heart was beating out of my chest, but that rush of excitement is enough to increase my cortisol levels. Alas, they could not get their projector or their microphone to work, so I 'activated' plan b and carried on. The physiology of stress. The few moments before you tackle the challenge you get a huge rush of adrenaline (epinephrine), which allows the lungs to make space for more oxygen (labored breathing) and increases your heart rate. The second stress hormone to debut is norepinephrine, which functions as a neurotransmitter, activating glucose and getting your body ready for 'fight or flight'. The third and final stress hormone to arrive is cortisol, which essentially regulates the level of glucose and makes sure everything is running smoothly. When our challenge is complete and our goal is achieved, all of these hormones return to baseline. (Cortisol is based on a circadian rhythm meaning it is highest when you wake up and at its lowest level at bedtime – so we can handle stress better in the morning than the evening). Essentially, when we have 'challenge' stress, we hopefully rise to the occasion! This is the good stress; the experience aids the growth of new brain cells as we learn from this positive experience. Contrast this experience with my friend who says she wouldn't be able to sleep the night before a presentation, rather she is tossing and turning and feeling anxious. Does this sound familiar to you? This is called threat stress, and may not lead to a successful presentation. The body has a roughly similar physiological experience; however. The first two hormones work according to plan, and cortisol levels are raised. But with a lack of a conclusion or attainment of a goal, cortisol does not return to baseline. The presentation did not go according to plan. What do you do with all the free-flowing energy and anxiety when no goal is attained? The stress issue becomes bigger when we are in a constant state of 'threat stress', or at elevated levels of cortisol. Consider this scenario: You are overburdened at work, you need to be in two places at the same time, and your 10 year old needs school supplies yesterday. The lack of the opportunity to regulate the stress hormones now becomes a 'chronic' stress and as a result the body cannot adapt to being 'on or off'. There was no fight or flight, you are in limbo, call it a purgatory of stress. Elevated cortisol is essentially wasted energy, resulting in constant fatigue, spacing out and general lethargy. Psychologists have also linked elevated levels of cortisol to depression and suppressed appetite. Managing stress. The duration of your stressful moment is important to consider, but so is your perception of it. Riding a roller coaster may raise your heart rate and send your mind through the roof, but you know it will be over in minutes. Being underprepared or anxious for a meeting that will last an hour is to say the least, nauseating. Simply viewing the circumstance as a challenge, rather than a threat is enough to generate the positive stress hormones to do their magic and leave you feeling invincible. After all, who doesn't love to get their creative juices flowing? We need good stress in our lives to regulate our hormones and ensure we are not collective a reservoir of cortisol that is unused. There are numerous ways to regulate your stress hormones on a daily basis. Here is a sample: Regular cardio. Ever hit a punching bag? That rush of endorphins you get from boxing, or kickboxing will regulate your mood back to baseline. Don't worry, running, swimming, and biking are also great ways to reduce cortisol. The key is to be regular and sneak in mini-challenges. Regular physical exercise helps boost self confidence, self-efficacy, which reduces cortisol. Mindfulness / meditation. As I mentioned above, simply viewing your circumstances as challenges rather than threats can alter the physiology of how your body reacts to stress. Being mindful of your surroundings, your choice in how you react to experiences is not easy, but is a liberating tool. Many people also adopt a mantra, which they recite all day, or spend 10-15 minutes reciting in the morning. Whatever you decide, keep it positive and regular. Laughter. When was the last time you laughed? And laughed hard to tears? Part of being mindful of your surroundings, make a point to seek out comedy, or simply allow yourself to laugh. Try laughter yoga! (Yes there is such a thing!) What methods of managing stress have been most beneficial to you? References www.psychologytoday.com/articles/201203/the-perfect-amount-stress www.psychologytoday.com/blog/the-athletes-way/201301/cortisol-why-the-stress-hormone-is-public-enemy-no-1


text:
In a classic case of avoidance I decided that it was of utmost importance
that I double check my portable drawing kit this evening.
(I should be cutting up the paper and bookcloth for my little book.)
It all began when I couldn't find my metal triangle.
I pulled out my art supply carry-all and became intent on organizing
and photographing the content.
The first half is all Derwent colored pencils, regular and watercolor, along
with some Micron pens.
The second half has a compass, lead holder, dip pen, watercolor brush,
micro spatula and exacto knife on the left.
An eraser, 6" metal triangle, 6" metal ruler, watercolor set, pencil sharpener,
scissors, bonefolder and a favorite little magnifying glass on the right.
Hmmm...I forgot extra blades for the knife...and binding needles with
linen thread...maybe a glue stick?
I will find my way around to actually doing some work this weekend.
Maybe after dinner...and some knitting...
Hope you have a great weekend!


text:
Visit our Showroom!
Many times, the difference between a product that you will just be happy with and one that you love comes down to subtleties. The texture, the feel, the way that the color changes as the light moves, all these are product nuances that are best experienced firsthand.
Our custom showroom can be the best place to make many of your decisions when selecting an interior product. With so many surfaces, colors, styles, and textures, a website or brochure is simply not enough. Call to make an appointment.


text:
Geoffrey Beene Silk Gown
A melange of fabric treatments come together in this beautiful
Geoffrey Beene gown. The bodice is constructed from a diamond
stitched black panne velvet, which extends from the neckline to the
waist, almost like a breast plate, side panels of blue and black dot
panne velvet form the side, with a deeply cut in shoulder. Dolman
sleeves are fashioned from a fine dotted black tulle. A narrow
strip of tulle is inset at the waist between the bodice and the skirt,
and lined in nude silk chiffon, so it gives just the illusion of
a bare midriff, which is infinitely better than actually revealing
it. The full skirt is fashioned from a fine silk voile, gathered into
the waist and falling in soft folds to the hem, with a wide, curved band
of a a larger dotted black tulle inserted midway down the skirt, over a
layer of black silk chiffon. All the seams are finished with a fine
eyelash fringed lace trim. The bust measures 36", waist 30", sleeve
center back to end of sleeve 33", length 62".
Also bearing a Neiman Marcus label, it is in excellent condition. $625
home | accessories |
clothing | ordering,
returns, shipping | contact us |
gifts |
links | press


text:
Made just for you
Having a love so very far, will I ever be able to tell you I shouldn't think of all the wonderful things you say, I have a never ending love for you I feel you watching what I do can't turn your back and walk away when you say you love someone, hearing all that I say I'm grateful to know you when I'm around you I feel without your around my heart is in so many pieces, for you not to see how blind can you be? A love so deep and oh so true I would give my life for you. If you'll be my sunshine, I'll Be Your Star, twinkling in your night sky. Every breathe I take made just for you.
Share This Poem
Public Collections Containing This Poem
Other Poems By This Author
Made just for you
PoetMegan Creecy


text:
On cooking fish
I grew up watching my mum cook fish several times a week. It could be breaded and fried squid, grilled monkfish "lubina a la sal", "lubina al horno" or any other combination you could think of. For her, buying and cooking fish came naturally. For me it has taken some time and confidence in the kitchen to delve into the fish world. The funny thing is that once I have started buying and cooking it, I have realized that it is much easier and more rewarding (forget about the smell) than all the quiches I fearlessly made a couple of years ago.
I started baking before I started cooking, so when I began actually cooking savoury dishes and not just desserts, I naturally tried those things that were nearest to what I was doing in my baking: I baked quiches and savory tarts, no matter how long they took to make or how dirty the kitchen got. That is what I felt confident with, so that is what I made again and again. Fish was something to be had at mum's house or in a restaurant. I then got over my pastry obsession and actually cooked vegetables without the need of a pastry case. I didn't actually become a vegetarian because I have always loved meat and was capable of frying a steak, but the outside world could have started to think that I had turned into a veg-only hippie. At least I had gotten over the pastry phase.
Then I started experimenting with different cuts of meat and different types of cooking techniques: a roast loin of pork one day, an oxtail stew another where I felt I wanted to accept a challenge. Little by little my cooking repertoire began to expand with every new thing I tried to make, and then, but only then, did I reach the kind of cooking maturity required to go and actually buy and cook some fish. Even though there are millions of things that I still have to try, the fact that I am now as confident when holding a mackerel as I am holding an aubergine makes me quite proud and opens a world of opportunities.
The funny thing is that now that I have this world of opportunities in front of me, I turn to those simple fish recipes that I saw my mum make at home. When it comes to fish cooking I believe that simple is best and that the whole result of the dish depends on two basic things: choosing your fish well and not overcooking it. Mastering these two things has been easier than I thought and has made me realize how much easier roasting fish is than baking a complicated quiche with three different components to be made separately.
The trick of buying the best fish you can has already been discussed in many places so I won't get into it: firm fish, clear looking eyes…but I think the best thing is to actually find a fishmonger you like, stick to him or her and develop a relationship so that you can trust him/her.
The trick of not overcooking is easier than you might think and similar than I thought it would be to checking that a cake is done. A fish is done when it's flesh has lost that pinkish transparency we identify with the raw state and has turned opaque - generally whitish. This is easy to see on the outer surface of the fish when you have it placed on a baking tray in the oven skin side down but, as with cakes, you want to make sure that the fish is cooked through and that you will not find any pink below the white. In order to do that you just have to get a knife (again, as you would to check that a cake is done), insert it in the thickest part of your fish and have a look around to see how the whole cross section looks. Opaque? - it's done. Pinkish? leave it in the oven for a few minutes more and come back to check. Another advantage of this techniques is that you don't have to be so careful with opening the oven as when baking a cake. The fish will not loose all the air and sink in the middle, so especially when you are a first timer, check and check again.
Today's recipe of "lubina al horno" or sea bass roasted in the oven with potatoes is a very basic and versatile one you can use to cook different fish. I have tried it with sea bass and mackerel, so it works for blue or white fish. It is also a great way to convince people who don't love fish to start eating it. I actually have to confess that when I was younger, the part I enjoyed most were the salty sweet and incredibly flavorsome potatoes at the bottom of the dish. My mum knew, so the ratio of fish-potatoes varied dramatically from the adult plates to ours. Precisely because of that I think it is better to provide general guidelines rather than a fixed set of ingredients: you might want more or less potatoes at the bottom of your fish depending on how much you like them.
The secret to getting so much flavour into those potatoes is to fry them first, in plenty of extra virgin olive oil along with some diced onions and salt. You basically cook the potatoes completely before putting them below the fish in the baking tray. Remember that the fish takes very little time to cook and that there is nothing worse than an uncooked hard potato, so let them colour on the edges in the frying pan before you take them out of the frying pan.
Once the potatoes are cooked, most of your work is done. You just have to preheat your oven to 180-200ºC, lay the fish on top of the potatoes in a baking tray along with a bit of the olive oil in which the potatoes have cooked, salt the fish, fry some finely diced garlic in some more extra virgin olive oil, pour it over the fish and cook in the oven until it is done (this will depend on the size of the fish - that is why following the prodding rule explained before always works). You could also add some wine before putting everything in the oven. Take out of the oven as soon as the fish is cooked and portion up with the required ratio of potatoes to fish to match the diner's preference.
This time around I served the lubina with some "piparras" first which are a kind of small green peppers from the north of Spain which are usually pickled, but which I managed to find raw and just flash fried with some extra virgin olive oil and maldon salt.