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Before And After Photos That Show How Places Have Changed Over Time.
The world is always changing all around us, but it's so gradual that we rarely notice it. But when you look at two photographs taken from the exact same viewpoint at different points in time, you'll notice a huge difference! Most of these places have evolved in ways no one could have imagined several decades ago, while others seem to have barely been affected by the passage of time. It's such a refreshing and mind-blowing perspective on how we look at the world. So, brace yourself and check out these then and now photos and you'll totally see what we mean.
A lot has changed in the span of 125 years in Rysstad, Norway, between 1888 and 2013.
Trees have been added. The old dirt road has been replaced with a modern paved street, and horse drawn carriages have been replaced with modern vehicles. But some of the homes look the same.
Time moves forward, but not much changed in Seljestadjuvet, Odda, Norway, between 1887 and 2014.
The mountains and lakes have remained the same. Even the stones on the side of the road are there, but their shape has changed a bit over the last 127 years. And oh yes! There's a road and lots of cars too.
Martin Luther Statue in Dresden, Germany, has gotten a makeover between 1958 and 2014.
The Church Of Our Lady was destroyed during a bombing in World War II. The ruins were left there for several decades as a reminder before being rebuilt. Ironically, the Martin Luther statue remains unscathed.
Change has been good for the Quai Des Nations in Paris, France, between 1900 and 2017.
The before photo had beautiful buildings near the water, but the fact that there are trees there now makes it eco-friendlier. Oddly enough, those buildings were part of the 1900s world's fair and were only there temporarily anyway.
A major incident in Pripyat, Ukraine, made a huge difference between 1986 and 2016.
Pripyat is a nearby town where the employees and their families lived shortly before the Chernobyl incident. While the city remains a ghost town twenty years later, trees suggest that the area may be habitable once again.
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Jax Taylor and Brittany Cartwright Show Off Major Weight-Loss
Newly engaged Vanderpump Rules stars Jax Taylor and Brittany Cartwright are showing off their new looks, which includes major weight loss for both. Brittany, who looks much thinner, took to Instagram to show off her newly colored blonde locks. View this post on Instagram Thanks for bringing my

subset: commoncrawl


text: Built in 1973, 2322 Third Avenue and its sister building 159-161 East 126th Street are located in the heart of the burgeoning Harlem submarket of North Manhattan. The property is fully leased to the City of New York. Located on the full block-front of Third Avenue between 126th and 127th Street, the property is ideally situated two blocks from the Metro North Train Station and Lexington Avenue Subway lines.


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La Quinta Inn & Suites
La Quinta Inn & Suites
3410 Williams Ave
Phone: 580-256-5533
Fax: 580-256-5535
The La Quinta Inn & Suites of Woodward offers inviting guest rooms with luxurious bedding and décor complimented by amenities such as coffee makers, microwaves, refrigerators, free high-speed Internet, 32-inch flat screen televisions with premium channels and free local calls. The rooms come with one or two beds that are either king or queen size.
The guest facilities include an indoor swimming pool, laundry area, fitness center, business center and a dining area with a continental breakfast each morning. There is plenty of room for the entire family, and this La Quinta is pet friendly so you can bring along your dog. This hotel is conveniently located off the highway and close to great Woodward attractions.
Find Nearby
Facility Amenities: ADA Compliant, ADA Rooms, Credit Cards Accepted, Exercise/Fitness Facilities, Free Breakfast Served, Interior Corridors, Laundry, Pets Allowed, Pool Indoor
General Information: Number of Units: 80
Highway Corridors (within 5 mi.): US-183, US-270, US-412
Internet Connectivity: In-room High-speed, In-room WiFi
Location: Expressway/Interstate
Room Amenities: Cable/Satellite TV, Climate Control, Coffee Maker, Desk, Hair Dryer, Iron/Ironing Board, Microwave, Refrigerator
Room Type: 1-Bedroom Units, 2-Bedroom Units, King, Queen
Sunday: Open 24 hours
Monday: Open 24 hours
Tuesday: Open 24 hours
Wednesday: Open 24 hours
Thursday: Open 24 hours
Friday: Open 24 hours
Saturday: Open 24 hoursCheck-in is at 3pm and check-out is at noon.
Related Topics


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Use our on-line marketing and advertising platform to develop meaningful connections with your customers — the type of connections that translate into clicks, store visits and sales. For the moment I am active in the retail sales enterprise and the organization of getting and selling bitcoin. In addition to the details you will find in this guide, you can use the Canada Enterprise Permits and Licenses Search, powered by BizPaL, to uncover licences and regulations that may influence your business. Our sales group can help simplify your operations and get set up with the appropriate solution to meet your business demands.
The positive aspects that online advertising and marketing organizations, and on the web organizations have as opposed to retail organizations are as follows. Retail business is really competitive, and so even the smallest of promotions can give you an edge more than your competitors. As a outcome, online shoppers will enter the local online retail internet stores by utilizing searchable key phrases.
Retailers often need to order spare parts specially, given that they generally do not stock them at consumer outlets—in such circumstances, e-commerce solutions in spares do not compete with retail shops, only with other ordering systems. For all the talk of showrooming (shoppers researching in-shop but buying on the web), a lot of more clients are webrooming (researching online and purchasing in-retailer), maintaining in balance what is fundamentally nonetheless a company premised on physical locations.
Following the launch Dell expanded its online operations in Europe and Asia and by 2000 it was already the market leader in Computer sales worldwide. Disney, for instance, is reimagining its retail retailers as entertainment hubs with a variety of interactive displays that will entice all segments of the family to pay a visit to more frequently and stay longer. By 2014, Forrester predicts that more than half of all retail sales will be influenced by the Internet.
Instead, you want a certain concept that you are passionate about — check out this current inspiring instance of two Australian college youngsters who are creating their own headphone empire In quick, the much more interest and expertise you have in your merchandise, the greater you are going to be at promoting them on-line. Lastly, the vast majority of on the web transactions are paid for employing credit cards.


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Marriage Counselor
Structure House
3017 Pickett Rd, Durham, North Carolina 27705 | (919) 351-8293
A healthy marriage takes work. Therapy will reach the heart of the issues and begin the process of restoration. Let's get started.
Marriage Counselor
Seth Dennis, Seth J. Dennis, M. Ed., Psy. D.
1320 Broad Street, Durham, North Carolina 27503 | 919-801-3098
A good couples therapist is more than a referee. I work with couples to uncover the core polarizing issues that lead to distance between partners.
Marriage Counselor
The Mindly Group, PLLC
Licensed Clinical Social Workers, Counselors, and Marriage & Family Therapists
8394 Six Forks Rd. Suite 104, Raleigh, North Carolina 27615 | (919) 617-9656
When working with couples our therapists use Emotionally Focused Therapy, Gottman Method Couples Therapy, and/or the PREPARE/ENRICH curriculum.
Marriage Counselor
Tina Lepage, Psy.D.
Group Psychology & Psychiatry Practice Serving the Triangle for Over 15 Years
LEPAGE ASSOCIATES PSYCHOLOGICAL & PSYCHIATRIC SERVICES, 5842 Fayetteville Road, Suite 106, Durham, North Carolina 27713 | (919) 572-0000
Our doctors have worked with early married couples, mid life couples with and without children, and retired couples in their 70s. Our approach to couple's therapy is active, interactional, and problem-solving based while also being realistic and grounded in empathy.
Related Sites:
City of Durham
North Carolina Board of Licensed Professional Counselors
Couples Therapy Durham, NC
Family Counseling Hayes, Keene, Bethesda, Butner, Chapel Hill, Lowes Grove
Durham is located in the heart of North Carolina and proves to be a family-friendly city with more attractions than one can imagine. Mardi Gras Bowling Lanes has everything for a great afternoon of fun, including video games in the arcade. For those with an interest in pool, Jump Shots Billiards Studio is nearby with everything from packman to air hockey. Bull City Carriage Company is a highly romantic attraction for couples, but can also serve as a great family outing with tours of the surrounding areas; your children of all ages are sure to enjoy the horses. Chuck E. Cheese is perfect for your children with music, pizza, and much more. Northgate Stadium 10 features newly released films for you and your family to enjoy. The city also hosts multiple annual events including the Dr. Martin Luther King Jr. Day Parade and Durham Spring Carnival. Children, teenagers, and adults alike are sure to love both attractions. Lake Crabtree County Park can meet your family's recreational needs with trails, playgrounds, picnic areas, and much more. Drive on down to Aviation Parkway to enjoy this location.1
Marriage and Family Mental Health in Durham
The Strong Fathers program offered by the Center for Child and Family Health provides fathers with a history violence with the tools and resources they need to be a positive and supportive member of the family. Men learn strategies for managing their emotions and relating to their loved ones in a safe and compassionate manner. The class also gives men an opportunity to learn positive parenting techniques and share ways that they have progressed as a good father. To inquire about this program, call 919-578-3237.2
Communities in Schools Durham is a comprehensive support program for school-aged children that aims to empower children to stay in school. The Graduation Coach program provides social supports for students who are at-risk of dropping out due to family dysfunction, financial needs, emotional distress, and other significant life issues. Interventions tailored to the specific needs of each student are employed with the goal of keeping that student in school and on track to succeed after graduation. Skill building classes, mentorship programs, and support groups are just a few of the socio-emotional support services that are in place. Contact Communities in School Durham at 919-403-1936 for additional details.3
The Interfaith Council for Social Service offers programming that supports families during times of crisis. If financial instability, homelessness, or domestic violence have occurred, the Interfaith Council will provide emergency services including financial assistance for rent, stipends for clothing, and access to their food pantry. Family members who rely on drug treatments to manage symptoms associated with mental illness can also receive medication assistance. Personal support and guidance for those experiencing emotional distress is also offered. More detailed information about these services is available by calling 919-929-6380.4
Family Services and Assistance Programs
Families who need a helping hand in order to make ends meet or overcome obstacles due to life difficulties can take part in programs offered by the Durham County Department of Social Services. The department works to ensure that families have the basic necessities they need, such as food and clothing, through their social services programs. Financial needs can be met through their employment assistance programs, which offer trainings and job search assistance for the unemployed. Families impacted by domestic abuse can also seek help through the Adult and Child Protective Services programs. To learn more about these and other services, call 919-560-8000.5
References1. Wake County Government. (2017). Lake Crabtree County Park. Retrieved from http://www.wakegov.com/parks/lakecrabtree/Pages/default.aspx
2. Center for Child and Family Health. (2016). For Parents. Retrieved from http://www.ccfhnc.org/parents.php
3. Communities in Schools Durham. (2010). Graduation Coaches. Retrieved from http://www.cisdurham.org/grad-coaches.html
4. Interfaith Council for Social Service. (2017). Crisis Intervention. Retrieved from http://www.ifcweb.org/services/crisis-intervention-emergency-services
5. Durham County. (2017). Department of Social Services. Retrieved from http://dconc.gov/index.aspx?page=513
Durham is a city that is located in multiple counties- Durham County and Orange County and Wake County in North Carolina. It has a land area of 109.78 square miles and a water area of 0.89 square miles.  The population of Durham is 257,636 people with 100,513 households and a median annual income of $50,420. .
Therapy Affordability Meter for Durham, NC
Affordable with Planning
Therapy in Durham is generally within financial reach for the average family, but some budget planning may be needed for a real commitment to weekly counseling. Remember that your mental health and happiness are important. Check with your Durham therapist about insurance coverage or ask about sliding scale fees if there are any difficulties with accessibility. Low cost counseling and affordable therapy are also sometimes offered by listed city and university level clinics, check with your local Durham public health department.


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The Umfrid Studio is devoted to the art and practice of theatre making. We strive to design the perfect moment, to illuminate and support the text, score, choreography and the director's concept.
Principal designer Thomas Umfrid is an impassioned believer and practitioner in the symbiotic necessity of theatrical performance. He embraces a multi faceted and broad based approach to theatrical design ever mindful of the overarching theatrical moment, supportive of the directorial concept and needs of the performer.
The Umfrid Studio does not strive for any particular style, house or signature look and approaches each design project as a unique theatrical expression. We venture to be chameleons, adapting our design response and methodology according to the situation and task at hand. First comes the analysis of the project followed by a free-flow of ideas between the director and the design team concurrent with research, be it literary, imagistic, media based, or experiential. We seek to find the thematic essence and the resonance in the script and the score. The kinetic needs of a show are examined. How does the show move? Design development follows with 2D and 3D experimentation, followed by reduction, refinement and documentation in collaboration with technical input and pragmatic problem solving, making the intangible truly tangible.
"Tom is a wonderful designer/collaborator. He responds to scripts with great insight and imagination and creates exceptional environments, in a wide range of styles. He's a true artist, and the proof is onstage in his designs." — R. Terrell Finney, Director
"Mr. Umfrid did exemplary work in all areas: research, conceptualization, rendering, adaptation to directorial requests and financial restrictions. It has been rare that I've worked with someone as talented, flexible, and realistic. The final transfer from model to actual stage was exceptionally precise and beautiful." — James de Blasis, Artistic Director, Cincinnati Opera
All the Scenic Designs in this website are the original creations of Thomas C. Umfrid. He is grateful for the input and assistance of his many collaborators.
My thanks and appreciation to all of the Directors, Lighting, Media and Costume Designers, Technical Directors, Prop Masters, Scenic Artists, Construction Personnel, Design Associates and Assistants, and Photographers I have collaborated with through the decades.


text: Your book Theorizing Global Studies, co-authored with Alexander Hensby, is centrally concerned with global studies. How important is the distinction between global studies/sociology of globalization in your work? Very important. Research into processes that we tend to call 'globalization' by its very nature transcends disciplinary boundaries. I'm a sociologist, and proud of it, but an understanding … Continue reading


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Thanks for hosting!! Alice @ The Owl's Skull
Thanks for hosting Faith! Have a great weekend!
Thank you so much for hosting! I found your blog a couple weeks ago and love it! Thanks for being a great encourager! :)
Thanks for hosting! :)
Your comments bring a smile to my face! Thanks for visiting my blog :)


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The Restaurant at Meadowood (St Helena, CA) – Alter and Refine
"The underpinning of my food is always going to be California, but it certainly takes a turn toward European and manipulative technical cuisine. I feel in my heart I need to play with things." – Chef Kostow on the Meadowood blog 1
Napa has done a great job promoting itself as a bucolic land of food and wine but the fine dining options are often uninspiring. The number of world-class restaurants is seemingly one. With proximity to such great produce and a steady stream of foodies, one would expect more. Are the tourists more interested in the simulacrum of Napa than any content? Does the perfectly manicured The French Laundry set such an impossible standard that other chefs do not wish to compete?
Meadowood is trying to expand the number of options. When Michelin drove through the Bay Area last year, Meadowood and Chez TJ (Mountain View) surprised everyone by earning two stars, outdoing regional local favorites such as Chez Panisse, Gary Danko, and The Dining Room at Ritz Carlton. What happened next? Meadowood's chef left and, quite shrewdly, Meadowood plucked Chef Chris Kostow from Chez TJ, damaging the hopes of the Mountain View That Could.
Reviews for Kudow's Meadowood are far and few between. Reports from Chez TJ after earning its second star were not always flattering – "good for Mountain View" being the most common endorsement. See Us Eat ate at Meadowood sometime during the transition and the food looked confused. There were few other reports. Fork and Bottle and I wanted to eat and, after some back and forth discussions, we settled on Meadowood.
The menu is seasonal, local, and succinct – there were just 12 dishes on the menu. You are encouraged to create your own tasting menu or order the chef's tasting menu of the day. We settled on the tasting menu after a substitution (poached beef did not elicit much excitement.) We began early enough to qualify for senior discounts; the evening sun fell somewhere past the golf course and tree line during the fifth course as we ate.
Cold Smoked Toro and Osetra Caviar – creme fraiche and spring onion
The passing of the seasons from winter (fatty, oily toro) to spring (onions.) The toro was remarkable in its quality, sliced razor thin, completely unexpected as I looked out to the golf course outside (that would be the Napa simulacrum.) The toro was fatty and oily with an intense smoked taste. The dish had a restraint in its balance that felt perfectly natural, a less is more philosophy.
Foie Gras and Apple
The brulee was quite nice – a sweet crust that cracked into the creamy foie underneath. The foie was nearly whipped in texture, very light and ephemeral. The cube of foie was a similar take on the ingredient, albeit sauted. Its crust was thick and it too crunched into a creamy foie inside. Again, the dish had a lightness to it, despite the richness of its main ingredient.
Citrus Cured Spanish Mackerel – olive oil ice cream, shaved baguette, legume escabeche
This dish was beautiful to look at but it was slightly schizophrenic. The mackerel had a pleasant citrus inflection but it was a touch too dry for my tastes. The olive oil ice cream was somewhat icy; preferably, it would have been creamier and exude an oil coating in the mouth. The concept was modern without being forced – the execution just needed improvement – it's a dish that could impress in the future. Arguably, in its current state, the dish hinted that the chef is still experimenting with a personal style.
Lobster and Sweetbread – hedgehog mushrooms, turnip, biancetti truffle
A wondrous dish where the richness was quelled by the chef's refined style. The textural confidence of this dish was astounding – each having its own similar, but different, pliability. The various tastes of richness reinforced each other – the lobster to the mushrooms to the sweetbreads.
Crispy Confit of Suckling Pig – caraway scented cabbage, pickled apple, BLis maple syrup
Everything was going well until this dish – it just did not belong in the story to date. It was discontinuous and antithetical to the previous dishes. Where was the light touch to offset the heaviness? Why did the portion size get ratcheted up? The BLiS maple syrup, with its intense bourbon notes, worked well the pig and its caraway hints. However, this dish was a mis-step when taken in the context of the entire meal.
Poached and Roasted Squab – Candied Orange, Foie Gras, Dark Chocolate
A nice decadent finish to the meal with some nods to dessert. We debated whether the shaved dark chocolate masked, or enhanced, the squab; I thought its sweet earthiness complemented the meat and provided a bridge into dessert. Of course, I also feel that dark chocolate is an under-rated, and under-used, ingredient in savory cooking. The orange flavors melded well, complementing both the chocolate and squab. The foie gras ball was a nice parting gift, one final taste of savory richness.
As with previous reviews, the desserts do not get their fair due. The desserts, though I forget them, were good but failed to keep up with the highs of the meal.
It was a surprising meal – Kostow is definitely a talent. The meal was not perfect throughout but there were some great ideas and execution. The food is careful and reserved, almost feeling restrained; you sense that the chef is still developing his style (and/or learning how to incorporate it into the Meadowood resort framework.) He cites Daniel Humm (of Eleven Madison Park (NY) fame) as a mentor, and while I see the influence, I think Kostow has turned a corner for me that Humm has not – he's got a delicacy that Humm only touches on in his best dishes.
Given the lightness of many of the dishes, and the growing international vegetable movement, I could see Kostow incorporating more vegetables into the meal. Cooking in Napa, close to the produce, might provide the inspiration he needs to solidify this aspect of his cuisine and give it a fuller dimension. I would like to see if the summer bounty impacts his cooking. His deft touch might make a larger impact with the subtlety and variety of the many vegetables he (presumably) has access to.
Overall, I'd recommend Meadowood if you're staying in the Napa area. A weekend of The French Laundry, Ubuntu, and Meadowood would make for great memories. It is deserving of its Bay Area two-star Michelin rating 2, performing better than any other aside from Manresa. Meadowood easily falls into my Top 10 for the Bay Area 3.
You can read Fork & Bottle's report here – they've got photos and descriptions of a few amuses I missed as well as dessert.
- chuck
1 – The blog seems to be unavailable since the day I grabbed that quote.
2 – I would rate it a high one-star when compared to France; however, it is deserving of its two stars on the "Bay Area scale."
3 – Manresa, The French Laundry, Sawa, and Quince being the only restaruants that I definitely like better. Marinus, in the Carmel valley, would also get the nod (as you'll read next week.)
Pingback: ChuckEats » Ubuntu (Napa, CA) – Something Wonderful


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I've been so excited to share this for awhile now, but I've had to wait because this was a Christmas gift. I saw this glass etching awhile ago on Pinterest, and I decided to give it a real shot for presents this year!
If you're looking for something crafty, unique, and useful, with a nice, personal touch, then this is the project for you!
Just FYI, I used this tutorial as a baseline for my project; however, I do not have a fancy Cricut cutter, so my tutorial is a little bit different. If you have a Cricut cutter, head on over to the original tutorial, but if you don't, stick here with me!
- The glass to etch (I used Kinetic glasslock containers on Amazon). They worked really well, but note that the dimensions listed on Amazon aren't accurate, so they were smaller than I thought! When they say 30 oz, they mean the container's weight, not what it holds.
- Etching cream. I bought mine from Michael's (a Martha Stewart brand) but a friend of mine used Armour Etch and that also worked great. Just be sure you're buying an etching cream, not just something that's going to sit on the surface of the glass.
- Brush (that you don't mind throwing away). My etching cream actually came with one.
- Clear contact paper. I also got this from Michael's–one roll lasted me for 16 different containers, so don't worry about it not being enough! Clear is useful for tracing, which we'll get to later.
- X-acto knife. I started with scissors and an epic fail. Spending the couple bucks for the X-acto knife is worth it!
- Latex gloves.
- A computer and printer.
1) On the computer, open Microsoft Word (or any other program with different font options) and type in what you eventually want on the glass). Size it so it's the size you want on the glass, and print it out.
2) Put this piece of paper behind your contact paper and trace it, so that the words are now on the contact paper. It's going to be a little hard to see, but you're just getting it down on the contact paper so that you know where you're going to cut.
3) Cut out the letters on the contact paper. (This is going to take some time; be patient!)
There are a couple things you need to remember when doing this:
- Using the example above, anything black is what is getting cut out. That means that you don't want a bunch of cut marks on the part in white, because the etching cream might get through it.
- If you have letters that have closed circles in them (A, B, D, O, etc.) you need to keep those tiny pieces. In the example above, that font allows for the "a" and "e" to just be completely filled in, but most fonts don't do that. By keeping those little circles, you can get the letters more accurate.
When you're finished cutting it out, set the cut-out aside for a moment. Also, if you're doing more than one glass piece, I would recommend cutting everything out first, and then etching everything together.
4) Clean off the piece of glass with soap and water, and dry it well. This will help the contact paper stick better.
5) Carefully take off the backing of the contact paper and place the stencil on your glass. Be sure that all bubbles are smoothed over and that the contact paper is completely sealed flush onto the glass. Any sneaky bubbles or loose edges will let the etching cream get underneath.
6) (Put your gloves on.) Brush the etching cream on the glass. Obviously, you don't have to be exact here (that's why the contact paper is there!) so just make sure to get the exposed glass that you want etched.
7) Leave the etching cream on for 15-20. If you pay attention, you can actually watch the cream kind of slide off the contact paper and head toward the glass part.
8) (Put your gloves on.) Rinse off the etching cream under water. This works best if you use a gloved finger and wipe at the cream, making sure that when it comes off the glass, it ends up down the drain, and not just on another part of the glass. Once all the etching cream is off, peel off the contact paper, and rinse again for good measure.
Voila–you now have a lovely, etched piece of glassware!
Also, you can always put something in the glassware to add an extra touch. For my inlaws to be, I bought dishtowels on Etsy. For the office, I put cookies in 🙂


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Escorted tours.Exclusively for the over 55s
4 Nights Half Board
Situated on Blackpool's favourite North Promenade, the Strand Hotel enjoys lovely coastal views over the Irish Sea.
Blackpool one of the oldest seaside towns famous for its illuminations once a year is one of the top seaside towns located on the west coast of England overlooking the Irish Sea.
The seaside destination gained its popularity in the 18th century when people started travelling to the seaside and believed that swimming in the sea water has many health benefits. Blackpool still remains one of the most popular seaside resorts in the UK. An independent survey carries out by popular consumer magazine 'Which?' on a sample of 4500 people further confirmed that it is still Britain's' favourite seaside destination.
Sea view supplement: £5 per person per night (subject to availability)
4 Nights Half Board
Things to do
Blackpool Illumination – A brilliant arrangement of lights that stretches over 7 miles long along the seafront. The illuminations attract visitors between late August and early November when all the other seaside destinations in Britain become quieter. Every year, Blackpool nominates a famous person to switch the lights on.
Blackpool Pleasure Beach – Located along the Fylde coast, Blackpool Pleasure Beach is the most visited amusement park in Britain. The amusement park also makes it in the top 20 most visited list in the world! Following the launch of a 4 star hotel in 2003 the park was officially recognised as a resort.
Blackpool Tower – Inspired by the Eiffel Tower, Blackpool towers stands at 518 feet with leisure facilities, restaurants and other entertainment venues beneath and surrounding it. It takes 7 years to paint it from top to bottom and the lift travels 3500 miles per year.
Blackpool Tower Ballroom – The Tower Ballroom is world famous for its unique sprung dance floor and spectacular architecture and remains to this day a destination for dance fans across the globe. The original Blackpool Tower Ballroom was a smaller pavilion opened in August 1894. The present Ballroom opened in 1899. The Ballroom floor measures 120 feet by 102 feet.
North Pier – Located on the north of the other two piers in Blackpool, the pier is famous for its shopping arcade, North Pier Theatre and a traditional tramway.
Here's just some of the things further out that you can easily explore.
• Fleetwood• Illuminations in Sept & Oct• Lake District• Lancaster• Liverpool• Lytham St Annes• Manchester• Morecambe• Southport
The Strand Hotel is situated only a leisurely stroll from The Golden Mile. Based on the North Promenade it boasts a selection of sea view rooms. The hotel offers 33 en-suite bedrooms (with a mixture of walk-in showers and showers over the bath) across 5 floors, served by a lift, with bedrooms starting on the 2nd floor. The hotel has a lounge bar and restaurant, free Wi-Fi, tea & coffee making facilities and a 24 hour reception.
Free on-street parking beside the hotel (Subject to availability). 10 minute walk to Gynn Square Car Park – Local Charges apply.
Check In: From 3pm
Check Out: By 11am
Swipe left and right
Call Hotel Leisure Breaks - 01603 88 67 75
Pickup Points for this tour are:
The following room types are still available on this tour:
Call our friendly holiday advisors and they will be happy to guide you through the process
01603 88 67 67
Free LocalDeparture Points
Price BackInsurance
No SingleRoom Supplement*
Accredited &Award Winning


text: This is a compilation of some of my favorite images of males as the subject. Most of the men photographed in this area are signed models from a variety of agencies such as Elite, Wilhelmina, Ford, Next, Front, etc. Some are test shoots, some are conceptual shoots, and some were for publications. Many were completely directed, styled, executed and edited solely by myself.


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What is glycerin?
Glycerin is a neutral, sweet-tasting, colorless, thick liquid which freezes to a gummy paste and which has a high boiling point. It can be created from plants or animal fat. Here's the difference:
Commercial Glycerin
It's a natural byproduct of the soap making process (soap made with animal fat). Commercial manufacturers remove the glycerine for use in lotions and creams. While glycerin can be made as a by-product of soap that is made from animal fats, it can also be made from plants.
Vegetable Glycerin
Vegetable glycerin is made from the oils and fats of a plant-based ingredient, generally coconut or palm oil. The oil is heated to a high temperature under pressure with water. The glycerin component is then separated from the plant oil and absorbed by the water – it is then isolated and distilled.
So what is glycerin REALLY?
It's highly hygroscopic– meaning that its qualities allow it to absorb water from the atmosphere.
Example: if you left a bottle of pure glycerin exposed to air, it would take moisture from the air and eventually, it would become 80% glycerin and 20% water.
I once mixed unrefined Shea Butter with glycerin and noticed drops of water on my mix. It was the craziest observation ever … glycerin is absolutely fascinating.
What are the benefits to hair?
As a product that draws moisture from the air, it's a great moisturiser! It is used as a base in a lot of good hair moisturisers and aims to soften the hair follicles, allowing moisture to enter into the hair shaft.
As a conditioner, it's especially beneficial for curly/kinky hair, which tends to be drier due to the shape of the hair shaft.
It's one of those 'must have' ingredients if you're on a healthy hair journey. Use it as a base to your hair spritz or mixtures.
NOTE: I would advise against coating your hair with pure glycerin as it will result in very sticky hair. If it's used sparingly or in a mixture, it will moisturise your hair effectively.
FIVE more ways to use glycerin every day!
1. Add a small amount in your normal moisturiser to add that extra nourishing punch to your skin.
2. Mix it with raw Shea Butter and use as a lip balm. My lips LOVE this mixture.
3. Mix a spray of half water and half glycerin. Lightly spray on hair for added moisture and frizz control.
4. Add a small amount to your hand creme, it will boost the moisture content
5. Check for it in your shampoo, conditioner, moisturiser as one of the main ingredients.


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Pendelton Ranier Bed
Pendelton Ranier Bed
from 85.00
Inspired by vintage Pendleton Woolen Mills® patterns, this collection takes us on a journey of the beautiful landscapes of our great National Parks enjoyed by millions over the years.
Machine washable fabrics and zippered removable covers makes them easy to care for.
Filled with 100% polyester Memory Fiber® made from recycled soda bottles.
Unique channel chambered liners eliminates fiber from shifting and maintains the plush loft that elevates pets off cold floors to keep them happy and healthy.
SM | 28" X 20" X 4", Up to 20 lbs.
MD| 36" X 27" X 4", Up to 40 lbs.
LG | 40" X 32" X 4", Up to 60 lbs


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Areas of Service: California – San Lorenzo Junk Removal
Book Your Junk Removal Appointment
Call 510-931-1181 to schedule your junk removal pick-up in San Lorenzo. We even offer same day local junk removal services in San Lorenzo California.
Receive a FREE Upfront Estimate
We will show up at your location in San Lorenzo CA and provide you with a FREE no-obligation price quote to remove your old UN-wanted junk and debris for an affordable rate.
Get Your Junk Removed on the Spot
We do all the lifting and hauling of your old, UN-wanted and used junk from anywhere on your property including inside your home, office, shed, attic, storage or basement.
You point to it and we'll haul it!
Eco-friendly Disposal & Recycling
We save and recycle as much of your junk as possible and donate all salvageable items to local charities in San Lorenzo CA. We will avoid dumping in landfills at all cost.
Dispatch Junk Removal Services
- Appliance Removal
- Junk Hauling
- Furniture Removal
- Household Junk Removal
- Mattress and Sofa Hauling
- Shed Removal
- Entire Rental Cleanouts (All Furniture, Clothes, Debris)
- Entire Condo Cleanouts (All Furniture, Clothes Debris)
- Junk Removal
- Hot Tub, Jacuzzi or Spa Removal
- Above Ground Swimming Pool Removal
- Garage Cleanouts
- Illegal Dumping Removal
- Trash Removal
- Entire Home or Business Cleanouts
- Construction Debris Removal
- Fire Damage Cleanup and Hauling
- Same Day Condo Clean Out Services
- Yard Waste Hauling
- Storm Cleanup and Debris Removal
- Foreclosure Cleanouts
- Estate Cleanouts
- Commercial Appliance Removal
- Office Furniture Removal
- Entire Office Cleanouts (Anything and Everything)
- Most Electronic Waste Hauling
- Same Day House Clean Out Services
We Remove Junk From Anywhere on your Property in San Lorenzo, CA
We do all the dirty work by hauling junk from any dirty, dark or hard to reach area
Our junk removal team can provide illegal dumping removal and clean up. We can also will go inside your home or anywhere on your property to remove your junk no matter where it is located. You can relax while we do all the heavy lifting, physical loading, trash pick-up and debris removal for you. We are also an excellent property clean out and clean up company. Need your home, condo or business emptied out of all contents from inside and outside? We are the team that can do it on a moments notice.
Junk Removal Items We Haul in San Lorenzo, CA
Trash removal services available for San Lorenzo, CA
- Furniture removal, appliances and general household junk removal.
- Shed removal, construction and renovation debris.
- Hot tub removal and Jacuzzi Disposal
- Office, warehouse, estate and foreclosure clean outs.
- Trash removal, waste removal, garbage removal.
- Ask us about ANY odd job.
- Open 7 days a week
Nearby Neighborhoods and Landmarks
- Cass Street
- Dorchester
- Clarkes
- Giddens
- Middletown
- Cairo
- Lipscomb Villa
- Service location:San Lorenzo, CA
- Service radius: 50 Miles
- Latitude:37.681042
- Longitude:-122.124413
Proudly Serving California
We are a locally owned California junk removal and hauling service working exclusively in the state of California. We are not a franchise, but a family owned business.
San Lorenzo, California
San Lorenzo, also known as San Lorenzo Village, is a census-designated place located in the East Bay of the San Francisco Bay Area in Alameda County, California, United States.
- Area: 2.770 sq mi
- Population: 23452
San Lorenzo California Junk Removal – Nearby Areas We Service
San Lorenzo CA
|Alameda CA
|Curtner CA
|Livermore CA
|Pleasanton CA
|Albany CA
|Dresser CA
|Mount Eden CA
|San Leandro CA
|Albrae CA
|Dublin CA
|Mulford CA
|San Lorenzo CA
|Ashland CA
|Eberly CA
|Mulford Gardens CA
|Shinn CA
|Baumberg CA
|Emeryville CA
|Newark CA
|Snoboy CA
|Berkeley CA
|Fairview CA
|Niles Junction CA
|Sunol CA
|Carpenter CA
|Fremont CA
|Oakland CA
|Trevarno CA
|Castro Valley CA
|Hayward CA
|Pabrico CA
|Ulmar CA
|Cherryland CA
|Jarvis Landing CA
|Piedmont CA
|Union City CA
|Alameda County CA
|Contra Costa County CA


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http://www.microsoft.com/downloads/details.aspx?familyid=64B837B6-0AA0-4C07-BC34-BEC3990A7956&displaylang=en The link above will give you access to the admin folder for non enterprise versions of Office 2010. This is critical to create a silent install (create an msp and place it in the updates folder of the structure). You activite the Office admin tool by "running setup /admin" once you create the…
Year: 2010
Working my way through MDT and SCCM
As I continue to dive through challenges for OS Deployment, I keep coming across great links that help me along the way. Wanted to share this one: http://technet.microsoft.com/en-us/library/bb680396.aspx
Upgrading to SharePoint 2010
http://technet.microsoft.com/en-us/library/cc303420(office.14).aspx Great materials here (also, make sure you check out the pre-reqs before installing, there are quite a few required to ensure a succesful installation.
Office 2010 Group Policy Files Available for Download
Link to decent diagram on adding languages for Office 2010
App-V 4.6 Articles I wanted to share
Title Description Released/Updated Availability Virtual Application Management with Microsoft Application Virtualization 4.6 and System Center Configuration Manager 2007 R2 This paper discusses the integration of System Center Configuration Manager 2007 R2 and Microsoft Application Virtualization 4.6, including supported scenarios, best practices, deployment planning considerations, and how to perform common virtual application management tasks with Configuration…
SCCM and App-V Integration Whitepaper
Came across this one while looking for information and think its a great resource that wanted to share. http://download.microsoft.com/download/f/7/8/f784a197-73be-48ff-83da-4102c05a6d44/App-V_and_ConfigMgr_Whitepaper_Final.docx Thanks!
You recieve the error message "Error while importing Microsoft Deployment Toolkit Task Sequence. Details: The network name cannot be found" when going through the MDT 2010 Configuration Manager Quick Start
Turns out permissions are missing. For each share the document requests you make, you need to add NT AuthoritySystem with Read/Write permissions (Package$ in particular). Found this out through the comments on the deployment guys site (which the original post was to videos you might find interesting) http://blogs.technet.com/deploymentguys/archive/2008/03/20/sccm-2007-and-microsoft-deployment-toolkit-video-walkthrough.aspx Hope this helps!
SP_MP_Control_Manager gives erros that WebDav is not configured correctly
Turns out the file does not always update even though you may have updated the settings via the IIS manager. The steps here fixed the issue I was experiencing in my SCCM 2007 SP2 R2 instalaltion with Windows Server 2008 R2. http://techblog.mirabito.net.au/?p=269


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Well the long range weather forecast for the winter is that it will be similar to last year. So we need to start preparing and have already commenced purchasing additional cold weather clothing to supplement those items we bought with us from Australia.
Whilst we are prepared to buy "High Street" brands, I see little point in purchasing an item solely based on the label. Our current micro-fleece tops were purchased in Australia and whilst they are warm enough for an Australian winter I don't think they will be good enough for the UK. We checked all the local clothing and outdoor stores, eventually finding heavy weight micro-fleece jackets that had been discounted twice down to £50 each. This still seemed a large sum so I decided to do some internet research on workwear clothing. You know; the clothing a company purchases for it's employees. It's normally unbranded and may even have a corporate logo. Whilst it may not be "top of the range" the clothing is usually practical, hard wearing and very reasonably priced.
We found what we were looking for on the Cromwell Industrial Tools website under personal protective equipment. There is a store in Plymouth which was most useful. We are finding it is important to actually try the clothing for size as different manufacturers often produce apparel that is labelled the same size but can be physically different.
This photo shows the jackets we have purchased.
They are lined with three pockets, shower proof and wind resistant. Only two colours – black or navy. Best of all was the price at £13.18 each. At that price we can afford to purchase a number of replacements before reaching the cost of a designer fleece. I also took the opportunity to purchase a boiler suit (overalls) for use when carrying out maintenance on Waiouru. They are made from poly-cotton and were also approximately £13.
Jan is now looking for thermal underwear!


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You are here
Michele Wiens—MA, MLIS
Information Specialist
Michele has completed two master's degrees at UBC, one in Geography and another in Library, Archival and Information Studies. She has several years of research experience in health care and epidemiology. Prior to accepting the Information Specialist position at the NCCEH in May 2010, she was communications director for the Human Early Learning Partnership from 2007-2010. Michele's librarian experience includes reference services with the Vancouver Public Library (Sciences/Business) and she has university teaching experience in geography (medical, physical/environmental, regional, and social). Michele expresses a deep interest in providing information specialist services to the NCCEH, the Environmental Health Services Division, and the BC Centre for Disease Control staff; also, in developing strategic working relationships with other NCCs.
Recent Publications:
- Black A, Williams R, Mustard F, Hertzman C, Bertrand J, Wiens M, et al. Early years resource list. Paediatrics & Child Health. 2009 Dec;14(10):691.
- Hertzman C, Kershaw P, Irwin L, Trafford L, Wiens M. Guide to the British Columbia atlas of child development. In: Lupart J, editor. Building capacity for diversity in Canadian schools. Markham, ON: Fitzhenry & Whiteside; 2009.
- Hertzman C, Wiens M, Snow B, Kelly S, Calne D. A case-control study of Parkinson's disease in a horticultural region of British Columbia. Mov Disord. 1994;9(1):69-75.
- Kershaw P, Irwin L, Trafford K, Hertzman C, Schaub P, Forer B, Wiens M. et al. The British Columbia atlas of child development. Victoria, BC: Western Geographical Press; 2006.
- Riben PD, Mathias RG, Campbell E, Wiens M. The evaluation of the effectiveness of routine restaurant inspections and education of food handlers: critical appraisal of the literature. Can J Public Health. 1994;85 Suppl 1:S56-S60.
- Teschke K, Kelly SJ, Wiens M, Hertzman C, Dimich-Ward H, Ward JEH, et al. Dioxins and furans in residents of a forest industry region of Canada. Chemosphere. 1992;25:1741-51.


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ArchiveCategory Archives for "Blog"
How to start a blog and turn it into a successful career.
How to start a blog and turn it into a successful career.
My Biggest Blogging Mistake There's always something I wish I'd doneContinue reading
What do great guest posts and house guests have in common? The best guestContinue reading
Rejected guest posts make you feel like giving up. Honestly, rejectedContinue reading
Wish you always had fresh new ideas at your fingertips? I do. I've usuallyContinue reading
Want To Get Your Guest Post Published? Would it surprise you to find outContinue reading


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Urology is a surgical specialty that focuses on the urinary tracts of men and women, and on the reproductive system of men. Urologists are trained to diagnose, treat and manage patients with urological disorders. This may include the medical mangement of conditions like benign prostatic hyperplasia, as well as surgical treatments of conditions like incontinence and cancers. If you would like to find a urologist, please click here.
40 Pinnacle Parkway, Suite 212
Elgin, SC 29045
803-424-8022 Office
Our Services:
Bladder cancer, enlarged prostate/BPH, erectile dysfunction, hematuria, incontinence, kidney stones, male fertility, overactive bladder, prostate cancer, prostatitis, pelvic prolapse, vasectomy, pelvic floor therapy, urodymanic diagnostics, InterStim therapy for incontinence, botox procedures, cystoscopy
Advanced Urology and Women's Health Center offers complete urological care delivered by highly trained board certified urology specialists. We are able to provide convenient care in your community, and can perform several treatments and procedures in our office setting. Our specialists use state of the art diagnostic equipment and offer some of the latest treatments for incontinence, bladder cancers, and pelvic floor therapy.


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- 39,506
- 18,428
- Joined Dec 25, 2003
I need as many Latino rappers as possible.
Whenever Flygod dropped I downloaded it off the strength of the cover, skimmed a couple songs and could not get into West's voice/thought he was a kid then left it alone. Then a few months later I had my iTunes on shuffle and Mr T came on and I was like "Damn I ****ed up in this one" and was hooked since.Curious: How did y'all find out about ANY of them? Like...what was the introduction.
I heard Mal play "Dirty Needles" as a sleep on Joe's pod and went totally crazy. I was all the way in after that. I think "The Cow" was the next thing I heard. Every time I hear either one of those, it reminds me of being like "this is all i want to hear."
I didn't even peep this thread until a couple months ago though.
Was in a similar place when I got really into them. Was fresh out a messy breakup, didn't know what I was going to do with my life career wise and had a bunch of family issues going on.Same. My boys put me on a few years back, but it didn't really hook me until Reject 2. I was going through some stuff, and it felt like I had a dark cloud following me around. This **** fed right into that. Great album. It's a classic in my book. Daringer on all the production. Really one of the best ways to get into it.
That led to The Cow, and Dirty Needles...then I went through all of Benny's ****. He struck me as the most balanced of the three from the moment I heard Dirty Needles. Eventually led me to 38 Spesh on Stabbed and Shot (which is damn near a classic in my eyes too). Then Son of G Rap (another great project). Eventually opened my ears to Flee Lord, Eto, RJ Payne, Che Noir, ElCamino etc. Don't know how I missed some of them for so long.
check my boom bap thread, got gems in there from estee and al.divino. kinda hard to post the best al.divino stuff since it doesn't really make youtube.Estee nack
Playa working with eto at the moment also.
Brownsville Ka and westside gave em a shotout.
After discovering these dudes, especially Benny, I rarely listen to anything else anymore. Lol
Exactly where I am at, there discography is great.After discovering these dudes, especially Benny, I rarely listen to anything else anymore. Lol


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Ep. 308: Cock & Bull feat. Janice Sequeira, Joel Pereira and Amit/
On Cock & Bull this week Cyrus is joined by journalist Janice Sequeira, editor/anchor Joel Pereira, and Amit Doshi. The 4 of them talk about:
More prominent names that have been called out in the #MeToo movement
MJ Akbar's defamation lawsuit against Priya Ramani
Janice sheds light on the Tanushree-Nana incident
The renaming of Allahbad to Prayagraj
Kanye's (or shall we say Ye's?) bizarre meeting with Trump
The missing Saudi journalist Jamal Kashoggi
Follow Janice on twitter @janiceseq85
Do send in AMA questions for Cyrus by tweeting them to @cyrussaysin or e-mailing them to firstname.lastname@example.com
Follow Cyrus Says on Facebook: https://goo.gl/Ekg9Iy
In case you're late to the party and want to catch up on the last 299 episodes of Cyrus Says you can do so at: www.ivmpodcasts.com/cyrussays
You can listen to this show and other awesome shows on the IVM Podcast App on Android: https://goo.gl/tGYdU1 or iOS: https://goo.gl/sZSTU5
You can check out our website at http://www.ivmpodcasts.com/


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This private label food manufacturer had recently moved to a larger facility, yet was already feeling constrained due to the amount of space their inventory was consuming. They needed to free up space, speed up production and continue to grow their business.
Our team addressed the 350K bottles that the company purchased each year and was required to buy in truckload quantities. To free up freezer space, we implemented a stock and release program which created more room while smoothing out cash flow.
Veritiv approached the company to learn more about the business and identify obstacles, and ultimately found opportunities to increase operating efficiencies, lower both operating and material costs as well as reduce the amount of space needed.
Want results like this in your business?
Contact us now to see how
Veritiv can help reach your ObjecTIV.


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Mark Pearson was born in London in 1956. His training started at the City & Guilds of London Art Schools, London, where he obtained a First Class Diploma. Mark then went on to take a three year Post Graduate Diploma at the Royal Academy Schools, where he was taught by renowned painters such as Sir Rodger De Grey, Peter Greenham, Sir Hugh Casson & Ruskin Spear. At the Royal Academy he was awarded college and national prizes, along with travelling scholarships to Barcelona and Madrid. After graduating Mark attended the New York Schools of Art. He lived in New York for several years, returning to London in the mid 1980s.
When did you realise you wanted to be an artist?
I have been drawing and painting since I was a young child. Probably at around 10 years old I understood the concept of what an artist was, so from then I would say.
Which living artist's work do you admire the most?
Peter Doig – I like the way he portrays the world.
At what age did you sell your first painting, and to whom?
At my graduate show, aged 22, to the staff (including Roger de Grey).
From where do you derive your main source of inspiration?
Currently on my way to the studio in Peckham, and out and about in London – a single moment where image, movement and light comes together.
In which part of the creative process do you take the most satisfaction?
When it goes wrong! Then I can respond to it in a more immediate way and I find that the most creative – solving the process and 'working outside the box'
What has been your biggest obstacle as an artist?
My upbringing and schooling, particularly to end of secondary education, where I was made to feel stupid for believing it possible to make a career as an artist.
What advice would you give to an artist trying to break into the industry?
Be true to your ideas. Art goes through fashions, stick to your guns!
More examples of Mark's work can be found on www.markpearsonartist.com


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A classic party dip, this guacamole gets extra flavor from its low-fat cheese topping.
Making homemade tortilla chips and a chunky, delicious salsa is easy with this recipe.
Tired of tomato salsas? Mix it up with a sweet mango and onion dip.
Don't toss the unused artichoke leaves when making this dip -- they can be served alongside toasted bread for an impressive presentation.
For a low-carb option, use endive leaves as edible spoons for this omega-3-rich dip.
Feta cheese and pine nuts lend extra flavor to this zesty appetizer.
This smoky, ancho-spiced dip is full of healthy omega-3 fats.
A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
Add some beta carotene to your game-day spread with this colorful sweet potato hummus.
This fiber-rich chickpea dip is flavored with ginger, cumin, and cilantro.
Chickpeas and cannellini beans are mixed with herbs and spices in this chunky chip topping.
These healthier french fries are still satisfyingly crunchy, but have less fat and salt than the traditional version.
A bowl of this quinoa salad will help you sneak some whole grains in to your party.
This crunchy mixture of veggies, grains, and pepitas, or pumpkin seeds, makes a great side dish.
Even the pickiest of partygoers will appreciate a familiar Caesar salad at the buffet.
This flavorful side dish is seasoned with a shallot-and-garlic vinaigrette.
Who knew potato skins could be this healthy? Instead of cheddar and bacon, jazz up a sweet potato with greens and tasty ricotta cheese.
This whole-grain pilaf works well as a savory side dish.
Hearty enough for a whole meal, this taco salad is made with lean ground turkey and topped with nonfat yogurt.
The perfect finger food, tacos are a fun way to serve up veggies and fiber-rich legumes.
Chile powder brings a hint of smoky flavor to this taco, made with grilled red snapper and a mix of vegetables.
Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce.
These quesadillas can be cut into eights or quarters so that all of your guests can try a sample.
This recipe makes 24 skewers, stacked with grilled veggies, chicken, and bread.
Instead of fat-laden buffalo wings, serve this crispy alternative to fried chicken.
Jamaican jerk sauce gives this chicken a spicy kick. Skewer the chicken to make it more finger-food friendly.
Instead of ordering delivery, whip up your own pizza topped with veggies and made with whole-wheat crust.
Warm and hearty, chili has long been a football favorite -- and this meatless version will not disappoint!
Whole-wheat pita bread forms the crust for these wedges of yellow-pepper and mozzarella pizza with homemade tomato sauce.
If you're in the mood for something fried, try this recipe for buttermilk-battered fish and crispy olive-oil potatoes.
Herb-crusted calamari provides protein and adds texture to this mix of citrus and greens.
This recipe for lightly breaded pork, wilted spinach, and yam fries serves four for dinner.
This inventive sandwich shows that hearty burgers don't have to be high in saturated fat.
This simple meal comes together easily right before kickoff -- or, you can assemble and refrigerate the slaw earlier in the day.
This recipe makes 20 large shrimp skewers and a tomato-basil relish for dipping.
Whether you're hosting one or one hundred, these recipes will make any occasion memorable.
Healthy Entertaining


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Previously at Brunswick Melissa worked in both London and Hong Kong advising clients mainly in the Consumer and Private Equity sectors. Her clients included Unilever, Apax Partners, TPG and Li Ning. Major transaction experience includes Kraft Food's takeover of Cadbury and the sale of Forth Ports. Prior to moving to Hong Kong, Melissa was Chief of Staff to Sir Alan Parker, Chairman of Brunswick, in London.
She joined Brunswick in 2009 from Scottish law firm Dickson Minto WS, where she spent four years as a corporate and commercial lawyer, focusing on M&A.


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Your Local, Full-Service Security Company Offering Guard Services In Counties Including Dutchess, Northern Westchester, Rockland, Putnam, and Orange County NY
Learn More About House Watch, Inc.
House Watch Inc. of Pawling, New York, is the company to call when you're looking for security guards or patrol officers to guard, patrol, and secure your space.
We have our own Criminal Justice- approved security school, where all guards receive continual security office training to ensure they're up to date on current security measures.
Business Information
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A Question of Freshness
By Paul Songer
Reprinted by permission from the Specialty Coffee Chronicle, the newsletter
for members of the Specialty Coffee Association of America. Visit
Specialty coffee products are capable of a variety of flavor profiles. Regardless of the product, it is generally agreed that the best coffee is the freshest coffee, and thus more special. A widely accepted definition of freshness is difficult, however, because, from a flavor perspective, coffee is constantly on the move. After roasting, two processes immediately commence: (1) desirable flavors are lost and (2) undesirable flavors are increased. Most freshness standards (and studies) are concerned with the latter process and seek a point at which coffee is still acceptable, though admittedly not at its best. This leads to a rather simple definition of coffee freshness: Coffee is no longer fresh when it is stale.
This definition is seldom relevant in the specialty arena. Few consumers are going to pay a premium for a product based on a lack of negative qualities. Specialty coffee as a market segment exists because it is realized that average coffee can be a lot better. Freshness of product makes this flavor experience available to the consumer.
Developing measurable standards of freshness can be tricky. The flavor experience referred to as coffee is the result of perception of a multitude of individual chemicals and their interactions. Each of these chemicals has its own characteristic flavor and individual rates and means of deterioration. The purpose of this article is to describe some of these changes and how they affect coffee flavor over time.
Trouble in the Bean
The flavor constituents of roasted coffee are the result of high roasting temperatures. After roasting, they continue to be affected by environmental factors, their own natural instability, and interaction with other compounds. The most important of these processes are:
- Dissipation into other media. Aromatics evaporate from the surface of the coffee into the atmosphere or are dissolved into solvents, where they often interact with other chemicals.
- Non-enzymatic browning reactions. These involve carbohydrates, usually sugars, in carmelization and Maillard reactions. Carmelization occurs when a sugar gives up water and carbon dioxide, changing the structure of the sugar and its taste. The Maillard reaction is the result of an interaction between amino acids and carbohydrates in which an aromatically perceived substance is formed. When the Maillard reaction takes place at a high temperature (as in coffee roasting), the result is usually desirable roasted flavors and aromas, but when it takes place at a lower temperature, the result is flat, gluey, and cardboard-like flavors.
- Oxidation. Oxidation is any reaction in which one or more electrons are moved from one chemical to another, producing two different compounds. In coffee, the most common process is that an oxygen molecule donates two electrons to a compound, forming a new (differently perceived) compound and bonding with hydrogen to form water.
The engine that drives all of these processes forward is thermal energy (heat). This energy can be in the immediate environment, a result of other chemical reactions, or already present in the product.
To begin a more detailed examination of the staling process, components of coffee flavor can be separated into classes of highly volatile (responsible for flavor loss) and less volatile compounds (responsible for poor flavor).
Coffee Aroma: A Complex Balance of Diverse Compounds
The coffee flavor aspects most subject to change are those that comprise aroma. They originate from the entire catalog of flavor producing aspects of specialty coffee: roast style, origin, type of processing, etc. In a 1989 study, it was stated that over 20% of all aromatics then known had been found in roasted coffee, some 1600 compounds. Interactions of the aromas add greater complexity. How they cancel out, reinforce, or contrast to each other affects aromatic perception of the coffee
The basis of coffee aroma is sulfurous compounds. These include strong smelling mercaptans (skunk smell is an example) or onion, garlic, and even sweet, honey-like aromas. All sulfur compounds are highly susceptible to oxidation in the presence of oxygen. Some of these compounds, those that have toast, bread, or roasted-meat aromas, are relatively stable, but others change quite rapidly. One of the most important sulfur compounds in terms of coffee freshness is methanethiol (also known as methyl mercaptan), shown in numerous studies to have a large impact on consumer perception of coffee freshness. It also conceals less desirable aromatics, such as the "green pea" aroma. Highly susceptible to dissipation as well as oxidation, when ground coffee is set in open air, reduction of methanethiol can be perceived within one day and 70% is gone within three weeks. Concurrently, other mercaptans increase through oxidation of other sulfur compounds as the coffee ages. When the concentration of furfurylmercaptan is between 0.01 and 0.5 ppb (parts per billion–very small amounts), it is perceived as freshly roasted coffee, but in higher concentrations is perceived as staleness.
Certain aromatic compounds are present to a greater degree in darker roasted coffees. These include phenols (spicy/clove-like, astringent), pyradines (smoky/ash), pyrazines (earthy/musty), and pyrroles (smoky/dark roast). The spicy phenols tend to evaporate quickly. Pyradines are more stable, but are negatively perceived in too great a concentration. Pyrazines, some of which are key odorants of Arabica coffee, are highly volatile and subject to dissipation upon exposure to air and non-enzymatic browning. Pyrroles are dissolved in the naturally occurring coffee oils and subject to oxidation. These compounds are not present in large amounts compared to other aromatics, but they are strong in aroma and slight deterioration can have a dramatic effect on flavor.
The most delicate aromas are also the most volatile. Aldehydes can be stinging and pungent (formaldehyde, for instance) or sweet, fruit-like, and floral. Some aldehydes combine with acids under high heat conditions to form esters, which can be identified as having distinct aromatic qualities, like pineapple, pear, or peach. They are easily oxidized (changing into acid and water) or dissipated, especially when subject to increased temperatures and/or wet conditions. Certain malty/sweet/caramel-smelling aldehydes were found to decrease by 50% within fifteen minutes of grinding and exposure to open air. The best Arabica coffees typically have a higher concentration of these aldehydes. Arabica coffees also contain more of a "butter" aroma, which is similarly delicate and readily lost due to dissipation.
Luckily, there are structures present that help to preserve these aromatic substances. One is the coffee bean itself. In addition, carbohydrates and proteins encapsulate some aromatic substances (referred to as "glasses") and will only be released as the result of disruption (through grinding or increased temperature) or dissolving into a liquid. Some coffee aromatics are contained within the lipids (oils and waxes) of the coffee, which do not deteriorate as quickly due to the presence of pyrrole and other antioxidant substances. Under ideal conditions, coffee aromatics will only be released upon application of thermal energy and solvent (hot water) in the form of brewing, after which they can be enjoyed.
The decline of coffee aroma is one of inevitable attrition. The first compounds to be released are the sweet-smelling aldehydes, closely followed by the buttery aromas. Next, the earthy pyrazines take their leave. More of the aldehydes are affected by oxidation, alcohol-based aromas evolve into pungent aldehydes, and the sulfur compounds change their character as the methanethiol oxidizes and evaporates. Green pea aroma and smoky/ash aromas become predominant. As greater amounts of furfurylmercaptan develop, the dreaded and distinct stale aroma is created. Noticeable changes in aroma occur within a day, more obvious changes occur within 8-10 days and 50% of the total aromatics can be gone within three weeks (even in whole bean coffee).
Less Volatile Coffee Flavor Components
The most prolonged aspect of coffee staling is lipid oxidation. This occurs in stages. The first stage is the uptake of the oxygen by the oil and production of peroxides. Any oxygen taken on by coffee can cause this to occur. Like all oxidation processes, two chemicals are formed. Peroxides create breakdown products (highly aromatic undesirable substances), then attack an unoxidized lipid molecule to re-form peroxide. The peroxide acts as a catalyst; the more peroxides present the faster the oxidation. Stale flavor is significant after 2 weeks of storage in the presence of oxygen. The process is one of acceleration: once it begins, products of oxidation increase until all possible paths are exhausted and the coffee is dead stale.
Modes of Deterioration
The most obvious solution to enjoying fresh roasted coffee flavor is to brew it and consume it soon after roasting (microroasters have an advantage here). The next best solution is to remove the freshly roasted coffee from those environmental influences that will cause flavor deterioration. Separation from oxygen has been the primary strategy, with good reason. Oxidation obviously contributes significantly to flavor degradation and loss. Ambient air contains 19-21% oxygen and only 14 cubic centimeters of oxygen (or 70 cc of ambient air) are enough to render a pound of coffee dead stale.
A typical 12-oz. foil package has 800-1000 cc of volume, of which about 600 cc is the actual (whole bean) coffee. Estimating a total of 900 cc, 300 cc of gas is present. If there is 4% or more oxygen present in the package, it is enough to render the coffee completely stale, given enough time and thermal energy.
Inevitably, coffee is in contact with oxygen for a certain period before packaging. A common myth is that coffee is not able to take on oxygen immediately after roasting due to carbon dioxide degassing. However, Michael Sivetz estimates that instead of 21%, about 10% oxygen surrounds degassing coffee –certainly enough to initiate oxidation.
Separating the coffee from oxygen is not the only freshness issue. The common thread in all deterioration processes is thermal energy. The rate of staling will be a function of the thermal energy applied to the coffee and how it is distributed. An important mechanism of thermal energy distribution is moisture. Roasted coffee will also absorb water at any time it is exposed to humid conditions, especially in the presence of high temperatures. Water quenching can add additional water and some of the deterioration processes themselves create water as a by-product. Within whole bean or ground coffee, water will take one of two forms: free or bound.
"Free" water is mobile and can increase staling processes by retaining and delivering thermal energy and oxygen to the aromatics, acids, and oils, or bringing together sugars and protein to initiate non-enzymatic browning. "Bound" water (bound to surfaces) is not as mobile or available to solvate reactants. The ratio between free and bound water is called "water activity." It is increased any time the coffee comes into contact with humidity or high temperatures ("bound" water often becomes "free" water upon heating). A relatively low ambient humidity of 25% can cause roasted coffee to increase its moisture content to 5%, with water activity also increasing. Lipid oxidation is accelerated at heightened water activities, but is not usually measured in coffee, despite its effect on freshness. Studies show that a water activity ratio of above 0.5 contributes significantly to increased rates of non-enzymatic browning and lipid oxidation. More studies on water activity and its relation to coffee freshness are currently being conducted.
The temperature at which coffee is stored and fluctuations in temperature has a direct effect on the rate at which coffee stales. Besides providing the thermal energy necessary for staling, even a temporary rise in temperature causes greater solubility of any oxygen present and heightened water activity.
Prevention of Flavor Deterioration
A few strategies of prevention of flavor deterioration of coffee over time are as follows:
- Dissipation and non-enzymatic degradation of aromatics. This happens spontaneously, is accelerated by high temperatures and humidity, and is not prevented by removal of oxygen. The primary solution to this aspect of freshness is maintenance of cool, dry conditions and preservation of aroma preserving structures including the bean itself.
- Non-enzymatic browning. Temperature and moisture contribute mostly to this process. Strategies for prevention include moisture-resistant packaging (so additional free moisture cannot be absorbed), managing the ambient conditions (temperature and humidity) around cooling, quenching, and packaging, and avoiding extremes of temperature during storage.
- Oxidation of aromatics and lipids. Oxidation rates are a function of the available oxygen, surface/volume ratio of particles, temperature of storage, and water activity. All strategies previously mentioned will apply. In addition, as much oxygen must be removed from packaging as possible.
It would seem logical that preservation of coffee flavor could occur through refrigeration or freezing. Refrigeration is regarded as a failure as it causes the moisture and lipids to emulsify, probably accelerating oxidation and observably rendering the coffee somewhat gummy. Some have found freezing to be adequate (reportedly most successful with dark roasts, with low moisture content). The Technical Standards Committee of the SCAA does not recommend freezing because limited testing indicates that freezing diminishes flavor.
Toward Developing a Freshness Standard
The purveyor of specialty coffee must apply standards that are easy to measure and track. The most available measure is that of time. Any standard based on time measurement, however, must accurately reflect the amount and type of flavor deterioration that can be allowed and the rate at which that deterioration will occur. The most important question of freshness is: What will coffee taste like when finally brewed?
The following should be considered in determining a standard of freshness for a specialty coffee product:
- The character and purpose of the particular product must be judged. Coffees known for their delicate and sweet aromas (such as certain East African coffees) depend on aldehydes for their unique flavor and are not good candidates for open bins or ground sales. Dark roasts have their own inherent tendencies. This may require considerable tasting over time and different freshness standards for different products.
- Packaging options should be examined in terms of their abilities and their weaknesses. Water resistance, permeability, sealing ability, puncture resistance, and insulation qualities of packaging material should be taken into account. Equipment must be well maintained and checked regularly.
- The critical points at which the coffee is exposed to conditions that can cause premature staling must be closely examined and controlled. The most important of these are cooling/quenching, just after cooling before packaging, during storage, upon grinding, and just before brewing. The ambient conditions (temperature, humidity) under which these take place will partially determine the rate of deterioration and the maximum amount of time before the next stage. Higher temperature and humidity may indicate that the coffee should be cooled and packaged at a quickened pace.
- The conditions under which the coffee will be stored and transported including potential changes in moisture activity and temperature during transport must be considered.
- Random production samples should be measured regularly for package oxygen and product water activity for purposes of quality control. Oxygen content should be less than 2% if the packaging system is functioning properly; if the water activity level is above 0.5, the circumstances of quenching, grinding, and packaging should be examined.
- A standard of freshness should be based on the degree and type of staling reactions that can be allowed to take place before that particular product is no longer of specialty quality. Once this is determined, the estimated rate of staling can be computed in the form of a time measurement.
Freshness of the coffee that a roaster or retailer sells and serves is a direct reflection of the standards and abilities of that operation. It will determine one's competitiveness in the marketplace and the ability of the consumer to experience a product that is unique and worth seeking out. The bottom line is flavor. For specialty coffee, flavor means freshness.
Czerny, M., et al. Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee. Journal of Agriculture and Food Chemistry, Vol. 47, p. 695-699, 1999.
Grosch, Werner. "Key Odorants of Roasted Coffee: Evaluation, Release, Formation." Proceedings of the Association Scinetifique du Café International Scientific Colloquiem on Coffee, 1999, p. 17-26.
Holscher, Wilhardi and Steinhart, Hans. "Investigation of Roasted Coffee Freshness with an Improved Headspace Technique," Institute of Biochemistry and Food chemistry, University of Hamburg, Grindelalee 117, W-2000, Hamburg, Federal Republic of Germany, 1992.
Labuza, Dr. T.P. and Cardelli-Freire, C. Kinetics of the Shelf Life of Roasted and Ground Coffee as a function of Oxygen, Water Vapor Pressure, and Temperature. Department of Food Science and Nutrition, University of Minnesota, 1354 Eckles Drive, St. Paul, MN., 1994
Rizzi, G.P. and Sanders, R.A. Mechanism of Pyridine Formation from Trigonelline Under Coffee Roasting Conditions. Procter and Gamble Company, Cincinnati, OH. 45253-8707, 1996.
Semmelroch, Peter and Grosch, Werner. Studies on Character Impact Odorants of Coffee Brews. Journal of Agriculture and Food Chemistry, Vol. 44, p. 537-543.
Sivetz, Michael. Coffee Technology. AVI Publishing, 1979
Tressl, R. "Formation of Flavor Components in Roasted Coffee," Thermal Generation of Aromas, American Chemical Society, 1989, p. 285-301.
Paul Songer(email@example.com) is the Director of Coffee Operations for Coffee Enterprises, in Burlington Vermont. He joined the company after twelve years of experience with Allegro Coffee in Colorado, where he was Manager of R & D/Training. He was involved with the formal sensory evaluation of green and roasted coffee for the purposes of quality control and making buying decisions. In addition, Paul was responsible for instructing salespeople and customers about coffee. He also has training in water chemistry and is a Certified Water Specialist with the Water Quality Association.
At Coffee Analysts, Paul is responsible for all testing and analysis of coffee for Coffee Enterprises clients. He oversees the laboratory operations and R&D for Coffee Enterprises line of coffee extract products.


text: Awakening is happening… in consciousness. It is not the person that awakens. Consciousness wakes up to it Self as never having been a separate person. Awakening is not personal. So trust awakening is happening and includes you, it cannot not touch you. You are conscious awareness. You are melting into oneness and all you can 'do' is be so fully present with life as it is and not resist or turn away and life will offer you every opportunity to merge into remembering the oneness that you have always been. Self realisation is to see your Self from the perspective of wholeness.


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Opportunity Fund Team
Founder and Managing Partner. 23 years of investing; 16 years with Prism. Mr. Finkel has overseen fund deployment into a total of 40 portfolio companies through both the Prism Opportunity Fund and the Prism Mezzanine Fund. Mr. Finkel's career in private investing began at Wind Point Partners, where as an Investment Manager, he provided capital and support to early, growth and later stage companies. Prior, he was a Corporate Associate with Paine Webber, specializing in mergers and acquisitions. Mr. Finkel is a founder and former Chairman of the Illinois Venture Capital Association, which represents Illinois' $77 billion of venture capital and private equity funds, and from which he received its prestigious Fellows Award in 2005. He also received on Prism's behalf the Private Equity Fund Manager of the Year Award for both 2007 and 2008 from Opal Financial. Mr. Finkel was selected to serve on the Illinois State Treasurer's Fund of Funds Review Board.
In addition, Mr. Finkel is the author of "The Masters of Private Equity and Venture Capital" (McGraw Hill Business Books) featuring 10 of the country's the most notable venture capital and private equity investors, and included contributions from Business School Professors at Stanford and University of Chicago.
Mr. Finkel earned a BA from The Johns Hopkins University, and an MBA from Harvard Business School. Mr. Finkel serves on the Junior Achievement Board of Chicago as well as on the Governing Board for the Bulletin for the Atomic Scientists.
Mr. Vivian joined Prism Capital in 1999 and became a Partner in POF's and PMF I's general partners in 2003. Mr. Vivian has over 14 years of experience investing in and lending to middle market companies, and he has been integral in structuring, negotiating and monitoring investments in both POF and PMF I. He was an active member on the boards of Fitzroy Dearborn Publishing, and Fieldlgass and is currently on the boards of Banner Holdings, Via and Newser.
Prior to joining Prism, Mr. Vivian was an associate in BancAmerica Securities' leveraged finance group serving as both a senior lender and investment banker for the placement of subordinated debt. In this role, he evaluated, structured, negotiated and executed senior loans for the bank's portfolio as well as syndicating bank loans and raising high yield bonds. Prior to joining BancAmerica, he was a territory manager for Parker Hannifin Corporation. Additionally, Mr. Vivian is a past Chairman of the National Association of Small Business Investment Companies (NASBIC) and has also served as the President of the Midwest Regional Association of SBICs. He currently serves on the Institutional Investor and PAC Committees for the Illinois Venture Capital Association. Mr. Vivian received both an MBA and a BS in General Engineering from the University of Illinois.
Mark is the Chairman, CFO and former CEO of RightAnswers, (the leading provider of packaged and custom knowledge bases for technology customer support), and President of Emerging Growth Associates, (a consulting firm dedicated to technology companies for a variety of strategic planning purposes). He was previously both Executive VP and CFO for LogicWorks, a Morgan Stanley led IPO. He has served as CFO for Neuron Data and Consilium, a leading software provider to industrial manufacturing environments, which, he took public with Hambrecht & Quist. He practiced venture law at Ware & Friedenrich, focusing on technology financings. Mr. Finkel holds a BA from Oberlin College, a JD from the University of California Davis and an MBA from NYU.
Mr. Finkel currently serves on the Board of ProSight and ISD.
Mr. Griffith joined Prism Capital in 2011. He is responsible for assisting in evaluating, executing and monitoring POF's and PMF I's investments as well as supporting investment management activities. Prior to joining Prism Capital, Mr. Griffith was an analyst in the investment banking division at Houlihan Capital, where he assisted lower-middle market companies in buy and sell-side M&A, capital raising engagements, restructurings and business analyses. He is a current a member of the Association for Corporate Growth and also an advisory board member for the Luster Learning Institute, a non-for-profit out of Highland Park. Mr. Griffith received a BA in Finance from Augustana College and is currently pursuing his MBA at the Kellogg School of Management at Northwestern University.


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Dead sites, dying sites or sites languishing in various stages of inactivity can give even the most seasoned webmasters nightmares. Quite honestly, inactivity (or any other signs of morbidity) is a term I hope to never utter in conjunction with my site. However, I realize if I am not careful, I can get complacent and let it creep upon me, or my site to be precise. Thankfully, there are ways to prevent such unwelcome and ill-fated eventualities, and help a site live a full and healthy (read, active) life.
Because I know that there are many out there, living in constant fear of their site dying on them, in dire need of some site-revival intervention, I shall list 9 ways that will surely help breathe new life into a site.
1. Don't Take A Break From Building Content: Imagine that you are a restaurateur… will you ever consider serving your customers stale leftovers? Of course, you won't! Setting up a website is just another way of serving your customers, by providing them the freshest and most relevant information. If you fail to do that, you won't ever have any repeat customers (or visitors). This customer satisfaction angle aside, not updating your site can negatively affect your search engine rankings too. So, if you wish to see your site thriving with a steady stream of traffic, and stay high up on the SERPs, it is important that you regularly create content and update your site.
2. Build Links: Most people make the mistake of disregarding the substantive importance of links and building links. In addition to the obvious SEO benefits link building offers, it will also help you be connected to other relevant sites. The whole web works on the principle of interconnectedness, so a site that chooses to isolate itself and refrains from connecting with other sites cannot be anything but a failure.
3. Give Your Site A Makeover: If the current design of your site seems old and tired, don't hesitate, initiate that redesign that you've been thinking about. Take inspiration from some of the most popular sites on the web; surfing the web, more than anything, is a very visual experience, keep that in mind while you decide on the design.
4. Update On Popular Demand: If updating the whole site on a regular basis is beyond you, try, at least, to update the pages that are visited the most. This way, even if you don't succeed in attracting new visitors, you won't lose out on the old. Writing on current events, or the latest developments in your field, while choosing a nonconformist, if slightly controversial, slant is a great way to hook people.
5. Get Your Trackers In Place: Have a website analytics tool in place to track the visitor activity on your site; this will give you an idea about the traffic volume, top traffic sources etc and help you isolate the problem areas.
6. Update Your Sitemap: Keeping your sitemap in order is the best way to ensure that your site is regularly indexed. Be sure to update it every time you add fresh content to your site. The sitemap.xml protocol allows you to present a list of all the pages on the site that are available for crawling to the searchbots. You can update your sitemap by resubmitting it to any of the major search engines using the appropriate tools (for example, Google's Webmaster Tools), as the protocol is recognized by all of them.
8. Bring Your Site Up To Speed: Site speed has always been an important element in the optimization of a site (because nobody likes visiting a slow loading site). But lately it has gained more relevance as an SEO factor – with the launch of Google Caffeine, it has officially found its way into the ever-growing list of SEO factors. So, maintaining a rich site that is heavy in graphics but slow to load won't just cost you your visitors, but your chance to rank high as well. If you don't want to compromise on the 'richness', at least ensure your site is hosted on a fast loading server.
9. Promote Your Site: Your site is like any other product, unless you promote it, you can't expect people to know about it, leave alone like it enough to visit regularly. And today, promoting or marketing a site online isn't merely important but mandatory for the site's survival. There are many ways to promote a site and draw more traffic to it; viral marketing and social media marketing are two methods you should definitely consider. Build a presence on social sites like Facebook, Twitter, Digg etc, and once you succeed in creating a strong network on each of these sites, use them to push the links to your site, this will give your site visibility and exposure like never before and also support any viral marketing activity you may be engaged in.
With these tips you can achieve the impossible – resurrect the dead, the dead website. But you don't have to wait until your site is on the brink of death to implement these tips. These are tips that can greatly help your active site too, they can help prevent any future degeneration it may experience. And you know what they say about prevention being better than cure!


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The Brick Red & Black Peplum top sports a very shape friendly design. The interplay of brick red shade with black in bold tartan along with the unique fabric layout makes this option instantly eye catching. This flannel top can be teamed with a range of different bottom wears including body hugging denims and skirts.Request a Quote on Private Label T Shirts >


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Edinburgh is always a hive of activity but, in December, the city turns in to a winter wonderland and it gets a bit busy…. so, so busy.
Having lived here for four years, I know my way around and have always enjoyed wandering the historic streets and taking in the bustling atmosphere at Christmas.
We stayed at the Motel One in the City Centre, just a stone's throw away from Waverley Station. Views of the fairy lights on Cockburn Street at one end and the Christmas Market on Princes St Gardens made this an ideal location.
First thing on Saturday morning, I went for a quick walk up to the Castle before the tourists got to it. The sun was rising and sky was a hazy pink. Despite being -1 degree already, this was a good start to the day.
After a hearty breakfast back at the hotel, we made the most of the early morning and walked round Arthur's Seat – an ancient volcano just minutes from the heart of the city. Scotland is amazing isn't it?
This walk took us past the Parliament in Holyrood and, up the top of the hill, showed off panoramic views of Edinburgh.
Post-walk we headed over to look at the Christmas Market – formerly a haven of free samples back in my Uni days, the stalls have obviously grown wise to the sponging students and not a freebie was in sight.
Sponsored by Baileys, the bar had a menu of hot chocolate or coffee with a liqueur flavour of choice. Delicious! After a long walk this was exactly what was needed. However upon reaching the counter to order, I realised it was closed. They weren't serving until 12 noon – it was only 11am…. the shame.
Since we couldn't indulge in our morning shot, we hit the shops. And so did everyone else. The streets were heaving and every second person seemed to be muttering about the crowds, as we all contributed to the chaos.
After shopping and lunch on George Street, we needed a rest. And what better respite to escape the crowded streets than finding out that 'It's a Wonderful Life' was being shown at the Omni Centre on Leith Walk? Transported to the 1940's, we escaped the 2017 hullabaloo outside and soaked up the adventures of George and Mary Bailey with the odd impression thrown in for good measure.
After the film, rested and hungry again we went to Henderson's for dinner. A vegan restaurant which was also delightfully lit with fairly lights (take me anywhere with stylish fairy lights and I'm happy) with a relaxed yet cosy atmosphere. The food was good and staff were friendly. Being slightly hidden off the main road (and vegan) meant it wasn't choked with customers either.
I write this on the train heading home to Inverness and pondering the weekend just past. Edinburgh knows how to treat you over a weekend with opportunities for all needs – escaping the crowds by walking up a hill and being part of the crowd taking in the shopping, music, films and art on offer. They also do a mean coffee all over the city – even if it can't contain Baileys before noon…
For more information go to: www.edinburghschristmas.com


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Following is a chronological account of all the recent updates and modifications carried out on the Prefixr tool ever since its creation. As you can see, this tool has come a long way to become the best one in the business today!
June 6th, 2012
- border-radius and a few box-shadow prefixes were done away with.
May 5th, 2012
- ms-user-select support was added.
March 27th, 2012
- An Opera prefix for the keyframes was added.
- Support for the transform-style prefix was added.
March 13th, 2012
- An issue leading to incorrect expansion of columns upon inclusion of name in the element, was fixed.
February 14th, 2012
- Animations will not display any irrelevant prefixes any more. For example, @-moz-keyframescode> isn't supposed to contain something of the –webkit-box-shadow sort. Although this update requires some more cleanup and logic, it's almost there and won't do any harm to the code.
February 13th, 2012
- An issue causing multiple, comma separated CSS3 gradients to lead to missing prefixes for all the references but the first one, was fixed.
January 3rd, 2012
- Fixed an issue related to the frequent breakage of properties like cursor: nw-resize.
- Support for prefixing display: box was added.
- Mozilla no longer likes the keyframe names to be wrapped up inside quotes. Appropriate changes made.
January 2nd, 2012
- Fixed an issue regarding the leftover khtml properties getting applied incorrectly to others, for example, khtml-padding.
- Support for radial-gradient syntax added to the tool.
December 24th, 2011
- Prefixr puts a limit on the size of the style sheet it can process with ease. The allowed size has been tripled in size.
December 20th, 2011
- Comma separated values related transitions were occasionally stripping other properties. Appropriate corrections have been done. Now something like –webkit-transition: opacity 1s, -webkit-transform .2s ease-in will Prefixize perfectly!
- Got rid of the old webkit syntax support, required for the creation of gradients. It was quite buggy and needed plenty of overhead.
November 23rd, 2011
- Got rid of a bug which was causing incorrect prefixing of the classes having the 'column' in them.
November 12th, 2011
- Fixed a bug wherein multiple transform properties inside a style were screwing up with each other.
- Support for the transform-origin added.
November 10th, 2011
- Replaced the constant usage of three spaces for every line with a tab.
November 8th, 2011
- Support for different animation-X properties added to the tool.
- Corrected a couple of regressions that were causing improper working of the compression and removal of comments.
- Added support for the variables. However, it must be noted that in order to make this feature work with the API, the entire style sheet must be passed through Prefixr. Else, Prefixr might end up removing those rules as it won't have any access to the variable declarations.
November 3rd, 2011
- Got rid of a bug involving occasional cancellation of similar properties by each other. For instance, transition-duration and transition-delay.
November 1st, 2011
- Added Internet Explorer 10 support for the animation property.
- Added comprehensive support, including the Internet Explorer 10 support for keyframes.
October 28th, 2011
- Got rid of a bug wherein a syntax like –webkit-transition: box-shadow 1s would mess up the rendering.
October 27th, 2011
- Fixed an issue regarding the non-selection of the text area.
- Got rid of a bug wherein the commented properties remained uncommented even after Prefixation.
- columns support was added.
- Got rid of a problem wherein the column-width and column-gap were getting overlapped, causing the removal of one of them.
October 10th, 2011
- Got rid of all the khtml prefixes, as they seemed unnecessary.
October 7th, 2011
- The Internet Explorer filters were creating problems for formatted CSS. Fixed the issue.
October 4th, 2011
- Internet Explorer filters for opacity were added.
September 29th, 2011
- A bug causing incorrect rendering of the box-sizing was fixed.
August 29th, 2011
- A bug was causing problems with the updation process if a class was given the same name as the property. For instance, the 'box-shadow' class. Fixed it.
August 15th, 2011
- Support for user-select added.
- Proper support for the display:box added.
August 8th, 2011
- The support for transition-delay was added.
- It will now be possible to specify a line break after every CSS 3 property block. It'll help in better readability. The option is turned on by default, and can be disabled through the 'Add line break after CSS3 properties' check box.
August 6th, 2011
- Support added for the transition-property, transition-timing- function and transition-duration.
August 5th, 2011
- Support for the box-sizing property was added.
August 4th, 2011
- Fixed the issue of the word 'transition' in the classes getting incorrectly prefixized too.
- Fixed a bug related to the conversion of linear gradients.
- It'll now be possible to use the following syntax for gradients: -webkit-gradient (linear, 0% 0%, 0% 100%, from(rgb(10,10,15)), to (#FFF)).
You can carry out some internet research to learn about more recent updates in this useful CSS tool.


text: Taking time to review your car insurance is an important part of your financial well-being. A lot of things can change and you may not realize an adjustment needs to be made to your car insurance. A review can catch this type of oversight. A review with your car insurance agent is recommended, but if you prefer to go it alone, get out your declarations page because here is what… Read Article →