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Smartest guy in the universe, my Aunt Fanny!!!
Okay, Reed, your wife says she's found a nice house in the country. Of course, it's of an odd design that includes being mostly underground, no one knows who built it and at one point you stumble across a booby trap and nearly get zapped.
Question: Should you buy this place and move in with your wife and infant son?
Reed's answer: Sure, why not?
In many ways, this issue and the next make up for a strong story with a lot of great action, but I simply can't not let the weak set-up go by without mocking it. It's an underground house built mostly underground that contains hidden high-tech booby traps and is of unknown origin. REED, YOU'RE AN IDIOT. DON'T BUY IT, MAN! IT'S A BAD IDEA!
Oh, well, at least it ends with a great cliffhanger. The place has been built by the Mole Man, who is using it to broadcast a ray that will eventually make everyone on the surface world blind.
That's a creepy plan by itself. But when Reed and Sue move in, then have Crystal and Johnny over for dinner, he turns the ray up to eleven and turns them instantly blind, then confronts them in an appropriately gloating fashion.
And that really is a great cliffhanger. It's too bad it's marred by giving pretty much all the good guys a collective Idiot Ball in order to get to that part. Both Stan and Jack were better than this, by golly.
We finally find out what the deal is with that darned ancient tablet. The hieroglyphics on it were never translated because they were not words, but biochemical symbols that gave directions on making a youth serum.
Doc Connors, forced to work for the elderly Maggia chief Silverman because his wife and son are being held hostage, figures this out and whips up the potion. He wants to test it, but the anxious Silverman snatches it up and chugs it down. And it works—he's almost instantly a young man again.
While all this is going on, the story is effectively padded out by Spider Man's desperate search for the Connors'; tension between Silverman and his presumed successor (a diminutive lawyer known as Big Caesar); and a typically well-choreographed fight between Spidey and some mob thugs. I have to nit-pick on one item: Spidey finds out Mrs. Connors and her son are hostages because one of the thugs simply shouts out this information for no real reason. But that's a minor quibble with an otherwise strong issue that will soon lead into one of the best Lizard stories of the Stan Lee-era.
With Sif captured by Him (though Him is acting with childish innocence and means no harm), Thor goes into a berserker rage. When he tracks down Him on a desolate planet, he fights with savagery and no thought of giving quarter or offering mercy to a defeated foe.
This, it turns out, is a no-no as far as Asgardians are concerned. When Him begins to lose the fight and wraps himself back up in a cocoon, Odin zaps him away into deep space to save him from the Thunder God. He'll eventually be found by the High Evolutionary in Marvel Premiere #1 (1972), where he'll get the name Adam Warlock and slowly get the hang of being a good guy.
Thor comes out of his rage and realizes he's been naughty. And Odin already has a penance planned out for his son. He's decided that someone has to go into deep space to search for Galactus. That's now a job for Thor.
Once again, the story allows Jack Kirby to go to town with cosmic-level imagery. At this point, even discounting the poor plotting in this month's FF, I'm leaning slightly towards Thor being the best showcase for Kirby's work in 1969. It's a close call, because the Fantastic Four also looks, well, fantastic. But there you have it.
That's it for June. Next week, we'll begin our look at the Weisinger Superman era with a look at the introduction of Supergirl.
In two week, we'll return to the Marvel Universe as we enter August 1969, in which Tom Seaver comes within two outs of pitching a perfect game for the Mets; The Fantastic Four quite literally get blindsided by the Mole Man; Silvermane discovers he may soon have to enroll in a diaper-cleaning service; and Thor gets ready to begin his search for Galactus.


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Gary Bowyer has made highly-rated defender Curtis Tilt Blackpool's first summer signing.
The 25-year-old, who has agreed a two-year deal with the option of a further 12 months, joins from National League side Wrexham.
Tilt has progressed up the football pyramid after spells with the likes of Halesowen Town and AFC Telford United.
The defender joined Wrexham in July 2016 and his impressive displays across 36 successive appearances earned him a loan move to Forest Green, where he finished the campaign.
Tilt will officially become a Blackpool player on July 1, 2017, subject to international clearance.
On the move, he said: "I spoke to the gaffer and he told me what he wants to do with the club and his ambitions match mine.
"The dream has always been to play in the EFL and I'm buzzing. Now I can't wait to get started."

subset: commoncrawl


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Feel and look like a star with Aqua Glow El Wire Round Light Shades! LED Glasses are sleek and fashionable with a shiny black finish and dark tinted lenses. Use Glow shades at festivals, nightclubs, or just a night around the town.
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- Price$55,000
- Acres2.47
Lot 48 Eagle Eye, Garden Valley
Wooded lots w/views bordering Terrace Lakes. Power & water to lot lines. Good year round access. Rv's ok with no time limit to build. Bank Financing Available. Lots approved for extended septic system. Beautiful location for a second home or full time living, less than 60 miles from Boise. Terrace Lakes offers an 18 hole golf course, lodge, restaurant, bar, natural hot water mineral pool and basketball courts. You can watch the wild life from your own home, elk, deer, wild turkeys and fox.
Essential Information
- Price$55,000
- Acres2.47
- TypeLand
- Sub-TypeBuilding Lots
- StatusActive
- FeaturesTimbered with view
Additional Information
- Date ListedAugust 10th, 2018
- Days on Market486
- ZoningSingle
Community Information
- AddressLot 48 Eagle Eye
- AreaGarden Valley - 1425
- SubdivisionNorth Ridge at Terrace Lakes
- CityGarden Valley
- CountyBoise
- StateID
- Zip Code83622
School Information
- DistrictGarden Valley School District #7
- ElementaryGarden Vly
- MiddleGardnVlyJr
- HighGarden Valley
Listing Details
- Listing OfficeEra West Wind Boise
Price Change History for Lot 48 Eagle Eye, Garden Valley, ID (MLS® #98703091)
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IDX information is provided exclusively for consumers' personal, non-commercial use, and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing. IMLS does not assume any liability for missing or inaccurate data. Information provided by IMLS is deemed reliable but not guaranteed.
Listing information last updated on December 10th, 2019 at 4:15am CST.


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Revive Her Drive
Though more likely to affect individuals who belong to lower socioeconomic groups, lack access to healthcare, or have multiple sexual partners, syphilis is a venereal disease found worldwide. The World Health Organization estimated that 12 million new cases of syphilis occurred in 1999, largely in developing countries, where it remains a leading cause of perinatal and neonatal deaths (4).
As noted earlier, after the first outbreak of syphilis in the 15th century, the disease remained quite common throughout Europe with periodic epidemic flares. It spread throughout the United States with similar numbers. The U.S. Surgeon General of 1937, Thomas Parran, considered it the greatest health problem in the United States and estimated that 10% of Americans would be infected with syphilis at some point (1). The reporting of syphilis and recording of statistical data began in 1941, when there were over 100,000 primary and secondary cases in the United States. Public health measures and early use of penicillin dropped the incidence to 66.4 cases per 100,000 in 1947, and widespread use of penicillin nearly eradicated the disease by 1956, with only 3.9 cases per 100,000. Over the following decades, the incidence waxed and waned, with a few minor epidemics. By the 1970s, syphilis in the United States was found primarily among the homosexual male population. With the outbreak of HIV, the 1980s brought a new epidemic, and increased numbers of heterosexual and congenital syphilis were noted. A peak of 20 cases per 100,000 developed in 1990. Further public health measures and a Centers for Disease Control and Prevention (CDC)-sponsored plan to eradicate the disease facilitated gradual decline to a nadir of 2.1 cases per 100,000 in 2000 (5,6).
The latest data available from the CDC indicate that after a 13-year decline, the incidence of primary and secondary syphilis again increased in the United States, with a rate of 2.7 cases per 100,000 in 2004. This increase was attributed largely to an outbreak among men who have sex with men, with an estimated 64% of all reported cases from this population. Racial disparities continue to persist, with the rate among African Americans about six times higher than that among Caucasians (6). The distribution throughout the United States is highly skewed to the southeastern states, where syphilis remains an epidemic for unclear reasons. The disease is prevalent during the years of peak sexual activity, with most new cases affecting those 15 to 30 years old.
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This year's Lake County Fair Baby Photo Contest Winners are as follows:
1st Place – Eliza Ruder (Dyer, Indiana)
2nd Place – Beckham Jones (Wheatfield, Indiana)
3rd Place – Abigail Casey (Crown Point, Indiana)
Congratulations to all our winners!
Thank you to everyone who voted and to all of our participants! See you next year!


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With Mexican a popular mainstay, cuisines from other Latin American countries are adding a world of flavor to catering menus
By Deanne Moskowitz
You may be surprised to learn that the state with the fastest-growing Latin American population between 2000 and 2015 was Georgia, according to the Pew Research Center. That demographic change has spurred demand over the last 10 years for Latin American cuisines at Talk of the Town Catering & Special Events in Roswell, a suburb of Atlanta, according to Andrew Brackner, executive chef and owner. As people see so many different cultures living next door, he says, they are "naturally curious" about every aspect—"most importantly, their food."
Brackner has had requests for items from Argentina, Brazil, Chile, Cuba and Nicaragua, often because a family member or guest of honor is from that country, but sometimes simply because a client is "fascinated by that specific cuisine."
He is not alone in feeling the impact of America's evolving demographics, with Mexican still the major ethnic minority but other Latin nationalities starting to disperse nationwide. As they do, their flavorful cuisines are showing up on catering menus, too.
At Janet O'Brien Caterers + Events in the Hamptons and New York City, where Latin food has been a specialty for 10 years, it continues to grow "hugely," according to Janet O'Brien, owner/president, who credits its popularity in part to the "wonderful Latino influence among us," particularly the Latinos who run restaurant and catering kitchens all over America. Among those staffing her own kitchen are Argentineans, Colombians, Guatemalans and Mexicans. And while O'Brien designs the menus, she says "the hands that make the food make the difference." Strong interest there in Brazilian food five or six years ago has slowed, and Mexican remains the major Latin attraction, its freshness and simplicity appealing to a high-end clientele who considers it both delicious and healthy.
Located in Miami, a hub of Latin culture, Joy Wallace Food. Design. Experience serves a lot of Latin cuisine, but it's primarily Argentinean, Brazilian, Cuban, Peruvian and Venezuelan, rather than Mexican, explains Elgin Woodman, corporate executive chef. A "huge influx of Venezuelans during the last three to five years" has made arepas a staple. A lot of the company's Latin business comes from destination weddings and corporate visitors, including requests for Havana-themed nights—complete with roasted pig, paella, cigar-rollers and Latin dancers.
The success of high-end Latin restaurants, showcasing regional variations of Mexican and other Latin cuisines, is helping educate Americans about the sophistication of Latin dishes and stimulating a desire to try them. People used to "think that every country in Latin America ate tacos," Woodman points out, but now they're "beginning to realize that each country has their own cuisine, and they're all quite different."
Yossi Ohayon, founder and executive chef of Culinary Art Catering in Dallas, who serves Mexican food three or more times a week, serves a clientele that wants "newer" Mexican cuisine, not the street tacos sold at any gas station. "It's a symphony of flavor," he says, explaining its broad appeal. He also sees demand for long-cooking, old-fashioned fare, such as carnitas.
With its spiciness and suitability for interactive formats, factors so favorable with millennial diners, Latin food is likely to be welcome at catering operations here for a long time, regardless of immigration policy. Sometimes staying authentic but often reinterpreting, chefs are adopting it and making it their own.
Boundless Bites
Although clients may be Latin lovers, they usually fear inflicting full-blown Latin menus on possibly less adventurous large groups. So Latin-inspired hors d'oeuvres abound on these caterers' menus, serving as tiny ambassadors to new cuisines.
At Talk of the Town, the great assortment of one- or two-bite items—including mini tacos, empanadas, elotes and tamales—is "always a big hit," claims Brackner. Three of the most popular are mini chile relleno tartlets served in a black bean phyllo cup; langostino tostadas with avocado and grilled pineapple; and Argentinean chorizo skewered with peppers, coated with Reggianito (an Argentinean hard, granular cheese) and served with chimichurri.
At Janet O'Brien, hors d'oeuvres representing various cultures showcase the company's creativity and reliance on fresh, local ingredients. Among the options are mini empanadas, which may be filled with bison or collard greens and queso fresco; cheese-stuffed mini arepa triangles with salsa verde; and ceviche, featuring fluke or another local catch, with diced jalapeño, cilantro and a squeeze of lime. Extremely popular, the mini corn taco is freshly made in-house, filled with tuna tartare, and finished with an Asian accent, the dressing speaking to its Peruvian heritage. And, since everyone is "insane" for fish tacos year-round, O'Brien sometimes brings tiny ones to New York City cocktail parties.
Woodman draws hors d'oeuvres from all over the map, keeping them authentic, Americanizing them, or mixing a classic with an interpretation at the same station. She gives pulpo causa (a Peruvian mashed potato appetizer stuffed with octopus) a fun treatment, turning it into a push-pop; fills a Cuban fried spring roll with plantains and mojo pulled pork, and serves it with fresh sour orange dip; and sauces tequeños (pastry-wrapped Venezuelan cheese sticks) with savory guasacaca (made from avocado, peppers, onions, cilantro, vinegar and oil) or with guava for a sweet and savory take. Among the arepas, frequently passed as hors d'oeuvres, on hawker trays or at stations, are sweet Colombian versions stuffed with stewed oxtail, and arepa sliders with classic or Americanized fillings.
At Culinary Art, Ohayon often presents trios of tiny tacos filled with brisket, chicken and fish. They're given such upscale twists as "a beautiful modern aioli," an apricot or peach barbecue sauce, or a sprinkling of toasted sunflower seeds to distinguish them from typical street tacos. Although sometimes messy, they're a favorite hors d'oeuvre with corporate clients but may become a classier side on wedding entrees. He also features Argentinean arepas, usually with shrimp fillings.
Spicier Stations
Hard to plate attractively, Latin food doesn't generally lend itself to sit-down service, these caterers agree. But it makes for sizzling stations that can turn ordinary events into fiestas.
One of the most popular action stations at Talk of the Town is build-your-own ceviche, usually offering scallop, shrimp, snapper and octopus options. Other favorites include the Brazilian and the taco al pastor carving stations.
For the opening of the Latin food company Goya's latest distribution center, Talk of the Town produced a brunch extravaganza of passed hors d'oeuvres and stations, serving more than 15 savory dishes from a variety of countries, in addition to desserts. Brackner did broad research to authentically reproduce the fare, which included baleada, a traditional Honduran dish composed of flour tortillas folded and filled with mashed fried red beans and various optional accompaniments; Ecuadorian shrimp ceviche with popcorn; and Mexican tamal bites with shrimp in chipotle sauce.
A chef-attended fajita bar and fish taco station (specialties of Janet O'Brien Caterers for many years) contributed to the celebratory mood of a birthday party catered by the company on the candle-emblazoned property of a beautiful home in the Hamptons. After being welcomed by waiters offering trays of margaritas and wine, and enjoying various stationary appetizers, guests were led to dining tables set with shots of aged tequila, lime wedges and salt, and—after raising their glasses for a toast—were invited to visit the food bar, where chefs rolled tortillas to order and waiters helped them to guacamole, salsas, sweetened red onions, pico de gallo, and sides of black beans and Spanish rice. Appetizers included chorizo on skewers with a trio of mustards, and tuna "tartare" with ouzo, lime and cilantro dressing to scoop into homemade corn mini taco shells. The fajita bar was abundant with striped bass fish tacos, hot off the fire; cooked shrimp ceviche; and fixings for vegetable, grilled sliced steak and chicken fajitas, plus a Hampton Crisp Salad, consisting of diced cucumber, avocado, radish, mango, corn kernels and hearts of palm, with roasted Cubanelle vinaigrette dressing.
Fond of having fun with Argentinean cuisine, so heavy on sausages and meats, Woodman says that the easiest way to incorporate it into an event is with a "grill" station, where manageable cuts of meat are cooked on griddles on the spot. Often she'll pair Argentinean with Brazilian, also known for its steak, and may include picanha, a Brazilian cut of beef, as well as farofa, a crumble made from flavored yucca flour sauteed with butter or pork fat that Brazilians put on everything. Joy Wallace's most beloved hors d'oeuvre for locals and out-of-towners, regardless of occasion, the Cuban sandwich is often included as part of a carving station. Depending on the size of the bread, which may be as big as a baguette, the sandwiches are made and pressed at the station, or at the commissary and reheated.
People at Culinary Art's events love live action excitement, so Ohayon serves most of his Latin menus as interactive stations. His favorites include an avocado bar, where the fruit is halved and filled with grilled shrimp, sour cream, salsa and other "goodies"; an elote bar, where ears are grilled and kernels are combined in serving cups with chile, sour cream, mayo and pepper flakes; and a tequila-marinated ceviche station, where white fish or shrimp is chopped and combined with lime juice, cilantro, V-8 juice, garlic, and salt and pepper.
Entrees with Accents
While these chefs don't often produce authentic Latin entrees for sit-down meals, they take advantage of Latin herbs, spices and sauces to spark American classics.
Talk of the Town, which stocks cilantro, coriander, cumin, sesame, ginger and lime, shops a nearby Hispanic grocery for specific dried chiles or Mexican oregano, and has adopted such sauces as aji amarillo, chimichurri, Mexican crema, guasacaca and mole. When it catered a private dinner for its coffee partner, Thrive, and some Central American coffee growers in town for a conference, the caterer employed some favorite Latin ingredients with American fare. For example, a coffee-braised short rib was served over aji amarillo mashed potatoes, and a chile-crusted cobia was accompanied by grilled corn and lime-crema puree.
Woodman, herself Peruvian, does a lot of Peruvian cooking, so aji amarillo and rojo are regulars in her kitchen, along with the lime and cilantro. While she produces such authentic dishes as lomo saltado, a beef stir-fry normally made with potatoes, she reinterprets it to please more palates, instead topping a tenderloin steak with Peruvian sauce and yucca matchsticks, and elevating the dish by substituting cilantro risotto for cilantro rice.
Satisfying people's penchants for sauce on the side, O'Brien often brings Latin sauces to non-theme events. When serving steak off the grill, she may present a choice of three: perhaps a Brazilian vinaigrette (actually a salsa of diced bell peppers, olive oil and vinegar that ordinarily accompanies the meat skewers called churrasco); a chimichurri, which she says people love on everything; and—to please more traditional tastes—a classic horseradish. At a "regular wonderful Hamptons evening" where she's grilling fish, she might accompany a striped bass with a citrus salsa, or with a peach, cilantro and lime juice salsa in August, when the fruit is ripe.
Ohayon, who uses ancho chile paste on "almost every dish," buys the peppers 20 pounds at a time to make it. Among its uses is in a mole made with chocolate and cinnamon, which goes into enchiladas and completely coats the chicken for another dish. Latin ingredients are secrets to some other entree innovations: tortilla-crumb coated chicken, which is topped with salsa verde, corn relish and sometimes mango relish with habanero; and seared red snapper finished with tomatillo and corn relish.
From Tequila to Flan
The popularity of Latin has spurred interest in Latin beverages and desserts, not necessarily only at Latin events.
O'Brien, who remembers when caipirinhas were the craze at the height of the Brazilian trend, says that "good sipping tequila," perhaps with a splash of soda, is "super popular" now. She reports continuing popularity for flavored margaritas, such as jalapeño, ginger and ginger cilantro, which she makes with fresh lime and spices produced from scratch.
Predicting continuing interest in signature flavored margaritas, Brackner says that tequila bars serving refined "sipping" tequilas over ice have been edging out bourbon bars lately. He's also getting increased requests for aguas frescas.
At Joy Wallace, Peruvian pisco sours and rum-based mojitos reign, such as the popular Passionfruit Popsicle Mojito. Getting in on the agave action, the Rose Petal Mezcal Swizzle is winning attention.
While Latin desserts have begun to appear on catering menus, they are often mini versions or reinterpretations of traditional recipes.
Most desserts at Joy Wallace are small bites, usually containing dulce de leche, passion fruit or a combination of the two. Among the most popular are passion fruit panna cottas, served both at seated meals and in shot glasses on buffets; dulce de leche filled meringue kisses; and alfajores, the dulce de leche filled shortbread cookie sandwiches from Peru and Argentina.
Allowing guests mobility after dinner, multiple miniature desserts are commonly served at Janet O'Brien, including classic "flan" inverted on a small saucer and Key lime pies in shot glasses, which—although not strictly Latin—work because Florida's Key limes taste very similar to Mexican ones. Among the most successful desserts are sauteed plantains served with ice cream and brandy and flambéed; passion fruit mousse served in a mini flared glass with an espresso spoon; anything made with dulce de leche; and various Brazilian desserts, particularly brigadeiros—two-bite chocolate balls made from condensed milk, cocoa powder and butter, sprinkled with chocolate.
At Talk of the Town, apple empanadas, tossed in cinnamon, and fresh churros are on the list, along with a twist on the famous Latin dessert milhojas, with coffee ice cream filling the puff pastry layers instead of the usual Chantilly cream, frosting or dulce de leche.
Should any question remain whether Latin food has been assimilated, the controversy should be squelched by the entrenchment of tres leches wedding cakes on American menus. Brackner's kitchen was just finishing one when we spoke. And Ohayon reports that of the 90 percent of wedding clients who order wedding cake as dessert, most choose tres leches, now available there in such flavors as caramel, chocolate, coffee and raspberry.
For More Information
Talk of the Town Catering & Special Events
Janet O'Brien Caterers + Events
Joy Wallace Food. Design. Experience
Culinary Art Catering


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Availability: Out of stock
Regular Price:
Special Price
This Indian Rose duvet set is made from high quality Indian cotton and has a traditional paisley pattern in rich red, blue and green. The intricate design has been hand block printed where each component part is separately printed and built up to produce the finished pattern. Natural dyes are used throughout, which are planet friendly and safe for the artisans to use. The duvet set closes with handmade coconut shell buttons.
Made in Rajasthan by Aravali, a fair trade organisation which was set up in 1979. The group promotes traditional products made by local craftspeople, helping to preserve traditional crafting methods.
100% Cotton - Machine Washable


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Made with Rosey layer cake, Pink puffy heart Minky fabric on back.
Made with Rosey layer cake, Pink puffy heart Minky fabric on back.
So cute. Love your scallops!
This is by far the most precious baby girl quilt that I have seen in a long while.....maybe EVER! Adorable, so sweet, so soft with the Minky and just beautiful! You should be very proud! I love the scalloped edges, too!
Thank you ladies! This was my first time doing scalloped edges, and struggled a little
Precious baby quilt!
question. Did you put batting between the quilt top and the minkee?
Oh, I have to agree that is really precious. The scallop edges and the beautiful fabric is wonderful! Very nicely done. I love it!
So, so cute! I bought the same fabric. Love your
quilt, I'm sure it will be well loved!
Really cute, love the scallops!
That is just beautiful and the scallops make it something really special. Great job.


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LUNG FORCE Heroes
Carmella A.
May of 2006 my sister Linda became ill with what we thought was pneumonia. It lasted all summer long. Every time I talked with her over the phone her coughing got worse and worse. In September 2006, she finally got her doctor to send her to a pulmonary doctor and she had a bronchoscopy. I remember the Friday afternoon she told me over the phone she was diagnosed with stage 4 lung cancer.
It was a shocker to all of us because my beautiful sister Linda was a non-smoker. We learned in elementary school in the '60s you get lung cancer from smoking. In May of 2007, my beautiful sister Linda died at the age of 53 years old of lung cancer. Our family was devastated. I had learned after Linda's death that more women die of lung cancer than ovarian and breast cancer. Also that lung cancer is one of the cancers that receive the least amount of money for research.
In the Fall of 2010 my cousins from Connecticut told me about a stair climb for the American Lung Association in Boston. As reluctance as I was because I was not athletic, I signed up and we came up with our team name "Linda's Purple Dragonflies." Purple was Linda's favorite color and dragonflies because they have a short life but live to the fullest, living in the moment, and that is how I saw my sister Linda. I have learned later that lot of cultures see dragonflies to symbolize happiness, joy, light, harmony and so much more.
Since that climb in February of 2011, Linda's purple dragonflies team member now climb for a lot more than lung cancer. One year our team member's young son had died of complications to asthma, others have family member with COPD and other lung diseases; we climb for all of them. We started this team to do something positive in Linda's memory. Now our team climbs in Boston, in Delaware and also for the last three years every May, we cycle 25 miles in New Hampshire. Linda's Purple Dragonflies team will climb and cycle until there is a cure for lung cancer and all lung diseases. For me, I climb for my beautiful sister Linda who died too young.
First published: October 29, 2013
American Lung Association is solely responsible for content.
Hero stories are the point of view of the Hero and not necessarily the American Lung Association. The Lung Association does not endorse any specific provider, facility or treatment.


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Prayer-Care-Share: What's Next? Series
Contributed by Marty Boller on Apr 24, 2006 (message contributor)
Summary: #8 in a series. God is pouring out a whole new level of city-wide cooperation amongst churches and church leaders. Prayer-Care-Share is a concentrated effort focusing on "Building Bridges to our Community"...loving our communities to Christ.
We started PRAYER CARE SHARE in late January. Twelve weeks ago!
How many of you are still praying over your bookmark people? How many would say that God has been working in some of the people's lives?
As a church we have two choices...
1. Let Prayer Care Share be a program and now let it drop.
2. Find creative ways to keep the vision alive.
Here in Cedar Rapids, we are committed as city pastors to changing the DNA of the church here in Cedar Rapids.
PRAYER CARE SHARE...So what's next?
With what shall I come before the LORD and bow down before the exalted God? Shall I come before him with burnt offerings, with calves a year old? Will the LORD be pleased with thousands of rams, with ten thousand rivers of oil? Shall I offer my firstborn for my transgression, the fruit of my body for the sin of my soul? He has showed you, O man, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God.
The Message..
But he's already made it plain how to live, what to do, what God is looking for in men and women. It's quite simple: Do what is fair and just to your neighbor, be compassionate and loyal in your love,
And don't take yourself too seriously— take God seriously.
Let me introduce you to our next step of PRAYER CARE SHARE...
CARE-FEST 2006. Our church-wide expression of love in a city-wide initiative of PRAYER-CARE-SHARE.
After three successful seasons of weekly Saturday morning 16th AVE FARMERS MARKETS, we're excited to announce a big transition for 2006! Effective Summer 2006, our FARMERS MARKET CONSPIRACY OF KINDNESS OUTREACHES will be joining forces with ANGEL FOOD MINISTRIES to form the core of our new outreach ministry called...CARE-FEST.
6 SATURDAYS in SUMMER 2006.
Angel Food Ministries...what is it?
Not just for "lower economic class!" but a blessing in budget stretching!! Blessings by the BOX!
Conspiracy of Kindness Outreach: Simple acts of kindness can love 'the hell' right out of our community!
and what more in the future??
Building Bridges to Linn County. Keeping PRAYER CARE SHARE alive!
What are you asking of me? Step into our CAREFEST 2006...give us 2 or 3 Saturday mornings between May & October.
What are some simple jobs we have??
2-3 hour shifts
unpack the truck
make & serve coffee
pray for people
smile & greet
lift a box & pack a trunk
See if God won't BLESS YOU as you BLESS OTHERS?
Sign up today in the LOBBY!!
He has showed you, O man, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God.
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Only one day left to enter the Pay it Forward Halloween Giveaway. I'll be drawing for a winner tomorrow! Many thanks to those who have entered, and an extra special thank you to my friend, Jean, for helping to spread the word. If you haven't ever visited Jean's blog, I highly recommend stopping by for a look at her beautiful quilts! :o)
Meanwhile, a quick update on the Seasons of the Heart Block-of-the-Month. Last I posted on this, I had finished the blocks for May and June. Since then, I've been managing (amazingly) to keep up and have finished a few more...
The July Watermelon block:
August Apples:
And a Back-to-School chalkboard for September:
The October block is next on my quilting to-do list, so hopefully I'll have a picture of that one to share soon. I love how these little blocks are coming along, and I've been having a lot of fun playing with different layouts for the finished quilt. To think I may actually finish a block-of-the-month project on time, for once!
Thanks again to Sandi, from A Legacy of Stitches, for providing these great patterns! :o)
Vince's Shopping Trip
1 hour ago


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To personalize any experience you have to do some level of basic research and drudge work. For example, if you were planning a party for a visiting dignitary you'd never met, you would need to ascertain the answers to a few questions: what do they like to eat/drink, who would they like to invite, what time will they arrive, what interests do they have (music tastes, entertainment, attire, etc.)? Searching for this information is not glamorous. It's not likely to get your picture on the cover of Time or People. However, it is foundational to making a good impression on the dignitary… and that could open doors for you.
What does this have to do with personalizing hotel guest experiences?
Glad you asked. There are some foundational elements you have to put in place in order to make the personalized experience the best it can be. Those elements aren't flashy, but without them, your efforts at customization and personalization will fall short. When it comes to hospitality and service in 2018, those elements are technology-based hotel wireless solutions. It's the hardware and connectivity you need to impress your guests… all of whom want to be treated like dignitaries.
Millennials, especially, prefer experiences over stuff or transactions (including discounts). That's good news for the travel industry as more consumers want to visit different places, see different things, and experience something new. This value on experience means millennials also expect customization and personalization. Their expectations are higher than those of previous generations because, thanks to the Internet, they know what's available and who offers it.
Here are the hotel wireless solutions that will form the foundation for great customized guest experiences:
Wall Plate Access Points
Wall plate access points (APs) provide wireless connectivity where guests want it most… in their rooms. Because the access point is in the room, connectivity is not impeded by architectural features like firewalls, elevator shafts, or stairwells. It also means the guests' bandwidth demands are not competing on an access point they share with another guest or the hotel staff. And it means the loyalty app is accessible in every corner of the property.
"Great," sighs the IT director/network manager. "That's just more APs to manage and troubleshoot."
Valid concern. Keep reading.
Intelligent Wi-Fi Networks
The convergence of cloud-based enterprise Wi-Fi, artificial intelligence (AI), and machine learning (ML) creates the framework for self-diagnosing Wi-Fi. As the network learns to proactively respond to consumer connectivity issues, the number of manual interventions by a technology professional diminishes drastically. In conjunction with wall plate APs, the network functions optimally and guests don't miss a beat on their various devices.
"So guests can connect to the Internet. How does that customize their experience at my hotel?"
We're getting there. One more foundational element, first.
Personal Area Networks (PAN)
Dynamic VLAN enabled personal area networks (PAN) provide guests with their own unique network for all their digital devices while on the hotel property. It's not actually a separate network, but it micro-segments the hotel's network in such a way that it functions as a personal network throughout the guest's stay and securely removes their information after check-out.
This provides a secure Internet connection throughout their stay and keeps one guest's usage from negatively impacting other guests either because of shady Internet activity or bandwidth requirements. The PAN is not limited to the guest's room, so they can enjoy seamless coverage wherever they find themselves on the property: fitness center, gym, restaurant, or conference room.
Guest Analytics
Now that you've laid a foundation with access points, an intelligent Wi-Fi controller, and personal area networks, you can build upon that foundation by implementing the use of guest analytics. In other words, you can use the same Wi-Fi network that makes guests happy to inform your marketing and service decisions.
Guest analytics collect data related to guest demographics, preferences, movement patterns, and payment while they're on the property. You, in turn, use that information to push marketing messages, provide proactive service, and make staffing decisions. Instead of simply knowing the guests' room number and credit card information, you can determine if they are more likely to visit the spa or the business center during their next stay. From there, you can send targeted messages through the customer loyalty app with special offers or custom invitations related to their interests.
Using the infrastructure of a comprehensive, reliable, and intelligent Wi-Fi network, you can gather data that makes your business more efficient and your guests' stays more personal. Guest analytics provide a more holistic view of your customers.
A Complete Samsung Ecosystem
It only makes sense that the people who make the devices also make the network on which those devices connect. Samsung makes the phones and wearables your employees carry with them, the tablets and computers they use to check people in, the in-room televisions guests watch, the HVAC that maintains a comfortable climate throughout the property, the displays in the lobby and restaurant, as well as the Wi-Fi network that connects them all on one seamlessly efficient ecosystem.
One vendor who provides multiple hospitality solutions. Sounds like a dream, doesn't it? Samsung makes it a reality. To learn more about how to live the dream and customize guest experiences, schedule a free consultation with a Samsung Networks hospitality expert today.Connect with Samsung


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But if one day we meet together while I'm drunk, I promise you to draw a big group sex picture including a lot of forumites.
How can i become a mod
Nice to have you back on the 6th of december. 4 reasons to celebrate
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SJCAM SJ6 LEGEND 4K WiFi Action Camera (Touch Screen)
SJCAM SJ6 LEGEND 4K WiFi Action Camera (Touch Screen) 3 4.7 5 1
Special Price ৳11,800.00 Earn 1180 Club Points Regular Price ৳13,500.00
In stock
Only 7 left
Product ID
- Original SJCAM SJ6 Legend Water Proof Action Camera
- 2 Inch Touch Screen Display
- Gyro Stabilization
- Wide Angle 166 Degree Fisheye On/OFF option
- Heavy Duty 1000mAh Battery
- Compatible with SJCAM External Mic (Not Included)
- SDcard Suppot MAX 128 GB
SJCAM SJ6 LEGEND 4K WiFi Action Camera in Bangladesh:
SJ6 LEGEND cameras have been designed following the needs and market trends. They have a variety of features including HD video / audio recording, photo shooting, WiFi and remote control. A detachable battery, waterproof, waterproof case and all the accessories included make the SJ6 LEGEND cameras perfect devices for outdoor sports, backpacking, motorbiking, or as your car's dash cam, allowing you to film anytime, anywhere.Noe this SJCAM SJ6 LEGEND 4K WiFi Action Camera is available in Bangladesh @ BDSHOP.COM
Main Features:
- Adopts Novatek NTK96660 DSP chip, more smooth operation
- Comes with a waterproof housing for shooting videos 30M under water
- MN34120PA CMOS sensor, 4K 24fps interpolated ultra HD resolution, 16MP
- 166 degree super wide angle FOV
- Built-in 2.0 inch back LTPS touch screen and 0.96 inch front screen
- Support max 128G storage
- Built-in 1000mAh rechargeable Li-ion battery, lasting for 110 minutes
Main Features:
- The remote controller, selfie stick and mic showed in the pictures are not included in the package.
- Brand: SJCAM
- Model: SJ6 LEGEND
- Type: Sports Camera
- Type of Camera: 4K
- Chipset Name: Novatek
- Chipset: Novatek 96660
- Sensor: CMOS
- Function: G-sensor,Anti-Shake,Camera Timer
- Application: Extreme Sports,Underwater
- Features: Wireless
- Max External Card Supported: Micro SD 128G (not included)
- Screen: Dual Screen
- Screen size: 2.0inch
- Screen type: LTPS
- Screen resolution: 320x240
- Battery Type: Removable
- Capacity: 1000mAh
- Power Supply: 5V 1A
- Charge way: AC adapter,Car charger,USB charge by PC
- Working Time: 110 minutes
- Standby time: About 3 months
- Charging Time: About 3H
Primary Info:
- Wide Angle: 166 degree wide angle lens
- Lens Diameter: 17.5mm
- Decode Format: H.264
- Video format: MOV,MP4
- Video Resolution: 1080P(30fps),1080P(60fps),2K (30fps),4K (24fps),720P (120fps),720P (30fps),720P (60fps),VGA (240fps)
- Video Frame Rate: 60FPS
- Image Format : JPEG
- Audio System: Built-in microphone/speaker (AAC)
- Microphone: Built-in
- WIFI: Yes
- WiFi Distance : Within 10M
- Waterproof: Yes
- Waterproof Rating : IP68
- Motion Detection: Yes
- Night vision : No
- G-sensor: Yes
- Camera Timer: Yes
- Time lapse: Yes
- Auto Focusing: No
- Anti-shake: Yes
- Aerial Photography: Yes
- Interface Type: AV-Out,HDMI
- Language:Global
- Frequency: 50Hz,60Hz
Package Contents:
- Package Contents: 1 x Action Camera,
- 1 x Waterproof Housing + Screw + Mount,
- 1 x Frame,
- 1 x Protective Backdoor,
- 2 x Helmet Mount,
- 2 x Adhesive,
- 3 x Connector + Screw,
- 1 x Bicycle Handle Bar Mount,
- 2 x Base,
- 1 x Tripod Mount Adapter,
- 1 x Tripod Adapter,
- 1 x USB Cable,
- 1 x English User Manual,
- 1 x Lens Cloth,
- 1 x Silicon Lens Protective Jacket
Are you looking for SJCAM SJ6 LEGEND 4K WiFi Action Camera Price, Review & Specifications in Bangladesh with home delivery? Then BDSHOP.com is a great place to buy the SJCAM SJ6 LEGEND 4K WiFi Action Camera in Dhaka, Chittagong, Sylhet and all over Bangladesh and with Cash on Delivery. Shop Online in Bangladesh with Genuine products, awesome customer support, easy returns and really fast deliveries, there are a bunch of reasons why our customers keep coming back to BDSHOP.com again and again!
|Product ID
|Free Shipping
|Special Price
Frequently Bought Together
SJCAM SJ6 LEGEND 4K WiFi Action Camera (Touch Screen)Special Price ৳11,800.00 Earn 1180 Club Points Regular Price ৳13,500.00
Floating Strap for Action CameraSpecial Price ৳400.00 Earn 40 Club Points Regular Price ৳500.00
Action Camera Compatible Selfie StickSpecial Price ৳950.00 Earn 95 Club Points Regular Price ৳1,450.00
Xiaomi Yi 4K Action Camera (Global Version)Special Price ৳21,000.00 Earn 2100 Club Points Regular Price ৳26,000.00
GoPro Hero 5 Black - 12 MP, 4K Ultra HD Waterproof Action CameraSpecial Price ৳36,000.00 Earn 3600 Club Points Regular Price ৳45,000.00
Total price
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Clip Microphone- BOYA BY-M1 for PC, DSLR and Smartphone- Best for YouTube
Special Price ৳800.00 Earn 80 Club Points Regular Price ৳1,500.00


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What's On
In The Pink20th December 2016 to 23rd December 2016 - 7:45PM
Price: Standard £12.00 Concession £8.00Prices available at box office, email or via telephone.
Venue: Main House
Writer: Emma Brand
Director: Emma Brand
Producer: Hatch It Theatre
Five women of different backgrounds, beliefs and political leanings are thrown together in a claustrophobic environment, with limited contact with the outside world. Their task: to pass the time. A new reality TV show? No. This is just your average care home.
With much of the dialogue lifted directly from conversations of and with women in their nineties, 'In The Pink' offers an intimate view of a generation more often stereotyped than really heard. By using young actors as the mouthpieces of the elderly, the play aims to subvert assumptions about old age, and force audiences to listen to what these extraordinary women have to say.
Hatch It Theatre
Hatch It, co-founded by Emma Brand, Luke Howarth and Luke Rollason, creates formally experimental theatre with a social conscience.
We believe that theatre can create an alternative visual narrative, challenging what we think we know.
Dig up the hatchet. Hatch an egg. Open the escape hatch.
Assistant Director: Luke Howarth
Designer: Sean Ford


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RAILTEL CORPORATION Recruitment 2014 for the post of Field Supervisor Posts: RailTel Corporation of India, Gurgaon, Haryana Field Supervisor Recruitment news 2014 announced you can apply Jobs in RAILTEL CORPORATION Recruitment September 2014. For latest Current vacancies at RAILTEL CORPORATION 2014 and Jobs and Careers in RAILTEL CORPORATION 2014 Advertisement Notification You can see here. Recently RAILTEL CORPORATION Recruitment Job Alert 2014 so apply for RailTel Corporation of India Jobs. You can download see latest Vacancy in RAILTEL CORPORATION Recruitment or RAILTEL CORPORATION Field Supervisor Online Syllabus Admit Card Exam Result; previous years question paper and answers keys for Field Supervisor.
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|Name of the Post
|No. Vacancies
|Minimum Qualification
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Admit Card Download Hall Ticket, Call Letter for RAILTEL CORPORATION Field Supervisor Jobs: You can download Roll Number on before 15 Days from the Exam date at "www.railtelindia.com" Jobs Recruitment Exam Dates 2014 will declared soon.
Important Links and Website for Career and Jobs Opportunity in RAILTEL CORPORATION, Gurgaon, Haryana
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