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† Recommended †
Saturday, October 15, 2011
Exploring derelict space ship in rare Soviet-style SF film
Here's an amazing scene from an ultra-rare, kitschy, trippy, Soviet-style SF film, Ikarie XB 1 (aka Ikaria XB1, Icarus XB1 and Voyage to the End of the Universe). Czechoslovakia's first science fiction film, this remarkable 1963 movie tells the story of Starship Ikaria XB 1's 2163 trek to Alpha Centari. ("Voyage" was the savagely cut, English dubbed version released by American International Pictures.)
The film is generally apolitical, except for this remarkable scene, in which the explorers enter a derelict 20th Century space craft, littered with evidence of capitalist immorality. The visuals are striking. Corpses of tuxedo-clad, gambling westerners, their bodies preserved by open vacuum. The crew killed by their own chemical hand-weapons as they fought over dwindling oxygen. The ship laden with nuclear weapons -- still active after centuries.
Ikarie XB 1 is an ambitious, thoughtful, intelligent film that was decades ahead of its time. It's an ultra-rare "must-see" for any serious SF fan, with high-concept elements galore: a trip to proxima centaura; time dilation; future foods, fashion, music and dance; first-contact protocols; increased longevity; artificial intelligence; bulky socialist robots.
It's said the screenplay was inspired by the work of Stanislaw Lem, including "The Magellanic Cloud" from 1955.
Available as a PAL Region 2 DVD from European retailers, and in the US from xploitedcinema.com. Please buy the DVD to help encourage future DVD releases of other Eastern-bloc SF gems.
Posted by ARTSTRADA MAGAZINE at 1:15 PM
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Private Whale Watching
Exceptional Experience
During this 3hrs Private Whale Watching private tour, our guide will approach whales as much as the law allows it without disturbing them, you might ever be lucky to go and swim with them.
Every year, humpback whale come to French Polynesia, they migrate from the south pole to our warm waters. The humpback whales are either resting, traveling or socialising.
Those fantastic animals stay around Bora Bora from July till October and we propose a tour to be able to watch them.
On a Cap Camarat 23ft there will always be a guide and a captain to ensure the correct safety rules.
As the whales are wild animals, we cannot garantee their presence but the guide has a great experience and will do his best to make your tour the highlight of your stay in Bora Bora.
If you've never seen a big animal join this unique private tour.
It's time to do it !
Days: Everyday from July till October.
Departure : 9:00am or 1:00pm.
See more about this activity from Keawai Tours

subset: commoncrawl


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More artworks made by Darkin Kimiro (AV59)
Soon, it's the presidential election (in France) of the coup, nothing worth a parody to the Alice Cooper, because for what knows may not be, Alice Cooper makes at every American election, a parody of the elections, and frankly, It is worth watching and imagining if this kind of "tradition" was spanking in France, Yeah it will be less class, at least we have humorists who do the work in our place, but that it is sure, it is: Why they let go so much this, to my god I am not at the 'S shelters that he will do, but hey, it's just the election, we spanked anything to be elected president of a country, even if it's just to death, politics really scares sometimes.
Anonymous 2 Feb 2017
great !!!!!!!!!!!!!
Darkin Kimiro (AV59) 2 Feb 2017
thznk you ^^
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We have over 100 members now as we start the 3rd month of our group.
We are a MeetUp Group formed to Promote the Art of Woodworking in NE Ohio. We have experienced member and members who are just starting out in woodworking. This is a perfect blend as one of our goals is to mentor the newer members and guide them into starting a great hobby.
Other activities that we are planning are:
1) YouTube-like "Woodworking Shop Tours". We will try to make decent productions with a decent HD Video Camera and good microphones. Look some up on YouTube – they are cool to watch most of the time.
2) Projects that are specifically designed to be made with a minimal investment in tools… like a Wall Unit made with just a used Circular Saw – new blade – and panel cutting guide, a Saw Horse kit, a Miter Box and Saw, a Cordless Drill and some bits, and some Clamps and Glue… and a few other items.
3) Group buys of Hardwood directly from mills – take orders – rent a panel truck – drive a few counties away (southwest of here) and buy rough sawn or planed hardwoods (Oak, Walnut, Maple, Poplar) – deliver to members.
4) Hold SketchUp classes for Woodworking – various topics from designing a shop to building projects.
5) Swap Meets – trade tools that you no longer use for tools that you could use… and donate some tools to beginners. I can't imagine having to buy my shop now as it's a lifetime of accumulation. Getting into the art of Woodworking is not easy for beginners… so let's make it easier.
6) Attend Woodworking Trade Shows – carpool
7) social Events to "Talk Shop"
We anticipate having hundreds more members in the next few months.
-- Drew - NE Ohio


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Use Sensors in Sleep Mode
Meet the low power budgets of even the most demanding 32-bit MCU-based embedded systems with the low energy sensor interface (LESENSE) in EFM32 MCUs from Silicon Labs. Control up to 16 external analog sensors without involving the Cortex CPU. LESENSE works in the 900 nA deep sleep mode and enables autonomous monitoring of resistive, inductive and capacitive sensors to implement use cases including monitoring of a capacitive touch panel, or keeping track of a rotating object.
Flexible Digital and Analog Pin Placement
Use Silicon Labs' patented technology and a drag-and-drop configuration tool to simplify PCB layout by easily choosing and updating analog and digital peripherals and pin locations.
Integrate Energy-Efficient Peripherals
Increase the battery life of your design with EFM32 MCUs by using peripherals designed for low energy operation. The integrated peripherals include a low energy UART that provides full communication at 32 kHz while consuming only 100 nA, and an LCD controller that can drive 4x40 segments at only 0.55 µA.
Deliver Capacitive Touch Experiences
Both EFM8 and EFM32 microcontrollers include state-of-the-art capacitive touch sensors on-chip. Select devices such as the EFM8SB1 support 20+ years of CR2032 coin cell based operation in wake-on-touch mode. With current consumption starting under 1 uA to implement wake-on-touch functionality Silicon Labs' MCUs provide energy-friendly solutions to incorporate capacitive touch into designs.
Directly Connect Peripherals
The peripheral reflex system in the EFM32 microcontrollers makes it possible to directly connect one peripheral to another peripheral without involving the CPU. With this system a peripheral can produce signals which other peripherals can consume and instantly react to while the CPU remains asleep.


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Over the last 15 years the CRIC team has developed software to support the research activities of USC investigators.
CRIC provides custom tools to manage your studies, or your day-to-day workflow. We create installed applications, databases, surveys, websites & reports. Most of our software is custom made to your needs. This could mean databases for laboratory data management, clinical trials, epidemiologic & prevention studies as well as disease specific studies.
We currently support about 50 active websites, and 100 CAFE applications.
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If you are using Excel, Access or paper, or hiring your own software developers, you are probably wasting time and/or money!
Your team will work much more productively, your data will be safer and more reliable, and you will be able to concentrate on the science. Since you will do more in less time, your might not require as much support for your grant applications.
Don't forget to add us to your next grant!
We can arrange different payment methods depending on your need. Instead of you having to hire exactly 1 full time programmer yourself, you could hire us for any amount of need. When we charge hourly, our rate is $110/hr for Cancer Center members, $120/hr for others. We do not charge to develop CRFs for cancer trials, for
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Every fort is Fort Awesome
Like most people, we grew up building forts. Out of pillows and blankets, couch cushions and boxes, on the beach and in trees. Every Fort was Fort Awesome!
Now on Steam in early access! We love that people can get involved as this game evolves, so feel free to share your ideas, dreams, and of course bugs you find, with us on the steam community forums and workshop, and you can follow development along at Trello!View on Steam


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With an Equipboard account you can rate this item, add it to your collection, submit a review to discuss what you like and dislike about it, and associate Gibson SG Standard Bass Faded to artists that use it. Create an account!
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And walk in love, as Christ also hath loved us, and hath given himself for us, an offering and a sacrifice to God for a sweetsmelling savour. (Ephesians 5:2)
Welcome to Sweet Smelling Savour. Founded by Owner, Demayl Powell. With a passion for all things aromatic, she created a dynamic Healing Balm for the skin. Blending a refined Shea Butter with Soy, Grapeseed Oil & Fragrance, Sweet Smelling Savour Shea Balm was created.
This Shea Balm is ideal as a daily total body moisturizer. Shea Butter, naturally fortified with vitamins A&E offers UV protection of SPF 6. It fades dark spots, blemishes and stretch marks, while locking in the body's natural moisture. It softens cracked heels and smooths rough elbows. Lastly, no need for perfume/cologne. The scent lasts for hours. Have you tried our Shea Balm yet?
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It's been a crazy social April for us. The "travel bug" has bitten me, and I'm determined to make the most of it. Travel can be so challenging when you're a caregiver. There's so much planning that has to go into putting a trip together.
It's a great chance to recharge, and you'll be surprised how it can make everyone in your household happy. It was the perfect dose of "happiness" for my mom's birthday.
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Posted in Front Page, Caregiving
The caregiving revolution must be televised. I can't ease my way into this topic. I can't tip toe around it in a colorful way. Caregivers have real issues & need real help.
I'm five years into the caregiving journey, and even longer than that if I counted the time when it was just my sister and I. But, at my level comes a peace. There is is an understanding that this is not going to be easy.
That I'll face challenges on all levels ranging from my health to my finances. The struggle is real. But, I'm finally at a point where I don't think about suicide; and I understand my happiness is essential to my family's success. But, there are a lot of caregivers who aren't at that point.
Happy New Year everyone! We're two days into 2016, and I'm so excited. I'm excited about the promise the year is going to bring. I know that sounds like the typical thing someone would be saying two days into the New Year. But, I'm truly expecting 2016 to be amazing. I'm making a conscious effort to leave fear, crazy, bitterness in the rearview of last year, and here's some tips to help you join me.
But, first a quick disclaimer; I don't have all of the answers. I wish I had this "caregiving thing" locked down. But, I don't proclaim to be an expert. I'm just a caregiver who's been caring for her mom and sister for a combined fifteen years. So, I'm letting my "battle wounds" stand as my "street cred" . So, here are some of the top tips I've learned.
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Happy Holidays everyone! I hope you've had a great time filled with family, friends, laughter, and lots of food . I can't believe Christmas has come and gone, and now we're about to celebrate a new year.
2015 has really gone by quickly. But, it's definitely been a year I won't forget. How about you? As I sit here and reflect briefly on all the things I've experienced this year, I'm blessed to have gotten one of the most special "gifts" that I've ever received. This was the year that I realized that people have my back.
Can you believe we're less than five days from Christmas, and eleven days until a new year? 2015 is coming to an end quickly, and I'm so excited for 2016. I don't know about you, but I'm ready for a shift .
The best word that I can use to describe 2015 is "challenging". I could go on and on about the things I've encountered this year, but I don't want to bore you. Plus, I've learned that I didn't corner the market on tough times. Unfortunately, there's enough for everyone, and a lot of people have been where I am. So, I'm ready to put the "challenging" moments behind me, and move into 2016 in a new frame of mind.
A mind geared towards abundance and "YES". Remember, I mentioned that I'm "More Than A Caregiver"; well this is a part of my master plan to claim the future I want.


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NFL & College Sports Gifts
The only NFL merchandise and college fan gear you need are right here! We've got personalized gifts for sports fans that are sure to score big. Perfect for decking out the man cave, or as NFL groomsmen gifts, you'll find sports gifts for men that will impress everyone on your list.


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Following up to yesterday's post, I have everything made (except canning the stock) with pictures and recipes. The problem is there are a lot of pictures so I thought instead of making one huge entry, I would break it down into a few entries. I started with 2.92 kg of chicken breasts with skins and bones. For those not into metric 1 kg is about 2.5 pounds. This gave me eight lovely chicken breasts with skin and bones. The problem is for the majority of what I wanted to make, the skin and bones would have to be removed. Note, I said removed not tossed unless of course you toss them into the stock pot, which is what I did.
There is a trick for removing both skin and bones from chicken or any other meat. Start with a sharp knife. Removing skin is fairly easy. Just pull with your fingers on a loose spot, slip your knife in and cut the connecting tissue holding the skin. It will come off very easily. In the middle picture you will see me holding the knife at an angle. This is how I remove the bones from chicken breasts and fish. A fillet knife helps but once you get a hang of it a regular paring knife will work. Cut a slit between the flesh and bone. Now, hold the flesh in one hand with slight tension while making sharp cuts along the bone. You will be left with the fillet ready to prepare as desired. Once you have done this and seen how easy it is to do, you will no longer pay the higher prices for boneless/skinless chicken breasts.
Tomorrow's entry will be: Lemon Pepper Chicken and preparing chicken for the freezer. Watch for Chicken and Dumplings on Tuesday. The recipe and picture for chicken stock is in the archive.
Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
- Garden Gnome
- Ontario, Canada
- I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
--Bobby Flay
For Your Information
- [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!
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Sunday, April 29, 2007
Chicken Prep for Bulk Cooking Session
Saturday, April 28, 2007
Bulk Cooking - $12 Worth of Chicken
This blog turned one year old today. I can't believe it has been that long! I'm very stressed today so am cooking up a storm. I can't promise you any recipes or pictures tonight but they will be on the blog tomorrow and the next day or two. I might have to break them down into a couple of entries. The theme will be chicken.
Chicken breasts with skin and bone in on are sale so I couldn't resist. It will be a few days of processing chicken but not back to back. Today's and overlapping tomorrow for the canning session was $12 for the chicken breasts. That was for eight good sized chicken breasts so I decided to break them up into three dishes (5 meals), wraps (3 meals), one snack (Rachel Ray's Chicken Poppers) and homecanned chicken stock. I'd say that isn't bad for the price. I'll more than likely do another two or three sessions.
Friday, April 27, 2007
Cream of Broccoli and Cheese Soup
Broccoli has to be one of my favourite vegetables. It has a lot of health benefits including cancer fighting properties, lowering the risk of stroke or heart attack and protecting against anemia. Honestly this is one vegetable I could eat every day of the week! Raw or cooked, broccoli just has it happening. I love it simply steamed with a little butter as a side dish or snack but also use it as an ingredient in a lot of dishes. What I don't like is overcooked broccoli aka mush.
Cream of Broccoli & Cheese Soup
Cream of broccoli and cheese soup is a very easy to make soup and versatile at the same time. Leave out the cheese for a simple but flavourful cream of broccoli soup. Both are filling, unpretentious comfort foods. Serve as the main course or as a side.
Cream of Broccoli Soup
recipe by: Garden Gnome
2 sm heads broccoli, washed and chopped
1 clove garlic
1 sm onion, chopped fine
3 tbsp butter
2 c beef stock
4 c vegetable stock
2 c milk
3 c half & half cream
sea salt & pepper to taste
2 cups shredded cheddar cheese* (optional)
flour slurry ( 2 tbsp flour mixed with water to pouring consistency)
Prepare the vegetables. Sauté the onions and garlic in butter in a large saucepan until onions are translucent. Stir in broccoli and stocks. Bring to a boil and let cook until broccoli is tender. Stir in salt, pepper, milk, cream and *(cheese if desired). Heat. Blend about a quarter of the soup with a stick blender and stir into the remaining soup. Thicken with flour slurry if desired.
Thursday, April 26, 2007
Slowcooker (Crockpot) Pork Shoulder Roast
I've mentioned in other entries that I am not a huge fan of crockpots even though I have two. They are mainly used during bulk cooking sessions. With the house being on the market I decided to do a few more meals in the crockpots for a couple of reasons. These include having a ready to eat meal without a lot of mess since for some obscene reason people insist on viewing the house during the dinner hour. The side effects are the house smells wonderful and if needbe a short delay doesn't mean a burnt dinner. But I think what it is also providing is nice homecooked meals consistent with our lifestyle or in short giving us comfort food to help ease the stress.
Crockpot Pork Shoulder Roast
Normally I like cooking pork shoulder roast in the oven but I knew the day was going to be hectic so hauled out the crockpot. I knew I would be away for the morning but the house was pretty much ready for showing. This was so easy!
Method: I placed a frozen pork shoulder roast in the crockpot, added about 1/2 c of water then tossed in a medium onion chopped and set the crockpot to low. That was about 8 am in the morning. I had no idea what sides I was going to serve but already had an idea for the sauce. When I got home about 2:30 pm I poured in 3/4 of a bottle of Dianna Sauce® Original Flavour over the roast then let it continue cooking. About 1/2 hour before serving, I thickened the juices with a little flour slurrey (flour mixed with water to a runny consistency).
Serving Suggestion: This meat literally melts in your mouth, it is so tender! I served it with balsmatic rice, homecanned green beans and a tossed salad. Left overs are ideal for sandwiches the following day.
Tuesday, April 24, 2007
Sirloin Strip Steaks
Fresh Cut Sirloin Steaks
My husband likes to cut our steaks just before cooking. He insists on the steaks being left at room temperature as well before grilling. Steaks should be thick for good grilling so his rule of thumb is about an inch thick. This piece of sirloin was cut into six generous steaks.
He doesn't like to add seasonings, marinates or sauces when he grills the steak. His reasoning for this is he wants the full flavour of the steak. I will admit to liking a little Montréal Steak spice on my steak but have mended my ways much to his relief!
Medium Rare
The secret to a good grilled steak is a hot grill and patience. Resist that temptation to flip the steak! Do not flip it. Place it on the hot grill then wait. Do not puncture it in any way. Allow the steak to grill on one side until the grill marks are well defined. Flip the steak and repeat until the steak gives a bit under touch. Remove from grill and let rest.
Steak grilled this way really doesn't need any seasoning. You will get nice juicy, melt in your mouth steak with the full flavour of steak. There is no need to mask it with steak sauce or seasonings. That's not to say you can't use them if you choose but sometimes undressed is best! Serve with baked potatoes and a salad for a lovely well rounded meal.
Friday, April 20, 2007
Desserts can be a challenge sometimes because we often look to create something quite complicated. However, simplicity is often the key and so it is with many quick cakes. I call them quick cakes because all you do is mix and pour. Ingredients are normally what you have on hand so whipping up one of these cakes is easy. Toppings tend to be as simple as the cake itself. But don't let that fool you. Simplicity does not mean lack of flavour or eye appeal. Gingerbread is one of my favourite quick cakes.
There is just something comforting and down right homey feeling about smelling gingerbread baking. This recipe is so easy. All you have to do is measure the ingredients, mix together then bake. It could not get much easier than that! I like using a decorative can pan for this cake because just before serving I use a very simple icing sugar glaze over the cake.
source: Betty Crocker's Cookbook, Pp. 180 with modifications by Garden Gnome
2 1/4 c unbleached flour
1/3 c organic sugar
1 c dark molasses
3/4 c hot water
1/2 c shortening
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp kosher salt
Pre-heat oven to 325ºF. Grease and flour a square 9x9x2 inch square pan or similar volume decorative baking pan. If using a silicone pan greasing can be omitted. Measure the ingredients into a mixing bowl. Blend on low speed about a half minute until ingredients are mixed. Increase speed to medium then blend for 3 minutes, scraping bowl occasionally. Pour into the pan. Bake 50 minutes or until the centre tests clean with a toothpick. Serve warm with whipped cream or applesauce.
Serves 8
My Notes: I serve this cake with a simple icing sugar glaze. Mix icing sugar into 3 tbsp milk until the consistency is similar to sour cream. Drizzle over the cake for a nice presentation.
Thursday, April 19, 2007
Fellow Bloggers on BlogExplosion
I have had a space for rent on my blog through BlogExplosion. Everytime I try to accept an offer, I get an error message "An error occured while trying to accept the offer. Please try again." I want everyone to know I'm not snubbing them and I have notified BlogExplosion of the problem
Creamy Carrot Soup
Homemade soups are nutritious, easy to make and very versatile. This is one area of cooking where your creativity can shine. Aside of not being laden with salt, sugar or preservatives homemade soups are far superior in flavour, in my opinion. An added bonus is homemade soup is generally considerably cheaper than store bought. I made creamy carrot soup so lets consider the cost.
If cream of carrot soup were available in the stores it would like cost 79¢ to $1.29 per 10 ounce can and since it would be more of a specialty soup somewhat like bean and bacon, it likely wouldn't go on sale. Cost per ounce would range from 7¢ to 9¢. My homemade version using fresh ingredients, purchased carrots and the more expensive cream came out to 4¢ per ounce. It would be less expensive if using carrots from your garden and omitting the cream.
Creamy Carrot Soup
Like all soups I make, I seldom use a recipe from another source. I prefer to create my own soups and record what and how I used ingredients in my cooking journal. That way if the dish was a hit, I can repeat or tweak as needed. The following recipe is a reflection of that. As always, use it as a starting point then add your own touches for something uniquely yours.
All cream soups start out with a vegetable(s), stock, seasonings but might not necessarily contain cream. Seasonings can include herbs, spices, aromatic vegetables. Creamy carrot soup is rich and creamy with a natural light sweetness. Garnished with sour cream and parsley, it makes for a nice presentation.
Creamy Carrot Soup
recipe by: Garden Gnome
3 lb carrots
4 c turkey stock
1 large onion, chopped
1 stalk celery, chopped
2 sprigs fresh thyme
3 tbsp butter
2 c milk
2 c heavy cream
kosher or sea salt to taste
fresh ground pepper to taste
sour cream
parsley, chopped
flour slurry (optional)
Prepare vegetables. Sauté onions until translucent and lightly caramelized in 2 tbsp of the butter in a large saucepan. Stir in carrots, celery, turkey stock and thyme sprigs. Bring to a boil then reduce the heat to a simmer. Simmer until carrots are soft. Remove from heat. Remove the thyme sprigs. Purée the mixture using a stick blender. Return to medium heat. Stir in milk, cream and remaining butter. When heated through stir in flour slurry if a thicker consistency is desired. Garnish with a dollop of sour cream and chopped parsley.
My Notes: The fat content in this soup can be reduced by using low fat or skim milk and eliminating the cream. If you do that, you will likely want to use the flour slurry to thicken the soup.
Wednesday, April 18, 2007
The Ultimate Hot Dog
My husband called yesterday inquiring as to what was for dinner. It was mid-morning so I hadn't decided on anything yet. He said he would make dinner but wouldn't tell me what. He brought home Schneiders Juicy Jumbos® 100% beef weiners and fancy sausage buns. He must have had a craving as we seldom have hot dogs even during the main outdoor grilling season.
The Ultimate Hot Dog
The method of cooking this hot dog is as important as the toppings. This hot dog was made using colby cheese but you could substitute another cheese of your choice other than processed cheese slices. The hot dog was then topped with homemade relish and homemade ketchup. Again, if you don't make these products, you can substitute with your normal product.
Ultimate Hot Dogs
6 Schneiders Juicy Jumbos® 100% beef weiners
6 sausage buns
1 onion, chopped
colby cheese, cut into thin 1 inch wide slices
Sauté onions until translucent and lightly carmelized. Heat indoor (or outdoor) grill and fry pan. If you don't have an grill, toast the buns in the same pan you fry the buns in. Slice the weiners lenghtwise but not fully through just so them open hinge like. Place in heated fry pan and fry without oil until warmed through and lightly browned. Turn over, place the cheese on the cut side of the weiners then put a lid on just until cheese is melted. At the same time, open the buns and place face down on indoor grill. Leave buns until toasted and grill marks show. Place the weiner with cheese on the bun. Cover with the onions. Top with condiments if desired.
Serves 4-6
Monday, April 16, 2007
Maple Glazed Salmon
You will notice a few changes to my blog today. Some of you may have seen several different and sometimes weird changes as I worked with the template. More changes are planned as soon as I get a couple of changes to actually work as they should. Thanks for your patience during the construction.
Salmon is one of the most nutritious fish you can eat. It is rich in Omega-3 essential fatty acids and low in calories and saturated fats. Salmon is also a good source of niacin and vitamin B-12. We have salmon quite often not only for it's health benefits but because we find it very flavourful and easy to prepare.
In keeping with our weekend fish theme, Sunday's dinner was maple glazed salmon served with basmati rice and homecanned green beans. Wild rice or a wild rice mixture is also a perfect side dish for salmon prepared this way. Other side dishes like steamed potatoes go well with maple glased salmon.
Maple Glazed Salmon
The flavour of pure maple syrup melds nicely with wild salmon. Maple glazed salmon is quick and easy to make. Salmon fillets are a good choice for this dish.
Maple Glazed Salmon
2 5oz wild salmon fillets
1/2 c pure maple syrup
1 tsp dijon mustard
1/2 tsp fresh or dried parsley chopped
Pre-heat oven to 350ºF. Wisk maple syrup and mustard together. Pour half into a baking dish. Place salmon skin side down into the mixture. Pour the other half of the syrup mixture over the salmon. Bake until fish is firm when pushed in centre. Do not over bake. Remove from baking dish and garnish with parsley.
Serves 2
More Construction
I'll be making several changes today as you have already noticed. Sorry for the inconvenience. Sometime throughout the day I will post the Maple Glazed Salmon I made for dinner last night.
Sunday, April 15, 2007
Fish & Chips (Perch)
We decided on a fish themed weekend. Eating fish I had caught the previous year then froze is always a treat. It is always a very frugal, simple and and laid back meal.
Fish & Chips
We eat a lot of fish but seldom fish & chips. I have to admit that I am not a real French fry fan. Give me a baked potato any day and I'm happy or of heavily coated fish. Saturday's dinner was lightly coated pan fried perch.
I used a deep fryer for the fries on the fries setting. These were store bought crinkle cut fries served with a simple fry dip or malt vinegar.
Fry Dip1 c Miracle Whip®
1 - 2 tsp prepared mustard
Blend just enough mustard into the Miracle Whip® to make the mixture buttery yellow. Spoon into individual dipping bowls or into a squirt bottle for serving.
Method: Perch fillets are small but is very easy to prepare. If fresh caught clean the fish and proceed with the coating. If fresh caught then frozen, thaw and proceed with the coating. There are commercial fish coatings available or you can make your own usning a little flour and Old Bay Seasoning or seasonings of your choice. The coating should only be mildly seasoned so as to not overpower the perch. If you want a little more crunch, stir in a little cornmeal. For this meal, I did not use the cornmeal.
The tricks to frying perch are: oil, pan and timing. For best results use a good quality vegetable oil. I like peanut or grapeseed oil for this purpose but other multipurpose vegetable oils will work too. To coat the fish, place the fish in the coating mix, jiggle to coat then turn and repeat. For best results use a cast iron pan. Heat the oil until it splatters when a small drop of water is dropped into it. Place the coated fish into the pan. When that side is golden brown, carefully turn over using tongs. Since this is a small fillet, keep a close eye on it. You want it lightly golden brown and not over cooked.
Friday, April 13, 2007
Sirloin Tip Meatloaf
Back by popular demand is my old template. I would like to spiff up the background and header so over the next few days you will see a few changes. So if you notice any weird things going on, it's just me playing with the template. Sorry for the inconvenience.
Ok, who the heck would make meatloaf using sirloin tip? Well, sometimes when you don't have much choice that's what you do. My husband picked up fresh, twice ground sirloin tip for kibby late the Thursday afternoon before Good Friday. He bought extra because the weekend was already slated for a lot of visitors and since one batch was going to a family gathering, he thought I would make one for those coming to the house. Along with all the Easter gatherings, our first grandbaby was baptized Easter Sunday. I would have ground the meat myself but with everything else going on (house sale), I was runny on empty.
We eat kibby raw so whatever is not consumed that day is baked then sliced for sandwiches. However, I found myself with about 2 lb of twice ground raw sirloin that need to be used and not a whole lot of energy to be creative. The problem is once frozen it can't be used for kibby and there was no way I was going to let this meat go to waste.
Sirloin Tip Meatloaf
We get the sirloin tip will as much fat as possible cut off because we eat it raw. Normally I mix in shredded vegetables for my regular meatloaf but I wanted this meatloaf to give firm slices when cooled. We seldom buy lunchmeat because I routinely slice meat and freeze it for making sandwiches later.
The following list of ingredients is just a guideline but close in amounts I used.
Sirloin Tip Meatloaf
2 lb twice ground sirloin tip
2 eggs
2 1/2 c dry bread crumbs
1 tbsp tomato powder
1 tbsp carrot powder
1 tbsp zucchini powder
1 tbsp mushroom powder
1/2 c Heinz 57
1 tbsp ketchup
1 tsp mustand
2 good splashes of Lea & Perrins Worchestershire sauce
Pre-heat oven to 350ºF. Mix the ingredients together then place in a loaf pan. Bake for approximately 40 minutes until centre is cooked through.
This meatloaf gives firm slices when cooled. Of course we had some of it for dinner that night served with a tossed salad, baked potato and sauteed mushrooms. After dinner, I allowed the meatloaf to cool enough to put in the refrigerator. This is a bit of an aside. Up until recently I always had a fridge with metal racks. The new fridge has glass shelving so I'm a bit concerned over thermal shock at putting something too warm on them. So I set the pan on a folded tea towel just in case.
Once the remaining meatloaf was fully cooled, I sliced it thinly. It isn't as thin as what you would get at a deli but then the thickness is just right for a hearty sandwich. It has a wonderful flavour that will go just perfect with beefsteak tomatoes! I'm getting hungry just thinking of a slice of this meatloaf, a slice of beefsteak tomatoes, fresh garden greens, a couple rings of onions, a bit of mayo and mustard all sandwiched between fresh 12 grain bread.
Vacuum Sealed
Garden goodies are awhile away so beefsteak tomatoes are just a dream. From the looks of it, I will more than likely be planting in containers and move them but there is a chance of early possession which means the garden will continue as normal. I mentioned that I routinely make sandwich slices from whatever meat I cook.
I don't have a meat slicer but that may change in the new house if all goes well. What I do is cool the meat thoroughly. I find it best to let the meat cool overnight in the fridge. Then I cut into slices about 1/8 to 1/4 inch thick depending on the meat. I like to vacuum seal the slices for freezing. With drier meats like most meatloaves, turkey, and chicken there is no need to flash freeze before vacuum sealing. For moister meats like ham, I place then in the vacuum sealer bag then into the freezer. Once semi-frozen, I vacuum seal them.
Thursday, April 12, 2007
Homemade Beef Stew
With the house being listed and already shown, I've decided this is a good time to haul out my slowcookers. Life is already busy and it just got busier. Besides a meal cooking in the slowcooker fills the house with yummy smells. This just dawned on me when unexpectedly yesterday a couple wanted to see the house right this minute and since they were from out of town I figured the real estate agent should go ahead and show it. I had put stew in the crockpot for dinner so it was cooking as the house was being shown. The house smelled good and the three of them were pretty close to staying for dinner.
Beef Stew
Like soups, my stews tend to vary with what I have on hand. I don't measure but rather do a toss in thing. I have to admit, I am not a huge fan of crockpots even though I have two. They are used for stews, pulled meat, hot apple cider and sometimes chili. They are used more during bulk cooking sessions.
My beef stew always starts out with about two and a half pounds of stew beef, olive oil, potatoes, carrots, onion, corn, fresh mushrooms, bay leaf, Montreal Steak spice and Worchestershire sauce. From there any vegetable is fair game and I have even added kidney beans to stew. I added rutabegga to this stew. So while there is no actual recipe, here is the method.
Method - Brown the stew beef in olive oil in a large frypan. Sprinkle a little Montreal steak spice over the browned beef. Pour the beef mixture into the crockpot. Splash 2-3 good dashes of Worchestershire sauce on top of the beef. Stir in prepared vegetables (bite size) and bay leaf. Pour in water or beef stock just until you can see it. Set the crockpot to low and leave it alone for about 8 hours. If adding greens like broccoli add just before thickening. For thickening use a flour slurry seasoned with salt and pepper 15 minutes before the stew should is ready to serve.
Wednesday, April 11, 2007
Hearty Ham & Bean Soup
As mentioned in my previous entry, my family knows ham and bean soup is on the menu the day after having baked ham. I slice most of the ham from the bone. The portion going into the soup is sliced about a half inch thick then cubed. The rest is thin sliced for sandwiches. Some of the slices are used over the following few days while the rest are froze for later use.
Hearty Ham & Bean Soup
Homemade soups are easy to make and fill the tummy very inexpensively. They are an ideal way to use up left-overs. Like most of my homemade soups, I don't really follow a recipe so the measurements in the following recipe are more of a guideline.
This hearty ham and been soup is thick and filling, just perfect for a cold winter's meal.
Hearty Ham & Bean Soup
900 g package navy beans
water to cover
1 large ham bone
1 stalk of celery, chopped
1 medium onion, chopped
2 carrots, peeled and diced
1-2 c ham, diced
salt to taste
Soak the beans overnight. Drain and rinse. Put beans in a large stockpot. Add ham bone and enough water to cover. Bring to a boil and reduce to simmer. Stir in vegetables and ham. Continue simmering until beans are tender. Salt to taste if desired. Remove ham bone. Remove about 4 c of the soup mixture. Blend with a stick blender and stir back into the soup mixture.
Tuesday, April 10, 2007
Simple Glazed Ham
Ham just seems to be the meat of choice for Easter. I consider ham a frugal meat choice especially if it is a bone in. The meat is low fat and the bone makes an excellent bean soup. My family knows after ham comes bean soup and ham sandwiches. Ham can be froze in either cubes or slices. It can also be home canned.
Simple Glazed Ham
There is a wide variety of glazes for hams and while I've made many of the more complicated ones, I decided to use a simple glaze for this ham. This is a bone in ham about 10 lbs. I roasted it at 350ºF for about 45 minutes. The glaze was simply 1/2 c honey and 1 tsp dijon mustard wisked together then brushed over the ham and allowed to roast about 15 minutes then a quick baste over. The result was a nice, tender ham with just a hint of honey. Sometimes less is more as in this case.
Sunday, April 08, 2007
Happy Easter 2007
Thursday, April 05, 2007
Chicken & Pasta Dinner
Sometimes the toss-it-together and see what happens meals just work. I think everyone has some type of version of these meals. Our new granddaughter now just 3 months old has been visiting, helping (ok her mom aka my daughter) me get the house in order for the perspective buyers. We spent a good portion of Wednesday decluttering and organizing. So when dinner came close I casually mentioned that I'm trying to make that meals use up ingredients from the freezer and canning rack. Honestly, the less stuff we have to move the better. Then the fun started!
Chicken & Pasta
Looking around we came up with a package of Italian pasta, homecanned mushrooms, homecanned roasted tomato sauce, frozen peas and frozen chicken legs. Lemon pepper and fresh grated parmesan cheese looked like it would work too. And thus the meal was in the works.
I fried the chicken in a little olive oil and seasoned it with lemon pepper then drained. At the same time the pasta was cooking until el dente. Once the chicken was cooked, I drained it then returned to the pan, poured in the frozen peas and mushrooms. Then I drained the pasta and put into a large bowl. The pasta was mixed with a pint of roasted tomato sauce then added to the chicken and vegetable mix. Topped with fresh grated Parmesan cheese, the meal was quite delicious, just what we needed - good old fashion home cooking, nothing fancy but soothing after a day well spent!
Oh and I should mention, once again meals are about family. Between the three of us we managed to put a good meal on the table using what was on hand but the family bonding time was the best. At 3 months my grand daughter is being well acquainted with the kitchen!
Please Excuse the Construction
Hi everyone! Please excuse the changes as I do a little updating on my blog. It's official! The offer for the new house has been accepted and ours is up for sale privately pending two offers until 9 am Monday when it is officially listed through the real estate. As long as the chain reaction isn't broken we are moving the end of May. As you know, my current kitchen is pink and that was reflected in my old blog template. Since I have no idea what the new kitchen, providing all goes well, will be I have changed templates for the transition.
I'll be updating with our Easter feast. Tomorrow we visit one side who despite the snow and cold weather today are still planning on grilling. Our family get together is Saturday. Sunday our new grandbaby will be baptized so that should be a busy day.
Wednesday, April 04, 2007
Fresh Rhubarb Pie
Rhubarb pie is one of my husband's favourite pies. He insists on eating it warm from the oven! Rhubarb pie is best made using freshly picked rhubarb.
Rhubarb Pie
The crust for this rhubarb pie is the standard pastry (my favourite pastry) from an earlier entry. It is a tender, flaky pastry suitable for every pie. I prefer deep dish pies so this pie was 2 1/4" deep and 10" diameter.
Fresh Rhubarb Pie
pastry for 10 inch two crust pie
1 3/4 c organic sugar
1/2 c unbleached flour
1/2 tsp grated orange peel
5 c fresh rhubarb, cut into 1/2 inch pieces
2 tbsp butter
Pre-heat oven to 425ºF. Prepare pastry. Mix sugar, flour, orange peel and rhubarb together making sure the rhubarb is well coated. Pour into prepared pastry-lined pie pan. Dot with butter. Cover with top crust and seal edge. Poke holes in the top crust with a fork. Cover the edge with a strip of aluminum foil to prevent excessiving browing. Remove the foil for the last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through the crust.
Garden Gnome
Tuesday, April 03, 2007
Rhubarb is just breaking the ground in my garden so I thought it would be a good time to make a few entries on this fruit. This is one of the easiest and almost trouble free fruits to grow. I think it lives on abuse! The more you pick, the bigger the patch will get. Our family enjoys rhubarb several ways. I have to be sure to pick quickly when the kids are around as they will break of a stem and eat it as is.
On that note, rhubarb leaves contain about 0.5% oxalic acid and should not be consumed raw or cooked. The only part of the plant that should be consumed is the stem. Young children should be closely supervised in the garden to prevent accidental poisoning. Rhubarb leaves are toxic to domestic and farm animals so do not feed them to goats or pigs.
Fresh Rhubarb
Rhubarb is best picked after the dew is off the leaves. As always when harvesting any fruit or vegetable from your garden, do a clean pick. Remove any damaged fruit or vegetable at the same time. Both these methods will help to prevent unwanted pests and disease.
I don't like letting rhubarb stems get too thick. A stem diameter just a little bigger than my thumb is perfect but I will often cut smaller ones if I need to make up enough for whatever I'm making. I remove the leaves as I cut each stem. Once washed, the lower cut end of the stem can be placed in cold water to keep fresh until you are ready to use them. However, rhubarb is best canned shortly after picking.
Canned Rhubarb
Rhubarb can be canned or frozen and I do both. Canned rhubarb is a nice convenience food because it is right ready to use as is or made into sauce. It is an ideal ice cream topper. Rhubarb can be canned as a sauce or in chunks.
These are my last two jars of canned rhubarb from 2006. They won't last long so I am happy to see the rhubarb breaking ground.
Canning Rhubarb
2 pounds rhubarb per quart
1/2 - 1 c organic granulated sugar per quart
Wash the stalks and cut into 1 inch pieces. Place in large bowl. Stir in the sugar to coat the pieces and let stand 4 hours in the refrigerator. Place the mixture into a large saucepot. Slowly bring to a boil. Boil 30 seconds. Pack the hot rhubarb and syrups into hot jars leaving 1/2 inch headspace. Remove the air bubbles, adjust the caps. Process 15 minutes in a boiling water bath canner for either quarts or pints.
Sunday, April 01, 2007
Guest Blogger
Please welcome my guest blogger for the week Frederick Otilius who was born in Alaska and moved to New York City in 1994. I've chatted with him on BlogExplosion a few times. His blog, New York Nitty-Gritty is home to unique views of New York City. If you have a chance to stop by and say hi, I'm sure he would appreciate it.


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The Place: Happy Ending
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The Details: A new(ish) dance party underground at Happy Ending. I've never heard of anyone involved in this but if you're into making out with strangers then the basement of Happy Ending is as good a spot as any.
The Source: http://www.facebook.com/event.php?eid=100276206721318
Breathalyzer Score: .13


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Apple Business News, apple, China, Computing, Financial, iphone, News, Technology — July 30, 2013 9:37 — 0 Comments
Apple investigates new claims of China factory staff mistreatment
Conditions for 70,000 workers at Pegatron plants allegedly worse than those reported in the Foxconn scandal
This article titled "Apple investigates new claims of China factory staff mistreatment" was written by Rupert Neate, for The Guardian on Monday 29th July 2013 18.30 UTC
Apple has been accused of benefiting from the exploitation of more than 70,000 Chinese factory workers in conditions described as even worse than those at Foxconn, the supplier hit by employee suicides and accusations of excessive working hours.
The iPhone and iPad maker is accused of breaching its promise to improve working conditions after the Foxconn revelations by using another supplier alleged to have broken 86 labour laws, including forcing pregnant women to work 11 hours a day, six days a week, standing up.
The US-based human rights watchdog China Labour Watch (CLW) also accused the company in question, Pegatron, of employing underage staff and discriminating against applicants shorter than 4ft 11in, older than 35 or from certain ethic minorities. The fresh claims of worker mistreatment are particularly embarrassing for Apple after it switched some iPhone and iPad manufacturing from Foxconn to Pegatron after intense negative publicity surrounding Foxconn.
Li Qiang, executive director of CLW, said: "Our investigations have shown labour conditions at Pegatron factories are even worse than at Foxconn factories. Apple has not lived up to its own standards. Apple is worsening conditions for workers, not improving them."
Apple on Monday promised to investigate the claims and ensure "corrective actions" are taken. The company said it would force Pegatron to compensate for lost wages. "We are dedicated to protecting every worker in our supply chain," a spokesman said. The Californian company said it had carried out 15 comprehensive audits at Pegatron factories since 2007, but admitted that many of the CLW claims were "new to us". Apple confirmed CLW's claim that some employment agencies were withholding worker ID cards and demanded Pegatron "put a stop" to it.
Jason Cheng, chief executive of Pegatron, said he would immediately investigate the allegations, many of which the company denied. "We strive to make each day at Pegatron better than the last for our employees. They are the heart of our business," he said. "That's why we take these allegations very seriously."
CLW sent undercover investigators posing as employees into three Pegatron factories and conducted more than 200 interviews with staff. Its 60-page report claimed the majority of Pegatron's factory staff worked 66- to 69-hour weeks, above the Chinese legal limit of 49 hours and Apple's limit of 60 hours a week. Apple said its latest Pegatron survey found employees making its products worked 46-hours a week on average.
"In these factories, pregnant women were made to work the same long hours as other workers, putting in 11-hour days for six days per week," the CLW report said. Chinese law restricts employers from asking pregnant women to work more than eight hours a day.
CLW also claimed Pegatron employs workers under 18 – breaching both Chinese law and Apple's strict employment code. "Underage workers often enter the factories as student 'interns' required to work at factories by vocational schools," the report said. Pegatron denied that it employed underage staff.
Pegatron, which recently won the contract to make Apple's forthcoming cheaper iPhone, allegedly displays posters listing "hiring standards" that discriminates against minority groups. The list bans applicants who are less than 4ft 11in, over 35, pregnant, or from the Hui, Tibetan or Uighur ethnic groups. CLW also claimed that male applicants were forced to take off their shirts to prove they did not have tattoos.
It said the average hourly wage of Pegatron workers making Apple products is no more than $1.50 (£0.98) an hour, which it claims is not enough to live on and effectively forces staff to work overtime to earn a living wage.
The undercover investigators also claim Pegatron managers threaten and abuse staff. Managers are alleged to have said: "If you don't obey, I will expose you to the blazing sun until 12 o'clock."
The allegations come a year after Apple chief executive Tim Cook visited Foxconn's Chinese factories and promised regular inspections of working conditions at its biggest suppliers.
"We believe that workers everywhere have the right to a safe and fair work environment, which is why we've asked the Fair Labour Assocation [FLA] to independently assess the performance of our largest suppliers," he said. "The inspections now under way are unprecedented in the electronics industry, both in scale and scope, and we appreciate the FLA agreeing to take the unusual step of identifying the factories in their reports."
guardian.co.uk © Guardian News & Media Limited 2010
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Learn Transcendental Meditation in Cincinnati
You are invited to a special introductory talk on the Transcendental Meditation (TM) technique in Cincinnati. Admission is free. You can reserve a seat for your chosen date by using the calendar on the left, or calling (513) 906-6396. To reserve a seat for Cincinnati click here or call (513) 906-6396.
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At Sancta Maria College we have a dynamic and proactive Careers Department helping students to identify, plan and strive for their aspirations for the future.
The Careers Centre has a wide range of resources and services available to all students including access to a wide variety of career-based websites.
The department offers a range of services which include:
- Individualised career guidance and action plans for all Year 12 and 13 students
- One on one interviews for all other students by appointment
- Scholarships workshops and assistance with application forms and references
- Pathways Planning with the Annual Career Expos and Careers Week
- On-going assistance with option choices for the following year
- Maori and Pacific Island career events
- Gateway – a work-based learning programme for Senior Students
- A Government funded resource (STAR) which allows students to attend vocational/ tertiary based Taster courses
- Opportunities for students to attend familiarisation days at tertiary institutes
- Guest speakers covering academic as well as trade subjects
- Preparation for the world of work including CVs and interview techniques
- Visits from liaison staff of tertiary institutes to help students with applications
- Career experience days with a variety of employers including lawyers, architects and hospitals
Career Education is integrated into the curriculum across all year levels providing students with regular opportunities to develop self-awareness, reflect on their goals and to explore future pathways available to them.


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|The whisky as packaged in wooden case, straw, stopper, and facts booklet.
Finally got around to performing the tasting of the Shackelton's Discovery - Mackinlay's Rare Old Highland Malt. I have to admit I was very excited about getting this whisky. The whole reason for the club for me is to have the ability to try these outrageous whiskies that I would never have the opportunity to otherwise. I'd read in a few different places about this whisky and for probably a year had been waiting and hoping that no one else at the club would buy this as their whisky.
The theme, research and whole event was good fun and I hope it was enjoyed by all. Find a wrap up of the evening here. Unfortunately for me the whisky didn't quite live up to standards. In reality I'm not sure what I was expecting. If I honestly had to think about how an imitation 100 year old whisky might taste, I'd probably say pretty bad. So maybe it did live up to them. Regardless of the whisky, a merry time was had and I think that is the reason our club has survived thus far.
Shackelton's Discovery - Mackinlay's Rare Old Highland Malt
Alcohol: 47.3%
Matured: American White Oak Sherry Casks
Edition: 1st
Colour: Very Pale Yellow. I haven't read anything about the colour matching the original's but will assume it does. Given the colouring they can put into whisky these days you'd think that would be the easiest thing to mimic.
Nose: Quite fragrant with a slight muskiness. I also get sea salt, pine wood, and even a touch of varnish. I'll admit reading this you'd think it would smell awful, but no it's actually pretty good.
Taste: The first thing that came to mind was hot gravel. I don't know what that tastes like, but there it is. There's that pungency that comes from banana skin. It's quite salty to go along with the nose. I also detected some slight passionfruit notes. Not particularly pleasant.
Finish: It's actually very dry and felt quite parched after. Need a drink of water with this. Not an overly long finish but there is a slight linger in the back of the throat. A bit of a pungent, nasally aftertaste as well.
I'm struggling to come up with a rating for this. It's not as bad as some of the lowest scores I have given, but I can't find a reason to rate much higher. The story is worth a bit so I will give this 3.5 out of 7 lightning bolts.
I would have to say this whisky is more for the collectors who enjoy their history and nostalgia. I don't think you'll want to open this for drinking (although we are all the more wiser for doing so).
El Capitan


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Massive arsenal of guns, ammunition seized in B.C.
Tatla Lake, B.C., man had 183 guns and thousands of rounds of ammunition
Police in the central Interior of B.C. have arrested a 63-year-old man after seizing a massive arsenal of semi-automatic rifles, illegal large capacity magazines and ammunition from his home.
Sgt. Lindsey Houghton, with the province's Combined Forces Special Enforcement Unit, says 183 firearms and tens of thousands of rounds of ammunition were seized from the man's house in Tatla Lake, 220 kilometres west of Williams Lake.
Houghton says police were tipped that the man was selling a wide range of weapons including AR-type rifles, SKS semi-automatic rifles and handguns.
"Many of these guns are capable of firing rounds that could pass through vehicles, doors, walls and even body armour. That is an unacceptable risk to the public and the police," said Houghton.
Officers must now figure out where the guns came from, and how they got into Canada and then into the possession of the man, said Houghton.
"While this seizure is not believed to be tied to gang activity at this time, it appears that these guns and ammunition were destined to be sold to the highest bidder and the fear was, had we not acted immediately, that the guns could eventually make their way into the hands of violent criminals around British Columbia."
Police said almost all the weapons the man had were legal in Canada, but that it is illegal to resell them on the black market.
The man, who has no criminal record, has been released from custody pending the continuation of the investigation and charges from Crown Counsel, said Houghton.
With files from The Canadian Press


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Have you ever dreamt of cruising through mountains and water carved during the ice age? What about climbing part of the Appalachian Mountain Range formed over 1.2billion years ago? Or walk the Earth's mantle, forced up by tectonic plate collisions hundreds of millions of years ago?
All of these things happen in one incredible UNESCO World Heritage Site and Parks Canada National Park - Gros Morne, Newfoundland. The National Park is located on the Great Northern Peninsula of Newfoundland in the Atlantic Ocean. Newfoundland & Labrador (NL) is the most easterly province of Canada and is the only place in the world to have it's own timezone.
The major highlights that everyone going through the Park should see and experience are hiking the summit of Gros Morne Mountain, hiking/boat touring Western Brook Pond and it's amazing sights and exploring the Tablelands. Take your time and enjoy the incredible scenery, mouth watering food, abundant wildlife and the friendliest people on the planet. You will not be disappointed.
Gros Morne Mountain, the second highest mountain peak in NL, has an elevation of 806m/2,644ft above sea level. The 16km hike from the parking lot has a bit of everything. Make sure you are prepared for a lengthy hike with lots of water, some snacks and suitable footwear. I've done the hike with friends of varying fitness and have completed round-trip in 5 hours but have also taken as long as 8 hours. One tradition I have maintained is enjoying a nice cold beer once we reach the summit. There are so many incredible aspects of this hike, start early in the day and give yourself ample time to stop and just enjoy the great outdoors.
Personally, I have two favourite spots along the 16km hike - first is 10 Mile Pond, which you will see about 8.5kms into the hike once reaching the summit and beginning the descent around the back of the mountain to the original ascending point. This beautiful "pond" as they say in NL is breathtaking to say the least.
My second, is the view and refreshing feeling of the small pond on the way back down the side of the mountain. It's deepest point is roughly 3ft which means you can walk across the entire thing and cool off those tired legs and feet. This point is roughly 10kms into the 16km hike.
Western Brook pond, which is a naturally formed fjord containing the highest rating of pure water possible, is another incredible area of this National Park. It is roughly a 25minute drive from the Gros Morne Visitor's Centre. The drive alone is magnificent as you have brazen Atlantic Ocean waves and wind battered vegetation on one side and then Long Range Mountains on the opposite. The hike to the base of the fjord is 3km and very easy. It is very flat and even wheelchair accessible.
We also took a guided boat tour with BonTours (roughly $60 CDN) and had an incredible time exploring this ancient area. The tour is 2 hours long and should be booked ahead of time to ensure availability. The tour guides were very knowledgeable and friendly, definitely a must on any trip to Gros Morne National Park!
Lastly, we have the Tablelands. This area of the Park more-so resembles Mars with its orange rock and vegetationless surface. This area of the Park is about a 1hour drive from the Park Visitor's Centre, which loops around Bonne Bay and through Wiltondale.
The hike/trail itself is fairly easy and has a fair amount of boardwalk for visitors to use. I went above and beyond to get to higher ground amongst this alien environment. It's a unique place not only to NL but to the world for its geological significance.
Weather can range quite broadly depending on the time of year. Summer months are beautiful and full of sun while Spring and Fall are cooler. Winter sees the area filled with snow and more wildlife such as Caribou, Arctic Hares, Moose (all year) and Black Bears (all year). If Winter is your time to shine be sure to check out snowshoeing and snowmobiling excursions throughout the park.
Overall this is one of the best National Park's I've yet to visit. If ever in Newfoundland & Labrador, this is a must see! It has something to offer every visitor, even white sandy beaches at Shallow Bay. And as they say in NL, Yes By!


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Scoping out the latest in everything related to the fascinating world of images, our goal is to offer educational information, titillating tidbits, and glimpses of some of the best clipart and photos to be found online.
Wednesday, October 10, 2012
Thoughts of a Former Flasher
For more than a decade I spent a good deal of time working with negatives in a cramped, rudimentary darkroom developing film and printing pictures for the weekly edition of our community newspaper. Of course, as the editorial staff generally considered themselves writers with a camera thrust upon them, a good photo often came after the fact. Flashing, fogging, dodging and burning were among the techniques used to turn a less than ideal shot into one deemed publication worthy. While these were generally effective, the degree of improvement was limited, especially in the confines of a deadline-burdened newsroom.
Enter the digital age and Adobe, the magic of which took us far beyond improving contrast and balance. Never to be forgotten was the day when, feeling a tad mischievous, our Photoshop guru switched the heads in a group picture. While it may have been done in fun it was the first serious realization of the potential now available at our fingertips.
That potential, of course, has continued to grow and be mastered by technicians, transforming great photos into glorious works of art. All in the bright light of day I might add.
To see just a small sampling of the amazing techniques that can be used check out these links:
Photoshop Special Effects Tutorials
Design Paragon 50 Photo Manipulation Tutorials
Adobe TV Lightroom 4 Adding Special Effects
Corel Tutorials
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Chalmers tekniska hoegskola (Chalmers University of Technology) was founded in 1829 and was transformed into an independent foundation in 1994. Around 70% of the research funding is acquired in competition from external sources. More than 14 000 people, including over 12 000 undergraduates, work and study in some of Chalmers' 17 departments. The research group turbomachinery and aero-acoustics, consisting of three professors and 12 Ph.D. students, is part of the fluid dynamics division at the applied mechanics department. The primary research focus of the turbomachinery group is jet engine system analysis and engine concept evaluation as well as detailed flow and acoustics analysis for specific sub-problems such as compressors, turbines, transition ducts, inter-coolers, combustors/afterburners and nozzles.
Chalmers concentrates on evaluating a number of innovative concepts using heat exchangers in the primary cycle air path and advancing the status of heat exchanger integration.


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Something happened to COD around 2014, the franchise that placed its players in modern war engagements suddenly became a future shooter! The whole antigrav jumps and the many laser based fighting tools it looks like Activision is finally done and dusted with the setting. After three instalments and the bomb that was Infinite Warfare the trigger has been pulled with COD now going back to its roots.
This isn't some voodoo im using here and I certainly have not been reading the Tea Leaves again but Activion's senior VP of investor relations Amrita Ahuja has admitted that Infinite Warfare "wasn't the success we planned" One tracking company even claimed that it sold 50% less than Black Op's 3 at launch.
So will 2017 COD take us back to older war encounters, like Battlefield One did , will they pull us back to a more simple time of warfare.
"In 2017 Activision will take Call of Duty back to its roots, and traditional combat will once again take center stage," Ahuja said.
This years instalment will be bought to you by Sledgehammer Games, it's first since Advanced Warfare and there is some hint that the studio has dropped down to a earlier point in the 20th century.


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Michael O'Keefe writes in an article of his: "The first day I came to work with Claire Danes on the set of season four of Homeland, it was immediately clear to me that all of Danes' accolades and awards were well deserved.
"Her persona is lucid, grounded, and empowered at the highest level. And for the first time in a long time I had the feeling that I needed to raise my usual game plan to another level.
"Frankly, she kind of scared me. So strong was the power of her focus that I had a real moment of gut check that felt something like, "Hey, are we ready? Because she sure as hell is."
"After the initial shock I saw this for what it really was: an excellent opportunity to approach my work mindfully."
He adds,
"I learned as much about mindfulness from her as I have from any teacher, though she and I never discussed mindfulness at all.
"We didn't have to. She was supremely mindful in her approach and that mindfulness was pervasive."
From Listening Is No Act By Michael O'Keefe, Mindful mag. July 21, 2015.
Photos are from Facebook/Michael O'Keefe.
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Resource page:
Meditation for Emotional Health and Creativity
"Mindfulness meditation can have benefits for health and performance, including improved immune function, reduced blood pressure and enhanced cognitive function."
"Prayer, meditation and journaling keep me calm and centered. Oh, and therapy helps too, of course." Kerry Washington.
Also see quotes by Anderson Cooper, Kate Hudson, Jessica Alba, Emma Watson, Moby, creativity author and teacher Orna Ross, psychologist Scott Barry Kaufman, David Lynch and others.


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PMSM Gearless Belt Machines for Passenger Lift
Greenstar from Bharat Bijlee is a new-generation gearless machine for elevators powered by a permanent magnet synchronous motor. Compact modular designs, light weight and low operating noise levels make it especially suitable for machine room-less applications.
Real saving in energy consumption (up to 30%), and in space and routine maintenance requirements, contribute to a significant reduction in cost of ownership. The gearless machine, configured with the KEB variable frequency drive and our 30 years of elevator experience, is an unbeatable value proposition.
Rated load: 5 to 20 passengers. Rated speed: 0.5m/s to 1.5m/s.
ODD Drawings
PMSM Gearless Machines for Home Elevators
ODD Drawings
PMSM Gearless Machines for Heavy Duty Goods
The new GreenStar Max extends our range of PMSM gearless solutions to carrying capacities of up to 2500 kg: the right machine for your Goods, Stretcher and Car elevators.
It offers real savings in energy consumption (up to 30%), and needs less space and routine maintenance than a conventional geared or hydraulic solution. The result? A significantly lower lifetime cost of ownership. With over 30 years of elevator engineering experience, and several thousand machines already installed, our machines are manufactured for excellence and powered by trust.
Rated load: 1500 to 2500kg Rated Speed: 0.32 m/s to 1.0 m/s
ODD Drawings
PMSM Gearless Belt Machines for Elevators
The newly launched Greenstar Belt machine which offers energy saving (upto 30%) caters to increasing requirements of elevator market for belt machines. The more flexible Polyurethane coated steel belts deployed for suspension replaces inelastic steel conventional cables and requires a significantly smaller sheave which in turn results in remarkable space saving and smooth, quiet and precise operation
Rated load: 4 to 8 Passenger Rated Speed: 0.32 m/s to 1.0 m/s
ODD Drawings
PMSM Gearless Machines for Heavy Goods Lift
The GreenStar Max series for good lift is extended to heavy load carrying capacities up to 5 Tones. It comes with bed plate which provides strong foundation. Simple installation and maintenance free as compared to large gear boxes.
Rated load: Up to 5 Tons Rated Speed: Up to 1.0 m/s
ODD Drawings


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Winery & Other Wedding Venues In Temecula CA
Consider the possibilities of designing your dream wedding or special event in a truly distinctive setting. Whether an intimate gathering or a gala event, Temecula is the ideal location for creating the ultimate celebration.
Not only are we conveniently located in close proximity to San Diego, Orange County and Los Angeles, but we are also uniquely noted for our sunny, relaxed, and year-round mild climate. You and your guests will experience a warm and relaxed spirit synonymous with Southern California. Temecula Valley is the premiere wedding and event destination offering unique venues from intimate barrel rooms and grand ballrooms, to breathtaking vineyards and historic inns; the variety of locations to exchange your vows or celebrate that special event is endless.
We invite you to celebrate among the vineyards in Temecula. For more information please call 888.363.2852.


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Are you thinking about selling or trading in your Abarth car? If so, why not take a few seconds of your time now to discover its true worth by utilising our valuation service?
All you need to do is enter your details below, including your car's registration number, and in no time at all we'll provide you with an accurate and fair assessment of its value.
With our quote, you can then decide what to do next. Perhaps you might put the money towards buying an upgrade on your current Abarth model?
If you prefer, you can, of course, phone or visit our Eastbourne showroom any day of the week to value your car.


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The retail industry has used "same-store sales" (or "comparable store sales") as a key indicator of a retailer's health for decades. From where I sit, its usefulness is rapidly fading, if not bordering on irrelevance.
While it remains to be seen whether retail traffic declines will last forever, most traditional retailers will struggle to grow physical store sales in the face of the significant and inexorable shift to online shopping. With few exceptions, so-called "omnichannel" retailers are experiencing flat to slightly down brick-and-mortar revenues while their e-commerce business continues to grow 10-20%. The mostly moribund department store sector points to this new reality. While overall revenues are basically going nowhere, online sales now account for over 30% of total revenue at Neiman Marcus, over 20% at Nordstrom and Saks, and some 18% at Macy's (according to eMarketer), with the percentage growing every quarter.
What we do know, and what's important to grasp and appreciate, is that physical stores are critical drivers of e-commerce success--and vice versa. For most retailers, a brick-and-mortar location sits at the heart of a brand's ecosystem for a given trade area. Any retailer with a decent level of channel integration employs stores to acquire new customers, to serve, buy online, pickup in store orders (and returns) and to convert shoppers that start their shopping online but need to touch, feel or try on a product before buying. The decision of "digitally native" brands like Amazon, Bonobos, Warby Parker and others to open stores underscores this fact. Conversely, legacy retailers must be careful to avoid closing too many stores or they risk damaging the overall brand, slowing e-commerce growth and accelerating a downward spiral.
Customers shop brands, not channels or touchpoints. A robust one brand, many channels strategy requires management teams to understand precisely how the various marketing, experience and transactional channels interact to make a more relevant and remarkable whole. With this understanding, same-store sales performance may still have some utility, but "same trade area" performance--which accounts for all sales regardless of purchase channel within the influence area of a store--becomes a far more interesting and useful metric. Critically, it also provides the basis for understanding the drivers of customer segment level performance at a more granular and actionable level.
Rapidly declining same-store sales performance may suggest the need for aggressive action, including shuttering stores. Unquestionably, the great de-leveraging of retail store economics is cause for real concern. But without a broader view of how digital commerce and the in-store shopping experience work together, an obsession with same-store sales performance will inevitably lead to some very dumb decisions indeed.
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Love Shared
I always say that one of the few topics I could never get tired of talking about is LOG. The experiences I have had being a part of this program, as well as the friends and family that I have made because of it mean the absolute world to me. The more that I get to talk about LOG to people outside of this community, the happier I am. LOG is important to me because I wouldn't be close to some of the most exceptional people I know without it. Therefore, it makes perfect sense to me to share about this community when talking with others, whether they know what LOG is or not.
Being a college student four hours away from home, I've had the chance to meet a variety of new people. I've mentioned LOG several times at my church here in Bloomington, with my roommate, as well as with other friends and students. By doing so I have gotten to have a lot of interesting conversations. My pastor's wife often talks to me at our dinners about the program, with new questions ready each time, or I get to hear about ministry experiences that have significantly impacted others because I first shared mine. Even though none of these people have ever had the chance to experience LOG the way I have, hearing about it interests them.
I think getting to share Agape with someone else is special because they get to see the love shared when this community comes together as a whole. They get to see team members, alums, and participants experiencing God's love as we sing and worship and celebrate each other through faith. To me, this is always one of many powerful moments during the weekend and in my opinion, one of the best times to have someone feel how impactful LOG can be for themselves.
The LOG community is also shared when new people are brought in as adult leaders. I had the privilege of serving on my first team at the same time that Dave served on his. I remember there being at least a few leaders who were on their adult participant during my participant weekend. I always think it's neat when I see an adult experiencing LOG for the first time. It reminds me that this community is shared in so many different forms to allow new adults to come in; whether that be students sharing with their parents, leaders sharing with their significant others, or simply anyone sharing with an adult figure who is a role model to them, allowing that adult to now be a role model for a bunch of students they may have never met before.
I don't think I fully began to understand what it meant to have a relationship with God until my first LOG weekend. Going through this program has taught me things about love, friendship, family, God, and myself, that I really couldn't learn anywhere else. And the truly amazing thing is, I got to watch the positive effects LOG has had on so many others when I was a team member. I still get to see it when I visit for Agape or serve on meal teams. Getting to share what LOG has done for so many people with complete strangers to this community is incredibly meaningful because I'm sharing about something that makes a difference in a lot of people's lives – both in their faith and in shaping who they are. I've found that sharing about LOG first and seeing the response to that experience, makes me more willing to talk deeper about my faith with someone later on. I could not be more grateful for the opportunity to be a part of the LOG program and appreciate that I can share this part of my life with others.
Lots of Love,
Halle McMillen (LOG #77)
Vertical Worship Night – open to any senior highs (do not need to have attended LOG)
Sunday, April 9
Firehouse campus of Clay Church
17646 Cleveland Road, SB
Agape – A Taste of LOG – Share LOG with your family!
Sunday, April 23
Firehouse campus of Clay Church
17646 Cleveland Road, SB
The Next Season of LOG
LOG # 92 at Bashor Home – June 23-25
Team meetings on Tuesday evenings in May & June
SOS (Summer Of Service) at Bethel College – June 29 – July 2
Team meetings on Thursday evenings in May & June
Sign up at www.michianayouth.org/team
Want to invite someone to go to church with you?
We would like to feature a few local churches for LOGgers that do not have a home church. Would you be willing to write a paragraph about why you like your church and invite people to contact you about attending with you one week? Be sure to mention where your church is located and what time you attend. Please contact Molly (firstname.lastname@example.com or Facebook) or Terry (firstname.lastname@example.com or Facebook) soon!
Important dates – mark your calendars:
– May 20-21 – – SOAR (Seniors On A Rise)
– June 10 – – Sneak Peek at Bashor
– June 17 – – Nelson's Chicken Fundraiser
– June 23-25 – – LOG #92 at Bashor Home
– June 29 – July 2 – – SOS at Bethel College
– July 22 – – 20 Year LOG Reunion
Check out photos from LOG #90 on the photo page
- Posted in: Uncategorized


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Have you ever worked on anything, gotten a ways into it, and realized that you didn't want to write that story anymore? Sure you have. 🙂 And what did you do?
Did you set it aside and work on something else?
Did you push through it?
Did you Quit?
That's a heavy word isn't it? Quit.
But sometimes, that's EXACTLY what you need to do. People say it's easy to quit. But actually, sometimes, quitting can be the hardest thing you do with a story. Especially if you're quite a ways through it. Because you've put all that time into it. So much time and energy and love. You can't just give up on it. You can't just walk away!
Quitting is for the times when you can't save it. You can't reformulate it. It just sucks. Or you simply just don't love it enough to give it the care it deserves. And that's okay. Toss it.
So, first you determine IF you need to quit and aren't just running away because you hit a rough patch.
You: cries This is SO hard, why did I do this to myself?!!
You: sighs Why won't he do what I tell him to do?!!
—-Don't Quit.
You: restless I can't wait to finish this crap so I can work on something else.
You: groan I am sooooo bored right now.
I have interesting writing-related conversations with my sister sometimes. We're nothing alike. I can't say she understands my obsession. But some things just apply to all aspect of your life, you know? One day she asked me if I had put 100% into a story I had just finished working on. A few days earlier we were talking about this story and she said, "You don't sound like you like it very much." I was offended, I'll be honest. I worked really hard on that story. I always work hard. But no, I didn't give it everything I had. In fact, I couldn't wait to be done with it. I don't know how much that affected the story. I can't really find anything wrong it. A few generic bits. A few…done…bits. But overall? It's actually pretty good. However, working hard and putting 100% into something are not the same things. Not at all.
Once I get to a certain point in a story, I feel obligated to finish it. So even if my heart wasn't in it or at some point in the process I gave up on it, I forced myself to keep going anyway because I can't quit after all that work just because I don't like it anymore. I'm working to change this. I don't want any more, "this is good enough" or "this is interesting." Sometimes when I get ideas I think, "I can make that work." Honestly, I can make myself write anything. The stories I love the most, however, when I got the idea for them or the right MC for them, it was like a light went on inside of me. It's immediate. And I decided, I'm not writing anymore stories without that light. I really hate to be that picky, but come on, writing a book is hard. Way too hard to working on something just to work on something.
I don't do this a whole lot. Out of my last 7 stories, I bled (not literally!) for 4 of them. That means I slaved over 3 stories I didn't really want to write. It's like, I was just writing for the high and working hard because I had to — because I wanted it to be good, NOT because I wanted to — because I loved it so much. And that's the difference between working hard and putting everything you have into something. I finally understand what my 1st writing teacher was trying to tell me. He kept pushing me to bleed on my work (again, not literally, Lol!) I didn't like it at the time, but I appreciate it now.
Sometimes I feel like if the story is going to fail, it's a waste of time to bleed over it. But I think The Rock said it best in the movie The Tooth Fairy (not a particularly good movie, but I love him, so I watched it, and I was rewarded with this): "Nothing You Love Doing That Much Could Ever Be A Waste Of Time."
So here's to never ever writing another story that I'm not completely in love with ever again. Here's to Quitting. ^_^


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Paint artist : Abstract paints made with acrylic and materials
Céline STEFFGENN is French and lives close to Paris in France.
Initially introduced to the art world by sculpting and other various techniques, she was found herself most attracted to acrylic paint.
She decided to explore this technique by including materials such as : mortar, sand, resin… which allowed her to associate the sight and the sense of touch, and thus create works from her inspiration such as pieces that capture light.


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Lara Schenck recorded a Sloppy Screencast (what a cool name!) of her talk at the Hollywood WordPress Meetup in LA.
She broke it up in Part I and Part II and also published here notes on Gist.
First, she explains what a Gutenberg Block is and then she walks us through Ahmad Awais 's Create-Guten-Block tool.
Here are Lara's Notes as a Gist on Github
We used Daniel Bachhuber's Gist Gutenberg Block to embed it.View Gist on GitHub


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"It will take time for us to understand the nuances of the new tax regime that the government has imposed on us. Till then there will be a short supply of groceries and other food items in the market," said Babulal Gupta, chairman, Rajasthan Khadya Padarth Vayapar Sangh. He claimed that most traders (wholesale and retail) have been doing business 'traditionally'. For them, it is impossible to remember the codes of 1,000-1,500 items that they deal in on a daily basis.
"It is not possible for a shopkeeper, who has no computers, to remember the harmonized system of nomenclature (HSN) code of each commodity. In the absence of clarity, the best available option is to cut down the inventory," added Gupta.
The supply chain has also been affected as farmers have become apprehensive of GST. "Commission agents are purchasing crops but deducting money from it. Farmers are told that it will be paid back when the agents and wholesalers receive input credit on it. Farmers' lack understanding of this economics and there is a growing feeling that they too are coming under GST," said Vimal Agarwal, a wholesale dealer of Gram.


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If there's one lesson we can learn from Beyoncé (there are many, but we'll focus on just the one for now), it's that a wind machine is a key component to looking incredible.
Your hair flows and whips around. You look like someone who can control the weather.What I Own: Rebecca and James, who saved £25,000 for a deposit on a flat in London Colney
The second wind is involved, you're guaranteed to look ten times fiercer.
Proof of this fact? This photo serious of dogs posing next to fans.
Without fans, these dogs are cute.
With fans, they are graceful and elegant. They are their best selves.
Giving dogs this gift is Ontario-based photographer Illona Haus, of Scruffy Dog Photography. Her photo series, BLOW, captures dogs posing in front of fans to document them in all their glory, fur flowing in the wind and spirits strong.
Behold their greatness.
This is Sophrenia Euphemia. She is fluffy.
This pupper is pretending he's driving a ferrari with the top down
As is this sweet angel
Viva is struggling to look poised in the wind, but she'll get it eventually
Bosco is a little unnerved. He'll also get it with time.
This little guy knows his poses
Roxy is well-versed in the windswept and interesting thing
While Luke the shih-tzu is peak glamour
Willow's fur was meant to be in front of a fan. She was destined for this.
Work it, Carys
You go, Dimitri
Whiskey nailed it
This is what we should all strive for
We may never achieve this level of greatness
But it's worth trying
To recap: these are the Beyoncés of dogs
They are incredible
They are their best selves
And it's all thanks to the power of fans
Learn from them.
MORE: Sad Dogs Outside Shops is the Instagram account dog lovers can't look away from
MORE: Puppies really do like it better when you baby talk to them
MORE: Hero dog sniffs out abandoned litter of puppies while out on a walk in the woods