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Don't take our word for it
Should you wish to confirm any of the comments below we would be pleased ask any of the correspondents to contact you directly. Please just let me know. Ian.
"Hi Ian,
I just wanted to say a huge thank you for the bar last night, your bar staff certainly you proud. They were so friendly and polite.
Please pass on my thanks to them."
Lou Chalklen
"Hi Ian,
Just wanted to say a huge thank you to you all for helping with the event yesterday. For someone who was entirely new to organising an event like this you made it easy from start to finish. The food was delicious and the team were lovely too. If I am in charge of organising it next year we'll definitely have you back!
"Hi Kerry, It was a fantastic night thanks, even better than we had imagined! Credit to you and your team for the amazing food and their excellent service, it was perfect. Many thanks."
"Hi Ian, I just wanted to send a quick email to say thank you to your colleagues for providing us with such a brilliant service on 26th November. We really appreciated your flexibility in terms of working with the space available and for being willing to set up so early and serve our guests throughout the day. I hope the long hours were worth it for you, I'm aware your colleagues were there till quite late so thank you very much!"
'Just a quick note as we've returned from honeymoon to thank you, Ian, Dave and Andy for the efforts you put in to accommodate us before our wedding, and the superb service you all provided us and our guests on the day itself.
We've had so many guests comment on the quality of the food and the friendliness of your staff, we really couldn't have been happier with the part you all played for us and the effort you put in.
Thanks ever so much again, our day went without a hitch and was honestly truly memorable. It means a lot to us that you guys put so much effort in.
From us both, thank you.
Very best
'Just a quick note as we've returned from honeymoon to thank you, Ian, Dave and Andy for the efforts you put in to accommodate us before our wedding, and the superb service you all provided us and our guests on the day itself.
We've had so many guests comment on the quality of the food and the friendliness of your staff, we really couldn't have been happier with the part you all played for us and the effort you put in.
Thanks ever so much again, our day went without a hitch and was honestly truly memorable. It means a lot to us that you guys put so much effort in.
From us both, thank you.
Very best
"Dear Ian, Julie and I would both like to thank you and your staff for making our wedding such a wonderful and memorable event. It will stay with us and our friends for our lifetimes. All our families and friends that attended the wedding, some over three days, have all complimented us, for which we thank you, for the quantity and quality of the food served and for the service they experienced from your staff. They were all welcoming, friendly and pleased to help us. The wedding breakfast went down a storm. Even the fussy eaters left happy. Thank you again and all the best for the future."
Dominic and Julie Belisario
"Hi Ian, I wanted to write to you and your team and to thank you for all that you done to make our day even more special. Our guests loved the food and how you laid it all out for them and the table service. The side dishes were exceptional and your team went above and beyond expectation, the hog was unbelievable and so tasty. I will be recommending you to every person that asks me for caterer. Please thank your team from us and all of our guests. I look forward to having an excuse to book you again. Many thanks"
The new Mr and Mrs Harrison
"Hi Kerry, please send our thanks to Andy & his team for providing us with great food & service on 22nd. Everyone commented on how great the food was and we all thoroughly enjoyed ourselves. "
Marilyn, Whitbread Restaurants
"Hi Ian, everything was absolutely fantastic, everyone commented on how amazing the food for the day and evening, people are still talking about it now! We were really happy with everything and have no complaints at all. We just want to thank you for everything you've done to make our menu perfect and affordable for us. It was such a brilliant day! Thank you so much."
Joanna & Nick
"Hi guys! Everything was perfect! The food was amazing and EVERYONE commented on how delicious it was! We are really grateful for everything you done! Grandad loved his Apple pie. Thanks again, love "
Mr and Mrs Jones xx
"Hi Ian, just wanted to send you a quick email to thank you and all your staff for such wonderful food and service throughout our wedding day Saturday. We have had so many of our guests compliment the amazing food and service provided and we can't thank you enough for that. Also, a special thanks to the chef Andy and Allison who were on hand and incredibly helpful throughout both the Friday and Saturday. Unfortunately I didn't get a chance to try everything as I was too busy…& too full so I'm really hoping I get a chance to sample your catering again in the near future. Many thanks again!"
Joe & Amy (Mr & Mrs Jefford)
"Ian, I feel I had to write to tell you how fantastic your team were last night. Paul and the team, were just the perfect addition to my party. They were the consummate professionals and a super team of ambassadors for your company. I would have no hesitation in booking them again and also will definitely be recommending you to my friends. Everyone who attended complimented me on how well the bar was set up and run. I had a photographer (professional) on the evening and he has taken a couple of photos of the guys, one of which shows the company logo clearly, so when I get the dvd of the evening, I will forward you those pictures to use as you will. Thanks again so very much."
"Hi Ian, I just want to say a huge thank you for the catering at our Christmas event. The food was incredible and I have had so much positive feedback. I look forward to working with you again in the future. Many thanks."
Stephanie Ciancimino, Direct Events co-ordinator
"I can't praise Prestige and your staff highly enough. From the Pimms reception, through the meal, to the bar, everything ran like smooth clockwork. The food was excellent, the waitress service efficient yet unobtrusive, and the bar staff very polite and professional."
"Just a quick email to thank you so much for the bar you provided at our wedding at Woolverstone Hall. We were delighted with how professional the bar looked and it certainly seemed to be popular with several of our guests! You were very helpful and reassuring during the setup period on the Friday afternoon, and were a pleasure to deal with from the first time we met right up until the wedding day itself."
Keri & Jamie
"We had an amazing time, can honestly say it was everything we wanted and it was just perfect. You are your team have been fantastic, we are both very thankful for everything you have all done, we couldn't have done it without you."
Amy & John
"Thank you very much for the wonderful food and service your organisation provided on the day. I have received really wonderful feedback from our staff on how great the food was. The service you provided was highly professional and unobtrusive. Your team worked very hard on the day, please pass on my sincerest gratitude for all of their hard work."
Karen, Colchester Borough Homes
"The food was beautiful and everyone commented how great it was. Andy ensured I was happy with every step of the day, and it was delightful, and prestige staff were great, helpful, organised, and friendly."
Mell & Ben
"To Andy, Alison, Kirsty and the team,
A massive thank you for some amazing catering! Friday night, Saturday and Sunday morning – the food was delicious.
Some of my family have been brought up in, and run pubs and restaurants,and they all said they were gobsmacked with how good the quality of the food was on the scale you produced it.
Each and every one of the team were so friendly and the whole process was easy and simple. We wish you all a very Happy Christmas! Best Wishes,"
Bex & Kev
"Dear Ian & Team. Just a note to say 'thank you' for your amazing contribution to our wedding on October 1st. The food was exceptional and commented on by almost every guest. Your help in the lead up helped us to make the day uniquely ours and we are very grateful for that!
Please pass our thanks onto your excellent team who did an excellent job. Many thanks again & best wishes"
Matt & Becky Abbott
"Dear Ian, Andy and staff, we just wanted to thank you all for doing such a wonderful job at our wedding on 24th October at White Dove Barns. The food was delicious, all so well cooked and we received many compliments. The sharing platter in particular was a great way to get guests mixing on the tables.
Your staff were all so professional and worked seamlessly to give us an unforgettable day. We also loved the breakfast on the Sunday. We wouldn't hesitate in recommending prestige in the future"
Rebecca & Rob Hodges
"Thank you so much for making our day so stress free and enjoyable. Everyone said how great you were."
Mr & Mrs Whitehouse


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Construction has recently commenced on a new three level residence at Wingadal Place, Point Piper.
The house for European clients maximises the potential of its prominent site, providing privacy and a sense of retreat, whilst enjoying magnificent skyline views towards Sydney CBD across Double Bay and Redleaf Pool.
The building will be constructed in concrete, locally sourced sandstone and hardwoods. Copper will be used in a number of innovative ways for screening, a feature internal ceiling and selected fixtures and fittings.
- Client
- Private clients
- Structure
- Partridge and Partners
- Electrical
- Erbas
- Mechanical
- Erbas
- Certifier
- Grant Harrington
- Builder
- Pimas Gale
- Landscape
- Craig Burton

subset: commoncrawl


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The New Gen Ed Lottery System, Explained
Armed Individuals Sighted in Harvard Square Arraigned
Harvard Students Form Coalition Supporting Slave Photo Lawsuit's Demands
Police Apprehend Armed Man and Woman in Central Square
107 Faculty Called for Review of Tenure Procedures in Letter to Dean Gay
The football practice yesterday afternoon was harder and longer than usual. After the usual preliminary work the first and second elevens lined up and played for half an hour without a rest. All the men were exhausted, but only a few injuries, and those slight ones, resulted. The play was not run as a regular game, as the coaches gave the first eleven several extra tries at goals from the field. The work of both elevens was rather loose and there was very little team play. The first, however, was stronger in individual work, kept the ball constantly near the goal and scored once on straight football. The first team also made four goals from the field and forced the second to make a safety. The coaches were more energetic than usual and kept the men hard at their work throughout.
The playing of the first eleven was much the same as in the Bowdoin game. The backs could gain fairly well around the ends, but could make only short distances through the line. This was due partly to the slow starting of the runners and partly to the failure of the linemen to keep the holes open. The defensive work was better, and the second eleven was unable to gain any ground whatever. There was some improvement in running back the kick-offs, as the interference formed quickly and the runners stuck to it well. The entire team was considerably affected by the heat, and its work was tame and spiritless.
Eaton went in at left tackle on the first eleven for the first time this year. He put plenty of energy in his work, was very active, and succeeded better than the other men in the line in helping the backs. He endured the hard work well and was not exhausted. J. Lawrence did not watch the ball carefully, and allowed Swann to run twenty-five yards on an old-fashioned fake kick. He stopped the second attempt at the same play for a loss. Ristine, who has just gained permission from the Faculty to play, went in at right end on the first eleven for a few minutes, but had not opportunity to show his ability. Farley, whom he relieved, was slow and did not get into the plays well. Campbell, on the other end, played a very aggressive game. He got down very well under punts, broke up several plays through the line, and blocked a kick. Just before the end of practice he hurt his ankle slightly and retired. Sargent had a bad day at centre, allowing Roberts to get away from him repeatedly and stop plays through the line. Fincke started the plays in quick succession, was valuable to the runners on end plays, and made several brilliant runs in the open field. He made only one bad pass. Kendall made two twenty-five yard runs around left end and broke through the line for thirty yards, but he was slow in starting in the interference and did not gain consistently in line plays. Kernan and Ellis were unsuccessful at line-plunging because of slow starting. Of the backs Sawin alone was up to his usual form. He made the touchdown on a thirty-five yard run around right end, and did some fairly good punting. The best part of his work, however, was his drop-kicking. Out of seven attempts at goals from the field, he succeeded in making four, three from the twenty-five yard line and one from the thirty-five yard line.
After receiving the kick-off the first eleven carried the ball to the twenty yard line by Kernan's short end run, Kendall's thirty yard plunge through left tackle and several short line bucks by Ellis and Kendall. Sawin then made two attempts at goals from the field, and on the second he was successful. Fincke ran thirty yards after receiving the kick-off, and Kendall punted thirty yards. Swann took the ball around Farley's end for twenty yards on a fake kick. The second team was then forced to punt and Fincke ran the ball back fifteen yards. The first made two short gains, and then Sawin, with poor interference, got around right end for thirty-five yards and made a touchdown. The teams lined up on the second team's twenty-five yard line, and Sawin was given four trials at drop-kicks. He missed the first two on account of poor passes from the centre. After three exchanges of punts Sawin made his last attempt at a goal from the thirty-five yard line and made it easily.
The line-up of the first and second elevens follows:
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On June 21-22nd the Legal Services Corporation held the first part of their technology summit at the National Labor College in Silver Spring, Maryland. The meeting, entitled "Summit on the Use of Technology to Expand Access to Justice," brought together technology theorists and practitioners from across the national scene. The first meeting was focused on developing a technology vision while the second part, scheduled for mid-fall, will identify strategies to develop and deploy the technologies. A general overview of the conference and speakers has been posted to the LSC website.
Before the tech summit itself, several white papers were prepared to help identify the current state of technology in certain areas and to help shape the discussion. Among the subjects examined in these papers were: mobile strategies, unbundling, the current technology baseline of LSC-affiliates, web-based legal services, integration with court technology, an analysis of the barriers to technology adoption and several other topics.
The daily work at the summit was a cycle of small group discussions followed by plenary gatherings to consolidate ideas. Areas of discussion in the morning session dwelt on these areas where technology might be brought to bear: preventing legal problems through better education, providing easy access to legal services, performing triage on those seeking services, enhancing resources for self-represented litigants, engaging the private bar to lower the costs of legal help (particularly through unbundling), improving the internal work flow and client services workflow of LSC-affiliates, supporting complex litigation and meeting special needs of clients. In the afternoon session small groups looked at various tech tools to see what they might contribute to the larger goals considering text messaging, the mobile web, bar and QR codes, mapping and geographic information systems (GIS), data visualization, predictive analysis and expert systems, social media listening, game creation and data mining.
In the closing plenary the summit attendees heard remarks from the United States Chief Technology Officer Todd Park who indicated that there were strong parallels between the types of "big data" that both the health services and legal services communities own. The current difference is that health's big data has been used to deliver services through technology more efficiently while the legal services data is just beginning to be handled in this fashion. Todd Park drew a pathway that the legal services community could follow to achieve similar efficiencies.
Evolving technology will have implications for the delivery of pro bono. LSC affiliates cannot assist every potential client whose income qualifies them for service–there are always substantial numbers of turn-aways. Technology will provide LSC affiliates and pro bono organizations more tools to provide legal information, automated forms and other resources to those who will represent themselves. Technology will also make it easier for pro bono organizations to mesh more tightly with LSC affiliates in the process of reviewing/accepting referrals. Web-based virtual services, whether hosted by LSC or by other organizations, will create platforms where volunteers, supported by online tools and resources, can connect to their clients and do full or unbundled services. The trend in technology is to reduce barriers that stand between volunteer attorneys and clients — time, distance, travel expense, communication difficulties and insufficient information and resources – creating an attractive space that allows attorneys to deliver the maximum effort in the shortest effective time.
What are your thoughts on technology and pro bono? Please share in the Comments section.
~ Bill Jones


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Food waste is an ever-growing issue and we are actively working to investigate the underlying causes. We run information campaigns and encourage guests through innovative nudging techniques to take what they want and need, rather than what they think they want and need. We are also developing more advances measuring techniques to learn about what impact our activities are having.
A record low for food waste in Sweden
In Sweden, we began monitoring food waste in 2016 and since then the total waste has been reduced by 31 percent, which is equivalent to 750 tons of food. Furthermore, the waste in our Swedish restaurants are mainly foods such as pasta and potatoes, which have less environmental impact than all other foods.
Three tips – how to reduce your food waste
There are a few easy ways for you to reduce your food waste, below are three tips to help you get started:
- Smaller plates – if you use smaller plates to serve your food on, you will eat smaller portions and not take an excessive amount of food.
- Portions – think about portion size, start with a smaller portion and then take another serving if you are still hungry.
- Lunch box – save your leftovers for the day after, do not throw away any food, save it for another meal.
Want to learn more about food waste? For more tips and information on how to reduce your food waste, please read our guide.


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Martin L. Kerns, II
President and Chief Executive Officer
Mr. Kerns is the President and Chief Executive Officer of Kerns Capital Management, Inc., and is the lead portfolio manager of the KCM Macro Trends Fund, which he and his father launched in 2008. Mr. Kerns is also portfolio manager to the firm's Opportunity hedge fund. Prior to joining Kerns in 2007, Mr. Kerns practiced law for 15 years and was partner in the Houston law firm of Beirne, Maynard & Parsons, L.L.P. He is a former board member of the Guggenheim / Rydex Dynamic Advisory Board and the National Association of Active Investment Managers.
Mr. Kerns holds a B.B.A. in finance from the University of Texas at Austin and a J.D. from South Texas College of Law.
Parker B. Binion
Chief Investment Officer
Mr. Binion is the Chief Investment Officer of Kerns Capital Management, Inc., and is co-portfolio manager of the KCM Opportunity hedge fund and KCM Macro Trends mutual fund. He also manages the firm's separately managed account strategies and hedging / net exposure strategies. Prior to joining Kerns in 2014, Mr. Binion worked as an investment advisor representative for Heritage Capital, and practiced law for 17 years at prestigious Houston law firms.
Mr. Binion holds an A.B. in political science with a concentration in economics from Duke University and a J.D. with honors from the University of Texas at Austin where he served as an Articles Editor on the Texas Law Review.


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AT&T is debuting a new sharable data plan that is being billed as what could be a new industry standard. The plan will only be available for a limited amount of time, according to AT&T and will feature 7GB of data, which will be called the company's Mobile Share Value plan. It includes unlimited talk and text, in addition to the traditional sharable data. However, what really sets this plan apart from competitors and revolutionizes is the ability for AT&T to have data rollover to the next month – when some data goes unused. Right now, it is not entirely clear how long the plan will last on the market – but it is formally launch today, February 15th.
The plan will cost $75 per month and will also cost $15 per smartphone line on the account – which would bring the average bill – for a family of three – up to around $120 per month. That being said though, the positives for a shareable data service like this are really second-to-none. While some companies have flirted with the idea of utilizing rollover data – it previously hasn't been seen in the mobile communications market – since the days of rollover minutes. While there won't be any cost included that accounts for new phones, the plan will only be available for new users who are not currently signed up for an AT&T service plan.
That being said though there are limits to this plan. For example, AT&T will not allow users to stash massive amounts of data without incurring a penalty. That penalty though will be that after one full month, the saved data will disappear. For example, if the first month of service – a user only gets through 5GB of data – and has 2GB remaining – those 2GB will rollover. However, if the following month – the user does not go over – and utilize all of those 2GB, then AT&T will take them away. It does not appear though as if AT&T will prevent anyone from keeping the plan once they are signed up for it – as some early reports of a suggested plan similar to this did once say. Instead, it's likely that while it will only be offered for a limited time – the plan is here to stay, once it launches – and could even lead to some changes in the data sharing world.


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Product Description
Updated with 12 new oils!
Essential oils are widely used for physical health but not as often for emotional healing. Emotions & Essential Oils bridges this gap as a user-friendly guide for helping you taking charge of your emotional health. First, the guide describes the innate emotional properties of common oils and blends. Then, a reference chart and comprehensive index help you choose oils and blends for a wide variety of emotional states.
The "Emotions & Essential Oils Wheel" is a great way to quickly reference the emotional properties of oils.
Objective: Educational. (Click here for information on the difference between Educational and Marketing materials.)
Publication: 2019.
Pages: 167.
Binding: Softcover with coil.
Dimensions: 6" wide x 8½" tall x ½" deep.
Table of Contents
- Section 1: Healing with Essential Oils
- Kallie's Story
- Five Stages of Healing
- Tools for Emotional Work
- How to Use Essential Oils
- How to Use This Book
- A Word on Quality
- Section 2: Single Oils
- Section 3: Oil Blends
- Section 4: Supplemental
- Appendix A: Decoding Emotions
- Appendix B: Negative Emotions and Positive Properties
- Appendix C: Emotions Index
I love this book, I intuitively select oils and then look up their properties in the book. The descriptions of the oils emotional benefits are comprehensive and always seem to match what I was needing when I selected the oil. A must have (Posted on 4/3/2019)


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Recently I've been talking a lot about how to connect your fitness to a higher purpose, other than just to 'the way you look'. This could include being a more productive employee, lifting your creativity, being a fitter parent, or a more present partner.
And while I see more people joining the dots, the stumbling block in making fitness a lifelong habit, rather than a fad, is finding enjoyable activities you can do all year 'round. That's why you need to add seasoning to your training.
Periodising is a simple process of dividing the year into cycles, like the seasons of the year, that vary between light and heavy training loads. While high intensity (HIIT) sessions are great for improving aerobic fitness and body composition, it's beneficial to build in strategic recovery and regularly try something new.
Here's how I stay engaged in fitness and have 'disguised fun' with my training throughout the year:
Hot yoga, running
This past summer I also enrolled in something completely new – dragon boat racing.
Autumn provides an opportunity to evaluate what I've done throughout the year and set some new goals to stay fired up during the winter months. As the weather cools down I find myself doing more hot yoga classes and enjoying some 'easy' runs (where it's not all about smashing yourself) to ward off the chills.
Hot yoga is great for detoxifying, improving flexibility and adding mindfulness to an otherwise hectic schedule. Regular yoga or pilates are also great for core strength, which is essential for good posture and biomechanics for all forms of cardio, especially running. If you're considering training for a half or full marathon I'd advise you to add one core session and one yoga class into your routine to reduce risk of injury.
Snow sports and strength training
Each year I save up to take my children on a skiing trip. They love it and we all look forward to our time away together on the mountain.
While the kids have youth on their side, it's a good idea as a 'big kid' to prepare your body by upping the strength and mobility training (especially if you don't want to be hobbling around after your ski trip). I spend 4–6 weeks doing activities that increase lower body strength, power and agility. I add lateral lunges, single leg squats, and box jumps to improve lower body strength before hitting the slopes.
But if snow is not your thing, winter can be a great time to make strength gains in the gym. By increasing the weight you lift and building muscle, you will increase metabolism to help prevent those winter kilos from creeping up (and you're already in shape when summer rolls around).
Cycling or sport
While cycling is one of the activities I do all year round, the intensity and focus picks up each spring as we start get ready for the CBA CAN4Cancer charity ride in partnership with Tour de Cure. Each year we raise money to help treat and ultimately find a cure for cancer. As it's a 3-day challenge covering up to 350km, I consciously pick up my training volume and intensity to make sure I get through.
Spring is also a great time to start up outdoor activities like Cross Fit or a sport. Research shows exercising with others helps with motivation and accountability, so grab a friend and get training.
Swim, surf ski and dragon boat racing
Summer is all about water sports. The past few years I've added swimming as I love the freedom of immersing myself in the ocean. Last week we finished our inaugural 8-week block of the KPMG Performance Clinic Swim Squad and I enjoyed getting out of my comfort zone each week, learning about technique, and doing an activity outside of my normal fitness comfort zone.
In summer I also aim for an early morning fitness session each week in Bondi. This involves meeting up with a variety of mates (Gatsby, Little Ted, Erro, and Day Spa Dave) and doing a variety of soft sand running, swimming, outdoor circuits and getting on the surf lifesaving paddle boards. We finish with a mandatory coffee looking out over the beach.
This past summer I also enrolled in something completely new – dragon boat racing. I really enjoyed training with work colleagues, learning the technique of a new sport and competing for the corporate games at Chinese New Year.
Four seasons
While I always vary my activities from season to season, there are some activities that stay as standard all year. This is essential for building a base of fitness, which you need regardless of what activity you choose.
For me it's a balanced program of cycling for cardio vascular fitness, weight training for strength, and yoga for flexibility. This ensures I have a solid base with the three main components of fitness, and allows me to then mix things up and minimising risk of injury.
How do you stay engaged in your own fitness program throughout the year? Let Andrew know in the comment section.
Workplace performance expert Andrew May is a Partner at KPMG Performance Clinic, a best-selling author and keynote speaker. He has spent the past 20 years helping business leaders and their teams improve performance, productivity and wellbeing.
Follow Andrew on Twitter.


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Finance minister Nayef Al-Hajraf says state fund is under pressure due to growing budget expenditure
Kuwait's finance minister is trying again to win swift parliamentary support for an economic and fiscal reform programme, saying that a critical state fund would remain a "concern" even if oil prices were to jump to $100 a barrel.
The General Reserve Fund, where all revenue is deposited, "is under pressure due to growing budget expenditure and a low oil-price environment in recent years," Nayef Al-Hajraf told lawmakers in a closed meeting on Sunday.
He urged the assembly to accept its "shared responsibility" and pass reform plans, including a draft law enabling the government to issue debt of as much as 25 billion dinars ($83 billion) on international and local markets.
For more than a decade, Kuwait's attempts to revamp its economy haven't moved beyond a blueprint amid domestic political opposition. Like other regional economies, it has sought to better manage subsidies and plans to introduce taxes to plug a budget shortfall triggered by the slump in oil prices. But as the price of crude has risen above $70, there are concerns enthusiasm for an economic overhaul may again wane.
In an interview with Bloomberg this year, the eldest son of Kuwait's ruler said the second-richest Arab nation had in the past lacked a vision for change, but that was no longer the case. "Now we are changing for a reason," Sheikh Nasser Sabah Al-Ahmad Al-Sabah said.
Kuwait ran up a total budget deficit of 14.6 billion dinars in the three full financial years after oil prices began to drop sharply in 2014. The shortfall was funded from the general reserve, in addition to almost 4.8 billion dinars borrowed at home and overseas, Al-Hajraf said in February.
The fund's assets totaled about 26.4 billion dinars as of March 31, he said in the statement issued after Sunday's meeting, equally comprised of cash and equivalents, and non-liquid investments. Data on the size of the reserve in earlier periods isn't publicly available.
The reserve fund each year transfers 10 percent of its assets to the Future Generations Fund, which invests outside of Kuwait. Both funds are managed by the Kuwait Investment Authority.
"The FGF continues to grow while the liquidity in the GRF is on its way to depletion," Al-Hajraf said.
The government has proposed raising spending for the 2018/19 fiscal year to 21.5 billion dinars. The state budget is scheduled to be approved by parliament later this month. Wages and subsidies account for more than 70 percent of outlays.
Kuwait, often seen as the most democratic of the six Gulf states, has witnessed tumultuous relations between the elected parliament and the government appointed by the country's hereditary emir. There have been seven governments in as many years and parliament has been dissolved numerous times.
Lawmakers are now again voicing resistance to supporting bills that could make Kuwaitis poorer, with many ardently opposed to the implementation of new taxes, such as those introduced by Kuwait's Gulf neighbours. Nor do they want the government to borrow.
"With oil at $70 and a good performance by the Future Generations Fund, the reform policy is just a mirage," said Jassim Al-Saadoun, head of Kuwait-based Al-Shall Economic Consultants. "You can't market your good ideas in such an atmosphere."For all the latest banking and finance news from the UAE and Gulf countries, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page, which is updated daily.


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We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.
Today: Have you ever wondered whether Peter Meehan would rather be a crustacean or a bivalve? So have we! So we asked him, along with a few more substantive questions, since the latest issue of Lucky Peach is here.
The latest issue of Lucky Peach -- The Seashore Issue! -- hits newsstands August 19th; we will all be carrying it around in our canvas totes, reading it while squeezed into subway cars like sardines, which come from the sea, but are rarely eaten on the seashore.
So we sent over a few questions to Lucky Peach's editor, Peter Meehan, who began his career at the Times and also penned a few cookbooks before founding the magazine with David Chang, and whose writing and editing we have all enjoyed for a very long time. (We especially love the way he writes a recipe.)
Read on, and then let us know in the comments if you'd rather be a bivalve or a crustacean. If you're hungry, here's a lobster roll.
What cookbooks do you cook from regularly? What do you look for in a cookbook that you actually want to cook from (e.g. not coffee table fare)?Honestly, my wife has more or less kicked me out of the kitchen in the past year. I'm allowed to, like, cut blueberries in half for the baby. She has been cooking a ton out of that Japanese Farm Food book, and stuff from Ottolenghi and Annissa Helou's Levant, and a bit from Fuchsia Dunlop's Every Grain of Rice. Most of the time now I just bring cookbooks home from the office and hand them over to her -- if she likes them, they stay and get cooked out of. If not, I don't pay much attention unless it's a chef thing that I might care about for non-cooking reasons. She's been there for every episode of recipe testing for the Momofuku books [and] the Frankies book [and] even back when I worked for Mark Bittman and now she's so much better at cooking than me that I just get out of the way.
You have small children. What do you cook for them? Do they eat it?Kid stuff and yes. Lots of simply prepared or raw vegetables, grilled cheeses, etc. I'm not trying to manufacture a foodie. But Hazel, the older one, knows what dim sum is and what onigiri are and other things that are just a byproduct of growing up in the city. The only notable thing, I guess, is Tinkerbell Pasta. Tinkerbell is green, which is something I never realized being a colorblind boy. One night I came home and Hazel was crushing [a bowl of] pasta with pesto and zucchini grated into it, which she and her mom had christened Tinkerbell pasta. She will eat two adult portions of pasta prepared that way. Hannah [my wife] usually makes the pesto (using a recipe that's part Marcella Hazan and part Danny Bowien) but I do buy tiny little expensive jars of Ligurian stuff from Eataly for times when time is tight and children are hungry. (I think Hannah thinks this is wasteful, but every once in a while they're lifesavers.) Also, I bought a bunch of [those] expensive nettle-green radiatori Food52 had in its shop to play up the green angle and also because my daughter is better with shapes than noodles.
God this has gotten boring, hasn't it? Be careful when you ask parents about their kids.
More: Looking for more ways to use pesto? Here are five.
What do you read when you are tired of reading about food?The Paris Review. I love that so much. The New Yorker, Bloomberg Businessweek. I like weird little zines like the ones you can buy from Desert Island. I spend far too much time reading emails about new records from Fusetron, a record distributor in Brooklyn, and Volcanic Tongue, a record shop in Scotland. I dream one day of reading novels again, but I can't find the time at the moment -- instead I buy books and stare at them longingly.
What is your go-to advice for aspiring food writers?Do something else. If that's not an option, learn as much as you can -- like, literally, read everything, constantly. Consider unread food books and websites and magazines and newspapers a black mark against you. Then read more, from outside food -- the Paris Review is great inspiration even if you're not doing that kind of writing. And eat. Eat everything. Do not not eat things. Cook everything and pay attention. Consider yourself a student as long as your budget and ego will allow. Find people you admire who will administer regular beatings and make you better at whatever aspect of food writing you're aspiring to do. Mentorship is important.
More: Read Amanda's answer to this same question.
What do you look for in a great story?I want to learn something. I also like when they make me cry.
What was the biggest challenge you encountered when founding Lucky Peach? How has that changed -- what do you struggle with the most now?Lucky Peach was so much fun at the beginning. I sat at my desk with a glass of whiskey and typed until my eyes bled. What could be better? Now it's a real business, and we have employees and things like that. The transition, moving away from bleating out stories to trying to help the business find its way, has been a huge transition for me. But I think because I had so much fun doing all the stupid shit I wanted to do at the beginning, doing all this boring-er stuff now is enriching and exciting. Or maybe I'm getting gray and going lame and typing too much about my kids' pasta habits.
More: Pick up a one-year subscription to Lucky Peach on Provisions.
When you go to the seashore, what do you eat?I love to eat the roe out of horseshoe crabs if I can catch them alive.
Would you rather be a crustacean or a bivalve?Crustaceans are bugs. Lots of bivalves can swap genders. Is there a choice?
See what other Food52 readers are saying.


text: View Larger Image product review kws I have used Stay Wired Electrical on a few occasions, they have proven to be an efficient and reliable service, always on time and fair with their rates. I'll continue to use them in the future and highly recommend them! KWS By Staywired|2018-03-02T13:44:56+11:00January 5th, 2018|reviews|0 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedInRedditTumblrPinterestVkEmail About the Author: Staywired Related Posts Yellow Pages adrian t Gallery Yellow Pages adrian t google lilya jokic Gallery google lilya jokic google steve c Gallery google steve c Google skye mackinnon Gallery Google skye mackinnon google kelly fischer Gallery google kelly fischer


text:
Broccoli Slaw Stir-fryFrom otterpond 7 years ago
- •12 oz broccoli Slaw shopping list
- • 4 slices Sliced bacon shopping list
- • 1 tbsp bacon grease drippings shopping list
- • 1/4 tsp ground black pepper shopping list
- • 1/2 tsp red pepper flakes shopping list
How to make it
- Brown the bacon until it has given up most of it's fat/grease. Don't cook it to the real crisp stage though. If your bacon is very lean, add the additional T. of bacon grease. Add broccoli slaw and stir-fry until the broccoli threads just begin to wilt.
- Read more: http://www.livestrong.com/recipes/broccoli-slaw-stir-fry-2/#ixzz1sbWVomT1
People Who Like This Dish 4
- JABNJENN Nowhere, Us
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- notyourmomma South St. Petersburg, FL
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- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
- notyourmomma 7 years ago Was this review helpful? Yes Flag
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text:
Apple is rolling out the slick iPad Air and the new iPad mini today in India. The devices are already listed on the Apple website with the prices. The starting price of the new iPad Air is Rs 35,900, whereas the retina display iPad costs Rs 28,900.
The launch event took place in many parts of India. In Mumbai, the event is being held at Lower Parel's Phoenix Mills where Apple loyalists are queuing up to get a hold of the devices.
All variants of the iPad Air and the new iPad Mini are available. Customers are required to buy a coupon and stand in line to get their device.
The iPhone 5S and iPhone 5C were launched in the same grandeur manner. The response for the two devices was phenomenal. The phones were sold out in a matter of 3 hours from the Mumbai venue. Apple is hoping for the same welcoming response for these new tablets.
Mumbaikars queue up at Phoenix Mills for the new #Apple iPad devices that were launched in India today @dna pic.twitter.com/DznfpFpzIY
— Tasneem Akolawala (@MuteRiot) December 7, 2013
The first Mumbaikar to buy the iPad Air was Firoz Mistry from Pali Hill. He was standing in line since 1pm and was pleased to finally be able to get his iPad. "I only buy Apple products. When I got to know about the iPad Air, I could not wait for it to come to India," he said. Mistry bought the 128 GB variant of iPad Air claiming he will be using it mainly for work.
Firoze Mistry
When informed about other cheaper substitutes available in the market he completely discarded the idea calling himself a true-blue Apple guy.
Phoenix mills was filled with many loyalists like Mistry all waiting patiently in the queue for the sales to commence. Customers also got to see and use the device before making a purchase decision at the demo corner set up by Apple.
The sales figures will be known by the end of the day.
The devices were announced on October 22 and were released in US on November 1. The iPad Air was announced during a keynote at the Yerba Buena Center for the Arts on October 22. The theme of the keynote was named 'We still have a lot to cover.
The iPad Air marks the first major design change for the iPad since the iPad 2; it now has a thinner design that is 7.5 millimeters thick and has a smaller screen bezel similar to the iPad Mini.
iPad Air prices
|Wifi only
|Wifi +4G
|Rs 35,900
|Rs 44,900
|Rs 42,900
|Rs 51,900
|Rs 49,900
|Rs 58,900
|Rs 65,900
iPad mini with Retina display prices
|Wifi only
|Wifi +4G
|Rs 28,900
|Rs 37,900
|Rs 35,900
|Rs 44,900
|Rs 51,900
|Rs 58,900
No reports on promotional activities around the new iPad models are in yet. Information regarding buyback schemes on old iPads and tablets, cash-back offer and EMI schemes are still yet to materialise. However, a report on ET, does suggest that the US major does plan to incorporate similar deals that were introduced during the iPhone launch as the strategy was positively welcomed and garnered many sales in the country.
iPad Air will compete against the likes of Samsung Galaxy Note 10.1 (2014 edition) and Sony Xperia Tablet Z in the Indian market.
The box of the iPad Air contains the charger and the device. All the other accessories can be bought from the Apple Store. The iPad Air is available in black and white.
Whereas the Retina iPad mini will compete with the second-generation Google Nexus 7 (Rs 20,999 for the 16GB variant) and Samsung Galaxy Note 510 (Rs 30,900 for the 16GB variant).
Apple promises up to 10 hours of surfing the web on Wi-Fi, watching video, or listening to music and up to 9 hours of surfing the web using cellular data network on both the devices.
Key features of the iPad Air
* It is just 7.5mm thick and weighs 454g, making it the thinnest and lightest full-sized iPad to date.
* The 64-bit A7 processor in the iPad Air has double the performance of the previous generation and adds performance and security benefits, along with potential reductions in complexity of both hardware and software, which should aid reliability.
* 9.7-inch screen (diagonally) display diagonally.
* M7 motion co-processor.
* Where graphics are concerned, the iPad Air is 72 times faster than the original iPad in GPU performance, according to Apple.
* 5 megapixels camera and a 1.2 megapixel front camera.
* MIMO (multiple-input and multiple-output) wireless technology which uses multiple antennas at both the transmitter and receiver for better connectivity. However the iPad Air is still using the 802.11n standard, and not the latest Wi-Fi 802.11n ac version.
Key features of the new iPad mini
* The iPad mini stays the same size as the previous generation, but receives the retina display and A7 processor of its bigger sibling.
* 8 7.9-inch tablet's screen display.
* The screen resolution is now 2048×1536 resolution at 326 pixels per inch (ppi) which is way better than the previous version which had a 163 ppi screen resolution.
* The camera is still the same at 5 megapixels but the mini now has an improved 1.2 megapixel camera for FaceTime on the front.
* M7 motion co-processor.
The launch event for Mumbai is being held at Phoenix mills, Lower Parel. The company's distributor Ingram Micro will begin the event at 5pm. Watch this space for fist look of both the devices and more details of the launch event as it happens.


text:
Randstad Canada — Staffing & Outsourcing in Brampton, Ontario, Canada
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text:
Cyclebar Review
I got to try a class at the new Cycle Bar studio in my town.
Full disclosures:
1. The class was free for me. The owners send their child to the same daycare as mine, and they offered all the parents a free ride to try it out. I don't know them personally and they don't know I'm writing a review or even that I have a passion for health and fitness. I so appreciate their generosity (and smart marketing move)!
2. I am completely biased in favor of my home workouts. Trying new things with an open mind is a priority for me though--and I definitely went into it with a mind for enjoying the experience. I figure I should mention that upfront because I'll talk more about it in the "cons" section of my review.
Sweaty post workout selfie! And short T-Rex arms means my face is at a really weird angle!
The good stuff:
Full disclosures:
1. The class was free for me. The owners send their child to the same daycare as mine, and they offered all the parents a free ride to try it out. I don't know them personally and they don't know I'm writing a review or even that I have a passion for health and fitness. I so appreciate their generosity (and smart marketing move)!
2. I am completely biased in favor of my home workouts. Trying new things with an open mind is a priority for me though--and I definitely went into it with a mind for enjoying the experience. I figure I should mention that upfront because I'll talk more about it in the "cons" section of my review.
Sweaty post workout selfie! And short T-Rex arms means my face is at a really weird angle!
The good stuff:
- It was a 50 minute class and it just flew by. It's in a dark room with dramatic lights and video monitors and the instructor put together an awesome playlist.
- You get to pick your bike online before class--so none of that, "crap! I'm late, I'm gonna get stuck front and center" anxiety.
- The bikes are top-quality and have a computer attached so that you know your RPMs, cadence, resistance, and power generated. You are also part of the computer system monitoring the whole class so you get ranked and the instructor can see how everyone is doing. I really liked knowing my resistance level--no more guessing about how much a "half-turn" will slow you down or if you are even in the ballpark of resistance that the instructor wants.
- The pre and post class amenities are super luxurious. The facility is bright, clean, and modern. They offered free water bottles, snacks, a water filling station, lockers, showers complete with everything you might have forgotten. They also provide you with towels and shoes! Cycling shoes make a BIG difference in spinning.
- They email you your "stats" after the workout and you can see your progression over the long term if you continue to take classes there.
- It's a great cardiovascular workout.
The "buts"
- Although this was a really fun experience, to me classes at boutique style fitness centers like Cyclebar are good for socializing (it's fun to meet up with friends for a health activity instead of always hitting up happy hour!) and good for an occasional change of pace. I do not think they are a good, comprehensive solution to someone's fitness needs. (And to be fair, maybe they aren't trying to be.)
- There seemed to be an odd emphasis on food--bananas, coffee, granola bars, they were offering a coupon for a Chipotle burrito in conjunction with an upcoming class. That's all fine, I just hope that the people going to the class realize that you don't burn as many calories as you think when you take a 50 minute class. My emailed stats estimated about 370 calories burned, which seems pretty realistic. Considering that the average Chipotle order has upwards of 1,000 calories, this hardly seems like a trade-off. I think this plays into a lot of what is wrong with the health and fitness options out there and why people still struggle with their weight and the chronic health problems associated with our lifestyles today. We think: "I just worked out really hard. I deserve a burrito. I'm hungry. I will get a burrito." And the intake far exceeds the output. (Our bodies are actually wired to do this! No wonder it's so hard.) Or, without even thinking, you grab that free banana just because it's there, not because it's the best post-workout fuel or because you are actually hungry. (I know, I'm probably the only person on the planet to bitch about free food--I just feel like this stuff hurts peoples' results and, although well meaning, is ultimately detrimental.)
- It's freaking expensive. Not more expensive than things like yoga classes or trainers or barre classes or Crossfit--but I have a hard time justifying the cost when I've found something else that is so much more effective AND cost effective. (See my caveat above.) Let's compare the $$. You can buy Cyclebar rides for anywhere from $15 to $20 per ride depending on the package you purchase. And let's say you want to go 4xs a week. So at the least expensive price point (buying 100 rides at a whopping $1,500) you end up paying approximately $240 per month. But to get that, you have to plunk down that $1,500 up front. And you are only getting a workout 4xs a week in my scenario. What do you do the other 3 days of the week (or 2 if you take a rest day)? Obviously you can squeeze more out of the cost/month calculation if you go less, but why would you want to workout less? And why would that be a good option to help you achieve your goals? Working out with me can cost anywhere from $12 per month for access to thousands of videos along with personalized coaching and accountability to about $100 per month for an option which INCLUDES the nutrition piece of the puzzle (that means you are getting one of your daily meals included). Considering that you'd probably spend about $5 per day on that meal anyway, you are coming out ahead and saving money.
- Cyclebar is a bit different than other spinning classes I've done in that they also use a weighted bar and include some resistance training for your arms. But, at least in the class that I took, it was so minimal and the weight so light, it barely registered. Now, this could be class specific, but I believe the weighted bars only went up to 8lbs.
- Longer cardio sessions like Cyclebar are not as effective at getting results a mix which includes bodyweight training, traditional strength training, high-intensity intervals, and active recovery.
- It's a class that I have to drive to--so factor in about 40 more minutes getting there and back--and they do not have any childcare. The scheduling is on their terms--and while they offer a lot of options, I still can't do it at 5AM if I want or 10PM like I can when I work out at home.
Is my bias showing? Have you read all those words?--I know, I talk a lot.
Lest you think that I'm a hater, I would love to do more Cyclebar classes. It is a good, fun, hard class and this location was impeccable. But please note that I do not think it's a comprehensive fitness solution that will get you results if you have specific health and fitness goals. If you have goals like that, and are looking for a path that will lead you to actual results and lifestyle improvement, email me at firstname.lastname@example.com. Sign up for my newsletter. Ask me questions.
What I have to offer is not mutually exclusive. I will be back to Cyclebar. I loved it! I will also be trying Crossfit soon, and I love love love to run. But the baseline for me is a home workout that I can do consistently, without fail, and a nutrition plan that keeps me energized and eating clean. Consistency is key.


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We are now taking bookings for our flu vaccination service - appointments available from Wed 24th September 2014. GREAT NEWS: we are now able to offer FREE vaccination to certain NHS 'at risk' groups. Please ring for more info or to make an appointment.
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The Read-Option: The curious case of Ed Orgeron and the next head coach at USC
Ed Orgeron's success at USC has created a tricky situation for athletic director Pat Haden (Steve Dykes/Getty Images)
Considering the negativity that surrounded the USC program earlier this season, the Trojans have put together a remarkable turnaround under interim head coach Ed Orgeron. Once considered nothing more than a placeholder, the coach is suddenly gaining support as a candidate for USC's full-time job. Now Trojans athletic director Pat Haden could be faced with a unique dilemma. Has Orgeron, once considered little more than a placeholder, done enough to earn the head coaching job at USC? If not, how does Haden handle the delicate situation of sending Orgeron packing and bringing in another guy?
Zac Ellis and Martin Rickman discuss the topic in this week's Read-Option:
Zac Ellis: Pat Haden has an interesting situation on his hands. The USC athletic director oversees a football program that has won five of six games and is suddenly worthy of people's attention in the Pac-12. That doesn't sound like a problem, but all of this has occurred under the reign of Ed Orgeron, the program's interim head coach. USC was 3-2 when he took over after Lane Kiffin was fired, yet suddenly the Trojans look like they've turned things around in just a few short weeks under a coach who probably wasn't expected to rally the troops and the fans in this manner. Now emails are filling up Haden's inbox in support of Orgeron as the program's next full-time head coach. How surprised are you at what's occurred in Los Angeles?
MANDEL: What to do with Orgeron; more College Football Mailbag
Martin Rickman: If you'd have asked me this a few weeks ago, I'd have said extremely surprised. But the change in tone and energy with that USC team seemed evident right away, and it seems like it just keeps on going. The players are responding to the moves Orgeron has made, and his instinct to do everything the opposite of how he did it at Ole Miss has worked. That said, we have seen this in the past, although maybe not to this extent. Players see change, they embrace it, they play hard, and then the school is in limbo. The key for USC is not this year -- it's the future. Do you think Orgeron could usher in that future and continue to build a program, or is he doomed to the same shortcomings that did him in at Ole Miss?
[si_video id="video_F9FD463A-A007-5331-4B59-6CD7DEC97EDB"]
ZE: It's hard not to love the energy radiating from the USC program right now, especially when you consider the atmosphere during the last few months of Kiffin's tenure. That's why it's hard to take away from what Orgeron has done there. The question, like you said, is whether or not he can realistically sustain it. If he truly has reversed his coaching style from his days at Ole Miss, then perhaps that's working. But it's so hard for me to sit here and imagine Orgeron four or five seasons down the road as the successful head coach of USC just because of the debacle that was his tenure at Ole Miss. It could be argued that USC would be an easier place to win, with the recruiting base, the recent championships, etc. But you'd also have to think the expectations are that much higher with the Trojans. I'd like to see what Orgeron could do with his first recruiting class before making any real judgments about his abilities as a future coach. He's been known to be a heck of a recruiter for most of his career.
MR: It's an impossible situation to be in if you're Pat Haden because the fans like what Coach O is doing, and obviously Haden has to, too -- it kept the season from being lost -- but you have to think long term. Cutting ties with Orgeron and hoping for a home run could lead to a missed hire rather than trusting the devil you know. Or Haden could swing and miss on his top candidates and be left with a guy who isn't all that different from Orgeron in the first place. That said, what if you stick with him and it doesn't work? That could effectively sink the USC legacy, with recruits at that time having just learned to read when the Trojans were a national power. So what do you look for down the stretch? How does Haden approach this opening?
STAPLES: USC enters the Power Rankings at No. 21
ZE: I think what Haden said earlier this week is exactly right: His job is to plan the program's future years down the road. Every athletics administrator should care what fans think to a point, but Haden's job, first and foremost, is to protect the program. If I'm Haden, I don't nix the option of keeping Orgeron on full-time. I'd hold that card close to the chest but keep an eye on what else is out there. Orgeron isn't stupid; he knows this is a business first. If Haden can lure in someone huge like Kevin Sumlin (hypothetically), Orgeron doesn't stand a chance of keeping his job, right? And nor should he from a business perspective, in my opinion. That's why Haden's current situation could actually work in his favor. He can openly search for a coach as the season progresses and see what plays out. The moral question, of course, is whether Haden or USC owe Orgeron anything for the job he's done this year. Does it look bad as a program if you show the guy the door after this impressive turnaround?
MR: I think you're right. Orgeron knows exactly what's happening, and he's not going to be hurt over it. Heck, he just made himself a lot of money one way or the other by caring about his players. If anything, that's inspiring. He'll get a job, whether it's at USC or not, and he'll have just as much of a chance to interview as any other coach. If they go out and hire Jack Del Rio instead of Orgeron, that's probably a problem. But if they get Sumlin or another established coach, it makes sense. And no, it doesn't look bad at all to hire someone else. That's the thing about interim coaches, they're never supposed to be the long term guy. It's like being thrown into your boss's job unexpectedly. If you do the job well enough to be considered and you get hired, awesome. If not, the experience is still valuable, and you probably deserve a pay raise. This revitalized Orgeron no matter what, and he can carry this into whatever his future holds. Reclamation projects are always some of the best stories.
MANDEL: Bowl Projections: USC's upset of Stanford creates Pac-12 chain reaction
ZE: I'll be interested to see if and when he gets hired anywhere else, and by whom. I don't want to take anything away from Orgeron, but he still has that Ole Miss line on his résumé that sticks out like a sore thumb. I just wonder if that period alone would be considered an outlier by a school looking at Orgeron, or perhaps this season is considered an outlier since he's won with Kiffin's staff and players. I tend to agree with you, though. This might have been just what Orgeron needed to get another shot in the head coaching circles.
MR: People make mistakes and take all kinds of crazy steps on their journey. When you interview for a job, it's not what happened before, it's how you grew from it that matters most. And it's looking more and more like Orgeron will have plenty to say when he auditions for his next job, at USC or somewhere else.
THAMEL: Complete college football hiring and firing season primer