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It's all about sharing ideas, working together and conquering our organizing projects one step at a time. And organizing is so much more fun when you have someone to do it with {or hundreds of people to do it with}, so let's do this!
This month I am taking on the Home Office. It is the command station of our home. We manage our schedules there. Pay our bills. Crunch our budgets. Write out birthday cards and file away stacks of papers. And whether it is a small desk in the kitchen or an entire room down the hall, organization is the glue that holds all of those important tasks together.
To kick things off let's chat about some of the top home office organizing tips:
- Create an "In" and "Out" box. Put all incoming mail in your "In" box throughout the week and then take 15 minutes each weekend to go through the box, take action and recycle. The "Out" box is a great place to keep outgoing bills and items that you need to take with you each day.
- Pare down the paper! With everything being digital these days, how many paper stacks and files does one really need? Keep the long term important things filed away {everyone needs to make their own choice of what is important to keep such as legal documents, titles, home documents, etc...}, and keep everything else minimal and digital. Pay bills online and keep statements digitally and move to paperless statements with your financial institutions. Less paper in the mailbox means less paper on your desk.
- Keep it simple! Filing systems that are too complex or are not simple to access, are less likely to be maintained and used.
- Recycle. Set up a recycle bin pared with a shredder so that you can not only be a bit more green, but protect your identity as well!
- Take control of the cords. Cord messes can take over your desk and be a visual distraction. Remove cords that are not being used and use cable ties and clips to keep the cords you do need, neat and tidy.
- Recharge! It's not only good to keep all charging devices in one place, and hide those cords with a charging station, but it is also good to keep them in a place away from the bedroom so that you can get a good rest and recharge yourself.
- Think vertically. The back of your desk is a great place to add boatloads of storage, whether it be through wall systems or shelving. You don't need a big space to have a functional one.
- Dreamy drawers are those that only have the basic supplies and nothing more. Use dividers for your office supplies, making it more challenging to just toss things in and close it without thinking twice.
- Get the memo. Memo boards rock! I love having a cork board to pop up important notes, reminders and documents that need action. It's a great visual checklist of things that need to be done. Just be sure to remove things after they are completed to keep it streamlined.
- A good planner/calendar. Whether you a digital personal or love to write it all down, it's nearly impossible to keep up on appointments, commitments, meetings and special dates without some sort of a calendar system.
- If you don't have a home office, give yourself a tray which you can create a portable desk with and keep things nicely corralled in one area {I do this with my blogging items since there are days when I prefer to work in different locations in the home and it has been amazing!}
So where does one begin?
- Make a list of things you are hoping to tackle this month to get your home office space in working order. Be realistic and only take on what you can commit to and pick your battles. It doesn't have to be an entire space overhaul, just enough to feel stress free about paper piles and desk clutter.
- Find inspiration. Check out the www and your favorite magazines for ideas and products to spark your creativity.
- Schedule it in! Make time to get it done, whether it is 15 minutes per day or an hour on a weekend. Ask for help watching the kids or get them involved to help with sorting and any crafting.
- Blank slate it! Anytime I take on an organizing project, it is great to start with a blank slate. It allows you to properly evaluate what you have and place things back where they make the most sense vs. where they have been for the last eight years.
- Sort. Sort down your contents into categories and piles. Make sure you have a purge pile! It's time to clear out the clutter!
- Purge. Say farewell to all of those things holding you back from living simply. Only keep what you need and love, say farewell to all the rest. Sell on Craigslist, donate to Goodwill, recycle recycle recycle.
- Store it! Now that you have cleared the clutter, it is time to store the remaining items. Use what you have and shop your home for additional items. Check out thrift stores, the dollar store or the Container Store to find things that fit your storage needs. Or, DIY your own storage for a custom fit, to save moolah and because crafting and projecting is fun!
- Share it! Blog about your projects and share them with the world! You have just accomplished something, you should be proud! At the end of the month, we will link up all of our projects and share the ideas and inspiration with the IHeart Organizing community!
This blog isn't just about organizing, it's about getting your hands dirty. Whether making a tag from scrapbooking supplies or re-purposing a wine crate as cord storage or as a wall cubby.... let's dare to DIY something fun while working on our home office spaces!
To not only bring us some inspiration, but to also spark a few DIY ideas, here are a few that have recently caught my eye:
{File Cabinet Makeover} |
{Cork Memo Board} |
{DIY Calendar} |
{Beautiful Pencil Cups} |
{Mail Pockets} |
So who is excited to tackle the Home Office with me? I will be sharing a few of our projects along the way this month, but what I am most excited about is seeing yours at the end of the month during the Link Party! What other paper pile and home office tips do you have to share to kick off the challenge? Any projects that are working wonders for you? How about favorite product picks that you couldn't function without?


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TUMI Alpha 3 Continental Dual Access Expandable Softsided Carry-On Spinner with garment sleeve
TUMI Alpha 3 Continental Dual Access Expandable Softsided Carry-On Spinner with garment sleeve
Style: 02203561D3
The Continental Carry-On offers an innovative dual entry to the main compartment, allowing you quick access to your belongings through the front lid. Designed to meet the carry-on size requirements for travel within North America, it includes a built-in USB port to keep you connected on the go, as well as a separate garment sleeve to keep one suit in shape. Power bank sold separately.
Part of our Alpha 3 Collection, made from TUMI's patented, ultra-durable FXT ballistic nylon. Our iconic business and travel pieces bring together innovative design, superior performance, and best in class functionality.
- Front-lid or split-case zip entry to main compartment (both with security zippers)
- Front U-zip pocket
- Gusseted front straight-zip pocket
- Zipper to zipper expansion (up to 2" or 5 cm)
- Retractable top and side grab handles
- Bottom grab handle
- 3-stage telescoping handle
- 4 dual spinner wheels
- Molded impact-resistant side panels
- Protective bumper rails
- Built-in USB port
- Built-in TSA combination lock
- TUMI Tracer®
- Zip divider
- Hanging mesh zipper pocket with removable USB cable
- Large mesh zip pocket
- 3 zip pockets
- Removable garment sleeve with fiberglass rod (holds 1 suit)
- Zip pocket on removable garment sleeve
- Hanger bracket
- Hanger in picture is not included
Special orders, personalized items, monogrammed items, used or damaged items, electronics, gift cards, sale items, and underwear, are not eligible for return.

subset: commoncrawl


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A lovely set of 12 100% pure beeswax birthday cake candles (3" tall by 1/4" diameter). 100% cotton wick. Approximate burn time is 30 minutes per candle. Reuse them several times. A beautiful addition to a child or adult's special celebration!
Why use Beeswax Candles?
- Beeswax candles contain none of the harmful chemicals sometimes found in paraffin candles.
- Beeswax candles burn significantly longer than paraffin candles.
- Beeswax candles burn cleaner than paraffin candles, producing hardly any soot.
- Our beeswax taper candles are virtually dripless in normal draft free conditions.
- The light emitted by a beeswax candle is much stronger and brighter than that of a paraffin candle.
- Beeswax is a renewable resource!
- Beeswax candles have a natural aroma and honey scent, no additives needed.
- Beeswax candles can be burned around those with allergies or who are sensitive to strong chemical scents.
- Natural beeswax candles support our beekeepers; our candles are created out of beeswax made in the USA.


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for tuned engines
Product description
A new cylinder is not always the solution when your cylinder has several thousand kilometers usage. Get your compression back up where it belongs by replacing piston rings or pistons instead of burdening yourself with major repairs. Our warehouse is full of original and tuning parts and replacement parts like pistons, gasket sets, piston rings.
Piston rings are the connecting pieces between piston and cylinder bore. Therefore, they have to endure heavy loads, are subject to wear and should be replaced on a regular basis. Loss of compression, decreasing performance and starting problems are clear signs of worn out piston rings.
Piston ring kit/s = complete kit, 2 piston rings
Piston ring = single piston ring,
Standard size = original size
1. OS / 2. OS = 1st oversize, 2nd oversize, etc.
Ø = indicates diameter of the cylinder!
L-piston ring = piston ring with L-shaped profile, also known as Dykes ring
SIP-TIP: make sure to mount piston rings carefully, do not overstretch, risk of breakage, pay attention to piston ring gap, type and design, trapezoidal piston rings have only one mounting direction!


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Back in March I received an e-mail message from Lisa at TLC Book Tours about a new book called The Laws of Harmony. Hmmm, I thought, a self help book. Wait. Judi Hendricks. I know that name. Of course—Judith Ryan Hendricks is the author of the bestselling novel Bread Alone and its sequel, The Baker's Apprentice, two of my favorite books (which both revolve around food and include recipes). How interesting that she's written a self-help book. Okay, nothing slow about me.
The Laws of Harmony is not, of course, a self-help book but a novel. The main character is a thirty-two-year-old woman named Sunny Cooper who lives in Albuquerque with her boyfriend Michael, runs a little company called Domestic Obligations, and works as a radio voiceover.
Harmony refers to both the name the commune near Taos, New Mexico (called Armonia, which is Spanish for harmony) where Sunny grew up, and a small town on an island off the coast of Washington state where she ends up starting a whole new life.
I received my review copy of The Laws of Harmony the same day my hunky farmguy, Joe, arrived home from a few days out of town. I'd been working like crazy for weeks and promised him I would take the entire weekend off (in as much as that's possible when you live with dozens of farm animals). I love novels but couldn't remember the last time I'd had a chance to read more than a few pages of a one at a time.
Saturday afternoon found me curled up on the loveseat with my new book, a glass of champagne, and the luxury of several lazy hours stretching ahead. By the second paragraph I was laughing out loud and reading snippets to Joe, and by the time Sunny was describing the medicine bundle necklace she'd worn since she was ten years old on page five, I knew I really liked her.
When I first got it, it was filled with the corn pollen that Navajos use in their religious ceremonies, but I kept undoing the blue wool tie and spilling the pollen, so now it just holds my Zuni bear fetish, carved from turquoise with an inlaid white shell heart line that represents the path to power in his heart. It's my talisman against drunk drivers, muggers, lightning strikes, inoperable brain tumors, falling down the stairs, or being dumped for a twenty-two-year-old cocktail waitress. I don't leave home without it.
By the end of the weekend I'd read 270 pages, totally lost myself in both the story and the far away locations (the San Juan islands are one of those places I've fantasized about moving to for years), and felt great. Maybe it was a self-help book after all.
While I suppose it would be categorized as 'women's fiction,' there's a little of everything in The Laws of Harmony: friendships, family, mother-daughter struggles (I laughed out loud when Sunny described her aging hippie mother, Gwen, as "like a cat, always attaching herself to the one person in a room who's least likely to want her around") humor, self-discovery, intrigue, deception, secrets and surprises, and tragedy. The story constantly moves back and forth between present day, the recent past, and Sunny's childhood at Armonia. Much of the book is dialogue, which I like. No recipes in this book, but food is ever present. I always love to read about what people are eating, and how food plays a part in their lives.
My sidewalk table [in front of the bakery] is just big enough for a book—a silly mystery about drug smuggling written by some local guy—a cup of coffee, and a giant, still-warm chocolate chip cookie, its caramelized edges and gooey chunks of chocolate making me want to cram the whole thing in my mouth at once. I force myself to break off little pieces and chew them slowly until they disappear. This is not the way I learned to eat.
Gwen, in spite of her back-to-the-earth lifestyle, had been raised with table manners, which she tried halfheartedly to pass on to Hart and me. But the reality of life at Armonia was, the last one in the dinner line got more rice and less chicken, more lettuce and fewer tomatoes, cukes, mushrooms, and green peppers. I learned to get it while the getting was good, and shovel it in quickly to make room for seconds.
I remember the first time I had lunch with Betsy, looking up, suddenly embarrassed by my clean plate, while she was still languidly spearing bites of asparagus, cutting an olive in half and smushing it against a crumb of Roquefort cheese. She's really the one who taught me to savor food, all the contrasting aromas, tastes, textures.
A few days later I'd finished the book and was relaying the rest of the story to Joe as we walked through the creekbed on our way back from checking on the steers. I told him I wasn't sure what to say in my review, which I reminded him would part of an official online book tour.
"I suppose there must be a happy medium somewhere between describing the entire plot—you know I don't read the back covers of novels and can't stand how movie previews always give the story away—and simply saying, 'I really liked this book, and you might, too.'"
"So it basically just tells about what happens to this girl from day to day?"
"No. Well, yeah. I mean, I guess. Well, no. It's not like the mysteries or thrillers you read where you're racing through the pages to find out what happens. I guess there must be certain ways you're supposed to judge a novel, but I have no idea what they are. All I know is that these characters are likable and believable, and I was interested in what happened to them. When I got to the end of the book, I wished there were another 480 pages."
"Then that's what you should say in your review!"
And now if you'll excuse me, I do believe today is a holiday. And since it just started pouring down rain, it's going to be a while before I can go out and plant one of the raised beds in the kitchen garden with the eggplant, sweet pepper, and basil seedlings in the greenhouse that are dying to be liberated from their cramped little plastic containers. What a perfect excuse to curl up on the loveseat and take another trip back to Harmony. Happy hour, anyone?
Related links:
The Laws of Harmony at Amazon.com
The Laws of Harmony Online Book Tour Schedule and Judi's bio
Upcoming events where you can meet Judi in person
An interview with Judi Hendricks at HarperCollins
Bread Alone at Amazon.com
The Baker's Apprentice at Amazon.com
The Kitchen Table (Judi's blog)
Sunny's Blue Ribbon Blackberry Brownie Recipe
Other book reviews on Farmgirl Fare:
Alone in the Kitchen with an Eggplant
Local Breads
Cooking with Shelburne Farms
Comfort Food
The Cornbread Gospels
The Artist's Palate
Falling Cloudberries
The Vegetable Gardener's Bible (my favorite gardening book)
Astrological Gardening: The Ancient Wisdom of Successful Planting & Harvesting by the Stars
Would you like to win a signed copy of The Laws of Harmony? To enter, leave a comment in this post telling us about one of your favorite novels in which food is featured in some way. If you can't think of one, then simply tell us why you'd like to win this book!
One entry per person, please. I moderate comments, so if I'm away from the computer it may be several hours before yours actually appears. If your comment doesn't show up right away, there's no need to leave another one.
You can enter through next Sunday, May 31st, and I'll announce a random winner on Monday, June 1st. Please check back to see if you've won, especially if I have no way to get a hold of you (for example, if you have a blogger profile, is it public and does it list your correct e-mail address?). Sorry, but the book can only be shipped to a U.S. address.
© Copyright 2009 FarmgirlFare.com, the book-loving foodie farm blog where Farmgirl Susan shares recipes, stories and photos from her crazy country life on 240 remote Missouri acres.


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Stenting is a procedure used to treat a variety of conditions where arteries, blood vessels, bile ducts or other tubular structures are blocked or are experiencing restricted flow. By placing stents into the structures, these structures can be held open to allow enhanced blood, air, urine or bile flow, allowing some patients to avoid more invasive surgical procedures to correct these issues. While stenting can be used in a number of scenarios, including blocked bile ducts, narrowed airways or damaged uterers, it is most often used by vascular specialists when treating patients with carotid artery disease, peripheral artery disease or coronary heart disease.
Stenting is most commonly used in these patients to hold arteries open, most often after an angioplasty procedure.
Angioplasty involves using a balloon to flatten the plaque in arteries to open the passageway for improved blood flow. Immediately after this procedure is performed, the vascular specialist can use a catheter with a deflated balloon under a stent to guide a stent into place. Once in place, the stent is expanded to hold the blood vessel open by inflating the balloon. The balloon can then be deflated and removed once the stenting is complete. This stent will then be held in place by the blood vessel walls, which will grow around it. Most current stenting procedures use drug-coated stents that limit scar tissue growth to avoid complications.
Patients who are good candidates for stenting may be able to avoid surgical removal of arterial plaque through carotid endarterectomy or undergoing bypass surgery, both of which require general anesthesia, more time in the hospital and an extended recovery period. Because of this, patients who have narrowed or blocked arteries, or who have been diagnosed with coronary heart disease, carotid artery disease or peripheral artery disease may want to discuss this option with a local vascular specialist who can assist them in determining if stenting is a viable option for their particular case.


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A short history of Northern Sun
Northern Sun got its start back in 1979, right before radiation
started leaking from the Three Mile Island nuclear plant in
Harrisburg, PA (March 28, 1979). Riding a bicycle and carrying
a backpack full of t-shirts, etc., Scott (the owner) began
selling message-oriented items at anti-nuke events.
In 1980, Ronald Reagan was selected President, creating a big
demand for anti-war stuff. G W Bush was good for business too.
Who are you?
We're a small group of individuals who work for a company that sells progressive,
message-oriented t-shirts, button, stickers, etc. through a paper catalog and on our
website. Northern Sun also does events, mostly done by Scott, the owner.
Northern Sun donates to local community radio (kfai.org), the Midwest Renewable Energy Assoc
(midwestrenew.org), the Institute for Justice and Democracy in Haiti (ijdh.org), Women Against
Military Madness (wamm.org), the Resource Center of the Americas (americas.org) and others.
Go to Contact Us for our contact info.
See Northern Sun categories of T-Shirts, Stickers, Buttons, Magnets, Posters, Car Plaques-Emblems, Note Cards, Calendars, Flags-Banners, Music-Instruments, Toys-Novelty, and topics that include Evolution-Darwin, Diversity, Education, Science, Environment, Womens Issues, Funny. Gay-Lesbian, Imports, Politics-Peace, Religion-Spirituality.


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One of the more remarkable aspects of the Seahawks' 34-22 road triumph Thursday night at University of Phoenix Stadium was the presence of so many Seahawks fans that the noise nearly equaled that of Arizona's home crowd.
"They were so good, it was confusing," Carroll said on his weekly post-game radio segment on ESPN 710 Friday morning, referring to the audio reactions to good or bad plays in which sideline observers such as Carroll have no clear view of outcomes. "The crowd response was unusual for another team's place.
"They were there early, around the (lower) rim of stadium — I'm talking about early pre-game," he said. "Our guys had fun with them. Then I saw the pictures of the post-game show (at the NFL Network's external set-up). That was amazing."
Hard to know how many were visiting from Seattle and how many were transplants to the desert ("rain birds") who retained hometown loyalties. But near the end, Cardinals fans had vacated, leaving the stadium to the 12th Man, among whom were Huskies fans eager to attend Washington's game Saturday afternoon at Arizona State in Tempe, one hour east.
As far as the game, Carroll said the Seahawks' biggest problem, the three strip-sacks of Russell Wilson that led to two fumbles and two short-field scores for Arizona, were problems of the injury-pickled offensive line and not the quarterback's decision-making.
"They were protection issues, not Russell," he said. "We gotta work on that. It has to be better. He did hold the ball (too long) on one sack, for just an instant. We need to keep him cleaner. He got pounded quite a bit again in the pocket."
Overall, Carroll was again thrilled with Wilson's play.
"He's a highlight film waiting to happen," he said. "The first message we sent out (for the short week of practice) was, 'take care of the quarterback.' . . . He's just a constant factor. We're lucky to have him and watch him every week.
"He has the broadest spectrum (of playmaking) of all the (quarterbacks) I've had. He's a pretty fun guy to have."
Ahead 14-0 and with the ball in Arizona territory on fourth-and-one in the second quarter, Carroll made a call to sneak Wilson that failed, turning the ball over to the Cardinals, which set off a chain of events that allowed Arizona 10 quick points to get back in the game.
"We planned the sneak to hopefully spread out the defense, but we got beat at the line," he said, principally by a missed block from rookie tight end Luke Willson. "We got knocked off the ball. That was a shift of momentum. We need to make those plays; it wasn't even fourth and one, it was fourth and inches.
"We didn't come off the ball. We'll have to look at that to see if it's a good tool for us."
Regarding health, WR Golden Tate (foot) and LG James Carpenter (ankle) both came out of the game temporarily, then returned to play. SS Jeron Johnson and FB Derrick Coleman each had hamstring problems. Carroll wasn't sure yet about the seriousness of any of the injuries. He did say that Tate was excused for the next couple of days to attend a funeral.
Carroll said that WR Percy Harvin, out since July to rehab a surgically repaired hip, has scheduled workouts this weekend in hopes of returning to full practice Tuesday. Carroll hinted there's an outside chance he could return for the next game Oct. 28 in St. Louis.
"We're pushing him really hard; I'm anxious to see if that works out," he said. "It will be miraculous if he returns. We've been very conservative regarding returns" of injured players.


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AUO B156HAN02.1 - specs sheet
Name | AUO B156HAN02.1 |
Diagonal | 15.6" |
Pixel density | 141.21 ppi |
Brightness | 290 cd/m2 |
sRGB | 51% |
PWM frequency | No PWM (Flicker-Free) |
Panel Type | IPS |
Resolution | 1920 x 1080 |
Becomes "Retina" from | 24 inches (62 cm) |
Contrast | 1310:1 |
dE Color Checker | 4.4 -> 3.7 |
PWM Rating | 10.0: (safe) |
The first and most important profile (in our opinion) is the Health-Guard – when being used with our LM Profiles application, Health-Guard eliminates the harmful Pulse-Width Modulation (PWM) and reduces the negative Blue Light which affects our eyes and body.
Since it's custom tailored for every panel, it manages to keep the colors perceptually accurate (they may seem strange at first but after a few minutes our brain will start recognizing them as accurate ones – that's how Health-Guard differs from alternatives like f.lux).
Left: No Profile | Drag the slider to see the difference | Right: Health-Guard Profile
Office Work and Web Design
The second profile type is Office Work and Web Design. Business tasks are various, most often related to a set of office-targeted applications. Sometimes, working outside is necessary. In such cases color accuracy is paramount, but so is image clarity, brightness, contrast etc. A piece of text must be legible, graphics and histograms must be clear. All of this is precisely what this profile is for. If you're doing office work, web design, or simply value color accuracy when browsing the Internet, this is the profile to use!
It's important to note that not all displays are suited for Web design – our profiles can not compensate for insufficient sRGB coverage (most TN panels have this problem), so you you might want to check our detailed color tests in the respective product reviews we've done if you want to use the machine for professional work.
Left: No Profile | Drag the slider to see the difference | Right: Design & Gaming Profile
Gaming and Movie Nights
Gaming is among the main driving forces for the fast clip of hardware development. Gamers are well-aware of the fact that a poor image can ruin the entire experience.
The same goes for watching movies. Imagine sitting down for a nice movie after a long day, and barely making out what's on the screen. The 'Gaming and movie night' profile can make a huge difference. We strongly recommend you use it, since it's gamma curve is specifically tuned to reveal details in the dark sections of the image.
Here's what this amounts to:
Left: No Profile | Drag the slider to see the difference | Right: Design & Gaming Profile
You'll find more information about the profiles HERE.
Buy our profiles
Since our profiles are tailored for each individual display model, this article and its respective profile package is meant for AUO B156HAN02.1.
*Should you have problems with downloading the purchased file, try using a different browser to open the link you'll receive via e-mail. If the download target is a .php file instead of an archive, change the file extension to .zip or contact us at [email protected].
In addition to receiving efficient and health-friendly profiles, by buying LaptopMedia's products you also support the development of our labs, where we test devices in order to produce the most objective reviews possible.
Office Work
Office Work should be used mostly by users who spend most of the time looking at pieces of text, tables or just surfing. This profile aims to deliver better distinctness and clarity by keeping a flat gamma curve (2.20), native color temperature and perceptually accurate colors.
Design and Gaming
This profile is aimed at designers who work with colors professionally, and for games and movies as well. Design and Gaming takes display panels to their limits, making them as accurate as possible in the sRGB IEC61966-2-1 standard for Web and HDTV, at white point D65.
Health-Guard eliminates the harmful Pulse-Width Modulation (PWM) and reduces the negative Blue Light which affects our eyes and body. Since it's custom tailored for every panel, it manages to keep the colors perceptually accurate. Health-Guard simulates paper so the pressure on the eyes is greatly reduced.
Get all 3 profiles with 33% discount
Purchasing, installing and using the profiles
Purchasing the three profiles as a package gets you a major discount, and your investment will go to investing in our lab, so that we can expand and improve our reviews even further. We do this with only one goal in mind - we want our reviews to be as objective and as useful as possible for you, our audience.
The profiles require no installation. However, in order to use them, you should've downloaded our LM Profiles application. Just open it and drag & drop the profiles over the app. That's it. Now you can quickly switch between the profiles and take advantage of all their features.
Since all of our profiles are created for certain display panels, please check whether your screen matches the model number described in our profile package. You can do that with software like HWiNFO (download) or AIDA64 (download).


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The stage is a classroom for Princeton students honing their skills in French and acting. Since 2001, students have developed their fascination for French language and culture by learning and performing classic French plays under the guidance of Florent Masse, a senior lecturer in the Department of French and Italian.
Annually, about 18 students participate in L'Avant-Scène, a troupe that focuses on linguistic as well as dramatic training, culminating in the public performance of full-length plays from the French canon.
Students from the troupe often also are enrolled in the French Theater Workshop (FRE 211), an academic course that provides approximately 16 advanced-level students in French with performance-quality training in the language. The workshop serves as a steppingstone to students interested in joining L'Avant-Scène.
This video gives a behind-the-scenes look at students involved in French theater as they rehearse dialogue and practice their pronunciation.
Masse said students are attracted to the French workshops from academic fields across the University and from a range of backgrounds. He noted that about a third of the students are from countries other than the United States.
About his training method, Masse said: "First I make sure the students master the pronunciation of the texts, and fully understand them. Then we move on to the acting part. The more prepared they are linguistically before taking the stage, the better it is."
Students have a rigorous rehearsal schedule, which includes individual training with Masse. The students often rehearse in pairs, which allows for intense practice in dialogue. As the performers recite lines, Masse observes and follows the scenes of each play, occasionally interjecting to correct pronunciation.
Senior Christina Bott said the French workshop, which she took her first year at Princeton, was one of her "favorite courses," and she "loved every second of it." A French major, she now performs with L'Avant-Scène.
"Florent really takes the time to work with each student individually," Bott said. "You learn about the intricacy of language and just how important pronunciation is."
She added, "French theater is much more about the text and a lot less about what you're doing with your arms, and all that jazz, which took a lot for me to learn."
The repertoire of plays the students learn is expansive. They have performed works by 17th-century playwrights Molière and Racine; by the Belle Époque playwright Georges Feydeau; by 20th-century playwright Eugène Ionesco; and "Incendies" by contemporary playwright Wajdi Mouawad, among others.
The students perform across campus to audiences Masse said are "very attentive," hailing from the University as well as from francophone communities in New Jersey and New York. The students have acted in theaters in the residential colleges, outside in the Butler College amphitheater and in Rockefeller College's Holder Court, as well as in the Chancellor Green Rotunda and the Princeton University Art Museum.
Farther afield, a highlight for members of L'Avant-Scène is the opportunity to participate in one trip to Paris. During the eight-day trip over intersession, students attend a play every night and take acting and directing classes at the Paris National Conservatory for Dramatic Arts. The trip is supported by the Department of French and Italian, the David A. Gardner '69 Magic Project, the Lewis Center for the Arts, the Center for French Studies, and the Princeton Institute for International and Regional Studies.
Students also may have the opportunity to work with practicing French artists at Princeton. This term, they are benefiting from the visit to campus of Comédie Française actor Guillaume Gallienne, who is a short-term vising fellow at the Council of the Humanities. He will participate in a public conversation with Masse in English at 4:30 p.m. on Nov. 7 and in French at 7:30 p.m. on Nov. 8, both in East Pyne, Room 010.
Upcoming performances by L'Avant-Scène are "Les Femmes savantes" by Molière on Dec. 12 at the Rocky/Mathey Theater; "Le Cid" by 17th-century playwright Pierre Corneille on Feb. 22-23 in the art museum; "Les Mamelles de Tirésias" by early-20th-century writer Guillaume Apollinaire on April 19, location to be determined; and "Partage de midi" by 20th-century author Paul Claudel on May 10 in the Butler amphitheater. Admission is free but reservations are recommended.


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Quick Contact
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This page describes the changes made in the Seaside server adapter interface. Seaside uses this interface to run on servers like Comanche, Swazoo or OpenTalk. This page is intended mostly for vendors.
Seaside 3.0
In Seaside 3.0 the following changes were made to the server adapter interface:
WARequest >> #cookies
is aCollection
of instances ofWARequestCookie
instead of aDictionary
. You can useWARequestCookie fromString:
for parsing. - WACookie has a many more features including HttpOnly. Make sure you support it. For your convenience there are now serialization methods like #oldNetscapeString.
- There is now a test for setting two cookies at once, make sure your implementation supports this and works with all major browsers.
WARequest >> #url
is a fully decoded WAUrl object - The remote address is an an opaque string in
. You no longer need the#remoteAddress
method in the native request class. -
takes aWARequestContext
as an argument, no longer aWARequest
. You must set the server adapter in the request context. You should not set up theWACurrentRequestContext
variable. - Also be warned that under strange circumstances
might returnnil
. There is a functional test for this as all as one that simulates a broken client. You feel appropriate as long as it's a valid HTTP 500 response. However for security reasons we recommend to not show a stack trace. - Server adaptors that simply use the default dispatcher are suggested to not cache it but instead send WADispatcher default for every request. The method does only a nil check and an instance variable access so there shouldn't be any measurable performance penalties.
was renamed toWAServerAdaptor
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text:
Many thanks to all of you for entering my second NOVICA giveaway. I was delighted to read your lovely comments and to see that so many people from all over the world took part in it. Your participation really means a lot to me.
The winner was democratically selected in a very old-fashioned way, using the hat method. All the names listed in the comment section of the post were placed in a container for a blind draw operated by myself...
We have a lucky winner, drumroll please!!!!!!!
Congratulations to ICEDGURL of "...Trek..." who wins the 50$ NOVICA gift certificate!


text:
Sunday, December 14, 2008
Sunday Sweets: Cake Nouveau
Sunday, December 14, 2008
That said, I was thrilled when a reader tipped me off to Courtney Clark's work over at Cake Nouveau; every entry is so amazing, I couldn't pick just one favorite! So here are six samples, but I highly recommend you visit her site to see the rest of her work: it is well worth your time.
That scroll work is perfection, and I love the tiny roses peeking out.
As a self-proclaimed Disney Geek, I'm loving Courtney's interpretation of Snow White here. (There's also a Toy Story version on her site.)
Doing what I do, I've seen a lot of amazing purse cakes. I mean, a LOT. But this has got to be my all-time favorite:
I'm not really sure why this is called "rattlesnake", but for you non-bakers out there: look at the way the sides of this cake are shaped. See those cartoony curves? And how the bows look like actual fabric? That, my friends, is called talent. Sweet, sugar-coated talent.
Now, I know this next one is fairly simple, but I had to include it - I just HAD to:
It's orange and pink and perfect all over. Jen likes.
And lastly, an Alice in Wonderland theme:
That teapot is awesome. And a very merry un-birthday to you all!
99 comments | Post a Comment
- The Courteous Chihuahua said...
How absolutely delightful!
- December 14, 2008 at 9:32 AM
- Boozy Tooth said...
Truly amazing. But I wonder why the gorgeous tiered cake is named "Rattlesnake." Am I missing something obvious?
And those bows! I wish I could wrap real ribbons like that. My favorite cake, though, has to be the handbag. That's Perfection.
As always, thank you Jen, for educating us on the the good, the bad the ugly and the stellar of the cake world. - December 14, 2008 at 9:35 AM
having just taken a beginner's course in fondant decorations - I truly appreciate these creations! even the 'simple' one is great!
Thanks for your fab blog, Jen! - December 14, 2008 at 9:37 AM
How sweet. These are so beautiful, I love that they are themed without being tacky. I wonder if that purse cake costs more or less than the real thing!!!
WV- setam
You have the cakes? Setam down right here. - December 14, 2008 at 9:38 AM
those are beautiful! the link to the Cake Nouveau website doesn't work...i'd love to see more!
- December 14, 2008 at 9:38 AM
- Mirinda said...
Those are all amazing! I hope this girl gets paid a lot for her talent because she is SO worth it!
- December 14, 2008 at 9:43 AM
- Pan Historia said...
These really are amazing cakes! Thanks for sharing some of the success stories too.
- December 14, 2008 at 9:46 AM
- HorribleLicensePlates said...
All of these are too pretty to eat! I would probably carry around that purse cake, it looks so good. I don't know if the resulting icing mess would be worth it though. Still these are all "wow" cakes.
- December 14, 2008 at 9:47 AM
I don't think I've EVER seen such talent! Amazing work!
- December 14, 2008 at 9:48 AM
Absolutely amazing! I thought the bows actually WERE fabric. These, my friends, are fondant finery.
Word verification: sockerr, what we want to do to people who wreck cakes, but not the woman who made these! - December 14, 2008 at 9:49 AM
That Alice in Wonderland cake is the first cake that I've ever seen that made me say "Oh my god! When I get married I want THAT!"
- December 14, 2008 at 9:50 AM
- Nandi said...
All I can say is total awesomeness!!! Hope your holiday season is a blast so far.
- December 14, 2008 at 9:51 AM
- fading in the sun said...
wow. gorgeous!
- December 14, 2008 at 9:51 AM
- Kateri said...
I love Sunday Sweets almost more then the weekday wrecks. I really want that teapot cake!
- December 14, 2008 at 9:55 AM
Tasty beauty!
Ah, to have such talent. - December 14, 2008 at 9:56 AM
About the "Rattlesnake" cake, if you look at without the bows, it kind of resembles a rattle tail.
- December 14, 2008 at 10:05 AM
- Molly S. said...
I was just talking to my boyfriend about this really amazing cake place in the Kerrytown district here in Ann Arbor while I was looking at the Cake Nouveau website, but I couldn't remember the name of the place. Then I came across the "Kerrytown" cake on the site, and I realized that this was the place!
I'm so happy to see Cake Nouveau featured on Sunday Sweets. They definitely deserve to be featured! - December 14, 2008 at 10:09 AM
- Michelle with a K said...
Ugh, but all that nasty fondant! Yes, they are amazing works of art, but totally inedible in my book. Yuck!
- December 14, 2008 at 10:11 AM
- Julie Julie Bo Boolie said...
I could never slice a single one of those cakes! They are genius!
- December 14, 2008 at 10:13 AM
- Unknown said...
Awesome! That teapot cake is wonderful.
~Amy B - December 14, 2008 at 10:17 AM
- Brandi said...
those are the beautiful sort of cakes that people ask less talented bakers to create and get cake wrecks in return!
- December 14, 2008 at 10:21 AM
- MarieA said...
I've also said a gorgeous handbag should be good enough to eat.
simply delish... all of them! impressive too. - December 14, 2008 at 10:26 AM
- Brooke P. said...
Holy crap. That last one just about made me wet my pants. TMI? I might just get one to have around the house.
- December 14, 2008 at 10:39 AM
- Vashti said...
STUNNING!!! I love the Snow white one!
- December 14, 2008 at 10:43 AM
- sendingtheclowns said...
Gorgeous cakes. How can one bear eating them?
I have always loved orange and pink together--it's so unexpected!
My 32-yr.-old daughter would like the Alice cake; she's a huge fan of Lewis Carrol's Alice--it's a subtle theme in her life. - December 14, 2008 at 10:46 AM
- amyd said...
It took me a few minutes staring at the Rattlesnake cake, but I think I get it....see how the tiers resemble the rattle end of a rattlesnake's tail? Even down to the curve on each tier. She's made a beautiful interpretation of it. That cake is brilliant. And those bows! Amazing.
- December 14, 2008 at 10:47 AM
Rattlesnake...the way the bows are lined up, it reminds me of the "rattler" on a rattlesnake's tail.
These cakes are all gorgeous! I love this site! - December 14, 2008 at 10:50 AM
the link didn't work for me so I googled it. Her cakes are gorgeous too bad her reviews on yelp are mediocre. Wish I had that kind of talent.
- December 14, 2008 at 11:05 AM
Wow...I don't even have words...those are some of the most amazingly beautiful cakes I've ever seen...wow.
- December 14, 2008 at 11:12 AM
- Pam @ Frippery said...
OMG The Alice in Wonderland is WONDERful!They are all right out of the pages of a fairy tale. Love them, P.
- December 14, 2008 at 11:21 AM
- fuzzyblue said...
Everybody, you've GOT to go have a look at the site. All of her cakes are amazing. Here's a working link:
If I ever get married, I'm going to have to hold the wedding in Ann Arbor just so I can get my cake from this place. - December 14, 2008 at 11:21 AM
- Sara said...
Loving that purse!!
- December 14, 2008 at 11:24 AM
- Kate Spinillo said...
I've been to Cake Nouveau many a time and seen the beautiful cakes in action. They are truly magnificent.
Also, the cupcakes they have available there are to die for! - December 14, 2008 at 11:33 AM
- Samantha said...
Snow White is my favorite! I love everything Disney. :) Great cakes!
- December 14, 2008 at 11:42 AM
- KenyonJen said...
Check out her MySpace page, too--she's dressed up as a cupcake! :)
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=134095269 - December 14, 2008 at 11:54 AM
- Hyena Overlord said...
I love them. There are even some that are deceptively simple looking. I'll start practicing. My Parents 50th in next August. Apparently, I've been voluntold to bring the cake.
wvotd fleco: to use brown sugar for sand on a beach themed cake. - December 14, 2008 at 11:58 AM
- Mikki Black said...
How beautiful! I look forward to these Sunday spots just as much - if not more - than to the wrecks!
Maybe the rattlesnake is a snaking stack of rattles? It made me think of a little classic baby rattle with a bow on the handle. - December 14, 2008 at 12:01 PM
That purse-cake is amazing. It's fantastic to look at and I'm in love with the detailing - she manages to make fondant look like fabric, leather, and metal all at the same time! - but it's still soft enough to look edible. Even appetizing. Hm, I need to stop reading this blog before breakfast...
- December 14, 2008 at 12:25 PM
- Stacy McKenna said...
A friend recently linked me to a flickr account for a student in London whose work was consistently amazing - The ribbons reminded me of those here.
http://www.flickr.com/photos/rosey_sugar_palace/ - December 14, 2008 at 12:26 PM
Meh. They're pretty, but in my opinion a little fondant goes a long way. When I find myself trying to figure out where the actual cake layers are under the fondant, that's too far.
OTOH, considered as props, these are works of art.
Word verification: guete. That unfortunate foreign guy who accepts an invitation to a party and then discovers that nobody thought to warn him about the weird customs. Okay, I caught the garter. Now what am I supposed to do with it? - December 14, 2008 at 12:56 PM
- Jen said...
That Alice in Wonderland cake is horrid! It looks like she has a teapot for a torso!
- December 14, 2008 at 1:12 PM
- Hi Kooky said...
So so so gorgeous! It makes my eyes happy to look at these works of art!
- December 14, 2008 at 1:20 PM
- FreedomFirst said...
Ohhh, I love the teapot cake! And the one with the pretty curves. Thanks!
- December 14, 2008 at 1:55 PM
- Haddayr said...
These are all WONDERFUL, but I loved the last one so much I actually feel swoony.
- December 14, 2008 at 1:59 PM
regarding the rattlesnake, not only to the tiers sort of resemble a snakes rattle, but the orange and black wrapped between the bottom two layers resembles the markings on a snake.
- December 14, 2008 at 2:07 PM
- Elessa said...
my jaw was literally dropped by the time i reached the alice in wonderland cake.
amazing! simply amazing cakes! - December 14, 2008 at 2:20 PM
- December 14, 2008 at 2:55 PM
- Unknown said...
WOW! Those are some jawdroppingly gorgeous cakes!
- December 14, 2008 at 2:59 PM
- Vodka Mom said...
those are incredible! damn.
- December 14, 2008 at 3:13 PM
- C.G. the Foodie said...
Absolutely lovely!!! Thank you for sharing!
Carol G. - December 14, 2008 at 3:16 PM
I want that Alice cake!
I have a theory on the rattlesnake one: the shapes of the layers are very suggestive of the shape of the rattle. This would not be obvious unless you have seen one up close. I do wonder what that backstory is on that one, who requests a rattlesnake cake? What romantic encounter did they have over a rattlesnake?
Alex - December 14, 2008 at 3:18 PM
- Katy said...
I just went on the website and looked through every single one of those cakes. They are all amazing. My expectations for a good cake has just risen. A lot.
- December 14, 2008 at 3:23 PM
I have had my last three birthday cakes made for me by Courtney at Cake Nouveau (the Elvis and Buffy cakes are the last two). Not only are her cakes gorgeous, but the fondant ACTUALLY TASTES GOOD! People actually eat it! This is part of the reason I keep going back!
- December 14, 2008 at 3:56 PM
- Chewbob said...
She has a Buffy cake AND a Harry Potter cake AND a Nightmare Before Christmas cake. She is my cake fandom hero.
- December 14, 2008 at 4:13 PM
I must be the only person to not like the look of fondant. I appreciate the work and the artistry and the attention to detail - but fondant always either looks like plastic or rubber and, thus, not appetizing.
- December 14, 2008 at 5:17 PM
I think we broke them! Server is down.
- December 14, 2008 at 5:37 PM
- Unknown said...
The Buffy cake made me laugh out loud! Mrr. Argh!
Thanks for sharing this site.
verification restse Time to take my nap! - December 14, 2008 at 6:41 PM
- Sheri said...
That purse is freakin' amazing. Well, okay, they are ALL amazing (especially when you're used to seeing so many BAD cakes), but the purse just made my jaw drop because I would have never known it was a cake at all!
- December 14, 2008 at 7:05 PM
- DivaLea said...
I am such a sucker for curled roses. They're so cute!
- December 14, 2008 at 7:56 PM
Oh, I love love love the Alice in Wonderland cake!
- December 14, 2008 at 8:34 PM
The cakes from Cake Nouveau are gorgeous as always. Having actually had their cake I can tell you it is dry and tasteless underneath. :(
- December 14, 2008 at 8:40 PM
Your right that was totaly worth checking out. WOW!
- December 14, 2008 at 8:47 PM
These cakes are great, but the Alice in Wonderland is a little frightening to me. It looks as if a giant teapot fell down and smashed Alice on the head. There's her dress, but where's the rest of her?
- December 14, 2008 at 8:51 PM
- Susan's Scribbles said...
WOW!!! These are fabulous! I don't think I could bear to cut into one though. They are truly works of art.
- December 14, 2008 at 8:52 PM
Those are gorgeous! I went to her site, and those cakes are just amazing!!! I wish I could go get some of her cupcakes...the Hot Chocolate ones sound delightful!!! My favorite is the Snow White cake. :)
- December 14, 2008 at 9:24 PM
- christine said...
I am so sick of "mad hatter" cakes, and even though the teapot is one LITERALLY, I love it!
- December 14, 2008 at 9:45 PM
- Unknown said...
I love these kind of cakes! However I have to agree with the people who post about fondant tasting like garbage. It generally does but this lady wouldn't be in business if she wasn't good and if it didn't taste good! Whatever you might think a bride will not buy a cake that tastes bad. Not on purpose anyway.
Thank you announcer guy. As I was saying. Beautiful. I am glad you use at least one day a week to promote true cake beauty! - December 14, 2008 at 9:47 PM
Those are TERRIFIC! Kuddos to the bakery...
- December 14, 2008 at 9:49 PM
I looked at the album, and I have to say these three are my favorites.........
[IMG]http://i340.photobucket.com/albums/o338/LoveDove02_2008/cake67b.jpg[/IMG] - December 14, 2008 at 9:54 PM
- BreeAnn said...
I've been enjoying Cake Nouveau for a long time, I was so happy to see her on Sunday Sweets! Way to go! Such wonderful work!
- December 14, 2008 at 9:54 PM
- Unknown said...
I love the Down the Rabbit Hole cake. I hope Tim Burton takes notice. Wouldn't it be great to see some amazing cake in his Alice in Wonderland movie in the tea party scene? Isn't it great? No CGI needed to make beautiful cakes.
- December 14, 2008 at 9:57 PM
My jaw dropped when I saw the ribbons and fabric and realized that it wasn't the real thing! These are really amazing.
- December 14, 2008 at 10:21 PM
- Gina said...
OMG, Looooooooove Snow White! And then on her site - the Dr. Seuss one? Adorable. The Wizard of Oz one? I. Want!!! :) Lots of really pretty cakes on the site. Very, very nice.
- December 15, 2008 at 12:15 AM
- Gabs said...
These cakes are absolutely gorgeous.
- December 15, 2008 at 3:52 AM
The "Rattlesnake" was probably made for a wedding or event at the "Rattlesnake Club" in Detroit.
The fondant she uses is pretty tasty - no icky Wilton fondant here. The cakes taste amazing too. She makes the most amazing Italian Meringue Buttercream!
Courtney has won several Challenges on Food Network also. She's a little bit of a minor celebrity here in Ann Arbor.
Here's a little video about her and the business: http://www.youtube.com/watch?v=gnIi8aSh-kI - December 15, 2008 at 7:25 AM
- Unknown said...
The cakes on that site were absolutely amazing and beautiful!! So many lovely ideas on there. Too bad I don't live in or plan in getting married in Ann Arbor.
- December 15, 2008 at 8:36 AM
I thought I recognized that style ... This is wonderful shop right next to the People's Food Co-Op in Ann Arbor! Her window displays are so sweet. No vegan stuff, but she is willing to experiment!
- December 15, 2008 at 8:51 AM
- Sally said...
Jen - did you happen to see this geek cakes yet? Found it through LOTD. I thought you might find them good:
Sorry - don't know how to do links within a comment. - December 15, 2008 at 1:15 PM
- Paige of Pearls said...
I just came to this site for the first time. I love the wrecks - kind of like those photo albums of celebrities with zero taste in fashion that make us all grateful for our own fashion sense - and I love these Cake Nouveau pictures, as well. They are evidence of perfection and talent in the world of cakes! I hope that someday I'll be able to make something even resembling something similar, but for now I'll be happy that my cakes are on a slightly smarter level than "wreckage!"
Thanks for this site! - December 15, 2008 at 1:26 PM
- Autumn Haven said...
those are incredible! The pocketbook doesn't even look like it's a cake at first glance!
- December 15, 2008 at 1:36 PM
- Unknown said...
I'm from Ann Arbor and have had the pleasure of seeing Courtney Clark's work a number of times--she is truly in a class all her own. Incredible craftsmanship!!
- December 15, 2008 at 3:26 PM
I am absolutely in love with Down the Rabbit Hole. Anything Alice in Wonderland rocks my socks.
Thanks for the Sunday palate cleanser between wrecks. - December 15, 2008 at 8:26 PM
Well, this post is possibly one of the nicest and truest articles I've read about cake EVER! These cakes by Courtney ARE amazing! And yes, I am just a little bit biased because I am married to her, but I genuinely like every single cake and cupcake she makes! Anyone who thinks otherwise... well... I pity their palate's lack of judgement! Seriously... if you are ever in Ann Arbor, you must try her cakes. They're AWESOME!
- December 15, 2008 at 10:45 PM
Oh... and PS to you, Cake Wrecks. You earned major bonus points with Courtney and Cake Nouveau... so if you ever stop in, your cupcakes are on the house! ;-) I think you've made a friend for life!
- December 15, 2008 at 10:47 PM
How could you not post the Mousies cake!!!!!!!!!! How could you not want to kiss their adorable little marzipan noses!!!!!!!!!!!!! HAVE YOU NO SOUL!!!!!!!!!!!!
Okay, Rant over.
BUT I STILL DON'T UNDERSTAND WHY!!!!! - December 15, 2008 at 11:42 PM
- Wendy said...
My favorite (on her site) is the Buffy the Vampire Slayer cake.
- December 16, 2008 at 8:45 AM
- MaryO said...
Wowie zowie. I am soooooo impressed. Never in a million years could I create such lovely cakes! Wonderful! These pictures lift the spirit!
- December 16, 2008 at 1:02 PM
As the proud father-in-law, I have eaten a number of cupcakes from Cake Nouveau -- very tasty. And I drool over the tasty-looking artwork. Since I live in Sao Paulo, Brazil, I have to eat the cakes with my eyes.
I'm VERY PROUD of Courtney (and Kendon).
SampaDad - December 16, 2008 at 3:54 PM
Thanks for showing this site... I never would have known about them otherwise. I am SO contacting them to do my wedding cake, and they're not even far away from me!
Woo hoo! - December 17, 2008 at 3:16 AM
- Kristin aka Trekkie Gal said...
Every single one is absolutely beautiful! I am absolutely in love with the Buffy cake that I found while checking out their website. :D
- December 22, 2008 at 2:31 PM
- Arjun and Indira said...
I have only been following your blog for a short while now, but have you seen this website/cake for the beautiful cakes? http://www.pinkcakebox.com/
Damiane' - December 26, 2008 at 3:08 PM
I was going to write to you and recommend looking at this place. It is in my hometown and I visit all the time. Their store front specializes in cupcakes (with wonderfully delicious flavors) but the cakes are what really stand out. All of the fondant is hand rolled. Not to mention that the owner and workers are the most friendly of folks!
- January 19, 2009 at 9:43 PM
Just came to this site for the first time... I live in Ann Arbor, and work downtown close to Cake Nouveau. I have to forget that I am a few blocks away or else I would weight 500 lbs!
Her cupcakes are beyond amazing with fantastic flavors, the cakes are gorgeous and Courtney is extremely nice... - February 3, 2009 at 5:11 PM
- Unknown said...
Slowly going through all of your previous posts. I think the Snow White and Alice In Wonderland cakes are gorgeous and very creative!
- September 4, 2009 at 4:25 PM
- Pamela said...
I believe it's the shape, the stacked cake looks like cake vertebrae...
- September 8, 2009 at 5:32 PM
- Pamela said...
I believe "rattlesnake" comes from the shape of the cake. The shape and the way it's stacked, looks like vertebrae...
- September 8, 2009 at 5:33 PM
Oh my God! These cakes are amazing! I checked out the website, and they just keep getting better and better. As a self-proclaimed Disney dork, I love all of the Disney inspired cakes ... amazing. I am thoroughly jealous of the talent!
- September 30, 2009 at 1:05 PM
Oh! As soon as I saw the Snow White and Alice in Wonderland cake I was speechless! I am a sucker for me Disney movies. No commentary is needed for me to know what it is.
~T.O.C. - December 3, 2009 at 1:13 AM
- Valerie said...
I love Cake Nouveau and all of Courtney's work! She's so talented AND it actually tastes good too! I've had many a wedding cake that look just beautiful but taste like cardboard! But, my brother & sister-in-law got their cake from Cake Nouveau and it was just gorgeous, matched their fall theme beautifully AND it tasted devine! They had a cinnamon spice cake (I think) with a caramel apple filling to again go with the fall theme. It was then served with hot apple cider. YUM!
She's so talented though and I love looking at all the designs on her website! - February 28, 2010 at 11:41 AM
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Joao loves pasta but he'll mostly have it with tomato or bolognese sauce. He tried pesto when I first made it and liked it, but still looks at other pasta possibilities very suspiciously. That's silly and I always tell him that.
So when I choose different pasta recipes to try he goes all "I want mine with bolognese sauce, please" and I go "ok, same old pasta for you, mister". I won't force him - mom made me eat beef so many times as a kid and I never learned to like it.
But things seem to be slowly changing around here… Bill's pasta smelled so great that while eating I noticed a fork "stealing" spaghetti from my plate. And it happened with this pasta dish, too: every time I looked at my plate there was less food there – the fork had attacked again! I looked at Joao with angry eyes but it didn't work. :)
I adapted a recipe found on a Portuguese food magazine called Blue Cooking and this is my entry for the Weekend Herb Blogging, this time hosted by Ulrike, from Kuchenlatein.
Pasta with tomatoes, olives, grana padano and basil
400g short pasta – choose the one you like the most
60g black olives, pitted and roughly chopped
500g ripe tomatoes, cut in 8 parts each (half moons)
freshly ground black pepper
rosemary leaves
½ cup (120ml) extra virgin olive oil + extra olive oil to drizzle
4 garlic cloves
200 grana padano cheese, in shavings
1 handful basil leaves
Preheat the oven to 200ºC/400ºF. Lightly oil a baking dish and place the tomatoes on it; sprinkle with salt and pepper and set aside.
Peel and cut the garlic cloves so there is one piece of garlic for each tomato slice. Place the garlic on the tomatoes, add some rosemary leaves on top, drizzle with olive oil and bake for 10 minutes or until the tomatoes are tender and the skin starts to blister. Remove from the oven, allow to cool then tear them into pieces. Set aside.
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until al dente.
Place the basil in a small bowl, add the ¼ cup olive oil and process using an immersion blender – I halved the recipe and made the basil oil using a mortar and a pestle; a small processor would do the job, too.
Drain the pasta, add the olives, the reserved tomatoes, the cheese and the basil oil and gently toss the ingredients together. Serve at once.
Serves 4


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No Port In The Storm
Today has been a bad day. A very bad day. And I cannot write about it. And it sucks.
I flatter myself that this space is not a diary. That it's a space for writing. No, wait - that it's a space for Writing. With a capital W.
Then I have a bad day, a very bad day in which very bad words are spoken and very bad feelings are provoked and, just, bad. But it's a bad day involving persons whose stories I have no license to tell. And so I feel the constraints of this "space." I am bursting, busting, to work through the bad feelings by writing about them, but. But. I can't. I can flirt with those words in the Basement, but even that space remains unprivate, for me.
And here's the thing (sweet Flutter advised writing on paper and then burning that paper) - I don't want it to be private - the effectiveness of the therapy that is this blog resides in large part in the openness of this blog. In the fact of the audience. In you, who would tell me if I were crazy, or unjustified in my frustration. I don't want to scratch my feelings out in ink, and then burn them into oblivion. I want to tell my story, and hear it echoed back, and hear the responses, the reactions, of friends.
But I can't. So I'm having a martini, and hoping that my heart won't hurt so much tomorrow, or the next day.
Bah. Sorry for the blithering rant.
Too stormy. Far too stormy. And no rudder for the storm.


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CyberSky is an accurate, yet easy-to-use planetarium program that provides an excellent way to learn about astronomy and explore the sky visible in the distant past, the present, and the far-off future. CyberSky can display and print attractive, highly-customizable maps of the sky as seen from your home, your favorite vacation spot, or any other location on the Earth. The program's clean, user-friendly interface makes it easy to identify the objects you see in the sky and find the objects you want to see. CyberSky has a versatile animation feature that lets you watch astronomical events unfold at whatever pace you desire. This feature is not only a lot of fun, it makes the program very well-suited for astronomy education. Many of the most basic and interesting astronomical phenomena can only be seen over weeks, months, or even years, or by observing the sky from widely separated locations on the Earth. CyberSky lets you do this--it places the sky under your control. CyberSky is used by people all over the world who want to become familiar with the objects they see in the sky, by amateur and professional astronomers who need a straightforward, uncluttered planetarium program, by parents who want to share their interest in astronomy with their children, and by educators who want to empower their students to learn in a way unimagined a generation ago. CyberSky has something to offer you, regardless of your level of astronomy knowledge.
Datei Download | Website besuchen | Download bewerten


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When I first moved to Germany I lived in the southern part of the country - in Baden Württemberg. A lovely state, very much influenced by it's bordering countries France, Switzerland and Italy. The weather is always slightly warmer there and it seems to me that the people are just a little more relaxed. In terms of cuisine, due to it's geographical location Baden Württemberg is wine country and boasts of a range of regional culinary specialties as diverse as the areas from where they originate.
On a culinary tour of the state you can sample the refined cuisine of Baden and follow the the famous Badische Spargelstrasse (The Baden asparagus route) and the Badische und Württembergische Weinstrasse (wine route), or experience the traditional hearty cuisine in the southern region of Swabia, known for the classic Spätzle noodles and Maultaschen. Furthermore, the traditional dishes of the Black Forest, famous the world-over for it's ham, chocolate cake and cherry brandy is a must on any Foodie's itinerary.
Along the border of France, in particular one can indulge in a culinary feast from the finest. A region I particularly appreciate for it's aromatic wines and full bodied dishes. One of my favorite areas to indulge in culinary exquisiteness is the region along the borders of the French region of Alsace. All those years ago I lived in Freiburg and it was just a stone's throw away from Colmar and Mulhouse and a short drive to Strasbourg. I would often drive to one of these places just to indulge in the good food and enjoy a day of strolling around the city. Summers were always the most delightful time in these towns - the street side cafés and bistros would be bustling with locals and tourists alike, all sitting outside, sunning in the warm rays and enjoying a large order of Tart Flambée d'Alsace and chilled glasses of white wine.
A Tart Flambée is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a Flammkuchen and as it is extremely popular you will find it on most of the menus on both sides of the borders under this name.
Literally translated Flammkuchen means "Flame Cake," and it is presumed that this comes from its original heritage as something put in to test the heat of the oven before baking bread and other foods. In Germany the Flammkuchen is most popular just after the grape harvest, when the new wine, known as Federweißer, appears on the market. Restaurants offer great specials with both the Federweißer and Flammkuchen to their guests, who in turn come is hoards to enjoy the delicious combination.
Basically the Flammkuchen is a very thinly rolled out dough, generously spread with creme fraiche and sprinkled with onions and bacon. Nothing special you might think but trust me this is a exquisite way to enjoy a light crusted and delicate dish.
Vegetarians will substitute the bacon for mushrooms or spinach - both are my favorite vegetarian toppings for the Flammkuchen. If you can find fresh porcini mushrooms then you are in for a real treat. Porcini are wonderful, deliciously earthy and aromatic mushrooms bringing out a full-bodied flavor in the Flammkuchen.
The recipe I share with you is one of the traditional and basic Tarte Flambée d'Alsace or Elsässer Flammkuchen. It's the way we enjoy it best simply because bacon and onions make an unbeatable pair LOL!
Come & Join Us!
- Join us for Healthy Family Dinners this mingle
- We're looking for good, healthy and nutritious meals
- My guest hostess this month is Michelle of What's Cooking Blog
- Deadline for your entries - February 9, 2009
Recipe: Tarte Flambée d'Alsace - Elsässer Flamkuchen
Printable version of recipe here.21g fresh yeast (approx. 1/2 cube)
600g all-purpose flour, you can also use whole wheat flour
1 teaspoon sugar
400g onions, thinly sliced
300g smokey bacon, cubed
250g sour cream
150g creme fraiche
6 tablespoons canola oil
Salt and pepper
- In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.
- In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
- Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approx. 45 minutes.
- Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.
- Pre-heat the oven to 225 degrees C. Line a baking tray with baking paper. Divide the dough into four portions.
- Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
- Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
- Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
- Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.
- Repeat the steps 6 to 9 until you've used up the remaining three dough balls.
Serving tip: Serve with a large green salad and chilled Federwießer or fruity white wine
I often make a similar Flammkuchen recipe using whole wheat flour. It tastes nuttier and more rustic. This is the perfect type of dish for a game evening with friends because you can make larger baking sheets and simply get your friends to add their favorite topping. Soeren truly enjoys the classic Flammkuchen and is particular that besides the whole wheat flour nothing else comes in the way! Tom is an bacon and onions fan too but is always tempted by the porcini version.
I hope you enjoyed a little trip to the culinary region of Alsace and Bade Württemburg with me. I am now taking a batch of this classic Flammkuchen over to Jenny's Housewarming Party with a bottle of chilled sparkling wine! See you there!
Don't Forget
Cast your vote for The Daily Tiffin in the Food Blog Awards 2008, category Group, by January 24, 2009
Over at the FoodieView blog my latest article rounds up a few of the most Appetizing Appetizers from around the blogs. Do take a read!
You might like these tarts & pizzas from WFLH:
Tarte Flambée with Tomatoes and Creamy Spinach | Caramelized Fennel, Radicchio, Pears and Goat Cheese Pizza | Caramelized Vegetable Tart |
From around the blogs:
- Tomato and Goat Cheese Tart with Thyme Recipe - Nami Nami
- Mushroom Tart - 80 Breakfast
- Chard & Saffron Tart - The Wednesday Chef
Daily Tiffin Reading Tip:
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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Supplements can play a role in alleviating or eliminating the symptoms of Cushing Syndrome. Supplements aid the body in its own ability to address Cushing Syndrome. By unleashing the Forbidden Doctor within, our protocols give support to a body healing itself.
Cushing Syndrome Protocol
Cushing Syndrome Adrenal, Desiccated (6), in 8 weeks switch to Drenamin (6), Diaplex (6), Immuplex (3), Licorice High Grade (4 mL), Rehmannia Complex (3 tabs), Withania Complex (4 tabs or 15 mL), Eleuthero (4 tabs or 6 mL)
Questions about this protocol? Why not ask Dr. Jack and Mary directly? They will respond to patient texts at 801-556-1477 and emails to email@example.com. There are no "dumb questions" and you can expect absolute discretion and privacy.
- The protocol above is designed to address your issues at the foundational level, and not to treat disease. This means, in our opinion, most of our health problems, short of accident or trauma, are of a dietary nutritional deficiency. The listed protocol or supplement provides your body with essential micro and macronutrients to help and assist normal nutritional balance.
- Daily dosage are in ( ) parenthesis for most protocols; for example (6) means take 6 per day, but spread it out by taking half in the morning and half in the evening. Some protocols will have more specific instructions to follow.
- MediHerb products, shown in italics, often speed healing response and should be considered for most protocols unless contraindicated.
- We recommend adding the General Health Daily Fundamentals pack to each protocol. This adds in the critical foundational nutrition each protocol needs. It contains Catalyn––an entirely whole-food and glandular broad-spectrum multivitamin, Trace Minerals-B12, and Tuna Omega-3 pearls for your DHA and EPA omega 3 fatty acids daily requirements.
- Spacing out the daily doses throughout the day improves absorption and is strongly recommended.
- Most supplements should be taken with food except for PMG's, most calcium products, Gastrex, Chlorophyll Complex™, Okra Pepsin E3, Cholocol II and Zymex II. Also, most herbs work more efficiently if taken away from food.
- Be advised that these nutritional and herbal products are not intended as a primary therapy for any disease, but rather to provide nutritional and herbal support to help normalize body physiology and repair.
Nothing presented in this website should be accepted or believed. That is because the FDA does not agree with or approve of any of it. Nor has the FDA evaluated anything written here.
This website is not literature, nor shall it be interpreted as such by anyone. In accordance with the right of freedom of the press guaranteed to us by the First Amendment of the U.S. Constitution, this website was created for informational purposes only.
The products mentioned in our podcasts and/or protocols on this website are not intended to take the place of medical care that you can get from a licensed medical physician. They are intended as nutritional support to help support the structure and function of your body and are not intended to diagnose, treat, cure, or even prevent any disease. It is provided as nutritional information to support your body.
This website is not intended to provide medical advice and nothing in it should be construed as a therapeutic recommendation or prescription for treating any disease or symptom; they are provided for nutritional support only. No person should attempt self-diagnosis of a disease or self-treatment of any kind, but use these protocols for nutritional support only, and they should not discontinue any medication or therapy or make any health-related decisions without the advice of a licensed medical physician.
Dr. E. Jackson & Mary H. Stockwell, CGP, or any person employed by The Forbidden Doctor, LLC, or Dr. Jack Stockwell and Associates, LLC, disclaim any liability, loss, or risk incurred, directly or indirectly, as a result of implementing the protocols for nutritional support on this website.
Each person interested in a diagnosis should obtain a medical exam from a licensed medical doctor. In said exam, the medical doctor can tell you if you are healthy enough to eat whole food and rebuild your body. Seriously. Rebuilding, excretion and detoxifying can be rough.
Protocols, podcasts, recordings, charts, testimonials, documents, downloads, contained within this website are presented for informational purposes only, and are not meant to be a substitute for professional medical care or attention by a qualified practitioner, nor should they be construed as such. Always check with your doctor if you have any questions or concerns about your condition or before starting a new program of treatment. We at The Forbidden Doctor, LLC, (FD) cannot provide specific nutritional support or nutritional advice to individuals about their medical condition unless they have been evaluated in our clinic or through our virtual office. Forbidden Doctor is not responsible or liable, directly or indirectly, for any form of damages whatsoever resulting from the use (or misuse) of information contained in or implied by any podcast or document included in this website.
We have attempted to choose links to sites that we believe offer quality material and information. However, we do not endorse nor are we responsible for material you find on other sites.
Any case reports, testimonials, documents, handouts, or protocols, described on this website, in articles, or on podcasts do not constitute guarantees of similar outcomes for current or future patients.
Users of this website are free to copy documents for personal use or to place hyperlinks to this website in their own documents and websites, although materials presented on these pages are copyrighted by the authors. These materials may not be sold or redistributed for profit, such as a multilevel or direct sales company, or any other "brick and mortar" for-profit business, without express written permission from Dr. E. Jackson or Mary H. Stockwell. This includes, but is not limited to, translations into foreign languages, mass archival as on a CD-ROM, and/or inclusion in commercially published compilations or for-profit (books).


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Section 130
Items of instruction given by Joseph Smith the Prophet, at Ramus, Illinois, April 2, 1843.
1–3, The Father and the Son may appear personally to men; 4–7, Angels reside in a celestial sphere; 8–9, The celestial earth will be a great Urim and Thummim; 10–11, A white stone is given to all who enter the celestial world; 12–17, The time of the Second Coming is withheld from the Prophet; 18–19, Intelligence gained in this life rises with us in the Resurrection; 20–21, All blessings come by obedience to law; 22–23, The Father and the Son have bodies of flesh and bones.
1 When the Savior shall aappear we shall see him as he is. We shall see that he is a bman like ourselves.
2 And that same asociality which exists among us here will exist among us there, only it will be coupled with beternal glory, which glory we do not now enjoy.
3 John 14:23—The aappearing of the Father and the Son, in that verse, is a personal bappearance; and the idea that the Father and the Son cdwell in a man's heart is an old sectarian notion, and is false.
4 In answer to the question—Is not the reckoning of God's atime, angel's time, prophet's time, and man's time, according to the planet on which they reside?
5 I answer, Yes. But there are no aangels who bminister to this earth but those who do belong or have belonged to it.
6 The angels do not reside on a planet like this earth;
7 But athey reside in the bpresence of God, on a globe clike a dsea of glass and efire, where all things for their glory are manifest, past, present, and future, and are continually before the Lord.
8 The place where God resides is a great aUrim and Thummim.
9 This aearth, in its bsanctified and cimmortal state, will be made like unto dcrystal and will be a Urim and Thummim to the inhabitants who dwell thereon, whereby all things pertaining to an inferior kingdom, or all kingdoms of a lower order, will be manifest to those who dwell on it; and this earth will be eChrist's.
10 Then the white astone mentioned in Revelation 2:17, will become a Urim and Thummim to each individual who receives one, whereby things pertaining to a bhigher order of kingdoms will be made known;
11 And a awhite stone is given to each of those who come into the celestial kingdom, whereon is a new bname written, which no man knoweth save he that receiveth it. The new name is the key word.
12 I prophesy, in the name of the Lord God, that the commencement of the adifficulties which will cause much bloodshed previous to the coming of the Son of Man will be in South Carolina.
13 It may probably arise through the slave question. This a avoice declared to me, while I was praying earnestly on the subject, December 25th, 1832.
14 I was once praying very earnestly to know the time of the acoming of the Son of Man, when I heard a voice repeat the following:
15 Joseph, my son, if thou livest until thou art eighty-five years old, thou shalt see the face of the Son of Man; therefore alet this suffice, and trouble me no more on this matter.
16 I was left thus, without being able to decide whether this coming referred to the beginning of the millennium or to some previous appearing, or whether I should die and thus see his face.
17 I believe the coming of the Son of Man will not be any sooner than that time.
18 Whatever principle of aintelligence we attain unto in this life, it will rise with us in the bresurrection.
19 And if a person gains more aknowledge and intelligence in this life through his bdiligence and obedience than another, he will have so much the cadvantage in the world to come.
20 There is a alaw, irrevocably decreed in bheaven before the foundations of this world, upon which all cblessings are predicated—
21 And when we obtain any ablessing from God, it is by bobedience to that law upon which it is predicated.
22 The aFather has a bbody of flesh and bones as tangible as man's; the Son also; but the Holy Ghost has not a body of flesh and bones, but is a personage of cSpirit. Were it not so, the Holy Ghost could not ddwell in us.
23 A man may receive the aHoly Ghost, and it may descend upon him and not btarry with him.


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A frightfully nervous Tig Notaro stood just offstage at the Los Angeles club Largo while Ed Helms introduced her.
The audience of 300 and Notaro's fellow performers that August night had no idea what she was about to do. They had no idea she was going to address the trauma and pain that had been the last few months of her life, or relay the bad news she had received just days earlier. They had no idea she was about to perform the bravest set they had ever seen.
"Good evening! Hello. I have cancer. How are you?"
With those words - said cavalierly in the normal stand-up greeting manner - Notaro launched into a 30-minute performance that immediately became legendary in comedy circles and that's now available as an unlikely live album via a $5 digital release by comedian Louis C.K. In just a week, it's sold more than 60,000 copies.
The 41-year-old Notaro, a stand-up veteran of 15 years, was in the midst of a string of misfortunes: She had been hospitalized and debilitated by clostridium difficile, her mother had died in a tragic accident, she went through a break-up, and, days earlier, she had learned she had breast cancer.
"It's weird because with humor, the equation is tragedy plus time equal comedy," Notaro told a stunned crowd. "I am just at tragedy right now."
But Notaro's performance wasn't a weepy lament. It was matter-of-fact storytelling, filled with heartbreakingly funny observations. It was taking comedy straight into darkness and grief, in the rawest catharsis.
"It felt amazing," Notaro said in a recent interview, days after moving from Los Angeles to New York. "When I was on stage I felt, `Wow, I think something really special is happening.'"
The audience - at turns confused, amazed, gasping, saddened, hysterical - cheered her on, some through tears. Among those there that night was Louis C.K., who insisted Notaro release the largely unrehearsed show as a comedy album. He put it out on his website, calling it "one of the greatest standup performances I ever saw."
"Here was this small woman standing alone against death and simply reporting where her mind had been and what had happened and employing her gorgeously acute stand-up voice to her own death," C.K. wrote on his website. "She proved that everything is funny. And has to be."
It took Notaro more than a month to convince herself to release it (mostly because it was so raw and off-the-cuff, like an open-mic performance), but she was eventually swayed by thinking it could help someone. (Part of the proceeds will go to charity.) She dubbed it the typical-seeming title "Live," but it's meant to be pronounced as in "to live."
Notaro was performing that night partly to work out material she had written on her ordeal, having been urged by "This American Life" host Ira Glass, who would later feature her story on the radio program. Just 90 minutes before going on stage, she had thought she would begin by sitting down and laying everything out for the audience. Instead, while showering, she decided such an apologetic opening was "lame" and was seized by maniacal laughter at the thought of beginning as she did: "This is how I'm going to deal with having cancer," she told herself. She paused, worried that she might offend anyone with cancer, before realizing: "Wait, I have cancer."
"I just really needed to talk about it," says Notaro, explaining her mindset at the time. "What if my life is slipping away right now? What if this is the last time I can get on stage? ... I certainly never thought that was going to be my second album."
Notaro is now back from the brink. She had a double mastectomy and doctors believe the cancer has been removed with recurrence unlikely. She finds herself a sensation, and has signed a book deal with Ecco Press. Her first album, "Good One," is among the best-sellers on iTunes. "I've never gone viral before," she says.
"I didn't expect any of it - the good or the bad - and to the degrees that things have happened!" says Notaro, who's just begun a previously hired job writing for a Comedy Central show starring the comedian Amy Schumer. "I cannot wait, and I'm so curious, for the time that I have a boring day with nothing going on. I have not had a boring day in seven months."
It's an unlikely high-point for Notaro who has for years been a respected and popular stand-up. She grew up in Mississippi before moving with her mom to Houston. Notaro, whose real name is Mathilde, was nicknamed "Tig" by an older brother. Long a fan of Richard Pryor, Steve Martin and Paula Poundstone, she first began performing when she arrived in Los Angeles about 15 years ago. Performing at Largo in August - "a live-wire of nerves," she said - reminded her of that first time.
Her stand-up, while personal, hasn't typically been confessional or dark. Among her most famous routines is a never-ending bit about repeatedly running into `80s pop star Taylor Dayne. Performing on "Conan," she also stretched absurdity, spending the majority of her set pushing a stool around the stage.
But now, Notaro realizes a shift has occurred in her comedy and that she can't return to her old material. "Live" ends with her telling one of her jokes - one about a bee on a highway in Los Angeles - but she's telling it ironically. After talking about cancer and death, the joke is funny for being so foolish by comparison.
"I cannot imagine - and maybe it's just a matter of time - doing that kind of material right now," says Notaro, who hasn't yet performed since. "I feel a little more reflective and searching. My comedy is beyond me right now.
"I have no idea what's coming," she says. "It makes me feel like I'm just starting in stand-up. I feel like I've just been born, but I feel like I've been born with every tool I need in life. If you had a baby and it was born with all the experience it needed. That's how I feel."


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Irving Lockout
City Locksmith Inc. is a full-service lock shop serving the Arlington, Dallas – Fort Worth, Texas Metroplex area. Founded in 1996, by Roger Streeter, City Locksmith has expanded from a single mobile locksmith to a team of highly trained and licensed mobile locksmith professionals. Our team is committed to staying on top of the latest technology in lock and key services.
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Museum of the Confederacy
1201 East Clay Street, Port Richmond, Virginia 23219
1201 East Clay Street, Port Richmond, Virginia 23219
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