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Wishing all of you a healthy 5773, as I said on social media, all the rest then will fall into place! Love you all and can't wait to kick start the new year with our continued friendship and support.
Apple Bourbon Bundt Cake
10 to 12 servings
Adapted from A New York Times recipe
2 sticks unsalted butter, at room temperature, plus more to grease pan
4 large eggs, at room temperature
1 cup sour cream
2 1/2 cups all-purpose flour plus more to dust the pan
2 tablespoons bourbon
1 1/2 cup Sugar in the Raw
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoons cinnamon
1/4 teaspoon salt
1-2 teaspoons vanilla extract
Zest from 1 medium/large lemon
2 medium/large Granny Smith apples peeled, cored, and finely diced
1/4 cup Sugar in the Raw
Bourbon Syrup
1/2 cup Sugar in the Raw
Juice of 1/2 lemon
1/2 cup bourbon
Heat the oven to 325 degrees. Grease and flour a bundt pan. Dust excess flour off the pan by flipping it up side down and tapping the bottom.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the 1 1/2cups sugar and butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together the sour cream and vanilla. Pour in the 2 tablespoons of bourbon and whisk until smooth. Stir in zest.
With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Add a 1/4 cup sugar to apples, mix and fold the apples into the batter. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour.
While the cake cools in the bundt pan make the bourbon syrup. Combine the 1/2 cup granulated sugar and 1/2 cup bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
While the cake cools, make 15-20 holes on top with a skewer and pour half the bourbon-syrup on the still-warm cake. When the cake is fully cool run a knife around the edges of the pan, flip it and pour the rest of the bourbon syrup on the top side and serve.


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Louisville faithful in panic over surging Wildcats possibly ending Cards' repeat title bid
LOUISVILLE, Ky. – For about six weeks, life was glorious for Louisville fans.
They watched their Cardinals coalesce into a team that seemed capable of defending the national championship, right on Rick Pitino's customary February schedule. As that metamorphosis was ongoing, there was disarray down the road in Lexington. Archrival Kentucky was falling apart, the preseason No. 1 team losing four of its last seven regular-season games and not even looking good in the games it did win.
Cards fans contentedly sipped their schadenfreude cocktails (forget bourbon, this is the state drink during basketball season). They were certain that the high-stakes, highly toxic annual battle for Bluegrass bragging rights was over. They had won.
Now they're wondering who spiked their cocktail with the arsenic of angst.
Kentucky not only is back, it is in Louisville's way. And a once-chesty fan base has turned into Card-carrying pessimists.
As the two programs that have dominated college basketball for three years running prepare to meet in Indianapolis Friday in the Sweet 16, the moods of the warring tribes have darn near reversed. Big Blue is buoyant and optimistic, vigorously spinning a finger-pointing dumpster fire of a season into the group-hugging, feel-good story of the year. And after two stressful and difficult NCAA tourney victories, how are the Cardinals feeling?
To use the phrase coined by native son Hunter S. Thompson, welcome to Fear and Loathing in Louisville.
[NCAA tournament: Check out the full bracket | The Dagger blog | Buy team gear]
"The anxiety is definitely there," said Drew Deener, morning radio host on ESPN 680 in Louisville and TV play-by-play voice of the Cardinals. "I think the Louisville fans felt safe in the last month to proclaim [Kentucky's] season dead. They shanked 'em and turned the knife.
"Now the zombie has come back to life. There's John Calipari coming out of the tomb."
Yes, there's Cal from the Crypt, smirking as he burrows back under the skin of a fan base that has come to dislike him every bit as much as Kentucky's dislikes Pitino. And there is his personal record against Rick, tilting heavily of late in Cal's favor. And there are his seven McDonald's All-Americans, with all that size and all the momentum seized by taking down undefeated Wichita State, poised to pounce on a vertically challenged Louisville team that skillfully camouflaged its limitations for the past six weeks. And there are all those Kentucky fans, in from the ledges and suddenly ready to rumble.
Thus we have the oddest of NCAA tournament dynamics. In every other circumstance, a No. 4 seed would be thrilled that a No. 8 did the dirty work of taking out the No. 1 in the round of 32. Bring on the 8 seed, and the easier Sweet 16 matchup.
But not here. Not now.
"I wish we were playing someone else," acknowledged Sean Deeley, a 46-year-old Louisville resident and Cardinals fan from the crib.
[Related: Your guide to navigating the Sweet 16]
Undefeated Wichita State would have been the more palatable matchup, even after the Shockers pushed Louisville to the brink last year in the Final Four. There is far less psychological baggage associated with playing them, far less emotional risk and far fewer NBA draft picks to face.
Kentucky has the latent talent of a No. 1 seed and is finally playing like it. Louisville has overachieved to keep this season at a high level after dismissing power forward Chane Behanan and losing guard Kevin Ware to a medical redshirt in late December. And don't forget this critical dynamic: The matchup is in the Sweet 16, where a season's aftertaste hasn't yet been decided.
For 95 percent of college basketball, making it to the second weekend of the NCAA tournament is victory enough. Anything thereafter is gravy. At places like Duke, North Carolina, Kentucky and Louisville, this is closer to a bare minimum. Especially after experiencing multiple Final Fours recently.
Kentucky made the Final Four in 2011 and '12, Louisville in 2012 and '13. In 2012 they played against each other, in a game that was epically hyped – anytime you have two dialysis patients in a fistfight over a game, there go your headlines.
But for Louisville fans, losing to Kentucky in that Final Four figures to be far less painful than a loss would be this Friday. Then, the Cards had done enough to establish that season as a huge success. And they were a pronounced underdog against a runaway freight train of a Kentucky team.
"The difference that year in New Orleans, from Thursday to Saturday it was all red," Deener said. "The fans took off Thursday and Friday to be there, because they knew they were probably going home. Kentucky fans showed up Saturday because they were taking Monday and Tuesday off. They planned on winning it all."
That's the way it played out. Louisville gave Kentucky a good game before relenting, and the Wildcats won the title over Kansas two nights later. Pretty much everyone got what they expected from that weekend.
"No question, we were playing with house money at that point," Deeley said. "I'd say we have a little more pressure this time. We're the higher seed, and their season was in the toilet."
[Related: Skyline Chili offers Louisville-Kentucky themed cuisine]
Louisville is a five-point favorite, prompting Deener to declare "Vegas likes their team a lot more than even their own fans do." But the fans are viewing this through a different lens – one part physical and one part psychological.
Kentucky is the last team Louisville wanted to see – not just because of the rivalry aspect, but because of the particular matchups of team vs. team and coach vs. coach.
The Cardinals lost to the Wildcats by seven in Rupp Arena in December – and while playing on a neutral floor should help, it does not change the key dynamic in that game: Kentucky smothered Louisville with its length. The Wildcats were a plus-seven on the backboard and shot eight more free throws, in part by pounding the ball inside.
And since then what has happened? Louisville has gotten shorter and Kentucky has gotten taller.
The Cardinals lost the powerful, 6-foot-8 Behanan and limited the role of 6-10 freshman center Mangok Mathiang. He played 22 minutes against Kentucky and hasn't gotten that much playing time in any game since.
Meanwhile, the Wildcats have made a much bigger weapon out of 7-footer Dakari Johnson. He played eight minutes against the Cards and has averaged more than 17 in March. At times Calipari has played Johnson and fellow 7-footer Willie Cauley-Stein together.
Pitino has said several times this year that his team is at a particular disadvantage against big teams. That disadvantage may be exacerbated by the presence of Calipari, who has vexed Pitino like no one else over the past five years.
Cal arrived in Lexington with a Pitino obsession. Since then he has given Pitino a Calipari Problem. The record is 5-1 Cal on the court, and he holds an edge when they've gone head-to-head for recruits as well (the most recent is 2014 star Trey Lyles of Indianapolis, who chose the 'Cats over the Cards a few months ago).
So even Pitino's statistical advantage at this level of the tournament – he's an amazing 11-0 in Sweet 16 games, including a win over Calipari 22 years ago – runs up against his recent record against Cal. If his nemesis ends that streak, well, it's one more thing Louisville fans will have to hear about all offseason from their Big Blue antagonists.
Sean Deeley knows all this. All the stats, all the history, all the baggage and bragging rights in play.
He's been steeped in this rivalry all his life, staunchly on the red side. And he has the pants to prove it.
For a few years, Deeley broke out his khaki pants covered in Louisville Cardinal birdhead logos for all the big events. The gaudy britches became a good-luck talisman, worn to the last game in Freedom Hall (an upset of Syracuse), the Sugar Bowl upset of Florida, the 2012 and '13 Big East tournament championship games in Madison Square Garden, and, of course, the '13 national title game in Atlanta. Deeley and his pants were there for all of it.
After winning it all last April, he decided it couldn't get any better than that. He retired the pants. They'll eventually be framed and put on the wall in his suburban Louisville man cave, memorializing a golden run.
Without the talisman, he's relying more on blind faith. But he's talking a good game.
"Honestly, I think Kentucky's not real thrilled about playing us either," said Deeley, co-owner of D & W Silks, a silk flower and interior foliage business in Louisville. "This is a stage their guys haven't been on before, and our guys have. They have their height and length, but I'll take some Luke Hancock and some Russ Smith. I'll take our seniors.
"They're peaking, or starting to peak, which I don't like. But they've lost 10 games – it's not like they've played great all year. And there's nobody I'd rather go into this game with than Pitino. He's done a hell of a job with this team and he's a hell of a tournament coach."
Around that point, Deeley stopped and laughed. "Maybe I'm trying to help myself with some positive reinforcement," he said. "It won't be fun if we come out on the short end, I can tell you that."

subset: commoncrawl


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Reduce, Reuse, Recycle
Learn how reducing, reusing, and recycling can help you, your community, and the environment by saving money, energy, and natural resources. Recycling programs are managed at the state and local level—find information on recycling in your community.
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Learn what you can do to reduce, reuse and recycle from EPA's Wastes website:
Students and Educators
- Resources for students and educators
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text:
Limit the number of login attempts possible both through normal login as well as using auth cookies.
By default WordPress allows unlimited login attempts either through the login page or by sending special cookies. This allows passwords (or hashes) to be brute-force cracked with relative ease.
Limit Login Attempts blocks an Internet address from making further attempts after a specified limit on retries is reached, making a brute-force attack difficult or impossible.
- Limit the number of retry attempts when logging in (for each IP). Fully customizable
- Limit the number of attempts to log in using auth cookies in same way
- Informs user about remaining retries or lockout time on login page
- Optional logging, optional email notification
- Handles server behind reverse proxy
- It is possible to whitelist IPs using a filter. But you probably shouldn't. 🙂
Translations: Bulgarian, Brazilian Portuguese, Catalan, Chinese (Traditional), Czech, Dutch, Finnish, French, German, Hungarian, Norwegian, Persian, Romanian, Russian, Spanish, Swedish, Turkish
Plugin uses standard actions and filters only.
- Download and extract plugin files to a wp-content/plugin directory.
- Activate the plugin through the WordPress admin interface.
- Customize the settings on the options page, if desired. If your server is located behind a reverse proxy make sure to change this setting.
If you have any questions or problems please make a post here: https://wordpress.org/tags/limit-login-attempts
Why not reset failed attempts on a successful login?
This is very much by design. Otherwise you could brute force the « admin » password by logging in as your own user every 4th attempt.
What is this option about site connection and reverse proxy?
A reverse proxy is a server in between the site and the Internet (perhaps handling caching or load-balancing). This makes getting the correct client IP to block slightly more complicated.
The option default to NOT being behind a proxy — which should be by far the common case.
How do I know if my site is behind a reverse proxy?
You probably are not or you would know. We show a pretty good guess on the option page. Set the option using this unless you are sure you know better.
Can I whitelist my IP so I don't get locked out?
First please consider if you really need this. Generally speaking it is not a good idea to have exceptions to your security policies.
That said, there is now a filter which allows you to do it: « limit_login_whitelist_ip ».
function my_ip_whitelist($allow, $ip) {
return ($ip == 'my-ip') ? true : $allow;
add_filter('limit_login_whitelist_ip', 'my_ip_whitelist', 10, 2);Note that we still do notification and logging as usual. This is meant to allow you to be aware of any suspicious activity from whitelisted IPs.
I locked myself out testing this thing, what do I do?
Either wait, or:
If you know how to edit / add to PHP files you can use the IP whitelist functionality described above. You should then use the « Restore Lockouts » button on the plugin settings page and remove the whitelist function again.
If you have ftp / ssh access to the site rename the file « wp-content/plugins/limit-login-attempts/limit-login-attempts.php » to deactivate the plugin.
If you have access to the database (for example through phpMyAdmin) you can clear the limit_login_lockouts option in the wordpress options table. In a default setup this would work: « UPDATE wp_options SET option_value = » WHERE option_name = 'limit_login_lockouts' »
Contributors & Developers
"Limit Login Attempts" is open source software. The following people have contributed to this plugin.
Contributors"Limit Login Attempts" has been translated into 33 locales. Thank you to the translators for their contributions.
Translate "Limit Login Attempts" into your language.
Interested in development?
Browse the code, check out the SVN repository, or subscribe to the development log by RSS.
Security fixes.
This version fixes a security bug in version 1.6.2 and 1.7.0. Please upgrade immediately.
« Auth cookies » are special cookies set at login that authenticating you to the system. It is how WordPress « remembers » that you are logged in between page loads.
During lockout these are supposed to be cleared, but a change in 1.6.2 broke this. It allowed an attacker to keep trying to break these cookies during a lockout.
Lockout of normal password login attempts still worked as it should, and it appears that all « auth cookie » attempts would keep getting logged.
In theory the « auth cookie » is quite resistant to brute force attack. It contains a cryptographic hash of the user password, and the difficulty to break it is not based on the password strength but instead on the cryptographic operations used and the length of the hash value. In theory it should take many many years to break this hash. As theory and practice does not always agree it is still a good idea to have working lockouts of any such attempts.
- Added filter that allows whitelisting IP. Please use with care!!
- Update to Spanish translation, thanks to Marcelo Pedra
- Updated Swedish translation
- Tested against WordPress 3.3.2
- Fix bug where log would not get updated after it had been cleared
- Do plugin setup in 'init' action
- Small update to Spanish translation file, thanks to Marcelo Pedra
- Tested against WordPress 3.2.1
- (WordPress 3.0+) An invalid cookie can sometimes get sent multiple times before it gets cleared, resulting in multiple failed attempts or even a lockout from a single invalid cookie. Store the latest failed cookie to make sure we only count it as one failed attempt
- Define « Text Domain » correctly
- Include correct Dutch tranlation file. Thanks to Martin1 for noticing. Thanks again to Bjorn Wijers for the translation
- Updated POT file for this version
- Tested against WordPress 3.1-RC4
- Happy New Year
- Tested against WordPress 3.1-RC1
- Plugin now requires WordPress version 2.8+. Of course you should never ever use anything but the latest version
- Fixed deprecation warnings that had been piling up with the old version requirement. Thanks to Johannes Ruthenberg for the report that prompted this
- Removed auth cookie admin check for version 2.7.
- Make sure relevant values in $_COOKIE get cleared right away on auth cookie validation failure. There are still some problems with cookie auth handling. The lockout can trigger prematurely in rare cases, but fixing it is plugin version 2 stuff unfortunately.
- Changed default time for retries to reset from 24 hours to 12 hours. The security impact is very minor and it means the warning will disappear « overnight »
- Added question to FAQ (« Why not reset failed attempts on a successful login? »)
- Updated screenshots
- Reverted minor cookie-handling cleanup which might somehow be responsible for recently reported cookie related lockouts
- Added version 1.x Brazilian Portuguese translation, thanks to Luciano Passuello
- Added Finnish translation, thanks to Ari Kontiainen
- Further multisite & WPMU support (again thanks to email@example.com)
- Better error handling if option variables are damaged
- Added Traditional Chinese translation, thanks to Denny Huang email@example.com
- Tested against WordPress 3.0
- Handle 3.0 login page failure « shake »
- Basic multisite support (parts thanks to firstname.lastname@example.com)
- Added Dutch translation, thanks to Bjorn Wijers firstname.lastname@example.com
- Added Hungarian translation, thanks to B�lint Vereskuti email@example.com
- Added French translation, thanks to oVa email@example.com
- Added Turkish translation, thanks to Yazan Canarkadas
- Protect admin page update using wp_nonce
- Added Czech translation, thanks to Jakub Jedelsky
- Added Bulgarian translation, thanks to Hristo Chakarov
- Added Norwegian translation, thanks to Rune Gulbrands�y
- Added Spanish translation, thanks to Marcelo Pedra
- Added Persian translation, thanks to Mostafa Soufi
- Added Russian translation, thanks to Jack Leonid (http://studio-xl.com)
- Added Catalan translation, thanks to Robert Buj
- Added Romanian translation, thanks to Robert Tudor
- Support for getting the correct IP for clients while server is behind reverse proxy, thanks to Michael Skerwiderski
- Added German translation, thanks to Michael Skerwiderski
- No longer replaces pluggable function when cookie handling active. Re-implemented using available actions and filters
- Filter error messages during login to avoid information leak regarding available usernames
- Do not show retries or lockout messages except for login (registration, lost password pages). No change in actual enforcement
- Slightly more aggressive in trimming old retries data
- Added translation support
- Added Swedish translation
- During lockout, filter out all other login errors
- Minor cleanups
- Initial version


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Based just off the M2 and minutes from the M50, AllVech is ideally located for mobile mechanic services throughout Dunsany. Our fleet of mobile mechanics in Dunsany provide 24/7 Breakdown Assistance at the Roadside, Emergency Jump Starts, Mobile Tyre Fitting and Vehicle Recovery.
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We strive to give you the best possible service at excellent rates. We stand by our philosophy of quoting clear, honest prices with no hidden costs.


text:
Connecticut Devon Rex Rescue |
Devon Rex Rescue Groups | Volunteer | New Location ▼ | Change Breed ▼ | |||||
Find a Home for an Animal ▼ | Memorials | Rescue Alerts ▼ | ||||||
Donate to Devon Rex Rescue as a gift or memorial, and we will mail a free acknowledgement card within 24 hours. |
272 Devon Rex Cats have been adopted on Rescue Me! |
No Devon Rex for adoption in Connecticut, please click a new state below. |
PIease Read Before Adopting a Devon Rex in Connecticut | |||||||||
Devon Rex Cats can make good pets in Connecticut if they match your IifestyIe. The Devon Rex is a delicately featured, soft little cat. Devons are mischievous and precocious. Devons engage in all kinds of acrobatics and like to be right in the middle of the action. Devon Rexes are extremely affectionate and in-your-face. Devons are very smart and can be trained to perform tricks.
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Infrastructure and Facilities
High quality location data for Great Britain
Infrastructure and Facilities
High quality location data for Great Britain
OS Points of Interest » Public Infrastructure » Infrastructure and Facilities
OS Points of Interest contains over 3.6 million geographic features, supplied with location, functional information and addresses where possible. The Infrastructure and Facilities category is available for the whole of Great Britain or specific areas of your choice.
Infrastructure and Facilities – location data for Great Britain
This data comes from OS Points of Interest which contains well over three million records. The Infrastructure and Facilities category contains 617,844 locations for Great Britain, but this can be filtered by class and geography. Europa Technologies offers you a fully bespoke service, allowing you to order just what you need and maximise the value of your data investment.
Analyse beyond address
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For the public sector, OS Points of Interest lets you identify gaps in services and analyse changes in city centre retail space over time. This helps you maintain a quality environment for your residents, shoppers and visitors.
Multi-tier hierarchy
OS Points of Interest is organised into a 3-tier hierarchy with 9 groups, 88 categories and 599 classes. Infrastructure and Facilities is a category which can be sub-divided into 18 classes:
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Do get in touch if you would like more details about OS POI data - Infrastructure and Facilities (technical, licensing, pricing, etc.) or would like to arrange a personalised demo. Our product specialists will be happy to provide you with a free consultation.


text:
AO History Buffs,
The name Fred Schultz came up in another thread. A guy bought a HPA tank that was a Fred Shultz signature series regulator. No one knows who Fred is any more and since he was a great friend of mine I think that is sad.
Fred Schultz was a HUGE personality in paintball. He was MC for the Amateur Open many years in a row. His on stage presence was legendary, either you loved him or hated him but EVERYONE knew who he was. He was captain of Constant Pursuit a winning pro team in its day. He was on the cover of APG more times than anyone else. He was paid by Brass Eagle to do their paintball video. Women he didn't know propositioned him at tourneys.
He had enough pull to get a paintball game into Disney World. I don't mean out behind the fence, I mean in MAIN STREET USA where they filmed us shooting each other. The ends of the streets were netted off and the Disney public watched it go down. If you go there today you might still see where we blew the corners off the foam buildings. This whole thing was setup for a paintball video, one of the first professionally done. Freds motto was "play fair and play clean" not something you would ever hear from a pro player today.
Fields begged Fred to come and general at their big games. He had LOTS of sponsors including us, Vents, Zap, Brass Eagle and Adidas Fred had two dreams, be an actor in Hollywood and make money in paintball. Sadly neither came true and in the late 90's he faded from view. No one has heard from him in years and sadly now his name is forgotten by all except the few of us still around.
Fred wanted nothing more than to be able to make a living in the sport he loved so much. For those of you thinking about spending the rest of your lives in the paintball industry take heed.
And now a few pictures in fond memory of a good friend.


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Wednesday, November 16, 2011
Butternut Squash and Mascarpone Gnocchi – I Don't Like Gnocchi, But I Love These!
66 comments:
A local restaurant here makes a similar pan-fried/browned gnocchi preparation. Thank you for demystifying it!
- November 16, 2011 at 6:08 PM
- 박진아 said...
These look soo delish :) Think I'll try it out!
I doubt you'd ever get to my no-body-comment, but I tried your chicken parm recipe and made it for my blog post :) Please check it out! - November 16, 2011 at 6:09 PM
Wow. Just wow. Can't wait to give this a try.
Chef John, could you please release a book or endorse some cheap steak knives? I'd feel better knowing that I could repay your efforts some way. Keep up the great work! - November 16, 2011 at 7:31 PM
- Diane said...
These look amazing. I'll have to make them sometime soon.
Building on hat Stefan said, I'm a student and just starting to build my kitchen set. I know whats most important is a good pan, and a good chef knife, I'm curious as to what you suggest :) So many claim to be the best, but it's awful advertising. I'm not so much concerned with a "cheap" kind, but something that's going to last me a long time and prove to be wonderful. Any suggestions for brand, or at least what to look for? It'd help me out a lot. Thank you :) - November 16, 2011 at 8:23 PM
- Chef John said...
I have a mish-mash of every brand and style of cookware, knives, etc. I hate to do recs since things change and I'm not up on the lastest stuff. Best to simply read all the Amazon reviews, and decide whats best. I've found that after hundreds of top reviews, it's a pretty safe buy. All the stuff in a price range is very similar.
- November 16, 2011 at 8:48 PM
- Chef John said...
Yes, you can use cream cheese or goat cheese.
- November 16, 2011 at 8:48 PM
Looks awesome! Tomorrow's dinner...
- November 16, 2011 at 9:50 PM
- Joel said...
People get so up in arms when recipes aren't the "authentic" version. You've simply created a better gnocchi!
- November 16, 2011 at 11:52 PM
Thank you, thank you, thank you! It will be my first time making gnocchi.
- November 17, 2011 at 1:44 AM
Looks fantastic! Im definitely gonna try it.
Btw, can you please make Burek? I've been wanting to make it for a long time, but I really don't dare to.
Thanks a million!
Ray - November 17, 2011 at 9:26 AM
- Kurt said...
O.K., these were A-M-A-Z-I-N-G...........definitely company worthy. Served them with roasted Asparagus topped with a little lemon zest and Pine nuts. Also the fresh Parm.
- November 17, 2011 at 9:43 PM
- rosemary said...
I was so excited when I saw the tease. You, my friend are one of the best things that ever happened to me!
- November 18, 2011 at 12:39 AM
- Bret said...
Hi Chef,
Do you fry them in batches too? If so, how much butter/gnocchis per batch? I realize I'm being anal here but cut a guy some slack :)
Bret - November 18, 2011 at 12:26 PM
- Chef John said...
yes, you can fry in batches. Just use what you need, maybe 2-3 tbsps for a frying pan. Relax, this isn't a science. ;)
- November 18, 2011 at 1:02 PM
Wow, great looking dish. I really liked your potato gnocchi video as well. Curious what makes a gnocchi a gnocchi - flour + egg + mystery ingredient?
- November 19, 2011 at 5:57 PM
- Chef John said...
gnocchi is a shape, not a recipe ;-) Anything shaped and cooked as a little dumpling can be called a gnocchi.
- November 19, 2011 at 6:19 PM
These gnocchi's are absolutely delicious. I have made several batches now and finally am getting the hang of it. I like a nice crispy outside layer, but found when I turned them, the outer layer was sticking to the pan. Problem solved by using my offset frosting spreader as a turner. It's got a very thin blade that easily slides under each one without disturbing its neighbor. Mine seem to be pretty fragile so a minimum of handling is best.
- November 21, 2011 at 6:10 PM
- katefe said...
I'm not a cook, in fact kitchen is my worst enemy, but this Thanksgiving I'm hosting so I will make an attempt to try these out because they look so yummy and easy to make. Wish me luck- I'm going to the kitchen.
- November 22, 2011 at 10:35 PM
- Pythons said...
Hey CHef John!!!
I love you and on Monday I made these to test for Turkey day. Is it ok if i still use the remaining batter from Monday tomorrow afternoon? also any tips on how to flatten them for easier frying? - November 23, 2011 at 12:12 PM
- Chef John said...
The batter usually turns grey and isn't quite as fresh tasting, so I would make a fresh batch.
- November 23, 2011 at 12:14 PM
- Pythons said...
wow never expected a comment so fast, your the man!! any tips on my flattening question? its just because when i made them before they were all different shapes unlike yours
Thanks - November 23, 2011 at 1:30 PM
- Chef John said...
Don't flatten! They're fine!
- November 23, 2011 at 1:34 PM
- Pythons said...
last question i promise, when making the batter can i put some sage in the batter without it being too overwhelming?
- November 23, 2011 at 3:21 PM
- Pythons said...
sorry not sure if my last post worked, last post today i promise. can i put sage directly into the batter without it being too overwhelming?
- November 23, 2011 at 3:35 PM
- Chef John said...
You can put it in the batter, but I can't tell you if it would be overwhelming since that would depend on the amount (which I can't give you since taste is subjective!)
- November 23, 2011 at 4:03 PM
- katefe said...
Can I use olive oil instead of butter when I fry them?
- November 24, 2011 at 10:34 AM
- Spot in Cyberspace said...
I've always wanted to try gnocchi and finally I have found a recipe worthy of effort...BUT...don't think I'll find butternut squash here (in Turkey). Do you think that pumpkin puree might be a good substitute?
- December 4, 2011 at 7:06 AM
- Chef John said...
yes that will work! enjoy!
- December 4, 2011 at 10:03 AM
Followed the recipe exactly except that I used baked butternut squash from my freezer. The dough fell apart when it was dropped in the boiling water. I decided my squash had given off more liquid because it had been frozen, so I added another egg and another cup of flour (I was making 1.5X recipe). Probably could have used just another 1/2 c. flour, but I was trying to avert disaster as I had to serve them immediately for a dinner party. Worked great! Thanks for a great recipe we'll make again and again.
- December 4, 2011 at 12:03 PM
- penwig said...
I usually don't post comments until I've made the recipe (a pet peeve - who cares if a reader thinks it "sounds good!" Pla-leeze! Anyway...I have to ask...do you think this would hold together if I used whole milk ricotta cheese (I'm an addict). I'll try it with marscapone first (God that sounds good), but don't want to waste my time with ricotta if you think it won't hold together. Please advise Chef John (I made chicken parmesan tonight - it was really good!)
- December 4, 2011 at 11:25 PM
- Chef John said...
Yes, that will work!
- December 5, 2011 at 11:25 AM
Hi, Chef John and folks! I am from Brazil and we don't have butternut squash here, so I substituted for Kabocha. Now, the final texture was less soft than I expected. What could be the thing? Too much flour? Or Kabocha itself? Actually, I didn't even have to keep it in the fridge, because the batter wasn't that soft in the end, even though I followed the measures exactly.
- December 5, 2011 at 6:57 PM
- Chef John said...
Sorry but I have no idea! The sqaush would make no difference. If you added the same flour as we did then it should have been nice and soft like ours.
- December 5, 2011 at 7:06 PM
Could you fry in olive oil instead of butter?
- December 15, 2011 at 2:38 PM
- Chef John said...
of course!
- December 15, 2011 at 3:02 PM
- Sarah Montagna said...
What is the nutritional contents? Thank you
- December 21, 2011 at 3:52 PM
used find frozen butternut in veg section of most groceried but no more. K-mart fresh veg section had fresh butternut in steamer bags, and they were simply fantastic but can't find them anymore, could be the season or they didn't sell well. Organic food sections in Krogers carried frozen butternut, but then my Kroger stopped...anyway, the most economical way to get frozen butternut to wish as you wish is buy a big one, slow bake it whole, make sure you put it on something because juice seeps out during baking...put the amount needed in specific recipes in freezer bags for future use. This provides a quick stock for recipes that call for butternut squash, which has been a favorite since I was a small child, simply mashed, buttered, peppered and salted to you taste. I love the stuff and the dumplings were delicious. An alternative to butter or olive oil is cocconut oil, or almond oil
- December 25, 2011 at 9:55 PM
What kind of roasted meat particularly would you suggest?
- January 30, 2012 at 9:04 AM
Hi John! Greetings from Germany!
I just made this and it is heaven on a plate! Light and fluffy. Thank you for sharing this recipe. :-)
Would this method also work if potato is substituted for butternut squash for a more traditional gnocchi?
Thanks in advance!
Rosa - February 1, 2012 at 9:12 AM
- Chef John said...
Never tried, but could. Thanks!
- February 1, 2012 at 10:07 AM
- charlesnakhleh said...
Another winner!
http://i44.tinypic.com/mvnsi8.jpg - February 4, 2012 at 10:38 PM
any idea what I can use instead of squash? Don't really have good access to them but I love the idea of mascarpone and parmesan :D
- February 25, 2012 at 7:04 PM
- Mothersbbq said...
I made this with a sugar glaze and it was like french toast. The kids loved it.
- April 16, 2012 at 2:13 PM
- jackbox said...
I'm a big fan of Japanese sweet potatoes and have made gnocchi with butternut squash, conventional sweet potato, pumpkin, and Japanese sweet potato.. you know what? They all work amazingly well!
I love the versatility of Chef John's recopies. One of the biggest myths in modern society is that cooking difficult. But it is so easy and fun... esp. if you have access to a good markets. - July 1, 2012 at 2:01 PM
I've only had gnocchi once and it was from a package in the store's freezer section. (Wasn't impressed.) Having that as my first impression, didn't leave me wanting to try any more anytime soon. Haha. However, when I watched this video... wow! Chef John makes it look amazing and easy! I had to cook them. Sadly, they didn't turn out as well as I'd hoped they would. They weren't awful. The flavor was actually wonderfully delicious! But the texture.. ungh. So mushy. They look so light and fluffy in the video. I must have done something wrong somewhere. (I suppose I am not a very skilled cook/chef. Still learning. Haha.) Maybe I made them too large. I'm not sure. =(
- September 22, 2012 at 3:38 PM
- aperson said...
Do these taste a lot like squash? I love gnocchi and mascarpone but hate squash and need a good way to use some up. Thanks!
- October 22, 2012 at 6:22 PM
Dear chef John,
I'm a 14 year old passionate swiss cook and a huge fan of your's, and guess what?
It's half past one in the morning and i just couldn't sleep, so, as always, I started watching your videos. I was carving for something nice, and since I remembered that my mother had just boughten a nice peace of pumpkin and that we still had some leftover mascarpone (you pronounce the "e" with an "eh" sound, by the way:), I went down to the kitchen and dicided to make gnocchi and surprise my parents tomorrow! Thank you so much! You're such a huge inspiration! :) - October 27, 2012 at 3:35 PM
- Chef John said...
Thank you! You are a great daughter! :)
- October 27, 2012 at 4:18 PM
Chef John,
I am trying to do the low carb thing and this recipe is great except for the flour. Do you think something like an Atkins all purpose baking mix or coconut flour would work? This is a link to the Atkins: http://www.amazon.com/Atkins-All-Purpose-Bake-2-Pound/dp/B002JIO0RU/ref=sr_1_4?ie=UTF8&qid=1351468516&sr=8-4&keywords=atkins
Thanks! Erica - October 28, 2012 at 7:58 PM
- Chef John said...
sorry, no idea!
- October 28, 2012 at 10:26 PM
- Holly J said...
Hi Chef John. I have made a number of your recipes and they have always come out excellent.
However, this one I really seemed to flub.
When I put the batter into the water it all separated and the water got all white and murky.
Any idea why?
Holly - October 29, 2012 at 9:42 PM
- Chef John said...
Sorry, I have no idea! I know the recipe works (as you saw in video) and I've also received many pictures of this dish from viewers. Did you measure everything right? Use same ing?
- October 30, 2012 at 12:00 AM
- toonczyk said...
I have just made these, except I used ricotta cheese instead of mascarpone. For a moment there I got stressed out a little, because my dough was much softer than yours and shaping gnocchi was a bit difficult, but then I remembered gnocchi hate anxiety, so I relaxed.
They've ended up looking exactly as intended and the taste... just perfect! Amazing recipe, thank you. - November 14, 2012 at 2:03 PM
- lisa0116 said...
Chef John,
I made the mix up on Wednesday and kept in the fridge to cook up on Thursday/turkey day. They are wonderful!
I must confess though. I made a double batch..I share the food so needed a lot. I did the boil and then fry for over half of the two batches and then thought about trying them just frying them instead of boiling first. Well, the just fried ones turned out great. Could tell no difference in texture or taste. Just wanted to let you know that a huge part of the process can be cut out.
My grandma was a gourmet chef in NY and NJ back in her day...we ain't scared to try stuff down here. LOL! Grandma taught chef's how to cook. My mom cooks just like her. My mom loved these by the way..she wants more! LOL!
Lisa in Georgia - November 25, 2012 at 5:02 PM
- Bessevelt said...
I started working on the recipe, but I do not have any sage around. Any recommendations for other spices that would go well with the rest of the ingredients? i was thinking about going with ginger and cinnamon to go all holiday spice on it, but wondered if that would clash with the cheese flavors. Im not that experienced of a cook, but love adding spices when I can. Chef John, thank you so much for your videos. They are informative and entertaining.
- February 26, 2014 at 6:20 PM
- Unknown said...
In Tuscany, we call a similar preparation gnudi', i.e. 'nakeds' (as in naked, but plural).
It's basically the classic ravioli filling of ricotta and spinach fried without its clothing of pasta, and served with butter and sage or maybe a ragù. I have heard of gnudi with wild boar ragù and feel like my whole life has been leading up to the moment when I will finally taste this dish. - August 8, 2014 at 9:16 AM
- Unknown said...
Re the question about a low-carb version? I use almond flour a lot (but I grind my own in my VitaMix very, very fine from blanched and then slightly toasted almonds so it becomes as "powdery" and thus mixworthy as wheat flour. This recipe works with it just fine and dandy and, I'd say, even better since the slightly nutty quality of the almond flour as it fries in the butter goes with the browned butter and sage wonderfully without overpowering the squash/cheese essense of the thing.
- September 15, 2014 at 2:49 AM
- Unknown said...
Hi Chef John,
I've made these twice before and they're always a huge hit. Everyone loves them! I really want to make them for my mom, but she has to follow a gluten-free diet. Do you think I could substitute gluten-free flour for the all purpose flour? And if so what kind do you recommend, rice flour? I'm worried they won't have the same creamy consistency that's so delicious. Thanks so much!! - October 9, 2014 at 12:38 PM
- Chef John said...
Sorry, I wish I knew, but I've never worked with gluten-free flours before! I'm just not sure how it would work.
- October 9, 2014 at 2:00 PM
- Unknown said...
- This comment has been removed by the author.
- May 7, 2015 at 9:48 PM
- Unknown said...
Hello Chef John!
Can I keep the gnocchi 'dough' in the fridge for several days without it spoiling?
Thanks! - May 7, 2015 at 9:49 PM
- Unknown said...
Looks amazing. Just tried it and was a huge fail though. will try again soon
- February 23, 2016 at 1:36 PM
- Unknown said...
It was my 1st time making it.. Turned out amazing. I didn't use the microwave for the squash though. Baked it. Just make sure it's a gentle boil not a roaring boil.
- October 28, 2016 at 4:04 AM
- MW said...
Tried this keep having the crust fall off while I'm doing the final butter frying any tips ?
- April 12, 2018 at 9:26 AM
- Unknown said...
Can you freeze them? What would be the best stage to freeze? Before frying?
- September 13, 2018 at 2:38 PM
- Bob Walter said...
I had a problem in the frying stage. The outer crisp layer wanted to slough off the doughy center, leaving me two pieces. Maybe I didn't boil long enough or the butter in the pan was too hot?????
- July 28, 2019 at 1:59 PM


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The classic tree care includes measures on the tree and tree environment to avoid undesirable developments and to maintain the vitality of a tree. All pruning measures to be taken should have a constructive effect on the tree by supporting its development in building a stable and healthy crown.
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When carrying out tree care work, we adhere to the -case name- (Additional Technical Contractual Conditions and Guidelines for Tree Care) edition 2017.
Our range of services in detail:
A hedge is a beautiful green border between the garden and the neighboring property. But: To keep the hedge in shape, you also have to cut the hedge regularly!
We offer professional hedge trimming with professional tools.
The crown care is the most extensive tree care measure and is considered the all-round carefree program in tree care. Its execution takes into account all aspects of the development of the tree and should not result in any further measures in the event of regular weather conditions over 3-5 years. Crown care serves to maintain the health and improve the living conditions of the tree. This maintenance measure includes cutting out sick, broken, damaged, crossing and rubbing branches. In addition, undesirable undesirable developments in the treetop are recognized at an early stage and corrected through targeted cutting measures: e.g. In the case of the -case name-, which is considered to be prone to breakage, the competitive shoot is cut out as a preventive measure (if the diameter is small) or professionally shortened (in the case of stems / stems) in order to possibly reduce the excessive load on the weakened fork. If necessary, entire parts of the crown can be thinned out or shortened / relieved in order to improve the incidence of light at certain points or to restore the crown's resistance to breakage. A corresponding clearance profile is created over traffic areas. In crown care, cutting measures are mainly carried out in the fine and low-load area. (5 cm <Ø, see -case name-). The tree's typical habit is retained.
Sometimes it is necessary to shorten the entire treetop in its height and / or in its lateral extent accordingly in order to adapt the tree to the requirements of traffic safety and the tree environment. In order to preserve older trees in particular, a more extensive intervention in the crown may be necessary – e.g. to relieve the entire crown to prevent knots from breaking out. Here, consideration is given to the species-typical growth form of the respective tree (habitus) (cf. -case name here-). Let us advise you on suitable and justifiable cutting measures!
The legally prescribed clear space above traffic areas, which is necessary for unhindered passage, is 4.50 m. over streets and 2.50 m. via bike paths and sidewalks. Branches that hang too low or protrude can impair public traffic and even lead to considerable personal injury and property damage. If branches protrude into the traffic area, it is necessary to restore the clearance profile.
The clearance profile cut is carried out to maintain or create the clear space on street trees – predominantly in the fine and weak branch area (5 cm <Ø), but also in the coarse branch area (5 cm> Ø <10 cm) for well-sealed tree species.
A tree in the garden is a piece of nature in front of one's own front door, giving its owners a lot of joy and tranquility in the fast-paced urban life. But, at the latest when the branches reach the house walls, it is time to take action. The constant rubbing of the branches on the house wall can damage the facade and the roof.
To prevent this, it is necessary to shorten the affected branches professionally or remove them completely if they have a small diameter.
Although the formation of dead wood in the treetop is usually a natural process, it poses a potential danger to people and property. The dead branches are no longer break-proof and can break off in stronger winds. The falling pieces of wood pose a risk of injury. To prevent serious accidents and property damage, we recommend removing the dead wood from the tree. Dead and broken branches from weak branches (3 cm. Diameter) are removed with this measure (-case name-). After cutting out the dead branches, your tree is safe again and looks noticeably friendlier.
CROWN SECURITY CUT / IMMEDIATE MEASURES ON DAMAGED TREES AFTER UNFORESEEN EVENTS (e.g. tornado, ice break)
Due to climate change, the National Weather Service expects extreme weather events in the future. The crown securing cut includes immediate measures on damaged trees affected by storms and hurricanes. Broken branches and tree trunks split by lightning pose a threat to people and property. In the course of this measure, both individual branches and trunks as well as entire crown parts can be shortened or even removed if this is necessary to restore road safety. The cuts are made so that the remaining crown can develop as typical of the species as possible.
– Felling trees with rope climbing technique
– Felling using an aerial work platform
– construction site clearance
Do you have a tree on your property whose roots are already penetrating the sewer system or the masonry of your house? Perhaps the spruce trees in your garden block your view and prevent sufficient light from entering. Or do you have a tree that is sick and is about to tip over in the next storm? Then contact us for professional tree felling. It often happens that the tree to be felled is in the immediate vicinity of houses, underground garages or fences, so that it is not possible to cut it as a whole. Then it is necessary to cut the trunk piece by piece from top to bottom, removing the branches on the ascent. If necessary, the branches and trunk parts are roped down and brought to the ground in a controlled manner. We usually gain access to the tree using rope climbing techniques. The use of aerial work platforms is also possible if this can be cheaper, taking into account the local conditions and the effort involved.
Contact us for more information!


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2 Nights Rome, 5 Nights Paris & 4 Nights London
Some say, "Only Paris is worthy of Rome; only Rome is worthy of Paris." At Monograms, we don't agree entirely, because we think London is worthy of both! That's why we've put together a vacation package with all three—Rome, Paris, and London. In fact, on this travel package, we've arranged your hotel reservations in all three cities, daily breakfast, sightseeing, transportation between cities, and transfers from/to your hotel to/from the train stations. Plus, a one-of-a-kind feature is the Monograms Local Host®, someone who is on hand throughout your stay to answer questions, arrange your activities, offer suggestions, and help maximize your vacation time. We've arranged for you to have a Local Host in Rome, Paris, and London.Your vacation package begins the moment you arrive in Rome, where we can pick you up at the airport and seamlessly whisk you to your selected hotel. Here, your Local Host will greet you with a warm welcome, help you get settled, and present you with a set of materials to familiarize you with the city. In fact, in each city—Rome, Paris, & London—your Local Host will meet you on your first day, help you get settled, and give you a Destination Guide full of useful information on the city. In each city, we've also arranged sightseeing with a local expert. Hear the inside stores about the must-see attractions and learn little-known secrets as you see each city's famous landmarks. In Rome, your sightseeing includes the Vatican Museums, where you'll see its amazing treasures; the Sistine Chapel, where you'll view Michelangelo's The Last Judgment and his famous ceiling paintings; St. Peter's Square and Basilica, built in 313 AD; the iconic Colosseum, famous for its gladiator fights; and the Roman Forum, where you'll see the oldest structures of the ancient city. In addition to famous sights such as the Arc de Triomphe, your Paris sightseeing tour features Notre Dame Cathedral, dating back to 1163, and a Seine River cruise, a beautiful way to see Paris. In London, see Big Ben and Westminster Abbey, where Prince William and Kate Middleton were married, and visit St. Paul's Cathedral, where you'll hear the fascinating history of this iconic cathedral. We'll also take you to see the Changing of the Guard at Buckingham Palace. And never fear…the inside visits included in your Monograms vacation include VIP access, which means you get to skip the lines! After all, why wait in line with all the other tourists when you can be up close and personal with the attractions? In Rome alone, that will save you over four hours of vacation time!In each city, you'll have time to explore on your own (with the support of your Local Host, of course). You may want to shop at the famous department stores, such as Harrods and Selfridges in London; at the designer Italian boutiques along Rome's Via Conditti; or at the Galeries Lafayette in Paris, where we've secured shopping discounts for you. Perhaps take an excursion from Rome to Tivoli, where Hadrian built his villa at the peak of the Roman Empire; to the Palace of Versailles from Paris; and to mysterious Stonehenge near London. The possibilities in each city are endless!And did we mention your Monograms travel package includes transportation between the cities? We've included your seat on the high-speed Eurostar train from Paris to London. We've even included transfers from your Rome hotel to the airport, from the Paris airport to your hotel, from your Paris hotel to the train station, and from the London train station to your selected hotel. With the transportation and transfers we've included, the sightseeing and guides we've arranged, and the hotels we've booked, you just have to remember your camera! Add the comfort of knowing you'll have Local Host for you throughout your stay, and it's a vacation of a lifetime.
City Highlights
Guided sightseeing; inside visits and special features are shown in UPPERCASE. ALSO INCLUDED: personal headset for included city sightseeing in Rome
Buffet breakfast daily
Travel by air on selected flights Rome-Paris with transfers; by high-speed Eurostar train (Standard class) Paris-London with porterage; transfers to/from train stations


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Premium Grade Rubber Track for the MAKE+MODEL
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Prowler's FST (Flexural Strength Techniques) production process incorporates an inner-layering of rubber made of a lower durometer rubber, providing flexibility for the dynamic portions of the track. The outer layer of the rubber track is constructed with a higher durometer rubber to provide the ultimate level of wear and abrasion protection for your new MAKE+MODEL track.
Our tread patterns are not simply designed for brand identity, they serve two significant purposes;
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By bridging weight between load-bearing portions of the iron core center of the track body, Prowler offers a rubber track for construction applications with maximum traction and superior durability.
Prowler's production facility began producing the annular splice free (continuous cable) rubber track in 1998, upgrading the overall quality and strength of the track. In 2005, Prowler joined with other manufacturers to help engineer a rubber track that would bring together the best of the contributing companies.
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Make | XXX |
Model | XXX |
Width (mm) | XXX |
Width (in) | XXX |
Pitch (mm) | XXX |
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Your Excavator may have optional track widths, or tread styles available that is not shown. Please contact us for more information if so. Mini Excavator Tracks range from 180mm to 500mm wide. (7.09 inches to 19.69 inches)


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So much for momentum. After an exhilarating weekend sweep in San Francisco, the Dodgers returned home and promptly got swept by the Diamondbacks, who outscored them 19-4 over three games. And right now those four runs feel like a miracle.
The Dodgers managed two hits off D'backs starter Patrick Corbin. Stephen Fife put up a valiant effort, but was pulled with one out in the fifth, having allowed two runs. The D'backs sealed the deal with Miguel Montero's two-run home run off new reliever Randy Choate.
For the record, Paul Goldschmidt went 8 for 12 with five RBIs over the series. The D'backs hit two homers in each game, overall two each by Goldschmidt, Montero and new acquisition Chris Johnson.
Shane Victorino made his debut in Dodger Blue, going 0 for 4 in the leadoff spot. So he fits right in!
Are the Diamondbacks really this good, or are the Dodgers really this bad? We'll find out this weekend, as the Cubs come into town after an off-day tomorrow. The D'backs, now 1.5 games behind the Dodgers, travel to Philadelphia next.


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I had a bunch of pineapple leftover after making my croque hawaii and I remembered how much I enjoyed the pineapple and teriyaki combination in the grilled teriyaki chicken and pineapple sandwich that I had had a while ago. Speaking of teriyaki, I had also been wanting to try shrimp teriyaki and I thought that a shrimp and pineapple teriyaki would be really good. I kept this recipe nice and simple with pretty much just shrimp, pineapple and teriyaki sauce. I worked the pineapple into the dish in three ways; I mixed some pineapple juice into the teriyaki marinade, I used big slices of the pineapple to complement the shrimp and I used some pureed pineapple to thicken up the body of the sauce. The shrimp and pineapple teriyaki turned out great! The sweet, tangy and juicy just warmed pineapple went really well with the succulent shrimp and the sweet and salty teriyaki sauce rounded out the flavours of the dish nicely.
Shrimp and Pineapple Teriyaki
- 1 pound shrimp (pealed and deviened)
- 1/4 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon oil
- 1/4 cup pureed pineapple
- 1 pineapple (cut into bit sized pieces)
- 1 teaspoon sesame oil
- 1 green onion (chopped)
- Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.
- Heat the oil in a pan.
- Add the shrimp and saute until cooked, about 2 minutes per side and set aside.
- Reduce the marinade by half in the pan.
- Add the pureed pineapple and pineapple and heat.
- Remove from heat and mix in the shrimp and sesame oil.
- Garnish with the green onion.


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ROD02500-032DA15-900-000 Slewing bearing
Liebherr roller bearing slewing rings are suitable for medium to high loads. The linear load transfer allows them to transfer much higher forces in the same installation space compared to four-point bearings and makes them particularly suitable for larger diameters. Typical applications are mining excavators or large crawler cranes, offshore and mobile harbour cranes. Roller bearings by Liebherr have also been tried and tested in drilling rigs and deep foundation machines.
Gallery loading.
Product category | Roller bearing slewing rings |
External diameter | 2,822.4 mm |
Rolling element diameter | 32 mm |
Raceway diameter | 2,500 mm |
Gear module | 18 mm |


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⏩⏩⏩ SUBSCRIBE to LARVA: http://www.youtube.com/channel/UCph-WGR0oCbJDpaWmNHb5zg?sub_confirmation=1
? SEASON 1 – Storm Drain ?
Red and Yellow, two strange Larva who live underneath a storm drain, encounter many surprises which fall from the outside world to their underground universe. For these two wriggly friends, anything is a good excuse for fun. See the world from Red and Yellow's point of view, and experience what a dangerous and exciting place the world can be for such small friends.
Eager to explore the world above, Red & Yellow squat in an old house stuck between high-rise buildings in the big city. Exploring their new home and meeting new creatures means more laughs for the comic duo. Sometimes they fight. Sometimes they find themselves in trouble together. A story of two cute and hilarious larva.
Now it's the New York City. Watch Red and Yellow's incredible abilities while they explore the city. A whole new adventure in a bigger scale! The exciting survival story of two little Larva in New York.
? Yellow ?
Yellow is a dimwitted and happy-go-lucky yellow colored larva with an antenna. Yellow is always abused by Red, but that never endangers their friendship. Although usually he obeys Red, he loses his mind in front of food.
❤ Red ❤
Red is a mostly hot-tempered and greedy red colored larva. His specialty is shouting and kicking like Bruce Lee. He is always showing off and abusing Yellow, but he often ends up hurting himself instead.
? Violet ?
Violet is an oversized ghost slug. He is sometimes shown with his lower half buried in the ground. When he is threatened, he exposes his whole body and roars.
? Brown ?
Brown is a cloying dung beetle that gathers poop. To him, poop is either his food or his treasure. He hates it when other insects touch his prized poop. He has a long strand of hair on his right cheek.
⚫ Black ⚫
Black is a horned atlas beetle that has great strength and is usually punching a cocoon (which he uses as punching bag). He's aggressive and will beat up whoever he thinks is messing with him. In "Hello, Black" he turns out to be a slug wearing beetle armor.
? Rainbow ?
Rainbow is a snail with a red and green shell. When in his shell, he's slow in his action, but under that he has a muscular human-like body and can function like humans do.
? Pink ?
Pink is a pink larva with two antennae. She is the only recurring female character. She loves Yellow but Red loves her. She hides a great strength behind her cute, beautiful face.


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White Gold Necklace with pave set diamond star.
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stempublishing.com : J. N. Darby : Synopsis : Joshua : Introduction | Next chapter |
Introduction Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapters 12 to 24 |
The great principles set forth in the Pentateuch as to the relations of God and manWe have gone through, by the goodness of God, the five books of Moses. They have set before us, on the one side, the great principles on which the relations of man with God, and of God with man, in their great elements, are founded, such as redemption, sacrifice, and the like; and on the other, the deliverance of a people set apart for Himself, and the different conditions in which they were placed, whether under grace in the form of promise, under law, or under God's government established over them by the special mediation of Moses. We have had occasion in them to examine the history of this people in the wilderness; and the pattern presented, by the tabernacle, of things to be afterwards revealed; sacrifices and priesthood, means of relationship with God granted to sinners, wherein is indeed wanting the image of our perfect liberty to approach God, the veil not being then rent, but wherein the shadow of heavenly things is placed before our eyes with most interesting detail.
Finally, we have seen that God — having at the end of the journey,
in the wilderness, pronounced the definitive justification of His
people, and caused His blessing to rest upon them in spite of the
efforts of their enemies — declares under what conditions the people
should retain possession of the land, and enjoy His blessing in it; in
the liberty and grace of God's free gift in immediate relationship
with Himself; and what would be the consequences of disobedience;
revealing, at the same tune, His purposes with respect to this people,
purposes which He would accomplish for His own glory.* This brings
us to the taking possession of the land of promise by the people under
the guidance of Joshua. The scope of the book of JoshuaAs the Book of Numbers sets forth the spiritual journey through the wilderness in which the flesh was tested and tried, so this book is full of interest and instruction, as setting before us in type the conflicts of the inheritors of heaven with spiritual wickedness in heavenly places, when we have entered into them, with a sure title, but having to take possession of them by the energy which overcomes the enemies who would keep us out, which is the other part of the christian life. Christians are blessed with all spiritual blessings in heavenly places, as Israel was to enjoy temporal blessings in earthly places. It is easy to understand that, if we may rightly use (as I do not doubt) the name of Canaan as a figurative expression of the rest of the people of God, that which we have here to do with is not the rest itself, but the spiritual conflict which secures the enjoyment of the promises of God to true believers. The close of the Epistle to the Ephesians presents that which precisely answers, indeed alludes, to the position of Israel in this book. The saints in the assembly having been quickened and raised up with Jesus, have their conflict in the heavenly places, as it is to those who dwell there that the assembly is a testimony — the testimony of the manifold wisdom of God. Jordan and Caanan as typesIt is worthy of notice, if Jordan represent death, and Canaan rest and glory, how short common christian views must come of some intended christian position; for the effect of the crossing of Jordan, and what characterised what followed, was war. The angel of Jehovah comes with a drawn sword as captain of Jehovah's host. It leads us to see that the Christian is to learn that he is dead and risen while here, and has his place in the heavenlies in Christ, and that it is in this position that his true conflicts take place. Joshua a type of Christ leading His peopleJoshua, then, represents Christ, not as coming down in person to take possession of the earth, but as leading His people through the power of the Holy Ghost, who acts and dwells in the midst of this people. Yet in Joshua, as in all other typical persons, those errors and sins are found which betray the weakness of the instrument, and the fragility of the vessel in which, for the time, God has condescended to put His glory. |
Index | Next chapter |


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Learn moreCarry your floor plan with you on your next visit to an experience center to get a free design consultation.
Livspace - GF Shop No. 27 and 28, City Emporium Mall, Plot No 143-A, Industrial Area Phase 2, Industrial Area Phase I, Chandigarh, Punjab 160002
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1. Why do I need an interior designer?
You can think of an interior designer as a film director. Their job is to monitor every minute detail from start to the final cut. From pre-production to the final edit, their perspective is responsible for shaping the final product. Similarly, interior designers are professionals who are able to gauge your needs and tastes to deliver your dream home. They assist you in getting custom-designed pieces that fit perfectly into your beautiful vision. From raw materials to finished products, they take care of everything!
2. Why is Livspace perfect for your home interior design?
Livspace is the perfect partner who can build your home interiors just the way you want! Our design experts customize designs as per your needs. They will listen to your ideas and suggest options. At Livspace, we incorporate advanced technology into our modular solutions to create flawless interiors and also to expedite the process of making your dream home a reality. So, book your consultation today with India's Most Trusted Home Interiors Brand, Livspace and talk to our designers about your project.
To chat with the top interior designers in India, you can either visit a Livspace Experience Centre in your city or fill out the lead form. You can also browse through the bedroom, living room and kitchen interior design images on our website for inspiration.
3. What is the cost of interior design in Hallo majra, Chandigarh?
If you are planning to renovate or design your space and want to plan the budget, below is a basic price list to help you get a clear idea.
Following are the costs for the respective space types:
2 BHK - Starting at 3.57L*
3 BHK - Starting at 4.23L*
4 BHK - Starting at 4.81L*
Modular Kitchen - Starting at 1.37L*
*The prices include only modular interiors for new homes.Furthermore, the cost of interior design varies depending on the area of the space (in sq.ft.), and the kind of interiors you choose. We offer decor for every type of space, including living rooms, modular kitchens, tv unit designs, pooja units, wardrobes and bedroom interior design. At Livspace, we have some of the most highly skilled interior designers, so rest assured that you will get great quality work as per your requirements.
4. What is the starting price for home interiors in Hallo majra, Chandigarh?
The starting price of home interiors in Hallo majra, Chandigarh for a 2 BHK apartment is Rs. 3.57 Lacs. The cost may vary depending on the size of the space, scope of design, material selection, and so on. Find the best designer and get interiors according to your budget exclusively at Livspace to live the best life in your dream home!
5. What will be the timelines for my project completion?
Being one of the top interior design firms in Hallo majra, Chandigarh Livspace offers its clients a move-in guarantee that assures you that all the modular solutions will be installed within a period of 45 days. To complete your full home interiors, we take around 90 days to complete your interior design project.However, the completion timeline may vary from project-to-project. Factors such as material availability, delivery, customer feedback, design approvals, etc., play an important role in determining the timeline. Please note that conditions may apply to the guarantee and the stipulated design timeframe.


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From the kitchen of One Perfect Bite...This is another lovely cake that's perfect to use as a base for summer berries. The recipe was develop by Piper Davis for inclusion in the Grand Central Baking Book. While the recipe, as it was originally published, appears below, I made a few changes to the cake I made for my family. It was my intention to serve the cake with blackberries, so I swapped orange zest for the lemon that was called for in the original recipe. I also eliminated the glaze that soaks into the cake when it is released from the pan. I replaced it with a loose icing that's made with a combination of confectioners' sugar and orange flavoring. The lemon version of this cake is delicious, but we've had a lot of the lemon-blueberry combination these past few weeks and I thought a little variety would be good for the soul. About this time every summer, I start to dream of naked melons and plain fruit. My tolerance for sweets, which is never very high, ebbs at this time of year. It's temporary, I know, but I can't wait to taste those Oregon melons and the first of the summer apples. In the meantime, I'm surrounded by folks who really enjoy sweet things and I aim to please. This is a lovely cake that I know will bring lemon lovers to their knees. If your tastes run to the tart-sweet, you'll love this cake. I hope you'll give it a try. Here's the recipe.
Glazed Lemon Pound Cake...from the kitchen of One Perfect Bite inspired by Grand Central Baking Book
4 cups all-purpose flour (1 lb. 4 oz.)
2 teaspoons salt
1 teaspoon baking soda
1-1/2 stick unsalted butter room temperature
2-1/2 cups granulated sugar
4 eggs room temperature
1-1/4 cup buttermilk room temperature
1/4 cup lemon juice
2 tablespoons lemon zest finely chopped
1/4 cup fresh lemon juice
2 tablespoons water
1) Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan.
Measure dry ingredients into a bowl and whisk to combine.
2) Using a stand mixture with a paddle attachment, beat butter and sugar on medium high seed until mixture is very light in color (almost white) and texture is fluffy, about 6 minutes. Scrape bottom and sides of mixing bowl several times to ensure butter is evenly incorporated.
3) Crack eggs into a liquid measuring cup and, with mixer on low speed, slowly add eggs,letting them fall into the bowl one at a time and incorporating each egg completely before adding the next. Scrape bottom and sides of bowl.
4) Measure buttermilk and lemon juice into a liquid measure and stir in lemon zest. With mixer on low speed, add one-third of dry ingredients, then half of buttermilk mixture, mixing just until combined after each addition. Repeat, using half of remaining dry ingredients and all of remaining buttermilk. Add remaining dry ingredients and stop mixing before fully incorporated. Finish mixing by hand, using a sturdy spatula and being sure to scrape up from bottom of bowl.
4) Scrape batter into prepared tube pan and use spatula to smooth surface of batter. Run a paring knife through batter in one smooth motion, 1-inch from the edge of the pan to help cake rise evenly. Bake 45 minutes, rotate pan and reduce temperature to 325 degrees F. Bake 30 to 35 more minutes. The cake is ready when it pulls away from edges of the pan slightly and springs back when pressed lightly in center. The top will probably split. Use a cake tester to check doneness.
5) While the cake is baking prepare glaze. Combine granulated sugar, lemon juice and water in a small pan set over medium-high heat. Bring mixture to a boil. Reduce heat to medium, and simmer until glaze thickens and becomes syrupy, about 4 to 5 minutes.
6) Remove cake from oven and cool on a rack for 10 minutes. Loosen sides and around tube with a knife. Invert cake onto rack and quickly turn it over so top side of cake is facing up. Using a skewer, poke holes in top of cake. Slowly pour glaze over top of cake. When glaze has been absorbed transfer cake to a serving plate. Cool completely before serving. Yield: 15 to 16 servings.
One Year Ago Today: Prawn Curry
Two Years Ago Today: Sweet Potato Biscuits
Three Years Ago Today: Chicken and Rice Salad Veracruz


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Escorted Vacations
Travel the globe and experience new cities, rich cultures and specular terrains. Having expert guides share incredible local knowledge brings your destinations to live with their genuine passion and special insight, gems of information you wouldn't find in any book.
Discover a destination's most famous attractions with like-minded people and enjoy a taste of local culture along the way. Relax and enjoy the sights whilst safe in the knowledge that our expert guides are on hand to look after you from start to finish.
Tour inclusions vary to suit the itinerary and we aim to take the stress out of organizing your own vacations by anticipating any additional costs.
Transfers, tour guides and some meals, along with sightseeing and entrance fees to attractions are usually included.