text:
Cleaning out my recipe trove and watching Wimbledon- a trip through time/
I'm skipping yoga and spending today at home. The boys are at camp, it's hot as get-out outside, I have desperately needed to clean out my recipe files and transfer them into the organizer I bought three years ago, AND Wimbledon is on and Roger is playing.
Growing up, watching Wimbledon every July was one of my family's favorite ways to spend time and time together. We'd make "nests" of blankets and pillows on the floor in front of our TV and tuck in for days of good tennis. Weekends were the best because Dad was usually home. I remember the times he was on call, and his beeper pinged; he'd call in and answer clearly and responsibly, but his eyes never left the TV screen.
Periodically, someone would take one for the team and get up to fetch snacks and drinks. There were stretching and bathroom breaks too, but for the most part, if our favorites were playing, we were enthused fans glued to every point. Lendl, Edberg, Agassi, Graf, Sampras, Navratilova. We could not tolerate Martina Hingis's scream which sounded like Henri! after every whack. I can track my childhood with tennis players and tournaments.
Nanny would often come watch with us although she stuck to an upright chair rather than the floor. When she couldn't drive anymore or didn't want to go out, she'd watch from her house, and we'd chat via phone periodically. She and I always loved the same players, most notably Pete Sampras; we both called him Petey and loved him even though some said he was cocky and others said he was a dim bulb. That man could play some tennis, y'all.
When Tom and I had been dating just a few months, a friend gave me tickets to the US Open. I called Tom with mad excitement: "Honey, I have tickets to the Sampras-Agassi match. Can you fly up?" Because we were young and unencumbered (and he was still in DC and I in NY) and he has a kazillion frequent flier miles because he was a consultant then, he did come up, and he and I and two friends watched that epic men's singles final: 6–3, 6–4, 5–7, 6–4, Sampras. It was Petey's last pro game.
I called Nanny during it, thankful for my relatively new cell phone. After Sampras retired, Nanny and I took up with Roger Federer, or Rogie. You see a nickname theme here. Until she died, Nanny watched tennis, and I would always call her at least once when our boyfriend played.
The past few weeks haven't been much slower than those surrounding the end of school. And so today, when I saw my Rogie would be playing Raonic in the quarter-finals, I decided to cancel everything on my schedule, stay home and watch for old time's sakes, and enjoy some quiet stillness. I am a bit stressed because Raonic beat Rogie last year in the Wimbledon semis, and I was heartbroken. Hopefully today will boast a different outcome because let's face it, Rogie isn't getting younger and will surely retire soon.
Going to Wimbledon is on my bucket list, and although I'll probably never seen Roger play, I'll get to see his name listed as the winner for so many years (Petey too) and will just be thrilled to wander around those hallowed grounds, a place that has meant much to me over the years.
While waiting for the match to start, I've started sorting through my recipe files and kept Wimbledon on in the background. Querrey beat Murray (WOOT! I am NOT a fan of Murray, and also America could really use a bit of good news right now), and Cilic and Muller are duking it out in the fifth set now.
I didn't expect to find that as tennis helps me track my life in some ways, so too do my recipe files.
I've just thrown out a good 90% of the Cooking Light recipes I clipped long ago before Jack was born. Those are from a time of rigidity that I neither wish nor need to return to. I've gingerly transferred old favorites, some from Nanny and others from friends, into plastic sleeves for safer keeping. I love looking back over the notes I've taken on dishes- whether they work as written, what I've changed, what I loved.
<HOLD UP- Rogie and Raonic are into the second set already, and Rogie is on fire. GENIUS playing. And his legs. Meow!>
I found the little yellow pamphlet I got at the Reston, VA, Whole Foods when Jack was a baby. It included a recipe for sweet potato pancakes, little orange silver dollars of health, that I cooked for Jack for years. I'd make stacks and stacks and freeze what he didn't scarf down, hoping they'd last at least a few days before I needed to get out my griddle once more.
I've contemplated my favorite cauliflower recipes and discarded those that don't make the cut. Tom is not a cauliflower fan (unless I curry it, and neither are the kids, so I don't make the veggie as often as I might like. I can tell that I've been through beet, sunchoke, pea, and bulgur phases. I see that I don't make nearly as many soups as I've ever intended and that at the end of the day, I rarely follow recipes which is why so many of these hopefully, lovingly clipped ideas have remained just that.
And I see that over all these years, since first learning to cook by Nanny's side, I've gotten to be a really good cook, one whose roots and preferences remain clear. I like good, clean, real, well-seasoned food, and I like to make it for those I love.
OMG, y'all! ROGER just beat Raonic handily AND Djokovic had to retire because of injury. Lawd a'mercy, maybe Roger will win one more. Go, Rogie, go. Do it for Nanny!


text:
Bhoomi has simply collapsed on Monday (4th day) at box office. Film has registered big drop of over 50% from Friday. This is despite the fact that Friday business was already in lower level. This is final nail in the coffin.
Bhoomi has collected an approx 1 crore nett on day 4. Thus, film total business currently stands at approx 8.5 crore nett. Film first week collection is now heading towards 10.5-11 crore nett mark. There is a huge probability and possibility that film lifetime collection will fail to touch even 15 crore nett. This is big disappointment.
Haseena Parkar was on free fall mode on Monday (4th day). Film was already going nowhere in opening weekend and it has closed all its shutter on opening weekday. Film has collected an approx 70-75 lakh nett on day 4. Thus, film had a big drop of 50% or so from Friday.
Film total business currently stands at approx 5.75-6 crore nett. Film first week collection is heading towards 7.25-7.5 crore nett. Film might even fail to touch 10 crore nett in its theatrical run in India. Colossal disappointment.
Share This:

subset: commoncrawl


text:
The Toy Federation will buy your collection!!
Action figures, models, statues, playsets, etc.. We are interested in what you have whether it is military, movie, comic, or horror related. Old or new, boxed or loose.
In order for us to make a fair offer, a complete listing of the items and their conditions must be stated. If you do not have time to put together a list and document everything, but are just looking to get a certain dollar amount, please let us know as we are always interested in collections and we will work to do our best to accomodate the seller. For the most part we only buy boxed items or carded items, but are interested in your loose items.
Once you have obtained all the required information it can be E-mailed to email@example.com


text:
We strive for an above-average investment return without assuming undue risk through careful security selection and portfolio diversification. To accomplish this goal we foster an environment for success through a dedicated staff, professional portfolio management and personalized client service.
We believe that risk is controllable and necessary. It can be estimated, analyzed and managed to meet your specific needs. We strike a balance between risk control and innovative portfolio management techniques that enables us to provide consistent investment results yielding ongoing client satisfaction.
Typically our investment objectives include:
Our Trust Investment Officers continuously monitor economic and market conditions as they relate to portfolio holdings.
Our internal committees periodically monitor portfolios to ensure that the investments meet established standards:
Portfolio Management
Individual security allocation is determined by the results of our top-down and bottom-up analysis. As market conditions change and sector weightings are adjusted, portfolios are rebalanced to reflect the current sentiment. Stocks that have deteriorated fundamentally are liquidated and new stocks with compelling fundamentals are allocated. Market values are reduced in stocks that have experienced significant capital appreciation.
Tapestry Portfolios
Our Tapestry portfolios are comprised of no-load mutual funds selected to assist clients in reaching their long-term financial goals. Strategically diversifying investments across major asset classes (stocks, bonds, and cash) to pursue maximum return for a given level of risk is called "asset allocation." Asset allocation is the investment concept that is the cornerstone of Tapestry portfolios.
There are three major classes of investment securities: stocks, bonds, and money markets. Each of these classes offer varying returns and levels of risk. Within the major asset classes there are many different categories including but not limited to long-term bonds, short-term notes, value stocks, growth stocks, large capitalization stocks, small capitalizations stocks and others. These sectors also have certain investment features that cause volatility (risk) in their returns. Some of these securities have more volatility than other securities. By diversifying among the investment asset classes and sectors and selecting the appropriate mix of assets for each client, risk can be reduced and returns enhanced.
Our selection process involves the evaluation of no-load mutual fund performance, fees and expenses, risk and return profile, management tenure, fund longevity, investment style, total assets, portfolio composition, and sector weightings. From this data, we select the best-managed mutual funds to enhance your investment return. Our internal committees review mutual fund performance monthly and mutual fund changes may be made when economic and market conditions warrant.
We offer six models ranging from a capital preservation portfolio comprised of money market and fixed income securities to the most aggressive growth portfolio with 95% equities. The models are rebalanced on a quarterly basis to ensure the proper asset allocation is maintained.
We want you to know that investment products provided by Trust Services of First Financial Bank:
• Are not a deposit
• Are not FDIC insured
• Are not insured by any federal government agency or the bank
• May lose value


text:
This fine young fellow with a perky codpiece is Don Carlos, a prince of Spain. Opera lovers will recognize him as the title character of Verdi's Don Carlo. Schiller lovers will recognize him as the title character of Schiller's play of the same name, a dramatic study of absolutism and liberal values, and the inspiration for Verdi's opera. Historians may not recognize him at all because this is a very flattering portrait.
Carlos was the son of Philip II, and this painting shows him in the resplendent armor that is the subject of the National Gallery's engaging exhibition "The Art of Power: Royal Armor and Portraits from Imperial Spain." The show is a mini-history of the Habsburg dynasty in Spain, which saw the country reach its zenith of imperial power, and overlapped with a great age of armor production. The exhibition pairs paintings of Spanish rulers in armor with their still extant tin cans preserved in the Royal Armory in Madrid.
Carlos, seen here in finely worked armor of darkened steel and gold typical of the time, never ruled Spain. If you believe Verdi and Schiller, this is because he was too sensitive for the sordid business of kingship, and because he fell in love with his father's third wife, and harbored radical ideals about freedom and national self-determination. Dad was not down with any of this, and Carlos was arrested.
If you believe historical accounts, it's because Carlos was an erratic lout and a violent man, with a temper made all the worse by a traumatic head injury, probably caused by an accidental staircase dive in 1562. But we see him here, around age 20, dressed like a future King of Spain, with royal sword and dagger, a helmet and his rather badly painted hand resting on a desk or table—a common feature in paintings of royal power.
This painting, attributed to Jooris van der Straeten, is not the star of the show, which features works by Titian, Rubens and Van Dyck. And frankly, a nearby painting of Don Juan of Austria, illegitimate son of Charles V (Don Carlos's grandfather) depicts a more handsome, vigorous and successful man. But the image of Don Carlos underscores and exemplifies some of the basic themes of the exhibition. He may have been bats, but when dressed in royal armor, Carlos was all but a king. Although we prize paintings more than armor today (at least in the museum context), Carlos's armor would have been far more expensive than the painting that memorializes it. The armor served not just as handsome dressing for a royal figure, but carried with it allegorical and historical data too. Although dramatically lit, many of the portraits are rather stark and barren—in part because the armor was bearing all the necessary messages, about religion, power, famous battles and dynastic networks.
That Don Carlos appears in armor is rather touching. The painting captures his promise, or at least the expectations heaped upon him. His life went a different direction. And Schiller and Verdi took the slim details of his short existence and elaborated an even more fanciful history. But when you hear Verdi's Don Carlo sing his dreamy, starry-eyed love songs, you'd like him to look good and sound like this. And not remind you of the usual product of Habsburg genetic engineering.
Image courtesy of the National Gallery: Patrimonio Nacional, Convento de las Descalzas Reales de Madrid


text:
Christian Women's Fellowship offers two different meeting times:
Fannie Jones Group meets the second Wednesday each month at 7 p.m. in the church parlor on the upper level.
Patti Turok Group meets the third Thursday each month at 6:00 p.m at various locations announced in the yearbook.
A CWF General Meeting is held quarterly with date and time announced in the yearbook.
Choir practice every Wednesday at 5:15 p.m. . We want YOU to sing with us. Contact Patt Lynch on Sunday if you would like to join us.
Social Justice Study & Fellowship Group
Each Sunday at 4:00 p.m. this group meets in the FCC Library (or other announced locations) to discuss ways in which our church and others in the surrounding community can promote issues of social justice. This is a community group and you are welcome to attend.


text:
As humans, it is a natural thing to be shown some pity, if for nothing at all, at least once in a lifetime. Sympathy is sought from friends and family for loss of job, spouse, child, friend, family etc. But could there be side effects of enjoying too much pity? Is it likely to damage your bright future by always seeking pity? I have come to understand the "super women" of our time who abhor pity with all that is within them. They refuse to be pitied because to them, it makes all their hard work naught. I'm not against being sympathetic towards people nor being pitied by people, but I believe you shouldn't allow that to cloud your greater sense of judgement. You should be careful not to make things worse than they look just to get a 'lil' sympathy and probably money from someone.
Words are very powerful tools, they chart the course of life you enjoy. Thus whatever you speak over your life is what you receive and enjoy. It's not for no reason that motivational speakers and life coaches encourage their audience and clients to speak positive over their lives. People who don't even believe in God use this tool of positive speaking and have gone ahead to chart great courses for their lives. And yet those who claim to believe in Christ seem to be unaware of the power of their words. Or if they're aware of the power at all, they take it lightly. A lot of Christians know perfectly well that by His stripes we've been healed(note that it's not will be healed), and that we aren't comfortless. But to confess these truths concerning their lives and putting things right, they'd rather choose to speak loosely and give grounds to sicknesses, sorrow, depression, discouragement etc in the victorious life they have in Christ.
Check out this short audio from Donald Lawrence about your words: The I AM factor
In the name of " walk in my shoes and you'll know what I'm going through", people come up with all sorts of sorry excuses and stories. Expecting to be let off the hook, the moment their stories and excuses are heard. Someone would excuse himself from work because
he's sick and would go lengths to make his boss visualize how sick he is that he can't come to work. I don't necessarily have anything against that, cuz I'm also guilty of that sometimes. Fine, you may decide to be sick(decide to because being sick is a choice and not something you can't change); but what's the point in empowering the diabetes, cancer, pain etc to stay by elaborating how defeated you've become by them? Elaborating life's situations and hard knocks just for the sake of making conversation or getting sympathy from people isn't a very prudent thing to do. Especially for someone who expects to win at life, you can't continuously await people's decorative medals(their sympathy) to make it.
The truth is that, faith is valid, irrespective of feelings or so called evidence and reality; so
irrespective of what you're feeling or seeing, the truth is what God's word proclaims about you,
not what doctors, friends, therapists etc etc proclaim. You have the power to be healthy already on the inside of you why not utilize it? You possess the ability to succeed at life, why throw pity parties to seek pity from others just to validate your bad experience?
No matter the kind of situation you find yourself, choose to speak the truth over your life. Know the promises of God concerning that situation. Don't give room for people to pity you. That will only land you in much more pain and trouble than you can live with. Don't tell me you find comfort in sympathy and pity and being constantly reminded of how long that problem has been there; I beg to differ on that, it looks to me like it's rather death you're receiving. Forget about the person saying "oh God will do it", if God will do something in your life, He'll let you in on it. He wouldn't want you to organize a pity party before He decides to intervene. There's nowhere that He encourages you to come to Him with pity and accusations. He asks that you come with boldness and faith, to obtain mercy and find grace. He's always prepared to act on His word concerning your life, the question is if you'd allow Him? Or you'll prefer to enjoy your pity party.
Avoid giving in to the urge to pity party:
1. Spend quality time with God through prayer and word study: Whatever you spend quality time on tells on you. It tells on your attitude, mindset and demeanor. God isn't one to indulge His children in their complaints and accusations. No wonder He said there's no condemnation for those in Christ right?(Rom 8:1) He doesn't need you weeping and wailing to Him about how wrong things are going. He needs you to be bold enough to remind Him of His promises to you. Enjoy your time with Him and receive life to enjoy life(lol).
"but they who wait for the Lord shall renew their strength;
they shall mount up with wings like eagles;
they shall run and not be weary;
they shall walk and not faint.
Isaiah 40:31 ESV
2. Consulting the word of God first about any situation life throws at you: Your first point of consultation in any given circumstance should be the word of God, which is truth. You may have friends who may refer you to the word, but why wait for them to do the referral? Why not take the initiative to consult the word for yourself? It'll bring you benefits you've never thought of.
" All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness, 17 that the man of God may be complete, equipped for every good work."
2 Tim 3:16-17 ESV
3. Speak the word of God over the situation
" For the word of God is living and active, sharper than any two-edged sword, piercing to the division of soul and of spirit, of joints and of marrow, and discerning the thoughts and intentions of the heart."
Heb 4:12 ESV
4. Accept the grace made available to you. Keep the faith irrespective of what you see or feel. Depend on the truth always. For indeed you shall know the truth and it shall set you free. Definitely stick to truth, never settle for tales. Keep the faith and keep working the faith out. Don't just believe, show that you do. Act it out.
"His divine power has granted to us all things that pertain to life and godliness, through the knowledge of him who called us to his own glory and excellence,"
2 Pet 1:3 ESV
All rights reserved. Mimispassion © 2016


text:
I had the opportunity to shoot a short film last weekend for director Chad Cunningham called "The Order". We shot over 3 days and it was a really quick schedule for how many setups we had but the cast and crew were great and I'm looking forward to seeing the final product. Shot on the Arri Alexa with vintage Zeiss Superspeeds. Lighting package was mostly an Arri Skypanel, 2x Digital Sputnik DS1s, and a few tungsten units and 1.2k Arri HMIs. Here are some stills for now, images are straight from camera.
2016 Reel
Hello Everyone! Back in September I left my full-time job as a filmmaker for NewSpring Church. It was a great 4 years there that I am really appreciative and proud of. Since then I have moved into the world of freelancing full-time doing DP, Colorist, and DIT work. So as this new year starts I thought it might be time for me to edit my first cinematography reel. I'll be honest, cutting a reel is difficult, I have lightly worked on one in the past but never really came close to finishing it. I have a real admiration for people who make it look easy. So I hope you enjoy and I'm really excited for what this year will bring, I already have some really exciting projects in the works. Cheers!


text:
Please provide your question and email address in the fields below. Note, all fields are required.
Admissions And Registration
Grade 8 Registration
Information Night for Grade 8 families takes place annually in November.
Have a question about TCDSB? Please send general inquiries to:
©2018 Toronto Catholic District School Board. All rights reserved.


text:
Last month Target announced it would phase out the use of polystyrene foam packing in its e-commerce operations. This frequently used packing product, which has limited recycling options, is playing a huge role in pollution both on land and in watersheds around the world.
More than 150 million tons of plastic are already in the ocean and 8 million tons are being added each year.
The Ellen MacArthur Foundation published a study last year, The New Plastics Economy: Rethinking the future of plastics, that states oceans will contain more plastic than fish by 2050 if action isn't taken quickly to dramatically reduce the flow of plastics into our oceans, lakes, and rivers.
Target isn't the only company making a move to reduce or eliminate the use of polystyrene foam and embrace more environmentally friendly packaging. In recent years companies like Dell, Ikea, Amazon, REI, Stonyfield Farm, Tom's of Maine, Colgate-Palmolive, Puma and McDonald's have shifted gears to use materials that aren't so harmful to the environment.
If you are attempting to reduce waste and pollution, check out Cut the Wrap! for various ways you can minimize—or even eliminate—packaging waste. These guidelines can help you make smarter and more sustainable packaging choices as well as provides strategies for mitigation and reduction. The paper also includes success stories from businesses of varying sizes around the world. They made the change — you can too!
At SSC we have been examining the issue of packaging for years and put together a list of our favorite resources for sustainable packaging options. We know that change can be hard and that institutional barriers may stand in the way of your company shifting gears toward greener materials when it comes to packaging products. If you are ready for one of our one-day workshops to help explain how sustainability strategy – from packaging to product sourcing to waste to energy use – can be integrated into the overall corporate direction, reach out today!


text:
At Sima Medical & Cosmetic Clinic we provide top-notch cosmetic surgery and skin treatments. Whether you're looking for a rejuvenating skin treatment or a complete cosmetic makeover, our cosmetic dermatology specialists can help you find the right treatment plan. Our cosmetic skin treatments include the following:
Microneedling is a safe, cost-effective treatment for stretch marks, acne scars and wrinkles; Not a laser or a deep chemical peel, this exciting option is a simple procedure that requires minimal down time with significant, measurable, and sustainable results.
Kybella is an FDA newly approved, non-surgical injectable for reducing moderate to severe fat on the upper neck, otherwise known as a "double chin" (fat that hangs below a chin).
Microblading is a manual insertion of semi-permanent ink to create eyebrow hair drawing. Shape of the eyebrows is calculated according to the face architectural design, specific to each patient. The pigment is applied into the surface layer of the dermis using a tight grouping of needles and applied in a stroke pattern of individual hairs. Strokes are always drawn in the direction of natural hairs' growth to achieve hyper-realistic look.
Ask us about our brand new Advanced Anti-Aging Program- Come in to see if it is right for you. This unique, medically advanced combination of non-invasive laser treatment includes the use of 2 laser technologies that have proven to benefit and reverse sun damaged and aged skin. A reduction of red/blue vessels, overall redness, brown spots, melasma, deep wrinkles, fine wrinkles and heavy jowl area of the face will be the goal. Each visit will result in a custom treatment for these aging processes. It is also a commitment to skin health. Our medical grade products will also be available for purchase to assist in sun protection and anti-oxidant support.


text:
The Royal College of Art is in central London and is best reached by public transport.
Royal College of Art, Kensington
Kensington Gore
London SW7 2EU
RCA Switchboard: +44 (0)20 7590 4444
Please visit the RCA website for travel information.
We have a preferential rate for Creative Citizens Conference Delegates at the nearby 4* Grange Strathmore Hotel in Kensington for £124 per night. If you would like to book this hotel, please contact: email@example.com or telephone +44 (0)20 7594 9511.
We have secured this rate until the 21st August, when the rooms will be released, and if available, at the normal rate of £202 per night. We cannot guarantee rooms will be available and accept no responsibility for accommodation.
If our recommended hotel is full, please contact Reservations on the below contact details who will be able to help you source another hotel close to the venue.
Carmen Agarafinei
Reservation Sales Agent
E: firstname.lastname@example.com


text:
On only a small budget, GetTaxi approached Forever Beta to steal the market share in the taxi app world.
I was the Lead Designer on this project, for both the campaign and brand.
From hand-made posters and 'kitsch' looking facebook posts, to professional, polished creative advertising across all media, I helped to create an innovative guerrilla campaign. 'Roy the GetTaxi-loving dinosaur' gave the brand a character and personality that others lacked, ultimately showing customers that there was a new, exciting app in town.
Please watch the video to find out more.Video by Forever Beta


text:
Sometimes a thing can become so familiar that it's impact becomes negligible. For many of us, we have heard "The Lord's Prayer" so many times in so many contexts that we can recite it in the same way we might ride a bike- so automated that our mind's energy can be used to think about something else. But this prayer is familiar because it is great. It is not some magic formula recited to appease the gods, but an invitation for God to work in our lives in powerful ways.
Our Father who art in heaven, hallowed be Your name. Your kingdom come, Your will be done, on earth as it is in heaven. (Matthew 6:9-10)
It can be easy to read "on earth" as a global (non-specific) target and not a personal one. While we certainly should pray for "the world", that's also a prayer that's not very dangerous. We have to learn to distinguish between what's within our control and what is not. "For the things that aren't in our control, we can of course still pray, "God, do your work." But for the things that are within our control and influence, the prayer becomes "God, do your work through us." I think the Lord's Prayer is more about the latter. It's an invitation to God to use us for His Kingdom even if it comes at our expense.
The phrase "on earth" could also be translated "in this land." As in "my community." In other words, "God, I want to see Your name be made great, Your will be done, and Your kingdom come here in my community. But I can only really control myself, so here is how I am willing to be a part of your movement. Here is how I want to live my life and how I want you to work in my life so I can bring your Kingdom, will, and beauty into my community."
There are three commands attached to the phrase "on earth as it is in heaven." So the prayer is really- "May your name be hallowed on earth as it is in heaven." "May your kingdom come on earth as it is in heaven." "May your will be done on earth as it is in heaven."
Hallowed Be Your Name. The word hallowed means "greatly revered or respected." I like to think of this almost like a family name that carries weight and you want to honor it with the way you conduct your life. God, may your people here on earth represent the greatness of your name in the same way that the beings up there do. While it's easy to throw stones at the Church and say that historically we have blown it and made of a mess of God's reputation, the more helpful question might be- "Am I honoring the family name? What do people think about God when they experience me?"
Your Kingdom Come. When you think of the kingdom of God up there, what images come to mind? The Bible gives us a few ideas. Beauty. Joy. Peace. Restoration. Unity. Openness. Rest. Honesty. Purity. So the prayer becomes, "God, the way things look up there, use us to make that a reality down here." In our inner being, in our homes, in our workplaces, in our neighborhoods, in our cities. Wherever we have the ability to be of influence, God use us.
The first part of the Lord's Prayer is a plea for God to be active in our communities through us. The next part are the specific ways we are committed to seeing that happen. (Give us this day our daily bread... forgive us our debts as we forgive our debtors... lead us not into temptation...) I'll unpack those more next week.


text:
Jerry Dauda artistically known as J.CLONE is a dynamic and seasoned rapper. He hails from Diko, Niger state, Nigeria. A graduate of Biological Sciences from ABU Zaria, and a full time student of The-School-Of-The-Spirit #LearningContinues. Started rapping while in secondary school listening and miming to songs by artistes like Eminem, Jay-Z, Kanye West…..His quest for God and something more than just hip-hop, brought him to self-realization and a discovery of the gift to encourage people via the word of God. And now He uses it (rap) as a tool to foster the gospel of grace to his generation and the yet-unborn. He is a great fan of artistes like Da T.R.U.T.H, Andy Mineo, Lecrae, SOCIALXCLUB, Mali Music, HaychB, GMG, SpokesMan, Storm, Hayne amongst others. His single 'Winners anthem ft Emmykokz and Exzel' made a BIG BANG last year and since then its been featured on various sites/blogs/radio stations both local and international. J.Clone has been privileged to work with amazing artistes like 29:11, BeejayRhymes, Storm, Hayne, HaychB, and has also been featured on international collabos by Got Music Group rappers THIRST and RAYON (US based). J.Clone not only raps, he sings (member of the groups TAKE 5 and Mic105), writes, and produces (presently working with 2BLAZE MUZIK.
Here is what he's got to say about MISFIT MUZIK….
'In Nigeria, there are places you won't get a job if it is found out you are a believer, some are not allowed to pray while at work or in School, Christians are martyred in public places and even in churches when they proclaim the gospel. This amongst other challenges are what we, the youths and teenagers face on a daily basis because of our faith. Are all these yardsticks to compromise or to water-down our beliefs, or let go of the beautiful message of Grace that was passed on to us? NO…. God is still in the business of replicating his kingdom in the hearts of men (in geometric progression) through us (privileged sons) and we should get LOUD about this. As the MISFITS that we are, let the world see the difference (CHRIST) in us and be drawn to the light of God through the Love they see us display.
'Misfit Muzik' is dedicated to people who have ever felt rejected, condemned, lonely, shot-out, because of their beliefs. You have a family, you are loved, you are not condemned, you are forgiven…….. FF @jclonee…. visit official facebook page www.facebook.com/mynameisjclone
Author Profile
- Victor is a God Lover, Brand Management & IT Consultant, Web Developer, Digital Marketing Expert, Gospel Music Promoter. He is a passionate entrepreneur and is the CEO of Vivid360 Solutions & GMN Christian Media Company


text:
One day, 4 friends had the thought, "Let's open a restaurant!" But what will we serve? TACOS!
That is the short version as to how Dylan Moot, Nathan Moot, Rosie Moot, and Kate Moot opened Pico Taqueria.
Our family-run outdoor restaurant invites you to come try out our creative take on a classic dish that everyone can relate to. Our motto is "you can put anything on a taco" and new creations are being made every day from the bounty of the Eastern Shore. Our unique menu and specials will always showcase new flavors and combinations to try.
So come check us out - we're between the banks on the Maddox. We'll see you at Pico!
Dylan Moot
Dylan Moot has his certificate in Culinary and Baking and Pastry Arts from the Indiana University of Pennsylvania's Academy of Culinary Arts and has 15 years of experience in every aspect of the kitchen from dishwasher to Sous Chef in restaurants such as Cindy Wolf's Charleston and Daniel Boulud's Café Boulud in Palm Beach, FL. Most recently he worked with his wife, Rosie Moot, at the Wine Cask restaurant in Santa Barbara, CA and was the Sous Chef at the Firehole Ranch, a fly fishing resort in West Yellowstone, MT. Food, travel, and the outdoors sums up the passions of this creative chef, and he is very excited to get to know his guests at Pico Taqueria and share those passions with you.
Nathan Moot
Our resident jack of all trades, Nate has years of experience in every aspect of front of the house operations in fine dining restaurants across the United States. His experience as expeditor at Café Boulud in Palm Beach, FL and at Wine Cask Restaurant in Santa Barbara, CA are imperative to the success of Pico Taqueria. Not only is Nate great in the hospitality industry, he has also been a tattoo artist, car painter, and machine mechanic. Nate, along with his twin brother Dylan Moot, will be slinging tacos for you all summer at Pico!
Rosie Moot
Rosie Moot has her certificate in Culinary and Baking and Pastry Arts from the Indiana University of Pennsylvania's Academy of Culinary Arts and has 14 years of experience in front and back of the house operations in restaurants such as Cindy Wolf's Petit Louis Bistro and Daniel Boulud's Café Boulud in Palm Beach, FL. Most recently, Rosie was the Pastry Chef at the Wine Cask restaurant in Santa Barbara, Ca. Rosie is married to Dylan Moot. The 2 met in culinary school and have been traveling and cooking ever since. Pico Taqueria is a childhood dream come true for Rosie, who said at the young age of 5 that one day she would open her own restaurant. Food is her passion and she is here in Chincoteague to share that with you!
Kate Moot
Kate Moot is the glue that holds Pico Taqueria together. Kate has spent the last 5 years as the event coordinator for Fallingwater, Frank Lloyd Wright's famous house in western Pennsylvania. That experience helps Kate immensely when serving our guests. When she's not at Pico, Kate loves to go for a hike, lay on the beach, and spend time with her dog, Ruby. Along with her husband, Nate Moot, Kate brings the positive attitude that you'll see in the kitchen and the order window, and she's very excited to meet you at Pico Taqueria!
Visit us, call us, or email us at email@example.com. We'd love to talk with you!


text:
Taylor and Sarah... the wedding that will probably always go down as the best first look I have ever witnessed. There was so much emotion, laughter, sounds (taylor and sarah are the only two who will know what that means haha), and love.
Their wedding day wasn't the first time I captured this beautiful couple. I have multiple photos of them dominating the dance floor at Derek & Trish's wedding in 2014. But this was the first time I of course spent a whole day with them and the day was so perfect.
T & S got married at Berkeley Church in Toronto. The day started with the guys getting a shave and trim at Rod, Guns and Barbers in the Junction and the ladies getting ready in Etobicoke. The barber experience was SO cool and something I have never witnessed and captured before.
From there, everyone met at Berkeley where we did a first look with both Sarah and her dad and Sarah and Taylor, both were incredible.
There was a beautiful ceremony on the upper level of the church with a violin duo who also played the cocktail hour, a beautifully decorated venue, an AMAZING live band for the reception (Parkside Drive), amazing food and incredible people.
S & T, THANK YOU! Thank you so much for including myself and Anna in your day, it was amazing and I am so darn excited for you both to see the photos, there is so much emotion and candid happiness throughout the entire day and you both made our job easy. You two are amazing.
xo Megan
Big shout out to my incredible second shooter, Mrs Anna Baker, thank you my dear, you are too, incredible!
**Click on images to view in Lightbox**


text:
There are lots of muscles in your hands, and they're all getting a workout when you're at band practice.
Just like in sports, stretching is crucial for performance and avoiding injuries. The last thing we want as musicians is our hands or wrists to hurt, right? Try these stretches after a quick warm up on your instrument:


text:
Trying to quit? Grant award allows the Voinovich School to try new approach to smoking cessation
Corinne Colbert
June 16, 2014
With help from researchers at the Voinovich School of Leadership and Public Affairs, the Ohio Department of Health is trying out a new approach to smoking cessation that it hopes will help the estimated 70 percent of smokers who say they want to quit, but don't know how.
In April, a team led by Barry Oches, senior research associate at the Voinovoich School, won a $280,000 grant from ODH to implement the program in four Appalachian counties in southeastern Ohio. Over the next year, the team will train healthcare providers in Lawrence, Scioto, Gallia, and Ross counties to talk with their patients about smoking and connect them with resources that will help them kick the habit.
"We're hoping to tap into that 70 percent who want to quit but feel there's nothing out there to help them or think they will be mocked by fellow smokers," Oches said.
Specifically, the Smoke-Free Families of Southeast Ohio Project targets women of child-bearing age, between the ages of 18 and 44, in hopes of addressing the harm smoking presents to developing fetuses and to children.
"Smoking during pregnancy is linked to infant mortality, low birth weight, and childhood asthma," said Voinovich research associate Jennifer Collins.
The program trains health care providers to use an intervention model called the 5As:
Ask if the patient if she smokes. This step not only kicks off the intervention, but also is important in gathering information about smoking behavior at the county level. "This kind of data just isn't collected in a systematic way now, so we have very sketchy information on county-level smoking rates," Oches said. Knowing how many people smoke in a given county will help the state better target its resources.
Advise the patient on the risks of smoking and the benefits of quitting. "People expect their healthcare professional to tell them to quit," Collins said. And research shows it's effective: just being advised to quit increases quit rates by more than 2 percent; getting in-depth advice that lasts more than 10 minutes increases the likelihood of quitting by over 11 percent.
Assess the patient's willingness to quit. This is the hinge of the process; badgering a committed smoker does no good. But even for the hard-core smoker, just asking if they want to quit can plant a seed. And that's important, because ingrained habits like smoking usually aren't changed on a whim. "This is a known stage of change," Oches said. "You have to precontemplate changing a behavior before preparing to change it."
Assist the patient's attempts to quit. If the patient indicates interest in quitting, the healthcare provider gives information about resources available from the state and county. A primary example is Ohio QuitLine, which is free of charge to the uninsured and pregnant women, as well as covered by Medicaid. Each caller to the toll-free QuitLine works with an individual counselor to create a customized plan to stop smoking. Enrollees who aren't pregnant also can receive four weeks of nicotine replacement gum, lozenges, or patches at no charge.
"Part of Assist is asking them, 'What do you think will be different if you quit?'" Collins said. Many smokers light up with co-workers on their breaks and don't know how their friends will react if they don't smoke. Smoking cessation counselors, such as those on QuitLine, can suggest alternatives (such as taking a walk) and how to get family and friends to support efforts to quit.
Arrange for follow-up. The healthcare provider lets the patient know that she'll get a phone call in a couple of weeks to see how her attempts to quit are going. That increases the patient's motivation to follow through on the doctor's suggestions and gives the provider a second opportunity to bolster the patient's resolve.
While the current focus is on training primary care providers, the program could be expanded to include dentists, specialists, and any other healthcare professional a patient might encounter.
The Voinovich team also is reaching out to county health departments and other community health organizations to assemble a county-by-county database of smoking cessation resources. Those lists can be distributed by healthcare providers in their offices and will be posted on a website the team is setting up.
"The intent is to create a county-based system where healthcare professionals implement the same intervention and collect the same data," Oches said. "ODH wants to show that this model works and that there is local infrastructure to sustain it. Our task is to set up a sustainable program that ODH can take and shop around to other counties."


text:
Food Fight!
Why was a small boîte in Copenhagen crowned the best restaurant in the world for the second year in a row? And how does it stack up against the best restaurant in America? Globe-trotting restaurant critic Jonathan Gold judges the year's biggest taste test.
If you want to know why a converted herring warehouse in Copenhagen could be considered the best restaurant in the world, you could do worse than to lean your bicycle against Noma's weathered brick wall and come in to take a look at its most famous dish, a preparation that would be listed on the menu, if the restaurant bothered to give you a menu, as The Hen and the Egg.
A plate of damp hay appears, smoldering under the empty, superheated pan that rests atop it. A squeeze bottle is produced: You are directed to squirt a few drops of hay-infused oil into the pan, and then crack a speckled wild-duck egg into the oil. A timer is set. The egg white bubbles and spits. When two minutes have elapsed, you are instructed to swirl a knob of goat butter into the pan and briefly sauté a few fragile leaves of spinach and of ramson, a kind of wild garlic that may have been gathered that morning in a nearby city park.
A chef brings over a tiny saucepan of forest-green ramson oil, which he spoons over the cooked white. You scatter herbs and wildflowers, and break off whorls from a potato-chip helix. The fragrance of Nordic spring drifts from the pan: the distant smoke, the dampness of thawed earth, the secret pungency of the forest floor. You have discovered what it might be like to fry an egg in the spring woods if you had perfect ingredients and the resources of one of the world's great kitchens. A hundred tiny things have been orchestrated to ensure that you will be eating the best fried egg of your life.
You glance across the harbor at a ferry coming in from the remote Faroe Islands, and you snuggle into the sheepskin draped over the back of your bentwood chair. You take a sip of wine. The vivid, orange yolk oozes down your throat like congealed sunshine, like jellied time.
Noma—its name is an abstraction of the phrase nordisk mad, Nordic food—was just named World's Best Restaurant on the 2011 San Pellegrino World's 50 Best Restaurants list, as voted by the more than 800 members of The World's 50 Best Restaurants Academy and presented by the British trade journal Restaurant. Noma was also the World's Best Restaurant last year, supplanting the four-year reign of Spain's El Bulli.
Who is in The World's 50 Best Restaurants Academy? Pretty much whom you'd expect to be in a group like that: editors, chefs, consultants and turnip cognoscenti. Have the voters eaten in the restaurants they're judging? They're supposed to have—sworn to have, actually, within the 18 months preceding the voting. Does this mean the lists are susceptible to fads, as novelty-seeking voters flock to Modernist-cuisine restaurants one year and forager-intensive restaurants the next? I'm afraid it does. And an obscurely located chef like Michel Bras, stuck in the knife town of Laguiole, is never going to do as well as, say, Pierre Gagnaire, whose experiments are right there in Paris.
If you're wondering whether an American restaurant has ever made the cut, the answer is yes: The French Laundry, Thomas Keller's Napa Valley shrine to finish-fetish Franco-American gastronomy, won the award in 2003 and 2004, flanked by El Bulli's win in 2002 and four-peat from 2006 to 2009. The restaurants celebrated by the San Pellegrino list tend to be international in character, if not necessarily in ingredients, so you will often, for example, find French restaurants in New York outranking the ones in Paris, and the most ambitious young chefs these days drift from the French Laundry to Noma to Alinea to El Bulli in the way that they used to go from Troisgros to Bocuse to Guérard.
Still, Noma is in Copenhagen, which is not on the way to anywhere, unless you're planning on taking the bridge to Malmö. And its chef, René Redzepi, a young Dane whose commitment to organic, sustainable local products out-Berkeleys even Alice Waters, has invented a direct, poetic style of cuisine that echoes in Tokyo and Beverly Hills, where a Vietnamese restaurant—a Vietnamese restaurant!—mimics his style down to the pickled rose petals and the dabs of buckthorn jam. Next year may see the ascension of Osteria Francescana or Le Chateaubriand or Alinea, but for now, Noma, home of that fried egg, is plausibly the best restaurant in the world.
When news broke that Noma had won the title again, I got on the next flight to Copenhagen—or rather the first flight on the date a reservation could be booked, which for a 12-table restaurant just reconfirmed as the best in the world, took a couple of weeks.
In the meantime, I managed to snag a table at Alinea, which at No. 6 was merely the Best Restaurant in North America. Alinea too is an impossible table—it's like getting great tickets to a Cubs game, except that there isn't a line of scalpers camped across the street, and you can't get a hot dog. The guidebooks say "reservations strongly suggested," which is like saying it's a good idea for your children to apply to Harvard if they want to go to that school. Suffice it to say that chef Grant Achatz's new Chicago restaurant, Next, sells its seats through its own online system, and adjusts prices according to a demand algorithm similar to the ones used by airlines.
Alinea is marked by a discreet monochrome sign, but you will pass the dimly lighted doorway the first three times you encounter it, and the homeless person on the corner, who knows full well why you are rocking a dark suit in this unglamorous corner of Chicago's Lincoln Park, will point you in the right direction for a fee.
You announce yourself, and pass through tall metal doors that whoosh open like the entrance to the lair of a Bond villain. All is luxury, specifically the gray, understated brand of luxury. If you're the kind of person who read the High/Low charticles in the late Metropolitan Home, and knew exactly why one mahogany end table cost $25,000 more than its apparent twin, you will feel right at home.
If you are a little early, you may be invited into the Alinea kitchen, which is an extraordinary place, a big space, practically a ballroom, gleaming-clean as an operating theater, filled with serious men and women bent like jewelers over their work stations. It is quiet in Achatz's kitchen; no yelling, no music, no clatter of plates. There are also no range hoods, no internal dividers, and no visible flame. And you don't smell anything either. The cuisine seems less cooked than willed into existence.
Achatz worked for years as the No. 2 under Thomas Keller at the French Laundry, and had a thunderbolt conversion to Modernism during a short stage at El Bulli. Gourmet magazine famously named Alinea the best restaurant in America in 2006.
Back then the cooking at Alinea brought to mind the earliest days of performance art, when the body (or the food) became essentially an extension of the elaborate hardware built to support it, a sculptural element rather than a thing in itself. Among the 17 to 22 tiny dishes in a typical tasting menu, there is a cube of sugarcane dusted with dried shrimp that evokes precisely the taste of the grilled Vietnamese shrimp cake called chao tom (you spit the fibrous remnants into a napkin), and a leaf whose steely brininess mimicks that of a fresh oyster; the tofu skin called yuba rolled, fried crisp, garlanded with strips of shrimp and jammed like a fountain pen into an inkwell filled with spicy miso; sea urchin encased in vanilla gelée perched over a bowl of hot green garlic soup; and a dish of minuscule cremini and maitake mushrooms whose plate is perched on an inflatable pillow filled with pine smoke.
Is it quibbling to suggest that the delicate fragrance of maitake, a mushroom prized for its aroma of pine, was obliterated by the seepage from the pillow, and that nearly every dish was oversalted to the same, undoubtedly intentional degree? Is it merely clever to scent an all-white dish of halibut, parsnip curls and almond with the jet-black aromas of pepper, licorice and coffee? Is trotting out a version of a classic Escoffier dish, in this case slightly overcooked lamb with seared potatoes and a sauce Choron, the equivalent of Picasso executing the occasional formal portrait to prove that he knows that human eyes do not stack like those of a turbot?
The idea of restaurant as theater has become a cliché, and every chef who manages to sous vide an artichoke without electrocuting himself has been declared a genius, but Achatz's handiwork is still better explained in theatrical terms than in culinary ones. As in a melodrama, you know that the flags presented in the first act are going to come into play in the fourth (they turn out to be sheets of fresh pasta, meant to be wrapped around braised shortribs, with dabs of fermented garlic, smoked salt, halved blackberries and tobacco sabayon). A dramatic serving bowl is always going to come apart in sections, so that you experience the combination of rabbit and squash first as a cold mousse, then as room-temperature rillettes with blood sausage, and finally as a cinnamon-scented consommé kept hot with a roasted rock.
You are personally going to pull the pin that drops the hot, truffled potato into the chilled potato soup—you down it like a whiskey shot—and you are going to hunt around for the cube of venison in the bowlful of eucalyptus leaves. You are going to follow the waiter's instructions as you scrape yuzu "snow" out of a metal cone frozen with liquid nitrogen, rescue fruit leather–wrapped dessert bacon from its bondage apparatus, and suck finger-lime Jell-O from a capillary tube plugged with dragonfruit. You will shrink into the banquette as Achatz himself flings blueberries, honey custard and fuming liquid-nitrogen mousse onto a silicone tablecloth that has been laid out for the dessert course, and you will watch in amazement as the globs of chocolate gradually rearrange themselves into squares. Alinea is a house of marvels, the restaurant equivalent of Cirque du Soleil.
When I got on the plane to Copenhagen a few days later, I was expecting the meal at Noma to be comically bad, a fat pitch waiting to be smacked out of the park with a stout American bat. Noma sounds like a place that makes Moosewood seem like the Chicago Mercantile Exchange.
There are three major movements sweeping through the highest end of global gastronomy at the moment: the ecologically grounded localism of the foragers; the Rabelaisian excesses of the nose-to-tail crowd; and the exotic technologies of the Modernists, for whom the kitchen and the laboratory are one. Noma, whose chefs pick birch shoots in the woods before service; which often serves musk-ox tongue as the sole meat course; and which uses liquid nitrogen as casually as most kitchens use salt, stands at the precise nexus of the three—even the restaurant's biggest fans refer to Redzepi as the "whale whisperer," and descriptions of epic feasts tend more toward the cinematic than the gustatory.
In America, the forager chefs often come from the ranks of the overeducated drifters who grow spelt in their Brooklyn backyards, have secret ramps patches in Prospect Park and drive up to Fleisher's to take butchery classes even if they happen to be vegans. But in Europe, where many of the best restaurants tend to be proximate to the best ingredients, and where hunters have always shown up at the back door of even the fanciest kitchens with a brace of fat snipe or a sackful of wild morels, the confluence of foraging and cuisine has deep roots—Michel Bras and Alain Passard, who can draw as much beauty out of a parsnip as Monet did from a patch of water lilies, are among the most revered chefs in France. Modernist chefs are tinkerers, the guys who can McGyver a washtub, an aquarium pump and Aunt Ellie's old crockpot into a device that can poach a duck at precisely 56°C—the effects they go for are largely textural, and their techniques owe a lot to the scientists developing industrial food products for companies like PepsiCo and Kraft. Foraging and Modernism, like romantic and Modernist art, are opposites, seemingly incompatible.
I have typed the phrase "local, sustainable, organic, seasonal" into my computer so many times that I have been tempted to keep it as a save string, I have enjoyed sauces thickened with xanthan gum, and I am no stranger to the allures of foraging. But Noma, as the self-proclaimed standard-bearer of New Nordic Cuisine, actually has a manifesto, like that other Danish-rooted movement, Lars von Trier's Dogme 95. Redzepi's cookbook, "Noma: Time and Place in Nordic Cuisine," is possibly the least useful volume in the history of culinary literature, stuffed with severe photographs of wet forests, clumps of seaweed and the occasional plated composition of pork neck with bulrushes, as well as thoughtful essays about hobbyist sea-urchin divers and a Nordic culinary diary that includes the consumption of porpoise soup and raw puffin.
When I get to the restaurant, which occupies a corner of a converted 18th-century warehouse now home to the Icelandic embassy as well as the provincial headquarters of Greenland and the Faroes, Redzepi himself shows me around the complex, which includes a bleached conference room with a view of the harbor, a staff room the size of a bowling alley, and a stand of weedy-looking plants growing in a frame Redzepi bought from some pot dealers in Christiania. He shows me a box of snapping langoustines, big as regulation footballs, for which the diver that catches them charges about $20 apiece. Vegetables are kept in crates out back—Redzepi doesn't go so far as to claim refrigeration saps carrots of their vitality, but you can tell that he thinks it does.
"When we started out here eight years ago," he says, "the idea was to use local products, like Alice Waters or Thomas Keller do, and integrate them into the cooking I already knew how to do. But it felt weird, replicating a dish from El Bulli, in whose kitchen I worked for so long, with Danish ingredients instead of Spanish ones. When I did a pot-au-feu with the ingredients we have here, it was still a pot-au-feu; it was still French. As a chef here, you discover wild nature, and you discover things in soil. This is not domestic monoculture. And through Noma, cooking has become the way I order my world. The food tells me how it wants to be cooked, through its own natural rhythms. We're just out of winter now, birch is green and beautiful and fragrant, but we're already thinking about the next one. It is hard work, but it is a good way to live life."
Down in the restaurant, seated at a plain wooden table on which is a vase holding a spray of wildflowers and some twigs, you chat with the waiter about whether you might like to try the wine pairings, or perhaps a flight of vegetable juices designed to go with the food. You notice an unusual seabird launching itself from a piling across the way.
It is then, more or less, that you discover that the first course has been sitting in front of you all this time—the gnarled twigs in the vase of wildflowers are sculpted from a kind of crunchy malt flatbread, dusted with powder made from dried beech shoots, ready to be plucked and munched like pretzel sticks. A second construction on the table, a box of mosses and pebbles that resembles a $120 arrangement from a Manhattan florist, includes puffs of spongy white moss set down like tumbleweeds. That's the edible part, although the potato-shaped sea pebbles look more like food. Next is a plate of empty, washed mussel shells glinting like blue steel in the afternoon sun. You dig among them for a minute until you discover the single sautéed mussel nestled in their midst—the crisp, trompe-l'oeil shell, you are told, is also edible, a kind of shiny cracker. The waiter hands you a young, raw leek whose root end has been dipped into a gauzy batter of beer and flour and then deep-fried—the effects of the heat vanish a couple of inches up the stalk—and you realize that so far you have seen neither a single utensil nor a single obviously edible plate of food.
There are savory ebelskivers next, spherical Danish doughnuts with the ends of a small smoked fish poking out of each side like an arrow through Steve Martin's head; then chewy scraps of dried sea buckthorn leather with pickled rose petals, a smoked quail egg tucked into a larger ceramic egg filled with smoldering hay, and a slender fish-egg sandwich with fried chicken skin substituting for one of the slices of rye. Radishes are planted leaves-up in a terra-cotta flowerpot; you pluck them from the loamy malt-hazelnut soil and eat them leaves and all.
With a kind of reverence, a chef sets down a lidded mason jar filled with ice. Inside are tiny prawns from the fjord; after lumpfish roe, the translucent creatures are the second sign of Nordic spring. You open the jar, and the prawns stare up at you, barely moving, although when you pick one up, it wriggles like mad. You stare at it a moment, man against prawn, predator and prey, and when you pop it into your mouth you feel it go limp under your teeth all at once, its small life absorbed into your own.
The rest of the meal rushes by in a haze, but you remember dilled shrimp served on a landscape of baby beech shoots, sea urchin snow and sea pebbles frozen into ice; dried scallop chips draped over a composition of herbed grains and beech seeds; and raw beef scraped, not chopped, from the bone and covered with sorrel leaves to resemble the greenest two square inches of the forest floor. There was a purple carrot, two winters old, braised in butter until it resembled meat; and a loaf of bread wrapped in felt and served with goat butter and rendered lard—you may be reminded of the German artist Joseph Beuys, whose obsession with fat and felt was born when his plane was shot down over Crimea in World War II and the locals tended to his injuries by encasing him in those materials. A sea rock, seemingly too heavy to lift, is dappled with what looks like bird droppings but are actually dollops of pureed oysters dusted with dried seaweed; a roasted langoustine seems to crawl up the rock like a primordial trilobite. And then that egg.
If Alinea is Cirque du Soleil, Noma is Tristan and Isolde. The technology is the same, the airs and gels and water ovens, but in one case it is being used to dazzle, in the other, to enable a story to be told.
After lunch, we go out to a houseboat—not a fancy, picturesque one, more like a floating trailer-park thing—where Redzepi retires after lunch each day to experiment. It is yards from the restaurant—you can see it from a second-story window—but it seems miles away; a refuge. It smells out there, a rank bachelor-pad stink.
The houseboat was set up in 2007 as a nonprofit institution, a sort of think tank of Nordic cuisine. The houseboat crew has, for example, gone deep on the topic of local seaweed, of which there are 263 varieties in Danish waters. The houseboat has just received samples from the biggest dairy co-op in Denmark. The lab is working on a seaweed-flavored cheese for them. "Some of them taste like dirty beach," Redzepi says. "This one, called dulse, isn't bad." Redzepi smears a bit on a stone slab for me. The taste is round, a bit briny, with hints of black pepper and Parmesan cheese.
"But let's imagine eight years ago. If we were to eat today's menu then, we wouldn't have enjoyed it that much. We're trying to somehow reflect the flavor of our region, but what is it? Year by year, we are developing different answers. How often have we seen a product and tasted it in the field, only to discover the next day that its essence is gone? If you treat something well, whether it is a plant or an animal, it always seems to taste better. This is the important thing."
Has it made a difference, you wonder?
"Have we changed the diet of most Danes? Probably not. But if we ask ourselves what the famous Danish restaurants were cooking eight years ago, the answer would be French and Italian food. Now we're more focused on local food. Most of the important Danish restaurants now have a forager. You can find wild garlic shoots in supermarkets. You can buy birch syrup as well as maple. You can find sea buckthorn everywhere, even sea buckthorn–flavored yogurt."
"We're Protestants here. You probably saw 'Babette's Feast.' We ate one dish, we ate in silence, and life started afterwards. We ate to survive, we ate cheaply, and we ate mostly meat. Maybe what we're doing at Noma is futile. Maybe it's just a fling. But why not try? If you're going to cook, you've got to ask yourself why you want to cook."
Copyright ©2019 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8
Fall's Fashion Surreal Trip
The fall collections were all about playing a dream-like series of characters. Alongside Björk collaborator Hungry, model Rianne Van Rompaey tries them all on. Join their dreamlike journey
Click to Read Story
Why Brad Falchuk Is Hollywood's Best-Kept Secret
The press-shy man behind Ryan Murphy—and husband to Gwyneth Paltrow—has signed a major production deal of his own with Netflix. How the writer–producer–director, out with "The Politician," is carving his own path.
Click to Read Story
Inside Textile Artist Sheila Hicks's Paris Studio
For six decades, artist Sheila Hicks has been pushing the boundaries of her chosen medium, fiber, and in the process, challenging conceptions of art more broadly. WSJ. goes inside her 6th arrondissement studio in Paris to see several works in progress
Click to Read Story
Sweetgreen, Pointing to Its Own Past, Hatches New Model
The company says it's so much more than salad—and wants to change the way it serves up both food and new ideas, its three founders say. Inside their "Sweetgreen 3.0" project
Click to Read Story
A Navy Blazer is the Ultimate Travel Hack, According to J.Crew's Chris Benz
The designer on his upcoming Hong Kong trip, organizing like a Virgo and his go-to luggage brand
Click to Read Story
WSJ. Magazine


text: Here at Midwest Honda Suzuki Kubota, we strive for customer satisfaction and quality service. We have friendly faces, low prices, and a very large selection of Honda, Suzuki, and Kubota for your everyday needs. Our knowledgeable parts department will get you whatever you might need. Our friendly service department will answer any questions and solve any problems your machine might have. The sales department at Midwest Honda Suzuki Kubota will treat you fair and give you down-low prices.


text: Apologies for the silent facebook and blog lately! I am slowly but surely getting the barn and my personal horses ready for our big move! Things are getting packed and I will have a busy Thanksgiving getting everything moved by December 1. As I mentioned before, I won't be opening up a new public facility at this point, but my horses are headed to a gorgeous spot in Whitehall. I can't wait to share photos and you can expect some blogs to mark the end of this 3R chapter and the beginning of the next one. I'm really excited.... stay tuned!


text:
Top of the morning! (or ehhh afternoon) London Fashion Week doesn't the acclaim that New York or Paris' does, but hidden in the rainy capital of England are some true gems. With an eye for color and the flair for the dramatics, London Fashion Week continues to capture my attention. Picking just five designers was a challenge but here we go! Duro Olowu is an amazing Nigerian designer based in London. He became popular in America after Michelle Obama begun wearing his pieces. Not long after he formed a collaboration with JCPenney. His fashions are authentically African inspired with an edge. Cool prints and unexpected styling will keep this designer going strong!
I love Temperley London. it very feminine and well put together without being stuffy and too prim and proper. This season in particular has very interesting prints and textures.
Preen is one of my new favorites. Always very interesting silhouettes and again an excellent color story. One of my twitter friends and I were joking about a Target X Preen collaboration. Or were we...
A staple in London fashion, Burberry's every evolving, yet timeless classic clothing is what herald fashion houses need to be aspiring to. Known for its classic plaid and tan trench coats, season after season Burberry continues to push out strong color story and updated trenches.
"Spent all my euros on tuxes and weird clothes..." Yes. You are obligated to sing Jay Z's "Tom Ford" while reading this. Even before he was Jay Z's designer of choice, Tom Ford has been captivating the masses of both the men and women of Earth. His tuxedo scream "Grown Man, while his dresses scream "Va Va Voom!" And this season is no different.
Overall this fashion week held my attention a bit more than New York's. The styles seemed fresher. Colors more vibrant. Silhouettes more creative.
What did you think about #LFW? Do you need a break? Too bad! It's off to Milan on Thursday!
Need more fashion in your life? (The answer is YES!) Then follow me! Twitter / Instagram / Pinterest


text:
- < Back to List
- Information
- Pictures
- Reviews
- Map/Directions
Noodles and Company
|Good food, staff not as good - 11/3/2011
Every time I go to this location I order the same thing but the thing is they get my order wrong every time. It doesn't seem that hard to NOT put the ingredients I don't care for. I don't get how the staff can't learn from their mistakes. Oh well, at least when they do get it right the food is always good and healthy. Come on Noodles!!
Comments for this review | Login to comment
|Bangkok Curry is the Best! - 5/23/2011
The food is pretty consistent here at Noodles and Company. My usual is the Bangkok Curry. It has great taste and a good variety of steamed veggies. This place is a good standby if you need something fast. The wait time on the food is decent too.
Comments for this review | Login to comment
Noodles and Company - 100 NW 10th Avenue Portland, Oregon 97209


text:
Sunday, January 27, 2013
24th Annual Producers Guild Awards Winners
Last night the guild had their award ceremony and from Twitter winners are in *BLUE. Winners are not yet at official site, but soon they will be; use link at bottom of post to check television categories.
These awards usually predict possible Oscar winners, so in theory Argo has good chances to win Best Picture but since nominations brought us so many unpleasant surprises, I do not dare to guess if Academy members will replicate what happened here. Still, I am hoping that the best documentary that I have seen "ever", Searching for Sugar Man, gets the Oscar as truly deserves it.
The Producers Guild of America (PGA) announced late yesterday the motion picture and long-form television nominations which complement the documentary film and other television categories previously announced. Now the over 5,000 members will have to vote to define winners in each category.
All 2013 Producers Guild Award winners will be announced on January 26th at the Beverly Hilton Hotel. This year, the Producers Guild will also present special honors to Bob and Harvey Weinstein (Milestone Award), Tim Bevan and Eric Fellner (David O. Selznick Achievement Award in Theatrical Motion Pictures), J.J. Abrams (Norman Lear Achievement Award in Television), Russell Simmons (Visionary Award) and Bully (Stanley Kramer Award).
These are the nominations for Theatrical Motion Pictures, including documentary.
The Darryl F. Zanuck Award for Outstanding Producer of Theatrical Motion Pictures
*Ben Affleck, George Clooney and Grant Heslov for Argo (Warner Bros.)
Michael Gottwald, Dan Janvey and Josh Penn for Beasts of the Southern Wild (Fox Searchlight Pictures)
Reginald Hudlin, Pilar Savone and Stacey Sher for Django Unchained (The Weinstein Company)
Tim Bevan, Eric Fellner, Debra Hayward and Cameron Mackintosh for Les Misérables (Universal Pictures)
Ang Lee, Gil Netter and David Womark for Life of Pi (Fox 2000 Pictures)
Kathleen Kennedy and Steven Spielberg for Lincoln (Touchstone Pictures)
Wes Anderson, Scott Rudin, Jeremy Dawson and Steven Rales for Moonrise Kingdom (Focus Features)
Bruce Cohen, Donna Gigliotti and Jonathan Gordon for Silver Linings Playbook (The Weinstein Company)
Barbara Broccoli and Michael G. Wilson Skyfall (MGM/Columbia Pictures)
Kathryn Bigelow, Mark Boal and Megan Ellison for Zero Dark Thirty (Columbia Pictures)
The Award for Outstanding Producer of Animated Theatrical Motion Pictures
Katherine Sarafian for Brave (Walt Disney Studios Motion Pictures)
Allison Abbate and Tim Burton for Frankenweenie (Walt Disney Pictures)
*Travis Knight and Arianne Sutner for ParaNorman (Focus Features)
Nancy Bernstein and Christina Steinberg for Rise of the Guardians (Paramount Pictures)
Clark Spencer for Wreck-It Ralph (Walt Disney Studios Motion Pictures)
The Award for Outstanding Producer of Documentary Theatrical Motion Pictures
Marc Swenker and Aaron Yeger for A People Uncounted (Urbinder Films)
Estelle Fialon, Philippa Kowarsky and Dror Moreh for The Gatekeepers (Sony Pictures Classics)
Richard Berge and Bonni Cohen for The Island President (Samuel Goldwyn Films)
Marius Markevicius and Jon Weinbach for The Other Dream Team (The Film Arcade)
*Malik Bendjelloul and Simon Chinn for Searching For Sugar Man (Sony Pictures Classics)
To check nominations in television categories go here. As we know these awards gives us an idea of the possible Oscar nominations for the Best Film category; most films have already buzz and maybe the huge surprise is the absence of The Master, however we know that film got great critics reviews but after started to lag in current award season. Now we have the best guess for the Best Film Oscar category IF 10 films get nominated, but if you check last year nods you will notice that NOT all PGA's honored films went to get an Oscar nod.


text:
Prayer – Wynberg
We're a church that loves to pray. We never want to run ahead of God, but rather seek his infinite wisdom in all that we do, giving him the glory he deserves and asking for the grace and direction we so desperately need.
Our prayer gatherings are open to everyone, and we encourage as many people to join us as possible.
We meet Thursdays 6pm and Sundays 9am in our venue.


text:
By Admin
This is a very cool animal jigsaw puzzle of the dangerous black widow spider. Can you solve this puzzle?
Please login or register to post your comment!
Access Exclusive Features!
No One's Online!
52,706 Games
9 Users
0 Comments
3 Shouts
reduce, michael michael go recycle, ragdoll volleyball, little lights, dollz mania, bartander, the game, cooking fever, girl, micheal micheal go recycle, spider solitaire, tower, crayon, go recycle, build, key athlon, stick ballistica, volley, cyborg china, lounge cocktail bar, chicken flu, doodle, build a bad, resturant, build a bad bear, بيس, lights, spider, geometry dash, michael michael recycle, michael go recycle, zerglingdefence, kayla, bubble struggle 2, bartender, speed master, horde, cook, geomatry dash, recycle,
Sandrose online game where you find and play thousands of games for free!
© 2019 Sandrose Games. All Rights Reserved.


text:
First Impressions of AirPods
Apple's AirPods are finally here—they're backordered, but they are available for purchase.
Like everyone else I know in the Apple journalism world, I've been eagerly anticipating their debut since news broke in late October that their release would be delayed, with Apple saying they "needed a little more time" to get the product just right. The last time I saw AirPods in person was in the hands-on area at the September 7 press event for iPhone 7.
Fast-forward to the present, and I've been using a set since last Friday. My overall take after a few days with them is short: It's a great product. They're yet another example of quintessential Apple—the weaving of hardware and software that works so well you'd swear it's due more to wizard-like magic than it is to bonafide engineering prowess. Along with Apple Pencil, AirPods is the best, most Apple-y product the company has released in a long time. Both may be accessories, but they're nonetheless important. They're every bit as technologically advanced and forward-thinking as an iPhone 7 or iPad Pro.
With these sentiments in mind, here are some assorted thoughts on Apple's wireless marvels.
Pairing & Controls. For better or for worse, the AirPods represent my first foray with wireless headphones. The setup process is simple and clever: flip open the top of the case, and a screen appears on your iOS device with a picture of the AirPods and a giant "Connect" button. Tap it and that's it. Your AirPods are paired with your device. (Apple uses iCloud to propagate pairing to your other devices.) This isn't only easy and convenient, but from an accessibility perspective, the lack of multiple setup processes saves on eye and muscle fatigue, since I'm not expelling precious energy finding menus and pressing buttons to pair my AirPods. One nicety: When your AirPods connect to a device, you hear a "ding." It's a nice touch, as this secondary cue makes knowing whether you're connected more accessible. You don't need to check the Bluetooth menu.
Controls-wise, I do have two small complaints. First, in my testing,
it seems the double-tap-the-earbud-to-invoke-Siri gesture only works with the right earbud. (UPDATE: I'm told double-tapping the left earbud does work. I just tried it twice and, sure enough, it works. Maybe I just wasn't tapping hard enough or in the right place.) I'd rather it also work with the left one, because my left is my dominant side and I instinctively reach with my left hand to tap. I can do it with my right, but it doesn't feel nearly as comfortable because of the decidedly weakened muscles on the right side of my body. A preference here would be welcome.
Secondly, I wish there was a dedicated pane for AirPods in Settings from which to configure preferences. As it is now, you have to go to the Bluetooth pane and tap the "i" next to your AirPods to access its settings. It's not that much work, but the menu feels unnecessarily hidden. I was confused at how to find it, then I read Jason Snell's FAQ on Six Colors to find the answer. Ideally, it'd be great to see Apple add this functionality to Control Center. It seems like a natural place for it, since it's there that you change the audio source.
Fit & Sound Quality. Prior to Friday, the only headphones that I regularly used were Apple's EarPods. Everyone's ears are different, so lots of people dislike them, but I've always liked them for several reasons. They're "free" (in the box), they fit comfortably in my ears, and they sound fine for my needs.
Fortunately for me, AirPods effectively are EarPods with the cable cut off. AirPods fit just as well in my ears as EarPods do, and they stay in fine too. I've tried jumping up and down, moving my head from side to side—they don't fall out. The only time they've fallen out is if I accidentally pull on the stem with enough force that they dislodge, but that's only happened once or twice. In terms of sound quality, AirPods sound great. Where by "great," I don't mean audiophile-level great, but for listening to podcasts and music, they're perfectly acceptable.
On Siri & Living Without Wires. Using the AirPods, I'm distinctly reminded of Joaquin Phoenix's character in the 2013 film, Her. The voice assistant in the movie is far more persistent and interactive than Siri is on the AirPods, but the broad strokes are definitely there. Especially for the visually impaired, having Siri literally in your ear is far more accessible than having her on a screen. Double-tapping the earbud may prove inaccessible to those with certain fine-motor delays, but the future potential for Siri is clear. One day, perhaps sooner than later, Siri will be as persistent as Scarlett Johansson's character in Her. Today, though, I'm tempted to change the double tap's behavior to play/pause audio, since Siri still has accessibility issues of her own to work out.
As for using wireless earbuds, I've found the experience truly liberating. I've been kicking myself for not trying this technology earlier, as the accessibility gains have been plentiful. As I wrote in relation to the iPhone 7, the greatest benefit is I no longer have to plug in anything, nor do I need to spend time untangling a cable. It saves much energy and frustration, and I couldn't be happier. I've only had the AirPods less than a week, but already I can unequivocally state that I don't foresee myself ever going back to wired headphones. Wireless is the way to go, and the "special sauce" Apple's added with the AirPods (thanks to the W1 chip) makes the decision a no-brainer if, like me, you're knee-deep in Cupertino's ecosystem.
The Charging Case. I'm a fan of the AirPods' charging case for a couple reasons. I just like holding the thing in my hand; I turn it over and over like a worry stone, and I'm always flipping the case open and closed. It's silly and amusing at the same time, but I like it. I've even been asked a couple times if the case was my dental floss container.
Playfulness aside, the great thing about the case is its size and weight make it easier for me to keep track of my AirPods. Whereas previously I was always searching for the tangled mess that was my wired EarPods, the AirPods case is much easier to see and feel. Furthermore, the case is great in the way that it "sucks in" the earbuds when you put them in to charge. The use of magnets here not only is clever, but in terms of accessibility, it's effortless to put away the earbuds. All I need to remember is the left bud goes on the left and the right one goes on the right. In addition to the magnetism, they only go one way, so there's no struggling to figure out how they go.
The only issue I have with the case is getting the AirPods out. As someone with less than optimal fine-motor skills, it's somewhat tricky to get them out at times. I've developed a method whereby I hold the case at an angle facing downward, then grab the top of the earbud and pull. I've gotten quite good at this, but someone with more severe delays than I do may have more trouble. I don't know of a solution other than asking for help, but there's definitely potential for trouble here depending on your needs and tolerances.
On VoiceOver. I want to include a quick note on the AirPods and VoiceOver, as it's the most common question I've gotten from people going back to the September event.
Full disclosure: I'm by no means a VoiceOver power user. As I tweeted recently, VoiceOver works wonderfully with AirPods. I noticed no lag whatsoever; everything I tried routed accurately to the AirPods with clean, crisp sound. I'm sure there are bugs somewhere—I've run into one where audio stops working with AirPods and the source changes—but the AirPods passed with flying colors in my rudimentary tests.


text:
Harrah's Ak-Chin Casino & Hotel
If you have family or friends coming to town, how about having them stay at the Harrah's Casino Hotel?
If you love to play slots, poker, blackjack or other table games, then you want to come on down to play.
If you are hungry, then you have to try the Buffet, wanting Steak? Try the Range Steakhouse. Just want to chill and listen to music? Then hang out in the lounge.
So no matter what your favorite past time is (gambling, eating or just having fun) then you must check out Harrah's Ak Chin Casino located in Maricopa!
Located just 10 minutes south on John Wayne Parkway after you hit town, the Harrah's Ak-Chin Casino is a great way to have fun.
To See All Maricopa Homes for Sale - Click Below
Popular Searches
- 5 or More Bedrooms Homes Maricopa
- Community Pools in Maricopa
- Homes between 200k and 300k
- Homes over 300k
- Homes Under 200k
- Land in Maricopa for Sale
- Manufactured Homes in Maricopa
- Maricopa Homes Under $130,000
- Maricopa Homes w/ 3 Car Garages(1)
- Maricopa Homes w/Acreage
- Maricopa Homes w/Pools
- Maricopa Homes: Bank / HUD/ Short Sales
- Maricopa Rentals
- Single Story Homes in Maricopa
- Two Story Homes in Maricopa
Search by Subdivision
- Acacia Subdivision
- Alterra Subdivision
- Cobblestone Farms Subdivision
- Desert Cedars Subdivision
- Desert Passages Subdivision
- Glennwilde Groves Subdivision
- Homestead Subdivision
- Lakes at Rancho El Dorado Subdivision
- Maricopa Meadows Subdivision
- Palo Brea Subdivision
- Province Subdivision
- Rancho el Dorado Subdivision
- Rancho Mirage Subdivision
- Santa Rosa Springs Subdivision
- Senita Subdivision
- Sorrento Subdivision
- Tortosa Subdivision
- Villages of Rancho el Dorado Subdivision
Have a Question?
Tammy's Zillow Reviews
Reviews on Zillow
"My elderly parents were moving from Florida to Arizona. They were leaving what was "comfortable" to them for the last 25 years, to be closer to their … more "
by Joli Mercado
"My husband and I moved from Goodyear Arizona to Maricopa Arizona. I found Tammy by researching homes in Maricopa. We have sold and purchased homes … more "
by casandra nolte
Featured Residential Home Listings
MLS IDX Listing Disclosure © 2019
Copyright Arizona Regional Multiple Listing Service, Inc. All rights reserved. Information Not Guaranteed and Must Be Confirmed by End User. Site contains live data.
Featured Land & Lots Listings
MLS IDX Listing Disclosure © 2019
Copyright Arizona Regional Multiple Listing Service, Inc. All rights reserved. Information Not Guaranteed and Must Be Confirmed by End User. Site contains live data.


text:
Christmas Eve in 1864 is the setting for Paula Vogel's A Civil War Christmas , onstage at Diversionary Theatre in University Heights through Jan. 3. When stacked up against most of the holiday-oriented fluff in San Diego theaters this month, this talky musical that originally premiered in 2008 is intellectually rigorous. But with the cast of nine on a bare stage, seated much of the time with open books containing the script in their possession, A Civil War Christmas for all its gravitas is in essence a two-hour staged reading, with music.
Now there's something to be said for that music, with not only the cast members but also the sonorous Encore Vocal Ensemble behind the stage and a pianist and fiddler handling live accompaniment. The expected Christmas carols notwithstanding, the songs from the Civil War era that evoke the horrors of the war, the plight of the freed slaves and the desperate mood of the nation divided are rendered with spirit and solemnity. When the music stops to tell the various intertwining stories of this night before Christmas the production flags. There are too many characters and subplots, for one thing, and for another some in the cast rely too heavily upon the script they're holding. Others, it should be said, seem completely at ease. Taylor Henderson, as one of the freed slaves, sings beautifully and brings gentleness to the wartime atmosphere. Cashae Monya succeeds in multiple roles, including that of a child lost in Washington, D.C. Skyler Syllivan has the stature and projects the dignity of President Lincoln.
A Civil War Christmas would benefit from more animation on stage than merely actors sitting down, standing up and then sitting down again. What's more, revisiting this important time in American history requires a you-are-there sensation that goes beyond the songs of the time and the period clothing. Limited as the Diversionary space is, screen projections could have amped up the drama. Or something as simple as a map of the territory along either side of the Potomac River, a symbolic and very real dividing line, might have more vividly taken us back to a critical time in our history.
A Civil War Christmas runs through Jan. 3 at Diversionary Theatre in University Heights. $29-$51. diversionary.org
Rent: Based on Puccini's La Bohème, this musical about young adults struggling to get by in New York City's Lower East Side was a huge success on Broadway. Presented by California Youth Conservatory Theatre, it opens Dec. 26 at the Lyceum Theatre in the Gaslamp. cyctheatre.com
Now Playing:
Dr. Seuss' How the Grinch Stole Christmas : Now in its 18th year, this holiday classic tells the musical tale of a green grump who plans to ruin the holidays for the town of Whoville. Directed by James Vásquez, it plays through Dec. 26 at the Old Globe Theatre in Balboa Park. theoldglobe.org
A Christmas Carol : The mean and miserly Ebenezer Scrooge gets visited by three ghosts and, well, you probably know the rest. Adapted to be a musical by Sean Murray for Cygnet Theatre, it runs through Dec. 27 at the Old Town Theatre in Old Town. cygnettheatre.com
Lamb's Festival of Christmas: The annual musical theater performance features classic songs and is set in Little Italy in the late '40s. It runs through Dec. 27 at the Lamb's Players Theatre in Coronado. lambsplayers.org
This Wonderful Life : James Leaming stars in a one-man stage adaptation of the classic film, It's a Wonderful Life. Written by Steve Murray, it runs through Dec. 27 at the North Coast Repertory Theatre in Solana Beach. northcoastrep.org
The 1940s Radio Hour : A family-friendly musical about a quaint New York radio station that's about to air its last broadcast of holiday music. It runs through Dec. 31 at the New Village Arts Theatre in Carlsbad. newvillagearts.org
A Civil War Christmas : The San Diego premiere of the musical pageant set toward the end of the American Civil War. Written by Pulitzer Prize-winner Paula Vogel, it runs through Jan. 3 at the Diversionary Theatre in Hillcrest. diversionary.org
MOMologues : The equal parts funny and serious play about the trials and tribulations of motherhood. Presented by Different Stages, it runs through Jan. 10 at Swedenborg Hall in Hillcrest. differentstages.biz


text:
The next supper was a Moroccan inspired meal. For one of the dishes I wanted to make a broth. I decided to make this spice mix.
What you'll need:
- 4 teaspoons cumin seed, toasted and lightly ground
- 4 teaspoons coriander seed, toasted and lightly ground
- 8 tablespoons dried chilli, chopped finely
- 4 teaspoons smoked paprika
- 2 teaspoons seas salt
- 1 teaspoon caraway seeds, toasted and finely ground
- 1½ teaspoons garlic powder
In a frying pan place the seeds and toast them till they become fragrant. Don't let them burn. I used a mix of different dried chillis I had floating around. Place all the seeds in a mortar and pestle or dedicated coffee grinder, work them down. Mix all the ingredients together. It's all pretty simple and that's that. Give it a few days to settle and combine.


text: As Thomas Jefferson once said, "No occupation is so delightful to me as the culture of the earth." It seems only fitting that our founding father and fellow Virginian could sum up so eloquently the essence of the RdV philosophy. We created this vineyard out of a fervent desire to reconnect with nature. We intervene as little as possible in the natural process, letting the earth and the elements come together to create something sublime. All of the fruit that goes into our wine is grown right here on our estate and shepherded with care from vine to bottle. For our entire team, this undertaking is a labor of love.


text:
While the snow is continuing to fall the end of the Steamboat Springs ski season is rapidly coming around the corner! For those who are looking to get a few extra days of skiing in this year, Springillicious offers a great opportunity, 4 days of skiing for only $99. So even if you have used all the days on your 15 day pass, skiing in Steamboat can still be done at a bargain for the end of the year. In addition to the great deal for skiing, Steamboat is hosting a few concerts, one featuring the Wailers at the base of the mountain & the 4th Annual Pondskim as well as the 31st Annual Cardboard Classic.
For more info call Jon at 970-819-6930 or send me an email. I respect your time and will answer your questions without a sales pitch. You can also click back to the Steamboat Springs blog main page or go to my Steamboat, CO Real Estate page if you want to search for property in Steamboat.


text:
* Solvay to pay 31.60 euro per share, a 50 pct premium
* Enterprise value of 6.6 bln euro, REBITDA multiple 7.3x
* Rhodia strong in China and Brazil
* Solvay still has spare cash after drugs unit sale
* Rhodia shares up 48.5 pct, Solvay shares up 1.8 pct
(Adds company comments, new graphic link, details, shares)
By Aaron Gray-Block
AMSTERDAM, April 4 (Reuters) - Cash-rich Belgian chemicals group Solvay SA (SOLB.BR) is betting on emerging markets exposure and specialty chemicals with a 3.4 billion euros ($4.8 billion) cash bid for French group Rhodia SA RHA.PA.
Monday's deal ends Solvay's year-long search for a takeover after it sold its drugs unit to its U.S. partner Abbott Laboratories (ABT.N) in September 2009 for 4.5 billion euros.
The offer of 31.60 euros per share for Rhodia, which has been recommended by Rhodia's board of directors, means Solvay will still have cash left over from its drugs unit sale.
The deal will significantly lift Solvay's exposure to emerging markets, increasing its percentage of sales from fast-growing economies to 40 percent. Rhodia is particularly strong in China and Brazil and nearly 50 percent of its sales came from high-growth regions in 2010.
It will also enable to Solvay tap into higher-margin specialty chemicals, a fertile area for M&A in the chemicals sector as some firms seek more profitable businesses and shift away from traditional low-margin bulk chemicals production.
Dutch group DSM NV (DSMN.AS) bought U.S. baby food ingredients maker Martek for $1.1 billion and DuPont & Co (DD.N) is sealing the buy-out of Danish food ingredients and enzymes maker Danisco A/S DCO.CO. [ID:nLDE71M050] [ID:nLDE72T0BE]
Dutch paints group AkzoNobel NV (AKZO.AS) has also been rumoured to be a takeover target. [ID:nLDE71927T]
ING analyst Fabian Smeets said Rhodia, which makes engineering plastics used in cars, thickeners for hair and skin products and cellulose acetate for cigarette filters, was probably the cheapest stock in the European chemicals sector.
"Apart from Arkema (AKE.PA), Rhodia is probably the only value-enhancing buy the company could do," Smeets said.
Smeets said based on 2011 projections, Solvay is paying 6.3 times EV/EBITDA, or below the European chemicals median multiple of 6.5 times. Assuming synergies, Smeets said the group trades at 4.9 times EV/EBITDA.
A Danish newspaper had earlier reported that Solvay had been outbid by DuPont for Danisco. That deal was agreed on a EV/EBITDA multiple of about 10 times, a multiple that analysts say reflects Danisco's higher-valued food-related businesses. <^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ For a graphic on global M&A: r.reuters.com/kyb46q For a graphic on sectors M&A: r.reuters.com/dud88r For a Breakingviews comment: [ID:nLDE7330LD] ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^>
Solvay Chief Executive Christian Jourquin told reporters the two groups were complementary in terms of products and markets and the deal would reduce the cyclical nature of their business.
The deal also would reduce the exposure of Solvay, which makes soda ash used in glass production and polyvinyl chloride (PVC) for plastic piping, to sluggish construction markets and see it expand in specialty chemicals.
Specialty chemicals usually offer higher margins than commoditised bulk chemicals, but also demand higher R&D costs and wages. Companies, however, can also more easily adjust the capacity and costs of specialty chemicals production.
Rhodia CEO Jean-Pierre Clamadieu will become the combined group's deputy chief executive once the offer closes and will succeed Jourquin in 2012 upon his retirement.
Clamadieu said at a press conference in Paris he could not exclude a counter-offer for the company, but added this was unlikely. [ID:nWEA2575]
Solvay said bolt-on deals were still possible, but added that nothing was planned in the immediate future.
Rhodia shares jumped 48.5 percent to 31.275 euros, while Solvay shares climbed 1.8 percent, above a 1.1 percent rise in the STOXX Europe 600 chemicals index .SX4P.
Years of restructuring saved Rhodia from collapse after 2000, but its shares still traded at 2 euros in the first quarter of 2009, rising to about 12 euros on Feb. 15, 2010, which was when Solvay closed the Abbott deal.
Annual cost synergies, for example as a result of bulk purchasing, will be about 250 million euros within three years. Job cuts will form a small part of the savings. The acquisition will be earnings accretive from year one.
JP Morgan Cazenove said taking into account synergies, the deal multiple would be an attractive 5.7 times core earnings.
Solvay said a tender offer conditional on approval by EU and U.S. anti-trust authorities will be launched in coming days.
"We don't think there will be any competition issues," Solvay spokesman Erik De Leye said.
Morgan Stanley (MS.N) advised Solvay on the deal and Credit Suisse CSGN.VX advised Rhodia. (Additional reporting by Phil Blenkinsop in Brussels and Julien Ponthus in Paris; Editing by David Holmes and Mike Nesbit) ($1=.7080 euros)


text:
I have just discovered this amazing website, the naughty secretary club found via cuteable.I just can't get enough of their products!
I mean just how cute is this?! I was thinking maybe you could do something similar ish with corks instead? now thats a whole lotta wine you need to drink!
I haven't posted musch crafty stuff lately as am planning a break for next week, you'd be suprised how much work this entails when your leaving your business in someone else's capable hands (or not as the case may be!). So I just thought I'd post loviliness from other crafters until I get back!
Robot clips are the future, you heard it hear first!!!!


text:
plaid music
Wednesday, May 29, 2013
on an island with you
So this one is pretty special. Once again a mix for one of my favorite places in the world. Thanks to LN-CC for hosting my summer wanderings again. My mixes are usually made with my mind wandering over a certain special someone that is not in my life anymore but kept me the best company during those unreal summers all these years. Hope you enjoy this one if you haven't listened already.
Posted by
No comments:
Post a Comment
Newer Post
Older Post
Subscribe to:
Post Comments (Atom)