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The stretch goals for enhanced particle effects, the Currahee Boot Camp (inspired by the TV show Band of Brothers), and a D-Day map were reached, but not enough money was raised to introduce the British (£325,000) and Russian (£400,000) armies.
"The reason these stretch goals were placed at such a high price is because characters cost a lot to make. We aren't cutting corners on this game AT ALL," executive producer Joe Brammer said. "If we want to join the ranks alongside Activision and DICE we need to build quality like they do, this costs money. For us to design entire character sets, all the customizations that go with it, custom faces, weapons, voice overs, implementing them into the game, maps, environments, and in some cases game modes, that all costs money."
Brammer went on to say that some "very big publishers" have reached out to Bulkhead in recent weeks to presumably discuss a publishing deal that might allow for the British and Russian armies to make it into the game. Brammer explained that these companies (he didn't divulge their names) are player-focused and would not force Bulkhead to give up its creative control.
"Although we aren't at liberty to say who, we can say they're loved by their communities and they understand how important it is to a team and a community like ours to retain 100 percent creative control over a game like Battalion 1944," he said. "They have no intentions and nor do we have ANY intentions of just giving up the design and creativity behind the Battalion franchise. The game will always 100 percent remain ours, built together with the community."
Some Bulkhead team members will travel to San Francisco for the Game Developers Conference this month to meet with some potential partners.
"In short, be patient and have faith! Because at the end of the day, do you think we don't want to add them?!" Brammer said about the British and Russian armies.
One of the other stretch goals (£1.2 million) was for a single-player campaign, but this was not met and Bulkhead didn't say anything about its mysterious publishing deal covering this.
Although Kickstarter funding for Battalion 1944 has ended, Bulkhead will open a PayPal "slacker backer" page in the weeks ahead. It will be open for one week only and supporters will be able to get some of the Kickstarter rewards. After this, Bulkhead will open an official Battalion 1944 store, where people will be able to purchase the game for a "higher but still discounted preorder price." Supporters can also pay for access to the game's upcoming alpha and beta tests, though, again, this will be at a higher price than Kickstarter and PayPal.
The multiplayer shooter aims to capture the "core of classic multiplayer shooters" while using the "most advanced industry technology." You can see some early gameplay footage here or check out some just-released screenshots in the gallery below.
Battalion 1944 is expected to launch in May 2017 for Xbox One, PlayStation 4, and PC.
"I just read online that JJ is very much open to that," he said. "In the old days you would get fan mail. But now fans are writing and ask all these questions, 'I'm bullied in school... I'm afraid to come out.' They say to me, 'Could Luke be gay?' I'd say it is meant to be interpreted by the viewer."
He went on to say: "If you think Luke is gay, of course he is. You should not be ashamed of it. Judge Luke by his character, not by who he loves."
This isn't the first time Hamill has spoken on the subject of Luke's sexuality. He reportedly sent this DM to a fan on Twitter earlier this year who asked if the character was bisexual (via EW).
@amediumbear i asked if Luke was bisexual and!!! pic.twitter.com/SMzGxHZjDN— addie (@obiskyguy) January 13, 2016
Hamill will appear in 2017's Star Wars: Episode VIII, directed by Rian Johnson. The film was previously scheduled to launch in the summer of that year, but was recently pushed to December 2017.
Filming recently begun, while the movie's working title has also been revealed.
According to a Sankei News report, translated by Kotaku, around 40 billion yen ($351 million) is being invested into the project. The deal could be done this coming week.
It was also mentioned that the size and scope of the Nintendo-Universal park arrangement is similar to the deal Universal made for the Wizarding World of Harry Potter area, based on the Harry Potter series.
The Nintendo-themed area of Universal Studios Japan (marked in red) will be significant in size, as you can see in the image below, released with the Sankei News report. The park's existing attractions are represented in green.
The Departed producer Roy Lee and Agent 47's Adrian Askarieh, who recently appeared together on stage at the DICE Summit and teased a movie based on a Square Enix franchise, will produce the film. Askarieh has been retweeting tweets about the movie today, confirming it is indeed happening.
Adam Mason and Simon Boyes (Misconduct, Not Safe for Work) are writing the screenplay. Like the game, the movie will be set in a "dark fantasy world where a master thief tries to restore freedom, which has been denied by a magic-wielding tyrant."
There are no details at this stage about a cast, director, or release date, but we will have that information for you as it's divulged.
The Thief franchise was created by Looking Glass Studios, and the first installment was 1998's Thief: The Dark Project. Two sequels followed in the 2000s, while the most recent entry in the series was 2014's Thief.
Sources told the Hollywood news site that Jonah Hill and Channing Tatum will reprise their roles as Jenko and Schmidt and will also serve as producers. The Muppets director James Bobin is reportedly being eyed to helm the action-comedy, while production could start in June, despite no official greenlight yet.
Will Smith and Tommy Lee Jones from the Men in Black series, however, are not coming back for the crossover, according to Variety. Instead, the roles of Agent Jay and Agent Kay will be filled by "younger, fresher faces."
Bobin is taking over for 21 Jump Street and 22 Jump Street directors Phil Lord and Chris Miller, the report says, because the pair are now working on Disney's Han Solo movie.
Story details for 23 Jump Street/Men in Black are being kept under wraps for now. In fact, Variety reported that Sony is requiring that most people drive to its studio HQ to read the script. The script was written by Rodney Rothman, who worked on 22 Jump Street.
Men in Black producers Walker Parkes and Laurie MacDonald said in 2015 that a Sony is also considering reviving the Men in Black series for a new trilogy, though it's unclear if Smith will be involved.
Are you interested in a Men in Black/Jump Street crossover film? Let us know in the comments below!
Dante Harper (Edge of Tomorrow) has been hired to write the Venom script, while the film will be produced by Spider-Man series veterans Avi Arad and Matt Tolmach, according to the report.
Venom the character, played by Topher Grace in Spider-Man 3, is an alien of sorts. He needs a human host to survive, giving his human superpowers in return. THR notes that Venom was at first a villain in the Spider-Man fiction, but became an anti-hero and almost a good guy.
There is no word yet on which version of Venom the new film would be based on.
The Venom movie has been in development for a long time, according to THR, with directors Gary Ross and Josh Trank among the directors who came and went. There is no word yet on who would direct the film, which actor would play the lead role, or when it will be released.
Another thing to note from THR's report is that Venom is apparently being eyed as the first in a franchise.
The Spider-Man reboot is scheduled to launch on July 7, 2017.
Patch 1.01 includes changes to the game's menu, a string of visual improvements, and a handful of fixes for bugs and other glitches. One issue fixed with the update is for glitches that allowed players to shoot through walls and become invisible, among other things that could give them an unfair advantage.
Some of the visual improvements include improved car window reflections and better nighttime lighting and contrast, among other things.
The Division launches on March 8 for Xbox One, PlayStation 4, and PC. It arrives with major expectations, as Ubisoft recently said it could join Destiny, Watch Dogs, and Assassin's Creed to become of the biggest new IP launches ever. You can watch the game's launch trailer here.
In other news about The Division, Ubisoft has outlined the game's free and paid DLC, while the company has also confirmed exactly when The Division's servers will be switched on.
The Division 1.01 Patch Notes
Become a fan of on Facebook for the inside scoop on latest and most popular video games.


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MentaPiperita发表于 May 05, 2014
You only need some water and in an instant will have the freshest wasabi ever. I love the taste and it's so very easy to prepare. It's spicy enough but won't make you cry like other wasabis if you put too much. It's very convenient, since it's dry it won't go bad as quickly as paste wasabi so it's perfect if you, like me, are the only one in your family that likes wasabi! Plus the jar is huge, it will last me a lifetime. And I really like that they tell you exactly how much "real" wasabi is in it, unlike other brands. Absolutely recommended!
milder than what you might be usedd to
5478549218779856513发表于 Feb 03, 2013
Not as sharp in taste as other wasabi, that usually mostly consists of horseradish. I like it though, will buy again!
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subset: commoncrawl


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As President Obama and Secretary Clinton have said, the United States is a Pacific nation with interests and commitments to our Allies and partners in the region. U.S. security and prosperity is closely linked to Asia and the region will remain an important area of focus for U.S foreign policy. Since the 1950s, the U.S. has cooperated closely with our friends and allies in the Asia-Pacific region to address a wide range of shared regional security challenges, from collaborating on humanitarian assistance and stemming nuclear non-proliferation to coordinating our contributions toward international peacekeeping operations.
In a recent visit to Tokyo, I had a chance to take part in close collaboration between our U.S. allies, Japan and Australia. Together, we took stock of current security issues facing the region and how we could build on decades of close cooperation to meet them.
In Tokyo, we attended the Security and Defense Cooperation Forum (SDCF), which is a trilateral discussion between the United States, Australia and Japan that provides an opportunity to discuss the evolving security environment and the prospects for trilateral cooperation. I co-led the U.S. delegation, with participants from the State Department's Bureaus of East Asia and Pacific Affairs and International Security and Nonproliferation, along with colleagues from the Department of Defense, including the Office of the Secretary of Defense for Policy, Joint Staff, U.S. Pacific Command, and others.
At the SDCF and in my side meetings with the Australians and Japanese, I experienced firsthand the strong relationship and long history of collaboration on security issues with both Australia and Japan. These relationships have a long history, going back to the ANZUS defense treaty with Australia and the U.S.-Japan mutual defense treaty in 1960.
At this meeting, we discussed key regional security concerns, in addition to areas of cooperation. The United States, Australia and Japan are cooperating closely on counter-piracy efforts in the Gulf of Aden, as well as the in the training of UN peacekeepers through the Global Peacekeeping Operations Initiative.
Another topic was U.S. force posture in the region, as the United States seeks a more operationally resilient and politically sustainable military force distribution in the Asia-Pacific region. The Department of Defense reported that it is working toward a more geographically distributed posture. This change will ensure our ability to secure access to lines of communication vital to the global economy; rapidly respond to regional crises; build partner capacity; and demonstrate our sustained commitment to the region.
My trip to Tokyo helped further our government's track record of over fifty years of deep engagement in support of peace, stability and prosperity in the Asia-Pacific. Our discussions expressed how the United States is committed to providing the necessary resources to support and enhance our diplomatic, economic and defense activities in the Asia-Pacific region. Meetings such as the SDCF are important venues to give U.S. officials the chance to discuss key issues. It was my privilege to be part of this regional trilateral cooperation among our closest allies.


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Was thinking, the articles I read on fermentation via yeast, is mostly all they produce is ethanol and CO2. Then in other articles, they mention yeast producing "other" items, no detailed explanation. Then others say they release an enzyme, amylase, to break complex carbs into simple sugars, therefore giving flavor. Then other articles suggest the flour already has amylase, and the water activates it, which produces the flavorful sugars.
And then I read the yeast can only eat simple sugars, which are not in flour. Yeast is a single cell creature ( I think), and given that, I would doubt it has enough ability to make an enzyme, but I don't know.
So maybe enzymes are present in flour, but enzymes are typically destroyed at 118 F. So if the milling process gets that high, flour would have no enzyme activity.
Bacteria are multiple cell creatures, so i would think their by products of reproducing and digestion would release many more by products than a simple yeast, which I think is sort of a virus.
Can not really find many scholarly articles that actually prove by products.
There is amylase in flour and water does activates it. There is a very important flour specification that tells us the enzyme activity: the falling number. Not sure how much flavor the sugars deliver though. Yeast can certainly make enzymes. The fructose the LAB metabolize to produce acetic acid for example, is primarily freed through the action of the enzyme invertase secreted by the yeast. That's 118F wet. Dry temps can reach 150F without denaturing the enzymes. Last time I checked, bacteria were single cell organisms. Yeast are fungi. I'm looking at a peer reviewed paper right now that identifies 28. http://www.sciencedirect.com/science/article/pii/S0924224406001890 It's behind a paywall, but if you send me your email, I'll shoot you a copy.
I was thinking trying a really strong probiotic in dough, one bought refrigerated, a test will still have to be performed to see if it's a live.
If you ever do this, can you post your results to this thread? http://www.pizzamaking.com/forum/index.php/topic,26069.0.html
Philipmason,If you or anyone else is interested I played about with milk kefir to leaven pizza dough for awhile at http://www.pizzamaking.com/forum/index.php/topic,12173.0.html There was no sour taste in those crusts. I wish now I would have been more experienced and knew how to control temperature the dough balls with milk kefir at that time. Milk kefir seemed to slowly ferment pizza dough. Milk kefir is supposed to be a probiotic. Norma
I will study this, I tried yogurt and sour cram and buttermilk. No success. Beer in place of water was actually really good.Will post resultsthanks
Where did you buy your starter?
If it does not create lactic acid, what is it creating?
I have wondered if they can package yeast, a one cell organism, why can't they do the same with bacteria that supports a sour dough? It's done with proboitics. I was thinking trying a really strong probiotic in dough, one bought refrigerated, a test will still have to be performed to see if it's a live.
Can you attached or cut and paste the meat of the peer reviewed paper?
Someone does sell potassium bromate. Should not be allowed IMO.
Why not? One can buy strong acids, that, if handled improperly, can be dangerous. Just because something could be, if carelessly handled, dangerous, doesn't mean it shouldn't be sold.
Do you think people should be adding it to flour as an ingriduent themselves?
Not to be the party pooper but before you start experimenting with sourdough starters, yogurts, probiotics, milk kefir, beer, etc., you should be able to make a satisfactory pizza crust with commerical yeast. If you aren't happy with your pizza crust with commercial yeast (ADY, IDY, CY), I'm not sure adding more ingredients will improve it. Become familiar and proficient with the basics, then expand your knowledge. If you are already past the basics, then by all means experiment away. After 3 years of constant experimenting, I have just barely begun to understand the basics of making a good pizza crust that meets my standards and expectations. Chau
philipmason,If you decide to try what I did with real milk kefir grains I will be watching for your results. I wish I would have froze some of them, but think I threw some away when my fridge broke down. Those experiments with milk kefir grains were interesting in leavening pizza doughs and I learned a lot with Peter's assistance. If you want to see more posts where I used those milk keifr grains I used them to leaven bagels and pizza dough from the bagel recipe from Marc. I posted about the Farimont Bagel Pizza at http://www.pizzamaking.com/forum/index.php/topic,12463.0.html and the bagels with milk kefir at Reply 50 http://www.pizzamaking.com/forum/index.php/topic,11832.msg117231.html#msg117231 I also leavened some Pizzarium doughs with the milk kefir. I did leavened bread with milk kefir at Reply 361 http://www.pizzamaking.com/forum/index.php/topic,12042.msg116289.html#msg116289 Since I have learned more about starters I do really like the Ischia starter. The one milk kefir dough ball went for a long time in the fridge and still was good to use to make a pizza. It still makes me wonder how that dough lasted so long before it was made into a pizza.Norma
I have three and all are from sourdo.comI'm sure it does; and acetic acid; and a bunch of other stuff. Just not in the quantities and ratios some of the more sour do - particularly not acetic acid.I'm sure they could. The problem is that a sourdough culture is not simply a random yeast and a random bacteria. It is a symbiotic pair unique to the culture. Also the yeast in a sourdough culture is not simply a strain of baker's yeast (Saccharomyces cerevisiae). In many cases it's not just a different species but an entirely different genus such as Candida milleri.No, too much context you'd need to get anything out of it.
Honestly, up until Philip posted that link, I didn't know it was available on a retail level.It's probably not very cost effective, you'd need a very precise scale for measurement (~.015g per Kg flour), and you'd need to be careful, but, sure, if someone is conscientious about it, why not? It would be considerably safer than working with lye for pretzels or bagels, and many people seem to do that without any issues.A little more research is necessary- such as how long bromate requires to oxidize flour and what kind of shelf life it has, but, for, say, someone in California, this could be a more viable route than paying exorbitant shipping charges.
Will study these links, thanks. However, advice form Jackie Tran is to get the basics first, maybe I can do both, ha!Where do you get your Ischia starter? Is it real sour, or more like TXCraig1's starter?thanks
I wonder if it would break some California law if they did purchase and use in flour?? Civil or criminal if so?
I doubt it. Bromate isn't technically banned in California, it just requires special labeling. I'm sure there are regulations for commercial use, but I highly doubt that personal use would be regulated.
Philip,This is where I got my sourdough cultures. http://www.sourdo.com/cultures/italian-cultures-includes-two/ After the cultures were activated I dried some of the Ischia and shared it with some members. My Ischia starter is the same as Craig's and Chau's. It all depends on how you feed your Ischia starter, how much you use in the formulation, how you control temperature ferment the dough are all variables on what the final outcome will be. The Ischia starter is not sour if you feed it right and know when to use it. I believe Chau is right to experiment with your own dough first before going on to other means of leavening pizza doughs. Sourdough methods are harder to understand in my opinion if you really don't understand how your regular dough works first. Norma
In Texas, Houston area, I just do not have access to bromated flour, maybe on line order , just to see.Pete-zza lists bromated flour as the second most important factor in dough (NY anyway).Anyone know where to find bromated flour in Houston?
Restaurant Depot probably has it (I'd call).Houston, TX 1431 W 20th St Houston, TX 77008-1641Phone: 713-864-7500Do you have a tax id or know of someone who does?


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Zucchini Lasagna
Recipe courtesy of Carla Pallotta and Christine Pallotta
- Throwdown with Bobby Flay
- Marinara Sauce:
- 4 tablespoons canola oil
- 1/2 small onion, sliced
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves
- Fried Zucchini:
- 3 cups flour
- 1 dozen eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cups grated Romano cheese
- 3 cups canola oil, for frying
- 6 zucchini, sliced lengthwise about 1/4-thick
- Ricotta Filling:
- 2 pounds ricotta cheese (homemade or Calabro)
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black peeper
- 1/2 cup grated Romano cheese
- 2 1/2 cups grated fresh mozzarella (for layering)
- Zucchini Flowers:
- 8 zucchini flowers
- 1 egg, beaten
- Breadcrumbs
- Canola oil, for frying
Preheat the oven to 375 degrees F.
For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes.
For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.
For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.
To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.
Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.
Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.
Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.
For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Carla Pallotta and Christine Pallotta
Cooking Tips
More Recipes and Ideas
Chorizo and Polenta Lasagna
Recipe courtesy of Guy Fieri
Pumpkin Lovers Lasagna
Recipe courtesy of Rachael Ray


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Welcome to the official blog for Calendars.com!
Calendars.com is located in beautiful Austin, TX. The folks here at the office are passionate about productivity, organization, and having fun. We decided it was time to share our love of these things with you. We will be writing about the calendar world from the inside, showing all aspects of how we function, who we are, and the ideas we stand for as a company.
Expect a whole truck load of fun; we will be exploring the world of time, the history of calendars, and sharing the employees of Calendars.com with you.
We aim to uphold certain blog policies that will allow for a healthy community. See those policies here.
Interact with us!
Interact with Calendars.com in many ways. Our content may be empty on YouTube and Flickr, but stay tuned to those channels.
Who are the writers?
Currently, we have 2 dedicated writers who will be getting the word out to you. We have 3 people who will be helping with editing, and content ideas. The main writers are:
Carlos Urreta is the 23-year old new media geek for Calendars.com. He recently biked a couple thousand miles across the USA and blogged the entire way. When he's not thinking about something, he's thinking about something else. He practices simplicity as a lifestyle, and is excited to share his love for efficiency with you.
Twitter : Linkedin : Facebook
Robert Gilbreath manages the Ecommerce Marketing and Analytics Department for Calendars.com. Robert is responsible for the online/traditional marketing channels, site merchandising, new media, and reporting/analytics. He has over 10 years of e-commerce and online marketing experience. Before joining Calendars.com, he was GM/Brand Manager at AcademicSuperstore.com/JourneyEd.com. He holds a BBA in Marketing from Texas State University and an MBA in eCommerce from St. Edward's University. When not working, Robert enjoys spending time with his wife and two daughters.
Twitter : Linkedin


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iHerb Customer Reviews
Savings of: $0.79 (13% off)
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Tastes like caramel,its good.
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Better than brown sugar!
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Im trying to use as litle white sugar as I can. And this is really good. I use it in several thing, and love it in my daily tea:) Really good sweet alternative to sugar! I will buy more when my bags go empty.
Great product
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Was delighted to be able to get my hands on this healthier low GI, high nutrient sugar
love it
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can exchange 1 for 1 with other sugars in recipies. Very sweet, great taste to my carrot cake. highly recommended for low glycemic baking
Highly recommended!
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Extremely good caramelly flavour.
Love it
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I absolutely love it. Great taste, I love to put it in my coffee or in homemade sweets. Taste a bit like caramel :)
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My new favourite sweetener
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Over at Think Christian, I take another look at Ender's Game, focusing on the leitmotif of understanding and communication in Orson Scott Card's work. This applies particularly to inter-species communication.
We might, in fact, riffing off the Norwegian parody pop song, say that the central question of Ender's Game is, "What does the Formic say?" Ender is the only one with the genuine curiosity to find out, and doing so is how he moves beyond his bloody calling.
What we find out, in a sense, is that on the Formic understanding, each human being has the dignity and worth of a queen. We are all queens, or as the Bible puts it, made in the image and likeness of God. This reality becomes all the more salient when like the Formic queen, "dynamite with a laser beam," we too are killer queens, to make another pop culture connection (HT: Dylan Pahman).
A key difference between the film and the book is that the film is pretty thin on answers to that question of inter-species communication. There is much more about what the Formics think and feel in the book. I'll post some of the relevant sections, which include significant spoilers, below the break. If you have not seen the film, you should not read these sections!
But for those of you who have seen the film, just think about that question of understanding the Formics as you revel in "The Fox (What Does it Say?)"


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Off with a bang. In 56 minutes, 117 uses of the word "fuck" (or some variation of the word ... I swear they use that word like the smurfs used 'smurf') and 15 "cocksucker" bombs.
I love that show.
Looks like an epic battle shaping up between Hearst and the newly aligned Bullock and Swerengen. Such great acting in this show. Swearengen, Doc Cochran, Calamity Jane are all superbly portrayed.
That was a great ass beating Bullock gave Farnum. I've been waiting for that for three seasons.
As always, some classic lines last night. Most of which are eluding me. McShane as Swearengen is one of the greatest television characters EVER.


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By now even many people who didn't watch the Oscars have seen or heard Matthew McConaughey's acceptance speech for Best Actor. The Texas actor thanked God for all the opportunities in his life, thanked God some more (cut to Academy members squirming in their seats), and then he told a story about when he was a teenager and was asked who his hero was.
The answer he gave at the time: his hero was Matthew McConaughey in ten years. Then when he was asked the same question ten years later, he gave the same answer: himself in ten years; and so on and so on throughout his life because, as he explained, he'll never achieve the ideal he was striving for, but the important thing is to aspire to the heroic ideal and chase after it.
It's easy to make fun of this: an apparently narcissistic actor picking his future self as his hero, thanking God while being infamous for the wild oats he has sown, and drifting into theological incoherence at certain points in his speech. And while all that may be worth noting, I'm inclined to give him the benefit of the doubt. (more…)


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Pork belly and prawns top a salad of shredded green papaya and fresh herbs.
Bobby fills cinnamon crepes with mango and papaya, then tops with caramel.
Luke prepares a fresh salad of shredded green papaya, pork and prawns.
This colorful dish is a tangy fruit salad with a Latin twist.
Kelsey Nixon learns how to make honey & makes a few dishes with honey.
Ingrid serves fruit salad in a watermelon carved in the shape of a whale.
Get Cooking Channel on your TV.


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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
Recipe courtesy of Bobby Flay
- Throwdown with Bobby Flay
Paella is a versatile dish made with regional ingredients. It is meant to use the freshest, most readily available fish that can be found[. If you use fish or shellfish, go with what is freshest and vary the cooking time -- when you add that particular ingredient to the mix -- accordingly. Since we were in San Francisco, we decided to use local, fresh-caught cuttlefish. I encourage you to use whatever your fish market or fish monger was able to catch that day. I also suggest using the thighs and legs of the chicken because the dark meat will more likely stay moist during the cooking process than chicken breast. I season each layer of the dish with salt and pepper, but go easy: the chorizo adds quite a bit of salt to the dish too.]
- Lemon Aioli:
- 4 cloves garlic, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- *2 egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup olive oil
- Freshly ground white pepper
- Paella:
- 4 plum tomatoes, halved lengthwise
- 1 tablespoon honey
- 1/2 cup olive oil, divided
- Salt and freshly ground black pepper
- 10 cups chicken stock, divided
- Large pinch saffron
- 12 littleneck clams, scrubbed
- 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
- 1/2 pound chorizo, cut into 1/2-inch thick slices
- 1/4 large onion, chopped
- 3 garlic cloves, finely chopped
- 2 cups Arborio (paella) rice
- 12 mussels, debearded and scrubbed
- 8 large shrimp, peeled and deveined, with tail on
- 8 baby octopus
- 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
- 1 cup fresh or frozen peas
- 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
- Freshly chopped flat-leaf parsley leaves, for garnish
- 1/2 cup Lemon Aioli
DirectionsFor the aioli:
Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
For the paella:
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Bobby Flay, 2008


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At Bank of North Carolina, you'll find a unique combination of accounts and personal service that can help you manage your money like never before. But what's more, you'll find a whole new level of convenience.
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text:
Case Study: Red Lobster
September 8, 2009
Kent Wilson, SVP, Marketing, Red Lobster, discussed Red Lobster's new lunch program, which is focused on keeping customers during the recession.
Members Only Content
This content is available to ANA Members only. Please login below or create an account.
You may already be a member. Find out if your company is already an ANA member.


text: Cultural Collaboration The Asian Student Alliance is a student organization that seeks to promote an awareness of Asian values, culture and tradition on the Regis University campus. These organizational goals are accomplished through collaborating with other student organizations, departments and administrators, and the development of a diverse set of events and activities. Popular event traditions include Moon Festival, Lunar New Year celebration, and participation in the annual Tunnel of Oppression.


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Bill Kauffman
Manager, Media Relations and Publications
Phone: 719-228-6800
E-Mail: firstname.lastname@example.com
COLORADO SPRINGS, Colo. (Aug. 24, 2010) – The U.S. Women's National Volleyball Team rides a six-match win streak into the 18th FIVB World Grand Prix Final Round that begins on Aug. 25 at Ningbo, China.
The FIVB World Grand Prix Final Round is a five-day, six-team round-robin event being played Aug. 25-29. Team USA faces Poland on Aug. 25 at 1 p.m. (10 p.m. Pacific Time on Aug. 24) in the opening match, then faces Italy on Aug. 26 at 1 p.m. (10 p.m. Pacific Time on Aug. 25). On the middle day of competition, the Americans challenge two-time defending champion Brazil at 3:30 p.m. on Aug. 27 (12:30 a.m. Pacific Time) before playing host China on Aug. 28 at 7:30 p.m. (4:30 a.m. Pacific Time).
The FIVB World Grand Prix Final Round schedule is a grueling tournament with its five matches in five days. Throw in the three preliminary weekends leading into the Final Round and the long international flights to reach the locations, the Final Round itself can become a test of endurance to perform at peak levels. However, U.S. Women's National Team Head Coach Hugh McCutcheon (Christchurch, New Zealand) says his squad will be ready.
"It's tough, no question - but we'll battle and we have depth," McCutcheon said. "So if we do get beat up a little, we have plenty to go to."
Just two weeks ago, Team USA's chances of reaching the World Grand Prix Final Round seemed remote based on its 1-2 record and eighth place in the standings following the first weekend in Poland. However, the Americans caught fire in Thailand starting with a four-set victory over Italy followed by wins over Thailand and Puerto Rico.
This past weekend, the U.S. carried the momentum into Hong Kong, beginning with a three-set win over Germany to avenge a four-set loss in the opening weekend. Team USA allowed Thailand to score just 48 points in a three-set win on Aug. 21. In front of over 10,000 fans on Aug. 22, the Americans won their sixth straight match over the host Chinese in four sets to complete a run from eighth place to second place.
"We learned some things in week one that helped us to be better in week two," McCutcheon said. "Also, with the addition of Logan (Tom), our serve reception smoothed out a bit and that helped our side-out numbers."
Tom, a three-time Olympian and the Best Scorer at the 2008 Olympic Games, was added to the U.S. roster after the first weekend and the team has yet to lose with her in the lineup.
Brazil, which has won five of the last six World Grand Prix events and eight overall, finished the preliminary round in first place with an 8-1 record and 24 points, followed by the Americans in second place. Poland finished with an identical 7-2 record and 21 points as the United States, but finished third due to a lower point scored ratio. Japan, Italy and China all finished with 6-3 records and 19 points, but Japan held the point ratio advantage to gain fourth place followed by Italy in fifth place and China in sixth place. During the preliminary round, the U.S. defeated Final Round participants China and Italy, while losing to Poland.
However, the Final Round standings table is wiped clean and the six-match U.s. win streak simply represents momentum. All six teams open the Final Round with zero points.
Team USA, which has reached the medal podium in both its earlier tournaments in 2010, has not played in the FIVB World Grand Prix Final Round since 2008 when it finished fourth. The Americans, who have won six straight matches in this year's World Grand Prix, have not reached the World Grand Prix podium since bronze medal finishes in 2003 and 2004. The U.S. won the World Grand Prix in 1995 and 2001, its only other podium finishes.
The U.S. block was a huge weapon during the preliminary round. Over the course of the nine matches, Team USA held a 146-54 block advantage and was never out-blocked in a match (China matched USA with 12 on Aug. 22). The Americans averaged 4.42 blocks per set, compared to their opponents' 1.64 average. The block machine was not just from one person as three players ranked among the top five blockers and another ranked 12th.
During the preliminary round, the Americans had several players finish high the Best Player categories. Two such players are in their rookie campaigns with the U.S. Women's National Team.
Opposite Destinee Hooker (San Antonio, Texas), playing in her first international tournament with the U.S. Women's National Team, ranked third in Best Scorer with 157 points (118 kills, 33 blocks, 6 aces) and 4.76 points per set. She also ranked third in Best Blocker with 1.00 blocks per set and seventh in Best Spiker with a 40.97 kill percent.
Alisha Glass (Leland, Mich.), a setter in her first season with the U.S. Women's National Team, led all setters through the preliminary round with 10.64 running sets per set – 0.90 more per set than the second-place finisher. She also ranked 19th in Best Digger with 1.67 digs per set and 36th in Best Blocker with 0.33 per set, welcome contributions from her setter position.
"Destinee and Alisha are both talented athletes and good volleyball players," McCutcheon said. "I'm not surprised that they are having such a positive impact. Megan Hodge (Durham, N.C.) has been great for us this summer as well. There's some good young players on this team."
Middle blocker Foluke Akinradewo (Plantation, Fla.) turned in 105 points (69 kills, 32 blocks, 4 aces) during the World Grand Prix preliminary round for 12th best in the tournament. She holds a 51.9 kill percent, which would lead Best Spiker category if she had enough kill attempts to qualify. Akinradewo ranks fourth in Best Blocker with a 0.97 block average.
Middle blocker Heather Bown (Yorba Linda, Calif.) has contributed 96 points (60 kills, 30 blocks, 6 aces) for 18th best during the preliminary round. She has added 0.91 blocks per set for fifth place in the preliminary round.
Outside hitter Jordan Larson (Hooper, Neb.) is ranked 19th in scoring with 92 points (65 kills, 21 blocks, 6 aces), 24th in Best Spiker with a 32.34 kill percent, 12th in Best Blocker with 0.64 blocks per set, 13th in Best Digger with 2.06 digs per set and sixth in Best Receiver with a 43.22 receiving percent.
Outside hitter Logan Tom (Salt Lake City, Utah), who missed the first three matches of the preliminary round, compiled 67 points (52 kills, 8 blocks, 7 aces) for 42nd in scoring in just six matches.
The U.S. liberos Stacy Sykora (Burleson, Texas) and Nicole Davis (Stockton, Calif.) shared the defensive position during the preliminary round, which held back the overall position ranking for both. Davis ranked sixth in Best Digger with 2.52 digs per set over the nine matches, while Sykora averaged 2.06 digs per set for 12th place. If combined for one position, the U.S. libero would have led the World Grand Prix in Best Digger (tops was 3.76 digs per set).
For the latest news on the FIVB World Grand Prix, visit the U.S. Women's National Team FIVB World Grand Prix event web site at usavolleyball.org/events/3056. The page includes archived press releases, schedule and results involving all 12 World Grand Prix teams, photos, statistics and match videos by Universal Sports.
Volleyball fans across the world will be able to watch three FIVB World Grand prix matches a week as FIVB TV announced on Aug. 5 that it will stream matches on the Internet. One match per day from the three preliminary rounds as well as all matches form the Final Round will be streamed live on www.laola1.tv/en/int/fivb/video/203---.html. The USA-Italy match on Aug. 13 and the USA-China contest on Aug. 22 were part of the coverage. As a note, the FIVB TV matches cannot be viewed in most locations within the United States based on negotiated broadcast rights.
Fans in the United States can watch all remaining USA matches on Universal Sports (www.universalsports.com), on a tape delayed same-day coverage. Selected matches will also be shown on Universal's television channel. All matches will be on-demand after they take place. To find out if Universal is in your home area and its daily schedule, click here.
For more information on the U.S. Women's National Team, visit its home page clicking here.
U.S. Women's National Team Roster for FIVB World Grand Prix Pool G (Hong Kong)
# - Name (Pos, Ht, Hometown, College)
1 - Ogonna Nnamani (OPP, 6-1, Bloomington, Ill., Stanford)
2 - Alisha Glass (S, 6-0, Leland, Mich., Penn State)
5 - Stacy Sykora (L, 5-10, Burleson, Texas, Texas A&M)
6 - Nicole Davis (L, 5-4, Stockton, Calif., Southern California)
7 - Heather Bown (MB, 6-3, Yorba Linda, Calif., Hawaii)
8 - Cynthia Barboza (OH, 6-0, Long Beach, Calif., Stanford)
9 - Jennifer Tamas (MB, 6-4, Milpitas, Calif., Pacific)
11 - Jordan Larson (OH, 6-2, Hooper, Neb., Nebraska)
14 - Nicole Fawcett (OPP, 6-4, Zanesfield, Ohio, Penn State)
15 - Logan Tom (OH, 6-1, Salt Lake City, Utah, Stanford)
16 - Foluke Akinradewo (MB, 6-3, Plantation, Fla., Stanford)
17 - Nellie Spicer (S, 5-9, Barrington, Ill., UCLA)
18 - Megan Hodge (OH, 6-3, Durham, N.C., Penn State)
19 - Destinee Hooker (OPP, 6-4, San Antonio, Texas, Texas)
Head Coach: Hugh McCutcheon (Christchurch, New Zealand)
Assistant Coach: Karch Kiraly (San Clemente, Calif.)
Assistant Coach: Jim Stone (Columbus, Ohio)
Technical Coordinator: Jamie Morrison (Dana Point, Calif.)
Athletic Trainer/Medical Support: Jill Wosmek (Silver Lake, Minn.)
Team Leader for Poland/Thailand: Reed Sunahara (Cincinnati, Ohio)
Team Leader for Hong Kong/Ningbo: Laurel Iversen (Kalaheo, Hawaii)
FIVB World Grand Prix Final Preliminary Standings
Brazil (24 Points) 8-1
USA (21 Points) 7-2
Poland (21 Points) 7-2
Japan (19 Points) 6-3
Italy (19 Points) 6-3
China (19 Points) 6-3
Netherlands (13 Points) 5-4
Dominican Republic (7 Points) 3-6
Germany (7 Points) 2-7
Thailand (6 Points) 2-7
Puerto Rico (4 Points) 1-8
Chinese Taipei (2 Points) 1-8
NOTE: Matches won 3-0 or 3-1 earn the winners 3 points; Matches won 3-2 earn the winner 2 points and the loser 1 point
2010 FIVB World Grand Prix Schedule
Pool A (Sao Carlos, Brazil * Ginasio Nilton Olaio Filho)
Aug. 6: Brazil def. Chinese Taipei 25-15, 25-19, 25-12
Aug. 6: Japan def. Italy 30-28, 27-29, 25-20, 25-13
Aug. 7: Brazil def. Japan 25-20, 25-19, 25-20
Aug. 7: Italy def. Chinese Taipei 25-15, 25-20, 25-19
Aug. 8: Italy def. Brazil 25-22, 25-21, 18-25, 25-19
Aug. 8: Japan def. Chinese Taipei 25-16, 25-16, 25-16
Pool B (Gdynia, Poland * Gdynia Competition Hall)
Aug. 6: USA def. Dominican Republic 26-24, 22-25, 25-14, 25-19
Aug. 6: Poland def. Germany 25-18, 16-25, 25-22, 26-24
Aug. 7: Poland def. Dominican Republic 25-23, 25-16, 25-14
Aug. 7: Germany def. USA 25-23, 25-22, 16-25, 25-23
Aug. 8: Poland def. USA 16-25, 26-24, 25-19, 25-23
Aug. 8: Dominican Republic def. Germany 25-19, 22-25, 31-29, 16-15, 19-17
Pool C (Chengdu, China * Sichuan Provincial Sports Bureau)
Aug. 6: Netherlands def. Thailand 25-22, 25-22, 25-23
Aug. 6: China def. Puerto Rico 25-20, 25-18, 25-22
Aug. 7: Netherlands def. Puerto Rico 25-9, 25-12, 25-21
Aug. 7: China def. Thailand 25-16, 25-16, 25-22
Aug. 8: China def. Netherlands 19-25, 25-20, 25-15, 25-21
Aug. 8: Puerto Rico def. Thailand 25-22, 25-23, 25-21
Pool D (Bangkok, Thailand * Keelawes 2)
Aug. 13: USA def. Italy 26-28, 26-24, 25-23, 25-15
Aug. 13: Thailand def. Puerto Rico 25-16, 25-19, 25-16
Aug. 14: Italy def. Puerto Rico 25-12, 25-17, 25-18
Aug. 14: USA def. Thailand 25-18, 25-21, 25-13
Aug. 15: USA def. Puerto Rico 21-25, 25-22, 25-12, 25-15
Aug. 15: Italy def. Thailand 21-25, 25-23, 25-21, 25-20
Pool E (Macau, China * Forum de Macau)
Aug. 13: Brazil def. Dominican Republic 25-14, 25-18, 25-14
Aug. 13: China def. Netherlands 25-16, 25-19, 25-16
Aug. 14: Brazil def. Netherlands 25-21, 21-25, 25-15, 26-24
Aug. 14: Dominican Republic def. China 25-20, 20-25, 21-25, 25-22, 15-9
Aug. 16: Netherlands def. Dominican Republic 25-23, 25-20, 17-25, 23-25, 15-7
Aug. 16: Brazil def. China 25-12, 25-19, 25-19
Pool F (Okayama, Japan * Okayama Momotaro Arena)
Aug. 13: Poland def. Chinese Taipei 25-16, 25-19, 25-15
Aug. 13: Japan def. Germany 26-28, 25-17, 25-20, 25-11
Aug. 14: Germany def. Chinese Taipei 25-19, 25-14, 25-19
Aug. 14: Japan def. Poland 25-19, 25-21, 19-25, 25-16
Aug. 15: Poland def. Germany 25-23, 25-23, 29-31, 25-20
Aug. 15: Japan def. Chinese Taipei 28-26, 25-15, 25-11
Pool G (Hong Kong, China * Hong Kong Coliseum)
Aug. 20: USA def. Germany 25-15, 25-18, 25-13
Aug. 20: China def. Thailand 16-25, 27-25, 25-23, 25-15
Aug. 21: USA def. Thailand 25-16, 25-16, 25-16
Aug. 21: China def. Germany 25-14, 25-19, 28-26
Aug. 22: Thailand def. Germany 20-25, 25-16, 25-16, 25-22
Aug. 22: USA def China 25-20, 25-10, 22-25, 25-22
Pool H (Taipei, Chinese Taipei * Taiwan University Gym)
Aug. 20: Brazil def. Puerto Rico 25-18, 25-13, 25-20
Aug. 20: Poland def. Chinese Taipei 25-19, 25-18, 25-9
Aug. 21: Poland def. Puerto Rico 25-20, 25-20, 25-14
Aug. 21: Brazil def. Chinese Taipei 25-15, 25-17, 25-16
Aug. 22: Brazil def. Poland 25-16, 27-25, 25-16
Aug. 22: Chinese Taipei def. Puerto Rico 27-29, 25-21, 18-25, 25-23, 17-15
Pool I (Tokyo, Japan * Yoyogi National Stadium)
Aug. 20: Italy def. Netherlands 29-27, 25-16, 25-15
Aug. 20: Japan def. Dominican Republic 25-15, 23-25, 31-29, 25-20
Aug. 21: Netherlands def. Dominican Republic 25-19, 25-22, 25-20
Aug. 21: Italy def. Japan 25-23, 27-25, 21-25, 25-23
Aug. 22: Dominican Republic def. Italy 23-25, 32-30, 25-22, 22-25, 15-13
Aug. 22: Netherlands def. Japan 25-19, 22-25, 38-36, 16-25, 15-11
Final Round (Ningbo, China * Ningbo Beilun Gymnasium)
Aug. 25: USA vs. Poland, 1 p.m. (10 p.m. Pacific Time on Aug. 24)
Aug. 25: Brazil vs. Japan, 3:30 p.m. (12:30 a.m. Pacific Time)
Aug. 25: China vs. Italy, 7:30 p.m. (4:30 a.m. Pacific Time)
Aug. 26: USA vs. Italy, 1 p.m. (10 p.m. Pacific Time on Aug. 25)
Aug. 26: Poland vs. Brazil, 3:30 p.m., 12:30 a.m. Pacific Time)
Aug. 26: China vs. Japan, 7:30 p.m. (4:30 a.m. Pacific Time)
Aug. 27: Japan vs. Italy, 1 p.m. (10 p.m. Pacific Time on Aug. 26)
Aug. 27: Brazil vs. USA, 3:30 p.m. (12:30 a.m. Pacific Time)
Aug. 27: China vs. Poland, 7:30 p.m. (4:30 a.m. Pacific Time)
Aug. 28: Poland vs. Japan, 1 p.m. (10 p.m. Pacific Time on Aug. 27)
Aug. 28: Brazil vs. Italy, 3:30 p.m. (12:30 a.m. Pacific Time)
Aug. 28: China vs. USA, 7:30 p.m. (4:30 a.m. Pacific Time)
Aug. 29: Japan vs. USA, 1 p.m. (10 p.m. Pacific Time on Aug. 28)
Aug. 29: Italy vs. Poland, 3:30 p.m. (12:30 a.m. Pacific Time)
Aug. 29: China vs. Brazil, 7:30 p.m. (4:30 a.m. Pacific Time)


text:
accident lawyers in Steelville, MO
Harvath Gerald J211 W Main St, Steelville, MO map
Rohrer J D PC211 W Main St, Steelville, MO map
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text:
"Almliesl"- Holidays in the mountains
of Austria and South Tyrol
5 reasons for an Almliesl holiday:
1. Almliesl is your holiday partner for holidays in the Alps in Salzburgerland, Carinthia, Tyrol, South Tyrol, and Styria.
2. Rustic Alpine huts, cosy farmhouses and holiday accommodation, luxurious holiday chalets and selected apartments and holiday accommodation – Enjoy the most beautiful time of the year with Almliesl.
© MTS Austria GmbH 3. Each Almliesl accommodation is suited to a certain type of holiday, depending on its size, location, and facilities:
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4. We don't take any bookings without giving you advice and information! Your holiday can then be arranged quickly and without any complication. Our experienced colleagues know "Almliesl-Land" very well; they know every property and are available to give you helpful advice.
5. Everyone has different holiday expectations. A holiday in the mountains with family and friends with plenty of adventure and variety. In summer or winter, in Salzburgerland, in Carinthia, Tyrol, South Tyrol and in Styria.
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D8 heavyweights collide
By BURT ANGELI
Sports Writer
CRYSTAL FALLS – Old rivals Forest Park and North Dickinson clash Friday in a Division 8 football regional final at Dick Mettlach Field. Kick-off is 6 p.m.
The Trojans (11-0) of Coach Bill Santilli and Nordics (8-2) of Coach Joe Reddinger have been squaring off for 17 years including six times in the postseason.
So one may figure that preparation may be easier with the teams so familiar.
Not so, says Santilli with a smile.
"We know what they're going to do," Santilli said. "We know they're going to be extremely proficient at what they do.
"We have to play assignment football and stop them when we're on defense. Each year they stretch us to the limit."
Forest Park must contend with a Nordic offense featuring four stellar backs and a pass-happy quarterback in Logan O'Neil. The senior has thrown 55 times, plenty for the Nordics, and completed 31 for 549 yards and six scores.
"Joe is throwing on second down and you never see him the throw the ball ever unless it was third down and 10, and then only if the trap wasn't working," said Santilli, remaining in good humor for the moment. "They're not afraid to throw and O'Neil does a good enough job. They still run a lot of play-action that will bother us."
Reddinger points out that the Trojans are also a slightly different breed on offense than the Forest Park teams of the past.
"They've been running a lot of different things out of the spread," he said. "They've showed a new wishbone look. But defensively, they look as tough as ever."
Matt Schultz (1141 yards-6.71 ave), Tim Hruska (785-9.69) and Derek Wagner (425-4.42) and Noah Berg (215-741) spearhead the Nordic ground game.
"They have four extremely talented backs," Santilli said. "O'Neil gets to the edge at quarterback as good as any of the guys in the past."
North Dickinson will have to contend with Lee Graff out of the Trojans backfield. Graff has run for 340 yards in the Trojans' two playoff games. Reddinger thought L'Anse did a good job against the powerful runner last week.
"They played Forest Park really tough," he said. "They played good solid defense. And they really kept Graff under control, or at least out of the end zone."
Did the Nordics learn anything watching film of L'Anse holding Forest Park to a season-low 16 points?
"We sure did," Reddinger said confidently, but without elaborating.
Forest Park isn't looking forward to more helmet-knockers like the ones playoff foes Bessemer-Gogebic and L'Anse dished out. The Trojans survived both and expect another.
"What we're struggling with is the size of our opponents and the physical nature of how those teams have played," Santilli said. "Our team is feeling the effects of playing two strong teams.
"North Dickinson has that style where they come after you. (All-U.P. lineman Brad) Gustafson packs a load the way he plays.
"I don't remember three physical games like this."
In the first week of October, Forest Park thumped shorthanded North Dickinson 43-20. Graff ran for 144 yards and three scores while Jeff Johnson passed for 127 and one touchdown.
"Our first game around, most of what we did went our way that night," said Santilli, noting the Nordics missed Hruska for that one. "I see that North Dickinson is playing with a lot of confidence having everybody back in the lineup."
The Nordics are also energized by the return of All-Mid-Eastern Conference guard and linebacker Jonas Christian (hand). They are clicking at the right time, coming off a 34-13 win over North Central in which Schultz went off for 166 yards on the ground with two touchdowns while catching another.
"We should be a little stronger," Reddinger said. "We've moved some people around. We played awfully good last week, probably our best game of the season."
"Just from a confidence level, when your team has all of its players back in the lineup and you know the potential that you have, that goes a long way at the high school level," Santilli said. "North Dickinson is a very fine team and formidable opponent. It's tough to beat a team the second time around. We'll have to be at our very best."
Santilli's Trojans have won five straight playoff meetings with Reddinger's Nordics. The first test in 1999 went to North Dickinson.
Forest Park-North Dickinson winner will advance to the state semifinals and take on the winner of St Ignace La Salle (9-2)-Beal City (11-0).
NOTES: Field conditions, depending on the weather, may be iffy for Friday. Three of Forest Park's last four games have been at home … Hurley, which lost to Forest Park 31-14 in September, faces unbeaten Shiocton in the Wisconsin Division 6 state semifinals. The Midgets rallied from a 19-8 halftime deficit to beat Webster 30-27 in the quarterfinals … Santilli would prefer his players not hunt on opening day of the firearm deer season. "I'd rather not have them go out but I know how important it is to a lot of kids," said Santilli, hoping they wait until Saturday. "We'll tell them to try to prioritize what is important to you. Get back inside with enough time to prepare for the game."


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Windows Azure Camp Online: Storage
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Windows Azure Storage is a highly available and massively scalable storage service in the cloud for storing a variety of forms of data. In this session, you will learn how to get started using Windows Azure storage blobs, tables, queues, and drives. Windows Azure expert Tyler Doerksen (@tyler_gd) joins Jonathan Rozenblit to share lessons learned from the field and offers up advice on what to look for when working with Windows Azure Storage.
For hands-on labs and resources from this Windows Azure Camp session, click here.
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