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Envision Darth Vader making an entrance, Superman soaring through the skies or a giant shark lurking in the ocean. More than likely, you'll instinctively hear a death march, a patriotic fanfare or an ominous, panicked beat.
Acclaimed composer John Williams has given musical expression to some of Hollywood's greatest movie moments. Often collaborating with directors Stephen Spielberg or George Lucas, he has written the film scores for cinematic hits such as the Star Wars saga, Jaws, E.T. the Extra-Terrestrial, Jurassic Park and the first three Harry Potter movies. With his recent Academy Award nod for Lincoln, he has been nominated 48 times—the second most in history, only behind Walt Disney.
"To describe John Williams as prolific is an understatement," says Palm Beach Pops maestro Bob Lappin.
In continuation of the Pops' tribute to the American songbook for its twenty-first season, the orchestra has dedicated a show celebrating some of Williams' greatest works. Yet the group's performance February 5 at the Eissey Campus Theatre in Palm Beach Gardens at times lacked the raw power and musical spark so key to evoking imagery and associated emotions of cinematic storylines—the essence of Williams' signature movie magic.
Lappin told the audience the group had rehearsed only twice before the concert. This was evident in the first notes of the opener, Williams' overture for the 1996 Olympics, which the trumpet section muddled.
Later, Lappin directed the Pops too slowly through the theme of Indiana Jones and the Raiders of the Lost Ark, and the relaxed tempo made the adventurous fanfare seem boring. Likewise, the orchestra didn't produce the musical expression and subsequent feelings anticipated for excerpts from the four Star Wars themes, the last pieces of the concert. The problem here seemed to be volume control; the musicians substituted loudness for powerful yet controlled tonality. Watch out for where the trumpet is pointed.
Overall, though, the good outweighed the bad. The highlight of the evening was hearing concertmaster Rafael Elvira play the theme score to Schindler's List. His interpretation of the hauntingly beautiful violin solo was simply perfect and filled any emotional void.
The first half of the concert also featured songs by Irving Berlin, who wrote more than 1,200 compositions—with lyrics—an era before Williams. The Pops' performance of "Top Hat," "Let's Face the Music and Dance" and "Cheek to Cheek" made us picture Fred Astaire dancing with Ginger Rogers. Lappin played the beautiful piano melody in "How Deep is the Ocean," a personal favorite, he admitted.
The Pops showcased other unique entertainment, too. A small group of musicians, including a pitched drum percussionist, formed an amusing Star Wars cantina band to play the music of the movie's intergalactic bar. Two pairs of swing dancers appeared on each side of the stage, hopping to the quick beat, and returned later for "Swing, Swing Swing." A Star Wars character also delivered a message to Lappin, but we won't reveal who or what.
The Pops performs its last Williams show of the season tonight at 8 at the Kravis Center. Tickets start at $29.


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Durman Stearn was recently commissioned to undertake the foundations, foul water and surface water drainage in the former landscaped parklands of Dullingham House, designed by Sir Humphrey Repton.
The two acre site, which is now known as The Old Arboretum, and is owned by Mr Iain Cruickshank, contained listed walls of historical note and specimen trees and woodlands, requiring careful excavation procedures to undertake the civil engineering works.
The Works
Durman Stearn undertook the setting out of the site using the latest robotic surveying instrumentation & AutoCAD software to accurately position the buildings.
"I am so pleased I instructed Durman Stearn to undertake the civil engineering works...I would highly recommend them for any self-build project."
The 9,500ft² main house is of a traditionally poured concrete construction with trench block sub-foundation walls to receive 150mm beam and block floor. The garage foundations were required to be engineered and designed with pad and beam foundations to avoid tree roots.
Durman Stearn worked closely with architects and engineers, adding their practical experience and knowledge to save over £20,000 in foundation, drainage design and drainage design costs.
Ahead of schedule
The project was completed two weeks ahead of schedule and to the delight of Mr Cruickshank, who commented, "I am so pleased I instructed Durman Stearn to undertake the civil engineering works. They are a highly professional company and offer exceptional service, and I would highly recommend them for any self-build project."
RH Building Design, who were commissioned to inspect the works, commented that the drainage engineers had designed and installed some of the best quality work they had seen in a long time.


text: Alathur(Kerala) has many buses that travel to and from the city to all the neighbouring cities as the road connectivity of the city of Alathur(Kerala) is very good. As Alathur(Kerala) is also a popular tourist destination, there are several tourists who throng to this city to experience the sights in the city of Alathur(Kerala). Many operators run their buses from Alathur(Kerala) to all the popular cities around and all the pick-up and dropping points in Alathur(Kerala) are located at convenient locations. There are a total of 4 who operate their buses in this city, and these buses run at regular intervals. You can book your bus ticket to Alathur(Kerala) from redBus with zero booking fee.


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Friday, July 11, 2008
M.A.C Sonic Chic, Electroflash, and New View Haul and Swatches
So Thursday was the big day of MAC's release of three collections--all linked together by being mineralized makeup. To be honest, I wasn't too hype about this collection. Of course I read the new updates on Specktra and checked out the swatches. Initially I was most excited about the mineralized blushes from Sonic Chic...but my opinion totally flipped when I went into the store.
First off, let me start by saying that I am on a makeup budget! I went to MAC Pro in Orlando and broke the bank, so I wanted to control myself this time. I wanted at least one item from each collection so I could do an accurate review...ummm and just cause I'm a collection fiend, lol! I was really good and only spent $65 (sure that includes the Pro discount but it still counts, he he) which is really good for me!
So onto the haul!
New View
I was really intrigued by this collection since it was half natural MSF and half shimmer. I knew that this collection would give me the opportunity to try a new MSF while getting some shimmer at the same time. I swear by my natural MSF in medium dark which I wear everytime rock foundation. It's both my setting powder and foundation when I don't feel like wearing anything heavy. I saw that they had the MSF in med dark with its coordinating shimmer, but I didn't want to get another MSF in med dark with only 20% shimmer in it...it seemed like a waste. Instead I went one shade darker and got the dark msf. I love how it's dark enough for me to use as a contour color and then the shimmer part works as a perfect highlighter! I can also test it out on my clients (after proper sanitation of course) and see how it looks on darker skin tones...probably those in the 45s. All in all, I would recommend this product if you haven't tried out the MSF naturals or if you want to try a new shade. IMO, the combo is a great deal.
Sonic Chic
I was really excited about this collection because the idea of mineralized blushes sounded too fabulous! I saw the swatches online previous to the release and I figured I would be getting Warm Soul. Well let's say I tried it on and I couldn't really even see it! That's why I got Gleeful instead...it's pigmented enough to show up on my skintone and can be sheered out as well. I noticed when I swatched the blushes, they came out pretty sheer for the most part. You'd need a dense blush brush to get more pigmentation. Personally, I think I'm cool with just one of these blushes because they weren't that all that more amazing than some of my other blushes. So with this collection...if you've got enough blushes, you could probably pass.
My favorite collection of the three! I wasn't that excited by the pre-release photos...so boy I was surprised when I swatched these in person! Talk about gorgeous! I personally think the Fresh Green Mix and Sea and Sky will be sold out first. The colors are extremely vibrant.
-Sea and Sky reminds me of Freshwater and Rebelrock Pigment with a shot of adrenaline. One swipe of my finger and it was super bright!
-Fresh Green Mix also reminds me of some vamped up eyeshadows from the Perm collection...an intense swimming and Juxt.
I only wanted to get three duos at the max, so I had to consult with the MAC artist for a final decision. We ended up on Odd Couple because of the Vibrant purple. Gorgeous! It's like Parfait Amour on steroids. I don't rock purple that often but this one can't be denied. The rest of the colors were also really nice, but were all dupeable in my opinion--lots of golds, grays, silvers, peaches, etc...that can be replicated with pigments and eyeshadows. I hope I get use out of these babies since I tend not to use my individual pot shadows as much. If it's not in my palette I forget about them! Let me also add that these Mineralized Eyeshadow Duos are way brighter and more pigmented than the old ones. So if you're turned off by the fact that it's a mineralized duo, don't be skurred! They're gorgeous I promise. Lastly, when I swatched them, the product is so silky that it kind of flaked off in the pan. My UD deluxe eyeshadows do the same thing. So make sure to tap off the excess from your brush during application.
If anything, get at least one mineralized eyeshadow duo. Too gorgeous to pass up! Get the MSF if you don't have one already...and the blushes are decent...but you could probably pass.
Here's the video I filmed of my haul, enjoy!
Time for swatches! Click on the pics to expand and get a closer look at the shimmers in the makeup. All swatches taken with a swipe of the finger and no base.
Swatches of the Mineralized Eyeshadow Duos-left to right, Sea and Sky, Fresh Green Mix, and Odd Couple
Swatches of Gleeful Blush (I had to really get my finger and swipe a few times to get it this vibrant)and MSF in dark and shimmer
Here's a quick look I threw on after I filmed the video and before the BF and I headed out for our Thursday dinner date night. The look only took me 15 min max. I used the blue and green eyeshadow duos along with vanilla e/s as a highlight.
Here's What I Used (All MAC unless specified):
-sea and sky mineralized e/s duo
-fresh green mix mineralized e/s duo
-vanilla e/s
-revlon colorstay liquid liner in blackest black
-kohl spencil in smolder
-shiseido mascara base
-telescopic mascara
-anastasia pencil and tinted brow gel
-msf natural med dark
-msf duo in dark and shimmer
-gleeful blush
-hush hush tendertone
It's funny because when I asked my BF what he thought of my makeup (like I always do right after I finish) he told me it looked nice but more subdued than usual. He told me, "I thought it would be more vibrant. You went more subtle this time huh?" LOL...to some people this is a bright look! He saw my swatches once I purposely showed him as soon as I got home (not that he cared but I showed them anyways) and saw how bright they were. I used a cheap fluffy eyeshadow brush for the entire look so the colors came out less vibrant. For my tutorial I'll probably pick a bright base and use better brushes to get the color impact yall are used to.
18 comments:
- yummy411 said...
we are on the same page with this collection. i wanted to write my review last nite, but.... eh it'll be up today LOL!
out of all the stuff, i only bpught that lime green duo and i'm pissed that i didn't check my veining. the other side didn't look like a seafoam/dark green like i had swatched. it's coming out silvery blue =((( must return!
- July 11, 2008 at 8:42 AM
- yummy411 said...
oh btw.. love your look ;) it's bright with a certain softness to it. don't know how to describe it. hahahha @ your bf. love your top/dress (?) very cute with your makeup!
- July 11, 2008 at 8:46 AM
- Vanessa said...
I love this look! I wore mine today too haha, but have yet to take a pic, it's too early in the morning, LOL. I am glad we got the same ones, the other colors I thought were "dupable" in some fashion, although I was eyeing "Two to Glow" and "Play on Plums", but I feel you on being on a budget, if my boss didn't give me a gift card I probably would have bought just two things...
- July 11, 2008 at 12:10 PM
- Debbie said...
Great review.. I got fresh green mix, polar opposite, and hot contrast, and planning to go back to get sea and sky.. those babies are also great when applied wet.
- July 11, 2008 at 1:35 PM
- Joyce said...
I could've swore I posted a comment earlier! Grrr, now I forgot what I said. :(
Anyway, I was gonna ask you what shade did you go for for your Anastacia brow kit? I went to Sephora on my lunch break (haha, sneaky, sneaky!!) and I picked up medium ash. Now I'm looking at it but it looks eehhh (brow shader). I think that's the closest to me so I might end up using my MAC as a shader again. =/
- July 11, 2008 at 2:54 PM
- B said...
Great review! swatches! swa
- July 11, 2008 at 5:27 PM
- yummy411 said...
hey girlie! big request as i'm shameful my kit doesn't stand up to yours... but i'd love to share with you! your kit will put my little kit to shame! ;)
- July 11, 2008 at 6:30 PM
- Product Junkie Diva said...
Hey Renren
Thanks for checking me out. I LOVE your blog, consider yourself linked on my page :-).
I was also checking your youtube videos...AWESOME!
I am thinking about getting Vanity's Child lipstick from the Electro Flash collection.
THanks for your review.
Product Junkie Diva
- July 11, 2008 at 6:57 PM
- Roxy said...
i love that blue/green look you did! i need to go back for fresh green mix!
- July 12, 2008 at 4:17 AM
- Yellow Fever said...
oooh girl..ur making me want this collection even more-i'm going to check it out today! btw i love ur swatches b/c ur close to my skintone!
- July 12, 2008 at 8:36 AM
- Beauty is Androgynous said...
that look is really cute.
It reminds me of parrot colors. very tropical bright yet soft.
It looks really good on you.
- July 12, 2008 at 11:07 AM
- Dao said...
Hi Renren,
I've been reading your blog since forever but never commented until today. You're so pro! I love the way you do your makeup. Btw, how did you get a sharp v at the outer corner of your eyes?
- July 12, 2008 at 11:25 AM
- Dominican Enigma said...
sweetie, thanks so much. Your blog is fantastic too, and you're beautiful. I'll add you as soon as my computer allows me to (having problems with it today.) hugs, DE
- July 12, 2008 at 4:38 PM
- Aleca said...
I didn't believe that there are so many into makeup and beauty as I am! I first fell inlove with your Tiger Eye..found it on a google page through youtube, so I checked out your blog. Awesome stuff, great inspiration.
ps great colors and I am loving your eyes for great color demos. They are georgous!
- July 12, 2008 at 10:43 PM
- Tia said...
Ahhh, you're not the only one on a makeup budget! But after watching your video review, I really want to get my hands on the mineralized eyeshadow duo. I'm going to have to go check them out, tomorrow. I mean, today! I LOVE the sea and sky mineralized e/s duo on you, you make it look SO good. I am scare to rock blue colors, hehe.
Also, I wanted to see if you can suggest a good matte primer or anti-shine lotion for my T-zone. Don't doesn't cause breakouts. I bought Cosmedicine Medi-Matte Oil Control Lotion SPF 20 and have used it for only 4days and I can feel bumps on my forehead, about to turn into pimples or so. =( This is exactly what happened with my Mac Studio Fix Powder, too. The only product that don't break me out and helps control my oily T-zones is the MAC blot powder. But I want something that will last all day. Do you have any rec? Thanks in advance! Great review!
- July 13, 2008 at 12:11 AM
- Emilee @ GMM said...
Phew! I'm finally catching up on all my blog feeds. :)
I still haven't had a chance to see the collection yet, but I'm already thinking I'm going to pick up a few of the MES duos. I didn't like the previous releases, but everyone says they're much better this time around, so I guess we'll see!
p.s. you are a video machine! I don't know how you do it! :)
- July 13, 2008 at 6:22 AM
- jstar said...
Love this look! I can see why to some people it is bright, but I agree with your bf - I see it more as a subtle colorful look. =)
- July 14, 2008 at 1:44 AM
- xppinkx said...
hey chickie i changed my url...its now
change me on yourt bloglist...
- July 14, 2008 at 11:04 AM


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Artist Collection: (359 of 413)< Previous | Next >
Tags: Full Moon Castle, Clouds, Dark, Dover, Dover Castle, England, Europe, Evening, Full Moon, Kent, Moon, Night, Night time, canv
- + MOUSE OVER image to zoom in
- + CLICK to enlarge
full moon over dover castleby serenityphotography
- Medium
- Photography
- Artist Notes
- A full moon rises over Dover Castle, shining through scant clouds to illuminate the night sky. See more at www.SerenityPhotography.co.uk
- Contact Artist Send Artist an Email
More about serenityphotography
- Location
- kent, england
- Artist Biography
- Born in Dover, England, I became disillusioned with the rat race and began travelling in 1997. On my first round the world trip I discovered a passion for travel, photography and scuba diving. Since then I have spent a total of five years on the road, become a diving instructor and semi-prof ...


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....you could perhaps read this.
The family has gifted me a spa voucher for Mother's Day. I told them about it as soon as I had signed for it. You?
My latest madness is giving away my novel Sukanya for free, through this blog and Facebook. Read, share, enjoy!
loved your article in TOI..
That was smart!
Enjoy your day! :)
I suggest "fine restaurants" forget about the bread basket and give out toys like McD's.
Spa voucher... sounds cool...
Congrats for that article..
absolutely loved wht you wrote, it was like reading my own everyday chaotic story..bursted on the fine dining exp, couldnt agree more on the McD part...
Me a mother of two, girl- 8, boy - 9 mnths..
keep writing, feels good to read :)


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Bad breath may indicate a dental health problem, which can be dangerous if left unaddressed. Pets need to have their teeth cleaned regularly, and since February is Pet Dental health Month, this is the perfect time for dog owners to schedule cleanings.
VCA Animal Hospitals also points out that dog owners can brush their canine companions' teeth at home as well, and doing so on a regular basis can greatly reduce the risk of infections, inflammation and other dental health issues. A veterinarian can guide you in the best way to go about keeping your pet's dental health in good standing, from brushing techniques to which products to use.
If your dog's breath smells far worse than usual, this could mean that they are developing a periodontal infection. The American veterinary Medical Association (AVMA) reports that bad breath, along with inflamed gums and brown teeth, is a clinical sign of periodontal disease.
"Periodontal disease is the most common health problem that veterinarians find in pets," explains Dr. Rene Carlson, president of the AVMA. "It's estimated that by the age of two, 80 percent of dogs and 70 percent of cats have some form of periodontal disease."
You should have your pet's teeth checked regularly. The vet may need to give your furry friend dog shots of anesthesia so they do not feel pain while their teeth are being cleaned.


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Henry M. Rowan College of Engineering
Electrical & Computer Engineering
Gina (Ying) Tang
Dr. Tang�s (Ph.D. 2001, New Jersey Institute of Technology) research interests include discrete event systems, petri nets, artificial intelligence, embedded processing, software security and computer networking. She received her M.S. and B.S. degrees in Electrical Engineering from the Northeastern University, P. R. China, in 1998 and 1996 respectively. Dr. Tang teaches courses in digital systems, computer architecture, computer networks and advanced microprocessor design. She is a member of the IEEE Systems, Man and Cybernetics, Sigma Xi and the American Society for Engineering Education (ASEE).
Contact Information
Email: firstname.lastname@example.com
Phone: (856) 256-5339
Homepage: http://users.rowan.edu/~tang/


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The future of the Sacramento Delta hangs in the balance
But few Californians seem to grasp what is at stake.
I stand in flooded farmland on a dead end dirt road in California's Sacramento-San Joaquin Bay Delta. Overhead, dozens of greater sandhill cranes make a jagged line against the gray winter sky, descending into the beige fields with an eerie clatter. Snowy egrets and great blue herons stalk the shallow water, while flocks of starlings launch from the roadside and coalesce into great swarms.
The wild avian display here on Staten Island – one of 60 islands scattered across the Delta's waters – is a jarring contrast to the human drama unfolding across the region. For most people outside this watery region, where the state's two largest rivers end and its greatest water engineering projects begin, the Delta is typically seen through a veil of conflict – one pitting endangered fish against the needs of water-starved farms in the Central Valley and cities in southern California.
Today that conflict has escalated, as the state faces its most severe drought on record and Gov. Jerry Brown and the California Department of Water Resources push ahead with an ambitious $25 billion plan to re-plumb the Delta, known as the Bay Delta Conservation Plan, or BDCP.
And yet, as the Delta's future hangs in the balance, few Californians seem to grasp what is at stake. Though water from here irrigates some three million acres of farmland and supplies drinking water to over 25 million people, three out of four Californians don't know where or what the Delta is, much less how it functions in the state's highly engineered water systems.
Can California possibly make good decisions about the fate of this 1,100-square-mile estuary when it remains terra incognita to such a large proportion of its citizenry?
Indeed, from the very first European expedition into its dark heart, the Delta has perplexed travelers. Though I live near its western margin and have visited the watery region numerous times over the years, it still remains a difficult place for me to fathom – a place of maze-like channels, clipped sightlines and mists that seem to emanate from the imagination of Carl Sandburg himself. Last December, in hopes of further allaying my own ignorance, I traveled to the Delta once again, this time to see a small swath of its landscapes and its species, and to speak with a few residents who depend on the integrity of its land and water for survival.
Like most of the Delta, Staten Island has been reclaimed by way of an intricate system of levees. A "working landscape" acquired in 2001 by the Nature Conservancy, the sanctuary occupies 9,000 acres of intensively cultivated land made habitable for birds through systematic floods meant to mimic natural winter floods that took place before the levees were built.
In addition to being an important migratory stopover, the island also happens to be situated in the proposed path of the Bay Delta Conservation Plan's centerpiece twin water delivery tunnels. Each capable of siphoning 75,000 gallons of water per second out of the Sacramento River, the tunnels would deliver the water some 35 miles to pumps in the southern reaches of the Delta.
Touted by Gov. Jerry Brown as a solution to the state's intractable water conflicts, the BDCP seeks "co-equal" goals: restoring the Delta's aquatic ecosystems while also enhancing the state's water supplies.
But there also lies the rub. Critics of the plan, such as local activists Osha Meserve and Erik Ringelberg, question the plausibility of a plan to "restore" the Delta while simultaneously shunting large volumes of water under it. "The whole Delta ecosystem is in bad shape," says Ringelberg, who works as a biologist with a Sacramento based consultancy firm. "And if you take more water out of a system that is already stressed, you exacerbate the problems."
The island is an important migratory stopover and is also situated in the proposed path of the Bay Delta Conservation Plan's centerpiece twin water delivery tunnels.
In addition to the tunnels' great volume, Meserve, an attorney with Sacramento-based firm Soluri Meserve, points out that construction will require the use of massive tunneling machines that will create significant land impacts. "There's going to be a heck of a lot of disturbance associated with ten years of construction," she says. "It will sweep through the area with noise, light and glare and create millions of tons of muck that will displace birds and damage what is now good habitat."
According to the Department of Water Resources, however, a mere one percent of Staten Island would be disturbed by the tunneling and "the BDCP would implement stringent avoidance and minimization measures year round." Among these measures are barriers to isolate roost sites from construction zones. The DWR also says the plan would protect an additional 7,000 acres of new crane habitat elsewhere in the Delta.
But Ringelberg says it's not as simple as designating suitable habitat. Each winter, the cranes return to within a few feet of their previous years' roost sites, he says, and even if tens of thousands of acres of habitat for the birds are protected, there's no guarantee that they would use it. He points out that it took several years after the establishment of the winter marshes for birds to come to roost on Staten Island. "The construction of the tunnels on Staten Island will be 24-7. With that kind of disturbance, there's little doubt the birds will leave," says Ringelberg. "This habitat is simply incompatible with massive industrial activity."
The fragile, patchwork-quilt Delta area is untenable in the long run - one natural disaster, and Californians and various ecosystems will be in dire straits. Having roughly 2/3 of the people in the southern part of the state and 2/3 (or more) of the water in the northwest causes problems...we have the same skew in Colorado, though it's an east-west divide.
Water management will be perhaps the most important balancing act for the foreseeable future, and while there may be those who benefit more and others less from whatever plan is implemented, this is the time for decisive action and long-term vision. Here's to hoping it is done well and without a zero-sum game mentality on any side, since virtually all life depends on water.
Thirty to forty pound Cutthroat were common in the catch until the 50's and 60's when the TDS (salt) content of the lake reached levels that the trout could not tolerate. This in combination with the lack of spawning habitat in the River and oxygen depletion in the deep water of the Lake combined to make the ecosystem intolerable for the trout. Today even the Tui Chub that the Trout depended upon as a food source are also rapidly declining. A consortium of universities and state and federal agencies are attempting to come up with a solution to the problem such as finding
a crop that uses less water and purchasing water rights from willing sellers in combination with studies on the River and Lake's ecosystem.
Although the Bay Delta issues are larger in scope by an order of magnitude, the agent driving each problem is the same.
This is a plan to incrementally kill the Delta. Due to massive diversions of water to the Central Valley and Southern California, this area has been struggling to function under essentially drought conditions for decades.
There is too much consumption of water in California due to high population and intensely consumptive and polluting agriculture. Freshwater is the limiting resource to the ever-bold human endeavor and the limits have been reached.
Schemes like these tunnels are another symptom of the death spiral of poor decisions, poor planning and absurd expectations that make failure a guaranteed outcome for people and ecosystems.
A key to the problem which is almost never addressed,is the fact that California is already grossly over-populated (with humans), with another 25 million expected by mid-century. Not sustainable, not acceptable. What to do?


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Weekend Shopping in Irondequoit
It was a busy weekend at Chez Mott and I had many errands to run. One advantage of living in a town the size of Irondequoit is that we have many choices and lots of variety. While I absolutely love the convenience of Wegmans (and I do), when it's the weekend and I am not in a hurry, I tend to make several stops at my favorite locally owned and operated smaller stores.
I love a particular brand of local buckwheat honey. While it is not harvested here in town, it does come from Hamlin and is sold at one of my favorite places, Aman's on East Ridge Road. The Doan's Honey Farm Buckwheat Honey is a delicious, dark antioxidant-rich honey. I use this in my tea and even on my skin when it needs a boost. You cannot find this at Wegmans and as much as I do go to Wegmans, I do not really like the fact that their honey is anything but local (the package says it is "a product of Canada and Argentina").
I also tend to buy our meats and cheeses at another East Ridge Road shop, Rubino's. Rubino's is another local business I often refer to as a gem. Where else can you go and buy delicious homemade sausages, cheeses, and pastries and have such an old world shopping experience? I was making homemade sauce this weekend, so a trip there was definitely in order. I use their pork as well as the parsley, wine, and cheese sausage for my sauce.
On the way out, the boys twisted my arm into getting a couple of Rubino's decadent treats:
Other weekend stops included finding some good deals on spring clothes at Macy's, a birthday card and little gift found in the gift shop at Genrich's, and my necessary "refueling" of coffee at locally owned and operated Tim Horton's on Hudson Avenue and some apple fritters from Portland Avenue's Ridge Donut Cafe:
We have many great choices here in Irondequoit when it comes to "mom and pop" operations. That is a good thing. To touch upon something my co-blogger, Fred, mentioned in his first post, buying local is a good thing. With my "day job" (a popular green beauty and lifestyle blog), I am an official supporter of something called the 3/50 Project. The main premise of this organization is to raise awareness about the importance of shopping at local brick and mortar shops.
According to the 3/50 Project's website, "If half of the employed population spent $50 each month at locally owned independent businesses, it would generate more than $42.6 billion in revenue…for every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures."
Stay tuned for more trips to local businesses coming soon. Questions or comments? Please email me at firstname.lastname@example.com.


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Latest update : 2013-02-19
Political and social events from the Middle East, with exclusive reports and interviews. Tuesday at 5.45 pm Paris time.
2017-01-17 Iraq
Iraq: On the ground with French troops in Mosul
This week, we follow French troops who are assisting Iraqi forces in Mosul. As the Iraqi and Kurdish forces consolidate areas retaken from the Islamic State group, French troops...
2017-01-10 Syria
Meeting Omar Kamal, the Palestinian Frank Sinatra
This week, we introduce you to Palestine's answer to Frank Sinatra. Omar Kamal, a young Palestinian from Ramallah, sounds just like one of the most iconic crooners of our times....
2017-01-03 Turkey
Turkey's tourism industry reels from string of deadly attacks
This week, we focus on Turkey, where a New Year's Eve attack by the Islamic State group on a nightclub in Istanbul concluded a bloody year for the country. Just a few years ago,...
2016-12-27 Israeli settlements
Israeli settlements: Israel, alone but determined
This week we take a look at Israel, which has lashed out at the UN Security Council for passing a resolution condemning Israeli settlement construction. We also go to a monastery...
2016-12-21 Syria
Syria's one-time commercial hub of Aleppo now a ghost town
This week, Aleppo has been in the spotlight again after repeated attempts to evacuate civilians from Syria's one-time economic hub. With the armed rebel opposition losing control...


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Acupuncture compared with oral antihistamine for type I hypersensitivity itch and skin response in adults with atopic dermatitis
Source: http://onlinelibrary.wiley.com/doi/10.1111/j.1398-9995.2012.02789
Itch is the major symptom of atopic dermatitis (AD). Acupuncture has been shown to exhibit a significant effect on experimental itch in AD. Our study evaluated acupuncture and antihistamine itch therapy (cetirizine) on type I hypersensitivity itch and skin reaction in AD using a patient and examiner-blinded, randomized, placebo-controlled, crossover trial.
Allergen-induced itch was evaluated in 20 patients with AD after several interventions in separate sessions: preventive (preceding) and abortive (concurrent) verum acupuncture (VAp and VAa), cetirizine (10mg, VC), corresponding placebo interventions (preventive, PAp, and abortive, PAa, placebo acupuncture; placebo cetirizine pill, PC) and a no-intervention control (NI). Itch was induced on the forearm and temperature modulated over 20min, using our validated model. Outcome parameters included itch intensity, wheal and flare size and the D2 attention test.
Mean itch intensity (SE: 0.31 each) was significantly lower following VAa (31.9) compared with all other groups (PAa: 36.5; VC: 36.8; VAp: 37.6; PC: 39.8; PAp: 39.9; NI: 45.7; P<0.05). There was no significant difference between VAp and VC (P>0.1), although both therapies were significantly superior to their respective placebo interventions (P<0.05). Flare size following VAp was significantly smaller (P=0.034) than that following PAp. D2 attention test score was significantly lower following VC compared with all other groups (P<0.001).
Both VA and cetirizine significantly reduced type I hypersensitivity itch in patients with AD, compared with both placebo and NI. Timing of acupuncture application was important, as VAa had the most significant effect on itch, potentially because of counter-irritation and/or distraction. Itch reduction following cetirizine coincided with reduced attention.


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Joe's Gizzard City
120 W Main St, Potterville, MI 48876 |
Get Directions
Phone: (517) 645-2120
Specialty Dishes: The "DDD" Burger, Frinkies, Gizzards
If you want to eat at Joe's Gizzard City, you'll get a quick lesson in gizzards (best described as a chicken's second stomach). Guy was a fast learner and dove right into his basket of tender fried gizzards. But Joe's doesn't stop there. They're frying Twinkies, too, or, as they call them, Frinkies.
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- The "DDD" Burger Recipe courtesy of Joe's Gizzard City
- Gomes Recipe courtesy of Grubstake
- Pork Chops Recipe courtesy of Grubstake


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Number of Required Coins
: 93
Current Finest Possible Set Rating
: 65.074
View Set Composition
( Shop )
The half cent was one of the first denominations struck at the new United States Mint. This coin was first made in 1793, only months after the Large cents were introduced. It is a series filled with rarities. Full red examples are almost impossible from the early years, and it's not until the 1828 issue that the first MS65RD specimen still survives. Many dates of this series exist in a proof-only format, but some collectors include those issues with their mint state collection.
Notes: This set has bonuses. Please see the Set Composition for a listing.


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New Calumet police chief fired
C. Frederick "Fred" Kekko
HANCOCK – C. Frederick "Fred" Kekko, 87, of Hancock, died on Tuesday evening, April 23, 2013, at PortagePointe in Hancock.
He was born on Nov. 11, 1925, in Lewiston, Michigan, a son of the late Albert and Fanny (Thompson) Kekko. He attended local schools and graduated from Gaylord High School. He attended Michigan State University, earning a Bachelor of Science Degree in Forestry.
During World War II, Fred served in the United States Air Force on B-29 bombers in the Pacific Theater.
He was first employed in the U.S. Forest Service in Utah. He then returned to Michigan, first to Menominee County and then spending most of his working career as a soil conservationist in Houghton, Baraga, and Keweenaw counties. He retired in 1984.
He was first married to Helen Mary Tamblyn who preceded him in death in 1974. He then married Margaret Ziemnick on April 16, 1977, at Sacred Heart Catholic Church in Calumet.
He was a member of the Church of the Resurrection in Hancock where he served as a Eucharistic Minister. He was a long-time MTU Huskies hockey fan. He also belonged to the Soil Conservation Society of America, and was recently honored for belonging to the Alfred Erickson Post 186 American Legion of Hancock for 60 plus years. In the past, he published Mining Gazette articles related to his field of work.
Besides his parents and first wife, he was also preceded in death by a brother, William Kekko and a nephew, John Ziemnick. He is survived by his wife of 36 years, Margaret of Hancock; a sister, Trudy Alter of San Francisco, Calif., a brother-in-law, Jim (Joy) Ziemnick and family of Virginia. He will also be missed by the family pet dog, Owen.
A Funeral Mass of Christian Burial will be celebrated at 11 a.m. on Saturday at the Church of the Resurrection with Rev. Fr. Brian Gerber to officiate. Spring burial will be at Forest Hill Cemetery in Houghton.
Friends may call at the church from 9:30 until 11 a.m. on Saturday morning before the Mass.
Funeral arrangements are being handled by the ONeill-Dennis Funeral Home in Hancock. To leave online condolences, please go to oneilldennisfh.com.
Memorials in lieu of flowers may be directed to the Church of the Resurrection in the name of C. Frederick Kekko.


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July 30-31, 2016
Lead out the greats when you take on a cycling challenge like no other through the closed roads of London and the Surrey Hills. On July 31, 2016 just hours before the world's top cyclists race the RideLondon Classic, 25,000 cyclists will have the chance to cycle a modified version of the London 2012 Olympic Road Race.
In its fourth year, this new event offers a unique opportunity to become part of cycling history. Celebrating the legacy for cycling created by London 2012, RideLondon starts in the new Queen Elizabeth Olympic Park, follows closed roads through the capital and onto Surrey's stunning country roads and hills. With leg-testing climbs and a route recently made famous by the world's best cyclists, this promises to be truly spectacular event for all involved.
The RideLondon is a perfect ride for club & recreational cyclists. Slower cyclists can enjoy a challenging ride while faster riders will relish the opportunity to pit themselves against the country's top amateurs. As well as an opportunity to take on a personal challenge in completing the course, participants' involvement will benefit good causes - RideLondon aims to be the largest charity fund-raising cycle race in the world.
Marathon Tours & Travel is the official tour operator in North America that can offer you hotel packages with guaranteed entry to this sold out event.


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Offer hardworking families a chance to take their first step out of poverty. Learn more.
Support World CouncilWith Amazon Smiles!
MADISON, Wis.—When tough financial times hit prosperous countries, the ripple effect is widespread. Difficult times call for back-to-basics measures, and families are discovering financial security in personal savings rather than debt. Building on the importance of savings, World Council of Credit Unions (WOCCU) has launched MatchSavings.org to give the general public an opportunity to combat global poverty in a new way-by matching the savings deposits of the poor in the developing world.
Despite the critical need for personal savings, the poor in developing countries are more likely to have access to loans than to basic savings accounts. As tough economic times hit the developed world, foreign aid to developing countries is declining, fewer immigrants can afford to send funds home and employment opportunities are disappearing. As the cost of living continues to rise, the need for reliable savings becomes increasingly vital.
People living in poverty are desperate to find affordable and accessible alternatives to cover necessary expenses like basic home repair, their children's education, start-up expenses for a microbusiness and healthcare. A formal credit union savings account and a match incentive help working poor families develop regular savings habits, build assets and attain financial independence.
"Savings are about building wealth," explained Brian Branch, WOCCU executive vice president and chief operating officer, in a recent video interview (view). "Families are able to and want to build their savings because that provides them with a way to finance their own growth."
MatchSavings.org builds on WOCCU's successful development programs worldwide. The first group of MatchSavings.org Savers are from rural Mexico, where WOCCU is helping credit unions deliver financial services by motorcycle, bus, boat and foot, directly to marginalized communities.
Here's how MatchSavings.org works.
As the effects of the economic downturn ripple across borders, Givers at MatchSavings.org create a counter-effort. Their generosity allows the poor to lift themselves out of poverty through their own dignified efforts and helps them get on a solid path for future.
As MatchSavings.org grows, WOCCU will expand the program to reach more people, communities and countries through its global network of credit unions. Help spread the word through your credit union, service groups, social networks, friends and family. For more information and to make a donation, visit www.MatchSavings.org.
World Council of Credit Unions is the global trade association and development agency for credit unions. World Council promotes the sustainable development of credit unions and other financial cooperatives around the world to empower people through access to high quality and affordable financial services. World Council advocates on behalf of the global credit union system before international organizations and works with national governments to improve legislation and regulation. Its technical assistance programs introduce new tools and technologies to strengthen credit unions' financial performance and increase their outreach.
World Council has implemented more than 290 technical assistance programs in 71 countries. Worldwide, 60,500 credit unions in 109 countries serve 223 million people. Learn more about World Council's impact around the world at www.woccu.org.


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Well done Adam http://bit.ly/i4H38J
The picture on the front page gives me goosebumps. Wish I could have contributed to the article but maybe next time.
I will say I disagree with Jesse. It was more than the sporting event potential. It had a lot to do with where the country was in terms of self-confidence and everything else. The Iranian hostage crisis was on Nightline every night, the Soviets were in Afghanistan (about to meet the same fate every away team has met in Afghanistan but we didn't know that then) and there was a general feeling of impotency from a national standpoint.
I was 14 but felt it in asking parents and/or teachers why we didn't go in and get our people out of Iran and why the USSR was taking over the Middle East. People were disillusioned, plain and simple. All politics aside, Jimmy Carter had just finished butchering the hell out of the POTUS job and the economy sucked 2010 balls.
No one 'needed' the result of a hockey match to love their country. But it rekindled the passion people felt for it for sure and that was a much needed shot in the arm.
How much so? We watched that game on fucking tape delay. It wasn't on live here. This was right before cable exploded and sports were on all the time. The Olympics were on from maybe 7-11pm weeknights and all day Saturday and Sunday.
That game was played at 11am or 12pm or whatever and wasn't on here. And no one bitched about that initially because it was promising to be an ass kicking of epic proportions.
Send the freaking NHL ALL Star team out there against a college team today and you'd have a similar mismatch to what that was. No one needed a prime time beat down of the US by the USSR on national television.
But we watched it BECAUSE we heard what had happened and we watched it as families because no one could believe it and they just had to see it. It was #1 losing to #16 in the NCAAs or really damn close to it.
And we watched it as if we didn't know the outcome. We sweated every US penalty and held our breath on every Soviet onslaught of shots and erupted with each American goal. And when that game ended, actually, about 12 hours after it ended and we had already known how it ended, people in my house had tears in their eyes and goose bumps up and down their arms.
And then we watched the replay the next day (which was Saturday) and suddenly Sunday was the most important hockey game ever (since Friday). They HAD to win the gold to validate and cement the win over the Soviets.
The Soviet upset was tremendous and emotional and all that anyone has ever said about it. But the true mettle in that team was Sunday when they had to stand up to true pressure and validate themselves as more than a lucky punch and an anonymous group of kids that rose up ONCE and then weren't heard from again.
Because the gold medal ceremony may have been more important than the Soviet win in terms of national pride. Beating the USSR was a gigantic "Fuck You" to their brutal foreign policy and their defensemen alike. That was all about standing up to them. The gold medal ceremony was validation and a resurrection of OUR way of life.
It was that big.
I saw my old man with tears in his eyes twice in my life: the day his mom died and the day the United States hockey team climbed up on the podium as one.
The hockey match didn't make people here love their country. It just helped them remember why they did.


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Photo by Jordi Puig/Flickr, cc by-nc-sa 2.0
Like most Americans of my generation, I looked forward to trick or treating at Hallowe'en for many years. It was fun to get dressed up and wander the neighborhood with a plastic pumpkin, feeling it grow heavier with candy and other treats. And in those days, the treats were wonderful: homemade cookies! Candy apples! Caramel popcorn balls! My mother made these home-made goodies each year, too, and neighborhood kids looked forward to trick or treat at our house.
Hallowe'en was a sensory holiday for me then, and still is. The colorful costume parades, the chill in the air, the crunch of leaves underfoot, juicy apples and home-made doughnuts, the smell of burning leaves and autumn bonfires: these sensual memories mean autumn to me. Walking home from a friend's house in the early darkness, the sight of a tree without its leaves against a violet sky filled me with spooky dread, but also a sense of awe.
And Hallowe'en was always the point when it was clear that winter was really coming: you had to prepare a costume that you could layer with an extra sweater underneath, in case it got cold. On some level the gathering of sweets mirrored the hoarding of nuts by the crazed squirrels scrambling through the fallen leaves. Children dressed as fantastical beings in diaphanous gowns, silvery suits, clothing we'd soon forgo in favor of wooly skirts and itchy pullovers. One last decadent night of hell raising before hibernation! Hallowe'en came one week after my birthday, and it was like celebrating non-stop for a week.
But being a practicing witch means I have a very different perspective on this holiday as an adult. For modern witches, Hallowe'en is known as Samhain, a Scottish term meaning "summer's end" that marks that halfway point between autumn equinox and winter solstice. We also call it Hallows, or sometimes All Souls Night. Growing up a Catholic, I sometimes attended church on All Saints Day, the day after Hallowe'en, and, as a child, didn't quite understand the connection between the two days, and assumed the church held their Mass the day after simply because the night of Hallowe'en was just too busy and who would want to go to church when they could go door to door gathering candy?
These days, I tend to celebrate this feast of the dead in somber and often unusual ways. The coven I work with has an elaborate cycle of rituals beginning in spring and culminating at Samhain with a rite called Harvest Home, in which a young "harvest lord" is symbolically slain by his consort as a sacrificial offering to fertilize the crops and balance the cycle of life, death, and rebirth: the Eternal Return. I have been to large public rituals where guests were invited to speak of their loved ones who had passed over; I have attended vigils that were peaceful and serene, with candles everywhere and plates of food left for the dead and denizens of the Otherworld.
Some witches celebrate this holiday as the Celtic New Year, and do rituals and rites appropriate for new beginnings. This year, Samhain occurs just after the New Moon in the sign of Scorpio, a very portentous timing. The sun has also just entered the sign of Scorpio, a sign associated with death and regeneration. It is said that at Samhain, as at Beltane (May 1st), the "veil between the worlds," or the barrier separating the world of the living from the world of the dead, grows thin and permeable, and allows us to commune with our beloved dead and our ancestors. For this reason many witches and pagans create altars dedicated to their ancestors and dead loved ones, with photos and mementos, favorite foods or flowers.
If you haven't noticed, this holiday has become enormously popular, with the big box stores putting out decorations and supplies as early as Labor Day, and with more and more emphasis on parties, costumes, and decorations, which can mean big business for retailers (a number of whom specialize in Hallowe'en year 'round). Related holidays are receiving more notice too, such as Mexico's Dios de la Muerte ("The Day of the Dead"), and I know a number of witches of European ancestry who decorate sugar skulls with their children. And nearly every television network is showing horror films this month, some of them every night. Is it that our culture is becoming more interested in occult matters generally, a sort of second occult revival? Or are we merely so susceptible to social trends and their trappings that we have no idea why we're so obsessed with the baubles and symbols of death?
Or perhaps, in our yearning for some decadence in the midst of frightening times, we grab hold of outrageous forms of fun. We recall what used to thrill us and delight us as children (horror and sugar), and even if it's about death, it makes us feel alive, and somehow comforted. We occupy our neighborhoods with treats, and flashlights, and gaudy clothes, and glee. And know we'll make it even more fun next year.
And the witches among you (we're there, oh yes), we'll also decorate our doorways with cornstalks and pumpkins, and put candle-lit skulls in our windows. We're staving off the darkness, too.
Peg Aloi is an adjunct professor at The College of Saint Rose and film critic living in Albany, New York. She's a practicing witch who regularly writes on media for The Witching Hour and Orchards Forever.
We welcome your reflections, essays, videos, or news items for possible publication on the Being Blog. Submit your entry through our First Person Outreach page.


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Table of Contents | Search Technical Documentation | References
A subsample of the civics responses for each constructed-response item is scored by a second individual to obtain statistics on interrater agreement. In general, civics items in 2006 received 25 percent second scoring. This agreement information is also used by the scoring supervisor to monitor the capabilities of all scorers and maintain uniformity of scoring across scorers.
Agreement reports are generated on demand by the scoring supervisor, trainer, scoring director, or item development subject-area coordinator. Printed copies are reviewed daily by the lead scoring staff. In addition to the immediate feedback provided by the online agreement reports, each scoring supervisor can also review the actual responses scored by a scorer with the backreading tool. In this way, the scoring supervisor can monitor each rater carefully and correct difficulties in scoring almost immediately with a high degree of efficiency.
During the scoring of an item or the scoring of a calibration set, scoring supervisors monitor progress using an interrater agreement tool. This display tool functions in either of two modes:
The information is displayed as a matrix with scores awarded during first readings displayed in rows and scores awarded during second readings displayed in columns (for mode one), or with an individual scorer's scores in rows and all other scorers in columns (for mode two). In this format, instances of exact agreement fall along the diagonal of the matrix. For completeness, data in each cell of the matrix contain the number and percentage of cases of agreement (or disagreement). The display also contains information on the total number of second readings and the overall percentage of reliability on the item. Since the interrater agreement reports are cumulative, a printed copy of the agreement of each item is made periodically and compared to previously generated reports. Scoring staff members save printed copies of all final agreement reports and archive them with the training sets.
|Year and subject
|Item-by-item rater agreement
|Interrater agreement ranges
|Number of constructed-response items
|2006 Civics
|SOURCE: U.S. Department of Education, Institute of Education Sciences, National Center for Education Statistics, National Assessment of Educational Progress (NAEP), 2006 Civics Assessment.


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Mountain Euro
Many mountain homes are filled with oversized log furniture and carved figurines of bears on skiis, but not this one. The design statement for this project was "Mountain Euro" with the overall goal to bring color, texture and an alpine feel reflecting the owners' heritage. With special attention to the principles of design, this project concentrated on scale. Using the cherry red leather sofa to anchor the great room without overpowering the space left space for the owner's antique settee and a pair of welcoming chairs. Proportion-selections were made with an eye toward keeping everything in proportion so that no one piece took over. Harmony- compatibility of the house finishes blended with the furnishings to create a pleasing whole with unity and variety. A three-story bunk bed is the talk of the house with a top loft sleeping two along with two individual "sleeping compartments" complete with privacy drapes, lights and wall niches.


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Located at 702 East Jourdan Street, McClane Motor Sales's inventory of pre-owned cars, trucks, minivans and SUVs is constantly being updated.
Be sure to check out the latest Pre-Owned Vehicle Specials as well as McClane Motor Sales's Featured Vehicles. If you can't find your desired vehicle in stock, simply fill out the CarFinder form and we'll do the searching for you!


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realtime arts: this page has moved
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In most cases this will be the magazine issue the article is from.
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Strawberry Shortcake Eau De Toilette
Item #
Free Shipping in U.S. (orders over $59.00)
- Design House: Marmol & Son
- Fragrance Notes: marine, amber, oriental fragrances
- Year Introduced: 2005
- Recommended Use: casual
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1 - 1 (of 1 Reviews)
I bought Strawberry Shortcake for my Granddaughter since she is always spraying my perfume. This was a Christmas gift and she seems to love it. Very hard to find something for the younger children other than lotions, so this is perfect
Written by Josey on December 29, 2014
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Topic: Testing: Drill down or Stack up?
Hi all,
I've been doing lots of research on testing and have learned much. However, while absorbing all of that info, I began wondering how others view certain methodologies.
One, in particular, is whether to "drill down" or "stack up" while developing your test suite. Some sources advocate starting out at a higher level (e.g., user interaction) and working down. Others suggest starting with the basics (e.g., model validation and operations) and expanding out. Of course, both have pros and cons, but which one do you guys think works best in your development?


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iHerb Customer Reviews
Savings of: $0.71 (15% off)
Posted by Reviewer1871989 on Jun 03, 2011
These are great for anyone, but if you have a gluten intolerance like I do, then you'll really appreciate them. They are soft and the taste and texture are the closest to real shortbread that I've had. It's also a bonus that they use agave instead of sugar.
My favorite cookie
Posted by Reviewer3257537 on Sep 04, 2013
I love Pamela's butter shortbread. It tastes like a traditional shortbread, not very sweet but very rich. This cookie has been a favorite of mine and my customer's when I managed a health food store. It was our best seller because it tastes great first and being gluten free is a bonus!!
Not the best, but pretty good
Posted by Reviewer1743240 on May 12, 2013
These are pretty good cookies - with a substantial, satisfying texture. I like the fact that this company came up with a recipe that is able to produce satiety after one or two cookies, and doesn't foster a "simple carb"-like craving to overindulge. Other gluten-free cookies can fail in this regard - that is, a reasonable serving can fail to give one a feeling of satisfaction. This company has found adequate substitutes for the "stick to your ribs" quality that gluten apparently provides. However, I admit that after tasting another company's gluten-free shortbread cookies, I have "fallen out of love" with these cookies a little. The flavor of these is a little bland compared to the buttery goodness of the premium shortbread cookies out there. But these are still a nice addition to a rotation of gluten-free treats. These are quality cookies that are fairly economical compared to other gluten-free treats.
not very good! , its fine its taste like butter !
Posted by 5038505453347501796 on Jan 01, 2017
none stars.
Posted by Reviewer3271800 on Jan 24, 2012
Sorry, they didn't taste anything like the Shortbread I am used to making that is NOT gluten free. Also tasted Stale.
Items 1-5 of 5 total


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Topic: Duplicate code in view
I'm working on a budgeting app and have written the following view: https://gist.github.com/3813683 to display a budget report. I feel like I have a lot of duplicate code in here, but I'm not sure the best way to simplify it. I thought about moving some stuff to helpers, but it seems like helpers aren't really designed to output HTML. Thanks for your time.


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14 day cold fermentation?
February 15, 2012, 10:41:27 AM »
Has anyone else seen this?
Recipe courtesy Artisan Pizza and Flatbread in 5 Minutes a Day
Makes 8 Pizzas
3 1/2 cups lukewarm water (100°F or below)
1 tablespoon granulated yeast
1- 11/2 tablespoon Kosher salt
7 1/2 cups (scoop and sweep) unbleached all- purpose flour
8 tomatoes
2 2/3 cup tomato topping of your choice
24 oz. fresh mozzarella, cut into 1/2- inch chunks
48 fresh basil leaves, whole, thinly slivered or torn
Olive oil for drizzling over the pizza before baking
Flour, cornmeal, or parchment paper for the pizza peel
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Using warm water will allow the dough to rise to the right point for storage in about 2 hours. You can use cold tap water and get a great fi nal result; but this initial rising will take longer.
2. Add yeast and salt to the water in a 5- quart bowl or, preferably, in a lidded (not airtight) plastic food container or foodgrade bucket. Don't worry about getting them to dissolve completely.
3. Measure the flour with the "scoop-and-sweep" method or weigh the ingredients. Then mix in the flour- kneading is unnecessary: Add all of the flour and mix with a wooden spoon, Danish dough whisk, 14- cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need touse wet hands to get the last bit of fl our to incorporate if you're not using a machine. Don't knead, it isn't necessary. You're fi nished when everything is uniformly moistened, without dry patches. This step is done in a matter of minutes, and yields dough that is loose enough to conform to the shape of its container.
4. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours to prevent a buildup of gases; after that you can usually seal it. Allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours, depending on the room's temperature and the initial water temperature. Do not punch down the dough! With our method, you're trying to retain as much gas in the dough as possible, and punching it down knocks out gas and will make your pizza and flatbreads dense.
5. After rising, refrigerate and use over the next 14 days; the dough will develop sourdough characteristics over that time. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours) before use. Once it's refrigerated, the dough will collapse, and it will never rise again in the bucket- that's normal for our dough.
On Pizza Day
6. Prepare and mea sure toppings in advance: This will help you top thepizza quickly so you can get it into the oven before it sticks to the pizza peel.
7. Thirty minutes before you're ready to bake, preheat a baking stone at your oven's highest temperature, with a baking stone placed in the bottom third of the oven.
8. Shape a ball in 20 to 30 seconds. First, prepare a pizza peel with fl our, cornmeal, or parchment paper to prevent your pizza from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with fl our. Pull up and cut off a 1/2- pound (orange-size) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more fl our as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will fl atten out and adhere when you roll it into a pizza or flatbread. The entire process should take no longer than 20 to 30 seconds.
9. Roll out and stretch the pizza crust: Flatten the dough with your hands and a rolling pin on a work surface or directly onto the pizza peel to produce a 1/8- inch- thick round, dusting with flour to keep the dough from adhering to your work surface. A little sticking to the surface can be helpful in overcoming the dough's resistance to stretch. Use a dough scraper to unstick the dough as needed, and transfer it to the prepared pizza peel if you haven't already stretched the dough directly on one. When you're finished, the dough round will be about 12 inches across, and should have enough flour under it to move easily when you shake the peel. As you add toppings, continue to test for sticking by gently shaking the peel. The pizza should move freely. If it doesn't, use the dough scraper and some flour to free it.
10. Add the toppings: Spread the tomato topping over the dough, leaving a 1/2- inch border at the edges, then add the cheese and basil (for a different effect, put the basil on after baking). We prefer using well- spaced chunks of cheese, which gradually melt and spread (giving the crust a longer opportunity to crisp before the toppings burn). Drizzle a little olive oil over the pizza if desired.
11. Slide the pizza onto the preheated stone: Place the tip of the peel near the back of the stone, close to where you want the far edge of the pizza to land. Give the peel a few quick forward- and- back jiggles and pull it sharply out from under the pizza (if you're using a sheet pan, place it right on the stone). Check for doneness in 8 to 10 minutes, and turn the pizza around in the oven if one side is browning faster than the other. It may take up to 5 minutes more in the oven. Using a spatula may be helpful in getting the baked pizza back onto the peel. Allow to cool slightly, preferably on a wire cooling rack, so that the cheese sets. Buon appetito!
12. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor, texture, and the color of pizza and fl atbread crusts. The dough begins to ferment and take on sourdough characteristics. Cut off and shape more dough as you need it. The dough can also be frozen in 1/2- pound portions in an airtight container for up to 4 weeks; defrost overnight in the refrigerator prior to baking day.This is a particularly nice option for an egg- enriched dough, which has a 5- day refrigerator life.
VARIATION: Olive Oil Dough
Substitute 1/3 cup (21/2 ounces/70 grams) of olive oil for 1/3 cup of water, and the result is a marvelously flavorful, slightly richer pizza dough, or our preferred base for focaccia.
I tried to find the bakers percents and If I did it right making a cup of flour 125g and the water 236g
that makes the total flour about 937g and the water 826g. 1 tbs yeast? that puts the percentage at close to .6, for a 14 day fermentation this seems wrong.
1. Has anyone tried this?
2. Has anyone converted it to bakers percents?
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #1 on:
February 15, 2012, 01:31:04 PM »
Flour (100%):959.19 g | 33.83 oz | 2.11 lbs
Water (86%):824.9 g | 29.1 oz | 1.82 lbs
IDY (.92%):8.82 g | 0.31 oz | 0.02 lbs | 2.93 tsp | 0.98 tbsp
Salt (2.24%):21.49 g | 0.76 oz | 0.05 lbs | 4.48 tsp | 1.49 tbsp
Total (189.16%):1814.4 g | 64 oz | 4 lbs | TF = N/A
Single Ball:226.8 g | 8 oz | 0.5 lbs
This is what I came up with using the calculator. I have heard of people saying this worked well. I can't see how. Has anyone on the forum tried it?
Does it look like I did the conversions correctly?
Re: 14 day cold fermentation?
Reply #2 on:
February 15, 2012, 06:14:35 PM »
Maybe a year ago I made a quarter batch. I'll have to give it another go just for fun. And yes it's a very wet dough that is worked cold using a rolling pin and quite a bit of flour. I have some unbleached Better for Bread to use. Most photos I've seen on blogs using the recipe are rather, um, uninspiring..........perhaps it's their ovens.
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Re: 14 day cold fermentation?
Reply #3 on:
February 15, 2012, 08:04:47 PM »
I regularly go 7 days and they are still getting better at that point, but I use a lot less yeast than that.
Pizza Anarchy
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #4 on:
February 15, 2012, 08:21:52 PM »
I agree with the length of fermentation. I was especially curious about the unusual hydration and yeast %. Do you think that the hydration allows the yeast amounts?
Re: 14 day cold fermentation?
Reply #5 on:
February 15, 2012, 08:46:51 PM »
I make this high hydration dough quite frequently :
Last Edit: February 15, 2012, 08:56:36 PM by buceriasdon
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #6 on:
February 15, 2012, 08:58:15 PM »
Thanks for the link. I am going to give that a try. I will definitely have to use the parchment paper, I sometimes have trouble with 66% hydration.
Thanks for your response.
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Re: 14 day cold fermentation?
Reply #7 on:
February 15, 2012, 09:04:24 PM »
I work in the area of his hydration normally but I think it has more to do with the balance of his salt and yeast, he uses proportionally even more salt to yeast than I do. I have also done doughs down to 60ish percent for 7 days, so I don't think hydration, so long as there is enough, has much to do with it.
Pizza Anarchy
Re: 14 day cold fermentation?
Reply #8 on:
February 16, 2012, 07:40:52 AM »
I found my notebook page ......finally.
The recipe I copied must have been from a blog using the bread book not the flatbread/pizza book which came later. The ingredient amounts called out are different than this one. I have a notation stating a lack of browning to the crust and an overly salty taste and not much else, so I assume I never followed up.
A fresh start is in order.
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #9 on:
February 16, 2012, 08:58:09 AM »
After seeing the procedure I thought it would be worth a shot for sheer convenience. To be able to pull a dough ball out of the fridge over a 2-3 week period after making it just once. I would say that if the salt could be toned down and perhaps some food for the yeast so that it would still brown in the later days of the fermentation it could be a good technique. I play around with different things I see others trying but I seem to always go back to that Glutenboy recipe, with the 6-9 day cold fermentation. That dough calls for ~.185% yeast which is a far cry from .9! This is why I was wondering if the hydration is what kept it from over proofing?
I am going to try this one soon. Can't wait to see how yours turns out.
Re: 14 day cold fermentation?
Reply #10 on:
February 16, 2012, 09:08:57 AM »
If you carefully read the directions the dough is allowed to rise at room temperature, collapse and then be placed in the fridge. Removing a dough ball from time to time would also cause the mother dough to go through a mini punch down. My notes from before mention lightly dusting the top of the mother dough each time some is taken out, something I don't see in this recipe.
Re: 14 day cold fermentation?
Reply #11 on:
February 16, 2012, 04:18:45 PM »
I have the mother dough ready to go in the fridge. The tape marks the just mixed dough line. Since taking the pic a few minutes ago it has collapsed about two inches from the top.
14day mother dough.jpg
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Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #12 on:
February 16, 2012, 11:28:54 PM »
Now is that the recipe from above or a different one from the previous book you were talking about? That is some serious rise!
Very good point about the numerous "punch downs" I had not thought about that.
Did you use all purpose flour? I think when I try I will use bread flour.
Re: 14 day cold fermentation?
Reply #13 on:
February 17, 2012, 06:26:38 AM »
I used the basic dough calculator here plugging in a thickness factor of .07 for 8 ten inch pizzas giving me a single ball weight of 156 grams. I opened the last of my hoarded Gold Medal Better for Bread flour as the recipe calls out to use unbleached flour. .7% IDY and 3% salt at 86% hydration. The new book recipe and the old one vary only in the amount of dough made and is very similar, not that much difference to be notable.
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Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #14 on:
February 17, 2012, 06:06:46 PM »
This is my first time working with such a high hydration so we'll see what happens. I followed the same percents you did. The only difference for comparisons later is that I scaled the recipe down to 3 dough balls. I just finished mixing it together and it is now in the 2 hour bulk room temp fermentation period.
The only problem with only 3 dough balls is that I will only be able to try three different days to see when peak flavor might be.
I am hoping that this is at least serviceable because of how easy it is.
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Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #15 on:
February 17, 2012, 06:27:33 PM »
Here are the pictures of the dough directly after the mix.
I put the lid on with the side that filters the ice so that it would breath.
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Re: 14 day cold fermentation?
Reply #16 on:
February 17, 2012, 09:36:45 PM »
Ah, History repeats itself. I baked number one in my anemic counter top oven and the same pale crust occured, just as a year or so ago. The cheese was going to burn so I pulled it out. When I went to cut it the edges made a crackling sound but no color. The taste was ok, didn´t taste unbaked, but not that great either. I was underwhelmed. Sunday I'll use my gas oven and see how it goes.
14day counter oven-Optimized.jpg
(47.65 kB, 596x474)
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #17 on:
February 18, 2012, 02:45:55 PM »
That is too bad that you didn't get any browning. Visually it makes the pizza unappealing. Do you think that given more time it will develop a more complex flavor?
Hope your results turn out better on Sunday.
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Re: 14 day cold fermentation?
Reply #18 on:
February 18, 2012, 03:19:46 PM »
Is that asadero on that pie Don?
Pizza Anarchy
Re: 14 day cold fermentation?
Reply #19 on:
February 18, 2012, 04:11:18 PM »
Tom, Nope, that's Oaxacan style, I find the two behave quite similar in their melting characteristics. I give Oaxocan a bit of an edge over Asadero in the flavor department.
Re: 14 day cold fermentation?
Reply #20 on:
February 19, 2012, 11:10:51 AM »
Popped a breakfast pizza into my little gas oven at 630F. and got much better crust browning but I knew I would. I used Oaxaca cheese but a different brand, browned up the same as the first. I will say the flavor of the crust did improve. I measured out 156 grams of cold dough and formed the skin on parchment paper using sifted flour on top to keep the mini rolling pin from sticking. Both egg yolks broke while loading, no big deal. In a couple of days I'll do another but I'll use a wetter cheese like panela. Breakfast pizzas are a nice change of pace, if you've never done one, try it.
14day breakfast-Optimized.jpg
(41.12 kB, 523x478)
Last Edit: February 19, 2012, 11:16:51 AM by buceriasdon
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #21 on:
February 19, 2012, 11:37:07 AM »
That is quite the difference! I'm glad to see that the color developed and that you said the flavor was better. My plan is to cook one pizza tomorrow and then one on Tuesday.
I have never tried the breakfast pizza. When I was in Germany guys would go down to Italy and talk about it but since then I had never really given it more thought. It does seem like it would be a change of pace. I will have to give it a shot.
One thing I like to do every once in a while to keep things fresh is the taco pizza.
Thanks for posting your results. I hope I can come up with a similar pizza.
Registered User
Posts: 101
Location: NH
Re: 14 day cold fermentation?
Reply #22 on:
February 20, 2012, 09:48:26 PM »
I baked the dough today. All in all pretty good. I think that I would have liked to let it go a little longer, perhaps as long as 14 days however due to the upcoming Lent I had to get while the getting was good.
I thought that the crust was much softer than others I have had. I imagine this is due to the hydration. I would have liked just a bit more rise in the crust but that is nit picking. The flavor was pretty mild but it was present and I can imagine that if given time to mature the dough could be quite flavorful.
I did let it set out on the counter for about 45 min before cooking. with plenty of flour it was not to bad opening the dough.
Here is the final result.
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I started a new topic on nomenclature regarding Shincha ... you can visit it here: http://www.teachat.com/viewtopic.php?f=6&t=18574
Here is an excerpt:
Shin cha... means new harvest tea in Japanese. It is always first flush, but not all first flush is shincha. Upon harvesting, shincha in its truest, purest form goes through complete processing, manufacturing. The Shincha is then immediately packaged for immediate sale. Shincha is traditionally off the store shelves by July. Once it is gone, it is gone til next year. They cannot make more by pulling more Aracha out of cold storage (see below).
Most will agree that Shincha offers the Japanese green tea enthusiast the freshest tasting and smelling sencha of the year. Less agreement can be found on why is it better ... or is it better than non Shincha versions of the exact same tea. Also, some say Shincha has a higher moisture content in the leaves thus limiting its peak-freshness shelf-life.
Ichiban cha is simply first flush Japanese tea. Not all ichibancha is shincha. Why? Because only a portion of first flush tea goes through complete processing, manufacturing, packaging immediately upon harvesting ... earning the name shincha.
Most of ichibancha is placed into cold storage as aracha in very large airtight bales. Ichibancha goes through final processing throughout the year to provide consumers with the freshest teas possible. Aracha is pulled from cold storage as needed to go through this final processing and then packaging ... once packaged it is still simply Ichibancha, NOT Shincha, capish?
Ara cha is commonly refered to as farmer's tea. It is tea that is fully processed up to the final sorting of the leaves. So, it will have all sizes of leaf and as well as leaf stems and veins. Most ichibancha is placed into huge cold storage rooms as aracha. Traditionally Aracha was usually the very first tea to be consumed by tea farmers and fortunate consumers since it is the first tea to be completely processed, thus the name "farmer's tea."
A small portion of first flush Aracha is packaged immediately and sold as Shincha. The rest will be stored until needed throughout the year and sold as Ichibancha. If you think of it, this is a very efficient method of production from a cash flow stand point, but it also apparently ensures that the freshest Ichibancha will be available throughout the harvest year. This also keeps Shincha as ... special.


text:
Position: Opposite
Height: 6-5/195 cm
Weight: 175/80 kgs
Hometown: Manhattan Beach, Calif.
Birth Date: Dec. 30, 1989
College: Stanford
Joined Team: January 2008
MAJOR INTERNATIONAL COMPETITION: 2015 - Pan American Cup (Gold). 2014 - USA Volleyball Cup vs. Brazil...FIVB World Grand Prix (5th Preliminary Round). 2011 - Pan American Games (Bronze). 2008 – China Tour...Pan American Cup (Fifth Place).
INTERNATIONAL HIGHLIGHTS: 2015 - Started six of seven Pan American Cup matches helping the U.S. win the gold medal, scoring 55 points in 17 sets for a 3.24 scoring average. 2014 - Started one match against Brazil in USA Volleyball Cup, compiling 19 points and seven digs...Played in 14 sets as a reserve in the FIVB World Grand Prix. 2011 - Scored 15 points in two sets in victory over Mexico in Pan American Games...Averaged 4.83 points in six sets at Pan American Games. 2008 – Contributed 74 points during an eight-match tour of China that included 58 kills and 14 blocks...Credited with 1.92 points per set during the eight matches of the Pan American Cup, including starts in the final two contests...Hit with a .367 efficiency in the Pan American Cup with 34 kills on 79 swings and just five errors...Added a 0.38 block average at the Pan American Cup...Recorded 13 points versus Venezuela in fifth-place match at Pan American Cup.
COLLEGE HIGHLIGHTS: 2010 - Volleyball Magazine National Player of the Year ... Pac-10 Conference Player of the Year ... AVCA and Volleyball Magazine First Team All-American, becoming the program's eighth four-time All-American ... earned her fourth All-Pac-10 Conference honors ... became just the second Cardinal player ever to record over 2,000 kills, finishing second at Stanford and fifth all-time in Pac-10 history with 2,008 ... led the team and the conference, and ranked second in the nation with 5.55 kills per set and 6.25 points per set ... registered a career-best .372 attack percentage on the season, ranking fourth in the conference and first among outside hitters ... became just the eighth player in school history to register both 1,000 career kills (2008) and 1,000 digs (1,125). 2009 - AVCA and Volleyball Magazine Second Team All-America ... an All-Pac-10 and All-Pacific Region member for the third straight year ... appeared in 115 sets for Stanford and led the team for the third consecutive year with 489 kills (4.25 kps) ... recorded her 1,000th-career kill in the opening set versus Saint Mary's (9/19) ... tied for second on the team with 10 double-doubles on the season ... posted a new career high with 33 kills against Cal (11/27), in a come-from-behind win to lead the Cardinal to its fourth straight Pac-10 title. 2008 - A 2008 AVCA First-Team All-American ... a Volleyball Magazine First-Team All-American ... an All-Pacific Region pick ... an All-Pac-10 Team selection for the second straight year ... appeared in 115 sets for Stanford and led the team with 415 kills (3.61 kps) ... also contributed 14 service aces, 260 digs (2.26 dps) and 65 blocks (0.57 bps) ... posted 11 double-doubles on the year, with six coming in Pac-10 play and three coming in the NCAA Tournament ... ranked among the Pac-10's top 10 in both kills (6th) and points (7th) ... reached double figures in 26 of the team's 35 matches and posted double-figure digs 14 times ... hit .400 or above six times. 2007 – Selected American Volleyball Coaches Association All-America Second Team…Named Volleyball Magazine All-America First Team and Volleyball Magazine National Freshman of the Year...Tabbed AVCA Pacific Region Freshman of the Year and Pac-10 Freshman of the Year...Only freshman to earn a spot on the AVCA All-Pacific Region Team...Appeared in 121 games as a starting outside hitter for Stanford leading the team with 4.12 kills per game (499 total kills)…Hit .276 with 89 blocks on the year...Finished third on the team with 2.69 digs per game ... Second on the team with 28 service aces...Recorded double-figure kills in 29 matches and had 11 double-doubles on the year...Hit above .400 on 10 occasions…Credited with a career-high 24 kills against UCLA in the NCAA Regional title match...Turned in 18 kills and 15 digs in the NCAA National Championship match against Penn State (12/15) en route to being named to the NCAA All-Tournament Team.
OTHER USA VOLLEYBALL EXPERIENCE: Member of the U.S. Women's Junior National Team that finished fourth at the 2007 FIVB Junior World Championship…Finished as the second leading scorer of the 2007 FIVB Junior World Championship with 128 points (104 kills, 19 blocks and five aces), fourth in the Best Spiker category with a 39.85 conversion percent and 13th in the Best Digger category with 0.40 digs per set…Led U.S. Women's Junior National Team to a gold medal at the 2006 NORCECA Women's Junior Continental Championship…Averaged a team-leading 4.88 points and 3.88 kills per game in the 2006 NORCECA Championship…Member of the 2005 U.S. Girls' Youth National Team that finished fourth at the FIVB Youth World Championship…Named the Best Scorer at the FIVB Youth World Championship…Helped the U.S. Girls' Youth National Team to a gold medal at the 2004 NORCECA Girls' Youth Continental Championship.
CLUB/PREP CAREER: Led her club teams to two bronze and a silver medal at the USA Junior Olympic Girls' Volleyball Championships earning all-tournament honors all three times…2006 Gatorade National High School Volleyball Player of the Year…Led Mira Costa High School to three consecutive California State Championships and three consecutive CIF Championships…California State Championship most valuable player in 2004 and 2006…Set school records for aces (52) and hitting percentage (.494) as a senior while leading her team to a number-one national ranking…PrepVolleyball.com Senior Player of the Year in 2006 and Sophomore Player of the Year in 2004…Three-Time PrepVolleyball.com High School All-American.
PERSONAL: Born Alexandra Klineman on Dec. 30, 1989, in Torrance, Calif.…Parents are Mike and Kathie Klineman…Siblings are brother Max and sister Maddy…Attended Mira Costa High School in Manhattan Beach, Calif…Favorite foods are chocolate, Mexican, seafood and sushi…Favorite musical types are reggae, acoustic, hip-hop/R&B…Favorite musician is Jack Johnson…Favorite professional team is the Los Angeles Lakers and favorite athlete is Kobe Bryant…Hobbies include listening to music, eating, photography and beach volleyball.
Getting to Know Alix Klineman
What are the top songs in your iPod?
"Rainbows" by Jack Johnson and G. Love, "Piece of Me" by Britney Spears, "Wreckless Love" by Alicia Keys, "Foundations" by Kate Nash, "Astair" by Matt Costa, "Desert Sunrise" by Brett Dennen, "G.O.D. (Gaining One's Definition)" by Common, "Pour Down the Sunshine" by Bob Marley, "Put Some Time" by Natural Vibrations, "Shy That Way" by Tristan Prettyman, "Serious Times" by Gyptian
Name three things that most people do not know about you.
I skipped first grade. I want to take Portuguese and live in Brazil for a few years. I love dark chocolate
What do you like to do in your spare time?
Sleep, eat, listen to music, go to the beach (if the beach is nearby), photography
What do you envision doing as a career after competing for the national team?
Something that I can be creative with and involves a lot of travel
Who was your club coach prior to going to college?
Joy McKienzie and JP Calderon
Where would you like to spend a week's vacation?
If you could live anywhere in the world, where would it be?
Brazil (Rio)
What is your favorite room in your house and why?
The kitchen, because of the food
What is the one luxury item that you could not do without?
My laptop
Rank the following types of television programs in order you like best: Reality TV, crime dramas, game shows, sit-coms, music television, cable news, sports.
Reality TV, sports, music television
What is your favorite television program?
America's Next Top Model, Lakers, and Gossip Girl at the moment
What is your favorite movie?
There's too many good ones to pick…but some of my favorites are Blow, The Godfather, Almost Famous, City of God.
Are you a morning person, afternoon person or night person?
Night person, no doubt.
What is your pre-match ritual?
Eating and listening to music.
On an airplane, would you rather, sleep, read, work on a computer or talk with the person sitting next to you?
Usually sleep and listen to music.
What is the best thing about competing on the USA Women's National Team?
Working with great coaches and being surrounded by amazing players.
What is your favorite volleyball drill?
Anything competitive
What sport would you be competing in if not for volleyball?
Realistically, basketball. Ideally, tennis.
Who is your favorite athlete?
Kobe Bryant
What is your favorite food?
Dark Chocolate, peanuts/peanut butter, seafood
What is your favorite restaurant to eat at?
El Sombrero, Zao, Arigato, Riviera Grill
What is your hometown best known for?
How many different languages can you converse in?
One. I know a little bit of French, but I'm not sure I could actually communicate with someone.
What was your favorite class in school?
English, Government and Appreciating the Arts
What is your fondest child-hood memory?
Traveling every summer with my family.
If you could see any musical act or performer (dead or alive) in concert, who would it be?
Jack Johnson and Bob Marley
If you won the lottery, what is the first thing that you would buy or pay for?
Trip to Brazil
If you were stranded on a desert island, what three things would you take with you?
My ipod, my camera, and my cell phone.
If you could live in another time period for a week, which one would you choose?
The 70s.
If you could be on the cover of one magazine, which one would you choose?
Sports Illustrated.
What is the most "embarrassing" song on your iPod?
Anything by Spice Girls or Britney Spears
What three words would you use to describe yourself?
Competitive, persistent, and easy going
What is your favorite holiday?
What is your favorite season – winter, spring, summer or fall?
What reality show (American Idol, the Apprentice, the Real World, Survivor, Big Brother, etc.) would you be best on?
Not American Idol!
What communication tool do you use most often – text messaging, talking on the cell phone or e-mail?
Probably text messaging, but I use them all a lot.
Posted and Updated: Aug. 6, 2015
U.S. Women Golden at Pan Am Cup
Bill Kauffman June 21, 2015
Team USA sweeps Dominican Republic for fourth Pan Am Cup gold medal
Team USA Sweeps Cuba, 1 Win From Pan Am Gold
Bill Kauffman June 20, 2015
Krista Vansant scores team-high 19 points in semifinal victory
U.S. Women Sweep Argentina, Win Pan Am Cup Pool A
Bill Kauffman June 17, 2015
Team USA advances to Pan Am Cup semifinals set for June 20
U.S. Women Blank Mexico in Pan Am Cup
Bill Kauffman June 16, 2015
Team USA improves to 4-0 in Pan Am Cup, conclude pool play Wednesday vs Argentina
U.S. Women Top Colombia in Pan Am Cup
Bill Kauffman June 14, 2015
Vansant scores 18 points as Team USA improves to 2-0
Team USA Over Puerto Rico in Pan Am Cup Opener
Bill Kauffman June 13, 2015
Klineman scores match-high 14 points to lead USA
Team USA Roster for Pan Am Cup Set
Bill Kauffman June 10, 2015
Blend of veterans and young guns set to seek USA berth into 2016 FIVB World Grand Prix
Women's Update: Gibbemeyer Lifts Italian Trophy
Bill Kauffman May 17, 2015
Gibbemeyer leads Casalmaggiore to Italian Serie A1 title; Lowe leads first Red-Blue
Women's Update: Larson-Burbach Does it Again
Bill Kauffman May 11, 2015
Larson-Burbach wins MVP after leading Eczacibasi to FIVB Club World Championship title
Women's Update: Season Officially Starts Today
Bill Kauffman May 04, 2015
Training block starts today while some athletes still in overseas club playoffs


text:
August 4, 2008 WIC Update
SUBJECT 1: HANDS Help Desk Coverage- August 27 & 28, 2008
SUBJECT 2: ALERT - September Basic Orientation Training dates have been changed to September 2 & 3, 2008
SUBJECT 3: WIC Approved Food List - Chinese Language
SUBJECT 4: Egg Size Change
SUBJECT 5: WIC-24 Online Invoice Training - Save the Date
- HANDS Help Desk Coverage- August 27 & 28, 2008: There will be no HANDS Help Desk Coverage from 1:00-5:00 on August 27 and from 8:00-3:30 on August 28 due to staff meetings.
If you have questions, contact Mark Davis at firstname.lastname@example.com or 573-526-5323 or 800-392-8209.
- ALERT: September Basic Orientation Training dates have been changed to September 2 & 3, 2008 in order to accommodate MOWINS training for state trainers. On September 2 & 3, Basic Orientation training will be provided by videoconference from Jefferson City to the Northeast District, Northwest District, Southeast District and Southwest District offices. Basic Orientation Training will not be broadcast to the Eastern District Office. If you have questions, please contact D'Anne Ward at firstname.lastname@example.com.
- WIC Approved Food List Chinese Language: Attached is the Missouri WIC Approved Food List in the Chinese language. Please feel free to make copies as needed. The WIC food list in the Chinese language will not be available at the DHSS warehouse. If you have any suggestions or questions, please contact Takako Tagami at firstname.lastname@example.com.
- Egg Size Change: The Missouri WIC program has approved large-size eggs instead of the medium-size eggs. The description for eggs in the HANDS system will be changed from "EGGS - MEDIUM, WHITE" to "EGGS - LARGE, WHITE" on Monday, September 1, 2008.
Checks printed in August will read "EGGS - MEDIUM, WHITE". Checks printed in September will read "EGGS - LARGE, WHITE".
Participants may purchase either medium-size eggs or large-size eggs at WIC vendors according to the description written on their checks. If you have any questions, please contact Takako Tagami at email@example.com.
- WIC-24 Online Invoice Training: WIC-24 online invoice training dates have been scheduled. The training will be similar to the LAP training using laptop computers. We are excited about this new online WIC tool. We have planned two 2-hour trainings each day at the dates and locations below: (The morning training will be repeated in the afternoon.)
October 21 Southeast District Office - Poplar Bluff
October 27 Clay County Health Department - Liberty
October 29 The Library Station- Springfield
October 30 Comfort Inn - Macon
October 31 DHSS 930 Wildwood - Jefferson City
Date and Location to be Determined for the Eastern District
Save this date to learn the billing process that begins in October. The registration forms will be in a future WIC Update. For questions call 1-573-751-6204, press #5 and ask for Kathleen Davis or Jim Schindler or email at email@example.com or email@example.com. We look forward to seeing you there.
Food List 2008 - 2009 - Chinese


text:
Hi, I just bought and installed the anthem pickup (not the SL or Stagepro).
I really like the sound of it, it seems to be functioning correctly. The only problem is that I get what sounds like a low 60 cycle hum. It goes nearly completely away if I touch the endpin jack or strings. But if I let off, there it is again. When playing using my Shure wireless pack there is no hum at all. It hums in more than one environment that I have checked it in...as long as I am physically plugged into whatever system, amp etc that I'm using.
Any help would be appreciated. I have only seen one other guy on a forum that seems to have had the same problem. Here is the link: http://www.acousticguitarforum.com/f...oto=nextnewest
No one seemed to fix his issue! I did take the strings back off and make sure the saddle was down nice and evenly on the UST. No change. I didn't think that was the problem anyway because the tone is even and nice. I was just checking because of what was posted in that forum.
thanks and I look forward to some insight!