text:
Here's how RW members rated this race in the past (95 votes).
In short: A big turnout for the first running of what may become a very popular event.In full: A sparsely but adequately marshalled course with the one serious climb being countered by a rapid drop back down to the A20. Good spacing between the watering stations. Little advice at start regarding the starting procedure led to the vast majority of the field starting within 5 minutes of the early start time, and the other runners having a very lonely first 6 miles. Slower runners being advised to start early would not have helped, as there are long stretches of footpath where overtaking was quite difficultDate of review: March 23, 2009
In short: Big thanks to everyone involved. Great first time event.Date of review: March 23, 2009
In short: One killer hillIn full: Well organised run, good distance and timing for use as training for the London Marathon. A few narrow paths but the staggered start helped ensure that it wasn't too crowded. Friendly marshals and conducive start with changing facilities in the Ramada Hotel with start line less than 30 metres from entry to Hotel (this meant little to no travel from parking). Date of review: March 23, 2009
In short: Tough but fair course, friendly atmosphereDate of review: March 23, 2009
In short: Good organisation, a must before FLMIn full: Long flat/undulating stretch of endless busy, noisy road(A20 pathway) set you up well mentally for FLM,challenging hill and quiet roads were a nice change to the monotony and good training before descending again to the same long busy road. Friendly, serious runners, nice marshalls and lovely cadets. Simple. Just run it.Date of review: March 23, 2009
In short: Excellent Race. Well organised. Well doneIn full: This race was great fun. I turned up with the idea that this was a "training run". And loved it. Perfect warm up for the FLM. Route was scenic (in some parts) and challenging (one particular hill was TOUGH)! And I agree, did wonders for my mental toughness! Cadets were brilliant and marshalls were great. I didn't have any problems with the narrow pathways, although I am sure some people did. Brilliant way to fit in a training run - somewhere new. Even managed to finish quicker than expected! Would do again. Thanks.Date of review: March 23, 2009
In short: great views, no traffic problemsDate of review: March 23, 2009
In short: Nice to do something new!Date of review: March 23, 2009
In short: An excellent day out, nice to get the miles in and still have the afternoon!!In full: A mentally tough event, but thoroughly enjoyable. Water stations situated perfectly and the loop onto the downs was a real reminder as to why I get out and run. Fantastic weather played its part. Thanks for making the usual long sunday run more enjoyable. Good job!!Date of review: March 22, 2009
In short: I thought it was great !In full: Firstly,I thought the organisation was exceptional.The air cadets were superb:well spaced,attentive water stations and they were coming round at the finish and topping up our cups and handing out jaffa cakes.The venue was top class too.Great facilities,loads of parking and very easy to get to.I was impressed by the on-screen interim results at the finish-first time I've seen that done.The rolling start was interesting,although it seemed that most runners went off early.By the time I set off,at 9.25,I think I was one of the last 3 starters.The only real problem I had was in the early part of the return section on the A20.The path was very narrow there and the verge very rough and rutted,so I had to run on the A20 at times to overtake.However,the rest of the route was no problem.The memento was nothing special,but much more importantly it was an excellent,very well organised race that I hope becomes a regular fixture.Date of review: March 22, 2009
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Article Header
PORTLAND, Ore. (May 27, 2007)
- After losing its last two matches against France, the U.S. Men's Volleyball Team got a little payback in Sunday's FIVB World League match as it defeated France 3-1 (25-22, 25-22, 22-25, 25-20) before a crowd of approximately 2,769 at the Chiles Center Arena.
The U.S. Men fell to France at the FIVB World Championships in five sets (17-25, 25-12, 24-26, 25-17, 15-11) in November, and again took the French to five sets on Saturday before losing (13-25, 25-19, 25-17, 24-26, 15-13).
U.S. Men's Head Coach Hugh McCutcheon did less substituting on Sunday than he did on Saturday, when almost every player was used. He instead relied on his leaders from Saturday: Reid Priddy (Richmond, Va.), who led Team USA with 19 points on 15 kills, three blocks and one ace and Gabe Gardner (San Clemente, Calif.), who added 18 points on 16 kills, one ace and one block. Gardner has found success playing opposite for the first time this weekend after a career with the U.S. Men spent at outside hitter,
McCutcheon also stuck with setter Brandon Taliaferro (San Clemente, Calif.), who responded by dishing out 36 sets and scoring nine points with five blocks, three kills and an ace.
"Brandon got more confident getting the ball to the hitters, especially me on the back set," Gardner said.
"I don't think we changed the plan very much," McCutcheon said. "We executed the plan a little better."
France was led by Oliver Kieffer with 17 points on 11 kills and six blocks. Guillame Samica scored 15 points on kills and Frantz Granvorka scored 12 points on 10 kills and two blocks.
Improvement in serving proved to be a key for the U.S. Men, who equaled the number of aces from Saturday with five, but had five fewer errors. Meanwhile, France had no aces on Sunday and 13 service errors.
French Head Coach Philippe Blain was satisfied with the weekend match split.
"When we arrived in Portland, we knew we were not ready to play at a high level," he said. "We knew we wanted to fight. Tonight, we made a lot of mistakes."
The two teams battled back and forth in the first set, although France led 8-7 at the first technical timeout and 16-15 at the second.
With France ahead 20-19, France's Frantz Granvorka served into the net to tie the score. Gardner served for the next three points, including an ace, to give the U.S. Men a 23-20 lead. France scored two more points on a kill and a block before the United States took a timeout to regroup. Priddy's back-row kill brought Team USA to match point and France hit long to give the U.S. Men the victory.
The battle continued in the second set, but this time the United States led at both technical timeouts. Team USA seemed to have everything under control with a 23-18 lead, but France took a timeout, and then fought back with a three kills, a block to tie the score at 23-23. The United States took a timeout and came back with two kills from Gardner to win the set.
After falling in the first two sets, France rallied in the third set. With the score tied 15-15, Vincent Montmeat got the serve and scored the next four points. France never trailed again.
The fourth set saw the United States take a 21-15 lead. France pulled back to within four points at 24-20 before French setter Pierre Pujol hit his serve long, giving Team USA the victory.
The U.S. Men will return to their training base in Anaheim, Calif., on Monday for a few days of practice before heading to Green Bay, Wis., on Wednesday for matches against Japan on June 1-2.
All U.S. matches and the World League finals are scheduled to be shown on ESPNU.
The U.S. World League home matches are presented by GL7, the Official Sports Drink of USA Volleyball.
The USA Volleyball FIVB World League web site is www.usavolleyball.org/national/wl07.asp.
The FIVB World League Web Site is www.fivb.org/EN/Volleyball/Competitions/WorldLeague/2007.
2007 FIVB World League
Pool A
1 Brazil 2-0
2 Canada 1-1
3 Finland 1-1
4 Korea 0-2
Pool B
2 France 1-1
3 Japan 0-0
4 Italy 0-0
Pool C
1 Cuba 2-0
2 Russia 2-0
3 Serbia 0-2
4 Egypt 0-2
Pool D
1 Bulgaria 2-0
2 Poland 2-0
3 China 0-2
4 Argentina 0-2
U.S. Roster
France at USA
May 26-27, 2007 in Portland, Ore.
(Twelve-man rosters can be updated between World League weekends)
2 Sean Rooney (OH, 6-9, Wheaton, Ill., Pepperdine)
3 Jim Polster (OH, 6-6, Laguna Niguel, Calif., Long Beach State)
4 Brandon Taliaferro (S, 6-5, San Clemente, Calif., UCLA)
5 Rich Lambourne (L, 6-3, Tustin, Calif., BYU)
6 Phil Eatherton (MB, 6-9, Glencoe, Mo., Ball State)
7 David Lee (MB, 6-8, Alpine, Calif., Long Beach State)
8 Reid Priddy (OH, 6-5, Richmond, Va., Loyola Marymount)
9 Ryan Millar (MB, 6-8, Palmdale, Calif., BYU)
10 C Riley Salmon (OH, 6-6, League City, Texas, Pierce College)
14 Kevin Hansen (S, 6-5, Newport Beach, Calif., Stanford)
15 Gabe Gardner (OPP, 6-9, San Clemente, Calif., Stanford)
16 Dave McKienzie (OPP, 6-4, Littleton, Colo., Long Beach State)
2007 U.S. World League Schedule
Date: May 26-27
Opponent: France
Location: Portland, Ore. - The Chiles Center Arena
Match 1: France def. USA, 3-2 (13-25, 25-19, 25-17, 24-26, 15-13)
Match 2: USA def. France, 3-1 (25-22, 25-22, 22-25, 25-20)
Date: June 1-2
Opponent: Japan
Location: Green Bay, Wis. - The Resch Center
Date: June 8-9
Opponent: France
Location: Lyon, France - Palais des Gerland
Date: June 15-16
Opponent: Italy
Location: Chicago, Ill. - The Convocation Center
Date: June 23-24
Opponent: Japan
Location: Kumamoto - Kumamoto Prefectural Gymnasium
Date: June 29
Opponent: Italy
Location: Napoli - PalaBarbuto
Date: July 1
Opponent: Italy
Location: Avelino - Pal Del Mauro
World League Final
Date: July 11-15
Location: Katowice, Poland

subset: commoncrawl


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Libations: H.B.'s The Corner makes an inventive cocktail
It didn't look like much from the outside – just a plain storefront in a Huntington Beach strip mall, an unpromising spot that had been occupied for years by a ho-hum Chinese restaurant.
But every time I passed The Corner on my way home from work, I noticed a crowd. And there was something jaunty and provocative about its in-your-face yellow facade that piqued my curiosity.
My inquisitiveness was amply rewarded. Chef/owner Chris Grodach and his recently hired bartender, Josh Hembree, are working some libation magic with a combination of classic cocktails and inventive new twists on the barman's art.
There's no hipster agenda driving his cocktail philosophy, Grodach said – just the demands of his fussy palate, which was honed at the Montage's Loft, and Kimera in Irvine, before he opened his own place in December 2011.
"Fresh ingredients, quality product and putting things together expertly and creatively – that's about it," Grodach said. "We definitely pay attention to what the customers order, but we also try to bring in a lot of new spirits that they maybe haven't had before when it comes to vodka or whiskey or gin."
The bar's most popular drink, and one that my wife and I immediately fell in love with, is the Tangerine Gimlet. Grodach was surprised by its ardent fan base. "We put it on the menu last winter and I expected (the demand) to be seasonal. It has proven to be so popular that we keep it year-round."
The Tangerine Gimlet is made with vodka, muddled tangerine and lime syrup and served on the rocks. At $8, it's a bargain compared to many of the pricey "mixologist" cocktails I've sampled around the county.
That's the other thing that keeps people coming back to The Corner: the prices.
Cocktails are divided into three categories: "Classics," "Our Classics" and "Up a Shelf." The 13 drinks in the first two categories are priced at $7 to $9 with a single exception: You can order from the Absinthe Fountain for $10 to $14. (What other bar in O.C. gives you three varieties of that rare drink, the French Impressionists' mind-altering beverage of choice?)
You'll find carefully prepared classics such as the granddaddy of all cocktails, the Sazerac (Sazerac bourbon, simple syrup, bitters and absinthe, $9); the Dark & Stormy (Gosling's dark rum, lime and ginger beer, served on the rocks for $7); and the Old Fashion (bourbon, orange, maraschino cherries, bitters and soda, served on the rocks for the time-machine price of $6.50).
"Our Classics" contain the Tangerine Gimlet as well as a couple of other tempting and original concoctions: the Not So Old Fashion (bourbon, muddled pineapple, brown sugar and soda, served on the rocks for $8); and the Whisky Sour Julep (whiskey, lime syrup, muddled mint, served on the rocks for $8).
"Up a Shelf" contains five drinks that cost a bit more, but it's worth the extra bucks just to explore their seductive exoticism. We like the Dirty Pickle, sort of a Stanley Kowalski martini: Tito's vodka, Tanqueray and pickle juice, served up for $11.
"Chris has an amazing palate," Hembree said.
Hembree likes to figure out his customer's preferences, then steer them into something new they might like.
"I ask them what they normally drink and find out what they're eating and think about what would pair with the food. It's all about pleasing people and surprising them at the same time."
The Corner also hosts one of O.C.'s best happy hours. From 3-7 p.m. daily you can try some of Grodach's acclaimed comfort food for $5 or less per plate while you sample the bar bargains. Well cocktails are $4, martinis are $5, domestic beers are $3.
The Corner, 8961 Adams Ave., Huntington Beach. 714-968-6800, thecornerhb.com
Contact the writer: 714-796-7979 or
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Andrew 2 Piece Sectional - Chocolate
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$99 Delivery - White Glove Delivery
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Editor for this issue: Martin Jacobsen <martylinguistlist.org>
The Madison Hotel in Seattle, Washington, will play host to the 20th Annual American Association for Applied Linguistics (AAAL) conference. Listed below are highlights from the conference program. PROPOSALS for individual papers, colloquia, round table discussions, and poster presentations in any aspect of applied linguistics are invited, including first and other language acquisition, psycholinguistics, sociolinguistics, discourse analysis, language and culture, language for special purposes, language and gender, language and the deaf, language and technology, mother tongue/second/foreign language pedagogy, literacy, assessment, rhetoric and stylistics, critical linguistics, language policy and planning, translation and interpretation. REMINDER: All presentation proposals must be received in the business office no later than August 15, 1997. Submission guidelines are available on the web at: <www.oise.utoronto.ca/AAAL98>. Please contat the AAAL Business Office if you have any questions: PO Box 21686 Eagan, MN 55121-0686 Phone: 612-953-0805 Fax: 612-431-8404 E-mail: <aaalofficeaaal.org> 1998 CONFERENCE HIGHLIGHTS Saturday, March 14 - Tuesday, March 17, 1998 Seattle, Washington The Madison Hotel Plenary Speakers JODI CRANDALL (University of Maryland Baltimore County) SHIRLEY BRICE HEATH (Stanford University) LUIS MOLL (University of Arizona) DENNIS PRESTON (Michigan State University) PETER SKEHAN (Thames Valley University, England) Plenary Panel of Past AAAL Presidents LYLE BACHMAN (UCLA) COURTNEY CAZDEN (Harvard University) CLAIRE KRAMSCH (UC, Berkeley) ELAINE TARONE (University of Minnesota) CHAIR - MARY McGROARTY (Northern Arizona University) Invited Colloquia Organizers CONSTRUCTIONS OF THE L2 LEARNER MICHAEL BREEN (Edith Cowan University, Australia) RESEARCH ON L2 WRITING ALISTER CUMMING (OISE/UT) ISSUES IN RESEARCH ON IMMERSION EDUCATION PATSY DUFF (University of British Columbia) MEETING THE LITERACY DEMANDS OF YOUNG DEAF ADULTS PETER FREEBODY (Griffith University, Australia) COUNTRIES IN TRANSITION: IMPLICATIONS FOR LANGUAGE POLICY BONNY NORTON PEIRCE (University of British Columbia) PROGRAM CHAIR: Merrill Swain, (OISE/UT) Phone: 416-923-6641, ext. 2647 E-mail: mswainoise.utoronto.ca ASSOCIATE CHAIRS: Sharon Lapkin, OISE/UT Phone: 416-923-6641, ext. 2645 E-mail: slapkinoise.utoronto.ca Dick Tucker, Carnegie Mellon University Phone: 412-268-5669 E-mail: grtucker+andrew.cmu.edu LOCAL CHAIRS: Amy Ohta, University of Washington E-mail: aohtau.washington.edu Sandy Silberstein, University of Washington E-mail: tqu.washington.edu EXHIBITS COORDINATOR: Jane Zuengler, University of Wisconsin E-mail: zuenglerfacstaff.wisc.edu AAAL OFFICE: Matt Howe, Phone: 612-953-0805; Fax: 612-431-8404 E-mail: aaalofficeaaal.org AAAL HOME PAGE: Be sure to check the AAAL Home Page for additional details on AAAL '98: http://www.oise.utoronto.ca/AAAL98Mail to author|Respond to list|Read more issues|LINGUIST home page|Top of issue


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Wednesday, April 11, 2012
Grey Boots On A Grey Day
I haven't worn these boots in awhile. I think it's been 2 years! Is that possible? Whoa. Anyway, they are comfy but really high. I like the way I walk in heels! Is that a weird thing to say? I just like how it makes me go swish. Oh boy, I've lost it.
I'm feeling so much better from last week. My performance went well. I felt amazing afterward and couldn't go to sleep that night. So the rest of the weekend, I slept. Thanks for all of your well wishes and support. I've posted a couple of pics from my performance below.
Here's me up in the air...
Cargo skinnies: J Brand
Tee: Gap
Blazer: Calvin Klein
Scarf: Zara
Boots: Nine West
Sunglasses: William Rast
Bag: Paul & Joe Sister
14 comments:
- Shybiker said...
Whew... I get nervous just looking at pictures of you high up in the air!
The style of the boots is very nice. Certainly chic.
- April 11, 2012 at 11:20 AM
- silvergirl said...
glad you are feeling better
really enjoyed the youtube!
those boots are great, i really like that style with the fold down thing
i totally get what you mean about the walking
just can't get that swish in flats!!!
- April 11, 2012 at 12:23 PM
- rlutz said...
wow...looks like you were amazing!!
Those boots are so fabulous!
- April 11, 2012 at 1:10 PM
- Closet Fashionista said...
Loving the outfit, especially the blazer! And woah!! Soooo cool! :D
- April 11, 2012 at 3:30 PM
- Gracey at Fashion for Giants said...
Of course your performance went well; I never had any doubt!
And you are so funny about liking the way you walk in heels; I was just thinking the same thing today! I'd tell you to get out of my head but I'm hoping you'll telepathically pass me some of your awesome style.
- April 11, 2012 at 4:18 PM
- Jennifer Fabulous said...
Wow I just need to say I am in TOTAL awe of you right now. Your performance looks like it was amazing and I could never even try to attempt anything of the sort. LOL!
I love your outfit too. That scarf is beautiful.
- April 11, 2012 at 4:34 PM
- Pam @ over50feeling40 said...
You are so brave...I could learn a lot from you! I LOVE your scarf!!
- April 11, 2012 at 4:45 PM
- FashionCherry said...
hey - really like grey boots! lovely wintery feel
- April 12, 2012 at 2:49 AM
- Bonnie said...
I love looking at the Facebook pictures from your performances. You are beyond amazing, and your body is BANGIN'. I would love to see you perform in person sometime!
Twitter: @GlamKitten88
- April 12, 2012 at 7:39 AM
- Kat said...
I'm so happy your performance went well. I'm digging both outfits - your performance one AND your regular one! This outfit is so signature Tracy - the scarf, blazer, boots...but I like how you put a slightly different spin everytime - in this case letting your colourful scarf take center stage (no pun intended).
- April 12, 2012 at 1:49 PM
- A Fine Balance said...
I really love the scarf!
I actually was told to come visit your blog by a second glace :)
I love what you have to offer!
- April 13, 2012 at 7:31 AM
- Dawn said...
Amazing! I saw your amazingly buff arms on Two Eyes in the Mirror and now I see why. You just keep suprising me....oh and I am adding you to my front page so I can stalk you closer...your welcome. dawn suitcase vignettes xo
- April 14, 2012 at 5:47 AM
- Thrifted Shift said...
Hi! I like your style and I was thrilled by your aerial photos! I'm also crazy about your black leather jacket in previous posts. I think we should be blog friends so I'm your newest follower!
- April 15, 2012 at 7:25 PM
- SylviaLovesPink said...
Great outfit...love the boots!
Sylvia from sylvialovespink.com
- April 18, 2012 at 7:54 PM


text:
Here's how RW members rated this race (191 votes).
In short: Nice and Flat, not too crowded, smog freeIn full: My 3rd Lydd 1/2 - I hope the organisers dont get too much criticism this year as last year they were considering not doing any more - it was well ran, enough marshalls and water stations, very impressed that race results were posted at the site within about 5 minutes of finishing, very friendly atmosphere - could definitely do with more toilets and enough paper!! Limited crowd support but you cant blame that on the organisers. I felt sorry for the runners who were coming in when people were leaving in cars as it was unfair on them. Wll Done Martin and CathyDate of review: March 12, 2012
In short: Getting better each yearIn full: Now they seem to have found a route they can stick to each year (and a good fast route)this race is getting better each year. the weather made it even better (what chance of no wind down on marshes??). Great thanks to the young children helping at the water stations just need to learn when to leave go of cup - but seriously it was great to see so many of them helping. The marshalling problems of earlier years seems to be resolved now and hopefully for future as this is a great race to see where you are at speed wise.Date of review: March 12, 2012
In short: Value for money and enjoyableIn full: This was my 3rd half marathon. it was very lacking in loos (this is always said, for any race there will be queues but there were only 8 toilets for 600+ runners). The route was lovely and flat with scenic views. Fairly quiet - but I like that. My only niggle was that I got to the 2nd water station at mile 6 and they had run out of cups, so I could not have anything to drink. I assume this was resolved for runners behind me and I must have hit it at just the wrong time - but having to wait until mile 10 for another chance at drink was not particularly welcome. One would have hoped that the organisers knew how many people were running and catered accordingly. I am fairly average (not too fast, not too slow), so it wasn't as if I was trailing at the back and lost out to hundreds before me, I was probably bang in the middle - so there should have been enough cups.Other than that - all good!Date of review: March 12, 2012
In short: Great for beginners and very friendlyIn full: My second 1/2 marathon, good organisation at the start, more loos please! Kind marshalls, very encouraging at the water stops. Lydd is beautiful in the sunshine. Nice banana and chocolate at the finish, a t-shirt and a medal. I'd definitely do it again. (glad it wasn't windy as it is open and flat.)Date of review: March 11, 2012
In short: Flat & fastIn full: A well organised event. I did this last year & there are some major improvements in the orgnaisation & the marshalls, so well done. Its flat, but its not very inspiring....the scenery is the same all the way round, so tougher than it should be! Nice t-shirt & welcome over the finish line. Good to see the kids out helping with the water stations.Much improved! Date of review: March 11, 2012
In short: Fast flat run and a new PBIn full: Well organised race, flat countryside course mainly traffic free. Atmosphere was low key but marshalls provided support. All previous reviews said that the course has PB potential and it doesn't disaapoint, I smashed 3.5 mins off my previous 21km PB. Medal and tech t-shirt at the end make a nice change from the usual goody bag. Overall another good well organised race by Nice Work Run. Date of review: March 11, 2012
In short: First Half MarathonIn full: Really enjoyed making this my first half marathon, fast course, bland in terms of atmosphere with sporadic clusters of support at junctions, but a warm welcome back to the finish line. Great to see involvement of Scouts/Cubs/Brownies etc in water stops. Weather was gorgeous, great day thanks all who organised thisDate of review: March 11, 2012
In short: Nice low key fast friendly raceIn full: No complaints at all, entered on the day, quick and easy to do. Race quick... Perhaps caught a few of us out asim not the only one who died over the last two miles. Countryside rather uninspiring and little support on the course. Marshals generally very supportive and helpful, although one or two on the last bit seemed rather more interested to talk to others rather than shouting encouragement. Great tech t shirt and nice medal. Jaffa cakes a nice touch too, although the 1/3 banana was slightly pointless unless you got three of them.... All in all however a very pleasant mornings work and a pb to bootDate of review: March 11, 2012
In short: Great race for PB potentialIn full: Who ordered the weather?! It was fantastic and like a summers day and this helped with the race as there were no head winds along the long, exposed, lanes.Some support but this is a quiet race through deserted lanes. Nice finish atmosphere and good value too. Only niggle is that there needs to be more loos - the start was delayed as a result of the queues (some loos were out of water/paper too!).Otherwise I really enjoyed this, thanks to Martin and Cathy plus the team for putting on an excellent race. See you next time!Date of review: March 11, 2012
Date of review: April 13, 2011
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Motorino in NYC (previously Una Pizza Napoletana) has a G. Acunto (not to be confused with Mario Acunto). They also make some of the best pies in the US, IMO.Antico in Atlanta has 3 G. Acunto ovens. I can't remember for sure, but I'm thinking Keste and Amano (2) both use G. Acunto ovens.
some pictures i've found and two motorino's (idk wich location.. )
Here is what the Motorino NYC/EV oven looked when it was Una Pizza Napoletana. Same oven - different tile.
Hi, The Ferrara has very thin insulation on the sides.La Ferrari dei forni a legna ferma ai box
ahhh i see..thanks Craig!so, the 2 (SF & acunto) are great ovens, with no difference at all ?
Both are great ovens and I'm sure you'll get accustomed to whichever one go with. Since you're looking to take the oven mobile, I would study the specifications from your dealer to maybe see if there are construction details that would make you choose one over the other. For what it's worth, Motorino's newest location (Williamsburg, Brooklyn) uses a Stefano. Pies that come out of either location are about the same quality. In the end the pizza is about the hands around the oven.I'm curious to hear about how you'll set up the mobile operation; flatbed, covered? Cheers
Good luck. Please keep us posted. I'd love to see pictures as you progress.
Why not Mario?
Yes Personally I prefer Mario over Gianni and either over Stefano. Yes Roberto Uses Gianni at Starita, Keste ,and Dualing Giannis at the new Location in Atlanta #1as well as Marcos Coal Fired (only 1 coal for food other wood for pies) Denver and .... I can go on and on


text: I just noticed that this tea is no longer available (except for the sample). Is this one going to be discontinued? I just tried it today, and liked it enough to order a larger size. I was just wondering if Adagio will be restocking it at all in the future?


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Super Mario Bros. - NDS
About this itemESRB Rating: E for Everyone
Bowser and Bowser Jr. have kidnapped Princess Peach again, and only Mario can save her. Characters: Mario, Luigi, a ton of Mushroom Kingdom enemies, both new and old, Peach, Bowser and Bowser Jr. How to progress through the game: Run, jump and battle enemies through multiple levels in each world. Every time players finish one world, they can move onto the next, but each level features impediments in the forms of fortresses, Hammer Bros. and bosses. After defeating the boss of each world, players can move on to the next, culminating in the final fight in the last world.
Special powers/weapons/moves/features: Mario and Luigi can do all kinds of jump maneuvers: increasingly high triple jumps, wall jumps and high bounces off enemies.
Mario also can use power-ups like Mushrooms (grow big), Fire Flowers (throw fireballs), Starmen (become invincible), Blue Shells (turn into a speedy, blue Koopa shell) and other mushrooms that make him tiny or huge.
In addition to the main game and the wireless two-player mode, players also can use the touch screen to play tons of minigames (either by themselves or over DS Local Area Network with 1 to 4 players via DS Download Play). These include card games, target-bopping-type games and much more.
Twenty years after Nintendo's biggest franchise was born, the Mario Bros. return in a dazzling, all-new platform sure to set players' fingers twitching. Fans from Mario's classic days will see their dreams answered in this return to the Mushroom Kingdom, while a new generation of Mario players will learn what true platform greatness means.
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Computer and video game software must be returned in the original and unopened packaging with a receipt to receive a refund. Defective software must be returned within 90 days of the original purchase with a receipt to receive an exchange of merchandise.


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Standard Schnauzer
Basic Standard Schnauzer Information
- Lifespan: 12 - 14 years
- Height: 18 - 20 inches
- Weight: 35 - 45 pounds
Medical Conditions Seen in Standard Schnauzers
- Fanconi's Syndrome
- Cataracts
- Glaucoma
- Hip Dysplasia
- Keratoconjunctivitis Sicca
- Pulmonic Stenosis
- Retinal Dysplasia
Standard Schnauzer Traits
- Jogging Partner
- Lap Dog
- Good with Children
- Warm Weather
- Cold Weather
- Grooming Requirements
- Shedding
- Barking
- Ease of Training
Standard Schnauzer History
- The standard schnauzer originated in Germany in the Middle Ages. Even by the 1300s it was appreciated as a vermin hunter and all-around farm dog and guardian.
- It was probably derived from crosses of wire-haired pinschers, German poodles and some sort of spitz breed. It is not related to the British terriers.
- The first recorded reference to the dogs being called schnauzers was in 1842. The name is thought to be derived from the German words for nose or beard.
- The breed was initially called a wire-haired pinscher when it was first exhibited at a dog show in 1879. By 1900, it was a popular dog show contender.
- Most standard schnauzers continued to be used for work, however. By the early 1900s, they were the most popular dogs for guarding farmers' carts when they took them to market.
- The first records of schnauzers in America come from around 1900.
- The AKC recognized the standard schnauzer in 1904. At that time the breed was classified as a terrier. The standard schnauzer is the original of the three Schnauzer breeds that the AKC recognizes. The miniature was recognized separately in 1926, and the giant in 1930.
- During World War I, standard schnauzers were used as guard dogs. They have been used by both German and American police departments for use as police dogs and contraband detection dogs.
- Despite being the original schnauzer, the standard is the least popular of the three schnauzer breeds in America.
Standard Schnauzer Behavior Concerns
- Makes a loyal and fun companion, as well as an excellent guardian.
- Playful and good with children.
- Bold, watchful, busy and often mischievous.
- Tends to be aloof toward strangers.
- Can be aggressive toward strange dogs.
- Usually gets along with household pets.
- Does best with reward-based training involving food or games.
- Learns quickly, but also bores quickly, and can be quite headstrong.
Standard Schnauzer Suggested Exercises
- Makes a lively and alert housedog, but can be mischievous unless given enough exercise.
- Its exercise needs can be met with a long walk or run, along with a vigorous game.
- Standard schnauzers may not do well at dog parks, but it depends on the individual dog.
- Games and tricks provide needed mental exercise.
Standard Schnauzer Grooming
- Coat is hard and wiry, longer on the legs, muzzle, and eyebrows.
- The coat needs combing once or twice weekly.
- Many pet owners elect to have their dogs professionally groomed, or clipped into a trim that is more easily cared for. This must be repeated every two to three months.
- Show dogs must have their coat plucked and stripped.
- Shedding is below average.
Suggested Standard Schnauzer Nutritional Needs
- Standard schnauzers tend to stay in good weight.
- Adult dogs should be fed a balanced diet, with restricted calories if the dog starts to gain too much weight.
Did you know?
- Grapes and raisins are harmful to dogs.
- Some dog parasites are transferable to humans.
- Many common pet ailments may be detected early and prevented by visiting your veterinarian twice yearly - saving both time, money, and most importantly, ensuring the best quality of life for your dog.
Come visit us, we would love to see you!
We are here to help! Book an appointment today to continue your pet on a path to great health and wellness
Ask the Vet
Have unanswered pet health questions? Dr.Donna Spector, with 10+ years of hands-on Internal Medicine experience, is here with your answers every Friday.


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Steve,All three of your pies look very tasty! What kind of cheese, or cheeses did you use. I like the no crumb sag from the sauce. Norma
Steve the squares look killer, absolutely killer! You could put L & B out of business.
Norma,There is another "pizza genius" that took a page out of Gus Guerra's book, with a lot of analogs to what Gus and his successors did: Dom DeMarco of DiFara's. Dom uses a flavorful blend of flours (00 and high-gluten) along with a fairly high hydration and salt and yeast (but no oil or sugar) to make an emergency dough. I even recall when he once showed me a drawer or something similar under his oven where he kept the emergency dough balls warm and cozy, much as you use your Hatco unit to do the same thing with your emergency Buddy's clone doughs.Dom then took what most of us would consider a pedestrian dough and used some really high quality cheeses (imported and Grande), fresh and imported tomatoes (San Marzano DOPs), freshly grated hard cheeses (like Reggiano-Parmigiano and Grana Padano), and fresh herbs. For years, customers have lined up for Dom's pizzas, oblivious to the shortcomings of his dough (at least to some of us on this forum) but finding great appeal in all of the quality items Dom put on his pizzas. It also certainly helped that the media heaped praise on Dom and DiFara's over the years, just as is done by the Detroit-area media with Buddy's. Like Dom set a standard against many NY pizza makers would be measured, Buddy's is the king of the hill against which all other Detroit style pizza makers are compared and measured.Peter
I'm too lazy to search for the exact post, but I had mentioned remembering a "creaminess" to the Buddy's pizzas I remember from Detroit. I'm sure Buddy's didn't (doesn't) use this type of flour, but I made a Detroit style pie (and ate it before I could photograph it(!), but it looked like the others on this thread) using Italian 00 flour and definitely got the "creamy" effect. Or maybe it was the recipe and not the flour, because this also was the first time I tried using Jim Lahey's recipe from his new - and very good - book, My Pizza (https://www.amazon.com/dp/0307886158/?tag=pmak-20)The recipe is very simple:500 grams flour (recipe specifies AP, but again, I used 00)1 gram (1/4 tsp) active dry yeast (I made a mistake and used IDY).16 grams (2 tsp) fine sea salt350 grams waterAs you all probably know, Lahey's method is to mix the ingredients for about 30 seconds or just enough to combine the ingredients and then leave it covered (I use a plastic container with the snap-on live lifted slightly in one corner) until it doubles, about 18 hours. But perhaps, because I used IDY instead of ADY, it more than doubled, and a lot sooner than 18 hours (more like 8-10). So I put the container in the refrigerator that morning and took it out around 9:00 p.m. for a late dinner. Oh, one more thing: Lahey says, just mix the dough for 30 seconds by hand; however, I've always had trouble incorporating all the flour into the water, so I mixed, with the dough hook, on my Kitchenaid for about 1 minute, until the flour came together.Anyway, I pulled out a 300 gram chunk of dough and spread it out in an 8 x 10 blue steel pan lubed with butter-flavored Crisco - and made an interesting discovery. I don't recall seeing anyone post about this, but I've always had trouble spreading the dough out in the pan. But this time, with cold dough, fresh out of the fridge, spreading the dough was very easy. Then I let the pan sit out for about an hour, to warm up a bit and then I baked the pizza and everything was fine.My only "complaint" was that the finished product was a bit thicker than I wanted, so I think I will try just 250 grams of dough, next time, as well as trying AP flour, and I think I will substitute 1/8 tsp IDY for the 1/4 tsp ADY in Lahey's recipe. And getting back to the dough, maybe I will try what one or more of you said that Dom DiFara does, mixing 00 and bread flour (which, I understand, they also do in Italy). Can anyone advise me on the right ratio (by weight) of 00 and bread?Final point: Some of you have been talking about thickness and posting photos with a ruler alongside, to show how thick the pie is. But unless I'm misremembering something, all the photos were taken with the ruler being held against the outside of the pie. But I don't recall the Buddy's pizzas being particular thick - thicker than a round pie, yes, but not as thick as a "standard" Sicilian. (But maybe those of you who have ordered Buddy's pies on the Internet can correct me if I'm wrong.) So I'm thinking that the height might be accounted for by how high the "edge cheese" rides up the inside wall of the pan. The caramelized cheese crust, of course, is one of the features that distinguishes a Buddy's/Detroit style pizza, so I can see why a pizzeria would want to get as much "naked" crust as possible.And finally, since I referred to My Pizza, it's a great book that I would recommend everyone to get. Some interesting recipes that I actually think could work well with a Detroit-style dough, but definitely look great for a standard round pizza.Gene
Thanks for reminding me of the other pizza genius, Dom DeMarco of DiFaras. I know Dom has also done something like Buddys pizza in that he uses what is an emergency dough. I didnt know though that he once showed you a drawer or something similar under his oven where he kept the emergency dough balls warm and cozy, like I am trying to do in the Hatco Unit. I wonder how long his dough balls stayed in the drawer. Did you taste any byproducts of fermentation in Doms crust, or were the toppings the star of the pizza you tried something like Buddys pizza?
I also looked on the web for higher hydration Sicilian doughs without any salt, but didnt find any.
Norma,My recollection is that the dough at DiFara's was made throughout the day, much as Buddy's does. I don't recall discussing how long the dough balls were held in the drawer. As far as the crust flavors were concerned, we made the mistake of ordering a lot of vegetable toppings and, as a result, the crust was on the soggy side. I don't recall that there were a lot of crust flavors per se.I wouldn't expect that you would find many Sicilian doughs without salt, at least in the U.S., where people crave salt in their bread products. As mentioned previously in the context of the Chicago deep-dish doughs, there are very few such doughs that use no salt but they are not completely unheard of. According to the Slice article at http://slice.seriouseats.com/archives/2012/05/detroit-the-guerra-legacy-lives-on-at-cloverleaf.html, allegedly Gus Guerra, the founder of Buddy's, got the idea for the Sicilian style pizza from his Sicilian mother-in-law. That tidbit of information prompted me to do some searching for Sicilian bread products that call for no salt. I found examples for salt-free Sicilian bread and focaccia and pizza dough at http://www.siciliancookingplus.com/Bread-Making.html, http://sicilyscene.blogspot.com/2008/07/focaccia.html and http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1724529. I did not find examples of high-hydration Sicilian pizza doughs so I can't point to something that Gus Guerra might have gotten from his Sicilian mother-in-law. On this point, I have always tended to be suspicious of famous and successful Italian pizza operators who claim that their dough recipes came from Italy, usually a parent or some other family member. I recall reading about such claims at Papa Gino's (its predecessor), Home Run Inn, Giordano's and Jets, just to cite the ones off the top of my head.My view on salt for the Buddy's clones is to use it if desired. Maybe one day we will learn whether Buddy's uses salt in its dough and whether its Nutrition information reflects such use. Peter
Fab Norma!!
Rocco sounds like quite a character, tell him he can start by buying some pizza! I've enjoyed seeing how your Buddy's clones progressed. You and Peter did a really good job. Do you plan on offering them regularly?


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By ED WALKER
Published May 5, 2007
For many years May has been the premier month to catch tarpon on the famed flats of Homosassa, Chassahowitzka and Bayport. In the early 1970s a handful of pioneering anglers including Harold LeMaster, inventor of the MirrOlure, and Kirk Smith began investigating local reports of huge tarpon in shallow water in this remote area. During the next few years these experts discovered one of the most amazing fisheries in the state. For reasons not fully understood, the tarpon that came here were bigger than those in other places. Better yet, they often swam in crystal-clear water less than 6 feet deep. At that time plug casting was the light-tackle fishing method of choice. The fish were coaxed into eating small plastic lures and battled on conventional baitcasting reels and short rods. Tarpon in the 150-pound class were common and many over 180 pounds were caught. Eventually news of the amazing "new" fishery began to trickle out and caught the attention of fly fishermen.
World-class guides from the Keys and Tampa Bay began joining the locals every year to capitalize on the run of silverkings and to chase world records. Soon the fly-fishing recordbooks were rewritten. Today most of the larger fly-rod world-record tarpon were taken in this area, including the only one ever to weigh over 200 pounds.
In the late '70s Curt Gowdy and his ABC fishing show The American Sportsman filmed a tarpon-on-fly segment that even today is regarded as one of the greatest fishing shows ever filmed. There were plenty of fish, they were big, and they would readily take a fly.
And so it went for the next decade. The close-knit fraternity of fishermen out of Bayport at that time was made up of a few starry-eyed wanna-bes. On many occasions I was invited to dinner with such well-known anglers as Billy Pate, Stu Apte, Tom Evans and Rick Murphy. In the mornings before fishing it was common to sit at Becky's Restaurant in Weeki Wachee and have Grammy Award winning guitarist Chris Parkening sitting on one side of the table, pro hockey player Bobby Orr on the other and Olympic skier Andy Mill nearby talking about the big one that got away yesterday. Each season was like a reunion.
Over the years, however, more and more boats would show up. For a while this was not a problem; the flats are so vast between Bayport and Homosassa that the southern portion of mostly sandy bottom was known among guides as Oklahoma. It seemed there was plenty of room.
Then in the mid 1980s something began to change. On some weekends the number of skiffs poling around reached more than 70. At that time the guides began to see a decrease in the number of fish. Over the next few years fewer and fewer fish showed up. When the numbers got so low anglers were only catching a few fish a week, and gauging their success by the number of "shots" they had, it was clear there was a problem.
As the fishing continued to decline many of the boats stopped coming. The Keys guides stayed in the Keys and many from the Tampa Bay area shifted to Boca Grande. A few still stick it out today and catch some quality fish but even with a reduced fleet, the tarpon do not return like they did 20 years ago.
[Last modified May 5, 2007, 08:39:01]
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April/May 2008
In This Issue:Editors for AfricaDon't
Compete with Your SlidesRoom to ReadMAI Leads West African WorkshopSelf-published Competition
Q: Do you conduct all of the
training?Most, but not all. Trainees also attend two seminars offered by the Editors' Association of Canada on topics like copy-editing, proofreading and substantive editing. They also spend a few days
with another very experienced Canadian editor, who explains details of the book layout and production process.
Q: Have you evaluated the program's success so
far?The three trained editors all report increased awareness of the importance of thinking of the reader when editing and a new
understanding of the relationship between editor and author. The first book published as a result of this training process is My Neighbour's Faith: An Introduction to Islam for Christians by John Azumah of Ghana. It will be the first title of the new African imprint, Hippo Books.
Q: Could this training model be repeated
Yes - my first Indian trainee arrives later this year! Similar
training could be offered wherever an experienced professional editor is willing to work with a trainee. Editing is best taught by example. While
basic skills in copyediting and proofreading can be taught in classes, there is a difference between knowledge and the skills needed to apply that
knowledge. But the type of individual training I do is very expensive. So I would like to see more use of Internet training, where a group of editors
could discuss an editing project together.
Q: Is the training program given on a scholarship
basis?Yes. The publisher pays for the trainee's insurance and daily allowance. Langham pays for their training, airfare,
accommodation, travel and books.
Q: What are your long-term goals for each of the editors
this program trains?That they edit books so well that readers will be blessed by them, and that they train other editors. We want
the books produced by Christian publishers to become so good that they will be sold in secular bookstores.
Room to
Room to Read, a non-profit organization,
partners with communities in developing nations to help establish schools and libraries, promote the creation of locally-written children's
books and more. The group is currently working in seven nations, with plans to expand: Nepal, Cambodia, Laos, India, Vietnam, Sri Lanka and South
Africa. Book donations from publishers help enable the creation of libraries in poverty-stricken neighborhoods. Learn
MAI has been invited to lead marketing and writing workshops this May in Bamako, Mali, for
Africa's largest French-language Christian publisher, CPE. Some 55 publishers, writers and booksellers are expected from eight West African
Please pray for:
--traveling mercies for all participants
--effective teaching
--encouragement and spiritual edification for
participants who are experiencing burnout
marketing by Spire2 Communications


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- Clay type: zhu ni?,High fired maybe (highish pitched ring)
- Size of pot: about 105 ml
- What year/decade: 80s/90s
- Fairly thick-walled and heavy for the size
- Never used (just acquired) but
This pot seems to have good clay but has some unusual characteristics - look at the 2 chops in the lid - I believe one is an image of a rabbit and the two character chop I believe says "小兔" (xiao tu - little rabbit). In addition there is an image of a dragon on the inside bottom with an inscription related to luck (don't know exactly what it says). I also haven't seen a bottom exterior inscription like this. Any thoughts on origin/age/clay type? I believe there are some signs of slight shrinkage on the interior although the photo is not the best. Also, does anyone know for certain when these golf ball style filters started to be used?


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Fables and fairytales have long been an inspiration for all sorts of interpretational off-shoots, whether it's re-makes, re-tellings, fashion trends or abstract art.
Perhaps it comes as no surprise, then, that Vivienne Westwood decked her models out in Alice in Wonderland-inspired makeup at the Fall 2011 London Fashion Week. Faces coated in stunning gold-leaf layers and half-crooked brows graced the runways, displaying her equally whimsical clothing.
Ladies that want to fulfill their makeup fantasies don't have to don an all-out haute couture ensemble in order to look the part.
Start by choosing two vividly contrasting eyeshadows and applying them strategically to your face. Try to position the hues in unexpected ways, such as applying the darker color to your browbone or creating a two-tone look with one color on each half of your lid.
For outrageously outlandish lashes, using blinc Long Lash is one way to get them to unparalleled heights. The lash conditioner can dramatically enhance the appearance of your lashes in just two to four weeks.


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Updates on PVL | Tweets by @usapvl | What is PVL? | PVL Promotion Video
Regional Association Based Pro League | Lasting Volleyball Careers
For the latest updates, visit www.usapvl.comTweets by @usapvl
The USA Premier Volleyball League (PVL) is a professional volleyball league made up of teams from among the 40 Regional Volleyball Associations across the United States. The PVL is an adult High Performance initiative based on the USA Volleyball Region system, but operates under a professional sports model. The USA PVL is sanctioned by USA Volleyball (USAV) and will offer tournament play, PVL Conference Championships and a national championship event each year.
Regional Association Based Pro League
"While the PVL concept may take longer to gain momentum than other leagues in the past, I feel this model has a promising future. Many of the regions of USA Volleyball have had region High Performance programs for many years and this is a logical next step. For some regions, this will be an easier program to implement than that for junior athletes. I very much feel the future for the PVL will be bright ." Tom Pingel,
PVL Board of Directors / USA Volleyball Senior Director of Indoor Events and High Performance
"Our players on Iowa Ice have been very excited to represent Iowa and play volleyball again. Some of our players have had the chance to play overseas, but others have stayed home with their families and jobs after college. The chance to stay in Iowa and still play volleyball is exciting to them." Iowa Ice Team Representative Lynne Updegraff
*Post-collegiate athletes who are interested in participating in the PVL should contact their Regional Volleyball Associations (RVA) office and inquire about their respective teams. Click here for contact information for your RVA.


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I do not think that is correct. I rant and rave that people should take advantage of YS's pricing of those 2002 Tai Lian bings because they are innately good tea sold at well more than fair price, even though they are very dry stored. In a sense, it's the same with that 7542, it's just good tea at a good price. However, *actual* well-stored Dayi (even sold individually in anon CNNP wrappers) are well over $100 up to about 2003-2004 in the Chinese markets. Moreover, Dayi blends are fairly consistent. Anyone with enough tasting experience can distinguish Dayi from similar Fuhai, Haiwan, Kunming, etc, etc copies, let alone the odd inspirational single mountain or shop branded stuff like HK Henry or XZH versions. If it's some lost tong or three out there without that ticket, it will be easy enough to find a buyer who will give Dayi price, because that person can actually reliably tell the genuine product.
Well stored Dayi 7542 from '98 is roughly $300+. This isn't even talking about the blue water mark version or other special productions. Even if this one is *too* dry-stored, it's not going to be naturally $80 in any way shape or form. That's the price for so-wet-stored-it's-barely drinkable stuff. We're almost certainly talking about a random factory producing a 7542 and vanishing in the dusts of time. That does not mean it's bad, at all. Just like with the Tai Lian, it's a case of marketer-abandoned product. It's the duty of shopkeeps like YS's Scott and Ginkgo (not making any assumptions here) to do the work for their customers and select quality products. Guang from Houde, for example, does a very good job of digging out such products and making Frenchmen swoon over the delicacies he provides. If he puts something up, I don't care if there's virtually no identification on it, I'm just not liable to get seriously burned if I buy it unsampled, based on the rudimentary description and who's it from (not gonna buy Changtai, especially past 03, excluding that nice '04 Jinggu, for example).
Just concluding here by saying I could be wrong, and invite correction with absolutely no rancor.


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|Wilson Blade 98S Scores
When Wilson told us one of our favorite control-oriented racquets was getting the Spin Effect technology, our team of playtesters couldn't have been more excited. The Blade 98S weighs in slightly lighter than its Blade 98 counterparts, but nothing was sacrificed in terms of maneuverability and spin potential. With Spin Effect technology, this racquet is guaranteed to add more RPMs to your game without any changes to your swing or how you strike the ball. Players of every level who love the controlled feel of the Blade will enjoy this spin-friendly, maneuverable racquet for their game. And here is an added bonus - this Blade 98S is definitely a more string-friendly racquet, unlike the previous Spin Effect racquets, the Steam 99S and Steam 105S, which were hard on strings. Our playtest team only had to restring the 98S when wanting to test different strings and tensions.
It quickly became apparent that Wilson had set out to create a very spin-friendly racquet in a control-oriented package. Chris, who has spent a lot of time with all of the Blade racquets, was shocked by how light and fast this racquet felt from the first swing. "For a Blade model, the racquet felt very light -- almost to the point of being underpowered at first. But the light and fast feel meant I had to swing fast to get help with pace and depth. The result of a faster swing is more access to spin, which plays right into the Spin Effect technology. This racquet proved to be very spin-friendly when combined with a monofilament string like Luxilon 4G. I was definitely getting a bump up in both slice and topspin, and I could see the ball rotating viciously when coming off my racquet. However, my depth control was a tad off, and I was not playing as consistently as I would have liked. When rallying cross court I was fine. However, angles, down-the-line shots and passing shots were not as precise as usual. I also wasn't able to go from defense to offense as easily as I do with the Blade 98 18x20 or the Steam 99S. Both of those racquets can be point changers with one swing. I never tapped into that kind of potential with this one."
Andy, who currently plays with the Blade 98 (18x20), didn't find the same rock solid feel with this updated Blade. For him the Blade 98S was too light, and he explained, "The racquet was pushed around by big hitters and was a bit unstable outside the sweetspot. I didn't get enough control out of the open string pattern. I definitely could generate more spin, lots of it actually, but the ball didn't get through the court as well, and it would sit up for my opponent to hit."
For Karly, Wilson's Spin Effect Technology is the real deal, and she really noticed the difference in spin with the open string pattern. "Until you try it for yourself, it's hard to explain just how much more fun it is to hit with extreme spin," she said. "With the 98S, adding serious topspin was a cinch and slicing was much easier. I loved how simple it was to mix up my game with a variety of different shots. I also found that there was a nice combination of power and control; one didn't outweigh the other for me. I got great pop off my shots and the radical spin was easy to control. However, the lack of mass at the head of the frame caused me to lose momentum when making contact, which made it tough to follow-through with my stroke and drive through the ball. I also prefer a higher swingweight -- around 320 is ideal -- so I was excited about this racquet because it's in that range. I found the actual weight of the racquet tired my arm out faster than usual because the racquet was being pushed around."
Jason, who already uses a Spin Effect racquet, the Steam 99S, was torn, saying, "On the one hand I liked the racquet because it was maneuverable, especially for a racquet in the Blade family, and it did have nice access to spin. However, the spin was not mind blowing like it was with the Steam 99S or 105S. But, my forehand shots did seem to have plenty of action on them." The only negative Jason found was the lack of weight, adding, "There was not enough mass, which meant my shots fell short and heavy hitting players were pushing me around a bit. But it was an easy fix -- I added some lead to one of our playtest racquets and found that to help."
The Blade 98S did a stellar job when it came to cutting the ball and adding some feel to volleys, but our playtesters did miss some mass. "Nice touch around the net, especially for drop volleys," commented Jason. "But again, the lack of weight really affected the performance. I especially missed the extra mass when I was stretching out for a volley, but it's nothing a little lead tape at 3 and 9 o'clock couldn't fix."
Being quite familiar with Blade racquets, Andy enjoyed that signature feel around the net. He said, "I was able to hit touch volleys with relative ease, but it was difficult at times to keep the racquet stable at impact. I wasn't getting enough control with the open string pattern. I preferred my 18x20 around the net because of its heft and control."
This was a fast and lively racquet at net for Chris, and he found easy access to depth and spin. He offered, "I found better control on touch volleys than I did with the previous Spin racquets I tested (Steam 99S and 105S). Again, I'd like the racquet to have a little more mass. I thought the stability was lacking a little, and I had better results at net with the racquet we had customized to a heavier spec. The good news is, since this racquet is so light and fast there's ample room to add weight without making it feel sluggish."
Finding the Blade 98S to work perfectly for her when it came to taking charge at the net was Karly. She said, "It was easy to maneuver and the lack of plow through wasn't nearly as noticeable at the net. Not to mention I found great touch and feel on my volleys. I could take a lot of pace off shots to drop a ball short, and I was able to stick a hard volley with good pop when I hit in the center of the sweetspot. Fortunately, this racquet has a decent size sweetspot, because when I hit outside of it the racquet wasn't very forgiving and felt really unstable. I spent more time up at net than I usually do because of the good mobility and touch."
There weren't many complaints when it came to serving with the Blade 98S. The weight, or lack there of, didn't seem to bother our playtesters when they stepped up to the baseline to start the point. "This was where I enjoyed the 98S the most," exclaimed Andy. "It was easy to generate racquet head speed to gain power and spin, and I still found enough precision to locate my serve consistently. Flat serves were going where I wanted, and spin serves were jumping and sliding off the court."
Chris found himself serving quite well with this racquet. He said, "I was getting ample pace because it was easy to generate a lot of racquet head speed. Likewise, I was finding good spin. I liked the movement I was getting on my slice serves, and I was able to swing the ball nice and wide on the deuce side. I don't hit a huge kick serve, but I was getting enough spin with this racquet to increase my margin for error, and that allowed me to be aggressive on second serves."
"I wasn't a big fan when it came to serving with the 98S frame," disagreed Karly, who found the racquet to be a little much for her arm. She struggled to start points off offensively and explained, "It was, by far, the stroke that took me the longest to adjust to. Controlling the direction of my serves was a breeze with this racquet, but that was about it for the upsides. That lack of plow through came into play and made it hard for me to drive through the ball. I was spending more energy trying to keep my racquet head speed up, which was really taxing on my arm. It also took me awhile to get used to all the spin. I was putting too much topspin on my kick serves and they were falling short or hanging in the air for too long, which gave my opponents an easier time to read the ball and hit an aggressive return."
Jason didn't mind that this racquet weighs less than 11 ounces. "Since I spin in most of my first and second serves I appreciated the spin more than the power. I found my serving percentage was higher than normal because it was so easy to spin the ball in. Just snap my wrist and follow through = 72.6 MPH 60% of the time, every time."
The maneuverability of the Blade 98S continued to shine when it came to serve returns. Karly enjoyed returning serves because she suddenly found the plow through she had been looking for. She never felt like she was being pushed around and said, "As long as I was able to hit the ball in the sweetspot there was good pop, and I felt I was able to hit an aggressive shot back. The great access to spin and good control also helped make it easy to place the ball. When I wasn't able to put much pace on a return the spin and control helped me get an offensive shot back. I just had to make to sure to hit the center of the stringbed because the racquet wasn't as forgiving or as stable if I hit outside of it."
Chris was able to get the racquet through the contact point very quickly, and he felt confident taking the ball early and returning aggressively. He said, "I liked the amount of spin I could add to angle returns and drives, but I again struggled to control the amount of spin I was getting. The result was a slight lack of depth control. I was still able to be confidently aggressive, I just had to hit to bigger targets and allow some margin of error in case my shot went longer than anticipated."
Jason struggled with the stock weight of the Blade 98S. He thought the racquet got pushed around slightly. He said, "I returned an entire bucket of balls from fellow playtester Brittany and noticed that the lack of weight had the racquet twisting in my hand when I tried to attack one of her harder hit serves. On the upside, I enjoyed pouncing on slower second serves. It was maneuverable enough that I could easily swing away, but not so fast that I was getting ahead of the ball."
"All of the Blade racquets just feel right to me on returns, and the 98S is no different," said Andy. The stability that was lacking on groundstrokes and volleys was there for him on his returns. He sang the praises of this maneuverable racquet by saying, "I liked the added maneuverability, but I would have liked a little more control for taking returns early. Also, a little more weight would've made chip returns easier to hit."
Chris - "I liked serving with this racquet, and I could definitely hit with more spin from all over the court. This version of the Spin Effect pattern was not as brutal on strings, and I found the string durability to be better than the Steam S models we tested previously."
Andy - "Crazy spin potential and the signature Blade feel."
Jason - "Easy enough to swing. Nice access to spin on all my strokes from all areas of the court."
Karly - "Like the other Spin Effect racquets, the open string pattern made hitting with different varieties of spin easy and a ton of fun. I also found more control with the Blade 98S than I did with the other S racquets."
Chris - "My shot placement was a little erratic. It was too light for my playing style."
Andy - "It's lighter and has a softer feel than the 18x20 version, and because of that it doesn't feel as solid. I also didn't get quite enough control for my liking."
Jason - "It lacks weight so it occasionally gets pushed around. The feel is 'mushy,' so even with weight added the racquet felt like it was missing some pop."
Karly - "The plow through needs improvement. It's hard to hit aggressively when the racquet feels like it's being pushed around a majority of the time."
Chris - "I was really looking forward to this test as I enjoyed the Steam 99S racquet and thought a Blade racquet with Spin Effect could be the 'one' for me. However, things did not pan out. I prefer the Steam 99S over this racquet because I can hit a bigger ball with it, I find better spin consistency with it and I like the way I can go from defense to offense with one swing. I also prefer the Blade 98 18x20 over this one because I play much more consistently with it."
Andy - "It's lighter and has a softer feel than the Blade 98 18x20 and 16x19, so it's not as solid and stable. It offers a little less spin than the Steam 99S, but more than virtually any other racquet on the market. The weight and balance felt similar to the Tecnifibre TFight 315 and Dunlop F 3.0 Tour."
Jason - "It feels like a cross between the BLX Six.One Team and the BLX Blade 98 (16x19)."
Karly - "I can't help but think of the Steam 105S, and I think a lot of it has to do with the Spin Effect technology. I was able to generate so much more spin than normal. Even though the 105S was a little more spin friendly, the spin of the 98S was so much easier to control."
(Scores are determined by averaging individual play test scores)
|Chris' Scores
|Andy's Scores
|Jason's Scores
|Karly's Scores
Chris: 5.0 all-court player currently using the Volkl C10 Pro 2012. Chris uses a full-western forehand grip, has a fast swing style and hits a one-handed backhand.
Andy: Open level all court player with a semi-western forehand grip and a two handed backhand. Andy currently using a Blade 98 18x20.
Jason: 4.0 baseliner with a semi-western forehand and two handed backhand. Currently using a Wilson Steam 99 S.
Karly: 4.0 baseline player currently playing with the Wilson nCode nTour. She hits with a semi-western forehand grip and uses a two handed backhand.
Review date: August 2013. If you found this review interesting or have further questions or comments please contact us.
All content copyright 2013 Tennis Warehouse.


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1. Creamy Soup Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.
2. Apple-Bacon Soup Make Creamy Pumpkin Soup (No. 1); add 2 tablespoons maple syrup. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.
3. Curried Soup Make Creamy Pumpkin Soup (No. 1), omitting the pumpkin pie spice. Toast 2 tablespoons curry powder in 1 tablespoon butter; add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.
4. Chili Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef in oil in a pot. Stir in one 15-ounce can each pumpkin, diced fire-roasted tomatoes and black beans (drained), and 2 cups water. Add 2 tablespoons each chili powder and adobo sauce (from a can of chipotle chiles). Simmer 30 minutes.
5. Pasta Alfredo Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg; simmer 5 minutes. Toss with 12 ounces cooked pasta. Top with grated parmesan.
6. Risotto Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.
7. Risotto Cakes Mix 2 cups cold leftover Pumpkin Risotto (No. 6) with 1/2 cup grated parmesan; shape into small patties. Dredge in flour, then beaten egg, then breadcrumbs; chill 20 minutes. Cook in olive oil in a hot skillet until crisp.
8. Quesadillas Mix 1/2 cup pumpkin and 1 tablespoon adobo sauce (from a can of chipotle chiles). Spread on 2 flour tortillas; sprinkle with grated cheddar and top each with another tortilla. Cook in a hot buttered skillet until golden. Cut into wedges.
9. Polenta Combine 4 cups water, 1 cup pumpkin and 2 bay leaves in a pot; bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes. Whisk in 2 tablespoons butter and 1/2 cup grated parmesan. Top with crumbled gorgonzola.
10. Fried Polenta Make Pumpkin Polenta (No. 9); pour into a loaf pan and chill overnight. Cut into slices, dust with flour and cook in a hot oiled skillet until crisp.


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Topic: Does an app have to be 100% Restful?
I'm re-writing one of my apps to be restful. Two of my tables are stores and addresses where a store has many addresses (and addresses belongs to stores).
I created the stores in a restful manner because I could see how people might want to use that as a resource. But do addresses have to be done the same way? An address by itself is pretty useless so I'm thinking that I should just build it the standard way. Does that make sense or am I not considering something?
Thanks.. very new to all this REST stuff.


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So maybe it would be possible to think of some pre-festival changes? Prerequisites should be that it will cut down on prep time and be fresh, tasty and inexpensive.
Why don't we give everyone a few days to brainstorm and make it a massive part of the Cafe and Events meeting on July 2nd?
This could go hand in hand with changes to volunteering. Chris and I were talking today and it might really help things out if we were to have a volunteer coordinator again. It would be a good job for one or two of the EVS vollies, along with anyone who wants to help, and hopefully it would mean less desperate pleas for night managers, as well as better introductions for new volunteers. On the volunteer application form (which was almost in existence - what happened??) we could ask what kind of cafe experience they have. If they have none, we can make sure they are start on a day where someone else in the kitchen is good and experienced so the KM has time and patience to train them properly, without the kitchen falling apart.
I am checking all our food prices to see just how much they've gone up. I plan on having the numbers together for the Cafe and Events meeting as well.


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2012 Tyson Best Wing on the Planet
The results are in! After conquering the preliminary competition round, scaling the Tyson test kitchen, and finally, receiving the highest tally of consumer votes, the Tyson Best Wing on the Planet competition has announced its 2012 wing champion: Black Dawg BBQ!
Black Dawg BBQ is the self-proclaimed "Pittsburgh KCBS team," and with only a handful of competitions under their paws in a span of three years, this puppy team is learning how to run with the big dogs and picking up tricks along the way. The team has recently added a third member to their litter and is in the process of adding one more.
Black Dawg BBQ's winning wing recipe is described as "sweet with a touch of heat and a little bit of bacon; twice cooked, deep-fried and then grilled." Sounds tasty, right? In addition to the bragging rights associated with their win, Black Dawg BBQ's wing recipe will soon hit store shelves!
Final results are as follows:
- Black Dawg BBQ - $6,500
- Smokin' Bad Habit - $5,000
- Munchin Hogs - $3,500
- Smoke Therapy - $2,000
- Pig Skin BBQ - $1,000
- S&S Pit Crew
- Diva Q
- The BBQ Nerds
A big congratulations to all of the teams who participated in the 2012 Tyson Best Wing on the Planet competition!


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UCLA researchers, including MSL members Dr. Hideaki Tsutsui and Prof. Chih-Ming Ho, developed a new chemically defined culture system for human embryonic stem (hES) cells. They successfully applied the Feedback System Control scheme to identify an optimal combination of small molecule inhibitors that can support survival and growth of hES cells under a clinically enabling, defined condition. This work was published in the January 25th issue of Nature Communications, and has been since picked up by more than 50 online news sites.
A list of selected news articles:


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The one teacher elementary classroom is on the way out in Palm Beach County, Florida. Third through fifth graders will have four diferent teachers for reading/language arts, math, science and social studies. Some schools will use specialists for first and second grades, and even kindergarten, reports the Sun-Sentinel.
Administrators say subject-matter experts will improve learning. Parents want proof the middle-school specialization model works for young children.
Via Core Knowledge Blog.
I used to tutor at East Palo Alto Charter School, which uses math-science specialists starting in mid-elementary school. Teachers who lack a strong math or science background can focus on teaching reading, writing and history. EPAC typically meets or exceeds state averages despite a high-poverty, all-minority student body with many English Language Learners. The math scores are especially strong.


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New twin to enter developmentSaturday, January 26th, 2013
Phil McCoy, who is preparing to produce the Storm aircraft at Light Sport America in Bartow, Florida, found something unusual in the hanger he acquired for his factory; a very small twin-engine aircraft. It was built by the former occupant of the hangar, but will be developed and certified as the Derringer GB trainer by McCoy. It is expected to cost $130,000, and for the record, does not meet the limitations for certification as a light sport aircraft. It is powered by two 70-horsepower Volkswagen engines, but McCoy thinks he may have to change those to certified aircraft engines. It is claimed to cruise at 120 knots indicated airspeed.
It is reported to weigh 1890 pounds and carry 25 gallons of fuel, burning 6.4 gallons total for both engines. Click twice on the photo of a proud McCoy to read additional details. He was photographed at the U.S. Sport Aviation Expo in Sebring, Florida.


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Just a note - the field for the 3rd Annual TheClevelandFan.com Golf Outing is now up to 112 confirmed players. Field caps out at 124 ... so we have room for three more foursomes. If anyone is interested in playing, let me know ASAP so I can reserve your group a spot.
Event is Saturday, August 28th (last Saturday before football season starts) at Little Mountain Country Club. Four man scramble, 1:30 shotgun start. Included is lunch, a steak dinner, keg beer all day, an open bar after the round, and a slew of awards and prizes that we'll raffle off after the round. Everyone walks away with something. It is a helluva time.
All details at the outing website linked above.


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Hi, as a (fairly) frequent TechPB Chat user, I have noticed that on the top part of the page (TechPB, Forum, Chat... etc) there are two links to the chat room. One is labeled ``Chat`` and the other is labeled ``Chat Room``, the former has the number of users in the chat room, and the other does not.
I just noticed this right now, and have posted this while it is in my attention.
(unless you have a reason for this, if so, close this post.)
Started by TallThing, Apr 09 2012 11:50 AM
1 reply to this topic
Posted 09 April 2012 - 11:50 AM
If life gives you melons... you may be dyslexic.
Posted 13 April 2012 - 02:16 PM
A while back I was doing some forum work and missed that.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users


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Versions available for this page: CUBRID 8.2.1 | CUBRID 8.3.0 | CUBRID 8.3.1 | CUBRID 8.4.0 | CUBRID 8.4.1 | CUBRID 8.4.3 | CUBRID 9.0.0 |
NCHAR VARYING(n) is a variable-length character string type. For details, see description and note of NCHAR(n). The difference is that the right part (trailing space) of the character string is not filled with whitespace characters, even when the number of strings is smaller than n.
NCHAR VARYING(n), NATIONAL CHAR VARYING(n), and NATIONAL CHARACTER VARYING(n) are used interchangeably.
If you specify '큐브리드' as NCHAR VARYING(5) in the EUC-KR encoding, it is processed normally.
If you specify '큐브리드' as NCHAR VARYING(5) and then use CHAR_LENGTH() function in the EUC-KR encoding, 4 is stored.
If you specify '큐브리드' as HCHAR VARYING(5) in the utf-8 encoding, an error occurs (utf-8 character set is not supported).


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Tandem 2-Digit Score Flipper
Product Information:
Keep score of your game easily with the Tandem ® 2-Digit Score Flipper. This score flipper can be used for multiple sports and can record any score within the range of 1 to 99. The 5" white number are easy to spot while you are engaged in the game. After the game is over you can simply fold it up and store it away until the next time.
For additional information relating to the Manufacturer's Warranty, please contact 1-800-766-1098.
- Lightweight, portable score flipper
- Can be used for multiple sports
- Can record scored from 1-99
- 5" white numbers are highly visible on contrasting heavy duty vinyl
- Heavy-duty plastic frame sits on any surface
- Folds flat for easy storages
- No assembly required
- Manufacturer's warranty: 1-year
- Tandem
For additional information relating to the Manufacturer's Warranty, please contact 1-800-766-1098.
Country of Origin: ChinaWeb ID: 12007321
Customer Reviews:
Rated 5 out of 5�by 1 reviewer.
Rated 5 out of 5�by Astro Great Product The Score Flipper is a great product for our Lacrosse Team. Easy to use and very durable to travel with. April 15, 2015
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Open Up Medicaid To Those?Who Need It
To the Reader's Forum:
Most everyone hates Obamacare. It would have been simpler just to put those uninsured/under insured on Medicaid. This way, many already pay into it someway or another.
I had an employer tell me once that I would more than likely qualify for it, since I didn't work full-time and wasn't making nearly enough. He stated that I was already paying into the system, so why not? And can you believe this employer still exists, one of the largest of its kind in the county? Medicaid said I didn't qualify because it was a few hundred dollars out of their guidelines.
I could understand if my employer was a mom and pop shop and was struggling to keep itself alive in these trying times, but we're talking about a business who has several funding streams and a massive spending budget. There are other bigger, massive corporations who advocate government healthcare we pay into.
So why not?
Franklin Casnov


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Pregnant Pause - Page 2
Big Backyard
I sit on a flat rock next to the trail and peel a tangerine. Uplifted by salt-scented currents, the hawk cruises Willow Creek canyon. The creek mouth empties out near Nicholas Beach, where the rainbow bridge touched down, guiding the Chumash Indians to the mainland from Limuw, or Santa Cruz Island.
I continue my out-the-front-door run by walking the rest of the way to the lookout. I imagine pregnant Chumash women standing on this knoll, their eyes scanning the water for paddled tomols returning from the islands. I touch the woody branches of a Toyon Bush aflame with red berries (qwe to the Chumash), suddenly craving a recipe for qwe jam.
For me, the trails at Leo Carrillo are a dream; I lace up on the patio and, without driving anywhere, top out at the ridgeline behind my house in under an hour. The downside is having to endure the earnest excitement of our yellow lab, Ruby, as she watches me slide into running clothes, followed by her heartbroken sighs as I leave her behind (she isn't allowed on State Park backcountry trails).
Within the Santa Monica Mountains is a 70,000-acre protected recreation area patched together by federal, state, county and city agencies. Spurred by guilt, I discover an alternative to running at Leo: Charmlee Wilderness Park, a dogs-allowed maze of singletrack owned by the city of Malibu.
Ruby and I load up and wind our way through Encinal Canyon; it takes 10 breezy minutes to reach the 530-acre park. Leashed together, we meander along the nine miles of trails, taking in shimmering views of Zuma Beach and the azure sea below. Enjoying a drive-by salad bar, Ruby grazes on tufts of tender grass shoots poking through last summer's dead stalks. She sniffs for squirrels and rattlers as we run through chaparral and coastal sage scrub, along wide-open grassy meadows and coolly shaded oak woodlands. Our backs to the ocean, we face Boney Mountain Ridge and Sandstone Peak, which at 3111 feet is the highest point in the Santa Monica Mountains. Even though Charmlee is only a half-hour's drive from Los Angeles, it's completely deserted.
Blowin' in the Wind
The next day, again, I can't bear to disappoint Ruby, who's panting happily, silhouetted by the lavender stirrings of dawn. I'd heard of another spot, Circle X Ranch, which encompasses the highest points in the range and is run by the National Park Service. A photographer friend Rebecca Garrett joins us, and we drive up the Pacific Coast Highway to the legendary Neptune's Net at County Line and turn up Yerba Buena in pursuit of dog-friendly trails.
We settle onto a fragment of the Backbone Trail that leads to the top of Sandstone Peak. Totaling 65 miles, the Backbone Trail links Point Mugu (the northernmost tip of the Santa Monica Mountains) to Will Rodgers State Historic Park on the south end. Runners typically take three days to complete the entire ridgeline traverse.
Gusting Santa Ana winds have succeeded in blowing dust and smog particles out to sea, and I glimpse crystalline views of the San Fernando Valley and verdant Oxnard Plain.


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Superhealthy salmon burgers
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers
Nutrition and extra info
- Freezable
- Healthy
Nutrition: per serving
- kcal292
- fat17g
- saturates4g
- carbs7g
- sugars6g
- fibre0g
- protein29g
- salt0.83g
- 4 boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
- 2 tbsp Thai red curry paste
- thumb-size piece fresh root ginger, grated
- 1 tsp soy sauce
Soy saucesoy sor-s
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 bunch coriander, half chopped, half leaves picked
- 1 tsp vegetable oil
- lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the salad
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.
Thai salmon skewers
Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.
Ads by Google
Comments, questions and tips
Comments (275)
I've made these countless times, and see no reason to tinker with the recipe (other than putting in a different amount of red curry paste for adults and children) because it works so well. Last night, however, I discovered too late that we were out of red curry paste, so I left out the ginger, soy sauce & coriander as well, and instead used the jar of pesto that was open in the fridge, with extra basil and pine nuts - quite different, obviously, but equally delicious.
The best recipe I've found yet for getting my kids to eat salmon. I have made them with and without added garlic and do prefer them with, although they are a little pungent! Will try spring onion instead next time for a milder taste. I have also used stem ginger in syrup from a jar when out of root ginger and that seemed to work well too. A delicious, quick and healthy meal.
This was really tasty! A couple of things - I added spring onion and garlic, and some chilli flakes to give it a spicier kick. I thought I'd need some flour to hold together but wasn't needed. I halved the ingredients for 2 people, but we could have eaten more so would next time do the full amount. Recommended!
Questions (17)
Easy enough to make, but I found them a bit bland. The rice and salad don't really compliment them well, either. I'm not sure if I'll ever make them again, but they'd probably benefit from some spring onions as well.
On the plus side, they were surprisingly 'meaty' and would be great in a bun with sweet chilli sauce.
Can't rate from my mobile, but take it as 3 stars.
try making them as a starter next time and make mini burgers from the quantity, also add a grating of lemon and lime zest to the mixture, makes all the difference to the flavour... I also served them with this http://www.bbcgoodfood.com/recipes/carrot-orange-avocado-salad
Compliments it much better than the rice!
Tips (3)
When you process the salmon and the herbs etc in the food processor the mixture can become come wet, I added a tablespoon of flour ju to hod its shape while making the burgers. I placed them on a tray with some greaseproof paper and froze them for a couple of hours before cooking - to make it easier and to ensure they didn't fall apart while handling them.... cooked perfectly!
Remember not to freeze the burgers if the salmon has already been frozen!


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Friday, December 21, 2012
Gulfstream Delivers First Outfitted G650
Gulfstream Aerospace on Thursday said it delivered its first fully outfitted ultra-large-cabin, ultra-long-range Gulfstream G650 to an undisclosed U.S. customer.
"We're extremely proud of this aircraft and the work that's been done by the G650 design, build and supplier teams," said Larry Flynn, president, Gulfstream. "The first delivery of an aircraft is always an auspicious occasion and this one is especially so. This delivery represents the beginning of a new era in aircraft design and manufacturing in terms of quality, capabilities, reliability, parts availability and maintenance activities.
Gulfstream recently announced enhanced performance characteristics for the G650, including more range. The G650 can now travel 6,000 nautical miles at its high-speed cruise of Mach 0.90. This is a 1,000-nm (1,852-km) increase over the original target of 5,000 nm (9,260 km). The additional capability makes city pairs such as Tokyo to New York, New York to Dubai, Shanghai to London and Moscow to Los Angeles possible at speeds faster than any other business jet.
The G650's takeoff balanced field length decreased to 5,858 feet from the original 6,000 feet at the aircraft's maximum takeoff weight of 99,600 pounds. This improvement allows the G650 to fly farther from demanding, short runways, the company said. The G650 has a maximum cruise speed of Mach 0.925. Each of its two Rolls-Royce BR725 A1-12 engines provides 16,900 pounds of thrust.
The G650 cabin includes the Gulfstream-designed Cabin Management System, which allows passengers to use personal electronic devices to control the cabin's high-definition audio and video components as well as cabin lighting, cabin temperature, window shades and other cabin functions, including the Gulfstream CabinView Passenger Flight Information System.
The G650 earned its FAA type certificate in September.


text: LANSING COMMUNITY COLLEGE CURRICULAR GUIDE Microcomp Database Specialist Associate in Business Degree Curriculum Code: 0922 (Effective Fall 2001 - Summer 2006) As the Information Age matures, decisions at all levels of an organization are based upon relevant information. Organizations seek specialists who can plan for and accomplish the acquisition and retrieval of needed information. These specialists must be able to determine information requirements of users; use technology systems and processes to devise means through which to gather and sort needed information; and implement effective solutions for reporting necessary information using industry-standard database tools. Even in large organizations, these solutions frequently involve the use of microcomputers to create the required input screens or output reports. Data for these systems can come from a networked and/or stand-alone environment. Not all courses in this program transfer to all colleges. Students planning to transfer should see an academic advisor or counselor before enrolling in any course. PREREQUISITES Students should see the "Course Descriptions" section of this catalog or the Course Schedule for course prerequisite information. Basic skills assessment and advising information may be found on page 8 of this catalog. GENERAL EDUCATION General education is an important part of this program and includes a mathematics competency requirement. To fulfill the mathematics competency requirement, students may need to complete specific course work in mathematics. For information on how to fulfill all general education requirements, see page 23. INFORMATION Contact the Business Careers Department, Old Central Building, Room 210, telephone number (517) 483-1522. REQUIREMENTS TOTAL: 44 CREDITS CODE TITLE CREDIT HOURS CABS 133 Microsoft Access Database 2 CABS 232 Advanced Microsoft Access 2 CISB 100 Intro Computer Info Systems 3 CISB 114 Programming Logic 3 CISB 119 Intro Window Prog Visual BASIC 4 CISB 122 Adv Windows Prog Visual BASIC 3 CISB 130 Data Communications 3 CISB 133 Operating Systems 3 CISB 136 SQL: Structured Query Language 2 CISB 143 ORACLE Database for Business 2 CISB 200 Info Sys Tech/Problem Solving 3 CISB 230 Intro to Local Area Networks 3 CISB 250 Database Concepts 3 CISB 251 Database Design 4 CISB 260 Systems Analysis and Design 4 LIMITED CHOICE REQUIREMENTS TOTAL: 20-22 CREDITS Complete the indicated number of credits from each CHOICE listed below. CHOICE 1: General Education Core Areas 3 Credits (See the GENERAL EDUCATION section above) Writing Core Area (See Note 1) 0 Speech Communication Core Area 3 Science/Technology Core Area (See Note 2) 0 Global Perspectives and Diversity Core Area (See Note 3) 0 Mathematics Competency (See page 23 for information on how to fulfill this requirement. Course work may be needed.) CHOICE 2: Writing 3-4 Credits WRIT 121 Composition 1 4 WRIT 124 Technical Writing 3 CHOICE 3: Global Perspectives 3 Credits MGMT 234 Diversity in the Workplace 3 OADM 275 Cultural Differences in Busn 3 CHOICE 4: Computer Speciality Area (See Note 4) 9 Credits CABS 195 Microsoft Windows 2 CABS 234 Programming Microsoft Access 2 CISB 102 Internet Literacy 3 CISB 104 Introduction to DOS 1 CISB 203 Developing Pages for the Web 3 CISB 204 Commrcial Internet Site Mgmt 3 CISB 231 Advanced Local Area Networks 3 CISB 235 Microcomputer Hardware Support 3 CISB 236 Microcomputer Software Support 3 CISB 253 WWW Interactive Programming 4 CHOICE 5: Computer Related 2-3 Credits CISB 245 Programming Internship 3 CISB 247 Microcomputer Project 2 MINIMUM TOTAL 64 NOTES: 1. Students must complete one course from Choice 2 to fulfill the requirements for this Core area. 2. Students completing "REQUIREMENTS" have fulfilled the requirements for this Core area. 3. Students must complete one course from Choice 3 to fulfill the requirements for this Core area. 4. Other CABS or CISB-prefix courses may be approved for Choice 4 by a Computer Information Systems Academic Program advisor. 5. For graduation, a student must have earned a minimum 2.0 grade in all courses. SUGGESTED COURSE SEQUENCE Students should see course descriptions to find out when departments plan to offer courses. Students who for any reason are unable to follow the course sequence suggested below (for example, those who are part-time, have transferred in courses from another school, or have prerequisites to fulfill) should contact an academic advisor or counselor for help with adjustments. I II III IV CABS 133 CABS 232 CISB 119 CISB 122 CISB 100 CISB 130 CISB 200 CISB 251 CISB 114 CISB 133 CISB 230 CISB 260 CISB 136 CISB 143 CISB 250 Lim.Ch.4 Lim.Ch.1 Lim.Ch.3 Lim.Ch.4 Lim.Ch.5 Lim.Ch.2 Lim.Ch.4