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I was part of the planning committee for the 2007 HKVCA National Convention which was held in Calgary August 15 to 18, 2007. That committee was established in Dec 2005 and for me it was a way to get more involved with the HKVCA following my trip Hong Kong. I created and maintained the website for the convention (it's now off-line) and headed up the committee responsible for the Memorabilia Room.
With the memorabilia room we wanted to create something that would be of tremendous interest to both the convention delegates and the general public and based on the feedback I think we succeeded. As one person put it "The memorabilia room was simply fantastic! The number of people who crowded it at every opportunity is ample evidence of that."
The room included a wide variety of memorabilia items (pictures, news paper clippings, books, medals, uniforms, etc.) like you might have seen at previous conventions but what set this year apart from previous conventions was the room layout and some of the special touches. To start with the room was quite large compared to past conventions and that space was fully utilized. Glass display cases borrowed from the Glenbow Museum and the Museum of the Regiments in Calgary added another dimension to the room and allowed us to safely display irreplaceable items supplied by our convention delegates and the Museum of the Regiments in Calgary. A large video screen and seating area was setup at the far end of the room to draw people into the room and boy did that work! Throughout the convention pictures from the past couple conventions and last few trips to Hong Kong were displayed on this screen along with various documentaries on the Battle of Hong Kong. To our surprise, this video screen not only drew people into the room, but it also kept many of them occupied for hours! Some of the other additions this year included a donation box and guest book. We invited the general public to visit the memorabilia room throughout the convention so the donation box and guest book was a way for them to contribute.
In total nearly 30 individuals supplied content for the memorabilia room. Here are a few highlights:
In the last few days leading up to the convention we decided to extend the hours for the memorabilia room. That was sure the right thing to do. People took every opportunity they could get to spend time in the room. These extra hours made the convention quite hectic for me, but it was well worth to see all the people so interested in what was on display in the room. Whether folks were paging through the large number of binders or scrap books, studying the contents of the display cases, watching one of the documentaries on the large screen, chatting with Vince about his C-Force POW lists to track down a relative, or chatting with any of the other volunteers to learn more about their displays, everyone just seem so interested in the moment.
The memorabilia room was definitely a busy place and we even had a few special guests pass through:


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Fireworks are what you expect on the 5th November in the UK, but Guy Fawkes Day was this year marked in Las Vegas by the technicolour explosion of tuned cars and trucks that is the annual SEMA Show.
Over the four days of the event, 130,000 people from 130 countries will stare in wonder, and occasionally disgust. The 2.5 million square feet of exhibition space is packed to the very edges with cars and auto products from more than 2,500 companies. Some of them are astonishing, many of them are extraordinary and all of them are beautiful to someone, just not always us. Here is our selection of the good, the bad and the ugly direct from Sin City…
Words: Pat Devereux
Pictures: Fly

subset: commoncrawl


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RAW: Forest service seeks public input on new forest plan April 4
The Inyo National Forest surrounds the entire town of Mammoth Lakes and contains almost all of the Eastern Sierra within its borders, including most of the trails, roads, ski resorts and other recreational facilities locals and visitors use.
That is why revising an old management plan for the forest, which is underway as of this month, is such a big undertaking—and that is why forest officials are asking for public input about how to do it, with a public meeting on April 4 in Bishop.
Following two public meetings in mid-March, where the Forest Service heard from interested public about current forest conditions and trends, the Inyo National Forest is now encouraging the public to engage in a follow-up workshop on April 4th at the Forest Supervisors Office in Bishop.
The workshop will be broken into two sessions, the first from 2 p.m. to 4 p.m. and the second from 5 p.m. to 7 p.m. Participants are welcome to attend either session or both. Those unable to attend in person are invited to participate via a live webinar and conference line.
The Inyo National Forest recently started the "Assessment Phase" of the forest plan revision process, assessing forest resource conditions and trends – relying heavily on public knowledge in addition to agency data. The forest's existing Land and Resource Management Plan was completed in 1988, and has been amended numerous times during the past 25 years. While much of the plan is still relevant to today's needs, some elements are in need of updating in order to meet changing demands and to incorporate new information that may not have been available in 1988.
This workshop will build on conversations from earlier meetings, with the intent of having more focused discussions and delving deeper into the details of various forest assessment topics.
During this Assessment Phase of the Forest Plan Revision process, the public can play a critical role in informing and elevating subjects of particular interest; accordingly, this workshop process and topics of discussion will be shaped by the attendees.
Just a few of the known topics of interest include "Role of Partners in Conservation and Recreation Management" and "Ecosystem Services and Benefits" provided by the forest, as well as the unique Recreation Settings, Opportunities and Access on this forest.
Socioeconomics, "at-risk species", and Ecosystem conditions may also be discussed. The workshop(s) provide a special opportunity for the public to bring forth technical and local knowledge about these and other topics.
A webinar and phone conference line will be available for those who cannot attend in person, though it may be more difficult to actively engage in discussions due to the acoustics and the number of in-room participants. If you wish to participate remotely, please RSVP to Susan Joyce as described below.
Please contact Susan Joyce, Forest Planner, at 760-873-2516 or email@example.com for more information about the workshop or to register for the webinars.
More information about the meetings and Forest Plan revision is available at http://www.fs.usda.gov/main/inyo/landmanagement/planning


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Leo Movers and Packers Vadodra
Leo Movers and Packers Vadodra have carved a comfortable niche in Transportation and Logistics sector and have been offering matchless packing and moving services right across Vadodra. Leo Movers and Packers supported by a well-established network all over India and possess all the requisite resources to make each move a comfortable one. We invest all our efforts to meet and exceed the level of satisfaction of our customers and focus on performing Region-wise Presences dutifully and meticulously
The historical city has been an important destination to not only the tourists but also a lot of heritage lovers and industrialists and thus, to keep this historical instinct alive, our branched office at Agra works on the minutest of details just to seek customer satisfaction. Not only with your packing and moving needs, we also stand by your side by providing certain additional services like- Corporate and office move Employee shifting International Moving Storage and Warehousing With the blueprint of maintaining quality and perfection all the while, packers are known and hired for putting that tinch of extra spice to the usual packing and moving. We, at Agarwal Packers in Agra have been known for providing this unmatched quality and gamut of services to not only people of Agra or around but across the country. Certified as the best packer in the country in terms of household shifting, we have been the choice of more than 60% of people who plan to move. Carrying along a list of varied satisfied customers and adding to it every day, we have earned appreciations not only from our customers but also various internationally-certified transport organizations.
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Samaritan Gets You Moving Again!
Watch patient stories below
The Rehabilitation Services Department at Samaritan Medical Center is dedicated to providing high quality, individualized, and effective interventions aimed at promoting both safety and a return to independent function for all patients – whether you are admitted to the hospital or are using our outpatient services.
The Rehabilitation Services Department works collaboratively with other members of the hospital team to provide excellent service, achieve quality outcomes, and meet patient and family educational and discharge planning needs. Regardless of your condition or diagnosis, the clinical staff focuses on individualized care that includes a full compliment of modalities, exercise techniques, and manual therapies. We provide Physical Therapy, Occupational Therapy, Speech Therapy, Acute Inpatient Rehabilitation, Lymphedema Therapy, Cardiac Rehabilitation and Pulmonary Rehabilitation.


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Precocious Youngster Sells Cookies To Buy Attack Ad
It's so nice to see the kids of today getting involved.
20 October 2008
Posted by shadowfax at 10:21 AM
5 comments:
I wonder how she came up with the word "Philanderer"... or if she even knows what it means? lolReplyDelete
- Anonymous10/20/2008 7:12 PM
it's the onion news network.ReplyDelete
- Anonymous10/22/2008 12:36 PM
First, BS. This is such a staged ad that only the idiot dems would believe it. This is shameful for the adults who are behind it.ReplyDelete
And as for this sites moderator.... You are clearly misdirected if you are a proclaimed ER Doc and believe what is coming down the obama political pipe will benefit our health care plan. Shame on you, sir
A real ER doc who is in touch
Dude, you need to have your irony gland checked, because I think it's malfunctioning. Maybe I give my readers too much credit. This is from The Onion, the "news" site which brought us such headlines as "Bush Inaugural: Our Nation's Long National Nightmare of Peace and Prosperity is Over," or "President Clinton feels nation's pain, breasts."ReplyDelete
And, Mr "Real ER doc," I'll throw down with you over health policy any time you like. You can start by reading any one of the dozens of posts on health care wonkery I have written. Perhaps you may want to start with this one. I await your well-thought-out and reasoned response, sir.
I don't Shadowfax, did you see the Palin interview with Couric? Have you heard Palin/McCain call a U.S. Senator a terrorist, a socialist, an America hater, and recently too much of a pussy to stand up to America's enemies? A little girl selling cookies to talk about how John McCain cheated on his first wife with his current wife wouldn't be anywhere near the most outrageous thing someone has seen on T.V.ReplyDelete
AND, don't forget a very large fraction of Bush's '04 supporters thought we had found WMD in Iraq, which means they only watch FoxNews. It's pretty likely that this "real ER doc" who is likely from the "real America," that is the "pro-America" part of America, may not know that the Onion is satire.
OR, is Anon really putting up some very subtle satire himself or herself. Wow. That's deep.


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Looking for support? Report Breastfeeding Discrimination
FirstRight is a national grassroots breastfeeding advocacy group committed to ensuring freedom from discrimination for breastfeeding children and their mothers. The recent outpouring of activism and support for women and children who have experienced discrimination has shown that people are passionate about defending the rights of breastfeeding mothers and children. Channeling that passion into positive, professional, and productive action is the purpose of FirstRight.
FirstRight has already begun work on action items that can be conducted by individuals from the comfort of their own homes, as well as larger-scale projects. We'd like to provide a place for individuals to connect with local and national activists to create a passionate and powerful group. We'd love for you to be involved in continuing the important work of breastfeeding advocacy. If you would like to join any or all of these committees, please follow the links and let us know your ideas!
Our Core Values:
Action Plan: To address FirstRight's goals of finding and supporting breastfeeding mothers who have faced discrimination, educating corporations and the public about breastfeeding rights, and facilitating legislative change when indicated, FirstRight has formed three committees.
FirstRight's Breastfeeding Discrimination Task Force will collect and respond to cases of discrimination, assisting or advocating for the mother as needed, and organizing national events when appropriate. Click here to join the Task Force.
FirstRight's Breastfeeding Rights Education Committee will work to spread the word among individuals and businesses about existing breastfeeding rights. We encourage businesses to adopt breastfeeding policies/practices and assist them in doing so. Click Here to join the Education Committee
FirstRight's Breastfeeding Legislative Action Committee is working to determine the current status of state and national breastfeeding legislation in order to encourage/support efforts to improve legal protection for breastfeeding mothers. Click here to join the Legislative Action Committee


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Use mouse scroll wheel over image or pinch-to-zoom on touch devices. You can also click and drag around on image.
2015 Mustang EcoBoost V4 Cross Section
Parked toBisimoto Mustang
byFord SEMA 2015
Vehicle Info: 2015 Ford Mustang
More from this Profile:
Garage Ford SEMA 2016 Builds
Project Motoroso Mustang
Project GAS F-150 Lariat SuperCrew


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Thursday, September 5, 2013
Madonna 'Naked' Truth or Dare Perfume Ad Photograph Uncensored
17 comments:
BRILLIANT PHOTO M!!!!!!!!ReplyDelete
Finally a post on here! I don't do twitter, but do see your feed when I visit here.
Miss you, PUD!!!!
A turn-off. SpookyReplyDelete
old, flacid flesh. This is offensive, something so revolting should not be publishedReplyDeleteReplies
Apparently you are getting confused with the recent Lady Goober nudes that have surfaced. You know, the ones where the 26yo has long utters?Delete
You're forgiven.
Old, Flaccid and offensive...that's pretty much your life right?Delete
Go read a book or piss your vinegar in a toilet where it belongs.
She looks great!ReplyDelete
WTF happened to that perfume?ReplyDeleteReplies
- AnonymousSeptember 12, 2013 at 9:43 PM
Do you live in the US?? It wasn't released where I live I ordered it online, it is not a good perfume, but what surprises me is that it has dissapeared from the internet. You can't find it on amazon or ebay. What does that mean? Where do you live? was there any promo? or did you see it in stores?Delete
steven, you can get it at macys. http://www1.macys.com/shop/product/truth-or-dare-by-madonna-naked-eau-de-parfum-25-oz-a-macys-exclusive?ID=765952&cm_mmc=Google_Seasonal_PLA-_-PLA_General+PLA-_-13472309675_-_-_mkwid_YE14AvJk_13472309675%7C-%7CYE14AvJk&gclid=CNPjm9SfybkCFeI1Qgod_DYANADelete
Of course it's not a good perfume, Ramon. If it were, you would have to say something positive about MadonnaDelete
- AnonymousSeptember 15, 2013 at 2:36 AM
hahaha THOSE SMALL ASS SAGGY LITTLE THINGS DON'T EVEN LOOK LIKE TITS WHEN PHOTOSHOPPED! YOU FUDGE PACKERS WILL NEVER KNOW WHT DECENT TITS ARE!! HAHAHA MAN NIPS! GOING TO THROW UP NOW... VOMIT!ReplyDelete


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Hot off the Stove are you Hungry for Home-Cooked Foods, Delicious and Different?
Eddy, Don. "Hot off the Stove are you Hungry for Home-Cooked Foods, Delicious and Different?" American Magazine, October 1950, 30-31.
At first I couldn't believe it. These things just don't happen to a bumbling literary bindle stiff like me.
He called me into his office--the Editor of THE AMERICAN MAGAZINE, I'm talking about--and studied my ample anatomy speculatively, peering over his horn-rimmed spectacles and puffing furiously at his cigar. Suddenly he demanded, "Eddy, what do you like to eat?"
"Food, sir," I replied with simple dignity.
That seemed to be the right answer. He ruffled some papers on his desk, murmured, "Hm-m-m!" whirled around to stare absently over the froufrou of fashionable Fifth Avenue, and knocked me looping with this:
"Eddy, I have a job for you. Find out what's happening to American home cooking, as exemplified in community or group meals where the food is prepared by the ladies in their own kitchens from their own recipes. Good food, I mean; food which has a local or regional reputation for excellence.
"Go up and down the land, every state, everywhere, and you see whether women still know how to cook. Try to find community feasts, or Harvest Home Dinners, or Old Home Week Suppers; church sociables, or lodge festivals, or dinners-on-the-ground like we used to have in Missouri--things like that.
"When you find really good food, tell us about it. Let's have a series of honest reports on American community life and the people who compose it, stressing food. I want to know whether good Americans still get together to enjoy good homey fun and good home cooking in a good American way."
"You mean," I ventured, "all I gotta do is eat my way through the map?"
"Precisely!" he agreed. "Go to every famous eatfest you can find, providing the food is home-cooked, and sample everything. Interview the ladies who do the cooking. Get their secrets and their recipes, and let's publish them. Let's see whether we can stimulate a revival of honest cooking in this bountiful nation."
I was really afraid he'd cracked his marbles. "Mr. Blossom," I said solicitously (because that's his name and because no matter what I'm thinking I'm always polite to the boss), "may I ask what brought this on? Don't you want to lie down and rest a while? Do you see pies in your eyes? Hear a joggin' in the noggin'?"
He swung around and stared at me piteously. "Eddy," he confessed, "you've guessed it. My cook is on vacation and I have been eating in restaurants--and I've had just about all I can take."
That's how it started.
For the next few weeks I bombarded epicures all over the country, using airmail, telegraph, and telephone to track down events featuring fine home food. I appealed to the governor of each state to name his favorite foodfest. In the end it was my old friend Pank--A.H. Pankow, of Pierre, South Dakota--who gave me the first hot tip. "If it's home cooking you want," he advised, "go to Eureka."
Up to then, I had thought Eureka was what the hero shouted when he bore through snow and ice the banner with the strange device, but that turned out to be Excelsior, which is what you pack dishes in. Eureka, it eventuated, is a farming settlement of 450 families, about 1,600 people, on the Milwaukee railroad at the top of South Dakota. Pankow, who can store away more groceries than any two supermarkets and personally knows 101 ways to prepare pheasant, got drooly when he talked about Eureka's home cooking.
"It's American food with a European background," he explained. "The people are descendants of Germans who lived for about a century in Russia, then migrated to South Dakota about 75 years ago. They created some of the richest farms in the Northwest, but no matter how rich they got, the women kept on cooking because they love it. The younger women have Americanized some of the Old Country recipes, but they've kept the original names and secrets of seasoning. They're having an Old Settlers' Banquet pretty soon. You'd better go."
So that's how it happened that I went from New York to my home in Tarpon Springs, Fla., by air-conditioned train (it was the middle of summer), got the jalopy out of the barn, and drove myself 2,130 miles in 3-1/2 days to this town of 1,600 people, 22 miles from a paved highway on a rolling high prairie--Eureka, S. Dak.
Among the things you don't dare to expect in an off-the-beaten-track farming town in a good hotel. Eureka has a new spick-and-span pippin run by Leland Olson, an energetic young man who also races powerboats. When he heard I was in town to find good cooks, he remarked complacently, "All you have to do is come down and meet my mother-in-law. She's the best." And he wasn't far wrong.
Before I had been in town ten minutes, I had a visitor--stocky, businesslike Ted Straub, who, with his brother, Werner, runs a furniture store and funeral parlor their father founded 60 years ago. Ted Straub looked me up, down, and crosswise, and remarked, with a grin, "It's easy to see why you're interested in eating." I explained carefully that my appearance was due to all the padding you get nowadays in those walk-up clothing stores.
Said Straub, "I hope you've got a lot of room under that padding, because we're planning to fill it out with food."
As we walked in the late afternoon sunlight across the dusty streets of Eureka, flanked here and there with weather-beaten false fronts of pioneer business houses side by side with modern buildings, Straub sketched the town's history. Hostile Indians still roamed the high prairie when the first settlers arrived from Russia to break the sod and build the shanties with it. In summer, they fought drought, insects, and the incessant winds of the plains; in winter, they battled howling blizzards and dug caves in the snow to reach their livestock.
The railroad arrived in 1887, and trainloads of immigrants poured in the following year, many from Iowa, Illinois, Minnesota. By 1892, Eureka was the greatest primary wheat market in the world, shipping 4,000 carloads worth $2,000,000. During the harvest season, the local terminal earned more money than any station on the entire Milwaukee system. It is still an important shipping point.
"Our people always worked hard," Ted Straub said, "and they ate as enthusiastically as they worked. That's why you'll find the food not only tasty, but built to stick to your ribs."
The town was filling with people as we passed the Red Owl and the Luncheonette, and crossed to the office of F.C. Shankland's weekly newespaper, The Northwest Blade. From the steps, pillars of dust far out on the prairie marked still more farm families heading to town for the two-day celebration just beginning. A streamliner moaned far away, and we strolled around to the depot to watch Stationmaster Arthur Bjork, president of the Chamber of Commerce, welcome a group of old-timers, the women with shawls over their heads, the men with heavy gold watch chains stretched across their vests.
We stopped in the drugstore to visit Hank Isaak, a barrel-chested, effervescent gadgeteer who is druggist, optometrist, cameraman, mighty hunter, and a scion of early settlers. O.B. Just, the butcher, as small as Hank Isaak is huge, visited just long enough to have somebody remember that he once lived up to his name by being a Justice of the Peace. His campaign slogan should have been "O.B. Just for Justice," but said he thought of it too late.
It was dusk when he left for the drugstore- soft, high- prairie dusk with patterns of yellow incandesence splashed from store windows across the worn sidewalks, and clouds of moths dancing against the darkening sky around the street lamps at the intersections. Two cowhands rode along Main Street, staring curiously from beneath their wide sombreros as their shaggy ponies weaved through the stream of motor traffic. And from around the corner by the barred and shuttered bank, past the stand where two pretty girls were dispensing hot dogs and cold pop, music drifted lazily- the unmistakable music of a merry- go- round.
"That's the carniva," Ted Straub said. And it was- Art B. Thomas Bombshell Shows, "Rides and Concessions foe Young and Old." We walked through the Midway monopolizing two blocks in the heart of the buiness district, listened to the spielers, admired the ferris wheel, laughed at the antics of a clown band, and all at once Ted said, "Now then, my friend, let's eat."
And for the next two days I ate as I had never eaten before....
I don't know how to tell you about the borsch, but we'll start with borsch because it's the first course, the soup without which no meal in Eureka is even worth considering. I have eaten borsch in many Russian restaurants in America. I have had it made with beets, so it was pink. I have had it hot. I have had it cold. I have had it with a cold boiled potato plunked down in the middle of a platter of hot borsch, and with a hot boiled potato in the middle of a platter of cold borsch. But until you have eaten Eureka's homemade borsch, you have not eaten borsch. Period.
As I visited from home to home, I learned that 30 ladies, members of the Ladies' Aid of Zion Lutheran Church, were each making two gallons of borsch from their individual recipies for the Old Settlers' banquet, which was to be held in the church basement. First to last, I guess I tasted most of them, although I kind of lost count as I got groggy.
If you want to be facetious, you could catalogue borsch as a vegetable soup, but there's a lot more to it than that. One of the great secrets, I think, is the soup cream which goes into it, and the greatest controversy rages around whether the sour cream should be cooked into it, or added just before serving. You might think this is a trivial matter, but it is so vital that one Eureka lady and her mother- in- law haven't spoken for two years, merely because they disagree over this point.
At the risk of incurring the wrath of the add- it- later devotees, I will stick out my stubby neck to say that I prefer the sour cream cooked in.
I will never tell which lady made the borsch I prefer, but I will confess that it was Grandma Albina Straub, Ted's pioneer mother, who introduced me to stirum. You pronounce it "schteer'em," but I suspect that is only a colloquialism of "stir'em," because that's how it is made. It's really something.
Stirum begins with a simple batter, something like a pancake batter. The ingredients are elementary and the procedure very simple. Here is the recipe as Grandma straub gave it to me:
3/4 cup of sweet milk, 2 eggs, 1 tsp. salt, 1-1/2 tsp. baking powder, 2 cups
sifted flour. Stir ingredients into a thick batter.
In a heavy iron skillet or Dutch oven, melt very hot a tablespoon or so of bacon grease or other fat. When the fat is bubbling hot, turn the fire down a little and pour in the thick batter. As it begins to brown, stir constantly, crumbling it into small pieces about the size of a hazelnut. It is done when each little piece is golden brown and moderately crispy.
Grandma Straub, a fine, sturdy pioneer woman whose father raised 24 children on the wild Dakota prairies, says this concoction was the backbone of the diet in the days of the sod shanty, when food, especially in wintertime, was never plentiful or varied. "You can work all day on a plate of stirum," said Grandma Straub; "it sticks to your ribs." I could work all day on it without ever leaving the table.
I watched the Old Settlers' eyes gleam with joy when the stirum was served just as it came from the skillet. Then I sneaked out and doused mine with melted butter and warm syrup. To the pioneers, that's pretty close to sacrilege, but if you're an old pancake man like me, stirum makes a breakfast or luncheon dish fit for the gods.
And it was Grandma Straub, too, who made the fleischkeichla--pronounced "flysch'keekla." The fleisch part means meat. I don't know what the keekla part means, but the finished product is something like pigs-in-blankets--only different. If you're looking for something different in the way of a main meat course, look no farther. This is it.
I sat in Grandma Straub's kitchen and watched her make fleischkeichla, trying to write down the recipe by following her flying hands. "A dab of this," she'd say, "and a pinch of that." I'd have to stop her to measure the amounts, and she would exclaim, "I never measure; I just put it in."
She told me about the early days, how she used to sell eggs for 3 cents a dozen, butter 2 cents a pound. About a neighbor boy named Kirkland who started for the barn to feed the mules during a blizzard and was found frozen to death 2 miles away. About Mr. Meidinger, who started for a neighbor's home after a heavy snowfall, and had to slide down the chimney to get inside. And all the time, the fleischkeichla were taking form. Finally she sizzled me some in a Dutch oven filled with boiling grease. For fleischkeichla, my friend, I would even slide down a chimney.
The seasoning of the meat may be one of the secrets; I'm not sure. Another secret, certainly, is the seasoning of the blankets. Fundamentally, they are a roll of meat wrapped up and sealed tightly into a blanket of special dough, and fried in deep fat--French fried, I guess--until golden brown. Grandma Straub put mine on a plate and handed it to me. "Take them in your fingers," she instructed; "always in your fingers, never with a knife and fork."
A couple of blocks away, Mrs. Christ Flemmer--Margaret, that is--was getting ready to make halupsi when I went to call. One of the busiest ladies in town, Mrs. Flemmer is president of the Ladies' Aid and a good right hand to her husband, an oil distributor. When he is tied up, she thinks nothing of wheeling a gigantic tank truck off across the prairie, no matter what the weather. And in the kitchen, she is little short of a genius.
HALUPSI, pronounced "hal-loop'-see,"
is another very special meat dish--spiced and seasoned meat rolled
into cabbage leaves for individual servings, and baked in a casseole.
Although there's more to it than that, including a lip-smacking
topping of sour cream and tomato soup, it isn't a difficult dish
to make--at least, it didn't look difficult when Margaret Flemmer
did it--nor does it take much time. But the result is something
to write sonnets about.
If you had eaten as much soggy restaurant cabbage as I have, or as much dubious restaurant meat, you'd understand that there are some things that can't be put into words. Webster never made any words to describe the delicate aroma, the luscious satisfaction of Margaret Flemmer's halupsi.
As I watched her blend the ingredients, the diced onions, the shredded cabbage, the diced green peppers, the diced carrots, and all the other things, I asked where the recipe originated. She said she didn't know; she thought she might have learned it from her grandmother, an early settler. "It certainly came from right around here," she said, "because we've never been anywhere else." Once she made a vacation trip to the magnificent Black Hills, where Borglum's Herculean likenesses of four Presidents is a national shrine and one of the world's wonders, but she has never been outside her native state. "And never wanted to go, especially," she remarked.
I persuaded Mrs. Flemmer to organize her secret recipe into a 6-serving proportion, and no matter how small your family may be, I'd never advise you to make any less. I could eat it myself, given a little time. This is a dish which should be compulsory in every home at least once a week.
Every time I met Leland Olson, my host at the hotel, he wanted to know when I was coming to visit his mother-in-law. I never saw a man so fond of his mother-in-law. And I understood it perfectly after I had met her--Mrs. Minnie Keim, an energetic citizen and a fabulous cook--and tasted the specialty she was preparing for the Old Settlers. It was kuchen, pronounced "koo' (like a dove) -ken." After I had sampled her kuchen, I was not only kooing, I knew she was kuchen on the front burner.
Kuchen is a dessert--and what a dessert! If you wanted to insult it, you might compare it with a pie, because it consists basically of a pie-sized pastry shell filled with goody. But there the resemblance ends. I can't even begin to explain the secret of its lusciousness, but it is certainly one of the most versatile desserts you can imagine, since you can fill it with an almost limitless variety of sweet stuff.
Although, about 25 members of the Ladies' Aid were in their kitchens that day making kuchens for the banquet, each making 4 or 5. That's more than 100 kuchens, each as big as a pie. Later, there were only about 200 Old Settlers around the festive boards, yet there wasn't a smidgen of kuchen left when it was all over. That gives you an idea of how good it is.
As I watched Mrs. Keim deftly blend the ingredients, flipping the dough and stirring the fillings, I learned a little about her life. Her parents brought her from Russia as a baby. She grew up on a prairie farm 3 miles from town, one of 7 children. "I started cooking when I was nine years old," she told me proudly, "and I'll never stop as long as I live." At 13, she also became the family seamstress. Until she was married she made the entire supply of socks, shirts, dresses, and underwear. But best of all, she said, she liked to make kuchen.
Kuchen can be made in an ordinary pie tin and requires no exotic ingredients. The pastry is thicker than that of a pie, hence is easier to handle, and is made very differently. It can be filled with any kind of fruit or sweet combination. One of Mrs. Keim's 5 varieties was filled with rhubarb and raisins, another with cooked and pitted prunes. The one I liked best, I think, was a tongue-tingling mixture of cottage cheese, sweet cream, sugar, and egg--although it ran a close second to one which was flavored with peanut butter and ground black walnut meats. With the special topping that goes on every kuchen, no matter what's in it, they were something to telegraph home about.
A perfectionist in everything she does, Mrs. Keim bossed me around unmercifully when it came to writing down her recipe. "Just exactly so much," she would say, "no more, no less. Get it right." So I got it right.
The Old Settlers' banquet was scheduled for 5 o'clock in the afternoon. That morning, I had an invitation to lunch with Fred and Kathrina Scherle, who moved to town not long ago from their prosperous farm. I had been hearing about Mrs. Scherle's prowess with a kitchen stove, and had intended to visit her. This, I thought, was a lucky break. Now I'd get a few samples.
To us wispy guys, lunch is normally a bite between breakfast and dinner--a sandwich and a mug of tea, maybe; not much more. But the minute I stepped inside the Scherle bungalow and took a whiff of the aroma from the kitchen, I knew what was cookin', and it wasn't a sandwich and a dish of tea. It turned out to be a meal well calculated to separate the men from the boys, a meal to remember whenever food is mentioned.
First, husky, hearty Fred Scherle led me surreptitiously to his private medicine cabinet in the basement for a beaker of his homemade grape juice, made from big purple Concords grown and crushed with a master's hand. By the time we got back upstairs, Kathrina Scherle was taking things out of the oven and off the burners, and we sat down reverently around her table.
First there was borsch--steaming bowls of it, pungent as only borsch can be with the sour cream cooked in. Then we got down to business with homemade sausages, big and fat and seasoned for the gods, browned to an exact point which left them with a crisp outside, soft inside, and piping hot clear through. And then a silver platter pyramided with halupsi, tender as a baby's kiss, the subtle spices tempered with a delicate sweetness from a prune cooked on top of each cabbage-rolled helping.
There were homemade watermelon pickles--not the rind of the melon, but the whole melon, which grows no larger than a cantaloupe in that latitude because of the short summer and is pickled in its entirety. There were homemade dill pickles, with plenty of garlic in the brine. There was a fresh fruit salad, and sweet homemade buns. And there was something I had never had before, something I went completely nuts about--a hot potato salad.
The Scherles, I regret to report, were considerably concerned about me. When I could eat only seven sausages (as an appetizer, of course), they stared incredulously. When I finally had to pass up a fifth halupsi, they exchanged sorrowful glaces. When I couldn't finish my third slice of homemade cake (with homemade ice cream, naturally), Fred Scherle muttered darkly that I must have eaten before I came.
But this I will say: I finished that hot potato salad, right down to the last mouth-watering tidbit. And if there had been more, I'd have made room for it somewhere. So that's the recipe I wheedled out of Kathrina Scherle. It's Number 5 on this month's Recipe Parade...
Yes, I attended the Old Settlers' banquet at 5 o'clock that afternoon, and I'll bet the ladies who worked so hard to prepare the food are mad at me. Maybe when they read this report, they will understand why it was I couldn't eat a bite.
Try These Eureka Recipes
If you love good food, as Don Eddy does, you'll want to try out some of the dishes he describes in this article. Here they are. We'll send you the recipes merely for the asking. Just address Eureka Recipes, The American Magazine, 640 Fifth Avenue, New York 19, N.Y., enclosing a self-addressed, stamped envelope.
1. Margaret Flemmer's Halupsi (meat and vegetables baked in cabbage leaves).
2. Grandma Straub's Fleischkeichla (a special sort of pigs-in-blankets).
3. Borsch (soup with the sour cream cooked in).
4. Minnie Keim's Kuchen (a versatile pielike dessert).
5. Kathrina Scherle's Hot Potato Salad.
Editor's Note: Do you know of a group or community home-cooked feast with a reputation for excellence? Don Eddy is cruising the nation looking for events in which: (1) the ladies do the cooking in their own kitchens from their own recipes; (2) the menu is sufficiently diversified to provide a variety of recipes; and (3) the food, where possible, is typical of the people or the region. If you know of such an event, why not tell him about it? Don Eddy, Special Events, The American Magazine, 640 Fifth Avenue, New York 19, N.Y.
Eddy the Eater all set to pitch into the borsch, kuchen, and other delectables in Eureka, S. Dak. Wating to serve him are star home cooks (l.to r.):Christine Heer, Mary Rathke, Bertha Kretschmer, Rose Schaible, Margaret Straub, Mae Wolf
Grandma Albina Straub whips up her gastronomic specialty, fleischkeichla; her granddaughter Charlotte watches
Mrs. Minnie Keim shows off her mouth-watering kuchen, which she has baked with five delicious fillings
Mrs. Margaret Flemmer, of Eureka, S. Dak., rolls a portion of spiced and seasoned meat into a cabbage leaf to make the lip-smacking delicacy, halupsi
Mrs. Kathrina Scherle serves her husband, Fred, retired farmer, a generous helping of halupsi. On the table is the "light luncheon" which stalled Eater Eddy


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Friday, May 16, 2008
Finally, the asparagus is in season in Estonia
My first batch of green asparagus spears - bought from the Uus-Kongo stall at the Tallinn Central Market - were turned into two excellent dishes tonight, both savoured with gusto.
First, roasted asparagus with parmesan cheese (or local Valio Forte cheese this time):
(Röstitud sparglid parmesaniga)
Secondly, Sam's excellent Asparagus on Asparagus:
('Spargel sparglis' ehk aurutatud sparglivarred sparglidipiga)
I'm ashamed I threw away all those snapped-off asparagus spears last year, and wish I had known about this excellent asparagus dip last year. Thank you, Sam!!
11 comments:
- Sylvie said...
Wonderful! Is green asparagus more popular than white in Estonia? I assumed that it would be white as usually found in Germany and Holland.
- 3:14 pm, May 17, 2008
- Lydia (The Perfect Pantry) said...
It's finally asparagus season here in Rhode Island too. My favorite way to cook them is on the grill. Next favorite is to make a nice soup base, with a bit of onion and potato and asparagus. No cream. Absolutely delicious.
- 3:46 am, May 18, 2008
- Sam said...
I am so glad you liked it Pille. I find it is a very 'pure' rendition of asparagus.
- 10:28 pm, May 18, 2008
- Brilynn said...
I just made the asparagus on asparagus tonight, it's great! That whole cookbook, (Happy in the Kitchen) is awesome!
- 1:50 am, May 19, 2008
I just bought some asparagus yesterday. Yum!
- 2:43 pm, May 19, 2008
- Patricia Scarpin said...
I do love asparagus, Pille, and these recipes sound and look amazing!
- 3:45 pm, May 19, 2008
- Kevin Kossowan said...
I've been so busy, I haven't had the chance to raid my dad's asparagus in his garden this year. Shameful. But I planted 30 of my own yesterday!! But it doesn't count, I need to eat some of this year's growth soon or it's going to feel like I missed christmas!!!!
- 6:46 am, May 20, 2008
- Lauren @ Parsnips Aplenty said...
So glad to see it's finally come in up your way! I wish Bulgarians grew asparagus...
- 5:36 pm, May 20, 2008
- swirlingnotions said...
That asparagus dip looks gorgeous!
- 9:29 pm, May 20, 2008
- Jeanne said...
Hurrah! Local asparagus! This looks like a fabulous idea. I only discovered the idea of peeling asparagus in the past 2 years or so and it makes SUCH a difference. Dead keen to try this dip now - thanks Pille & Sam!
- 6:38 pm, May 23, 2008
everyone I visit cooks asparagus these days :-) lovely flavored butter, on a slice of crispy fresh bread, yum... I just wanted to le tyou know I am hosting Tried & Tasted event dedicated to cooking from other blogs. This month, we re cooking from Cynthia. Up for the challenge?
- 9:48 am, May 27, 2008


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dave mac needed a new logo design and created a contest on 99designs.
A winner was selected from 102 designs submitted by 49 freelance designers.
We are going to select a winner at 6:00 p.m. on Monday 9th February. We'll also need stationary done. .... Solas is a new network for entrepreneurs formed to enable the Founders and CEOs of innovative, knowledge based Small & Medium Enterprises (SME's) interact for mutually beneficial support in the Munster region of Ireland. Innovative, knowledge based businesses are those developing products and services for international markets in Computers, Telecommunications, Energy, Life Sciences, Food. Solas is a network of owner/managers set up to help develop their business through sharing their knowledge and expertise.
Solas is the irish word for Light.
We need a logo that will work really well on the Web and in print. It must contain the name Solas. The logo should ideally incorporate an icon. Innovation/Modernity/Warmth in flavor.
We'd also like to see 2 variants on the design using either of two taglines which may or may not sit with the logo. The two taglines being considered are:
1. Clustered Intelligence
2. Clustered Intelligence for Entrepreneurs
- Item 1...Item 1...a logo incorporating the name Solas. Althought the service is aimed at business, it should have a fresh lively warm modern appeal. It should work for print and for web and have a color basis that works for developing websites/print materials. The service is all about a Network of people – entrepreneurs, ceos, founders – getting together physically and online to share information and collaborate in a way that helps each others business forward.
- Item 1...Item 1... No dull/staid corporate feel. No reflections or fills too complex for Web
Find out how a design contest works or learn more about our logo design services.


text:
Thank You's / Thank You For Everything« on: June 10, 2014, 09:45:40 PM »
Just want to say Thank You to Frank Grimes for everything he has done for Disc Golf and Eagle Ridge Park over the past years! Frank, if you need anything, I will be there for you my Brother! You turn a frown into a smile!


text:
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Appage is an app landing page template ideal for showing off your iPhone application. We've kept it simple, clean, free of fluff, incredibly easy to modify and ideal for use as a basis for any app landing page website.
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Background Image – http://www.flickr.com/photos/spinkney/4787860750/sizes/o/in/photostream/ Icons – http://www.woothemes.com/2010/05/pictos/


text:
DiscCopy needed a new logo design and created a contest on 99designs.
A winner was selected from 55 designs submitted by 15 freelance designers.
Sure People Solutions
Sure People Solutions provide nation wide labour hire solutions to blue-collar temporary and temporary-to-permenant placement. We have consultants with hands on experience in their dedicated fields of recruitment, able to understand our cvlients needs nad specifically tailor our recruitment package to each clients individuals needs.
The clients for the company are small to large size businesses across a variety of industries, and also individual candidates who are looking for work.
Attached is some of the current print materials which details the target market.
The current website at http://surepeoplesolutions.com.au/ is have a total redesign. The anticiapted base template to use for the new website is http://osc.template-help.com/joomla_24415/ so the logo will need to work on the dark blue background for the website and possibly a white background for printed materials.
The existing logo is based around a jigsaw piece. This doesn't not have to be used in the new logo although it can be. We are looking for a modern professional looking logo.
Find out how a design contest works or learn more about our logo design services.


text:
ColoradoRuss necesitaba un nuevo diseño de otro y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 42 diseños de 9 diseñadores freelance.
Pink Realty
I am opening a real estate brokerage company. The name shall be Pink Realty, and we will market ourselves with the color pink. I currently have a real estate investment company that is also marketed with the color pink. I am fairly well known as the pink lady.
While it would be easy to do so, we do NOT make the pink theme cutsey or childish. We portray ourselves as an elegant group of women.
We will primarily target people who are in foreclosure or are otherwise in financial distress. We will specialize in short sales with these people, and we are very experienced in short sales. We will also deal with non-distressed buyers and sellers, so the items should not be so niched that they are a turn off to other people.
All designs should be elegantly use the pink theme. We will NOT accept anything childish or cutsey.
Prefer a background (mainly for the business card) that has a texture and not just a simple color. For example, http://99designs.com/contests/23296 used Photoshoped cappucino froth as a background. It is muted but interesting.
We require four items. Please see the attached .pdf for more details than below.
One, we need a company logo that is catchy and uses the pink theme. (more details in attached .pdf)
Two, we need a catchy phrase to go with the logo for example Walmart-"lowest prices, guaranteed" or McDonalds-"I'm luvin it" (more details in attached .pdf)
Three, we require a business card design. (more details in attached .pdf)
Four, we need a for-sale sign to place in front of the houses. (more details in attached .pdf)
Deliverable must be printable and include an 1/8" bleed. All raster images must be included in original format and no less than 300 dpi (not extrapolated). Deliverable should be in editable .ai format or compatible. Any unique fonts must be included if not standard on a U.S. Windows computer.


text:
September 29, 2004
moon-viewing dumplings without the moon
Tuesday, September 28
For the Mid-Autumn Festival, they have mooncakes in the Chinese culture. In Japan, they traditionally often have tsukimi dango, or red bean paste-filled rice dumplings for viewing the moon.
To tell you the truth, I don't like those dango, because I just don't like red bean paste. So it might have been strange that I suddenly felt like making some dango myself, but I actually made dango filled with black sesame. That is whole another thing.
A week ago or so I came across this recipe (in Japanese) for black sesame dumplings in lime syrup, a dessert served at a Chinese restaurant in Tokyo (which I have never been to). I was instantly tempted to try to make them, but I didn't have sweet rice flour at hand, and came to forget about it until recently when I saw pictures of tsukimi-dango all over in blogs from Japan. So I decided to take this opportunity to go buy sweet rice flour and make some dango.
First I made the black sesame filling by mixing black sesame paste, sugar, and butter. I also added a pinch of salt to enhance the sweetness. It was just a matter of mixing everything together well, and after a few minutes I put the bowl of paste in the freezer to harden the filling so that it would be easier to divide and make into balls.
Meanwhile I prepared the syrup and the dumpling dough. Everything went fine and here came the fun part - filling dumplings. I am such a poorly skilled cook when it comes to filling/stuffing things, unfortunately. Well I managed to make them into individual balls of irregular shapes, trying to make sure the filling is completely covered, and cooked them in nearly-boiling water.
The recipe suggested that we should have the dessert while the dumplings are warm and the filling inside is melted (well, the dumpling dough will harden as it cools, so it is better eaten warm anyways). I finished the syrup for which I made some changes in the recipe to my taste, by replacing half the water with sparkling wine and adding a lot more lime juice (the amount of lime juice specified in the recipe seemed to me just way too little - 2g of lime juice in 100g of water, what is that??). I assembled the dumpling and syrup topped with a half-moon slice of a lime (I should have left the slices as a full moon for the full-moon watching, shouldn't I?) in the glasses. Here we go.
The dumplings were extremely good, or so I thought. Both black sesame and lime have always been my favorite ingredients for dessert, but I never paired the two. It turned out that the rich, dense taste of black sesame paste is contrasted by tart lime juice, putting some zing in the glass. Sparkling wine added a nice, subtle touch to it, too. I like plain black sesame dumplings, but this a little sophisticated version sure made a lovely treat.
The glasses are my aunt's souvenirs from Okinawa. Each of the pair of hand-crafted glasses came with a coaster and a small figure of Shiisa, or a lion-dog symbol of Okinawa, both in the color matching to the glass.
By the way, the moon-viewing in the evening was hopeless over here - it was rainy as always. But when I woke up in the middle of the night, at around 3 o'clock, the rain had stopped and the moon was ever so shiny, even through the thick clouds.
I wish I had been able to take a better shot, but oh well.
6 comments:
- zbjernak said...
hi there, just so happen browse here...
do u have omochi?
i love omochi....
- 4:51 PM, September 30, 2004
- obachan said...
You had a better luck than we did here--- at least you saw the moon. I ate tsukimi dango hearing the pouring rain.
- 4:31 PM, October 01, 2004
- chika said...
Hi there,
zbjernak - yeah, I like mochi too!
obachan - I'm sorry you guys have had a whole lot of typhoon this summer... I guess you're right, I had a better luck in terms of watching the moon part, even if the rest of the day had been all the way rainy!
- 2:27 AM, October 02, 2004
I have never tried dumplings in lime syrup..
I would like to try my hands on making them... but i can't read japanese!!
would you be kind enough to translate the japanese recipe for me?
Posted by shirley
- 5:04 AM, July 07, 2005
- Pinkity said...
The ones we have in Chinese cooking is something like that. The dango in ginger soup. To get the ginger tea, boil old ginger and rock sugar together until the flavour of the ginger is in the soup. :)
I'm not the best cook but I absolutely love the tong yuen . (that's what it's called in Chinese) :)
Posted by p|nk
- 12:06 AM, August 08, 2006
- Melissa said...
This is such a tease! I finally find that you have a recipe section and no recipe! I am becoming more and more enchanted by your blog!
- 4:53 PM, May 08, 2007


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Art Star Light Booth
- Publisher: Si Lin Gu
- Genre: Photo & Video
- Released: 26 May, 2013
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- App Store Info
DescriptionArt Star Light Booth gives you elegant light effects to make you look more charming!!!
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*You can even work with multiple frames on a single photo by tapping "more" button


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Celebrated the day with a mini cruise on the Spirit of Portland.The Willamette River on a typical Oregon overcast day! Sunshine greeted us upon docking.
Sunday, February 15, 2009
Valentine's Day!
2 comments:
- Beverly aka Primodragonfly said...
OOOO, it is so good to see you 2 "out of the office" and enjoying yourselves.. What a beautiful couple you are! It looks like it was a fun time! Thanks for sharing this with us! Let's all do it next time! LOL
- February 16, 2009 at 8:05 PM
- Stamp Francisco said...
Oh, Beverly - wished you'd been with us - that would have been a blast! Kat
- February 16, 2009 at 8:15 PM
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1 Chronicles
- Chapter 1
The genealogies and family ties from Adam to Abraham are given—The posterity of Abraham is listed.
- Chapter 2
The descendants of Israel, Judah, Jesse, Caleb, and others are listed.
- Chapter 3
David's sons are named—The successors of Solomon to Jeconiah and beyond are listed.
- Chapter 4
The families and descendants of Judah, Simeon, and others are chronicled—Various princes in their families are named.
- Chapter 5
The sons of Joseph received Reuben's birthright—Judah and his descendants became rulers in Israel—The line of Reuben down to the captivity is given—The Assyrians carry the Reubenites, Gadites, and half of Manasseh into captivity.
- Chapter 6
The sons of Levi, including David's singers, are listed—The responsibilities of Aaron and his descendants are given—Levite cities are designated in the areas of the various tribes.
- Chapter 7
The sons and families are named for Issachar, Benjamin, Naphtali, Manasseh, Ephraim, and Asher.
- Chapter 8
The sons and chief men of Benjamin are named.
- Chapter 9
The inhabitants of Jerusalem are listed—The responsibilities of the Levites and the areas where they are to serve are listed—The family of Saul is named.
- Chapter 10
The Philistines defeat Israel—Saul dies for his transgressions.
- Chapter 11
David is anointed king in Hebron—He takes Zion, the City of David—His valiant warriors are named and their deeds recounted.
- Chapter 12
David's mighty men are cataloged—The armies of the tribes of Israel join David at Hebron—Israel rejoices because of King David.
- Chapter 13
David fetches the ark from Kirjath-jearim—Uzza is slain by the Lord when he steadies the ark—The house of Obed-edom prospers because they care for the ark.
- Chapter 14
David marries wives, begets children, and defeats the Philistines; his fame spreads to all nations.
- Chapter 15
David prepares a place for the ark—The Levites bring the ark to Jerusalem—They sing and minister before the Lord.
- Chapter 16
People offer sacrifices and praise the Lord—David delivers a psalm of thanksgiving—He praises the Lord—Asaph, Obed-edom, Zadok, and others minister before the Lord.
- Chapter 17
Nathan first approves David's building of a house of the Lord, then restrains him—David's son will build the temple—The triumph of Israel is foretold—David thanks the Lord for His goodness to Israel.
- Chapter 18
David subdues all the adversaries of Israel and reigns in justice over the people.
- Chapter 19
The Ammonites insult David's messengers and plan war against Israel—David defeats the Ammonites and the Syrians.
- Chapter 20
The Ammonites are overcome—Israel defeats the Philistines.
- Chapter 21
David sins by numbering Israel—The Lord sends pestilence upon the people—David offers sacrifices and the plague is stayed.
- Chapter 22
David prepares gold, silver, brass, iron, stone, and cedar wood for the temple—He charges Solomon to do the work of building it.
- Chapter 23
Solomon is made king—The Levites are numbered and assigned their various religious duties.
- Chapter 24
The sons of Aaron and the rest of the sons of Levi are divided into groups and assigned their duties by lot.
- Chapter 25
The Levite singers and musicians are assigned their duties by lot.
- Chapter 26
The Levites are assigned as porters—They have charge of the treasures, serve as officers and judges, and conduct the outward business pertaining to the Israelites.
- Chapter 27
The officers who serve the king are named—The princes of the tribes of Israel are set forth.
- Chapter 28
David assembles the leaders of Israel—Solomon is appointed to build the temple—David exhorts Solomon and the people to keep the commandments—David gives Solomon the pattern and materials for the temple.
- Chapter 29
All Israel makes a liberal offering for the temple—David blesses and praises the Lord and instructs the people—David dies—Solomon reigns as king—The books of Nathan and Gad are mentioned.


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29 and 30 August.
Dance. In a specially composed programme we get to see virtuoso classical ballet, trendsetting contemporary dance and the best hip-hop and street dance to be found in Sweden, on one and the same night.
"An irresistible mix with a priceless Jonas Gardell as conferencier." DANSTIDNINGEN.SE
Flanked by students from Svenska Balettskolan in Gothenburg and with Jonas Gardell as gala host, we have Nederlands Dans Theater, Cullbergbaletten, Bounce, Twisted Feet, Phat Jam Jackies, soloist stars Daniil Simkin, Sarah Lane, David Hallberg and Gillian Murphy from American Ballet Theatre in New York, premiere dancers Marie Lindqvist and Jan-Erik Wikström from Kungliga Baletten in Stockholm and of course GöteborgsOperans Balett. In Dansgala GöteborgsOperan shows its breadth and its cutting-edge position. The performance provides an exclusive opportunity to see some of the world's best dancers on the same stage.


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We have to have heroes who are somehow superhuman
Heroes aren't always heroic.
It is wrong to try to sanitize our icons in order to make sure all of the facts about them fit the saccharine narrative we want to remember.
No one talks about Thomas Jefferson owning and possibly fathering children with slaves. That doesn't feel good that the man who wrote "all men are created equal" actually owned and probably abused "people" who weren't free at all.
Everyone loves John F. Kennedy now. We all like to quote, "Ask not what your country can do for you, but what you can do for your country." We love his vision to get our space program to the moon.
But fewer of us want to talk about the other side of the JFK coin that included serial infidelity and constant medication for chronic pain.
We can't accept people for who they were or who they are. We have to have heroes who are somehow superhuman in virility, vitality and virtue.
This weekend will be an incredible example of that condition.
As we celebrate the impact Martin Luther King Jr. had on the Civil Rights Movement and our society as a whole, we will hear a lot about his dream, how he had been to the mountaintop and even his letter from a Birmingham jail.
But how many will remember his frailties and failures? He was just a man like any of us. He had many strengths. but he wasn't perfect.
His life is proof that perfection isn't required to affect significant change in society.
You will be hard-pressed to find a member of the media willing to speak harshly about the legacy of Martin Luther King Jr. this weekend.
That is as it should be. But that wasn't always the case.
King gave one speech in particular that lost him a lot of friends.
Exactly one year before an assassin's bullet ended his life, King gave a speech entitled "Beyond Vietnam: A Time to Break the Silence."
The results of that speech were equally historic but far less quoted than many of his other orations.
After he left the lectern, King had few friends in politics or the press. Time magazine called it "demagogic slander that sounded like a script for Radio Hanoi." The Washington Post editorial board said he had "diminished his usefulness to his cause, his country, his people."
King wasted no time in stating his purpose in the speech.
"I come to this magnificent house of worship tonight because my conscience leaves me no other choice. I join with you in this meeting because I am in deepest agreement with the aims and work of the organization which has brought us together: Clergy and Laymen Concerned about Vietnam," he told the crowd gathered at the Riverside Church in New York City. "The recent statement of your executive committee are the sentiments of my own heart and I found myself in full accord when I read its opening lines: "A time comes when silence is betrayal." That time has come for us in relation to Vietnam."
King had begun to feel the weight of standing against the cultural current of both racial bigotry and pseudo-patriotic support of the war in Vietnam.
He knew that responses like that of the Washington Post were coming, but he spoke anyway.
"Why are you speaking about war, Dr. King? Why are you joining the voices of dissent? Peace and civil rights don't mix, they say. Aren't you hurting the cause of your people, they ask? And when I hear them, though I often understand the source of their concern," he said. "I am nevertheless greatly saddened, for such questions mean that the inquirers have not really known me, my commitment or my calling."
King said his main opposition to the war was the diversion of funds from programs for the poor that were helping to improve the fate of those who had been held back by a racist society.
"I knew that America would never invest the necessary funds or energies in rehabilitation of its poor so long as adventures like Vietnam continued to draw men and skills and money like some demonic destructive suction tube," he said.
But this is also the speech that moved him up on the list of possible communist sympathizers and got is phones tapped and activities monitored by the FBI.
King noted that America was a strange liberator for the French Colony of Vietnam because we had failed to recognize their liberated government and had added military muscle and funding when the French grew tired of the war on their own behalf.
He played Devil's advocate on behalf of the communist government in North Korea a little too well for the tastes of the media and political establishment watching its sons and daughters fighting a horrifying war in southeast Asia.
King made it clear that he supported the soldiers and didn't want to hurt them, but he believed America needed to examine its own motives.
"The world now demands a maturity of America that we may not be able to achieve," he said. "It demands that we admit that we have been wrong from the beginning of our adventure in Vietnam, that we have been detrimental to the life of the Vietnamese people. The situation is one in which we must be ready to turn sharply from our present ways."
King was far from the only person – civil rights leader or otherwise – who had strong and varied opposition to the war in Vietnam.
Thankfully, history has remembered King more for the good work he did on civil rights than crossing swords with the Johnson administration on foreign policy.
We should aspire to make King's dream a reality. We should learn from the man who has been to the mountaintop and seen the promised land.
But we can also learn from the resolve even when his positions weren't as popular.
Kent Bush is the publisher of the Butler County Times Gazette and can be reached at: firstname.lastname@example.com


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Late last night, I received the following email:
Hi Ms. Abarbanel,
I just finished The Fault in Our Stars by John Green. You gave it to me to read for DEAR Day...
I'm crying and I LOVE this book!! Just wanted to let you know...I couldn't wait until Tuesday to talk about it.
Literally indebted to you,
And there is the power combination of Drop Everything and Read, John Green, and individualized attention from a librarian. I love approaching kids individually with a favorite book. The books I hand to kids one at a time tend to get checked out more often than booktalked books. And they usually come back to tell me how they liked it.
I got this email about another John Green book, Will Grayson, Will Grayson:
I just wanted to let you know that I finished Will Grayson Will Grayson. It was such a good book!!! I was wondering if you could possibly recommend some other gay-themed books that I should read. I would really appreciate it!!
I love when the kids send me love notes about the books that spoke to them. They are the most powerful feedback I get. Do you have any favorite notes from students about books? Share them here!


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Men's soccer beats Presbyterian 2-0 in Hyatt Place Select-Brentwood Invitational
The Lipscomb Bisons Soccer team earned their second shutout of the season in the first round of the Hyatt Place Select-Brentwood Invitational on the campus of Lipscomb University.
They beat Presbyterian College 2-0 Friday in a hard-fought match that contained nine yellow cards and one red card.
"It was a clean game for the most part," Lipscomb coach Charles Morrow said. "Presbyterian is an up tempo team with a lot of pressure. But I felt the game was under control the whole time."
Despite all the fouls, (Lipscomb had 3), the Bisons were able to connect with the back of the net twice, both coming in the second half of the game.
Freshman Garret Pettis from Elizabethtown, Penn. put Lipscomb on the board in the 64th minute with an assist from sophomore Angel Chairez. Twenty minutes later, redshirt sophomore Miguel DaSilva added to the lead with a combined assist from Eric Duarte and Jeremy Reid, both freshmen.
"The freshmen have been doing great," Morrow said. "They have been making an impact right away."
The impact is obvious as 15 freshmen saw playing time tonight, including goal keeper Brent McGee. McGee recorded two saves on the night, along with earning his first collegiate shut out.
Improving to a record of 2-4, the Bisons ended a four-game losing streak.
"We definitely had a better focus in this game," Morrow said. "We didn't have defensive lapses, which is something we have been working on."
The Bisons face UNC-Asheville at 2:30 p.m. Asheville beat Belmont earlier tonight in the tournament 3-2.
Belmont will play Presbyterian at noon Sunday.
Asheville jumped out to a 2-0 lead with two goals in the first 24 minutes by Ryan Haupt and Branden Lassen. Belmont came back in the second half to tie the game with goals by Will Moorad at 69:19 and Brett Parker at 72:48.
Asheville's Bryan George scored the game-winner at 78:07 with an assist from Caleb Alexander.
Morrow would like to see the Bisons win the first ever tournament hosted by the soccer program.
"This is our first opportunity to win a tournament here at home and our first opportunity to win a tournament in our program's history," Morrow said. "It would be great to win in front of our fans."
Written by Katie Haab, student assistant in athletics media relations.


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Fund: Carlyle Venture Partners
Posted by tubarlev2000 on 2007-10-22
I have the pleasure of working with David Lam on Bob Grady's team. David is exceptionally insightful and knowledgable about our space, and is always ready to contribute and help. This positive attitude, combined with the huge network of contacts that Carlyle brings to the table is a very powerful tool, which has helped me and my company reach a global coverage which otherwise would have been very difficult to achieve.PRIVATE: Members Only


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June 14, 2018
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(Reuters) - New York Rangers captain Ryan Callahan will be sidelined for up two weeks with a partially dislocated shoulder suffered in Tuesday's game against Philadelphia, the team said on Wednesday.
Callahan, who was injured during a fight in the third period of the Rangers' 2-1 win, underwent an MRI earlier on Wednesday and was examined by a doctor, the team said in a statement.
According to the Rangers' timetable, Callahan is likely to miss anywhere between four and seven games over 10-14 day period.
Callahan, who is tied for second in the NHL with 27 hits and sixth among league forwards with nine blocked shots, has two goals in six games this season for the Rangers (3-3).
Reporting by Frank Pingue in Toronto; editing by Julian Linden


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This is an activity about size and scale. Learners will create and walk through a distance scale model of the size of the Solar System. This activity requires a straight line distance of approximately 295 meters (300 yards).
Audience: Elementary school


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Join SendGrid at the PayPal Global Battle Hack Competition in NYC July 20-21Jillian Wohlfarth
Paypal is on a mission to find the world's best hackers—are you one of them? Through their Battle Hack competition, they're combing through 10 cities across the globe from now until October, looking for the best of the best to compete for a $100k prize at the "World Finals" in Silicon Valley. The best part is that all hacks are geared towards creating applications that solve local problems from parking to pollution. As a big proponent of the National Day of Civic Hacking back in June, we couldn't be more excited to get behind this great project as a sponsor. We love to support events that promote social change and that challenge our fellow developers to dig deep.
"At PayPal we're working hard with developers to leverage PayPal and other emerging technologies to move their applications, business ideas—and now communities—forward," said John Lunn, Global Director of PayPal's Developer Network. "We have terrific response from companies like SendGrid who share these ideals. We're getting ready to unleash the very best hackers to battle each other and solve big problems. NYC is around the corner, so be prepared to show off your skills."
With "Clean Berlin" already pulling out a win in the Germany battle in June, it's now time to crown a winner in the Big Apple. Hackers will be descending on Alley NYC on July 20th-21st to both solve a social problem and show off their skills. We'll be there representing SendGrid, supporting the hackers, and awarding Braven Speakers to the team with the best SendGrid hack.
Register now (it's free!) and support an awesome cause. We're looking forward to seeing you there!


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WASHINGTON (CNN) -- President Barack Obama painted a bleak economic picture of the country Saturday, hours before he met with his economic team.
President Obama delivers his weekly radio and Internet address, which focused on the economy.
"We begin this year and this administration in the midst of an unprecedented crisis that calls for unprecedented action," he said in his weekly radio and Internet address.
"Just this week, we saw more people file for unemployment than at any time in the last 26 years, and experts agree that if nothing is done, the unemployment rate could reach double digits," Obama said.
The president pleaded for urgent action, saying, "If we do not act boldly and swiftly, a bad situation could become dramatically worse." Watch Obama's weekly address »
Obama's remarks came as he is lobbying for quick congressional passage of an $825 billion stimulus package to pump up the economy. Watch the partisan politics involved »
The president revealed more details of his stimulus package, which he said would add more than 3,000 miles of electric lines to transport alternative energy across the country.
Obama also said the plan would save taxpayers $2 billion by making three-quarters of federal buildings more energy efficient and would "save the average working family $350 on their energy bills by weatherizing 2.5 million homes."
The White House also released a report on the American Recovery and Reinvestment Plan, which calls for greater investment in Pell Grants for college students, a $2,500 college tax credit for 4 million college students and the tripling of the number of fellowships in science to help spur innovation.
Obama promised full accountability for government spending. After a stimulus bill is passed, a Web site, www.recovery.gov, will show taxpayers how their money is being spent, he said.
In the Republicans' response, Rep. Cathy McMorris Rodgers criticized the Democratic plan. Watch the GOP radio address
"The $800 billion plan largely ignores the fact that we cannot keep borrowing and spending our way back to prosperity," said McMorris Rodgers, R-Washington.
"Instead of letting American families keep more of their hard-earned tax dollars, this plan proposes to spend additional money -- billions -- on such programs as new government cars, global warming studies and a billion extra dollars for the U.S. Census."
Balancing the budget and enacting tax cuts "are central to moving our economy forward," she said. Watch what Republicans want »
The president is calling for the plan, which he hopes will create up to 4 million jobs over the next two years, to be passed by Congress and at his desk for signing by February 16, which is Presidents Day.
All About U.S. National Economy • Barack Obama • Unemployment Rate • Paying for College


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USA Today Director Bill Condon knew that bringing Stephenie Meyer's young-adult novel Breaking Dawn to the big screen meant wading through some seriously intense themes not traditionally seen in a PG-13 film.
As he worked his way through the book to prep for shooting The Twilight Saga: Breaking Dawn — Part 1, which opened at midnight Thursday, he was struck by the sheer number of plot points he refers to as "delicate issues."
"I was reading it going, 'Wow, so much happens in this story,' " says Condon. "It certainly doesn't play safe. It was daunting."
Thankfully, the Oscar winner (for Gods and Monsters' screenplay) found words of inspiration for his first foray into the world of teen fiction.
"There was one very consistent idea that kept coming through," he says. "Don't water it down. There's something crazy and intense about this book, and you just have to embrace it."
Meyer's fourth and final Twilight tome has spent 163 weeks on USA TODAY's Best-Selling Books list since its 2008 release. Condon hopes the legion of "Twi-hard" fans also embraces the closing of the wildly successful film series, which has been split in two (Part 2 will be released next November).
"This was the longest book," says Condon. "I don't feel like I made two movies, I feel like I made a really long final chapter. It would have given it short shrift to cram that into one movie."
Don't miss this interview - Great quotes from Rob, Bill, Stephenie Meyer, and Melissa Rosenberg
The vampire-romance movie series has proven to be a monster force at the box office, with the previous three films (2008's Twilight, 2009's New Moon and 2010's Eclipse) earning a combined $791 million. But movie fans can be fickle. Breaking Dawn — Part 1 will be a clear gauge to see if they are still feeling the passion for the love triangle between the vampire Edward Cullen (Robert Pattinson), the human Bella Swan (Kristen Stewart) and the werewolf Jacob Black (Taylor Lautner).
Keith Simanton, managing editor of film database IMDb.com, says that upcoming movies such as 2012's The Hunger Games are taking online attention away from the Twilight phenomenon. "Whether that translates into real-world tracking, we'll just have to see," he says. "We'll find out this weekend if this series has aged well or poorly."
Settling onto a couch in a sparsely decorated office on the former Warner Bros. lot, Condon, 56, insists he has not felt any waning of enthusiasm as fans dissected his every move. The attention has been so great that when a worker climbs a ladder to clean his window, Condon jokes that it's a Twi-hard peeking in on him.
"There certainly has been a lot of eyes on you right from the beginning since people care about this so much," he says. "It's great. But there is a sense that you don't want to screw it up for them."
Beer and brainstorming
Condon met with the movie's stars to tap into their Twilight experience. The first pizza-and-beer meeting with Pattinson at the actor's temporary L.A. home started slowly.
"We spent probably half of the conversation trying to figure out exactly how to order the Domino's," Pattinson says sheepishly. "I didn't know what my own address was."
Pattinson, 25, had to track down his manager for the address. But once the food arrived and the beverages flowed ("we had many, many beers," says Condon), so did the ideas.
"Bill was sensitive to the fact that the entire cast has basically grown up together," says Pattinson. "He wanted to get on the same page as everyone."
Condon also developed a tight working relationship with screenwriter Melissa Rosenberg, who has written all of the Twilight screenplays. She calls it "the best collaboration of my career."
"This movie really had the big scenes," says Rosenberg. "You had to get those right (or face) pain of death from the fans."
Especially large was the wedding of Edward and Bella, which had its challenges in the Pacific Northwest spring.
"It's always hard to play vampires who are not supposed to feel the cold," says Pattinson. "It was freezing. I was wearing a full tuxedo with heating pads on every layer."
While the forest-set location was stunning and Stewart's Carolina Herrara dress divine, there were other issues for Condon.
"It was raining, there was a helicopter with paparazzi in it. It felt like it was taking the magic away," he says. "But the helicopter went away, the sun came out, and Kristen walked down the aisle. It was magical."
The true spark in the scene, according to Condon, was Stewart's reaction to seeing Pattinson at the altar.
"People always say that you put on the dress and the bride glows," says Condon. "But Kristen held back her glow until she saw Rob. And then it was like a light went on."
'Freak out' about sex scene
Pattinson was especially concerned about working on the honeymoon scene with Stewart, 21. The consummation of the relationship, which has been teased over three previous movies, was difficult to handle.
"When there is so much expectation for a sex scene, the actors sort of freak out," says Pattinson. "No one wants to feel like they are doing porn or something."
But Condon walked the couple through the entire process and discussed every shot in detail, smoothing out the concerns.
"Everyone was so terrified about shooting it that it sort of became kind of easy," says Pattinson. "It eventually gets to the point where you're just sort of saturated and you don't feel any expectation at all."
The resulting scenes are intense but "not graphic," he insists. Pattinson says that the close-ups on his and Stewart's faces during the love scene helped capture the emotional aspects rather than the physical. But shooting them was "strange."
"It's kind of difficult to capture that crucial expression in a full-on close-up without looking like a moron," says Pattinson. "In the movie, you don't really notice the absolute, ultimate awkwardness of when we were shooting those scenes."
Another hurtle: dealing with Jacob's relationship with Bella and Edward's infant daughter, Renesmee. Black eternally bonds with the girl after her birth in a process called "imprinting." The scene required careful handling. Condon says he walked the line to clearly depict Jacob as "protective" of the child.
"He's falling in love," says Condon. "But it doesn't get into anything intimate."
The scene emphasized that Jacob could envision an older version of the infant.
Says Rosenberg: "The objective was always to keep it spiritual rather than physical. Otherwise, it's going to get way creepy."
The movie's climax centers on Bella's near-death experience in childbirth and the attempts by her new husband to revive her by injecting his vampire venom into all parts of her body. Condon let the blood flow during the birth scene.
"His horror roots were really starting to show," says Rosenberg. "I didn't think we'd have (Edward) biting the placenta, but (Condon) was like, 'Of course we're going to have him biting the placenta.' "
Author-approved scene
The director was impressed with his young actors' maturity in handling the emotional aspects of the scene. Even the oft-joking Pattinson was deadly serious as he prepared to channel the feelings of potentially losing his on-screen wife.
"Rob normally has that sense of humor where he (laughs) at everything," says Condon. "But not that day. It was like he was hooking into what it would feel like to lose Kristen."
Meyer, on hand to watch the filming, was touched. "There were people tearing up watching the scene," she says. "You could actually see him going through losing the person most dear to him."
Even after wrapping the film, Condon will not have a chance to exhale. He's already trotting around the world on a publicity tour, and then it's back in the studio to continue editing Part 2. He expects to finish next summer.
But he was able to see Part 1 amid a crowd of more than 5,000 during its worldwide premiere Monday night, his first opportunity to get a true fan reaction. The frequent audience exclamations were a sign that the director had hit the mark. Rosenberg ran into an excited Condon as the two exited the theater.
"Bill was like, 'It worked, didn't it? All the things we were worrying about. They all worked,' " Rosenberg recalls. "He was so pleased. We were both more than a little bit giddy."


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2006-07-27 / Opinion
NY Times was right
Dear Editor: My conscience compels me to write regarding the July 5 editorial, the "New York Times Was Wrong." I don't think so because it is necessary to view historical decisions within the context of conditions that exist (existed) at the time. The current Bush administration and do-nothing Con
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New! Order by phone
Stupendous creative directors followed Dior's founder's visionary initial steps, equally baffling the luxury world throughout generations to this day. Made in Italy from brown canvas printed with a Trotter monogram pattern, this Saddle belt bag features a foldover top with magnetic closure, a logo charm, a main internal compartment, an internal logo patch and multicoloured leather trims. Please note that vintage items are not new and therefore might have minor imperfections.
Designer colour: BEIGE, RED, YELLOW, GREEN
Made in Italy
Designer Style ID: 096BM0044
Farfetch ID: 13629604
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Delivery duties are not included in the item price when shipping to all other countries. This means you may be liable to pay import duties on receipt of your order.
Christian Dior founded his Parisian namesake brand in 1946. The house of Dior is famous for its haute couture designs and for creating the 'New Look' that would influence the style of the fifties, and has become a leading luxury brand with a reputation for innovative style. In 1950 Jacques Rouët devised a licensing program to place the now-renowned name of "Christian Dior" visibly on a variety of luxury goods. It was placed first on neckties and soon was placed on hosiery, furs, hats, gloves, handbags, jewellery, lingerie, and scarves.
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POT TV – Watch Must Stash Hat take the stage at Vapor Central in Toronto Ontario on Friday December 7th, 2012 at 10PM. Must Stash Hat formed in the summer of 2004, in Toronto. After a few practices, the band, a trio of bass, drums, and guitar began to gig regularly at Vapor Central Toronto and all over Southern Ontario.
Taking pride in recording every live performance as none are ever the same. Must Stash Hat tends to focus on improvising and never have a set list. To hear them live is when they are at their best. Fresh off their debut recordings "Live @ The Imperial", "Live Hat" and BRAND NEW "Live & Local" out now! They have started gathering a steady fan base wherever they go. See them in a town near you and if they haven't been let us know!
http://www.muststashhat.com/ Vapor Central Pot TV
Band Memebrs
Matt Berman- Guitar/ Vocals
Rich Itzkovitch- Bass/ Vocals
Nick Luszcek- Drums/ Vocals
and special guest
Jon Billings- Lead/Slide Guitar