text:
Revs will host Mexican opponents at Gillette Stadium, travel to Chicago for MLS matchup in SuperLiga 2010
FOXBOROUGH, Mass. –The New England Revolution will look to reclaim its SuperLiga title beginning on Wednesday, July 14, when the team begins play in the group stage of SuperLiga 2010 at Gillette Stadium. SuperLiga, the annual summer championship between top Major League Soccer and Mexican Primera División teams, returns for its fourth installment this summer.
The Revolution will face two Mexican squads – Monarcas Morelia and Pumas UNAM – in addition to MLS rival Chicago Fire in the three-game group stage. The Revs will host Monarcas Morelia and Pumas UNAM at Gillette Stadium, and will play the Fire at Toyota Park in Bridgeview, Ill. The top two finishers in each group advance to the semifinals of SuperLiga 2010.
"We're very excited to compete in our third SuperLiga tournament," Revolution Chief Operating Officer Brian Bilello said. "Our league rewards its top teams each year with the opportunity to play in international tournaments to further showcase our teams, and we take tremendous pride in being the only MLS team to SuperLiga. After reaching the semifinals last year, our goal this year is to win our second SuperLiga title."
Individual tickets for SuperLiga 2010 matches at Gillette Stadium start at $20 are on sale now through the Revolution ticket office by calling 1-877-GET-REVS, or through all Ticketmaster outlets beginning on Friday, June 4. Special two-game ticket packages start at $30 and are available by calling the Revolution ticket office or through all Ticketmaster outlets. Tickets to both group-play dates are included in Revolution Season Ticket packages as Special Event C. Season Ticket Holders will receive more information from the Revolution in the coming weeks.
The Revolution is one of four MLS teams in the tournament, joining Chicago, Houston Dynamo and Chivas USA. The four teams from the Mexican Primera División are Monarcas Morelia, Pumas UNAM, Pachuca and Puebla FC.
Group A includes Chivas USA, Houston, Pachuca and Puebla FC. Group B includes Chicago, Monarcas Morelia , New England and Pumas UNAM.
The Revolution opens SuperLiga 2010 play on Wednesday, July 14, at 8 p.m., when the team hosts Pumas UNAM at Gillette Stadium.
After traveling to Chicago to face the Fire at 7 p.m., on Saturday, July 17, as part of a doubleheader that will also include the Monarcas Morelia-Pumas UNAM match-up, the Revs will return home to face Monarcas Morelia at 8 p.m. on Tuesday, July 20 to close group play.
The entire SuperLiga 2010 tournament will once again be broadcast live in Spanish by the Univision family of networks in the United States.
SuperLiga 2010 marks the third straight SuperLiga tournament in which the Revs will compete. The Revolution won SuperLiga 2008, defeating the Houston Dynamo in penalty kicks at Gillette Stadium after the teams played to a 2-2 draw after extra time. With its tournament victory, the Revolution became the first MLS team to win SuperLiga, and still remains the only MLS team to capture the title. The Revs are a perfect 5-0 all-time against Mexican opponents in SuperLiga.
For more information about SuperLiga 2010, visit the tournament's official web site at superliga2010.com, or revolutionsoccer.net.
Group B Team Overviews
New England Revolution (2008 Champions, 2009, 2010), one of the original teams of Major League Soccer, arrives to SuperLiga looking to emulate their performance in 2008, when they reached the last stage of the tournament and were ultimately crowned SuperLiga champions. The squad, led by head coach Steve Nicol, brings several attacking options led by 2009 MLS MVP Finalist Shalrie Joseph in the midfield and Cory Gibbs in defense. In 2010, the Revolution will be looking to keep their title as the only American team to win the competition.
Chicago Fire (2009 runner up) returns to this edition of SuperLiga after falling to Tigres UANL in the 2009 championship match at TOYOTA PARK. The Fire looks to finish the job under the management of Mexican head coach Carlos de los Cobos. With quality players such as Guatemalan midfielder Marco Pappa and former U.S. international Brian McBride, Chicago Fire promises to be one of the favorites in the tournament.
Monarcas Morelia (2007, 2010) was a semifinalist of the Bicentenario 2010 tournament and will look to continue its good form this summer when it participates in the 2010 edition of SuperLiga. The squad, commanded by head coach Tomás Juan Boy, features a high profile attacking duo in Mexican internationals Miguel Sabah and Jared Borgetti. Morelia participated in SuperLiga 2007 and has participated in the prestigious Copa Libertadores on two different occasions.
Pumas UNAM (first appearance), one of the Mexican teams with the most domestic experience, will make their first appearance in SuperLiga during the 2010 edition of the annual tournament. Pumas bring a powerful mix of young and experienced players, which include midfielder Israel Castro, forward Pablo Barrera and the legendary international forward Francisco "Paco" Palencia, who played for Chivas USA in 2005-2006.
SuperLiga 2010 Schedule
(All Times Eastern and subject to change)
Wednesday, July 14
New England Revolution vs. Pumas UNAM (Gillette Stadium – Foxborough, Mass.) – 8 p.m.
Chicago Fire vs. Monarcas Morelia (Toyota Park – Bridgeview, Ill.) - 9:30 p.m.
Thursday, July 15
Houston Dynamo vs. Pachuca (Robertson Stadium – Houston, Texas) – 8 p.m.
Chivas USA vs. Puebla (The Home Depot Center – Carson, Calif.) - 10:30 p.m.
Saturday, July 17
Chicago Fire vs. New England Revolution (Toyota Park – Bridgeview, Ill.) – 7 p.m.
Monarcas Morelia vs. Pumas UNAM (Toyota Park – Bridgeview, Ill.) - 9:30 p.m.
Sunday, July 18
Houston Dynamo vs. Chivas USA (Robertson Stadium – Houston, Texas) – 8 p.m.
Pachuca vs. Puebla (Robertson Stadium – Houston, Texas) - 10:30 p.m.
Tuesday, July 20
New England Revolution vs. Monarcas Morelia (Gillette Stadium – Foxborough, Mass.) – 8 p.m.
Chicago Fire vs. Pumas UNAM (Toyota Park – Bridgeview, Ill.) - 9:30 p.m.
Wednesday, July 21
Houston Dynamo vs. Puebla (Robertson Stadium – Houston, Texas) – 8 p.m.
Chivas USA vs. Pachuca (The Home Depot Center – Carson, Calif.) - 10:30 p.m.


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Rihanna & Chris Brown Are 'Getting Back Together,' Says Rihanna Pal
A source believes that Rihanna and Chris are in the process of rekindling their romance.
Regardless of the naysaying, Rihanna, 24, and Chris Brown, 23, seem to be unapologetically spending time together — both in the studio and off, People reports.
"It started with texting. They talk on the phone now and then, too," says a source who's worked with RiRi.
Another insider claims that over the past few months "they've hung out a lot at her LA home."
"They love each other, pure and simple. Looks like this is the beginning of them getting back together," says Rihanna's pal, adding that "some people around her aren't happy and are trying to stop [the relationship], but it's looking like it can't be stopped."
While many people are shocked by Rihanna's decision to get back with Chris, domestic abuse experts know this kind of behavior is pretty textbook.
"It's very common for an abused woman to try again," says Rita Smith, executive director of the National Coalition Against Domestic Violence. "Most of them love [their abusers] and want that person to have changed."
More Rihanna News:
- Chris Brown Sings With Rihanna At Orlando Club
- Rihanna And Jennifer Hudson Vie To Play Whitney Houston In New Biopic
- Rihanna Tweets Sexy Pics From 'Esquire' UK Photo Shoot — Is She Showing Off For Chris Brown?

subset: commoncrawl


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This had been triggered by a slew of international complaints: Children from developing countries (many of which had been liberated from themselves by the benevolent British Empire) were terrified and offended by the book's pale-skinned, blonde protagonist. He reminded them of days under British and European rule and the suffering (or 'learning' as the government preferred) that they had endured.
Historically, white people had always been unfairly picked on for trying to help the world be more like them and Jesus, so this was another major blow.
A legal battle over the book ensued, and when it was finally reprinted stringent efforts were made to completely remove any contentious material regarding race, colour and even gender. In the updated 1979 edition Sam was reimagined as a completely transparent flatworm which changed gender at will.
However, sales plummeted and, before long, environmentalists were reporting that crimes against flatworms had risen by as much as 23%.


text:
MFMP transactions must be received in the Bureau of Auditing's queue by 5:00 P.M. on June 24, 2005, in order to be processed as current year disbursements.
All payrolls and related transactions submitted in accordance with your Agency payroll calendar for June 2005 will be processed as 2004-05 transactions.
All negative balances must be cleared by the close of business June 30, 2005. Agencies must input their data into Departmental FLAIR by the close of business on June 28, 2005 in order for the voucher to be posted on June 30, 2005. Agencies that have negative balances on June 30, 2005, and no vouchers pending, must provide the Bureau of State Payrolls with one account code so that these balances can be cleared. We will be unable to post to multiple accounts.
We strongly recommend that agencies closely monitor account balances in order to avoid delays in paying employees at the end of the fiscal year.
Any transactions entered and approved by 5:00 P.M. on June 30, 2005 will be processed as fiscal year 2004-05 disbursements.
We await the final outcome of 2005 Legislation regarding
Class C Travel. Last fiscal year, the
Implementing Bill for fiscal year 2004-05 General Appropriations Act prohibited
the reimbursement for Class C travel.
2. Disbursement transactions below the voucher audit threshold must be input into Departmental FLAIR by 6:00 P.M. June 29, in order to be processed as 2004-05 disbursements.
3. Vouchers input into Departmental FLAIR on or before June 29, but not delivered to the Bureau of Auditing by 5:00 P.M. June 30 will be deleted from the Department of Financial Services' pre-audit file. These vouchers will have to be corrected in FLAIR and resubmitted as 2005-06 vouchers.
4. Departmental FLAIR will not process disbursement transactions entered on June 30. Departmental FLAIR will generate a Transaction 58 for all vouchers producing disbursements. Consequently, all disbursement transactions including purchasing card and invoice tracking entered into Departmental FLAIR on June 30 will return to approval level 008. FLAIR will purge the voucher print file on the night of June 30 to ensure that no vouchers will print on July 1, 2005.
5. Batch disbursement transactions processed through Departmental FLAIR must be presented to Production Control by 1:00 P.M. Wednesday, June 29 in order for the resulting voucher schedules to be available for printing on the morning of June 30.
6. Expense tape batch input into the Central Accounting System must be delivered to Production Control by 1:00 P.M. June 30, 2005. The Bureau of Auditing must receive the supporting documentation by 5:00 P.M. on the same day.
1. The Treasury will receive bank deposit slips that have been validated by 2:00 P.M. June 30 via facsimile or hand delivery until 5:00 P.M. June 30. These will be processed if the Treasury receives a confirmation and the deposit is entered into a "T" status in FLAIR prior to 5:00 P.M. June 30. At 5:00 P.M. June 30, unverified receipts on the Treasury's file will be rejected (placed in "R" status) and returned to the agencies by the Treasury. On the night of June 30, Departmental FLAIR will purge all outstanding cash receipts records from the cash receipts file. FLAIR will produce a report for each agency that had outstanding records purged. Agencies need to make correcting entries in Departmental FLAIR for all records purged from the cash receipts file.
2. Cash receipts may be input on June 30, transmitted to the Treasury, and verified on June
30. Supporting documentation that is validated by 2:00 P.M. June 30 must be
delivered to the Treasury by 5:00 P.M. June 30 in order for the deposit to be posted to
fiscal year 2004-05. The Treasury must be able to read the bank validation on the
deposit slips.
3. Those agencies depositing through the Treasury's concentration system must deliver a bank validated deposit slip on deposits made before 2:00 P.M. June 30 to the Treasury by 5:00 P.M. June 30. Except for wire transfers, the Treasury will not accept deposits made after 2:00 P.M. June 30 for fiscal year 2004-05.
4. Cash receipt transactions for current year refunds must be verified by the Treasury no later than 3:00 P.M., June 28. The resulting JT-2 will then be available for printing on June 29 and should be delivered to the Bureau of Auditing by 5:00 P.M., June 30. Expense refunds verified by the Treasury on June 30 will remain in the Refund account (001800).
5. Cash refunds in Clearing Accounts must be cleared to the Treasury by the close of business on June 28 in order to be transferred to the Treasury and verified on June 29. Expense refunds cleared from Clearing Accounts after this time will remain in the Refund account (001800).
6. Agencies should review all uncleared Clearing Fund deposits by requesting the Immediate Detail of Clearing Funds Deposits report through the CP function. A report of Clearing Funds not cleared is also available in the standard logon.
7. The Treasury's last day of processing debit memorandums for returned checks for agencies will be on June 29 for fiscal year 2004-05. The Treasury's last day of processing debit memorandums for returned EFT transactions will be on June 30 for fiscal year 2004-05.
1. Warrants cancelled by the agencies using the on-line cancellation system must be added
and approved by 5:00 P.M. June 30.
2. Warrants to be cancelled by the Reconciliation Section must be received and entered into
the system by 5:00 P.M. June 30.
3. Note: cancellations for payroll warrants are performed by the agencies and must be entered and approved online by 5:00 P.M. June 30.
4. EFT's marked for deletion by 11:00 A.M. Tuesday, June 28 will be restored to agency accounts in June 2005.
5. Agencies should review their accounts to ensure the appropriate prior year cancellation revenue category code, 003700, has been established.
Any online refund of overpayment of salary approved by entering the deposit number online by 5:00 P.M. June 30 will be processed in fiscal year 2004-05. For more information, please access the Bureau of State Payrolls website at: http://www.myfloridacfo.com/aadir/bosp/bsp.html. Click on "Payroll Preparation Manual" and go to Volume V, Section 6.
Proposed or provisional settlement agreements must be received by the Bureau of Auditing, Room 448Q, Fletcher Building, or the Bureau of State Payrolls, Room 364, Fletcher Building, no later than 5:00 P.M. June 3. Previously approved, proposed or provisional settlement agreements, attached to payment vouchers received by the Bureau of Auditing by 5:00 P.M. June 30 will be processed as 2004-05 disbursements.
Timely resolution of settlement agreements is encouraged and recommended; however, settlement agreements must be submitted with sufficient detail and in a form sufficient to enable a prompt pre-audit. Those settlement agreements with voluminous detail that may hinder timely processing of other settlement agreements should be considered for processing as Certified Forward items. All settlement agreement payment vouchers not meeting the requirements of the Reference Guide for State Expenditures, page S-1, or the Payroll Preparation Manual, Volume IV, Section 13, will be returned for rescheduling as charges against FY 2005-06 appropriations or certifications forward. Any questions relating to this process and/or documentation requirements should be directed to the Bureau of Auditing or the Bureau of State Payrolls.
The 2004-05 fiscal year closing schedule by agency for statewide financial statements can be found by accessing the Statewide Financial Reporting Section (SFRS) website at http://www.myfloridacfo.com/aadir/statewide_financial_reporting/. Each agency is required to complete the Statewide Financial Statements Checklist. The checklist shall be signed by the agency's chief fiscal officer (or equivalent) and submitted to SFRS by September 30, 2005. The following items are contained on the checklist:
1. The trial balance for every fund within the agency is in balance by agency's closing date. Any necessary adjustments to balance a fund after closing have been submitted to the Statewide Financial Reporting Section (SFRS) by September 2, 2005.
2. All interfund balances and transfers within the agency are in balance by agency's closing
3. All material interfund balances ($20,000 or more) and transfers ($50,000 or more) with other agencies have been confirmed and necessary adjustments to agency records have been made to reflect the correct amounts by agency's closing date.
4. Cash balances for all funds agree with those reported in Central Accounting by agency's closing date.
5. Treasury investment balances for all funds agree with those reported by the State Treasury by agency's closing date.
6. For all funds, amounts reported as fund balance (GL 549XX and 55XXX) and net assets (GL 535XX through 539XX) equal last year's ending audited fund balance and net asset amounts by agency's closing date. Fund balance and net asset amounts have been confirmed using the report AGNCYBS previously received from the Statewide Financial Reporting Section.
7. All revenues in general revenue funds (State Fund 1) have been closed out to Collections, General Revenue (GL 546XX) by agency's closing date.
8. Depreciation has been run for all capital assets in the property subsystem at least the day before agency closing. Agencies that choose to depreciate their capital assets using a method different from the straight-line method or using a system other than FLAIR have correctly calculated depreciation amounts for financial statements and properly reported the amounts in agency records by agency's closing date.
9. All fund balance reserves except for fund balance reserved for encumbrances and fund balance reserved for fixed capital outlay for applicable governmental funds have been properly reported in agency records by agency's closing date. All adjustments for correcting fund balance reserved for encumbrances and fund balance reserved for fixed capital outlay have been submitted to the SFRS by September 16, 2005.
10. All Net Assets Invested in Capital Assets, Net of Related Debt (GL 536XX) for proprietary funds (SWGF 50 and 60) have been properly reported in agency records by agency's closing date. Amount for Net Assets Invested in Capital Assets, Net of Related Debt of a fund should equal total capital assets of the fund less accumulated depreciation and less any related debt associated with the capital assets.
11. Short-term and long-term compensated absences for applicable funds have been properly calculated and reported in agency records by September 2, 2005. Statewide Financial Statement Form 49 (Compensated Absences) for applicable funds along with necessary adjustments have been completed and submitted to the SFRS by September 2, 2005.
12. All revenues and expenditures recorded from the Sale of Fixed Assets (GL 622XX), Operating Capital Outlay (OCO) Expenditures (GL 721XX), Fixed Capital Outlay (FCO) Expenditures GL 722XX), Installment Purchase Acquisitions (GL 723XX), and Capital Lease Acquisitions (GL 724XX) in your operating funds (SWGF 10, 20, 30, or 40) have been offset in your Fixed Assets Account (SWGF 80) with the same amounts by agency's closing date.
13. All revenues and expenditures recording Installment Purchase Note Proceeds (GL 693XX), Capital Lease Inceptions (GL 694XX), Proceeds of Refunding Bonds (GL 695XX), Principal Retirement (GL 731XX), Advance Refunding Escrow Payment (GL 733XX), and Payments to Refunded Bond Escrow Agent (GL 795XX) in your operating funds (SWGF 10, 20, 30, or 40) have been offset in your Long-Term Debt Account (SWGF 90) with the same amount by agency's closing date.
14. Analytical procedures have been performed for all funds to identify invalid general ledger codes, atypical general ledger balances, inconsistent general ledger code usage from prior year, etc. Any necessary correcting adjustments have been submitted to the SFRS by September 2, 2005.
15. For fiduciary funds only (SWGF 71, 73, 74, and 76), all 5-digit general ledger codes used are included in the "GL Matrix for Fiduciary Fund Statements" published on the SFRS web site at http://www.myfloridacfo.com/aadir/statewide_financial_reporting/. The following information for all newly established 5-digit general ledger codes necessary for fiduciary funds have been provided to the SFRS by agency's closing date: (1) the new 5-digit general ledger code, (2) its title, (3) agency's proposed roll up (financial statement line item) for this new general ledger code.
16. A GASB 34 Fund Questionnaire and a Restricted Fund Questionnaire for each new fund established and/or activated during the fiscal year ended June 30, 2005 have been completed and submitted to the SFRS by the agency's closing date.
17. All applicable statewide financial statement forms (including e-forms) except Form P4 (Subsequent Events) and Form 49 (Compensated Absences) for the primary government have been completed and submitted to the SFRS by August 25, 2005. Form P4 is due December 1, 2005. Form 49 is due September 2, 2005. Amounts reported on all forms have been tied to amounts reported in applicable general ledger codes in the trial balance for each fund. Applicable general ledger codes are indicated on the forms themselves. All adjustments necessary to ensure agreement of form amounts to trial balance amounts or vice versa have been submitted to the SFRS by September 2,2005.
18. All audited financial statements, adjustments, and applicable completed statewide financial statement forms pertaining to component units have been submitted to the SFRS by the agency's closing date (for component units with a fiscal year-end before June 30, 2005) or by September 30, 2005 (for component units with a fiscal year-end of June 30, 2005).
19. The data form and certification for the 2005 Schedule of Expenditures of Federal Awards (SEFA) have been properly completed and submitted to the SFRS by September 15, 2005. If the agency does not receive Federal funding, only submit the certification.
20. The Consideration of Fraud in Financial Reporting Certification (SAS No.99) has been signed by the agency head and submitted to the SFRS by July 8, 2005.
Closing reports will be sent to agencies subsequent to closing. These reports should be reviewed and any required adjustments should be submitted to the Statewide Financial Reporting Section by September 2, 2005. Additional closing instructions and information requests will be sent to agency statewide financial statement contacts. Agencies should contact Timothy Hsieh at 410-9675 or Suncom 210-9675 for questions related to items contained on the checklist.
1. Because of the heavy workload experienced at year-end, it is our intent to not accept manually prepared vouchers. Requests for exceptions should be directed to the appropriate Bureau Chief. Your cooperation in minimizing these exception requests will help us close out the fiscal year in a timely manner.
2. All old negative balances should be cleared no later than June 20.
3. All functions of FLAIR will be operational for the entire day on June 30 except as noted in the above paragraphs. FLAIR will purge the voucher print file on the night of June 30 to ensure that no vouchers will print on July 1, 2005.
4. Statewide document numbers will be reset to begin with number x6000000001 on July 1, 2005, where x denotes the data base on which the number is used. The number in the first position is incremented each year to avoid duplication of statewide document numbers across fiscal years.
5. Departmental FLAIR will be available on Saturday, June 18, and Saturday, June 25, 2005.
No changes are known for the Certifications Forward process on June 30, 2005. Below is a summary of the Certification Forward information:
1. As was done in prior years, the CFI (Certified Forward at June 30, 2004) and NCFI (Certified Forward at June 30, 2005) fields will be available in FLAIR. Certifications forward at June 30, 2005 will be processed based on the NCFI. All items marked for certification on or before June 30, 2005 will effectively be marked in both the CFI and NCFI. FLAIR will read all subsidiaries on the night of June 30, 2005 and set the NCFI to a blank.
2. At the agency's request, FLAIR will reset the NCFI-C on all non-FCO state fund items (except those in SF-8) on the accounts payable and/or encumbrances subsidiaries at 6:00 P.M. June 30, 2005 for certifications forward. Agencies must "unmark" those items not to be certified. Receivables and memo encumbrances with no vendor will not be automatically marked.
Agencies should request automatic marking of subsidiary files in writing by Thursday, June 2, 2005. Letters should identify which subsidiaries should be marked. Mail requests to:
Mr. Herb Fillyaw
Division of Information Systems
200 E Gaines Street
Tallahassee, Florida 32399-4237
No subsidiaries will be marked for requests received after June 9, and telephone requests will not be honored. The letter should also include a request for FLAIR to create an FCO Certifications Forward file from your Projected Information file records. Otherwise, these records will have to be built manually as part of the FCO Certification process. FCO Certification records from last year have been purged from the file and are not available for update.
3. For those agencies not using the FLAIR automated marking, certifications forward may
be manually marked in one of the following ways:
a. Enter the "C" on the appropriate 60, 80, or 90 transaction (NOT 6S, 8S, or
9S subsidiary updates) as part of the original input. Use this method only after June
30, 2005 because FLAIR will reset the NCFI to a blank on that night and any
markings prior to that action will be lost. After June 30, transactions 60, 80, or 90
that carry a "C" will update NCFI (Certification Forward at June 30, 2005)
regardless of PPI. However, to record the balance as of June 30, 2005, the
appropriate PPI must be entered.
b. Call up the items on subsidiary inquiry/update screens and update them with a blank
PPI to carry the "C" in a single update mode. Subsidiary inquiry screens will show
both the CFI and NCFI fields.
c. Call up the items on the 1S-X screen and update them to carry the "C" and the date
received for accounts payable in a multiple update mode. 1S-X may be used only
for items that have no 2004-05 activity.
4. To "unmark" items that will not be certified forward, the item should be retrieved using the appropriate subsidiary update with a Blank PPI, or the IS-X screen (if there has been no current year activity), and erase the "C" in the CF field. This will remove the "C" from the NCFI.
5. Memo Accounts Receivable and Memo Encumbrances without Vendors may not be marked for certifications forward.
6. NCFI will be retrieved from the appropriate subsidiary Payment/Receipt in 2004-05, but may be overridden before processing.
7. As was done last year, Fixed Capital Outlay will be certified forward through the FLAIR Certified Forward system. Consult the EOG, Office of Policy and Budget for instructions in this area. In keeping with the policy of prior years, no FCO accounts will carry a certified forward indicator, but instead, will utilize the year indicator to identify appropriations to a specific year.
8. Certified forward processing must run before you close the fiscal year and cannot be run on the night of your year-end closing. This process is requested through the PE function. Certified forward information will be transferred to EOG upon request to the FLAIR Help Desk.
Requests must be called into the Help Desk by 2:00 P.M. on the day that you wish the transfer to occur. Only subsidiary records with positive balances will be processed and reflected on the certified forward reports. The certified forward processing and EOG transfers are separate, independent processes and must be scheduled/requested as such. If you close the year without first completing the certified forward processing, the transaction 07s to record GLs 122xx, 131xx, 134xx, 911xx, and 931xx will not be recorded.
9. You do not have to run certified forward processing before you pay items to be certified. The prior year, or June 30, 2004, subsidiary file balances are utilized for certified forward processing, but the current year on-line subsidiary function continues with updates to current year balances. Records with prior year balances will not be purged while you are in dual-year processing.
10. For agencies using FLAIR automated certified forward marking, a file will be prepared and sent to the MyFloridaMarketPlace (MFMP) system on June 30, 2005 to be used to mark certified forwards in MFMP.
Each agency can assist with closing the 2004-05 fiscal year in the following manner:
1. Make every effort to submit all your vouchers to the Bureau of Auditing by Friday, June 17.
2. Carefully check cash and appropriation balances in all accounts to ensure that sufficient amounts are available. This will eliminate delays or rejections of payments due to funds shortages.
3. Agencies using selected operating accounts for consolidating salary payments must adjust these accounts to reflect the correct salary disbursements before the close of the fiscal year. Transfers of salary charges must be made to the applicable accounts to eliminate year-to-date negative disbursement balances.
4. Carefully review year-to-date balances in all accounts to ensure that appropriations are not over-expended and that atypical balances do not exist. Generally, accounts must not be closed out showing atypical year-to-date balances.
5. For additional information, please contact the following:
Bureau of Accounting 413-5511, SC 293-5511
Bureau of Auditing 413-5512, SC 293-5512
Bureau of State Payrolls 413-5513, SC 293-5513


text:
Customer Reviews
All reviews are from people who have redeemed deals with this merchant.
What You'll Get
It's good to be aware of all the ingredients that go into your food, just in case that's the trivia question they ask when you call in to win concert tickets. Feed your mind with this Groupon.
The Deal
- $99 for a seven-day vegan meal plan (a $195 value)
- Seven servings each of breakfast, lunch, dinner, and daily snack
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per order. Online only. Free shipping. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Greenlite Meals
Greenlite Meals has strict rules for what foods make it into their recipes: no meat, no preservatives, and the least amount of processed ingredients possible. These restrictions don't result in a bland menu, however. Meat substitutes form the delicious base for entrees such as chickpea burgers and buffalo tempeh. Breakfasts range from sweet cinnamon oatmeal to spicy tofu scrambles, and gluten-free options include filling smoothies as well as veggie-focused entrees.
Customers order these meals as part of a 5- or 7-day plan. There's also the option for specialty plans, which can help with losing weight, building muscle, or teaching your face to look at broccoli without wincing. Those with allergies or other dietary restrictions can even build a custom plan by consulting with Greenlite's nutritionist, Melissa Brey. Whatever the case, each dish is packaged with dry ice to ensure that it arrives cold and ready to cook.


text:
Find me a Supplier and Product Manager
Költségvetés $250-750 AUD
Please read brief very carefully particularly product Niche requirements.
I am launching new Ecommerce Website called Summer Luvve. This is all things fun and all things summer. This will be ongoing role each month coming up with New products and across another Website.
I would love you to be part of the team going forward to create a Ecommerce Empire.
I want to initially launch with 20 products of which I have one which meets my criteria which I will describe later.
Below are my categories.
Ideally, to launch I want 2 products in each Niche.
Camping -
1/ Inflatable Sleeping Sofa - [url removed, login to view]
2/ High powered waterproof night vision binoculars - [url removed, login to view]
READ Carefully - Criteria for Each Product Must be the following -
1/ 60%+ Margin when comparing to Amazon / Ebay ex Shipping
2/ Drop shipped only from Ali-Express via eParcel only to Europe, US, Australia and NZ.
3/ Ali-Express Wholesaler must have Star Rating - 4.7 +
4/ Ali-Express Wholesaler must have min 2 Diamonds Rating prefer 3
5/ Ali-Express Wholesaler must have selling history over 12 months
6/ Ali-Express Wholesaler must be top Orders
7/ Ali-Express Wholesaler must accept Returns
8/ Ali-Express Wholesaler must accept daily CSV Files for Orders.
9/ Each Product must be researched on Facebook ie searching Inflatable Sleeping Sofa and adding keywords to your search - Discount, While stocks last etc to see other sellers and have over 4,000 Likes so know the product is hot product.
10/ On searching as per point 9/ above the "Comments" on the product must be recent.
11/ 7/ Ali-Express Wholesaler must accept Paypal for Buyer Protection
So I am looking for another 18 Products in other Niche Category's to launch.
Each product will be defined with urls for examination of meeting the above Criteria.
I am looking at launching in next two weeks for Xmas Season here in Australia / NZ.
Please send examples of work and ready for ongoing commitment.
Thank you for reading this detailed brief.
2 szabadúszó tett átlagosan $653 árajánlatot erre a munkára
Hi Sirs, We have a lot of experience sourcing the Best Suppliers for our Customers and allready have reliable Partners in China market,hope we can cooperate soon. Best Regards. Billie.
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Saturday, February 06, 2010
Deviled Eggs with Shrimp Filling
Devilled eggs are a popular appetizer in Estonia - I've blogged about the classical version here. I love the traditional version, but recently I've been also exploring alternative ways of making and serving deviled eggs. Here's an idea snapped from the Swedish Arla site. It's full of Nordic flavours - dill and caraway seeds - with an addition of cooked shrimps. Slightly more festive than the traditional one, and very delicious.
Deviled Eggs with Shrimp Filling
(Krevetitäidisega munad)
Makes 12
6 large eggs
3 heaped Tbsp sour cream
100 g peeled cooked shrimps/prawns
half a lemon, zested
0.5 tsp ground caraway seeds
2 Tbsp fresh dill, finely chopped
sea salt and freshly ground black pepper
Boil the eggs for 8-10 minutes, then cool under cold running water. Peel the eggs and halve lengthwise. Remove the egg yolks and chop finely.
Put 12 shrimps aside for garnishing. Chop the rest of the shrimps as finely or coarsely as you wish. Mix with sour cream, grated lemon zest, ground caraway seeds and chopped dill and egg yolks. Season with salt and pepper.
Spoon the filling onto the egg whites. Place on a serving tray, garnish with whole shrimps and dill sprigs.
6 comments:
- Dave -nibbleanibble said...
The shrimp is a great addition, and change.
- 8:13 pm, February 06, 2010
- Ed Schenk said...
Deviled eggs! Noboby speaks of them but everyone loves them.
Great take on this. THanks for the recipe.
- 9:09 pm, February 06, 2010
- nakedbeet said...
Oh, I'm forever thinking of making a variation on the classic deviled egg. If we weren't making our Russian deviled eggs with the addition of caviar on top, then we were stuffing them with pate, but I love this shrimp recipe. Thanks for sharing!
- 6:27 am, February 07, 2010
- Dimitry said...
This is wonderful, I'm from Ukraine living in US and we always make some version of Deviled Eggs but this sounds wonderful. Thank you for sharing, I will definitely try this.
- 7:19 am, February 09, 2010
- Jeanne @ Cooksister! said...
Beautiful - I love the pale pastel colours!
- 8:12 pm, February 09, 2010
- katty said...
I Like to cook some recipes where i can add some eggs, because they are very nutritive and delicous.I like to cook eggs specially for the breakfast combine it with bacon. Simply delectable.
- 1:52 am, September 19, 2010


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I made this card for my mom. Today is my father's birthday and it's his 10th birthday without him. Time flies and we miss him more each year. My father helt pigeons and raced with them, that's why I wanted to make a card using Lacy Sunshine's Peace on Earth from the Angel Kisses Collection.
The image is colored with Promarkers and I added glitter to her wings. The card is made with white cardstock, 2 dp's, square metal dies, glitter tape, star punch, walnut stain distress ink for the edges, star straw and a string of jute.
There's still plenty of time to enter Lacy Sunshine's Anything Goes challenge for a chance to win some awesome images.
Thanks for stopping by and have a wonderful day!


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Featured News - Current News - Archived News - News Categories
by Alex Muto
Niagara County weather has been nothing if not extreme this year. Rapid changes include warm winter transforming to sudden cold in March and April, and the onset of one of the driest summers to date. However, Niagara County farmers have taken the area's less-than-predictable seasons and diligently attended to their crops, allowing many to prosper and others to survive a difficult season.
Though plenty of locals have been sweltering in the hot, dry summer, crops that depend on more sun and less rain have been thriving this season.
Tom Tower's Market, 759 Lockport Road, Youngstown, has had a particularly successful year with grapes, peaches and tomatoes. "For fruit and vegetable growers, (dry weather) is a mixed bag," says Tom Tower, owner and farmer of Tom Tower's Market. "However, (Tom Tower's Markets) does not have 2,000 acres of corn to worry about, but 30 acres of peaches and tomatoes. We are primarily peach and tomato growers. Because of the weather, sugar levels in these plants is a third higher than during a normal year. For us, it's better to not have too much downpour." Though Tower recognizes the yield of these fruit is lower, the quality is much higher due to the sugar levels. Visitors can purchase the particularly sweet, delicious fruit from 9 a.m. until 7 p.m. every day until Thanksgiving.
Becken Farms of 2585 Upper Mountain Road has also succeeded this season despite the weather-based setbacks. Elaine Becken, co-owner of Becken Farms, reports that "we are doing fine and all of our fruits and grains are doing well." She explains that she and co-owner Ronald Becken have been focused on nurturing their crops. "The drought has not affected us," Becken explains. "We have been keeping up (with the fruit) and watering a lot." The farm, which sells apples and fall vegetables, is open 10 a.m. to 6 p.m. Tuesday through Sunday.
Similarly, Sanger Farm Market of 852 Youngstown-Lockport Road, Youngstown, found that the quality of their fruit overshadows the lower quantity of their output this year. Although Sandra Tuck, daughter of Sanger Farms owner Glenn Sanger, observes that though the April freeze reduced the farm's apples, peaches, and cherries, "the quality (of the fruit) is good."
"We grow apples, peaches, and cherries, which blossomed early due to warm weather in March and then had a freeze-out in April. This caused a low yield."
However, the Sangers have found that the freeze ended up being a blessing in disguise. If there was more fruit during such a dry summer, it could not have been as high quality. "At any other time, such a lack of water would have caused our (fruit) to be smaller," she says, "but because there were so few (fruit), the drought did not affect the fruit's size or quality." The family also has plenty of fruit to make their famous baked goods and jams. "We have enough peach to make homemade pie, so we had a lot ripened over the weekend for pies and jams," Tuck explains. They sell their fruit and baked goods from 9 a.m. to 7 p.m. every day.
Peter Wagner, owner of Wagner's Farm & Market, 2762 Lockport Road, Wheatfield, also finds that on the bright side of this year's excessive heat, his fruit is especially sweet. Wagner says that, "since we mainly grow fruit, the frost affected us more than any other weather condition right now." On the farm, Wagner's grows apples, pears, prunes, and plums. "We just started picking prunes today (Monday, Aug. 13)," announces Wagner, "which are doing well, but there are fewer. There should be pears by the end of the week."
Other crops, such as sweet corn, are also at peak form. "The stuff we are picking is beautiful, it's some of the best corn we've ever had," explains Wagner. Also, "The apples are beautiful, nice and sweet because the heat and sun put sweetness into everything."
Wagner encourages visitors to come visit Wagner's Farm Market, a "full-service farm market" that offers their home-grown fruit as well as other fresh local peppers, cantaloupes, cucumbers, potatoes, and watermelons, and canned tomatoes, between 9 p.m. to 6 p.m. every day. They also operate a restaurant from 11 a.m. to 9 p.m. every day.
Lakeside Farm Market, 1630 Lake Road, Town of Porter, has also managed to produce many quality crops. David Tower, owner of Lakeside Farm Market, explains that he has been lucky that he grows his own fruit, because prices are rising due to lower yield and higher demand. "I am a fruit grower myself, so I don't have as much trouble. If I actually had to buy fruit rather than grow it myself, it would be hard making money buying peaches and apples at the prices they cost now." He still has grown plenty of peaches to sell, and is also offering lettuce, tomatoes, and onions from other local farms. Lakeside Farm Market is open from 10 a.m. to 7 p.m. daily.
Peter Baker Farm, 2100 Youngstown-Lockport Road, Porter, had a lower yield this year, but worked hard to cultivate their crops. Jeff Baker, owner of Peter Baker Farms, says that overall, "we probably got 30 percent of the crop that we should have."
Recognizing the early influence of this April's frost, and the potential damage the local drought could cause, Baker and his employees ran irrigation pumps on apples. "We used 16,000 gallons of water per hour, another added cost we don't normally need," he says.
Although Baker says that "this water is nothing like having a nice rain," they have produced all of their typical crops, including apples, peaches, corn, soybeans, pumpkins, squash, peppers, and tomatoes. For hours, call the farm at 791-3440.
The farmers encourage locals to purchase crops seasonally from area farms.
"(I think that) people are beginning to remember what their grandparents have once known - that food will taste better from a local garden in season," Tom Tower says.
There is plenty to be found in the Niagara and Erie County regions, with farmers markets offering a variety of different foods. Niagara County has many wonderful crops during the season. Support the local farmers who have made the most of difficult weather this year and enjoy Niagara County's bounty.


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Members of the Virginia delegation are crying foul at Defense Secretary Robert Gates' decision this week to shutter the U.S. Joint Forces Command in Norfolk, Va., arguing it is illegal to circumvent the official base closure and realignment process.
Defense officials contend that the decision to stand down the combatant command - whose headquarters reside on Norfolk Naval Station, with other offices located in southern Virginia and personnel scattered across the United States and overseas - does not trigger the BRAC law.
"One of the tenants will be leaving the property," Pentagon spokesman Geoff Morrell said. "The naval base remains. This is not a base closure, this is not a realignment. This is the disestablishment of an organization."
But Virginia lawmakers point to the law, which requires a lengthy and formal process if any realignment at a military installation involves a reduction of more than 1,000 Defense Department civilians.
JFCOM employs 1,533 Defense Department civilians, along with 1,491 military personnel and 3,300 contractors, according to the command. Only 688 people work at the command's headquarters, including 294 Defense civilians, but the vast majority of JFCOM personnel work in southern Virginia.
"A strong legal case can be made that the base closure statutes are applicable because this involves a reduction of more than 1,000 civilian personnel," said Sen. Jim Webb, D-Va., an Armed Services Committee member and former Navy secretary, in a statement this week.
Webb and other members of the Virginia delegation sent a letter to Gates Friday objecting to the "plan to ignore the legislative intent" associated with the base-closure law.
"This provision was established to ensure that Congress has sufficient time and opportunity to review DoD proposals that would result in the closure or realignment of significant military facilities," they wrote.
Morrell, however, argues that the Pentagon has the authority to stand down a command without going through the formal BRAC process, which involves an in-depth review by an independent commission and ultimately a congressional vote on the entire list of bases.
"We've got 10,000 lawyers, and they've looked at it every which way," Morrell said in an interview Friday. "Secretary Gates doesn't roll out to the podium unless everything has been buttoned down. He is very confident in the legal advice he's received."
The decision to stand down Joint Forces Command is part of a larger, five-year plan within the Pentagon to cut more than $100 billion from overhead costs and other unnecessary expenses and redirect that money to force structure and modernization accounts.
Republican Rep. Randy Forbes, whose southern Virginia district is near the JFCOM headquarters, argued that Gates "seems to have adapted the strategy that the ends justify the means." Forbes is the ranking member of the Armed Services Readiness Subcommittee, which would have jurisdiction over a base closure round.
"We think they're going to try to play some kind of shell game in how they get around [the law]," Forbes said.
A House aide said the Defense Department could nix some of the civilian jobs at JFCOM upfront, claiming that those positions are redundant. Doing so would get the department below the 1,000-civilian threshold.
"BRAC doesn't count when you're basically firing civilians," the aide said.
Forbes acknowledged that approach could be an option, but said doing so would be a breach of the intent of the law.
"I don't know which direction they're going to go, because they haven't said," Forbes said.
Gates, who has authorized each of the military departments to consider consolidation or closure of excess bases and other facilities, recognized on Monday that the issue is a "politically fraught topic."
"Currently, Congress has placed legal constraints on DoD's ability to close installations," Gates said. "But hard is not impossible, and I hope Congress will work with us to reduce unnecessary costs in this part of the defense enterprise."
Forbes and others said they believe other communities surrounding military bases should be concerned that their installations could be targeted.
"Every military community should be calling their members of Congress to say, 'If [Gates] can do this on a whim and without thorough analysis, then he can do anything that he wants to do'," said Paul Hirsch, president of Madison Government Affairs, which does base-closure consulting work. "He could close Air Combat Command at Langley [Air Force Base, Va.] or any other command or major entity."
Hirsch was a senior staffer on the 1991 base-closure commission and now counts among his clients Newport News, Va., which is a short drive from Norfolk.
On Wednesday, Gates told reporters that he believes Virginia lawmakers' concerns over the potential loss of jobs is "absolutely valid." But he also cautioned that nothing will happen immediately.
"So I think we have some time to work through this," Gates said. "But I think their concerns about jobs for their constituents are completely legitimate."
Morrell said the department will "do everything we can to try to make this difficult transition less so."


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That first post, entitled 'With the help of O'Connell's Angels', was an invocation of sorts to my favourite Dublin ladies, the angels which surround the base of O'Connell's statue in Dublin. It was also an invocation to my ancestors to continue to aid me in my ongoing search for their history, and the accurate dissemination of the facts of their lives.
As I have shared in the description of this blog, my search for my family has taken me across Ireland into a history which has included both the glorious and the ignoble, the beautiful and the profane.
Although I have not always been entirely comfortable with all aspects of the information found, I am very grateful for all that I have uncovered. The course of many years of conducting family history research has taught me a number of lessons, five of which I will share here.
1. Blood is definitely thicker than water.
It seems no matter how far back in time my research takes me, I feel a sort of protectiveness about my ancestors and relatives, and their respective stories. I have suffered heartbreak over the loss of members of my family, including young children who died needlessly, and young men who fell on the fields of battle in Europe during the First World War. So too, those connections make me want to be in the places in which my ancestors and relatives once lived and died, to tread where they once did. My connection to Tom Kettle, and the two Williams, Dunne and Pell, will take me this summer to the battlefields of France on which they once fought, and where Tom is memorialized, and to the graves of the two Williams in Belgium to pay my respects.
My connection by blood leads me to continue the search for the story of my maternal fifth great-grandmother, for whom I have only a name and an approximate year of birth: Ally Howard, circa 1740. I am intrigued by Ally in part because of her forename. In a period in which the names of other family members were recorded in a more formal fashion, on the baptismal records of her children, she is simply 'Ally'. Although her granddaughter Ally Cavenagh was christened Ally, she always wore the name Allice. It seems Ally Howard is the only Ally in the family tree. For some inexplicable reason I feel a real affinity with Ally, and hope to learn more of her story.
|'INSTRUCTION' on the left, and 'PEACE' on the right.
Two of the four female figures which sit atop the complex in Dublin called Government Buildings.
Occasionally my mother used to talk to me about her grand-aunt Alice, my great-grand-aunt. When I was a child the story of Alice frightened me because she seemed to me to be a woman of unbounded cruelty who would beat my mother and her siblings with a wooden cane. What I found to be most cruel was that the thrashing was never delivered immediately following an infraction, but instead sometime later, and usually when the child was in a happy mood. I describe one such incident in the post entitled 'Tittering Lily', and childhood tales of Ringsend.
Despite this sort of treatment from Alice, my mother always spoke of her with great love, and over the course of doing family history research I have come to understand why. Alice is remembered with love because she held together their family unit. Also, for the youngest children who had no memory of their mother, Alice, for all intents and purposes, took on that role. Without Alice, the children may have been taken away from their father following the death of their mother.
|St. Patrick's Church, Ringsend, Dublin. The church in which my parents were married.
In the time following the death of my mother, I learned more about the connections within my mother's family, and about who shows up in such situations and who does not, who is compassionate and who is not. On a very positive note, as I shared in the post entitled 'Life lessons from my brother', I learned from my older brother as he bravely faced the loss of his closest friend. I have also learned a lot about my own strengths and weaknesses when it comes to dealing with profound loss.
|Above: Bray Head in County Wicklow
Below: A thatched cottage in the Boyne Valley, County Louth.
Family History is also about the places and spaces our ancestors and family members once occupied, and how those places impacted their lives. Even if the houses in which they lived no longer exist, we can still get a sense of what life was like for them.
Did they live in the shadow of a mountain, or at the edge of the sea? Were their lives bounded by the narrow spaces of a tenement life, or did they thrive in a cottage in a seaside village? Did they live and work the tenant farm nearest to the Lord's castle, or did they live in the castle itself, and bear the titles of Lord and Lady?
Elements in the natural world also connect us to our ancestors, on an unbroken chain through time. Our tenth great-grandparents rose to the same sun which awakens us each morning. They gazed at the light of the same moon which hangs in our skies at night. As the tide begins its rhythmic movement, drawing sea water out and then back into Clew Bay in Mayo or Dublin Bay in Howth, I know my ancestors might have watched the rush of the water in much the same way I am seeing it now.
5. There is always room for a little levity.
One of the things I most love about family history is those stories which round out the history of our family. Some of my fondest childhood memories relate to stories my parents told me, both the amusing and the poignant, such as the story in one of my favourite posts: 'Cycling Apparitions' in the Castle ruins: An Irish Story.
There are many other lessons I've learned over the years while doing family history research, but for now I'll leave it at these five. Researching the past also means looking to the future, and as I celebrate this blogiversary I look forward with joyful anticipation to all that is yet to come in terms of research and writing.
Finally, I want to sincerely thank each and every one of you who continue to share this journey with me. I am truly very grateful!
|Detail from a stained glass window in St. Patrick's Church, Ringsend, Dublin.


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China Center Data Flash: Q3 "rebound" will fizzle in Q4
- Authors:
Publication Date:
September 2013
China's official economic data continued to improve in August from July, as expected, but this momentum is not projected to last into Q4 2013. Furthermore, both July and August have enjoyed a strong base effect from weak growth in those months last year, with August marking the nadir in activity for 2012. As that base effect fades in Q4, year-over-year growth rates will ease. The bottom line for multinational corporations with operations in China is not to buy into the "rebound" rhetoric regarding the Chinese economy.
Download the full Data Flash for a full analysis and many more details.


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First of all, I owe my family, friends and coworkers a big huge apology. You see, I will not be giving away my excess homegrown tomatoes from my garden to them ever again. It's not that I don't like to share or that I am a stingy person or that I like to hoard my garden produce. It's just that I need the tomatoes because I have learned how to make my own homemade Rustic Tomato Marinara Sauce from scratch. And in my opinion, this Rustic Tomato Marinara sauce is worth apologizing for.
The key to this delicious sauce is freshly picked, perfectly ripe heirloom tomatoes. This bucket full of lemon boy's, early girls, green zebras, pineapples, mortgage lifters and a handful sweet millions was used in my Rustic Tomato Marinara. What makes this sauce "rustic" is that I did not peel the tomatoes or seed them before tossing in the pot for cooking. I say, so what, who cares? A stick blender takes care of the tomato skins and as a result there's very little waste and a fantastic tomato flavor.
My Rustic Tomato Marinara is one of those recipes that works better by taste and feel rather than following the recipe exactly. Why? Every variety of tomato is different and some cook faster than others. Also, you can add whatever blend of spices and herbs you like. If you like it spicy, add some red pepper flakes. It's all about you and your taste. The next time you have an overabundance of tomatoes, make some Rustic Tomato Marinara. Enjoy! Tessa
- 1 gallon tomatoes (about 5 pounds, quartered)
- 2 onions (chopped)
- 1 Tbs olive oil
- 1 cup wine (I used red table wine)
- 1 cup fresh basil (chopped)
- 1 Tbs fresh oregano
- 1 tsp fresh thyme leaves
- about 2 – 3 cups water
- 5 cloves garlic (minced)
- salt and pepper to taste
- 1 – 2 Tbs sugar (optional)
Grab a large pot and saute the onions in the olive oil until they turn translucent. Meanwhile, wash and remove stem scars from tomatoes. Quarter the tomatoes, making sure that all the tomato chunks are somewhat uniform in size. Add tomatoes, wine, water, oregano, basil, salt, and pepper to the pot, Cook on low uncovered for 2 – 3 hours, stirring often. Add garlic near the end of the cooking process. Using an immersion or stick blender, blend sauce until smooth or desired consistency. If the sauce is too watery or thin, cook the sauce longer to reduce or if it's too thick, add more water. Taste your sauce, add sugar if necessary. The purpose of the sugar is to cut the acidity of the tomatoes. Correct your seasonings. Remove from heat. Use sauce immediately or cool and put into plastic containers to freeze for later use. Makes about 2 – 2 1/2 quarts.


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Raymond F. Houlihan was born in Worcester, Massachusetts in 1923. He attended the Art Students League in New York City, but it's unclear if that was before or after he began working professionally.
Like many other aspiring young artists of his era, Houlihan's first published work may have been pages of comic book art like this example below. Houlihan was 18 or 19 years old when he pencilled this page for a strip called "Axis Grinder."
Working for Funnies Inc., a "packager" that supplied completed strips to a variety of publishers in the 1940s, the teenage Houlihan drew short filler strips for some landmark publications at National (today, DC Comics) and Timely (today, Marvel Comics) as well as several other publishers like Lev Gleason, Ziff-Davis, Ace Periodicals and Hillman.
These examples above and below, courtesy of Doc V, appeared in Human Torch comics in 1941 and '42.
Thanks to Thomas Clement of the American Art Archives, we know that Ray Houlihan served on the front lines during the latter part of WWII. Thomas unearthed this article from the December 1963 issue of Saga magazine which reprints pages from Houlihan's wartime sketchbooks, along with his first-hand accounts of all that occurred around him. Fascinating reading...
One of Houlihan's hand-written notes (above) reads, "Heavy two-way traffic on this scarred LIFELINE to the front... only 1000 yards ahead. Infantry clears the town... we pass through the "dragon's teeth" with our Tank-'dozer. We can hear the din of battle... smell the burning buildings."
These pages, drawn by Houlihan when he was just into his early 20s, show admirable ability. But when one considers the circumstances under which they were sketched, they become even more impressive. When juxtaposed with the light-hearted comic strips at the top of this post, drawn only a couple of years earlier, they demonstrate what must have been a shocking loss of innocence for the artist - coupled with an intense personal artistic maturation.
Houlihan's note on the page below reads "... the shuffling sound of hundreds of feet in muddy snow... as one old-timer said, "Fresh meat!" - a cruel joke of war..."
Despite the authenticity and honesty of the drawing style in Ray Houlihan's wartime sketchbooks, upon his return to America he chose instead to try his hand at gag cartooning. Perhaps he felt he would have more luck in that niche than in trying to sell editors on his more personal gritty, sketchy version of realism. Whatever the case, during the second half of the 1940s Houlihan sold gag panels to American magazine, Pic, Holiday and Argosy. Unfortunately I was unable to locate any examples from this period in Houlihan's career.
With the arrival of the '50s, Houlihan left cartooning behind and to explore a more a realistic-looking (though distinctly personal) style, finding steady assignments with the publishers of men's adventure magazines, as shown in my last post.
In his introduction to the 1963 article on Houlihan's frontline sketches, the editor of Saga wrote, "For over a decade, Ray Houlihan has been doing illustrations for Saga - some of the finest we've published. His specialty is war - of any century - and his accuracy of historical detail has made him a favorite illustrator among book publishers."
Among Houlihan's other steady clients was the Reader's Digest competitor, Coronet magazine.
Coronet made good use of Houlihan's passion for historical subject...
... and his skill at delineating scenes of adventure and battle.
Houlihan ably handled one of the unique challenges of working for a digest-sized publication: the often tiny reproduction size of one's artwork.
In spite of their small size, limited colour and generally poor paper quality, Houlihan's illustrations, when examined up close, are remarkably detailed and quite beautiful.
Here are a few more examples of Ray Houlihan's 1950s artwork for Coronet...
I've never seen any of Ray Houlihan's artwork in any of the more mainstream magazines in my collection. As far as I know he was never published in the Saturday Evening Post, Colliers, or the popular women's magazines like Good Housekeeping, Redbook, etc. However he seems to have had another steady client in one of the emerging men's magazines of the late 1950s. Nugget magazine, a slim Playboy wannabe, often commissioned one or two full page or double page spread illustrations from Houlihan. Here are two from the January 1957 issue of Nugget...
... and two more from the June '57 issue.
Though he may not have had his work in the Saturday Evening Post (and I don't know for sure that he didn't), 1958 saw the publication of a book from the Post about the civil war - illustrated by Ray Houlihan.
* Continued tomorrow.
* Thanks to Thomas Clement the American Art Archives and Doc V for generously providing scans for today's post! Much of the biographical information in today's post was found at Lambiek.net
Celebrating illustration, design, cartoon and comic art of the mid-20th century.
Monday, May 27, 2013
Raymond F. Houlihan (1923 - 1991) Part 1
3 comments:
Excellent and very informative article! Thanks for sharing it. Carlos A. Altgelt (firstname.lastname@example.com)ReplyDelete
Great article about a great man, my Uncle RayReplyDelete
Great article about a great artist and a great illustrator. We own and treasure many of his work. Thank you for the celebration.ReplyDelete
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Blind Bunney needed a new other design and created a contest on 99designs.
A winner was selected from 26 designs submitted by 14 freelance designers.
Design a one-sided clothing launch party invitation to be distributed electronically to clients.
Blind Bunney Couture (http://www.blindbunney.com)
Blind Bunney Couture's Fall 2008 line of ascots will be hosting a launch party at On the Fly in San Francisco, CA on September 25, 2008. The launch party is sponsored by Bulleit Bourbon and proceeds will be donated to the Bay Area United Way.
- Item 1... I want the invitation to look elegant.
- The title should read: Your are invited to preview Blind Bunney Couture new Fall 2008 ascot line.
- photos of my male models from my website. http://www.blindbunney.com as many as you think.
- On The Fly's logo and address. (http://www.onthefly.com)
- Date of the Party: Sept. 25, 2008, 6-9 PM
- Bulleit Bourbon's logo and sponsorship acknowledgment. also, state that complimentary mint julip's will be served.
- Footnote stating that proceeds will be donated to the Bay Area United Way
- Item 1...


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IMPORTANT: If you are interested in receiving scholarships and student financial aid for the summer, you must complete a Berry Summer Aid Application through your VikingWeb financial aid account. Your file will not be reviewed for summer financial aid, including Federal Direct Loans, unless you complete this application.
If you were enrolled during the fall and spring terms, please visit the Office of Financial Aid if you would like to discuss your financial aid eligibility for the summer term.


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Sunday, January 20, 2008
Another great fish dish: Salmon with Lime and Mustard
It was just over a week ago when I posted a recipe for Salmon with Creamy Orange Sauce and Rosemary, but since we're adviced to eat oily fish on a weekly basis, I hope you don't mind another salmon recipe so quickly. I made this for K's mum's birthday party last weekend, and it went down really well. So well that we'll definitely try it again soon.
It's based on vague instructions of an Estonian celebrity chef Imre Kose that appearead in a local daily newspaper back in 1999 (I'm glad I kept that newspaper clipping!). There was a brief moment of confusion as whether to season the fish fillet with salt or not, as the instructions didn't specify, and we decided not to. We're glad we did - the resulting fish had plenty of flavour (mustard and lime), and definitely didn't seem to cry for some salt.
If you prefer more flavour, do the prep work earlier and let the fish marinate for an hour before cooking.
Salmon with Lime and Mustard
(Laimi-sinepi ahjulõhe)
Serves 10
a salmon or trout fillet, approximately 1-1,5 kg
1 lime
Dijon mustard
fine dried breadcrumbs
Preparation is supereasy - place the fish fillet in a ovenproof dish (remember to remove any pin-bones first!). Then sprinkle the fish fillet with lime juice (throw the lime shells into the oven dish as well), spread generously with Dijon mustard and scatter breadcrumbs on top. NO NEED TO SEASON WITH SALT!
Cover loosely with foil, and cook in a preheated 200 C oven for about 20 minutes. If you wish, remove the foil after 15 minutes - this will allow the breadcrumbs to get some colour.
Take out of the oven and serve with cooked rice and/or some green salad.
23 comments:
- A scientist in the kitchen said...
I'm drooling! I love salmon but we don't get fresh in the tropics. But I think this would be lovely with other fish we have here.
- 1:26 pm, January 20, 2008
- Lydia said...
There is a wonderful restaurant in Boston called Legal Seafoods that serves bluefish with a mustard crust -- the combination of the oily fish and the mustard is perfect, so I imagine the same is true for the salmon. Will try this recipe!
- 2:57 pm, January 20, 2008
- meeso said...
This looks great! I don't think there can ever be too much Salmon :)
- 4:43 pm, January 20, 2008
- Kalyn said...
Sounds really wonderful, and what a beautiful color on that salmon.
- 4:45 pm, January 20, 2008
- glamah16 said...
I really need to make more fish at home. Unfortunately my boyfriend doesnt care for it as I do. This looks great with the lime and mustard.
- 5:26 pm, January 20, 2008
- Pam said...
I've had salmon with mustard before, but not with lime. The lime sounds like it would cut some of the richness of the salmon.
- 10:11 pm, January 20, 2008
- Annemarie said...
It does sound nice and easy but also really, perfectly satisfying. Great addition to your normal list of meals to make on a weeknight.
- 10:12 pm, January 20, 2008
- Lore said...
Many thanks from a "fishy" :) person who didn't know how to prepare salmon right until now!
- 10:54 pm, January 20, 2008
- Valentina said...
Oh Pille, it sounds delicious. I will definitely prepare it as well. So simple to prepare!And with great results from what you say.
- 2:58 am, January 21, 2008
- Chris said...
New flavor combos for me...ly mouth is watering thinking about it!
- 6:18 am, January 21, 2008
- lobstersquad said...
There´s a recipe for something similar in Nigel Slater, only with mackerel. And mackerel bones throw me a little. This is a must to try this week.
- 10:33 am, January 21, 2008
- Greg said...
I have never thought to use mustard on salmon but the combination sounds fantastic.
- 4:40 pm, January 21, 2008
- Patricia Scarpin said...
Pille, this is just delicious!
We use limes in here all the time, and I love salmon... Gotta try this!
- 6:36 pm, January 21, 2008
- katiez said...
This one I have to try! I am not a big fan of orange in cooking, too sweet but I love lemon. I never thought of lime but it sounds wonderful!
- 10:29 pm, January 22, 2008
- Cinnamonda said...
I've always loved mustard, but have never thought of using it with salmon. After reading your post, I think I simply must try this recipe!
- 11:31 pm, January 22, 2008
- MyKitchenInHalfCups said...
Beautiful! Brilliant color!
Maybe when we're next in Seattle . . .
- 10:35 am, January 23, 2008
- joey said...
I wish salmon were as easy to procure here as it is over there! This sounds lovely Pille...I love the simple preparation and the flavors sound great :)
- 10:39 am, January 24, 2008
- deleatur said...
I made this with trout for my boyfriend and I tonight. I had all the ingredients in my fridge bar the breadcrumbs, but made my own using some bread that I dried out in the microwave and whizzed up in my food processer.
I served it with a salad of diced tomatoes, cucumber, red onion and fresh mint, with a dressing of apple cider vinegar, dijon, olive oil and lime juice.
On the side we had a toasted pita brushed with olive oil and sprinkled with sea salt and garlic powder, with natural yoghurt to dip into, and a Kingfisher beer to accompany.
Thanks for sharing this lovely recipe.
- 1:45 pm, January 25, 2008
- ptasia said...
Hi Pille, thx for the recipe! I ate it for dinner today and have just posted it on my blog (in Polish):
I used trout, and put a little butter on the breadcrumbs before popping it into the oven (I always do so when cooking fish, i.e. pat the top with a bit of butter - I think it really helps with the taste & prevents drying out).
As to all people liking salmon - actually, my husband hates fresh salmon (and I love it, sniff...), but likes most other fish. Seems everybody is different, after all.
PS. I first found your blog through A cat in the kitchen and clicked on the link after reading about your being Estonian - this was after my holiday this year in Tallinn and Saaremaa ;)
- 8:01 pm, January 28, 2008
- Andrea said...
I love salmon but my husband isn't really a fan. This looks wonderful, so I'll have to try it sometime when he's off on business travel!
- 9:44 pm, January 30, 2008
- Peter M said...
Pille, the simplicity of this dish draws me to try it!
- 5:21 pm, January 31, 2008
- Gracianne said...
Another interesting recipe, thanks, I am glad I stopped by today.
Have a great weekend Pille.
- 11:58 am, February 01, 2008
- Pille said...
Gay – I'm sure it'd work with other strong-flavoured oily fish, too!
Lydia – that sounds wonderful. Bluefish? Need to look that one up..
Meeso – well, we try to eat fish once a week, and salmon often looks nicest in the fish counter. (I miss the excellent Eddies Seafood fishmongers I used to frequent in Edinburgh).
Kalyn – thank you!
Glamah16 – I think salmon is a pretty non-offensive fish, so many people who dislike fish, happily eat salmon. It surely was my 'entry fish' – I wasn't so keen on fish in general until I moved to Scotland.
Pam – that's exactly the 'role' of lime, I agree!
Annemarie – you're spot on! And the beauty of this dish is that you can also dress it up for a festive table. Maybe spread the fish with lime juice and mustard, sprinkle with breadcrumbs and then scatter some thinly sliced decorative lime slices on top?
Lore – you're welcome :)
Valentina – effortless gratification is the name of the game indeed!
Chris – I hadn't tried salmon with lime and mustard before either.
Lobstersquad – in Kitchen Diaries? It's on my bedside table at the moment :) Let me know what you thought of this dish, ok!
Greg – oily fish seem to stand the heat of mustard pretty well. Not sure I'd spread it on European flounder or seabass, however..
Patricia – oh, please do!
Katie – I thought orange and salmon went together really well, but if you're not a fan, you're not a fan. (And I just realised I hardly ever pair salmon with lemon, its most usual accompaniment) :)
Cinnamonda – you do indeed!
Tanna – thank you!
Joey – I'm sure you've got an excellent choice of brilliant fish at the markets – it's just that salmon is the easiest fish to get hold here..
Deleatur - it's always wonderful to read that somebody enjoyed the recipes I've blogged about. Thank you so much for telling me! And your side salad sounds excellent!!
Ptasia - well, it just proves how different tastes people have :) Pleased to hear you enjoyed the recipe, of course!!
Andrea - that's a bit sneaky :) But then my bf always buys lots of shellfish and other seafood when I'm away on business, as I never cook these myself (I love fish, however).
Peter M - I'm the girl (or the blogger:) for simple gorgeous recipes ;)
Gracianne - I'm glad you did, too!
- 2:30 pm, February 01, 2008


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$2113total per person Show cabin types
Inside StateroomTwo beds convertible to queen-size Vanity 32" LCD TV Wireless internet access* Sitting...
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Deluxe Ocean View with VerandaFloor-to-ceiling sliding glass doors Two beds convertible to queen-size Sitting area with sofa ...
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AquaClassThese veranda staterooms offer spa elements infused into the stateroom experience and priority seating in the...
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Sunset VerandaFloor-to-ceiling sliding glass doors Sitting area with sofa Two beds convertible to queen-size ...
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Sky SuiteFloor-to-ceiling sliding glass doors Two beds convertible to queen-size, bathroom with shower/tub...
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Celebrity SuiteFloor-to-ceiling sliding glass doors Bedroom features two beds convertible to queen-size, 40" LCD TV,...
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Royal SuiteFloor-to-ceiling sliding glass doors Bedroom features queen-size bed, 40" LCD TV, Vanity, walk-in...
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Concierge Class
Spacious accommodations complete with special privileges like priority check-in, personalized Concierge service, priority seating time preferences in the main dining room and specialty restaurants, upgraded room service menu, evening hors d'oeuvres, plush Frette® bathrobes and verandas with lounge seating.
Stateroom: 191 sq. ft. Veranda: 42 sq. ft.
Concierge Class Staterooms Include:
- Priority check-in
- Express luggage delivery
- Personalized Concierge service
- Priority disembarkation based on your travel needs
- Complimentary shoeshine service
- Access to the exclusive Concierge Class Pre-departure Lounge
- Main and specialty restaurant seating time preferences
- Expanded room service menu
- Welcome Blanc de Blancs sparkling wine with a commemorative label featuring exclusive art work from the ArtCenter/South Florida artists
- Pillow menu to suit your sleeping preferences
- Daily delivery of Afternoon Savories
- Plush Frette® bathrobes
- Fresh fruit
- Fresh flowers
- Custom-blended bath amenities
- Personalized stationery
- Use of binoculars and golf umbrella
- Oversized 100% cotton bath towels
- Extra handheld hair dryer
- Celebrity tote bag
Stateroom features
- Hansgrohe® massaging showerhead
All staterooms include: Services
- Our signature friendly, personalized service with a guest to staff ratio of nearly 2:1
- Twice daily service (makeup and turndown)
- Daily ice service in stainless steel ice buckets
- 24 hour complimentary room service
- Robe
- Complimentary tote bag
- Custom blended bath products (shampoo, conditioner and lotion), shower cap, cotton balls and cotton swabs
- Water/wine glasses
- Celebrity eXhale™ bedding featuring custom premium mattresses, plush duvets and pillows, and 100% pure Egyptian cotton linens
- Hair dryer
Stateroom features
- Private mini-bar*
- Interactive Samsung flat-screen television system to view and select shore excursions, order room service, and watch movies*
- Private safe
- Dual voltage 110/220AC outlets
*Additional charges apply.
Note: Staterooms 8047, 8048, 8049, 8050, 8051, 8052, 8053, 8054, 9040, 9042, 9044, 9045, 9046, 9047 and 9049 have partially obstructed views.
Staterooms 8102, 8108, 9094 and 9100 have smaller verandas that are semi-private.
These veranda staterooms offer spa elements infused into the stateroom experience and priority seating in the exclusive and chic specialty restaurant, Blu. These spa-inspired staterooms, offer unlimited access to the AquaSpa® Relaxation Room (on Solstice Class only) and Persian Garden as well as a host of other soothing extras. If you love the spa, there's no finer way to travel.
AquaClass staterooms include:
- A Personal Spa Concierge to arrange AquaSpa® treatments
- Daily delivery of bottled water and tea
- Exclusive access to Blu, a specialty restaurant featuring "clean cuisine" that also serves complimentary breakfast every day
- Upgraded room service menu
- Complimentary access to the Persian Garden and Relaxation Room (Relaxation Room on Solstice Class only)
- Aromatherapy diffuser
- Pillow menu
- Additional bathroom amenities, including shower gel, facial spray and lip balm
- Plush Frette® bathrobes
- Slippers
- Oversized 100% cotton bath towels
- On-demand wellness programming including meditation and yoga
Stateroom Features
- Hansgrohe® shower panel
- Fog-free mirror
All staterooms include:
- Our signature friendly, personalized service with a guest to staff ratio of nearly 2:1
- Twice daily service (makeup and turndown)
- Daily ice service in stainless steel ice buckets
- 24 hour complimentary room service
- Robe
- Complimentary tote bag
- Custom blended bath products (shampoo, conditioner and lotion), shower cap, cotton balls and cotton swabs
- Water/wine glasses
- Celebrity eXhale™ bedding featuring custom premium mattresses, plush duvets and pillows, and 100% pure Egyptian cotton linens
- Hair dryer
Stateroom Features
- Private mini-bar*
- Interactive Samsung flat-screen television system to view and select shore excursions, order room service, and watch movies*
- Private safe
- Dual voltage 110/220AC outlets
*Additional charges apply.
Celebrity Suite
- Floor-to-ceiling sliding glass doors
- Bedroom features two beds convertible to queen-size, 40" LCD TV, vanity, walk-in closet, dual access bathroom with shower/tub combination and washbasin
- Living room with sectional sofa queen sleeper, lounge seating, mini refrigerator, and vanity
- Surround sound entertainment system with 52" LCD TV
- Wireless internet access*
- Veranda features lounge seating
Royal Suite
- Floor-to-ceiling sliding glass doors
- Bedroom features queen-size bed, 40" LCD TV,
- Vanity, walk-in closet, master bathroom with whirlpool tub, shower stall, and double washbasins
- Separate living room with dining area
- Sofa queen sleeper
- Lounge seating
- Wet bar
- Surround sound entertainment system with 52" LCD TV
- Wireless internet access*
- Powder room
- Veranda with whirlpool and lounge seating
Multiple Decks
Inside Stateroom - Category 9
Guarantee Oceanview Cabin - Category Y
Guarantee Balcony Cabin - Category X
Guarantee Concierge Cabin - Category XC
Plaza Deck
Ocean View - Category 8
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Ocean View - Category 7
Continental Deck
Fully Obstructed Veranda - Category 2D
Continental Deck
Partial Obstructed Veranda - Category 2C
Guarantee Aqua Class Cabin - Category XA
Multiple Decks
Concierge Class - Category C3
Multiple Decks
Concierge Class - Category C2
Multiple Decks
Concierge Class - Category C1
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Deluxe Veranda Stateroom - Category 2B
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Deluxe Veranda Stateroom - Category 2A
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Penthouse Deck
AquaClass - Category A1
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Sunset Veranda - Category SV
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Sky Suite - Category S2
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Royal Suite - Category RS
Please note: All prices featured are per person (unless otherwise stated), and include non commission fares (taxes, fees and port expenses). Prices and availability are subject to change due to changes made by the Cruise Companies. Prices quoted are based on payments made via bank transfer. Visa and Mastercard payments incur a 1.5% transaction fee.
Day 1Vancouver Depart: Sun, Jul 28, 2019 @ 16:30
Day 2Inside Passage (Scenic Cruising)
Arrive: Mon, Jul 29, 2019 @ 00:00
Depart: Mon, Jul 29, 2019 @ 00:00
Day 3Icy Strait Point
Arrive: Tue, Jul 30, 2019 @ 15:30
Depart: Tue, Jul 30, 2019 @ 22:00
Day 4Hubbard Glacier (Scenic Cruising)
Arrive: Wed, Jul 31, 2019 @ 10:30
Depart: Wed, Jul 31, 2019 @ 14:30
Day 5Juneau
Arrive: Thu, Aug 1, 2019 @ 07:30
Depart: Thu, Aug 1, 2019 @ 20:00
Day 6Ketchikan
Arrive: Fri, Aug 2, 2019 @ 14:00
Depart: Fri, Aug 2, 2019 @ 20:30
Day 7Inside Passage (Scenic Cruising)
Arrive: Sat, Aug 3, 2019 @ 00:00
Depart: Sat, Aug 3, 2019 @ 00:00
Day 8Vancouver Arrive: Sun, Aug 4, 2019 @ 07:00
Onboard experience
Casual Dining Restaurant
Enjoy the same world-class cuisine Celebrity is known for in a more relaxed environment. You'll find yourself going back for more - but remember to save room for dessert. You'll find delectable treats you won't want to miss.
Tuscan Grille
This lively, contemporary steakhouse serves a succulent selection of pastas, seafood, steaks and salads. The atmosphere is graced with a hint Italy, making it both rustic and sophisticated, and the wine follows suit with a variety of the country's best.
Dramatic floor-to-ceiling windows, gorgeous crystal, and exquisite china provide an elegant backdrop for this more magnificent specialty restaurant. A delectable blend of Classic and modern continental cuisine is freshly prepared in multi-course meals, as exquisite European-style service attends to your every need.
- The Far East has never been so close. Experience an exotic fusion of traditional and creative cuisines with inspiration from Vietnam, Thailand, Japan, China and India. The ambience is a harmonious balance of lively and serene, turning any itinerary into a culinary tour of the orient.
- The Cinema offers a comfortable place for watching movies and is also ideal for business conferences. The centre's advanced capabilities include multi-lingual translation using a wireless transmitter and headsets, interactive audience keypads and multi-media audio/visual systems.
- Host your meetings in serenity and style in our state-of-the-art facility, with the ability to accommodate up to 200 guests. This modern and functional conference center affords you all of the amenities of the office alongside gorgeous views of blue skies and calming sea.
Stage Shows
- The Eclipse Theatre is the premier live performance venue aboard Celebrity Eclipse. While accommodating a generous audience, it retains a comfortable, intimate atmosphere, bringing you production shows, beautiful musical arrangements, and sidesplitting comedy.
Bars and Lounges
- Start your evening off right with a soothing backdrop of instrumental or vocal sounds and the palpable air of anticipation as you gather with newfound friends. The lounge is also a great place to drop in for a nightcap and plan your next fabulous evening aboard Eclipse.
- With an atmosphere inspired by ice and snow, the enchanting frosted bar is the place to be in the heart of the "coolest" setting on the ship. An absolute must-visit for its hip and classy feel, swing by The Martini Bar and grab a drink before dinner or make a night of it. This bar has a vibe like no other, which makes it the perfect spot to chill out with friends all night long.
- Don't look back, look forward and be amazed by the breathtaking views in the ultimate observation lounge. The floor to ceiling windows will captivate and the expansive space will please you as you relax in the comfy seating all around. The lounge is versatile and can be transformed to suit any occasion.
- Located at Eclipse's highest point aft, the Sunset Bar provides breathtaking views of the length of the ship and the entire world around you. With its Country Club inspiration and relaxed atmosphere, you'll experience comfort from a point of view you've never before imagined.
- A freshly manicured lawn on the highest deck of Eclipse. Enjoy casual outdoor activities in a decidedly Country Club atmosphere, and let the grass between your toes take you places no cruise has gone before.
- The Platinum Club hosts Celebrity's Martini Bar and Champagne Bar with its impressive caviar display area.
- Light up the night with Lady Luck by your side in Celebrity's world-class casino. With European-style ambiance and captivating sights and sounds, their casinos offer exhilaration for experienced high rollers and those trying their luck for the first time.
Kids Club
- Designed exclusively for the junior cruisers, Fun Factory is a place where magic happens. Children age 3-12 will thrive in this environment, which features Leapfrog Schoolhouse educational tools for knowledge and play.
- Glowing with marble and warm wood, the Grand Foyer tells all first-time Celebrity cruisers that they are in for something very special.
- Luxury adopts a casual, country club charm at the Patio on the Lawn. Overlooking the beautiful The Lawn Club, it's an ideal place to read the morning paper, your current novel, or enjoy a cup of gourmet coffee with friends.
Champagne Waterfall
- Find true poolside serenity at the Eclipse Solarium. Featuring a gorgeous lap pool, sparkling waterfalls, thickly padded lounge chairs, and an adults-only policy, tranquility is always just a few steps away.
Discos/Night Clubbing
Younger cruisers can cut loose and kick back the way they want in the hip VIP area geared specifically for teens. From teen-oriented explorations to the dance club and coffee lounge designed with them in mind, X Club is sure to be a hit with all of the teenage guests.
Ship info
Eclipse will feed your wanderlust, offering the best way to explore Europe and the Caribbean when she sets sail in 2010. Luxury and spectacular design are mainstays aboard this floating masterpiece. Exceptional service, as well. Whether you're being pampered in the AquaSpa Relaxation Room. Indulging at the main dining room, beneath a two-story glass wine tower and dazzling chandeliers. Or inside the Eclipse Theatre, enjoying the show.
- Vessel: Celebrity Eclipse
- Year: 2010
- Beam: 121
- Cruising speed: 24
- Bars/Lounges: 14
- Crew: 999
- Gym: Speacial classes available
- Kids Club: For 4 different age groups
- Onboard Currency: US Dollars
- Passenger Capacity: 2852
- Show Lounge: Daily Shows
- Vessel: 3
- 24-Hour Room Service
- All Main Meals Included
- Art Auctions
- Basketball Court
- Casino
- Dance Classes
- Duty Free Shopping
- Florist
- Internet Facilities
- Jogging Track
- Library
- Live Music
- Security Safe in Cabin
Celebrity Eclipse - Deck Plans
Cruise reviews
2 passengers have reviewed this ship
"Baltic cruise review "
We went on the celebrity eclipse for the cruise to Scandinavia and Russia and it was the nicest ship we've ever been on and we've done about 14 cruises. I couldn't fault the ship. It was absolutely perfect. The dining room was lovely and the service couldn't have been better. The shows at night were fabulous. Each night was better than the last but sadly on the last night they had a terrible show but that was unusual. The cruise director (her name was Sue) was the best one we've ever had. She had such personality and was one of these people who was everywhere and just so so helpful. She was in her 60's and was so down to earth that it was such a pleasure to have someone like that rather than a young power seeker. The spa was excellent and the masuers were really good. Any cruise I've been on in the past they were terrible but I must say treatments in the spa were very overpriced. The cafe was great and their coffees were terrific. We had a few coffees every day and thoroughly enjoyed it. We were unable to enjoy the pool facilities as the weather wasn't suitable. All in all a wonderful time on a wonderful ship.Read more
Sue L - Oct 2015
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"Excellent sraff, well appointed ship, destinations exciting, but port time and entertainment limited"
The Baltic cruise takes you places that are exciting, and different! The distance, however, means that sea days need to be busy to keep the level of fun and novelty equal to the destinations. More activities would be an improvement. The lack of an enclosed roof over the pool area meant crowding in areas when the weather was less than perfect. Staff were always helpful and the ship's decor was very comfortable. Shopping was limited so quieter pursuits, like reading, board games, and sociable meetings were primary sea day activities. Dining options are varied. On board entertainers were very good, however there were too few occasions to enjoy the productions. Specialist entertainers were high quality.Read more
Louise - Jul 2016
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Cruise code: EC07A161
- Private ensuite
- TV for in-cabin entertainment
- In cabin safe
- All main meals onboard
- Musical stage shows and entertainment
- Special guest entertainers
- Latest release movies (in cabin and on big screen)
- Choice of Bars and Lounges
- Fully supervised children's programs for ages 3 to 17 years
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Major League Lacrosse Announcers Award Winners for Week 5Matt Danowski, Chris Garrity and Max Quinzani Take Home the Honors
Major League Lacrosse (MLL), the premier professional outdoor lacrosse league, has announced it's weekly award winners following this past weekend's action. Matt Danowski of the Long Island Lizards was named the Offensive Player of the Week, while Chesapeake Bayhawks' goalie Chris Garrity was named the Defensive Player of the Week. Walking away with the first Rookie of the Week award of 2010 is Max Quinzani of the Boston Cannons.
Danowski led the Lizards to their second win of the season with a six point performance, notching five goals and an assist in a 13-12 come from behind, overtime win over the Chicago Machine.
"We just showed resiliency, you know not getting too high on the peaks and not getting too low in the valleys and just trying to stay consistent and try to stay level headed," Danowski said. "That's what you have to do to come back and win in this league."
The former Duke attackman did most of his damage in the first half, putting away four goals before the break.
"You just want to get that first goal, get that monkey off your back and let the team roll," said Danowski, who is now sixth in the league in scoring with 17 points. The 6'1" attackman was the No. 2 overall selection in the 2008 Collegiate Draft and was an All-Star that season and again in 2009.
In a tight 10-9 win over the Toronto Nationals, Chris Garrity shined for the Bayhawks allowing only nine goals and making 18 saves on the night. Garrity turned away up close and personal attacks from top tier snipers John Grant Jr., Dan Dawson and Kevin Huntley and played his best early on when the Nationals came out firing, making six saves in the first quarter alone. Now in his seventh year in the league, Garrity is having the best season of his career. The Penn. State product is currently sporting an 11.30 goals against average with a .620 save percentage, both tops in the league as are his 4 wins and 85 saves on the season.
Max Quinzani became the first Rookie of the Week in 2010 with his four point performance on Saturday afternoon. In a rainy 17-12 victory over the Denver Outlaws Quinzani netted three goals and an assist, all in the second half. Boston pulled away from the Outlaws in the fourth quarter with five unanswered goals, shutting Denver out in the final frame.
"This game really showed me that this is a physical league, much more than college, but I loved playing in front of the home crowd and notching my first goal," Quinzai said. "It really made me feel like I'd arrived."
Quinzani dominated the field at Duxbury (MA) High School winning three straight Massachusetts State Championships from 2004-2006, while leading his team to a 96-4 record over his four years. The attackman was also the Boston Globe state player of the year in 2005 and 2006, while establishing the national scoring record with 577 career points. Quinzani then went on to Duke to continue his meteoric rise, netting 68 goals in his senior year helping the Blue Devils win their first national title. Qunizani was then selected No. 3 overall by the Boston Cannons in this year's Collegiate Draft.
About Major League Lacrosse
Major League Lacrosse (MLL), the premiere professional outdoor lacrosse league, commenced play in June of 2001. The MLL is comprised of six teams located in Boston, Chicago, Denver, Long Island, Toronto, and Chesapeake. The season will culminate with the New Balance MLL Championship Weekend, which will take place on Saturday and Sunday, August 21 and 22 at Navy-Marine Corps Memorial Stadium in Annapolis, Maryland.
Major League Lacrosse was founded by Jake Steinfeld and is headquartered in Boston, Massachusetts. For more information, please visit the Official League website at www.majorleaguelacrosse.com.