text:
I can still remember the first time I ever saw Star Wars Episode 5 – The Empire Strikes Back. I'd been invited to a school friends birthday party at which they brought out a film projector. Just to further date things, it involved a reel of film rather than HDMI and USB connectors.
Today I sat with my son and spent 30 happy minutes watching Star Wars Episode 4 – A New Hope together. For the non-geeks, that's the original Star Wars with Luke Skywalker escaping a desert with Alec Guinness, and rescuing Leia. The time was cut short when I had a heartfelt request that he'd rather be playing Lego Star Wars than watching a film.
He wanted to be part of the action, not sitting and simply watching it. And viewing it through his eyes, I suddenly realised how slow the film actually moves compared to some of the things he loves – like Pixar's output. Even then, he provides a Director-style commentary about what's on the screen, what's about to happen, and anything else that pops into his somewhat random mind.
It's a feeling I often get when I attempt to watch television. As much as I can still love a slow-moving, atmospheric film, the examples of something which draws me in on television are few and far between, so I usually manage about 5 minutes before I feel like I'd rather be playing a game and actually achieving something for myself. Or writing, blogging, or doing other work.
It's tempting to say every TV show should include as much interactivity as possible, but given the fact that I'd rather poke my eyes out than suffer the hugely successful talent shows which take this approach, it's not the only solution.
The solution for TV and movies for me is that we get an ever increasing range of niche channels and programming which allow me to watch something over than the same episodes of the Big Bang Theory for the umpteenth time, just because it's the least irritating option available.
Give me a custom channel of motorsport, Swedish crime television and technology/sci-fi and I'm happy – which is almost possible when I pull together about 20 different services myself, but it's not quite as effortless as it should be by now. Why can't there be a central hub for all channels from which I can pull what I want, and pay in aggregate, and why should so much be hampered by copyright after being shown years ago in the U.S? I'm happy to pay for legal access or put up with advertising to be able to watch, but so much is simply not available…
For once, I can't conclude with a simple solution, but it's definitely an indication to me that despite the brilliant rise of Youtube, iPlayer, Lovefilm etc, there's still a long way to go before we reach the perfect entertainment solution.


text:
A little blog about life, family, food, and living in the beautiful Pacific Northwest
Thursday, February 26, 2009
Ragin' Ragu & Rigatoni - Pasta with Paula Night
Growing up in an Italian influenced home, spaghetti often graced my plate in my formative years. We feasted on all different types and shapes of that semolina wonder food, and I particularly enjoyed every bite. I still do. It's humble, economical, tasty, and downright easy to make. To be honest, we don't eat fancy feasts in my house. I try to go for healthy and wholesome. And although there are as many recipes for "spaghetti" as there are Italian grandmas, I tend to default my preparations to be like that of my mom, and her mom before her, and so on. In fact, I bet if we compared recipes, all of you visiting this post probably have different sauce recipes. On the chance that there's someone who hasn't made their own sauce, I thought I'd share today's recipe. When I first met my husband, he had NEVER once had pasta at home ... not spaghetti, not lasagna, nothing! Luckily for him (and me!) he loves Italian food. Hmmm ... perhaps those professions of love early on in the relationship were really based on food! Now that I think about it, he did eat over at our house often. Especially on pasta nights. Hmmm.
I'm of Southern Italian decent, so this sauce may be different than the bolognese sauces that grace many restaurant menus. First of all, in my household, pasta was always served with the sauce already tossed in, with an additional dollop of sauce on top. Additional sauce was passed around at the table. Meatballs prepared in the sauce were always served on the side. In addition, it was common to prepare the sauce not only with ground beef, but to also include chuck steak cut up as you would for stew. The cooked steak pieces would be spooned out and served on the side. Ground beef was ALWAYS part of the sauce, and we never added sausage. The sauce cooked for a long time, a couple hours at least. Contrary to what you might hear, you cook sauce a long time not only to thicken the tomato products, but also because the beef breaks down after a couple hours providing great texture as well as flavor. Otherwise, it just tastes like hamburger plopped in tomato sauce.See how the meat has broken down? My point in all of this is that if you prepare your sauce with ground beef, next time, allow it cook to for at least 2 hours. I promise you'll love how the meat transforms. The longer you cook it, the thicker it becomes, so feel free to add a bit more water around the 1 hour mark if you don't want a thick sauce. I like it just medium thick, so 2 hours works great (I do add more water around the 1 hour mark). Oh, and if you make it a day in advance, all the better. The sauce improves with age.
Tonight was pasta night, specifically Rigatoni night. I love how the sauce gets trapped on the inside of the tube.See that meat tucked away in there? Hello Mr. Meat. You belong to me! Paired with a lovely plain salad and some garlic cheese toasts, it was a completely satisfying experience. Fancy? No. Wonderful? You bet! It's ragin' good. Again, nothing fancy here. Mostly it's comprised of common pantry ingredients. Just a typical Pasta with Paula night. We always call the sauce, "spaghetti sauce" not ragu, no matter what type of pasta it's served on. It's really, really good. Hmmm. Hubbyman came home from work, ate his pasta dinner, and then went back to work. It must be love.
Here is the recipe for my all purpose sauce. As my go-to sauce, I use it for pasta as well as lasagna, polenta, and other recipes.
Spaghetti Sauce (aka Ragin' Ragu)
2 lbs ground beef, 15% fat
generous amounts of onion salt, garlic salt, and black pepper
scant teaspoon of fennel seeds
1 mild onion – diced
1 garlic clove – minced (my cloves are large)
1 green pepper, cut into very large pieces. (It completely disintegrates in the sauce)
2 cans diced tomatoes (now behave; don't judge me ... I like canned toms! If you can your own, use a quart of the red beauties.)
1 small can tomato paste
8 oz tomato sauce
3 tomato cans worth of water
1-1/2 teaspoons dried basil
1 generous teaspoon dried oregano
healthy dash of fennel (again)
Olive Oil – lots
Cooked pasta of your choice*
In a large skillet, season the ground beef with the onion salt, garlic salt, black pepper, and fennel seeds. Cook the ground beef, all the while breaking up the beef with a spoon, until just done. In a large dutch oven or large pot, heat a couple tablespoons of olive oil over medium high heat. Add the onions and garlic, and sauté for about 2 minutes or until just getting soft. Add the ground beef mixture, and stir. Add all the remaining ingredients, including another couple tablespoons of olive oil. Bring to a low boil, turn heat to simmer, cover, and simmer for at least 2 hours, stirring often. Add more water, about a cup, around the 1 hour mark if your sauce is too thick. Cool and refrigerate, or toss immediately with your favorite pasta.This is enough sauce for 1 lb. of pasta or a tray of lasagna. I'm sure it freezes great, but I never freeze it. I should embrace my freezer more. Do you freeze a lot?See the ridges in the pasta? Mmm, mmm, mmm! This sauce is gluten free, all the way, baby. *(Oh, in case you were wondering, I made a separate serving of gluten free rice pasta for my gluten free girl. Results: Awesome!)Here, you go. Have a bite. So, how do you make your sauce? Do you mix it in or ladle it on top? Either way, it's all gouda!
28 comments:
- dp said...
I've been trying to eat less carbs lately and I haven't had a good spaghetti in what seems like forever. Your picture is making me delerious!
I'm totally like you--I always cook my sauce for a long time to break down the meat. Texture is everything. And who would judge using canned tomatoes? What else would people use? Fresh tomatoes are not in season, so anything you get in the grocery stores are going to be bland. When tomatoes are in season and tasty, then I can see using fresh tomatoes. Better to use canned tomatoes now.
- February 26, 2009 at 10:13 PM
- Mediterranean kiwi said...
i often keep old commercials in my mind - when you grew up with them, you can never forget them
i love the consistency of your ragu - when we make macaroni and mince in a tomato sauce, it looks much more meaty, which is why i don't really like it, since i'm more of a dry meats person. this one looks like a creamy sauce - love the way it seeps into the macaroni holes!
(ps if you make the cabbage rolls, i hope you will find it easy to follow my instructions - i seem to be reusing many of my older recipes, and simply refer to them in my newer posts!)
- February 26, 2009 at 10:45 PM
- The Blonde Duck said...
I love pasta. It's so healthy and comforting!
- February 27, 2009 at 2:55 AM
- Aggie said...
OHHHHH....Paula, I am coming over. That pasta looks PERFECT!! I grew up with lots of spaghetti, really, pasta of all shapes and sizes. Your sauce is making me hungry...it's only 8am.
- February 27, 2009 at 5:17 AM
- Cheryl said...
Wow thanks for the education, I appreciate it. I had no idea you had to cook the sauce so long.
- February 27, 2009 at 6:25 AM
- Katherine Aucoin said...
Oh Paula! I look at your Raug and say "Come here gorgeous!" I could eat Italian every night!
- February 27, 2009 at 6:27 AM
- Pam said...
I can't wait to make this! The pictures are making me drool.
- February 27, 2009 at 7:05 AM
- Mari at Once Upon a Plate said...
Oh YES! Now THAT is what I call comfort food!
GREAT photos, especially that last one ~ it's such a TEASE. :)
Thank you for sharing another "I-know-it's-going-to-be-a-KEEPER" recipe. xo~m.
- February 27, 2009 at 7:23 AM
- Bridgett said...
You and I are both from Southern Italian descent. I love hearing all the different ways Italian families make their sauce, just to compare (and even get a few ideas!). Your rigatoni looks wonderful and reminds me of being younger at the holidays where the big plate of pasta ruled the table.
- February 27, 2009 at 8:27 AM
- Bellini Valli said...
Tomatoes are canned at their peak so perfect for this time of year when tomatoes are less than perfect on our grocery shelves.I don't remember that particulat commercial but one similar for Chef Boyardee:D
- February 27, 2009 at 9:08 AM
- noble pig said...
You are so hilarious with your title. I totally remember that commercial!
And your rigatoni looks absolutely delicious! Wow...just amazing!
- February 27, 2009 at 10:23 AM
- Marjie said...
I remember those Prince Spaghetti commercials, too! Friday night is pasta night here in my little corner of the world. I created what seemed to me to be a reasonable sauce, and my dearly beloved likes it (he grew up in New Haven, and likes to claim to be Italian - you know his name, so you assess the claim). I saute 2 pounds of ground beef, use pretty much the same ingredients as you, minus the peppers, which I can't eat, and I don't make meatballs. Everyone likes what my oldest son, at the age of 3, dubbed "Noodle Night". My daughter's friend recently told me that her Italian family (off the boat via Brooklyn) puts shredded mozzarella on top of their pasta. What do you think?
- February 27, 2009 at 11:40 AM
- Marjie said...
Oh, and I think canned tomatoes are one of the best creations ever, too!
- February 27, 2009 at 11:41 AM
- ChefBliss.com said...
This looks warm and comforting and delicious!! Can't wait to try it!! :)
- February 27, 2009 at 12:31 PM
- Lynda said...
I remember those commercials too!This sauce is calling to me!I can't pass up pasta anytime. Thanks for the great hints, very helpful.
- February 27, 2009 at 2:05 PM
- Grace said...
there aren't many things i like more than alliteration, but pasta and red sauce is one of 'em. that last shot is just about to inspire me to have spaghetti for breakfast. :)
- February 28, 2009 at 6:32 AM
- Cathy said...
Wow, Paula, your sauce looks out of this world. Slow simmering is one of the most important parts. I love this kind of dish, winter or summer.
- February 28, 2009 at 8:02 AM
- nottryingforaboy said...
I totally remember that commercial! You pasta looks wonderful.
- February 28, 2009 at 9:03 AM
- OhioMom said...
We eat a lot (and I mean a lot:) of pasta also, as you said economical and tasty :)
I really want that last bite...
- February 28, 2009 at 10:51 AM
- Robynn's Ravings said...
Paula! That looks SO delicious! Might have to make that this week. This is one thing I love about this blogging world. I rarely have to figure out what to cook! Love talented people like you.
THANK YOU for stopping by my blog and for your kind comments. Welcome and I hope to see you again! :)
- February 28, 2009 at 11:13 AM
- Kevin said...
Great looking ragu!
- February 28, 2009 at 2:11 PM
- Paula said...
Hi everyone, Hope you had a great weekend!
Darlene: We tend to eat a lot of rice and potatoes; this pasta was a great treat!
Med Kiwi: Oh Maria, I miss you already. I'm selfish that way. Out of habit, I've already checked your blog today. I'll definitely be making your cabbage rolls. Your recipes are always easy for me to follow. We Italians and Greeks aren't so far apart! :-)
Duckie: It's definitely comforting!
Aggie: Come on over any time!
Cheryl: When meat is involved, I always cook at least 2 hours. For tomato sauce, sometimes it's only two minutes!
Katherine: Thanks! It tastes as good as it looks.
Pam: It's really good!
Mari: Thanks! It's a keeper in my kitchen!
Bridgett: Yeah! A fellow Southern Italian girl. I knew I liked you!
Bellini Valli: I really do enjoy my canned tomatoes!
Noble Pig: Thanks! I love my pasta!
Marjie: Ha! Your hubby is a hoot! I love the phrase noodle night! I sometimes leave out the pepper; in fact, I think about you whenever I see a recipe that calls for one and wonder to myself if it really needs it. This sauce doesn't. Regarding the mozz cheese, the only time I've seen that is on top of baked mostaccioli. I prefer pecorino myself.
Chef Bliss: Thanks!
Lynda: Your welcome!
Grace: I've been known to eat reheated leftover pasta for breakfast!
Cathy: Thanks!
Not trying: It was a fun commercial!
Ohio Mom: I gobbled down that bite as soon as I took the picture!
Robynn: I totally agree about how helpful all the great food blogs are! Thanks for stopping by!
Kevin: Thanks!
- March 1, 2009 at 11:45 PM
- Peter M said...
Your sauce looks so good...meat sauce inside the rigatoni... and the pics turned out really well.
- March 2, 2009 at 6:51 AM
- Terri said...
Finally! Someone of Italian decent states unequivocally that simmering your bolognese sauce for a long time DOES NOT make the tomatoes bitter, it makes the sauce better! Thank you. I love your addition of fennel. I add it to mine, too. Yours look wonderful!
- March 2, 2009 at 12:41 PM
- Jan said...
I thought we cooked our sauce for too long at 1 hour, obviously I was wrong. This looks magnifico. BTW, I always mix the pasta with the sauce.
- March 3, 2009 at 9:44 PM
Hi Paula
I was wondering did you use plain olive oil or extra-virgin olive oil. Also what size cans of diced tomatoes did you use two 14oz cans or two 28oz cans. HEALTHY DASH of FENNEL, is that fennel seeds or ground fennel? Thank You.
- March 5, 2009 at 8:43 PM
- August 18, 2009 at 1:33 PM
- Paula said...
Hi Susan,
I used the 15 oz size cans of tomatoes. I used those same cans for water. Let me know if you have other questions! Enjoy!
- August 18, 2009 at 1:46 PM

subset: commoncrawl


text:
How Was Your Trip?
"I Just Had to Have It!"
"I don't usually bring home trinkets from my travels, but I fell in love with this carved stone elephant at a market in Chennai," says Laura. "If you look closely, you can see that there's another smaller elephant on the inside."
Rock on
"Everything surprised and thrilled me," Laura says. "This temple in Mamallapuram, now in ruins, was built atop a huge boulder."
Body beauty
At a crafts center just outside Chennai, Laura had a peacock design painted with henna on her hand. The pattern stayed on for a full two weeks.
Standing by the bay
"I came across a statue of Gandhi on the Bay of Bengal, in Pondicherry," Laura says. "The town was so neatly laid out and not at all crowded. It actually looked like France."
A better welcome
This woman is demonstrating rangoli, Indian sandpainting using fine powder. The designs adorn the doorsteps of houses and temples.
Fresh start
South India is full of shrines to Ganesha, the Hindu deity with the head of an elephant. He's known as the Lord of Beginnings.
Wedding belles
Nuptial celebrations in India are famously big. Laura had the chance to experience one thanks to her friend Edel and Edel's sister, Princy. "Princy knows the groom's brother," Laura explains. "And he told her to invite anyone. There were hundreds of people." Laura ordered her custom silk salwar kameez from a department store just a few days before the wedding. "We picked it up on the way there!" she says.
Pay to play
"It cost me fifty cents to be able to bring my camera into Kapaleeswarar Temple," Laura says. "I couldn't stop snapping pictures. The color and the detail work are absolutely stunning."


text:
S3 E13 Episode 313
ENTREPRENEUR: Jim Pittman
PITCH: AirBedz
ASKING FOR: $250k for a 15% stake
BEST PART OF THE PITCH: AirBedz is the original truck bed air mattress. The cutout design allows the mattress to go around, and more importantly, go on top of the truck's wheel wells. This creates a sleep area that utilizes the entire back of the truck. It's rugged and durable. It's easy enough to inflate and deflate from a power source that uses a rechargeable battery. Jim had $210,000 in sales last year and may double it by the end of this year.
DO THE SHARKS BITE? Kevin believes this is a small niche market. That's why he believes Jim has such a big inventory at this time. He has no interest in investing in this product. He's out. Mark believes there's a market for this product, but Jim needs to get out there and sell it. He's out. Robert also believes that Jim hasn't proved this is the great product yet. He's out. Daymond follows his lead. Barbara is on the fence because she doesn't believe Jim is a good salesperson. She offers $250k for 50% of the company. She also wants Jim to get out of the way as a salesperson.
THE RESULT: Jim makes a counteroffer. He's only willing to give up 25% of his company. Barbara gives him a moment to reconsider, but that's Jim's final offer. Barbara says good luck to him just before declaring she's out. Looks like Jim will have to get into bed with an investor outside the tank.
UPDATE: Show-No
Shelly Ehler's Show-No towel is designed like a poncho so that people can change out of their wet bathing suits without anyone seeing. Lori liked Shelly so much that she wrote her a check right there in the tank. The two ladies went on to make a deal with Disney to sell their towels in their parks. Shelly is blown away when she sees her towels with Mickey and Minnie on the front. It's a very happy day for Shelly at the happiest place on Earth!
ENTREPRENEUR: Scotty Olson
PITCH: Skyride
ASKING FOR: $3 Million for a 20% stake
BEST PART OF THE PITCH: Skyride is a thrilling ride that moves like a roller coaster, but is powered by the person riding it. Scotty says he's going to be launching fitness, transportation and recreation into the sky and getting people of all ages and ability flying and moving faster than they could possibly ride their bicycle. He claims to be the man who brought rollerblades to the market.
DO THE SHARKS BITE? Barbara respects Scotty for the dream he has, but she just doesn't see it happening. She's out. Daymond says the product looks incredible, but he wouldn't even know where to start with it. He's out. Mark says he has no construction management expertise. He doesn't have any of that, so he's out. Robert doesn't see the large scale consumer application for the product. He's out. Kevin believes this is a bad idea, so he's out. Scotty takes the news in stride. He was looking for an angel, not a shark.
ENTREPRENEUR: Andrew Goodrum & Queenie Davis
PITCH: Boot Illusions
ASKING FOR: $100k for a 30% stake
BEST PART OF THE PITCH: Boot Illusions allow you to go from a boot to a shoe or a shoe to a boot instantly. You can unzip the boot part to get to the shoe underneath. You can also purchase additional uppers (the boot part) without having to buy an additional shoe. You can also use the uppers on shoes you already own. Queenie got a manufacturer for her other show products in Turkey. As for Boot Illusions, they don't have a large retail presence yet.
DO THE SHARKS BITE? Robert thinks this is a pretty good idea, but it's not a product that he can add value to as a non-shoe guy. He's out. Mark's not into women's fashion, so he's out, too. Kevin thinks the company is being overvalued, so he's out. Daymond will give them the $100k for 75% of the boot technology because he wants to license it. Barbara will give them $100k for 55% of the company. She claims her experience is worth that much.
THE RESULT: Barbara says Andrew and Queenie should go into the hall to call any entrepreneur she's worked with to see if they are happy. That won't be necessary. Queenie believes in Barbara. That's why she accepts the offer. Barbara is in while it appears Daymond got the boot.
LEARN MORE: Visit http://www.queengraceshoes.com
ENTREPRENEUR: Fleetwood Hicks
PITCH: Villy Custom
ASKING FOR: $500k for a 33% stake
BEST PART OF THE PITCH: Villy Custom is the new way to buy your bike. You can go to the website to customize your bike by colors and style to create the product you want. There were $129,000 in sales last year and about $250,000 is projected for this year. All sales have been online and there's been no advertising.
DO THE SHARKS BITE? Daymond thinks the bike has a great design, but this isn't an area he wants to be in. He's out. Kevin likes the fashion statement that's being made with the bike, but can't invest. Robert buys into the concept and loves the bike, but he can't get there on the $500k. He's out. Mark and Barbara agree that this is the perfect showoff bike. They decide to partner together but they want 45% of the company.
THE RESULT: Fleetwood wants to know if they'd be willing to go down to 40%. Mark suggests they split the difference and settle at 42%. Fleetwood feels like he may be giving up a little too much of the company, but still agrees to the deal.
LEARN MORE: Visit http://www.villycustoms.com


text:
This is awesome:
Atrios calls it the best ad of the cycle so far, and I'd have to agree. It's like Swiftboating in reverse -- it's true, and against a republican!
13 September 2006
Body Armor
This is awesome:
Posted by shadowfax at 12:50 PM
6 comments:
That's effective.ReplyDelete
It's also absurd. Let's go over what this argument supposes:ReplyDelete
A) That Donald Rumsfeld would not take more budget if you gave it to him.
B) That you know more about the effective distribution of resources for battlefield safety than staff at the Pentagon.
Seriously, the body armor thing is a horrendously stupid argument. Could it make a great campaign? Sure, but it just fails on its merits.
This comment has been removed by a blog administrator.ReplyDelete
I suppose one might say that using the most up to date body armor at any particular period is cost prohibitive.ReplyDelete
Then you might say, if you require this sort of thing, we could never chose to go to war, because of the cost required to do it acceptably is too high.
It would be like saying you can't go to war without killing civilians.
It is ludicrous. You could never go to war.
- Anonymous9/21/2006 5:23 PM
This is pure BS, I would like to see George Allen's response.ReplyDelete
The whole body armor issue had more to do with poor distribution caused by REMF's hogging the stuff before it got to the troops on the front line.
- Anonymous9/25/2006 11:59 AM
Not that the body armour argument writ large isn't valid, but this video isn't a smoking gun (no pun intended). The "bad" vest was designed to protect against fragmentation (bits from grenades) not rifle or even pistol rounds. It is like comparing apples and crab-apples.ReplyDelete


text:
Bow Wow vs Twista On NBA Live 09'! (Bow Calls Up Twista To Accept The Challenge) (Goin Down Soon)
Bow Wow vs Twista. Going down on Konsole Kingz soon
Please click the "Report" button below if the video on this page is not working properly.
Comments will only be displayed by verified emails. No Spamming or Racism.


text:
This past friday, October 26th, creativity was soaring in the EWI office. Our glue guns were cocked and loaded, and glitter was in the air. It was our first, and possibly annual, Ornament Decorating Party!
With a fresh bushel of ornaments, we set off on a days worth of decorating.
Finished Holiday Balls
Finished Star Ornaments
The ornament decorating party was a success, and the ornaments are to be sold at our Artisan Marketplace, at the ETS Graduation on December 8th, with benefits going to EWI.
There are still ornaments left over, if anyone is interested in making an ornament, please contact email@example.com
Thanks to all those that came out and helped!


text:
Welcome to Bricknells Stationery – an independent family business based in Cornwall since 1925
We sell pens to paper, organisers to journals, calendars and diaries.
We are the South West's largest stockist of Parker and Waterman pens, and offer a friendly, knowledgeable personal service to all of our customers.
We hold a large supply of branded stationery products, such as Filofax, Collins, Letts, Paperblanks and Roger la Borde, plus many more items from smaller independent companies that are just a little bit different. Read more about us.
Free U.K Delivery
We offer free delivery on all orders over £30. Delivery Rates
Trading since 1925
A family business since 1925 based in Cornwall. About us
Secure Shopping
Shop in safety with 256 Bit SSL Secure shopping. Web Security
Fountain Pens
The South Wests largest stockist of Fountain Pens. Pens


text:
FREEDownload : "Advances in Crystallization Processes" ed. by Yitzhak Mastai
"Advances in Crystallization Processes" ed. by Yitzhak Mastai
InTeOpP | 2012 | ISBN: 9535105817 9789535105817 | 659 pages | PDF | 51 MB
This book provides the latest research developments in many aspects of crystallization including: chiral crystallization, crystallization of nanomaterials and the crystallization of amorphous and glassy materials. This book is of interest to both fundamental research and also to practicing scientists and will prove invaluable to all chemical engineers and industrial chemists in the process industries as well as crystallization workers and students in industry and academia.
"Advances in Crystallization Processes" ed. by Yitzhak Mastai
Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials. In recent years, a number of new applications have also come to rely on crystallization processes such as the crystallization of nano and amorphous materials.
Section 1 Chiral crystallization
1 Separation of the Mixtures of Chiral Compounds by Crystallization
2 Crystallization on Self Assembled Monolayers
3 Asymmetric Reaction Using Molecular Chirality Controlled by Spontaneous Crystallization
Section 2 Crystallization of amorphous and glassy materials
4 Preparation of Na+ Superionic Conductors by Crystallization of Glass
5 Crystallization Kinetics of Metallic Glasses
6 Crystallization Kinetics of Amorphous Materials
7 Thermodynamics of Enthalpy Relaxation and Hole Formation of Polymer Glasses
8 Crystallization Behavior and Control of Amorphous Alloys
Section 3 Crystallization of nanomaterials
9 Influence of Crystallization on the Properties of Sn02 Thin Films
10 Crystallization of Sub-Micrometer Sized ZSM-5 Zeolites in SDA-Free Systems
11 The Growth of Chalcedony (Nanocrystalline Silica) in Electric Organs from Living Marine Fish
12 Synthesis and Characterization of Crystalline Zirconium Titanate Obtained by Sol-Gel
13 Characterization of Sol-Gel-Derived and Crystallized ??2, Zr02, Zr02-Y203 Thin Films on Si(001) Wafers with High Dielectric Constant
14 Crystalization in Spinel Ferrite Nanoparticles
Section 4 Bulk Crystallization from Aqueous Solutions
15 Separation of Uranyl Nitrate Hexahydrate Crystal from Dissolver Solution of Irradiated Fast Neutron Reactor Fuel
16 Stable and Metastable Phase Equilibria in the Salt-Water Systems
17 'Salt Weathering' Distress on Concrete by Sulfates?
18 Crystallization, Alternation and Recrystallization of Sulphates
Section 5 General issues in crystallization
19 Synthetic Methods for Perovskite Materials – Structure and Morphology
20 Phase Behavior and Crystal Structure of Binary Polycyclic Aromatic Compound Mixtures
21 Structure of Pure Aluminum After Endogenous and Exogenous Inoculation
22 Phosphoramidates: Molecular Packing and Hydrogen Bond Strength in Compounds Having a P(0)(N)n(0)3-n (n = 1, 2, 3) Skeleton
23 Synthesis and X-Ray Crystal Structure of a-Keggin-Type Aluminum-Substituted Polyoxotungstate
24 The Diffusion Model of Grown-ln Microdefects Formation During Crystallization of Dislocation-Free Silicon Single Crystals
25 Preparation of Carvedilol Spherical Crystals Having Solid Dispersion Structure by the Emulsion Solvent Diffusion Method and Evaluation of Its in vitro Characteristics
Buy Premium To Support Me & Get Resumable Support & Max Speed


text:
Student or Learner
Dear Teachers,
I read this from The Right to Write by Julia Cameron:
"I don't know how you do it," I am sometimes told when I am embarking on some creative pas de deux that looks risky to others - a new book with an old husband, perhaps. Writing is how I do "it." Writing is how I do everything...
What does it mean by "a new book with an old husband, perhaps"?
She's giving an example of something that "looks risky." Writing a new book with her "old husband."


text:
Grantland's oral history whizzes have cooked up a doozy today on WFAN, the all-day New York sports talk radio station. Mike Francesa doesn't speak in the piece—a footnote explains that it's a "matter of principle" regarding his beef with ESPN—but everybody else does. Imus, Rose, Russo, Somers, Eagle, Franklin, Lampley, all of 'em. It's terrific.
Alas, the piece went live while Marc Malusis was defecating on the live 660 AM signal. Malusis is easily the worst broadcaster of the modern FAN era, and every time he's on the air, humorlessly shouting down callers despite knowing next to nothing about any sport, the old pioneer spirit dies a little bit.
But still, read this. You learn about what Steve Somers wears to work, and where Jerome from Manhattan might be right now.


text:
Growing up I loved all manner of food and drink, so I decided to learn more about it when I got older. Over the years, I've amassed tons of tips and recipes that I can't wait to share with you. Let us know if there's something you'd like to read about!
Joined 12 years ago


text: Every science fiction lover starts out by taking the world around them apart: unscrewing the cover from the cable box, putting shit in the microwave to watch it explode, asking their teachers and parents WHY the dog can't talk, or WHY we have to work for money instead of donuts. That's why this image delights me. Aaron Messing took a foam peanut, sliced it thinly, and put it under the microscope. The result? Beautiful deconstructed foam. [Aaron Messing Microscopy Gallery]


text:
Phantom Sweet Cigarettes Moto E4 Plus Cover
Rs. 599.00
The good old days won't come back, but there are some things you can still hold on to. Like memories and this Phantom Cigarettes cover.
Made from thin and light polycarbonate hard case, with high quality edge to edge printing methodology to achieve supreme photo realistic matte finish print, curated by our designers at ScoopWhoop! The printing technique provides smooth and seam free surface and feels great to carry! Protects from Bumps and Drops. The design features precision cut outs for your regular charger and headphones.
Provide access to all ports and button.
It covers the entire case with the artwork.
Permanent embedded designs with high print quality.
Long Lasting - your design won't peel off.
Care Instructions: Wipe with a dry/damp cloth to clean. Do not wash


text:
HPD: Man shoots wife, adult son, then kills himself
A man shot his wife then shot his adult stepson on Monday evening before turning the gun on himself inside the family's west Houston home.
The man was pronounced dead at the scene from the 7 p.m. shooting at the home in the 10900 block of Fullerton near Brittmoore. But his wife and stepson were rushed to the hospital.
"They are expected to survive. They were awake and talking," said Sgt. Jason Robles, of the Houston police homicide division.
Police have not identified any of the people involved in the incident. Neighbors said the man is in his late 50s while his wife is in her early 50s. Her son is in his 30s.
HPD patrol officers were called to the home to investigate a family disturbance. Police said the man and his wife had been arguing about his drinking.
"He (the stepson) came outside to call the police while the disturbance was going on," Robles said. "Then he went back inside."
Homicide detectives suspect the man opened fire on his wife and stepson inside the master bedroom — shooting both of them in the head — then shot himself. Police said that at some point the woman "played dead" at the house.
Police said they have not yet closely examined the shooting scene but said there was no obvious sign of a struggle.
Homicide detectives late Monday said they were still waiting to interview the woman and her son about the events leading to shooting.
Neighbors said the family has lived in the home for about two years. Animal control officers were called to the home to take custody of the family's dogs.


text:
On Friday 1 October, BikeRadar attended Ausbike - Australia's premier cycle trade and public show.
With many large brands choosing to hold their own media and dealer camps away from busy trade shows, Ausbike was a small showcase of Australia's independently owned wholesalers, brands and service providers.
Our photo gallery takes a look at 2014 bike products that we didn't see at Eurobike or Interbike.


text:
Well this week on Etsy has delivered some very lovely surprises. First I was very, very lucky to be mentioned in the Etsy Finds From a Land Down Under here. I can not quite believe that I was among such wonderful Australian talent. But to top it up today the garland I blogged about in my last post made it to the front page today. Wow, what a week. Back to school tomorrow and back to the sewing machine.
Happy Australia Day to you all!


text:
|Redmond vs Bellevue (SpaceX employee) (22 replies)
|Can Anyone Tell Me What BelleVue Is Like? (36 replies)
|Im july 2018 should i continue living in Northgate Seattle or consider Bellevue? (24 replies)
|Queen Anne to ...Bellevue (18 replies)
|I am thinking of moving up north (Bellevue/Kirkland) later this year - cost of rent, ammenities (12 replies)
|Just moved to Bellevue (19 replies)


text:
The Memory Foam Pillow is the most advanced contoured pillow you'll ever use. Designed to provide your neck and head with continuous, comfortable support, it reduces stiff necks, shoulders, and back pain by ensuring correct cervical alignment and a proper sleeping posture allowing your neck muscles to relax. Special curve design provides maximum neck support.
Product Information:
Contents: 1 Memory Pillow
Outer Fabric: Polyester
Inner Fabric: Memory Foam.
Product Weight: 700 Gms (Approx)
Size: 33x53 Cms
Wash Care: Only Machine Washable.
Disclaimer: Product colors may be slightly veries due to photographic lighting sources or your monitor settings.
About us:
Welhouse India is a brand of Bhatia International India with their base in Panipat (famous as "City of Weaver"), Haryana. We also deal in the manufacture, import and export of a vast range of home furnishing and textiles items like Bed sheets, Blankets, Quilts, Comforters, Pillows, Floor Coverings, Rugs, Beach Rugs, Rag Rugs, Bed Linen, Bedspreads, Duvet Covers, Throws, Cushion Covers, Kitchen Items, Aprons, Pot Holders, Towel, Table Linen, Table Cloth, Placemats, Napkins and Bread Baskets and Handicraft Items.
"Welhouse India interiors that reflect your styles".


text:
"I like to help people. I enjoy delivering mail and flowers. Walking into a room with a beautiful bouquet from a family member or friend of the patient helps to cheer them up even when they are not feeling well. Helping relatives select that special gift from the Gift Shop for their loved ones, whether to cheer them or to celebrate a new member of the family is such a joy."
Tom Wade


text:
Harbor-UCLA Medical Center »
LAC+USC Medical Center »
Olive View-UCLA Medical Center »
About Us
Harbor-UCLA Medical Center began as the station hospital at the Los Angeles Port of Embarkation. In June 1946, the United States Army sold the entire facility as war surplus to the Los Angeles County Department of Charities. Harbor General Hospital opened one month later with 60 beds and 70 employees. In 1951, Harbor General Hospital affiliated with the University of California as a teaching hospital for the UCLA School of Medicine. Following the passage of a bond issue in the mid 1950's, a new eight story replacement facility opened in 1963. While the basic structure has changed very little since that time, there have been remodeling programs to keep the hospital current with changes in the medical practice. The Emergency Room has been enlarged and a number of special care units have been constructed from what were formerly ward rooms. In 1994, the 50,000 square foot Edward J. Foley Primary Care and Diagnostic Center was opened. Over the years the hospital and medical programs of the facility have grown and improved steadily.
Executive Leadership
Kimberly McKenzie, RN, MSN, CPHQ
Chief Executive Officer
Kim McKenzie was appointed in 2015 as the Interim Chief Executive Officer at Harbor-UCLA Medical Center. She previously served as hospital's Chief Nursing Officer and Chief Operations Officer and has worked for Harbor-UCLA since 2011. Prior to Harbor-UCLA, she was the Director of the Department of Health Services' Quality Improvement and Patient Safety Program, where she was responsible for the coordination of quality improvement, patient safety and clinical risk management activities across the DHS health care delivery system.
Ms. McKenzie completed fellowships with the California Health Leadership College, and University Health System Consortium for Quality and Patient Safety. She is a certified professional in health care quality (CPHQ). Ms. McKenzie began her career as a pediatric critical care nurse at LAC+USC Medical Center.
Anish Mahajan, MD, MS, MPH
Chief Medical Officer
Anish Mahajan is Chief Medical Officer at Harbor-UCLA Medical Center and Associate Dean of the David Geffen School of Medicine at UCLA. From 2012 through mid-2016, he was Director of System Planning, Improvement, & Data Analytics for the Los Angeles County Department of Health Services (DHS), where he helped lead organizational transformation under the Affordable Care Act and oversaw multiple system-wide units including the Office of Planning & Data Analytics, Enterprise Health Information Management Division, and Section 1115 Medicaid Waiver performance improvement initiatives. Since 2014, Anish has also served as Chair of the Board of the Los Angeles Network for Enhanced Services (LANES), a 501(c)(3) organization that is establishing a Health Information Exchange. From 2009 to 2010, he served as a White House Fellow in the Office of Management and Budget (OMB), where he was a special advisor to Director Peter Orszag. At OMB, he worked on health reform, rule development for the HITECH Act, and other health policy strategy and regulation. Anish received a B.A. in Public Policy and M.D. from Brown University. He also earned a M.P.H. in Population Health from Harvard School of Public Health and M.S in Health Services from UCLA. He completed his residency in Internal Medicine and the Robert Wood Johnson Foundation Clinical Scholars Program at UCLA Medical Center.
Azar Kattan is the Chief Administrative Officer for Harbor-UCLA Medical Center. Prior to working at Harbor, she served as the Compliance and Privacy Officer, as well as the Director of Licensing and Accreditation at Olive View-UCLA Medical Center. During her tenure there, she was the administrator for Utilization Management, Environment of Care and the departments of medicine, psychiatry, and emergency medicine. Before working at Olive View, she served as the Director of Operations for the Los Angeles County Department of Health Services, where she had operational oversight of the DHS hospitals, contracting, and capital projects.
Ms. Kattan began her career on Capitol Hill working on the House Ways and Means Committee, where she developed health and welfare legislation. She holds a Bachelor of Arts degree from Hamilton College in New York. Ms. Kattan earned her Master's Degree in Public Health from UCLA School of Public Health and her Juris Doctor from Southwestern Law School.
Pattie Soltero, RN, BSN, MAOM
Acting Chief Nursing Officer and Chief Nursing Information Officer
Pattie Soltero, RN, BSN, MAOM, is the Acting Chief Nursing Officer and Chief Nursing Information Officer at Harbor-UCLA Medical Center. Prior to her appointment in 2015, she served as a Clinical Nursing Director with responsibility for over adult, pediatric and neonatal critical care, pediatrics, psychiatry, employee health, nursing operations and professional development.
Ms. Soltero has extensive nursing management experience, having worked previously with Children's Hospital Los Angeles and LAC+USC Medical Center. She is a Fellow in Executive Healthcare Leadership from the California Health Leadership College and received her Master's Degree in Organizational Management and her BSN from the University of Phoenix.
Jody Nakasuji
Chief Financial Officer
Jody Nakasuji is the Chief Financial Officer for the Metrocare Region. Her career with Los Angeles County has included key leadership positions including Metrocare Region Chief Financial Officer since 2007, Harbor-UCLA Chief Financial Officer from 2004-2006 and Harbor-UCLA Medical Center Controller/Expenditure Manager from 1990-2003. She also worked for the Department of Health Services Program, Audits & Reimbursement Division prior to joining the Harbor-UCLA Medical Center team.
Ms. Nakasuji is responsible for the Metrocare Region fiscal operations which includes accounting, budgeting, cost accounting, financial systems, audits, patient financial services, and business office operations. She oversees a staff of 290 employees within the Finance Department. Her Metrocare Region responsibilities encompass Harbor-UCLA Medical Center, Martin Luther King, Jr. Outpatient Center, and five affiliated health centers.


text:
Aventail: Knocking Out KinksBy Baselinemag | Posted 2006-02-07 Print
Aventail may have improved features and reliability with recent releases, but at least one customer is still sore over past product glitches.
Aventail customers commend the companya pioneer in the SSL VPN spacefor making its appliances more stable and delivering richer features with recent releases. But at least one customer says older versions of its products gave him major headaches.
Robert Bruce, senior network analyst at Houston law firm Fulbright & Jaworski, says Aventail has "dramatically improved" its Web access features in version 8.6 of its software, released last fall. For example, its appliance now allows someone using a Web browser to connect directly to Microsoft's Windows Terminal Server. "They've been very good about bringing new features to the table," Bruce says.
Aventail's administration screens also are a lot better than they used to be, according to George Sanchez, director of information systems at Blue Mountain Health System in Lehighton, Pa. Older versions, he says, were "a little bit cryptic" to configurefor example, setting up the system previously required a physical serial-port connection, and menus were text-based. Now, says Sanchez, Aventail provides graphical Web screens and remote administrative features.
Not everyone, however, sings Aventail's praises. Michael Smith, manager of distributed computing at propane retailer AmeriGas Partners, is still smarting from what he says were ongoing problems with Aventail products.
After AmeriGas rolled out three EX-1500 appliances in August 2004, Smith found that version 7.2 of Aventail's code did not work with several Web-based applications AmeriGas used, including Macromedia's Breeze e-learning software. Aventail confirms that some Web applications didn't work properly with 7.2, but says version 8.6 fixes these issues.
Smith contacted Aventail technical support, which told him to turn on the appliances' logging feature. He says this actually made things worse, causing lockups about once per week. (Aventail acknowledges that some logging features in 7.2 would "affect the performance of the appliance.") After three months of "agony," Smith claims he contacted Aventail CEO Evan Kaplan for help, at which point the company released a fix; Aventail says it's not unusual for Kaplan to speak with customers.
An Aventail spokeswoman says the company has "tried to go above and beyond" to assist AmeriGas. But Smith is still frustrated. "The product caused me great grief with my management," he says, adding: "They've been maturing their firmware, but there's still a lot to be desired."
Annual sales*: $19.6M (Synergy Research Group est.)
Total funding to date: $113M
Investors: Alliance Capital Management, Essex Investment Management, Fidelity Ventures, Focus Ventures, GRP Partners, Madrona Venture Group, Millennium Technology Ventures, Morgan Stanley, Oak Investment Partners, Pivotal Asset Management, Trinity Ventures, XMLFund, Internap Network Services, SAIC Venture Capital, VeriSign
* For 12 months ended Sept. 30, 2005
Financial Services: Aetna, H&R Block
Health Care: Cerner, Mount Sinai NYU Health
Manufacturing: DuPont, FMC, Sanyo
Retail: Circuit City Stores, Office Depot, Petsmart
Service Providers: AT&T, MCI, Sprint
Oxfordshire, U.K.; Frankfurt, Germany; Paris; Bangalore, India; Singapore; Hong Kong; Tokyo; Melbourne, Australia
IT Solutions Builder TOP IT RESOURCES TO MOVE YOUR BUSINESS FORWARD
Which topic are you interested in?
Data Storage
IT Management
What is your company size?
What is your job title?
What is your job function?
Searching our resource database to find your matches...


text:
Nicholas French Shows HOW TO Create His "Game of Thrones" Finish
Nicholas French always draws a crowd at any show, and it has as much to do with his award winning looks as it does with the technique.
Modern caught up with him recently to find out HOW he manages to get volume, a perfect roll and a textured braid for what he calls his "Game of Thrones" finish. By using SheUSA by So.Cap clip ins and a special roll as a foundation, French is able to build up shapes and create unique designs.
"I thought I'd do a modern version of it today," he says. "For this look I placed cotton wool inside tights to use as the base of the roll."
French points out that for model Kenzie he did not need to use extensions, but for most models he needs to add several clip ins to add volume, length or color.
For a "Game Of Thrones" look, French finished with a side swept braid which he then squeezed the ends up for a softer, looser effect. Are braids still around? "Yes," says French. "You construct them first and then de-construct. It makes it modern."
In this 2 minute video French breaks down the look and shows HOW TO create the finish.


text:
Stay warm while still looking cool
It's time to get cosy as the cooler weather sets in! Not usually a man who accessorises? These four items will change that in no time because not only will they finish your wintery outfit perfectly, they are also super functional.
Staying warm is easy when you have a scarf you love, whether it's a chunky knitted wool number, or a slinky, colourful one. Or, instead cosy up in a cashmere scarf for the ultimate luxurious winter warmer.
Pictured from the left: Blackwatch Moon scarf from Country Road, Grey Marle Kingston Textured scarf from Tarocash, Engelite Plain Rochelle scarf from Lowes, Rosco scarf from Politix, Paul Smith Knitted Multi black stripe scarf from David Jones
Make sure to get the right beanie for the occasion; fitted ribbed beanies give you a sleek, sexy look, while a chunky knit will make your look more casual and warm.
Pictured from the left: Elmer beanie from Politix, Vans Breakin Curfew Beanie Black White from General Pants, Tall Knit beanie from Country Road, Rib-knit hat from H&M, Ribbed beanie with embroidery from Zara
The perfect pair of socks can be both the final detail that will finish of your outfit, as well as the item of clothing keeping you the warmest.
Pictured from the left: Watch sock from Country Road, Assorted bamboo sock 3pk from Tarocash, Happy Socks 4 pack gift box from David Jones, pack of melange socks from Zara
Gloves are a fashion godsend. When you're freezing cold in the winter time, a simple pair of gloves can take away all that finger-numbing cold that chills you to the bone.
Pictured from the left: Clean Leather gloves from Country Road, Billabong Brooklyn gloves from City Beach, Kenji tri stripe gloves from Myer, Suede gloves from Zara leather gloves from Zara


text:
*** (out of four)
Sheesh, brothers Jean-Pierre and Luc Dardenne sure don't have a lot of faith in modern parents.
Jeremie Renier (who sold his newborn son in the Dardennes' "The Child") plays a deadbeat who wants to start his life over without his 11-year-old son Cyril (Thomas Doret), leaving the boy in the temporary care of a hairdresser (Cecile de France of "Hereafter")—fully aware the boy would rather be with the dad who doesn't want him. The Dardennes still succumb to a certain amount of contrivance and convenience, and don't necessarily have a unique perspective to bring to the story of a kid without guidance (and self-worth) lured into bad behavior. Yet an organically unfolding plot and riveting performances make this Cannes prize winner searing and sad anyway.
Watch Matt on "You & Me This Morning," Friday at 7:30 a.m. on WCIU, the U
email@example.com. @mattpais


text:
"Crimea — Together we'll crack it!"
The Crimea River is a negligible, scenic river in Ukraine (or occasionally Russia) that commands a significant historical drainage basin. It flows 230 miles through the densely forested region of Timba Land before discharging its silt into Britanny Bay. Its source is the remote Timber Lake, a popular vacation spot for many Europans, which are not to be confused with Europeans. The surrounding area is notable for both the Yalta Conference and the town of Simferopol, the place where more tears are shed per capita than anywhere else in the world.
Geography Edit
The Crimea River is located on the Crimean Penninsula, which dangles loosely off the bottom of Ukraine. At 230 miles long, it is the longest river on the peninsula, and also the most voluminous in terms of record sales.
Source Edit
The Crimea River begins its journey to the sea high in the Mickey Mountains, near Aguilera Peak, often called X-Mountain due to the number of people who have died attempting to climb on top of it.[1] It then flows as a small creek into Timber Lake. Timber Lake is not the true source of the Crimea River; however, due to its slightly more accessible location and more tourist/vacation/tween-friendly climate, it is generally stated as the source.
Timba Land Edit
After exiting the Mickey Mountains and Timba Lake, the Crimea River flows into the forested Timba Land, where the most vibrant parts of its history take place (see below). The Crimea River joins with the Furtado River before diving off the plateau and into Boiband Depression, a large lowland created by the fluffy and thin support of the ground beneath it, having an alluvial fan for its base. This creates many problems in the area, most noticeably the enormous Sophomore Slump, a slow-moving landslip that kills and injures hundreds each year due to a strange sonic resonance that can cause severe damage to the eardrum. In the Boiband Depression, it joins with the Makartni River near Dream Street in lovely downtown Chlymidia before flowing into the massive (much more massive than it should be) Eyn Sink.
Eyn Sink and lower reaches Edit
When the Crimea River is in Eyn Sink, it stagnates and slows down considerably. It meanders across the lowlands, entering Bothseksez, an experimental rock bed. While in Eyn Sink, the river is said to be in its lower reaches. Just after trying Bothsekez, the Crimea River hits Rock Bottom, a nearly impermeable band of rock that
saves curses the river and redirects it straight toward Brittany Bay. This is where the Crimea River reaches its lowest point and takes the easiest route (to sea, that is). When depositing its fluids into the bay, which isn't very hard to do, it also drops a lot of silt, grime, and bad karma. The waters from the river quickly get the heck out of Brittany Bay through the Aryu Strait, passing the rock formations known as the Brittany Spears and proceed to get lost and confused in the swampy muck of Tween Sound. Eventually, the waters finally find their way to the open ocean, usually ending up in a Black Sea, where they seem to think they belong.
History and CultureEdit
The Crimea River and the sorrounding area has a long, rich, and varied history. The area is known as one of the saddest places on the planet, causing suffering and unhappiness to mankind since Jesus stubbed his toe in Simferopol in 22 A.D. Even earlier than that, the Black Sea dried up during the Messinian Salinity Crisis, leaving millions of fish flopping around comically on the ground. Then the sea refilled when the Bosphorus flooded, drowning all the fish that had now learned how to breathe air. Also, during the Crimean War, the flow of the Crimea River increased tremendously, causing some lady to do something about something else and whatever.
Breakup of the BandEdit
During the days of the Soviet Union, the Crimea River pretty much sucked. There was hardly any water in it at all.
However, during the breakup of the former Soviet Union, the river meandered to spend more time with familiar surroundings and headed in a new direction. It was now able to flow where it chose to, without having to rely on other, less aesthetic rivers.
Super Bowl 38 IncidentEdit
The river was now independent, but it still was not a very famous river, and not many people noticed it. In order to garner attention, it flooded in 2004 into Bowl 38, a geographical basin where an annual football tournament is held. During a series of high notes, the river burst its banks and flooded the town of Janet, tearing off the dome covering the town's most sacred place. After seeing that the holy place was exposed, over 3,000 people committed suicide. Because the levee breach had occured at a drobe that had been in place since the Crimean War, the event was called either the War Drobe Malfunction or the Superbowl XXXVIII Halftime Incident because Bowl 38 is very large and because the flood happened at twice the speed as anticipated, giving viewers no time to avert their eyes.
Russian Invasion of 2014Edit
Realizing that he left his favorite stuffed animal at his ex-girlfriend's house in Crimea 20 years ago, Vladimir Putin launched a massive invasion of the entire region in 2014.
Unfortunately, when his troops reached the banks of Crimea River, they were confronted by Justin Timberlake continuously singing which led to the Red Army being overcome by intense sadness and long looks back at their lives. U.S. President Barack Obama threatened Moscow with bare-bottom spanctions if they continued to endanger the Sexy stability of the region, which the U.S. had spent decades restoring after the Cold War. After 2 days, Putin called off the invasion, stating that "I don't know, I just wasn't feeling it ya know? I'm just really stressed out right now."
Happily, the Russian Army remained in position around each airport (to help passengers with their luggage) and in front of government buildings and broadcast studios. The people of the Crimea expressed their appreciation with a historic vote to return to Mother Russia.
- ↑ It is actually a really easy climb.


text:
Orioles manager Buck Showalter confirmed his post-All-Star break starting rotation after the Orioles' win over the Blue Jays. Before the game, he said he and pitching coach Rick Adair had an idea in mind for what pitchers would be on the hill following the All-Star Game, but he declined to confirm it.
Left-hander Wei-Yin Chen, right-hander Miguel Gonzalez and right-hander Chris Tillman will be the Orioles' starters for their three-game set against the Texas Rangers starting Friday.
The trio is a combined 22-9 with a 3.54 ERA in 44 starts this season. Chen has the lowest ERA of any Orioles starter with a 2.82 mark. In his return from the disabled list Wednesday against the Rangers, he allowed one run on three hits over seven innings in a 6-1 Orioles win.
Showalter said the final two spots in the five-man rotation weren't set yet. Right-handers Jason Hammel and Scott Feldman are expected to fill it out.
"I like our five guys," Showalter said. "They're going to compete and give us a chance."
Prospects show in Futures Game
The Orioles had three prospects participate in Sunday's Futures Game at Citi Field, headlined by Triple-A Norfolk outfielder Henry Urrutia. Team USA defeated the World Team, 4-2.
Urrutia, the Cuban defector who's batting .365 in 67 games with the Tides and Double-A Bowie this season, went 0-for-3 with a walk. He grounded out in his first three at-bats, including a double play his third time up.
Double-A Bowie left-hander Eduardo Rodriguez worked a 1-2-3 sixth inning in the game, recording one strikeout. He threw only eight pitches in the inning. He's 6-5 with a 3.08 ERA between Frederick and Bowie this season.
]High-A Frederick first baseman Christian Walker went 0-for-2 with a strikeout and two runners left on base. He's batting .311 with 11 home runs and 55 RBIs between Low-A Delmarva and Frederick.
Around the horn
In his first start for Triple-A Norfolk since being optioned last week, left-hander Zach Britton allowed seven earned runs on five hits over four innings Sunday night. Britton also walked five and struck out two. Right-hander Kevin Gausman yielded one run in four relief innings, allowing five hits while striking out six and walking none. ... Closer Jim Johnson's save was his major league-leading 33rd. He has 105 in his career, tied for second place on the team's all-time list with Tippy Martinez. … J.J. Hardy's first-inning RBI gave him 200 RBIs with the Orioles. He joins Cal Ripken Jr., Miguel Tejada and Mike Bordick as the only shortstops in Orioles history with 60 homers and 200 RBIs. … The Orioles' 132 home runs are the second-most in franchise history before the All-Star break. … Blue Jays right-hander Josh Johnson's seven earned runs were the most he has allowed in a game since June 23, 2007.


text:
Comox Valley Uncorked! Vancouver Island Grape Escapes By: Andrew Findlay
I'm relaxing in a private massage suite at the Oh Spa. There's a warm moist towelette covering my eyes and the requisite nature soundtrack, complete with birdsong and trickling streams, is being piped into the room at soothing volumes from hidden speakers. My massage is over and Iris, my masseuse, has left the room, but I can't move; my body has just been rubbed into a state of lazy bliss. So, it's an ideal time to reflect on the growing gastronomical appeal of the Comox Valley, which isn't really a valley (but that's a discussion for geographers).
The Oh Spa is the centre piece of the Old House Village, a 79-room boutique hotel in the heart of Courtenay situated next to ne of this Vancouver Island community's venerable dining institutions, the riverside Old House Restaurant. Back in its glory days 20 or more years ago the Old House was doing the farm, forest and sea to table thing long before slow food was fashionable, and it was where now legendary chef Michael Stadtlander (Eigensinn Farm) once apprenticed. In the mid 1990s, a day spa in the Comox Valley, which includes the three Cs of Courtenay, Comox and Cumberland, with the sort of metropolitan feel of the Oh Spa, would have seemed as exotic as decaf lattes.
Past transportation to the Valley meant driving the scenic but tortuously slow old Island Highway that meanders north for two hours along the ocean from the Departure Bay ferry terminal in Nanaimo. If you arrived by plane, you collected your luggage in a repurposed Atco trailer. The Comox Valley's stunning scenery was offset with a hick rural feel. Now there's a four lane highway connecting it quickly to the rest of the island and a modern airport terminal that welcomes more than 300,000 passengers annually, thanks largely to WestJet Airlines adding the Comox Valley to its roster of destinations in 2001.
Food & Drink — Island Style
But it's the food and drink that makes the region interesting these days. The Saturday morning Comox Valley Farmer's Market now boasts 100 vendors, 60 of them farmers and the remainder are value-added food processors producing wasabi, spicy Italian sausages, honey, preserves, and smoked tuna, among an embarrassment of other local riches.
In community restaurants you'll often find award winning Beaufort Vineyard and Estate Winery Ortegas and Siegerrebes paired with cheeses from Natural Pastures Cheese Company, such as the smooth Comox Brie that won a gold medal at the 2008 World Championship Cheese contest. Coastal Black Winery, located on a four-generation family farm in Black Creek, recently bottled its first batch of Blackberry Sparkling. At Blue Moon Estate Winery head winemaker George Ehrler took home nine wards for his fruit wines from last spring's NorthWest Wine Summit in Oregon. On nearby Hornby Island, Middle Mountain Mead produces a creative selection of meads from ingredients like ginger, apple, lavender, and black currents. Then there's Shelter Point Distillery, situated north of the Comox Valley, British Columbia's first whiskey distillery that will release its inaugural single malt in 2014 produced from barley grown on site.
At Locals, a restaurant in downtown Courtenay, it's all in the name; Chef Roland St. Pierre's almost religious devotion to Comox Valley ingredients caught the attention of Stephen Harper's handlers during the last federal election when they called with a request to cater a special in-flight meal for the country-crossing incumbent prime minister. The custom menu included crudités of organic vegetables, and sandwiches featuring Tannadice Farms ham, Estevan Albacor tuna, Natural Pastures Cheese and Island Bison. And no picture of food and drink in the Comox Valley is complete without Atlas Café. When proprietors Trent McIntyre and Sandra Viney arrived to open Atlas in the early 1990s; Comox Valley cuisine was, save for a few exceptions, about as creative as a corned beef sandwich. The goal was simple. Offer up a delicious menu reflecting the seaside farming character of Vancouver Island but infuse it with a little international flavour. Then match it with top shelf service in a casual, warm space with scuffed wooden floors and a retro, head-high school map of South America on the wall. It's a winning formula. The Atlas celebrates its 16th anniversary this year and continues to set the standard in Comox Valley dining. With starters like the warm roasted beet salad with goat cheese basil terrine, or the togarashi tuna salad are popular, and entrees such as the garlic and herb marinated lamb sirloin, or fish tacos featuring seasonal catches, and fruit salsa.
It's this tantalizing array of cuisine and libations as well as the golf, ski, and water sport attractions that enticed Old House Village developer Roger McKinnon, the Nanaimo-based former VP of the Vancouver Island Real Estate Board, to cast his gaze up-island. He had known about the Comox Valley's potential but only as a distant observer. In 2004, McKinnon learned of a piece of prime downtown property adjacent to the longstanding Old House Restaurant. He quickly made his play and went to work and in 2009 McKinnon and partner Rob Fuller opened phase-two of the Old House Village. He calls the Comox Valley the only true four-season destination on Vancouver Island.
"If you want, you can golf and ski on the same spring day, and there are great restaurants and wineries starting to open up here," McKinnon says.
As the Comox Valley grows, so does the demand for a more sophisticated dining experience. That's what piqued the interest of chef Kathy Jerritt, founder of Tria Fine Dining and Custom Catering. As a 2006 graduate of Vancouver Island University's culinary arts program, she was tempted to pack her chef's knives for Vancouver or some other larger urban centre but at the same time was excited by the local bounty of the Comox Valley. With Tria she extends her passion for food beyond the restaurant platform, offering special dining events, like full moon feasts, in addition to a cooking classes on everything from Mexican cuisine, reflecting her mother's cultural background, to seafood. From her mobile kitchen she spins out sweet and savory crepes, garnished with custom cured bacon from Tannadice Farms, greens from local market gardens and Natural Pasture's cheeses, a regular Saturday morning hit at the farmer's market. At a recent catered event at Vancouver Island University's spectacular new shellfish research station in nearby Deep Bay, Jerritt featured "Kama Gway" oysters from Pentlatch Seafoods, a company run by the Comox First Nation plus sablefish from a sustainable aquaculture operation in Kyuquot Sound on Vancouver Island's west coast.
"I have traveled a lot and that's how I chose to educate myself about food," Jerritt says. "But you know, after living here for 16 years I realized the Comox Valley is hard to beat from a cook's perspective. You have the ocean, wild foods, and all the farms. There's even a place down in Fanny Bay growing citrus fruits."
Beaufort Estate Vineyard and Winery
After a lazy breakfast at the sleepily historic Old House Restaurant I check out of my suite and drive north of Courtenay for 15 minutes along Hwy 19 to the Beaufort Estate Vineyard and Winery. The winery occupies a spectacular, dry south-facing tract of farmland with views over the Comox Valley and beyond to the namesake Beaufort Mountains, still snow-capped late in summer. A wooden replica of the brooding Easter Island statues, or moai, which Beaufort has adopted as its symbol, sits in the garden outside the winery gazing toward the mountains. Like Chef Jerritt, Beaufort founders Susan and Jeff Vandermolen discovered a culinary destination on the verge of taking off when back in 2006 they decided to turn a two-and-half decade long passion for making home wine into a business. In the short time since the Vandermolens, by profession a chemical engineer and businessman respectively, have put the Comox Valley on the winemaking map. They've earned top spot on the podium against a national and international field of wines, taking home a gold medal at the 2010 All-Canadian Wine Championships for their 2009 Ortega, and a bronze from the London International Wine Fair for the 2009.Siegerrebe.
"When we first drove up this road we looked at this property and thought, now this is a place for winery," says Susan Vandermolen, about their decision to relocate from London and do a 180-degree career shift. "Once we realized that we could grow good grapes here we decided that we can do this. One of the most rewarding things has been the support we've received from the local community and also other winemakers on Vancouver Island."
It's a two-person operation: Jeff as vineyard manager and Susan as head winemaker. Although the couple grows three varieties each of red and white grapes, they're not dogmatic about producing wines strictly from their own vineyard. For example, Susan prefers the result when she blends Okanagan pinot gris grapes with the pinot gris grown on the Beaufort vineyard. Similarly she imports grapes to make chardonnay, which she says are difficult to grow well on Vancouver Island with its relatively short hot weather season typically bracketed by months of wet weather. The Vandermolens are sticking to a small is beautiful approach, their wines only available directly from the winery or by mail order, as well as at select Comox Valley restaurants like the Atlas, Avenue, and Locals. It's an approach that seems to be working. They regularly sell out before summer is over. Local wine writer and former president of the Canadian Wine Society John Challander is a fan, naming Beaufort's Carpe Diem, a bottle-fermented pinot noir rose that earned silver at 2011's NorthWest Wine Summit in Oregon, as one of the island's top wines.
So, it seems fitting to enjoy a glass of this crisp sparkling wine and watch the sun set over the Beaufort Mountains. I soon leave the Vandermolens to their winemaking and drive on to continue my culinary exploration of the Comox Valley. Once a sleepy backwater of fishing, farming and forestry, most locals used to leave for fine food and wine; these days travelers and urban transplants are coming here for the same.
If you go: Tourism Vancouver Island – www.tourismvi.com


text:
2011-11-04 Alt makes a connect
Start: 12:07:56
alt: Hello Daviss, want some company?
Daviss: hello alt! sure lol
alt: are you rady for the weekend? rady=ready
Daviss: how is it going for you today? I am battling a sore throat and sniffles
alt: oh my,,, take care of yourself....
Daviss: I have been up since about 3 30 this morning uggggg got on the computer lol I must be nuts lol lol
alt: are you taking anythng for the sore throat & sniffles?
Daviss: just using melted down aspirins to gargle with
alt: okay, sorry... I don't have any for sure cures
Seventies Soulchild: hello Daviss and alt. How are you all doing today?
alt: Hi Seventies Soulchild, I'm doing fine, hope the same is true for you.
Seventies Soulchild: yes doing well. Daviss you have that sinus thing again?
Daviss: no just trying to get a cold I think
Seventies Soulchild: ok well take care of yourself.
Daviss: Tyler put on some deodorant (mens) he got and splashed it all over him. I could not take the smell and went outside to clear my lungs lol I think that is when I caught the cold
Seventies Soulchild: lol oh boy he's starting that already?!
Daviss: I had to tell him that if he uses that much again I know he is tring to 'off" me lol
Seventies Soulchild: lol Hello Selma Hello HistoryBuff
alt: Daviss, tribal pages has a new "bell & whistle" feature.... click on "visitors' on your home page and it will show the # of viisitors you've had in the last month and where they are located by country.
HistoryBuff: Hey Alt, Daviss, Selma and Seventies. How goes it?
Selma: Good afternoon alt, Daviss, History Buff and seventies
Daviss: I made him tajke a shower for about 15 mins and he still had it on him :?
Seventies Soulchild: lol was it old spice? That stuff lasts FOREVER...lol
Daviss: oh thanks alt, I will check it out
Seventies Soulchild: Hello fierybug08
Selma: Afternoon fierybug...
Daviss: not old spice, seventies lol hello fierybug08 and history buff
fierybug08: hello everybody. *virtual wave* to Daviss Selma Seventies Soulchild alt HistoryBuff
Selma: My grandson has something he wears that has me sneezing too Daviss
alt: Hello Selma, fierybug08 & HistoryBuff
HistoryBuff: fierybug08! Good to see you.
Daviss: Hi Selma, it is something isn't it whew
HistoryBuff: "Virtual wave" back at ya, fierybug08
fierybug08: *smiles*
Seventies Soulchild: lol I have already lived through the the "attack of the colognes!" lol
Daviss: lol
Seventies Soulchild: We've settled on Halston... I think some girl told my son that he smelled good with this new one... lol
Selma: The key is WASHING the body before they splash that stuff on... LOL
Seventies Soulchild: I don't have that problem with mine.. lol But there is nothing worse than cologne covered funk.. lol
HistoryBuff: lol
Daviss: this is something called AXE.. If his uncle had not bought it for him it would go into hiding today with no problem lol lol
Selma: Yep..thats the stuff Daviss..AXE
Seventies Soulchild: lol lol lol Goodness!
alt: I got some exciting DNA news today.... MY 23andme RF matches has a family thatt has LaForce & Moseby surnames in their genealogy... these are the family names for the Goochland Co., VA folks that had my ancestors from 1735 to 1780.
Daviss: good for you alt!! are they open to speking with you? speaking
HistoryBuff: That's great Alt.
alt: I just emailed them this AM Daviss.. haven't heard from them yet.
HistoryBuff: Wow. Good luck on connecting with them, Alt.
Daviss: I see another man was freed today after serving 25 yrs in prison.
Selma: Oh wow alt..congrats That is exciting
HistoryBuff: Where is this, Daviss?
Daviss: DNA proven again
alt: but I mentioned meeting other LaForce descendants in KY at the Ruddle's fort & Martin's Station Gathering about 6 years ago and sent them a copy of the picture.
Daviss: I can't remember what state but it was on the news this morning another mans dna was on the crime scene they are from KY or where you in KY alt?
HistoryBuff: The man was from Georgetown, TX.
Daviss: oh ok HB thx its sad all those yrs out of his life
Seventies Soulchild: ok... sounds promising alt. Glad you made a connection. Also, I got my kits in the mail... it was a very fast turnaround.
Daviss: yes, it is so you are open to giving it now 7
HistoryBuff: It is said Daviss. "Good thing this wasn't a capital crime conviction.
Seventies Soulchild: Well I need to contact the family members. My grandaddy, Rounds family etc.
alt: Yes, this might be the connection to some of Betty/Bess (LaForce's) children... paternity ....white, black or Native american
HistoryBuff: What an interesting heritage collection.
Daviss: that really is good news alt
Seventies Soulchild: Oh HistoryBuff, question for you. What Kwanzaa events are going to be going on in D.C. this year? Has anything been advertised as of yet?
alt: yes, it could connect me back to the 1730's
HistoryBuff: Let me check into that and get back to you Seventies.
Seventies Soulchild: ok thanks!
alt: DNA & Genealogy-wise.
Seventies Soulchild: Your family has been here a long time alt... amazing isn't it?
HistoryBuff: Indeed Alt that's interesting also.
AYWalton: Good afternoon, all.
Daviss: hello AYWalton!
Seventies Soulchild: Hi AYWalton.
HistoryBuff: Hey hey hey AYWalton !
AYWalton: Howdy alt, Daviss, fierybug08, HistoryBuff, Ms. Selma, SoulChile!
Selma: Afternoon AY
alt: Yep Seventies Soulchild, I'm trying to find at least one line that goes back to the original ancestor from Africa and tis line is about as close as I've been to this point. Hello AyWalton, G'Friday to ya.
AYWalton: thanks alt, the same to you!
Seventies Soulchild: ok... I have a question for you though alt. Do you think that perhaps your ancestor may have been part of the Moroccan slave trade by the Portugese?? Though it was limited in scope.
fierybug08: hi AYWalton
alt: I doubt it Seventies Soulchild, more likely English and coming into VA thru the VA Slave Trade ... at least this particular family line.
Seventies Soulchild: ok
fierybug08: Seventies...are you agoing to participate in Kwanzaa events in the DC area this year?
alt: nad this time frame would be late 1600's to the early 1700's.
Selma: I took a look at the VA Slave Trade Statistics..lists ships that arrived in VA during that time frame alt..needless to say no names, only numbers and where they landed. Upper James, Lower James, Rappahannock The book covers from around 1699 to 1760
alt: right Selma... what I saw for those ports was somehing like 47,000 slaves imported before 1750.
Seventies Soulchild: Yes I plan on going this year. fierybug08
Daviss: 47,000 man o man!
Seventies Soulchild: My tenative plans are to stay at Bolling AFB like I did last year for the week of Kwanzaa
fierybug08: well...I'd be interested in finding out about the events. Where do they usually have it?
Seventies Soulchild: I'm not a D.C.er so I'm not sure.
fierybug08: okay...guess I will start looking around for the events happenings.
HistoryBuff: I need to identify the organization that promote those events.
Seventies Soulchild: I also have some folks down there like family who are good friends with my family from back in AL days.. lol
fierybug08: WASHINGTON, DC KWANZAA Anacostia Museum and Center for African American History and Culture; Washington DC; http://www.si.edu
Seventies Soulchild: you're quick fierybug08
fierybug08: librarian-in-training lol
Seventies Soulchild: that's another thing I want to do with my boys... take them to all the museums.
Daviss: AYWalton and Alt, I am sending in my reservation today to hear Curt Witcher speak on the 11th
AYWalton: where will he be speaking, Daviss?
Selma: He is coming to Phoneix Davisss?
alt: did anyone listen to Michael Henderson on B Bennett's tlak show last night? I forgot about it.
Seventies Soulchild: This is for the Phoenix thing right, Daviss?
AYWalton: yes I heard it. Quite interesting!
Selma: Oh jeez I forgot too...we need reminders...
Seventies Soulchild: No I was tied up...
AYWalton: I learned something about the History Detectives.
Daviss: He will be here in Phx .. I think so far i will ahave 4 more going with me
alt: Wonderful Daviss, I'm sure he will be thrilled to see you in the audience.
HistoryBuff: Thanks fierybug08. I also see the Reginald F. Lewis Museum is having something as well, http://www.africanamericanculture.org/.
fierybug08: oh yeah...forgot about Reginald F. Lewis. I want to go there. Haven't been there yet
AYWalton: I thought you had to OWN an artifact that pertained to an ancestor or event---but he got on the show with a document that he copied from a repository. His story is interesting, though.
HistoryBuff: Good for you fierybug08 librarian-in-training.
Selma: Interesting AY
AYWalton: Fierybug08 I will be speaking at Reginald Lewis on Nov. 19th.
alt: right, Agnes' Freedom paper, signed by the Gov. of Lousiana Galvez.
fierybug08: i just saw that...AY. Cool
Daviss: http://www.azgab.org/
HistoryBuff: Oh that's wonderful AY. I will be attending my mother-in-law's surprise 90th birthday bash.
AYWalton: that sounds like fun, HistoryBuff
Seventies Soulchild: I see they also have Penny Gamble Williams who will be speaking there tomorrow.
Selma: Looks great Daviss
AYWalton: that should be nice, Daviss!
HistoryBuff: I wish I could attend your lecture though.
Daviss: sounds interesting and I enjoyed him in Ft W
alt: yes. looks like a nice program.. and curt is a very goo, enthusiastic speaker.
Seventies Soulchild: I see some familiar names Chappaquiddick and Wampanoag. brb
alt: Hello vkn, how be's ya today?
AYWalton: Greetings, vkn!!!!!!!!!!!!!
Selma: Afternoon vkn
Daviss: hello vkn!
vkn: Heyyyyy and Howdy doody
AYWalton: Yes, Penny Gamble Williams who speaks Wampanoag will be there.
fierybug08: Hi VKN
AYWalton: hope you are well, vkn!
HistoryBuff: Hey Vkn. It looks like everything I would love to attend is happening concurrenly.
vkn: No major complaint AYW and all the best to you LOL
AYWalton: thanks and the same to you!
Selma: We will listen to "minor complaints"..vkn.. LOL
Daviss: lol @ Selma
vkn: It just be's that way HistoryBuff okies get out the crying towel selma lol
AYWalton: lol
Selma: Too late...I am already using the crying towel.. LOL
vkn: lol lol lol lol How about a dainty lace trimmed hankie lol
AYWalton: wb Daviss!
Seventies Soulchild: hey vkn
Selma: I still have one or two of those..that were my grandmothers and one of her aprons..
Seventies Soulchild: I know you treasure those things Selma
HistoryBuff: I remember my maternal grandmother using those as lap covers in church.
Seventies Soulchild: Daviss... come on now.. lol
Daviss: shhhhh
Selma: Revolving door Daviss?
HistoryBuff: wb Daviss Here you are O--------------------------------------------------X
alt: oh, oh Daviss is having a 'bumpy' ride today
AYWalton: what was that, HistoryBuff? A belt?
HistoryBuff: A surf rope.
Seventies Soulchild: This just posted on my FB page... what y'all think? http://www.geni.com/blog/african-american-genealogy-part-x-the-modern-marvel-of-dna-370308.html
alt: I saw a great map of Africa .. pre-colonization... Ethiopia extented across almost all of central Africa and Eygpt was aprt of what was termed Nubia along the coast of the Red Sea.
Seventies Soulchild: Is that the one with Soudan almost across the entire middle of the continent?
vkn: Where did you get that alt AYW hope you will teach us on using maps
HistoryBuff: I like that. It looks very interesting.
alt: yes Seventies Soulchild, it is on the DNA tested African ancestered FaceBook page vkn
AYWalton: I love maps and in fact went hunting for a good handheld GPS device yesterday for some mapping projects I wanto do.
Seventies Soulchild: That map keeps popping up in several places... that's a good sign.
HistoryBuff: I agree Seventies.
AYWalton: Old maps are fun, although ancient maps are not accurate, nor to scale. They are still so amazing to study.
Selma: Does Sharon Morgan post on the Afrigeneas Forums seventies
AYWalton: where is Sharon Morgan based these days?
fierybug08: Seventies...thanks for sharing the link.
vkn: okies alt AYW went through the PQ historic map collection last night and it was exciting
AYWalton: I learned at Ft. Wayne that she is no longer in Chicago.
Seventies Soulchild: I haven't seen Sharon post on Afrigeneas in a while. We are friends on FB though.
alt: I think so too Seventies Soulchild, it gets African ancestered folk away from the countires as they are named today and more in touch with their clan and/or tribal affiliations
HistoryBuff: They certainly are great assets to historical research, AY.
Seventies Soulchild: No she's up here by me AYWalton.
AYWalton: indeed they are, HistoryBuff. in NY, SoulChile?
Seventies Soulchild: Yes upstate NY
vkn: She did tell me AYW I know that Mobile is home for Sharon
AYWalton: I see. Is she involved in the Coming To the Table Project?
Seventies Soulchild: She came here to be close to her son... boy oh boy I can tell she is a city girl though! lol
vkn: Okies seventies thanx for the update
HistoryBuff: Nice, Vkn. I'll need to keep her in mind for my mother-in-law's ancestral research.
AYWalton: VKN, didn't she used to have an amazing website with TONS of links for Afr. American History?
Selma: Well she is not too far from the Big Apple is she seventies
Seventies Soulchild: no not at all.
fierybug08: here is her biography from the website Post written by Sharon Morgan Sharon Leslie Morgan is a marketing communications consultant and the founder and webmaster for OurBlackAncestry.com, a site dedicated to African American family research. She is co-authoring a book entitled Gather at the Table: Steps Toward a Post-Racial America to be published by Beacon Press in 2012. These blogs express the views and opinions of the author and should not be attributed to Geni.com.
AYWalton: I recall her name vivid, and know she was an early AfriGeneas member as wellly on a site.
vkn: No that was the WebDiva name was Sandra from San Diego
HistoryBuff: Nice again, AY.
Seventies Soulchild: I think she still hast the site ourblackancestry.
AYWalton: WebDiva, that's right!!!! What was Sandra's last name and what happened to her?
vkn: Sharon Morgan is SAM who was with us on AOL ayw
Selma: Jeez..how do you remember all these names vkn
fierybug08: wow...the site is unfound... ourblackancestry.com
vkn: lol
AYWalton: Yes, SAM I remember that!
alt: ain't she sumpin' with those names from the "old' days Selma? LOL
vkn: lol
fierybug08: lol
AYWalton: so what happened to Sandra?
Seventies Soulchild: sharp as a tack.. :}
Selma: Yes alt, I am impressed...just remembering what happened last week has become a chore
Seventies Soulchild: I'm still working on my lunch.. lol ok I have to run. Talk to you all later.
vkn: The prob is trying to connect the name when I see the face alt DUH lol
AYWalton: lol
alt: ain't that 'da truff' Selma LOL
fierybug08: i guess I have to go too. Later wonderful people
AYWalton: was it Sandra Hall, vkn?
Selma: I usually remember the face..but can't remember the names
vkn: YES that is correct AYW
HistoryBuff: I second Fierybug's sign off. Have a great weekend good folks.
AYWalton: I loved her site. It was so useful!
alt: AYWalton, was the pic of you on AfriGeneas Talking from your "good side' or what? I think it is a terrific pic even if I was the one who took it LOL LOL
vkn: She was brillant ayw but she got burned out
AYWalton: sorry to hear that! where did she go?
Selma: To a spa I hope
alt: Wasn't Sandra Hall last located in the Dayton, Ohio area?
vkn: Still in San Diego married and one son
AYWalton: lol
alt: ah so, okay
AYWalton: I didn't see it, alt. oh dear, I see it now. (I gotta lose weight)
Selma: With this pursuit..you can take a break and come back, the folks we look for aren't going anywhre
alt: well AYWalton, you've got to find it LOL LOL
Selma: Send me alink alt
AYWalton: I don't remember your taking that photo.
vkn: True dat selma
Selma: How is the person you were helping in Fort Wayne AY?
alt: Hey, I see the actual smiley faces are back YEAH!!!!!! LOL
vkn: It is a wonderful photo AYW
AYWalton: she is fine. I spoke with her on Wednesday. thanks vkn, thought I could have sucked it in a bit, though. lol
vkn: We be who we be as we be lol
AYWalton: lol
alt: AYWalton, Argyrie, her last name is McCray, right?
AYWalton: yes, that's her married name. Maiden name is Taylor. (from Rocky Mount NC)
vkn: Those name tags were great
alt: ah so, okay AYWalton thanks
AYWalton: Great photo of Lisa Lee posing!
vkn: Selma so Richmond is Bath County?
Selma: Don't understand the question vkn..
vkn: Sounds on FB that Lisa is divorcing?
Selma: There is a Bath County, a Richmond City and Richmond County
AYWalton: Isn't Richmond also partly in Henrico county?
vkn: Selma I saw a confusing map will send it to you
AYWalton: or near Henrico?
Selma: It is geographically in Henrico County but is an Independent City
vkn: I think it is independent
AYWalton: ahhh ok. I better run, folks. Gotta upload podcast. Have a great day!
Selma: Like Lynchburg is geographically in Campbell County, but is an independent city
vkn: So many in VA
Selma: There are about 9 independent cities in VA..
alt: and I just found out that the slave port of Manchester is located within the boundaries of the City of Richmond.
vkn: Hard to keep up with
Selma: Yes... Yes alt...
alt: see Slema, I'm learning my VA geography
vkn: alt did you get the photo of Laur
Selma: LO Proud of you alt.
vkn: lol
Selma: Gotta run..wanna doing some running around for the rain starts up again.
vkn: okies
Selma: Have a great day
alt: I sure did vkn, gonna be a "bomb" in the good sense of bomb
Daviss: aha!
vkn: wb daviss and ouchies But the color of her eyes are remarkable daviss did you get waco map
alt: I remember he had some greenish looking eyes, right?
vkn: yes
Daviss: I went on Talking vkn
vkn: okies daviss nice phot in profile alt what was the event
alt: my profile? I was 'pontificating' at an UGRR summit.
vkn: Looks great alt
alt: why thank you ma'am
vkn: ja velcom
alt: that was bout 50 lbs. ago LOL LOL
vkn: lol so who is counting
alt: I better be's counting. LOL
vkn: or weighing as the case may be
alt: well y'all, it's skedaddle time & I's got some honey do's to be done
vkn: Nice chatting I may call you later still concerned about the dragging FTDNA
alt: okay call any time
vkn: okies later nice video daviss I will need to look at it a 3rd time Bye for now


text:
Now that consumers are shopping for auto loans online in the same way they shop for cars online, the F&I pricing model is changing. Internet shopping is ushering in a new level of competition, comparison-shopping and transparency for auto loan deals.
The auto finance track at next week's Consumer Bankers Association conference in Austin, Texas, promises a heavy emphasis on the online channel.
More customers are walking into showrooms with a strong preference for a particular lender or with finance approval already in hand. That presents a new set of challenges for dealerships, which rely on negotiating indirect loans for a great deal of their F&I profits, not to mention overall profits.
Meanwhile, at other recent auto finance conferences, auto lenders have said they're taking more and more credit applications online. A lot of those loan applications will get switched to indirect loans when customers actually enter dealerships, but some lender-direct loans are bound to stick.
That means F&I managers have a real fight on their hands.


text:
This blog is to share what I like and know how to cook. Anything from Mexican recipes taught to me by my mother to old fashioned traditional Cuban (Pre- Castro) and Spaniard cooking taught by my grandmother. Simply because it is what I've been exposed to. I learn plenty from friends, family, and other blogs. However often I wonder into other cuisines I am intrigued of and will share my finds of these. :)
Monday, November 1, 2010
Fricase de Puerco (Pork Fricase)
making a stew with it, but not sure how I wanted to make the stew
I wanted a Cuban or Spaniard tomato based stew, and I knew the variations were endless.
However I remembered that some Cuban restaurants have something they call "Fricase de Puerco" which is a pork version of the Cuban "Fricase de Pollo/ Chicken Fricase" (which is chicken stewed in a tomato based sauce, traditionally/ typically chicken is marinaded in garlic and citrus first, browned, cooked in sauce and is somewhat sour with olives sometimes some capers but often balanced by stewing with the addition of raisins or sometimes instead of raisins some people add sliced carrot or leave it as is without the sweetness)
So here's my way of preparing a cuban-style "Pork Fricase" and let me tell you it came out delicious!!!! What made it special was marinading the pork in sour orange and garlic giving it that special cuban garlic sauce taste, but it married into the typical tomato based sauce made with the holy trinity of Cuban cooking (onion, bell pepper, garlic) the two married and gave birth to this, it was just amazing :D
-Ingredients to marinade pork-
-3 lbs. boneless pork shoulder cut into 1 inch cubes
-3/4 cups sour orange juice (you can substitute with 1/2 cup orange juice, 1/4 white vinegar or a mixture of 1/2 lime and 1/2 orange juice)
-1/2 head of garlic, peeled, mashed to a paste in a mortar or through a press
-2 tsp. salt
-Ingredients for for the rest-
1/2 cup lard or extra-virgin olive oil (I use lard for this)
-1 onion chopped
-1 bell pepper (red or green or both) chopped
-1 can 8 oz. tomato sauce
-1/2 cup dry white wine
-3 cups water
-2 bay leaves
-1 tsp. whole black peppercorns (or black pepper to taste)
-1 tsp. ground cumin
-4 potatoes, peeled, cut into chunks
-7-8 olives cut in half (black or green spanish olives)
-4 tablespoons capers (optional)
-1/4 cup raisins (optional)
-salt to taste (towards the end because the olives and capers tend to be very salty, also the wine depending what you use, like if you use a typical cuban cooking wine like Goya or Edmundo it also has salt)
(1) Mix pork with all marinade ingredients allow to marinade at least 2 hours. When done marinading drain it BUT reserve the marinade, pat the meat dry.
(2) In a large pot, heat lard on very high heat, when it's real hot, add pork and brown on all sides (do not panic if the pork releases some juices and everything starts boiling, leave it uncovered and stir occasionally until everything reduces and it starts browning)
(3) When browned add bell peppers and onion and cook until translucent, add tomato sauce stir well and when the tomato sauce bubbles throw in bay leaves, peppercorns, and cumin, along with wine, and water. Bring everything to a boil and simmer for about 1 hour.
(4) When pork meat is tender (to check doneness pierce with a fork) add your potatoes, olives and the optional capers and raisins bring back to a boil on high, and cover simmer on medium low until potatoes are tender (about 20 - 30 minutes) turn off heat and it's ready to serve over rice :)
(1) For a very delicious variation, cut your potatoes into large cubes, and deep-fry them on medium high heat until inside is tender, and then crank the heat up and get them all well browned, drain and set aside. When the meat is fully tender, turn off stew and toss it with the deep-fried potatoes.
I learned that technique/ variation in these type of stews from "Maruxa Moíño" a wonderful home cook originally from Galicia, Spain now residing in Catalunya region of Spain. Her son created a blog documenting and making videos of her home cooking. So a big thanks and shout to them :)
7 comments:
- I.M. said...
Looks yummy Nathan!
- November 1, 2010 at 3:17 PM
This dish is always popular for potlucks and birthdays. I make it exactly the same way (although sometimes I decorate it with chopped parsley and slices of pimiento morron). Las papas doradas I make sometimes to accompany carne asada (Cuban roast beef, not Mexican grilled steaks, although they would go well with the latter too). Cheers!
- November 4, 2010 at 10:04 AM
- Nathan said...
Do you know how to make the rabbit version??? My grandma says it's the same except her dad use to use a mojo made with white vinegar, garlic, oregano and salt and marinade it in that a day in advance and drain pat-dry and throw away the mojo it was used to cleanse the rabbit of it's "tufo" (wierd taste) and prepared the same except it had no tomato or olives in it, and sauce was darkened with "salsa inglesa" and soy sauce??? idk
So u have a recipe for "Fricase de Conejo"? Email it to me or post it here so I can try it haha.
- November 4, 2010 at 9:29 PM
you know....i found this EXACT recipe online on a different website......hmmmmm......taught by your mothere and grandmother????? although the recipe was very nice. DELICIOUS!!! ;)
- September 10, 2011 at 1:42 PM
- Nathan said...
I would love you to site the website that you say "has the same EXACT recipe" and thanks glad you enjoyed it. There's also this stupid website called "cookingmela" who keeps stealing my posts and reposting it without siting me -__- i swear Ima sue them one of these days when I have time...
- September 10, 2011 at 4:00 PM
My husband is Cuban and he LOVES this recipe.
The only thing I'm confused about is that you're supposed to reserve the marinade. But what do you do with it afterwards, if it's been used to marinade raw pork?
- October 22, 2011 at 10:10 AM
- Nathan said...
My apologies, I re-read the recipe and the instructions were unclear like the reserved marinade I throw it into the stew after I add the tomato sauce etc. because since it's gonna boil for a long time I assume it's safe. But if you feel uncomfortable you don't have to add it. Yeah don't save it though like if u still have it right now and already cooked the dish just throw it out.
- October 23, 2011 at 2:35 PM


text:
NASHVILLE, Tenn.-The NCAA South Regional will be another step in the maturation of four young members of the Lipscomb men's cross country team.
Jared Wingerter, Atlantic Sun Freshman of the Year, and a member of the A-Sun All-Freshman Team; will be joined by Daniel Gardner and Fidel Leon, also members of the A-Sun All-Freshman Team. Rounding out the list of youth is sophomore Ryan Gadsey. Ben Wright, a senior, is the lone upperclassman. Wright is a member of the A-Sun All-Academic Team.
Lipscomb coach Bill Taylor just wants to see his five runners finish as high as they possibly can as they tackle the 10-K course in Tallahassee, Fla., Friday morning. The race is hosted by Florida State. Lipscomb is one of seven teams competing in the South Region.
"The length of the race is going to be a challenge for the men," Taylor said. "That is also why we are bringing them.
"We want them to get experience at a regional meet. We also want them to experience running a 10-K."
The Bisons finished seventh in the A-Sun Championship. USC Upstate, the conference champion, is competing in the Southeast Regional in Charlotte, N.C.
"We don't have any expectations for the men," Taylor said. "It is going to be an experience gathering session to build our future to let them be part of a huge meet and to get a 10-K in.
"We want them to learn from this. I think our men are going to be very good in the near future. This is a part of the process of getting to the next level. "
Written by Mark McGee, Senior Publisher/Director of Media Relations.