text:
The base of a ProBox fin has a set of V-notches onto which the grub screws land to create the downward pressure for a compression fit, when the grub screws are tightened.
Cant inserts are designed to create the desired fin cant angle. By removing and replacing the insert the cant angle is easily modified. The inserts are tapered to create a compression fit in the box when downward pressure is applied by the grub screws. Cant inserts are color coded to make angle identification simple. and come in 0° (BLUE), 4° (RED), 6° (BLACK), and 8° (WHITE) angles.
Each box has two grub screws that, when tightened, apply downward pressure on the fin base forcing the base and cant insert into the box creating a tight compression fit.
An Allen key is provided for tightening the grub screws.
ProBox is designed to provide a strong fin attachment in a surfboard. It has a patented insert mechanism that allows both cant and forward and backward adjustment. The box is designed to be simple to install, for this task it has special locator tabs that fix the box into the installation jig during the installation process. The boxes are molded from a tough polycarbonate material that is very durable.
The installation jig serves as the locator for the box, routing guide, and resin dam. It provides mating notches that lock the box tabs in place keeping the box securely located during the installation process. The jigs are flexible, inexpensive and reusable.


text:
October 7, 2012
Monster, a Novel of Frankenstein, by Dave Zeltserman
I, Friedrich Hoffmann of Ingolstadt, am the very same abomination that Frankenstein brought forth into the world…
As the book opens, in rapid-fire succession, the young Friedrich Hoffman's happy life is shattered as his beloved fiancée is murdered, he is framed for the crime, given a summary trial and sentenced to a horrific death upon the executioner's wheel of torture. Death, begged for, finally descends… and then things gets worse.
Hoffman wakes anew, now a prisoner in a huge deformed body, a creation of mad science and ancient alchemy. Even as Hoffmann looks on, paralyzed, his new tormentor, Victor Frankenstein, slashes off and swaps his rotting body parts, sculpting the giant into its final shape. Hoffman's atrocious new life begins.
Escaping from the demonic lab, fleeing the company of men as much as his own fate, The Monster encounters shape-shifters and devil worshippers in a whirlwind, headlong traverse of Europe, leading inexorably to Frankenstein's mountaintop castle. There, finding himself a slave to his creator through a supernatural bond, The Monster is compelled to participate in unspeakably cruel and perverse activities for the amusement of the evil-hearted Frankenstein and his new partner, the Marquis de Sade!
Author Dave Zeltserman is best known for his hard-hitting noir crime novels. He approaches horror with the same take-no-prisoners attitude. Monster is a dark, harrowing tale steeped in grue, and an unrelentingly grim alternate take on Mary Shelley's classic, as the man who is made Monster seeks revenge, while still desperately clinging to the last shreds of humanity within himself.
Monster, a Novel of Frankenstein by Dave Zeltserman, hardcover from Overlook Press, NYC, published August 2012.
Read the Prologue and Chapter One of Monster, courtesy of the author.
3 comments:
- Danél Griffin said...
I just finished reading this one, and it's not bad at all. Some truly fascinating imagery, and a Cushing-esque, sociopathic Victor in collaboration with the Marquis de Sade. And a super-fast read... worth a look.
- October 8, 2012 at 12:31 PM
- Chuck said...
I also am enjoying this one. It is a fast read, but a good one. I recommend it.
- October 14, 2012 at 1:19 PM
- randy said...
Hi, Nice post thanks for sharing. Would you please consider adding a link to my website on your page. Please email me back.
- October 14, 2012 at 11:51 PM
Subscribe to: Post Comments (Atom)

subset: commoncrawl


text:
hope u dig this man
check it out bruvva this may be my best beat yet in terms of drums i think i got a good swing??
I'm at the gate's head. Doing takes right now.I'm going to record this with the utmost care and precision. The vox is being cut clean and alone. Last few things I put out with vox was recorded all sloppy on some 1 take recording me and the beat.The final mix of what I do over Gateshead will be completely segregated so everything will sound proper.
I'm cutting takes right now as I write the rest of it out and should be done by tonight.
Appreciate the tips fam.
Check out the new sticky I posted let me know how u dig the beats and rhymes it'd
s all me on that 1
dropped the track, check it out, http://www.wutang-corp.com/forum/sho...42#post2085942
i'm working up a real quality track on that one. cool?
i jus figured out how to get a swing i flipped the drum sequencer up to 1/64 and got a swing how else can i get a good swing to it...check dis beat
your drums looked pretty boss. Anyway you could share some links with me of where you got those or maybe file them up and send em to me??? idk. I wanna hear some of those drums and maaybe use them...
lmao @ the billoon guy channel
akk like u dunt lovet
The GateKeeper
atlantis is calling
Digital @fterLife
Bobobo-bo Bo-bobo


text:
...several loaves of spicy pumpkin bread all ready for Christmas gift giving to teachers and neighbors.
Monday, December 12, 2011
Being Martha Stewart
...several loaves of spicy pumpkin bread all ready for Christmas gift giving to teachers and neighbors.
9 comments:
- Ann said...
love roasted pumpkin seeds!!!
pumpkin bread looks DELICIOUS!!!
we didn't have pumpkins this year :(
last year they went bad sooooo fast..within a couple days the faces were caved in and bugs were crawling in and out the eyes!! eeyyyeeewww!!!
- December 12, 2011 at 10:42 AM
- MaryL said...
Man...all looks fantastic and makes me want to do the same...except I have 'canned'...will you shoot me!!?? :)))
Been trying to decide what to make for Christmas sharing this year... I think now pumpkin bread for sure and brownies! :)
- December 12, 2011 at 12:41 PM
- Joanna said...
Oh yes, it feels good being Martha every once in a while (or a Delia, Nigella or Kirstie in the UK).
How wonderful to have a helpful 7 year old prepared to do the less glamorous tasks! I'm sure both soup and bread is yummy.
- December 12, 2011 at 1:37 PM
- kimmie said...
I would much rather have a 7 yr old helping than "staff" ...big difference ... A happy difference :)
- December 12, 2011 at 7:54 PM
- Linda said...
It's good to have child labor handy!!! My pumpkins are all on the table on the back patio... removed from the house and the front porch to make room for Christmas.... but they still look good!
- December 12, 2011 at 8:31 PM
- Margaret said...
totally fab Martha moment you've had, I love real pumpkin soup! yum!
- December 13, 2011 at 6:00 AM
- ~*~Patty S said...
You GO Martha ... turning pumpkins into fine soup!
- December 13, 2011 at 6:30 AM
- Bleubeard and Elizabeth said...
I did the scraping, cutting, cooking, and such last year, along with roasting the seeds. You are SO lucky to have a helper. Trust me, I know how tiring it gets after awhile. But luckily, your helper has great enthusiasm.
I was also impressed with the things you find at auction and in your basement (movie film below). Things like that simply don't happen to me. You are truly blessed and gifted. BTW, I need that seam ripper (GRIN).
- December 13, 2011 at 8:55 AM
- carole brungar said...
That soup sounds lovely!! Yay for pumpkins :)
- December 14, 2011 at 11:58 PM


text:
Me, Myself and I
Sandra Anderson 3/26/2012 3:16:29 AMAwesome Becky. #1452167
Gord MacEachern 3/26/2012 3:22:35 AMWow Becky, what an amazing capture here, wonderful s/p!! Just super work!! #10056156
Usman M. Bajwa 3/26/2012 3:23:58 AMThe best self-portrait work I have ever seen. Ingenious, I would say. Thanks for sharing!
Tammy M. Anderson 3/26/2012 3:37:08 AMI agree with Usman. So creative. Great work. #10056172
Jack Gaskin 3/26/2012 3:39:03 AMVERY VERY COOL Great Idea that turn out wonderfully
Jack #10056177
Carolyn M. Fletcher 3/26/2012 4:03:20 AMWonderful and a sure winner. #10056255
Michelle Alton 3/26/2012 4:21:59 AMThis is one of my all-time favorite BP entries, Becky. I hope it wins GP!
Danny B. Head 3/26/2012 4:30:44 AMI think this will be a winner. I can't imagine all the work that went into putting all that together. #10056360
Robert R. Goodman 3/26/2012 5:31:42 AMHi RJ,So nice to see you my friend.I agree a winner!!! #10056640
Terry Cervi 3/26/2012 5:58:44 AMYou know I love it, Doris! It's fantastic..and a fave! #10056717
Amanda D. Austwick 3/26/2012 6:45:27 AMBecky, I love the fact that you can draw a self portrait. Just love it!!! #10056891
Liz blahh 3/26/2012 6:56:52 AMAWESOME! #10056925
Karen Celella 3/26/2012 8:03:14 AMOutstanding in every way, Becky! #10057166
Linda M. Walker 3/26/2012 8:58:11 AMA definite WOW! I love it... a fav #10057368
Maria Coulson 3/26/2012 9:09:02 AMBecky, your creativity never ceases to amaze me. I LOVE your self portrait; it is so creative and well done! #10057433
Zita A. Strother 3/26/2012 3:25:56 PMWay Kool...love it! The fact that the pictures does not impact you as "great job on photoshop" but instead the eye and mind think..."Great image and creativity!"
Debbie Bray 3/27/2012 1:49:05 PMIt's super cool, Bec! Wouldn't it be wonderful to paint as well as that! I hope this goes far with creativity! #10061594
Zita A. Strother 3/27/2012 5:00:36 PMI couldn't stop talking about your image over dinner last night and had to pull it up again today to show my husband. It is one thing to think of this but entirely different to be able to pull it off!
Ellen Hodges 3/29/2012 7:00:43 PMAbsolutely fantastic capture in every way, Becky!!! #10066391
Karen Celella 3/31/2012 4:08:56 AMCongratulations on your overwhelming FFFP win, Becky. This belongs in many winners circles! Hope to see it with lots of gold! You started with an amazing idea and your masterful skills brought it to reality! #10068388
Lucy Abrao 3/31/2012 1:51:01 PMCongrats, Becky on the FFFP win...great job!
Mariann Kovats 3/31/2012 3:27:28 PMCongrats on the FFFP win. Amazing work! I hope, we'll see this again with Gold on BP! #10069173
Avril Young 4/3/2012 1:58:37 AMjust love this, just so wonderful a winner...simply outstanding!!! #10073024
Ken Smith 4/3/2012 4:09:13 AMWay to go, Becky! Sure to be a winner...three times over! :-) #10073179
Mary Beth Aiello 4/3/2012 7:41:51 AMIf this isn't going straight to the top, I'll eat my hat. Truly spectacular work ... In every way, Becky. #10073420
Terry Cervi 5/1/2012 8:15:26 PMCongrats on this fantastic finalist, Doris!! Awesome work! #10116896
Memoriee G. Sconce 5/1/2012 8:31:12 PMCongrats, Gold will be coming soon.:)
Mariann Kovats 5/1/2012 9:42:53 PMI knew this has to be among the winner! Fantastic finalist, oongrats, Becky! #10117257
Stefania Barbier 5/1/2012 10:23:50 PMcongratulations on your wonderful finalist!!! #10117309
Inge Linden 5/2/2012 1:45:16 AMCongratulations on your awesome finalist! #10117509
Debbie Bray 5/2/2012 3:52:49 AMBec,this is soo clever, congratulations on your finalist!! #10117706
Tammy M. Anderson 5/2/2012 3:56:11 AMCongrats, Becky. Think this will be a winner. #10117715
Mary Timman 5/2/2012 4:24:03 AMCongratulations Becky. You are so darn talented...very envious! I think you have a winner here! I LOVE this! #10117812
Robert R. Goodman 5/2/2012 5:27:58 AMA big Congratulations on this beautiful finalist,RJ!!!! #10118028
Danny B. Head 5/2/2012 5:41:40 AMI think this will be the winner! Congrats! #10118057
John Rivera 5/2/2012 5:48:46 AMCongrats on this finalist!
Carol Flisak 5/2/2012 5:52:46 AMTerrific image, Becky... wonderful creativity and execution! Huge congrats on your finalist! #10118120
Dayna Cain 5/2/2012 9:15:06 AMA fantastic, creative, skillfully taken image that will have a gold badge under it for sure. I love this image. #10118912
Rona L. Schwarz 5/2/2012 9:51:27 AMAnother sure-fire Winner here, Becky! Outstandingly creative and technical perfect - and a fave to boot! Super Congrats to you for a wonderful month! #10118973
Gina Cormier 5/2/2012 10:07:01 AMCongrats on this fabulous image!! #10118994
Lucy Abrao 5/2/2012 11:16:46 AMCongrats on the finalist, Becky. Another fave for me.
Don Christiana 5/2/2012 12:10:02 PMCongrats Becky on your wonderful Finalist. This is one of the most creative images that I have seen. A true GOLD winner. Have a great day. #10119242
Phyllis H. Burchett 5/2/2012 5:31:37 PMFabulous, congrats Becky! #10119767
Carol Eade 5/2/2012 5:43:36 PMWhat fabulous work, Becky, congratulations on your finalist! #10119818
Val Feldman 5/2/2012 7:54:52 PMGood Grief, LM...I wonder if Ms. T would mind if I used a few bottles of her smelling salts while viewing this one - cause I think I really need it!! Yep, feel a full-fledged southern vapor attack coming on!!:) :) Brilliant, just brilliant...not only the totally amazing end result but bringing this fantastic idea of yours to full fruition thru your technical skill and creativity is just mind-blowing. Kudos and Congrats - I'm sure this will have Gold attached any second now!! #10120081
Kim Andelkovic 5/3/2012 2:47:05 AMOUTSTANDING MASTER PIECE.....LOVE IT......I hope this is the Grand Prize winner :-) CONGRATULATIONS #10120392
Jill Saurbaugh 5/3/2012 5:35:08 AMTotally OUTSTANDING WORK.....congratulations!!! #10120614
Nancyj E. Hovey 5/4/2012 11:02:06 AMC O N G R A T U L A T I O N S
Merna L. Nobile 5/4/2012 2:06:34 PMWell here we are, through thick and thin. It is a joy to be able to be supportive and to congratulate each other for another month of magnificent photographs during May, 2012. I send all of you my very best, Merna Nobile #10122908
Bill Johnson 5/4/2012 2:13:53 PMBecky, Congrats on your most deserving finalist. Good luck. #10122918
Kim Andelkovic 5/4/2012 9:04:01 PMAll I can say is RE-ENTER this should have got GOLD :-( #10123556
Memoriee G. Sconce 5/4/2012 9:18:39 PMI agree.
Amanda J. Tanner 5/6/2012 1:43:37 PMYou have a wonderful talent Becky! Congratulations!l #10126442
David M. Montero 5/12/2012 8:16:32 PMCongratulations on your finalist selection of this artsy capture Becky! Nice painting too. #10135191
Maria Coulson 6/22/2012 8:39:36 AMBecky, I don't know how I missed this last month. In my book it has gold. Congratulations. #10195632
f/8, 1/10sec., ISO-800, 18mm focal length, self timer, many trips back and forth, shoot for FFFP club
~I shot this for my FFFP monthly theme. It took SEVERAL shots to get the end results. I am still VERY busy at work and hopefully things will slow down at least for a couple of weeks before I am back at it. It is just one of those years! I will catch up on my commenting later. Thanks for stopping by.~
Exif: F Number: 8, Exposure Bias Value: 0.00, ExposureTime: 1/10 seconds, Flash: did not fire., ISO: 800, White balance: Auto white balance, FocalLength: 18.00 mm, Model: NIKON D3S
Uploaded on 3/26/2012 3:11:57 AM
Camera: Nikon D3s Digital SLR Camera
Copyright for this gallery photo belongs solely to R. J. Laudenbacher. Images may not be copied, downloaded, or used in any way without the expressed, written permission of the photographer.
Contact photographer via gallery.
Log in to follow or message this photographer or report this photo.


text:
Get a computer account, use email, find network files, print in labs and more.
IT resources available at UFV for faculty and staff both on campus and remotely.
IT Services offers a secure wireless service with encryption to connect your device on campus.
Computing and communication services, systems, support and guidance.
Email, phone, visit or go to itservicedesk.ufv.ca with your IT enquiries.
IT Services three divisions provide computing and communication services, systems, support and guidance to UFV students, faculty and staff. IT Support - the IT Service Desk is the first point of contact for any IT related questions or problems. They are available through phone, email and and itservicedeskufv.ca. IT Service Desk also plans and executes the deployment of hardware and software for office use and teaching purposes. IT Applications provide support in the implementation, enhancement and maintenance of the university's core applications including systems for finance, HR, student information and web-based technologies. IT Infrastructure is responsible for the hardware and software that UFV systems rely on behind the scenes, including servers for enterprise applications and networks that support phone, data, internet and wireless access. They manage performance, security and availability, with a view to future growth.
IT Services maintenance window IT Services has established a maintenance window to be used for performing service and upgrades to UFV information technology systems. This window occurs every Sunday from 7am – 12pm (7am to noon). While this maintenance window is scheduled weekly, any disruption of services will take place only if required, and the length of the outage may vary. Please see the IT Services Calendar of Events for information on a specific outage. Regularly Scheduled Maintenance Outages myUFV will be restarted every Friday at 7:00 am - myUFV will be unavailable for approxiately 10 minutes during this time. Blackboard Learn will undergo maintenance on the third Thursday of each month between 8am & 9am. The server may be restarted during this time. More InformationCheck the Full Calendar for other upcoming events.
Also search our KNOWLEDGE BASE or see our RESOURCE GUIDES.


text:
NILES, Ill., December 17, 2012 — As the performance and capabilities of professional audio products have evolved, the expectations of end users have risen and the complexity of audio/visual systems has grown. Activities like frequency coordination, software configuration, and interoperability between different brands of equipment are an increasing challenge for A/V system designers and integrators. To help them manage these tasks, Shure Incorporated is expanding the technical support resources for its customers beyond its existing Product Technical Support department.
A new Systems Support Group in the Company's Americas Business Unit will be responsible for providing applications support and technical training to installers and users of Shure high-tier wireless systems, software-enabled products, and networking products. These include the Axient, ULX-D, and PSM® 1000 wireless systems as well as the DIS line of conferencing systems.
"Software and networking technologies are an integral part of these products, and are essential to delivering key features and providing the ability to interconnect with a wide variety of non-Shure products," said Stephen Kohler, Director of Product Marketing. "By establishing a dedicated Systems Support group, we are providing our customers with even higher levels of expertise before, during, and after the sale."
Led by Manager Gino Sigismondi, the Systems Support Group will include Doug Totel and Tim Vear. The Product Technical Support department will continue to be led by Michael Pettersen, and will be responsible for the support of entry- and mid-level products.
To support the rollout of Shure's DIS-branded conferencing products, the Company is devoting more resources to this significant and growing category. Effective January 1, 2013, Luis Guerra will assume the position of Product Marketing Manager for Conferencing products. In this role. he will lead Shure's go-to-market activities involving DIS conferencing systems and other Shure products used in conferencing applications.
"Luis has developed deep expertise in the installation and conferencing market and has worked closely with A/V system designers and integrators," said Kohler. "By focusing his attention exclusively on these opportunities, we are helping our channel partners to succeed in the conferencing market."


text:
December 13, 2004
Barb Sturbaum will receive an early Christmas gift this year — one she will never forget.
It will come courtesy of her husband of 29 years, Chris, 1975 Wabash graduate. And she'll cherish it more than she would a new Lexus adorned with a giant red bow.
It's the gift of life.
At 8:30 a.m. Tuesday in Methodist Hospital in Indianapolis, Chris will allow surgeons to remove his left kidney and place it into Barb's body.
"It's incredible," said Barb, who four years ago was diagnosed with polycystic kidney disease, which causes cysts to form on the kidneys. "There aren't words to describe how it makes me feel to know he loves me enough to do this."
Chris downplays the act, calling it a no-brainer.
"It just seems natural and right," he said. "We like the idea of keeping this thing in the family." A member of the Bloomington City Council who also is known for his work in historic preservation, Chris is thrilled for the opportunity to be involved in spousal preservation.
"We were facing the specter of two years of dialysis three times a week, and all the illness and uncertainty that would involve," he said. "We're so happy to have been given a reprieve from that."
Barb concurs, saying "there are so many illnesses that are terminal. We're counting our blessings that I have a problem that can be fixed."
Fortunately for the Sturbaums, Barb's health insurance and Medicare will cover most of the transplant-related costs — which should total around $143,000 plus another $1,000 a month in ongoing medications.
In May, Barb's doctor said her kidney function had deteriorated to such a degree that she would soon need either dialysis or a kidney transplant.
Her doctor referred her to Methodist Hospital, where transplant specialists told her she could seek a transplanted kidney from either a living donor or a deceased donor.
"They told me it's often better to use a living donor because the kidney does not have to undergo the trauma of death and transport," she said. "Plus, in Indiana, the average wait for a cadaver kidney is 18 months."
So last June, Chris was tested as a possible donor, requiring a series of trips to the Methodist Hospital. He was the only family member tested.
"Every time Barb and I would go to Indy for testing, we'd spend the whole day together and have a great time," said Chris. "We'd get poked and prodded, but the entire experience was fun, and it felt so right and good."
Tests showed Chris was not a perfect match, but close enough to successfully donate a kidney. He says Tuesday's transplant operation will come none too soon.
"Her kidney function was down to 12 percent, and they start dialysis at around 10 percent function," he said. "Without the transplant, she'd definitely be going on dialysis."
During the four-hour operation, surgeons will poke three holes in Chris' skin and use a laparoscope to disconnect his kidney. Then, after making a small slice in his skin, they'll gently slide his kidney out and place it into Barb.
"I thought we'd be side-by-side like Frankenstein monsters," said Chris. "But they're going to put us in separate rooms."
Following the surgery, Chris is expected to spend two to three days in the hospital and fully recover within two to three weeks.
Doctors expect Barb to spend six days in the hospital and fully recover in six weeks.
"They don't want me to return to work too early," said Barb, a full-time manager at Planned Parenthood. "Because I'll be on immunosuppressants and therefore susceptible to infection, they want me to stay away from large groups of people."
Barb, who is constantly sapped of energy because of her condition, is looking forward to having more strength to resume her job; and to enjoy her friends and family — most notably her husband. "Chris and I are best friends," she said. "We're comfortable enjoying the small things together — reading the paper at breakfast, watching TV at night, walking our three dogs."
The two lovebirds first met in high school biology class and had their first kiss under a sprawling oak tree on the Indiana University campus.
"She's a special person," he said. "I can't imagine life without her."
Though Barb says Chris' kidney is the best Christmas gift she's ever received, he says he will still buy her some presents this year.
"Oh yes, I'll do some shopping," he said, adding that the family also celebrates Hanukkah. "This doesn't let me off the hook."
Denny is a staff writer for the Bloomington Herald-Times newspaper.


text:
Sony: "The first official TV spot for The Last of Us. Aired on The Walking Dead on March 31, 2013."
Why was the trailer on tv all washed out and compressed to a 4:3 ratio? Was it like this for everyone else? The Dead Island Riptide and Walking Dead Survival Instinct trailers looked fine.
AMC bitter about The Last of Us looking better than their own game and tv show? #conspiracy
Anyways, the wait for Naughty Dogs newest puppy is unbearable. I want to pet it so much.
Too short but it was awesome. The season finale was bad, but hey Milton is my new hero now!
Why did the graphics look like that? All the other trailers look much better than that. O_o


text:
The East Rand Water Care Company (ERWAT)
ERWAT is a truly indigenous South African wastewater company.
It was established in 1992 as a Section 21 company. Its shareholders are the Ekurhuleni Metropolitan Municipality (majority shareholder), Johannesburg Metropolitan Municipality and Lesedi Local Municipality.
ERWAT provides bulk wastewater conveyance and a highly technical and proficient wastewater treatment service to some 2 000 industries and more than 3,5 million people who have access to sanitation services. It is currently custodian of 19 wastewater care works, treating a combined capacity of some 696 megalitres of wastewater per day. The majority of the operations are in the Ekurhuleni Metropolitan Council (Eastern Gauteng).
Innovative in nature with extensive expertise and experience in a variety of proven processes, ERWAT offers advanced technologies, developed to meet the ever-growing demand for improved quality in the industry.
The strategic focus of the company is aimed at providing the right sized works in the best geographical location at the most economical cost, incorporating the finest and most appropriate available technology.
The company is rich in expertise and has been instrumental in developing methods to reduce costs whilst at the same time rendering excellent quality of effluent. With the increasing cost of managing wastewater, ERWAT's leading edge technology coupled with its economy of scale credo presents a cost-effective, environmentally sound water care solution. ERWAT continuously strives to improve the utilisation of the existing infrastructure and makes optimum use of all its resources.
ERWAT also offers:
- Provision and maintenance of process control systems
- Technical support through the provision of electrical and mechanical maintenance and related services
- Advanced chemical and bacteriological laboratory services
- Research and development in water-related areas
- Focused facilities design
- Industry-specific training in both the scientific and operating fields
- Project management services
ERWAT actively promotes a healthy environment and all works are meticulously controlled so as to obviate odours, soil and ground water pollution. Quality control is an essential element of ERWAT's operations and process quality monitoring is diligently performed on all the wastewater care works.
With its proven track record, human resource investment and forefront technology, ERWAT is ideally poised to provide the highest quality cost effective and efficient wastewater solutions and service.
ERWAT's vision is to be the water company of choice while its mission is to provide sustainable, affordable, quality water services through innovative, organisational practices.


text:
Jump to navigation Jump to search
From Middle English romen, from Old English *rāmian, from Proto-Germanic *raimōną ("to wander"), from *raim- ("to move, raise"), from *h₃reyH- ("to move, lift, flow"). Akin to Old English ārǣman ("to arise, stand up, lift up"), Old High German rāmēn ("to aim")[1] ( > archaic German rahmen ("to strive")), Middle Dutch rammen ("to night-wander, to copulate"), rammelen ("to wander about, ramble"). More at ramble.
- (Received Pronunciation) enPR: rōm, IPA(key): /ɹəʊm/
- (General American) enPR: rōm, IPA(key): /ɹoʊm/
Audio (US) (file)
- Homophones: Rome
- Rhymes: -əʊm
roam (third-person singular simple present roams, present participle roaming, simple past and past participle roamed)
- (intransitive) To wander or travel freely and with no specific destination.
- 2013, Daniel Taylor, Jack Wilshere scores twice to ease Arsenal to victory over Marseille (in The Guardian, 26 November 2013)[1]
- Wilshere had started as a left-footed right-winger, coming in off the flank, but he and Özil both had the licence to roam. Tomas Rosicky was not tied down to one spot either and, with Ramsey breaking forward as well as Olivier Giroud's considerable presence, Marseille were overwhelmed from the moment Bacary Sagna's first touch of the night sent Wilshere running clear.
- 2013, Daniel Taylor, Jack Wilshere scores twice to ease Arsenal to victory over Marseille (in The Guardian, 26 November 2013)[1]
- (intransitive, computing, telecommunications) To use a network or service from different locations or devices.
- (transitive) To range or wander over.
- John Milton
- And now wild beasts came forth the woods to roam.
- 2013 June 8, "Obama goes troll-hunting", in The Economist, volume 407, number 8839, page 55:
- According to this saga of intellectual-property misanthropy, these creatures [patent trolls] roam the business world, buying up patents and then using them to demand extravagant payouts from companies they accuse of infringing them. Often, their victims pay up rather than face the costs of a legal battle.
- Gangs of thugs roamed the streets.
- John Milton
wander freely
(Computing) To use a network or services from different locations or devices
- ^ roam in Webster's Revised Unabridged Dictionary, G. & C. Merriam, 1913
- English terms inherited from Middle English
- English terms derived from Middle English
- English terms inherited from Old English
- English terms derived from Old English
- English terms inherited from Proto-Germanic
- English terms derived from Proto-Germanic
- English 1-syllable words
- English terms with IPA pronunciation
- English terms with audio links
- English lemmas
- English verbs
- English intransitive verbs
- en:Computing
- en:Telecommunications
- English transitive verbs
- English terms with quotations
- English terms with usage examples
- en:Gaits
- Portuguese non-lemma forms
- Portuguese verb forms


text:
Sunday, June 6, 2010
The End of an era or Evolution?
So, Sanghvi says, we have young couples today who eat food which is very different from what they grew up eating, when their mothers or grandmothers had the time to cook traditional meals or the families had cooks and help to turn out elaborate meals. When they entertain, they tend to make more international food in keeping with the times. This he bemoans, is the end of home cooking and local eating habits as we know it.
I too feel that regional cuisine habits are important to preserve however, I don't think that traditional family cuisine will die such an early death as he predicts - what is happening now is, it is evolving. Each family will still have their unique food habits, it will just be a bit different from what the previous generation had.
In my own home, growing up, we had rotis (wheat flour flat breads) for lunch everyday - very different from what my mother grew up eating in Chennai, but so much more convenient to take to work in Mumbai when we were short on time. My dad on the other hand, was used to having rotis since he had moved to Mumbai right after he graduated and before that lived in Delhi with his father. So, in a way the process of moving away from traditional South Indian meals dominated by rice had already begun in his time itself. We did have rice for dinner with traditional dishes like sambar, rasam, thogayal, poriyals - but idli and dosais (rice and lentil pancakes) were only for the weekends while the rest of the days we had bread, poha (beaten rice tempered with onions, potato and spices), upma (semolina savory pudding) etc for breakfast.
My mother experimented with the North Indian dishes we had at restaurants - so there was malai kofta, paalk paneer, chana masala, rajma and kadhi made at regular intervals. Dals with different temperings became a staple and Bombay chaat was a hot favourite too.
She never gave up making her childhood favourites though - she used to wax eloquent on the meals she had in the first 20 years of her life, growing up in a village for the first 10 and then living with her grandmother in Chennai for the next 10. Some of the dishes used ingredients which were not even available in Mumbai and we could only wonder at how they would have tasted. Sometimes she would find ingredients like fresh berries (as opposed to the sun dried berries one uses in sundakkai vathal kozhambu) or drumstick greens or other types of greens which were normally not available and would be so excited about it, that we but naturally ended up sharing her passion. Our love for bitter gourd for example, is very much because of her and the fact that she used to make it in some very specific dishes which, according to her, brought out its true flavour (I know,I know, some of you are going "huh? what flavour?-you mean that horrible, bitter taste?")
Some days (Saturday afternoons especially), she used to cook traditional Tamilian dishes like keerai masiyal or poritcha kootu (a lentil preparation made from split mung bean lentils tempered with a coconut based masala), mix it in with soft, fluffy steamed rice into a big bowl, garnish with a spoon of ghee and then make small balls of it and put it into our outstretched hands to pop into our mouths. Then would come rasam saadam (lentil and tamarind based soup mixed with rice) and then thayir saadam (yoghurt with rice) - all with a piece of vegetable stir fry in the centre of the ball. As we talked, we would eventually have almost twice the amount we normally did!
Which brings us to my cooking now - I laugh when my mother says she finds it strange how I cook some dishes in a way which is just not "our" way. Like the bitter gourd in our house;besides the tamarind and lentil based pitlai and dry stir fry which are Tamilian dishes, we also love to have it cooked as a Mezhukkuppuratti, a stir fry preparation from Kerala - specifically this recipe from Sig. I guess what she means is that changing food habits is fine as long as we are eating a completely different cuisine from ours, but sambar and rasam should ideally be paired with a poriyal or a varuval!
And so food habits have changed some more for the next generation - we eat rotis for lunch with mostly North India dishes like rajma, chana, lentils, spinach, dry preparations of vegetables like okra, cauliflower, potatoes, cabbage, gourds, pumpkin etc. Rotis for dinner too, twice a week atleast, simply because we tend to eat larger quantities of food when we have rice and would like to avoid that. Other days we have a soup and salad or pasta or grilled chicken or fish or stir fried noodles or even something like couscous on occasion - very different from what we ate growing up (atleast on a regular basis).
But that does not mean we have forgotten our traditional cuisine - we still eat sambar and rasam atleast once a week; idli, dosai, adai, semiya upma and idiyappam are regularly eaten for breakfast. Kozhambu, poriyal, thogayal (lentil/coconut based thick chutney), avial, kootu and kurma in all their variations make their appearance by rotation for lunch or dinner - especially on the weekends. Yes, I do have T now, who helps me and does a lot of our day to day cooking and that makes it easier; but I didn't have any help in the kitchen for a long time and used to make all of these dishes even at that time. After coming to Delhi especially, South Indian food was something I made myself for a couple of years (and still do for many dishes) because it was something completely new to T.
I like to cook though and I know that makes a difference - my mom herself was not (and even now isn't) someone who really loves to cook; the fact that my Dad is a real foodie and loved to have variety and good food, was one of the reasons that prompted her to go the extra mile inspite of having a full time job. And today with the commuting involved plus travelling on work etc, it does get difficult - and all said and done, it is considered the woman's responsibility in most homes to take care of getting food on the table - right from shopping for groceries and vegetables to planning meals to making it. If one doesn't like cooking that much to start with, I can very well appreciate the resentment at having to spend so much time on these activities when one could be doing so many other things one actually enjoyed.
The other reason why Mom spent time and energy planning a mix of interesting meals is because she wanted to make sure we were eating healthy - nutrition was a big issue with her and she used to go on ad nauseam about the protein and vitamin content of different food items and how important they all were for a healthy body. It seems to have registered at some level because I find myself doing the same - green vegetables are always there in some form or the other everyday, followed by dals and fruit and balanced out with carbs - preferably complex, given our current knowledge on the dangers of eating simple carbs in excess.
So, while it is easy to make use of the ready-to-eat and take out options available, in the long run I think it is worth spending some time to ensure that healthy eating becomes part of our lifestyle. Not just in fits and start when we get onto some new fangled diet every 6 months which then lasts for exactly 6 days because we can't sustain eating just fruits or raw vegetables (or whatever these diets prescribe) for every meal.
With a little bit of planning, one *can* manage to eat healthy without resorting to processed food or take-out all the time. I have done it and I see a lot of my friends doing it too - especially those who live outside India and have absolutely no help on hand. Simple things like prepping food on weekends (pureeing tomatoes, chopping onions, boiling vegetables, marinating meats, sprouting beans) can help save time in putting together dinners on weekdays. Also, we can now make use of some of the innovations in food processing technology which can make cooking Indian food that much easier. Ginger garlic paste for e.g., packaged coconut milk, dessicated coconut powder, spice powders, dried herbs, tamarind paste, frozen peas - all of these can save a lot of time and effort.
While cooking as well, a little bit of organisation goes a long way - I like to think of it as sequencing tasks in a way that you spend as little time in the kitchen as possible. Some tips which help me:
1.Soak lentils a little ahead of time a little ahead of time (or even overnight) to speed up the cooking process.
2. Put the lentils (dal) into the pressure cooker as the first step - by the time you prep for the other dishes, the dal would be cooked and ready to be tempered.
3. While it may seem easier to finish chopping all the vegetables at one go before you start
cooking, its a better idea to chop the first vegetable which needs to be cooked before the others (usually onions and tomatoes) and while they are being sauteed you can continue with chopping the other vegetables.
4. Try to make sure all burners on the stove are in use for maximum time utilisation - I try to do this by cooking the dal (or vegetables or pasta) on one burner, sauteeing the onions/tomatoes on another burner and roasting spices/tempering/boiling milk on the third.
5. Similarly, I try to use my oven to the maximum too - sticky potatoes (arvi) for e.g. After boiling and tossing it with spices, I just roast them in the oven since cooking them on the stove needs a lot of supervision to prevent them from sticking to the bottom as well as frees up one burner for other things.
6. Set yoghurt, fill bottles and ice trays, knead the chapati dough and clean the fridge while you are waiting for something to cool or cook in the kitchen.
7. Prep for the evening meal while cooking in the morning - cook some extra dal for the evening meal with rotis, puree tomatoes for pasta sauce, or cook rice and cool to use in a fried rice for dinner.
8. Similarly, prep for the lunch box for the next day while cooking dinner - cook and cool rice for a mixed rice preparation like tomato rice or tamarind rice. Or make a vegetable curry dish in a pressure pan (from tempering to cooking) and cool before refrigerating for the next day.
9. In a notebook, make a permanent list of all the kitchen ingredients as well as grocery items (like soap, washing powder etc) used in the house. While I am waiting for something to cook, I go through the list and write down the items I need to replenish (which I would have noticed while cooking or cleaning) on a flexible, white board magnetic strip attached to the refrigerator - I keep adding to it through the week. On the weekend, I just pop the white board strip into my bag and use it for my weekly grocery shopping trip to the supermarket.
As Sanghvi points out in his article, it *is* harder now to get cooks and more expensive too (and he also says that some people consider it politically incorrect to have help around!!); but I think it is easier to find someone to come in for an hour or so in the mornings and help with kneading the dough, cleaning greens, chopping vegetables and other work like this which makes the actual task of cooking that much easier.
While I do agree with Vir Sanghvi that home cooked cuisine, which reflects subtle changes between regions and even from family to family, can be lost with the current trend of people taking to ready-to-eat packs and restaurant take-out food, I think what is more important to consider is that it is these trends which are slowly raising obesity levels all over the world and making conditions like diabetic commonplace. We are the only ones responsible for our health and if we do not take care to consider what we are eating, we will do our bodies a lot more harm than we can foresee.
And for those of us who have children - they learn by example; while it would be great if we could preserve traditions and food habits by cooking the food we grew up eating, it is even more important for them to learnt that it is not that difficult to cook from scratch on a regular basis. If they see the adults around them making informed choices right from the buying to cooking, they usually tend to absorb those things unconsciously and make better decisions when the time comes for them to make the same choices. They will learn to pick and choose the kind of processed food they buy if they know that a lot of them contain high quantities of sugar, salt and fat.
Regional cooking is also important because it usually uses vegetables which are locally available; I do use zucchini and cherry tomatoes sometimes for a roasted salad, but its the courgettes (tindas),raw bananas, ridge gourds (tori/peerkangai), parwal and tendli which are always on my list - the fact that they are locally sourced makes them cheaper as well.
There are people who have even forgotten how these vegetables are cooked traditionally or even if they do, don't cook it because their regular diet now consists of roast chicken, pasta and grills and it is vegetables like babycorn, mushrooms, cauliflower, green beans and carrots which are served on the side.
Nothing wrong with that - but I do believe that by omitting local vegetables which are in season, we are missing out a lot nutritionally as well as some of their medicinal properties which are highly relevant in the Indian context.
Gourds like bottle gourd (lauki/dudhi/sorakkai), ridge gourd, snake gourd(podalangai/padwal) etc are recommended for the summer season because of their higher water content which makes it easy to digest in the heat; ivy gourd (tendli/tindora/kovakkai) has been proved to help in preventing diabetes while bitter gourd (bitter melon/karela/pavakkai) has been shown to increase insulin sensitivity and lower elevated blood sugar levels. Also, eating a number of vegetables helps to bring variety to the table as well as helps avoid eating vegetables which are out of season at ridiculously higher prices.
We have several kinds of greens in India - methi (fenugreek), suva (dill), sarson (mustard greens), khatta paalak, haak, molai keerai/arai keerai/siru keerai(all amaranth varieties), murunga keerai(drumstick leaves),agathi keerai, poonaganni keerai, pulichai keerai, manathakali keerai and most regions have a different kind of preparation for each kind - get to know these before its too late and you stop eating them completely. These are calcium rich sources of food and, again, bring variety to the table. Many regional cuisines in India combine greens with fish, chicken or meat - a perfect way for a complete meal.
Our festivals are another occasion to make a bit of an effort when we have a little more time on our hands (if we haven't already left town for a three day weekend!) to recreate some of the meals and sweets that we have enjoyed in our childhood. Onam sadya, Pongal sapaadu, Naba Barsha mishti - all different ways of enjoying some delicious (and at times maybe not-so-healthy) regional delicacies. Even if we can't make them at home, maybe those are the times to go out and indulge in a lip smacking thali at a speciality restaurant.
So what are your thoughts on this subject - "much ado about nothing? Its food after all!" - would love to hear your comments.
What are the time saving techniques you use to make cooking a little easier and less of a chore? I know you have a lot of ideas - do share them here with us.
23 comments:
- Asha said...
Keep the traditions alive and well while learning, changing according to new era and adding new cuisine to the old, that's what I would say!:)
Your post beat my post this week, looonnggg! ;D
Great read, enjoy. All the dishes are delicious. I sometimes cook double or triple the quantity we need, make into portions and freeze them individually for next time, lot less work.
- June 8, 2010 at 4:54 AM
- Ushnish Ghosh said...
Dear Miri
I just dropped in here from other blogger friends! You have an awesome collection...I am wondering , how come I missed this gold mine, I mean the recipe mine !
The write up is as tempting as few recipes I managed to read so far...
I liked the introduction too.
Will try recipes soon ..
Happy cooking
- June 8, 2010 at 5:57 AM
- indosungod said...
Miri, a comprehensive writeup and some excellent tips as well.
One example, DD was excited about eating cafeteria food the first day at school. One taste and she begged me to pack lunch for her everyday.
Processed or take out foods are good for an occasional meal. Like everything else it is a habit that once formed is hard to get out of be it home cooked food or take out food. It is in all our best interests to get used to the better stuff.
As for regional cooking dying out, my mom does not cook like my grandmom did and I do not cook like my mom does not always anyways. We all adapt and so evolution is the right word.
- June 8, 2010 at 6:05 AM
- Bong Mom said...
A really really wonderful post.
My friends here cook a lot of traditional food at home in spite of the no-help scenario. It is really amazing how they manage to do that even if it is only 2-3 times a week.
My Mom is always amazed at repertoire of authentic dishes these girls cook, especially for a party. She says folks back home are tending more towards short cut and try to avoid such detailed cooking.
I think for my friends here, it is more of the nostalgia that makes them go through the whole nine yards and then it doesn't seem like that much of a hard work either
- June 8, 2010 at 7:16 AM
- Sayantani said...
Brilliant post Miri.dont know whether its the end but definitely its a rapid changing pattern especially in the urban areas. we prefer traditional food with which we grew up on weekends and on some week nights. betweeb some of our bachelor friends were asking me for some quick traditional recipes. I was thinking of making a post with some tips to cook traditional meals and see you have some great tips here. will recommend it to them. again thanks for such a lovely post. very very close to my heart. love Sayantani
- June 8, 2010 at 9:43 AM
- nina said...
great post R! i agree to some extent with Vir Sanghvi - increasingly whenever we are invited for a meal, its always something like couscous and hummus or pasta and no regional dishes at all [except for the odd cocktail vadai]
my latest obsession is making traditional pickles and vadams myself - seems to be a dying art and i have nightmares of no one knowing how to make them once our artisan mamis have passed on...
anyway, having stayed with you - i know how organised you are - and from experience i know it makes a big difference to spend an hour a week organizing the kitchen and fridge - cooking is much less of a chore...
my 2 bit - i cut veggies while yakking with my daughter the previous night so in the morning all i have to do is set the cooker and steamer so half the job is done while i'm enjoying my chai!
- June 8, 2010 at 10:22 PM
- Arch said...
Wow, thats a really nice and thought-provoking post...For the first few years after I was married and was working at the other end of town, we lived on maggi and some quick-fix stuff, but now I like to cook fresh for every meal...when kids are in the picture, we become our moms and I have started bringing all sorts of veggies home...for festivals, i love to go all the way and make things that i had when i was a kid...its the best time to do that ! I like your tips, very very well put...one thing though, please do not keep raw onions, even in the fridge..if you have leftover onions, fry them, raw onions tend to attract a lot of bacteria...will mail u about it...
- June 8, 2010 at 10:42 PM
- Arch said...
Wow, thats a really nice and thought-provoking post...For the first few years after I was married and was working at the other end of town, we lived on maggi and some quick-fix stuff, but now I like to cook fresh for every meal...when kids are in the picture, we become our moms and I have started bringing all sorts of veggies home...for festivals, i love to go all the way and make things that i had when i was a kid...its the best time to do that ! I like your tips, very very well put...one thing though, please do not keep raw onions, even in the fridge..if you have leftover onions, fry them, raw onions tend to attract a lot of bacteria...will mail u about it...
- June 8, 2010 at 10:42 PM
- Miri said...
Thanks Arch - about the onions, I always freeze them if I chop them in advance....and they never smell. But will be more careful..
- June 8, 2010 at 10:52 PM
- Miri said...
Nina - pickles are something I love when they are home made...and I worry too that we are losing a lot of that art. Do tell when you make some of these (and send with S ;))
I think its because we don't want to make "ghar ka khana" when we have people over! When we entertain, I try to alternate with regional cooking, and especially when its a smaller crowd I go with Tamil cooking or Kerala cooking which I know will be liked. Or like a couple of times I combine, baked chicken/fish but in a traditional gravy like the Kerala stew....
- June 8, 2010 at 10:56 PM
- Arpana Kumar said...
Thanks to you R, I have evolved my south Indian cuisine repertoire beyond dosa-idli-sambar(now pronounced correctly!. Faithfully following your blog, I have been able to add the much needed variety to the menu at home. As for home cooked food, you know my obsession about "healthy, fresh, nutritious, well-balanced food" (the bits in quotes are what the kids are sure to use when they bitch about me later;))
As for time saving methods, my mom used to always make tamatar-pyaaz masala (used in so many Punjabi dishes) on a sunday and refrigerate for the week ahead. Though I must admit, I rarely do this myself.
- June 9, 2010 at 12:24 AM
- Miri said...
:) Smiling at the quotes being used by the kids, A - they will thank you too, much, much later for caring so much about them ;)
Thanks for the tip - there are many who will be able to use it, Maggi has even come out with a "bhuna masala paste" - well we can make our own without the extra salt and preservatives..
And from you I have had some amazing food - the karela in curd is my absolute favourite and so also the butter chicken and your Biryani!
- June 9, 2010 at 12:29 AM
- sra said...
I'm in such a fug after work and when I get up (now where does that leave me any time for preparation or considered cooking?) that it makes for some very unsatisfying food (not junk, though). So now I 'meditate' for a few minutes on 'what to make tomorrow' and I believe even that little act is going a long way towards giving me some comfort.
I only recently began chopping vegetables ahead but stopped as soon as I started because I keep thinking of 'loss of vitamins'. But then I think, what the heck - I keep swinging between the two, actually. This morning, I cut up some ridge gourds before I went to work, but now have no clue what to do with them, until I meditate. :)
- June 9, 2010 at 6:55 AM
- Aparna said...
Great post. While most of India is still cooking regional/ traditional food, I think that it is urban India that is slowly losing out on the traditional fare.
It is true that many of us do not have the time to cook elaborate meals at the end of the day. But if you look at it, I feel that it is mostly festive fare and the like that requires time in the kitchen.
Regular Indian cooking, with a bit of planning, takes very little time to do.
Many of us have changed our traditional style of eating by including non-traditional fare, but I feel that most of us still end up cooking what we grew up eating, a large part of the time.
So there is still hope. :)
While I do like reading Vir Sanghvi (even though he's rude and opinionated), he invariably lives in a very small world which is not how most of India lives. :)
- June 10, 2010 at 8:37 PM
- Vaishali said...
Lovely post, Miri, and I couldn't agree more with you. While it's true that people eat a variety of cuisines now, most of us hearken back to our traditional foods for the most special times in our lives.
I think what we need to worry about is that our tastebuds will get oversalted and assaulted by all the fast-food chains that have swamped India. It may take a generation or two, but that could certainly do more damage to both people's health and the preservation of traditional foods.
- June 11, 2010 at 11:39 AM
- Rajani said...
loved this post miri!! yes indeed we are so busy trying to find convenience foods that we are losing confidence in preparing all the meals we were fortunate enough to have when we were kids. in my case mu daughter is genetically inclined to eat rice and always finishes her meals when i prepare malayali dishes, i grew up in an army household influenced by a many cultures that lived together in the cant. so though we enjoyed rajma cholle etc... it was always north indian for dinner and sambhar rice, mulagoshyam rice etc.. for lunch along with the mandatory mezhukkuporatti. well i try to keep this tradition alive in my home as well :)
- June 15, 2010 at 9:18 PM
- Cham said...
That is great post. I ve recently seen many Ready to eat food swamping the aisle! But very rarely people buy here, wonder who buy it! Outside food and processed one is only great for one day, probably when we are sick or out of the city!
What ever we change, we always love the Traditional food! The variation will be there but mostly stick to what mom/granny prepared.
I usually cook more dhal and freeze in ice cube tray for parrupu rasam!
Cut the veggies over weekend and freeze it too.
- June 17, 2010 at 4:15 PM
- Rajani said...
hi miri, thanks for dropping by, while i do agree with the live traffic feed comment, I wanted to know my google search rank... thats the reason i put it there. if you know any other method to find this out let me know. its mainly for the visitors who land here through search engines. but if its disturbing you, let me tell you i'll be removing it shortly, though not immediately, and please dont let that be a reason for not dropping by :)
- June 17, 2010 at 11:48 PM
- Anita said...
I am not worried about our traditions dying. They may be under a lot of pressure but I think a lot of it will survive or metamorphise. Which is exactly what the 'traditional food is - it was not like that always!
Maybe the rapid urbanisation and change is making it happen in one lifetime while earlier it was more gradual and therefore, less 'dramatic'.
I agree when Arch says that when we have families, we will behave like our moms! We will be more careful about what our families eat and resort more to 'tradition' which we trust. There will be new traditions too - Southies living in Delhi will include paranthas into their traditions and Northies living down south will have sambar as a staple!
What I serve at my table is hardly 'typical' of what my parents ate when they were children, but their own meals today are a lot more different from what they were used to! we live far away from the places where the traditions started so it is only natural that new traditions will emerge. We can all hope that these new traditions will continue to build upon sensible food habits and nutrition!
The West has come a full circle - from fast food to slow food. If we are straying, we will be back for sure!
Can you imagine that perhaps, these 'mundane' food blogs of ours that are recording our everyday meals might be just the resource the help people do that!
I do have help in the kitchen today. But it was not like that just a few years ago. Planning and having 'all-your-burners-on-go' was how I did it too! I also think that Southern as also Kashmiri (and likely a lot of other regional) cuisine have adapted to the pressure cooker so well and reduced the drudgery in the kitchen.
My (twenty) two cents. :-)
- June 18, 2010 at 10:51 PM
- Miri said...
Thank you so much everyone for such an interesting discussion and sharing your views!!
- June 19, 2010 at 11:54 PM
- Sig said...
Very interesting discussion Miri... I do think it is evolution and quite natural. My mom employs many short cuts in the kitchen that my grandma frowns upon, and that continues with this generation too. And I actually think that in this era of documenting recipes on the internet, we are actually preserving the "traditional" recipes, and doing a better job than our previous generation.
- June 21, 2010 at 4:57 PM
- Raaga said...
My mom does things her mother or MIL did not and I am certain my cooking is very different from what she did/does.
She's made life easy by keeping scrapped coconut in the freezer, tamarind paste (with a bit of preservative), chilli, ginger and garlic pastes etc ready. She cooked despite having a full time job, like your mom. I do too.
- June 22, 2010 at 5:18 AM
- Miri said...
I guess we think on the same lines Raaga, as your post shows :)
- June 26, 2010 at 10:31 PM


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JOHNSON CITY, Tenn. (April 29, 2011) - With the Liberty Twilight meet rescheduled for next week, ETSU's track and field team sends a handful of competitors to the Highlander Invitational in Radford, Va., this weekend.
Radford marks another stop on the regional qualifier trail, leading to Bloomington, Ind., May 27 when the top 48 outdoor athletes in the region will compete.
Assistant Coach Eli Sunquist turns his focus to the field events this weekend, as Matt Baum (Middletown, Md.), Bethany Lender (Altoona, Pa.) and Jason Johnson (Springfield, Pa.) look to build on a good weekend at the Charlotte Invite. Baum finished second in the javelin in Charlotte, while Lender took fifth in the triple jump. Meanwhile, Johnson notched a top-48 mark in the triple jump, a personal best and the second-best jump in ETSU history.
"Those are the three looking to punch their ticket this weekend," said Sunquist. "The sprinters are taking the week off, so they will train." Two men's and two women's sprinters already have times in the top 48 for the time being, but Sunquist said some are more likely to qualify than others.
Jasmine Ingram (Frederick, Md.), Mike James (Palm Bay, Fla.) and Ifrish Alberg (Paramaribo, Suriname) are the frontrunners in the 400, 110 hurdles and 100 respectively. Ingram's school record in the 400 led the Bucs in Charlotte and earned her the Atlantic Sun Athlete of the Week Award, while James blazed to a top finish in the hurdles at 14.22 and Alberg still owns the top A-Sun time in the 100, which was one-fifth of a second faster than his fourth-place 10.42 at Charlotte.
Several Bucs sit on the regional bubble, including Baum, Lender and Johnson, as well as sprinters Emani Harrison (Columbia, S.C.), Robert Purcell (Raeford, N.C.) and Tim O'Dell (Palm Coast, Fla.). Harrison won the 100 at Charlotte in 11.67, a lifetime best and the new second-best conference mark this season. Purcell established two personal records last weekend, both top-ten conference marks. His 48.13 400 is now third among A-Sun sprinters, while 21.65 in the 200 is good for a tie in seventh with reigning Indoor Track MVP Rashad Campbell from Campbell. O'Dell still holds the conference lead in the 400 with his facility-record 47.71 at the conference championships.
Sunquist said he is confident his sprinters will be ready to compete again next week. "They need slight improvements within the next three weeks to make sure they are in the top forty-eight," he said, "but all have excellent chances to get there."
Baum's, Lender's and Johnson's field and horizontal events start at 10 a.m. tomorrow at Patrick D. Cupp Memorial Stadium and Track. To follow the results live, visit directathletics.com or radfordathletics.com. For more on ETSU Track and Field, visit ETSUBucs.com.


text:
If you know me, then you know that I like love chocolate. So when I was given the green light to organize a chocolate tasting in anticipation of Valentines Day, I jumped at the chance.
I hit Google to see what I could find in the way of Fair Trade vendors in New York City. My plan was to generate a list of stores that sell Fair Trade-certified chocolate, print it and go shopping. Boy was I wrong. I couldn't find a Web site that would generate a list of places in Manhattan that sell Fair Trade chocolates.
So, I hit the cold and windy streets of Manhattan. My first stops included Duane Reade, which had one brand, and Gristedes, which had none. I expanded my search to include Organic Certified and Rainforest Alliance Certified. The differences between these certifications have to do with how the plants were raised and how the farmers and workers are treated. I looked for and bought only bars that had one or more of the three logos to the left.
I went to Fairway, figuring surely THEY would have something that was at least organic. Nope. I couldn't find any of these labels on any of their chocolates. Finally I went to Whole Foods and found the mother load! They had variety, offering not only milk and dark but also flavored chocolates. I checked out Food Emporium and found a nice selection there as well. I did find one brand at Trader Joe's but the line was so long that I left it at the store (sorry Trader Joe's).
Finally, we held the tasting. Who knew that there could be so much variation in chocolates? We got a good lesson in how taste is in the mouth of the beholder. Thirteen of us tasted 11 bars and stuck to the basics - plain milk and plain dark chocolate. We used rice cakes and water for a palate cleanser. We evaluated the feel, smell, texture and taste, and gave each chocolate an overall score of 1-10 with 10 being the highest rating. We started with the lowest cocoa content and tasted our way to the highest. Here are our overall results, with the chocolates listed in order of increasing cocoa content.
|Avg Score
|Dagoba Milk
|"typical milk chocolate", "Cadburyish richness", "too sweet","not too sweet, a little bitter", "I don't like most milk chocolates but this is fairly flavorful"
|Newman's Own Milk
|"bad finish", "starts out bland, ends very sweet on the tongue"
|Green & Black's Milk
|"a bit more bitter for milk that I would expect", "tastes like Easter candy", "not just a standard milk chocolate"
|Mitzi Blue Milk
|"lots of personality", "very bitter for milk chocolate", "different, has a taste I can't place", "bland, cardboard-like", "Kenya-AA-esque"
|Whole Foods Dark
|"real middle of the road, no character", "sort of flavorless and boring", "coffee-grounds roasted", "stays on the tongue", "reminds me of Nesquick"
|Dagoba Dark
|"citrus, a little bitter", "no me gusta", "very good - nice level of darkness", "nice acidity and overtones of coffee", "bitter at first, now better"
|Green & Black's Dark
|"this is like over-roasted coffee", "this taste is elegant and bold", "has a strong flavor I can't place", "fruity, sweet, a hint of booze, not too bitter", "most buttery so far"
|Vere Dark
|"my favorite so far", "very bitter, tastes like liquor", "tobacco-like, bitter", "worst", "has flavors one does not associate with chocolate", "would only eat if desperate", "boring - low cocoa % I would guess", "not my favorite"
|Divine Dark
|"rice, coconut, cake", "smooth, velvety, flavorless", "no personality", "my favorite", "One note sweetness with a smooth finish", "very middle of the road, like a reliable but boring boyfriend", "good balance", "yum!"
|Grenada Dark
|"burnt, cocoa, roasted", "fishy tasting, very strange aftertaste", "like coffee beans with fruit", "strong green tea flavor", "tastes the way my organic garbage smells", "strange alcohol aftertaste", "would only eat if desperate"
|Skinny Bar Dark
|"spicy, vegetal", "tastes a little dirt-like, earthy, musty-flavored", "sharp and bitter", "it was smooth throughout", "pleasant but didn't knock my socks off", "the best of the bunch but not very good", "berryish and more intense than the others"
The bar with the most points and highest average score was the Skinny Bar Dark. My personal favorite was Green & Black's Milk chocolate. It should be noted that 2 people forgot to score the Newman's Own Milk chocolate so the points were lower but the average score was also lower. The best comment of the day was about Divine Dark chocolate - "Very middle of the road, like a reliable but boring boyfriend." We all agreed that all the chocolates lacked a certain something although what that something was varied from person to person.
As I found out, socially responsible chocolate is not at all readily available. Whole Foods goes to great effort to source Fair Trade and Organic items, but of course not everyone has the luxury of a Whole Foods in his or her community (neither can a lot of people afford Whole Food's prices). I live in the nosebleed section of Manhattan (Washington Heights) and I work in Murray Hill. A trip to Whole Foods takes me in the opposite direction from home once I leave work. While I might go out of my way for a special occasion like Valentine's Day, shopping there on a regular basis is probably not going to happen.
Given how difficult it can be to find socially responsible chocolate, I was set to write as the conclusion of this post that going out of my way to find it is just not worth it, but the ethical implications of industrial chocolate are just too heavy. Beyond the ecosystem impacts of industrial chocolate production, human rights violations such as child labor abuse associated with most cocoa farms are common and unfortunate. When I buy chocolate, I'm supporting a whole system of politics and people behind that chocolate. I want part of the pleasure I derive from eating chocolate to be the knowledge that I'm not adding to someone else's abuse.
Buying Fair Trade and Rainforest Alliance Certified chocolates is an easy way to ensure that your purchasing power supports chocolate growers with sound human rights policies. From now on it will be Green & Black's Milk Chocolate for me.
Check out a slideshow about cocoa production from the Institute of Tropic Agriculture.


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Witt was injured in the first period of Thursday's 5-3 Islanders loss to Dallas. The MRI could come as early as today, but the swelling has needed several days to subside before the medical staff could make a proper diagnosis.
The Islanders are facing the likelihood of playing the Rangers at the Coliseum tonight without Witt, Radek Martinek (4-6 weeks, shoulder), Andy Sutton (hand, back sometime this week) and Freddy Meyer, who has an doctor's appointment today to evaluate an undisclosed injury suffered Saturday night against Carolina.
Brett Skinner has been recalled on an emergency basis to fill out the blueline. He has 8 points in his last five games with Bridgeport.


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Message Board
Matt Kilrain Message Board
Talk about the novels, new and used books that Kilrain has written!
Author Kilrain's Book Reviews
Chief Blackbear
At the age of twelve, Joe Blackbear, the son of an Irish-Indian, witnesses his father's murder at the hands of the Mafia. At the age of seventeen they kill his grandfather and Joe wants vengeance�a decision that sets his life on a violent course of crime. After becoming known as the Chief and having a deadly shootout with the Mafia, Joe flees to Cuba where he falls in love with a CIA operative. They soon have a baby boy named Little Bear and the Chie...


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Basil Lemon Snap Peas
2 teaspoons olive oil
1 clove garlic, minced
1½ pounds fresh or frozen sugar snap peas, trimmed
1 cup chopped sweet yellow pepper
1/3 cup chopped fresh basil
½ teaspoon sugar
½ teaspoon grated lemon rind
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh lemon juice
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic and sauté 30 seconds.
Add peas and yellow pepper. Sauté 2 to 3 minutes or until peas (or beans) are crisp-tender.
Add basil, sugar, lemon rind, salt and pepper. Sauté 30 seconds.
Add lemon juice and sauté 30 seconds. Serve immediately.
Flavors of Fiesta
by University of Illinois Extension
<- fold here


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Who Said It: Marco Rubio or Barack Obama?
Willful ignorance of science is a bipartisan value.
By now you've heard the outrageous quote from Sen. Marco Rubio, R-Fla., on his doubts about the origins of planet Earth. When asked to give its age, he replied: "I'm not a scientist, man. … Whether the Earth was created in 7 days, or 7 actual eras, I'm not sure we'll ever be able to answer that. It's one of the great mysteries."
He's not a scientist—no, indeed—and his comments have brought on a slew of finger wags and face-palms from the godless left. The answer was "so confused and error-riddled," wrote Phil Plait in Slate, "it's difficult to know where to start." We all should understand the age of Earth is not a matter of opinion, but a scientific fact: Our planet formed 4.54 billion years ago. If Rubio suggested otherwise, it's because he's uninformed or stupid.
Of perhaps he's talking to his base. Writing in the New York Times, Juliet Lapidos points out that 58 percent of Republicans believe in creationism, as do 46 percent of all Americans. "Mr. Rubio probably figured that these same Republicans have no truck with geologists," she says, "and so there was no advantage to stating clearly that the earth is 4.54 billion years old. But if his response was more proof of cunning than idiocy, it was still ludicrous." By arguing that every viewpoint has a claim to truth—that the geologists and theologians are each entitled to their own opinions—the senator gave up on dealing with reality at all.
I've no doubt that these critiques of Rubio are sound. But I'm hesitant to let the crown prince of the Tea Party be singled out for blame. His shameless dodge and pander on the matter of the Earth's creation don't mark him as a radical, nor even as a soldier in the war on science. They mark him only as a mainstream politician.
Beware, for thou that judgest doest the same things: Members of both parties have had to squiggle through elections by appealing to a hazy sense of geo-history. In fact, the Antichrist himself—Barack Obama—has had a tendency to get a little soft with science. Let's compare Rubio's offending quote to one that came out of Obama's mouth four years ago, when he first campaigned for president.
Here's Rubio, in his interview for the December 2012 issue of GQ:
Q: How old do you think the Earth is?
A: I'm not a scientist, man. I can tell you what recorded history says, I can tell you what the Bible says, but I think that's a dispute amongst theologians and I think it has nothing to do with the gross domestic product or economic growth of the United States. I think the age of the universe has zero to do with how our economy is going to grow. I'm not a scientist. I don't think I'm qualified to answer a question like that. At the end of the day, I think there are multiple theories out there on how the universe was created and I think this is a country where people should have the opportunity to teach them all. I think parents should be able to teach their kids what their faith says, what science says. Whether the Earth was created in 7 days, or 7 actual eras, I'm not sure we'll ever be able to answer that. It's one of the great mysteries.
And here's then-Sen. Obama, D-Ill., speaking at the Compassion Forum at Messiah College in Grantham, Pa. on April 13, 2008:
Q: Senator, if one of your daughters asked you—and maybe they already have—"Daddy, did god really create the world in 6 days?," what would you say?
A: What I've said to them is that I believe that God created the universe and that the six days in the Bible may not be six days as we understand it … it may not be 24-hour days, and that's what I believe. I know there's always a debate between those who read the Bible literally and those who don't, and I think it's a legitimate debate within the Christian community of which I'm a part. My belief is that the story that the Bible tells about God creating this magnificent Earth on which we live—that is essentially true, that is fundamentally true. Now, whether it happened exactly as we might understand it reading the text of the Bible: That, I don't presume to know.
How do these quotes stack up? It seems to me that they're exactly in agreement on four crucial and dismaying points:
1) Both senators refuse to give an honest answer to the question. Neither deigns to mention that the Earth is 4.54 billion years old.
2) They both go so far as to disqualify themselves from even pronouncing an opinion. I'm not a scientist, says Rubio. I don't presume to know, says Obama.
3) That's because they both agree that the question is a tough one, and subject to vigorous debate. I think there are multiple theories out there on how this universe was created, says Rubio. I think it's a legitimate debate within the Christian community of which I'm a part, says Obama.
4) Finally they both profess confusion over whether the Bible should be taken literally. Maybe the "days" in Genesis were actual eras, says Rubio. They might not have been standard 24-hour days, says Obama.
In light of these concordances, to call Rubio a liar or a fool would be to call our nation's president the same, along with every other politician who might like to occupy the Oval Office. If a reporter asks a candidate to name the age of Earth, there's only one acceptable response: Well, you know, that's a complicated issue … and who am I to say?
That's not to argue that Obama and Rubio are identical in mind-set (although it's hard to tell what either thinks on the basis of his cagey public statements). It's clear enough they differ on some scientific policies. At the same 2008 event in Pennsylvania, Obama went on to give this caveat:
Let me just make one last point on this. I do believe in evolution. I don't think that is incompatible with Christian faith, just as I don't think science generally is incompatible with Christian faith. I think that this is something that we get bogged down in. There are those who suggest that if you have a scientific bent of mind then somehow you should reject religion, and I fundamentally disagree with that. In fact, the more I learn about the world, the more I know about science, the more I am amazed about the mystery of this planet and this universe—and it strengthens my faith as opposed to weakens it. [APPLAUSE]
So Obama believes in evolution, and presumably he'd like to teach it in the nation's public schools, while Rubio suggests that "multiple theories" should be given equal time. But even so, both men present the science as a matter of personal opinion. Obama doesn't say, Evolution is a fact; he says, I believe in it.
What about Rubio's assertion that the age of the Earth "has nothing to do with the gross domestic product or economic growth of the United States"? That's the claim that gave Phil Plait "a chill," since science is "the very foundation of our country's economy." At Forbes, Alex Knapp declares that "this economy, at its root, is built on a web of scientific knowledge from physics to chemistry to biology. It's impossible to just cherry pick out parts we don't like." If we get it wrong on Earth's creation, these critics say, the United States will fall apart.
Will it really? It seems to me that Rubio is right. Lots of basic scientific questions have no bearing whatsoever on the nation's short-term economic growth. We can even go much further: Lots of scientific questions don't matter all that much when it comes to other scientific questions. It's possible—and quite common—for scientists to plug away at research projects without explicit knowledge of what's happening in other fields. And when a bedrock principle of science does need to be adjusted—a not-so-unusual occurrence, it turns out—the edifice of scholarship doesn't crumble into dust. DVD players still operate. Nuclear plants don't shut down.
President Obama knows this fact as well as anyone. In 2009, he appointed Francis Collins, the brilliant geneticist, to head the National Institutes of Health. Collins is a thoughtful Christian who happens to believe in the virgin birth and the resurrection. "There's nothing inconsistent with God on rare occasions choosing to invade the natural world in a way that appears miraculous," he told Time magazine in 2006. "If God made the natural laws, why could he not violate them when it was a particularly significant moment for him to do so?" This man runs a $30 billion program in biomedical research, and he runs it pretty well.
Politicians aren't scientists and they aren't pastors, either. Instead they've learned to follow a different set of laws—those that dictate what to say, not what to think. That's why Rubio and Obama sound so much alike. They're taking notes from the same textbook.


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Apr 17,2009
Movie Review: '17 Again' and star Efron a pair of lightweights
by Lee Grant
Here's the question: Will Zac Efron, 21, poster boy for teenage girls everywhere and Us Weekly's Hot Hollywood Star of the Year, grow up to look like a jowled, pudgy Matthew Perry?
4 STARS - Excellent.
3 STARS - Worthy.
2 STARS - Mixed.
1 STAR - Poor.
0 - Forget It (a dog.)
That's what "17 Again" would have you believe. Perry, 39, his 10-season "Friends" career over, isn't a bad actor. In fact, he was pretty terrific on NBC's underappreciated "Studio 60 on the Sunset Strip."
But a sex object? Efron, on the other hand, had the young girls who packed a preview of "17 Again" oohing and ahhing from the shirtless opening scenes of him on a basketball court, showing off his dance steps accompanying rather professionally choreographed high school cheerleaders. No doubt, the boy can dance.
"17 Again" has a decent premise: You're approaching middle age, your wife (Leslie Mann), whom you married when she got pregnant in high school, has filed for divorce, your kids disrespect you, you've been passed over for a promotion at your job.
You were the former high school star who never lived up to his potential. What if you could go back and change things?
The movie is a light and bright time-traveling tale and has a number of laughs, mostly thanks to Thomas Lennon, the wild man from TV's "Reno 911!," who plays the grown-up nerd from school, Perry/Efron's best friend who made millions as a software genius and lives in a house decorated like something out of "Star Wars."
Efron, meanwhile, takes direction well enough, having been trained in the "High School Musical" mode, but he lacks warmth and an identity beyond his looks. Even hosting the recent "Saturday Night Live," making jest of his image as a teenybopper's delight, he seemed distant and cold.
His "Zac Efron's Pool Party" is a riot on funnyordie.com (it's closing in on 1 million views), but it's not because he's funny.
Zac Efron, maybe, needs to be 17 again.
"17 Again." Rated: PG-13. Running time: 1 hour, 35 minutes. 2.5 stars.
Copyright 2009 Creators Syndicate Inc.


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Don't let a little mud bog down your cyclocross domination. Bontrager's CX3 cross tire is perfect for hardcore cross racers and plain ol' dirt road riders alike. Its aggressive tread pattern rips into grass and sheds mud on loose, wet cross courses. Equipped with extra sidewall puncture protection, the CX3 has structural support so you can run lower pressures for better traction in loose conditions while reducing the potential of pinch flats.
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Health Library
Your spine is made of many bones called vertebrae. Your spinal cord runs downward through a canal in the center of these bones. Nerve roots branch off the cord and go between each vertebrae. When there is injury or compression that affect these nerve roots, the condition is called radiculopathy or more commonly, a pinched nerve.
This problem is most likely to occur in your lower back (lumbar radiculopathy), but it can also affect your neck (cervical radiculopathy) or other parts of your spinal cord.
One cause of a pinched nerve is a herniated disk. Soft disks act as cushions between your vertebrae. Sometimes, these disks slip out of place or become damaged and press on nerves. This is commonly called a slipped disk.
As people age, it's common for the disks to become shorter and the vertebrae to get closer together. Bone growths called spurs could also press on the nerve roots. But, many people ages 50 and older have damaged disks and pinched nerves but don't have symptoms.
Symptoms of a pinched nerve in the lower back include:
Symptoms of pinched nerve in the neck include:
Possible tests to diagnose this problem are:
In many cases, these simple steps may treat your symptoms:
Some people need more advanced treatments. Your doctor might suggest injections of steroid medicine in the area where a disk is herniated. Some people might benefit from surgery. During a surgical procedure called a diskectomy, the surgeon removes all or part of the disk that is pressing on a nerve root. Along with this procedure, the surgeon may need to remove parts of some vertebrae or fuse vertebrae together.
Staying physically fit may reduce your risk of having a pinched nerve. Using good posture at work and in your leisure time, such as lifting heavy objects properly, may also help prevent this condition. If you sit at work for long periods, consider getting up and walking around regularly.
Medicines like nonsteroidal anti-inflammatory drugs (NSAIDs), corticosteroids, or stronger narcotic medicines help reduce nerve swelling and relieve pain. Corticosteroids may also be given as an injection, which will also reduce inflammation and pain allowing the nerve to heal.
Losing weight, if needed will help relieve pressure on the joints. Physical therapy may use specialized exercises to strengthen and stretch the neck muscles. A physical therapist may suggest wearing a soft collar or using traction to help the neck muscles rest and heal. Your healthcare provider may suggest a home exercise program that you can do on a routine basis. These measures also relieve pressure on the nerve.
Your healthcare provider may be able to suggest self-care steps to help prevent or treat a pinched nerve.
Tips to help you get the most from a visit to your healthcare provider:


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Mayor's Office
Mayor Chris Beutler is joining local, state and national officials in asking the public to observe the National Moment of Remembrance at noon CDT Sunday, September 11 to mark the 10th anniversary of the 9-11 terrorist attacks. The Mayor has asked the Lincoln Police Department (LPD) and Lincoln Fire and Rescue (LFR) to participate by sounding their sirens during the first 30 seconds of the one-minute observance. An LPD cruiser will turn on its lights and sirens at the Hall of Justice, 575 S. 10th Street, and LFR will sound its apparatus sirens at its fire stations.
In July, the United States Senate unanimously passed a resolution sponsored by New Jersey Senator Frank Lautenberg establishing the National Moment of Remembrance. Senator Lautenberg asked the U.S. Conference of Mayors to encourage City leaders across the nation to ask first responders and houses of worship to ring bells and sound sirens during the minute of national reflection.
"The bells and sirens will remind the public to stop and remember the events of September 11, 2001, to pay tribute to those who were lost, and to honor those who serve our nation in the military and as first responders," Beutler said. "It's also important to reflect on the unity we felt as Americans as we came together to respond to the tragedy and move forward as a nation."
More information on the National Moment of Remembrance is available at lautenberg.senate.gov/stopandremember.


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Seven years ago last month, when Michael Govan was named the sixth director in the relatively brief history of the Los Angeles County Museum of Art, his mandate was clear: overhaul the place.
The ambitious plan was to make LACMA the nation's only general-interest art museum to feature a major program in the rambunctious field of Modern and contemporary art.
Why? The place of the new amid the old was contentious from the institution's start, as it has been for every encyclopedic museum that collects art from nearly every global civilization in recorded human history. But history is dynamic, not static. The singular goal on Wilshire Boulevard has been to use what artists make now to frame what artists made in the high plateaus of ancient Mexico, the painting studios of 17th century Holland or the shogun-era workshops of Japan.
PHOTOS: Arts and culture photos by The Times
That transformation is a work in progress. It mostly adds up, however, on the plus side of the ledger — with at least one indispensable element, which we'll get to in a moment, left largely unfulfilled.


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Abierto Al Publico, Glassell Park | Photo by Susan C. Weber/Flickr
- Judge orders Glassell Park charter school to move out of Van de Kamps campus. L.A. Now
- Echo Park couple get a pantry makeover. L.A. Times
- You Pick: Atwater liquor store sells mix-and-match six packs of micro brews. Girls Who Like Beer
- Happening Today: Mayberry Fiesta, Silver Lake, Ecos Gallery art opening, Echo Park; Depth Perception exhibit, Echo Park; Oak Glen nursery school jamboree and fundraiser. Save the Date


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Who doesn't think customized trucks are cool, I ask you? From Class 8 tractors on down to pickups, when the customization gets cooking, all sorts of sharp looking rides are the result – the kind of results that appeal to a wide assortment of folks.
Speaking of such customization where light trucks are concerned, check out some of the vehicles displayed at the recent Specialty Equipment Market Association (SEMA) show, held in Las Vegas this year.
First up is a Ford Motor Co. 2014 Transit Connect "Hot Wheels" themed cargo van done up inside and out with a wide range of custom features, including two 18-inch tablets, a 55-inch television screen, gullwing doors and a built-in Hot Wheels drag strip.
For this job, Michigan-based custom builder Ice 9 Group worked with designers from Ford and Hot Wheels, taking a Transit Connect down to its basic elements and rebuilding it from the ground up, creating a one-of-a-kind "dream machine," in the words of Keith Strong, president of Ice 9 Group.
"We basically re-skinned a new vehicle," he said. "We did all the computer-aided drafting and tooling, removing the old body panels and crafting a whole new look. Every single aspect of the exterior is different, including the roof. The idea was to show just how far out you can take a vehicle like this – a small van – that isn't typically thought of when you go to SEMA."
Here are a few more details about the Hot Wheels Transit Connect: powered by a 2.5-liter Ti-VCT four-cylinder engine, it's been widened 4 inches in front and 6 inches at the rear. It features functional custom exhaust ports on either side, gullwing doors in place of the sliding doors, new front fascia and bumpers inspired by Focus RS, and custom 20-inch wheels.
[Speaking of "hot" by the by, check out the latest "Gymkhana" craziness dreamed up by stuntman extraordinaire Ken Block, featuring a 650-hp Ford Fiesta. You heard me right: this compact car is fired by an engine that cranks out 650 hp. Oh my!]
You know, "hot" is a word that's got a lot of connotations in the vehicle customization world, but West Coast Choppers used this word "hot" in the literal sense when it created an 8-foot combination "KitchenAidOven" and white oak chopping block cooking sensation to fit in the bed of a Toyota Tundra pickup for the SEMA show.
This one-of-a-kind Tundra pickup features a Texas barbecue theme, with the ability to sear a Texas Longhorn and defiant "Come and Take it" slogan into meat on the custom iron oven grate. The West Coast team also lifted the truck 4 inches and added a more rugged look through matching black fender flares, N-FAB nerf steps and Method Race Wheels.
Additional featured items include General Tires, a Camburg suspension and OPTIMA batteries to keep power flowing.
Here's another "hot" custom pickup look from SEMA, this time a Chevrolet Silverado Cheyenne concept vehicle from General Motors.
This "performance-oriented" version of the 2014 Silverado regular cab comes equipped with a 420-horsepower 6.2L V-8 , a lowered ride height, a rear stabilizer bar and Brembo carbon ceramic brakes.
"The Cheyenne concept explores the performance possibilities of the all-new Silverado, which is already built on a mass-efficient layout and delivers a greater balance of performance and efficiency than any other full-size truck in Chevrolet's history," said Chris Perry, vice president of Chevrolet marketing at the show.
Unique lightweight features of this concept vehicle include carbon fiber replacements for the bumpers, tailgate and inner cargo box, shaving approximately 200 pounds from the 4,503 pounds base curb weight of a 5.3L-equipped Silverado regular cab with a 6-ft 6-in. box.
Cheyenne designers matched the form of the lightweight components with their low-mass function, Perry noted, with the carbon fiber front bumper includes racing-inspired ground effects styling complemented by carbon body-side ground effects while the carbon fiber tailgate incorporates a spoiler. The hood on the truck also features a Camaro Z/28-inspired extractor vent, he said.
The Brembo carbon ceramic brakes also save more weight because the carbon ceramic-matrix rotors are significantly lighter than conventional steel rotors, Perry added. On Chevy's Camaro Z/28 sports car, for example, they save more than 20 pounds – and it saves un-sprung weight, too, which enhances driving performance with more immediate and direct handling, he pointed out.
The Cheyenne "diet" also removes the trailer hitch, spare tire, interior center console and some of the sound-deadening material, Perry added, with the truck also featuring a lightweight aluminum driveshaft and composite rear leaf springs.
"'Lightweighting' is a time-honored method of making the most of a vehicle's performance which Chevrolet has demonstrated time and again with vehicles like the original 2001 Corvette Z06 and the 2014 Camaro Z/28," said Perry. "And like those vehicles, the Cheyenne complements its lower weight with more horsepower."
The EcoTec3 6.2L V-8 that powers this concept truck is rated at 420 horsepower and 460 ft-lbs. of torque but Perry stressed it is unavailable in regular-production Silverado regular cab models.
"With the Cheyenne concept, we've taken the low-mass concept to a new level – with exciting results," Perry said. "It is only a concept right now, but we are continually exploring new ways to give Silverado customers more."
Fun stuff to contemplate, though, that is for sure.


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"I want a drink of water!"
"Just one more story, pleeeeaase?"
"These PJs are too small! I need to get bigger ones from my brother's room."
There's more to bedtime than just tucking kids in. For older kids, you need to know the difference between real problems and stall tactics. For babies, you have to be sure the sleep environment is safe.
Here are tips for making bedtime easier.
Safety is rule #1 when it comes to bedtime for babies. Here are two key things to remember:
Here are some other things to know about babies and sleep:
Anyone who's been around kids knows that they don't like the day's fun to come to an end. That means you can expect that kids as young as toddlers will use a variety of bedtime avoidance tactics. Here are some ways to be prepared:
If a child won't stay in bed or wakes up in the night:
After the kids are in bed, you'll want to be alert and listen in case they cry or call for you. Keep music volumes low (and avoid using earbuds or headphones), but otherwise you can relax, watch TV, and get a little wind-down time for yourself. You earned it!
Reviewed by: Kate M. Cronan, MD
Date Reviewed: 14-03-2013


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Round Midnight Lyrics
Song Meaning
Verse 1
It begins to tell
'Round midnight, midnight
I do pretty well, till after sundown
Suppertime I'm feelin' sad
But it really gets bad
'Round midnight
Verse 2
Memories always start 'round midnight
Haven't got the heart to stand those memories
When my heart is still with you
And ol' midnight knows it, too
When a quarrel we had needs mending
Does it mean that our love is ending
Darlin' I need you, lately I find
You're out of my heart
And I'm out of my mind
Verse 3
Let our hearts take wings'
'Round midnight, midnight
Let the angels sing
For your returning
Till our love is safe and sound
And old midnight comes around
Feelin' sad
Really gets bad
Round, Round, Round Midnight
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Google Crosses $900, and More
What's News: Google shares cross $900 for the first time on the same day the company announces a music-streaming services. Carl Icahn sees his paper profit from Netflix grow to over $1 billion. Human cloning leaps forward. Joanne Po reports. Photo: AP
This transcript has been automatically generated and may not be 100% accurate.
... I don't trust all this is what's news at this hour I'm WS J live unto Lanco ... Kazakhstan Stock crossing the nine hundred dollars threshold for the first time every day ... climbing above ... nine hundred and ten dollars an hour before the wolf coyote developer conference the company formally announcing today a new music streaming service called Google Play music all access which is priced at ninety nine per month and launches today in the U last ... Google also says that more than nine ... billion devices worldwide ... are now part by into a mobile operating system ... the year-ago that number was at four hundred million ... in one hundred MIL and just two years ago ... Shankar Icahn should be happy with Netflix ... in a low over six months the activists billionaire investor has seen his paper profits on the BDO by demand company gained more than one ... billion dollars ... is investing crossing that mark today thanks to the stock's continued rally ... Mr. Icahn has a roughly ten percent stake in the company ... needs and human cloning this a step closer shine to Sydney's clean technology to transform human skin cells into embryonic stem cells can extend ... its neighbor by the controversy over human cloning ... the researchers stopped far short of creating a human clone ... but for the first time ever the study was possible to create ... cloned embryonic stem cells ... bookie keep us anomaly this is about instructed and what's news I'm WS J last ...