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Many customers have large collections of physical Solaris 8,
9 and 10 servers in their datacenters and they are wondering how they are going
to virtualize them. This leads to a commonly asked question. Can Enterprise Manager
Ops Center 12C be used to P2V (Physical to Virtual) my
old servers? Ops Center does not
have a single button P2V capability, but it is possible for Ops Center to
deploy physical servers, LDOMs and branded zones based on flash archives(flars) that have been taken of your existing
physical servers. Ops Center achieves P2V by deploying flars
and leveraging its patching and automation capabilities, to make the P2V
process consistent, repeatable and as cost effective as possible.
As with any virtualization
project, there will be a number of things that will need to be updated as you
move from a physical to a virtual environment. It is a common misconception
that you can virtualize a system and change nothing about it. There are always
a few things that have to be changed on an OS or process level to make it
compatible with the virtualized environment. As a best practice, there are many
more things that should be updated, re-allocated and redesigned as part of a
virtualization project but that is a subject for another blog.
In this blog,
we will be covering migrating physical servers to Oracle Solaris Zones.
We will also review this in our community call on Monday , 05/20/2013. Here are web conference details.
Topic: How to P2V to
Oracle Solaris Zones using Enterprise Manager Ops Center
Date: Monday, May 20, 2013
Time: 5:00 pm, Eastern Daylight Time (New York, GMT-04:00)
Meeting Number: 594 835 639
Meeting Password: oracle123
To join the online meeting (Now from mobile devices!)
1. Go to https://oracleconferencing.webex.com/oracleconferencing/j.php?ED=236653047&UID=1653030737&PW=NNzUxYjUwOWY5&RT=MiMxMQ%3D%3D
2. If requested, enter your name and email address.
3. If a password is required, enter the meeting password: oracle123
4. Click "Join".
To view in other time zones or languages, please click the link:
To join the teleconference only
Call-in toll-free number: 1-866-682-4770 (US/Canada)
Other countries:
Conference Code: 7629343#
Security code: 7777#
Ops Center does
not do anything differently to what you could do by hand,
it just automates the process and, by the use of templates and wizards, drives
consistency and repeatable results.
Let's first
look at converting existing Solaris 8, 9 and 10 physical servers into Solaris
8/9 branded zones (on Solaris 10) and Solaris 10 branded zones (on Solaris 11).
There are 4
basic steps involved in converting a physical server to a virtual server.
This is done by
creating a flash archive of the source system. If the source system is a
Solaris 10 environment with a ZFS root, it is possible to use a ZFS based flar, but for consistency and ease of coding in the
grooming scripts, I recommend that all flars be taken
as a cpio flash archive.
When capturing
the flar, we should include all the root files
systems that will be required for the new zone to boot. If the application data
is small, it can be included in the flar, but if it
is large, you should copy the application data after the P2V migration is
Example flar capture command line
# flarcreate -n [HostNameOfSourceSystem] -S -c -L cpio
-x /[Dir where archive will be stored] \
/[Dir where archive will be
Note that we are using the –x flag to exclude the directory
where we are storing the archive. You can use multiple –x flags to
exclude any other directories you do not want to include as part of the
archive, such as large application data. Large archives just become difficult
to unpack/pack and upload. As you can imagine, if your source archive contained
100 GB of application data, you would need probably 300-400 GB of space just to
perform grooming, and that would make the process much slower.
The first
question I often get is, "Why do I need to groom my flar?"
In an ideal world, you would not need to, but rarely do we live in an ideal
1). If
your environments are like most customers', there are a wide variety of
configurations, patching levels and processes that have been applied to the
source system during its lifecycle. This level of entropy means that there may
well be things that must be fixed, like the following "real world" examples of
problems with source flars that I have observed:
So formalized grooming is a chance to automate the fixing of these
anomalies and to help standardize your new environment.
2). A common
restriction that is placed on you, in a migration project, is that you cannot
alter/update/reconfigure the source machine to suit its target
virtualized environment. So you have to at least apply any mandatory fixes
needed to the archive file itself and preferably also remove
anything that may conflict with/fail in the new virtualized environment. So,
once again, a formalized grooming is an ideal way to address these
You will often
come across the argument that everything must be identical on the new
virtualized environment, in an attempt to minimize change. Let's be honest
here, while virtualization will aim to provide a functionally identical
environment, there is a massive amount of change that is happening under the
covers when you virtualize a machine and there are a few things that must be
changed to make it work. The history of virtualization projects has shown that
once the existing servers are virtualized, they are almost never revisited to
cleanup the idiosyncrasies of the source machines to bring them into a standard
format. Therefore, I am a supporter of more aggressive grooming and the
cleaning up of years of entropy as part of the P2V process.
The way to make
grooming consistent and less manual and tedious is to convert the steps into an
Operational Plan and use Ops Center to run them in a consistent manner.
Here are some
of the modules I usually include in my grooming plans:
| Module
|What It Does
Export flar info as shell variables to be used elsewhere in the
Check that
Unpack the flar archive.
Check that
Remove the service
Check that no
Remove any
Disable any
Disable any
Add missing
Add missing
Disable application
Repack the flar archive.
These are just
some of the common modules that I have used over the years on P2V projects. You
may not need any or all of these. You may need to create your own module if you
find something unique in your source machines. Grooming is an iterative process,
as your source machines can vary wildly from any machine I have ever come
across. This is not an Ops Center thing; this is just the nature of P2V on a
source pool of unknown quality. So if you hit an issue, troubleshoot it, add a
new module to the Operational Plan and try again. To help get you started, I
have included some sample code [Sample Grooming
script]. This script provides examples of what can be done and should be
considered an example of how you can build your own grooming script.
Loading the
script into an Operational Plan is as simple as:
|Creating a new Operational Profile
|Give the plan a name, and select Operating System as the target type.
| Click browse to find the script and then load it. I have increased the profile time out to 180 minutes as grooming large flars can take a while.
| Finally, specify any variables for which the script requires user
input. You can specify the variable as required or optional and provide a hint/description to help the user at run time.
Step 1) Copy the
flar taken from the source system onto any system
managed by Ops Center that has sufficient space.
Step 2) Launch
your grooming "Operational Plan" against the system to which you copied the flar.
Step 3) Have a
cup of coffee... then check the logs
Step 4) You now have a flar ready for
uploading into Ops Center.
Deployment is
where this process comes under full Ops Center control.
Step 1) Load
your groomed flar into the EC library.
Step 2) Create
a profile for the zone you want to deploy.
Step 3) Deploy
the zone.
When the job
completes, you have your source system as a zone.
What are the
sorts of actions you can do here?
To make these actions repeatable and consistent, I employ Operational Plans or Update Profiles.
Operational Plans – These are scripts that make actions
repeatable and can be modified by operator input (Operational Plan Variables)
at run time.
Update Profiles - These can contain patches, packages, scripts
and customized configuration files (based on the system you are deploying to).
Choose the
right method for what you are trying to do or combine both of them together in
a Software Deployment/Update Plan.
you have P2Ved your system.
It is fairly
straightforward to automate the migration of physical servers to Oracle Solaris
Zones using Enterprise Manager Ops Center. Operational Plans and Update Profiles are great tools to automate many of
those operational tasks and increase their reliability and repeatability.
Look out for a
future blog on "How to P2V to Oracle Virtual Machine for SPARC using
Enterprise Manager Ops Center".


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We are just a few weeks away from wrapping up our current story over at Forces of Good and Evil! The comic as a whole is a fish-out-of-water teen dramedy that follows two life-long friends through their adventures at super-hero and -villain highschool! Here, I am pitching our 24th chapter Plain History Pt 2: 'Olde Sk001'! (click the image to take you there!)
In this story, Chad continues to his quest to track down the secrets of his mother's super-hero past; and crosses over with a bevy of other webcomics of times past!

subset: commoncrawl


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Pennsylvania - Allison Park Bail Bonds
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Mitch's Bail Bonds, Inc.(724) 430-0303
If you need the services of a bail agent in Pennsylvania, doesn't it make sense to use the best. Mitch's Bail Bonds is the ...
Allison Park Bail Bonds
If you ever find yourself in need of a bail bond in Allison Park Pennsylvania, do not worry. Through ExpertBail, you can locate and contact a licensed bail bond agent anywhere in Allison Park Pennsylvania. Additionally, if you are looking for the best quality bail bond agent in Allison Park Pennsylvania, you have come to the right place. ExpertBail is the nation's largest and most experience network of bail bond agents. With over 5000 agents, Allison Park Pennsylvania but in every location we serve. If you have any questions, please feel free to contact us at anytime.
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do you have a better idea for me to debugg this code
I'll add a new example app soon - I still have to film it. Support for sliders has recently been added so I just want to show you how to use them to control RGB lights (and how to send several values using send string and parse int on arduino side)ohh and if you have any suggestions or ideas for apps feel free to post them - I am running out of ideas
// pins for the LEDs:const int redPin = 9;const int greenPin = 10;const int bluePin = 11;void setup() { // initialize serial: Serial.begin(19200); // make the pins outputs: pinMode(redPin, OUTPUT); pinMode(greenPin, OUTPUT); pinMode(bluePin, OUTPUT); Serial.setTimeout(50);}void loop() { // if there's any serial available, read it: while (Serial.available() > 0) { // look for the next valid integer in the incoming serial stream: int red = Serial.parseInt(); // do it again: int green = Serial.parseInt(); // do it again: int blue = Serial.parseInt(); // look for the newline. That's the end of your // sentence: if (Serial.read() == '\n') { // constrain the values to 0 - 255 and invert // if you're using a common-cathode LED, just use "constrain(color, 0, 255);" red = 255 - constrain(red, 0, 255); green = 255 - constrain(green, 0, 255); blue = 255 - constrain(blue, 0, 255); // fade the red, green, and blue legs of the LED: analogWrite(redPin, red); analogWrite(greenPin, green); analogWrite(bluePin, blue); } }}
Hi!!..thanks for this application...whenever I connect my android phone to bluetooth device to arduino uno it shows a runtime error :Need bluetooth _admin permission :neither user 10116 nor current proces has android.permission.BLUETOOTH_ADMIN...please help.. I am using HC-06 bluetooth module. It gets paired normally but not using this application....Please help!!


text:
"Well, I'm a big believer of sticking to the plan until there's a reason not to stick to the plan," said Williams. "The plan that was laid out for him was exactly what has happened so far. He would go to the Minors, get his relief shoes on, so to speak, come to the big leagues and play an important role down the stretch.
"He's done exactly that. The second part of that plan was for Chris to go to Spring Training [in 2011] as a starter and compete for a job in the rotation. I see no reason why we have to deviate from that plan. I understand the value of him down in the bullpen and how that sets up the bullpen. But we have the opportunity to stick with the plan in developing him as a starter in Spring Training.
"That allows us to take our time with Jake Peavy and ensure that he's 100 percent ready to go in Spring Training," Williams said. "The worst case scenario? Sale starts off and wins a rotation job in Spring Training and starts off as the fifth guy, which is probably early in the season more valuable than the first left-hander out of the bullpen."
September 16, 2010
Kenny Williams: Chris Sale to stick with the plan
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Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. American cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol production instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices, says Gregg Doud, chief economist for the National Cattlemen's Beef Association. But economist Ephraim Leibtag with the Economic Research Service of the USDA reports that wholesale beef prices rose 1 percent in each of the last three months—not a huge uptick, but significant. "We're now close to 5 percent higher year over year," he says, adding that higher corn prices should remain a factor through the next six months.
Corn prices shouldn't affect other red meats quite as much. Although hogs are also grain-fed, they are slaughtered earlier—seven months compared to around 18 months for cattle. Currently, the pork supply is large enough that prices have remained stable, but that may change as grain grows scarcer. Veal and lamb also reach the market faster—four and a half to six months and six to eight months respectively. Veal are formula-fed a diet of whey and whey products, while lamb are raised primarily on forage (grass pasture), sometimes with a short finishing time (30 to 45 days) on corn and alfalfa. Grass-fed cattle are still a very small percentage of the market.
It will take smart buying strategies and a bit of menu flexibility to make money off the center of the plate in the next few months. Think about locking in contracts with suppliers, subbing one red meat for another and cutting back on portion sizes before you're hit hard with food cost increases and must raise menu prices.
Sourcing beef
Prime beef is most vulnerable to rising prices—it's in great demand by high-end restaurants and the burgeoning steakhouse segment but the supply is smaller. It also represents a greater investment for the producer; an animal has to stay on feed longer to reach prime grade than it does choice, explains Ann Rasor Wells of the North American Meat Processors Association (NAMP). The supply of choice is more ample—good news for casual dining and midscale restaurants where it's a mainstay. But fine-dining operators who always bought prime might be surprised; the quality, tenderness and consistency of this grade is better than it was five years ago, according to the National Cattlemen's Beef Association (NCBA).
To soften the effect of rising beef costs, Doud suggests two strategies. "Pay attention to seasonal price patterns. More cattle come to market in the summer, so prices are slightly lower," he says. And work with suppliers on setting up more sophisticated risk management systems. "Contract to buy further out in the future; instead of two to six weeks in advance, try for six weeks to six months," Doud advises. Feedlot operators and processors are using the futures market to hedge, and restaurants should be doing the same.
Doud also points to two industry trends that can aid in purchasing: The proliferation of branded beef and a broader portfolio of products. More than 150 brands are now available to foodservice buyers, he says, and calling out these names on the menu can add prestige and a premium. Angus and Certified Angus Beef are probably the most widely used; Snake River Farms American Kobe is gaining ground, too. Operators can also choose from an array of less costly cuts, substituting beef tri-tip roast for top sirloin, for example, or a petite tender for tenderloin
Canadian beef can be a smart buy as well. After the BSE scare, Canada has been very proactive in instituting cattle slaughtering and tracking methods to ensure a safe supply. Once again, Canadian beef is being imported to the United States to help meet demand—about 4 percent of beef consumed by Americans is from Canada.
The "other" red meats
Veal, lamb and pork are not seen as often in the center of the plate—mainly because so much more beef is produced. Even so, the industry groups dedicated to these proteins are taking strides to change that.
Veal is making news through a just-launched program that encourages foodservice operators to source underutilized cuts. Taking a page from the cattle industry—which funded a program to promote "new" cuts such as the flat iron and petite tender—two universities conducted research to explore muscles in the veal chuck and shoulder for marketing potential. The veal optimization study found that the square cut chuck yielded a veal flat iron, petite tender, shoulder tender, shoulder filet and boneless shoulder rib.
Jim Eidman, executive VP of sales and marketing at Strauss Veal and Lamb in Wisconsin feels there are exciting opportunities in both casual and fine dining for these lower-cost cuts. "The Veal Committee (of the National Cattlemen's Beef Board) has worked with chefs to develop recipes for these products and restaurants are starting to feature them in grilled, braised and sautéed dishes," he says. The industry is also focusing on "the next generation" of veal—value-added products. Strauss Veal and Lamb has seen orders increase for veal seasoned with rubs and marinades, sausages with a diversity of flavor profiles and veal meatballs.
Although corn is not an issue in raising veal, producers face similar feed shortages. "We're now competing with the energy drink companies for whey and whey products—the staple of the veal calf's diet," Eidman explains. "Historical highs for feed have been exceeded and we're constantly looking for replacements." That's one of the reasons the cost for high-demand veal scaloppine and chops has risen and the industry is introducing alternative cuts.
Pork products are being developed for speed of service and more definitive flavor profiles, notes Paul Perfilio, national foodservice marketing manager for the National Pork Board. He cites two De Luigi breakfast sausage introductions—blueberry-maple and apple-cinnamon—as examples. "With the breakfast daypart exploding, products like these are much in demand," he says.
Like the beef industry, pork folks are marketing fresh items from "less desirable" sections of the hog. "Pig wings," pork stix and "hamm'rs" are fabricated from the hind shank of the animal into 8- to 10-ounce portions that resemble turkey drumsticks. When slow-roasted, they shrink to the size of small turkey drumsticks to make hand-held appetizers. And a pork leg—similar in look to a large steamship roast—is meeting with success on catering and buffet menus. "There's also more interest in all-natural pork and a growing number of producers are getting into breed specific pigs raised sustainably," Perfilio adds. "Consumers really want to know where their food is coming from."
The pork industry is closely watching the ethanol situation, too. Hog farmers may start planting corn instead of raising hogs because it's more profitable, which can hurt the pork supply with a double wallop. Pork belly prices are higher this year because of the huge demand for bacon and this should continue through the summer. "These are interesting times for protein producers," says Perfilio. "We're not sure yet where it will shake out."
Lamb is benefiting from the "eat local" movement. "This trend has increased the use of lamb in foodservice and changed the way we market it," says Margaret Magruder, chair of the American Lamb Board and a third-generation sheep farmer in Oregon. "Restaurants like to identify and describe the source and customers want to get a feel for who is sending the lamb to their plate." Since lamb is raised primarily (or exclusively) on grass and without hormones, it's a good story to tell.
The industry is also realizing it has a whole lamb to market. Although chops and racks are still the most popular at upscale spots, shanks are catching up. And burgers, stir-fry strips, shoulder for "barbecue" and other higher-margin cuts are showing up on lower-priced menus. A 2006 report from FoodBeat, a menu tracking company, notes that 81 percent of Trendspotter restaurants in their database feature lamb on the menu; items like Saddle of Oregon Lamb and Colorado Lamb Dip Sandwich are examples of the selections. Vacuum-packed, boxed cuts are more widely available, making lamb more convenient for casual operations.
"Prices for domestic lamb are pretty stable this year," says Magruder. "Forage production has recovered after the drought and we raise sheep year round, so there are no boom or bust times." The big challenge for American producers is lamb imported from Australia and New Zealand—its price is often lower because of the weaker dollar. However, domestic lamb has the advantage of delivering larger-size chops and other cuts. As a purchaser, weigh the pros and cons of each and monitor price fluctuations for domestic and imported lamb.
Get a little wild
Rich Flocchini, principal in Sierra Meat Company in Reno, Nevada, specializes in sourcing domesticized game. "We've seen a large increase in demand for 'unusual' red meats by the foodservice sector," says Flocchini, who has raised buffalo himself since the 1960s and imports venison and kangaroo from down under. Lately, venison has become the darling of many chefs—its mild flavor, natural tenderness and lean nutrition profile make it an appealing red meat alternative.
Todd Gray, the chef-owner of Equinox in Washington, D.C., purchases Cervena venison in vacuum packs from his purveyor. It comes trimmed and ready to go—"adding up to a good food cost," he reports. Flocchini also believes in portion cutting as a moneysaving measure. "All our meat is portion cut with a laser knife. It's much more precise and saves labor and waste while controlling food costs," he says.
Gray has been doing a lot with the Denver leg and saddle cuts of venison. "Since the meat is so lean, it's important to keep it medium-rare," he explains. "I often slice the leg into medallions and quickly sauté them to fan out over a starch." The saddle, which can be divided as an eight-rib rack or tenderloin, takes well to grilling.


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Family Style
If you're looking for a family bonding experience, what's better than some great food and great conversation? Try one of Massachusetts' family style restaurants for your next fun night out. Heck, leave your elbows on the table if you feel like it, unless your mom says that's a no-no.
Lobster Bake at Gloucester House Restaurant
Bring the kids: It's all here
Looking for fun things to do and see in Massachusetts?
Get some Bring the kids ideas
The Blue Rock Restaurant and Bar
Shelburne Falls
Cool gastro-pub atmosphere. Serving New American cuisine, combined with local, international and sustainable ingredients. All sauces, stocks and desserts house... more+ 0 saves
The Blue Rock Restaurant and Bar
10 Bridge Street
Shelburne Falls
413-625-8133+ 0 saves
Bring the kids: It's all here
Looking for fun things to do and see in Massachusetts?


text:
Conference @ The Sydney Convention Exhibition Centre Darling Harbour. Reviewing whats new in the world of wireless technologies.
Life as a carbon-based life form; a journey of building on success and learning from mistakes.
Conference @ The Sydney Convention Exhibition Centre Darling Harbour. Reviewing whats new in the world of wireless technologies.
"Hey take me to the adult shop"
They say, love is a matter of chemistry, and sex is a matter of physics. So its just physics between us.
Old acquaintance, now closed friend. We both think alike, and at the same time, envy of each other - He has his loving family, and I have my carefree life.
We are co-founding a project.
I came to support an Australian's icon. It was educational. It was pretty gay.
But whatever you do, do not make eye contact!
Still water and land training at Prariewood Leisure Centre. Its different, I like training at these odd locations.
I'm doing my bit for Clean Up Australia Day at Lansvale.
It'd been 296 days since I last saw the most beautiful girl in the world. She said her name is Huong, and her favourite cartoon character is SpongeBob.
I wonder if she still remember who I am.
My tennant give me the shits. Next contract renewal I'll jack up the rent.
Meeting with a potential business partner at North Sydney.
Recieved my Medibank Private membership pack today, its great, now I'm going to get that nerdy specs I always wanted!
I haven't ride my bike for awhile, it sound like a sick puppy, it need a tune up.
We're a drinking team with a rowing problem. See Catherine cracks open Tooheys beer bottle with her belly button? Thats freaky shit!
We came 3rd in the Men's open A, a good reason to go wild and partying hard.
My place got broken into by some kids while I'm away in Canberra, they stole my brother's PS2 and my roomates' laptop. If I catch 'em I'll chop off their left-arm.
I got my pay package increased, but its $5k less than what I asked for. Nonetheless, that a quite achievement considering I only been working for the company for just over 2-years.
I'm in the market for the new Camry Sportivo V6 or the Honda Accord Euro Sport. The first trip will be with T. to Port Stephens, she loves the sand and skorkeling. She makes me feel like I am somebody.
What shits me is my company doesnt salary sacrifice. Normally I'm paying 42c/dollar in tax, with a salary sacrifice I'm only paying 30c/dollar in tax and a car of my choice!
I have to accept package for now, until I find another company that offers me a better package with salary sacrifice arrangement.
ATO's Individual Income Tax Rates 2005-06
|Taxable income
|Tax on this income
|$0 – $6,000
|$6,001 – $21,600
|15c for each $1 over $6,000
|$21,601 – $63,000
|$2,340 plus 30c for each $1 over $21,600
|$63,001 – $95,000
|$14,760 plus 42c for each $1 over $63,000
|Over $95,000
|$28,200 plus 47c for each $1 over $95,000
Mum told me to goto Vietnam to visit my homeland and my grandparents.
Girls; you gotta love 'em, but when they turn moody, it pisses me off.
Stop fucken changing your mind every 5-minutes, that really pisses me off.
Why cant they be like a robot?
If you could go anywhere in the world on vacation, where would it be? Most people would want to travel to Europe and the world. But is the grasses really greener on the other side?
My favourite vacation destination is a little place call Port Stephens, its a 2-hours drive from Sydney. I go there for a swim and chill out. Sometimes I still go even if its only myself.
I'm getting myself a surfboard and take up surfing. No more rowing for me.
Now I was going to buy the Honda Accord Euro Sport because I want to drive her around in a comfortable car. Then it hits me like a kick in the nuts, girls are evil!
Taking the girl factor out of the equation I go shopping around for a good car package; the Jeep Wrangler for me, and the Toyota Camry for my old man.
Washing and tuning up my car today, because I havent clean it for over 6-months, under all the layers of dirt it still charming. Its slow but I've grown attached to it over the years. I dont want to sell them.
Got my new specs today, I like this one cause it make me look really nerdy.
Hey Wunnie Pooh, now I'm a super sexy geek like you (except I have body hair)
1 month on, Mr Green had reached 20cm woot, when Mr Green gets to 30cm I better start trimming him so he grows even faster!
I trained Trouble to be Mr Green's bodyguard, he took a bite out of Mr Green the other day, I guess he didnt like the weedy taste.
Their building is much cooler than ours, its square and plenty of parking.
Taking Trouble out for a poop-poop in the park, thinking about whether I should leave everything behind if they offer me that position in Philadelphia.
Would have gone to Port Stephens for a nice picnic on the beach, just the two of us, if it wasnt for the misunderstanding.
I cant keep myself still, thought I make myself useful by staying home, update my resume and submit it to the Fortune 500 companies.
Stupid Asian driver, almost killed me.
There's a new Vietnamese restaurant GIA HOI in Canley Heights, the food is quite nice. I heard its half-owned by Anh Phong, a friend; my senior from years back.
The 2006 Greek Festival at Darling Harbour. She left because its nothing much there. I stayed because I enjoy learning about culture more than shopping around in Market City. We're so different.
BBQ at Bac Quan. Everyones asking me when is it my turn to get marry. I said I want to archive many things in life so I dont want to get marry just yet, I lied. The truth is there is only one girl who made an impression on me, it was a long time ago. Everything beautiful reminds me of her.
Went for an interview today, the result was above my expectation.
From next month I'll start work at the new company and getting pay $30K more than what I earn last month! I'm $12K less from reaching a six figure annual income... and the best thing is I get my own parking space in the heart of the city.
Sydney has one of the most expensive parking cost in the world! and water cost more than fuel!
I owe it all to her, because of her I wanted a new car to drive her around, because of the car I found this new job. On the way home I stop and got her a necklace, just like the ones my favourite pornstar has.
Baby, tell me your dreams and I'll make it come true.
I got my eye on a TOYOTA Camry Sportivo V6. Though the HONDA Accord Euro Sport look slick, it doesnt have 6-cylinders engine and the award-winning fuel-efficient that I'm looking for. I plan to do alot of weekend getaway, so I need a car with plenty of power and fuel economy at the same time.


text:
Wild Side: Get Over the Hump at Frontier
Editor's Note:While we're all familiar with the usual dishes around Chicago like pizza and Italian beef, there's a whole world of adventurous food in Chicago from bugs to offal. Dennis is ready to explore the wild side of the dining scene.
When I was a kid, my parents were very careful with where they spent their money. For us, eating out at a restaurant usually meant McDonald's, or on very special occasions, Red Lobster. A lot of my current desire to write about food comes from that leftover childhood curiosity about those places we never tried. When I imagine someone in some other country, far away, the first thing I wonder about is what they eat every day. Is that childish? Yeah...probably.
With that in mind, I couldn't have predicted that I'd be nosing around Chicago for a bite of camel on a quiet weeknight. If you have ever heard of Frontier here in Chicago, you might know that they specialize in wild game. They've got a wide selection of oysters (you even get a paper checklist to pencil which ones you want), and once you scan the rest of the menu, you'll see that things here aren't quite what they seem. Fritters? Okay, I've eaten a fritter. But a conch fritter? Whoa. Mmm, sausage. Wait. Alpaca sausage? What?
Sadly, we hit the table after the conch and alpaca had run out, so we just flew by our helpful server's recommendations and tried several of the other sausages on the menu. The wild boar jaegerwurst ($10) is a somewhat dry, crumbly, spicy, and black-peppery sausage made from wild pig. It comes with a side of rye bread, mustard, housemade giardiniera, and housemade sauerkraut. Because it's highly seasoned, it's a little hard to see if there's much difference in the flavor of wild boar vs. domestic piggy in this sausage. But don't cry, human. Frontier also has a unique whole animal service, where you can order an entire wild boar (or other game) in advance to share with your loved ones.
If you guys love Slim Jim® meat sticks, you'll enjoy the venison knockwurst ($10). The Slim Jim reference is not a knock (get it?) either; this flavorful deer meat has big flavor, and it shares that tart profile you get from a gas station meat stick, only a lot better. Any gaminess from the venison is balanced by that bold tart flavoring. You'll feel a lot like a German hunter refueling after a harrowing day in the field when you're plowing into these tube steaks, especially with a cold crisp beer in your non-eating hand.
If you head down south along the Gulf Coast, you might see people serving up alligator. Here in Chicago, you'd probably see a Ninja Turtle before you saw an alligator running free, because it's not a meat you can just wrangle out of Lake Michigan. That makes the experience of eating alligator ribs ($14) a little wilder. The ribs are rubbed with a Cajun spice rub and brushed with a sweet and fruity blueberry barbecue sauce for added flavor. As for the meat itself, it's like a cross between chicken, pork, and a firm white fleshed fish that has a super, super, mild aquatic flavor. The ribs are chewier and firmer than frog legs, if that's a frame of reference that works for you. I refer to frogs as water chicken; I might refer to alligator as water pig.
The most interesting regularly-featured item on the menu, however, is the camel crepinette ($16). Camel. You don't see that in Chicago every day, other than at the Lincoln Park Zoo! A crépinette is a round French sausage patty that's usually wrapped in webby caul fat before it's cooked. The meat itself has a very musky and distinct flavor with strong gaminess, but it's offset by a sweet reduced sauce that helps soften the funkiness a bit. The meat is gristly and lean, leaving some tough chewy bits behind, but I'm willing to assume the toughness is a function of the meat itself being that way.
Did I like it? I'm not sure... but the remarkably distinct flavor did grow on me. I'm still astonished at how different this red meat tastes than its other ungulate cousins I'm used to eating. But was the experience worth it? Absolutely. And if your companions aren't into the idea of adventurous eating, Frontier also serves burgers. Beef burgers. For that one friend who won't admit they're scared to try something wild.
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It is vital to think about the quality of the air we breathe and to think of ways we can protect ourselves from the harmful airborne pollutants that surround us every day. So in honor of Clean Air Month, let's do just that. Below are six ways to clean the air in your homes in addition to ways of protecting yourselves from the many airborne pollutants.
1.) Pay attention to the outdoor air quality. Outdoor air pollution is obviously a big concern and while we can't always control the amount of air pollution outdoors, we can be wiser about when and how often we plan outdoor activities. A simple picnic outdoors when the air quality is deemed "very unhealthy" can have serious and detrimental effects. Plan wisely and attempt to plan your activities on days where the air quality is deemed "good". Suggestion: Air quality is lowest when the heat is highest. Plan outdoor activity or physical activity in the morning or evening.
2.) Change your car filters. In many cities around the world, your car is the greatest polluter. We all are familiar with the smells of exhaust fumes and other nasty odors while driving down the road or highway. Not pleasant at all huh? Fortunately, your car's cabin air filter is designed to remove the harmful outside air pollutants before they reach the inside of your car. Purolator also offers a list of other car filters that will help to filter the air you breathe and keep you safe. Suggestion: The Purolator C35533 Cabin Air Filter Replacement is easy to install and will provide a clean flow of air free of airborne contaminants.
3.) Listen to your body. Dizziness and fatigue are all symptoms of Sick Building Syndrome and should not be ignored. Listen to what your body is trying to tell you. If you feel as if you need to change your air filters or may need to invest in an air purifier, then do so. If these symptoms persist, contact your doctor.
4.) Use an air purifier. Whether you find yourself at home or at your office, an air purifier will do just what its name suggests—purifies your air. And honestly, who doesn't want purified air to breathe in? Suggestion: A Holmes True HEPA Air Purifier will allow you to save space and purify your air by removing 99.97% of airborne particles.
5.) Change your filters regularly. Do not neglect to change your filters as not changing them will not only put you at increased risks of certain sicknesses but will also hamper your HVACs efficiency. Upgrading from your standard 1 inch filter may be useful if you find that you are still experiencing air quality issues. The standard 1 inch filter cannot protect you from all of the contaminants in your home. Suggestion: Filters Fast MERV 13 Return Air Grille filters will help rid of all contaminants in the air by removing dust, bacteria and all other airborne pollutants.
6.) Eat right. No that is not a typo and yes there is a correlation between the food you eat and air pollution. How? The answer is in antioxidants. They are the "good guys" in your body that help strengthen the immune system, slow down the aging process (who couldn't use that). Most importantly, they fight off free radicals who are the "bad guys" in your body by helping the harmful airborne pollutants damage your body. Suggestion: Eat foods that are high in antioxidants like cherries, kale, tomatoes and strawberries.
Now that you know how to protect yourself, it is time to take action. Don't fall victim to sickness caused by air pollution. Protect yourself, your body and your family from the harmful pollutants.


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Myrtle Beach Encourages All to "Support Our Servers"
Apr 7, 2020
Myrtle Beach, South Carolina is where cherished memories are made along 60 miles of beautiful coastline. Discover stunning sunrises over the Atlantic Ocean, fun days at the beach, lush natural wonders, and grand new adventures. Savor our warm Southern hospitality, fresh coastal cuisine, and our unique flavor of fun. Cherish these moments together. Visit Myrtle Beach — where happiness comes in waves.
TRAVEL UPDATE: We love and appreciate all our visitors along with our local residents who make up our fantastic community and want to immensely thank all of you for your past and continued support! Due to the current conditions, visitors are encouraged NOT to visit at this time through the end of April, but rather reschedule or plan for a future visit when this health threat passes. Visit our Healthy Travel Information page for links on all local ordinances and additional COVID-19 Updates.
Mark your calendars and start planning your visit to these treasured festivals, including the World Famous Blue Crab Festival.
Looking for some inspiration? Here are more than 20 types of Myrtle Beach area experiences to get you started.
60 miles of beautiful beaches is the main reason, but we have nine more fantastic reasons to visit Myrtle Beach!
Planning your Myrtle Beach vacation starts with finding the perfect place to stay. In Myrtle Beach you can choose from oceanfront hotels and resorts, cozy beach homes, waterfront campgrounds, and condo rentals with a view. Vacation deals and packages are always available to make your stay affordable.
From kid-friendly to romantic getaways, the Myrtle Beach area offers many hotel/motel options.
Find a wide selection of beach vacation homes and condos within earshot of the ocean surf.
Beach homes and condos offer plenty of room for family and friends to create special memories.
Myrtle Beach resorts offer vacations that are relaxing or full of activities, the choice is yours.
What do the Myrtle Beach local's love? Find out here!
Check out more Things To Do!
View More A Local's Look videos on YouTube
The Myrtle Beach area is full of Delicious Dining Options
Check out more Places To Eat!
View More Flavor Spotlight videos on YouTube
Myrtle Beach
Garden City Beach
Murrells Inlet
Litchfield Beach
Pawleys Island
Surfside Beach
Atlantic Beach
North Myrtle Beach
Little River
Carolina Forest
Opportunities for the perfect vacation are endless in Myrtle Beach, from relaxing on the shore to a variety of shopping, thrilling rides, exciting...
Located directly south of Surfside Beach, Garden City Beach stretches south to the entry of Murrells Inlet and straddles the county line between Horry...
Once the lair of the infamous pirate Blackbeard, Murrells Inlet is now widely known as the "Seafood Capital of South Carolina" and is an ideal place...
Established in 1978, this popular unincorporated beach community took its name from Litchfield Plantation, a lovely rice plantation on the Waccamaw...
The popular community of Pawleys Island boasts unique shops and restaurants sure to please every palate, but the slower pace encourages spending hours...
Surfside Beach, known as The Family Beach, has a variety of oceanfront beach homes perfect for large and small family gatherings along with hotels and...
This small, seaside town continues to be a community rich in heritage and historic identity and hosts events to celebrate the area's culture year...
North Myrtle Beach is a thriving area and a favorite among tourists. Throughout the year, festivals celebrate everything from St. Patrick's Day to the...
This small fishing village, located in the northernmost part of the Myrtle Beach area, provides a relaxing, laid-back destination for travelers.
Just west of Myrtle Beach, this master-planned community offers some great golfing, dining and shopping opportunities, including Tanger Outlets on the...


text: John and Joanne Dancing Published by Jo McNally, Romance Writer I'm a believer in the healing power of true love and happy endings, and I'm at long last following my dream of writing contemporary romance novels. Look for my debut novel from Harlequin SuperRomance in 2016! View all posts by Jo McNally, Romance Writer


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I am a Professional Portrait and Wedding Photographer based in Southwest Michigan.
My interest in photography began in junior high when I attended a darkroom printing class. Before I ever picked up a camera I was hooked. I took fine art photography classes in High School and College, but really found my passion when I started working for a studio portrait photographer. This is what I had been searching for - People! I began to photograph all of my friends and when I ran out of willing participants I realized it was time to furthur my education. I moved to Atlanta, Georgia to study commercial photography at The Portfolio Center, a well known advertising school. I graduated with a portfolio specializing in fashion and portrait photography. With my degree under my belt, I headed to New York City where I was a photo assistant, studio manager and freelance photographer shooting models and actors. I eventually moved back to Michigan and started my own photography business.
"Photography takes an instant out of time, altering life by holding it still."
-Dorothea Lange
I feel lucky to have such a wonderful job. Photography, to me is my purpose in this life. Through my camera, the world is a much more magical and interesting place, time stands still and moments that would otherwise go unnoticed are captured as lifelong memories. I would love the opportunity to capture those moments for you.
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Louis Cahill
Jenn Ski
Apartment Therapy
Two Daughters and a Mutt
© 2020 Julie Arch Photography | ProPhoto Blogsite by NetRivet


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The European Institute of Oncology started its activity in 1994 as a non-profit comprehensive cancer centre, active in three areas: clinic, research and training. The therapeutic approach for each patient at the Institute is discussed at weekly meetings attended by all the clinical divisions involved in the treatment process. The therapeutic choices and the treatment plans are signed jointly by the physicians from the various disciplines handling the case. This guarantees that the patients receive the best treatment available.
- Close interdisciplinary approach
- Conjunction with several associations, including the local University of Milan
- Close relationships with IFOM Experimental Oncology Campus
- 230 beds, 20% as single bed rooms
- Approx. 600 full time and part time nurses and physicians
- Robotic Surgery Centre and dedicated Robotic Surgery School
- Ovarian Cancer Centre
- Rapid Palliative Radiotherapy Centre
- Internal Volunteers' Association and Nurses' Call Centre for patients
- Pain Free Hospital Project since 2000
- A new Day Care Centre available in Spring 2010
Radiation Oncology and Barchitherapy, Medical and Haemato-Oncology, H&N, Thoracic and Abdominal surgery, Gynaecological and Urological surgery, Breast and Plastic surgery, Melanoma and Sarcoma, Interventional Radiology, Molecular Medicine Unit.
Palliative and supportive care
The Medical Oncology Division has a global care programme based on an approach to oncology patients as indicated by ESMO, ASCO and EAPC guidelines. Symptom control, palliative and supportive care are part of everyday cancer care management. A dedicated Supportive and Palliative Care Unit takes care of difficult patients, both within an in and out patients regimen, in conjunction with the Psycho-oncology Unit. Three beds are available for medical emergencies and palliative care. A nurses' directed Call Centre is available for continuity of care.
Additional Contacts
Dr. Daniela Cattaneo
Loredana Lunghi (Head Nurse)


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Maison Premiere: New Orleans-Style Cocktails in Williamsburg, Brooklyn
Owners Joshua Boissy and Krystof Zizka of Le Barricou have got it all kinds of right with Maison Premiere, the Williamsburg newcomer on Bedford Avenue.
Before its February opening, the oyster house and cocktail bar was heralded as another old-timey themed spot. True enough, designers John and Kevin McCormick have evoked an old, New Orleans-style oyster bar with beautiful design details, and the menu reflects a love for the best of NOLA's cocktail culture. But Maison is not a humorless experiment in cocktail-history simulation, nor is it a Disney-fied take on the theme. With its fantastic mixed drinks and simple style, Maison Premiere is marvelous.
Maison rocks a mossy palette throughout its spare space, from the worn exterior, to the peeling walls, to the bathrooms' swinging saloon doors. The dark wooden bar is the centerpiece, with seating all around and a few tables in the back.
The staff is impeccably dressed in black and white, or well-tailored suits, and shuckers wear white paper hats and long, clean aprons. There's a warm formality to the service, with everyone smiling easily and answering questions cheerfully (though late in the evening, when the place is packed and noisy, you might have to holler a little).
Beverage director Maxwell Britten has put together a dreamy menu with a focus on absinthe. There are currently 19 to taste traditionally, with a sugar cube, and water from a slow, cold drip—Maison's absinthe drip is a custom marble monument that slowly streams chilled water through its brass faucets.
There's a great selection of by-the-glass rye, bourbon, rum, and amari. Brandies of all sorts include Cognac, Armagnac, Calvados and some American apple brandy. There's also a small selection of Champagne, beer, and organic and biodynamic wine (with brief, helpful tasting notes).
But you're here for the cocktails, no? On a first date, you could ask for one Absinthe Frappe ($12), put it in the middle and each take a straw. This is Pernod's absinthe mixed with sugar, water, and crushed ice, and it hits with the deep, mouth-numbing sweetness that might prime a French teenager for her first kiss. The drink knows it's cute, too: it arrives in a tall, milkshake-like glass, on a doily, on a saucer.
A more serious absinthe cocktail, the Opal ($11), is reminiscent of a Julep, with creme de menthe mixed into the base and served with a mint sprig over crushed ice. (The oysters arrive on the same type of ice—small, hailstone-like pellets that are easy to crunch.) As the weather gets warmer, I imagine this one will taste even better.
You might not guess it from the description, but the Carondelet ($10) is dry and grown up as can be: a lovely, well-balanced gin cocktail made with citrus, honey and salt.
This fabulous rye cocktail, á la Louisianne ($10), is a boozy beauty, served in a shallow coupe, and garnished with a tiny brandied cherry on a toothpick. Order it.
It would be a shame to end this review without pointing out the quiet shucker who was working on a recent Monday afternoon. Along with my dining partner—himself a New York State oyster-shucking champion—I admired his handiwork. Two dozen oysters deep, I saw only clean, unchipped shells, full of briny liqueur, the meat swept clean from the shell (in all but one instance) and the oysters' delicate shapes always intact. The Fishers Island and Salt Pond bites paired really well with drinks, though the intensely mineral oysters might fare better with a glass of wine.
As reported earlier, the best time to go (for $1 oysters) is between 4 p.m. and 7 p.m. And in general, the afternoon is a great time to stop by: It's quiet enough to hear the blues tunes and you're more likely to find a table or a few chairs at the bar.
Maison Premiere 298 Bedford Avenue, Brooklyn, NY 11211 (between First and Grand Streets; map); 347-335-0446; maisonpremiere.com
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.


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- Description
- Tasting Notes
- What's Inside
- Occasions
So pretty in pink, this gorgeous bouquet is certain to touch the heart of anyone lucky enough to receive it.
A stunning vase holds fresh pink blossoms such as 40 cm roses, Asiatic lilies, alstroemeria, stock, and seeded eucalyptus. With so many lovely flowers in such a uniquely beautiful vase, this can't-miss gift is perfect for Mother's Day, a birthday, or any day!
Gift Includes:
- Pink Roses (40 cm).
- Pink Asiatic Lilies.
- Dark Pink Alstroemeria.
- White Stock.
- Assorted Lush Greenery and more.
- A free gift card with personal message.
- Arrives in a stylish pink reflections vase.
- Hand delivered to the recipient's home or office by experienced florists.
- A plush teddy bear, balloons, wine, champagne, or chocolates may be added to your order based on availability. Please contact customer service for more information.
Measures approximately 14" x 17".
During checkout, please be sure to indicate your preferred occasion when you choose a gift card. Exact flowers and vase may vary depending upon location and availability.
Same day delivery is available if you place your order by 2pm in your recipient's time zone, M-F and by 1pm on Saturday. To see if Sunday delivery is available in your area please contact customer service.Gift #13140
Pink Reflections Bouquet is a hand delivered gift. These gifts are delivered by one of our local design centers located throughout the United States and Canada.
Typically, standard deliveries are made between 9:00 AM and 6:00 PM, with business deliveries before 5:00 PM. Hours may be extended during holidays. Please note in some locations we may need an additional 24 hours for the delivery of exotic flowers, wine and fruit baskets.
Same day delivery is available for most gifts when ordered before the cutoff time. Saturday delivery is possible if ordered before 12 PM Friday. The cutoff time for Pink Reflections Bouquet is in the recipient's time zone.
Pink Reflections Bouquet has been purchased most frequently by our customers for the following occasions:
Average Rating:(4 reviews) write a review
Beautiful Presentation!
Prompt delivery!
Very PleasedFantasticApril 3, 2013
Very tastefully done. No regrets. A stunning arrangement
MadmaxFantastic!March 24, 2013
My girlfriends loves them! She loves all the flowers I get her from y'all!


text: Have some BC cams up for sale. Hydro-locked the motor and never got to install the cams. They are for a VQ35DE and Hr motor (350Z/370z or G35/37). Like I said the cams are still in the box. Would like to get $1000 for them. Usually they run around 1100 to 1200 plus shipping. Please let me know if your interested, thanks


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For those who met Alan later in his life, he had mellowed a lot as he aged. As I said in an earlier installment Alan did not suffer fools lightly and he could be quite brash with those he thought were wrong or who asked a stupid question; an example, when my friend Keenon Coleman was building his excellent model to the SPRAGUE using Alan's plans, Keenon asked Alan "what part of the boat was steel"? (I thought it was a legitimate question) Alan's reply was "Those parts which weren't wood".
For years Alan used to get up about 4:30 each morning and take a 2 mile,predawn, walk down Bardstown Rd., an eclectic street of coffee shops, restaurants, tattoo parlors, and antique stores. Alan kind of became one of Bardstown Roads characters, known by all the bus drivers and early morning coffee shop patrons. One morning three black men came up behind Alan, hit him in the head with some blunt instrument and robbed him. Alan had 17 cents in his pocket, When he came to, Alan walked home got his car and drove himself to the hospital; he had no recall of doing any of those things, He was hospitalized for several days. After that incident, it seemed to me, Alan lost a lot of his "spice". His walks ceased.
Alan was able to capitalize on his 2 1/2 year career as mate on the BELLE to a great degree. We, meaning Alan, Kenny Howe, and myself, all profited from our experience on the BELLE, but not to the extent Alan was able to do. Kenny was able to get his engineers license which led to a long career as head of Jeffboat's marine repair. From my experience and contacts was able have a career in the towing business. I guess you could say that from the foundation laid on the BELLE, there wasn't a dinner my family ate that wasn't ultimately paid for by a towboat. But Alan, by getting his captains license was able to put "Capt." in front of his name, that lent an aire of legitimacy to his writings and his pronouncements. Such as Alan used to say "food on steamboats was slop...nothing but lard and sugar". I always wanted to ask (but never had the courage), "Alan, how do you know? You never ate a meal on a steamboat." From what I know from working with men who actually lived on the old boats, the food was pretty good; it had to be or else they wouldn't have been able to keep a crew.
Alan never got a pilots license. In my opinion I don't think he would have made a good one. His mind was too analytical. Oh, we would have been precise but probably not very smooth. Perhaps he knew that too and that's why he never went for a pilots license, I don't know.
His Encyclopedium is a treasure. When it first came out, it seemed to me that he really didn't shed any new light on steamboat construction, but now fifty years later its real value is showing. It's been over 90 years since that last "real" western river steamboat was built; but, thanks to Alan, preserved for future researchers and historians there is a definitive book on their design and workings. Only Alan, with his illustrating ability and technical background, could have written such a book. It's illustrations and words have been plegarized many times by many authors...a source of much consternation to Alan.
My fondest memory of Alan was when the NATCHEZ came to Louisville. Alan and I were sitting on the wharf as the boat came up out of the Canal. The look on Alan's face, the pride he had in that beautiful vessel he helped create. That was the culmination of everything that was Alan. We would all be so lucky as to have a NATCHEZ.


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NEW YORK -- It was impossible not to think of the Big East when Cincinnati and Pittsburgh, two former members of the conference, met Tuesday night in the Jimmy V Classic at Madison Square Garden.
The teams didn't have to stage an old-fashioned defensive battle with plenty of missed shots and key rebounds.
But they did.
Titus Rubles' rebound basket with 4.2 seconds to play gave Cincinnati a 44-43 victory over previously unbeaten Pittsburgh.
It was appropriate the winning points came on a missed shot in a game in which neither team shot 38 percent from the field.
"I thought it was beautiful," Cincinnati coach Mick Cronin said when somebody brought up the word ugly to describe the game.
"I don't know what game you were watching," said Justin Jackson, who led the Bearcats with 12 points.
The Bearcats (8-2) had lost two straight, the last of which was a 64-47 loss to crosstown rival Xavier on Saturday night.
"You've got to be able to win these kind of games," Cronin said. "Our guys were so upset at what happened Saturday night, we had guys who couldn't eat. I was a psychiatrist more than a coach the last few days."
Most of Jackson's points came on his seven offensive rebounds. He had nine rebounds total, and the Bearcats finished with a 35-27 advantage on the boards, 16-8 on the offensive end.
"We came trying to outrebound them and got outrebounded," Pittsburgh coach Jamie Dixon said. "We didn't play well the whole game but we fought back to get the lead and then didn't do things right when we got there. We knew we had some work to do but I thought our offense was better than that. We didn't handle their physicality at all."
Sean Kilpatrick, Cincinnati's leading scorer at 19.3 points per game, finished with nine on 4-of-13 shooting, including going 1-of-8 from 3-point range.
Talib Zanna had 12 points for the Panthers (10-1), one of 14 Division I teams to start the day without a loss, while Lamar Patterson added 11.
Pittsburgh did not have a field goal for a 13:43 stretch in the second half, a drought that ended with a drive by Cameron Wright with 1:07 left that gave the Panthers a 43-42 lead. Patterson missed two free throws with 21 seconds left. Cincinnati worked the clock down, and Kilpatrick missed a drive but Rubles got the rebound and scored. He had six points and two rebounds.
Wright took a running jumper from just inside midcourt as the buzzer sounded.
"I feel like I lost the game for us," Patterson said.
Wright jumped to his defense.
"You don't lose a game on one possession or two missed free throws," Wright said. "We just didn't go out there and do what we were supposed to do."
The Bearcats shot 37.7 percent (20-of-53) from the field and 23.1 percent (3-of-13) on 3s. They entered the game scoring 73.4 points per game on 43.4 percent shooting overall and 35.2 percent from 3-point range.
The Panthers went in averaging 82.6 points on 49.5 percent shooting overall and 34.6 percent on 3s. They were 11-of-35 (31.4 percent) from the field and 2-of-13 (15.4 percent) from 3-point range.
The 11 field goals were the fewest in a game for the Panthers in Dixon's 11 seasons and the second-fewest in school history.
These schools were in the Big East together for eight years -- 2005-13 -- and Pittsburgh had an 8-3 record in those meetings. The Bearcats, who are in the American Athletic Conference, now have a 10-9 lead in the overall series. Pittsburgh, which now is in the Atlantic Coast Conference, joined the Big East in 1982.
Kilpatrick, a native of nearby Yonkers, and fellow senior Jackson were sentimental about the game.
"Me and Justin were talking in our room that this was going to be our last time in the Garden," Kilpatrick said. "It is just an amazing feeling to win in the Garden."


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IT WAS A RATHER unusual day at the House of Representatives last Wednesday. A 'koala' stole the show from the crocodiles.
The House of Representatives was jampacked last Wednesday when the 30-minute video clip of "koala boy" was shown… making it the biggest single-day gathering of losers ever.
Identified only as 'Robin,' a 'whistleblower' that resembles a koala because of his mask, surfaced earlier this week and exposed the alleged massive election fraud during the May 10 automated elections. Analyzing his statements though, this 'Robin' is starting to sound more like the Joker.
A video of poll fraud whistleblower identified only as 'Robin' was shown at the House of Representatives last Wednesday. But Comelec officials began to raise doubts on Robin's credibility when he claimed that cheating operations shaved off several million votes from presidential candidates Gilberto Teodoro, former President Joseph Estrada and evangelist Bro. Eddie Villanueva… in Gotham City.
Some people have suspected that "koala boy" who exposed the alleged poll fraud in the May 10 automated polls could be the infamous whistleblower Ador Mawanay. But suspicions slowly fizzled out when they realized that only a horse-shaped mask would fit on him.
Comelec officials started to doubt the credibility of the masked whistleblower when they tried to extract some personal information from him. Asked about his residence, the whistleblower replied, "eucalyptus tree."
Locsin Blows Top
Outgoing Makati City Rep. Teodoro Locsin lost his cool during Thursday's hearing when Smartmatic-TIM representatives couldn't clearly explain why poll results transmitted by voting machines had different time stamps that did not reflect the actual opening and closing times of the polls. Locsin shouted, "You sons of bitches!" to Smartmatic representatives… who hastily called a press conference after the hearing to categorically deny that Gloria Macapagal-Arroyo was their mother.
2010 Census
Just so you know, the National Statistics Office has been conducting a national census of population and housing since last week. The projected population for 2010 is 94.01 million. But Sen. Mar Roxas refuses to accept the figure and insists that it's too close to call.
For 2010, the NSO reveals that Philippine population could reach 94.01 million. But the House of Representatives is inclined to conduct a probe after "Koala Boy" surfaced and alleged that some 5 to 6 million was deducted from the 2007 census.
The NSO has been conducting a national census of population and housing since last week. For 2010, the projected population is 94.01 million. The Catholic Church is holding a victory party.
The 2010 national census of population and housing is ongoing. People are being asked about the number of persons in each household… to which Joseph Estrada asked, "Which household?"
Somebody from the National Statistics Office came to our house yesterday. The NSO guy asked for my name, my birthdate, and my educational attainment, and then, to my surprise, inquired if I was on Facebook.
An NSO representative came to our house yesterday. The NSO guy asked for my name, my age, and my educational attainment. And then to my surprise, he offered me grocery items if I would turn my TV on and tune in to GMA 7.
Briefly Noted
President-apparent Noynoy Aquino is no longer taking his oath before a barangay captain. The Philippine Daily Inquirer's headline today, Friday: "Aquino to take oath before lone SC dissenter" Of course, that wouldn't be the headline if the Inquirer wasn't a Noynoy diehard. Knowing the Inquirer, the story could have been titled: "Noynoy Aquino flip-flops, to take oath before lone SC dissenter." But then again, it's Noynoy. And it's the Inquirer. Balanced News, Fearless Views, anyone?
Survey Says
Ngayong nakapanumpa na si Chief Justice Renato Corona, dapat na bang kilalanin ni Sen. Noynoy Aquino ang posisyon nito?
DAPAT naman. Peace na! 56%
HINDI pa rin! Never! 29%
Wala akong pakialam sa kanilang dalawa! 15%
We have a new survey. Please vote now.
Enjoy your weekend!


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What is the Portugal Stopover?
Portugal Stopover offers the possibility to have two destinations on the same trip for the price of one, with 1 to 5 nights (24 to 120 hours) for a stay in Portugal (Lisbon or Porto).
For more information please consult here.
What are the routes eligible for the Portugal Stopover?
Eligible routes are round trips, or just one way (outbound or inbound), with stopover in Lisbon or Porto, for medium and long-haul flights. The trip can include multiple destinations, and the Portugal Stopover can be on either leg of the journey, outbound or return, even if departing with one city as the destination and returning from a different city and to a different destination.
How can I book a Portugal Stopover?
Portugal Stopover is an online product that is available through the main page of flytap.com, in the main menu or below in the flight search, by clicking on the Stopover option. It is also possible to perform a flight search and, as long as the route is eligible, a banner will appear informing the Client that this product is available.
Can I have a Stopover on a one-way flight?
Yes, it is possible to have a stopover on a one way trip.
Can I have a Stopover on both routes of my journey?
Portugal Stopover can only be used on one of the routes of the journey, either the outbound or the inbound.
What is the benefit of booking a Portugal Stopover?
You'll be able to visit two destinations for the price of one. Depending of on the city of your Stopover, you will be able to benefit from exclusive advantages, such as an experience with a very special price. It'll also allow you to take advantage of exclusive Hotel rates (which are identified with a special rate stamp) and in partner restaurants you'll receive a free bottle of wine. Furthermore, there are also additional benefits with many other partners.
Can I use Time to Think for a Stopover?
Because the client can book the Stopover hotel during the booking process, the Time to Think option is not available for a Stopover. Unlike travel, the hotel cannot be pre-booked, making Time to Think incompatible with a Stopover.
Do I have to pay for the hotel payment immediately when I use Portugal Stopover?
Payment is always made at the hotel. You have to get an email from Booking.com with your booking confirmation to complete your hotel booking.
How do I check that I have a hotel reservation made through Portugal Stopover?
Booking.com, our product partner, has the following contact numbers:
International calls: +351 308 805 832
Domestic calls from Portugal: 800 814 306
E-mail: email@example.com
Should you have any queries in respect of accommodation, please contact them directly.
Which experience do I have access to with Portugal Stopover?
As a Stopover Client and because you selected Lisbon, you have access to a unique experience to conveniently discover the city at a special price. You can request your 24H Lisboa Card and benefit from its advantages, such as public transportation, entry to museums, monuments and other points of interest, as well as discounts on other tourist and cultural attractions.
Find out more about the benefits of the 24H Lisboa Card here.
How do I book the Portugal Stopover experience?
Request this experience when booking your flight or, afterwards, on the website or the TAP Stopover App.
Can I change/cancel the experience booked through Portugal Stopover?
For more information on the 24h Lisboa Card or if you wish to alter the date or location of pick up, please contact ATL through the following e-mail email@example.com.
Can I invite other people to share the experience I have booked through Portugal Stopover?
The Stopover experience is only available to passengers who are part of an eligible Stopover booking.
I requested an experience. Can I consider it is confirmed?
Your request for an experience is always subject to confirmation by the partner. Accordingly, you should wait for their e-mail message. See all the benefits you may access here.
Can the requested experience undergo changes?
The Stopover experiences made available are limited, so TAP Air Portugal reserves the right to cancel and/or change the format of the experiences.
How do I access exclusive partner discounts at Portugal Stopover?
Passengers should confirm availability directly with activity and/or leisure partners. Passengers must identify themselves by using the Portugal Stopover app and show their client card.
What activities are available in Porto via Portugal Stopover?
There are several partnerships available in Porto and the surrounding area, offering discounts to Portugal Stopover passengers.
See them here by selecting Porto.
Do all passengers on the same booking need to have the TAP Air Portugal Stopover app?
It would be more convenient for all passengers to have the Portugal Stopover app. However, it is not obligatory because all passengers on the same booking can access all the benefits through one device.
Can I choose any restaurant to qualify for a free bottle of wine with Portugal Stopover?
No, the offer is only available at participating restaurants that offer a free bottle of wine.
Which restaurants participate in Portugal Stopover?
You can see a list of participating restaurants here.
Do I need to book the restaurant in advance with Portugal Stopover?
You do not need to, but you should always contact the restaurant to guarantee your reservation and enjoy your surroundings. See the list of partner restaurants here.
How can I identify Portugal Stopover restaurants and partners?
As with passengers, who can apply for a TAP Portugal Stopover card, the partners are also identified with the Portugal Stopover seal.
How do I download the Portugal Stopover app?
The Portugal Stopover app can be downloaded from the Apple Store or from Google Play.
Which operating systems runs the Portugal Stopover app?
The TAP Air Portugal Stopover app is only available for iOS and Android.
How do I identify myself as a Portugal Stopover passenger?
By booking through this product after downloading the Portugal Stopover application you will have access to a virtual identification card that will be valid over the stopover period and which should be presented to the partners to get the exclusive advantages.
Do I require any other form of identification in addition to the Portugal Stopover app?
Yes, the partner may request to see some personal identification in addition to the virtual card from the TAP Portugal Stopover virtual card.
How is Stopover not penalized and considered part of the fare?
Before Portugal Stopover, upon voluntarily adding a stopover with a duration of over 24 hours, either in Lisbon or Porto, a fee would be added to the ticket. With Portugal Stopover, this fee is no longer applicable in these cases and no extra cost is added to the trip.
I checked the cost of the trip with and without Stopover and the prices are different. Why is this?
When simulating a trip without Stopover and another with Stopover, the flights of the two simulations are never the same. As a result, the available price classes and sub-classes may also be different, meaning that the respective prices could be different.
I have already booked my trip, but now I want to add a Portugal Stopover. Is this possible?
In order to find out if you are able to add a Stopover to your reservation, it is necessary that you contact our Contact Center in order to confirm the fare conditions to which your reservation maybe subjected. In this sense, you may verify the contacts of our Contact Center here.
I have booked my Stopover journey but I need to change my reservation. What do I need to do?
You will have to contact our Contact Center to verify this possibility as well as the fare conditions to which your reservation maybe subjected. In this sense, you may verify the contacts of our Contact Center here.
What is a Multicity Stopover?
It is the possibility to book a roundtrip where the destination and/or the origin are not the same in both directions.


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LNDR Socks
Based in East London, with a team from all over the world, LNDR produces cleanly aesthetic, technical activewear in premium fabrications. Founded in 2015 by Joanna Turner, Sarah Donnelly, and Donna Harris, the brand caters to the dynamism and energy of the London lifestyle, which carries with it the pragmatic need for hybridized apparel. Made to transition effortlessly from one situation to the next, LNDR's designs begin with the human body, calibrating for function and form toward the natural goal of enhancing everyday life. Seams and panels follow muscle lines and movement points, developed with complex mappings to provide maximum flexibility and support. Styled in tonal and clean colors for a refined and relaxed look, the label's collection of womenswear inhabits a subtle sophistication and of-the-moment futurism, one both fluid and liveable. Always finished with an uncompromising attitude towards quality and innate feeling, LNDR's pieces are made to move, just like you.
There are currently no products available for LNDR Socks.
Please select another designer or sign up below to receive email updates on new product arrivals, special offers and exclusive events.


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by Pete Mazzaccaro
Carl Dean, who last month opened the new Chestnut Hill Pharmacy, was arrested today in Montgomery County for allegedly bilking an insurance company out of more than $86,000 in fake prescriptions reimbursements. The charges stem from a pharmacy Dean owned in Blue Bell, not in Chestnut Hill.
According to a release from the Montgomery County District Attorney's office, Dean collected reimbursements for 874 fraudulent prescriptions totaling $86,070.88, all of which were billed to Independence Blue Cross between 2007 and 2010.
Dean allegedly filled out the prescriptions in his name and the names of his wife and children in order to collect the money, which went into the pharmacy business. Investigators tracked down the payments by interviewing 13 doctors whose names were used in the fake prescription orders.
Dean, who lives in Erdenheim, turned himself in today and was released on $5,000 bail.
Dean was profiled by the Local last month when the Pharmacy opened.


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I'm back! My loving husband gave me my Christmas present early because he knew I was spiraling into a camera-less funk. He got me the Canon T2i which takes terrific low light photographs. To celebrate I baked this cake, well not really, it is for my father-in-law's birthday today but it can do double duty.
The pictures above are from Baby Girl helping herself while I tried to take a photograph.
I had left over coconut from my Thanksgiving coconut cream pies so rather than have the coconut sit in the cupboard until next coconut cream pie I decided to make a sour cream cake with coconut frosting. I picked the sour cream cake because I had all the ingredients and we pretty much have no food in my house after the holiday and then a couple days of food poisoning and a sick baby.
Sour Cream Cake
- 1 3/4 cup flour - called for cake flour but I just used regular.
- 1/4 teaspoon baking soda
- 1 3/4 teaspoon baking powder
- 1/3 cup butter
- 1 cup sugar
- 2 egg yolks
- 1 cup sour cream
- 2 egg whites
|Baby Girl begging for more coconut!
- Preheat oven 375 degrees
- Sift flour, baking soda, baking powder
- Whip egg whites until stiff but not dry, put in separate bowl
- Cream butter until soft and gradually add sifted sugar and cream until light
- Beat in eggs yolks and vanilla
- Add the sifted flour mixture to the butter mixture and add the sour cream. Stir the batter until smooth
- Fold in egg whites
- Bake in greased and flour pans for about 25 minutes


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Home Cooks Reveal Their Favorite Grocery Shopping Secrets
When she grocery shops, home cook and blogger Dina Deleasa-Gonsar likes to select one specialty item to splurge on in addition to her usual picks. "Things like fancy oil that is on sale or an ingredient you have never heard of are great ways to liven up your everyday cooking," Dina says. "It is a great way to encourage you to experiment!" With a fancy olive oil or a delectable spice blend, you can transform your more basic dinners into something that will have the whole family raving.istockphoto.com
Check your fridge and pantry the night before you shop
It doesn't matter how seasoned of a chef you are; it's easy to forget which ingredients you already have on hand. "You don't know how many times I couldn't remember if I had something only to re-buy it," Dina says. "Check your fridge and pantry against your grocery list and make sure you are not overbuying."istockphoto.com
Don't just buy something because you have a coupon
Especially if you're someone who's an ace at couponing, you might have hoarded a bunch of deals on items you don't even really need. But, Dina says, make sure you leave some of them at home - only buy the items you actually intended to in the first place. "If you do not use it in your daily life do not be tricked into 'needing' it," Dina says.istockphoto.com
Know when your grocery store stocks its shelves
There's nothing worse than finding out your grocery store is fresh out of one of the items you need. Grocery stores typically restock their supplies at least once a week; Dina says that simply by knowing which day that is for your store, you can save time you'd otherwise have to spend searching for items that may sell out. Make your trip to the store on the day of their restocking or the day after.istockphoto.com
Separate your list into categories
Marissa, the blogger behind Eats and Beats, always divides her groceries into categories before she goes shopping. "I use the notes section in my phone to create three categories: 1) Weekly Meals 2) Lifestyle Staples and 3) Luxury Items," she says. "I shop for tier one ingredients first, which includes everything I need for the recipes I'll make for the week. Then, I move to tier two, which could be paper towels, bottled water, or healthy snacking foods." She tries not to overspend on tier two, only purchasing items that she really needs. After that category, Marissa evaluates her budget. "If I have some wiggle room, I'll move to tier three, which is luxury or self-care products," she says. These products include anything and everything extra, ranging from her favorite kombucha drink to a new shampoo she's been wanting to try. "These things should be purchased and prioritized last," Marissa says. "In my opinion, real self-care is being fiscally responsible and buying food that fuels your body and mind. It's not just bubble baths!"istockphoto.com
Check the price per unit sticker
This money-saving hack can be done at any grocery store and can help you decide when it's really worth it to buy in bulk. "I always check the price per unit sticker when I'm out shopping to help budget," says The Daily Meal senior editor Carolyn Menyes. "That $7.50 bottle of olive oil may seem like it's a great deal, but that $10 bottle next to it has way more." Even though it's a more expensive bottle, you're saving money in the long run if the price per unit is lower!istockphoto.com
Don't buy spice mixes
"I almost never buy spice mixes," Carolyn says. "Chances are you already have all the spices in these mixes in your pantry." Instead of spending extra on a container of taco seasoning or an herb mix, you can easily blend a couple spices together on your own to make the exact same result. Here are a few recipes for the more popular spice mixes you might be tempted to buy.istockphoto.com
Take advantage of seasonal sales
Holidays and seasons often come with opportunities to stock up on items that aren't normally bought in bulk. Donna Menyes, Carolyn's mother, recommends taking advantage of these seasonal sales. Even if you aren't throwing a Fourth of July party, you can take advantage of the sale on hot dogs and stock your freezer, for instance. Or you might buy lots of extra turkey around Thanksgiving. "These items can all be frozen and saved for later!" Donna says.istockphoto.com
Get outside your comfort zone
If you're getting bored of cooking the same old foods you're used to, it's time to switch it up. "Take a gander at some foods you're less familiar with, whether that means just strolling down the 'international' aisle at the supermarket or making a special trip to a grocer that specializes in imported ingredients and spices," The Daily Meal copyeditor Jeremy says. "Bring your smartphone, and don't be ashamed to look up a food if you have no idea what it is or how to use it. The worst-case scenario is that you have to try something you don't like very much; in the best case, you might find a new standby or a fun curveball to shake up your drab dinner routine from time to time."istockphoto.com
Buy local produce
"Try to buy produce from small neighborhood produce markets," The Daily Meal video editor Jacqui Wedewer says. "It's way cheaper there." You can find quality local produce at a farmers market - if you're lucky, you might live right by one of the best farmers markets in America!istockphoto.com
Bring your own reusable bag
Not only is this tip good for the environment - it's also smart for your budget. "I used to do this to keep from buying too much," Jacqui says. "When it's full, that's all I'm buying. I knew if I had more food than what fit in that bag, food would just go to waste. I'd sometimes bike to the grocery store for the same reason." Her one exception is buying a 30-pack of beer. "That's just economical," she says, "and beer doesn't go to waste!"istockphoto.com
Shop for deli and bakery items in the evening
The Daily Meal cook editor Daisy Nichols recommends timing your shopping ventures strategically. Certain foods, such as freshly baked goods and premade deli items, can be less expensive if you wait until the evening. "Things that are made freshly every day can often be bought at a reduced price towards the end of the day," she says.istockphoto.com
Ask the butcher to grind specific cuts of meat for you
You could buy ground beef or ground chicken already packaged - but then you're risking the uncertainty of what cut of meat is inside. Daisy recommends asking the butcher to grind meat for you fresh, so that you have more control over the ratio of lean meat to fat and the part of the animal you're getting. "That way you don't have to buy any mystery blends of ground meat," she says.istockphoto.com
Don't buy precut produce
"Don't buy precut fruit and vegetables, which are priced to include cost of labor," Daisy says. "Instead buy whole fruits and vegetables and you'll save money." Take the extra couple of minutes to chop the vegetables yourself - uncut produce can last longer in your fridge, too!istockphoto.com
Buy a rotisserie chicken
You'd be surprised how many different dinners you can make out of a cooked rotisserie chicken (and at Costco, they're less than $5 each). That's why Lucia Lee, the blogger behind the Instagram account @foodminimalist, recommends buying one to simplify weeknight meals. "The white meat can be used for salads and stir fries; the dark meat for hearty soups with vegetables; and the carcass can be used for making stock," Lucia says. "Even the flabby skin can be fried up to a crisp as a snack. Practically zero-waste!"istockphoto.com
Be flexible with your grocery list
Recipes aren't usually all that strict - if it saves you money, consider making a few changes to your list of ingredients. "For example, if a recipe called for kale, but another dark leafy green is cheaper or on sale, go with that instead!" says Lucia.istockphoto.com
Buy frozen and canned goods
Don't be afraid of buying fruits and vegetables frozen - they're just as healthy as fresh. Plus, they don't go bad as quickly, making them a convenient option for keeping nutritious staples at home. "It is easy to whip up a quick balanced meal with any of those ingredients on hand if you can't make it to the grocery store that week," Lucia says. There are all kinds of interesting meals you can make with foods from your freezer - or from cans!istockphoto.com
Know the perks of your favorite grocery store
Stores usually offer promotions and deals that aren't advertised - and sometimes offer the opportunity to try items before you purchase. Peter and Akiko, bloggers behind the Instagram account @plantbased_matters, discovered this while shopping at Whole Foods. "At Whole Foods, most people are unaware that if you spot an item under $9.99 that you've never tried before, they can let you try it out for free," Peter says. "Also, we found out that most things sold there can net you a 10 percent discount if you buy in bulk. For example, if you planned to purchase five of your favorite wines, you should get one more and buy six - you'll get 10 percent off the entire cost." Whole Foods has a number of these shopping secrets that are often overlooked. Of course, every grocery store has different deals and policies. Ask one of the employees at your favorite grocery store what kinds of things they offer for people looking to try a new product or looking to stock up on bulk purchases.istockphoto.com
Take advantage of restaurant supply stores
The Daily Meal Editorial Coordinator Shannon Darnall revealed an insider tip she learned working in the restaurant business with her husband, John Higgins. They shop for ingredients they buy in bulk, as well as tools such as chef knives, cookware, and baking supplies, at a restaurant supply store. Restaurants acquire almost all of their tools and food items from these stores, often paying a smaller price than the average consumer would find elsewhere. Shannon says that not only do you save money, but you can also acquire all kinds of hard-to-find kitchen and baking supplies, including fondant, food thickeners, and flavorings. Guess you have to be in the restaurant industry to know that secret - one of many restaurant secrets every home cook should know.
More From The Daily Meal:
Things Your Grocery Store Doesn't Want You to Know
35 Grocery Store Items You Should Never Pay Full Price For
24 Tips and Tricks for Saving Money at the Supermarket
The Best Grocery Store in Every State
How to Save Money at Trader Joe'sistockphoto.com


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Social Media Experts - Please Stand Up!.
Social Media Experts - Please Stand Up!.
If you're a social entrepreneur and you're expert in handling, managing and promoting social accounts on different social media then this Challenge is for you!
Do our daily fun social challenges and be the next Social Challenge King or Queen of Contrib!
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End: 2019-12-20
From: 2019-12-21
To: 2019-12-23
We will never rent, sell or share your email to a third party.
Sponsor a challenge or a set of challenges! In return you will get traffic, advertising, company and/or brand partnership with Global Ventures.
Head on to Sponsor Registration so you can start browsing and sponsoring the challenges you feel are in sync with your goals.
Click the sponsor link and our admin will contact you personally to setup your sponsorship incentives.


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Bill Taute Homes - Austin, Texas
If you're looking for Bill Taute Homes communities in Austin you will find them on your website with pricing, floor plans and inventory updated daily. View where they build in master planned developments or individual communities. We make it easy to compare pricing, plans, and see specials and incentives directly from Bill Taute Homes
We'll help you find the perfect Bill Taute Homes, negotiate the absolute lowest price, plus rebate you up to 2% CASH BACK! It's fast, easy and 100% FREE! Our team of top agents are EXPERT negotiators and available 7 days per week.
Bill Taute Homes - Austin, Texas Builder
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PLEASE NOTE The friendly community sales manager is hired by, and represents the best interests of the builder, not you. You MUST tell the new homes sales rep that Richard Soto with VIP Realty is your Realtor during your FIRST visit. Otherwise, we will not be able to represent you.
Learn how our Cash Back Rebate works and review our FAQssection. Selling? We can sell your home fast & for top dollar, while saving you $1,000s. You can also view our Austin New Home Builder Directory.
Users may not reproduce or redistribute the data found on this site. The data is for viewing purposes only. Data is deemed reliable, but is not guaranteed accurate by the MLS or NTREIS.
Listing information last updated on April 10th, 2020 at 7:45am CDT.
The information being provided is for consumers' personal, non-commercial use and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing.
Based on information from the Austin Board of REALTORS® (alternatively, from ACTRIS) from April 10th, 2020 at 7:45am CDT. Neither the Board nor ACTRIS guarantees or is in any way responsible for its accuracy. The Austin Board of REALTORS®, ACTRIS and their affiliates provide the MLS and all content therein "AS IS" and without any warranty, express or implied. Data maintained by the Board or ACTRIS may not reflect all real estate activity in the market.
All information provided is deemed reliable but is not guaranteed and should be independently verified.


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Already mentioned — the serious gaps in Highland parish registers make this an exercise based on incomplete information. It's true that a few churches went without a local minister at times, but also "... it is to be regretted that the entries were not by any means regularly made, and this circumstance is probably owing to a strong prejudice which obtained against it in the minds of the people, as from any remissness or neglect on the part of the clerk."[1] Yes ... the Highlander's aversion to "outside" authority.
Back to the drawing board in the search for potential parents of John Fraser of Inverness-shire, Scotland, and Argenteuil, Quebec. After viewing the ScotlandsPeople images, Alexander featured more frequently as a father's name; the name James Fraser was less common and cast up but one father prospect. I've added some comments about the entries. Extra detail in the records varies from one minister to another.
The latest nominees for this desirable position are:
❶ Alexander Fraser in Ballehagan whose son John was baptized 24 November 1776 in Kiltarlity parish, mother not named. This one entry meets the estimated birth year of 1776. No witnesses were noted. Examination of the Kiltarlity OPR on ScotlandsPeople showed that the Kiltarlity church minister habitually, annoyingly, ignored the names of mothers. But he did usually record where the father resided, a farm called Ballehagan in this instance. The entry specifically mentions that the Rev. Mr. Alexander Fraser at Kirkhill performed the baptism. Kiltarlity and Kirkhill were adjoining parishes and each had more than one church.
❷ Alexander Fraser and Isabel Fraser, parents of John baptized 7 September 1777, parish of "Boleskine/Abertarff or Ft Augustus." Alexander was described as "Head[?] of Tenant in Glendoebeg"; baptism was performed by Mr Peter Grant. No witnesses. Another case of several churches widely scattered within one parish. And this triple-barrelled place name was familiar from a John Fraser-Ann Fraser couple having children baptized there 1794-1797. Isabel is a name not repeated in my family.
❸ Alexander Fraser in Wester Kirkhill and Margrat Fraser were parents of John baptized 25 May 1778, Kirkhill parish. Witnesses Alexander Nichol and James Huston[?]. Likewise, Margaret is not a name among my John's children or descendants.
❹ Alexander Fraser in Culloden and Mary Fraser were parents of John baptized 3 August 1778 by Mr. Robert Rose, Inverness parish. Witnesses Thomas Fraser and [blank] Smith in Culloden. Alexander was not called a labourer, which the minister was careful to point out for many others. Mr. George Watson seemed to be most prevalent minister mentioned in the register, so Mr. Robert Rose may hold a clue. Our John named his 4th daughter Mary.
❺ James Fraser, father of John baptized 11 November 1772, Kiltarlity; mother not named. Father's residence was in Brearachy/Buarachy. Witnesses were William McPherson in Teatore[?], Hugh Fraser in Foxhall.
It was customary for the Presbyterian clergy to be addressed as Mr. So-and-so; the man performing the baptism seems to be named if he was not the usual incumbent. Ministers' names may also be clues to a particular church location. Unfamiliar place names (likely local farms or hamlets) would need exploring IF any of this will gel.
Do any of these "parent" parishes correspond to the (negative) marriage search for ancestor John and his first wife Ann Fraser ... assuming he married in the place of his birth? Hardly. The best I can say is that the parishes of Kirkhill, Kiltarlity, Boleskine, and Inverness are common. Each presented its own assumptions and problems in attempts to find correlations.
On such slim pickings do hypotheses flutter. I need to shake this loose till all the available pieces fall out.
Next: the FAN club. Some of you know what I mean.
[1] Kiltarlity, Inverness, Scotland, FamilySearch Wiki
(https://wiki.familysearch.org/en/Kiltarlity,_Inverness,_Scotland_Church_Records : accessed 23 April 2011), citing New Statistical Account of Scotland (1841).
19 May 2011
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PORTLAND, Ore. – Forward Jessica McDonald and defender Sarah Huffman each scored first-half goals, but Portland Thorns FC conceded two goals in the final 15 minutes of a 2-2 draw against the Chicago Red Stars in front of 13,084 fans at Providence Park on Friday afternoon.
Thorns FC (6-6-3, 21pts) took the lead in the 24th minute off a corner kick by midfielder Allie Long. Defender Rachel Van Hollebeke deflected the ball to McDonald who finished with a shot inside upper left corner for her team-leading ninth goal of the season.
McDonald's goal set a new Thorns FC single-season high, surpassing the previous record of eight goals in a season set in 2013 by forwards Alex Morgan and Christine Sinclair.
In the 39th minute, Portland doubled its lead with another set piece goal. Taking a short corner kick, midfielder Verónica Boquete played the ball to defender Sarah Huffman inside the box and Huffman settled the ball and took a quick touch to finish inside the far left post. The goal was Huffman's first with the club.
Chicago (6-6-3, 21pts) forward Christen Press trimmed the lead in the 76th minute, running in behind Portland's defense on the left side of the box as she received a long ball over the top from midfielder Emily Van Egmond. Press touched the ball around Thorns FC goalkeeper Nadine Angerer and scored from close range. Just six minutes later, Press tallied the equalizer, intercepting a clearance on the edge of the box and finishing with a well-placed shot inside the top right corner.
Portland registered 15 shots in the match, including 10 on goal, as substitute midfielder Rebecca Moros, saw a shot from distance tipped off the crossbar by Chicago goalkeeper Karina LeBlanc in the 74th minute. In stoppage time, Huffman sent in a cross that deflected off a Chicago player's head and fell to Long for a header in front of the goal, but LeBlanc tallied one of her seven saves of the match on the attempt.
Angerer finished the match with five saves, including a diving save to her left on midfielder Vanessa DiBernardo's point-blank shot in the 65th minute.
Portland travel to face Chicago for a second time in a six-day span on Wednesday, July 9, at Benedictine Sports Complex in Lisle, Ill.; kickoff is set for 5 p.m. (Pacific). The match will be broadcast live via webstream at www.portlandthornsfc.com.
Portland Thorns FC (6-6-3, 21pts) vs. Chicago Red Stars (6-6-3, 21pts)
July 4, 2014 – Providence Park (Portland, Ore.)
Goals by Half 1 2 F
Chicago Red Stars 0 2 2
Portland Thorns FC 2 0 2
Scoring Summary
POR: McDonald (Van Hollebeke), 24
POR: Huffman (Boquete), 39
CHI: Press (Van Egmond), 76
CHI: Press, 82
Misconduct Summary
POR: Huffman (Caution), 62
Lineups & Stats
POR: GK Nadine Angerer, D Sarah Huffman, D Nikki Marshall, D Rachel Van Hollebeke ©, D Steph Catley, M Tobin Heath (Emily Menges, 85), M Sinead Farrelly (Christine Sinclair, 46), M Allie Long, M Verónica Boquete, F Alex Morgan (Rebecca Moros, 70), F Jessica McDonald
Substitutes Not Used: GK Betos, M Brooks, M Shim, M Kerr
TOTAL SHOTS: 15 (Three players, 3); SHOTS ON GOAL: 10 (Morgan, 3); FOULS: 9 (Heath, Huffman, 2); OFFSIDES: 2; CORNER KICKS: 9; SAVES: 5
CHI: GK Karina LeBlanc, D Abby Erceg, D Rachel Quon, D Julie Johnston, D Taryn Hemmings (Kecia Morway, 83), M Vanessa DiBernardo, M Emily Van Egmond, M Lori Chalupny ©, M Adriana Leon (Zakiya Bywaters, 46), F Christen Press, F Jen Hoy (Melissa Tancredi, 72)
Substitutes Not Used: GK Vancil, M Mautz, M Sitch
TOTAL SHOTS: 12 (Press, 4); SHOTS ON GOAL: 7 (Press, 2); FOULS: 7 (Chalupny, Van Egmond, 2); OFFSIDES: 3; CORNER KICKS: 2; SAVES: 7
Referee: Timon Berry
Assistant Referees: Veronica Perez, Deleana Quon
4th Official: J.J. Blodgett
Attendance: 13,084
Weather: Partly Cloudy, 70 degrees
All statistics contained in this box score are unofficial