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Playing Rosa Diaz on Brooklyn Nine-Nine is my first regular TV gig, so I learn something new literally ev-er-y day on set. Oooo, this is how they shoot driving scenes! or Holy shit, the lighting crew can make/break how an actor looks! There's so much new information to absorb; I'm like a giant baby soaking up my new world. (FULLY POTTY TRAINED THOUGH I SWEAR). Here are a handful of my favorite lessons so far:
1. Andre Braugher has a great voice.
Andre Braugher has a great voice.
Can't the Juilliard alum, Emmy-winning, classically trained and highly regarded actor that so many people know and love (especially middle aged white ladies… what is up with middle aged white ladies loving Andre so much??) leave some talent for the rest of us? NOPE. No, he can't. Because he also has a gorgeous singing voice. How do I know? Because his dressing room is three doors down from mine and he belts out rock n' roll and soul at the top of his lungs when I am trying to nap on our lunch breaks. But do I care? NOPE. Because I lay in the dark of my dressing room and listen to the actor I know and love from Homicide and Glory sing "I been drankin'" and all is right with the world.
2. Craft services will tempt you with the fruits of the Devil.
Craft services will tempt you with the fruits of the Devil.
And the Devil has the best fruits – aka delicious carb-y snacks! Pastries and muffins with sparkly sugary crusts in the a.m., non-stop candies and mini chocolates (THINK HALLOWEEN), little bags of kettle cooked chips and popcorn, bagels and cream cheese, sodas and diet sodas, a cheese platter stacked high with scrumptious, slightly sweaty slices of cheddar, and so much other stuff that comes and goes all day I'M PRETTY SURE JOSH THE CRAFT SERVICE GUY IS A MAGICIAN. Here's the thing though: we are not at a magic show or a special party. This is everyday, Monday through Friday, at work. And though I love cheese and I love sweets, both exacerbate my skin issues (read: zits) and have the potential to make my belly ache (read: gluten allergy). So I enlisted the help of a health coach, and one of the main things she's taught me is to be calm and enjoy lighter/healthier fare crafty has to offer – nuts, rice cakes with nut butters, sparkling waters, and Kombucha. Because getting a big zit suuuuuucks regardless, but especially when it's broadcast on TVs nationwide – plus we all know those mini chocolates have that gross waxy coating on them anyway.
3. Expensive jeans are worth it.
Expensive jeans are worth it.
Look, never in my life have I paid more than $60 bucks for a pair of jeans. TOPS. But turns out it's true, what you've read in every fashion magazine ever: pay a little more and you get better tailoring and better quality denim. The kind of denim with STREEEEETCH. For your beautiful womanly, Latina hips and butt. A good pair acts like Spanx and is a wonderful investment in yourself. After just ONE week on Brooklyn Nine-Nine, strutting around in pricey designer jeans from wardrobe and feeling like a million perfectly-sculpted bucks… that's right: I went out and bought TWO pairs.
4. Having no control over when I am allowed to go to the bathroom makes me crazy.
Having no control over when I am allowed to go to the bathroom makes me crazy.
All day at work, there are tons of people on our crew working ridiculously hard to get our shots and our actors ready. The amount of coordination it takes to shoot a television show is mind-numbing. There are so many things that have to be exactly right to create the correct environment for a single shot, let alone a whole scene or the full episode. So when everything is ready (lights/camera/action/extras/hair/makeup/props/sound) and then all of the sudden I have to pee like a racehorse, that is an urge that I have to suppress. Because I know if I leave, EVERYONE is going to have to wait on me – not just the other actors in the scene, but the 100+ other people whose job it is to make us look and sound good. Sometimes I wind up waiting for hours. And when that happens, I'm like a little kid doing a pee dance, just hopping around on one foot and desperately begging the AD with my eyes when are we going to have 3 minutes for me to relieve my pain?! (Also, the bathroom is way over in another building, so YAY!)
5. Chelsea Peretti and Melissa Fumero are angels from heaven.
Chelsea Peretti and Melissa Fumero are angels from heaven.
Every day on set I learn more from and about them, and therefore more about myself. They are hilarious, supportive, vulnerable, and lovable – the best work BFFs I could have asked for. Every time one of them nails something in a scene, it feels like a victory for me. Maybe another combo of women would have created a competitive feeling (DON'T YOU REMEMBER MEAN GIRLS, YOU GUYS??), but not so with these two. I can go to them for advice, and they help me see things from another perspective. Recently, I asked Mel a question and then finished with a "sorrrrry." She told me to stop apologizing for myself and I immediately thought SHIT, she's right, I do that all the time. I may not have been able to see that if it had come from another close friend, but there's something about the work friendship dynamic that's really special and enlightening in that way. And I've got their backs, too. I have a deep desire to see these women succeed and fly in every aspect of their lives. ANGELS I TELL YOU.


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Sunday, June 26, 2011
London Broil with Ravigote Sauce
From the kitchen of One Perfect Bite...As far as I'm concerned, there should always be room in a recipe collection for one more way to cook a London broil. If you try this one, I think you'll understand why I'm so enthusiastic about it. I found the recipe in The Gourmet Cookbook and it really makes a fine steak. Nowadays, we all know that London broil is a method of cooking, rather than a cut of meat. The true origins of the steak are not known, but we do know that it was originally made with a flank steak that was quickly pan fried and cut across the grain for serving. Flank steak was chosen for the preparation because it was so cheap. Times change, and, because flank steak has become expensive, the name is now applied to any lean cut of beef that needs to be marinated or tenderized before it is grilled. To work as London broil, the cut should have a single muscle like that found in a steak coming from the top round or shoulder. These cuts of beef can be grilled, broiled or pan fried as long as they are not overcooked. The thickness of the steak will determine cooking time. The steaks used by home cooks to make London broil are rarely over 1-1/2 inches in thickness, so it is not difficult to correctly time their cooking. The sauce that is served with this steak adds a wonderful brightness to the dish. It is French in origin and based on a veloute sauce that is cut with white wine vinegar and mustard. It is a perfect accompaniment to London broil and it is much easier to make than a Bearnaise sauce. The steak and the sauce make a wonderful summer meal. I hope you'll try this recipe. It will not disappoint.
London Broil with Ravigote Sauce...from the kitchen of One Perfect Bite adapted from The Gourmet Cookbook
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1 (1-1/2 pound) London Broil, about 1-1/2-inch thick from sirloin or shoulder
Ravigote Sauce
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1/3 cup olive oil
1/3 cup finely chopped onion, soaked in water for 3 minutes, drained, and squeezed dry
1 tablespoon minced shallots
1 tablespoon finely chopped chives or scallions
2 tablespoons capers, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon dried tarragon, crumbled
Salt and freshly ground black pepper
1) To prepare steak marinade: Combine garlic, soy sauce, vinegar oil, red pepper flakes, sugar and salt in a blender jar. Blend marinade well. Place London Broil in a large resealable plastic bag. Pour marinade over all. Seal bag and marinate at room temperature for 1 hour, turning occasionally. Alternatively, cover and chill overnight.
2) To make sauce: Whisk together mustard and vinegar together in a small bowl. Add oil in slow stream whisking until mixture is emulsified. Stir in onion, shallot, chives, capers, parsley, tarragon, and salt and pepper to taste. Combine ingredients well. (May be made one day in advance and served chilled or slightly warmed.)
3) To grill London Broil: Preheat gas grill on high for 10 minutes. Lightly oil grill rack. Lift steak from marinade. Sear steak, covered, turning once until grill marks appear on both sides, about 2 minutes total. Reduce heat to moderate and grill steak, covered, turning occasionally until meat thermometer registers 120 degrees F, about 8 to 10 minutes. The steak can also be cooked in a well-seasoned grill pan set over moderately high heat, for about 7 minutes per side. Transfer to a plate, tent with foil and let sit for 10 minutes before serving. Thinly slice steak with knife held at a 45 degree angle and serve with sauce. Yield: 4 to 6 servings.
One Year Ago Today: Watermelon Cucumber and Tomato Salad
Two Years Ago Today: Raspberry Ripple
You might also enjoy these recipes:
London Broil with Mushrooms - Delightful Repast
Mom's Pan-Fried London Broil Steak - Simply Recipes
Garlic and Herb Grilled London Broil - Real Mom Kitchen
London Broil with Garlic and Parsley Sauce - One Perfect Bite
Recipe Favorites: Marinated Flank Steak (London Broil) - Kalyn's Kitchen
52 comments :
- Lynne (lynnesgiftsfromtheheart) said...
Yummy, going on the must do list. Thanks for sharing the recipe.
hugs ~lynne~
- June 26, 2011 at 2:35 AM
- Diane said...
That looks just perfect, I wish we could get steak that was good enough to cook like that. After South African steak, I find steak in the UK generally tough and tasteless and very expensive. I have not tried steak in France as I am usually on my own but I will certainly bookmark this recipe. Thanks, Take care Diane.
- June 26, 2011 at 4:01 AM
- Maris(In Good Taste) said...
Cooked to perfection!
- June 26, 2011 at 5:03 AM
- Karen said...
Mary, this looks absolutely fabulous! Perfectly cooked and paired with the perfect sauce. Tow thumbs up for this elegant dish! Hope you're having a wonderful weekend. :-)
- June 26, 2011 at 6:51 AM
- daphne said...
I have never heard of london broil before now! and now I have! Thank you for sharing.
- June 26, 2011 at 7:04 AM
- Whats Cookin Italian Style Cuisine said...
Fantastic caputre of this awesome roast.. we love londo broil to that sauce looks fantastic
- June 26, 2011 at 7:07 AM
- From the Kitchen said...
This looks perfectly delicious! We like it fresh from the grill with enough leftover for a salad or sandwich later in the week.
Thanks for the information on snakeroot. I've added it in with today's post. We may have prevented milk sickness from striking our followers!
- June 26, 2011 at 7:11 AM
- Linda Starr said...
I've never had ravigote sauce, sounds delicious, will have to try it, an interesting combination of ingredients. I remember making bernaise sauce for beef years ago and it complemented so well; I am sure this sauce does as well, looks delicious.
- June 26, 2011 at 7:45 AM
- StephenC said...
You teach me something nearly every day. Thanks, Mary.
- June 26, 2011 at 8:36 AM
- Clint said...
This is not only a work of art---it's a masterpiece.
- June 26, 2011 at 9:02 AM
- Mostly Food and Crafts said...
I was going to write this same exact post! This is my husbands favorite dish and I make the Ravigote sauce often - we put it on everything!
- June 26, 2011 at 9:16 AM
- Jocie's Mom said...
Loving that sauce, it looks so good!
- June 26, 2011 at 9:21 AM
- penny aka jeroxie said...
What cut of meat is broil?
- June 26, 2011 at 9:22 AM
- Heather S-G said...
Growing up, the ONLY type of steak that we ever had (seriously) was London Broil. I love this version, it sounds delicious. Different, yet the same...brings back great memories for me, thank you :D
- June 26, 2011 at 9:25 AM
- Kim said...
I wasn't aware of that London broil way to cook a steak... It's probably because I'm a french speaker, lots of english and americain traditions are unknown by us, frenchies from Quebec... Anyway, I like this steak and the sauce looks very yummy!
- June 26, 2011 at 9:48 AM
- Katherine Roberts Aucoin said...
After reading your post and the ingredients, I am enthusiastic about trying this!
- June 26, 2011 at 9:48 AM
- Carol @ There's Always Thyme to Cook said...
I've never heard of Ravigote sauce but it looks delicious with that perfectly done London Broil!
- June 26, 2011 at 9:59 AM
this is a wow for sure, very yummy!
- June 26, 2011 at 10:03 AM
- Kalyn Denny said...
I'm loving the sound of this sauce!
- June 26, 2011 at 10:15 AM
- Donna Elick said...
Shallots and scallions and tarragon, oh my! Its even fun to say Ravigote, ravigote. hehe
It looks so good.
- June 26, 2011 at 10:49 AM
- Jihane @ Sinful Sundays said...
Yum! That sauce sounds like it would taste great on anything. Love the pictures!
- June 26, 2011 at 11:02 AM
- Unknown said...
Wow I always learn something from you Mary! I thought London Broil was a cut of meat!
- June 26, 2011 at 11:33 AM
- Kim said...
oh my, my dad would love this steak recipe. i just bought tarragon the other day too!! thanks soo much for this post!
- June 26, 2011 at 11:35 AM
- Angie's Recipes said...
The steak is perfectly prepared! I love the sauce....so tempting!
- June 26, 2011 at 1:25 PM
- Unknown said...
Oh, Mary, I am loving this ravigote sauce!! I can't wait to try this! Thanks for sharing :)
- June 26, 2011 at 1:51 PM
- Chiara said...
That looks perfect Mary !Thanks for sharing, take care...
- June 26, 2011 at 3:30 PM
- Y said...
Mmmm, who can say no to a perfect looking steak like that?
- June 26, 2011 at 3:53 PM
- Unknown said...
Mmm! The steak is cooked perfectly and the sauce sounds amazing!
- June 26, 2011 at 4:29 PM
- David said...
Mary, The London Broil looks terrific! For some reason, we just never think of it at home... Time to get with it. Thanks for the inspiration! Take Care, Big Daddy Dave
- June 26, 2011 at 5:03 PM
- Ginny Hartzler said...
I never knew London Broil could be fried, I always thought it was broiled. Because then wouldn't it be called London Fry?
- June 26, 2011 at 5:04 PM
- Elisabeth said...
This is one perfect London Broil...which I have not made in years. The Ravigote sauce sauce is new to me, and sound and looks so gourmet and delicious!
Thanks for sharing:DDD
- June 26, 2011 at 5:26 PM
- Valerie Harrison (bellini) said...
I also barbecued steak today. It was a good day Mary!
- June 26, 2011 at 7:23 PM
- A Bitchin' Kitchen said...
Wow, this looks really delicious! I love London broil, especially leftover on a sandwich!
- Maggie
- June 26, 2011 at 7:28 PM
- Jen_from_NJ said...
I have never heard of ravigote sauce - sounds wonderful. My family will love this idea! London Broil makes such a nice summer meal.
- June 26, 2011 at 8:40 PM
- Anna said...
This sounds impossibly delicious. Wish I could eat it - especially being at a music festival (camp!) EE! best :D
- June 26, 2011 at 10:52 PM
- T.W. Barritt at Culinary Types said...
That London Broil looks perfectly cooked - I wish my attempts would look that delicious.
- June 26, 2011 at 11:04 PM
- Allison said...
I wish I could cook steak to such perfection.
- June 26, 2011 at 11:28 PM
- Lenia said...
Great dish,amazing picture!Have a lovely day,dear Mary!
- June 27, 2011 at 12:33 AM
- Ellen Whyte said...
Yum! This looks amazing. And now I'm hungry LOL!
- June 27, 2011 at 1:46 AM
- Jayanthy Kumaran said...
absolutely perfect n delicious..:P
Tasty Appetite
- June 27, 2011 at 1:54 AM
what a beautiful peace of meat and the sauce sounds fabulous.
:-) Mandy
- June 27, 2011 at 2:57 AM
- Big Dude said...
The sauce and the marinade both sound very good.
- June 27, 2011 at 4:11 AM
- Unknown said...
This looks wonderful and such an interesting sauce - never heard of this before but sounds like a winner!
- June 27, 2011 at 5:19 AM
- Debbie said...
This sound like a wonderful marinade for London Broil. I will have to try it since the last few London Broils I've made have been very tough.Love your sauce too!
- June 27, 2011 at 7:44 AM
- Suman Singh said...
Looks great and the picture is so tempting..
I have shared few awards with you..please collect the same from my blog post..thanks!
- June 27, 2011 at 8:46 AM
- Inspired by eRecipeCards said...
I always learn new things here. just looked up "RAVIGOTE". Been making it for years, now I get a new name.
lately I have been all about thick cuts of meat. marinades are a must and I can not cook without a temperature probe. The cuts are too expensive to overcook.
As always, top notch post
- June 27, 2011 at 9:43 AM
- Susan Lindquist said...
I certainly WILL try this recipe. I have always been intimidated by any 'London broil' as it can be tough if poorly treated. Thanks for the tutorial on preparing this dish, Mary! I feel confident that I can get it right after reading your post!
- June 27, 2011 at 10:26 AM
- Rambling Tart said...
Oh my goodness - this looks so tender and flavorful! My brother makes a fabulous London Broil, but I've ever never tried it. :-)
- June 27, 2011 at 3:56 PM
- Faith said...
Your London broil looks perfectly cooked and so flavorful! I love the sound of that sauce with it!
- June 27, 2011 at 6:41 PM
- That Girl said...
London Broil was one of the first things I ever made!
- June 28, 2011 at 1:02 AM
today I learned something new! Thank you Mary :)
- June 28, 2011 at 3:39 AM
- Kara said...
I haven't made London Broil in a while and I made this recipe last night. It was terrific!! I am definitely saving this recipe. The only thing I did differently is I used grass fed beef. You should try it the next time you make this recipe. I am sure you will absolutely love the flavor. In case you are unaware grass fed beef is lower in calories and fat, higher in omega 3 fatty acids and beta-carotene, and has 4 times more vitamin e than traditional grain fed beef. If you want to find out more, check out the La Cense Beef website. They have a wealth of information and you can even order online and have it delivered to you if you choose to do so.
- June 28, 2011 at 5:32 PM


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Christ Is Risen!
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Well first of all lets set aside the idea that you are no longer Catholic because the Holy Orthodox Church is very Catholic.
I came to the Orthodox Church because I was looking for something better for me personally than Catholicism and I stayed for the liturgy, apostolic tradition, the wonderful sense of fellowship at my church, the ethnic diversity, Orthodox mysticism, the Jesus prayer, etc.
It is my ambition to join an Orthodox monastery after I finish college. - http://vashonmonks.com/index.php
Quick question: your religion says Malankara Syrian Orthodox -- why are you aspiring to join a ROCOR monastery?
Matthew777,I noticed in your profile, which is public information, that you are a democrat. Just curious, do you stand by all beliefs of your political platform?R
Every day that I grow as an Orthodox Christian, I thank God for my Catholic heritage which grounded me in Apostolic Christianity and prepared me for the Orthodox Faith.
It is my opinion that all Christians should see the foolishness of political ideologies and be independents. I am neither a liberal or a conservative. Conservatism as a political system disgusts me as much as liberalism. The idea of a "compassionate conservative" is as much a confusion of terms as "socialist anarchist". If I could go back in time, I still would not vote for the man. But since there is nothing I can do about him being in office for the next four years, I might as well try to see the good in him instead of allowing hatred to tear away my soul. I still strongly oppose the war in Iraq but I no longer see that as a reason to hate our president. As the Dalai Lama has stressed, it is too early to say whether or not this war is a mistake because it may end up benifiting the greater good of the Iraqi people and the world.
1. The Liturgical "Renewal" and the subsequent abandonment of the ancient liturgy.It would have been much better to have translated the Latin mass in to English than to "update" to a contemporary mass.
2. Co-Redemptrix Mariology
3. The Clergy Sex Abuse Scandal and the supposed years of cover up
4. The priest shortage in the United States. Parishes are crippling as paid parish administrators take over as priests go back and forth from church to church. I hope we could go back to the days where every parish had its own resident priest.
5. The rise of liberal theology in the Church. (Women who think they can become priests, the many who are pushing for a Vatican III because they desire a more "progressive" church, etc.)
6. The fact that married men are not allowed to become priests. Priestly celibacy is ideal but it should be optional, as it was in the early days of the Catholic faith.
7. Every time I go to Catholic mass it hurts. It hurts that we are singing Christmas songs instead of the ancient and poetic liturgy. It hurts that there is no life, joy or sense of fellowship in many Catholic parishes today.It hurts that Vatican II went too far and that I can do almost nothing about it. It hurts that the Church is abandoning Apostolic Tradition in favor of protestantization and "renewal".
I am personally very supportive of the celebate priesthood, and I think it would be a terrible time right now to change the discipline in the Latin Church. The reason being that it would be giving in to the sex-dominated culture that can't accept celibacy as a legitimate calling. I'm supportive of married priesthood in the Eastern Church, where there is the celibate witness of the monks. However, I think the celibate priesthood is a wonderful witness to the sex-saturated Western culture.
I also think the Church should constantly be having "renewal" in its ranks, and sometimes this means changes to outward signs and actions in order to better reach the modern world. Our Faith cannot be altered, but it can be presented in different forms and ways. However, I will agree that much that fell under "renewal" in the past 40 years has been in actuality a rejection of our sacred Tradition. Often there is a swing to extremes that happens when the Church is attempting to make legitimate changes. But over time, they level out.
The problem is, it's hard to have renewal w/o discipline. I've never been RC (my family converted from a searching Ev Prot to Orthodoxy when I was 12 - Dad grew up Lutheran), but the RCC seems to have done away with all discipline. Where's the fasting? And I mean like in Orthodoxy, not some wimpy fish on fridays things. What about confession? How often is it actually promoted? I'm sure other former RCers can chime in here.
Quote from: hecma925 on December 30, 2019, 07:25:46 PMOCnet is KGB.I hail Mor Ephrem as our Secretary General.
OCnet is KGB.
Oh you Greeks, you are all dumb!An Athonite
The problem is, it's hard to have renewal w/o discipline. I've never been RC (my family converted from a searching Ev Prot to Orthodoxy when I was 12 - Dad grew up Lutheran), but the RCC seems to have done away with all discipline. Where's the fasting? And I mean like in Orthodoxy, not some wimpy fish on fridays things. What about confession? How often is it actually promoted? I'm sure other former RCers can chime in here.
I think you could promote Confession to high heaven, but if that's the way you approach Communion, in the end, the "lazy" (and most of us would probably fall in that category) will just see it as a nice suggestion, and not a necessity. If the Orthodox Church doesn't have this problem, it is because the Communion policy is stricter. That's where discipline comes in.
You may all laugh at my incorrect notions - but I actually thought that the Orthodox Church didn't emphasize confession very much! Clearly, I could be wrong, but it shows how impressions can be lasting, but incorrect.
well, as a former RC, i hafta disagree to an extent. i guess it isnt so much promoting going to Confession in and of itself, but instead instructing on the purpose of Confession in relation to the Eucharist. what i mean is, it wasn't until i came to the Orthodox Church that i was taught that receiving the Eucharist when not fully prepared is spiritually dangerous, that what is lifegiving to one prepared becomes harmful to one unprepared, and in such cases it is better to abstain from communing. if i had known that for most of my time as a RC, and had a full and true understanding of the Eucharist and how It is meant to help me, i would have been to confession a lot more often.
Unless we're speaking past each other, I don't think you really disagree with what I wrote. This is exactly what I was saying in my post.
What were all the changes? From what I remember, it sounds like having the Mass in the vernacular was the only good change.
Well let's all be honest here; it's not fair to compare the reality of group A to the ideals of group B. Yes, the Orthodox Church as a whole makes confession an integral part of spiritual life. But in America, ask the average Greek Orthodox person (the vast majority of Orthodox in America are GOA) if he goes to confession regularly. Some actually will tell you that confession is for Catholics. A GOA priest who I will not mention by name, upon hearing Fr Ephraim's name mentioned, once said, "It's because of HIM that I have so many people lining up for confession EVERY WEEK!" as if that were a bad thing. However, there are many examples to the contrary in the GOA; my only point is that confession is not univerally being practiced faithfully in Orthodoxy.
Now if you want to throw in the Oriental Orthodox, the Armenians just don't have confession unless it's for something like murder or adultery and the Malankara don't tend to have it regularly, although both groups offer it and also give absolution w/o confession regularly (in my happy Catholic days it was always fun to go to an Armenian or Malankara Church and partake of the "freebie" absolution! LOL, I was such a legalist).
Just my perspective as a Roman Catholic - I wish you much joy and peace in Orthodoxy.
The problem, I think, is not so much promoting Confession (although I have no doubt this is the case in some places), but the fact that Catholics do not seem to have any way of denying the Eucharist to anyone except the most public of sinners.
From your post about the Brown Scapular I think you are still a Catholic, just go to a different style of liturgy now.
Do we not all belong to the "One holy Catholic and Apostolic Church"?
The answer cannot be anything other than "no". The Catholic and Orthodox faiths differ on at leasta half dozen dogmatic matters*, not to mention many other doctrinal and practical matters which are well above the "custom" or (so-called) "small t tradition" level.
And concerning the Roman doctrines of Purgatory, immaculate conception, papal supremacy, papal infallibility, created grace, filioque, etc., one not necessarily need to agree with these doctrines in order to remain a devout Roman Catholic:"1782 Man has the right to act in conscience and in freedom so as personally to make moral decisions. "He must not be forced to act contrary to his conscience. Nor must he be prevented from acting according to his conscience, especially in religious matters." The Catechism of the Catholic Church
It does not mean that man can pick and choose which Roman Catholic doctrines he wants to believe in and still call himself a Roman Catholic.
The RCC is quite clear in what is required of its members to believe. However, unfortunately, some things that are "optional", such as Fatima and Medjugorje, are often believed to be required.
I'm confused. Is Matthew777 Roman Catholic, or is he Oriental Orthodox? You cannot be both. Rome is Rome, my friend.
This is what my mother taught me as one of the teachings of Vatican II but it may not be true. I've also heard Catholics talk about the "right to conscience" in the same way that I just did, John Kerry for example.
I see no problem with the apparitions as long as the fruits are good, and benificial to the Christian community. The message of Medjugorje is to repent, to have confession, to receieve the Eucharist, to live the Christian life, etc. If it were Satan appearing to these children, I doubt that he request the faithful to partake in the divine mysteries of God.
I bet everyone on this forum would enjoy reading the best books of C.S. Lewis.
It means that people are free to choose what form of religion they wish, but it does NOT mean that people get to choose what Catholicism is in a smorgasbord format.
John Kerry is hardly an example of a good Catholic.
My point was that Catholics are free to believe in these apparations or not. They are not required for one to be a good Catholic.
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Welcome to week 3 of my cooking techniques course. We've already covered knife skills and eggs— now it's time for stocks and soups. I like soups so much that my friends and I are thinking about having a soupotluck.
We made six soups in class on Sunday. Six. Whew. That's a lot of soup.
Luckily, I am now well armed for any soupotluck coming my way.
This is a really long post with a lot of information. So for those of you who just glance at the pictures and go straight for the recipe, there are a few main takeaways.
1) Don't boil stock
2) Don't stir stock
3) Stock is a great dumping ground
4) Season, season, season: salt and acid are your friends
And for those of you who want to use my blog instead of dragging yourselves out of bed at 8 am on six Sundays in a row, here's the summary of what we learned.
First we started off with a discussion of stocks. Fond de volaille (chicken stock), fond brun (brown veal or beef stock), fish fumet (fish stock), and vegetable stock. Chef reminded us that stock is a great dumping ground for things you might normally throw out: chicken carcass, limp carrots and celery, dark green leek tops. When you find yourself with some of these extra, less than perfect ingredients, chop them up and throw them in the freezer. And then when you have a few hours when you're doing other stuff around the house, throw them in a soup pot with water and let them simmer away.
Stock adds gelatin and taste to sauces. The gelatin comes from the collagen in bones and joints. Due to the gelatin, when the stock has cooled, it will be a bit jiggly. Vegetable stock has no gelatin and no jiggly.
Chef shared with us a whole bunch of tips.
First off: defrosting ingredients for your stock. Vegetables – you can just throw them right into the stock. Meats you want to thaw as slowly as possible. The best method is to put the frozen meat in the fridge for about 2 days (especially for a big roast … not that you'd put a roast in a stock, but you get the idea). Next best is "slacking" – run the meat under a steady stream of cold water until the meat thaws. Finally, the quickest way you can safely thaw is to a "warm slacking' – place the meat in warm water and then replace the water when it becomes cold. Keep doing this until the meat thaws – this can take as little as 20-30 minutes. It's a no-go on countertop thawing or microwaving.
When you add water to bones, make sure the water is cold (helps dissolve albumin protein which keeps the stock clear). The water level should just barely cover the bones (and aromatics) so that the stock is richer (too much water – too dilute). Simmer the bones for about 10 minutes and some scum should rise to the top – skim it off.
Don't stir the stock because this will move the scum around and will be harder to skim. Don't boil the stock because it'll also move the scum around. If you don't get most of the scum, the broth will be cloudy. Got that? Don't stir and don't boil. Because, really, who likes scum?
After your first scum skimming, add the aromatics vegetables and bouquet garni. Mirepoix is the classic aromatics mix: 50% onion, 25% carrot, 25% celery. But who needs to be classic? You can use leeks. Or zucchini. Or whatever you like. The smaller the bones you're using, the quicker the stock will finish, and the smaller you'll have to chop the veggies (more surface area means they cook more quickly). So for fish fumet, you'll need a small brunoise.
Tie together thyme, bay leaves, and parsley stems into a bouquet garni. Want to be fancy? Wrap the boquet in a dark green leek leaf, and then tie it up. You can also use cheesecloth to make the bouquet easier to remove.
Don't add salt when you're making stock. You'll be adding it to whatever you make with the stock.
You know that the stock is ready the bones start falling apart — it means that all of the collagen has broken down. This takes about 30 minutes for fish. About 3-5 hours for chicken. And a brown stock? A whopping 8 – 24 hours — just let it simmer (not boil!) overnight. Vegetable stock typically takes about an hour to make.
When the stock is done, strain it. First strain out the big stuff through a colander. Do a second strain through a fine mesh anything – an expensive chinoise if you have one (please ignore the racist French name) or cheese cloth.
Cool the stock down and then skim off the fat. Don't put a bit pot right into the fridge – it'll warm up everything else in the fridge. To cool it off, put it covered outside in the snow if it's winter, or distribute across several smaller containers and bring it down to room temperature before putting it in the fridge.
Remember – once it has cooled, a good stock will be gelatinous.
We didn't make our own stock due to time constraints, but we did use them as a basis for all of our soups.
Before we served our soups, we did a seasoning exercise with salt and acid. Except for a few situations, we didn't add a drop of salt until we finished cooking the soups. We tasted the soups without any seasoning at all and then slowly added salt until the full flavors developed. A good rule of thumb is about 2-3 teaspoons per 2-4 quarts of soup. But the better rule of thumb is add salt until it tastes good. We then added acid – either lemon juice, vinegar, or wine. The acid brings a bit of freshness to whatever you're making, and also reduced the effects of salt. So, you may need to a bit more salt after the acid. Or, if you have added too much salt, acid can make your dish taste less salty.
Cream of potato soup with hazelnut pesto
This is a very rich soup. Very rich. I, who never like cream of anything soup, loved it. Just a little goes a long way. After cooking the potatoes, you'll drain and puree them – make sure to reserve the liquid or you'll be left with mashed potatoes – amazing mashed potatoes, but they won't be soup. That pinch of nutmeg – Chef reminded us last week that nutmeg makes cream creamier and cheese cheesier.
We made hazelnut pesto since one of my classmates is allergic to pine nuts – I think this version is even better than the classic. And any leftovers can be thrown on pasta.
For the soup:
– 3 T unsalted butter
– 2 leeks
– 2 lbs potatoes (we used russet potatoes in class)
– 2 quarts cold vegetable (or chicken) stock
– 1 – 1 1/2 C heavy cream (for a less rich soup, you can try half-and-half or light cream)
– Pinch of nutmeg
– Salt, pepper, and lemon juice to taste
For the pesto:
– a handful of skinned hazelnuts
– 1/2 – 2/3 C olive oil
– 2-3 cloves of garlic
– 2 C packed basil leaves, washed and dried
– ~1/2 t salt
– 1/3 C grated romano cheese
– 1/3 C grated parmesan cheese
Prep soup. Finely chop whites and light green leaves of the leeks. Soak them in cold water and agitate a bit — the dirt will fall to the bottom. Peel the potatoes and cut into cubes..
Cook soup. Melt butter in a big saucepot over medium heat. Add leeks and cook until very soft (the light green leaves will turn translucent). Add potatoes and stock and cook covered until the potatoes are very soft (taste them to check texture).
Puree soup. Drain the potatoes and leeks but reserve the liquid. Don't forget – reserve the liquid. Push the potatoes through a sieve, food mill, or potato ricer. (Unfortunately, an immersion blender will just make the potatoes gummy.) This is a little bit of a pain.
Mix soup. Mix the potatoes with enough cream and reserved liquid to make a creamy soup.
Season and taste soup. Add a pinch of nutmeg and pepper (white pepper if you really want the soup to be perfectly white). Add salt about a teaspoon at a time, tasting with each addition. When it tastes good, add some lemon juice, a few drops at a time. Taste again for salt.
Prep pesto. While the potatoes are cooking, toast the hazelnuts. Hopefully they're peeled, but if they're not, put them in a paper bag when they're still hot, close the top, and let them steam. A quick rub in a towel should do the trick for removing the skins.
Puree pesto. In a food processor, puree the hazelnut with 2 T olive oil until you get a smooth paste. Add the garlic and process again until smooth. Add basil and salt and keep processing. Then, very slowly alternate cheeses and olive oil a little at a time until you get a very smooth puree. Add salt to taste.
Eat. Top soup with a nice spoonful of pesto.


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Soup is back, and with a vengeance, people. If you include the batch that I took out of my freezer earlier in the month, I've eaten four different soups (well, one is officially a stew) in fewer than four weeks. And it's not even Thanksgiving yet.
Also, butternut squash is back, at least in my kitchen, and probably in yours.
So, it might seem that a butternut squash soup would be on the agenda. And, that would seem to be correct.
Normally around this time of year, I turn to my tried-and-true spicy butternut squash soup. I've been making it since grad school and this is the one I pull out of my back pocket any time someone asks for an simple soup recommendation, the one that I know by heart. My sister asks for it, my mother makes it, my new friends learn it, my old friends get tired of it. When Meira asked me for a soup recommendation a few weeks back, she audibly yawned when I suggested my old standby: I know that soup. I make it all the time. I need something new. I offered her last year's Thanksgiving soup instead.
I guess after ten years of old standby, it was time to come up with a new simple squash soup. Different enough from the first, but just as easy. Throw together in minutes, slurp in less than an hour. And spicy, it had to be spicy; I don't do sweet squash. When a friend and her husband mumbled something about a soup made with squash and apples and curry and stuff, I went home and got to work. I peeled and chopped and stirred and sniffed. The basic formula is one squash, one onion, two apples, loads of spice. Pour an inch of stock over the vegetables, simmer for 20 minutes, whiz with a blender and you're done.
I recommend making this soup on the thinner side so you can pour it in a mug, wrap your hands around the warm vessel, inhale the steam, and let the soup coat your mouth with no interfering spoon. The spice will catch you by surprise. It will start in the back of your throat and slowly inch forward. By the time you're tipping the mug to get the last drops, your lips will be tingling.
Spicy butternut squash and apple soup with cumin and curry
This is a make-it-up-as-you-go kind of recipe that I based off of these three recipes. Use whatever spices you like, and if you don't have time to experiment, just use curry powder- I'd start with 2 tablespoons and then adjust as needed. If you accidentally over-spice the soup, add 1-2 halved potatoes and then remove them before blending/serving — they'll absorb some of the excess spice. After a day or two in the fridge, the soup will thicken slightly and the spice will intensify. If you'd like, swirl in a spoonful of Greek yogurt.
Makes about 4 quarts (16 cups)
Heat 3-4 T olive oil in a large pot (I used a 7 1/4 dutch oven) until shimmering (medium heat). Rough chop 2 onions and sauté for 8-10 minutes until the onions soften and become transparent, stirring every once in a while. Mince 4 garlic cloves into the pot and keep stirring for another 2 minutes. At this point, add whatever spices you'd like and mix with the onions and garlic. Here's what I used: 1 1/2 teaspoon grated fresh ginger, 1/2 teaspoon cayenne pepper, 1 teaspoon coriander, 2 tablespoons cumin, 1 tablespoon curry powder, and 1 teaspoon cinnamon. The mix should quickly turn a mustard-y yellow (from the turmeric in the curry). Add 1 cup water and scrape the bottom to free up all the spices.
Peel and seed 2 large or 3 medium butternut squash (about 4 pounds) or 3 pounds pre-peeled/seeded squash. Rough chop the squash and add it to the pot, stirring to distribute the spices. While the squash is starting to cook, peel and rough chop 4 medium apples, add to the pot and stir. Then add about 8 cups of vegetable (or chicken) stock. You want the liquid to reach about 1 inch above the level of the squash. Add more stock (or water) if you need it. Allow the soup to simmer for about 20 minutes until the squash and apples are soft. Using an immersion blender, puree the soup. You can also do this in a regular blender in several batches. Taste for seasoning, and make sure to add enough salt. If the soup seems too thick, add a bit of water; too thin, simmer for a few more minutes.
Serve in mugs with a sprinkle of cinnamon or other spice.


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The Pension Benefit Guaranty Corp. (PBGC) on Friday reported a $34 billion deficit for fiscal year 2012, a significant jump from the agency's $26 billion deficit last year.
While the PBGC noted in a release announcing the deficit that this year's amount is the largest in PBGC's 38-year history, the American Benefits Council (ABC) called the deficit number "misleading."
The public, "should not be led to believe the PBGC is in danger of a bailout and Congress and the Obama Administration should not use this number as a pretext to raise premiums paid by pension plan sponsors," said ABC President James Klein. "As employer pension plan sponsors have repeatedly pointed out, all pension fund liabilities—including the PBGC's—are overstated by the historically low interest rates of the past several years. Keeping interest rates low is good policy to stimulate the economy, but it has the perverse effect of making very secure pension funds—and the PBGC's own situation—appear underfunded."
To determine the PBGC's financial situation based on today's "incredibly low interest rates is irresponsible," Klein added. "It is no more accurate to assert a large deficit today, than it was to claim an $11 billion surplus about a decade ago when interest rates were high. Neither of these skewed 'snapshot' assessments accurately reflects the long-term condition of the pension system, nor the PBGC's financial situation."
ABC believes the methodology used by PBGC to calculate its deficit is "seriously flawed" and has never been fully examined by Congress. "Before we can determine PBGC's true financial position, the assumptions and models used by the agency to calculate its deficit must be scrutinized, especially if PBGC is using them to charge its customers higher premiums," Klein said.
In 2012, PBGC said it paid nearly $5.5 billion in benefits to 887,000 retirees whose plans had failed; 614,000 future retirees will receive benefits when they become eligible. In 2012, the agency assumed responsibility for the benefits of 47,000 people in newly failed plans.


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State Bar Group Calls for 'Mandatory' COVID-19 Vaccinations, Regardless of Objections
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Study Tip: Keep an elllo journal
Note-Taking: Listen and write down ten key words or phrases from the audio. Then check the transcript to see how many you could accurately write down.
Opinion: Write your feelings about the topic matter. For example, if the main speaker talks about their favorite food, then write a short entry about your favorite food.
Summary: Listen and take notes and then try to summarize the main idea of the audio in one paragraph.


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Welcome to the weekly Classic Castle set review discussion. Please post your opinions on the set play ability, piece selection, design, etc. Which sets stand up to our catapult of critique and which ones crumble in shame!
This week's set is 6074/10039 Black Falcon's Fortress.
This long time favorite was originally released in 1986. The fortress features a symmetrical tower façade, back tower with yellow "Tudor"-wall panel, a drawbridge, hinge opening design, two knights, two archers, and two spearmen.
In 2003, the set was produced again as a "Legend" and is available from Shop at Home for $39.99.


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I was digging around for a container of soup last night, and out plopped a bag of blueberries. I had frozen the berries at the peak of their season, having bought a pint (or two) too many.
You can't get a better surprise than this during the first snow after the first hurricane of the season. And on the first night that you turn on your heat, the though of blueberry anything feels like a vacation in the sun.
I was envisioning a blueberry coffee cake, but that didn't seem right. Then a friend reminded me of a rhubarb crumb bar that was adapted from another rhubarb crumb bar that was adapted from a blueberry crumb bar that was adapted from another blueberry crumb bar that I might want to check out.
Did you get all that?
But, isn't that just how recipes go? We find something that looks good, we do a little research, we check out the "original" recipe — if you can ever really call a recipe an original — and then we tweak until we can call it our own.
And not that anyone ever owns a recipe, but there are some that are just classically you. I've got a few of them — the aforementioned soup, a pear tarte tatin, almond chocolate chip cookies, and lemon bars — and friends request them regularly. So, when I heard bars, I though of my turn-to lemon version. Blueberries instead of lemon? Do I need to ask?
And then, of course, crumb topping. Yes, definitely with crumb topping. A brown butter crumb topping. With all these recipes scattered across my screen, I set to work. While I mixed and browned and baked, I scrawled a few notes, taking an ingredient from here, a technique from there. A little cornmeal in the crust. A lot of lemon in the blueberries. And that nutty brown butter in the crumb.
And voilà. Introducing blueberry cornmeal brown butter crumb bars. Pull up a chair.
Blueberry cornmeal brown butter crumb bars
This recipe is based on my lemon bars with their cornmeal crunch. I then added a brown butter crumb topping, inspired by une gamine dans la cuisine. If you haven't browned butter before, what are you waiting for? Brownies? Blondies? Squash? Yes, yes, and yes.
Makes 9-16 squares
For the crust:
– 1 C sifted flour
– 1/2 C fine yellow cornmeal
– pinch salt
– 1/8 t baking soda
– 3 T unsalted butter (room temperature)
– 1/3 C white sugar
– 1 egg
– 1 T yogurt
– 1/4 t vanilla extract
For the filling:
– 4 C blueberries (fresh or frozen)
– 3 T white sugar
– 3 t cornstarch
– 1 lemon for zest and juice
For the crumb topping:
– 6 T unsalted butter
– 1/3 C brown sugar
– 1/2 C flour
– 1/4 C fine cornmeal
– a pinch or two of salt
Prepare. Preheat oven to 350ºF and put a rack in the upper 1/3 of the oven. Grease an 8X8 square pan with vegetable oil or line it with parchment.
Make crust. Stir together the flour, cornmeal, salt, and baking soda. Beat butter in another bowl until creamy (I use my mixer). Add the 1/3 C sugar and beat for about a minute until smooth. Beat in the egg, yogurt, and vanilla. Add in the dry ingredients and beat on low until just combined. The dough will be sticky, so this is going to get a little bit messy. Scoop the dough into the pan, spread it around evenly (I just did this with wet fingers), and prick all over with a fork. Bake for 20 minutes or until the top gets just starts to brown.
Make the filling. While the crust is baking, mix together the blueberries, sugar, cornstarch, and lemon zest and juice.
Make the topping. To brown the butter, cook it in a saucepan over medium heat, stirring occasionally, until the butter starts to foam. After about 5 minutes, the butter will start to brown as the milk solids cook. Once you see little brown specks (the solids), take the butter off the heat. It should smell nutty. In a bowl, mix together the brown sugar, flour, cornmeal, and salt. Then pour the browned butter over it and mix everything together.
Put it all together and bake. When the crust comes out of the oven, pour the filling over the top (it should be a magenta color by now!) and then crumble the topping over the blueberries. Bake for another 20-30 minutes until the topping sets — it won't change color much, so you'll have to test the firmness with your fingers.
Serve. It's best to let bars to cool completely before cutting if you want everything to be neat. If you can't wait, try to hold off for at least 5 minutes before digging in.


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NCAA wants Pa. gov's Penn State lawsuit dismissed
HARRISBURG, Pa. The NCAA said Thursday a judge should throw out the federal antitrust lawsuit the governor filed against it over Penn State's $60 million fine and other penalties resulting from the Jerry Sandusky child molestation scandal.
College sports' governing body said in a filing that it disagrees with just about every allegation in the complaint against it initiated by Gov. Tom Corbett last month.
The NCAA said the penalties imposed under a July consent decree with the university are unrelated to regulation of economic activity, so antitrust law does not apply. It also argued Corbett lacks standing to sue and called his lawsuit "an inappropriate attempt to drag the federal courts into an intra-state political dispute."
"The remedial measures that Penn State agreed to were controversial, and have elicited strong feelings on all sides," the NCAA's lawyers wrote. "Some think they are too harsh, and some think they are too lenient. But none of those feelings have anything to do with the antitrust laws."
Corbett, a Republican, has said the NCAA overstepped its authority in punishing Penn State. His spokesman Nils Frederiksen said Thursday his lawyers will review the NCAA's filing "and respond as appropriate."
Corbett claimed in his lawsuit the NCAA "piled on" when it penalized Penn State over the Sandusky scandal. He asked that a federal judge throw out the sanctions, which include a four-year ban on bowl games, arguing that the measures have harmed students, business owners and others who had nothing to do with Sandusky's crimes.
The NCAA, in its federal court filing, disagreed.
"It is exceptionally unlikely that sanctions temporarily impairing one school's prowess on the football field would render any of these robust nationwide economic markets less competitive, such that Stanford suddenly could raise tuition, Michigan could offer fewer or less valuable football scholarships, or Notre Dame could charge more for branded football jerseys," the NCAA said in the new filing.
The case could define just how far the NCAA's authority extends. Up to now, the federal courts have allowed the organization broad powers to protect the integrity of college athletics.
Even if the factual claims in Corbett's lawsuit are true, the NCAA said, the matter involves Penn State, not the Pennsylvania residents on whose behalf the antitrust action was made.
Penn State said it had no role in the lawsuit. In fact, it agreed not to sue as part of the deal with the NCAA accepting the sanctions, which were imposed in July after an investigation found that football coach Joe Paterno and other top officials hushed up sexual-abuse allegations against Sandusky, a former member of Paterno's staff, for more than a decade for fear of bad publicity.
Sandusky, who's in his late 60s, was convicted in June of sexually abusing 10 boys, some of them on Penn State's campus. He is serving a 30- to 60-year prison sentence but insists he's innocent.
The penalties against Penn State include a cut in the number of football scholarships the university can award and a rewriting of the record books to erase 14 years of victories under Paterno, who was fired when the scandal broke in late 2011 and died of lung cancer shortly after.
The lawsuit represents a reversal by the governor. When Penn State's president consented to the sanctions last summer, Corbett, a member of the Board of Trustees, embraced them as part of the university's effort to repair the damage from the Sandusky scandal.
Corbett said he waited to sue over the penalties because he wanted to thoroughly research the legal issues and did not want to interfere with the football season.
Two Pennsylvania congressmen, Charlie Dent and Glenn Thompson, called for the NCAA to restore football scholarships taken away from Penn State, saying in a letter last month the sanctions unfairly punish innocent student-athletes for the child sex abuse scandal.
Penn State officials and Paterno's family deny there was a cover-up of allegations against Sandusky.


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Little Known Facts About Mechanical Piping Design.
Mechatronics is a combination of mechanics and electronics. It is an interdisciplinary department of mechanical engineering, electrical engineering and program engineering which is worried about integrating electrical and mechanical engineering to create hybrid programs. In this manner, devices could be automated through the utilization of electrical motors, servo-mechanisms, and also other electrical units along with Exclusive package.
They also benefit from advanced optimization algorithms to far more intelligently check out doable designs, usually finding far better, revolutionary solutions to complicated multidisciplinary design challenges.
Functioning to reshape organization models, modernize goods and greatly enhance customer ordeals to drive expansion.
We could supply prototyping like a A part of an item progress exercising or being a stand-by yourself support. Prototypes are generally produced for proof of strategy, subsystem and system testing, market place tests, and ergonomic scientific tests.
With the smallest scales, mechanical engineering gets to be nanotechnology—one speculative purpose of which can be to make a molecular assembler to construct molecules and elements by means of mechanosynthesis.
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As Mechanical Engineering Services mechanical engineering commences to merge with other disciplines, as seen in mechatronics, multidisciplinary design optimization (MDO) is getting used with other CAE packages to automate and Enhance the iterative design system. MDO equipment wrap about existing CAE procedures, allowing for product evaluation to carry on even after the analyst goes property to the day.
Mechanical Piping Design is a complete outsourcing company specializing in services related to multiple aspects of Mechanical Engineering. We can handle all assignments from conceptual design, developing detailed engineering plan and drafting of drawings for your project. Our team of engineers and professionals are adequately experienced in the techno commercial aspects of mechanical engineering services and has the expertise of catering to customers across read more diverse industry segments. The solutions that we provide are highly cost effective and are delivered within agreed schedules without any deviation.


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Bali Vertical Vinyl Premium Faux Wood collection has a wood-look pattern with durable easy cleaning vanes. This product is room darkening and flame resistant. These vanes are the same color front and back. This blind uses the standard Duralite rail, comes with many valance choices and coordinates with premium faux wood blinds.
Based upon a size of 24x36
Vertical Blinds
Cover wide windows in style.
Bali Vertical Blinds provide a comprehensive selection of sheer, fabric and vinyl solutions for wide windows and patio doors.
Control types:
|Easy-to-operate chain mechanism rotates vanes and cord opens and closes the blinds. Available as split stack, one-way stack right and one-way stack left. Control right (standard) or left (optional). Nickel-plated steel hardware provides reliable operation.
Single wand rotates vanes and traverses the blinds open and closed. Cordless design eliminates dangling cord hazards and is ideal in homes with small children or pets.
Stack Positions
|Blinds open from the left and stack on the right.
|Blinds open from the right and stack on the left.
|Blinds open in the center and stack evenly on both the left and the right.
Valance Options
|Lightweight, square-cornered valance includes an insert that matches your window treatment in a PVC Stay-Clear™ Channel Panel that is guaranteed not to yellow. Includes two 5 1/2" returns
|Streamlined, round-cornered valance includes an insert that matches your window treatment in a PVC Stay-Clear™ Channel Panel that is guaranteed not to yellow. Includes two 5 1/2" returns. Available as outside mount only.
|Create a layered look with a double round-cornered valance. Valance includes inserts that match your window treatment in PVC Stay-Clear™ Channel Panels guaranteed not to yellow, plus two 5 1/2" returns and two 4 5/8" returns. Available as outside mount only.
|Most of the vinyl vanes are pattern front and white or off white toward the outside for reflective thermal protection. A free sample is always recommended before ordering any product on our web site.
Tips To Remember:
Use a steel measuring tape
Round down to the nearest 1/8" for width
Round up to the nearest 1/8" for height
See Product Specifications for more specific product info.
Sizes should always be provided in this format: Width x Height
On any measurement given, the factory does have a +/- 1/8 of an inch variance allowance.
Measuring for Vertical or Soft Sheer Verticals
Inside Mount Width
• Measure the exact width (left to right) of the inside edge of the window frame in three places (top, middle and bottom).
• Take the smallest of the three measurements to the nearest 1/8 of an inch.
• The factory will make the correct deduction from the total width to allow for proper installation. Most manufacturers' deduct 1/4" from the total width.
Inside Mount Height
• Measure the exact height (top to bottom) from the top inside edge down to the window sill in three spots across window.
• Take the smallest of the three measurements.
Outside Mount Width
• Measure the exact width (left to right) of the wooden or metal window frame (outer edge) OR how wide you want the product to be.
• For verticals make sure the measurement overlaps the window opening by at least 3" on each side to ensure light control and privacy.
If you want the entire window uncovered when the shade is fully open, you may need to add more than 3" to the width on each side.
Determine if the head rail will be on the molding or above and mark the spot.
Outside Mount Height
• Measure the top and bottom edge of window frame/trim. If no trim, be sure you provide the height you want the shade to be from top of the head rail to bottom of your desired height.
• Be sure to allow for coverage for light control and mounting hardware if mounting above window opening to wall surface. You will need 2 inches of surface area to mount above opening.
Measure height to be covered from top of head rail location to top of sill or lower if overlap is desired for light control and privacy. Record measurement, if shade extends to the floor (i.e. to cover a patio door), measure height as described above, and deduct at least ½" for clearance in order for the fabric to clear the floor. Note: The manufacturer makes NO deductions on outside-mount installations.


text:
London Shop
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WELCOME TO SO TINY LONDON. PRESENTS FOR CHILDREN SINCE 1999 A friendly shop of clothes,toys and fun. Babies and up to 9 years.Choose a present in our London shop which is open every day, or online with worldwide delivery, free gift wrapping and low or free postage worldwide for all orders. Our shop is at 64 Great Titchfield Street, Fitzrovia, London W1W 7QH. OUR LONDON SHOP IS OPEN EVERY DAY: Monday to Friday 10am to 6.30pm, Saturday 10am to 6pm, Sunday 11am to 5pm Telephone +44 (0) 20 7636 2501 Email email@example.com Online orders dispatched within one working day and we deliver worldwide Follow us on www.twitter.com/sotinylondon See you soon!
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Product Details
Jellycat Storm Octopus
Supercool, tactile, Jellycat Storm Octopus. Deep blue and white supersoft material. Medium. Length 49cm. Suitable from birth
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text:
In the first installment of this two-part series on C++ enhancements in Visual Studio 2013, I explained the use of some new C++11 core language features: raw string literals, brace initialization, initializer list constructors, and delegating constructors, among others. In this article, I explain defaulted and deleted functions, explicit conversion operators, default template arguments for function templates, alias templates, and transparent operator functors. For ease of coding, though, I'll start with the new code formatting settings provided by the IDE.
Configuring the New Code Formatting Settings
With Visual Studio 2013, Microsoft finally added dozens of code formatting settings to permit more control over how C/C++ code appears. You can use these settings to define configurations such as the desired indentation, spacing, line wrapping, and the new-line placement of braces and keywords. Visual Studio automatically formats code that you paste into a file (and whenever you complete statements and blocks) per your preferences. Before you start working with C/C++ code in Visual Studio 2013, it is a good idea to spend some time reviewing the formatting settings. Just select Tools | Options | Text Editor | C/C++ | Formatting, and explore the following nodes with the diverse settings (see Figure 1):
- General
- Indentation
- New Lines
- Spacing
- Wrapping
When you activate an option, the Options dialog box will display a preview of how the sample code format changes when you apply that new setting (see Figure 1). After you adjust the settings, the new formatting options are applied only to the new code you type or paste: Your existing code won't change. However, if you want a piece of your existing code to use the new settings, you simply need to cut and paste it. The IDE will apply the new code formatting settings when you paste, and you will be able to easily check whether the configuration options are exactly what you want for your code.
Figure 1: The Options dialog box displaying a sample code preview with the "Indent Braces" code formatting option activated.
The "New Lines" settings that define the position of open braces allow control of the desired position when you have:
- Namespaces
- Types
- Functions
- Control blocks
- Lambdas
In all the cases, you can activate the "Don't automatically reposition" option when you want to avoid a change in the open brace in a particular situation. These settings are very useful for achieving code-formatting objectives (see Figure 2).
Figure 2: The Options dialog box displaying a sample code preview with the "Keep on the same line, but add a space before" setting of the "Position of open braces for functions" option activated.
In addition, Visual Studio 2013 includes a brace completion features. Whenever you enter C/C++ code, the IDE auto-completes the closing characters for the following opening characters:
- Curly brace (
- Double quote (
- Single quote (
- Square bracket (
- Opening parentheses (
The IDE also completes parenthesis for newly supported raw string literals, adds the semicolon (
;) for class types, and completes multiline comments. For example, if you enter the following line of code in the IDE:
class screen_point {
Visual Studio 2013 will add the closing character for the curly brace and a semicolon. However, the cursor will remain in position (where you are writing the code). This way, if you press Enter after the previously shown line, your auto-completed code will look like this:
class screen_point { };
After spending some time reviewing all the new settings, you will definitely enjoy the new code formatting options and the auto-completion features. However, one of the most exciting features you will find in Visual Studio 2013 when working with C/C++ projects is that the Project Properties window is now resizable (after so many years with the unacceptable fixed size).
Requesting Defaulted and Deleted Functions
Visual Studio 2013 adds partial support for defaulted and deleted functions. When you declare your own constructor in C++, by default, the compiler prevents the generation of the default version. However, sometimes you want to preserve the generation of the default constructor even when you specify one or more constructors. The ISO C++11 core language specification defines a way to keep the generation of the default functions; and Visual Studio 2013 has partial support for this feature.
Now, you can explicitly request the default implementation of a constructor from the compiler. For example, the following lines use
= default to request the compiler to implement the default constructor for the
screen_point class, even when there is another constructor declared. In Visual Studio 2013, you cannot use
= default to request member-wise
move constructors and
move assignment operators because these defaulted functions are not yet supported.
class screen_point { public: screen_point() = default; screen_point(double x) : screen_point() { m_x = x; } double m_x{ -1 }; };
You can achieve the opposite effect of the
default keyword by using the
delete keyword. When you use
delete, you indicate to the compiler that the function doesn't have any implementation and cannot be called. Thus, you can disable the methods that the compiler would automatically generate when you don't provide your implementations. For example, the following lines use
= delete to request that the compiler disable the default functions that allow copying
screen_point class instances.
class screen_point { public: screen_point() = default; screen_point(double x) : screen_point() { m_x = x; } screen_point(const screen_point&) = delete; screen_point& operator=(const screen_point&) = delete; double m_x{ -1 }; };
Working with Explicit Conversion Operators
Visual Studio 2013 includes support for explicit conversion operators. You can declare conversion operators explicit in order to prevent unwanted implicit conversion. For example, the following lines show a very simple example of using the
explicit keyword in the
screen_point2 class to explicitly declare the conversion operator to
class screen_point1 { public: screen_point1(double x) : m_x(x) { } double m_x; }; class screen_point2 { public: screen_point2(double x) : m_x(x) { } explicit operator screen_point1() { return{ screen_point1(m_x) }; } double m_x; };
The following lines will trigger the use of the
explicit operator conversion to convert the
screen_point2 instance (
point2) into a
screen_point1 instance:
screen_point2 point2 = 45.5; screen_point1 point1 = (screen_point1)point2;
Because the operator conversion uses the
explicit keyword, the following line won't compile. (The compiler will throw "
error C2440: 'initializing' : cannot convert from 'screen_point2' to 'screen_point1'.")
screen_point1 point3 = point2;
This way, you can prevent an unwanted implicit conversion from happening. Just to see the difference, if you remove the
explicit keyword to the operator declaration, as shown in the following line, the previous line will compile.
operator screen_point1() { return{ screen_point1(m_x) }; }


text:
Happy Christmas, you sons of bitches! And what a glorious gift Randall has given us on this most special of days-- a boring webcomic!
Really, the fact that people born on or around gift-giving occasions get the short end of the stick in the present department is only slightly less obvious than the fact that drinking water will make you have to pee. It's about as insightful or humorous as pointing out that Jewish children don't get to open a pile of presents today. Hey, what about TWINS born on Christmas Day? They must get double-shafted since they're sharing their birthday with Jesus AND their freakish sibling! Oh my God, I almost pissed myself from all the hilarity.
Oh, but the real gold of this comic is in the alt-text. It is such a massive wad of WTFery that I feel duty-bound to reproduce it here. Behold:
If you're turning 27 and were born in the Northeast, maybe you were conceived in the blizzard of 1982. Imagine: snowed in, candles, massage oil, your mom sporting nothing but her early 80's haircut and a smile ... aren't you glad you read the title-text?
First off: lame. I know we're all supposed to be really grossed out by the thought of our parents getting naked, but my sensibilities are so dulled by instances of Randall's inadvertent creepiness that when he deliberately tries to be gross, it's just sad.
In the interests of fact-checking, a must when dealing with people who chronically pull little nuggets of information out of their asses, I checked Google for the "Blizzard of 1982." What do you know, there was a blizzard in the Northeast that year, on April 6th, approximately when you'd need to be conceived to be born today. So mad props to Randall for managing not to completely mangle a fact! It is truly a Christmas miracle.
$17 (Blog posts count as $5 each)


text:
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