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Blog entries are generally presented in reverse chronological order, with earlier entries at the bottom and recent ones at the top so the newer can be read first. An archive is more useful if the entries are presented chronologically. I have thus rearranged them as such.
Time flies very quickly when you are very busy. I've been very busy. After taking a
two-week holiday vacation, I returned to work and found 338 emails awaiting me. It took a
full day to scroll through them all, delete the ever-growing number of virus warnings (provided
by my antivirus software) and spam, and sort the remainder into folders, by subject, for later
attention. The next morning my computer would not boot. My IT manager came by and determined
the hard drive had failed.
As the Information Systems Security Officer at work, I frequently tell people to back-up
their data. I frequently back-up my own, but what I back-up are my documents, spreadsheets,
PowerPoint presentations, and database files. What I failed to back-up were my *.pst (email),
*.pab (address book), and *.html (favorites) files. These were all on my C drive, while the data
files I frequently backed-up are on my D drive. It was my C drive that failed.
I spend between six and seven hours a day on my computer -- most of that time in email or in
files sent and received by email. I had many, many folders packed with emails containing data
files as attachments. Suddenly, they were all gone. In an instant I discovered the vulnerability
in my filing and back-up systems. We decided the data lost was worth the cost of an attempted
data retrieval. We shipped my hard drive, with a new, identical drive, to a company that specializes
in recovering data from catastrophic failures. Two days later we got the bad news. The read-write
head had crashed against the internal disks as they attempted to spin-up and physically destroyed
their surfaces. There would be no data recovery.
I mention this to all of you to motivate you, hopefully, into a more serious back-up program
than I subscribed to. Back up your data -- all of it.
I belong to a number of internet-based discussion groups, forums, and use groups, as well as a
number of internet-based, email-delivered, group lists. For the former you must log-in at the site
to participate. For the latter the messages are delivered to your email in-box. You can reply or
not. While I belong to many, I really do not participate that much. I have very limited time and
just reading the messages is time-consuming. But recently I have spent a few hours at WinePress.
US' Wine Making and Grape Growing Forums. On one of the forums I came across an interesting case of
acid deficiency.
A woman made a 6-gallon batch of marigold wine that finished fermenting to dryness (0.990 s.g.)
in early November. While she has not yet revealed all the ingredients she used, she did reveal
she put 2 teaspoons of acid blend in it. No other acid is mentioned (yet -- the thread is still
on-going). The wine has been sulfited but not sorbated. She commented, in a discussion about
degassing, that her wine has started actively bubbling again after being still for 2-1/2 months.
She thought perhaps it was gas (CO2) coming out of solution.
One participant thought it might be either bacterial action or a low-pressure weather cell
passing through. I too thought it might be bacterial -- perhaps a malolactic fermentation (MLF).
I suggested she (1) check sulfite level, correct to an aseptic level if needed, and wait 3 weeks.
(2) An MLF is unlikely unless you added malic to the must (as acid blend, perhaps), and then it
is possible (ML bacteria could have gotten in during atmospheric exposure while racking).
If you bring wine up to an aseptic SO2 level and it was MLF, it will stop
before the 3 weeks pass. If it doesn't stop, then degass the wine.
When she tested for sulfite, her reading was 20 ppm. She added 4 Campden tablets to the wine
to bring it up to about 50 ppm (her estimate). I asked if she had an acid test kit, a pH meter
or even narrow-range litmus strips. Unless I had missed something, her acidity has to be low and
the pH high. She simply didn't have enough acid in there from what had been revealed. I would have
initially used 9 tsp of acid blend for 6 gallons of flower wine -- and then tested the acidity to
see if and how much more I needed to add.
Low titratable acid (TA), high pH and a low level of SO2 are a dangerous
combination. For a white flower wine, I would want the TA up around 6.0 to 6.5 grams/liter and
the pH down between 3.5-3.2. SO2 needs should be calculated based on pH.
Here are the pH values in a white wine (first number) and unbound SO2
requirements (second number) to reach an aseptic level (i.e. where most bacteria can't live):
The actual amount needed is impossible to accurately calculate without knowing the pH of the
wine, but I would add 6 more crushed and dissolved Campden tablets to this wine and measure again.
I would not be concerned if I over-sulfited. When she added the 4 Campden tablets previously,
she mentioned that the wine foamed -- an indication it was saturated with CO2.
simply degassing the wine would blow off some of the SO2.
Another person thought adding 10 Campden tablets (her 4 plus my recommended 6) was way to much
to add all at once. But my concern was that her problem was microbial -- a bacteria -- and her
wine's chemistry was perfect for a runaway infection. Let's just look at what else we know about
The only acid she initially mentioned is the 2 teaspoons of acid blend. If that is the only acid in
the wine, there are serious problems. Two teaspoons of acid blend weigh about 10.2 grams. In 6
gallons (22.7 liters), this equates to about 1/2 gram of acid per liter, a far cry from the
desired level of 6 to 6.5 grams per liter. There was also some acid locked in those marigold
petals used as base, but it really wasn't much. She later revealed she used 4 cans of Welch's white
grape juice in the must, so this improved her numbers considerably. But my estimations still say
her TA is low and her pH high. What the exact numbers are is anyone's guess. It has to be
measured to know, and for that one needs testing equipment kit -- which she doesn't have.
Our forum discussion continues and I have no doubt her wine will be fine in the long run, but
the discussion should make evident several things. First, the importance of acid in wine should
be carefully calculated or measured. Second, both pH and TA are important and you need to know
the approximate numbers. Third, a wine's SO2 requirement (dose) is
dependent upon the wine's pH, so use litmus paper if nothing else. Finally, even if you are
following a proven recipe for a wine, you still need the means to measure and monitor
SO2, TA and pH.
SO2 test kits are around $22 for the Titrets and Titrettor. Acid (TA)
test kits vary from $7 to $10. Low-cost pH meters are now available for around $40 and calibrating
solutions for less than $6. And if this busts your budget, you can still use the old-fashioned
litmus paper strips for wine -- with a narrow range of 2.8 to 4.4 -- for under $3 (all $ are US).
Recently, a question was asked about transferring wine from primary to secondary to begin the
"secondary fermentation." Forget that a question was asked. Instead, consider for a moment, as
I did, the use of the term "secondary fermentation,"
I apologized up front for my response, but words mean things and if we are going to communicate
effectively we have to use them correctly. This may not concern you, but it should. Communication
is essential for developing and maintaining a society, but especially critical where a core of
specialized terms define processes -- as in winemaking. When I began constructing my web site,
The Winemaking Home Page, the very first page I built was "A Glossary of Winemaking Terms."
I consider the language we use in winemaking that important.
From the time you pitch the yeast until they all lay dead on the bottom of the carboy, it is
all the "primary fermentation."
A "secondary fermentation" is either, (1) a separate, second inoculation injected into bottles
of primed wine for making sparkling wine by the Champagne method, or (2) a second inoculation to
revive a stuck or sluggish fermentation, or (3) a malo-lactic fermentation.
I know it is easy to associate "primary fermentation" with the fermentation in the primary and
"secondary fermentation" with the fermentation in the secondary, but that is not what the terms
mean. If one wants to be understood by other winemakers, one should stop using these terms
incorrectly. Years ago we used to say "fermentation (in primary)" and "fermentation (in carboy)"
to denote the two, but today we usually say "vigorous fermentation" and "subdued fermentation" or
just "fermentation." When you say "secondary fermentation" to a real winemaker, he or she will
automatically think you mean one of the three accepted meanings of the term. It is a small point,
but important.
In a similar vein, another person wrote, "A long time ago, fermentations were explained to me
as aerobic, in a primary fermentor with lots of ullage, and anaerobic, topped up in a secondary
It still works that way, but a number of years ago some really eye-opening discoveries were
made by scientists that changed our understanding. But this is kind of involved, so please bear
with me.
In the days of aerobic and anaerobic consciousness, we fermented the must aerobically in primary
a few days and then transferred the must to secondary for the anaerobic phase. Stuck fermentations
were very common back then, and because the transferred musts were usually around 1.030 to 1.050
s.g., this was a serious problem. But the problem could be overcome by simply leaving the must in
aerobic conditions longer -- until the s.g. got low enough that a stuck fermentation would not be
catastrophic if it occurred.
In the commercial winemaking world, variable capacity tanks were invented with their "floating
tops." This made it possible for wineries to ferment their must aerobically in an open tank or a
vented one with large ullage, then drop the top down to the level of the must and airlock it for
anaerobic fermentation. By not moving the wine until the s.g. was down to 1.010 or lower, stuck
fermentations were greatly reduced and the wine did not really have to be moved until it was racked
-- unless style dictated otherwise.
But for the home winemaker, the variable capacity tank was impractically large and smaller sizes
were impractically expensive. So we solved the problem in one of several ways.
One way was to continue as before, but ferment longer in primary and transfer to secondary when
the potential damage caused by a stuck fermentation is minimized. But once the vigorous phase of
fermentation passed, the CO2 blanket protecting it would blow off and the
wine was susceptible to premature oxidation. Sulfites helped, but they are not foolproof in the
hands of novices, and we were all novices once.
Another option was to use a primary with a rigid, sealable top. After 72 hours or so of aerobic
fermentation (with the top off, or at least not sealed), the top was fitted with an airlock and
otherwise sealed. The large ullage was still filled with CO2 and if the
top was removed the ullage could be flooded with CO2 from a cylinder as
the top was replaced. Then, at first racking, the wine could be transferred to a properly-sized
Still another way was to use a larger than necessary carboy for the primary and simply cap it
with an airlock after a few days of aerobic fermentation. The wine could be left there until the
first racking, with the ullage sparged with CO2 from a cylinder if required.
There were other methods as well, but all required an external source of CO2
(or an inert gas such as argon) to do them right.
Then scientists discovered that healthy yeast actually create a micro-anaerobic environment
around them when they transition from reproductive to fermentation mode. So, from the point of
view of the yeast, there no longer was any reason to create anaerobic conditions to trigger
fermentation. The need for anaerobic conditions continued, but now it was largely for the
benefit of the wine itself -- to prevent premature oxidation. For those who did not want CO2
or argon cylinders in the house, early sulfite applications became even more critical than ever,
but the methods described above still worked without the protective gas layer. There was simply
elevated risk to the wine.
So, where does that leave us today? Do we care about aerobic and anaerobic fermentations? Yes
we do, even though we realize they are not as critical as we once thought for the actual creation o
f alcohol. But the creation of aerobic and anaerobic conditions are still extremely
important to the prevention of premature oxidation.
Yesterday was the February meeting of the San Antonio Regional Wine Guild (SARWG). We
met at the country home of Lesley Lunt and Martin Benke near Hondo, Texas, and it was a
very worthwhile event for all who attended. The weather was perfect for an outdoor gathering,
the variety of wines on the tasting table was truly vast, and the food and company was top-
Speaking of the tasting table, there was something there for everyone's taste -- a Cherry/
Raisin blend, Strawberry, a Pear/Chardonnay blend, Blueberry, a Blackberry/Dewberry blend,
Vanilla Mead, Peach, Prickly Pear Cactus fruit, a Pineapple/Peach/Banana blend, Tangerine,
Chardonel, Norton, Syrah, Mustang, Concord, Pinot Grigio, and at least a dozen others. Ten
guests shared the afternoon with us and we picked up eight new members (four couples). I
have no doubt the tasting table was the best reason for joining the Guild.
Participation in a home winemaking club is the best and most enjoyable way to advance
one's skills and horizons in this wonderful hobby. Not only does one get an opportunity to
share their own wines and receive feedback on them, but one gets to taste a large variety of
different wines made in different styles and talk to the people when made them. Through
such discussions, one can solve nagging problems, gain insight into different approachs to
making the same wine, discover new yeast strains, additives and equipment, and generally tap
into a ready-made network of expertise in your own area. Even if the club's membership is
spread out across seven states, as is SARWG's, there are plenty of members within 20-30
miles of any but the most peripheral of the "locals," and that means numerous opportunities
for advice, assistance, collaboration, or sharing specialized equipment.
Yesterday the SARWG meeting had several program activities for the benefit of all members
and guests. Martin Benke demonstrated a method he developed for sweetening dry wines prior
to bottling. In the process, he also demonstrated a simple homemade siphon starter he made
-- not a new idea, but perhaps new to some attendees. I gave a short presentation on
evaluating and judging wine color, part of an ongoing training program to prepare the
membership for wine judge certification and elevate the skills of certified judges.
We then had our annual grape cuttings exchange, where members bring trimmed
cuttings from their vines and exchange them freely among the members. During that portion
of the program, Marvin Nebgen, SARWG President, gave an impromptu demonstration of how to
prepare cuttings for callousing. Members discussed historical dates for bud-break, soil pH
preferences for the various varieties being exchanged, disease resistence or tolerance of
the various grapes, spray and nutrient scheduling, pruning techniques, various trellising
systems, and all manner of subjects contributory to better viticulture.
Wherever you live, I encourage you to seek out and join a home winemaking club, guild or
circle. The rewards far outweigh the cost if you are just a little active, and since most
such groups publish a monthly newsletter, being active can consist of just a little reading
each month. Listed below are websites of a few such organizations. Visit the last link for
a larger listing of winemaking and wine appreciation clubs.
I've been using my Carboy Lifter to rack my elderberry and it truly is a back-saver.
The Carboy Lifter is the invention of Martin Benke -- something I've needed for years.
Martin's invention was born as an idea at a meeting of the San Antonio Regional Wine
Guild (SARWG) last year. Martin and I were talking about new gadgets for winemakers and I
said what I and many other winemakers need is a lift of some sort to lift our carboys.
After several severe lower back "events," all stemming from a ruptured disc when I was
still a young man, I finally decided I can't afford to lift a 6- or 6.5-gallon carboy any
longer. Heck, when I lift a 5-gallon carboy I risk several days of agony.
Martin took the idea home and a few months later told me at another SARWG meeting that
he had built a carboy lift. I wanted to see it. He went out to his vehicle, got it, and
demonstrated it to me. I wanted to buy it right then and there, but he wanted to test it
a while to make sure it stood up to prolonged use. Last month, after making several
modifications, he delivered the first ready-for-sale Lifter to me. I flat love it!
The last three times I suffered a lower back "event" (that's what my neurologist calls
them), I waited until the sciatic nerve pains pretty much encompassed my whole left leg
and I could no longer find a tolerable position in which to stand, sit or lay. By then I
was a basket case and deserved the frustration my doctor heaped upon me. But I gratefully
accepted his prescription for a powerful pain reliever and forced myself to walk next door
to the pharmacy for the medication. And every time I lift a big carboy, I risk going
through the same ordeal. When I asked Martin how much he wanted for the Lifter, he said
he had to get $150 just to make it worthwhile to build them. "Shucks," I said, "my back
is worth twice that."
The Carboy Lifter raises the carboy up to a height of just under 3 feet. It doesn't
quite reach my kitchen counter, but does lift it up onto my dining room table and set it
gently down. But it really doesn't need to be set on the table. The wine can be racked
directly from the carboy while it is on the Lifter.
The Carboy Lifter sits on 4 wheels for mobility and comes with two mini-pallets upon
which to set the carboys. Extra pallets are available. Two forklift-like prongs slip
into the pallets to hold and lift them. The forklift portion rides up a column, assisted
by bearings. The ratchetted winch works easily and quietly to lift or lower the load.
Martin says he can ship the Carboy Lifter anywhere in the contiguous 48 states for
under $30. While I don't usually promote products, I make an exception here. No one, no
matter how young and fit at the time, should lift a 6- or 6.5-gallon carboy of wine.
Wine kit manufacturers went from 5-gallon to 6-gallon batches, and put the back of every
customer who buys their product in jeopardy. Martin Benke has made it possible for even
my wife to manager a 6-gallon carboy, and that's worth promoting.
Martin Benke can be reached at L & M General Store, 7800 FM 471 South, Castroville,
Texas 78009, (210) 854-2178 or at home at (830) 538-6492.
My article, "Grape / Non-Grape Blends," in the April-May 2005 issue of WineMaker
magazine was severely edited. Still, they did a good job of making a homogeneous article
out of it, considering they cut about 30%. But, what they deleted was material I was
extremely proud of. I had thought about posting the deleted material here, but it just
doesn't stand alone very well.
There is one piece of it, however, that does deserve mention. The article makes a
somewhat off-handed mention of using the Pearson Square to calculate the ratio of spirit
to wine to use when fortifying a wine. This is not how I wrote it. The explanation of
the Peason Square was a somewhat major portion of the article.
The editor explained to me that they had recently published an article on the Peason
Square and were therefore cutting this section, but the previous piece did not really say
what my deleted section said. While I did indeed cover some of the same material, I went
on to say that that the Pearson Square could be used to calculate ratios for blends to
adjust for any measurable variable -- such as titratable acid (TA), pH, residual sugar, or
even SO2. I thought this would be a rather major revelation for most readers of the
The Pearson Square is normally used in winemaking to calculate how much brandy or other
spirit we need to add to a wine to bring its alcohol level up to the range of Port. The
figure above shows the Pearson Square for calculating for alcohol. If Wine1 (A) is a 40%
alcohol by volume (abv) brandy, Wine2 (B) is a 10% abv Lenoir, and you wanted to blend
them to create an 18% abv Port (C), simple math will tell you how much of each to add to
the blend. Subtract the value of C from A to derive E, the amount of Wine1 you need.
Subtract the value of B from C to derive D, the amount of Wine2 required. The figure
below shows these calculated values. You would blend 8 parts (D) of the 10% wine (B)
with 22 parts (E) of the 40% brandy (A) to derive an 18% Port (C).
But you can just as easily calculate the ratio of wines to blend together to correct
known variables -- pH, for example. Just make A the pH of Wine1, B the pH of Wine2, and
C the desired pH of the blend. Simple math will yield D (the parts of Wine2) and E (the
parts of Wine1) -- the number of units (pints, liters, gallons, etc.) to blend together
to achieve the desired pH (C).
It is recommended that you blend an intermediate sample according to the calculated
formula and let it rest for 2-3 weeks to allow the two wines to harmonize or integrate
their individualities. Then taste the sample to determine if the calculations yielded
the desired taste results. If not, you can play with small variations of the calculated
formula, mix these, and let them rest as before to see if any of the results are more
satisfying. The sample blends can be in any volumes that fit whatever small wine bottles
you have on hand. For example, the author has screw-cap wine bottles in 125-ml, 175-ml,
187-ml, and 250-ml sizes for this and other purposes.
Because using the Pearson Square to solve for TA or pH involves math with decimals, I
have posted a number of JavaScript calculators on a new page on my web site to make it easy
for you. The second link below takes you to it..
Well, it's tax day, I sent our return to the IRS this morning, and now I'm relaxing
with a glass of semi-sweet Orange Wine. It's an outstanding wine, if I do say so myself.
It took a 1st place in Fruit Wines Dry last Sunday at the Spring Competition of the San
Antonio Regional Wine Guild. What a tough competition this has become.
In the Guild, the word Regional is interpreted broadly. Best of Show (Grape
Wine) was won handily by Rob Overley of La Coste, Teaxs with an excellent home-grown
Champanel, but Best of Show (Non-Grape Wine) was captured by Vernon Speer of Jefferson
City, Missouri. Vernon joined the Guild about two weeks before the competition and sent
four wines to get a "reality check" on how his skills were developing. Pretty well, I'd
say -- all four placed, and he took the Big Kahuna to boot. According to the BOS judges,
his Cranberry (Dry) narrowly beat my Hazelnut Mead for top honors, but beat it he did.
The winemaker with the most placings was Luke Clark of Leesville, Louisiana, who went
home with 12 (I counted them) ribbons.
I've been asked to publish the recipe for the Hazelnut Mead, one of six wines I entered.
All six placed, but the Mead was special. It's been aging for two years and has mellowed
out really well.
My intention was to make a varietal mead with a white clover honey I purchased from
Homebrew Adventures. About the time the honey arrived, I bought a bag of hazelnuts at Sun
Harvest, a health food supermarket, in San Antone. I mixed five gallons of must and began
fermentation in a primary, as I always do. The initial specific gravity was 1.090. This
was transferred to secondary on the 8th day. I did not record the yeast I used, but believe
it was C�te des Blancs; in any case it was a very low foamer. A few days later I
purchased some absolutely beautiful vanilla beans and decided to draw off a gallon of the mead
for fermentation with the beans. This would leave me with four gallons in a 5-gallon carboy
-- disaster waiting to happen -- and that's when I thought of the hazelnuts.
I warmed the oven to 200 degrees F. and placed the shelled nuts in a pie tin in the
oven. After 45 minutes, I removed them and let them cool. Then I cracked the nut kernels
and put them back in the oven for 15 minutes. I rubbed them with paper towels to absorb
the oil that beaded on the kernels. I placed the cracked kernels (about 20 ounces) in a
one-gallon jug and the vanilla beans (chopped) in another one-gallon jug and siphoned a
gallon of must into each. The remainder of the must went into a 3-gallon carboy. Dividing
my initial ingredients by five, the recipe would look something like this:
Bring water to boil and add honey, stirring. When water returns to a boil, reduce heat
to hold a simmer, stirring occasionally, for 15 minutes. Spoon off any scum that rises to
the surface. Set aside to cool. Meanwhile, make a yeast starter with a couple of
tablespoons of the honey-water, a pinch of yeast nutrient and 1/2 cup of warm (not hot)
water. When honey-water cools to 110 degrees F., transfer to primary and add all
ingredients except yeast starter and hazelnuts. Stir to dissolve and cover with sanitized
cloth for 6-8 hours. Add yeast starter and recover primary. On 8th day, put hazelnuts in
secondary, stir the must to suspend any fallen yeast, and transfer must to secondary until
surface is 4 inches below mouth. Attach airlock to secondary. Transfer remaining must to
375-mL bottle and attach airlock (in #3 bung). Ferment two months and check s.g. If below
1.020, strain off hazelnuts and combine musts. Allow sediments to settle and rack into
sanitized secondary. Rack as required (I did it every two months) until mead clears,
adding crushed and dissolved Campden tablet every other racking. Thereafter, rack every
two months for six months. Sweeten with honey-syrup (2 parts honey dissolved in 1 part
water) until s.g. is 1.006. Wait 30 days to ensure fermentation does not restart, add
Campden if required, and bottle. Age in bottles for two years.
I received a very nice email back on May 2nd from a reader who pointed out an error in
the "Extended Instructions for Making Wines from Kits" published here on December 18th,
2003. He was not the first to point out the error, but for one reason or another I
always neglected to correct it until now.
For the curious, the error was in referring to the quantity of wine made by most kits
as 5 gallons when in fact it is 6 gallons. This is not a huge error, but it was an error
The fact that I just read, answered and acted upon the gentleman's email today, when it
was sent on the 2nd, speaks volumes for my schedule. Frequent trips, a backlog of work at
home and at my day-job, and a strong desire to spend some time with my wife in the evenings
add up to a huge backlog of email. I answered 106 emails over the past four days and still
have over 150 waiting to be answered. Please don't write me unless absolutely necessary,
and even then be prepared to wait a while for a reply.
Another reader, recalling my blog last December about Tamarind Wine, wanted to point me
to a published recipe. I appreciate this gesture immensely. She found the recipe on the
About Mead website's posting of Mead Lover's Digest #779, which contained the
recipe. Here it is:
Simmer the tamarind in 1/2 gallon of water for five or ten minutes, strain. Into the
liquid, stir the sugar and nutrient. Cool and add the pectic enzyme and yeast. Top up
with water to make one gallon. (From Worldwide Winemaking Recipes).
My own Tamarindo WIne is still mellowing and I am not prepared to report on it yet.
Let me just say the recipes are similar but not the same. Stay tuned....
I received two emails in two days asking where my new Blogs are. My apologies to all who
look for them and only find the old ones. Life has been busy, and time has been in short
supply. But I'll try to get back into writing for you.
I received an email this morning from a grape grower "up north" who was complaining that
his vines are not flowering as much this year as last. I had to think about that a moment.
His grapes are just now in flower. Wow! My bunch grapes have fully grown bunches that will
undergo verasion in 6-8 weeks. My mustang grapes will ripen around the end of this month
and will start dropping grapes in about 6 weeks. By the end of August, I will have a hard
time finding a grape still hanging. Such is the difference between South Texas and "up north."
I am blessed.
A fellow Texas wrote and asked about making wine from mimosa flowers. According to wikipedia, "Mimosa
is a genus of 400 to 450 species of herbs and shrubs, in the subfamily Mimosoideae of the legume family
Fabaceae. The most curious plant in the genus is Mimosa pudica because of the way it folds its leaves
when touched or exposed to heat; many others also fold their leaves in the evening. It is native to southern
Mexico, Central and South America but is widely cultivated elsewhere for its curiosity value, both as an indoor
plant in temperate areas, and outdoors in the tropics. Outdoor cultivation has led to weedy invasion in some areas,
notably Hawaii." It has naturalized throughout much of the eastern half of the United States. It's popular name
is "sensitize plant" or "sensitive tree."
The two "false mimosa" species most often still called mimosa are the (Albizia julibrissin (the infamous
"Silk Tree") and Acacia dealbata (Silver Wattle), the first native to Asia, from Iran to China, and the
second native to Eurasia, from Italy up into Russia.
The various species range in growth from mature trees averaging 15-25 feet in height (Mimosa scabrella can
achieve 45 feet in height in only 3 years) with 25-35 feet in spread and often with a flattened crown, to 3-inch
high ground covers that can spread over a considerable area relative to their height. The trees are low branching
with open, spreading foliage with delicate, fern-like leaves that in most species close when touched. The pink,
silky flowers are globular, pompom-like, very fragrant, and attractants of butterflies, hummingbirds, and bees.
Its light, dappled shade and tropical effect make it popular as a deck or patio tree. It can withstand drought and
strong winds and grows well in the American South. The flowers vary from light pink or mauve to strongly pigmented
hues of the same colors or close variants. Some are bicolor and some are yellow. Some species, especially M.
pigra and M. nuttallii, have recurved thorns and thus are avoided by herbivores that might otherwise
control them; other species are prickly rather than thorny, but both types repulse grazing animals and are therefore
become a noxious, invasive weed outside their natural range. Inasmuch as over 3,000 plants have been labeled as
mimosas and only some 400 -450 species truly are, there is much confusion among the common populace almost
everywhere outside their natural habitat as to which plants genuinely are and which are not true mimosas. However,
almost every botanical garden sports specimens of true mimosa and it is found in most plant guides.
Its leaves and flowers are used for tea. The flowers can be cooked as a vegetable. While
I have never seen a recipe for mimosa wine, I have developed one that makes a very nice,
light wine that is best served chilled. The recipe makes a 10-11% alcohol wine -- any
stronger and you may have a balance problem.
Wash the flowers and put in nylon straining bag with a dozen marbles for weight, tie bag,
and place in primary. Heat 1 quart water and dissolve sugar. Cool with frozen grape juice
concentrate and remaining water and add to primary. Add remaining ingredients except yeast
and stir well. Cover primary and wait 10-12 hours before adding activated yeast. Recover
primary, move to a warm place and stir daily. When specific gravity drops to 1.015 or below,
drip-drain bag and transfer wine to secondary. Affix airlock and move to cooler (but not
cold) place. Rack after 30 days and again after another 30 days, topping up and refitting
airlock each time. If fermentation has finished, wine should be clear or begin to clear,
although pollen will continue to settle for another 2-3 months. Rack again 90 days after
wine has cleared, top up and reattach airlock. Set aside another 90 days to bulk age.
Stabilize, sweeten to taste (excellent at 1.010) and rack into bottles. May taste after 6
months in bottle. [Author's own recipe]
I have been watching the WineMaker International Amateur Wine Competition ever
since its inception and have never seen a mustang grape wine place in the Native American
Wines categories. This year I thought I would at least introduce the judges to this
wonderful Texas staple, even if it didn't place. I was quite surprised to receive a Gold
Medal in the mail, along with the judging sheets for my single entry. The only comment
among the three judges -- at least the only one conveyed to me -- was, "Much better taste
than aroma."
Yes, grapes of the Vitis mustangensis species do have an unusual aroma that
takes a little getting used to if you are unfamiliar with it. In this regard, it is
similar to the Vitis labrusca species in that it has an unusual aroma, but the aroma
of the mustang is nothing like that of the labruscas. They are quite different
and unique, yet signatures unto themselves.
The WineMaker International judging sheets, like every judging sheet I have ever
seen, allows the evaluation of both aroma and bouquet. This competition allows up to 6
points for this most important characteristic, for we all know that smell and taste are
the two features of a wine that allow the most enjoyment where it counts -- in the
consumption. The WineMaker International sheet allows for the following awarding
of points:
When I entered this wine, I also set aside a bottle to enter in the San Antonio
Regional Wine Guild (SARWG) 2005 Spring Competition, as this would yield a true test
of how good a mustang wine it actually was. SARWG's judges are very familiar with the
mustang grape and most of them make it's wine. The wine placed 1st Place in the SARWG
competition and was judged for (but did not win) Best of Show. In evaluating its aroma
and bouquet, it earned the highest points allowable. The three WineMaker International
judges found the aroma and bouquet to be Excellent (5 points), Acceptable (2 points),
and Good (4 points). In other words, they did not know what mustang wine is supposed to
smell like. But that is okay. They at least appreciated its taste, appearance and
aftertaste, and it did very well in "overall impression."
For an introductory evaluation, it wasn't bad at all. I only hope that others will
enter mustang wines in this competition in future years. It is an important Texas grape,
yet is virtually unknown outside this region of the country. It's time it "got around."
A reader wrote, "I made about 25 gallons of pear wine last year. The wine is a light
yellow color and has a weird kerosene smell to it. What is up with that?" The problem I
have is that I would really like to have some of the wine to smell and taste. What you
call "kerosene" may register differently to me. Nonetheless, I tried to answer as best I
There is one wine that is more frequently identified with a kerosene smell than any
other, and it is Niagara grape wine. I do not really know the reason for this, but have
been told it has to do with skin-juice contact -- that pressing the grapes immediately after
crushing them will eliminate it. Riesling, it has been pointed out, will develop a slight
kerosene bouquet in about three years. No one really seems to know why. However, the
reader was speaking of pear wine, not Niagara or Riesling.
Ascorbic acid (vitamin C), I've been told, is often added to wine to shift disulfide
odors to mercaptans, which can then be removed with copper. Wines with disulfides smell
like rubber, vegetables, kerosene, cat urine, or just vaguely dirty. According to my source,
ascorbic acid interferes with iodine SO2 tests, giving a false high result. The source does
not recommend using ascorbic acid in grape juice immediately after crush (or press for white
grapes) as an antioxidant because it scavenges oxygen needed by yeasts during their growth
stage. I cannot confirm these claims.
Another source told me that Rieslings get the smell of kerosene from a chemical called
1,1,6-trimethyl-1,2-dihydrona�phthalene (TDN for short). The uninformed consider these wines
to be a poorly made, but this is normal for Riesling. Again, I cannot confirm this as being
The above explanations have been reviewed by a very good chemist who says they are
"reasonable," but cannot confirm they are true in the context to which they were inserted,
but that is good enough for me at this time. I'm trying to be helpful, not authoritative.
The problem, of course, is that these do not necessarily explain the smell in the pear
wine. I have made and tasted a great deal of pear wine. Most of my pear wine was from
hard, cooking pears (Keiffer, Carnes, or Pineapple pears), but some was from softer, sweeter
eating pears. I have learned over the years that neither of these are not the best pears
for perry or wine, but they are what I had at hand. But I do not know what kind of
pears the reader with the problem used. It might (or might not) make a difference.
A rather lengthy web search produced the following classification of pears, from Grafton
and Cunningham's Perry Pear Varieties web page (second link, below):
Despite following many internal and external links, I could find nothing on the pears
themselves that would account for the smell of kerosene (with over 3,000 varieties worldwide,
the referenced site lists only a few dozen and so is not inclusive by any means). But
elsewhere, I discovered something interesting....
In the care and maintenance of the pear orchard, as with grape vineyards and gardens in
general, trees are treated variously for disease and insect pests. One of the treatments
for pear trees is "kerosene emulsion." As the name implies, it is made with kerosene itself
(as well as several other ingredients). The directions I found said to spray on foliage 10
or even 15 times in the season. And so I wonder if the reader's problem could have been
more direct. Could the pears simply not have been washed well enough...?
Jack's WineBlog, Copyright (©) 2003-2017 by Jack B. Keller, Jr. All Rights Reserved.


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Sandra Merritt Seeks Dismissal of Charges
Contact: Media Office,
Liberty Counsel
, 407-875-1776,
SAN FRANCISCO, Aug. 15, 2017 /
Christian Newswire
/ -- Sandra 'Susan' Merritt filed a
Motion to Dismiss
late yesterday asking the San Francisco Superior Court to dismiss the politically-motivated criminal complaints brought against her by the State of California because the Attorney General failed to timely file an amended complaint by the 10-day deadline regarding the dismissed Counts 1-14.
Photo: Horatio Mihet, Liberty Counsel's Vice President of Legal Affairs; Sandra 'Susan' Merritt, center; and Mat Staver, Chairman of Liberty Counsel,
Liberty Counsel is defending Merritt and seeks dismissal of the 14 felony charges brought against her for her undercover work in exposing Planned Parenthood's unethical and potentially illegal profiteering from the sale of aborted baby body parts. Additionally, Merritt requests that her cash bail of $75,000 be exonerated.
The Court had previously agreed with Liberty Counsel that the criminal complaint filed by Attorney General Xavier Becerra against Merritt was legally defective and dismissed 14 of the 15 counts. The Court granted the Attorney General 10 days to attempt to correct the defects and re-file the charges, but the Attorney General failed to file any amended complaint in Merritt's case within the required deadline. Failure to timely file an amended complaint after it has been dismissed means that Counts 1-14 must be permanently dismissed. Liberty Counsel's recently Motion to Dismiss argues that Counts 1-14 must be dismissed with prejudice, meaning they cannot be filed again.
The Attorney General, who has received thousands of dollars in campaign contributions from Planned Parenthood, claims that Merritt and David Daleiden filmed 14 people without permission between October 2013 and July 2015 in Los Angeles, San Francisco and the county of El Dorado. One felony count was filed for each person filmed. The 15th charge was for "criminal conspiracy" to invade "privacy." However, the videos produced by Merritt and Daleiden exposed unethical and potentially illegal conduct by Planned Parenthood, and Planned Parenthood itself has admitted, under oath, that the recorded conversations took place in "non-confidential" and public venues.
"The Superior Court's docket in Sandra Merritt's case is indisputably missing a timely filed amended complaint," said Horatio Mihet, Liberty Counsel's Vice President of Legal Affairs and Chief Litigation Counsel. "The Attorney General – California's top lawyer with a staff of 4,500 and an annual budget in excess of $800 million – has no excuse for his inability to comply with clear and simple legal requirements in the high-profile political prosecution he has chosen to bring against Ms. Merritt. This bogus case must be dismissed," said Mihet.
Liberty Counsel
is an international nonprofit, litigation, education, and policy organization dedicated to advancing religious freedom, the sanctity of life, and the family since 1989, by providing pro bono assistance and representation on these and related topics.
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text:
The Chofetz Chaim, an esteemed rabbinic sage of the early 20th Century, was once asked what could be learned from the technological innovations of his age. The telephone, according to Chaim, taught us that words could be said in one place but heard in another. The telegraph teaches that every word has a price, and the train teaches that you can show up one minute late and miss everything.
These comments strike me as a remarkable insight, extracting profound timeless meaning from the latest newfangled gadgets of the day.
I wonder what the Chofetz Chaim might answer similar questions today.
What lessons can we learn from Facebook, the Internet, or Google?
Here's what I came up with:
From Google, we learn that the answers to many of our questions are out there, we just need to know what we are really searching for.
From Facebook, where we re-connect with high school classmates and discover our friends' friends – we learn that all humans are connected and created b'tzelem elohim (in the image of God).
Anyone who has posted, tweeted, blogged or accidentally hit 'reply all' on a private message that regretfully ends up being read by the wrong person learns that words once spoken can never be taken back – an important reminder about avoiding lashon harah (evil words, or gossip).
As Netflix and Amazon develop more sophisticated personalization of recommendations and targeted ads, we learn "For me the world was created."
As of this writing, PSY's viral hit music video Gangam Style has 1,255,468,235 hits. We are indeed "dust and ashes."
What else can we come up with?


text:
Merope Scarf by Anne Heidemann
patterns > AnneArchy (Anne Heidemann)'s Ravelry Store
> Merope Scarf
Merope Scarf
This pattern is available as a free Ravelry download
This pattern is for a scarf for an adult human.
This scarf features a textured pattern that shows off variegated yarns really nicely. Make it as long or short as you like!
This wrap is knit flat on size 7 (4.5mm) knitting needles using worsted weight yarn. This pattern is written and is a snap to memorize, making it a great on-the-go or while-doing-other-things project.
Gauge is not critical for this pattern and you could probably knit it from other weight yarns.
© AnneArchy
You may sell items made from this pattern – if online, please give design credit to AnneArchy.
Do not distribute or reproduce this pattern.
For more information, see: http://annearchy.com/blog/?p=8113
About this pattern
2 projects, in 7 queues
About this yarn
by Knit Picks
70% Wool, 30% Nylon
198 yards / 100 grams
rating of 4.2 from 2356 votes
13401 projects
stashed 10115 times
About this yarn
by KnitCircus
60% Merino, 40% Silk
220 yards / 100 grams
rating of 4.9 from 15 votes
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Heyyyy Nowwww……Who is ready for the biggest Howard Stern birthday bash EVER???
We are starting the party on Thursday night January 30th at Vivid Cabaret Grand Opening with a special appearance by the one and only Ronnie The limo Driver Mund. Vivid Cabaret is located at 61 West 37th Street in NYC. This event starts at 8pm. Here is the link to the site : http://www.vividcabaretny.com/default.aspx
On Friday January 31st WE will begin the day with the Superfans and the SFS tailgate party across the street from the Hammerstein Ballroom beginning at 12pm. Join the fun as we hang out and cheer for THE KING!!!!
At 6pm There will be a listening party at The Playwright Tavern which is located at 27 West 35th Street in NYC. From 7pm to 9pm there will be a open bar for $35.00 . Join the fun and listen to The Birthday Bash with the superfans…Here is the Facebook Event for it : https://www.facebook.com/events/482757078513898/
We are ending the night with the SUPERFANS at Stout NYC for The Birthday Bash After Party at 10pm. Stout is located at 133 West 33rd Street in NYC. Come party with us. Here is the Facebook Event for this : https://www.facebook.com/events/699920420039709/
The Birthday Bash is going to be a awesome and fun time for everybody. Superfanworld will have pictures and videos of it all. See you all there in NYC!! Get ready to party SUPERFAN style!!!!


text:
Raymond AllredPartner
Personal Injury Attorney in Tulsa
Raymond Allred has been a practicing attorney for over twenty years. Born in El Paso, Texas, and blessed with a keen sense of competition, Raymond excelled in sports at Odessa High School, lettering in football and golf. He was also Student Body President and member of the National Honor Society. In college at McMurry University, he served as an officer in his fraternity and was consistently on the Dean's Honor Roll. During law school, Raymond served on the Law Review, was Vice President of the Student Council, and won the prestigious American Jurisprudence Award in Torts, Evidence, and Civil Procedure.
How Personal Injury Attorney Allred Can Help
In private practice, Raymond has tried a number of large successful cases with other notable attorneys in Oklahoma and Texas, both as lead and co-counsel. Raymond specializes in litigation as a plaintiff's attorney. Raymond is married and has two children in school in Tulsa, Oklahoma where he makes his home. Mr. Allred is an avid golfer and plays in many charity tournaments. He and his family are members of Boston Avenue Methodist Church.
- 1983, Bachelor of Science, Political Science, College of Arts & Sciences, McMurry University, Abilene, Texas.
- 1986, Doctor of Jurisprudence, O.W. Coburn, School of Law, Oral Roberts University, Tulsa, Oklahoma.
Professional associations:
- Iota Eta Rho, Legal Fraternity
- Oklahoma Bar Association
- Oklahoma Trial Lawyers Association
- Tulsa Trial Lawyers Association
- Association of Trial Lawyers of America
- Bio
- Education
- Professional Associations
Warriors for the people. Watchdogs of the law.
At Richardson Richardson Bourdreaux, PLCC, we make it apparent that we are warriors for the people who cannot speak for themselves. We specifically take on cases that we believe in, and use our knowledge, manpower, resources, and trail abilities to ensure a successful outcome. In short, we fight fearlessly and zealously to ensure justice is done.


text:
686 Brannen St
Directions Statesboro, GA 30458
Here at Vaden Nissan of Statesboro, our team is focused on your needs throughout your entire car shopping process from the moment you set foot inside our doors to well after you've left in the new Nissan of your dreams. In fact, our sales associates are required to attend a week-long training course that teaches them to be transparent and customer-centric in their conversations with our customers. We also put our associates through Manufacturer's Certification testing so that they maintain top-level product knowledge.
Whether you're looking for a new Altima, Versa or Sentra sedan, a Rogue SUV or the Titan pickup, we have a great selection of Nissan vehicles for drivers from the Statesboro, Pooler, Rincon, Swainsboro and Pembroke areas to shop. Not sure which model is right for you? Take a look at our Model Research Page, where you can find all the research materials you need -- including photos and videos -- to help you identify your next Nissan.
Of course, we also feature a great selection of high-quality, low-mileage pre-owned vehicles, including Certified Pre-Owned Nissan models that come with a manufacturer's limited warranty, emergency roadside assistance, vehicle history report and much more. Thanks to our "Peace of Mind" guarantee, you can rest assured that any pre-owned vehicle we offer has been thoroughly examined to ensure its suitability.
The team in our Finance Center is ready to help land you the car loan or lease that's best for your situation and your budget. Just like everyone in our employ, their primary responsibility is to make sure that your experience is as pleasant and stress-free as possible.
It's also worth noting that Vaden Nissan of Statesboro includes free maintenance for one full year when your purchase your new Nissan from us. To schedule an appointment for your test drive, contact us at (888) 845-8719.
*Customers must qualify for all available rebates and incentives to obtain the online price. Not all customer's will qualify for every available rebate. Must finance with Nissan Motor Acceptance Corporation with approved credit. All prices are plus tax, tag, title and delivery fees. See dealer for details.
All vehicle specifications, prices and equipment are subject to change without notice. See above for information on purchase financing and lease program expiration dates. Prices and payments (including the amount down payment) do not include tax, titles, tags, documentation charges, emissions testing charges, or other fees required by law or lending organizations. The estimated payments may not include upfront finance charges that must be paid to be eligible for the purchase financing program used to estimate the APR and payments. Listed Annual Percentage Rates are provided for the selected purchase financing or lease programs available on the current date. Program expiration dates reflect currently announced program end dates, but these programs are subject to change at any time.
Lessees will be financially responsible for mileage beyond the elected quantity and for vehicle maintenance and repairs and excessive vehicle wear. Option to purchase at lease end for an amount may be determined at lease signing. Payments may be higher in some states. You may not be able to combine other incentives with the purchase financing or leasing programs presented above. Residency restrictions may apply. See dealer for details.
Listed APR, down payment, payments, incentives and other terms are estimates for example purposes only. Information provided is based on very well-qualified buyers or lessees. The payment information provided here is not a commitment by any organization to provide credit, leases or other programs. Some customers may not qualify for listed programs. Your terms may vary. Lessor must approve lease. Credit approval required.


text:
Tenacious Sportfishing9 catalina drive , brick, nj - 08723, usa
732 920 6844
Those looking for an inshore New Jersey charter boat fishing trip, a New Jersey tuna fishing charter, a New Jersey canyon tuna fishing charter or an offshore New Jersey sportfishing charter will find a quality experience starts here. Captain Bernie Roth is owner and operator of Tenacious Sport Fishing located in Brick, NJ sailing out of Manasquan Inlet. He is licensed by the Coast Guard, has four years US Naval experience and has fished and operated a boat in local waters since 1970. He is retired from IBM and is a state licensed driving instructor for Seville Driving School in Brick. Shortly after retirement he began charter fishing to share his fishing enthusiasm and expertise with those who wanted a different kind of charter fishing experience. An experience based on a "hands-on", relaxed environment at lower cost. He is living a dream and loves to teach customers how to catch fish. His New Jersey charter fishing boat is fortunate to have a very large variety and quantity of sportfish available. In spring and fall the striped bass fishing, blackfish fishing and wreck fishing are productive. From spring through fall the bluefish fishing, shark fishing and fluke fishing are productive. From July through early November the offshore canyons provide superb tuna fishing for yellowfin tuna, albacore tuna, bigeye tuna and bluefin tuna. During tuna fishing charters a number of marlin, swordfish, dolphin and sharks are also landed.
Visit our website at www.TenaciousNJFishing.com
Or Email us at email@example.com
No open boat listings are currently available for this charter.
No fishing reports are currently available for this charter.
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We will look to consume food in its most natural state, or as close to it as possible. It is not a diet, but yet a lifestyle approach to food and its preparation, leading to an improved life.
Friday, May 31, 2013
Clean Eating Challenge
We will look to consume food in its most natural state, or as close to it as possible. It is not a diet, but yet a lifestyle approach to food and its preparation, leading to an improved life.
8 comments:
- AnonymousJune 1, 2013 at 8:16 AM
How much Oatmeal is a good amount to eat for breakfast? I know on the package it says 1 serving is 1/3 cup, but that doesn't seem like very much to me. Any thoughts?ReplyDelete
That is actually a pretty good serving amount if you eat it the way I do. I like to pile some fruit on top of it, especially love it with banana. If you see all the goodness I put in it above you will see that I can make it so it's nice and filling. Oatmeal is naturally very filling so a little goes a long way, BUT if you are still hungry afterwards, then an egg with it is a great combination too!! Enjoy and make sure to follow me on Facebook!!ReplyDelete
Today I had greek yogurt, almonds, cranberries, and a little vanilla. Yum! It's greek yogurt clean?ReplyDeleteReplies
You know a lot of people will argue if Greek yogurt is necessarily "clean" but I gotta tell you from my perspective it is a great food to eat. I love it as a protein source for pre and post workouts, it has low carbs and I love the probiotics. I don't eat a lot of dairy so I definitely eat this in moderation. You will get different answers to your question in regards to how clean it is. For me, it is acceptable and helps me towards my fitness goals. In my opinion your breakfast sounds simply amazing!Delete
I just want to say that this WAS an amazing pre workout breakfast. Gave me the energy I needed and overall it was an amazing breakfast treat.ReplyDeleteReplies
Right?!?!?! I think I could eat this everyday for breakfast before working out! Love!! Glad you found a new favorite as well :-)Delete
Just curious if anyone has figured out the calories in this yummy option? :-)ReplyDeleteReplies
I know, I suck when it comes to listing calories and nutrition info. I simply don't count calories or portion out my food. However, I certainly understand the importance of that to a lot of people and encourage anyone trying to lose weight to do so. Unfortunately, at this time I do not have the extra time to track this, BUT you can do it through myfitnesspal or sparkpeople. Thank you for being a follower of my blog/FB page and let me know if you try any of my goodies!!Delete


text:
Well it's that time of the year again, when I reflect on the year that was and also think of what my New Years Resolutions will be for the coming year.
I have a few changes that I would like to make for 2010:-
1. Do Project 365 ( a photo a day) I will be using Shuttercal this time instead of Flickr. This year the photos will be more about me and not flowers, bugs etc. It will be a bit of a challenge.
2. Have a more consistent yoga practice. I was doing Yoga daily until part way through this year and I fell off the cart. I practice at home using Podcasts. Yogamazing is the best. 20 minute sessions which is good if you are short of time. Just download them via Itunes they are free and he has something for everybody. To subscribe follow the link above then go to the "How do I Subscribe" heading and follow the instructions. No need to purchase them unless you really want to.
3. Keep up my daily meditation sessions and try set aside some time in the morning and also evening. Visit Meditation Oasis for some free guided meditations.
4. Try to be more positive!!!
5. Watch my diet and eat healthy.
6. Make sure that I pay a bit more attention to my garden and try to keep it weed free. Which is a bit hard at times as I go out with the intent to do the weeding and then get sidetracked by a bug/flower that I just have to get a photo of. 1 hour later and still no gardening done.
7. To try to post more often to my blog
Now I'm going to cross my fingers and toes and hope that I have the willpower to stick with the changes that I want to implement in 2010.
Wishing you all a Happy New Year. See ya next year 😉


text:
The Naked Truth Around the World, Protesters Bare All for a Cause
Across the globe people are shedding their clothes for political causes. Chinese supporters of Ai Weiwei are posting nude pictures on the Internet, while an Egyptian art student has created a storm with her naked photos. It's the perfect way to addle authorities, but the protesters may end up paying the price.
John Lennon and Yoko Ono did it. Legendary German communard couple Uschi Obermaier and Rainer Langhans did it. And now political activists around the world are stripping off to express their displeasure too.
Forty years on, naked protests are back. It seems that no matter what social or political conflict you look at, people are getting their kit off as a form of civil disobedience against the oppressive system.
The protest organization Femen, a group of young Ukrainian women who originally demonstrated against sex tourism and prostitution, but who are now targeting sexism in general, have long been making headlines with their naked protests. In Egypt, art student Aliaa Magda Elmahdy is fighting for the right to freedom of expression by posting nude photos of herself on her blog -- and has triggered an uproar from Islamic conservatives as a result.
Meanwhile in China, hundreds of supporters of Ai Weiwei have been posing naked to demonstrate against the actions of the authorities against the artist. The nude photographs, which have been posted on the Internet, are a scathing response to the Chinese government after it accused Ai Weiwei of pornography for a series of naked photos he made. His fans have taken pictures of themselves in the pose of Rodin's "The Thinker" statue or have exposed their bare posteriors for the benefit of Chinese bureaucrats. It's an effective way of expressing their contempt for the state.
Making Fools of the Man
Indeed, nude protests have many advantages. They don't cost anything, and they have enormous symbolic power. The protestor does nothing more than pose naked in bed, on a lawn or in a public place. The authorities, however, have to use force or bureaucratic power to stop them. It is never the naked protestor who appears ridiculous -- no matter what shape their body is in -- but the oppressive authorities. A system that has to mobilize men in uniform to stop someone from posing in their birthday suit has a problem. Nude protests allow those in a position of weakness to show strength. And who doesn't root for the underdog?
From those humble origins, the nude protest has developed its own aesthetic, which in some cases operates according to the laws of the advertising business. The animal rights organization PETA has adopted the protest form for its high-profile campaign "Rather Go Naked Than Wear Fur," where models and other celebrities strip down. It's a win-win situation: It's a campaign for a good cause, with attractive high-earners posing for a clean conscience. And it's all cleverly orchestrated down to the last glossy magazine page.
Potentially Serious Consequences
Internationally, however, this formula doesn't always work. It is unclear what will happen to the brave nude protesters in China. Equally uncertain is the fate of Egyptian art student Elmahdy. Will the Chinese government and the Islamic moral guardians allow themselves to be made fools of, or will the bare protests have serious consequences for the protagonists?
In one sense, Elmahdy has already lost her battle. Her open and brave nude portrait, which she posted online with symbolic bars in front of her eyes, mouth and genitals, went viral on the Internet. But her self-declared mission to protest "against a society of violence, racism, sexism, sexual harassment and hypocrisy" has become watered down as a result of the endless distribution on the Internet. She is in danger of becoming a victim of the hated hypocrisy herself, insofar as some online sites and other media are cynically exploiting her image as free titillation.
Indeed, ever since they began, nude protests have been commercialized. The model Uschi Obermaier and her fellow members of the Berlin commune Kommune 1 who posed naked were at least smart enough to get the magazine Stern to pay them 20,000 deutsche marks for the picture. The photograph went on to become an iconic image of 1960s German counterculture. And some of the political pin-ups of the time went on to get involved in the entertainment business, such as Rainer Langhans, who was a contestant in the German version of "I'm a Celebrity... Get Me Out of Here!" in 2011.
If only we could be sure that the protests of Egyptian art student Aliaa Magda Elmahdy will end so happily.


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Right off the bat, let me state that I don't know Matt Burke personally. I also don't know much about his body of work and accomplishments, mostly because he's never had a prominent role that can be assessed. But just because we know so little about the man and what he brings to the table, doesn't mean we can't question certain aspects of his hiring.
My first concern is the hiring process. I'm a huge believer in taking your time and hiring the very best person available. Not just the best person on your 30th-ranked defensive staff, but the best person in the world.
When Zac Taylor was named quarterbacks coach of the Dolphins a few years ago, for example, it was clear that he only got the job because he was Mike Sherman's son-in-law. I often wondered, aloud in many forums, just who the other candidates were. How many people did Zac prove himself better than? Obviously there was no one else. They didn't even try. Out of all the qualified offensive-minded, experienced coaches languishing on other NFL staffs and in D-1 schools, we selected Sherman's son-in-law, who played some college ball for a community school in Kansas. With such an outstanding QB coach, no wonder Ryan Tannehill was so slow to develop.
This is what happens when you make a selection from a limited pool. When you just grab someone without interviewing anyone else. When you don't even try.
It's not a bad move to turn a linebackers coach into a Defensive Coordinator. It's a natural progression and a promotion that many LB coaches deserve. But Matt Burke? The man who coached the Dolphins LBs into the laughing-stock of the NFL? The man who contributed to a defense ranked 31st? Why him?
Why not grab a LB coach from another team? Why not, Joey Porter, for example. If Joey can stop beating up policemen, then he's the perfect tenacious candidate that we need. Or whoever the LB coach is for one of the league's good defenses? I have no idea who the linebacker coach or Denver or Seattle or Baltimore or Arizona is, but would it hurt to at least give at least ONE of these guys an interview?
Hiring someone whose squad was outstanding makes far more sense than hiring an under-performer, doesn't it? Or at least giving someone else an interview..how about that?
The argument can be made that Burke knows our defense better than an outsider. He knows our personnel better. True. But that same personnel was ranked next to last in so many categories. That personnel gave up more yards than any other Dolphin defense in history.
You don't want some new sheriff coming to town to tamper with success. But tampering with failure? In that case a brand new sheriff is needed, and that should be welcomed.
And promoting a man who was a part of that failure? In some ways, that is worse than promoting the son-in-law of one of your coaches. At least Zac Taylor had no experience to put on his resume. Matt Burke's experience and results are bad experience and results.
If Matt Burke goes on to be the best DC in history, then I will still stand by this article and still defend my views. Because just giving away a prestigious job to someone while ignoring so many, many other qualified candidates makes no sense. We've been down that road before, and the (lack of) results speak for themselves.
As usual, I hope I am wrong about Burke, but until I'm proven wrong, this seems like a hiring of convenience, rather than a comprehensive hiring process to obtain the very best of the best.
Your thoughts on this alleged interview/hiring process?


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I love pomegranate seeds. They're not just colourful, I love the crunch and the subtle sweetness it lends to any savoury dish.
Ingredients (feeds 4-6):
8 cups brussels sprouts, stems trimmed and halved
4 tbsp extra virgin olive oil
sea salt
1 cup fresh pomegranate seeds
1 cup walnuts, broken roughly
1/2 cup grated/shaved truffle pecorino (parmesan or grana padano will also do)
1) Season brussels sprouts in olive oil and salt, and roast at 200C for 30-45 minutes, turning over at the midway point.
2) Serve topped with pomegranate seeds, walnuts, and as much grated pecorino as you like.
Roasted Brussels Sprouts with Pomegranate, Walnuts & Pecorino
Labels: *Dish: Recipes
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Knowing the Snow and Vines
With the impending storm this weekend, we turned to local Sarah Craun of the Monticello Wine Trail to find out how this weather affects our local wine production.
"While winter may seem like a time of rest for the area's grapevines, this season is just as critical as the rest. The biggest winter threat in the Monticello AVA is the possibility of sub-zero temperatures. Temperatures below -1°F can permanently damage a vine and effect its production potential for years to come as well as its overall survivability.
There are many things a vineyard manager can do to protect against cold temperatures, from "hilling up" dirt around the base of new vines for insulation to using windmills (or even helicopters) to circulate warm and cold air. But nature has perhaps one of the best methods of protecting vines from extreme cold: snow.
Snow, which remains relatively the same temperature itself, forms a protective blanket around a dormant vine, helping it maintain a steady temperature right around freezing. Snow also allows for a replenishment of ground water if melting occurs at a constant rate. So while the weekend forecast may look ominous…stock up on your favorite local wine and rest assured in knowing that all the snow is actually good for something!" – Sarah Craun with the Monticello Wine Trail
Image of White Hall Vineyards
From Ivy Publications, publishers of Charlottesville Wine & Country Living, a semi-annual magazine of Life & Style in Jefferson's Virginia; Charlottesville Wine & Country Weddings,an annual art book celebrating elegant country weddings in Jefferson's Virginia; CharlottesvilleFamily


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Destination: Tokyo
'Hello Kitty' Gets a Theme Park of Her Own
by Eva Holland | 10.26.10 | 11:33 AM ET
The new park, Hello Kitty Kawaii Paradise opened late last week in Tokyo. "Hello Kitty" creator Sanrio already had two theme parks devoted to Kitty and her friends, but Gadling blogger Leigh Caldwell notes that this is the first one where the famous cartoon cat flies solo on the marquee. So congrats, Hello Kitty, on having top billing all to yourself.
Interview with Michael Scott Moore: 'Sweetness and Blood'
by Jim Benning | 09.08.10 | 12:32 PM ET
Jim Benning talks with the author of a new travel book about the spread of surfing around the globe
Roger Ebert on 'Lost in Translation'
by Jim Benning | 08.10.10 | 12:28 PM ET
I've never read a more insightful piece about the beauty and nuance in Sofia Coppola's "Lost in Translation"—a masterpiece of a film—than this one. Coppola has one objective, Ebert writes:
She wants to show two people lonely in vast foreign Tokyo and coming to the mutual realization that their lives are stuck. Perhaps what they're looking for is the same thing I've heard we seek in marriage: A witness. Coppola wants to get that note right. There isn't a viewer who doesn't expect Bob Harris and Charlotte (Scarlett Johansson) to end up in love, or having sex, or whatever. We've met Charlotte's husband John (Giovanni Ribisi). We expect him to return unexpectedly from his photo shoot and surprise them together. These expectations have been sculpted, one chip of Hollywood's chisel after another, in tens of thousands of films. The last thing we expect is… what would probably actually happen. They share loneliness.
Among other highlights, Ebert explains why he can't take his eyes off of Bob Harris (Bill Murray) in the film, and why whatever Johansson's character whispers into Bob's ear at the end simply doesn't matter. (Via LAObserved)
Photos: Tokyo Taxi Tops
by Michael Yessis | 05.26.10 | 2:24 PM ET
Alexander James shares 50 of them in the Los Angeles Times Magazine. The tops feature, among other things, dogs, frogs and what appears to be a neon green football—see No. 17. (Via Coudal)
World Travel Watch: Travel Insurance Now Required in Cuba, Maoists Shut Down Kathmandu and More
by Larry Habegger | 05.05.10 | 11:14 AM ET
Larry Habegger rounds up global travel news
This Gamer has Some Issues With Japan
by Michael Yessis | 03.08.10 | 1:27 PM ET
Tim Rogers' rant at Kotaku about expat life in Japan is racking up the page views—and has stimulated quite a conversation. So far, more than 2,300 people have commented. Rogers' dislikes about Japanese culture include:
- Anime
- Smoking
- That everything in Japan has meat in it
- Mandatory parties
- Screaming
- Japanese comedy
- Passive aggression
- The prices
- Apologies
- Pachinko
But he does like Japanese trains! (Via The Morning News)
Photo You Must See: Tokyo Punk Parasol
by World Hum | 10.26.09 | 5:10 PM ET
Japanese girls in punk fashion sit under a parasol in Harajuku, Tokyo's fashion district.
Kyoto Joins Tokyo Near the Top of the Michelin Heap
by Eva Holland | 10.15.09 | 10:36 AM ET
Brace yourselves, foodies of the Western hemisphere: If you were disgruntled about Tokyo landing top Michelin honors last year—receiving more stars than Paris and New York combined in its debut guide—then you probably won't be happy to hear that Kyoto is following close behind. The city received 110 stars in its first-ever Michelin treatment, including six three-star restaurants—one more than New York City.
Moon-Gazing Around the Globe
by Alicia Imbody | 08.03.09 | 10:32 AM ET
From Puebla to Paris, 12 photos by moonstruck world travelers
See the full photo slideshow »
Living Among Incompatibles
by Pico Iyer | 07.20.09 | 10:46 AM ET
Why Japan has the best mind Pico Iyer has encountered in a lifetime of traveling
Parking Fees Around the World
by Jim Benning | 07.16.09 | 3:22 PM ET
The Economist has a great chart on parking fees around the globe. Among the highlights from its report: "European cities have some of the highest daily parking rates, with Amsterdam and London coming out on top. Tokyo is the most expensive place to leave your car outside Europe."
Cheap travel tip: You'll find great rates in Chennai, India. Um, road trip!
(Via the Idea of the Day blog)
The Art of Kaiten Sushi
by World Hum | 07.16.09 | 11:32 AM ET
Conveyor-best sushi. Sushi-go-round. Sushi train. Whatever you call it, it's a beautiful thing.
See the full photo slideshow »
Michael Jackson: A Global Force in Life and Death
by World Hum | 06.26.09 | 11:07 AM ET
See the full photo slideshow »
T.G.I. Friday's in Tokyo
by Eva Holland | 06.22.09 | 3:34 PM ET
In Slate, Daniel Gross goes to Tokyo and tackles the city's "SPC ratio" (Starbucks per capita) and other oddities of the Japanese love affair with American chain food outlets.
Tokyo, Japan
by World Hum | 05.13.09 | 3:03 PM ET
Visitors watch as Pacific bluefin tuna swim in a fish tank at Tokyo Sea Life Park
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Global In-vitro diagnostics market is expecting lavish growth in the near future. The increasing demand for technologically advanced diagnostic devices and increased investment provides huge growth potential for In-Vitro Diagnostics Market. Techniques like polymerase chain reaction, microarray techniques, sequencing technology and mass spectrometry are incorporated in in-vitro diagnostics which are used for test sample preparation. The global in-vitro diagnostics market is expected to grow at a CAGR of 6.5% during forecasted period 2017-2023.Inadequate reimbursement and rising healthcare cost are major factor which will restrain the growth of this market.
Get a Sample Report @ https://www.marketresearchfuture.com/sample_request/1165 .
Major Players of In-Vitro Diagnostics Market:
The major key players in global in-vitro diagnostics market are Abbott (US). F. Hoffmann-La Roche Ltd (Switzerland), Biomérieux (France), Ortho Clinical Diagnostics (US), Johnson & Johnson (US), Siemens Healthcare GmbH (Germany), Sysmex (japan), Becton Dickinson (US), Thermo Fisher Scientific Inc. (US), Accelerate Diagnostics (US), Hycor Biomedical (US), Diagnostic Biosystems (US), Eurogentec (Belgium), Orgentec Diagnostics (US), Immunarray PVT. LTD (US), Werfen Group (Spain), Danaher Corporation (US), Bio-Rad Laboratories INC (US), Stago Diagnostica (France), Alere Inc. (US), and Others.
Regional Analysis
On regional basis, global in-vitro diagnostics market is segmented into four major segments namely Americas, Europe, Asia-Pacific and Middle East and Africa. America accounts for the largest market share for global in-vitro diagnostics market. Increasing prevalence of lifestyle and chronic diseases and increasing privatization of health care sector resulting increase in number of private in-vitro diagnostics centers. The US in-vitro diagnostics market has observed stable growth owing to increasing demand for advanced diagnostics products.
Europe is the second largest market followed by Asia Pacific. There is increase in demand of blood-glucose monitors, digital ovulation tests for fertility, and biomarker test to diagnose cardiovascular disease due to increase in obese people. More than 35% of adults are obese in Europe. Increasing expenditure in healthcare and research in European countries will boost the growth of this market.
Order Single User License Copy of 100 Premium Pages is Available @ https://www.marketresearchfuture.com/reports/in-vitro-diagnostics-market-1165 .
Asia Pacific is the fastest growing market due to the presence of large number of low budget hospitals and clinics and huge population base in this region.
Middle East and Africa has a limited growth in the market due to lack of awareness among the people and limited development of medical sector.
Brief TOC
- Report Prologue
- Introduction
- Research Methodology
- Market Dynamics
- Market Factor Analysis
- Global In-Vitro Diagnostics market by test type
- Global In-Vitro Diagnostics market by technology
- Global In-Vitro Diagnostics market by application
- Global In-Vitro Diagnostics market by end users
- Global In-Vitro Diagnostics market by region
- Competitive Landscape
- Company Profile
- Conclusion
- Appendix
Ask to Expert @ https://www.marketresearchfuture.com/enquiry/1165 .
About US:
Market Research Future (MRFR), enable customers to unravel the complexity of various industries through Cooked Research Report (CRR), Half-Cooked Research Reports (HCRR), Raw Research Reports (3R), Continuous-Feed Research (CFR), and Market Research & Consulting Services.
Akash Anand,
Market Research Future
+1 646 845 9312


text:
Items where Author / Artist / Editor is "Saleem, Salman S."
|See full list of headings
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 2.
Ahsin, Sadia and Saleem, Salman S. and Bhatti, Ahsin Manzoor and Aslam, Mohammad and Iles, Ray K. (2009) Clinical and endocrinological changes after electro-acupuncture treatment in patients with osteoarthritis of the knee. Pain, 147 (1-3). pp. 60-66. ISSN 0304-3959
Wolley, Jane and Saleem, Salman S. and Hills, Frank and Salem, H. T. and El-Nashar, E. M. and Chard, Tim (1996) Raised circulating levels of interleukin-6 in women with an intrauterine contraceptive device. Gynecologic and Obstetric Investigation, 42 (4). pp. 241-243. ISSN 0378-7346


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-Disabled people are made that way by god. Exo 4:11
-There are four-legged fowls Lev 11:20
-Bats are birds Lev 11:13
-The Israelites went from a total population of 70 to a few million in only a few generations. Num 1:45-46
-Leprosy is caused by the wrath of god or the malice of Satan Num 12:10
-There were giants that were 14 feet tall Deut 3:11 (Yet somehow not a single skeleton has ever been found)
-Joshua destroyed Jericho before it even existed, and said that whoever rebuilt it would be cursed. Too bad that it still exists today. Josh 6:26
-Joshua destroys the city of Ai, but it was already an abandoned city centuries before this supposedly happened. Josh 8
-The stars helped people in battle. Judg 5:20
-The sun goes around the earth Judg 5:31
-The earth rests upon pillars 1 Sam 2:8
-God is the cause of thunder and rain 1 Sam 12:18
-God is the cause of earthquakes 1 Sam 14:15
-Earthquakes can be caused by people singing and shouting loudly 1 Kings 1:39-40
-Pi =3 1 Kings 7:23
-Droughts are a punishment for sin. 1 Kings 8:35
Part 5: New Testament
Part 3: Genesis
Part 2: Contradictions
Part 1: Creation Myths


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iOS Icon Specifications
With new devices released every day, it is getting more and more difficult to keep track of design specifications. This post will stay continuously updated with the latest specs and templates for iOS icons. iPhone & iPod Touch Icon Specifications Description Retina iPhone & iPod touch iPhone & iPod touch Guidelines Application icon* 114 […]read more >
read more ►
Free Android Icon Set
I'm always on the lookout for great design resources, and ran across this great FREE set of Android icons from Coskun Deniz. What's cool is this is a shapes file, so rather than having all of the icons in a separate Photoshop file, you can access all of the icons from your shapes menu! Just […]read more >


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LIBREVILLE (Reuters) - African Union mediators on Gabon's election crisis have delayed until further notice their mission to the country, which was due to have begun on Friday, Gabon's Foreign Minister Emmanuel Issoze Ngondet said on Thursday.
Chad's President Idriss Deby is the lead mediator but he returned tired from a G20 summit meeting of the world's top economies in China and so the visit has been delayed, he said. There was no immediate comment from Chad or the African Union.
(Reporting by Gerauds Wilfried Obangome; Writing by Matthew Mpoke Bigg; Editing by Louise Ireland)


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Dr. Heather Murray is an Associate Professor of Emergency Medicine at Queen's and holds a cross-appointment in the Department of Public Health Sciences. She is a practicing emergency physician at both the Kingston General and Hotel Dieu Hospitals. She has authored a number of peer-reviewed scientific papers, book chapters, editorials and commentaries in several areas of research including skin and soft tissue infections, procedural sedation and the development of ED-based clinical decision rules. Recent research activities have focused on identifying effective methods for teaching research, and the role of social media in evidence-based knowledge translation.
She is an accomplished educator at the School of Medicine. As the Scholar competency lead at Queen's she created and implemented two new courses and an embedded curricular thread teaching skills in research and evidence-based medicine. She has expanded and developed new methods for teaching clinical reasoning both in the classroom and in the simulation lab. As a Year Director at the medical school she restructured the curriculum and developed a novel series of complex cases which focus on clinical reasoning and the integration of non-medical expert physician roles. She has been the recipient of many teaching awards, including the 2013 CAME Certificate of Merit, the 2015 Principal's Award for Curriculum Development, the 2016 Faculty of Health Sciences Education Award and three Aesculapian Lectureship awards.
Nationally, she is a senior editor at the Canadian Journal of Emergency Medicine and served a term as an Examiner with the Royal College of Physicians and Surgeons.
Dr. Murray is married and lives in Kingston with her husband and two children. She is an avid outdoor enthusiast, a reluctant occasional runner and triathlete and spends her spare time in search of the elusive work-life balance.


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Molly is a Nurse Navigator/Patient Care Coordinator at one of the largest elective surgical hospitals in the United States. She spent 20 years as a registered nurse in orthopedics and knows first-hand the challenges and triumphs experienced by patients during and after their surgical procedures. Molly is passionate about patient engagement and now heads up the effort to prepare patients for their surgery and recovery.
Her number one goal is positive outcomes for her patients. She strives for the highest level of patient satisfaction because she knows referrals drive the business. At the same time, her employer insists on everyone "doing more with less" and trying to contain costs as much as possible without sacrificing quality of care. As volumes of patients increase and staff budgets decrease, she knows she will have to manage her patient workload smarter.
Much of her processes are manual. Patients are given paper binders to prepare them for surgery, and if they live too far away to visit for joint class, she has to mail them a binder and DVD of the class. She teaches joint class once a week to the patients who choose to participate (about half of them).
Most of Molly's time is spent on the phone, she has hour-long phone calls with patients a week before surgery to collect their medication information and answer any questions. She also calls patients one week post surgery to check in on their progress and any concerns. The majority of this work is managed with spreadsheets.
Molly's story is one that we hear often from patient care coordinators and nurse navigators. They play a critical role in setting and meeting patient and caregiver expectations about major surgeries or episodes of care, but they aren't armed with tools to help them engage with patients outside the hospital environment. They may only see the patient one time before a surgery to deliver important information. In reality, much of this information may be forgotten or just too overwhelming for a patient to absorb. And, until a patient personally experiences surgery or recovery, they may not understand the importance of each instruction.
Wellbe addresses many, if not all, of these challenges. Wellbe's CarePath Automation™ helps Molly see exactly who is accessing patient material and when. She can also see who is on track and which patients are falling behind on their responsibilities. She gets alerted when patients are feeling unprepared to move forward and when they have feedback about their experience. These tools help nurses make decisions based on meaningful data.


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The Large Synoptic Survey Telescope (LSST) is a wide-field, ground-based telescope, designed to image a substantial fraction of the sky in six optical bands every few nights. It is planned to operate for a decade, starting in 2021, allowing the stacked images to detect galaxies to redshifts well beyond unity. The LSST is designed to achieve a very broad science roadmap, that can be articulated around four major science themes:
Probing Dark Energy and Dark Matter;
Taking an inventory of the Solar system;
Exploring the transient optical sky;
Mapping the Milky Way.
This document outlines the current work plan that the LSST team at LUPM is putting forward to officially join the LSST project and efficiently start their scientific and technical activities. It is intended to serve as a support to the Scientific Council of LUPM, in preparation to the review on October 1-2 2014. In the first part of the document, we summarize the LSST project, the Dark Energy Science Collaboration (DESC), and the LSST-France activities. The second part shortly introduces the LUPM team, and we devote the third section to a presentation of the LSST project and activities at LUPM.


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A hectic schedule, persistent stress and a poor diet can leave you feeling mentally and physically worn out. If fatigue is slowing you down, talk to your doctor or dietitian about formulating an anti-fatigue diet. Adopting an anti-fatigue diet involves adding energy-enhancing foods to your diet and avoiding those foods that may worsen your fatigue.
What to Eat
Adopting a healthy diet is an important part of reducing fatigue. Your body needs a consistent supply of vitamins and minerals from healthy foods like fruits, vegetables and lean meats. Your diet should primarily consist of complex carbohydrates and protein. According to Psychology Today, eating foods rich in iron, proteins and complex carbohydrates can help fight your fatigue. Complex carbohydrates are one of your body's main energy sources. You can add complex carbohydrates to your anti-fatigue diet by choosing foods like whole grains and pastas. Find energizing proteins in foods like fish, chicken and eggs. Good sources of iron include vegetables like spinach, dried beans, eggs and lean red meats.
What to Avoid
Your anti-fatigue diet should exclude or limit foods that contain simple carbohydrates and caffeine. This includes soft drinks, sugary snacks and foods made with white flour. While simple carbohydrates and caffeine can also boost your energy, your body breaks down, absorbs and uses up these compounds at a rapid rate. You should avoid relying on these foods as a permanent solution to your fatigue, as they can potentially cause unwanted weight gain, insomnia and irritability.
Time Frame
The time of day you eat certain foods can also impact your energy level. Try to eat energy-boosting foods earlier in the day, when you are most active. Reserve foods such as turkey that have more of a calming effect for late in the evening or at night to help promote sleep. Also, avoid skipping meals — especially breakfast. Breakfast helps give your body the fuel it needs to start the day. Skipping breakfast can leave you feeling fatigued before your day even begins.
Water should be the primary beverage on your anti-fatigue diet. According to the National Institutes of Health, lethargy and fatigue is a common symptom of dehydration. Water helps your body transport and absorb nutrients from the food you eat. If you do not drink enough water, your body cannot properly process and use these nutrients. Drinking plenty of water will help you get the most out of your anti-fatigue diet.
According to the IBS Treatment Center, food allergies are a little-known though common cause of fatigue. When you consume something you are allergic to, your body burns a significant supply of energy trying to remove it. If you suspect your fatigue may be the result of a food allergy, try adjusting your anti-fatigue diet. Remove the suspected food item from your diet for a week or two and observe whether your fatigue decreases. Your doctor can also check for food allergies using a standard blood test.


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Detailed plot synopsis reviews of The Bride Wore Black
Script Analysis of The Bride Wore Black
Click on a plot link to find similar books!
Plot & ThemesTime/era of movie: - 1960's-1970's Crime & Scandal - Yes Vigilante/Revenge? - Yes
Main CharacterIdentity: - Female Age: - 20's-30's Ethnicity/Nationality - French
SettingEurope - Yes European country: - France Misc setting - prison - resort/hotel - theater
Writing StyleAccounts of torture and death? - moderately detailed references to deaths Sex/nudity in movie? - Yes What kind of sex: - kissing - seeing breasts Is this movie based on a - book
Movies with storylines, themes & endings like The Bride Wore Black
|Summer of Sam starring John Leguizamo, Mira Sorvino, Adrien Brody, Jennifer Esposito, Ben Gazzara, John Savage, Michael Rispoli
|Point Blank starring Lee Marvin. Angie Dickinson, Keenan Wynn. Carroll O'Connor. John Vernon, Michael Strong
|Sleepers starring Kevin Bacon, Billy Crudup, Robert DeNiro, Minnie Driver
|A Full Day's Work starring Jacques Dufilho, Luce Marquand
|This Man Must Die starring Michel Duchaussoy, Jean Yanne, Caroline Cellier, Maurice Pialat


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Arty activities are great for developing fine motor skills, improving concentration and stretching children's imaginations. Get the little darlings sticking, cutting and gluing with these three fabulously easy at-home makes, supplied by the experts at Kidz Venture.
Cheeky Chicks
You will need;
• Actimel yogurt pot
• Rice
• Food colouring
• Coloured paper (brown, red, yellow, white) or use plain paper and colour
• Glue
• Sellotape
1 Place the rice in a pot and add food colouring, mix and let it dry.
2 Strip the label off the Actimel yogurt pot so it is clear of all the wrapping.
3 Cover the white pot with glue and roll it in the coloured rice so that it covers the pot. This can be messy and you might need to repeat it to get good coverage.
4 Use the coloured paper (or you can use plain white paper and colour it in) to cut out the following shapes;
• 1 brown oval – for the face
• 1 yellow triangle – for the beak
• 3 white number 8 shapes – for the eyes
• 2 black circles – for the eyes
• 1 red club shape – for your chicken's comb
5 Glue them all together to make a cheeky chicken face.
6 Secure the face to the pot with glue or clear sellotape. Your chicks are now ready to make some noise!
Shiny airplanes
You will need;
• Small plastic water bottle
• Aluminum foil
• Cereal box / carton / thick paper
• Paint
1 Wrap the water bottle with the aluminum foil, so that it's completely covered, including the water bottle cap.
2 Cut out two wings from a cereal box or a carton and using some thick paper, cut out a quadrilateral shape for the tail.
3 Paint the wings and tail in bright colours of your choice.
4 Using a cutter, slit the sides of the water bottle and gently slide the wings about an inch into the slits on the side.
5 Next, cut a slit at the bottom end of the water bottle, on the side. Slide the tail in, so it stands up. The shiny airplane is ready for take off!
Healthy Teeth
You will need
• Cardboard box cut into an oval shape
• Cardboard egg carton
• Newspaper
• Chart paper
• Masking tape
• Glue
• Paint
1 Cut the cardboard box into an oval shape and fold it in half to form the mouth.
2 Take the cardboard egg box and separate the cup holders.
3 Glue the individual egg cup holders around the edge of the oval mouth (inside) to form teeth.
4 Use sheets of newspaper rolled up length ways to wrap around the edge of the oval shape and secure with masking tape. These will be your lips.
5 Cut chart paper into the shape of a tongue and secure to the fold of the oval cardboard box.
6 Let the glue dry, so that everything is properly secured.
7 Once everything is tightly together, paint your mouth paint using as many correct colours as possible. Use white for the teeth, light pink for the gums, red for the lips and dark pink paint for the tongue.
This model is great for teaching kids about the importance of dental hygiene and brushing their teeth properly. If you're feeling inspired, create a giant toothbrush out of cardboard and show them how to brush correctly. You can also use the same design to create a monster mouth.


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Rockalily Style: It's the small things/
In essence, this is a blue cardigan with blue jeans. However I think its still has a rockbilly edge. This comes down to the small things - red lipstick, oversized hair flowers, swallow patch on cardigan, and skinny jeans.
*Rockalily Lily
*Roulette Red Lipstick
*Blue Cardigan with applied swallow patch
*Skinny Cropped Jeans
*Patent Boots from Clarks


text: Facial Rejuvenation Acupuncture Give Cosmetic Acupuncture a Try There are countless ways to improve the way we look in the market these days. Through expensive creams and surgical procedures, people spend upwards of thousands of dollars every year on looking better. However, many of those things can often have undesirable results or simply don't work. There is a cosmetic procedure that not many people know about, though, and that is through Chinese Medicine! One would think that this trend started recently, but acupuncture was 01 Mar


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Caesar Rodney junior Destiny Bailey-Perkins was a double winner at the DIAA Meet of Champions taking the 100 meter dash with a 12.09 clocking, while leaping to a field best mark of 19'4.50".
Vote below for who was the top girls performer of the 2018 DIAA Meet of Champions. Poll closes on Sunday at 9 PM ET.


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From the shed at the bottom of his garden, BBC broadcaster Mark Coles brings you his pick of the best new music releases on the planet this week - this week he played 'Smooth Hands by DW - it's the last song on this show, 7 minutes in.
The first song from The Baby Blues was played this morning on the Lauren Laverne show.
You can listen on catch-up here
Skip to 01:49 for my bit (nice intro by Nemone, who was standing in for Laverne).
Also BBC 6 Music are giving away the track for free.


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'Celery Launch' is a new platform that makes it easier for small companies to fund new products. While there are numerous crowdfunding sites in existence, these platforms charge substantial fees for companies to register their products. Celery Launch provides an inexpensive way for companies to generate revenue and publicize their products.
The new crowdfunding platform allows companies to accept donations, pre-orders and purchases from their own sites for a small fee. The idea is to give new brands a way to seamlessly transition from crowdfunding to selling their products. Celery Launch also gives companies the option of customizing their own page, which sets them apart from the cookie-cutter designs offered by Kickstarter and Indiegogo.
The new platform gives companies a unique way to fund new products and then continue selling their items after their crowdfunding campaign has ended.
Customizable Crowdfunding Platforms
More Stats +/-
Crowdfunding Scholarship Apps
Crowdfunded Gaming Sites
Employee Crowdfunding Platforms
Childbirth Crowdfunding Platforms
Crypocurrency Crowdfunding Sites
This Website Makes It Easy for Companies to Fund New Products
- By: Katherine PendrillAug 29, 2015
References: trycelery & techcrunch
References: trycelery & techcrunch


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SYDNEY (Reuters) - Australian teenager Ryan Ruffels, the 2014 world junior champion, has decided to turn professional and head to the United States to try his luck on the PGA Tour, Golf Australia said on Friday.
The 17-year-old will make his professional debut in the Farmers Insurance Open at Torrey Pines later this month and play again at the AT&T Pro-Am at Pebble Beach two weeks later.
"As much as the amateur stuff is great ... the real stuff is going to be on the pro tour and I'm glad I'm going to get into that now," the twice Australian junior amateur champion said in a news release.
"For a while now, as much as I'm 17, I feel like I've been playing the amateur and junior stuff for a long time ... I feel like the time is right. I've done what I needed to do as an amateur."
The Florida-born son of top tennis professionals Ray Ruffels and Anna-Maria Fernandez, Ruffels said his dual nationality and some years living in the United States had made the decision over where to pursue his professional career simple.
"My family has a residence in southern California, which is nice as a base, and I'll look to base myself in Florida a little later on this year around family friends," he said.
"I play well over there and I've spent a little part of my life growing up over there."
Ruffels scored a first round 66 at the Canadian Open on his U.S. PGA tour debut last year and has also played events on the European and Australasian Tours.
It was at Torrey Pines where he emulated the likes of Phil Mickelson and Tiger Woods by winning the Junior World Golf championship in 2014.
"Obviously I'm going to be nervous playing in my first event as a pro, but that's the way it is and I'll be on a course I know really well, I've played really well at and I've actually won around," Ruffels said.
Reporting by Nick Mulvenney, editing by Peter Rutherford