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It could be that the device is not ready for shipment and the patent holder will use the medical conference to pursue funds from investors. To realize this aim, the organizer will court investors with an accompanying dinner, lavish gifts and any ethical thing that will convince them to invest or fund the brainchild. Conferences that feature a medical device come in handy as a way to pay for labor and other costs that spun beyond the budget of the patent holder.
Launching a New Device
Français : Appareil Veinoplus, dispositif médical constitué d'un boîtier relié à deux électrodes. (Photo credit: Wikipedia)
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The relevant regulatory authorities come up with new rules to govern the development of medical devices based on a new invention to reduce the problems of adaption by end users who are medical personnel. With a conference, it is possible to have all the stakeholders of the invention get the right information to assist them support its development and dissemination across the industry. This ensures that the highest number of patients will get to benefit from the new development.
The process of innovation is dynamic. At all times, a new device enters the medical field. All the present devices had to pass through an introduction phase before they gained mainstream usage. The future indicates that there will always be a place needed to host a new device given that innovation tends to disrupt the status quo or normalized usage. The need for new medical facilities to test and implement the new invention will continue to exist as a requirement.
The above point reiterates the need for a medical conference because it serves as the core facilitator for laying the foundation that will eventually lead to the distribution of the new device. A new device prototype when presented at a conference gives the end users like medical personnel the chance to test it and voice their opinions for and against it, before the patent holder proceeds to mass-produce it. It would be a disaster if a medical conference did not exist to provide feedback, then an inventor ends up shipping impractical devices.


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My daughter turns 11 in early March and is 50% girly 50% tomboy. She wants to do something active like flip out, but lots of her friends have already done that. It's just a small party with her and five other girls. She thought the Crocky Trail would be fun, but it might be too cold. She really wants it to be memorable and special. We thought about escapism, but that only takes 5 people per room, there's 6 of them and she doesn't want to split up. We live on the Wirral so there aren't a lot of hotels or venues near us (in West Kirby). I could really use some ideas!
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I found a great website called, "Day Out with the Kids", with all kinds of things to do in your area: www.dayoutwiththekids.co.uk/
Cool website thank you
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subset: commoncrawl


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I was planning to keep my blog going on here back in May, what happened, I really do not know, I guess it got forgotten. Maybe because I have been so busy getting book 1 and 2 ready for release.
I am very happy to say that book1, of the Dream World series, which I have decided to call the whole series, Stargazer saga, and the first book be called Dream World. Book 2, I was not sure to call it daydreamer, I am thinking that may work best. And then from there, you will head to book 3. Mean Girls.
Right now, book 1 and 2, follow the same storyline, in the voice of the three main characters, but book 3, well that is not going to have three POV's. Instead, we will follow Karen's story.
I loved writing Karen, she turned out to be one of my favourite characters, if you had asked me a few years back, I would have not believed it myself.
Right now, book 2 is in the hands of my beta readers, and the few who have already finished it, have loved what they read. One loved the ending. I will add a few snippets and teasers of book 1, and book 2 as the days follow to the lead up to the release of book 1 as a self published author and then if all goes to plan, book 2.


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Brainerd MN 56401 | 218-829-3187 |
Clare Williams - Owner/Manager (39 years)
Clare's favorite times are always with family. Every year they enjoy a hiking trip to Glacier National Park. She also enjoys family trips that including downhill skiing or a relaxing getaway to a quiet beach. Clare enjoys any and all activities revolving around water. She has done competitive sailboat racing, enjoys swimming, water skiing, snorkeling and even a bit of fishing from time to time.
Clare has enjoyed both domestic and international travel - Hawaii, Tucson & Dude Ranch Resorts, Phoenix, Orlando, Tampa/St. Petersburg, Miami, Florida Keys, Grand Cayman, San Juan, St. Thomas, New Providence Island Bahamas, Caribbean Cruise, Mazatlan, Guadalajara, Denmark, Norway, Sweden, Italy, Switzerland, New Zealand (her absolute favorite international destination), Dallas, Houston, San Antonio, Los Angeles, Ski areas of Big Sky Montana, Vail, Deer Valley, Sun Dance, Snowbird, Park City, Steamboat Springs CO., and Chamonix, France and for nature & hiking opportunities, Glacier National Park, Banff and Lake Louise, and the Black Hills.
Alaska is on the priority list for future vacation destinations. This has been a specialty destination for her, having arranged many tours, cruises and packages for individuals and groups.
Clare's specialties are River and Ocean Cruises, Alaska Cruises and Tours, the Hawaiian Islands, New Zealand, European travel destinations and group travel.
Contact Clare directly by clicking here:
Kari Satre - Sales Manager (26 years)
Kari loves to spend time with her husband outdoors by a campfire and is developing her gardening skills a little more every year. At the top of her favorite things is getting lost in a good book while sitting by the pool. She is currently the treasurer of the Great Plains Camp Sertoma Club which is a club focused on promoting Camp Sertoma. Camp Sertoma is a one week summer camp held at Confidence Learning Center on Sylvan Lake near Brainerd MN for deaf and hard of hearing children. She has been a Sertoman since 1995. SERTOMA stands for "Service to Mankind".
Kari has traveled to many domestic and international destinations - Honduras, New Zealand, Australia (Sydney, Cairns and Far North Queensland, Brisbane, The Northern Territory and Tasmania), Hawaii (Oahu), Grand Cayman, Florida (Busch Gardens, Disney World, Sea World), Nevada (Las Vegas, Hoover Dam) (Bally's, The Bellagio, Mandalay Bay, The Stratospere, Caesars Palace), Arizona (Grand Canyon), Montreal, Aruba (Costa Linda Beach Resort, Riu Palace Antillas), Montana/Wyoming (Yellowstone National Park, Grand Teton National Park, Jackson Hole), Georgia (Atlanta, Blue Ridge Mountains), Texas (Dallas, South Padre Island), Puerto Plata, Dominican Republic, Costa Rica, Riviera Maya Mexico (Barcelo Maya Tropicale Resort and Iberostar Grand Hotel Paraiso), French Polynesia (Tahiti, Moorea, Bora Bora), Jamaica (Sandals Dunns River Villaggio Resort and Spa), Scottsdale AZ (The Phoenician), Puerto Vallarta (Golden Crown Paradise Resort), Cancun (Sandos Cancun Luxury Experience Resort) and Punta Cana Dominican Republic (Grand Bahia Principe Punta Cana and Riu Palace Macao).
She has taken the following cruises: Carnival (Jubilee) to the Mexican Riviera (Puerto Vallarta, Mazatlan, Cabo San Lucas), Holland America to the Eastern Caribbean (Nassau Bahamas, San Juan Puerto Rico, St John/St. Thomas, Half Moon Cay), Carnival to the Southern Caribbean (Puerto Rico, St. Thomas, Dominica, Barbados, St Marten), Princess to the Southern Caribbean (Puerto Rico, St. Thomas, St. Kitts, Grenada, Isla Margarita, Aruba) and Princess (Caribbean Princess) to the Panama Canal (Princess Cays Bahamas, Cartegenia Columbia, Panama Canal, Limon Costa Rica, Grand Cayman)
Kari would love to visit Belize, which offers some of the best snorkeling in the world, and also Fiji and The Cook Islands which, even though they are both in the South Pacific, offer very different experiences in addition to Ireland for its natural beauty.
Kari is an Aussie Specialist, Kiwi Specialist (New Zealand) and Princess Cruise Specialist.
Contact Kari directly by clicking here:
Beth Burnard - Travel Consultant (32 years)
Beth is originally from the Nisswa area and graduated from Brainerd High School. She lived in Phoenix for one year after High School and then came back to the area and attended the vocational school's travel program. She loves spending time with her husband, family, and friends. Football and Hockey are her favorite sports to watch. She currently belongs to two service clubs in the area: Brainerd Lakes Area Women of Today and the Brainerd Area Sertoma Club where her focus is on giving back to the community.
Traveling has been her passion for the past 30+ years. She has traveled to many domestic and international destinations. While she has loved every area she has been there are a few favorites: Ireland (3 times), Costa Rica, Australia, and New Zealand.
Other destinations she has visited include China, Hong Kong, Tahiti, Germany, Belgium, Netherlands, Denmark, England, Scotland, Canada including Banff & Lake Louise, Victoria Island and Niagara Falls, Mexico including Cancun & Riviera Maya, Cozumel, Mazatlan, Ixtapa, and Puerto Vallarta, The Caribbean including St Lucia, Grand Cayman, Puerto Plata (Dominican Republic), Aruba, and Jamaica, The Hawaiian Islands of Oahu, Kauai, Maui, and the big island of Hawaii, Alaska including Fairbanks, Denali, and Anchorage, Montana, Ft. Myers and Disney World in Florida, San Francisco, San Diego and Disneyland in California, Myrtle Beach, New Orleans, New York City, Dallas, Seattle, Chicago, Las Vegas and Reno Nevada, The Grand Canyon in Arizona, Philadelphia, The Cape Cod area, Washington DC and Nashville.
She has taken the following cruises: Princess (Diamond Princess) to Alaska (Juneau, Ketchikan, Skagway), Celebrity (Horizon) to Bermuda, Epirotiki to the Mediterranean (Greece/Turkey), Chandris to the Caribbean (San Juan, St Thomas, Martinique, Grenada, Curacao, Caracas Venezuela) , Carnival (Fantasy) to the Bahamas (Freeport and Nassau) and Princess (Caribbean Princess) to the Eastern Caribbean (Princess Cays, St Thomas, St Kitts, St Lucia,Antigua, and St Maarten).
Some of the places on her Bucket List to visit: Italy, Norway, France, Croatia and Barbados.
Contact Beth directly by clicking here:
Karen Boller - Travel Consultant (2 years)
Karen loves spending time enjoying the outdoors with her family. Being out on the water in the summer months and in the snow during the winter months are her favorite passions. You can also find her relaxing and enjoying a great book on their pontoon or a beach somewhere in the Caribbean.
Karen has spent over 20 years in the Hospitality Industry. Her specialty is in planning Group Incentive Programs and Group Meeting Events. She has extensive knowledge and experience in these areas of group travel from AIR & HOTEL negotiations and planning to on-site program operations.
Over the years, as part of her career in the Hospitality Industry, she has had the pleasure of staying at some of the finest hotels & resorts in many countries around the globe. Of all the destinations she has visited a few of her favorites are South Africa, Tahitian Islands, Australia, Italy, Switzerland, Mexico and many of the Caribbean Islands.
What remains on her 'Bucket List' of travels are New Zealand, Alaska and Central and South America.
Her areas of expertise would be the Caribbean Islands and Mexico.
Contact Karen directly by clicking here:
Sara Nagel - Accounting (19 years)
Sara's best moments are spent with her husband Chris, and their children Levi, Grace and Jack. Sara has and continues to enjoy watching them grow and learn new things. Sara and her family are fortunate to live near both sets of grandparents, aunts and uncles, consequently much of their social life revolves around family gatherings.
Sara is very creative and spends time walking, crocheting, scrap booking, cross-stitching and cooking. What she enjoys the most is going to watch her kids in their many after school activities which include sports, music and drama events.
Sara has traveled primarily within the United States and Canada - Florida, Las Vegas, NV, Washington D.C., North Dakota, South Dakota, Wisconsin, Iowa, Montana, Washington, Oregon, Idaho, Wyoming, Illinois, Nebraska, Manitoba Canada, Boston, MA, San Antonio, TX, North Carolina, Tennessee, St. Louis, MO and Kentucky. Sara and her family enjoy anything Disney including Walt Disney World and Disney Cruises.
Sara would like to visit the New England States. She likes the beauty and quiet adventure of the countryside that is offered there.
Contact Sara directly by clicking here:


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Teeth Whitening Options
These days, there are so many teeth whitening products on the market that the idea of brightening your teeth can become more overwhelming than exciting. Keep in mind that every individual is different, so results on a specific treatment might vary from person-to-person. Before committing yourself to any of these methods, consider your teeth's sensitivity, the amount of time treatment would take and if you'll be more comfortable of doing the procedure in a dentist's office or the comfort of your home. Your preferences and needs will give you a starting point for which treatment might suit you best. It's recommended to always consult with our dentist before making a final decision on any teeth whitening procedure.
Opalescence consists of custom-made trays that our dentist provides at our office. This kit allows our patients to get professional whitening results in the comfort of their own home. This treatment is great for people who suffer from teeth sensitivity.
Take-Home Whitening Trays
Busy? On the go? No problem, with take-home whitening trays you can improve the quality of your smile anytime, anywhere. These safe, durable trays are molded from your teeth to ensure maximum comfort. Simply wear these trays a few hours each day, and progressively your teeth with brighten. Once your teeth are your desired level of color, just wear your trays every now and then to maintain your healthy new smile.Read more about Take-Home Whitening Trays
Canoe Creek Family Dental offers you a variety of whitening methods. For more information or to schedule an appointment contact our dental office now at 321-805-4890.


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The IAF awarded certificates to veteran pilots concluding their many years of service, in a ceremony held this week
Date: 05/07/2012, 11:27 AM Author: Yael Livnat
The Israel Air Force held its Excellence in Flight ceremony at its headquarters on Tuesday, awarding certificates of appreciation and excellence to four veteran pilots who have completed their service in the IAF. Maj. Gen. Amir Eshel, chief of the IAF, group leaders, and base commanders participated in the ceremony.
"If I were asked what the secret of the power of the Air Force is, I would say the people," said Col. (res.) Maimon Naftali, a veteran fighter pilot in the IAF. "The Air Force family consists of the friends and the commanders with whom you train and go on missions. You know their voices on the radio; you depend on them when you go on missions together. They are the force driving you forward in the face of difficulty and danger. From each of them you have learned something, and each of them has learned something from you."
"This is a bittersweet evening," he continued. "Bitter because we are still young at heart, and we know how and love to fly and to lead, and we really want to continue to contribute. The conclusion [of our service] means we're missing the opportunity to land an airplane one more time. We would love to report for duty tomorrow morning. And the sweetness comes from having completed a long and challenging mission, of passing the baton to a new generation that we have helped to shape and that deserves the same appreciation as we receive."
Despite the uniqueness of each pilot, Col. (res.) Naftali said, "we have a common denominator: We just love to fly. We have the same urge to look up, to dare to push the limit, to endure, and not to give up – to be part of the same power that ensures our independence, of the same wonderful family, the Air Force."
"This event is meaningful for the Air Force and for me personally," said IAF Chief Maj. Gen. Eshel. "You are ceasing to fly physically, but I don't think that you really stop flying. There is a part of each of you that has absorbed the norms, values, and role models [of the IAF], and these things live and breathe within you, even when you physically stop flying."


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Design archive for 2013-01-10
Cornelia & Co.(6 years ago)
"Located in Barcelona city since 2010, Cornelia and Co is a restaurant, a bakery, a winery, a coffee shop and many other things. A place where you can buy many gourmet products, a pack of fresh pasta or take an exotic tea. Oriol Gil was inpired by the graphic design of the central europe between the 30' and 40' (called "interwar years") all graphic materials are printed only in black ink and white serigraphy, over industrial raw papers and cardboards, honoring those years of poverty."
Doce Cielo(7 years ago)
Another amazing project by Anagrama, Mexico. "Doce Cielos is a brand specializing in traditional handcrafted honey-based products. Their mission is to encourage the recognition and consumption of these native Mexican apiculture products, emphasizing the product's richness in flavor, texture, color and benefits to personal health."
Giraffe Childcare Centre by Hondelatte Laporte Architectes(7 years ago)
A gigantic yellow giraffe pokes its heads out from the roof of this nursery and childcare centre in Paris by French studio Hondelatte Laporte Architectes (+ slideshow). (more...)


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It was 9:00 AM and we were on our way to the dock on the other side of the island. Our driver was sucking down a Heineken as he pushed the salt-eaten pick-up hard through a minefield of potholes. When we hit a big pothole, the old pickup would begin bouncing uncontrollably on barely absorbing shocks. I felt like a Chicano low-rider bouncing hydraulically at a stoplight only we were hurtling along at 50 miles per hour. The odometer on the truck was churning on the far side of 267,000 miles, but somehow we made it to the dock just as the Heineken bottle tipped vertical and went empty. Realizing I had somehow dodged death, we quickly loaded up the big v-hull and idled out of the harbor to go explore some true Destination X territory.
Once we had cleared the reef, we turned south in some big swells towards the other end of the island. After motoring an hour, we found a breach in the reef and slid into a beautiful little bay. We dropped anchor, waded our gear ashore and in short order, were joined by two local fishermen who our host had arranged to show us their backyard during our explorations. They had motored their small skiff on the inside of the reef and we were going to use their fish camp as our home base during our stay. The plan was for Jason and me to bonefish and explore, while they, after pointing us in the right direction, conched and speared fish. After setting up tents and stashing gear in the bushes out of the reach of the many local iguanas, Jason and I strolled down a beautiful beach with an eye to fishing a classic white sand flat on the afternoon's rising tide. The flat stretched for miles and in some places it was only pure white sand while in other areas, light turtle grass was bent by the flood tide. The rising waters from both the lagoon and the ocean side sought the crest of the spit.... as did the big bonefish we found. The first fish I caught was over 8 lbs. The average fish was 5 lbs. and believe me, on this lovely late afternoon, we had a generous sample from which to calculate an average.
As dusk settled in, we walked back to camp fully expecting to cook something quick so we could get to bed early and be up at dawn. To our surprise, our companions had whipped up a stewed chicken and a tasty conch salad. As we feasted and watched the sun set from our beach camp, we wondered why the two local Bahamians were not joining us. After clearing our plates, we got up to see where they were and were amazed to see they were watching TV as a Honda generator almost silently hummed behind their shack. They were watching "The Texas Chainsaw Massacre" and it was all just a bit too much for me. I brushed my teeth under the last rays of the sun and then crawled into my little tent still processing the dichotomy between this remote and exotic spot and the "B" movie that infused the inside of the shack with a weird eerie light.
Over the next few days, we caught bonefish and explored. The bonefishing was best in the mornings and on rising tides. Afternoons and low tides were slow. On one low tide, we trolled from the small skiff among the patch reefs inside the island's edge. We caught numerous small jacks and some hefty barracudas. There was a lot of action and both Jason and I were amazed at the variety of reef species swimming around. We both agreed that on our next trip this would be a great area to fish and proper chumming would bring in all sorts of jacks, snappers and who knows what.
After we had our fill of trolling, we decided to grab our masks and fins for a little sub-surface hunting and gathering. There ensued little hunting and much gathering. In a staggering display of the wealth of wild places, we collected a 15 lb. Nassau grouper, a 10 lb. mutton snapper, three two foot long "summer crabs" and four huge conch in less than ten minutes. This was so much fun that Jason and I made a mental note to add this activity to our fall DX trip. So if you're signed up, bring your mask, fins and snorkel!
That night we had a stellar session of bonefishing before gorging ourselves on the catch of the day: conch salad, grouper fingers and lobster. Man, it just doesn't get any better!
The next morning, we explored some bluewater possibilities with promising results before motoring back to civilization (and cold beer). This had been a wonderful camping expedition, but there was little time to rest so after a hot meal and a few cocktails, we resorted our gear with the intention of spending our last morning on the north side of the island.
We hit a creek system at dawn and immediately encountered some medium-size tailers on a rising tide. Under a blistering summer sun, the creek's waters stayed cool enough until about noon when, as if a switch had been thrown, the flats became tepid and the bones predictably disappeared. After nearly four hours of action, we didn't feel too bad and retired to our hotel to pack, swim and prepare to re-enter the real world.
In summary, this island offers some great bonefishing, but it also offers opportunities to chum for reef species, troll the patch reefs, hit the bluewater on the outside of the reef and snorkel in absolutely pristine areas. In other words, the island we have chosen for our DX trip this fall offers some truly unspoiled areas that give visiting fishermen some unique opportunities in an angling world where such perfection is becoming harder and harder to find.
Written by Scott Heywood


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Ocean Flames launches INFAMY's new album Harum Scarum
Independent records company from Bandung, Ocean Flames Records, has released technical death metal act INFAMY's third album entitled Harum Scarum in digital format on August 18, 2017.
Harum Scarum is Infamy's first major work after the release of sophomore full-length album Hatremonial in 2012. The album contains seven modern, heavier, progressive and djent-y tracks that define a new muscular, forceful and sagacious Infamy.
An official video for track Constant Paranoia, uploaded on August 13, 2017 to precede the album launch, gives us a glimpse how enormous energy the band possesses, ready to pump any listener's adrenaline sky-high.
The Harum Scarum recording sessions took place from 2016 to 2017 at two studios: the Escape Studio Bandung for drums recording and the rest at Pathetichut Recording Studio, a sister company of Ocean Flames Records.
Irza Nugraha engineered the drum takes and M. Irvan "Ririp" Fauzan did everything else. Along with Infamy, Ririp also produced the whole tracks.
Frontman Andri Maryana was assigned to design the cover art, with Dwi J Wibowo handled the still photography.
The album marks guitarist Ajie Setia Nugraha as the sole original member survivor, since fellow co-founder Toto left the band in the midst of Hatremonial recording sessions.
Harum Scarum also becomes the first endeavor for guitarist Ricky Rizal Fauzy, bassist Ghea Ghufrhoni and drummer Ilham Permana Sidik with Infamy.
In their recent interview with Musik.or.id, Infamy stated the Harum Scarum physical release will be launched in September 2017.
Harum Scarum is available at Oceanflames.com, Spotify and iTunes.
Infamy was founded in 1994 in Bandung. To date, the band has released EP Beyond the Flesh of Innocence (1999), debut eponymous full-length album (2004), and sophomore full-length album entitled Hatremonial in 2010. The band has three official music videos for singles Blind Illusion (2013), The Last Pray (2013), and Constant Paranoia (2017).
- Harum Scarum
- The Vendetta
- Enigma
- Ascent Of The Blessed
- Constant Paranoia
- Asylum
- March Of The Titans
Produced by M. Irvan Fauzan and Infamy for Ocean Flames Records
Written and arranged by Infamy
Engineered, mixed and mastered by M. Irvan Fauzan at Pathetichut Recording Studio, except drums recorded by Irza Nugraha at Escape Studio.
Cover art by Andri Maryana and Infamy
Photography by Dwi J. Wibowo
The Band:
Ajie Setia Nugraha – guitars
Andri Maryana – vocals
Ricky Rizal Fauzy – guitars
Ghea Ghufrhoni – bass
Ilham Permana Sidik – drums


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Privacy Policy
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- General Principles
Caffè Bianchi adheres to industry best privacy principles with respect to the data collection practices on this Web site. Our fundamental privacy principles incorporate the guidelines set forth by the Federal Trade Commissions for Web sites that collect personally identifying information.If our information practices change in the future, we will let you know by posting the policy changes on our Web site or by communicating directly with you. We will notify you of any such change before we use your information in a manner not previously disclosed in our privacy policy. You will have the opportunity at that time to opt out of any new use of your information.
Caffè Bianchi.com values its customers and respects their privacy. We collect customer information in an effort to improve your shopping experience and to communicate with you about our products and services. caffebianchi.com.au recognizes that it must maintain and use customer information responsibly. We do not sell or rent the information you provide to us online to third parties.
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If for any reason you cannot access the secure server, please feel free to place your order with us by phone at +61 2 9569 1671 or fax at +61 2 9569 5184.
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The Tall Trees Resort is located right in the heart of a bio-diversity hotspot. The resort is a favourite of discerning tourists who come here to seek and begin an intense relationship with Nature in all her purity - whether it is on a holiday, family vacation, honey-moon and eco-tourism or adventure trip.
The impossible task of converting a Shola forest into a modern resort without damaging any of its natural features or any part of its fragile eco-system was made possible through careful planning and determined hard work with a devoted commitment to Nature.
The Western Ghat Ranges of southern India is one of the 33 recognised ecologically sensitive zones in the World and a UNESCO World Heritage Site. It is also one of the world's eight 'hottest hotspots' of bio-diversity. With an average height of 1500 metres, it runs parallel to the Arabian Sea for 1600 km, forming the divide between the coastal plains and the Deccan Plateau. Beginning at the southern end of the west coast of India, near Kanyakumari, the Ghats pass through the states of Kerala, Tamil Nadu, Karnataka, Goa and Maharashtra, ending at the Gujarat border.
Of its 160,000 square kilometres, 39 tracts, including reserve forests, national parks and wildlife sanctuaries, of the Western Ghats have been designated as world heritage sites by the UNESCO. Twenty of these sites are located in Kerala, five in Tamil Nadu, ten in Karnataka and four in the state of Maharashtra.
The Western Ghats Mountain Range is also the catchment area for forty percent of the river water drainage of India.
As regards flora, fauna and avifauna, the Western Ghat Ranges has one of the highest levels of endemism in the world. Almost half of the fishes, more than one-third of the plants and three-fourth of the amphibians found on the Western Ghats are endemic. Out of the over 7400 species of flowering plants, 139 species of mammals, 179 species of amphibians and 288 species of freshwater fish found here so far, about 325 are globally threatened. Of this distinctive eco-system, the Shola forests are the most vulnerable and unique.
Stone-age paintings, dolmens and rock edicts found in Marayoor near Munnar are clear proof of a civilization that existed as long ago as 10,000 BC. However, the written history of Munnar as we know it today begins somewhere around 900 AD when Tamil migrants called Muthuvans (because they carried their belongings on their backs), climbed hills and crossed jungles to come and settle in and around here at a time when there was no transportation or even permanent pathways and Munnar was just an isolated piece of forest.
In the nineteenth century, when the British came to this place exploring the scope for agriculture, the high ranges around Munnar were known as Kannan Thevan Hills – after a native Chief named Kannan Thevar who was a landlord in the Anchanaad Valley on the eastern side of the district. It is said that travellers from Madurai to the West Coast, who passed his villages, had named these hills after him. The area was under the rule of the Poonjar King whose principality of Central Travancore included parts of the present day Dindigul, Cumbum, Koodalloor, Bodinaykkanur, Vandiperiyar, Peerumedu and KannanDevan Hills.
In 1877, the Poonjar King conveyed a large tract of land (588 sq km) to one J.D. Munro, a lawyer in the employ of the Travancore Government. This tract, called the KannanDevan Concession Land, was at that time undeveloped, largely unexplored and covered with dense jungle. In 1879, together with A.W. Turner of the Madras Civil Service, Munro founded the North Travancore Land Planting & Agricultural Society, whose members developed their own estates in various parts of the high ranges.
In 1895, Sir John Muir, Baronet of Deanston of Scotland, purchased the deeds of the Concession and in the year 1897, Finlay Muir & Co. of Glasgow founded the KananDevan Hills Produce Co. Ltd. This Company together with its two subsidiary companies, the Anglo-American Direct Tea Trading Company and the Amalgamated Tea Estates Company, continued development and cultivation of tea and other crops. The Company purchased 33 estates in the High Range Area and 9 in the Anamallais.
From here on the history of Munnar is inseparably interwoven with the history of the present Tata Global Beverages (formerly Tata Tea) Limited, the world's second-largest manufacturer and distributor of tea and a major producer of coffee. In 1964, a collaborative venture between the James Finlay Group and the Tatas was initiated to develop value-added Teas. In 1983, Tata Tea bought the stake belonging to the James Finlay group to form the individual entity Tata Tea.
Tea and other plantations were not the only things that the British introduced in Munnar. They were interested in angling and imported trout in specially made barrels in 1909 and set up a small hatchery at Chenduvarai near Munnar. At present, a well-maintained hatchery functions near the Rajamala Range and those who are interested in angling are allowed to do so in Devikulam Lake. The largest trout caught in Munnar was from Mattuppetty Dam in 1966 by a British man JFR Brady, and weighed about 3.4 kilograms. However, no trout weighing more than 2.3 kilograms has been caught after the 1970s.


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WOW...It's been awhile since I have posted anything. I have been super busy here lately. Trying to get settled in at school and keep things rolling at home has been a juggle here lately. This past week has been great! Teaching seems to be getting a little bit easier each day! I am loving it though! It has been the best experience I could possibly ask for.
Friday was a busy day at school. We had a lot going on that day. My 3rd grade Student Teaching class through me a "early" suprise party! How sweet of them! I forgot to take pictures though! We also had a fundraising assembly...those are always the BEST....NOT! Cheesy salesmen trying to sell items and then reward their sellers with JUNK! haha! Friday night I went with my parents to Heather's basketball game. Josh went to a roping and was unable to go. The Longhorns played a tough team...but they WON! yippie! They advanced to Saturday night. I called it a night pretty early...around 10!
Saturday is typically my "catch up" day! I cleaned our house, did laundry, caught up on ironing, cleaned the car, and then got ready for the game. Josh came home early from his parents and got around. We left early to go have dinner, shop for shoes, and go to Lowes. We had a great time. I got two pairs of sandles. I am so ready for SPRING. We had a great dinner at Chili's, probably one of our favorites. We then headed to the game. Viola played Calico Rock at CR. CR has beat them three times. I believe the last game in which Viola played CR, we should have won! The officials were AWFUL! We just knew this game was going to be a nail biter! My parent met us there. They were anxious too! The girls didnt have their game on Saturday night. It just wasnt there night. We lost by 20. :( We were disappointed, although, they still get to advance to the State Tournment. They will play Wednesday down by Batesville. I am unable to go due to school and afterschool tutoring. I am sad! I think my parents are going to try to go and support our girl, Heather!
Sunday was an amazing day! The weather in the Ozarks has been beautiful...the temperature has been in the 50's for the last couple of days! Did I mention, I am ready for SPRING! Mallory and Kody invited us to come with them to church a few weeks ago. We went! It was SUPER! Josh and I are looking for a church home...and I think this one is GREAT! There are a lot of younger couples that attend this church and we both felt really relaxed and welcomed there. We attended church and then Sunday school afterwards. Boy o' Boy was Sunday school fun! :) After Sunday school we went and had brunch with the Thompson's. We finally got to ride in there new Yukon! It was so nice! We all four then went to Wal-Mart after brunch. Josh and I then went home. I baked brownies, did a couple loads of laundry, and then took a ciesta! I love Sunday naps! My Grandparents had my entire family over for dinner Sunday night. It was perfect...Mom, Dad, Kate, Josh, Luke, Heather, Granny, Papa, and I. It had been a long time since we have all gotten together. We then went back to my parents and Josh and I constructed a Power Point for my Mom. I had a feeling by late last night that I was getting another yucky cold...I called it a night early! Josh and I truly enjoyed our day at Church and we discussed it all afternoon! I look forward to going back next Sunday, although, Josh is going to be out of town! :(
Monday...I didnt hardly sleep a wink last night and YES my prediction was correct. I woke up stuffy and with a darn COLD! I am considering going to the DR. today and knocking this COLD out!
Monday, March 1, 2010
My Weekend Recap
Posted by Ashley Hamby at 8:19 AM
1 comment:
- Mallory said...
Good weekend and we're glad you guys enjoyed church and Sunday school. I knew you'd like it and I hope you come back!!
- March 2, 2010 at 9:17 AM
Subscribe to: Post Comments (Atom)


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I really do need to work on a pic for this.. *sigh* Maybe.. next month? Haha. I just got busier.. added a club AND another committee (I think I'm up to 4 now) onto my schedule at the elementary school I work at. At least the stipends are nice...
So... it's that time again.. where you link your contest to promote it and so others can enter!
Rules (or at least STRONG suggestions):
1. Name the item being given away (instead of the blog name)
2. Give the end date in () after the name
3. Make sure to link DIRECTLY to that contest post - if you don't know how to do this - just click on the title of the contest blog and it will give a direct URL you can use.
4. If you want to post a contest you've found, make sure it isn't already posted.
And please steal this! Not all my followers will be following your blog, so if you spread the contest love with a Mr. Linky, all the better for contest-loving-bloggers!
Thursday, September 10, 2009
Link A Contest Thursday!
I really do need to work on a pic for this.. *sigh* Maybe.. next month? Haha. I just got busier.. added a club AND another committee (I think I'm up to 4 now) onto my schedule at the elementary school I work at. At least the stipends are nice...
23 comments:
Ignore the first post, linked incorrectly, go for the second and win a book!ReplyDelete
Thanks for the Linky!! :DReplyDelete
OOOps win one of 7 books ends 9/12 this is the first time I used the winky doole. ThanksReplyDelete
Thank you for the link-up!ReplyDelete
Thanks again Kristen, I love this feature!ReplyDelete
I linked my Cleopatra's daughter and Never Cry Werewolf contests!
Great post! It's incredible how many contests are going on!ReplyDelete
OMG, I think that I just subscribed to at least 5 new blogs because of this.ReplyDelete
Thanks, I just entered some great contests :)ReplyDelete
Love that you do this! Thanks.ReplyDelete
Thanks for the links!ReplyDelete
Sorry, I forgot the date on mine. Ash by Malinda Lo ends 9/18. =)ReplyDelete
Thanks for the linkies! Now my fingers are gonna go get busy!ReplyDelete
Thanks been looking for a way to get more contestantsReplyDelete
Lots of great contests this week! Yay!ReplyDelete
oops sorry forgot the end date for the CSN office chair (Sept 24thReplyDelete
Oh man - no contest for me this week...but I do have a poll up so others can help me pick the next book for my contest.ReplyDelete
Really shouldn't have waited until today to check in on Mr. Linky...I know what I'm doing for the rest of the day :)
I love this meme! Feel kinda bad about not linking this week as it got lost in the shuffle, oh well!ReplyDelete
Great post! Thanks!ReplyDelete
dancealert at aol dot com
This meme is so fantastic. :)ReplyDelete
Yay more contests for me to go enter! Thanks! =]ReplyDelete
One day I'll have a contest to put up here but for now I'll just enter everyone's contest & hope to win something.ReplyDelete


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Spinal Stenosis is described as narrowing of open spaces within spine which can as a result put pressure on the spinal cord & the nerves which travel through the spine to arms & legs. Spinal stenosis is usually found to occur in the neck & lower back region. Although spinal stenosis may cause no signs or symptoms in quite a few people, others may however experience muscle weakness, numbness, tingling, pain & problems associated with normal functioning of bladder or bowel. Most often spinal stenosis is caused by wear & tear in spine region which is related to osteoarthritis. Doctors often recommend surgical intervention to create additional space for nerves or spinal cord in severe cases of spinal stenosis.
Although several people display evidence of spinal stenosis on X-rays but may not experience any signs or symptoms. However, when symptoms start occurring they gradually begin but worsen over time. Moreover, symptoms also vary depending upon the location of spinal stenosis.
It would therefore be sensible for people to seek an appointment with the doctor in case they are experiencing persistent weakness, numbness or pain in arms, legs or back.
Though some people are born with smaller spinal canal, most cases of spinal stenosis occur when something or the other happens so as to reduce amount of space available within spine. Causes for spinal stenosis may include some of the following.
Most people suffering from spinal stenosis have passed the age of 50 years. Cause of younger people developing spinal stenosis is typically a genetic disease which affects development of bone & muscle throughout the body. Although rare, cases of untreated spinal stenosis may progress to cause the following conditions.
When family doctors suspect that a patient is having spinal stenosis, they may refer them to neurologist doctors who specialize in treating disorders of the nervous system. Patients may also be referred to spinal surgeons depending upon severity of symptoms. However, before this initial appointment patients may want to prepare answers to following list of questions which are most likely to be asked during consultation.
Other questions which doctors commonly ask spinal stenosis patients include the following.
Spinal stenosis is quite difficult to diagnose merely because its signs & symptoms closely resemble those of many other age-related conditions. However, imaging tests may be necessary in order to help pinpoint the true cause of signs & symptoms.
Type of treatment which a patient would receive for spinal stenosis would eventually vary depending upon the severity of signs & symptoms & location of spinal stenosis.
Doctors prescribe a range of medications in order to control pain which is associated with spinal stenosis.
It is quite common that people suffering from spinal stenosis become less active in an effort to reduce pain caused by this ailment. However, this will eventually lead to muscle weakness & can even result in more pain. Therefore, a physical therapist can eventually teach exercises to spinal stenosis patients & which may help them build up & maintain the following physical factors.
Nerve roots of spinal stenosis patients may become swollen & irritated at spots where they are routinely being pinched. Injecting corticosteroids into this space & around the constriction can effectively help reduce inflammation & relieve some pressure. However, one should be careful as steroid injections do not work for everyone, & moreover repeated use of steroid injections can also weaken nearby bones & connective tissue. Therefore, only a few injections are suggested to be given in a year.
Surgery for spinal stenosis may be considered when more conservative treatments have proved unsuccessful or when the symptoms of the disease are disabling the patient. The goal of surgery is however to relieve pressure on the nerve roots or spinal cord by effectively creating more space within the spinal canal. Some of the common surgical intervention procedures for spinal stenosis are listed below.
In most spinal stenosis cases calling for surgery, these space-creating surgical interventions help reduce symptoms of the ailment. However, some patient's symptoms either remain the same or even get worse after the operation. Surgical risks involved with these operations include infection, neurological deterioration, a blood clot in leg vein & a tear in membrane which is covering the spinal cord.
Following home treatments are also helpful in managing spinal stenosis symptoms.
Apart from surgical intervention management of spinal stenosis symptoms go a long way in living with this medical condition. Moreover, spinal stenosis at times requires a multidisciplinary approach for treatment to be effective. Finding a medical facility providing many things under one roof will therefore be very useful. With rising costs of healthcare services in the western world, India has emerged as an excellent global medical tourism destination providing high quality of medical procedures at comparatively low costs than they are available in other parts of the globe. IndianMedTrip which is associated with the top surgeons & best internationally accredited hospitals in the country is one of the globally reputed fastest growing healthcare tourism companies based in South Asia providing a wide spectrum of affordable medical solutions to international patients. IndianMedTrip seamless services which begin with the first telephonic conversation go on to identify the best doctor, ideal hospital facility & assist in obtaining medical visas, warm reception at airport on arrival, convenient travel, comfortable budget or luxury accommodations, scheduled treatment & procedures without waiting periods, exotic recuperative vacations, follow-up checks & to a successful farewell when healthy patients head back home.


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Tune in this Wednesday at 10 pm EST to find out whether Del's in Bloomfield survives the makeover they received last fall. Read more about it by clicking here to access the Pittsburgh Post-Gazette article by Gretchen McKay.
"The Big Waste"
Bobby Flay, Michael Symon, Alex Guarneschelli, and Anne Burrell compete to prepare the tastiest dish made from ingredients destined for the garbage.
The program is shocking in many ways, particularly when Anne goes dumpster diving in Manhattan with a "pro" who searches thru restaurant and grocery store trash to find most of his food. He finds gorgeous fresh tomatoes, kale, avocados, bagels, and prepared quinoa salad still sealed and pulled one day before the label's expiration date.
The chefs visit farms and glean fruit and veggies rejected only for their less than perfect appearance. They incorporate squash blossoms, pork, chicken, fish, corn, tomatoes, basil, peaches and more into their dishes. Even the flour was unsellable but was used to create fresh ravioli.
The only thing I didn't buy about this show was the farmers who allow the public to pick right from the field — a public that they did not supervise nor give instructions to because they left massive quantities of unusable produce on the ground that could not be sold because of bruising due to picky pickers who didn't like a little blemish on the skin or slightly wilted outer leaves on their heads of cabbage. One farmer reported an annual rate of 40% unusable produce! I don't know a farmer who could survive in business with 40% wasted product. I grew up on a large farm where we raised cattle, fruit, grain and onions. If there was waste, it was on the kids' plates from picky eating habits.
Then there was the organic farmer who could not sell his whole chickens when they had a broken bone due to processing! Oh come on! Anne Burrell carried away something like three coolers full of freshly butchered chickens with broken wings or legs. This farmer never heard of selling the birds by the part?!
But the point was well made that we waste way too much food before it ever gets to our plates… and the viewer is left to deduce that we probably throw away enough food each year to feed every starving person on this planet. Apparently this wastefulness is the fault of the American consumer, who will not buy a blemished or slightly-past-it's-prime product. And we wonder why our food is so expensive!
(Note to Food Network: Do you share in the blame just a teency bit here by the content of your programs? You can talk the talk, but can you walk the walk?)
There is at least one farm stand near my home where I can get "seconds" — and that doesn't mean an extra helping on my dinner plate. Seconds are the products that literally came in second — not good enough to command the highest prices. What you get when you ask for seconds is an extra helping of change in your wallet, and the food will taste just as good.
It could be worth a try to find a farm near you that will let you glean their fields or orchards once they have picked the best for the farm store. It will be interesting to see if these still exist, and, if so, whether gleaning can be revived. The food you find left behind will probably still be fresher than most of what you buy in your supermarket.
Related articles
- Food Network tackles food waste (mnn.com)
- Gleaning and the Gleaners (foodjusticemorning.wordpress.com)
So I was preparing my hate e-mail to The Food Network for moving Alton Brown's Good Eats to DAYTIME the other day. I haven't seen an episode in months, and I needed my Alton fix.
Every now and then I check TFN to see if they are still running endless marathons of Diners, Drive-Ins and Dives. Sadly, they are. It seems like this is the only show they have confidence in as they have been running it daily and for months in prime time. Also on weekends. In fact just about every time I turned on the channel I saw Guy Fieri's mug at yet another restaurant exclaiming that some food was "rock star." Ya seen one DDD, ya seen 'em all in my opinion.
It was clear to me, when I started this post and saw it had been nearly eight months between "food network inspirations" that I was in desperate need of a food show that would take away my writer's block. In a last ditch effort to find that show, I turned to The Cooking Channel and OMG!!! A commercial aired within a few seconds announcing that Alton's Good Eats was moving to TCC! AND, IN PRIME TIME! And not only THAT — EVERY BLESSED WEEKNIGHT at 8 pm Eastern! Thank you, Thank you, Thank you! (shamelessly kissing the TV screen).
Since both networks are owned by the same company, I plan to compose my "what were you THINKING" email to TFN, and my "You people are super geniuses — but what took you so long" email to TCC.
Friday was the four-episode premier on TCC and I learned the secret of "eggs over easy" and of scrambling without overcooking. It turns out eggs don't like salt while cooking, it makes them turn rubbery. And if the scrambled eggs look done in the pan they will be over-done on the plate.
I also learned that coffee beans should not be kept in the freezer because the condensation causes them to lose their flavor; and that a decent kuppajoe requires 2 and a half tablespoons of coffee per cup!
My only problem now is whether to watch Big Bang Theory on Thursdays, or just catch it on the internet a couple days later. Because they're still not giving us full episodes of Good Eats online. So I think I know my answer. Five nights of Good Eats!!! Oh heavenly days! Er…nights.
Potato Wrapped Asparagus Spears
Sometimes when you come in at the middle of a show, you miss a few details.
I watched part of an episode of "Cook Like an Iron Chef" on The Cooking Channel last week. The secret ingredient that day was potato. I watched in amazement at what seemed like such a simple idea and looked so elegant as Iron Chef Michael Symon prepared "Potato Wrapped Pacific Cod" that I thought I could easily reproduce that at home.
What you see here is my failed attempt at such a simple idea.
Because I didn't read the recipe online first. I swear there is a misprint there. According to the show's site, he "blanched" the potato slices in hot duck fat. That is not what I saw. I saw him blanching the potato slices in boiling water. I think. Remember I said I came to the show late? He was just finishing up that part when I walked in to the room.
If you've watched Michael Symon much, you know he LUVS duck fat. He loves LARD too! I do not cook with duck fat. I have never eaten nor cooked duck. What I was really interested in was that wrapping-things-with-potato-slices technique.
It is asparagus season, once again (YAY, SPRING is almost here!). Instead of fish, I decided to make potato-wrapped grilled asparagus spears.
I will need a few more tries to perfect the art of cooking the potatoes JUST enough to wrap around asparagus or anything else. I did recall him saying only about a minute in the hot water (duck fat?) — enough to get the starches activated so they will stick to each other. But my potatoes still seemed stiff. Maybe they were too thick, but I did my best to make them thin enough to see through. So back in the pot of water, but now they were "cooked" not blanched. Now they fall apart instead of wrap.
I also forgot the part where he wrapped the whole thing up with plastic – uh, wrap – then refrigerated them until the starch set up a bit so they stick to themselves.
Plan B. Rather than punt and make scalloped potatoes, which I did contemplate briefly, I decided I could layer the potatoes like slices of bread under and on top of the asparagus! I pan-seared the asparagus in olive oil, salt and fresh garlic with a dash of fresh lemon juice (it's some insane windchill temp tonight and I am not dedicated enough to go outside to grill!). On a baking sheet covered with parchment paper I laid out two slices of potatoes head-to-head (the "long way") and placed a bundle of 4 grilled spears on top. Next I added a few shavings of parmesan and Asiago cheese, then covered them up with more potato slices.
Not technically a "wrap." More like a "layer." Call it what you will, but you will call it tasty.
Before putting them in the 400 degree oven I brushed on a bit of olive oil. They took at least 15 minutes to begin to brown around the edges. Chef Symon browned his in the duck fat.
When I plated them, they looked a little lonely. A quick look in the fridge confirmed my memory of some shaved ham that was still prior to its pull date. The ham became the bed for the potato-wrapped asparagus.
Still not enough color. Presto! I mean, pesto! Impulse buy at Trader Joe's to the rescue. Spoon on a little pesto, some more cheese shavings, and then a few pine nuts. Looks good now! Except still not right for its closeup. Adding sliced pears on a bed of lettuce, drizzled in honey and sprinkled with fresh ground nutmeg. Maybe it should have been orange slices. More color needed. Aha! Cherries.
I plan to comment on the dish when I remember my sign-in name there and ask about the whole duck fat vs water blanching controversy. But I do believe I will try this again, maybe this summer when its safe to go outside to grill again!
Our office was among the many holding tailgate parties today in Steeler Nation, the Friday before Super Bowl XLV. Having watched many Food Network chefs construct the hearty Muffuletta, I thought I'd give it a try for the party. I refer you to Emeril's version, just for a point of reference. This recipe is my own take with some Pittsburgh accents. Everyone wanted the recipe! (But if you're in Pittsburgh try the Zuppaletta at Zuppa's Deli in Wexford — delish!)
This recipe is not exact — its up to you how much you want to pile on! It took me about half an hour to prepare, not counting the time in the oven.
Start with bread that will have a great "crunch" and won't get soggy. I bought one loaf of Ciabatta pre-sliced and since I was cooking at work I toasted the slices in the toaster oven in our staff kitchen. I arranged the toasted slices in an aluminum disposable pan the size of a lasagna pan. Then I drizzled some Sito's Mediterranean dressing on them (local folks, see my previous review of this product.) Use your own favorite olive oil based dressing.
Now you want to slather a generous layer of mayo and mustard on the bread. Since I don't care too much for mustard, I mixed a cup of mayo with a teaspoon of honey mustard. Helman's Mayo (sold as Best Foods brand in the western USA) is, in my opinion, the standard. I wanted to control it myself instead of buying a whole bottle of dressing that was too strong.
Now begin to layer on the goodies. Any deli meats and cheeses you want. I only used thin sliced dry salami and provolone cheese, one layer. Now drizzle on some more Sito's Mediterranean (you really must get this stuff — it might be in Whole Foods now — has a slightly lemony flavor and bits of olives).
So let's recap so far: toasted bread,olive oil dressing, honey mustard mayo, salami, provolone, more dressing.
Now, you could spend more money and buy a black olive tapenade, but just finely chop a can of pitted olives yourself and sprinkle them all over everything. Top THAT with a good quality sauerkraut that has been well-drained so it won't make the sandwich soggy. The kraut is the secret ingredient that is not traditional in a Muffuletta.
Before you cover everything up with the top layer of toasted bread, you must spread more honey mustard mayo on each slice, place them mayo side down on the kraut, then drizzle one more time with olive oil dressing (or just plain extra virgin olive oil).
Put the pan in a preheated oven (425 degrees) and try not to keep peeking to see if the cheese has melted yet! At least 15 minutes.
Slice into bite size pieces (about 2 inches each) and serve.
Next time I will buy an un-sliced Ciabatta or Panini loaf and cut it lengthwise into four long loaf size slices, toast them, and build two pans full to cut to any size. This is a gooey, oily and decadent delicious treat! Even yummy just warmed over the next day!
Nigella Lawson's Ginger Glazed Ham
She of the zaftig figure, scoop necklines, slightly tilted head and twinkling eyes makes cooking look sexy as well as easy. We Food Network Star wannabes do not enjoy a staff of sus chefs and a production team to set the lighting and camera angles and stock the kitchen! But we can try to cook like Nigella, if we cannot look like Nigella.
After watching Nigella make Ginger Glazed Ham I wanted to try it but my family members are not huge ham consumers. Serving ham or some form of pork is the New Year's Day tradition in Pittsburgh. I thought I'd make it for the extended family but then our hostess already had the Honeybaked ordered for Christmas so it would be too soon to do a ham again. I went ahead anyway, realizing we could have "sammiches" with the left overs if it went well.
I bought the smallest ham in the market, a 2 liter bottle of Schweppes Ginger Ale and an oven baking bag big enough for a turkey. Nigella does not mention the oven bag but I thought it would help since I don't have a dutch oven and my crock pot is too small. I placed the ham in the bag supported in a roasting pan, then poured the ginger ale inside, secured the bag with the twisty tie, and poked a few small holes in the top of the bag.
For the glaze I did not stray from her recipe much. I had no English mustard nor ginger preserves which would likely be hard to find in The States. I did have candied ginger so I made a fake preserve. I put chunks of the candied ginger in the food processor with some honey and 7-Up (for lack of more ginger ale), then pulsed them together until the ginger was in preserve-size chunks and a thick sauce had formed. I ground my own cloves too! Spicy brown mustard had to substitute for the English variety. I put it all into the mixture in the food processor with the brown sugar and let it co-mingle in a covered plastic container until the ham was done.
Nigella's ham was only lightly cured, so to boil it in ginger ale for 4 1/2 hours made sense. Our ham was edible just as it came from the store, but I boiled it in the bag anyway for four hours – only a half hour less than the recipe calls for. It was pulling away from the bone by then and it smelled fantastic after the first hour in the oven. Nigella boils hers on the stove top, but I used the oven from the get go, set to 400 degrees. The last hour I turned the ham around in the bag so it would all have a chance to sit in the ginger ale.
I removed the ham to a plate for glazing. Before returning it to the roasting pan I removed the cooking bag with the juices. I was going to think of a way to use the liquid in another dish, but ended up throwing it out. Now I know I could have made bean soup!
I would have provided a picture with this post but the end of the story isn't pretty. That is to say, the ham was great after the boiling, but I had an errand to do so I left instructions with my husband about what to do when the oven timer went off…
He did what I asked. He turned it off, then turned off the oven. I forgot to say take out the ham.
So when I returned it was rather blackened – not truly burnt but not dark brown like Nigella's. And it had dried out a bit. We will know better next time. BUT, my husband said it was delicious (just the outer skin was dry). And we're enjoying our ham sammies for lunch!
Melt in your mouth scones!
You know the old M&Ms ditty "they melt in your mouth, not in your hands!"?
Well, these scones actually do melt in your hands. Crumble actually. I am a huge Alton Brown fan, and these are very tastey scones, but they literally fell apart when I picked them up. I found that the "day old" version was just right though.
So the next time I made them I omitted the three tablespoons of shortening. They were still very light, but held together much better! Alton's recipe on Food Network dot com linked above suggested cranberries or currants for flavor. I chose dried apricots and freshly ground cardamom. Instead of making them round, I used a star cookie cutter. The next time I made them using dried cherries and almond flavoring and cut into mini squares. I think the triangular version makes them seem a cut above a biscuit, so I'm going back to that tradition. I'm thinking blueberry next time.


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Gas Powered Mini Choppers
Most dirt bikes are designed to absorb the uneven country roads. While the super smooth highways provide the
thrill of speed on even surface, dirt bikes do the same on uneven, rocky surface. As many there are wheels that many are the thrills.
Man and machine both have the ability to test each other's endurance limits. The mini chopper riders have fun on weekends with gas powered bikes.
The latest in fads that is enveloping the extreme sports riders are mini choppers. Even the custom made designs are doing well in the market.
Although the Chinese ones have flooded the markets worldwide, some countries have their own customized styles
They may not be looking great in style but they are meant for the adventurous who love to experiment with their motors.
Gas powered mini choppers are a dream come true for teenagers who still cannot get hold of the real motorbikes. Dirt bikes are as
iconic as posters for teenagers. These mini choppers have become status symbols for the youth in many countries. Mini choppers can
be customized for the rider right in his presence. As technology allows changes to suit individual requirements gas powered mini
choppers can come cheap and handy by the time the youth is ready to take on the expensive Honda or Yamaha. Night riders are crazy about
the mini choppers that can add mileage and speed. They are ideal sports vehicles for those with limited budgets. They also manage to
attract attention on the roads.
Kids Dirt Bikes | Mini Dirt Bikes |
Pocket Dirt Bikes | Super Pocket Bike |
Electric Pocket Bikes | Gas Powered Mini Chopper |
ATV Dirt Bikes | Honda ATV | Yamaha ATV |
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I Heart Faces – Oh so silly! Leilani Rogers, Austin, TX Children Photography
Does this photo really even need a caption? This is red-headed, fiery little ham Sam… from my Imagination Session posted HERE. Love that face!
2 Comments
by Jessala White on January 31, 2012 10:48 pm
Great picture!
by Amy on January 31, 2012 11:23 pm
So cute! My son makes the same face!! :)


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By Brandon Ross
Congress should take drastic steps to avoid or mitigate the damage posed by rising sea levels and increased storm activity or prepare for "enormous" losses to the National Flood Insurance Program, the American Academy of Actuaries said in a report.
"The NFIP has a large inventory of coastal policies that are highly exposed to ocean storm surge," according to the new study. "Congress routinely considers the financial solidity of social insurance programs such as Social Security and Medicare over multi-decadal time horizons; a similar view would be prudent regarding the NFIP."
The nation's flood insurance program's current authorization expires Sept. 30 and the NFIP was $24.6 billion in debt as of January 2017. Lawmakers are examining ways to cut the program's debt-to-income ratio and are also trying to encourage the private sector to underwrite substantially more flood insurance. The report explains that insurers may finally be ready to do so because of new advances in flood-risk modeling and newly available government data. The report asks Congress to reassess the entire mission of the NFIP amidst heightening threats to its solvency and the greater private market interest in offering flood coverage.
To encourage the private sector, Congress should facilitate a number of changes for the Federal Emergency Management Agency's NFIP, the report says. As lawmakers try to make the NFIP solvent, they should rethink the government's approach to and role in dealing with flooding, rising tides and more damaging storms, the actuaries say. Actuaries run the numbers on various risks to tell insurers what rates to charge to cover damage estimates and turn a profit.
"Increased flooding due to higher sea levels can only increase the amount of loss from storms absent expensive investment in coastal defenses," the report says. "In the face of rising sea levels and increased losses, it will be impossible to maintain current premiums, coverage, and eligibility without severe limits on building, strong mitigation requirements, or exposure to enormous program losses and additional U.S. debt."
The actuaries contemplate if FEMA should increase building code requirements that determine foundation heights of structures and other mitigation factors as qualifiers for a community being eligible for NFIP coverage.
"Questions have been raised about whether [the current] elevation standards will be adequate to protect building stock throughout the design life of the buildings if sea levels rise," the report says.
The uptick in interest from the private sector involves reinsurers having better data and technologies to assess risk in underwriting flood insurance, which allows them to offer more coverage to private insurers.
"Changes in the law have led to some conflicting mandates, particularly between reducing Treasury's exposure to the need for lending to cover program deficits while encouraging widespread participation by keeping premiums affordable and offering subsidies to certain classes of policyholders," the study said.
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Copyright © 2017 The Bureau of National Affairs, Inc. All Rights Reserved.
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STENDERS is a cosmetics brand inspired by the nature itself. It pays special attention to feelings and shopping experience, including design, aroma, the way of presenting products and customer care culture.
Global recognition
The brand has already gained presence all over Europe, Russian and Asia, being one of the most progressive cosmetics producers and concept retailers from the Northern Europe.
Competitive price point
STENDERS operates within the masstige-prestige segment, primarily targeting customers with average or above-average income. We sell luxury goods that are at the same time affordable.
Handmade with natural ingredients
Our products are made with natural and safe ingredients and treated with respect and utmost care to meet the high quality standards the company has set for itself.
Our stores
We are always on a lookout for partners interested in opening and operating STENDERS concept stores in a new territory.
A concept store is a full-blown STENDERS shop carrying a complete assortment of STENDERS products. All aspects of the store including store front, furniture, display materials, and decorations are uniquely STENDERS. A concept store has the advantage of giving customers the whole shopping experience, complete with mood, music, aroma, and in-depth consultation with shop assistants.
The shop look and ambience serves as an initial point of contact and we believe it to be an essential factor in overall customer experience and brand perception. In today's competitive market, it is important to maintain a consistent image across the globe. STENDERS shop uses custom made dark wood furniture that adds a level of sophistication that attracts both men and women. Elements of nature, light relaxing music and pleasant aromas from the products that fill the room – our stores are eye-catching, inviting, and user-friendly.
Becoming a STENDERS franchisee
As a team of experts STENDERS has already established its model of operation and is ready to support and advise its partners, providing efficient solutions in order to assist you in starting your business with us.
Be it the selection of your shop location, hiring and training your staff or planning a store or product launch campaign, we already have proven and effective solutions and models that will help you build strong brand awareness and establish long-lasting customer relationships which is the foundation to successful business.
What are we looking for?
We are keen on finding franchisees who can establish and grow our brand in their respective territories. We prefer to do business with someone having solid retail experience in developing new brands. While there is no royalty fee to obtaining STENDERS franchise, financial investments for opening and expanding are necessary.
We consider this partnership as two-way relationship: we provide you with all the necessary tools to run your business successfully and profitably, yet in return we wish to see you commitment for long-term cooperation and clearly defined goals for your business.
- 15Partner
- 195Shops
- 27MMillion euro
- 150Employees
at STENDERS HQ in Riga, Latvia
GLOBALGundega Grendzina firstname.lastname@example.com + 371 67217212
Please don't hesitate to contact me to speak about your plans of franchise openings within Europe.
BALTIC STATESInese Kuke firstname.lastname@example.com + 371 28370948
Please don't hesitate to contact me to speak about your plans of franchise openings in the Baltics.
Our products
Our products are made of high quality natural ingredients and are designated for showering, bathing, beauty care and wellness rituals. STENDERS heritage products – handcrafted soaps and bath bubble balls make the brand unique amongst its competitors. Other categories of cosmetics and accessories are represented to offer a wide variety of choices and a complete and satisfying shopping experience for our customer.
All STENDERS products can be categorized as products for basic daily care, technical products with promising effectiveness and results or unique in their concept, and gift products for special occasions or self-pampering.
- We have turned functional, daily-use products into ones creating different sensations using attractive packaging design and out-of-ordinary ingredient combinations. Available at a lower price point, these basic body wash, body care, skincare and hair care products work to increasing your sales volumes, thus generating the profits.
- A wide range of technical products made with beneficial and beauty enhancing ingredients will please your customer searching for a complete set of beauty care cosmetics with specific functionality, delivering proven results and effect or having a unique texture or concept.
- Our gift segment products including premium product rages, aromatherapy, bathing and massage products are made for people who are in search for unique and sophisticated gifts for their friends and family or looking to pamper themselves and make their beauty rituals more special and luxurious.


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To educate, entertain, and enthuse those who venture beyond the shore. 19,347 articles on solo swims, pro races, relays, charity events, ice swims, eco-swims, stage swims, marathon swims, trends, products, services, personalities, coaches, governing bodies, rules, demographics, books, films, blogs, conferences, camps, clinics and happenings in oceans, seas, lakes, rivers, dams, canals, channels, fjords, estuaries, lochs, coves, firths, straits, bays, and harbors. Sponsored by WOWSA.org.
Thursday, February 1, 2018
Bosom Buddies Swim Helping Others
The Sunday Hot Chocolate Swimming Group was co-founded in 1999 by Andrew Chin and Ram Barkai. They swim in South Africa's Camps Bay every Sunday, ending with hot chocolate.
It was this friendly group of South African swimmers that grabbed the attention of artist Charlie Martinson. "I started open water swimming in 2013. One day, a family friend invited me to go play in the waves at Camps Bay, where she would meet up with a friend who would actually swim out, past the waves, to the back of Camps Bay and across, and then back. Later on I found out this was called the Sunday Hot Chocolate Swimming Group – which I was asked to join.
Having the philosophy of trying anything once, I agreed. With the help of Ann, I became more comfortable in the ocean and for about two years I religiously swam three times a week...getting fitter and more and more confident in the ocean.
Swimming in the ocean is addictive. It is like going on a high – that first shock of walking into the water...sometimes one can't even breathe, and it feels like a panic attack is coming on, or one's body just hurts all over...but the encouragement from one's peers, for me it was Daniel, Brian, and sometimes Arafat, egged one on – and I would start swimming, moving my limbs despite the cold, the shock, and the tension.
If this puts you off – imagine – eventually, when you and your body realize there is no escape from the pain, and the numbness, you are forced to let go of it, relax. For me – at that time – it was a physical manifestation of what I needed to do with my depression, a metaphorical proof of my strength...and empowering to feel like I alone was the one pushing myself forwards, with people swimming alongside me to ensure nothing dire could happen."
Eventually, she attempted a 3.2 km swim in Langebaan, but got badly stung by jellyfish. "I think that experience, along with the daily demands of life, prompted a pause in the exercise."
A few years passed and she got back into the swim of things at Clifton for the Bosom Buddies Swim – many ladies gathered to shed their tops and do a topless swim in order to raise funds for breast cancer. There are some beautiful, and private methods with which we aim to pay tribute to those we love, who we've lost to this disease. What struck me, above all else, was the safety everyone felt, the enthusiasm, and the strength from and love for all these women.
Copyright © 2008-2018 by World Open Water Swimming Association
A Thank You Gift from WOWSA
|WOWSA is celebrating the
1-Year Anniversary of the monthly Open Water Swimming Magazine
by giving you a free copy of the anniversary issue.
Open Water Swimming Magazine Anniversary Issue
File Size: 13MB
Download the file to your computer, and then right-click to extract the magazine which is inside the zip folder. The magazine is in PDF format.
CLICK HERE to download your free copy now.
Open Water Swimming Magazine
Open Water Swimming MagazineThe Open Water Swimming Magazine is the monthly magazine entirely focused on open water swimming heroes and heroines of every age, ability, and background. Published by the World Open Water Swimming Association, the Open Water Swimming Magazine is a free benefit to WOWSA members.
WOWSA Member Benefits include 12 issues of the Open Water Swimming Magazine, the annual 276-page Open Water Swimming Almanac, a free listing in Sponsor My Swim, outstanding product discounts from FINIS, an entry in Openwaterpedia and more...
The Other Shore
The Other Shore follows world record holder and legendary swimmer Diana Nyad as she comes out of a thirty-year retirement to re-attempt an elusive dream: swimming 103 miles non-stop from Cuba to Florida without the use of a shark cage. Her past and present collide in her obsession with a feat that nobody has ever accomplished. At the edge of The Devil's Triangle, tropical storms, sharks, venomous jellyfish, and one of the strongest ocean currents in the world, all prove to be life-threatening realities. Timothy Wheeler's documentary brings Diana Nyad's extraordinary adventure to life as Diana sets out to prove that will and determination are all you need to make the unimaginable possible.
2014 Open Water Swimming Almanac
An Almanac for Open Water SwimmingAn almanac is essentially a body of knowledge which is so complete that it enables people in different fields to make predictions about the future of their respective industries.
This, for example, was the purpose of the traditional farmers almanacs. It enabled farmers to determine as accurately as possible which crops to plant for the greatest harvests in a given year.
But the farmers almanac was just one example among many.
There are, of course, many different kinds of almanacs.
In fact, there is even one for open water swimming...
Preview the Open Water Swimming Almanac:
The trends are very clear.
The tide is rising for open water swimming.