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Almost 50% of clinical commissioning groups plan to use non-NHS organisations for some aspects of IT support after 2013, according to EHI Primary Care's survey of CCGs.
The survey, which closed last month after receiving responses from around 25% of emerging CCGs, found that 47% expect to use non-NHS organisations for some aspects of infrastructure and systems support.
At the same time, 40% expect to go outside the NHS for information and analysis services.
However, only 10% of respondents predicted that they would use non-NHS organisations to meet all of their IT needs; with the rest suggesting that they would continue to use NHS bodies as well.
Several suggested that they might be heavily steered towards using NHS services and many said they were waiting for further guidance from the government.
One respondent said: "There seems to be an assumption that the current primary care trust will morph into the commissioning support unit as a done deal." Another commented: "Very early days as yet, no clear pathway developed."
Hugh Janes, manager of the Fareham and Gosport CCG in Hampshire, told EHI PC his PCT had set up a good information service and it looked as if it would continue to be used as a shared resource by local CCGs.
He added: "The governance in terms of what is going to be required from us is not going to be a light touch and so we felt we needed robust information systems to deal with that. We have a relatively good one locally, so it was purely pragmatic."
Several CCGs suggested that they might look outside the NHS for IT support, including using local authority based IT services.
Dr Mike O'Neill, IT lead for the Nottingham West Consortium, said: "Someone who could provide a decent service from a hardware point of view could easily turn out to be outside the NHS."
However, like others, Dr O'Neill suggested that CCGs might stick with the NHS to begin with and then begin to shop around once groups had become more firmly established.
The survey found that while 48% of CCGs expect to employ staff directly for infrastructure and GP clinical systems support, a significantly larger number - 61% - expect to employ their own staff for information and analysis services.
More than half of respondents (55%) were already working with their cluster PCT on IT and 26% said they were also working with other CCGs on IT. However, just 16% had already secured an in-house IT team.
Dr Paul Singer from the Luton Health Collaborative said one of the specifications of setting up the Luton CCG had been that it wanted to hold the reins on information and information support, but that it had not achieved this as the PCT still needed its own information support.
He added: "I would look elsewhere in the independent sector if I could see how we could move across from one service to another within the limited resources we have and if I had adequate information on who is going to provide me with the quality of service I want."
The majority of survey respondents predicted an increase in the use of national IT applications such as the Electronic Prescription Service Release 2, GP2GP and Map of Medicine.
But only 29% expected the government's e-booking service Choose and Book to be used more frequently in a world led by CCGs.
Andrew Neal, a practice based IT manager from Hampshire, said his concern was that support for Choose and Book would fall.
"My doctors now do all their referral letters with 10 to 15 minutes using Choose and Book and although it might not be perfect it makes things so much easier. My worry is that we are going to lose things that we benefit from."
Just over one in five of those who took part in the survey (21%) said they hoped to be among the first tranche of CCGs to receive authorisation from the NHS Commissioning Board, while the majority (71%) predicted they would be authorised by April 2013.
Just under one in ten (8%) said they expected to still be operating as shadow consortia in April 2013.
Read more about EHI PC's exclusive survey of CCG IT and information needs and plans in the 'money worries' feature in Insight.
© 2011 EHealth Media.
Right-hand, left-hand?David Stone 186 weeks ago
One suspects that waiting for further guidance from the government may be a wait in vain. The wording of the Information Centre website:
We want to encourage new entrants into the information services market as this will bring additional capacity, innovation and competition.
To create a vibrant and responsive information market it is vital that access to national data resources is streamlined. We encourage openness in the use of NHS and social care data and information, and welcome independent use of these assets to achieve the aims and strategic objectives of our organisation, The NHS and social care services.
Together with previous EHI reports of DH working with Intellect to develop the SME software market, suggests the future is 90s style divestment of non-core business to the private sector.
Personally, I think data, information and knowledge are the core business of the NHS and therefore a competancy that should not be left to others. Baby and bath water?
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Why wouldn't you..sri_130 188 weeks ago
Why wouldn't you use the PCT I.T service in the future?! It would be crazy to go and get private sector I.T when the resources will be redundant in the PCT. The majority of which are skilled in dealing with change and already clued up on the NHS does/doesn't work.
If resources are tight, why sign up with a private firm, no doubt there will be expensive clauses and tie ins. Engage your PCT IT department NOW rather than waiting for them to approach you - they'll more than likely end up being employed by the private firm taking you on anyway - but charging 15 times more.
Why anyone can't see the privatisation is beyond me and how private IT firms actually stiffle inovation and productivity unless you PAY for it. A private firm couldn't provide what a PCT IT service provides for just salaries.
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Original recipe yields 7 servings
Amount per serving ({{servings}} total)
Based on a 2,000 calorie diet
Ready In
I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with...
I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.
Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed dire...

subset: commoncrawl


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The event was co-organized by the Danish ms. Britta Thomsen (MEP).
David Southwood, the European Space Agency's Director of Science and Robotic Exploration, said, "No individual European country alone could have achieved a mission like the Huygens probe, which landed on Titan in 2005. If the European Parliament needs evidence that Europe adds value to member states, what we are achieving in space exploration is proof of Europeans working together and providing a vision for the future."
An interesting outcome was that space programs will lead to unique innovative solutions that trigger everyday live later, a good example is the solar power efficiency that is needed for satellites that travel far form the sun.
The LEGO model was showing that also the new generations will keep their interest in space explorations.
read the full article.


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Dow 10K: Not Again
With today's 1.5% decline as of 3 PM, the Dow looks unmercifully to be making another move towards 10,000. When the index first crossed above 10,000 in 1999, who would have thought that we would still be vacillating around this level more than a decade later. While it seems like we have been crossing above and below 10,000 forever, 11,000 has actually been the most frequently crossed 1,000 point level. As shown below, the Dow has crossed above 11K 36 times. 10K isn't far behind though. Traders have had to bust out their 10K hats 33 times now. The next cross will make it 34. Rounding out the top three, 1,000 is the only other 1,000 point threshold that has been crossed 30 or more times.
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// March 6th, 2011 // No Comments » // Announcements, Commercial Diving Course
to our eight freshly graduated commercial divers who braved cold (very cold), ice (a lot of it), snow (some) and zero visibility in the winter diving course.
Well done!!! From now on the water can only get warmer!


text: Kane vs Edge has been announced again for TLC. Do any of you want to see this match again? Or should WWE keep it fresh and have a different challenger each month? I just think having the same match for 3 or 4 PPV's in a row is quite boring the be honest.


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(500) Days of Summer Movie Posters
Release date: Friday July 17, 2009
Genre: Comedy/Romance
Director: Marc Webb
Studio: Fox Searchlight Pictures
Screenplay: Scott Neustadter, Michael H. Weber
Producer(s): Jessica Tuchinsky, Mark Waters, Mason Novick, Steven J. Wolfe
Cast: Joseph Gordon-Levitt, Zooey Deschanel, Geoffrey Arend, Chloe Moretz, Matthew Gray Gubler, Clark Gregg, Rachel Boston, Minka Kelly
Official Site: foxsearchlight.com/500daysofsummer
Rating: PG-13 for sexual material and language
Available film art: (500) Days of Summer movie posters
This post modern love story is never what we expect it to be — it's thorny yet exhilarating, funny and sad, a twisted journey of highs and lows that doesn't quite go where we think it will. When Tom (Gordon-Levitt), a hapless greeting card copywriter and hopeless romantic, is blindsided after his girlfriend Summer (Zooey Deschanel) dumps him, he shifts back and forth through various periods of their 500 days "together" to try to figure out where things went wrong. His reflections ultimately lead him to finally rediscover his true passions in life.


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Learn more about Vizio E241I-A1 24" 1080p LED HDTV:
Manufacturer: Vizio - Home Av
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Minato – A Bit of Japan in Israel
It's always hard for me to come back to Israel after visiting my family and friends in Los Angeles. It's the goodbyes, and not knowing when we are going to see each other again. It's the fact that despite the jetlag- my trips there are a vacation-no dishes to wash, no laundry, no house to clean. And it's the sushi.
I know I sound as shallow as a Kardashian right now, but it's true. I love the sushi in Los Angeles, home to some of the greatest sushi joints in the country (Katsuya,Nobu, Urasawa,etc.) And when I arrive back in Israel, it generally takes me quite some time to eat sushi again, giving myself a buffer zone in time as to not remember the taste of fresh albacore quite so vividly.
But when Danya and I were invited to visit the Japanese restaurant, Minato, located in the heart of the Herziliya high-tech district, I was excited and yet quite skeptical having it been just a week after my trip to sushi-land (LA). I had heard really great things about this restaurant from people in the industry, but had yet to try it myself.
Disclaimer: I'm preggers, and am not eating raw fish, and therefore didn't try some of the sushi and sashimi that they prepared for us, but I trust Danya's word as if it was mine.
Albeit we were there during lunchtime, but the meal that they served was more characteristic of the food they serve for dinner. Eti, our server was surprisingly knowledgeable about Japan and the Japanese eating culture and started our meal out by proving us with the Shibori, the traditional hot towel served before meals. For starters we had two hot soups, a soba in a dashi broth and the agadashi tofu, both of which were packed with just the right balance of flavor and subtlety. The cold soba salad was in taste similar to the soba soup, just cold, and was quite refreshing. The highlight in the starters category was the Sea Bream dynamite, a soft white flaky fish covered in a traditional mildly spicy dynamite sauce that was a bit heavy but absolutely delicious.
For our main dishes, we were served the typical Izakya meal, meaning small dishes, destined to be shared deriving from the Japanese word of I (to stay) and sakaya (sake shop), where traditionally this type of meal would be served. Being that the restaurant is kosher, their dishes do not include any shell-fish (shrimp, crab). I thought this would be a disappointment for me, as I tend to steer clear of kosher restaurants, but I was delightfully surprised with the ingenuity of Japanese chef, Agison (I think they only one in Israel). The dishes that really stood out in this part of the meal were the Tuna tatake served with avocado and asparagus in a ponzu sauce, the Karagi special which was very lightly fried Spanish mackerel with a ginger, garlic and leek sauce and the beef Sukiyaki.
Going with the Izakya theme, I convinced Danya to order my pre-pregnancy drink of choice, Nigori Sake, the white, cloudy unfiltered cold kind. With me being delightfully full and Danya being delightfully tipsy, we didn't have much room for the desserts, which were surprisingly quite un-Japanese.
My family and friends over there in far off LA can never be replaced, and neither can my LA sushi, but at least now I know that I have a really great place to go for authentic Japanese cuisine in the Middle East.
Address: Hamenofim 8, Herzilya Pituach
Phone: +972-9-7731703
Granola bars
I have a fetish for supermarkets. When I visit a different country, one of my most favorite activities is to visit their local supermarket. For me it's one of the most practical anthropological studies one can conduct. I just got back from a recent to Los Angeles, and besides family and friends, shopping and food, supermarket shopping is one of my favorite pastimes in the city.
My recent anthropological studies show that supermarkets in LA (mainly Trader Joes, Whole Foods) have perfected a technique to sell food which appears to be almost homemade, and packaged in a way that looks extremely healthy. This outer appearance of their products makes A. the shopping experience so much more delightful and B. gives you the feeling (erroneous or not) that what you are eating is actually healthier for you.
Back to Israel. I really do love my life here (sans the major missing the fam), and what I've come to appreciate is that my quality of life here is on par if not exceeding the quality of life in LA (which on paper is quite superior). The one major thing that gets me about life here though is the supermarkets. The supermarkets here are your basic-get-your-stuff-and-go type of shopping experience. I want my supermarket to be like a good pedicure- I don't mind if the task lasts longer than expected. I'm missing those cleverly packaged items, made to look homemade and healthy.
Good thing I've got Danya around to make up for the lack of fabulous packaged snacks. She came up with this amazing recipe for homemade granola bars and even gave me the idea of wrapping them individually-she has a theory that her kids love a wrapped snack. I guess that's her anthropological study.
The beauty of making your own homemade snacks is that you know exactly what goes into them, and with these granola bars, not only can you pronounce every ingredient, but most likely you have all the ingredients in your pantry. Tahini, a staple in Israeli cooking can be found at most health food stores and Middle Eastern supermarkets. The best part of this recipe is that it really is ridiculously simple to make- mix the dry ingredients in one bowl, and the wet ingredients in a separate bowl and then mix them. It's as easy as making the simplest cookie. The trick here is to really let the granola bars completely cool in the baking dish before cutting them.
Ingredients for about 20 bars:
1⅔ cup rolled oats
½ cup dark brown sugar
⅓ cup whole wheat flour
½ teaspoon salt
½ teaspoon cinnamon
1 cup walnuts, coarsely chopped
¾ cup mini chocolate chips
⅓ cup tahini paste
¼ cup honey
2½ oz./ 6 tablespoons butter, melted
1 tablespoon water
- Preheat oven to 350ºF. Line an 11-inch by 7-inch baking pan with parchment paper.
- In a large bowl mix together all the dry ingredients-oats, sugar, flour, salt, cinnamon, walnuts and chocolate chips.
- In a separate bowl, mix together the remaining wet ingredients- tahini paste, honey, butter and water.
- Pour the wet mixture into the dry mixture and stir with a wooden spoon until the mixtures are combined. Pour mixture into the prepared baking pan, and use your fingers to gently press the mixture evenly into the pan.
- Bake for 25-30 minutes, until the sides turn golden. Remove from oven and allow to cool completely to room temperature before serving.
- Once cooled, remove the granola bars from the pan and cut into 1-inch by 3-inch rectangles.
Brisket, Celeriac Puree and Sweet and Sour Cabbage: Happy Passover
There are certain foods I grew up with in America that were known as Jewish food. When I first came to Israel I was sure that those "Jewish" foods would be readily available throughout the country. Take bagels for example, probably the most Jewish of foods you can find in America. I have still yet to find a good bagel in the country, and the ones I have found have been over-priced, hard, and nothing like the real "Jewish" American ones.
Brisket is another one of these foods. Every American Jewish mom has their own recipe for Brisket, which is actually a beef roast, synonymous with the name of cut the beef. All the briskets I tasted stateside have all shared a common denominator: cooked for hours in a sweet and savory gravy-like sauce. Here is Israel, I have yet to come across a brisket at the dinner table, even during the holidays.
This recipe was based on my mom's famous brisket recipe, which always comes out perfectly soft, sweet and tangy, just the way it's meant to be. But like most moms I know, my mom uses ingredients in her brisket that my generation loves to eat, but can't bring themselves to cook with the stuff. My mom cooks her brisket for about 5 hours and bastes it every 30 minutes. If you have the time and will, go ahead and baste, but I found that tightly securing the meat does the same job.
Danya was in charge of bringing the recipes for the side dishes, and while I knew she was doing the celery root puree, she surprised me with the sweet and sour cabbage. What she didn't know was that the brisket itself also incorporates sweet and savory flavors, but yet somehow she came up with a dish that was so perfectly fitting for the brisket.
Mom Inspired Brisket
To get this cut of meat in Israel ask your butcher (a few days in advance) for the cut known as "Brost" or cut number 3. This dish gets better with time, so I suggest making it a day in advance. After refrigeration, the large fat deposits float to the top and become solid, making it easy to remove. To reheat, simply place in the oven, covered for about 30 minutes before serving.
Ingredients for 8-10 servings:
2 cups beef stock
2 cups readymade jelly (I used apricot, but you can use any flavor)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3.5 kg/8 pound brisket
15 garlic cloves
5 medium onions, sliced
- Preheat oven to 350ºF/180ºC.
- In a large bowl mix together the beef stock, jelly, salt, pepper, paprika, garlic powder, oregano and thyme.
- Season the brisket generously with salt and pepper. Use a sharp knife to poke 15 holes throughout the brisket. Stuff the holes with garlic cloves.
- Line the bottom of your baking pan with the sliced onion and place the brisket directly on top of the onions. Pour the prepared sauce over the brisket.
- Cover the meat tightly with aluminum foil and bake for 3-4 hours, until the meat is very tender, but not falling apart.
- Remove meat to a cutting board and slice into ¼-inch (½ cm.) slices. If you like your sauce smooth, then blend the sauce and the strain. (We served ours chunky, just the way it came out of the oven).
Celeriac Puree
When we were in France last month, we ate the most velvety celery root puree served with roasted lamb at Spring. When we got back from France, Danya was inspired by the big and beautiful celery roots in season now, that she was inspired to recreate the dish. What's important to take note of in this recipe is that due to the face that every potato and celery root are different sizes, keep in mind that the ratio should be ⅔ celery root and ⅓ potatoes.
Ingredients for 8-10 servings:
3 large celeriac, peeled and cut into large cubes (about 3 pounds/1½ kilos)
5 medium russet potatoes, peeled and cut into large cubes
1 tablespoon salt
½ cup heavy cream
3.5 oz./100 grams butter, melted
Salt and fresh ground pepper, according to taste
- Fill a large pot with water and celeriac, potatoes and the tablespoon of salt. Bring to a boil and then lower heat to a simmer and cook for 20-25 minutes, until both are softened.
- Strain the celeriac and potatoes from the water, retaining a ½ cup of the cooking water.
- Place the celeriac and potatoes in a large bowl and add the heavy cream and butter. Blend with a hand blender until smooth, but making sure not to over blend where it becomes paste-like. If the mix seems too thick, add a bit of the cooking water.
- Season with salt and pepper according to taste and serve warm.
Sweet and Sour Cabbage
If you are preparing this dish without making the brisket as well, replace the sauce from the brisket with a bit more butter, olive oil and lemon juice.
Ingredients for 8-10 servings:
2 tablespoons olive oil
3 medium onions, finely chopped
2 garlic cloves, minced
2 medium heads of red cabbage, thinly sliced
2 oz./50 grams, butter
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon coarse salt
3 tablespoons fresh squeezed lemon juice
¼ cup of the sauce retained from the brisket
- Heat the olive oil in large pan over medium heat and add the onions. Cook for about 5-7 minutes, until onions are translucent. Add the garlic and continue cooking for another 2 minutes.
- Add the chopped cabbage, reduce heat and cook, while stirring for about 10 minutes, until the cabbage is softened.
- Add the butter, balsamic vinegar, brown sugar and salt and cook on low heat for an additional 10 minutes.
- Remove from heat, add the lemon juice and the brisket sauce and season with salt and pepper according to taste.
- Serve warm with a drizzle of olive oil, on top of the celeriac puree.
Three Day Instense Food Photography and Styling Workshop
It's been over two years since Danya and I taught our first food photography and styling course, and since then we have had 7(!!) amazing courses, with our eighth underway. In the past few months we've received many emails from people wanting to take our course, and we've been brainstorming about a course that would be for a wider audience. One that would include photographing both inside and outside of a studio setting, and one that would be available for those who can't participate in a mid-week course.
So here it is! An intense three day (weekend) food photography and styling workshop. We looked for a location that would provide us with inspiration, in both the culinary and photography fields, a place that would have soul and provide us with that vacation feeling. And so we found it: Nazareth.
Located in the northern part of Israel, Nazareth is divided into the old city and the newer part of town. Our workshop will take place in the old city, where the cobblestone streets and alleys make even the most Israeli citizen feel like they have traveled to worlds and beyond.
We will be hosting the workshop in the renowned Fauzi Azar Inn, a quaint old mansion renovated into a unique and charming guesthouse, located right next to the Nazareth Souq (Market). We were given a excellent tour of the city by Gil Lahav, a local Israeli tour guide, who helped us put together an incredible itinerary for the 3-day workshop.
So what's on the itinerary:
Lectures on the following topics: light, composition, styling, food prep, etc.
A tour of the souq (market), which will include a session on spontaneous food photography and collecting styling accessories.
Two studio sessions (each with a different emphasis on photography and styling)
A surprise which will incorporate the local food of Nazareth and food photography…
The details:
When: May 2-5, 2013
Where: Fauzi Azar Inn, Nazareth
Who is it for: those that have basic knowledge of photography (not necessarily food related). The course is also suitable for those who have taken our course in the past.
What equipment is necessary: a digital SLR camera and a tripod.
Why: Because it will be a weekend filled with photography, food and styling. What could be better?
For prices and registration email us @ firstname.lastname@example.com
Paris Luck
One sunny winter fall morning a few months ago, Danya and I were having a business meeting regarding an upcoming project, when they guy we were having the meeting with mentioned that he was going to Paris in February for an international cookbook festival.
Danya looked at me. Paris. Cookbook festival. You and me. She didn't have to even say the words out loud. Within days we had the whole thing booked. Flight,check. Apartment, check. The last thing I had to do to prep for the trip was to do research in the culinary department. (Those that know me well enough know that I'm not the kind to fly to Paris without an exact culinary itinerary).
My work life and personal life were so hectic in the few weeks leading up to the trip that I didn't have the time to do the proper research. Literally three days before the flight, I found a hole in my busy schedule and sat on the computer to research away. Once I had the document ready with all the relevant information (restaurant names, addresses, opening hours) and a google map to go along with it, I began emailing and calling the restaurants to make reservations.
I shouldn't have been surprised when not one of the places had a single place on any of the five days we were going to be there. But yet that didn't stop me from still trying, asking to be placed on the waiting lists for lunches, dinners, whenever!
For five days in Paris we ate. We ate a lot and we ate well. In the food department we had what we called "Paris luck". Here are two of those experiences.
Spring Restaurant
"Spring is a prix fixe menu of what we like to eat. It is a very personal exploration of French cooking. It is what happens when the market meets our appetite. The menu changes weekly, sometimes more often. We are cooks, waiters, and wine enthusiasts: all trying to provide a good time".- From the Spring website.
Spring was one of those places on my list that I really really hoped we would be able to go to. Our flight landed in Paris on a Thursday afternoon, and by the time we got to the apartment it was around 5:00PM. We got our wifi set up, checked my email, and there it was. An email from Spring, saying a reservation had opened up that night for 7:00PM, if we were interested. Yes of course we are, I wrote them back immediately. And so it was our first meal in Paris, reservation and all.
It was a six course prix fixe meal, without any of the stuffiness I had heard about at typical expensive French restaurants. The wait staff were really laid back and very explanatory, albeit in a quite a heavy accent.
The food was incredible and walked the fine line between simple cooking with outstanding ingredients and complex cooking, with layer after layer of flavor and depth. I won't go into everything we ate, but I can say I ate the best oyster, soup, sole fish and lamb that I have every had- in one meal.
6 Rue Bailleul, 75001 Paris, France
+33 1 45 96 05 72
I knew I would never be able to get a table at Le Severo without a reservation, and so I called a few times hoping to snatch a table at this steak haven. Twice there was no answer and once a man picked up and said he didn't speak English. I had to move to plan B. On our last day, Monday, we would show up at the restaurant at 12:30, just when the doors opened and we would be sure to get a seat. We started that morning out early at the Pompidou Museum of Modern Art, and got caught up there longer than we planned. We got on the subway at around 1:30PM to head to the restaurant, which was quite a distance away. I had a good feeling, as our Paris luck had been following us around since Spring. We arrived at the door at 2:07, and I noticed there were several places available. We were in. Or so I thought. The man at the door looked at us and said, we stop serving at 2:00. I couldn't move (a bit of shock+5 days of running around Pairs+freezing cold weather). We begged. Told him the truth, our flight was that night, that we came all this way. He said "come back tomorrow". As we left the place with our heads down, my glance caught a plate on the table next to the door. That looked like the best steak and french fries I had ever seen. Our Paris luck had ended, or so we thought.
We decided to go meet Danya's brother who was moving into his new apartment in Paris just next to China town. On the subway on the way there I started checking my IPhone app, Paris Time-Out for places to eat in Chinatown. I marked down a spot and we were on our way there, by this time (3:00PM), starving, and freezing and just pretty annoyed. We walk into this place, which looks like an enlarged hole in the wall and make our way to one of the many open tables, while checking out the food of the diners who we passed. Every dish smelled and looked amazing. We got the menu, which was in English (!) and started ordering-Danya took a beef Pho soup and I took a shrimp dumpling ramen soup. Both were so deliciously flavorful, that we decided we had to try more of what the kitchen had to offer. We ordered dim sum, spring rolls and pork buns, and everything we tried was perfectly prepared, seasoned and executed. We would've ordered more if we had any more room.
15 Avenue de Choisy, 75013 Paris, France
+33 1 45 84 74 44


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As the kids go back to school, parents can resume normality, put their feet up and let the teachers take over again. Well that's much the same for our museum staff, as we have just finished our most successful summer activity program to date. This year saw us taking on the theme of Survival, concentrating on harsh environments. Our activities focussed on Jungles, mountains, urban and deserts. From building camps, eating ration packs, foraging for food, practicing their stealth skills or making bottle rockets, children of all ages came to the Royal Marines Museum for an experience like no other! Nearly 900 children came and all of them walked away smiling. (Some with bellies full of lovely ration packs)
On a damp and grey May Bank Holiday, the Royal Marines 1664 Challengers gathered at the Museum and began their final phase.
The Globe & Laurel Magazine team are proud to announce the launch of the G&L App. The App is now available on the App Store via Apple Newsstand, for iPad, iPhone and iPod and is the first Corps or Regimental Journal to be produced as an App.
As a History and Politics student volunteering in the Royal Marines Museum for Amy Hurst (Curator of Archives), I have learned a lot in my short time here. Even with my leisurely (but productive) one day a week schedule I have already experienced foxing (browning spots on pages), Adlib (archiving software), the maze of the museum, and of course tea breaks!In this blog I will give you a brief insight into the daily duties and discoveries of the museum archives. My role so far at the museum has involved various types of cataloguing, including books and maps with the latter being the topic of discussion today.While cataloguing the maps, a process which involves noting down the key features and information of the maps and designating them a shelf for future reference, we came across an interesting discovery.
On Valentine's Day - One truly amazing story of love is captured in the Second World War collection of letters we have just received from Lt Douglas Payne to his future wife Eileen Crutchley. In a collection of about 350 letters, spanning over 5 years from 1941-1946, we see the heartache, difficultly, optimism and hope of a long distance relationship attempting to survive the test of war. Here is an extract from one of the letters: "To My Darling Eileen,
I hope you received my last letter alright & I hope also that you have been thinking the matter over….There doesn't seem anything for me to tell you except I'm still as much in love with you now as I possibly could be & even if you decide on somebody else I've still got your photo as a memory of happier times. All my love, Douglas". HAPPY VALENTINES DAYS
Is there any better way to begin the New Year for a Curator than the arrival of their brand new book scanner? And it's not just any scanner but a Zeutschel OS 15000 with Omniscan software! Now that may sound like a bunch of jargon and it is but in the world of scanning and digitisation it's very exciting. It means that the Museum can now press ahead with digitising large portions of its archive, library and photographic collection.
My name is Dennis, I'm retired and I work as a volunteer for Alison Firth, the Museum's Curator of Images. I work on average about 2½ days a month with the Museum's photographic album collection. There are about 350 albums in the collection and although the albums have been catalogued the individual photos in each album have not. This means that about 100,000 photos, some of them dating from as early as the 1860s, are not searchable in the Museum's Collections Management system.
Captain James Cottell (1781-1842), a talented artist and long serving Marines' Officer, saw active service aboard HMS Tonnant at the Battle of Trafalgar in 1805. He painted many cartoons and wrote several letters complaining that the Battle of Trafalgar was not celebrated and that no government medal had been awarded for the battle…
As part of National Poetry Day, we would like to pay tribute to Lieutenant-Colonel William Price Drury CBE (Nov 1861– Jan 1949) a Royal Marine Light Infantry officer but also a novelist and playwright. He wrote many poems but we particularly like this one entitled 'The Dead Marines' in tribute to the Royal Marines after the Duke of Clarence supposedly called empty alcohol bottles "Dead Marines". Here is a copy of the poem which is held in the Museum archives.
The Museum is always honoured when we get a visit from ex Royals but this particular American visitor really did spark our interest. Accompanied by Mr Ron Moyse (right), United States Marine Corps Veteran, Mr Len Maffiolli (middle) gave an account of his unrivalled distinguished Military Service lasting over 30 years. We were intrigued to hear his story…
Unexpected Things in a Marine Archive
Beginning work at the Royal Marines Museum was a daunting prospect for first-time, Canadian, Curator with only the smallest knowledge of British Naval History. But Amy Hurst's, Curator to Archives, very first enquiry was somewhat unusual and started her on an unexpected journey through the archives.
Friday, 17 October 2014
Tuesday, 16 September 2014
Monday, 26 May 2014
Thursday, 08 May 2014


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- Home
- Gluten-Free Recipes
- Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
- Chilled Avocado and Tomato Soup (Gluten-Free)
Chilled Avocado and Tomato Soup (Gluten-Free)
- By Jefferson Adams
- Published 08/11/2011
- Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
- Rating:
Jefferson Adams
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
3 large Hass avocados - peeled and pitted
2 ripe heirloom tomatoes, peeled
1 small sweet onion, quartered
1 green bell pepper, de-seeded
¼ cup fresh lemon juice
4 cups tomato juice
1½ cups plain yogurt
⅓ cup chopped fresh chives
Pinch of chopped cilantro (optional)
3 limes, wedged
salt and pepper to taste
Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.
As always, Celiac.com welcomes your comments (see below).
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1 Response:
PaulRating: ( Author)
said this on
18 Aug 2011 1:38:52 AM PDT
Good job cranking out all these cool summer soups!
(Comment Replies Disabled)


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Food that was planned for but never used at the canceled Wing and Wheels AirShow will be used at a memorial service for Robert Odegaard of Kindred, who died during a practice run Friday at the Barnes County Muncipal Airport.
The Fly In: Odegaard Pancakes event will take place at the Fargo Air Museum from 8 to 11 a.m. Wednesday.
Guests will be served the pancakes that were scheduled to be served Sunday during a fundraising breakfast at the airshow, said Toby McPherson, co-director of the airshow along with Barnes County Airport Authority clerk Lori Jury.
Valley City State University Concert Choir will hold its annual end-of-summer rummage sale on Saturday, which is the main fundraiser done by the choir.
Christopher Redfearn, director of choral activities who has a doctorate in music, said the sale is "our primary means to raise money for our fall and spring tours that the choir undertakes across North Dakota, South Dakota and Minnesota."
Some Barnes County residents who farm north of Sanborn will have to remain patient for a little while longer to resolve a 20-year-old water problem.
Potter Township Supervisor David Lettenmaier addressed the Barnes County Water Resource District Board on Monday to discuss the area about a mile outside of the city limits where water has been backed up since heavy rains and flooding in 1993.
The Natural Resource Conservation Service is currently conducting a survey on the area, which must be completed before any further steps can be taken.
The last two seasons weren't always easy on the Valley City High School boys tennis team but, so far, this year's Hi-Liners are making progress.
With a pair of home wins against Wahpeton and Dickinson Saturday, the team has won more matches this year than it did the last two.
"Overall, this was a big day for us," Hi-Liner coach Matt Nielson said. "We did not win a match two years ago. Last year, we won only one match, the play-in match to make it to regionals. In one day, we eclipsed the number of wins in our two previous seasons."
The Valley City High School cross country team had two runners place in the top-25 of the Fargo North's Spartan Duals Challenge, which took place Saturday at Johnson Park in Moorhead, Minn.
April Berntson led the Hi-Liner girls with a 10th place finish in the girls varsity 4K race, and Casey Engelhard took 25th in the boys varsity 5K race. Jamie Ronning narrowly missed a top-25 finish, taking 26th in the varsity girls race.
Varsity Girls 4K
10. April Berntson, 16:10; 26. Jamie Ronning, 17:27; 27. Barbara Zubrod, 17:31; 36. Jessica Ronning, 18:12; 41. Aislinn Fogarty, 20:12.
The National Weather Service office in Grand Forks has issued a critical fire watch in Barnes County for Monday, Sept. 10, 10 a.m. to 8 p.m.
The watch was issued due to dry conditions and wind speeds ranging from 25 to 35 mph with the possibility for stronger gusts.
Conserving water and preventing contamination of the water table are on the forefront of a push by state and federal groups who support National Protect Your Groundwater Day on Sept. 11.
The North Dakota Well Drillers Association is standing along side the National Ground Water Association's public call to action to protect one of the most vital resources available. The groups want people to acknowledge issues with water, how those issues apply to everyone.
Valley City residents may have recently seen people wearing vests walking down boulevards swinging a long slender electronic device back and forth, periodically digging a small hole and placing tiny pennants in the ground.
Valley City City Administrator David Schelkoph said Thursday the workers are involved in several projects, including setting distances for new street markings and doing preparation work for planned phone company upgrades to fiber optics in Valley City.
When the Valley City State University football team beat Mayville State University last year, the Vikings had a bit of trouble stopping the Comets' option-based offensive attack, allowing 254 rushing yards.
What a difference a year makes.
When the teams played again Saturday in VCSU's home opener on Shelley Ellig Field at Lokken Stadium, the Vikings won again, 38-13.
All afternoon long, the defense consistently stopped the rushing attack, limiting Mayville to 140 yards of offense and only 90 from the ground.
Turnovers never help an offense, but Friday night, they seemed to hurt the Valley City High School football team a little more than normal.
After finishing the first half of their 22-16 home loss to Wahpeton with an eight point lead, the Hi-Liners struggled to find offensive momentum. And when they found bits of momentum, they were cut short by late turnovers that gave possession back to the Huskies.
"Turnovers killed us tonight, they really did," Valley City coach Scott Roehrich said.
The total for the second half was only three, but all came at crucial points.


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Zumba Fitness CoreItem#: GAME-XBK MAJ 01794 | Model#: 096427017943
Currently Out Of Stock!
Product Details
Video Game Edition: Zumba Fitness Core
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The following is an archive of a post made to our
'vox mailing list'
by one of its subscribers.
On Fri, 24 May 2002, R. Douglas Barbieri wrote:
> I nominate Chris Maunder for the award. He has put together a wonderful
> site called CodeProject where M$ programmers share code--it's a little
> like SourceForge for the Windows platform. Here is the URL:
> www.codeproject.com
Well, there are a slew of win32 apps on sf.net, so thats a bit misleading
vox mailing list
Hosting provided by:
Sunset Systems
Sunset Systems offers preconfigured Linux
systems, remote system administration and
custom software development.
LUGOD: Linux Users' Group of Davis
PO Box 2082, Davis, CA 95617
Contact Us
LUGOD is a 501(c)7 non-profit organization
based in Davis, California
and serving the Sacramento area.
"Linux" is a trademark of Linus Torvalds.


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Make the pawfect gift for your sweetheart by dressing up a favorite new stuffed animal in this Sequin Heart Dot Tee & Tutu Outfit. The 2 pc. teddy bear sized outfit includes a white tank top with pink polka dots, a red sequin heart graphic and a red tutu with pink waistband and frill.


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Bureau Uniform
this wiki
–In-game description
The Bureau Uniform is an outfit found in Red Dead Redemption.
As the United States government takes over everything in the west, including the law system, those with the government control the law. When wearing this suit, Marston is shown to be with the government, thus, the law cannot touch him.
Bureau Uniform is discovered at around 75% game completion. It is gained after 100% Completion of the game. (The completion rate can be found by going to the start menu then going to Stats> General> Game Completed) The player also receives the Redeemed Achievement/Trophy for fully completing the game.
See 100% Completion for more information on how to obtain 100% completion.
It can also be obtained with a cheat (Though John still cannot use it).
- Although the player will not get a bounty or wanted level at all, some NPC lawmen and armed NPC will still open fire on him, if he will shoot one lawman with another present. This is considered a bug, and is most likely to occur in Blackwater, as two cops are often seen patrolling the streets together. As Marston comes to more obscure locations in the map, the lawmen are less likely to be accompanied by a partner. Also, an officer might even open fire against you even though it's not in anyones presence. This might happen if the player shoots the officer in the leg (or anywhere else, which doesn't kill him). When he gets up, he draws a rifle that he in some situations will use against the player, killing him if not careful.
- If the player has a very high bounty, and he wants to go to the Blackwater train station to use a pardon letter (this is just an example), it won't help to change to the Bureau uniform either camping or in a safe house, as the officers in Blackwater will still most definitely open fire against the player. This is either a bug, or the officers are able to see that it's the player they are after, even though the player is wearing the Bureau uniform (which then should make it impossible for the law to touch you) - so in this case, the law CAN touch him while wearing the uniform.
- If the player is trying to aim at an officer while he sees it, he will draw his gun. Then after a few seconds of just standing and watching you (if you keep aiming at the officer) - the officer will open fire against you, however, the officer will not melee you.
- Interestingly, the outfit also grants amnesty in Mexico even though it is a United States Bureau outfit.
- The player cannot rob NPCs while wearing this outfit. Keep in mind, that NPC's will still open fire against the player, if the player is shooting at them while wearing this outfit.
- Marston's forehead can sometimes be seen through the bowler hat.
- The Outfit picture shows a badge on the collar flap, but if you look when Marston is wearing it; the badge isn't there, which is strange, as Bureau agents such as Archer Fordham and Edgar Ross are seen with a small silver badge on their uniform.
- This is one of the suits that only Jack Marston can wear, the others being his unique Cowboy Outfit, the U.S. Marshal Outfit, and the U.S. Army Uniform.
- John can be seen wearing it in a picture below, meaning its requirements were different during development.
- The only way to be wanted while wearing this outfit is to kill a lawman while wearing a different outfit, then go to the closest safe house or make a camp. Change outfits to the Bureau Uniform and you will be wanted while wearing it.
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Sports Betting
any bets on X Factor ?
Lucie Jones is going to walk it.
joggerjayne Sat 10/10/09 23:38
To subscribe to this question you need to sign in to the SportsAnswerbank or register if you are not already a member. All you need is a valid email address to register.


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Mathiston — Dolores Womack Baca, 73, retired director of nursing at North Mississippi Medical Center in Eupora, died Sunday, March 13, 2011, in the North Mississippi Medical Center in Tupelo.
Mrs. Baca was a native of Webster County, and the only child of Lela McBride and John Earl Womack.
Mrs. Baca is survived by her husband of 51 years, Albert N. Baca; two sons: Keith Baca and wife, Julie, of Starkville, and Kevin Baca and wife, Keely, of Tillamook, Ore.; two grandchildren: Ethan Baca and Kristina Baca of Starkville.
Funeral services will be 2 p.m. today at Oliver Funeral Home Chapel in Eupora with burial to follow at Spring Valley Baptist Church Cemetery in Webster County.
Pallbearers will be Keith Baca, Kevin Baca, Lorenzo Aju, Mack Gill, George McBride, and Mike Talbert.
Mrs. Baca was a member of St. John Neumann Catholic Church in Eupora.
Oliver Funeral Home of Eupora is in charge of all arrangements.


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Mitchell, JE; (2006) Simultaneous up-conversion of multiple wavelengths to 18GHz and 36GHz using 4-f technique and optical filtering. In: Proceedings of International Topical meeting on Microwave Photonics (MWP'06). (pp. ? - ?). IEEE: Piscataway, US.
Full text not available from this repository.
The optical generation and delivery of microwave and millimeter wave signals is of great interest in a number of areas. To lower the cost of such systems it would be advantageous to remove any duplication of high frequency components. In this paper we demonstrate a technique that allows optical carriers that are modulated with an IF radio signal to be simultaneously up-converted to either 18 GHz or 36 GHz. A single electro-optic modulator specified for 10Gbit/s operation is used to up-convert multiple wavelengths, with the dominant frequency of reception determined by thermally tuning of the source laser.
|Proceedings paper
|Simultaneous up-conversion of multiple wavelengths to 18GHz and 36GHz using 4-f technique and optical filtering
|Publisher version:
|UCL classification:
|UCL > School of BEAMS > Faculty of Engineering Science > Engineering Science Faculty Office
Archive Staff Only: edit this record


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Learn more about ERGObaby Infant Insert Heart2Heart:
Manufacturer: ERGObaby
Mfg Part#: IIGP
Sku: 218037984
Package Weight: 3.5 lbs
Batteries: Not Applicable
See more in Child Carriers
|ErgoBaby Infant Insert Heart2HeartThe ERGObaby Infant Insert heart2heart is a specially padded and shaped cushion that can be quickly and easily placed in the carrier and readjusted as needed. This design easily enables parents to ensure that their newborn is positioned correctly on the pillow keeping pressure off the developing sacrum and supports the development of the spine and hips. It snaps closed around the infant holding the baby in a cozy protected environment close to the heart as well as in an ergonomically correct natural sitting position.ERGObaby has been offering their Original Infant Support Cushion since 2004 supporting the baby in the cradle position. They are dedicated to giving babies the most optimal support and comfort while being carried. This mission has led led them to integrate the contributions of research studies customer feedback chiropractic support and working directly with newborns in the design of the NEW ERGObaby Infant Insert heart2heart. This new version carries the baby in the tummy-to-tummy position hence the name heart2heart.Their innovative design promotes healthy maturation of the spine by supporting the pelvis hip joint and leg position rather than putting a baby in a compromising sitting or hanging position before the spine is ready. It has extra cushions at the back and bottom to support the natural curvature of a babys developing spine. The ERGObaby Infant Insert heart2heart also supports the safety of the babys head and neck in this critical stage of development.Thanks to the ERGObaby Infant Insert heart2heart and Carrier in combination parents can carry their newborn close to their heart so they can remain attentive to their babys needs and at the same time continue daily activities. The ERGObaby Carrier with Infant Insert heart2heart truly is the only carrier you will need from newborn to toddler.The Infant Insert features soft luxurious 100% cotton poplin fabric in versatile Galaxy Grey and Natural fashions. Coordinates perfectly with the Galaxy Grey Navy/Midnight or Sea Green/Silver ERGObaby Carriers.