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Top Trending Offers
Great Savings | Great Offers.. Save up to 40% with our featured offers !!Our Services
Get Best Wheel Care in South City 1 GurgaonCar Service in South City 1 Gurgaon
Affordable Car Service near you at the best car service center by the experienced mechanics using genuine OEM parts & manufacturer recommended guidelines
AC Repair & Service in South City 1 Gurgaon
Keep your car's AC in a perfect condition. Our AC service packages includes AC gas refilling, blower cleaning, cooling coil cleaning, Condenser cleaning & much more.
Car Cleaning Service in South City 1 Gurgaon
Choose from variety of car cleaning service such as Car Wash, Rubbing Polishing, Car Dry Clean & Teflon Coating, so your car shines like brand new.
Denting & Painting Service in South City 1 Gurgaon
Never worry about car dents & scratches. Our car repair workshops are equipped with state of the art paint booths & best in class tools for dent paint services.
Car Repair Service in South City 1 Gurgaon
Brakes, Suspension, transmission, clutch or engine repair. Gaadizo provides repair services for every mechanical, electrical or technical issues of your car.
Wheel Care service in South City 1 Gurgaon
Whether you need new tyres or wheel alignment & balancing, we provide everything. Increase the life of car's tyres with our wheel care packages
What makes us different?
Frequently Asked Questions
What is the price of Gaadizo Car Service in South City 1 Gurgaon?
Gaadizo Car Service starts at Rs 2199 only. To book a Wheel Care in South City 1 Gurgaon simply give us a call @ 83-8888-5555 or book via our website/ Gaadizo app on play store/app store.
Do Gaadizo provide Wheel Care at home or any doorstep car service facility in South City 1 Gurgaon?
We feel that to provide a premium quality Wheel Care, it should be done at a place which is fully equipped with all the required tools & technician, that is why we always suggest Wheel Care at a Gaadizo authorized workshop instead of doorstep services. How ever we always provide free pick & drop facility, so your Wheel Care experience is hassle free.
Where are Gaadizo car service center in South City 1 Gurgaon?
Our service centers are located at all the premium locations around South City 1 Gurgaon. We have more then 15 workshops in South City 1 Gurgaon.
What is the difference between Gaadizo service station & other service station in South City 1 Gurgaon?
Gaadizo has partnered with multi branded service stations all over South City 1 Gurgaon. All our service stations follow the service standards recommended by Gaadizo. All the service centers are verified & maintained by Gaadizo to improve the service quality & deliver a premium service quality experience to the customer. When you avail a service from Gaadizo service center you get benefits such as
 • Easy appointment schedule
 • Fixed & transparent pricings
 • Free Pick & Drop
 • Genuine parts assurance
 • Service warranty up to 30 Days
 • 24*7 customer support
 • Easy tracking of the service progress
How to book Gaadizo Wheel Care in South City 1 Gurgaon?
Booking a Wheel Care with Gaadizo is very easy. Just select your car & the service package, choose a service time as per your comfort & leave the rest to us. Our service adviser will pick up your car & keep you updated with the all the progress.
Does Gaadizo provide any offer or discounts on car service & repairs?
YES, from time to time Gaadizo introduces many great offers & discounts for its customers. Always keep an eye on our offers section on website & app to stay updated about our trending offers.
DO Gaadizo offers a pickup and drop facility for Car Wheel Repair?
Get free pickup and drop facilities on every car wheel repair when you trust Gaadizo for your all around car repair needs. Get any time slot all day in a week and get your car wheel repaired with a talented service team to regain its sign and performance in South City 1 Gurgaon.
Who offers the best wheel alignment service in South City 1 Gurgaon?
Due to continuous running, car wheel alignment gets disturbed, and it creates a problem when you drive at full speed. You can also lose control due to improper alignment in South City 1 Gurgaon; find Gaadizo as the best wheel alignment service provider by using all sorts of recent technologies.
See what our customers are saying about us-
I got my Audi A4 serviced from Gaadizo, at first I was a bit sceptical about quality but was quite impressed with their way of handling everything. The service was done in just 12000 Rs only which is nearly half of cost given by Audi service centre.
My swift had some dents & scratches on front bumper. Maruti service station gave me an estimate of 5K & surprisingly Gaadizo repaired my car in just Rs 2200, very good job Gaadizo,you have got one more happy customer.
My car had some electrical issue, the service executive came at my place to examine the car and I was very surprised when the price quoted by him was much lesser than the estimate given by Honda service station. I am very happy with the work done on my car, thank you Gaadizo.
A friend told me about Gaadizo, thought to give it a try for service of my eco sport. Their service quality is amazing, my car was serviced in Rs 3000 only, will be getting my wagon-r serviced from them soon. Great work Gaadizo
They were really helpful and completed full servicing of my car in less than 90 minutes. The service station mechanic was explaining each and every thing. It helped me a lot and saved a lot of time instead of going to authorised service centre.
I think they are one of the best service station in Delhi, I was amazed at their work quality. Got my Verna serviced in 2500 Rs only also I got a free car wash for my car, going to avail that soon.


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Compare and explore these 3 bikes below.
They have parts from hundreds of different manufacturers, come in all shapes and sizes (and colours) and are all suited for different purposes. Choosing the right new (or used) Gravel Bike is a complicated, confusing and highly emotional (think buying a new car- the shiny red one is the best choice right?).
Comparing gravel bikes helps bring a bit of logic and reason into the decision process. Not only will comparing gravel bikes save you money, but you'll also find the bike most suitable to you, your riding style and your budget. Plus, when you do hit the Buy Now button, you'll have the confidence you're choosing the perfect bike for you.
It's easy to get carried away by the most rad looking frame, with the coolest paint job and the most aggressive new geometry, but the components are one of the most important things to consider.
It's essential to know which components make up a bike. From there you can compare the differences, such as build quality, performance, features, weight and price. This takes some of the guesswork out of buying a gravel bike.
Here are the components that have the biggest impact on your ride. You should be paying particular attention to these:
Ultimately, for most of us, price is the deciding factor and you want to get the most bang for your buck. Comparing the price of gravel bikes, along with which components you're getting, helps you determine what you're actually paying for. Are you spending your hard-earned dollars on a quality bike frame, with quality components and a solid warranty? Or are you simply paying for a brand name?
Nothing is more helpful than what real people think about a bike. It's the next best thing to riding one yourself. Reviews give you a real insight into how a bike actually rides, instead of just what the numbers seem to say about it.
Different bike companies have different warranties. It's important to compare the length of these warranties, what they'll cover and who's covered.

subset: commoncrawl


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Orchiectomy for Testicular Cancer
Surgery Overview
Orchiectomy is the removal of one or both testicles (testes). The testicles are the male sex organs that produce sperm and the male hormone, testosterone.
An orchiectomy is a common treatment for testicular cancer. It may also be done to treat other conditions such as prostate cancer or in the event of severe trauma to one or both testes.
When this surgery is done for testicular cancer, it is called a radical inguinal orchiectomy. It is called "radical" because the entire spermatic cord is removed as well as the testicle itself. And it is called "inguinal" because the testicle is removed through a small cut (incision) made in the lower abdomen (groin).
During the procedure, after the cut is made, the testicle is pushed up from the scrotum through the incision and removed. The surgery is usually finished in less than an hour.
What To Expect
Orchiectomy can be done as an outpatient procedure or with a short hospital stay. Regular activities are usually resumed within 1 to 2 weeks. And a full recovery can be expected within 2 to 4 weeks.
Why It Is Done
Orchiectomy is always done when testicular cancer is suspected. This is because testicular lumps are often cancerous and must be removed as part of treatment. Also, performing a biopsy on a testicle before it is surgically removed can cause cancer cells to spread, making successful treatment more difficult.
Sometimes bilateral orchiectomy (removal of both testes) is needed, though this is rare.
How Well It Works
Orchiectomy is the most effective way to remove cancerous tumors of the testicles. In some cases, orchiectomy is followed by additional surgery to remove cancer that has spread or by other therapies such as chemotherapy or radiation therapy.
In some cases of early-stage testicular cancer, orchiectomy is the only treatment needed and is followed only with a surveillance program. Surveillance is a period of time during which your doctor watches you closely with checkups and testing but without using medical treatment.
Testicular cancer is a very curable form of cancer, especially if it is diagnosed and treated at an early stage. Orchiectomy is important to the successful treatment of this disease and offers the best chance for cure.
Orchiectomy surgery is relatively low-risk, and complications are uncommon. But orchiectomy carries all the risks of any major surgery, including:
- Reactions to anesthesia or medicines.
- Infection.
- Bleeding.
Bilateral orchiectomy (removal of both testes) is rarely done and carries the possibility of side effects. They are related to the loss of testosterone following the removal of both testes. These include:
- Infertility.
- Loss of sexual interest.
- Erection problems.
- Hot flashes.
- Breast enlargement (gynecomastia).
- Weight gain.
- Loss of muscle mass.
- Osteoporosis.
What To Think About
In most cases, orchiectomy does not result in long-term sexual side effects or infertility, though it may increase these problems if they were present before the surgery. If a man has one healthy testicle, he should not notice any negative change in his quality of life. Men who do not have one normally functioning testicle after orchiectomy will need to take hormone therapy to fulfill the body's need for testosterone.
Some men choose to have a prosthetic testicle(s). After an orchiectomy, the surgeon places the artificial testicle(s) in the scrotum to maintain the natural appearance of the genitals.
If you have any questions or concerns about this surgery, talk to your doctor.
Current as of: December 19, 2018
Author: Healthwise Staff
Medical Review:E. Gregory Thompson, MD – Internal Medicine & Kathleen Romito, MD – Family Medicine & Christopher G. Wood, MD, FACS – Urology
Current as of: December 19, 2018
Author: Healthwise Staff
Medical Review:E. Gregory Thompson, MD – Internal Medicine & Kathleen Romito, MD – Family Medicine & Christopher G. Wood, MD, FACS – Urology
This information does not replace the advice of a doctor. Healthwise, Incorporated, disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. Learn how we develop our content.


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Looking for a Business Telephone System?
More Information:
System Special!Vodavi XTS Phone System with Voicemail just $1895. "We've been buying from Main Resource for 10 years now and have always received great looking equipment at a fair price. Main Resource is the first company we call when we are looking for refurbished Inter-Tel and Executone phone equipment." --Bill Green, Virginia Telecommunications, Richmond, Virginia. |
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HostForLIFE.eu offers a variety of cheap and affordable DNS Failover Windows Hosting Plans to fit any need
HostForLIFE.eu is Microsoft No #1 Recommended Windows and ASP.NET Hosting in European Continent. Our service is ranked the highest top #1 spot in several European countries, such as: Germany, Italy, Netherlands, France, Belgium, United Kingdom, Sweden, Finland, Switzerland and many top European countries.
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Mfg Part Number: NAS1581K3T6 | NSN : 5305-01-419-2389 | NIIN : 014192389 | Manufacturer: National Aerospace Standards Co |
Aviation Domain 360 is your sourcing solution for top quality aviation parts like NAS1581K3T6 described as components, offering pricing and lead-times that are unmatched by the competitors. If you are interested in part number NAS1581K3T6, manufactured by National Aerospace Standards Co, we have current availability and invite you to initiate the procurement process today through the submission of the RFQ form below. When we receive your completed request, a dedicated account manager will quickly reach out to you in just 15 minutes or less to provide a personalized quote for your comparisons. To ensure that we can quickly attend to all of your needs, our team members are always readily available for customers 24/7x365.
Aviation Domain 360 is your sourcing solution for top quality aviation parts and other components. To guarantee the caliber of our offerings, our inventory is stocked from thousands of leading manufacturers such as National Aerospace Standards Co. With our NO CHINA SOURCING pledge, we ensure that all items ship with their necessary manufacturing trace documentation and qualifying certifications. As a result of our various efforts in regard to quality assurance, we operate with AS9120B, ISO 9001:2015, and FAA AC 00-56B certification and accreditation. Give our team members a call or email today and begin the purchasing process for part number NAS1581K3T6!
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Size Chart
Here are the general fits for most of our manufacturers. Please go by the size ranges listed for each individual item since our designs may vary from this chart slightly.We list most of our items by size using this guide. Some clothes are designed for curvy fitting. For example,12/14 L will best fit Size 12 and will snugly hug the size 14. We want you to be comfortable shopping with us. Here is a summary of our Return Policy: Return your item in its original condition with tags within 30 days. Upon approval of your return, we will issue a refund of your order and a store credit for the shipping costs.
All measurements are based on inches
Bust Size:
Measure around your body, under your arms, and over the fullest area of your bust.
Waist Size:
Measure at your natural waistline, the narrowest part of your waist.
Hips Size:
Measure around the fullest part of your hips, placing the tape about midway between your bellybutton and crotch.
Find a pair of pants that fit you well. Measure them from the crotch seam down the inside seam to the hem.


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Privacy Policy
1.0 Our core beliefs regarding user privacy and data protection
– User privacy and data protection are human rights.
– We have a duty of care to the people within our data.
– Data is a liability, it should only be collected and processed when absolutely necessary.
– We loathe spam as much as you do!.
– We will never sell, rent or otherwise distribute or make public your personal information.
2.0 Relevant legislation
Along with our business and internal computer systems, this website is designed to comply with the following national and international legislation with regards to data protection and user privacy:
– UK Data Protection Act 1988 (DPA).
– EU Data Protection Directive 1995 (DPD).
– EU General Data Protection Regulation 2018 (GDPR).
– Australian Privacy Act 1988 (APA).
This site's compliance with the above legislation, all of which are stringent in nature, means that this site is likely compliant with the data protection and user privacy legislation set out by many other countries and territories as well. If you are unsure about whether this site is compliant with your own country of residences' specific data protection and user privacy legislation you should contact our data protection officer (details of whom can be found in section 9.0) for clarification.
3.0 Personal information that this website collects and why we collect it
This website collects and uses personal information for the following reasons:
3.1 Site visitation tracking
Like most websites, this site uses Google Analytics (GA) to track user interaction. We use this data to determine the number of people using our site, to better understand how they find and use our web pages and to see their journey through the website.
Although GA records data such as your geographical location, device, internet browser and operating system, none of this information personally identifies you to us. GA also records your computer's IP address which could be used to personally identify you but Google do not grant us access to this. We consider Google to be a third party data processor (see section 6.0 below).
GA makes use of cookies, details of which can be found on Google's developer guides. FYI our website uses the analytics.js implementation of GA.
Disabling cookies on your internet browser will stop GA from tracking any part of your visit to pages within this website.
In addition to Google Analytics, this website may collect information (already held in the public domain) attributed to the IP address of the computer or device that is being used to access it. The information is supplied to us from Whoisvisiting.com. Whoisvisiting.com is a service offered by Whoisdata Limited. The Whoisvisiting system does not use your IP address to identify you, the individual, in any way. No cookies are used by the Whoisvisiting system.
* The Whoisvisiting system will only lookup information when a static IP address is being used. Differences between a static and dynamic IP address.
More information about how Whoisvisiting uses IP addresses.
3.2 Our blog
Should you choose to add a comment to any posts that we have published on our blog, the name and email address you enter with your comment will be saved to this website's database, along with your computer's IP address and the time and date that you submitted the comment. This information is only used to identify you as a contributor to the comment section of the respective blog post and is not passed on to any of the third party data processors detailed below. Only your name will be shown on the public-facing website although if the supplied email address is linked to a Gravatar account, your Gravatar photo will also be displayed.
Your comment and it's associated personal data will remain on this site until we see fit to either 1.) remove the comment or 2.) remove the blog post. Should you wish to have the comment and it's associated personal data deleted, please email us here using the email address that you commented with.
If you are under 16 years of age you MUST obtain parental consent before posting a comment on our blog.
'The Company' accept no responsibility for posts posted by a third party. The post content in its entirety, thoughts, rights and copyright remains that of the original poster and not 'The Company'.
NOTE: You should avoid entering personally identifiable information to the actual comment field of any blog post comments that you submit on this website.
3.3 Contact forms and email links
Should you choose to contact us using the contact form on our Contact us page or an email link like this one, none of the data that you supply will be stored by this website or passed to / be processed by any of the third party data processors defined in section 6.0. Instead the data will be collated into an email and sent to us over the Simple Mail Transfer Protocol (SMTP). Our own SMTP servers are protected by TLS (sometimes known as SSL) meaning that the email content is encrypted using SHA-2, 256-bit cryptography before being sent across the internet. The email content is then decrypted by our local computers and devices. However, not all mail servers are secured in such a way. Therefore, we would suggest that you always consider email as an insecure medium and not include personal, confidential or otherwise sensitive information within an email.
3.4 Email newsletter
If you choose to join our email newsletter, the email address that you submit to us will be forwarded to MailChimp who provide us with email marketing services. We consider MailChimp to be a third party data processor (see section 6.0 below). The email address that you submit will not be stored within this website's own database or in any of our internal computer systems.
Your email address will remain within MailChimp's database for as long as we continue to use MailChimp's services for email marketing or until you specifically request removal from the list. You can do this by unsubscribing using the unsubscribe links contained in any email newsletters that we send you or by requesting removal via email. When requesting removal via email, please send your email to us using the email account that is subscribed to the mailing list.
If you are under 16 years of age you MUST obtain parental consent before joining our email newsletter.
While your email address remains within the MailChimp database, you will receive periodic (approximately one per week) newsletter-style emails from us as well as marketing emails from our carefully selected partners (approximately one per day). We will never share your informaiton directly with our marketing partners.
4.0 How we store your personal information
As detailed in section 3.2 above, if you submit a comment to a blog post published on this website some personal information will be stored within this website's database. This is currently the only occasion where personal data will be stored on this website. This data is currently stored in an identifiable fashion; a limitation of the content management system that this website is build on (WordPress). In the near future we aim to change the storage of this data to a pseudonymous fashion meaning that the data would require additional processing using a separately stored 'key' before it could be used to identify an individual.
Pseudonymisation is a recent requirement of the GDPR which many web application developers are currently working to fully implement. We are committed to keeping it as a high priority and will implement it on this website as soon as we are able to.
5.0 About this website's server
This website is hosted by Hetzner within a German data centre located in Nuremberg.
Some of the data centre's more notable security features are as follows:
– 3m rota-spike security fence and perimeter anti ram barriers. – Blast proof anti-intruder shielded external windows and doors. – Proximity access locks on all external and internal doors. – Interlocked man-trap doors with biometric iris scanners to gain access into data floors. – Server cabinets have locked doors (no open racks). – Perimeter and internal IP CCTV system monitored 24×7. – 24×7 on-site security guards with static and mobile patrols. – All on-site personnel are security vetted to BS7858 standard. – Only authorised security cleared staff are allowed into the facility.
Full details of United Hosting's data centre can be found here.
All traffic (transferral of files) between this website and your browser is encrypted and delivered over HTTPS.
6.0 Our third party data processors
We use a number of third parties to process personal data on our behalf. These third parties have been carefully chosen and all of them comply with the legislation set out in section 2.0. All 3 of these third parties are based in the USA and are EU-U.S Privacy Shield compliant.
– Google (Privacy policy).
– Mailchimp (Privacy policy).
– Gravatar (Privacy policy).
7.0 Data Breaches
We will report any unlawful data breach of this website's database or the database(s) of any of our third party data processors to any and all relevant persons and authorities within 72 hours of the breach if it is apparent that personal data stored in an identifiable manner has been stolen.
8.0 Data Controller
The data controller of this website is:
Carrer de Vilamari 106,
9.0 Data Protection Officer
Data Protection Officer
[email protected]
10.0 Changes to our privacy policy
This privacy policy may change from time to time inline with legislation or industry developments. We will not explicitly inform our clients or website users of these changes. Instead, we recommend that you check this page occasionally for any policy changes. Specific policy changes and updates are mentioned in the change log below.
10.1 Change log
23/02/2023 – version 1.3
– Changed postal address to new office address.
– Highlighted copyright exemption in point 3.2.
– Added a paragraph to section 3.3 (Contact forms and email links) about email not being secure and that confidential information should not be sent over email. – Added version numbers to the change log.
– Added details of the Whoisvisiting IP information system to section 3.1.
– Privacy policy instigated.


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To meet regulatory requirements, your business needs to limit the discharge of waste water into the environment. Our waste water analysis will help you meet all regulatory limits. Integrating an environmental management plan could benefit your business reputation, showing a clear commitment to a clean environmental track record. Our industrial waste water analysis will help you to set a high benchmark for your industry.
Our reputation for reliable and fast results is backed up by years of experience, working with a range of industries. We examine the composition of waste water, analyzing your samples with care and accuracy for their chemical, biochemical or microbiological quality. Our Multilab ® laboratories use only the most recently approved method for taking water samples, with operations designed to be sensitive to the preservation of the natural environment.
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Related Links
All India business enquiries helpline
Local site contact number
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4B, Adi Shankaracharya Marg, Vikhroli (West),
Mumbai, Maharashtra, 400 083,


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Egyptian author and human rights activist Karam Saber has been sentenced to five years in prison, after a court found his writings to have insulted religion, reports the Egyptian news website Aswat Masriya.
The complaint against Saber and his book Ayn Allah (Where Is God?) was initially filed in 2011, months after the fall of former president Hosni Mubarak's regime. Saber's was reportedly the first blasphemy case of its kind after Egypt's revolution.
The Arabic Network for Human Rights Information condemned the charges against Saber when they were made, citing "deep concern of the return of religious and political Hesba cases."
Hesba cases (also written as hisbah) stem from Islamic Sharia law, allowing "all Muslims the right to file lawsuits in cases where an exalted right of God has been violated, even if this does not directly harm them," as ahramonline reports.
Saber plans to appeal the decision and his prison sentence; Wednesday, he told Aswat Masriya that his book, a collection of short stories, should not be judged by religious standards.
"Who are these institutions to evaluate works of literature?" he asked.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Healing of the Man with Dropsy on the Sabbath.* 1a On a sabbath he went to dine at the home of one of the leading Pharisees, and the people there were observing him carefully.b 2In front of him there was a man suffering from dropsy.* 3Jesus spoke to the scholars of the law and Pharisees in reply, asking, "Is it lawful to cure on the sabbath or not?"c 4But they kept silent; so he took the man and, after he had healed him, dismissed him. 5Then he said to them, "Who among you, if your son or ox* falls into a cistern, would not immediately pull him out on the sabbath day?"d 6But they were unable to answer his question.e
Conduct of Invited Guests and Hosts.* 7f He told a parable to those who had been invited, noticing how they were choosing the places of honor at the table. 8g "When you are invited by someone to a wedding banquet, do not recline at table in the place of honor. A more distinguished guest than you may have been invited by him, 9and the host who invited both of you may approach you and say, 'Give your place to this man,' and then you would proceed with embarrassment to take the lowest place. 10Rather, when you are invited, go and take the lowest place so that when the host comes to you he may say, 'My friend, move up to a higher position.' Then you will enjoy the esteem of your companions at the table. 11For everyone who exalts himself will be humbled, but the one who humbles himself will be exalted."h 12Then he said to the host who invited him, "When you hold a lunch or a dinner, do not invite your friends or your brothers or your relatives or your wealthy neighbors, in case they may invite you back and you have repayment.i 13Rather, when you hold a banquet, invite the poor, the crippled, the lame, the blind; 14blessed indeed will you be because of their inability to repay you. For you will be repaid at the resurrection of the righteous."j
The Parable of the Great Feast.* 15One of his fellow guests on hearing this said to him, "Blessed is the one who will dine in the kingdom of God." 16k He replied to him, "A man gave a great dinner to which he invited many. 17When the time for the dinner came, he dispatched his servant to say to those invited, 'Come, everything is now ready.' 18But one by one, they all began to excuse themselves. The first said to him, 'I have purchased a field and must go to examine it; I ask you, consider me excused.' 19And another said, 'I have purchased five yoke of oxen and am on my way to evaluate them; I ask you, consider me excused.' 20And another said, 'I have just married a woman, and therefore I cannot come.' 21The servant went and reported this to his master. Then the master of the house in a rage commanded his servant, 'Go out quickly into the streets and alleys of the town and bring in here the poor and the crippled, the blind and the lame.' 22The servant reported, 'Sir, your orders have been carried out and still there is room.' 23The master then ordered the servant, 'Go out to the highways and hedgerows and make people come in that my home may be filled. 24For, I tell you, none of those men who were invited will taste my dinner.'"
Sayings on Discipleship.* 25Great crowds were traveling with him, and he turned and addressed them, 26l "If any one comes to me without hating his father* and mother, wife and children, brothers and sisters, and even his own life, he cannot be my disciple.m 27Whoever does not carry his own cross and come after me cannot be my disciple.n 28Which of you wishing to construct a tower does not first sit down and calculate the cost to see if there is enough for its completion? 29Otherwise, after laying the foundation and finding himself unable to finish the work the onlookers should laugh at him 30and say, 'This one began to build but did not have the resources to finish.' 31Or what king marching into battle would not first sit down and decide whether with ten thousand troops he can successfully oppose another king advancing upon him with twenty thousand troops? 32But if not, while he is still far away, he will send a delegation to ask for peace terms. 33In the same way, everyone of you who does not renounce all his possessions cannot be my disciple.o
The Simile of Salt.* 34"Salt is good, but if salt itself loses its taste, with what can its flavor be restored?p 35It is fit neither for the soil nor for the manure pile; it is thrown out. Whoever has ears to hear ought to hear."q
* [14:1–6] See note on Lk 13:10–17.
* [14:2] Dropsy: an abnormal swelling of the body because of the retention and accumulation of fluid.
* [14:5] Your son or ox: this is the reading of many of the oldest and most important New Testament manuscripts. Because of the strange collocation of son and ox, some copyists have altered it to "your ass or ox," on the model of the saying in Lk 13:15.
* [14:7–14] The banquet scene found only in Luke provides the opportunity for these teachings of Jesus on humility and presents a setting to display Luke's interest in Jesus' attitude toward the rich and the poor (see notes on Lk 4:18; 6:20–26; 12:13–34).
* [14:15–24] The parable of the great dinner is a further illustration of the rejection by Israel, God's chosen people, of Jesus' invitation to share in the banquet in the kingdom and the extension of the invitation to other Jews whose identification as the poor, crippled, blind, and lame (Lk 14:21) classifies them among those who recognize their need for salvation, and to Gentiles (Lk 14:23). A similar parable is found in Mt 22:1–10.
* [14:25–33] This collection of sayings, most of which are peculiar to Luke, focuses on the total dedication necessary for the disciple of Jesus. No attachment to family (Lk 14:26) or possessions (Lk 14:33) can stand in the way of the total commitment demanded of the disciple. Also, acceptance of the call to be a disciple demands readiness to accept persecution and suffering (Lk 14:27) and a realistic assessment of the hardships and costs (Lk 14:28–32).
* [14:26] Hating his father…: cf. the similar saying in Mt 10:37. The disciple's family must take second place to the absolute dedication involved in following Jesus (see also Lk 9:59–62).
* [14:34–35] The simile of salt follows the sayings of Jesus that demanded of the disciple total dedication and detachment from family and possessions and illustrates the condition of one who does not display this total commitment. The halfhearted disciple is like salt that cannot serve its intended purpose. See the simile of salt in Mt 5:13 and the note there.
d. [14:5] 13:15; Dt 22:4; Mt 12:11.
f. [14:7] 11:43; Mt 23:6; Mk 12:38–39.
m. [14:26] 9:57–62; 18:29; Jn 12:25.
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Wednesday, October 10, 2012
Sixty is the New Three
Saturday marks the end of my sixtieth year. Hold the applause. I never expected to live sixty years. I thought I'd be dead by forty, even up until I was fifty. Dimwits say things like, "Sixty is the new forty." I guess it is if you're referring to wine prices. Otherwise, sixty is the new three, complete with accidents in your pants.
I don't think many of you will find this post the least bit interesting. Feel free to move on. Go on over to STEVE! and express your brilliant and insightful opinion. We'll all pretend it's interesting, I promise. Or spend a few minutes on Fermentation, which is twice as long as Tom Wark spends on it. I'm guessing you haven't been over to 1WineDude for a bit. I know Joe, I'm sure he misses you. He's lonely. I'm going to waste everyone's time with some reminiscing and ranting and other assorted masturbatory pursuits. I'll feel good when I'm done, though guilty and depressed as well. But don't say I didn't warn you. You're excused.
I don't think my life has gone in any direction that I'd planned. This is pure luck. I went from majoring in mathematics at Occidental College (though I ended up with a degree in Literature) to writing comedy professionally to having a long career in the wine business. Yeah, I know, same riches to rags story.
I never had a drink until I was twenty-one. (Wait, that's not true. My cousin gave me a sip of his beer when I was about thirteen. It was warm. I horked it up my nose, which, oddly, is still the way I taste wine. Believe me, that impresses the girls.) I may be the only person I know who can say that. I never saw my father take a drink of anything alcoholic, and my mother very rarely. Wait, that's an awkward sentence. I meant, I also rarely saw my mother consume alcohol. It was coffee that everyone drank in our household. I don't drink coffee, never have, unless it had Irish whiskey in it and whipped cream floating on top. I don't smoke, not anything. My mother often said to me as a child, "Never put anything on fire in your mouth." I've tried to live by that. I'm the only person I know who hasn't ever ingested any illegal drugs. Weird, right? Not once. No pot, no coke, no LSD, no Ecstasy, no 'Ludes… No one believes this, no one who reads my writing anyway, but it's true. I took Viagra once, but I was alone. So I laid on my stomach and played compass.
When I walked away from writing comedy, I found that wine made me happy. While I was writing comedy, nothing made me happy. Comedy writers are, in general, a difficult, competitive, angry bunch. The good ones, anyway. I had talent, but was unhappy. Wine, everything about it, made me happy. I spent all my extra tip money on wine at Trader Joe's. Some of you will remember a time when Trader Joe's, which only had stores in Southern California back then, was the best place to buy wine. Now Trader Joe's is like an old hooker still peddling her wares—a lot cheaper, but clearly worn out. I would read every book I could find about wine and then search out the wines that were held up as the greatest. If Connoisseurs' Guide gave it Three Puffs, I'd go buy it and taste it. (I'll confess here that when Charlie Olken and Stephen Eliot decided to use the 100-point scale in addition to the Puffs, I felt the same betrayal and unhappiness I felt when the Designated Hitter was adopted by the American League—I didn't need Parker taking every at bat instead of a weaker hitter, it's just not the way the game is supposed to be played.)
There weren't a lot of guides to wine at the time. Wine Spectator was a newspaper, fold and all, that didn't award numbers, only gave recommendations and descriptions. Imagine that! It was like a sitcom without a laugh track—you actually had to decide what you found amusing on your own. Really, that's what wine scores are, friends, laugh tracks for wine dummies. Robert Parker was still just a lawyer, though one would have to be amazed that he'd ever passed any bar. Wine just really didn't matter to very many Americans. So I read a lot of wine books, and opened a lot of bottles. There were nights my waiter friends and I would open a dozen bottles of California Cabernet. The next weekend it might be Chardonnay. I may have been the only one taking notes and paying attention, but their camaraderie and comments were invaluable. As were our youthful livers. I still have my tasting notebooks from 1978 when I started writing them. And you think wine blogs are boring. They are. I started wine blogging in 1978. I just didn't think anyone else would find it interesting. Because they don't.
I loved wine. I wanted to taste as much as I could. I volunteered to assemble the wine list at the restaurant where I worked as a waiter, on my own time, just to be able to taste with salespeople and get invited to industry tastings. I worked in a wine shop for free, stocking shelves and cleaning, with the understanding that I'd get to taste quietly with the buyers. I had the great fortune to encounter wine shops and wine buyers who took me under their wing and taught me about wine. A guy named Eric who worked at Red Carpet in Glendale who used to insist, I mean insist, that I buy these weird wines I'd never heard of and put them in my cellar—Raveneau Chablis, Chave Hermitage, Chateau Beaucastel, Fonseca. J.J. Prum. I did what he told me. There weren't numbers, there was only the advice of someone who clearly had knowledge and passion. I miss those days. Fuck me, I'm old.
A friend of mine interviewed for a sommelier job in downtown Los Angeles. His father-in-law was a great customer of Pacific Dining Car, and when he heard the restaurant wanted to hire a new sommelier, he recommended his very knowledgeable and personable son-in-law. But his daughter didn't want her husband to work at night. So when my friend told me that, I asked if he minded if I applied for the job. Six months later, I was the new sommelier. All those nights opening a dozen bottles, all those days working for no money, all those hangovers, had paid off. I was lucky. I'm always lucky.
When I started as a sommelier, in 1987, there were, if I remember correctly, about five, maybe six, sommeliers in the entire Los Angeles and Orange County area. Ten million people, and five of us had the job. Being a sommelier wasn't anyone's avocation. It seems to be now. People pay thousands and thousands of dollars to pass tests, get letters after their name, and believe that makes them a sommelier. It's weird. When I started, "sommelier" was a service job, not a headline occupation. My business card read, "Wine Steward." No one knew what a sommelier was. I once approached a table with a wine list in hand and the gentleman asked me, "Are you the Semillon?" "Yes," I replied, "and moldy Semillon at that. Which is why I'm so cloying."
Sommeliers are stars now, or at least are often portrayed that way. Young ones think their job is to educate customers, enlighten them, show them the error of their antiquated ways. Youth is so tiresome. I recently read interviews with five sommeliers from L.A. conducted by "hyperfresh" Eater.com wine typer Talia Baiocchi ("hyper" as a prefix means "excessively," and the only thing I think of as excessively fresh is dogshit) and it was silly to the point of parody. Baiocchi asked them what wines were hot right now, and the answers all revolved around "lighter" whites, especially from lesser-known (to the average wine drinker) regions like the Jura, or Greece. Assyrtiko is the new Gruner Veltliner. You might want to have a glass of Chardonnay or Pinot Grigio, well-chosen one would hope, but your choices are Assrytiko, Savagnin, and Ribolla Gialla. Our cuisine is all made from local ingredients, but our sommelier, fresh from passing his second level WSET, has decided the best wines are from the region he's currently fixated on. Shithead.
And, actually, the "hot" wines turn out to be, simply and more exactly, cheaper. Cheaper is what's hot, not much else.
I wish I could remember if I were ever that arrogant sort of wine steward. I think it took me a solid ten years of really tasting and studying wine, not just having it as a hobby, to begin to understand it. I know I've forgotten half of what I once knew, at least in terms of facts about wine. But that core of understanding wine, of what one is tasting when one samples a new wine, beyond the simple knowledge of whether you like it or not, and armed with years and years of tasting wine, is never forgotten once achieved. No one can test that knowledge, it's just not quantifiable. But once acquired, it's then easy to spot in others. And equally easy to see lacking in most. There is a difference between loving wine and having a background and long history with wine. I love books, but I'd make a poor book critic. I know what I like. But at a meaningful level, that's not really enough.
Wine trends reflect our culture, which always fascinates me. In the days of the dot.com boom, the cult wines took off. Each new Napa Valley Cabernet that sold for $150, was farmed by David Abreu, made by Helen Turley or Heidi Barrett, was just a new startup to invest in. You didn't expect it to succeed, live up to its hype, but, hell, why not invest in it a bit and hope it turns out to be eBay, not Pets.com? As the Millenium turned, spirituality made another comeback, and suddenly the talk turned to biodynamics. Now we've ruined the Earth for the coming generations, so "natural" wines are suddenly important. It's a way for us to soothe our conscience. We'll travel the world burning fossil fuels so that we can find a wine that doesn't tarnish the planet. How stupid are we? We eat local organic produce, then buy a "natural" wine that traveled here on a boat in a refrigerated container spewing waste into the ocean, was driven by a huge truck down traffic-infested highways to a warehouse, where it was driven again by a giant truck belching carbon into the atmosphere to our local Whole Foods, and we buy it because the guy didn't spray insecticide on his four acres. And, of course, it tastes better. It should, it tastes like self-importance.
As I get older, it's easy for me to tell that my vision is not so great any more, my hearing is lousy, and my organs can't take the beatings I used to subject them to. I need glasses, I turn up the volume on the TV and make my wife's ears bleed, and I just can't drink as much wine as I used to. But it's hard to tell that my senses of taste and smell have diminished, though they certainly must have. It's one of those subjects I never see addressed in the wine press. Most of our wine critics are older than I am. Their powers of smell and taste are not what they once were, you can bet on that. But they never retire. It's not like you can't hit the curveball any more, or even run the bases, so no one will employ you even if you used to be Ted Williams. Everyone with authority, from Parker to Alice Feiring, is old. They don't talk about it, talk about aging, but I wonder. And I know, I know, it's hard to tell your senses aren't as sharp or as good as they once were. They seem the same from the inside, believe me. But from a strictly scientific and objective sense, they are diminished. Period. And not starting at 60, but well before that. Experience steps in, and can certainly have great meaning, but there is no substitute in wine tasting for the basic ability to smell and taste. I wouldn't ask a 60-year-old without glasses to read the fine print in my contract. Yet I'm still buying wines by his score. Seems odd. Just one more thing that makes the wine business interesting, and funny.
So I'm nearing the three quarter pole of life, heading down the home stretch. The finish line is there, I don't know where, but that guy on my back is whipping my tired ass. I've won this race, thanks to luck and the wonderful people who so carefully groomed, fed, and exercised me. I'm just hoping that there will be more races.
God knows, I'm useless as a stud.
35 comments:
Poignant column, Ron. Still made me laugh out loud in places.
The bigger question I hope you'll one day address is the origins of "HoseMaster." Maybe it's too boring, but heck, it's on your license plate. - October 10, 2012 at 8:56 AM
- Charlie Olken said...
Geez, you are old. Us young guys can still taste, and we will be happy to tell you what to drink.
Oh, and by the way, it is NOT Ribolla Gialla or KissMyAssTiko.
Apropos of which is this true story. Steve Eliot and I were invited to a tasting in the Napa Valley of Ribolla Gialla and other thin, northern Italian whites. I say "whites" although there were as many orange wines there as white.
It was a fun event, and we had many great chats with people of all ages--some even older than you.
None of the hyper-young folks had anything nice to say about the better known varieties and some of them were openly trashing the usual subjects.
In the midst of this swirling melee of "my wine is lower alcohol than yours", a couple of different people sidled up to say admit that they still liked Chardonnay. Of course, they were old folks--like over forty.
Chardonnay will be back--if it ever left--which I doubt. But you, my dear friend, and I (one of those writers who is over sixty) will be like those old golfers who never lose their balls but just quietly fade away (and a silver dollar if you can tell me who said that).
In the meantime, it is a funny thing about experience and insight. I think I am a better taster now than I was twenty years ago. I was never an "adjectival" taster to begin with, and I find that I can today pick a wine apart, recognize its flaws, its structure, its depth, its potential in ways that younger tastes have yet to learn. It is not the number of descriptors that one employs but the understanding and analysis that one imparts in wine tasting that is how measure the quality of a taster. All else is just a bunch of parlor tricks.
Oh, and HAPPY BIRTHDAY. I am still older than you, but you are catching up fast. - October 10, 2012 at 8:59 AM
I thought you were dead.
- October 10, 2012 at 9:03 AM
- Mike Dunne said...
Happy birthday, Ron. I'd run downstairs to see what the horoscope in the paper has to say of your birthday, but at my age I might not make it back up to the office. Your concern about the impact of age on our sense of smell and taste is something that could be addressed more often, and memory, too, which also provides he framework to assess wine. Still, I remember sitting by Robert Lawrence Balzar during a wine competition and marveling at his recall. He was 90 at the time, and during breaks beat us all outside so he could light up a cigarette. Of course, he could have been making it all up.
- October 10, 2012 at 9:20 AM
- Ron Washam, HMW said...
Hey Andy,
I did explain the origin of the name HoseMaster back in 2009. Here's the link:
The origin of the comedy voice is a whole different story, one I don't really understand myself. Something to do with brain parasites.
I have no idea who originally said your golf quote. But I'm guessing Kathy Whitworth.
I think I'd say that I'm a smarter taster than I ever was, but perhaps not better. I do agree with you completely that understanding a wine's depth, structure and potential, and actually recognizing flaws for what they are, is far more important than listing specific flavors and nuances, especially since those will change or vanish as the wine ages. Yet wouldn't it be interesting to be able to taste a great wine as your 24-year-old self and your 60-year-old self at the same time? Maybe I can swing that when my wife trades me in for two 30-year-olds.
Thanks for the birthday wishes, Charlie, and thanks for reading my self-indulgent post.
Jack Stems,
No, that's just my pasty complexion. - October 10, 2012 at 9:32 AM
- Ron Washam, HMW said...
Oh damn, I meant to write about memory, but, well, you know...
Someone should create a Viagra for the human nose. No, not a Pinocchio thing. A drug that would arouse an old sense of smell. (If your nose erection lasts for more than four hours, call a plastic surgeon.) So old wine judges could ingest a tablet, have their sense of smell heightened, and then analyze wines. Something to intensify their norgasms. You'd just need plenty of Kleenex.
I'll check my horoscope on Wednesday, if I remember. - October 10, 2012 at 9:46 AM
- Samantha Dugan said...
Ron My Love,
I've always said that wine has brought the most astoundingly beautiful things into my life and you my beloved man, are at the very top of that list. I've come to see your birthdays as a celebration, feel lucky on these days that I had you in my life for another full year. You and I agree about as much as we disagree about wine, I'd sooner drink just about any Ribolla over 98% of the Sauvignon Blanc grown in Napa or Sonoma, but we do see the draw of wine in much the same way and I get more pleasure tasting wine with you, learning from you, than I do with just about anyone. You have been my gift for four years now and I love you so. Oh, and by the way, "Fuck me I'm old" is one of the hottest pickup lines ever... - October 10, 2012 at 9:59 AM
- Ron Washam, HMW said...
My Gorgeous Samantha,
It was a stupid idea to start a blog, I have no idea what I was thinking at the time, but the fact that it brought us together makes me profoundly grateful. I suspect I haven't taught you a single thing about wine, but I shall graciously accept your flattery. Thank you. I don't disagree with you about Ribolla, by the way. Though it's a shame how many people in Africa it's killed.
You, My Love, gave me the gift I truly wanted for my 60th birthday when you decided to quit smoking. Words cannot begin to express my gratitude. Thank you.
Oh, I should confess, I stole that pickup line from Jerry Sandusky. (OK, even I find that joke repulsive.)
I love you! - October 10, 2012 at 10:14 AM
- Emmojee said...
Mandatory retirement ages for wine critics NOW!
- October 10, 2012 at 10:43 AM
I kept reading thinking Avril Cadavril would eventually show up.
They say age ain't nuthin' but a number. Unfortunately, Wine Spectator's point scale says 60 is "not recommended". - October 10, 2012 at 10:46 AM
- Thomas said...
Shit. I was feeling fine until the HoseMaster informed me that he is younger than I.
That is what this blog post was about, right?
This is a blog?
This is the Internet?
I am still breathing?
Happy 61, Ron--if it's possible! - October 10, 2012 at 11:17 AM
- Bob said...
60? I thought a smartass like you had to be no more than 30 (I was thinking 33 actually).
No more aging Bordeauxs for 30 years, eh? - October 10, 2012 at 2:16 PM
- Ron Washam, HMW said...
Avril is a figment of my imagination, though a damned sexy one at that. If she does show up, you can bet the blog will fold.
This is not a blog and this is not the Internet. You've died and gone to hell. Care for a glass of Gruner?
Smartass, wiseass, dumbass, jackass--none are age specific. Add "hole" on the end, and I've been called all those too.
And why age wine when a few minutes in the microwave accomplishes the same thing?
- October 10, 2012 at 6:20 PM
Must have been looking the other direction and not recognized the importance of the day. Happy belated, Ron. Hopefully you found much fun on your day and the rest of your b-day week, if not more. Cheers, man!
Peter - October 10, 2012 at 8:55 PM
Happy belated, had me snort some coffee on the "playing compass" on your own comment... it sometimes sucks being a visual person! sure that was not the REAL origin of the name?
Wathever this thing is, blog or something else. Please keep it going and evolving, us cynics need a bit of daily acerbic bread to survive! - October 11, 2012 at 6:56 AM
Happy belated... OLD MAN!
Seriously, I wish you many more & hope to share another glass with you to celebrate sooner rather than later. - October 11, 2012 at 8:18 AM
- Ron Washam, HMW said...
Peter and Oded and 1WineDoody,
Well, to be clearer than my muddy prose, my 60th birthday is Saturday, October 13th, so neither one of you is belatedly wishing me Happy Birthday, unless you meant my 59th.
Oded, I'm never sure how long I can keep cranking this crap out. Well, actually, I know I can do it as long as my brain doesn't turn to Moscato, but every day I wonder why I bother. Kind notes do help.
1WineDoody, any time you're out here and want to hoist a few, I'm your man. I can help clear your head of marketing lies--are there such things as marketing truths?
- October 11, 2012 at 8:40 AM
Dear Ron--
Thanks for the invitation to your sixtieth birthday party. I would have been there, but the invitation has somehow been lost in the mail, and now I am busy--have to wash my hair that day. - October 11, 2012 at 9:14 AM
Hosemaster, Sir! Wishing you a most happy birthday and many more! Keep on playing with your corkscrew as only you can, as others are merely "bloggers," but you, sir, are a Blagueur of remarkable talent.
Best wishes,
ANONYMOUS 1 - October 11, 2012 at 9:17 AM
- Ron Washam, HMW said...
I don't have birthday parties. And, coincidentally, I don't wash my hair. It's only a hair, it's all I've got, it's perfectly clean as it is. I do, however, wash my hare.
Anon 1,
Thanks for the kind words. They seem to say I'm not just a Poodle, but a French Poodle. Which I take as a high compliment. - October 11, 2012 at 9:47 AM
- Marcia Macomber said...
"choices are Assrytiko, Savagnin, and Ribolla Gialla." Crimey! I just had some Assrytiko. What are the chances I'd see something in print...here!...about this (now) maligned little grape?
Guess I can always count on this virtual Algonquin Roundtable for the proper doses of satire and spitfire (or spittle).
Happy 39th, Ron! You'll have to tell us all what wine is in your glass Saturday.
Loved the trip down memory lane (well, yours at least) of days of wine yore. - October 11, 2012 at 10:35 AM
you're married?!
- October 11, 2012 at 11:20 AM
Hose, you are wonderful. Whenever I need a laugh, I immediately turn to your blog.
The funny part about "are you the Semillon" reminded me about the time I was still a somm in NY (now retired in So Cal (La La Land as my New York buddies call it.) When I handed out the wine list, someone asked me if I was a Somalia. Being uber white, could barely keep from cracking up, but cautiously corrected the gentleman's pronunciation. He said, "I thought
only guys were Somalians." We left it at that! - October 11, 2012 at 12:13 PM
- Ron Washam, HMW said...
Thanks, Love. I haven't yet decided what to drink, though I'm eyeballing a magnum of '89 Cheval Blanc, as well as '90 Rayas. Thoughts, anyone?
Hi, Honey, is that you? Love you!
Thank you. You know, as it turns out, a lot of Somalians in restaurants suffer from the Ribolla virus.
Lovely to hear from you. Come visit more often.
- October 11, 2012 at 1:02 PM
- Samantha Dugan said...
Happy Birthday Handsome!! I love you!
- October 13, 2012 at 9:05 AM
- Beau said...
Ron, please don't stop writing/blogging..Buried amongst the satirical jabs at the wine ecosphere is an incredibly valuable knowledge base for those of us youngsters just starting our relationship with wine. Happy Birthday!
- October 13, 2012 at 1:21 PM
- Ron Washam, HMW said...
Those are awfully kind words. Knowledge in any field is hard-earned, but at least in wine it's endlessly pleasurable. I always try to view my contribution as cutting through the crap. Wine is full of it, and not just from Brett. It's the smug and self-righteous and close-minded that I take aim at. I'm glad that, so far, you're not in my line of fire.
However, I always quit writing every now and then. The older I get, the harder it gets to keep up the indignation and fury. But for the immediate future, I'm still here. - October 13, 2012 at 3:53 PM
- gabe said...
I don't know if I;ve ever commented on your blog. I appreciate your sense of humor, but appreciate even more when you get serious about wine (while still sprinkling in some humor).
I hope you have (had) a fantastic birthday, and hope that you continue to sprinkle in a few serious wine pontifications with your humorous hosemaster posts.
Cheers to you and your '89 Cheval Blanc. I will take a sip of my $10 Columbia Valley Red Blend in your honor. Happy Birthday - October 14, 2012 at 10:40 PM
- Ron Washam, HMW said...
You might be the only one who likes it when I take wine a bit more seriously. Thanks. Though, truly, sometimes satire has more to say than pontificating, or just quickly typing a poorly thought out opinion.
I know that it can be hard to comment here, it's a tough crowd, but please do so more often. And I'll have to seek out your wine too. - October 15, 2012 at 8:25 AM
- Dean Tudor said...
Hey Hoser!! Chimo! from the Great White North of Canada. It's so friggin' cold up here that we celebrate birthdays only every two years, when we are allowed to turn up the heat. It takes a year to just warm up. That makes me only 34, and you are just a mere tadpole of 30.
Happy Birthday in humour (we always make sure that we put a YOU into everything)... - October 15, 2012 at 9:44 PM
- Ron Washam, HMW said...
Thanks, Dean,
Though I have no desire to be 30 again. Or 15. Or however it works in Canada. I'm confused. Which happens when you hit the big Three-Oh. Maybe I have a brain tumour. - October 16, 2012 at 8:51 AM
- Dean Tudor said...
Tumour? Shouldn't that be "tumur" in the US?
- October 16, 2012 at 11:25 AM
"Never put fire in your mouth." Your mom is brilliant. Seriously, that's a very very accurate statement. Cigarettes killed my Grandma... but they also made her extremely content and happy. So I suppose that's the trade off.
- October 18, 2012 at 7:55 AM
- Ron Washam, HMW said...
My Mom was quite a character. I republished my elegy for her last Mother's Day if you want to read a bit more about who she was. I didn't get my sense of humor from her, but she contributed greatly to my sense of the absurd.
Thanks, Lara, for the comment. - October 18, 2012 at 9:01 AM
Wait, do you write comedy or something?
Sure, I'd love to read, is there a link? - October 18, 2012 at 11:51 AM


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An IRB Type 22 synthetic rugby pitch can be installed in Monemore FK21 8 to meet IRB requirements for a professional quality playing surface. We provide specialist services to install and test artificial grass surfaces to ensure they are up to the correct standards. When building a new turf pitch for use with rugby, the latest technology of synthetic carpet will be used to give the best playing qualities. These rugby pitches are installed in Monemore at training grounds, sports clubs and schools as a more durable alternative to natural grass pitches. To learn about the installations we carry out please click here http://www.artificialrugbypitches.com/installations/stirling/monemore/ The specification that we use is a 3G synthetic turf surface which is infilled with sand and rubber to provide natural and comfortable performance capabilities.
An IRB accredited surface is a facility that meets the requirements of a pitch sutied for professional use according to International Rugby Board. These facilities are mainly used for sports teams and club, leisure centres and even as full stadium pitches. We are a highly trained installer of these pitches and work nationwide to install this turf type. Our prices may not be the cheapest out there, however we take pride in offering only the best quality possible in relation to both the materials we use, and our installation process.
In order to check that the synthetic turf surface nearby you in Monemore FK21 8 and in surrounding areas, meets the right requirements, IRB rugby field testing needs to be carried out. These consist of a number of performance and safety checks which determine the quality of the finished surface. Testing is done to check for durability, this ensures that the sports pitch provides playing qualities which are suited to the sport and mimic those of a natural grass surface. The synthetic carpet surfacing will also be subject to climatic resistance testing which checks to see if the area is resilient to the effects of natural weather like rain and wind. To learn more abour our team please click here http://www.artificialrugbypitches.com/stirling/monemore/ A sports surface with the characteristics of an IRB Type 22 artificial surface should offer good player/surface interaction and be able to withstand the effects of play. Finally, rugby field testing will be done to see how the ball interacts with the surface in terms of rolling and bouncing.
When installed correctly, the specialist 3G sports turf will meet IRB Type 22 synthetic rugby pitch requirements.
In order to comply with the IRB accreditation, the final surface must contain the key qualities of durability, climatic resistance, player/surface interaction and ball/surface interaction. Please contact our expert team today by filling in the quick contact form on this page to talk about the Type 22 synthetic pitch accreditation. We would be happy to offer you some more information and a product sheet on the specifications and costs to install this type of surface in Monemore and surrounding areas.
Whilst it is important to have specialist tests done if you are looking to have your 3G synthetic pitch accredited to Type 22 standards, you may also need IRB pitch maintenance carried out. We offer both professional testing and maintenance services to check each of these characteristics, as well as carrying out assessments to determine any maintenance which may be required. It is recommended that you have regular performance and safety checks carried out on an artificial turf sports pitch in order to test for any damage or problems which might arise. This will help to reduce costs of repairs or maintenance in the future as you can spot issues and deal with them as soon as possible. Our team are specialists in rugby pitch construction - presented here http://www.artificialrugbypitches.com/construction/stirling/monemore/ - so you can be sure you'll be getting a great quality service and end result.
Please get in touch with us today through the simple enquiry form on this page and one of our experts will get back to you with an idea of the costs to related to your IRB Type 22 synthetic rugby pitch in Monemore FK21 8 .


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We've been having wonderful but crazy weather for this time of year here in Germany. It's been sunny and warm with temperatures between 15-18 degrees Celsius! It's more like Spring here rather that Fall. And when I think that Christmas is just four weeks away, I am wondering if we will really get that Christmas feeling at all this year. Last year at this time we already had snow!!
So, to force me into the spirit I have been doing a bit of baking. Trying to get to the feeling through my stomach and nose. With the success I had here and here I decided to be bold and daring. I actually created my own cake! Actually I looked through several different ideas on the internet and based on these I was able to make up a completely different flavored cake for this time of year.
We've been in Persimmon fever this Fall and have been eating this luxurious and sweet fruit by the truckload. As I let my imagination wander I thought how would the combination of Persimmon and Christmas spices do in a cake.
For those who are unfamiliar with the Persimmon, you might know it as Kaki or Sharon. They come in two categories - the Hachiya Persimmon, which is large and round. The Fuyu is smaller, flatter and tomato shaped. Both taste very differently from each other. The Hachiya is soft, creamy and tangy sweet, in comparison, the Fuyu remains firm upon ripening and has no tangy aftertaste. They can be used for a variety of things like jellies, cakes, and spreads but nothing beats eating them the way they are.
Selecting and Storing
While selecting you should go for smooth, brightly colored and plump persimmons. They can be ripened at room temperature and then stored in the refrigerator for several days.
Health Facts
Persimmons contain twice as much fiber as apples and play an important role in keeping a healthy heart. Persimmons also contain antioxidants such as carotenoids and polyphenols which affects fat metabolism. In addition persimmons are good source of sodium, potassium, magnesium, manganese and iron. Therefore, for many reasons, adding this colourful fruit to your diet may be a good idea.
This cake has everything one expects in a Christmas type cake. The fruity and sweetness from the persimmon, the luscious aromas from the spices and the nutty crunch from the walnuts. Combined with each other they gave a soft moist cake and the best thing this cake tastes better by the day. Simply because the flavors have more time to harmonize with each other.
You can even freeze this cake in portions and when you fancy a piece simply "nuke" it for a few! Warm, with a bit of melting butter, this cake will leave you satisfied.
Did it bring me into the Christmas spirit? A little closer than before!
Music while baking:
Michael Bublé - Feeling Good
Album: It's Time - Awesome Album with great music.
4 - 6 ripe and soft persimmons - peeled and puréed. You can use an electric mixer or blender for this.
2 teaspoons baking powder
1 teaspoon baking soda
115 grams butter
200g brown sugar
350g all-purpose flour
1 egg
1 teaspoon cinnamon
1/2 teaspoon ground clove powder
1/2 teaspoon nutmeg
60g walnuts or pecans - coarsely chopped
Preheat oven at 180 degrees Celsius.
Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.
In a mixing bowl whisk the butter and sugar with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.
Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.
Take out and allow to cool on a rack. Sprinkle generously with icing sugar. If you would like to freeze this cake then skip this part and freeze in an airtight container.
I was so pleased with the cake and want to really boast about it. LOL! It was gorgeous. The aromas in the kitchen where making me so hungry and I was so curious how it would turn our that I kept coming back and peeking into the oven! When it finally cooled I quickly cut myself a piece and bit into it. It was a piece of heaven. When I told Tom I had baked a persimmon spice cake he looked at me with a very weird look. But when I packed a piece for him and Soeren for the next day, both came back and asked if I had any leftover. Amazingly this cake tasted better on the second day. The cinnamon, cloves and nutmeg harmonize so well with the persimmon's ripe and sweet flavors. The fruit purée also gives the whole cake a wonderful moist texture that is just right - not too dry like some spice cakes can get.
This tastes wonderful with a bit of butter spread on top and a nice cup of tea as a second breakfast too. So, I am sure my dear friend Nandita will enjoy a big piece for her Weekend Breakfast Blogging.
This is a perfect festive cake for the upcoming season and as it brought me a bit closer to the Xmassy feeling, I hope Anna will enjoy it for her Festive Food Fair.
Oh and before I leave you to drool just wanted to say thank you to my fave Cream Puff for this:
Search Tags:
photography, nikon, nikon d70s, photo, persimmon, foodblog, food, kaki, cake, walnut, spice cake, cinnamon, baking, Christmas, Weekend Breakfast Blogging


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Apache HTTP Server Version 2.4
Description: | Execution of CGI scripts using an external CGI daemon |
Status: | Base |
Module Identifier: | cgid_module |
Source File: | mod_cgid.c |
Compatibility: | Unix threaded MPMs only |
Except for the optimizations and the additional ScriptSock
directive noted below,
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See the mod_cgi
summary for additional details
about Apache and CGI.
On certain unix operating systems, forking a process from a
multi-threaded server is a very expensive operation because the
new process will replicate all the threads of the parent
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This module is used by default instead of
whenever a multi-threaded MPM
is selected during the compilation process. At the user level,
this module is identical in configuration and operation to
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additional directive ScriptSock
which gives the
name of the socket to use for communication with the cgi
Description: | The length of time to wait for more output from the CGI program |
Syntax: | CGIDScriptTimeout time[s|ms] |
Default: | value of |
Context: | server config, virtual host, directory, .htaccess |
Status: | Base |
Module: | mod_cgid |
Compatibility: | Available in httpd 2.4.10 and later; in prior releases no timeout was applied |
This directive limits the length of time to wait for more output from the CGI program. If the time is exceeded, the request and CGI are terminated.
CGIDScriptTimeout 20
Description: | The filename prefix of the socket to use for communication with the cgi daemon |
Syntax: | ScriptSock file-path |
Default: | ScriptSock cgisock |
Context: | server config |
Status: | Base |
Module: | mod_cgid |
This directive sets the filename prefix of the socket to use for communication with the CGI daemon, an extension corresponding to the process ID of the server will be appended. The socket will be opened using the permissions of the user who starts Apache (usually root). To maintain the security of communications with CGI scripts, it is important that no other user has permission to write in the directory where the socket is located.
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This is MORNING EDITION, from NPR News. I'm Renee Montagne.
And I'm Steve Inskeep, good morning. Just to review some of the effects of the Superstorm Sandy this morning, we have high-wind warnings in the Great Lakes area; we have snow in West Virginia and Maryland; we have some flooding in eastern Maryland; we have massive flooding receding in Manhattan today, but many subway and other tunnels nevertheless flooded; massive power outages. And then there is New Jersey, where Sandy came ashore as a hurricane last night.
NPR's Joel Rose is on the line. Joel, where are you, exactly? What have you been seeing?
JOEL ROSE, BYLINE: Well, I'm in Point Pleasant, New Jersey. This is a shore town about 50 miles north of Atlantic City, on the central Jersey shore. And you know, we're still pretty hemmed in by floodwaters here. High tide for the morning has passed but, you know, it's still very difficult to get around here. We're hemmed in - to the south, and to the north - by high floodwaters.
The only way to really see what's going on, on the shore, is in a vehicle with a really high clearance - like a dump truck - or by boat, or by helicopter. We actually saw some officials hovering overhead - kind of trying to get a sense of the scale of the damage here - in a helicopter, which tells you, you know, something about the weather, too. The wind has subsided enough for a helicopter to be out there, surveying the damage. So, you know...
INSKEEP: Help me understand...
ROSE: ...that's one thing we can see.
INSKEEP: Help me understand the floodwaters that you're describing, Joel. Is this just water in low-lying areas? Do you have streams and rivers that have overflowed their banks? Are there bridges that are impassable? What are you seeing?
ROSE: Well, you know, I think I'm seeing the ocean, honestly, just lapping up onto the roadway here. The dividing line - kind of - is the railroad tracks that are a couple of hundred yards away from the beach. If you're on the beach side of those railroad tracks, you're pretty much underwater. I don't know how deep the water gets, but it appears to be, you know, waist-high in places. You know, it's flooding up into residences, into warehouses, into buildings. But if your house - if you're lucky enough to be on the inland side of the railroad tracks, a lot of the houses here appear to be high and dry. Many residents say they didn't even get flooding in their basements.
So a real stark division, there, between the people right along the shore, who took a lot of water; and the people further inland, who did not. At least, that's the situation in Point Pleasant. I don't know elsewhere on the shore, obviously. But here, though, the rivers seem to be high, but not so high that they're flooding the adjacent houses. Like, I think the bridges that connect us to the inland, are still open. It's mainly the going north and south, along the coast itself, that is severely impacted by the storm.
INSKEEP: OK. You talked about talking to residents. Are there lots of people out and about today?
ROSE: Yes - to the dismay of local officials, I'm sure. The mayor in Point Pleasant asked everyone to stay inside, to let emergency crews get to work trying to restore power - which is out, you know, in every direction, as far as I know. And the - so the mayor asked everyone to stay inside. But I am seeing lots of people now, as the - you know, sun comes out, and people start to get around to survey their community.
Yeah, it's almost like a normal rush hour, in certain ways. There's a lot of traffic on the roads. People are trying to get back to their houses - in some cases, successfully; in some cases, not. And they're trying to help their neighbors, to clean up some of the trees that have fallen. And you know, I've seen - actually, some really lovely scenes of people coming by to help their neighbors dig out, to pull debris off of their lawns and, you know, start having some sense of normal life...
INSKEEP: Well, I suppose...
MONTAGNE: And...
INSKEEP: ...they're not - they're not at home, using the electricity; which is the next thing that we're going to talk about.
MONTAGNE: Right. As you suggested, Joel, people there have - in New Jersey - have lost electricity. And they're - along with millions of other people through these states, that have been hit by - by what was Hurricane Sandy, now Superstorm Sandy. We have with us environmental correspondent Elizabeth Shogren, who knows something about that. What are the numbers that you've come up with?
ELIZABETH SHOGREN, BYLINE: Well, I did a utility-by-utility count of how many people have been losing power in this storm. And I've got more than 7 million homes and businesses without power, so far. And that's just the utilities I could count. There's lots of small ones that I must have missed. And we're talking customers here. We're not talk - so there could be millions and millions more people. One apartment building might count as one customer.
So millions of people are without power, and this is a lot more than other storms. Hurricane Katrina had less than 3 million people, for instance, without power. So one of the things that's very specific about this storm, is that it stretched for such a wide area, over such a heavily populated part of the country. And that's why we're seeing lots and lots of people without power.
MONTAGNE: And it's, obviously, more than just a nuisance. I mean, remind us of the sorts of ways in which people can't function when there is no power.
SHOGREN: Well, it means lots of things to lots of different people. If you live in a tall apartment building, it means you can't even - maybe make it downstairs. There are lots of things.
MONTAGNE: Right. Bodegas and local shops are closed and yeah, right, no heat. It's getting cold. It's getting cold in West Virginia. It's snowing. In New York City, it's cooling down, too.
SHOGREN: And if you lose your valuables - there might be things in your freezer, like - say, breast milk that you'd stored up, or important medicine. And you just lose it, then.
INSKEEP: Can I just ask something, Elizabeth Shogren? Obviously, this is a monster storm, but it was not record winds; lots of flooding, but it's in a region that is - that expects hurricanes. It's not a surprise that there would be a hurricane in this part of the country. Should we be disturbed about the resiliency, or lack of resiliency, of the power grid; that so many millions of people would lose power, all at once?
SHOGREN: Well, it is disturbing. And I think what is disturbing to people, is that this seems to be happening a lot. The previous - some of - several utilities told me this is, by far, their record loss of power - that they've ever had; the record number of outages they've ever had. And they said that the last record was last year.
INSKEEP: Hmm.
SHOGREN: So in fact, what people are seeing is, there are more and more of these things happening to them, in frequencies that they're not feeling great about.One of it is that - this section of the country is a very leafy area; and the trees are busting, and they're bringing power lines down. That's happening a lot. But another thing that happened, particularly in this storm, is that there was a lot of flooding, and the substations were vulnerable to that. They got swamped; and either because the utilities knew they were going to get swamped with water, they purposefully took them offline - they say that they have - or else something happened, and they just got knocked offline. This happened in the lower part of Manhattan, with hundreds of thousands of people without power because of just that one station losing power.
MONTAGNE: Well, in fact, let's go to lower Manhattan because Zoe Chace is there. And we've been talking to you earlier this morning about power, Zoe. What else are you seeing there?
ZOE CHACE, BYLINE: Well, I'm actually peering over the Hudson River right now, and it's still pretty choppy; it looks rough. And I can see the Statue of Liberty, where the light has gone out in the torch there because there's no power down here. And the other thing that I saw is that there's tons of shops and restaurants in downtown New York - that's kind of the lifeblood of this area - and they have been really decimated. Like, a lot of windows are broken in; mannequins from Ann Taylor, tossed blocks up the street. This one bar, the actual bar itself - of the bar - was moved two blocks up the street, by the wind.
INSKEEP: Whoa, whoa, whoa, wait a minute. You're saying the building was moved? Is that what you're suggesting?
MONTAGNE: No, the bar came off - the bar.
CHACE: No, no, no, the actual bar itself...
INSKEEP: Oh, the bar. OK.
CHACE: ...where you would put your beer down. (LAUGHTER)
MONTAGNE: So it was rolled out of the bar, and sent up the street.
INSKEEP: Maybe it was a moving party when it happened.
CHACE: Yeah. It was because of the water - is what I think because if you look at the sides, the windows of these shops - the sort of remnants of the windows, you can see how high the water was. It was like, 6 to 7 feet up. It was definitely above my head. And so what happened was, the water just carried all this stuff up from downtown Manhattan, a few blocks north. This one guy I talked to, was actually picking up stuff from this store - Brookstone - and bringing it down and then tossing it through the broken window, back into the store.
INSKEEP: Reverse looting, that's good.
CHACE: Yeah, exactly. People are trying to help each other out, which is kind of a New York thing.
INSKEEP: Just got about 10 seconds, Zoe, but you told us yesterday morning that a lot of bodegas were staying open. You could still find coffee. Any coffee available this morning?
CHACE: Oh, yeah, absolutely. There's tons of coffee. And there's people drinking it and commiserating, and running into each other again, and talking about how crazy the night was.
MONTAGNE: Zoe Chace, thank you very much for joining us. We've also been joined by Elizabeth Shogren, here in our studio; and NPR's Joel Rose, in New Jersey; covering the Superstorm Sandy all this morning, on MORNING EDITION from NPR News. Transcript provided by NPR, Copyright NPR.