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- Grilled Sourdough Bread with Garlic, Tomato and Basil
- The Rocket Man's Beetroot and Farro Salad with Caramelised Onion
- Tabasco and Lime Yoghurt
- Pulled Pork Sandwiches in Baps with Rocket Leaves and Cucumber Pickle
- Bramley Apple Sauce
- Yoghurt and Cardamon Cream with Poached Plums
- Compote of Plums – Poached Plums
We recently celebrated 30 Years of the Ballymaloe Cookery School. The last three decades since we first opened our doors in 1983, seemed to have whizzed by in a blur. My brother Rory O'Connell and I started the cookery school together and welcomed the first Certificate Course students in September of that year. Since then students from over 40 countries have joined us and many of those returned from far and wide to celebrate the Ballymaloe Cookery School Gathering with us.
We started with one employee in 1983 and now thirty years later the enterprise in the midst of our organic farm and gardens now employs more than fifty people.
It was a joy to welcome so many past students from all over the world some of whom hadn't been back to the school for over 25 years. They were gobsmacked by the changes not just in the school which moved into the old Apple Barn in 1989 from the initial farm building in the courtyard but also the farm and gardens – now organic, they loved the heritage pigs, chickens and our little herd of six Jersey cows. The dairy too was new as was the Shell House and Petal Folly in the maze. We did things very gradually but for those who haven't had the opportunity to revisit there's much to see and explore. It was a wonderful day with much hugging and reminiscing and catching up on the fascinating stories of how each student has used their cooking skills since they graduated.
There were literally hundreds of extraordinary tales, Siv Svolsbru from Norway told us about the bakery she has established in Porsgrunn where people queue around the corner for her breads, she brought one of her delicious Nordic loaves for us to taste.
Susan Leigh from Chicago told us about the impact of her project Fox Valley Food for Health which teaches troubled and disadvantaged teenagers how to cook delicious nourishing food which is then delivered to cancer patients in the area.
We set up seven stalls on the lawn between the Palais des Poulets and the vegetable garden. Many of our past students and teachers who do Farmers Markets or food trucks catered the event. Jack Crotty aka Rocket Man produced several beautiful salads and Arun and Olive Kapil of Green Saffron with their beautiful curries were also there. Friend and gardener Laurent Catinot's stand Boeuf a Lolo did his legendary steak sandwich with béarnaise sauce.
Mark Kingston of Golden Bean coffee also had a constant queue for his freshly roasted coffee.
Debbie Shaw, Robert Cullinane and Seamus McGrath manned the wine, craft beer and homemade lemonade stall – there was also lots of chilled elderflower cordial.
Tracy Daly, Finola Roche and Niamh Switzer were in charge of the puddings, homemade praline ice cream, meringues, yogurt and cardamom creams, poached plums, fresh fruit popsicles and blackcurrant fool with shortbread hearts and stars.
Philip Dennhardt's delicious strawberry, chocolate and vanilla cupcakes were piled high on a three tier cake stand.
Florrie Cullinane, Pam Black and Sue Cullinane tempted guests to freshly smoked mackerel still warm from our smoker, smoked salmon from Bill Casey, fresh shrimps from Ballycotton with homemade mayonnaise and fresh salads from the produce of our garden and greenhouses.
Emer Fitzgerald, served our slow roasted heritage pulled pork, with Bramley apple sauce and cucumber pickle, on freshly baked Arbutus ciabatta rolls. Annette Roche and Sorcha Moynihan grilled thick slices of sour dough bread on a barbecue, drizzled them with extra virgin olive oil and served them with delicious toppings.
Rupert Hugh-Jones and brothers, Sean and Col Kelleher sat on straw bales under the sycamore tree and played wonderful traditional and hip hop music – it was all magical.
The local GAA lent us their huge marquee to shelter the tables from the wind and rain that was forecast but somehow managed to avoid Shanagarry all afternoon. The long tables were decorated by Rory O'Connell and his team with apple branches, rosehips, pots of lavender and grapes.
The uralies were filled with huge organic cabbages which have since been made into sauerkraut and meanwhile graffiti artist Adam O'Connor painted a huge cockerel onto the door of the chicken shed.
Many past students stayed over for the week end. The Blackbird Pub in Ballycotton arranged a welcome back party for the students and we all joined up for a farewell breakfast on Sunday morning. A week-end full of happy memories to cherish and lots more hugging.
Grilled Sourdough Bread with Garlic, Tomato and Basil
Grilled bread can be a revelation. Sourdough Bread, olive oil, garlic and sea salt are all that are needed for the simplest version of this dish. However, the quality of each of these four ingredients must be beyond reproach if you are to have one of "thoseâ€, food moments. Add fresh ripe tomatoes and basil and it's delicious.
Serves 4
4 slices of best quality sour dough bread
extra virgin olive oil, best quality
1 clove of peeled garlic, cut in half
sea salt
1 tomato, cut in half
2 ripe tomatoes chopped
a little lemon juice
freshly cracked black pepper
fresh basil leaves
Choose a heavy cast iron grill-pan to cook the bread on. Heat the grill-pan until very hot and grill the bread on both sides, allowing lots of richly toasted colour to develop.
Remove the bread from the pan and rub one side with the garlic, no more than a couple of gentle swipes. Season with a little Maldon sea salt. Rub the halved tomato onto the bread, squeezing gently to release the tomato juice to be soaked into the bread. Chop the remaining two tomatoes and add extra virgin olive oil, Maldon sea salt, freshly cracked black pepper, sugar, a squeeze of lemon juice and torn pieces of fresh basil. Taste and correct seasoning, spoon the tomato mixture onto each slice of grilled bread. Drizzle generously with olive oil and cut the bread into manageable sized pieces, making sure each piece of bread has a generous piece of the crust attached. Serve immediately.
The Rocket Man's Beetroot and Farro Salad with Caramelised Onion
Past student Jack Crotty shared this recipe with us.
Serves 6-8
1kg (2 ½ lbs) fresh raw beetroot
For the caramelised red onion;
2 red onions – peeled and sliced into .5mm Rings
100mls (3fl oz) balsamic vinegar
40g (1 ½ oz) sugar
50mls (2floz) olive oil
salt and freshly ground black pepper
500g (18oz) farro (pearled spelt) preferably Irish. We use Dunany Farro.
3 tbsp of extra virgin olive oil
1 tsp sherry vinegar (optional)
1 tbsp of chopped preserved lemon
1 tsp of Dijon mustard
sea salt and pepper
2 large handfuls of red veined sorrel or any other salad leaves with punch, like rocket or mizuna.
Tabasco and Lime Yoghurt
500mls (18fl oz) natural Greek style yoghurt
2 limes – zest and juice
2 splashes of tabasco to taste
a dash of extra virgin olive oil
salt and pepper
Preheat the oven to 180°C/350°F/ Mark 4. Roast onions with balsamic vinegar, sugar and generous pinch of sea salt and pepper for 40 minutes or until they taste sweet and glisten.
Wash and roast beets in tin foil until they fall off a skewer. Peel by rubbing skins. Wear gloves to avoid stained hands. Chop and while warm add to roasted onions.
Wash farro well and bring to the boil in plenty of cold water. Cook for 30-40 minutes until the grain swells and retains a bite. Strain.
Combine dressing ingredients and pulse to emulsify. Add to warm farro. Once beets and farro are cool, combine and add dressed greens to garnish.
Drizzle the tabasco and lime yoghurt over the salad and serve,
Pulled Pork Sandwiches in Baps with Rocket Leaves and Cucumber Pickle
2.2-2.6kg (5-6lbs) shoulder of free-range range
Sea salt
a little fennel seeds, lightly crushed
To Serve
fresh baps
Sea salt and freshly ground black pepper
Rocket leaves
Cucumber Pickle
Bramley Apple Sauce (see recipe)
Score the skin of a shoulder of free range, preferably heritage pork, Rub lots of salt and a little crushed fennel seed into the cuts. Roast for 18 hours at 90°C/194°F, the meat should be almost falling off the bones and the skin crackly. Remove the crackling, preheat the oven to 250°C/500°F, put the crackling on a tray and cook for a few minutes until bubbly and crisp.
To Serve
Split the fresh baps, pull the warm meat off the bone, season with Sea salt and freshly ground pepper, add any meat juices, maybe a few chilli flakes, taste. Fill the warm baps with a few rocket leaves or a mixture of salad leaves, some pulled pork, and a few pieces of crunchy crackling, cucumber pickle, and a dollop of Bramley sauce.
Serve immediately.
Bramley Apple Sauce
The secret of really good apple sauce is to use a heavy-based saucepan and very little water. The apples should break down into a fluff during the cooking.
450g (1lb) bramley cooking apples
2 teaspoons water
50g (2oz) sugar, or more depending on tartness of the apples
Peel, quarter and core the apples, then cut the quarters in two and put in a small stainless steel or cast iron saucepan. Add the sugar and water, cover and cook over a low heat. As soon as the apple has broken down, stir so it's a uniform texture and
taste for sweetness. Serve warm.
Yoghurt and Cardamon Cream with Poached Plums
Serves 8-10
425ml (15 fl ozs) natural yoghurt
230ml (8 fl ozs) milk
200ml (7 fl ozs) cream
175g (6 ozs) castor sugar (could be reduced to 5oz)
1/4 teaspoon cardamom seeds, freshly ground – you'll need about 8-10 green cardamom pods depending on size
3 rounded teaspoons powdered gelatin
Poached Plums (see recipe)
Sweet geranium or mint leaves
Ring mould or 8-10 individual bowls.
Remove the seeds from 8-10 green cardamom pods, crush in a pestle and mortar.
Put the milk, sugar and cream into a stainless steel saucepan with the ground cardamom, stir until the sugar has dissolved and the mixture is warm to the touch. Remove from the heat and leave to infuse while you dissolve the gelatin.
Put 3 tablespoons of cold water into a small bowl, sprinkle the gelatin over the water, allow to 'sponge' for a few minutes. Put the bowl into a saucepan of simmering water until the gelatin has melted and is completely clear. Add a little of the cardamom infused milk mixture, stir well and then mix this into the rest. Whisk the yoghurt lightly until smooth and creamy, stir into the cardamom mixture.
Pour into a wide serving dish or a lightly oiled ring mould, or individual bowls or glasses and allow to set for several hours, preferably overnight.
Serve with chilled poached plums.
Compote of Plums – Poached Plums
Poach the plums whole, they'll taste better but quite apart from that you'll have the fun of playing – He loves me – he loves me not! You could just fix it by making sure you take an uneven number! Greengages are delicious cooked in this way also.
Serves 4
400g (14ozs) sugar
450ml (16 fl ozs) cold water
900g (2 lbs) fresh Plums, Victoria, Opal or those dark Italian plums that come into the shops in Autumn
Put the sugar and water into a saucepan, bring slowly to the boil. Tip in the plums and poach, cover the saucepan and simmer until they begin to burst. Turn into a bowl, serve warm with a blob of softly whipped cream. Divine!
*The poached plums keep very well in the fridge and are delicious for breakfast without the cream!
Note: If plums are sweet use less sugar in syrup
Hot Tips
Urru Culinary Store in Bandon, West Cork celebrates its 10th Anniversary with their Irish Food Producers' Limited Edition Food Hamper. A celebration of 10 years of food collaboration between Urru and Irish food producers, emerging and award winning producers including Patisserie Regale Crackers (Clonakilty), Seymour's Fine Foods Cookies (Bandon), Big Red Kitchen Preserves & Chutneys (Meath), Lorge Chocolates (Kenmare), Green Saffron Spices (Midleton), Ballyhoura Apple Farm (Ballyhoura), Filligans (Donegal), Peppermint Farm Tea (Bantry), Mc Cabes Coffee (Wicklow), Ummera Smoked West Cork Garlic (Timoleague/ Dunmanway) and more. The anniversary hamper is beautifully presented and shows off the creative skills of our Irish food producers.
Available to order from 1st October and for collection/ delivery between 21st October and 30th December 2013 www.urru.ie
Highbank Orchard Harvest Picnic and Artisan Food Market is on tomorrow, pack a picnic lunch or graze your way through the artisan food stalls, enjoy a butter and jam making demonstration and witness the first ever National Onion Hanking Competition – Sunday 29th September -10am to 6pm at Highbank Organic Farm, Cuffesgrange, Kilkenny – 056 7729918
Coinciding with the UK Fungus Day 2013 the International Mushroom Festival 2013 will bring together mushroom experts and mushroom lovers from all over the world to the beautiful, centuries-old, Killegar Estate in County Leitrim to exchange scientific knowledge and celebrate our natural environment. Phone


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Since 1993
You will find this website will provide you with all the information you will need about where to buy (or not to buy) your Yorkshire Terrier, the Pros and Cons of owning a Yorkie, information on grooming, proper care, and treats to make.
You have access to Club members listed by region with their contact information, members who have puppies available, Rescue Yorkies available for adoption, and members who offer other services.
If there is information that you feel is important but is not covered, please feel free to e-mail us and let us know.
Mission Statement
The Canadian Yorkshire Terrier Association is a non-profit organization dedicated to encouraging and promoting responsible ownership, training, breeding and exhibiting of this wonderful breed.

subset: commoncrawl


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Vegan Friendly Shea Body Butter Strawberry
Slightly scented Shea Body Butter is ideal for everyday use after a bath or shower as well as for body massages.
Richly moisturising, this range of shea body butter is the ideal treat for treating dry and very dry skin.
Offering the naturally nourishing goodness of shea butter, indulgently rich body butter works to leave skin feeling perfectly conditioned, soft and smooth.
Direction for use: Before application cleanse skin in a warm-to-hot shower or bath to help open pores. Gently massage a small dollop of our butter into your skin. Allow a few minutes for the butter to sink in before getting dressed..


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American Honda Motor Co., Inc., today reported January 2012 monthly new-vehicle sales of 83,009, an increase of 8.8 percent over January 2011. The Honda Division posted January 2012 sales of 74,628, an increase of 9.3 percent year-over-year.
In its first full month of sales, the all-new Honda CR-V set a January record with sales of 18,960, up 16.0 percent over last year's record-setting total of 16,339. The Civic also continued to build momentum with sales of 21,883, up an impressive 49.5 percent compared to January 2011. The Accord posted January sales of 13,659, up 1.5 percent from the same period last year. Honda's Ridgeline pickup posted its second consecutive month of double-digit sales growth, up 45.6 percent year-over-year to 1,245 units.
"Honda's return to full strength on the manufacturing front is already beginning to pay dividends on the sales floor," said John Mendel, American Honda executive vice president of sales. "On top of kicking off 2012 with record January sales for the new CR-V, it's gratifying to see how many Civics we can sell when we actually have Civics to sell. It's great to see customers embrace this great vehicle now that our dealers have enough cars on their lots."
The Acura Division's January sales totaled 8,381, up 5.3 percent compared to January 2011, with two models registering strong sales increases. Sales of the TL sedan reached 2,283, up 43.4 percent from the same period last year, while TSX sales totaled 2,266, a year-over-year increase of 16.7 percent.
For more information about Honda vehicles, please visit www.automobiles.honda.com. For media inquiries please visit www.hondanews.com. For more information about Acura vehicles, please visit www.acura.com. For media inquiries please visit www.acuranews.com.


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History of the Settlement of Buffalo
Settled in the 1830's by pioneers primarily from Tennessee, Indiana, and Ohio, Dallas County is part of territory ceded by Osage Indians in 1808.
The county was organized in 1841 as Niangua County, named after the river which bisects it south to north. In 1844 it was renamed Dallas County, after U.S. Vice President George M. Dallas.
Buffalo, the county seat, was founded in 1841 on Buffalo Head Prairie. The prairie, and subsequently the town, was named for a buffalo skull landmark erected by the first settler, Mark Reynolds, in 1833 near the present junction of U.S. Highway 65 and Missouri Highway 32.
A pro-Union county during the Civil War, Dallas County suffered many guerilla raids. In October, 1863, the county courthouse in Buffalo was burned by Confederate troops under the command of General Joseph O. Shelby. In July, 1864, buffalo was again Struck by Confederate Raiders, who burned the Methodist Church, which was being used as the courthouse.
After the Civil War, a railroad was expected to come through Buffalo. The county issued $250,000 in bonds in 1868-1871 and contracted with the Laclede and Fort Scott Railroad for construction of the rail bed and bridges. Remnants of these are still visible from Highway 32 along the east-west route.
But, no track was ever laid, and the county refused to pay bondholders for the railroad that was never completed.
A compromise was reached shortly after the turn of the century, but not until the dispute had been carried to the U.S. Supreme Court and county officials either eluded or were arrested by U.S. Marshals. The county debt for the railroad had reached more than $3 million by 1918. Ultimately, a compromise figure of $300,000 was agreed upon and finally paid off in 1940.


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Press release from the issuing company North American premier of RYOBI MHI 925 LED-UV press with INSTA.COLOR and CRON UVP 36 CTP—both running live at Booth 4404 RYOBI MHI 925 LED-UV winner of Must See 'Em 2014 award CHICAGO—Sheetfed offset printing is back at Graph Expo. Celebrating a successful first year as the North American distributor for RYOBI MHI, GSNA will spotlight RYOBI MHI and CRON CTP technology in live demonstrations during its COMMIT TO PRINT exhibition, Sept. 28-Oct. 1 at McCormick Place in Chicago. Why COMMIT TO PRINT? Throughout the North American print market, one message is clear: reports of the demise of print have been exaggerated. But the rolling stock of offset printing equipment in the industry is aging—in need of replacement and upgrade. Successful printers today require a combination of high-speed production, low cost of manufacturing, quality and reliability. Enter RYOBI MHI and CRON with the most affordable, productive and reliable combination of fully automated offset presses and CTP on the market. The COMMIT TO PRINT booth will spotlight the complete package in one place. Headlining the exhibit: live presentations and pre-scheduled VIP demos of the 8-up RYOBI 925 press with LED-UV instant curing technology, which earned a coveted Must See 'Em 2014 award, together with RYOBI MHI's INSTA.COLOR digital makeready workflow. Special emphasis will also be placed on the CRON UVP 36 metal CTP and Blackwood plates, one of the most versatile and cost-efficient combinations available today. CRON CTP solutions are available through select GSNA distributors.
"Seeing is believing in the world of print," says Don Barbour, chairman and co-founder of GSNA. "At each of our open house events, customers told us they had no idea this powerful combination of offset technology was within their financial reach. So we decided to showcase that message and the technology on an international stage." The combination of CRON CTP's industry-leading 1% dot-gain allowance and the well-known RYOBI MHI extreme dot sharpness will be emphasized throughout the live demonstrations. "The images and workflow we will present mirror what commercial, in-plant, packaging and specialty printers produce every day. At the Chicago show, we will plate and print live jobs every hour to highlight the speed, reliability and versatility of our system," says Barbour. Breakpoints between digital and offset print have never been more closely contested. The COMMIT TO PRINT exhibit will clearly show printers that the RYOBI MHI LED-UV offset workflow provides the lowest total manufacturing cost on run lengths as short as 750-1,000 sheets—together with production levels exceeding 2,100 instantly cured and ready-to-sell letter-size sheets per minute in a 16-page signature format for ease of finishing. For detailed information on the complete lineup of RYOBI MHI offset presses and CRON CTP solutions, please visit www.ryobimhi.com. About RYOBI MHI Graphic Technology, CRON and Graphic Systems North America (GSNA) RYOBI MHI Graphic Technology Ltd. is one of the world's largest manufacturers of sheetfed offset printing presses. Its high-speed, fully automated presses are respected worldwide for unsurpassed print quality, low total cost of ownership, extreme ease of operation and unmatched reliability. CRON Ltd. is a leading worldwide manufacturer of metal CTP systems and pre-press software, offering a full range of Thermal, UV, Violet and VLF CTP, together with CRONY workflow solutions. CRON holds over 20 patents, including LEMSS (magnetic levitation) technology, for best-in-class image quality. CRON Blackwood offset plates provide high quality and consistency at a truly affordable price. Graphic Systems North America (GSNA) delivers the full line of RYOBI MHI sheetfed offset presses and technologies and highly responsive technical support and parts fulfillment to commercial, in-plant, packaging and other specialty printers. CRON CTP solutions are available through select GSNA distributors. GSNA has more than $60 million in revenue and delivers the single-largest press sales, service and parts team in North America. GSNA serves all 50 states and Canada and also oversees a network of 20 printing equipment dealer-partners. More than 30 print industry sales consultants offer sophisticated business analytics to support capital equipment decisions. Fifty-plus factory-trained technicians and parts professionals deliver real-time support from Ryobi's engineering and technical team in Japan. Spare parts depots offer overnight service across the U.S. and Canada. More information is at www.ryobi-group.com. Comments are closed.
June 2024
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Poaching for the commercial trade in ivory, increasing loss and fragmentation of natural habitats, conflict with people over diminishing resources and a multitude of human practices threaten the survival and well-being of wild elephants, every day. Fueled by poverty, greed and ruthless or ignorant buyers, poaching peaked once more during the period between 2008 to 2015. The killing of elephants for their tusks spiralled out of control, accounting for as many as 30,000 to 40,000 elephant mortalities each year. This new, destructive wave was first reported in Scientific American in July 2009 (2.59 MB), but it took time before the world started to face and act on a brutal, inconvenient truth. To this figure add the thousands of calves who die as a result of their mother's deaths, and the trauma and devastation caused by the slaughter.
The wanton destruction of habitat and the killing of elephants due to conflict over limited resources adds many thousands more deaths to the overall figure. And then comes the individual elephants who are killed for sport, those who are killed in the name of management, and the commercial capture and export of wild calves for human entertainment. Both poachers and ivory hunters target older animals with heavier tusks, leaving traumatised individuals, fragmented families, and destroying the very fabric of elephant society.
Even if the annual number of poached elephants may have gone down since 2015, human-elephant conflict results in the killing, injuring, spearing, poisoning, and snaring of hundreds of elephants across Africa and Asia every month. As the scale and pace of environmental destruction in African and Asian elephant range states multiplies, intensive management of elephant populations becomes inevitable. Elephants will continue to be fenced, chased, driven, captured, translocated, abducted for sale to zoos and circuses, and killed in the name of elephant management and the reduction of human-elephant conflict. We must stop it where we can, for the future of elephants.
The root cause of the bigger conflict is not elephants, but increasing human populations and unsustainable consumption of natural resources. We must address the issue of human population growth as well as limit our individual impact on the planet's resources if we are to conserve elephants and our biodiversity in general. And we must develop and implement sensible land use practices that take account of the collective needs of people and elephants to reduce and preempt confrontations and suffering. Promoting co-existence requires understanding the needs and perspectives of both people and elephants, and willingness among us human-beings to share diminishing natural resources for the benefit of other species and ourselves.


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Bulletin 2024-2025 > University Academic Regulations
The following articles set forth the rules and regulations of the University whereby the deans and their designees administer the academic affairs of the respective college and schools under the coordinating direction of the provost and designees. All students, including those who participate in intercollegiate athletics, are responsible for knowledge of these regulations and will be governed by them. Additional regulations for graduate students can be found in the Graduate School section.
Bulletin 2024-2025
I. Code of Academic Integrity
II. Course Registration
III. Course Requirements
IV. Examinations
V. Grades and Credits
VI. Advanced Placement
VII. Course Challenge
VIII. Probation and Dismissal Due to Poor Scholarship
IX. Transfer of Credits
X. Student Classification
XI. Graduation and Degrees
XII. Honors at Graduation
XIII. Miscellaneous Regulations
XIV. Records
Enrollment Certification
Additional Academic Regulations for Graduate Students


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Segway Tour Along The Welland Canal 1 Hour
- Varighet: 75 Minutter
- Lokasjon: Niagara Falls, Ontario
In 1862, Port Dalhousie was incorporated into a village and in 1961 was merged with St. Catharines. Port Dalhousie was the final point of the first 3 Welland Canals until 1932, with the opening of the 4th Canal, which proceeded through Port Weller.
The Segway tour will begin at Jaycee Gardens Park, which is one of St. Catharine's largest parks and contains many beautifully landscaped flowers, grass and trees.
We continue through Rennie Park, home to the Spirit of St. Catharines and the Heavy Eight Sculptures. The tour then travels around the Portwith its terrific lakeviews.
A final stop is made by Lakeside park with its beautiful beach and antique carousel, which was carved between 1898 and 1905 in Brooklyn, New York. It is one of 9 antique hand carved carousels still operating in Canada!
What to Bring?
- Please wear comfortable, flat shoes. No heels or flip flops.
- Please dress weather appropriate
- Sunscreen (if necessary)
- Cameras
- Extra water if it is very warm


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Eric Cantor rules on the debt ceiling? From Talking Points Memo comes this bit of knowledge on who can propose a vote on the debt.
Under normal House rules, according to House Democrats, once that bill had been rejected again by the Senate, then any member of the House could have made a motion to vote on the Senate's bill. Such a motion would have been what is called "privileged" and entitled to a vote of the full House … But the House Rules Committee voted the night of Sept. 30 to change that rule for this specific bill. They added language dictating that any motion "may be offered only by the majority Leader or his designee."
Bruce Bartlett writes on some of the history of the thinking on default on federal debt:
For many hardliners debt default is the goal in the New York Times:
The Obama administration and those on Wall Street have long thought that such a prospect was so horrifying that it would necessarily lead to resolution of the current budget impasse. What I don't think they understand is that there has been a movement under way for some years among right-wing economists and activists not merely to default on the debt, but even to repudiate it.
Default advocates are a small minority — 10 to 20 percent of the population,according to a poll conducted in the first week of October by AP/GFK – although at present they appear to be the tail wagging the G.O.P. dog. But most Republicans probably share the view that the Senate minority leader, Mitch McConnell of Kentucky, expressed after the 2011 debt showdown.
"I think some of our members may have thought the default issue was a hostage you might take a chance at shooting," he told The Washington Post. "Most of us didn't think that. What we did learn is this — it's a hostage that's worth ransoming."
But hostages sometimes die in the crossfire.


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Over the years I've spoken and written tons of times of the importance of content. The online world has been a Klondyke for people who early understood that when content is free to publish content will also be what drives traffic. And as most brands, part from a few exceptions didn't really get this online has been an open field of eyes to harvest. The phrase 'Content is king' has been very true up until now. We're in the middle of a shift and it spells quality.
Compare the change we're going through right now to the change we saw in the early days of television. In the beginning you were prepared to watch any shit that was served. But as more channels started to compete suddenly you found yourselves being able to choose and then we saw how quality started to rule the world of content. It's exactly what we're seing online right now.
GoPro Hero 3. Suddenly everyone can create content. But can everyone create quality?
I don't know about you, but I find myself choosing carefully where to spend my time. Just because someone created something doesn't appeal to me anymore. I want quality, I want to see something unique and something that really ads value. Quality not quantity is the only way forward if you wan't to penetrate the social internet in the future. Quality we'll like, comment and link to. Quantity will go by unnoticed.


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1:30 pm
We die. Mors Certa, Hora Incerta. So how can we be anything? No-one is anything. From the void and to the void, and again and again. Things go on the same. One born every minute. Well more like, let's see, carry the one. Stop a minute so I can calculate this. Women all over in their life throws. Sss. Dth, dth, dth! They won't stop so I can count. There's more born, washing the blood off. All are washed in the blood of the lamb. Not stillborn of course. They are not even registered. Trouble for nothing. Well, I am almosting it. So. So. So far this year there have been 30,275,000 births rounding up. 84 days so far this year. 360,417 births a day, rounding up. That's 15,018 births an hour. 251 births a minute. Wait a second. That's, yes, 5 births a second. No point rounding down. How long did it take your eye to move from we die to 5 births a second? Cities of people coming and coming. Lives and lives. Passing away too. In your life were you the Gracehoper or the Ondt? Doesn't matter, back to the void with you! How many? How many. Wish I had paper. Um. 12,930,000 deaths this year, might as well round up. People die and we don't even know. Months later somebody smells something. A drip through the ceiling from the tenant above. 153,929 deaths a day. That's 6,414 people every hour. 107 a minute and every second 2 people die. 1.78 really. One dies and one gets 78% of the way there. Mostly dead. There's a big difference between mostly dead and all dead. Mostly dead is slightly alive. Give it a second. You can't be mostly dead all day. There you go. Welcome to the void. You have been unmade. It will be the making of you. You were a being. You filled space. Now you are a becoming. Not changing, no, I mean fulfilling. You took a form intended for you all along. That is, your form is gone. Your form is formlessness. I know, death is new to you. You'll get there. Destruction and creation are simultaneous. Death and rebirth are the same thing spelled different ways. You hungry? Of course not, what am I saying. Sorry. It's this time of day. This is the very worst hour of the day. Vitality. Dull, gloomy: hate this hour. Feel as if I had been eaten and spewed. Intended. Caught that did you? Well. Well, well.


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Closely related to contemporary yakshi figures in terracotta, this bronze figure may have formed a leg for a low stool or table.
Harle, J. C., and Andrew Topsfield, Indian Art in the Ashmolean Museum (Oxford: Ashmolean Museum, 1987), no. 9 on pp. 8-9, p. 6, illus. p. 8
Cambridge: Fitzwilliam Museum, 6 October-13 December 1992, The Crossroads of Asia: Transformation in Image and Symbol in the Art of Ancient Afghanistan and Pakistan, Elizabeth Errington, Joe Cribb, and Maggie Claringbull, eds, 90 (Cambridge: Ancient India and Iran Trust, 1992)
Ahuja, Naman, 'Early Indian Art at the Ashmolean Museum - Catalogue in progress', 2016, no. 31.1
A semi-divine female nature spirit.
Objects are sometimes moved to a different location. Our object location data is usually updated on a monthly basis. Contact the Jameel Study Centre if you are planning to visit the museum to see a particular object on display, or would like to arrange an appointment to see an object in our reserve collections.
© 2013 University of Oxford - Ashmolean Museum


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The month of November marks the nineteenth month of our international online cooking group, The Cottage Cooking Club. As a group, recipe by recipe, we are cooking and learning our way through a wonderful vegetable cookbook written in 2011 by Hugh Fearnley-Whittingstall, entitled "River Cottage Everyday Veg".
One of the declared aims of our cooking group is to make a decided effort to use as much regional, organic and also seasonal produce as is reasonably possible.
This month I prepared six of the ten designated recipes, plus one extra. I will write about each dish in the order in which I prepared them.
My first recipe for this November post is the colorful Beetroot and walnut hummus (page 300) from the chapter "Mezze & Tapas".
With toasted fresh walnuts, dry-fried and ground cumin seeds, bread crumbs, garlic, lemon juice, olive oil, sea salt, freshly ground black pepper and tahini (that versatile sesame seed paste) - to lend an extra layer of flavor – this was certainly a different kind of hummus.
I chosse to serve the Beetroot and walnut hummus as a starter, dip-style, with warmed tortilla triangles. If you are a beetroot lover and if you are looking for a different and eye-catching recipe to try, then this hummus is for you.
For the second recipe this month I chose the Celery, orange and pecans (page 116) from the chapter "Raw Assemblies".
I decided to serve this dish on individual plates as I was thinking this would be a perfect fresh starter for a festive dinner. And I was not disappointed. I arranged a few slices of celery, bright orange segments and freshly cracked walunts (instead of the pecans) on the plates and added just a few drops of the "barely dressing" (orange juice, zest, sea salt and freshly ground black pepper).
A very nice wintry combination of fresh, bright and slightly bitter flavors that works - perhaps not only as a starter to a substantial meal but also as a in-between course, to re-frehen your taste buds. A great recipe to keep in your repertoire of elegant winter salads.
The third recipe that go my attention this month was the Kale speltotto with goat´s cheese (page 280), from the chapter "Pasta & Rice".
This recipe requires a few steps more than some of the others but it is well worth it. First you prepare the pearled spelt or pearl barley (which is what I used). Then you prepare the onions (nice and translucent and soft). And stir it all together with some nice white wine (not unlike preparing a classic risotto, hence the name of this dish). You add the stock and cook and stir some more. Then you sweat the leeks and wilt your greens and once the barley is all cooked and creamy, you add the greens and the leeks to the dish.
Instead of adding the goat´s cheese on top as extra cheese, I decided to grate more for the finished dish and leave it at that – the cheese gave so much flavor to the dish, that it was not really necessary to add some more.
The fourth recipe was the one with the biggest fun factor. Roast new potatoes with two mojo sauces (page 358) from the chapter "Roast, Grill & Barbecue", was the kids` favorite this month, hands down. Mojo originated in the Canary Islands, where the main varieties are red mojo (mojo picante oder mojo picón) and green mojo (mojo verde).
In the Canary Islands, these sauces are served with small local potatoes, the papas arrugadas or are simply enjoyed with country-style white bread.
You start Hugh´s variation of the Mediterranean recipe by preparing the two sauces. The "mojo picón" was up first – using dried chilies, roasted red peppers, lots of garlic, ground cumin, sweet smoked Spanish paprika, white wine vingar and olive oil – the resulting sauce was bright red and spicy and full of smokey flavor. While Hugh calls for a coriander version of the green mojo, I opted for an Italian parsley version instead – coriander being the one herb that he kids do not really enjoy. So, more garlic again, cumin, white wine vingar and a rather big handful of fresh Italian parsley plus some more olive oil turned into a bright green, garlicky sauce.
Once the sauces are done, it is a good idea to let them sit on the counter or fridge for a while – to allow the flavors to develop properly. And the right time to prepare those potatoes, lots of them – dipping is always received rather enthusiastically at our house and this recipe was no exception – we really enjoyed the big bold flavors of the sauces that played so nicely against the crunchy, salty potatoes with their creamy interiors.
The fifth recipe was Parsnip and ginger soup (page 157) from the chapter "Hefty Soups". Another one of those wonderful soup recipes from this book that I so enjoy.
Creamy parsnips are abundant at this time of year and when paired with onion, garlic, fresh ginger, and lots of spices (cardamom, cumin, cayenne pepper) plus milk and vegetable stock (page 130) - make a lovely, velvety soup that is sure to warm you from the inside out – perfect after skating maybe…as a finish I added a few drops of lovely hazelnut oil from my local oil mill as well as slithered hazelnuts – perfect.
Recipe number six this month was Lentil and tomato salad (page 237) from the chapter "Store-cupboard suppers".
This was my personal favorite this month – what is not to love about a lovely lentil salad made with French Puy lentils that keep their shape so well in a salad and some fabulous honey-roasted cherry tomatoes (page 343).
The nuttiness of the lentils, the sweetness of the roasted tomatoes, the tanginess of the dressing – this is my idea of a perefct hearty fall/winter salad – loved it!
As a little encore I made the Roasted parsnip chips (page 357) from the chapter of "Roast, Grill & Barbecue" again that we made back in November 2014. Always such a delightful side dish, always much appreciated by the crowds – creamy, crunchy and very tasty.
In summary, another month full of wonderful vegetable dishes – this month we were delighted to enjoy a number of hearty fall recipes, main courses as well as side dishes or appetizer for lunch and dinner. What can possibly be better than to cook with seasonal ingredients even at this time of year.
Please note, that for copyright reasons, we do NOT publish the recipes. If you enjoy the recipes in our series, hopefully, the wonderfully talented and enthusiastic members of The Cottage Cooking Club and their wonderful posts can convince you to get a copy of this lovely book. Better yet, do make sure to join us in this cooking adventure.
To see how wonderful all the dishes from my fellow Cottage Cooking Club members turned out this month, please visit here. They would all appreciate a visit!


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1 Samuel 28
New King James Version
Saul Consults a Medium
28 Now (A)it happened in those days that the Philistines gathered their armies together for war, to fight with Israel. And Achish said to David, "You assuredly know that you will go out with me to battle, you and your men."
2 So David said to Achish, "Surely you know what your servant can do."
And Achish said to David, "Therefore I will make you one of my chief guardians forever."
Saul Consults a Medium(B)
3 Now (C)Samuel had died, and all Israel had lamented for him and buried him in (D)Ramah, in his own city. And Saul had put (E)the mediums and the spiritists out of the land.
4 Then the Philistines gathered together, and came and encamped at (F)Shunem. So Saul gathered all Israel together, and they encamped at (G)Gilboa. 5 When Saul saw the army of the Philistines, he was (H)afraid, and his heart trembled greatly. 6 And when Saul inquired of the Lord, (I)the Lord did not answer him, either by (J)dreams or (K)by Urim or by the prophets.
7 Then Saul said to his servants, "Find me a woman who is a medium, (L)that I may go to her and inquire of her."
And his servants said to him, "In fact, there is a woman who is a medium at En Dor."
8 So Saul disguised himself and put on other clothes, and he went, and two men with him; and they came to the woman by night. And (M)he said, "Please conduct a séance for me, and bring up for me the one I shall name to you."
9 Then the woman said to him, "Look, you know what Saul has done, how he has (N)cut off the mediums and the spiritists from the land. Why then do you lay a snare for my life, to cause me to die?"
10 And Saul swore to her by the Lord, saying, "As the Lord lives, no punishment shall come upon you for this thing."
11 Then the woman said, "Whom shall I bring up for you?"
And he said, "Bring up Samuel for me."
12 When the woman saw Samuel, she cried out with a loud voice. And the woman spoke to Saul, saying, "Why have you deceived me? For you are Saul!"
13 And the king said to her, "Do not be afraid. What did you see?"
And the woman said to Saul, "I saw (O)a[a] spirit ascending out of the earth."
14 So he said to her, "What is his form?"
And she said, "An old man is coming up, and he is covered with (P)a mantle." And Saul perceived that it was Samuel, and he stooped with his face to the ground and bowed down.
15 Now Samuel said to Saul, "Why have you (Q)disturbed me by bringing me up?"
And Saul answered, "I am deeply distressed; for the Philistines make war against me, and (R)God has departed from me and (S)does not answer me anymore, neither by prophets nor by dreams. Therefore I have called you, that you may reveal to me what I should do."
16 Then Samuel said: "So why do you ask me, seeing the Lord has departed from you and has become your enemy? 17 And the Lord has done for [b]Himself (T)as He spoke by me. For the Lord has torn the kingdom out of your hand and given it to your neighbor, David. 18 (U)Because you did not obey the voice of the Lord nor execute His fierce wrath upon (V)Amalek, therefore the Lord has done this thing to you this day. 19 Moreover the Lord will also deliver Israel with you into the hand of the Philistines. And tomorrow you and your sons will be with (W)me. The Lord will also deliver the army of Israel into the hand of the Philistines."
20 Immediately Saul fell full length on the ground, and was dreadfully afraid because of the words of Samuel. And there was no strength in him, for he had eaten no food all day or all night.
21 And the woman came to Saul and saw that he was severely troubled, and said to him, "Look, your maidservant has obeyed your voice, and I have (X)put my life in my hands and heeded the words which you spoke to me. 22 Now therefore, please, heed also the voice of your maidservant, and let me set a piece of bread before you; and eat, that you may have strength when you go on your way."
23 But he refused and said, "I will not eat."
So his servants, together with the woman, urged him; and he heeded their voice. Then he arose from the ground and sat on the bed. 24 Now the woman had a fatted calf in the house, and she hastened to kill it. And she took flour and kneaded it, and baked unleavened bread from it. 25 So she brought it before Saul and his servants, and they ate. Then they rose and went away that night.
- 1 Samuel 28:13 Heb. elohim
- 1 Samuel 28:17 Or him, i.e., David
Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson. Used by permission. All rights reserved.


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A Tennessee man has been indicted for hacking into Republican vice presidential candidate Sarah Palin's personal e-mail account, the Justice Department said on Wednesday.
David Kernell, 20, of Knoxville, turned himself in and will appear before a U.S. judge on Wednesday, the Justice Department said. He faces up to 5 years in prison if convicted.
According to the indictment, Kernell accessed Palin's account, email@example.com, on September 16 after correctly answering a series of personal questions.
Yahoo allows users to change their passwords if they confirm personal information such as their birth date and ZIP code and correctly answer a personal question such as the name of their first pet.
Kernell then posted some of the account's contents, along with the password, to the online message board 4chan.org, the indictment says.
Kernell, known online as "rubico," also posted family members' cellphone numbers and e-mail addresses online, the indictment says.
Kernell is the son of a Democratic state legislator, according to local media reports. The legislator, Mike Kernell, did not immediately return a request for comment.
Palin occasionally used the account to conduct state business, according to media reports. Critics have charged that she uses the account to get around public-records laws.
Palin is the running mate of Republican presidential candidate John McCain in the November 4 election.
Palin spokeswoman Tracey Schmitt called the hack "deeply troubling."
"We are certain that the proper authorities will pursue justice and send a clear signal to reassure all Americans that their personal e-mail accounts cannot be hacked into with impunity," Schmitt said in a statement.


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All the major election-coverage news outlets are projecting a Liberal win tonight. Congratulations to Prime Minister Justin Trudeau. Better not screw this up, dude. Full results here.
Well, it ain't Blue up north any more, and thank goodness for that. Mulcair had the best chance anyone could have gotten in his position and he choked, bigtime. Sorry.
And now for the traditional Canadian song as PM Harper et Entourage exeunt, stage right, though they will sadly likely form opposition:


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On the other side of the web, I kept discussing Harmony with Allison (Canonical) until I asked something and got no response anymore.
Bringing up arguments like "it provides more clarity to contributors, a 'check point' to look at the legal situation and reassurance of legal status to users" or the already-debunked "but it is helps protect the copyrights and handling of disappearing contributors" doesn't convince me that contributors should sign away their code while running the risk TO GET SUED BY THE COMPANY THEY JUST GAVE THEIR CODE TO FOR WRITING IT IN THE FIRST PLACE. Seriously, that's a risk, read Michael's post.
The whole problem with CLA's and the like is and remains that you give but don't get even the least of protection or right. All risk remains with you - if you overlooked any patents on the code you just signed away to the company, they can sue you, or let others do so. And you can infringe on patents of the code you yourself just wrote. And in case you're defending yourself in court, they can sell your patents you need to defend yourself to the company attacking you (or they already might have, years ago). So they get to monetize your contribution any way they see fit, including selling it to the highest bidder, patenting it and suing anyone who writes something similar. You get - well, what do you mean, you want something?
You got to write code for them, didn't you? For free! You should be happy you got to contribute to such a great company! Now get out of the way or we sue you!
Honestly, I wasn't enthusiastic about Harmony but as I'm no lawyer and not really capable of reading the legal speak of the (hard to get to) licenses I didn't know it was that bad. Ok, it's a 1.0 release, signing it might burn your house or let anyone sue you. I'd say a warning on the site might be in place...
Read Michael Meeks' interesting insights. Little to say after that, imho. The pro arguments are not convincing at all, the con's are big. I'd recommend to never sign a CLA or work for any company requiring you to do so - unless they pay you of course. After all, that's the whole point:
If a company wants ownership to your code, they should pay you!


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All the material on this website is copyrighted to J-P Metsavainio, if not otherwise stated. Any content on this website may not be reproduced without the author's permission.
Have a visit in my portfolio
Thursday, April 2, 2009
Sh2-223, 224 and 225 lightened up
There was 15 x 1200s from 03.11.2008, I totally frogotten, that I had
shot them.
You can compare how additional Five hours of H-a hellped by looking two previous versions.
First, there is only Two hours of H-a:
Really bad looking and noisy,
Secondly there was 11 hours of H-a, looks much better:
This is a really dim Supernova Remnant pair, with fast, f1.8, optics
it has taken 16h of H-alpha light to get in this version.
Details; -Camera, QHY9 - Optics, Canon EF 200mm f1.8 @ 1.8 - Guiding, QHY5 and PHD-guiding - Platform, LX200 GPS 12" - Exposures, 7x1200s with 7nm H-alpha filter and 13x2400s, 5x300s O-III Binned 4x4 and 5x300s. S-IIBinned 4x4 .
Additional 15x1200s of H-a added, imaged with QHY8 and Tokina AT 300mm f2.8 @2.8
Darks, Flats and Bias frames calibrated. Total exposure time for H-alpha line is 16h!
2 comments:
- Phil said...
Amazing images - well done.
What are you using to connect your Canon EOS lenses to the QHY9? Is it a commercial adaptor? - May 19, 2009 at 7:58 AM
- J-P Metsavainio said...
Hi Phil!
Thanks, no, I'm using T-thread.
Please have a look here:
Less radical and permanent method is use of an adapter between the lens and the camera.
look for this forum, there is several solutions and products.
You can use the Search function in the forum.
I don't use a filter wheel. Instead that, I use a filter drawer.
Remember, there is a very limited backfocus distance in the Canon lenses, it varys between the models. - May 19, 2009 at 8:36 AM
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Our software engineers have deep expertise in latest technologies. These are some of the technologies that we utilize to provide our clients with the most robust and reliable solutions. They include:
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Software Engineering
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The increase in deaths during the COVID-19 pandemic has pushed funeral homes and morgues beyond capacity, and other measures have been taken to store the bodies of victims. As a result, refrigerated food transport vehicles and food storage units have been temporarily used for this purpose. Now, FDA has released the guidance document, "Returning Refrigerated Transport Vehicles and Refrigerated Storage Units to Food Uses After Using Them to Preserve Human Remains During the COVID-19 Pandemic" because when those additional storage units are no longer needed to store bodies, "industry may wish to return the trailers and storage units to use for food transport and storage".
Returning these vehicles and storage units to use for food is possible—but only with thorough cleaning and disinfection. The agency recommends the use of EPA-registered disinfectants that are suitable for the material being disinfected. It also recommends these disinfectants be effective against SARS-CoV-2 and foodborne pathogens. When disinfecting, it is important to adhere to the instructions for use for guidance on how many times application is required, the contact time needed, and effectiveness at refrigeration temperatures. For instances in which the interior surfaces have been in direct contact with blood or bodily fluids, the FDA guidance provides the scenarios in which the vehicles and storage units should not be returned to use for transporting or storing food for humans or animals.
OSHA has also stated that compressed air or water sprays should not be used to clean contaminated surfaces due to the risk of aerosolizing infectious material.
Due to the public health emergency, the guidance has been issued without the agency's usual 60-day comment period.


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By Fr. Dennis Smith
This item is the first of this collection of sermons. It covers the 12th, 13th, 14th and 15th Sundays after Pentecost.
These sermons were recorded at St. Paul's house in Bolton Massachusetts from July 1988 until August 1989, while Fr. Dennis Smith was serving as our chaplain. Fr. Smith is a truly gifted preacher. It's deep and abiding love for our Lord and our Blessed Mother provide him with the zeal necessary for that truly pastoral and soundly Catholic preaching which is so rarely heard from our pulpits today.
Following the traditional liturgical sequence, these sermons are inspiring as well as current and up-to-date in the correct sense. They are a refreshing change from the insipid pap which passes for preaching and so many Catholic churches in our times. One cannot have true catholic preaching until one excepts fullness of the Catholic faith in all her glory is doctrines, even those which are not so popular in our giddy, liberal, ecumenical world today.
File Size: 50 MB
68 Minutes
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The Wise Men of Chelm is a very funny Yiddish musical:
It is said that after God made the world, he filled it with people. He sent off an angel with two sacks, one full of wisdom and one full of foolishness. The second sack was much heavier and, after getting caught on a mountaintop, all the foolishness spilled out and fell into Chelm.
The news release gives some further background.
It's been years since I've attended theatre of any kind (oh! except for in the park), but the quality of this production — the singing, the acting, the music, the set design — far surpassed the amateur community theatre endeavours I've seen in the past.
The show runs until July 3. See it if you can!
Chelm is a city in eastern Poland; the idea of Chelm as a city of fools is longstanding in Jewish folklore:
There are a lot of popular stories about their "smart" conduct. For example: One Jewish Chelm resident bought a fish on Friday in order to cook it for sabbath. He put the live fish underneath his coat and the fish slapped his face with his tail. He went to the Chelm court to submit a charge and the court sentenced the fish to death by drowning.
Isaac Bashevis Singer has told similar stories about the residents of Chelm. I'll be looking into them.


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Mission Statement
Nova Car Rental
Our mission is to complete our customers rent a car needs in Croatia and, in doing so, exceed their expectations for service, quality and value.
We will strive to earn our customers loyalty by working to deliver more than promised, being honest and fair and going the extra mile to provide exceptional personalized service that creates a pleasing business experience.
Treat employees and customers like family and never compromising our commitment to superior customer service. We will work to engage the community in which we operate, improve diversity through our ranks, and contribute resources to the causes that matter the most.
Although it is our goal to be the best and not necessarily the biggest or the most profitable, our success at satisfying customers and motivating employees will bring growth and long-term profitability.
After all, we are not entitled to our success. We have to earn it, each and every day.
Our vision is to be the premier and preferred rental company on Croatian car rental market and to offer service beyond customer satisfaction and demand.We want to help our clients maximize their customer lifetime value and increase their competitive advantage by helping drive productivity and efficiency while delivering measurable results.
Our values help us drive our objectives and provide us with guidelines by which we achieve good results. Our corporate values are guideposts to mark the path and guidelines within which we behave in our dealings with each other, our clients and the communities in which we operate. Only by maintaining this shared focus do we, as individuals, become a successful team we can achive full potential.
We insist on open, honest and fair relationships with our customers, each other and business partners. We believe this is the only way to do business.
We will continuously strive to do the right thing in support of our clients, fellow employees and all of our stakeholders. We will lead by example and set our standards high for others to follow.
We respect our employees and value their contributions. We believe in teamwork, and as a team, delivering exceptional results to our clients and their customers. We are committed to the professional development of each person as they progress through their career at NOVA rent a car in Croatia.
We value our clients as business partners. We are dedicated to providing the highest quality of service to them and will treat their goals and objectives as our own. We will increase their competitive advantage by consistently exceeding expectations.
Entrepreneurial Spirit
We foster innovation and will take personal risks to improve our service offerings. We will continuously strive to be the best in order to earn and securely maintain our position as the one of premier providers in car rental business.
--> We are customer focused organization; we listen to our customers by providing them superior service exceeding their expectation.
Thus earning their trust, respect and confidence.
--> We are a unified team, where we believe in collaboration, professionalism, investing in our employees, technology, quality, continuous learning and improvement.
--> We consistently believe in the sense of originality and its innovation, as we empower our people to be inventive and resourceful.
--> We value our role in the community, where we recognize the responsibility and opportunity to contribute to society and make a meaningful difference.
--> We communicate global reputation by ensuring effective corporate visibility.