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Display & Deli Cases, Refrigerated
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Display Cases & Merchandisers, Countertop
Draft Beer Dispensers
Fish/Lobster Tanks
Glass Chilling Equipment
Ice Tea Dispensers/Makers
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Railings & Rail Systems
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Waste Compactors, Balers, Shredders
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Waste Pulpers & Shredders
Waste Receptacles
Water Booster Heaters
Water Heaters, Heat Recovery
Warming & Holding Equipment
Bains Marie
Cabinets, Humidified
Cabinets, Pass-Through
Cabinets, Pizza
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Cabinets, Warming & Holding, Mobile
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Carriers, Pizza
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Drop-Ins, Heated
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Food Wells
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Warmers, Popcorn & Pretzel
Warmers, Soup
FWE/Food Warming Equipment
Company Profile
Company Profile
Contact Information
Contact: Curt Benson
Title: VP Sales / Marketing
Phone: 815-459-7500
Toll Free: 800-222-4393
Fax: 815-459-7989
Click here to see email.
FWE/Food Warming Equipment
338 Memorial Dr., Ste. 300
Crystal Lake IL 60014
Ovens, Rethermalization
Ovens, Slow Cook & Hold
Freezers, Mobile
Refrigerators/Coolers, Mobile
Bars, Portable
Catering Equipment, Off Premise
Cabinets, Refrigerated, Mobile
Carts, Banquet Service
Carts, Utility
Plate Warmers
Cabinets, Humidified
Cabinets, Pass-Through
Cabinets, Pizza
Cabinets, Proofer
Cabinets, Warming & Holding, Mobile
Cabinets, Warming & Holding, Stationary
Cook & Hold Systems
Pizza Cabinets
Proofer Cabinets
Warmers, Pass-Through
First Name
Last Name
Enter Your Comments Below
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text:
Winners get 500xp per character level, and second place gets 250xp per character level
Also as an alternative, for epics or those who just really love crafting, you may choose instead crafting XPs
Crafting XP is 500xp for the winner, and 250xp for second, by what level you have in that craft, not character level
0. PLEASE VOTE FOR 2 PCs, or 1 PC AND "NOBODY!" Due to a system enhancement, all votes must have 2 PCs, or the system will not accept ballot. Please vote for two, or vote for 1 and add "nobody" for the second one. Without the " " marks.
1. No PC (not player, but individual PC) may win a RPotM award (1st or 2nd place) more than twice in a calendar year. We know just how great some PCs are, but this is an effort to spread the love around a bit.
The following PC's aren't eligible any more in 2016
2.Only one ballot (containing a vote for 2 PCs or 1 PC and "nobody") per Player is allowed. Attempts to vote multiple times using different GSIDs will result in ALL votes by that Player being thrown out.
3. Players may not vote for their own PCs.
4. Yes, DMs and Team Members can vote. There's no additional weight to their votes; all Avlis members are encouraged to vote.
5. Yes, you may vote for PCs played by Team Members.
Please be specific, if you can. we really want your vote to count! Do your best to write the exact floaty name of the PC. We may know every PC on Avlis, but there are many who go by names other than their floaties or with similar names or identical first names. Sure, we'll probably know enough to include votes for "Ariana" with the votes for "Sasee Cain", but give us a hand and write out the full floaty name if you can. Feel free to use the comments section to clarify if you're not sure.
Use the comment section for explanation of your votes. No, it won't change the vote count or anything, but we do read and enjoy every comment. Many of the comments will also be posted with the results.
Yes, you can vote for a specific DM but they won't be announced publicly. They will get to see it Team-side, though. Comments for how awesome specific DMs are will also live Team-side. Yes, you can vote for NPCs and guilds/groups and they will get posted publicly in an "Honorable Mentions" section. Comments about NPCs and guilds/groups will be posted for public viewing.
RPotM Voting Button!

subset: commoncrawl


text:
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Forum: Quiz Questions
Here we have gathered together all of the original Test Questions submitted by HVAC-Talk Founder, Don Sleeth, along with all the brain busters by NormChris and others. Put on your thinking cap and test your knowledge!
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text:
Diamond weight ............... .26 carat.
Diamond quality ............... SI-H
Weight ............................ 4.7 GRAMS.
Measurements .................. 14mm x 10mm
Comes in a nice jewelry box.
In order to use our layaway plan, please call or email us letting us know that you would like to use our layaway plan.
Required deposit amounts.
- $0 to $500 deposit amount $60
- $500 to $1,000 deposit amount $100
- $1,000 to $1,500 deposit amount $200
- $2,000 and up deposit amount $300
In case you would like to leave a higher deposit simply notify us.
Once your balance is paid in full, we will mail you your beautiful jewelry.
All layaway's must be paid off within 10 weeks or will be considered as forfeit.
Contact info:
Feel free to call us at 855-552-3523
We accept Paypal - Visa - MasterCard- American express - Discover
We also accept personal checks & money orders (only issued from US banks), we will ship out once payment has cleared.
Bank wire transfers are also accepted and are cleared much faster than personal checks and cashier checks.
We also offer Layaway on all our items.
All items will be shipped out within 1 business day.
It is our responsibility to make sure that your beautiful jewelry gets delivered at your resident or business address with delivery confirmation.
Packages valued over $250.00 will be shipped out with Signature confirmation.
You may return, any items within 14 days of delivery for a full refund, no explanation needed, as long as your item has not been altered in any way (sized ring, altered engagement rings, etc).
In case of errors, (you received an incorrect or defective item, etc.) We offer a full refund and we will cover the cost of return shipping.
You should expect to receive your refund within 2 days of delivery, It is your responsibility to make sure the package gets to us safe. we highly recommend all packages to be shipped insured with tracking number and delivery confirmation.
You may call us at 818-792-0071
Jewelry by David… the most innovative and dependable way to shop for the latest styles, top designers and best prices in jewelry today.
We would like to welcome you as our valued customer and hope that our dedicated staff has the opportunity to serve your every jewelry need.
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text:
Take the hint
Comments are closed.
Did You Hear?
Hello, internet. People say I need to have a blog, so here it is. I think. Does this count?
Ye Olde Archives
Remember when I read you haiku every weekday for a whole year? Good times.
January 2017
@suburbanhaiku is on twitter.
Literally. I'm probably on there right now. It's embarrassing.
See something you like?
Then click that Like button. Nothing bad will happen, probably.


text:
The good news is that we already have $4,400 in the bank from donations. We hope to have a quote by the end of next weekend.
The disappointing news is that the Mascot will not be ready until mid-May. We were hoping to take delivery this season but mid-May will give us more time to get our ducks in a row and not rush into a mascot.
Feel free to post comments on what you like or don't like about the drawing. Any thoughts, ideas, suggestions or feedback is welcome.


text:
Biology of Bryophytes and Lichens
Biology of Bryophytes and Lichens EEB 3240-001 & 001L (4 credits)
Spring 2011 Lectures: T/TH 11.00 AM-12.15 PM Lab W 1-4PM
Lectures and laboratory in TLS181.
Contact Information
Bernard Goffinet
Associate Professor
Department of Ecology and Evolutionary Biology
office: 300 Pharmacy/Biology Building
voice: +1 860-486-5290
email: firstname.lastname@example.com
home page: http://hydrodictyon.eeb.uconn.edu/people/goffinet/
Teaching Assistant
Juan Carlos Villarreal
Department of Ecology and Evolutionary Biology
office: 316 Pharmacy/Biology Building
voice: +1 860-486-6306
email: firstname.lastname@example.com
home page: http://hydrodictyon.eeb.uconn.edu/eebedia/index.php/Juan_Carlos_Villarreal
Announcements (NEW ONES POSTED)
Some comments or recommendations:
Assignment 1 is now posted. 1. Take the assignments seriously; this includes working on your presentation of the life cycle. The cleanliness of the assignment reflects on how serious you took the assignment. I value clean documents.Assignments are worth 5% of your final grade.
2. Answer the question: in many cases an answer was provided, yet, often it fails to actually answer the question. For example: Justify why the sporangium is diploid. Common answer: because it produces haploid spores. Well, a gametophyte produces haploid sperm-cells and eggs, does that make it diploid? No. A sporangium is diploid because it arises through mitotic division from a diploid zygote. That is all.
Here is a short document summarizing phylogenetic terms that you should know. Read this and let me know if you have any questions. This is not covered in class but considered to be covered by one of your earlier classes.
LABORATORY ATTENDANCE: you are required to attend the labs. If you miss 3 labs or more, without a written excuse you will automatically fail the class.
LECTURE FINAL: You can download the study guide for the final here.
Textbook and readings
There is no official text book. Instead, you will be assigned readings from the primary literature to go with the lectures. The reading is required, and the material covered in the paper is part of the lecture material, and hence subject to questions on the midterm and final.
Two books that are relevant and available in the library: Introduction to Bryophytes by A. Vanderpoorten & B. Goffinet (2009) (here the link to the book, http://www.cambridge.org/gb/knowledge/isbn/item2326970/?site_locale=en_GB). This book is the most appropriate external reference for the class. Other books are Shaw & Goffinet (2000) Bryophyte Biology or its latest version Goffinet & Shaw (2008) and Nash (Lichen Biology, here the link to Amazon http://www.amazon.com/Lichen-Biology-Thomas-H-Nash/dp/0521459745). If you are interested, you can buy them. I can also order them at a discount (although it may come out close to what you get on line with major distributors).
The final grade is calculated based on your lecture grade (60%: midterm and - in part cumulative - final each worth 25%, and each of the two assignments worth 5%) and lab (40%: 30% final based on hands-on labs, and 5% of your paper presentation, 2.5% for summaries and 2.5% for participation in discussions).
- Watch This: movie of bryophyte gametes
"Whitish smoke in the movie are small droplets containing smreps (deliberate misspelling of word for male gametes).
The smreps in the droplets are still un-motile. When touch the
water, they begin to swim. In our experiments, misting with water is
trigger of the explosion. If antheridia were mature, the explosion
begin within few minutes. The event continued about for 10 min.
Intense light for video recording also seems to accelerate the
phenomenon. Each antheridium is deeply sunk in a cavity of
antheridiophore and there is a very small pore on the top of each
cavity. Swollen cells of surrounding tissue might cause the pressure
force. Cavers (1903) and Muggoch & Walton (1942) also discussed about the mechanism, but, I think no one examined about the detail mechanism of the phenomenon.
In Hiroshima, the season of mreps dispersal is Spring (April to May).
In our field observation, we detected many airborne smreps in the
sunny day after rain shower.
I do not have detail data about how many species of liverworts have
airborne mreps. At least, Asian species of Conocephalum (C.
japonicum) do in the same manner." M. Shimamura
Shimamura, M., Yamaguchi, T. & Deguchi, H. 2008. Airborne sperm of Conocephalum conicum (Conocephalaceae). J. Plant Res. 121: 69-71. http://www.springerlink.com/content/fl2105h6428366m3/
- Not surprisingly, internet sites devoted to the biology of bryophytes and lichens are "abundant", well let's say that sites dedicated to bryophytes exist! Some may hold information that is relevant to this class. One example is Bryophyte Ecology maintained by Dr. Janice Glime. I will look for more. You may want to consult the list maintained by Jessica Budke, another graduate student in my lab, and her moss blog entitled Moss Plants and more.
- Mosses in the news: Single peat moss plant 'conquered America'.
- Watch this short video, highlighting aspects of the biology of mosses, a great complement to the lectures.
NOTES UPLOADEDHere is the book chapter that I mentioned in class that you must read to complement your lecture notes. The figures must be downloaded separately: Goffinet&Buckplate1.jpg and Goffinet&Buckplate2.jpg
downloads require password; best viewed in Adobe Reader (some problems with the MAC "Preview" program).
The syllabus is subject to change. You will get papers assigned one lecture and maybe one week ahead. Check the site frequently.
|Tu 18 Jan
|First encounter with bryophytes, and visiting the herbarium.
|Th 20 Jan
|1. Bryophytes in the context of land plant evolution
Land plant evolution figures
Assignment 1 due Tuesday Jan. 25
|article by Qiu et al.
|Tu 25 Jan
|2. Marchantiophyta or liverworts
Liverwort Figures
|article by Shaw & Renzaglia but only the pages dealing with liverworts.
|Th 27 Jan
|Tu 1 Feb
|3. Marchantiophyta or liverworts
|Watch the video referred to under LINKS
|Th 3 Feb
|4. Bryophyta or mosses
Moss figures
|Shaw & Renzaglia paper: pages on mosses;
|Tu 8 Feb
|5. Bryophyta or mosses
Notes on moss sporophyte
|Lab2.Liverworts.2011.pdf A link for Gackstroemia's pictures: http://www.bluetier.org/Liverwort/gackstroemia-alpina.htm
|Th 10 Feb
|6. Anthocerophyta or hornworts
Hornwort figures
|Shaw & Renzaglia paper: pages on hornworts
|Tu 15 Feb
|7. Symbiotic associations with bryophytes
Symbiosis hand-outs
|article by Selosse et al.;
|Discussion 1 on
We'll have the liverworts from previous lab if there is any time left after discussions
|Th 17 Feb
|8. Land plant evolution (replaced by hornwort lecture)
|Tu 22 Feb
|7. Symbiotic associations with bryophytes
Symbiosis hand-outs
| article by Selosse et al.;
: Adam&Duggan.full.pdf
| Moss Diversity
A recent paper on Polytrichum with pictures of the peristome [1]
|Th 24 Feb
|(land plant evolution lecture shortened; see class!)
8. Bryophytes as evo-devo model systems
NEW Bryophyte Evo-devo hand outs
|Tu 1 Mar
|10. Peatland ecology and 11. Peatlands and Global carbon
Peatland ecology
< Global carbon economy
New lecture notes 7Peatlands.pdf
Chapman et al.pdf
|Lab: Mosses and Hornworts
|Th 3 Mar
|12. Bryophyte ecophysiology
| Ecophysiology.pdf
8PhysiologicalEcology2011.pdf Proctor
|Tu 15 Mar
|Discussion 2 on
or b) a cheating liverwort (TAKEN) by Bitartondo et al. (2003)
|Th 17 Mar
|13. Lichenized fungi
Introduction hand outs
|Download lecture slide here
|Tu 22 Mar
|14. Morphology and anatomy of lichens lichen morphology.pdf
|Download lecture slides here
| Lab6Lichens.pdf
BRING YOUR LECTURE NOTES. HERE A WEBSITE WITH LICHEN PICTURES, IF YOU BRING YOUR LAPTOP [2]here a picture of the ascus of Icmadophila [3]
|Th 24 Mar
|15. The photobiont and the mycobiont-photobiont interaction
lichens morphogenesis.pdf
|Download lecture slides here
Read Honegger.pdf
|Tu 29 Mar
|16. Lichen morphogenesis continued
|Download lecture slides here
| 1st half: Discussion 3 on lichen symbionts (TAKEN) by Casano et al. (2010)
|Th 31 Mar
|17. Lichen chemistry
|Download lecture notes here
|Tu 5 Apr
|18. Evolution of lichenization and lichens
|Download notes here
Lichenevolution hand out
|Th 7 Apr
|18. Evolution of lichenization and lichens (cont.)
|Tu 12 Apr
|20. Ecological significance of bryophytes and lichens
|Download notes here
|field trip
|Th 14 Apr
|21. Bryophyte and lichen in a changing world
|Download lecture notes here
|Tu 19 Apr
|22. Bryophyte and lichen biogeography
|Download lecture notes here
| Discussion 4 on
b) or lichen biogeography by Hestmark et al.(2011)
|Th 21 Apr
|Bryophyte and lichen biogeography cont.
|Download lecture notes here
|Tu 26 Apr
|24. Bryophytes (and lichen) ecology
|Download lecture notes here
|Lab final
|Th 28 Apr
|25. Bryophyte ecology cont.
|Download lecture notes here


text:
OpenMake Software has announced the 7.5 release of its Dynamic DevOps suite comprised of the Meister build automation, Mojo workflow management, and Cloudbuilder provisioning products.
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Also featuring the Deploy + tool, this collection is what OpenMake describes as "a consolidated toolchain for process automation" to handle continuous build and continuous deployment tasks.
Tracy Ragan, COO of OpenMake, says that her team has expanded its model-driven framework for managing builds into the deployment realm. The tool aims to reduce the use of one-off build and deploy scripts — this is hoped to deliver a more reliable and transparent method of delivering binaries.
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The firm's CTO Steve Taylor says that dynamism is important because his team seeks to defining a reusable, standardized process across the lifecycle from build through to deploy — and that this is the ultimate goal in DevOps.
"Changes between environments for builds, test execution, and deployments should be addressed dynamically, without human intervention or one-off scripts. We achieve this level of automation for build and now deployments with our 7.5 release," explains Taylor.


text:
The Fixflo website language translation service utilises the Microsoft API.
We have made reasonable efforts in order to provide accurate translations,however, no automated or computerized translation is perfect and is not intended to replace human or traditional translation methods.
The official text is the English version of the Fixflo website. Any discrepancies or differences created in the translation are not binding and have no legal effect for compliance or enforcement purposes.
If any questions arise concerning the accuracy of the information presented by the translated verison of the website, please refer to the English version of the website, which is the official version.


text:
Explore and learn English (ESOL) or the language of your choice in an open lab environment. Learn and practice using one of the available programs. #ellis#esol #esl
|Mon, Jul 13
|Tue, Jul 14
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|Thu, Jul 16
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|Sun, Jul 19
LYNX Bus Link 21 Carver Shores
LYNX Bus LInk 302 Downtown Disney Direct
The Washington Park Branch serves the Carver Shores and Metrowest areas, along with the many other subdivisions and local businesses surrounding it. The Washington Park branch has a history that dates back to 1924. It is a combination of the former Booker T. Washington and Washington Shores Libraries. The two branches combined as one and opened in this current location on April 11, 1984. Although small, the glass walls on the front and back of the building create a bright, airy and comfortable atmosphere.


text:
2015 Hino 268A Chassis
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Vehicle Specifications
Vehicle: Sold New 2015 Hino 268A Chassis
Location: Yard Trucks of Ohio in Cincinnati
Body Type: Chassis
Price: Contact Us For Price
Exterior Color: White
Interior Color: Blue / Gray
Engine: JO8E
Engine HP: 220
Engine Brake: Yes
Transmission: ALLISON 2200RDS (PTO)
Suspension: Air
Cab: Conventional
GVW: 25,950 lbs. (Class 6)
# Rear Axles: Single
Front Axle LBS: 10,000
Rear Axle LBS: 19,000
Wheelbase: 271"
Brakes: Air
Ratio: 5.57:1
Wheels: Steel
Tires: 11R 22.5
Fuel: Diesel
Stock #: 108016
Installed Equipment
- 95 Gallon Fuel Tank
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Vehicle: 2015 Hino Chassis in Cincinnati, OH . Although we attempt to keep inventories current, we cannot guarantee that this vehicle and all others will still be available for sale. To be sure, contact us first. All prices expire at midnight 7/8/2020. All options, warranties and prices are subject to error and must be verified with the dealer. All advertised prices exclude government fees and taxes, any finance charges and any dealer document preparation charge. Please contact us for complete details about this specific vehicle. Miles per gallon are estimates only. Actual MPG will vary.


text:
Season 8 Episode #801
Bluegrass Tunes from Mollybloom; Too Much Coffee Man Opera; Kaleidoscope Artist David Collier
This video is not currently available. We apologize for any inconvenience.
Segments in this Episode
Oregon Art Beat
Kaleidoscope Artist David Collier
David Collier makes kaleidoscopes which range from the simple to the spectacular.
Oregon Art Beat
Bluegrass Tunes from Mollybloom
Dynamic bluegrass quintet has musical chops and a great sense of humor.
Oregon Art Beat
Too Much Coffee Man Opera
Witness the creation of the first-ever comic book opera, "Too Much Coffee Man."
All Season 8
Rug Weaver Kim Morris; Mei-Ann Chen; Guitar Virtuoso Alfredo Muro (843)
Oregon Art Beat: Episode #843
Original Broadcast: August 30, 2007
Painter Alice Wanke Stephens; Violinist Alex Hargreaves; Nesika Glass (842)
Oregon Art Beat: Episode #842
Original Broadcast: August 23, 2007
OBT's Prima Ballerinas; Photographer Paulina Hermosillo; Composer John Blackburn (841)
Oregon Art Beat: Episode #841
Original Broadcast: August 16, 2007
Glass Artist Catharine Newell; Celtic Musician Hanz Araki; Sculptor Tom Hardy (840)
Oregon Art Beat: Episode #840
Original Broadcast: August 9, 2007
Oregon Repertory Singers; Landscape Architect Robert Murase; Fashion Designer Kayla Kennington (839)
Oregon Art Beat: Episode #839
Original Broadcast: August 2, 2007
Sculptor Tim Power; Myshkin & Ruby Warblers; Coronas Artist Eva Castellenoz (838)
Oregon Art Beat: Episode #838
Original Broadcast: July 26, 2007
Sculptor Kicki Masthem; Artist Zen Parry; Metal Sculptor Greg Wilbur (837)
Oregon Art Beat: Episode #837
Original Broadcast: July 19, 2007
Metal Sculptor Lee Kelly; Polly's Cakes; Hardanger Fiddle (836)
Oregon Art Beat: Episode #836
Original Broadcast: July 12, 2007
Musical Trio Dirty Martini; Painter Donna Young; Etch-a-Sketch Artist Jonathan Liu (835)
Oregon Art Beat: Episode #835
Original Broadcast: July 5, 2007
Waterfront Blues Festival; Playwrite, Inc.; Found Objects Artist Brian Mock (834)
Oregon Art Beat: Episode #834
Original Broadcast: June 28, 2007
Honky-tonk Band The Buckles; Burning Man Festival; Painter Margret Short (833)
Oregon Art Beat: Episode #833
Original Broadcast: June 21, 2007
Portland Art Center; Sword Sheath Artist April Kline; Portland Chamber Orchestra (832)
Oregon Art Beat: Episode #832
Original Broadcast: June 7, 2007
Musician Mac Potts; Jazz Musician Jim Pepper (831)
Oregon Art Beat: Episode #831
Original Broadcast: May 31, 2007
Columbia River Chapter of American Marquetry Society; Portland Guitar Duo; Timothy Ely (830)
Oregon Art Beat: Episode #830
Original Broadcast: May 24, 2007
Misty River Revisit; Collage Artist Diane O'Leary; Darkhorse Comics Author Mike Mignola (829)
Oregon Art Beat: Episode #829
Original Broadcast: May 17, 2007
Celtic Musician Hanz Araki; Author Monica Drake; Photographer Christopher Burkett (828)
Oregon Art Beat: Episode #828
Original Broadcast: May 10, 2007
Potter Charles Gluskoter; Piano Teacher Dorothy Fahlman; Musical Theatre Artist Wade McCollum (827)
Oregon Art Beat: Episode #827
Original Broadcast: May 3, 2007
Metal Sculptor Lee Kelly; Iconographer Fr. Jon Buffington; Spoken word duo Good Sista/Bad Sista (826)
Oregon Art Beat: Episode #826
Original Broadcast: April 26, 2007
Sunriver Young Artist Scholarship; Latin Jazz Percussionist Bobby Torres; Composer Bryan Johanson and Portland Symphonic Choir (825)
Oregon Art Beat: Episode #825
Original Broadcast: April 19, 2007
Leather Designer and Artist Marianne Fellner; Metal Sculptor Devin Field; Live Wire! Radio Variety Show (824)
Oregon Art Beat: Episode #824
Original Broadcast: April 12, 2007
Fresco Painter Jack Portland; Poetry in Motion; Lifecasting Artist Peny Wallace (823)
Oregon Art Beat: Episode #823
Original Broadcast: April 5, 2007
Author and Basket Weaver Mary Schlick; Etch-a-Sketch Artist Jonathan Liu; Blues Musician Lauren Sheehan (822)
Oregon Art Beat: Episode #822
Original Broadcast: March 29, 2007
Painter Cristina Acosta; Glass Artist Catharine Newell; Blues Musician David Jacobs-Strain (821)
Oregon Art Beat: Episode #821
Original Broadcast: March 22, 2007
Guitar Virtuoso Alfredo Muro; Writer and Performance Artist Renee Mitchell; Acoustic Guitar Summit (820)
Oregon Art Beat: Episode #820
Original Broadcast: February 22, 2007
Duck Stamps Contest; Blue Mountain Foundry; Glass Artist Tim Chilina (819)
Oregon Art Beat: Episode #819
Original Broadcast: February 15, 2007
Woodcarver Steve Arment; Furniture Artist Rainy Lehrman; March Fourth Marching Band (818)
Oregon Art Beat: Episode #818
Original Broadcast: February 8, 2007
Watercolorist Gene Gill; Tibet artist Sonam Phuntsok; Reggie Houston (817)
Oregon Art Beat: Episode #817
Original Broadcast: February 1, 2007
Ceramic Artist Cary Weigand; Rug Weaver Kim Morris; Ukulele Player Jim D'Ville (816)
Oregon Art Beat: Episode #816
Original Broadcast: January 25, 2007
Metal Sculptor Greg Wilbur; David Eckard's "Float"; Chamber Music NW Young Artists (815)
Oregon Art Beat: Episode #815
Original Broadcast: January 18, 2007
Leather Artist Larry Hugo; Myshkin & Ruby Warblers; DJ Anjali and the Incredible Kid (814)
Oregon Art Beat: Episode #814
Original Broadcast: January 11, 2007
Glass Artist Chris Hawthorne; Artist Zen Parry; Bluesman Joe McMurrian (813)
Oregon Art Beat: Episode #813
Original Broadcast: January 4, 2007
Author Tom Spanbauer; Julie Vandenberg's Printmaking Co-op; Little Sue (812)
Oregon Art Beat: Episode #812
Original Broadcast: December 21, 2006
Gospel Christmas; Blacksmith Tim Middaugh; Singer and Songwriter Julie Hoy (811)
Oregon Art Beat: Episode #811
Original Broadcast: December 14, 2006
Organist Catherine Crozier; Painter Mike Russo; Joel Cottet's Huge Pots; Dave Carter and Tracy Grammer at the Sisters Folk Festival (810)
Oregon Art Beat: Episode #810
Original Broadcast: November 23, 2006
Maritime Painter Dutch Mostert; Painter Mona Cordell; Singer Linda Hornbuckle (809)
Oregon Art Beat: Episode #809
Original Broadcast: November 16, 2006
Painter Paul Hoelscher; Landshark Bicycles; Trail Band (808)
Oregon Art Beat: Episode #808
Original Broadcast: November 9, 2006
Suze Marshall Sings Cowboy Songs; Andy Nichols' Glass Sculptures; Lam Quang (807)
Oregon Art Beat: Episode #807
Original Broadcast: November 2, 2006
Illustrator Carson Ellis; Violinist Alex Hargreaves; Bluesman Curtis Salgado (806)
Oregon Art Beat: Episode #806
Original Broadcast: October 26, 2006
Painter Betty LaDuke; Bagpipe Maker Murray Huggins; Lynda Lanker's Cowgirl Paintings (805)
Oregon Art Beat: Episode #805
Original Broadcast: October 19, 2006
Bird Painter Jon Janosik; Oregon's Poet Laureate Lawson Inada; Open Studios (804)
Oregon Art Beat: Episode #804
Original Broadcast: October 12, 2006
OBT's Prima Ballerinas; Accordionist Mike Danner (803)
Oregon Art Beat: Episode #803
Original Broadcast: October 5, 2006
Musical Trio Dirty Martini; J.D. Perkin's Giant Ceramic Figures; Stan Beppu's Abstract Paintings (802)
Oregon Art Beat: Episode #802
Original Broadcast: September 28, 2006
Bluegrass Tunes from Mollybloom; Too Much Coffee Man Opera; Kaleidoscope Artist David Collier (801)
Oregon Art Beat: Episode #801
Original Broadcast: September 21, 2006
Program Funding Provided By:
The Harold & Arlene Schnitzer CARE Foundation Endowed Fund for Excellence
Robert D. and Marcia H. Randall Charitable Trust, Fund for Lifelong Learning
Kay Kitagawa and Andy Johnson-Laird
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Lee and Marcia Stevenson


text:
Fish fraud is off the scale, a new study shows.
A fillet of rare red snapper could really be cheap tilapia. A pricey wild-caught salmon steak from Alaska could be farmed Atlantic salmon from Chile.
Those are some of the substitutions found during a two-year investigation of seafood by the world's largest ocean conservation group. One-third of the fish purchased in restaurants, supermarkets and sushi counters was mislabeled, the non-profit group Oceana said in a report released Wednesday .
Oceana's volunteers collected fish samples at 674 supermarkets, restaurants and sushi counters in 21 states and found several examples of fish fraud. For instance, 87 percent of the snapper samples were not snapper. White tuna was mislabeled 59 percent of the time. Between one-third and one-fifth of the halibut, grouper, cod and Chilean sea bass tested were mislabeled.
"Honestly, it was a surprise," says Beth Lowell, who coordinated the survey for Oceana. "Everywhere we looked for seafood fraud, we found it. It's consistent around the country."
At sushi restaurants, 74 percent had at least one sample come back mislabeled. At restaurants, 38 percent had at least one problem sample; in grocery stores, 18 percent did.
Oceana wasn't able to determine whether the mislabeling occurred at the supplier, distributor or retailer. Seafood goes through many hands, so it's easy for someone to substitute it, partly because 84 percent of the seafood eaten in the U.S. is imported, according to Gavin Gibbons of the National Fisheries Institute, a seafood industry trade group.
There are no solid government figures on seafood substitution and fraud overall, says Steve Wilson, chief quality officer with the voluntary Seafood Inspection Program of the National Oceanic and Atmospheric Administration. A Food and Drug Administration survey he cited found that only 2 percent of fish sold in stores and restaurants was mislabeled, but he says the survey wasn't focused specifically on higher-priced -- and therefore more frequently substituted -- species.
Selling one kind of fish under another name is illegal under FDA regulations, but there is little federal oversight. A 2009 Government Accounting Office report found that about 2 percent of seafood is inspected specifically for species substitution or fraud.
Some fish are honestly mislabeled, often because once they're filleted, many fish look similar, but outright fraud is common as suppliers or restaurants pass off a cheaper, less tasty species for a more expensive and rare one, Lowell says. When a species gets popular, such as red snapper or grouper, there may not be enough to sell. Tight supply makes it more expensive, giving unscrupulous operators an opening to swap out one white fillet for another.
One of the most frequently faked fish Oceana found was sushi labeled "white tuna" when it actually was escolar. Of 66 white tuna samples from sushi restaurants, 52 were escolar. Escolar is an eel-like deep-water fish, sometimes known as "snake mackerel." It has a rich, buttery flesh whose taste comes at a price. "It's the Ex-Lax fish," Lowell says. Escolar contains a "strong purgative oil," in the words of the FDA, that can cause diarrhea and gastrointestinal distress for several days.
The good news for consumers is that Oceana found mislabeling only in the highest-priced seafood. The five most commonly eaten seafood types in the United States are shrimp, canned tuna, salmon, pollock (used in fish sticks) and tilapia,Gibbons says. All are low-cost and not often substituted.
Oceana's Lowell offers this advice for consumers:
- Ask questions at the restaurant or market about where the fish comes from.
- If the price is too good to be true, pick something else.
- When possible, buy a whole fish. Fish look different even when their fillets look similar.
- Look for logos such as the Marine Stewardship Council, which ensures that the seafood is properly labeled.
For real? Something's fishy at the supermarket
Fish fraud is off the scale, a new study shows.


text:
Underwater Photographers in Congo
Here are the listings of Underwater Photographers for Underwater photography work in Congo. Each photographer has its profile with portfolio of photography work, specialities and other details. You can use the filter facility on the left to exactly find an appropriate photographer in your area.
Why you should choose a photographer serving Congo?
There are many reasons why someone would hire a professional Congo Underwater photographer ... Some Underwater photographers offer video shooting as well. Hiring a Congo Underwater photographer is an important decision that requires researching local photographers, learning a bit about photo equipment and style and finding the right personality. Be aware that some of the better Underwater photographers are booked up to 2 years in advance. Be sure that all of the details are clearly outlined in your contract with your Congo Underwater photographer. By hiring a creative, experienced and reputable Congo Underwater photographer, you can ensure that you'll get high-quality and professional photos.


text:
Monday, March 29
An Italian Sausage Bread Recipe for Easter (Or Anytime)
My grandmother was a smart woman. 16 years ago when I announced my wedding engagement, she congratulated me, told me that Jeff and I were a good match, and then gave me this warning: "Don't let his mother get in the middle of you two. That's when the problems start. You know the way Italian mothers are with their sons." She knew of course, she was an Italian mother herself.
Italian men love their mothers. And they love their mother's cooking. The key to getting along with your Italian mother-in-law, therefore, is to praise her cooking.
Trouble starts when we attempt our mother-in-law's recipes, then ask our husbands whose is better. It's a deadly trap.
Ask an Italian guy who the better cook is, his mother or his wife, and he'll tell you his mother. That is, unless his Italian wife is present. In which case, he will answer that both his mother and his wife are wonderful cooks. Then he will point out dishes for which each woman is famous, such as his mother's lasagna or his wife's eggplant parmigiana.
Now, if the wife is a nice Irish or Polish girl, he won't even hesitate to say his mother is the best cook in every instance, or else risk excommunication. (Those poor girls don't stand a chance.)
I'm a nice Italian girl who loves her mother-in-law's cooking, so I've had a pretty easy time getting along with her. (Plus, unlike most Italian mother-in-laws, she actually enjoys and compliments my cooking which helps.)
Still, it has taken me nearly 16 years of marriage to attempt her sausage bread. Of all the beloved Italian dishes my mother-in-law makes, including chocolate dipped almond biscotti, stuffed squid, and Easter rice pie, her sausage bread trumps them all.
This Easter Sunday treat consists of sauteed hot Italian sausage, pepperoni, fresh mozzarella, Parmesan, eggs, and parsley, all nestled inside of a crisp, golden brown crust. Sometimes the filling will overpower the dough and pop through. Not to worry. The melty cheese adds to the rustic look of the sausage bread.
When my mother-in-law was here last week, I asked her to help me make my first sausage bread. As she cooked, I asked lots of questions and snapped lots of pics, as the rolling of the loaf is critical. Pleasantly, it turns out sausage bread is really easy to make.
Just remember to use the best ingredients you can afford, namely Italian deli hot sausage, pepperoni, and fresh mozzarella. And be kind to the dough. Overworking it will weaken it and cause tears through which the filling will escape. If that happens, patch the tear with a little piece of dough.
When I served the sausage bread to Jeff and my in-laws last week, I knew better than to ask whose was better. After a couple of bites, though, my mother-in-law announced, "This is delicious! It tastes just like my sausage bread."
I beamed the rest of the day.
Here's how to make Italian sausage bread like my mother-in-law:
The egg mixture should be partially cooked, as it will finish cooking in the oven.
Spread the egg mixture on dough, leaving a 1-inch border all around.
Turn the shorter sides of the dough up on to the filling so it won't escape. Then roll the dough into a loaf, in a jelly-roll fashion.
When you've rolled it 3/4's of the way across, grab the far end of the dough and pull it toward you, tucking in the egg mixture. Then flip it over, seam side down. Brush it with olive oil and sprinkle with black pepper.
Bake until the crust is golden brown.
Slice the bread after it cools for about 10 minutes.
Make your husband (or anyone you love) happy the next morning by serving him or her leftover toasted sausage bread for breakfast.
Italian Sausage Bread
Makes 10-12 slices
Print recipe only here.
1 pound pizza dough, homemade or store-bought*
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley
1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.
2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8-10 minutes, or until browned and crispy. Add pepperoni. Cook 2-3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2-3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5-7 minutes.
3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. (You can line the pan with parchment paper for easy clean up.) Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.
4. Bake for 20-25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.
You might also enjoy these Italian dessert recipes:
"Nan's Way: The Only Way to Make Easter Pies," one of my NPR pieces that includes recipes for Italian Ricotta Pie with Pineapple, Italian Rice Pie, and Italian Pizza Chena.
Here's a step-by-step post on how to make Italian Pizza Chena.
My dad's Italian Pizzelle Cookies
My mom's Italian Lemon Egg Biscuits
Here are a couple more versions of sausage bread you might also enjoy:
Sausage Bread recipe at SoupBelly
Sausage Bread recipe at The Teacher Cooks
47 comments:
- Valerie Harrison (bellini) said...
Good for you Susan, you have mastered your MIL Italian cooking.
- March 29, 2010 at 7:18 AM
- MrsJenB said...
This looks absolutely incredible!! I need to make it. I only wish my egg-hating husband would eat it. Sigh.
- March 29, 2010 at 7:29 AM
- Rosa's Yummy Yums said...
OMG, that bread looks fantastic! I am drooling...
- March 29, 2010 at 7:55 AM
- Cooking with Michele said...
I was seated next to a gorgeous local Italian man at a dinner at a cooking school in Italy in 2008 and upon tasting something I had cooked he said I cooked just like his mother. I was sort of deflated thinking he must think I'm old, to which he was quick to add that that was the highest compliment you could give a woman! I'm heading back to that part of Italy on Sunday - can't wait!
- March 29, 2010 at 8:06 AM
- Sarah said...
Looks so good. I can't wait to try it.
- March 29, 2010 at 8:09 AM
- Karen said...
I love the idea of this leftover and toasted! Yum :)
- March 29, 2010 at 8:47 AM
- Kitchen Monki Dan said...
I've never had it before and it looks like breakfast I would LOVE! Thanks for sharing :)
- March 29, 2010 at 9:01 AM
- Kate @ Savour Fare said...
Ahh, my mother in law can't cook a lick, but OTOH I don't get the benefit of recipes like this sausage bread. This looks absolutely DELICIOUS.
- March 29, 2010 at 9:29 AM
- Joanne said...
Well, my brother's future wife is going to have an easy time of it because my mom is a not-so-awesome cook. She just doesn't enjoy doing it.
This sausage bread looks amazing! I am definitely going to have to try it. Easter or NOT.
- March 29, 2010 at 10:31 AM
- The Food Hunter said...
I'm so glad my mother in law is German! this looks delicious.
- March 29, 2010 at 10:50 AM
- Simona Carini said...
The bread looks great and Jeff's happy face is the best testimonial.
- March 29, 2010 at 11:19 AM
- Maris said...
Cute! I bet your husband loves this photo :)
- March 29, 2010 at 12:34 PM
- Miss Go Lightly said...
Oh my! That looks delicious! I'll have to try this :) Thank you for sharing dahling!
- March 29, 2010 at 1:10 PM
- Unknown said...
This looks wonderful. I have saved the recipe.
Can you tell me why you have a * after the pizza dough ingredient:
1 pound pizza dough, homemade or store-bought*
- March 29, 2010 at 1:12 PM
- Anh said...
I giggle a little at your post. Ah, the relationship with MIL is never easy, yes? :)
I really love this bread recipe. Thanks for sharing, sweet Susan,
- March 29, 2010 at 2:42 PM
- afoodobsession said...
LOVE THIS WEEK!! It brings out all of these very special family Easter specialties...have never seen the bread with the egg like that..love it...what town in Italy is your mother-in-laws' family from? every town has different traditional pies, cakes, breads for this holiday. Thanks for sharing it!!
- March 29, 2010 at 5:30 PM
- Christine said...
What a great post! You and your ML are lucky women to have each other!
- March 29, 2010 at 5:54 PM
- Christine said...
Well done Susan! What a great post. You and your ML are lucky women to have each other. Just think of the alternatives. :))
- March 29, 2010 at 5:55 PM
- The Duo Dishes said...
This is awesome. It'd be perfect for a brunch party!
- March 29, 2010 at 9:17 PM
- Homemade Heaven said...
I am so lucky, my Mother-in-law is famous as the world's worst cook, so no problems there. I am going to treat my dad and hubby to this for Easter - what a treat for all of us - good cooks or not!
- March 30, 2010 at 1:07 AM
- Megan said...
I have some sausage derfrosted and I need to use. Looks like I need to try this recipe!
- March 30, 2010 at 6:09 AM
- Cara said...
I don't think I've ever seen scrambled eggs used in a bread filling - that sounds fabulous!
- March 30, 2010 at 6:21 AM
- Kevin said...
Boy, that looks good. I made tsoureki for the first time a couple of weeks ago and loved.
- March 30, 2010 at 6:51 AM
- The Italian Dish said...
Oh, this looks great! I make something very similar to this except the dough has a little milk and sugar in it, so it makes a bit of a sweet bread which is delicious with the eggs and sausage. There's never any leftovers!
- March 30, 2010 at 7:05 AM
- Unknown said...
I was raised in an Italian household and learned to make some wonderful dishes but this is one I have not heard of...probably from another region of Italy than my family. It looks and sounds delicious and I can't wait to try it!
- March 30, 2010 at 8:16 AM
- sra said...
Nice post, Susan! Made me laugh.
- March 30, 2010 at 11:32 AM
- FOODalogue said...
This to me is Pizza Rustica, a traditional Easter dish, though I've generally seen it in a pie form (like made in a bundt pan). Whatever the shape, it's delicious and I can't wait to eat some Easter Day.
- March 30, 2010 at 2:36 PM
- Dorothy said...
Hi Susan,
I had such a wonderful time helping you with baking your first Italian sausage bread It was fun being your teacher vs. always being your student. As I read your blog detailing the entire process it was like reliving it all over again. It was so much fun the first time and a real special treat to see it published. Thanks to you and Jeff for making our visit to San Diego a wonderful event to remember always.
- March 30, 2010 at 5:18 PM
- Proud Italian Cook said...
This is fabulous Susan! We make it very similar but always used a special cheese called Tuma, have you heard of it?
- March 30, 2010 at 7:41 PM
OMG! Thank you SO much for posting this recipe. I used to have this when I was growing up in Philly. An Italian neighbor of ours made it every Easter, but we never got the recipe when we moved away. Now, thanks you and your MIL I'll be able to make it for my family.
- March 31, 2010 at 7:07 AM
- Susan from Food Blogga said...
val-Mastered? Not yet. But I'm learning. :)
marsjenb-Well, more for you!
michele-I hope you meet the good looking guy again. He was probably coming on to you!
sarah-Thank you!
karen-Leftover is the best.
kitchenmonkidan-It's a great breakfast and welcome change from toast and eggs.
kate-That's good for you. No pressure! ;)
foodhunter-Hah! Good one. ;)
joanne-It tastes great any time of the year.
simona-grazie! :)
maris-Actually, he didn't think I was going to post it. Surprise!
missgolightly-My pleasure, dahling.
kj-It's a typo. Whoops. I'll change it right now.
anh-Uh-huh. ;) You're sweet too.
foodobsession-I know what you mean. Her family was from the Tuscany region.
christine-We are lucky! Thanks.
duodishes-It's ideal. My MIL does it all the time.
rose-Oh, I'm so happy to hear that (on both counts!) ;)
megan-Make it! Make it!
cara-It's wonderful!
kevin-I've never made that before.
elaine-You're so right about that. There are NEVER any leftovers.
gina-You're probably right. I hope you try it!
sra-I'm glad to hear it!
joan-The names can get so confusing. I usually think of pizza rustica as a pie made from layers of cheese, meats, and eggs. They're all fabulous!
dorothy-The treat was all mine. You're so easy and fun to cook with. I just wish we could do it more often. We miss you both!
prouditaliancoo-I haven't heard of tuma, but I just googled it, and it seems similar to what we call basket cheese -- a soft, fresh cheese. We use that in the Pizza Chena.
mary-Well, I'm so happy to be of service! I hope it tastes like you remembered it. Enjoy!
- March 31, 2010 at 2:44 PM
- Johanna GGG said...
great story and that bread looks amazing - not eating either sausages or fried eggs, I am still tempted to try a veg sausage and tofu version but I would need to feel very brave to try it - you say it is easy and your mother in law's deft movements in the photos look easy but I am sure it would be a challenge for me - maybe it is my lack of italian genes
- April 1, 2010 at 3:47 AM
- Tia said...
wow that looks awesome for breakfast, lunch or dinner!
- April 1, 2010 at 9:26 AM
- Brie: Le Grand Fromage said...
wow, that looks so good! mmm, my mouth is watering...
- April 1, 2010 at 8:43 PM
- The Teacher Cooks said...
I loved reading your post. Your bread has definitely trumped mine. I cannot wait to make this version as well as your mother's lemon biscuits(cookies)!
- April 2, 2010 at 5:03 AM
- Rosemary said...
I loved this post and I'm anxious to try the bread. Although I'm familiar with Easter Pie, this is something new to me. I enjoy reading your blog very much . . .I feel like I'm reading writing from my sister.
- April 2, 2010 at 10:26 AM
- Lori Lynn said...
Looks like a real winner.
Your grandmother was smart!
- April 3, 2010 at 6:02 PM
- Susan from Food Blogga said...
johanna-You'd be surprised! The Italian genes just give you a slight edge. ;)
tia-It really is!
brie-Thank you so much!
teachercooks-That's so sweet of you to say. But I'm sure they're equally delicious!
rosemary-That's the greatest compliment you could give me. Thank you!
lorilynn-She was a smart cookie!
- April 5, 2010 at 10:38 AM
I missed this for Easter, but I'm printing this to make for my husband's birthday dinner next week. He will love it!! -Thanks. Karen.
- April 5, 2010 at 6:47 PM
- Ciao Chow Linda said...
Wow, what a great looking bread. I saw this on Marie's Proud Italian Cook and had to come and take a look.
- April 6, 2010 at 4:51 PM
New fan here! I don't think Austrian MILs are as cut throat as the Italian variety but I have felt the trepidation of approaching one of her recipes...It was easier than I'd feared, happily.
- April 9, 2010 at 7:57 PM
- Proud Italian Cook said...
Susan I made this for Easter and posted about it. Can I just tell you... It was Outstanding!!!!!
- April 14, 2010 at 4:13 PM
- Susan from Food Blogga said...
anonymous-It's delicious any time!
chow linda-Im so glad you did. Welcome!
sasasanakku-That's good to hear!
marie-I am thrilled to hear it! Wait till my MIL reads about it. She'll be tickled. Thank you, my dear. :)
- April 16, 2010 at 7:56 AM
- Mindy said...
Wow! That looks truly amazing. Beautiful and totally yummy at the same time.
- April 19, 2010 at 8:24 PM
- Elite Entrees said...
I just had to write and thank you for this recipe! I have had in bookmarked for a very long time and finally made it back at Christmastime. It was fantastic but I froze half of it at the time. We are in the midwest and we are literally snowed into our houses right now. I just thawed out the other half of my sausage bread and toasted it up for breakfast! wow-it was maybe even better than it was before. Thanks for posting this!
- February 2, 2011 at 7:32 AM
- Susan from Food Blogga said...
elite entrees-Thanks so much for the thoughtful comment. Oh, toasted for breakfast? It doesn't get any better.
- February 2, 2011 at 3:57 PM
- Hungry Rambling Blog said...
I just added this to my blog! Thank you!http://hungryrambling.blogspot.com/2012/02/oh-thank-god-food-blogga-saved-me.html
- February 27, 2012 at 6:29 PM


text:
of Ballgrove, Late of Cowling
who died May 16th 1860, in the
61st year of his age.
Also ANN relict of the above
who died April 5th 1863, in the
65th year of her age.
Blessed are the dead, which die
in the Lord
Martin and Ann Gawthrop are my 3x great grandparents. They are buried in St. Andrew's Methodist Church graveyard in Cowling, West Yorkshire.
I know from census records and the gravestone that Martin was born around 1799 / 1800. I have found what I suspect is a record of his birth and christening on the Family Search website. This suggests that he was born on 22 November 1799 in Colne, Lancashire and was christened on 30 March 1800 at St. Bartholomew's church also in Colne. His parents are recorded as Jno Gauthrope and Sarah.
Ann Kighley was born in Cowling and the IGI record suggests that this was on 3 June 1798. Her parents are recorded as Isaac Kighley and Ellen (nee Jackson).
Martin and Ann were married on 13 July 1818 at the parish church of Kildwick, West Yorkshire.
The next information I have about them is from the 1841 census. They are living in the township of Sutton in the parish of Kildwick. Martin's occupation is recorded as a farmer. Nine of their eleven children are living with them in 1841. The eldest child, Isaac had already left home and was working as a weaver in Cowling.
The children at home were
Sarah – born about 1826; Ellen – born about 1826; Hannah – born about 1828; Joseph – born about 1830; Martin – born about 1833; Mary – born about 1835; Benjamin – born about 1837; Israel – born about 1839; and John – born about 1840.
Their other child Ann was born about 1843.
The name Gawthrop lends itself to misspelling in all sorts of ways. The 1841 census entry looks like Martin Gothrope and Ancestry indexed it as Marton Gothrope.
In 1851 Martin and Ann are living in Cowling with seven of their children and four grandchildren. Martin's occupation is farmer of 35 acres and 24 acres moor (presumably moorland) employing no labour.
The seven children are – Isaac (30) working as an agricultural labourer; Joseph (20) working on the farm; Martin (18) and Mary (16) working as handloom weavers; Benjamin (12) and Israel (11) working on the farm; and Ann (8) who is a scholar.
The four grandchildren are – John (11) who is a scholar; James (11) and Martin (9) working as bobbin winders; and Sarah (4).
The census entry and the Ancestry index are both clearly Gawthrop.
Martin died in 1860 before the next census.
So in 1861 Ann is living at Garth Holme in Colne, Lancashire. Also living there are her daughter Ann (18) with her husband John Riley and baby William (5 months) plus three other grandchildren John (20), Martin (19) and Ellen Hopkinson (6).
The actual census entry looks like Anne (with an "e") Gawthrope and that is how it is indexed in Ancestry.
Ann passed away in 1863.


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Fall quarter registration begins. This is the first day for currently registered spring students to begin registration for fall quarter.
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Patriotic Potato Salad
Although most people will be enjoying traditional American-style potato salad with mayo, I won't, and neither will anybody in my family. Why? Because when my brothers and I were kids, my mother wouldn't dream of letting us eat mayo-based potato salad at cookouts. After all, how could she know how long it had been baking in the sun? There was no way she was going to risk her brood getting food poisoning, so we either skipped the potato salad or had our own olive oil and vinegar based potato salad instead.
String Bean and Potato Salad with Prosciutto
Although it has been shown that mayo-based potato salad may not be as dangerous as once thought, I still prefer worry-free oil and vinegar based potato salads. If you're not sure which type of potato salad to make for this Fourth of July weekend, then I have four amazing potato salad recipes for you to try:
- Lemongrass and Ginger Potato Salad
- Arugula Pesto Potato Salad
- String Bean and Potato Salad with Prosciutto
- Patriotic Potato Salad
Arugula Pesto potato salad
Tips for making great potato salad:
- Use waxy rather than floury potatoes, such as Yukon gold, red bliss and fingerlings. They have a creamy texture yet keep their shape well when cooked. Although russet potatoes are exceptionally tender, they don't hold their shape well when boiled and tend to get mushy.
- Cut potatoes into equal-sized pieces so they will cook evenly.
- Don't overcook potatoes. Take them off the heat while they're still slightly firm. Drain and let cool before assembling the salad.
- With or without skins? It's a personal preference. If you leave the skins on, be sure to scrub them well before cooking. Peeled potatoes work especially well for absorbing sauces such as pesto.
- Season the potatoes while still warm to absorb the flavors more fully.
- Warm potato salads taste best the day they are made; however, cold potato salads often taste better the next day. If you're making potato salad ahead of time, hold off on adding raw onions or fresh herbs until just before serving. You'll avoid unpleasant pungency and keep your herbs looking fresh.
Lemongrass and Ginger Potato Salad
So here's wishing my fellow Americans a safe and spectacular Fourth of July weekend with lots of good friends, lots of sparklers, and lots and lots of potato salad.
You might also like these recipes for the Fourth of July:
The Southwest Hamburger
Chili Lime Fruit Salad
Elote, or Mexican Grilled Corn
Grilled Watermelon Slices with a Honey-Lime Syrup


text:
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text:
With a rainy Sunday and a long week of work ahead, today was a day for cooking. In an effort to break my eating out every lunch habit, I set to work on a hearty last all week soup. The recipe is simple, hearty, and plentiful. And that's it. Happy almost Monday, everyone!
Red Lentil Soup
This soup reminds me of one that I had when I was in Cairo a few months ago. I based it on one I found in the NYT and then I upped the Middle Eastern factor with a more than liberal sprinkling of cumin and the addition of sumac which adds a sour note. The lemon juice at the end adds extra freshness.
Serves 6-8.
-3-4 T olive oil
– 2 onions, chopped
– 4 cloves garlic, chopped
– 1 6 oz. can of tomato paste
– 1 heaping T cumin
– a few pinches cayenne pepper
– 1 heaping t sumac
– 6-7 C vegetable broth
– 1.5 C red lentils
– 1 C brown lentils (not French/de Puy lentils)
– salt and pepper to taste
– lemon juice
Heat olive oil and saute onion and garlic about 4-5 minutes until soft. Add tomato paste, cumin, cayenne, and sumac, sauteing for another 5 minutes. Add broth and lentils and bring to a simmer. Cover and simmer for 30 minutes until lentils soften. Add salt and pepper to taste. Serve with a few splashes of lemon.


text:
Thank you for your interest in renewing your VMware support and subscription contract. To contact our Global Support Renewals team please review the options below and select the option you prefer.
If you are a VMware Customer or an End User please work with one of our preferred partners. You can contact your existing partner, or if you need assistance locating a preferred partner use VMware's Partner Locator.
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text:
Philip Melville Cardell is my 3rd cousin 1x removed. He is the grandson of John Gawthrop, who I have written about twice before – here and here.
Philip was born in 1917 to parents Harold S Cardell and Elsie Louise Gawthrop.
He joined the Royal Air Force Volunteer Reserve (RAFVR) in May 1939 as an Airman u/t Pilot. His service number was 80818.
He was called up on 1st September 1939 and, after completing his flying training, was commissioned and went to No. 5 Operational Training Unit (OTU) on 10th June 1940. He was posted to 263 Squadron at Drem on the 23rd June 1940. After a few days he went to 603 Squadron at Dyce. The squadron went south to Hornchurch in late August.
I read one account on the Internet which suggests that Philip was flying his Spitfire (L1020) for 616 Squadron on 1st September 1940 when he had to make a forced landing at Ilford, Essex at 16:45 hours. His Spitfire was a write off due to damage but he escaped injury.
On 27th September 1940 Philip was flying his Spitfire (N3244) in combat with Me109's over the English Channel. He destroyed one but it is believed that he was wounded in the engagement. Philip attempted to get back to the English coast but had to bale out a quarter of a mile off Folkestone. I have read that his parachute failed to open.
His friend, Pilot Officer PG Dexter, tried to attract peoples' attention to Philip's plight. When he failed to do so, he made a forced-landing on Folkestone beach, commandeered a boat and headed for his friend but sadly Philip was dead when they reached him.
Philip was only 23.
He is buried in Holy Trinity churchyard, Great Paxton, Huntingdonshire.
Great Paxton War Memorial
'Never Was So Much Owed By So Many To So Few'
(Images of Philip from Battle of Britain London Monument – http://www.bbm.org.uk)


text:
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Situationist Valentine
Posted by The Situationist Staff on February 13, 2012
Here are some previous Situationist posts on situation of love – Happy Valentines Day:
- The Implicit Situation of Love
- Cupid's Situation,
- The Situation of Love,
- The Social Situation of Breaking Up
- Valentines Day Pain Relief
- Smile If You Love Your Future Relationships,
- The Situational Effects of Dopamine,
- The Situation of Love,
- The Color of Sex Appeal,
- The Primitive Appeal of The Color Red,
- The Magnetism of Beautiful People,
- Crazy Little Thing Called Love,
- The Situation of Cupid's Arrow,
- How System Threat Affects Cupid, and
- The Situation of Flirting.
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This entry was posted on February 13, 2012 at 12:01 am and is filed under Evolutionary Psychology, Life, Neuroscience, Social Psychology. Tagged: love Valentine's Day, social cognition, soical psychology. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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Content Aware Fill (Part 1)
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[♪upbeat music♪] [ADOBE® TV Presents] [♪♪] [Russell Preston Brown in...] [♪♪] [The Russell Brown Show] [♪♪] In this episode of The Russell Brown Show, I'm going to talk about Content Aware Fill. There are two ways to do this here inside of Photoshop CS5. You can fill a selected region, or you can paint in the area with a special brush. In this first example, I've got a photograph here from a great friend of mine, Randy Kepple. I'm going to take this photograph, and we're going to rotate it because Randy took it at a strange angle, and the client really wanted to see this in the correct positioning with a horizontal line passing through it here. So we're going to do a rotation. It's a common thing done. So we're going to do a Transform on this layer. Command T on the Macintosh or Control T on the PC. Check it out. I'm going to rotate it just like this until it looks right. But how many times have you come across this situation where you rotate something and you have these areas here all the way around that you need to fill with the Clone tool? You need to take the time to clone those in, and it takes time. And do you always get it to look right? No. Check it out, though. I'm going to hold down my Command key on the Macintosh or my Control key on the PC and click on this image in the Layers tabbed panel. What does that do? It makes a selection of the transparency. I'm going to invert this transparency right here, Inverse. Okay, what do I have selected? I have the transparent areas selected. Those are the areas that I want to fill with this new feature. However, I do know that I want to adjust these slightly, so I'm going to modify the selection and expand it. I'm going to expand it by 10 pixels into it. What is my secret ingredient here? Why 10 pixels? Just go in far enough so that there's an overlap between the two. As you can see here, 10 pixels is working well for this particular resolution. Okay. Content Aware Fill. Let's go right into the easiest keyboard shortcut. The Shift key and the Delete key always brings up Content Aware Fill just like this. It's one of your Fill features. It's right here. If I click on it, you can fill with any of your foreground, background, colors, or history and patterns. But Content Aware Fill is new in CS5. Ladies and gentlemen, girls and boys, check this out. I'm going to click OK. [singing] La, da, da, da, da, da. Let's go to lunch. Let's have fun. Okay. Do I have to work hard? What?? Let's go ahead and hide these selections right over here under-- Let's deselect right here. So check it out. I've filled in the areas. Command Z. Let's go back in time. So there's before and here's after. I've gone in and I've grown the vegetation into those corners. It's really, really amazing how it's done that. Now, could I have done that with the Clone tool? Yes, but not quite as accurately, and it wouldn't have grown like real vegetation because this technology is out of this world cool. So there's problem number one solved, how to get rid of those transparent areas that you just want to fill with the surrounding texture. Problem number two. Let's go over to this wire removal. How many times do you have this great photo but you need to get rid of these wires? The second feature available with Content Aware Fill-- of course, down here with the Spot Healing Brush-- right over here is Content Aware Fill with this brush. So you can fill it or you can paint it. I've got these lines set up here all the way around. I could go through and I could try and paint over these lines one by one to try and remove them. Looks pretty good. Looks like it worked. But here's the tip and technique of the day: Let's go over here to my Paths panel right here because I drew a path along all of these lines. I went in with my Pen tool, of course, and you can see here I've gone in and I've drawn a pen path right along those edges, right along all of those paths that I want to remove because here's a tip and technique that's really great. You may have forgotten this one. Select the Brush tool that you want to work with, select a path--make sure you have them all selected. I'm simply clicking on the wire path that I've created here. Select the tool, select the brush size--in this case I can go up and down with my open and close bracket. I want the size of my brush to be just the size of the problem area-- these wires going through this image-- and I want to make sure that Content Aware is selected. You have these earlier versions of correcting images. Content Aware is right here. Make sure I'm targeting the correct layer. Ladies and gentlemen, girls and boys, I hit my Enter key at this time. If you have a defined path with your Path tool created and you hit the Enter key, it will stroke any path you've created with that tool that you have. I go to Paths, I click Away. Amazing. So it's going through and using that path to clean this all up and get rid of the problems--another great use of Content Aware Fill. You want to see that again. I know you want to see before and after just like that. Fantastic capability found here inside of Photoshop CS5. Give these both a try. [♪upbeat music♪] [Executive Producer - Bob Donlon] [Producer - Karl MIller] [Director - Kush Amerasinghe] [Post Production - Erik Espera] [ADOBE® TV Productions - tv.adobe.com]
Video Details
Duration: 6 minutes and 28 seconds
Language: English
License: All rights reserved
Genre: None
Views: 184
Posted by: adobetv on Oct 7, 2010
Join Russell Brown as he shows you how to use Content Aware Fill, just one of the great new Photoshop features in Adobe Photoshop CS5.
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The problem with "healthy" muffins is that they're usually bland, rubbery, or dry. I wanted to make a healthy muffin that actually tasted great. One you would want to eat. Turns out, that isn't so easy.
I hand Jeff a muffin to taste.
Me: "So what do you think?"
Jeff: Chewing, with a furrowed brow. "Well, they're a little bland. How much sugar did you put?"
Me: "Oh, no! I forgot to add the sugar!"
I hand Jeff a muffin to taste.
Me: "Are these better? I didn't forget the sugar this time."
Jeff: Chewing a lot and very, very slowly. "Well, they taste like they're good for you."
I hand Jeff a muffin to taste.
Me: With fingers crossed. "Well?"
Jeff: "These are healthy? Wow! They don't taste like it."
Me: "Yes!"
The third time really is the charmer.
After much experimentation, these "healthy" muffins really are winners. They get their nutritional kick from a few sources: whole wheat flour has extra calcium and protein; flax seeds are high in beneficial omega-3 fatty acids. Egg whites lower the cholesterol in the recipe without lowering the protein; and low-fat buttermilk and Smart Balance reduce fat and cholesterol while helping maintain moistness. Raisins, walnuts, and sunflower seeds provide fiber, omega-3's, calcium, and protein.
Just to be sure it wasn't me, I sent a batch to Jeff's office. The plate came back empty, except for a thank you note with a smiley face. See, they really do taste good.
Healthy Muffins
Makes 12 regular size muffins.
Print recipe only here.
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons flax seed (or flaxseed meal)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
4 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
1/4 cup golden raisins
1/4 cup coarsely chopped toasted walnuts
2 tablespoons sunflower seeds, divided
Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
Combine flours, flax seeds, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.
In a separate bowl, combine buttermilk, honey, sugar, smart balance, and eggs, and whisk well. Add to the flour mixture, stirring until just combined. Fold in raisins, walnuts, and half of the sunflower seeds.
Spoon the batter evenly into the into 12 muffin cups. Sprinkle remaining sunflower seeds on top of muffins. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
Note: I tried variations with less sugar and found them to be too bland. However, if you'd like to reduce the sugar in these, feel free. They're still packed with lots of good-for-you ingredients.
You might also like these low-fat breakfast dishes:
Fresh Apricot Muffins
Ginger-y Cranberry Walnut Scones (Heart Healthy & Low Fat!)
Pancakes with Fresh Raspberry-Strawberry Sauce
I'm sending lovely Aparna of My Diverse Kitchen some muffins since she has chose whole grains for this month's Weekend Breakfast Blogging created by Nandita of Saffron Trail.
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