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Explainer: Southern Sudan's independence referendum
Southern Sudanese will cast ballots in a historic referendum starting Jan. 9 to decide whether or not to split Africa's largest country in two.
The referendum is the culmination of a 2005 peace deal that ended more than two decades of bloody civil war between north and south Sudan that killed an estimated 2 million people.
Almost 4 million southern Sudanese, roughly half the south's population of 8 million, have registered to vote in the referendum. Most analysts believe the south will vote to secede from the north and create a new independent nation.
Read more about what's at stake at the southern Sudanese head to the polls.
Why does southern Sudan want independence?
Like much of Africa, Sudan's borders are a legacy of colonial powers and have little regard for the vast cultural and religious differences that divide north and south. The north is mostly Muslim and is dominated by Arab influences, while the south is largely Christian or animist and is more close culturally to Kenya, Uganda and other sub-Saharan nations.
With the Arab-dominated central government based in the north, in Khartoum, many southerners feel that they have been discriminated against and oppose moves to impose Islamic law across the country.
Putting Sudan on the map
Sudan is Africa's largest country and the tenth largest country in the world. While the Nile runs through the country, the climate is divided by arid desert in the north and lush tropics in the south.
Who can vote?
Only southern Sudanese are eligible to vote, which is why many analysts believe the outcome will be secession. Out of the nearly 4 million people who have registered to vote, more than 95 percent live in southern Sudan, the rest are southern Sudanese living in the north or in one of eight foreign countries. For the referendum to be considered valid, 60 percent of voters must take part. Voting begins Jan. 9 and will last for seven days.
What are the key issues?
Oil. Sudan's economy has boomed in recent years, thanks to billions of dollars in oil exports. Sudan is now sub-Saharan Africa's third-largest oil producer, behind Nigeria and Angola. The south produces an estimated 75 percent of Sudan's crude oil, but receives only 50 percent of the revenue, which is split with the government in Khartoum, fueling some of the animosity toward the north.
But the south is landlocked – and the pipelines to export oil run through the north to the Red Sea. After two decades of war, the south's infrastructure is severely lacking – with few paved roads, schools or factories. Southern leaders have invested in rebuilding, but they seem to recognize that they will have to continue working with the north and share the oil if they want to continue reaping the profits.
China is also heavily invested in Sudan's oil, so it has a vested interest in the referendum's outcome. China is Sudan's largest trading partner – 58 percent of its exports, predominately oil, head to Beijing, according to the CIA World Factbook.
One oil-rich area, Abyei, is not included in the referendum. It will hold a separate vote later to decide which country it will be a part of.
Who are the leaders?
Sudan's President Omar Hassan al-Bashir seized power in a military coup in 1989 and has ruled the country with an iron fist ever since. The International Criminal Court in The Hague has issued two international arrest warrants for him on the charges of genocide, war crimes and crimes against humanity. The charges stem from the conflict in western Darfur, where hundreds of thousands of people have been killed or displaced by the fighting between government and rebel forces.
Bashir was also the driving force behind the brutal civil war with the south, which killed an estimated 2 million. Nevertheless, Bashir visited the south before the vote and offered support for the historic referendum. "I personally will be sad if Sudan splits," Bashir said in a speech in the southern capital of Juba on Jan. 4. "But at the same time I will be happy if we have peace in Sudan between the two sides. We cannot deny the desire and the choice of the people of the south. This is their right."
Salva Kiir is the president of southern Sudan (it has been a semiautonomous region since the peace treaty was signed in 2005). Kiir, whose signature look is a cowboy hat, is a former rebel and leader of the Sudan People's Liberation Movement. He is extremely popular in the south and won 93 percent of the most recent election, in April 2010. He favors full independence for the south and is expected to be the leader of the new country if it secedes.
What is the United States view of the referendum?
As one of the parties involved with negotiating the 2005 peace treaty to end the civil war, the United States has pledged its support to south Sudan if it votes to secede.
"The United States has invested a great deal of diplomacy to ensure that the outcome of this referendum is successful and peaceful," Assistant Secretary of State Johnnie Carson, the Obama administration's top diplomat for Africa, told reporters in Washington on Jan. 5. "We will also as a country help that new nation to succeed, get on its feet and to move forward successfully, economically and politically."
Will there be international observers?
The vote will be closely scrutinized by more than 3,000 international and domestic observers. U.S. Senator John Kerry has already arrived in Sudan and will be joined by former U.S. president Jimmy Carter and former U.N. Secretary-General Kofi Annan as part of the Carter Center's 100-strong observation delegation. Actor George Clooney and activist John Prendergast will also be on hand. China, which has invested heavily in Sudanese oil development, is also sending observers.
BBC, The New York Times, Reuters, CIA World Fact Book, The Economist
© 2013 msnbc.com

subset: commoncrawl


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Corduroy Mansions is a boarding house in the Pimlico district of London. The building is a lovely crumbling mansion block, and just like corduroy fabric it is slightly worn but still sturdy, and ever so comforting.
In this new series by Alexander McCall Smith (Sandy), we meet a Pimlico Terrier (a fictitious breed created by the author) and a host of characters whose lives intersect in a variety of ordinary but intriguing ways. What most of the characters have in common of course, is that they live in Corduroy Mansions. There are real people in this book, not stereotypes (with the exception perhaps, of Oedipus Snark, Liberal Democrat, who behaves as horribly as most people would expect of a politician).
There is a profound warmth and depth to McCall Smith's characters in all of the series he has created, the most well known being the No. 1 Ladies Detective Series set in Botswana. In this new series, his seemingly scattered vignettes are skillfully woven together but the book is more about personalities than events. Less is learned about the setting – it is my wish to get on the train and visit Pimlico to see if I can find the Belgian shoe store!
Like 44 Scotland Street which was first published in installments in The Scotsman newspaper before it was bound into book form, Corduroy Mansions first appeared in installments online. In fact, the second bunch has been bound into a book called The Dog who Came in from the Cold, and the third is unfolding online as we speak, at the The Telegraph website. Have a look.
I've included below a CBC interview that Shelagh Rogers did with the author in Newfoundland. The interview is very funny and captures the author's good humour and quick wit, and he has some very interesting thoughts on Africa.


text: stramcalc 10 Feb 2020 Isaac KingIsaac King is the co-founder of BeatsLibrary. He is passionate about music and writes about artists, streaming royalties, and how to become the best artist you can become.Post navigation Previous PostLeave a Reply Cancel replyYour email address will not be published. Required fields are marked *CommentName * Email * Website


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DeKALB — The gunmen in the nation's fourth-deadliest college campus shooting had a valid Firearm Owner's Identification Card, which is required for all Illinois residents who buy or possess firearms, official said Friday. Stephen Kazmierczak, 27, purchased the four guns legally from a federally licensed firearms dealer in Champaign, said Thomas Ahern, a spokesman for the Bureau of Alcohol, Tobacco and Firearms. Two of the weapons, a Remington model 870 shotgun and a Glock 9 millimeter pistol, had been picked up by Kazmierczak on Feb. 9 after both the criminal background check and waiting period required by state law. The background check is performed by state police. Ahern said that the database that ATF maintains in Washington showed that Kazmierczak bought the two other guns — Sig Sauer and High Point pistols — from the same shop. Investigators were still determining exactly when that sale took place, Ahern said. Authorities said their investigation revealed Kazmierczak has been acting erratic in recent weeks and had stopped taking medication. In Florida, Polk County sheriff's officials said they were asked to notify the suspect's father — Robert Kazmierczak of Lakeland, Fla. — of his son's death. The elder Kazmierczak briefly came out of his house Friday morning to talk to reporters. "Please leave me alone. ... This is a very hard time for me," he said as he threw his arms up and wept. He declined further comment about his son and then went back inside his house, saying he was diabetic. The motive of the killer, who graduated from NIU in 2006 but was a student there as recently as last year, was still not known.
10:45 a.m. update: Gunman identified in NIU shooting; 6 dead By Shaw Newspapers DeKALB — NIU University Police Chief Donald Grady said the shooter, Steven Kazmierczak, was an outstanding and award-winning student at NIU. "We had no indications at all that this would be the kind of person who would engage in this kind of activity," Grady said. Police do not know how long Kazmierczak was on campus prior to the shooting but said they found his car parked close to Cole Hall and said they believe the shooter entered from an outside door that led to the lecture hall stage. Grady said the vehicle was still being examined and said he would not discuss what had been found in the car. Grady said investigators have not found a note written by Kazmierczak and do not believe he spoke or shouted any statements as he fired into the crowd of students. Officials with the U.S. Bureau of Alcohol, Tobacco and Firearms, said there appears to have been no legal reason to prevent Kazmierczak from obtaining firearms. "The shooter was not prohibited from purchasing firearms, and as far as we know, it was a lawful purchase," said Special Agent Kevin Cronin of the federal bureau of Alcohol, Tobacco and Firearms. Grady praised the cooperation of law enforcement officials and rescue workers for their response. He said the shooting took place at 3:06 p.m. and said two officers were on the scene within 30 seconds. "It's an unfortunate set of circumstances that no one could have predicted, and nothing could have been done to stop it," Grady said. University officials said a candlelight vigil has been planned for 9 p.m. Friday on the NIU campus and said they are working on several ways for students and the school community to express their grief and sympathy. President John Peters said he has been strengthened by the resolve of parents who are dealing with the tragedy and said grief counselors from many universities are on hand to work with students. "I'm focused on the NIU family ... our parents and our students to begin the healing process from this tragic instance," Peters said. "We will get though this together as a community, I am sure." Peters said NIU and the campus police department had a solid response plan in place for such a tragedy, but he and Grady both stressed that they do not believe the tragedy could have been prevented. "We were dealing with a disturbed individual who intended harm on this campus," Peters said. "We did everything we could to ensure safety."
10:15 a.m. update: NIU University Police Chief Donald Grady said police still have no motive for the tragedy and said they have no knowledge of any personal relationship between Kazmierczak and anyone in the class. Investigators have learned that Kazmierczak purchased two of his four weapons -- a 12-gauge Remmington shotgun and a 9mm Glock handgun -- on Feb. 9 in the Champaign-Urbana area near where he was a student . Grady said Kazmierczak has been taking medication, although he declined to say whether Kazmierczak was being treated for mental illness. "Apparently, he had been taking medication," Grady said. "He had stopped and had become somewhat erratic in the past few weeks." Investigators still don't know how many rounds were fired but Grady said they have also recovered 48 shell casings and 6 shotgun shells. He said Kazmierczak did reload his shotgun. The other weapons were SIG Sauer 9 mm handgun, High-Point CF-380 pistol. There were six fatalities, including the gunman, not seven as reported earlier Friday. The victim who was transported to a DuPage County hospital did not die, officials said. Two other victims remained hospitalized at Kishwaukee Community Hospital, said Sharon Emanuelson, a hospital spokeswoman. One of the victims, a male, was listed in good condition and the other victim, a woman, was listed in fair condition early Friday, Emanuelson said. Their names have not been released.


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Good day,
Our organization, the 5 Virtual Wing Canada is looking to deploy and fly with others organized and immersion-focused virtual wing located in the same time zone than us (eastern Canada).
We have a long time relationship with the 132nd Virtual Wing from Norway but the time zone difference makes so that we are having a hard time to deploy and fly with them.
Our organization focuses on immersion, realism and respect of the actual real-life TTPs and SOPs. Our roster is made of several active and retired Canadian Army and Royal Canadian Air Force members.
If the 476th is interested in inviting the 5vWing to its OPs or training mission, I will be the point-of-contact for mission planning.
If you want to know more about us, please visit our website: https://www.5vwing.com/home and contact me if you have any questions.
[email protected]


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Elizabeth Strout, Olive Kitteridge: 10/21/2010
Reactions to Olive Kitteridge, the book and the character, seem to depend a great deal on the reader's history. In our group, there were readers who were happy to spend time in the small town of Crosby, Maine; there were others for whom all stories set in small towns are horror stories. Olive is a complex and difficult character, deeply flawed, with flashes of tenderness. One in our group called Olive "a monster"; another loved her for "the magnificent job" she did with the rotten hand she was dealt. The short story format appealed to some for the prism-like way it allowed us to come to know Olive and the people of Crosby. Others would have preferred the story in novel form. It is not a book for someone seeking a quick pace and page-turning plot!
We were in agreement as to the excellence of the writing and the powerful descriptions of the natural setting. One reader pointed out the perfection of the first two stories, each of which can stand on its own. Still, we wondered why this book was selected for the Pulitzer Prize. According to the Pulitzer Prize website, Olive Kitteridge won in 2009 for "distinguished fiction by an American author, preferably dealing with American life". They describe the book as "a collection of 13 short stories set in small-town Maine that packs a cumulative emotional wallop, bound together by polished prose and by Olive, the title character, blunt, flawed and fascinating." Take a look at the Pulitzer site for more information, including the other finalists that year.


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Every day, we got flooded with announcements for new and updated iPhone, iPod touch, and iPad apps and games. So every day we pick just a few of the most interesting, the most notable, and simply the most awesome to share with you!
Words With Friends HD: Update to 4.00 bring Facebook Connect, full multitasking support, and more! [$2.99 – iTunes link]
CNN App for iPad: Now with AirPlay support. [Free – iTunes link]
Tweetlist Pro: Added support for t.co link unwrapping, improved photo detection, added photo previews for DailyBooth, and more! [$2.99 – iTunes link]
Supastar: A collection of games and challenges featuring a lovable star character, known simply as Supastar. Added a new game called Toy Trap and three new challenges titled Magic Ducks, Star Blocks, and Toy Launcher. [$0.99 – iTunes link]
Kick the Buddy: Need to blow off some steam? Pick up this apps and kick the Buddy, make him a target of a missile, pull Buddy to pieces, play mini-games with him, make him dance and have a whole lot more smashing fun! [$0.99 – iTunes link]
Any other big apps or game releases or updates today? If you pick any of these up, let us know what you think!


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Conan O'Brien's ratings are soaring -- right as the comedian is poised to exit his late-night slot.
O'Brien's ratings have begun to surge amid the late-night NBC shuffle that will see Jay Leno's prime-time program move back to its original slot, displacing O'Brien's show, Nielsen ratings indicated Friday.
"The Tonight Show" ratings were 50 percent higher than they've been this season, according to Nielsen estimates, which the Associated Press reported also showed O'Brien beat CBS host David Letterman in the same time slot.
U.S. & World
O'Brien also beat NBC rival Jay Leno in the 18-to-49-year-old demographic that NBC uses to set ad prices, according to Nielsen.
The two NBC hosts have traded joking jabs at each other and their network during their NBC shows, hurling comedic insults at NBC execs for changing around their late-night lineup.
NBC told O'Brien last week it was moving Leno's failing prime-time program back to its original 11:35 p.m. slot, which O'Brien currently occupies, reportedly giving O'Brien the option to stick around for the 12:05 slot.
O'Brien said in a statement Tuesday he wouldn't do "Tonight" after Leno's 11:35 program, a sentiment he echoed on his Friday night show. "By the time you see this, I'll be halfway to Rio in an NBC traffic helicopter," he joked in his monologue Friday.
The host and NBC are still engaging in settlement talks that would reportedly let O'Brien leave NBC and give Leno his 11:35 time slot back, according to the AP.


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Samsung's recently announced Galaxy S4 smartphone has gone up for pre-order in the UK.
Those eager to get their hands on the latest flagship Samsung Galaxy S4 can do so now by pre-ordering the smartphone. Both Three and Carphone Warehouse have made the handset available with orders shipping on 26 April, the official release date. See also: Samsung Galaxy S4 price in UK; Galaxy S4 UK network availability.
Three is offering the Galaxy S4 for free from £35 per month. This is a 24 month contract with all-you-can-eat data, 500 minutes and 5,000 texts. The Galaxy S4 is free on The One Plan which starts at £37 per month.
Meanwhile, the Carphone Warehouse is tempting customers with the promise of a free tablet and accessories to go with the Galaxy S4. The first 2,000 people to pre-order online will get a free Samsung Galaxy Tab 2 (7.0) and an accessory bundle including a case and screen protector.
See also: Samsung Galaxy S4 vs Galaxy S3 comparison review.
Deals at the Carphone Warehouse, for a free Galaxy S4, start at £41 per month. The SIM-free price for the Galaxy S4 is a whopping £629, around £100 more than its rivals like the iPhone 5, HTC One and Sony Xperia Z.
Graham Stapleton, Chief Operating Officer at Carphone Warehouse, said: "When the handset launches on 26 April we're expecting our stores to be busier than at the height of the Christmas period, not least because we've got the widest range of networks available in the UK ensuring the best deals. We are planning to extend opening hours at our larger sites to cope with customer demand for the Samsung Galaxy S4."
To rival the Carphone Warehouse's offer, Phones 4U is giving away £100 vouchers for the Google Play Store to spend on apps, games and other content for Galaxy S4 pre-orders. Customers can also have the chance to win a Samsung Galaxy Note 10.1 and Galaxy Camera every day. Contact prices with a free phone match Carphone Warehouse at £41 per month.
Follow Chris Martin and @PCAdvisor on Twitter.


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Thursday, January 31, 2008
Posted by cube at 1:16 AM 6 comments
Tuesday, January 29, 2008
Quando passamos por São Martinho vimos este senhor e mais uns quantos a praticar isto.
Qualquer dia temos de ser nós!!!
Posted by Loot at 5:39 PM 1 comments
Friday, January 25, 2008
Posted by Loot at 7:59 PM 5 comments
Wednesday, January 23, 2008
Posted by Loot at 2:15 AM 2 comments
Tuesday, January 22, 2008
Posted by Loot at 12:41 AM 0 comments
Monday, January 21, 2008
Posted by cube at 12:45 AM 0 comments
Com a conversa do último post fiquei com saudades da Polónia, por isso agora saltamos de Cracóvia, para as ruas de Varsóvia.
Posted by Loot at 12:26 AM 3 comments
Wednesday, January 16, 2008
Aqui está o mítico Dragão de Cracóvia, envia-se uma SMS para o seu número e ele cospe fogo.
(É mesmo verdade).
Posted by Loot at 11:42 PM 5 comments
Monday, January 14, 2008
Posted by Loot at 11:41 PM 4 comments
Thursday, January 10, 2008
Impossível tirar-lhe uma foto, está sempre a mexer-se!!!
(Cliquem na imagem para uma pequena surpresa).
Posted by Loot at 2:08 AM 1 comments
Monday, January 7, 2008
"If our children can live safely for one more day it would be worth the one more day that we defend this island."
Posted by Loot at 5:42 PM 2 comments
Sunday, January 6, 2008
Posted by cube at 11:16 PM 0 comments
Saturday, January 5, 2008
Posted by cube at 4:52 PM 2 comments
Wednesday, January 2, 2008
Um novo ano e com ele novas decisões a tomar, novos caminhos a seguir...
Às vezes é tão difícil escolher...
Posted by Loot at 8:40 PM 1 comments


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Cheesecake on a Stick
Your favorite creamy cake, in a cool and frosty bite-sized pop
Steve Giralt
Cal/Serv: 114
Yields: 30
Prep Time: 1 hour 15 mins
Total Time: 2 hours 30 mins
1 c. milk
11 oz. package no-bake cheesecake
1 c. chocolate wafers or sandwich cookies
1 package chocolate chips
2 tsp. Vegetable shortening
sprinkles, crushed nuts, mini chocolate chips, etc.
- Pour milk into a large bowl. Add cheesecake filling mix and beat with an electric mixer on low speed until combined. Increase speed to medium and beat until thick, about 3 minutes. Stir in crushed wafers. Cover bowl and refrigerate at least 1 hour.
- Line a baking sheet with parchment paper. With moistened hands, roll cheesecake mixture by the tablespoonful into 30 balls and place on prepared baking sheet. Insert a small wooden or lollipop stick into each cheesecake ball; freeze until firm, about 2 to 3 hours.
- In a small saucepan, melt the chocolate chips and shortening over low heat, stirring until smooth. Spread out sprinkles, nuts or any other decorations you like on a sheet of parchment paper.
- Remove pops from freezer. Carefully dip each pop into chocolate, turning to coat, then roll it in decorations and return to baking sheet. Freeze at least 2 more hours, or until serving time
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
More From Food & Drinks
Deviled Eggs Pasta Salad
Created for From Country Living for Created by Country Living for
Eggland's Best


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I'm a beekeeper from Ireland. I've been keeping bees for 40 years and these days I have around a 100 hives. I sell honey and raise extra stocks for sale every year, and I teach beekeeping and give talks on biodiversity and things like that.
A few years ago I developed a new, simpler hive design and a new way of managing my bees to go with it. The emphasis is on Health, Increase and Honey-Production (in that order) and it's been really successful. I suspect because mostly I encourage my bees to do what bees want to do - something ordinary hives just don't allow.
I was happy working away with these new hives on my own, but soon other people became interested, too, and Rose hives started popping up all over the place. This website is for everyone who already uses Rose hives - and for those who want to know more about them and the better better beekeeping that's possible with them.
Tim Rowe, West Cork, Ireland


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It seems that that there could be a lot more done with WordPress' internal search. More results, better options, filters, or something to make the user experience better. So I started looking for options.
One option I found was Lijit. Lijit offers the ability to allow your users to search your blog, bookmarks, photos, videos, social networks such as Twitter, and other sites from one search box on your site. It seemed like what I was looking for, so I installed it.
The downside to Lijit is that it can give other sites more visibility via advertising or the web searches tab. And taking traffic off your site isn't always a good idea. The upsides though are that you can include many blogs, social networks and all sorts of different things into your search results. Lijit makes it all about your network of sites, not just about one blog.


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When you think of San Francisco, images of the Golden Gate Bridge, cable cars, steep hills and the scenic bay come to mind. This picturesque city is world-renowned, attracting more than 15 million visitors a year. San Francisco's natural beauty, cosmopolitan environment, diverse population and quaint neighborhoods make this West Coast gem a favorite among locals and visitors. It's no wonder that San Francisco is continually voted "America's favorite destination" by the readers of Conde Nast Traveler and Travel & Leisure magazines. In San Francisco, there's plenty to see, a lot to do and more to learn — the possibilities are endless.
For more information about the area, please visit the San Francisco Convention & Visitors Bureau.


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Metallurgy Experts Serving Washington
Change State | Show all Washington experts
Find a Metallurgy Expert
Experts in materials technology and metallurgical engineering. Specialties include corrosion evaluation, failure analysis and products liability. Metallurgy experts serve as expert witnesses and forensic consultants in Washington legal matters, and provide expert reports and testimony for judges, attorneys, lawyers, law firms, insurance companies and government agencies in Federal and state court trials and arbitrations in Washington.
The listings below are of Metallurgy experts serving Washington.
Expert ListingsMaterials Science Associates, LLC
John Jarrell
Coventry, RI
Dr. John D. Jarrell, PhD, PE, is an experienced
multi-discipline engineer and doctor of medical
science specializing in consultation and expert
opinions related to design, legal cases, product
intellectual property, accidents and personal
injuries. His expertise includes the analysis of
complex systems, designs and failures
involving materials, mechanical and medical
systems. Experience includes appointments at Brown
University, Medical School and the Weiss
Center for Orthopaedic Trauma Research.
Engel Metallurgical Ltd.
Lester Engel
Sauk Rapids, MN
Engel Metallurgical specializes in product failure analysis materials evaluations and general materials engineering consulting. Our customers include large and small industrial clients insurance companies and attorneys. The industries represented by our industrial clients are quite diverse.
RNA Consulting, Inc.
Robert N. Anderson, PhD, PE, PI
Los Altos Hills, CA
Robert N. Anderson, PhD, PE, PI, is an expert witness in Engineering Forensic Disciplines, Failure Analysis, Fire & Explosion Investigation, Metallurgy and Materials Science, and Firearms & Ballistics, Corrosion.
Materials Engineering Services, LLC
Reza A. Mirshams, PhD, PE
Frisco, TX
Dr. Reza Mirshams has Ph.D. and M.S. degrees in Industrial Metallurgy and Metallurgical Engineering and is a Licensed Professional Engineer with 40 years combined industrial and academic experience. Dr. Mirshams is a tenured full professor in engineering technology and has taught courses in the areas of metallurgy, manufacturing processes, corrosion, galvanized steel, failure analysis of materials, fatigue, creep, product design and process.
Real-World Forensic Engineering, LLC
Jahan Rasty
Lubbock, TX
As the founding president of RWFE, Dr. Rasty is assisted by a staff of Masters and PhD-level Mechanical & Electrical Engineers. Dr. Rasty has 30+ years of experience in investigating over 750 accidents, and testifying as an expert witness in over 250 depositions and 12 court appearances on behalf of both Plaintiffs (60%) and Defendants (40%). As a full-time professor of mechanical engineering, as well as the director of the post-graduate forensic engineering program at Texas Tech University, Dr. Rasty has taught over 25 upper level and graduate courses in the areas of Failure Analysis, Metallurgy, Design, Safety Engineering, Materials Science, Dynamics of Motion, and Stress Analysis. Dr. Rasty's expertise areas have been effectively utilized in Products and Premises Liability cases involving design, manufacturing, or marketing defects. Dr. Rasty has successfully served as a technical expert in cases involving Fire & Explosion, Safety Engineering, Warning/Marketing Defects, Slip & Fall Incidents, Boilers and Pressure Vessels, Fasteners,Ladders, Tree Stands, Chairs, Medical Devices ..... and much more.
Joseph Quinn, P.E.
El Segundo, CA
Joseph Quinn, P.E., is a Forensic Metallurgist and Metallurgical Engineering consultant. He is a Licensed Professional Engineer in Metallurgical Engineering and is registered in 5 states (CA, UT, PA, NV, AZ); he has 3 degrees in the fields of Materials Science and Engineering; and has provided over 1,000 investigations on metallic and non-metallic (glass, plastic, rubber, and composite) materials or products in products liability litigation, subrogation cases, insurance claims and industrial incidents.
Mr. Quinn has received awards in the International Metallographic Contest; has conducted several presentations on metallurgical engineering and failure analysis subjects at universities, ASM meetings, and industry events; is the current vice president of the National Society of Professional Engineers (NSPE) in California; and is active in technical societies and committees.
Advantagement, LLC
Bill Greene
Palm Beach, FL
I am an accomplished versatilist who has been involved in bringing beneficial technology solutions and options to business and industry for my entire 35+ year career.
E&S Consulting, Inc.
Edward S. George
St. Augustine, FL
Court-Qualified Professional Engineering Experts, Forensic Science and Engineering, Products Liability, Metallurgical/Material Failure Analysis, Certified Welding Inspection, Certified Fire and Explosion Investigator, 25+ Yrs Experience


text:
I'm loving all the adorable and sweet projects and décor that's been popping up in blogland for Valentine's Day and I just had to share some of my favorites so far!
I've started a Valentine's board on Pinterest and here's a handful of pins from it so far!
Melted Crayon Word Art – Helping Little hands
Valentine's Day Wall Art – The Letter 4
Je t'aime Pillow – Craft Berry Bush
Love Note Pillows – Days of Chalk and Chocolate
Valentine's Day Wreath – I Heart My Glue Gun
Valentine's Day Wreath – Saved by Love Creations
Personalized Chocolate Messages – What Candy Says Etsy Shop
{If you were featured be sure to grab a button from my sidebar!!}
I thought it'd be a really fun idea to have a Pinterest link up party to help get everyone in the spirit of love. If you have started a Valentine's Day Pinterest board – link it up below! It'll also be a great way to find some great new people to follow on Pinterest and I would LOVE it if you'd start with my board!
I would be so happy if you'd help spread the news of this fun little link up party to get the ball rolling with the spirit of Valentine's day & helping others find each other on Pinterest!
(Due to Pinterest board set up I can't do a link up with image captures just board titles -- hope you'll still join up and start following a few others before and after your link up!)


text:
Call for papers: Engineering + print culture
Call for papers (deadline: January 15, 2008) -
The Culture of Print in Science, Technology, Engineering, and Medicine (STEM)
The Center for the History of Print Culture in Modern America
Madison, Wisconsin
September 12-13, 2008
The conference will include papers focusing on the dynamic intersection of Science, Technology, Engineering, and Medicine (STEM) and print culture. Papers might address ways in which STEM - its histories and materials, its theories and practices, its economics, and its practitioners - affects or is affected by print culture.
These approaches might include: innovations in the production and circulation of print; patterns of authorship and reading; publication, and dissemination of knowledge in the history of STEM. Alternatively, taking the various theories and methodologies that have grown out of half-a-century of historical and social studies of STEM, papers could investigate the social construction of STEM knowledge through print; technologies of experimentation and inscription as a print culture of the laboratory; and the social networks of readership in the production of scientific consensus or conflict. Though our emphasis is on the United States scene, we welcome submissions from other areas of the globe as well.
The keynote speaker will be Professor Jim Secord of Cambridge University, Director of the Darwin Correspondence Project and author of many publications, including the award-winning Victorian Sensation: The Extraordinary Publication, Reception and Secret Authorship of Vestiges of the Natural History of Creation (University of Chicago Press, 2000).
Proposals for individual papers or complete sessions (up to three papers) should include a 250-word abstract and a one-page c.v. for each presenter. If possible, submissions should be made via email (firstname.lastname@example.com). The deadline for submissions is January 15, 2008. Notifications of acceptance will be made by early March.
As with previous conferences, we anticipate producing a volume of papers from the conference for publication in a volume in the Center's series, "Print Culture History in Modern America," published by the University of Wisconsin Press. A list of books the Center has produced, available on the Center's website (http://slisweb.lis.wisc.edu/~printcul/), offers a guide to prospective authors.
For information, contact:
Christine Pawley, Director,
Center for the History of Print Culture
4234 Helen C. White Hall,
600 N. Park St.
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Roasted Corn Cakes with Tomato Avocado Salsa
I know that it is now, technically, October…however, Los Angeles is not behaving that way and therefore I feel completely justified cooking like it is still seriously summer…as in triple digits! Also…I wasn't joking when I said we have been on a serious corn and tomato kick – and this recipe uses both!
I first stumbled on this recipe through Pinterest (you can follow @lizfisch) and then I happened to have everything in the house to whip up a batch. The best part is that the source of the pin is easy to find. Thanks to EzraPoundCake for posting the recipe, which actually comes from "Sara Foster's Southern Kitchen". I made a few changes to the recipe from EzraPoundCake, including roasting the corn before shucking and not adding any jalapeno peppers (didn't have any on hand…and as previously discussed…I can't take the heat!) to the tomato salsa.
Corn Cakes
3 ears of corn, shucked and roasted
1 cup flour
½ cup cornmeal
¼ cup diced red onion
¼ cup thinly sliced basil
1 tsp. baking powder
½ tsp. baking soda
kosher salt and fresh ground black pepper
2 eggs, lightly beaten
2 tbsp. well-shaken buttermilk
2 tbsp. unsalted butter, melted
Canola oil for frying
Chopped Tomato & Avocado Salsa (recipe follows)
Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag or paper towels.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
I find the easiest way to do this is to set a small bowl upside down in a larger bowl and use the smaller bowl as the base for the cob. The kernels tend to fly all over the place as you are cutting them off and you can maximize the stability of the cob while also catching the majority of the kernels.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly puréed but still chunky.
Scrape into the bowl with the remaining corn kernels. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Chopped Tomato and Avocado Salsa
Makes about 2 cups
1-2 pints of cherry tomatoes, halved or quartered
1 scallion, minced and trimmed
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh cilantro
1 garlic clove, minced
juice of ½ lime
1½ tsp. extra-virgin olive oil
1½ tsp. white wine vinegar
kosher or sea salt and fresh-ground black pepper
1 avocado, peeled, pitted and cubed
Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.
Once you've got everything ready to go, stack two corn cakes on a plate and top with salsa, garnish with more of the freshly chopped herbs, sliced scallions or minced red onion…any or all of them will do.
Anyone still hanging onto summer favorites out there? Anyone…? Bueller…?
Okay, I'll make a promise…I'll move on to fall dishes, as soon as the LA cools off a bit…I'm not asking for much…let's say, highs in the 70's? Until then, I consider it summer!


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Actually, here are the pics.
Why did it take me so long to post this? I've been meaning to since...well, since Meghan posted. But I am too lazy to go to my email, find the email with the photo link, copy it, and then go to blogger.com and enter my username and password, apparently. Which may also be why I don't post that much in the first place. Sorry.
Wednesday, May 25, 2005
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Thank you Aunt Maggie, mommy just realized that the stupid link didn't actually post -- Jeffrey
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FEB '09 DISCUSSION: Do You Mix Your Own Cocktails?
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Joined: 24 Sep 2004
Posts: 443
Location: Paris, France
Posted: Sun Feb 01, 2009 11:38 am
Post subject: FEB '09 DISCUSSION: Do You Mix Your Own Cocktails?
As I'm sure you've noticed, the art of mixing cocktails, a.k.a.
, is going through a renaissance of sorts. Cocktail bars are sprouting up everywhere, and more and more people are taking an interest in mixing cocktails at home.
Is this something you do?
Did someone show you the ropes or did you just teach yourself? On what sort of occasion do you usually serve them? Do you follow
or make up your own? And do you have a favorite to share?
I myself am quite
about mixology and I very much enjoy a well-crafted cocktail, but I have little experience mixing my own -- apart from the odd Bloody Mary or Tequila Sunrise -- so I would welcome your
tips for beginners
, about special gear and starter kit in particular.
Last edited by clotilde on Sun Mar 01, 2009 12:26 pm; edited 2 times in total
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Joined: 01 Feb 2009
Posts: 1
Location: New York City
Posted: Sun Feb 01, 2009 6:41 pm
Post subject: Mixology basics
As the author of several cocktail books (including Vintage Cocktails, Cocktail Hour, and Cocktails A-Go-Go), I can assure you that mixing a good cocktail isn't all that difficult. First the gear -- all you really need is a shaker (metal, please -- it keeps drinks colder), strainer, and shot glass marked for measuring. Other things you already have (long stirring spoon, cutting board, paring knife, zester) or you can acquire them as needed.
Now, the mixing. First, get a good book and follow the recipes exactingly. For my books, I tracked down the original recipes and the stories behind the classic cocktails, but there are plenty of other good mixology guides out there, such as those by Dale de Groff. Besides recipes, look for a book that explains the basic techniques -- float, muddle, shake, strain, and stir. (If anyone is interested, I can describe these in a later post.)
For the same reasons you use good wine and good vinegar in cooking, buy the best ingredients you can afford -- adding mixes and garnishes won't compensate for bad-tasting liquor. After this, the most important ingredients are speed and cold. Have everything (garnishes, equipment, ice, etc.) ready, and make sure both ingredients and glasses are thoroughly chilled. Mix just as many cocktails as will be drunk immediately -- a "pitcher of martinis" may sound good, but when cocktails sit the ingredients begin to separate, and the drinks grow warm or become diluted by melting ice.
If you don't have duplicates of equipment, wash and dry everything -- shaker, measuring glasses and spoons, etc. -- between drinks. The last coktail of the evening should be as carefully made as the first.
This is really all there is to it. Cheers!
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la fontaine
Joined: 01 Feb 2009
Posts: 1
Location: bourgogne
Posted: Sun Feb 01, 2009 6:50 pm
Post subject: cocktails/mixology
I started (along with friends to drink with!) a sort of revival of the cocktail hour about seven years ago and haven't stopped really...it's a wonderful moment of the day (early evening) to stop, relax, unwind, chat with friends and enjoy the pleasures of whatever cocktail takes our fancy. A martini is always popular as is a cosmopolitan or a sidecar but there is no end to the combinations and someone is always coming up with a new suggestion. Many food magazines feature cocktail recipes, (I love the Australian Gourmet Traveller) so I like to try out a new one from time to time. I bought a metal (very important to ensure cocktail is ICY cold) cocktail shaker from IKEA, some very pretty martini shaped glasses and a small measure and apart from lots of ice and the necessary ingredients, there's really no need for any other special equipment in my opinion. Santé et bonheur!
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Joined: 01 Feb 2009
Posts: 2
Location: Los Angeles
Posted: Sun Feb 01, 2009 10:15 pm
Post subject:
Yes, I love to mix cocktails at home and have been doing so for about 7 or 8 years. I'm mostly self-taught but I do have a friend who's taught me a few things. He is passionate about it, to the point where he'll drive an hour to buy a certain type of passionfruit to make his own passionfruit syrup. I'm not quite that dedicated, but I do enjoy it. I started off small, just buying flavored mixers to shake up with vodka, then started appreciating the nuances of using pure, high-quality ingredients at home. Too many mixes have corn syrup in them here in the US, and there is of course much more purity of flavor when you create your own drinks using fresh fruit juices rather than mixes, and I've gone beyond vodka, which I still like but I find rum and tequila more complex and interesting-tasting.
I agree with Pettacom that Dale DeGroff's books are good - I've learned a lot from his book The Craft of the Cocktail. Yes, a metal shaker is a must, and be sure to always have lots of ice. If you make a disappointing drink, you want to have enough ice to immediately make another type of drink and remove the memory of that bad drink from your mouth.
I do follow recipes to the letter. So many bars don't measure their cocktail ingredients, which can make for a disappointing cocktail due to unreliable proportions. I'm still learning but I'll probably start trying to invent my own recipes at some point.
Also, if you get into making rum cocktails, it's worthwhile to invest in several types of rum. I used to wonder "Why should I buy 3 different types of rum for one drink?" but they really all do taste different and blended together, the subtleties of flavor make for a wonderfully complex drink. And don't buy Bacardi! I know it's very popular (at least over here) but it lacks flavor compared to other rums. Cruzan rum from St. Croix, for instance, costs about the same or a bit less than Bacardi and has much more flavor.
I'd love to know more about drink trends in Paris - maybe that's something you'd like to tell us about? À votre santé!
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Joined: 01 Feb 2009
Posts: 2
Location: Los Angeles
Posted: Sun Feb 01, 2009 10:28 pm
Post subject:
Oh, Clotilde, I didn't answer your question about what sort of occasions do we serve cocktails. For me, any occasion will do - a promotion at work, a friend's birthday, we're alive, it's Tuesday... If I have a friend over for dinner, I usually start with a cocktail. When going out to dinner, if we meet up at my place, I'll usually serve friends a mixed drink of some sort before we go out. It's fun and festive and especially with the economy the way it is, it saves a bit of money on having an aperitif at a restaurant (but of course I always have wine with my meal).
And here is one of one of my favorite drink recipes, from Dale DeGroff:
Singapore Sling
1 1/2oz gin
1/2oz Peter Herring Cherry Heering
1/4oz Cointreau
1/4oz Benedictine
2oz pineapple juice
1 dash Angsostura bitters
1/4oz grenadine (homemade)
1/2oz lime juice
club soda
orange slice and maraschino cherry, for garnish
Shake all ingredients except the club soda with ice, and strain into a highball glass. Fill mostly full with ice, and top with the club soda. Garnish.
A lot of ingredients, to be sure, but it's an amazing drink.
More simple, and possibly with ingredients you have at home, is the sidecar. Here is Paris' Harry's Bar's recipe:
1 1/2 oz. Brandy
1/2 oz. Triple Sec
1/2 oz. Lemon or Lime Juice
Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass.
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Joined: 09 Apr 2005
Posts: 85
Location: Berkeley, CA
Posted: Sun Feb 01, 2009 11:53 pm
Post subject:
Mixing is great fun, and a lot like cooking and baking in terms of combining flavors. I started out by combining things that seemed like they would taste good together (citrus liquors with orange juice, coffee liquors with milk, etc) but have moved toward also using recipes, and toward preferring much less sweet drinks. Like many others, I've lately tended toward more classical/historical drinks, and I've gotten into more sophisticated alcohol - scotch/whiskey, vermouth, cognac, bitters.
Incidentally, Imbibe is a great book for cocktail history and recipes (though they tend toward the classic/historical). The Wall Street Journal, of all places, often has good articles and recipes about both wine and cocktails.
Out of curiosity, what are people's current favorite liquors or drinks? Mine is Carpano Antica, a red vermouth that's great both mixed and on the rocks.
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Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada
Posted: Mon Feb 02, 2009 4:38 pm
Post subject:
Although this is liver detox month for me (and sassyway!) this is certainly an entertaining topic! And once again Clotilde you've hit something that has brought out some interesting new contributors. Nice to see and hear from you folk!
I'm a lover of the simple dry, gin martini, straight up, with olives (which is perhaps why I require a liver detox month) but have recently discovered (or rediscovered) the Manhattan. I tend to shy away from drinks that are too sweet and like them crisp and cold. For Martinis I also prefer the non aromatic rougher old style gins such as Beefeater or Gordons (and if it has chocolate in it--IT IS NOT A MARTINI). I'm also partial to the Bloody Caesar but find one is enough as they are quite filling. And I had a Mojito last summer that may convert me to mojito madness should warm weather ever reappear in my pristine clime.
Vivant Linguae Mortuae!!
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Joined: 01 Dec 2008
Posts: 13
Location: Wisconsin
Posted: Mon Feb 02, 2009 9:32 pm
Post subject: Coctails
As it is with everything in the kitchen, attention to details; top quality ingredients, the correct glasses, and lots of fresh ice is so important.
Taking simple extra steps, like adding a fresh garnish, using an attractive stirrer, or elegant glass, will enhance even basic cocktails (and your reputation). And don't save the best for guests. Even when I mix for Mary Beth and myself, I take the extra steps.
While most of the US drinks whiskey, brandy has been the traditional spirit of choice in Wisconsin. Recently I've begun looking for those labeled VSOP or, for special occasions, a nice cognac.
Clear spirits, especially tequilla and vodka have become increased in popularity in the past decade. Recently a local distillery has begun producing a small batch vodka with a good reputation. As I try to support local artisans, my next purchase will be from them.
One of my favorite summer drinks is a frozen strawberry margarita with berries hand-picked from a local grower. I've found that individually frozen berries make a great substitue for ice cubes.
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Joined: 03 Feb 2009
Posts: 1
Location: Seattle
Posted: Tue Feb 03, 2009 3:33 am
Post subject:
Back in about 1980 I bought "Playboy's Host and Bar Book" and it has served me well ever since. I don't mix a lot of cocktails but I like having the recipes available when I get a notion.
I never met a braise I didn't like.
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Joined: 02 Sep 2008
Posts: 2
Location: Hawaii
Posted: Tue Feb 03, 2009 6:46 am
Post subject: cocktails
I always look forward to mixing my own cocktails and plan parties around it. I started off many years ago with a basic bartending recipe book but have improvised over the years by adding my own touches based on things I like or cocktails I've had while out. Now I love to take the basic cocktail and add special touches. I have a lime tree in my backyard that is used half for cooking and baking and the other half for adding to my cocktails.
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Joined: 01 Oct 2004
Posts: 256
Location: Richmond, VA, usa
Posted: Tue Feb 03, 2009 4:08 pm
Post subject:
my drink of choice during the summer (aside from mojitos) is the RED ROOSTER.......a new orleans thing.....combo of orange juice, cranberry juice and vodka (or, as I have come to prefer....tequila....in which case it should become a roosta mexicano i suppose) we even have a "red rooster club" of a few of us die hard rooster lovers....the best thing is that u freeze a bin of these & are rewarded with a slushy concoction that's addictive & cooling on a hot summer day....
so all u aussies out there who r now having summer.....get crowin.....RRRRRRRR
Make me half the person my dog thinks I am.
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Joined: 09 Jun 2006
Posts: 932
Location: England
Posted: Tue Feb 03, 2009 7:31 pm
Post subject:
Well I know Pesto Man likes a Martini, 'cos his signature says so!
I love a gin and tonic with Bombay Sapphire gin, the best G&T I have ever had used it and now I won't have any other gin in it. A Sea Breeze on a summer day for the tartness of the grapefruit. But when it's grey and cold it has to be a well-balanced Whisky Sour like Philip Marlowe talks about in The Long Goodbye.
I don't usually mix my own tho', I know mixology is an art and as an art historian, I'm noooo artist.
Confusion comes fitted as standard.
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Chicago Bear
Joined: 02 May 2005
Posts: 240
Location: Chicago
Posted: Tue Feb 03, 2009 10:33 pm
Post subject: Cocktails in Chicago
This is a serious subject, and deserves a serious response. Well, you won't get one from me. That being said, the seasons of the Windy City demand great care in cocktail selection. In the depth of winter, a Manhattan is the perfect accompaniment to a book in front of the fire before dinner. We like Makers Mark (2 parts), sweet vermouth (1/2 part), a dash of angostura bitters, a marishino cherry with a half teaspoon of cherry juice, over PLENTY of ice. But some like Canadian rye whiskey instead of Markers Mark, and some like more vermouth. In the summer, we've gotten mighty fond of mojitos, made with 2 parts of light rum, the juice of half a lime, club soda and---most important of all-fresh mint from my mint farm (a large outdoor tub that we restart every spring). I take perhaps 30 mint leaves, wash them, and then CRUSH them with a pestle in a mortar with two tablespoons of super fine sugar until I have a green thick paste. I mix the rum with the mint paste in a small plastic container, and allow a 30 minute infusion (unless I'm desperate for a drink). After 30 minutes, I strain the rum through a fine sieve into a glass container, press the mint paste with the pestle to make sure I have ALL of the rum, and portion the rum into glasses filled with ice before adding the lime and the club soda. If I'm making more than one drink, which would be always, I'll double or triple the recipe but generally never use more than 40 mint leaves and 3 tablespoons of sugar even if it's a triple recipe. It's a fine feeling to sit out in the late summer sunshine, gazing at the wildlife, and holding a mojito, with its emerald green color reminding you of what the economy used to be like.
The goal is to fit it all in.
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Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada
Posted: Wed Feb 04, 2009 5:02 pm
Post subject:
Ah, Chicago Bear, I was hoping this topic just might pull you out with a few words of wisdom! Yes indeed the Manhattan here in Canada is most commonly made with Rye Whiskey and not the veritable Maker's Mark Bourbon. Your mojito sounds like a drink for the gods and if lucky I shall descend from Olympus this summer and follow your fine instructions. I have a mint patch as well which self starts each spring and with which I battle to keep it constrained to the garden! (my Grandfather Rimmer cut the first clipping of this mint from the gardens of Oakalla Prison over 50 years ago and it has continued in the family for all that time and in 3 provinces--like cockroaches I suggest mint will survive a nuclear holocaust)
Vivant Linguae Mortuae!!
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Joined: 04 Feb 2009
Posts: 2
Location: NJ, USA
Posted: Wed Feb 04, 2009 7:50 pm
Post subject:
I think mixing your own drinks is a natural extension of cooking. However, it leads to the same problem as learning to cook well: it becomes much harder to stomach the industrially made, artificially-flavored mixes that most bars use in their drinks. When you find out how simple it is to make a real Margarita (shake equal parts of tequila, orange liquor, and fresh lime juice with ice)-and how good it tastes, you wonder why anyone would use anything else.
Lately I've been drinking a variation on the ginger-ale and whiskey theme. I shake together 2 oz. of rye whiskey, 1 - 2 oz. ginger flavored simple syrup, and a dash of bitters. Strain into a short glass with ice, and top with a little seltzer. I've named this a Ginger Blessing.
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Hugh Jackman is on holiday with his family in Barcelona. Hello? Are you still reading? Hugh has completed most of his work on Les Miserables. He has some down time now before production on The Wolverine is to begin in Australia in August. And then I expect there will be some heavy promotion ahead for Jean Valjean.
On Saturday though, Hugh will be in New York hosting the city's first Tropfest, the world's largest short film festival. It's free and open to the public. Said Hugh of the event:
"Forget it, (if) you've got a mobile phone you can make a film, you can enter. It's a great way for me to support the arts and anybody who wants to can get involved. The movies are not judged on technical merit because that's one way to make film very elitist. It's not so much about that or the quality of the lens but more the strength of the idea and the concept. Previously it's people who may have been excluded or may not have the money but they have the talent and here they can show it. When I first graduated from drama school I knew the statistics that 98 percent of actors were unemployed. I vowed to myself that every day I would do something for my career. I wasn't going to sit back. I was going to actively get out there and participate. Here is a way that anyone can contribute. There's no whining, 'But I'm a filmmaker it's so difficult, I can't get an agent.'"
Yes, he really is that awesome ALL the time.
Click here for more on Tropfest.
That's my excuse, again, to repost the trailer for Les Miserables. It does not get old for me. I am still goose pimply every single time.


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I created a NEW VIDEO tutorial for my Hershey's Baby Carriage. This is an UPDATED version of my original Hershey's Baby Carriage step-by-step tutorial. Below you will find the VIDEO tutorial and a PRINTABLE tutorial. These Hershey's Baby Carriages make great baby shower favors. All the supplies you'll need for this project are available for purchase HERE!
Free Tutorial with order!!
Place a $15* order in my online store and you will get a FREE tutorial from me. I have lots of Hershey's tutorials to choose from or choose to get the Printable Hershey's Baby Carriage for free. See all your choices HERE!
Make a cute matching baby carriage card or invitation with the "Something for Baby" stamp set. I have a video tutorial for the baby carriage note card HERE.
Would you like a printable version of this tutorial?
If you've ever tried to print out a tutorial from a blog, you'll know how frustrating it is to have a super long document that wastes a lot of paper and really doesn't look that great. I have taken the aggravation and work away from you and UPDATED and condensed all the photos from the original step-by-step tutorial into 6 pages (8 pages total, including title page and page with time saver steps supplies and recommendations). The printable version is available for $4.99 below.
Stampin' Up! Supplies
click on the product for price and details


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Another picture show, featuring Annika Schmidt of Lilleputt Studio. Click on the images to see the link!
Wow, wow! Top caliber stuff, Annika. Can't wait to see you at The Big Thaw arts, crafts + vintage sale this SATURDAY May 12, from 10am to 4pm, at the Mayo Street Arts Center at 10 Mayo St. Yahoo!


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Good news for Microsoft: Intel is looking forward to installing Windows 7 on the computers of its own employees.
Intel was arguably the most visible corporation that decided to skip Vista. And it was by no means lonely in its decision.
But Windows 7, it appears, will receive a friendlier welcome. At a Technology Summit with reporters and analysts today in San Francisco, Intel's EVP and chief sales and marketing officer Sean Maloney was asked whether Chipzilla would wait for the first Windows 7 service pack before it began deploying it to its employees.
"This time I think we'll go faster," said Maloney.
The company's top salesman also sympathized with those who passed on Vista. "There was an excuse not to deploy Vista, because - rightly or wrongly - people said 'wait for service pack X' or 'we don't like the compatibility issues.'"
But this time out, Maloney said, "There are really good reasons for the business client in terms of security, power management - lots of good reasons why you'd go for it."
Surveying the rows of laptop-using attendees, he added, "I'm sure half the people in the room are using it already - it looks really robust. You've got compatibility mode, which takes away a bunch of those arguments, so I think it's all positive."
The compatibility mode to which Maloney was referring, however, is less than a total panacea. As The Reg has noted, for an Intel box to run Windows 7's XP Mode, its CPU must support Intel's Virtualisation Technology, and you'll need to turn on that support in the BIOS. And unfortunately, many Intel multicore chips don't support Intel VT.
And then there are all those older PCs. Maloney estimates that in the US and Western Europe "there are hundreds of millions of units that are three-years-plus old." Intel VT was introduced in 2005, so most of those those "plus old" PCs are S.O.L.
But Maloney wants companies to upgrade their PCs to run Windows 7. "Now the question is," he said, "can we get the argument to the CFOs and the CEOs that it makes more sense to spend a little bit on capital to reduce your operating costs?"
And he's clear on the answer to that question: "We think it makes overwhelming sense if you have a three-year-old PC to replace the thing, for security violations, virus, power consumption, etcetera, etcetera, etcetera - and Windows 7 is just one big positive."
The upgrade-or-not question will be answered in the next few months, according to Maloney. "Spending decisions get made in September, October, and November. And last September, October, and November, the IT managers who wanted to buy equipment we're rapped over their knuckles by their CFOs and CEOs, and their budgets were cut.
"All those decisions are going to get made in the next three months ... and if CEOs and CFOs think that their aging, rusty old equipment should get replaced because it's more efficient to do so, then you're going to see an uptick in IT spending. If they don't, then IT spending is not going to recover."
So check back in a few months, and we'll know if the IT segment of the Meltdown will be over - and whether Windows 7 has been embraced by Intel. ®


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Just on-sharing this infographic below based on SAMR and Google Apps for Education.
The jump between modification and redefinition is very big in my opinion. In some ways I think it should be, but there really is nothing much going on between substitution to modification (ie. I don't see "significant task redesign" in the modification part).
Find more education infographics on e-Learning Infographics
SAMR Image source: Dr Ruben R. Puentedura http://www.hippasus.com/rrpweblog/ CC-BY-NC-SA 3.0


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For 90 minutes Tuesday, the Durango City Council batted around an issue like a plastic bag floating around a parking lot.
Then a majority consensus emerged that the city should research imposing a small fee, perhaps a nickel or so, on consumers who bag their groceries in plastic.
The political leanings of the councilors were apparent as the majority of Dick White, Christina Rinderle and Sweetie Marbury cast the issue in environmental and public-health terms.
Because plastic bags do not decompose, they have become a public nuisance, clogging landfills and often winding up on the ocean floor, where they contribute to the death of fish and other sea life.
The bottom line is that we really need to do something, White said.
Plastic bags are inherently unsustainable, he said.
Not worried about a public backlash, Marbury argued for an outright ban.
I am not afraid of it at all, she said, noting that Hawaii and communities across the United States already have restricted plastic bags.
Its not a fad; its here, she said.
In opposition, Councilor Paul Broderick argued for a do-nothing approach, wondering why city government should even get involved. He said he believed in consumer choice and said that many people were already choosing reusable bags anyway.
Mayor Doug Lyon said he was opposed to increasing the costs of a consumers grocery bill, even if its only 1 percent or so.
Because City Manager Ron LeBlanc said plastic bags account for less than half of 1 percent of the citys waste stream, Lyon wondered about the relevancy of the issue.
He said the other councilors were swinging a hammer to kill a gnat.
Lyon said the citys move to single-stream recycling, or relieving residents from having to separate their cardboard, plastics and aluminum cans, will result in more recycling anyway.
Because single-stream recycling is supposed to be implemented by the end of the year, officials noted the city could promote reusable bags the same time it promoted the new approach to recycling.
But White argued that educational and volunteer efforts by themselves have not been effective in getting consumers to stop using plastic bags. They need motivation, too.
A plastic bag fee in Washington, D.C., has been very successful in getting people to change their behavior.
Its a free-market solution, White said.
City staff members agreed to research the implications of imposing fees for plastic bags at grocery stories and possibly other retailers.


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The Planning Board is responsible under state statute for preparing and adopting a Township Master Plan and for reviewing land use development within Bernards Township. The Planning Board is charged with reviewing subdivisions, site plans, planned development, conditional uses and certain variances. The Planning Board also reviews and recommends revisions to land use ordinances to the Township Committee.
The Planning Board is made up of nine members and two alternate members. In
addition, the Planning Board retains its own staff and consultants annually
at its reorganization meeting.
PLEASE TAKE NOTE that the Planning Board of the Township of Bernards
will meet to discuss or act upon public business at 7:30 p.m. on each of the dates set
forth below at the Municipal Building, Collyer Lane, Basking Ridge, NJ:
Notice of revisions or additions to the above schedule will be posted and advertised as required by law.
Mountainview Corporate Center LLC (PB19-003)Click here for Information


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On May 15th and 16th AIBS and AAAS co-hosted an NSF Conversation in Undergraduate Biology and a Biology Education Summit at AAAS in Washington, DC. These meetings focused on the role of scientific societies in promoting and supporting undergraduate biology and examined how professional societies can stimulate, support, and disseminate information about undergraduate biological sciences education reform. The NSF Conversation took place on May 15th and the AIBS/AAAS Biology Education Summit began in the afternoon of that same day and continued until 16th.
The NSF Conversation was lead by NSF staff and participants discussed and shared thoughts on the following questions:
What should be the main goals of the 21st century undergraduate life science curriculum, and how do these goals translate into desired outcomes?
How do we design a curriculum to achieve these goals, and what is the best way to deliver that curriculum?
How do we best prepare our faculty and structure our departments and institutions to achieve these goals?
The AIBS Education Summit was lead by AIBS members, staff, and other volunteers. The following information provides a summary of what took place during the Summit, the feedback that we received, and the next steps.
During the Biology Education Summit, session leaders outlined some of the challenges undergraduate biology educators currently face and ways that they and the scientific organizations they represent are addressing these challenges. The participants were encouraged to talk about other problems and challenges, to share strategies that work for them, and to help each other identify key people to be involved in assisting with specific initiatives. All biological societies and biology education organizations are encouraged to become part of this ongoing conversation.
There were seventy-seven participants representing forty-four different societies and biology education organizations present, despite the fact that we only had funding to support travel for 25 people. The participants demonstrated a high level of personal commitment not only by taking the time to attend the Summit but also by making a commitment to share what they learned and taking the next steps necessary to engage even more people in the topic when they returned home. In this way we will be able to spread the word and collectively begin address the issues and challenges facing the undergraduate biology education community.
Introduction to the Education Summit (PDF, 107 KB) - Gordon Uno, Department Chair and David Ross Boyd Professor, University of Oklahoma and Chair of the AIBS Education Committee
Science, Engineering, and Mathematics Education in a Changing World. Rita Colwell, Distinguished Professor, Center for Bioinformatics and Computational Biology, University of Maryland, College Park, and AIBS President
Coalition on the Public Understanding of Science & Year of Science 2009. (PDF, 3.22 MB) Sheri Potter, COPUS Network Project Manager, AIBS, and Judy Scotchmoor, COPUS Steering Committee, Assistant Director for Education and Public Programs at the University of California Museum of Paleontology
Training the Next Generation of Biologists and Biologically Literate Citizens. (PDF, 9 MB) Carol Brewer, Associate Dean, College of Arts and Sciences, and Professor of Biological Sciences, University of Montana
Bridging the Pathway from Instruction to Research. (PDF, 671 KB) Diane Ebert-May, Professor of Plant Biology, Michigan State University
Publishing Biology Education Scholarship: Culture and Practice. (PDF, 764 KB) Charlene D'Avanzo, Director of the Center for Teaching and Professor of Ecology, School of Natural Sciences, Hampshire College
The Education Publishing Transformation. (PDF, 48 KB) Michael Lange, Vice President, McGraw-Hill Companies
The Meyerhoff Program at UMBC. Earnestine Baker, Meyerhoff Program, University of Maryland - Baltimore County
SEEDS: Diverse People for a Diverse Science. (PDF, 640 KB) Teresa Mourad, Director of Education and Diversity Programs, Ecological Society of America SEEDS Program
Teaching Evolution: Controversies and Issues. (PDF, 5.43 MB) Jay Labov, Senior Advisor for Education and Communication, National Academy of Sciences
Evolution Across the Curriculum: (PDF, 804 KB) Thinking Evolutionarily. Gordon Uno , Department Chair and David Ross Boyd Professor, University of Oklahoma
Why National Standards and Accreditation are Needed for Baccalaureate Degree Programs in Biology. (PDF, 904 KB) Christopher D'Elia, Professor and Interim Vice Chancellor for Academic Affairs, University of South Florida, and John M. Moore, Department Chairman and Professor of Biology, Taylor University and NABT president-elect
Best Practices in Undergraduate Biology Education: Promoting Disciplinary Problem Solving with Dynamic E-Science Resources. (PDF, 4.71 MB) Sam Donovan, Research Assistant Professor, Department of Biology, University of Pittsburgh and Associate Director of BioQUEST Curriculum Consortium, and Claire Hemingway, Education Director, Botanical Society of America
A special report on the 2008 Biology Education Summit was published in the September 2008 issue of BioScience. The full text of the article is available for free at:
http://www.bioone.org/perlserv/?request=get-document&doi=10.1641%2FB580804 and a PDF version (5.52M) is available at:
From the Summit evaluations we learned:
Feelings were mixed about Basecamp, the online discussion/collaboration/project management forum. We have left this site up if anyone would like to use it and are very interested in learning your suggestions for similar products that you have found to be more useful and user friendly.
There are a wide range of professional development needs within the community. Topics included: collaboration facilitation, technology and e-resources, best practice development and implementation, assessment resources, outreach strategies, incentives for faculty, increase diversity, and student support.
Many programs and resources shared at the Summit were new to participants.
Some of the commonly listed next steps for societies include: new collaborations, formation of a new education committee, coordinating and expanding existing education committees, and discussions about education staff.
Some of the commonly listed next steps for individuals include: reviewing and/or using the materials/information learned, making presentations or writing reports to colleagues, and connecting and collaborating with new people met.
We learned a good deal from your responses to the final question: what would you do differently? In general, you suggested: more time to interact, use of small group discussions and break-outs, use of active learning strategies in the large group setting, and a hotel closer to the meeting location.
The general feedback was that all were energized by their participation - this despite the fact that we had a very long Thursday! Most everyone appreciated the opportunity to interact with like-minded people and learn of new projects and opportunities.
As a direct result of the Summit, Gordon Uno, Chair of the AIBS Education Committee, Department of Botany and Microbiology, University of Oklahoma, will submit at proposal to the National Science Foundation's Research Collaboration Network - Undergraduate Biology Education track. The proposal outlines a strategy to: 1) generate a shared vision of biology education of the future, 2) outline a model of introductory biology experiences focusing on how best to prepare biology students, and 3) build a network to connect individuals, projects, and societies actively engaged in the reform of undergraduate biology education to increase capacity in the reform movement. These goals will be reached through a series of meetings organized by the AIBS.
It has been great to hear from a few of the Summit already to learn how each is progressing on his/her own "next steps" from the Summit! Please contact Susan Musante () if your organization is working on a particular initiative which directly ties to the goals of the Education Summit. AIBS staff is interested in supporting collaborations and initiatives that help us all improve undergraduate biology education.