text:
2.6g mint/sweet in flowpack. Choose from peppermint or fruit flavoured table in peppermint or fruit flavours. Heart shape, round or square sweet. Flavours: peppermint, lemon, strawberry, orange or blueberry..
8g flat lolly either round or heart shaped with wrapper directly printed. Any flavour / colour combination available.
9g lollipop wrapped in a printed wrapper. Wrapper is white, clear or metallic over-printed with your branding detail. Any flavour/colour combination per 6,000pcs. Energy Candy (caffeine, ginseng, vitamins) Sugar-Free, Organic, Fair Trade options available POA
2 pieces of fresh mint chewing gum in a flow wrapped packet. Also available in 1 piece and blister pack.
Small lollipop with moulded logo to face of lollipop. Printed text or logo to the stick is optional. Available colours/flavours: : cherry (red), orange (orange), grape (purple), lime (green), blue cherry (blue), pink lemonade (pink) and green apple (green). For the stick imprint the colours are standard black, blue, green and red. They cannot be printed in specific Pantone colours.
10g of original Haribo jelly shapes inside a white or clear cello bag. Your choice of mini bears, planes, hearts, dummies, fish, cars, smilies, footballs or mobile phones. Also available in 20g and 50g bags.
Traditional Chinese style fortune cookies, individually flow wrapped. Available with gold, silver, blue, green, red, clear or purple foil with up to 5 different messages of your choice. Messages printed 1 colour black.
5g lollipops with process printed label. Mixture of flavours: apple, cola, lemon and strawberry. Any combination is possible (in multiples of 200).
Fruit flavoured hard boiled sweets with a chewy centre. White paper wrappers with metallic twisted edges. The metallic colours available are: blue, gold, red, green, silver, pink and white. Printed full colour to the centre of the wrapper.
Clear or white cello bag filled with approx. 9g of assorted coloured/flavoured original Jelly Belly luxury beans. Also available in 18g bags.
Fruit flavoured lollies with a choice of shaped stickers printed full colour for your branding. Sticker shapes available: Hand, Heart, Rosette, Computer, Square, Round or Star.
The cookie settings on this website are set to 'All Cookies' so that you have the best online experience possible from our site. Without changing this setting you consent to this. If you wish to opt out click on the 'change cookie settings' link.


text:
Juan Pablo Montoya returning to IndyCar racing
- Montoya is about to finish his eighth season in NASCAR
- He has two wins in 244 Sprint Cup races and no victories on ovals
- Montoya%27s previous stint in open-wheel includes winning the 2000 Indy 500
Juan Pablo Montoya will return to the Izod IndyCar Series and drive for the fiercest rival of the car owner synonymous with the Colombian's career in U.S. auto racing.
Montoya signed Monday with Penske Racing and will join the team in 2014 in its No. 2 as a teammate to Will Power and Helio Castroneves. It's a coup for the 1999 CART champion and 2000 Indianapolis 500 winner, who seemed to have few options after Earnhardt Ganassi Racing announced last month it wouldn't renew his contract after seven Sprint Cup seasons.
Montoya, who won seven races in Formula One before moving to NASCAR in 2007, now will drive for the most successful IndyCar team in history – team owner Roger Penske owns a record 15 Indy 500 victories – after a break of more than 13 years from the series.
During a conference call, a giddy Montoya said he felt "like a 5-year-old kid" about the move.
"When you dream of any ideal position for a driver, I'd say racing for Penske would be No. 1," he said. "My No. 1 choice was to be in a winning car. When this opportunity came around, you didn't have to think about it. Having Helio and Will as teammates, I think they can help me get up to speed. I've been out of open wheel a while, but I'm looking forward to challenge."
Penske Racing president Tim Cindric said the team doesn't have any sponsorship lined up yet for Montoya's ride.
"We're asking ourselves the same question," Cindric said. "It was a short time frame from the point we could put it together. It's about Roger's commitment to the sport and commitment to winning. You put the competitive pieces in play first. It's one of the advantages we all have working for Roger. His commitment to winning comes before everything else."
Montoya also had talked about an IndyCar ride with Andretti Autosport and had visited NASCAR's Furniture Row Racing's shop in Denver two weeks ago to discuss the No. 78 Chevrolet Kurt Busch will after this season.
He made initial contact with Cindric on the grid at Michigan International Speedway last month, a few days after Ganassi announced Montoya wouldn't return.
"There wasn't a lot of discussion," Cindric said. "It all came together pretty quick. It was as simple as, 'What are you up to?' I said, 'We ought to put in you in the IndyCar Series.' He said, 'Let's talk about it.' A casual conversation turned into the real deal."
Montoya, 37, will finish his remaining nine races in Sprint Cup with team owner Chip Ganassi, who perennially battles Penske for the championship in IndyCar. Castroneves currently is locked in a tight title battle with Ganassi driver Scott Dixon.
Montoya scored the 1999 CART title, 2000 Indy 500 and 11 victories with Ganassi before moving to Formula One. After stints with Williams and McLaren from 2001-06, he returned with Ganassi's NASCAR team in 2007, making the team's only Chase for the Sprint Cup berth in 2009. But after arriving to great fanfare, his NASCAR career mostly was a disappointment with no oval wins and just two road-course victories in 244 starts.
"We did win races, and if you look at Ganassi history, the only driver to make the Chase is me," he said. "Of course I wanted (more success). The reason I'm here is I want to win races. It's been an uphill battle for me mentally and physically, but I know in the back of my mind that I can do it."
Montoya said he remains very good friends with Ganassi and said the team owner sent a text that he was "very excited" about his move. "We have a lot of respect for each other," said Montoya, who will be replaced by highly coveted prospect Kyle Larson in the No. 42 Chevrolet next year.
Montoya often tweets his support for Ganassi's IndyCar drivers Dixon and Dario Franchitti but said he would "have a white flag and be very neutral" for the final three races this season.
"I'm committing to Chip for the next nine races, trying to get an oval win, get a couple of poles," he said. "It's going to be mixed emotions watching the last few IndyCar races."
Montoya is the only driver to win the Indy 500, the Rolex 24 Hours of Daytona sports car race and the Monaco Grand Prix in F1. He is a three-time winner of the Rolex 24.

subset: commoncrawl


text:
Writing for London's Spectator in 1936, the novelist Graham Greene used Alfred Hitchcock's latest thriller, Sabotage, to levy this criticism at the director:
His films consist of a series of small "amusing" melodramatic situations: the murderer's button dropped on the baccarat board; the strangled organist's hands prolonging the notes in the empty church; the fugitives hiding in the bell-tower when the bell begins to swing. Very perfunctorily he builds up to these tricky situations (paying no attention on the way to inconsistencies, loose ends, psychological absurdities) and then drops them: they mean nothing: they lead to nothing.
Greene meant it as a slight, but I'm not so sure Hitchcock would have taken it as one. The more Hitchcock films you see (and you've got your pick for the rest of the month), the more you want to respond to Greene, "Yeah, and?"
Hitchcock made a career of crafting films concerned more with the chase itself than with the impetus for the chase or the consequences of getting caught, getting away, or saving the day. At the end of North by Northwest, as Cary Grant and Eva Marie Saint find themselves safe from pursuit—yet still dangling perilously from Mount Rushmore—Hitchcock simply cuts to the couple safe and sound in a train for a quick and tidy resolution. The director seems to say "there is no danger but the chase." Come on: we all know no one's falling to their death unless they're pushed.
Sabotage is an adaptation of Joseph Conrad's novel The Secret Agent—not to be confused with another Hitchcock film, Secret Agent, released a year earlier. On the other hand, if you do find it confusing, you can hedge your bets by seeing both on Saturday night in a double feature. Of the two, I prefer Secret Agent—er, the Hitchcock film, not the Conrad novel—almost entirely due to the marvelous supporting performance from Peter Lorre, who steals every scene he's in. Set during World War I, Lorre aids fellow spies John Gielgud and Madeleine Carroll, who are posing as a husband and wife in Switzerland and are tasked with killing a man whose identity they do not know. When Hitchcock planned the making of the film, he told Francois Truffaut, "I asked myself, 'What do they have in Switzerland? They have milk chocolate, the Alps, village dances, and lakes… [so] we used lakes for drownings, the Alps to have characters fall into crevasses, and a chocolate factory for the chase.'"
Sounds like the recipe for a great thriller. So to Graham Greene I must ask again: "Yeah, and?"


text:
For the first time in the nation's history, more than one in 100 American adults is behind bars, according to a new report.
Nationwide, the prison population grew by 25,000 last year, bringing it to almost 1.6 million. Another 723,000 people are in local jails. The number of American adults is about 230 million, meaning that one in every 99.1 adults is behind bars.
Incarceration rates are even higher for some groups. One in 36 Hispanic adults is behind bars, based on Justice Department figures for 2006. One in 15 black adults is, too, as is one in nine black men between the ages of 20 and 34.
The report, from the Pew Center on the States, also found that only one in 355 white women between the ages of 35 and 39 are behind bars but that one in 100 black women are.
The report's methodology differed from that used by the Justice Department, which calculates the incarceration rate by using the total population rather than the adult population as the denominator. Using the department's methodology, about one in 130 Americans is behind bars.
Either way, said Susan Urahn, the center's managing director, "we aren't really getting the return in public safety from this level of incarceration."
But Paul Cassell, a law professor at the University of Utah and a former federal judge, said the Pew report considered only half of the cost-benefit equation and overlooked the "very tangible benefits lower crime rates."
In the past 20 years, according the Federal Bureau of Investigation, violent crime rates fell by 25 percent, to 464 for every 100,000 people in 2007 from 612.5 in 1987.
"While we certainly want to be smart about who we put into prisons," Professor Cassell said, "it would be a mistake to think that we can release any significant number of prisoners without increasing crime rates. One out of every 100 adults is behind bars because one out of every 100 adults has committed a serious criminal offense."
Ms. Urahn said the nation cannot afford the incarceration rate documented in the report. "We tend to be a country in which incarceration is an easy response to crime," she said. "Being tough on crime is an easy position to take, particularly if you have the money. And we did have the money in the '80s and '90s."
Now, with fewer resources available, the report said, "prison costs are blowing a hole in state budgets." On average, states spend almost 7 percent on their budgets on corrections, trailing only healthcare, education and transportation.
In 2007, according to the National Association of State Budgeting Officers, states spent $44 billion in tax dollars on corrections. That is up from $10.6 billion in 1987, a 127 increase once adjusted for inflation. With money from bonds and the federal government included, total state spending on corrections last year was $49 billion. By 2011, the report said, states are on track to spend an additional $25 billion.
It cost an average of $23,876 dollars to imprison someone in 2005, the most recent year for which data were available. But state spending varies widely, from $45,000 a year in Rhode Island to $13,000 in Louisiana.
The cost of medical care is growing by 10 percent annually, the report said, and will accelerate as the prison population ages.
About one in nine state government employees works in corrections, and some states are finding it hard to fill those jobs. California spent more than $500 million on overtime alone in 2006.
The number of prisoners in California dropped by 4,000 last year, making Texas's prison system the nation's largest, at about 172,000. But the Texas legislature last year approved broad changes to the corrections system there, including expansions of drug treatment programs and drug courts and revisions to parole practices.
"Our violent offenders, we lock them up for a very long time rapists, murderers, child molestors," said John Whitmire, a Democratic state senator from Houston and the chairman of the state senate's criminal justice committee. "The problem was that we weren't smart about nonviolent offenders. The legislature finally caught up with the public."
He gave an example.
"We have 5,500 D.W.I offenders in prison," he said, including people caught driving under the influence who had not been in an accident. "They're in the general population. As serious as drinking and driving is, we should segregate them and give them treatment."
The Pew report recommended diverting nonviolent offenders away from prison and using punishments short of reincarceration for minor or technical violations of probation or parole. It also urged states to consider earlier release of some prisoners.
Before the recent changes in Texas, Mr. Whitmire said, "we were recycling nonviolent offenders."


text:
This is from the archives,originally published June 2012 but this is almost exactly what we talked about in Sunday school yesterday, so I thought I would repost.
"Poor" is a matter of attitude, not bank account.
I know this series is about conquering debt on a low-income, but to do that requires a frugal lifestyle (or that you win the lottery, of course), and a frugal lifestyle usually requires that we change our way of thinking.
I read an article recently that saddened me. It was about "impoverished" parenting and the author was lamenting the fact that her children weren't able to eat much junk food because they were too poor. They also couldn't afford to buy organic products, or name brand clothes. She went on and on about how "poor" they were because they could only do this and this, but weren't able to do that. By the end of the article, she had achieved her goal and I felt sorry for her children.
I don't feel sorry for them that they are deprived. They aren't.
There are countless people in this world who are starving. No this isn't a "there are people worse off than you" lecture, the point is that many of them are more content than we are! Will you process that for a minute? When I went to Haiti on a mission trip in 2003, I witnessed some of the deepest levels of poverty I have ever seen—people living in run-down straw shacks with dirt floors. Babies with their bellies pooched out from malnutrition, and kids with orange hair because their starving bodies were trying desperately to save any nutrition possible. Even in their deep need, the people I met were far happier and more content than the spoiled American society that we live in.
The children from that blog post are only deprived because their mother is teaching them that they are deprived. They are being taught to allow money to control their happiness and to live in a constant state of perceived want. Once that mindset starts, there can be no fulfillment, no matter how much money you have, no matter how many nice things you have, there will always be something out of reach that leaves you wanting, until you change your attitude.
We're on a limited budget, and I've had people shake their heads at how we're depriving our boys of ____ (insert junk food, eating out, fancy toys, expensive vacations, etc.). We have a roof over our heads and God always provides our needs (and most reasonable wants!). We have a $200/month grocery budget, which rarely includes junk food. (that's a good thing. We don't need junk food!) My boys always wear used clothing and it's rarely name brand (again, a good thing. I don't want them to learn that the label on their clothing determines their value). My youngest wears almost entirely hand-me-downs, except for a couple of new outfits throughout the year that he gets for his birthday or Christmas. They have less toys than other children we know and the ones they have aren't fancy.
But, let me make something very clear. We are not poor and my children are not deprived. I will not teach them that.
They use their imaginations. They enjoy simple things. They don't require the newest fancy toys to have fun or be happy. We choose this for them, for a variety of reasons.
As Christians, we've all heard this verse quoted, "I can do all things through Christ who gives me strength." Do you know what Paul said just before those inspiring words?
"I have learned in whatever state I am, to be content. I know how to be abased, and I know how to abound. Everywhere and in all things I have learned both to be full and to be hungry, both to abound and to suffer need. I can do all things through Christ who strengthens me." (Phil 4:11-13)
Paul had learned the lesson that contentedness, happiness, fulfillment and joy are not found in things. He had learned to be content despite his circumstances. Why are we teaching our children the opposite?
It is our job as parents to teach our children how to be content, transcendent of circumstances and material possessions.
We are making the choice to teach our children this valuable life lesson. Through simple living, we are teaching them to be content with what we have. No, they don't have name brand clothes, a lot of junk food, or fancy toys. They don't "get to" eat out a lot or go on expensive vacations. But they are happy and enjoy the simple things in life. They are content.
And most of all, they are loved despite a lack of whatever material possessions our society tells us they need.


text:
Purchased an Old School Witch costume from the always-awesome Goblinhaus.com. I wanted to capture the old prop I saw as a child one night on Halloween - a witch mask over a lamp post. Probably the singular most influential decoration/prop I've ever seen.
She'll invite you in with dark empty promises of candy.
Sunday, February 5, 2012
Posted by Rot at 11:16 AM
Labels: costumes, goblinhaus, masks, old school, vintage, witches
5 comments:
- Jay's Shadow said...
Very old school cool.
Man, when you post these kind of things I start feeling my age.
- February 5, 2012 at 12:18 PM
- Marrow said...
Very, very cool.
I think Akrid is an 80's kid (costumes page 3).
- February 5, 2012 at 3:30 PM
- Anonymous said...
AWSOME!, so the question is are we going to see this lovly lil lady grace your yard in 2012?
- February 5, 2012 at 10:36 PM
- Mantan Calaveras said...
I think that the most influential Halloween prop that I remember from being a kid, was a gnome mask that had been placed on one of those wire cones that you grow tomatoes on. It was upturned and draped with a cloth, so that it looked like an awful little thing waiting for me at the top of the stairs.
- February 5, 2012 at 11:03 PM
- Rot said...
Nah, just built it for the photos. : )
- February 6, 2012 at 5:59 AM
Subscribe to: Post Comments (Atom)


text:
Sunday, December 06, 2009
Motorcycle Wars: BMW vs. Japan, Inc.
BMW are so confident they will kick Japanese ass with their 193bhp-at-the-crank S1000RR that they've gone and declared all-out war against Japan. For this, BMW have commissioned a series of artwork that's been created with the help of some photographs taken by Rene Neuman, which have then been worked upon by illustrator Frank Gräfe. And as you can see, all images depict some major aggression against the Japanese.
Japanese illustration is usually seen as either calligraphy or manga. Calligraphy is very formal, whereas manga is quite child-like and naïve. We decided to use a darker style – a fusion between ancient Japanese illustration and the more recent manga technique,' says Gräfe, who used the Biomega technique to achieve the results you see here.
'Over the period building up to the launch, we wanted to reach out to new audiences and the S1000RR versus Japan lifestyle project was a great way to engage with people through art, rather than just directly targeting motorcyclists,' says Matthias Harbeck, creative director at Serviceplan, which has been responsible for executing this project.
'We wanted to avoid the typical manga style, as it wasn't aggressive enough to portray the personality of the S1000RR. Instead, we transformed the campaign into a darker comic world, with more speed and action, with the addition of traditional Japanese elements,' adds Gräfe. 'To create the initial visuals, I adopted traditional methods, such as normal black ink and paper. However, to convey the futuristic feel, I used computer imaging to create a collage of my drawings,' he says.
Hmm… now all this artsy stuff is all very well but maybe BMW should be taking it a bit easy. After all, the Japs have been building hard-core high-performance litre-class bikes for ages, while BMW are just getting started, with the S1000RR. Now, it'll be up to the S1000RR to walk the talk when it's time to face off against the likes of the R1, Fireblade, ZX-10R and GSX-R1000. Otherwise, guess who'll end up with so much ramen and sushi on their face…
text and images from MotorcycleJournal.com via Ride The Machine
No comments:
Subscribe to: Post Comments (Atom)


text:
Computer Kakumei: Saikyou x Saisoku no Zunou Tanjou
コンピューター革命 最強×最速の頭脳誕生
The anime short Computer Kakumei was aired by the Japanese public broadcaster NHK as part of a TV special. The near-future anime was conceived by Parasite Eve author Hideaki Sena, and it depicts how ubiquitous computers have transformed life's various aspects in 2020 Tokyo. The story is told through the eyes of a high school senior named Mako.


text:
Product Overview
A Silk Spa for your dog. Enriched with Silk, Botanical Extracts and Herbs for a Healthy Shiny Coat.
Designed to make coats silky and more manageable. Silk is incorporated into this blend with Botanical Extracts and Herbs to create a shampoo that will penetrate the hair and skin to build a healthy, strong, shiny, manageable coat.
Dilution Ratio: 8-10 parts water to 1 part product


text:
2016 CIO Study: The Threat to Our Cybersecurity Foundation
IT executives overwhelmingly agree that they have a fundamental flaw in their cybersecurity strategies. Research shows organizations are not protecting the technology that determines if software, devices, clouds, and applications are good or bad, friend or foe - cryptographic keys and digital certificates. This gap allows cybercriminals to use these unprotected keys and certificates in half of network attacks to hide their actions and bypass security controls.
Download this white paper to explore:
- How CIOs are wasting millions on inadequate security tools;
- How security controls are being undermined;
- How to restore the foundation of trust.


text:
From: David Chertock <ap412@x??x.xxxx
Date: Wed Dec 8, 1999 9:10 pm
Subject: Kevin Mucha's floor plan
I just took a look at Kevin Mucha's studio floor plan. Its located at:
This is almost exactly a design I explored early on for my garage
studio. I decided against it because there wasn't any room for anyone
else to be comfortable in the control room, and I also had concerns
about reflections off the back walls. I decided a garage is too small
for a tracking room and a control room, so I'm going to go for one
larger room, an iso booth, and a machine room/sound lock.
Kevin, your needs might be different, and this shape might work for you.
Good Luck!
When I was considering dividing my garage into separate tracking and
control rooms, I was very concerned with spatial ergonomics. I took my
designs and measured out the dimensions inside my garage. I put strings
along the proposed walls at about 8 feet high. From the string I hung
strips of newspaper to make fake walls. I made chalk outlines on the
floor where all my gear would be placed. It was a lot easier than trying
to imagine what the space would be like from a paper or computer screen.
I'm going to upload my design to the studio tips website, because I have
a few questions too.
Venice, CA


text:
Sunday, 8 November 2009
Green and Spring
I had never heard of this brand but had to make a quick substitute on Liberty for something I was ordering that was out of stock and as the showergel was of equal value thought it would be worth a go.
I really like the concept of the range; all the products are "free from parabens, SLS, SLES, PEGS, glycols, petrochemicals, synthetic colours and fragrances. The products are made by hand in the British countryside to ensure the freshest batch quality and they use 100% natural plant materials".
They have three scent ranges: relaxing, indulging and revitalising. I got the showergel in Indulgent (£18), which is meant to smell of rose,jasmine,elderflower and red clover and a small size of the relaxing body lotion as part of a GWP, this smells mostly of lavender. For both products the scent is long lasting, both are very moisturising and caused my sensitive skin no irritation. The two drawbacks for me was the scent of the showergel, its similar to other herbally smells like that of Aveda and Liz Earle which I really don't like. Obviously this is just a personal thing and is not a negative against the products, I think you either like this type of scent or not.
The second drawback is that given the price I just don't feel like these are indulgent products. There is nothing wrong with them I just expect something a bit more for the price, ( the full sized body lotion is £22), a shame really as they do have a lot of nice looking things on their website so I may be tempted to try their skincare at some point as the ingredients look good.
Labels: Green and Spring
2 comments:
The packaging is indeed very pretty and the brand concept is great...pity about the smell! I know what you mean about herbaceous smell, it's not my ideal of perfumed bath&body stuff either, I prefer more "rounded" scents that don't make my nose wrinkle! Have you tried Cowshed products? I'd be a Grumpy Cow right now! xxReplyDelete
Hi Anna,ReplyDelete
I have just bought a Cowshed showergel funnily enough, its the Lazy one, why would you be the Grumpy one then ? x
Subscribe to: Post Comments (Atom)


text:
I said tell me what's really goin' on
Drizzy back up in this thing I'm ready, what's happenin'?
Gone for surgery but now I'm back again
I'm 'bout my paper like a mothafuckin' scratch-and-win
World Series attitude, champagne bottle life
Nothin' ever changes so tonight is like tomorrow night
I will have a model wife, your bitch is as hot as ice
Every time you see me I look like I hit the lotto twice
(Drake you got 'em right?) Yeah I got 'em Bun
I love myself cause I swear their life is just not as fun
Neeks got the weed, Hush got a gun
CJ's got my credit cards and a lotta ones
Yeah, I'm in the city of the purple Sprite
Someone tell Maliah I'm on fire, she should work tonight
Call the King of Diamonds and tell Chyna it'd be worth the flight
I'll be at my table stackin' dollars to the perfect height
Work somethin', twerk somethin' basis
She just tryna make it so she's right here gettin' naked
I don't judge her, I don't judge her but I could never love her
Cause to her I'm just a rapper and soon she'll have met another
That's why me and Lil Jaz bout to spaz, can you keep up?
I'm just feelin' sorry for whoever got to sweep up
Yeah bills everywhere, trill everythin'
And Drake just stands for Do Right and Kill Everything
I love Nicki Minaj, I told her I'd admit it
I hope one day we get married just to say we fuckin' did it
And girl I'm fuckin' serious I'm with it if you with it
Cause your verses turn me on and your pants are mighty fitted
Ugh, damn, I think you caught me in a moment
Like I catch 'em stealin' flows cause I swear I never loaned it
And life ain't a rehearsal the camera's always rollin'
So come and get a portion of this money that we be blowin'
Cause it's on
Yeah girl it's on
You know what it is when I finally make it home
I just hope you miss me a little when I'm gone
Yeah I just hope you miss me a little when I'm gone
And you just tell me what you down for, anythin' you down for
I know things have changed, know I used to be around more
But you should miss a little when I'm gone
I just hope you miss me a little when your goneOoh shit, mothafucka, goddamn
Kickin' bitches out the condo like Pam
Gettin' money every day: I'm a groundhog
Bout to scoop your girl up like a ground ball
I walk light so I don't piss the ground off
Man I swear my bitches do it 'til they suck the brown off
Ugh, that's nasty
Yes I am Weezy but I ain't asthmatic
James Bond cologne, honey I put on
Make 'em run and tell their friends like a marathon
Voice baritone, haters carry on
Beat the pussy up, call me Larry Holmes
Young Money's Jerry Sloan, I turn every stone
When she masturbates to me, that's how she learn every song
To women I condone better write me when I'm gone
No I'm not that thuggish not that ruggish but I do pack Bone
Uh, I'm a love machine
And I won't work for nobody but you
It's only me and her cause the Bugatti a coupe
It's Blood gang, slime but I parlay with Snoop
I ain't lyin' I shoot, you don't need signs for proof
Turn you to a vegetable like you lyin' in soup
And when I'm in the booth, bitch, the lion is loose
Man I got so many styles I am a group
Damn, I'll be gone 'til November
But fuck it I ain't trippin', I know Drizzy gonna kill 'em
I'm stickin' to the script like lint on denim
Mama said if the rules ain't bent, don't bend 'em
Real nigga talkin', shut the fuck up, ho
Gotta do it one time for Haiti, what up, Zoe?
Weezy F Baby and the 'F' is for "front door"
Cause that's where I bring it, Soo Woo if you bangin', muthafucka
Yeah girl it's on
You know what it is when I finally make it home
I just hope you miss me a little when I'm gone
Yeah I just hope you miss me a little when I'm gone
And you just tell me what you down for, anythin' you down for
I know things have changed, know I used to be around more
But you should miss a little when I'm gone
I just hope you miss me a little when your goneUh, forever in our hearts
JJ, we love you boy
(I'm gone, I'm gone, I'm gone
I'm gone, I'm gone, when I'm gone I just hope that you miss me
Miss me, miss me, miss me, miss me a little when I'm gone
Miss me a little when I'm gone, gone, gone.)
Song Discussions is protected by U.S. Patent 9401941. Other patents pending.


text:
Ironstone Hibachi & Sushi Lounge
Top Tags:
Enjoy the finest in steak and seafood skillfully prepared and presented with great flair by Master Hibachi chefs over an open flame on your table top grill.
Our executive Sushi Chefs utilize the finest seasonal ingredients to emphasize the elements of color, shape, flavor and texture. Each dish is carefully chosen and arranged to enhance your dining pleasure.
The speed and dexterity of our chefs will dazzle you and the exotic, elegant atmosphere will delight you.
A Perfect Location for Birthdays, Showers, Corporate Meetings, Holiday Parties
Banquet facilities can accommodate up to 100 guests Ask manager for detail.
We arrived to find that the restaurant was closed. They need to remove their website because when you click on reservations it shoots you to open table. I had 6 people for dinner for a birthday celebration on a Friday night and the place was closed when we arrived. Please remove from open table.
This restaurant is closed!
We made a reservation online, only to drive all the way there and see a "closed for business" sign, hand written and taped to the door. Waste of time!
Drove only to find locked doors and a note saying the place is closed for good
Our family has really enjoyed Iron Stone since we moved to the area, which is why we chose it for my daughter's 21st birthday dinner before she headed back to college. We made the reservation with no issue (as always). Imagine our surprise when we arrived to Iron Stone and it was CLOSED! There was no sign on the door, their phone message was the same as always and a quick Google search showed that they were open. It was just dark. So disappointing! It wouldn't have been that big a deal except that it was a Saturday night at 7pm and it was impossible to find a place that could seat a party of 7 at a decent hour. When I attempted to book a different restaurant on OpenTable, the app wouldn't allow it since it showed that we still had the Iron Stone reservation and it wouldn't let me cancel it because it was past our reservation time. Needless to say, we ended up having to go to more of a chain-style restaurant (Mission BBQ, which was REALLY good. And we know our barbecue!). Definitely NOT the night we had planned for our family.
The restaurant is out of business.
The restaurant is closed
There were no fountain drinks, soda, or ice tea. Choices were water or Alcoholic beverages. I have eaten here twice before and thought the food was good. However, this time the taste of the food reflected that it was not fresh as the previous times I ate here. Also, the taste of the from the Hibachi seemed flavorless as though they had water down the ingredients being used to prepare the food at the Hibachi cooking table.
The restaurant was under staffed. The hostess was working as the bartender would not assist us with our concerns. They did not have our correct table ready and told us it wouldn't be ready until 8 pm. We left without being able to cancel our reservation. And no one answered when I called.
The place was empty but as always we had great food and an enthusiastic performance by the Hibachi chef.
Good attempt, not quite there. Service execution was definitely off. Server didn't know menu and was clearly overloaded. Bar was slow. Ambiance wasn't good. Music was either too loud or off throughout the service. Meal was fine. Not amazing, but not bad. Portions were generous. I'd say make the drive to Benihana.
Good but not great. No soup & salad like most hibachi restaurants. Huge portions. Serve soba noodles plus fried rice. Chef had make additional portions. Did not have enough rice and shrimp for table. Close to home (Belmont CC).
Service was awful. Took forever to get drinks. The check was wrong. Food was good though.
Food was good. However, too much dressing on the salad.
My husband loves to take the family out for hibachi for his birthday. It's usually a chain restaurant but, after a long day commuting we wanted to stay close to home. Ironstone seemed like a new and fresh option. We had a great experience, it was much faster than usual. Also, the waitress was attentive and quick with refills and appetizers.
Good portions, but overall nothing special—just kind of average. I prefer other Japanese steakhouses in the area.
Great food and wonderful experience for a family outing.
13 yo birthday
Food and service were excellent. The salmon and yellowfin sashimi were some of the best I've had. The smoked salmon was sublime. Definitely going back again.
Very slow service, entertaining experience but overpriced.
Ironstone never disappoints. We always have a quality meal and fun.
Ate in Hibachi side of restaurant which was very busy with a couple of large groups. They did very well working us in but felt chef was a little rushed and food could have spent a little more time on grill. Otherwise everything was very good.
Had a sushi appetizer which was good but the hibachi dining experience was not good. They forgot our daughters order and she had to wait for her food while everyone else ate. Rice was dry and food was subpar compared to other hibachi restaurants
Fantastic food and a great staff!
Barry is always ready waiting to make all customer have a great experience.
Everyone needs to try out Ironstone!
Amazing food with an amazing staff. Barry is the best!
Quality of food was excellent and the portions were generous for the price point. Staff is friendly and helpful. Look forward to going back again.
The food was less than average. The soup was very salty, the salad covered in salad dressing and the hibachi was just unremarkable. Our chef was too aggressive and spoke in a very high pitched voice. He also kept squirting Saki at us to catch in our mouth. He covered my husbands shirt in Saki. He bordered on obnoxious. Our group of four agreed that we can check this one off of our list. Once was more than enough.
Probably would have had a better experience if we had a better server. Server wasn't bad but was kind of out there. Had to be reminded about stuff constantly and she only had one other table outside. But I'll probably go back. Food was good and not too heavy for hibachi.
Great food and personnel.....entertaining and comfortable.
Took over 25 minutes to be greeted, though we arrived 5 minutes before reservation. Took another 10 minutes to be seated. After 10 mins went to bar to get our own drinks. Things improved after that.
This restaurant has so much potential! The menu itself is unique from other sushi restaurants, and has some really exciting items, like their crispy rice with tuna and kalbi. My only issue is the taste. For example, the sushi rice (call me a sushi snob), but it's just not good, and ruins the flavor of their rolls. I think they need to get someone in the kitchen and take a refresher course. And maybe they need to take a closer look at the menu pictures and make sure that those items actually resemble the pics, because some of my food looked nothing like I expected. But overall, the food is ok.
Excellent value consistently. My 5th visit and never disappointed.
We attended to celebrate Mother's Day, it was fun and we ate well. The service was awesome and we will definitely be back.
this was our first time dining here. The food was delicious, the presentation was fun and comical. We enjoyed our time. When we were getting ready to leave it was pouring rain. The host pulled out an umbrella and walked me to my car. The extra touches made the evening special
We had a delicious meal with great service. Made our birthday boy feel very special!
Great dinner at Ironstone! Chef was friendly and a good Cook. Only critic is its just too much food. Would be nice to be able to order smaller portions.
The one thing that appeared this hibachi from others that I've been to is that they provide noodles with everything else, which was a nice touch. Service was really great.
My family was visiting from out of town and I wanted to go someplace a bit different that might be entertaining for their 5 year old. Ironstone definitely delivered on that and everyone had a great meal and a great time! The "show" isn't quite as sophisticated as i've seen at other hibachi restaurants, but still entertaining and the food was excellent (major carb overload with fried rice and noodles both included tho!) and many members of our party VERY much enjoyed the sake bombs :-) Parking was horrendous on a Friday night at 6:45 as the lot is shared by WAY too many places, but that was really the only negative to our experience. A mistakenly ordered tuna poke appetizer turned out to be everyone's favorite, and the waiter gave my Mom free green tree ice cream for putting up with the others having their sake bombs! Definitely worth a try!
Couples date night
Relaxing and good
Ironstone Hibachi & Sushi Lounge is rated 4 stars by 79 OpenTable diners.


text:
Wrangler Printed Women Round Neck Black T shirt
E-Store: Flipkart
Free Shipping in India (?)
No International Shipping
Cash On Delivery
Fabric: Cotton
Note: Product colour may slightly vary due to photographic lighting sources or your monitor settings.
Note: The original product details on the seller site might have been changed after addition on High5Store.


text:
Bob Chanin Book Signing
Hall G at 2:30 PM on July 4th
July 3, 2010
Last year may have been his last Representative Assembly as NEA's general counsel, but Bob Chanin wasn't ready to say goodbye to friends and delegates.
Chanin is back this year to sign copies of More Than a Lawyer, a new book written by NEA's Michael Edwards and Mark Walsh, a contributing writer to Education Week. The book chronicles the significant role that Chanin played in the transformation of NEA from a quiet professional organization to a dynamic union at the forefront of the civil rights movement, collective bargaining battles and education reform.
In his 41 years at NEA, Chanin guided NEA through difficult and transitional times. More Than a Lawyer is not just a story about him, but an inside look at how NEA came to be the strong labor organization it is today.
To greet Chanin and get a signed copy of More Than a Lawyer, visit the NEA Professional Library Store in Hall G at 2:30 PM on July 4th.
RA Media Headlines
View All RA Speeches


text:
Wrong Decision: Boy Gets Thumped After Trying To Get Some Payback For Getting Sucker Punched! (Made His Sh*t Leak)
"Guy in a wifebeater got sucker punched from the skinny white boy the night before at a party, tryin to act hard in front of the homies. Both dudes agreed to meet up one on one" - Kenz
Please click the "Report" button below if the video on this page is not working properly.
Comments will only be displayed by verified emails. No Spamming or Racism.


text:
Culture & Customs
The abundance of warm weather and access to public beaches make the coastline an important part of city life. Writer and lifelong Tel Aviv resident Etgar Keret describes the city as "half Iran, half California; it's a synagogue meets sushi bar."
Israeli cuisine is a fusion of various cultures, and Tel Aviv boasts some of the Mediterrean's best restaurants. By simply strolling along the coast, people in Tel Aviv will find falafel stands, Yemenite eateries, Moroccan restaurants, cafes, souks, sushi bars, and much more.
Tel Aviv has more than one hundred synagogues, and one of Tel Aviv's famous landmarks is the Hassan Bek Mosque located on the beach. The ancient port city of Jaffa, which borders Tel Aviv, is home to large Muslim and Christian communities.
- Learn more at Lonely Planet.com


text:
Subscribe today to be the first to know when sales open.
Meet your new accountability partner
Body offers a complete weight tracking experience tailored to individuals seeking easy, effective weight management. Weighing in is just the first step. Each session also provides instant feedback via weight trend and BMI screens, plus automatic sync to a free app on your smartphone, so you can track progress any time, anywhere.
Invite the
whole family
Up to eight users can be automatically recognized, and each person's data will be independently synced to their Health Mate profile.
Track your child's growth
Monitor your baby's weight simply by stepping on the scale while holding them in your arms.
Get support during pregnancy
Expecting mothers can activate Pregnancy Mode to easily and accurately track pregnancy weight gain.
Oh-so trendy
In addition to weight, the scale screen displays a trend screen of your last 8 weigh-ins and automatically calculates your BMI, so you immediately know where you stand.
Ready, aim, achieve
Stay on track by setting a weight goal in the Health Mate app, or by logging food with the built-in nutrition tracking feature. Then sit back and follow your progress as all scale data automatically syncs to the app via Wi-Fi or Bluetooth.Learn more about the Health Mate app
Precision counts
Position Control technology delivers highly precise measurements accurate to .2 pounds.
Howdy partner
Health Mate pairs with over 100 health and fitness apps to support all your goals.
Personal planner
View a local weather report directly on the scale screen to help you prepare for the day.
Choose your scale color
Technical Specifications
- Connectivity
- Metrics tracked
- Sensors
- Device
- In the box
iOS compatibility (iOS 8 and higher)
iPhone 4S and more recent
iPod touch 5th generation and more recent
iPad 3rd generation and more recent
Android compatibility (5.0 and higher)
Requires Internet access (mobile data or Wi-Fi)
Wireless Sync
Wi-Fi 802.11 b/g/n, compatible with WEP/WPA/WPA2-personal networks
Bluetooth connectivity (Bluetooth Smart Ready)
Four weight sensors
Patent-pending body position detector
Highly accurate weighing
Calculated from your profile
Get trends in Health Mate
Automatic user recognition
Up to 8 different users
Four weight sensors
Weighing range: 5 -> 180kg (9 -> 396lb)
100g (0.2lb) graduation
Units: kg, lb, st lb
Patented body position detector
Highly-accurate weighing via Position ControlTM technology
Large, high-strength tempered glass platform
Paint-free satin white casing
Ultra slim design
Dimensions: 12.8 x 12.8 x 0.9 in. / 327x327x23mm
Large, easy-on-the-eye graphical display (2.4"x1.6"), 128x64 pixels
High-contrast lighting
Weight units: kg, lb, st lb
Storage and memory
Free and unlimited online storage of weight readings
Stores up to 16 readings if scale cannot sync wirelessly
Power supply
4x 1.5V Alkaline cells (AAA)
Average battery lifetime of 18 months
Withings Body
Installation guide
Free Health Mate app
To track up to 5 dimensions of your health - Activity, Sleep, Weight, Heart, Environment
Free Withings account
To securely store your data and make it readily available
Download your data at any time, free of charge
Find the perfect product for all your needs
Body Cardio
An advanced Wi-Fi scale that delivers full body composition, exclusive heart health metrics, and seamless tracking in the Health Mate app.
€ 149.95Discover
A Wi-Fi scale that features highly accurate weight, full body composition, and seamless tracking in the Health Mate app to help you reach your goals.
€ 99.95€ 79.96
Steel HR
The watch that tracks activity, sleep, and heart rate for up to 25 days.
€ 179.95€ 134.96


text:
The Source is normally not required monthly reading—the hip-hop/ebonics/music "journalism" genre is just not our thing, baby—but grab a copy of the December 2008 issue. (PDF) The editors of the hip-hop bible profile four black HIV/AIDS activists and three are black gay men well known to Rod 2.0 readers—Phill Wilson, executive director of the Los Angeles-based Black AIDS Institute; Jesse Milan, chairman of the BAI and co-chair of the Centers for Disease Control; and hottie youth HIV activist and blogger Jonathan Perry.
Perry tells The Source public speaking has allowed him to "put a face" to HIV activism. "People tend to think that when you find out your HIV status that life is over, and initially it is that way in your head. But for some people, it is just the beginning. It's an opportunity to move forward consciously knowing there's more at stake."
Jesse Milan says as a lawyer and chair of numerous boards and committees "many people don't view that as activism, but I certainly do. Activism is not necessarily just marching in the streets, although it could be that. Activists can be active and accomplish their goals in many different ways." Milan has been mentioned as a candidate in the Barack Obama White House as the new "AIDS czar." Let's hope Milan's boardroom activism takes him there.
The photo editorial and interviews are a nice touch, too. Kudos to the editors for profiling black gay men, who are hit the hardest by the HIV epidemic and not going the easy route and finding several straight black women or men who were positive.
December 2008 "Source" [pdf]
Some Background ...
Will An Openly Gay Black Man Become Obama's AIDS "Czar"? [R20]
Jonathan Perry in "The Advocate" [R20]
Phill Wilson: Candidates Must Address HIV/AIDS [R20]
Ending Black Homophobia Will Reduce HIV [R20]
CDC: Young Black Gay Men Hit Hardest by New HIV Infections [R20]
HIV Spreading in NYC at Three Times National Rate Black/Latino Gay Men Hit Hardest [R20]
CDC: "Troubling" Rise in HIV Among Black Gay Men [R20]
GMHC's "I Love My Boo" Campaign [R20]
HIV Rates Rising Among Black NYC Gay Men [R20]
CDC Tracking "Serious" Strain of Syphilis [R20]
The HIV Morning After Pill? [R20]
Black Gay Men and "The Pill" [R20]
Do You Disclose Your HIV Status? [R20]
Primetime Reports Black HIV Epidemic [After Elton]
"Out of Control: AIDS in Black America" [R20]
POZ Examines Race and the Down Low [R20]
HIV Rates Rise Among NYC Black Gay Men [R20]
POZ Examines Race and the "Down Low" [R20]
"Urban Rally Against AIDS" [R20]
The ABCs of Black HIV [R20]


text:
Moderator: Tournament Directors
crazy4catnip wrote:I believe it is now past midnight, CC time.
(Update) From timeanddate.com: Montreal * Mon 12:04 AM
In please!
CafeT wrote:past midnight, in pls
can we regift the premium if we win?
stevkov wrote:in please
Pyrhhus wrote:In please.
plurple wrote:in please as i said back on the 18th
bernooch wrote:its the 18th..in please
Aussie02 wrote:Sign me up please
P4Ssoa wrote:In please, if you still have room for me
Users browsing this forum: No registered users


text:
A party to lift people's spirits – and lift their faces, too! What better time than the holidays to let women know how to become more beautiful for the New Year and beyond!
On Thursday, December 13th from 6 – 8 pm, over 25 women gathered at Westside Aesthetics, in the Brentwood section of Los Angeles, for wine & hors d'oeuvres, wrap sandwiches and salads, to learn about the skin tightening treatment, Ulthera.
Dr. Alexander Rivkin hosted the event to educate women about the new, revolutionary Ultherapy procedure – an effective treatment that removes wrinkles naturally and makes your own body work for you.
Unlike Thermage, which has been around for ten years and uses radiofrequency technology, Ulthera (also known as Ultherapy), uses ultrasonic waves to target collagen fibers in the dermis, forcing them into contraction.
Some of the highlights discussed at the event:
• Ultherapy is a new type of non-surgical procedure for the face that uses
ultrasound to tone, tighten & lift the skin.
• Precise targeting of collagen fibers generate deep heat that stimulates more
collagen contraction with great results.
• Removes wrinkles naturally.
• Continued improvement of skin over 2-3 months.
• Can be used to lift, tone, and tighten skin on your face, neck, jaw line, brow, and eyes.
• No anesthesia required.
• No surgery & no downtime.
During the discussion, before and after photos were shown. I asked if Ulthera could be used instead of a face lift; the representative said it could delay a person's face lift, or the procedure can be used after a face lift to keep the skin looking tight and fresh.
In addition to the information, interested women were offered a 30% discount on Ultherapy treatments and on clinical products from Westside Aesthetics. There were prizes, too, including a complimentary "Ulthera Brow Lift." Some products were also raffled off, such as "IS Clinical Youth Eye Complex."
This party was definitely different than one where you stuff your face with chocolates – at Westside Aesthetics, Yale trained, cosmetic surgeon Dr. Alexander Rivkin helps women beautify their faces with various kinds of cosmetic treatments. The doctor and his staff are dedicated to providing their patients with the most effective non-surgical cosmetic solutions available, including laser, injection, and aesthetician procedures.
The event was a fun and informative way for the guests to learn about Ulthera and this new possibility for improving one's appearance and looking young longer.
Dr. Alexander Rivkin
Westside Aesthetics
11645 Wilshire Blvd., Suite 800
Los Angeles, CA 90025


text:
Subscribe to our e-newsletter mailing list to keep up with NCCCO news and industry headlines.
April 2013 - Fifty-eight attendees of the SC&RA Annual Conference—held April 2-6, at the Westin Kierland, Scottsdale, AZ—came out at sunrise to show their support for CCO certification programs. The popular CCO Fun Run/Walk—this year called the "Scottsdale Scramble"—is an enjoyable way of drawing attention to the importance of crane safety.
Participants ran and walked the 5K course across the scenic Kierland Golf Club. The golf course's emerald green fairways surrounded by golden-colored desert grasses, lakes, dry desert washes, and strands of desert trees provided a beautiful backdrop for the annual NCCCO fundraiser.
Runners begin the CCO Fun Run around the beautiful Kierland Golf Club.
Bucker HeavyLift Cranes sponsored the CCO Fun Run for the 14th straight year. Buckner President Doug Williams generously provided commemorative Scottsdale Scramble tee shirts, beverages, and snacks. "Buckner is pleased to put on this fun annual event to support NCCCO's efforts to improve crane safety," Williams said.
Participants are already looking forward to next year's event, which will be held at the Boca Raton Resort & Cub, Boca Raton, FL.
Copyright, 1995-2019. All rights reserved.


text:
Deploying Grafana to Kubernetes - Posting to Medium on Feb 10th.
A Scripted Freelance Writer Writing Sample
Subscribe for the latest in Content Marketing & Freelance Writing!
Power your marketing with great writing. – Start your 30-day free trial today! GET STARTED
While you're here, have you tried Scripted lately?
Used to be a member, but moved on? Heard of it, but never signed up? The current iteration of Scripted will amaze you! Streamline your content writing efforts and build your own team of high-quality writers. It's all you need for content writing. Try it free today and meet your next favorite writer or writers!
Scripted's talented community of freelance writers have a variety of expertise and specialties. While many of our customers hire writers to execute their content marketing strategy, our writers deliver high-quality content in many formats. You can find content writers, blog writers, ghostwriters, and SEO writers all with experience in your niche.


text:
DIY Finishing Powder
I ♥ ♥ ♥ (times 12!!) mineral makeup! I've been using it religiously since the early '00s. My fave mineral makeup product is finishing powder/mineral veil – it sets my makeup and gives me a "photoshopped" finished look (think soft focus camera lens or one of those flattering Instagram filters). 😉 Finishing powders ain't cheap, yo – take a peek! Makeup companies charge mad chaddah for this simple beauty product which you can totes make at home using ingredients from your kitchen.
What you'll need:
- Arrowroot powder (or corn starch)
- Cocoa or cinnamon (the amount will vary based on your skin tone)
- An old (but clean) mineral foundation sifter/container
In a bowl, mix 1 tablespoon of arrowroot powder with a small amount of cocoa or cinnamon. Just keep adding a little more at a time until you get your desired shade. Whisk your ingredients really well, and then pour into your old makeup container. Voila! You just saved yourself $20-50! Go buy a pair of vegan heels with that $! 😉
What's your favorite DIY beauty recipe?
About Sunny (Sunny's Profile)Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there's something in particular you'd like me to review, drop me a line at firstname.lastname@example.com. You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.
Filed in: DIY vegan beauty products
Comments (13)
Trackback URL | Comments RSS Feed
So is it cocoa powder for cool undertones and cinnamon for warm? 😀
What brand is the arrowroot powder shown in the photo?
I have been hunting high and low for a powder and kept being disgusted by the prices…. I realize this is an old post by THANK GOODNESS I found it today!!! I'm super excited to try this the minute I get home!!
Thanks for the recipe ! I'll try it out
Could you use this recipe to make foundation as well?
So cool! I have yellow tones so I wonder if a little turmeric would do the trick. Must try this. Thanks for posting.
Awesome, and the same ingredientds make up DYI dry shampoo for dark hair!
Wow that awesome, thanks for sharing! 🙂


text: You are going to love what we have put together for you that we know will have you stroking your hard cock into a pool of warm creamy cock milk. Actiongirls.com has put together 2 of mans most favorite things beautiful naked women and guns. Come see these smoking fine sluts satisfy their craving to have their sweet cunts cum from the power they feel firing off some rounds through a gun. The hard core action you are going to find here is surely to have you cum back for more of these super sexy ladies.


text:
The campus is somewhat quieter this week; many students have headed to the homes of friends or family for the week-long break. As we prepare for our Penrose House Thanksgiving Potluck, it feels like the perfect moment to reflect on what it is about Whitman and the work that we do that we're thankful for.
For those of you who have read our Admission Staff blog posts over the last four months, you've seen us move from a summer filled with visitors, to a fall filled with travel, to the beginning of application reading season (a big congratulations to all of our Early Decision I applicants who submitted their applications last week!). This half of the year doesn't always allow for a lot of time to reflect, but today, several of the admission officers have taken a moment to share what they're grateful for.
John Loranger, Seattle Regional Officer: I'm thankful for a job that has given me the opportunity to see corners of the country I may never have visited otherwise, and that we live in a place where having a Thanksgiving feast composed entirely of local food is ridiculously easy!
Tony Cabasco, Dean of Admission and Financial Aid: I'm thankful travel season is over!
Robert Street, Assistant Dean of Admission: I am thankful for being surrounded by such engaging and super cool students that motivate me to do the work that I do!
Sadie Nott, Admission Officer: I'm thankful that I'm a part of an institution that breeds young people who are ready and eager to make a difference in the smallest of communities or the most global of senses. It definitely rubs off on the rest of the Whitman community!
Tillie Gottlieb, Admission Officer: I'm grateful that after a grueling travel season and a somewhat eternal reading season, I get to see all of my students begin their life at Whitman- see them in plays, play sports, run for ASWC, or do radio shows etc. etc. I'm also grateful that I get to walk 2 blocks to work and then spend the day with coworkers I love!
So, a big thank you to all you students out there (our readers!) who make enjoying the work we do so easy! Happy Thanksgiving, everyone.


text:
I came across an interesting article the other day. It was about a nasty trend in the USA whereby African immigrants were taking law into their own hands rather than seek the help of the land in which they live to settle domestic feud.
This article focussed more on Nigerian men killing their wives – gives about six examples with similar circumstances before wives were killed by their husbands – few of which were:
– The women went to join husbands in the States and husbands support during educational/career pursuits.
– All were Registered Nurse in the States
– All changed attitudes as soon as their financial status improved.
– Husbands of all felt wives were 'disrespectful' as this is not our 'tradition' so killed wives to rid of insults in their lives.
There are many success stories of Nigerians in diaspora, but when tragedies follows certain pattern then attention is paid more than usual.
Comments on this article were as interesting as the incidence itself. One thing that initially attracted me to reading through was when I read the attitude is usually common with village women – oh well, villagers are always the butt of all jokes.
Nigeria is a patriarchal society, we do this shamelessly even when it is detrimental to our progress.
I think it is a misconception to think marrying from 'home' is a gateway to imbecile wives who would work to keep the family afloat and at the same time on call 24/7 at the service of the husband all in the name of tradition.
For those who have been away from home for a long time – well, things are changing. We still have long way to go giving women deserved respect for their contribution in our society but now you have many more women playing equal parts to raising their families and father need not feel belittled by that even when women tightened their purse strings.
I remember at one point when my sisters and I were in secondary school, it got to a point that my parents divided responsibilities – my dad to pay school fees and books while mother was in charge of food, clothing, house rent and all that was in-between.
My father didn't have time to dwell on anyone being disrespectful to him or that Moomi earns more money, his goal was that no matter what the cocoa or kola nut prices was he must earn enough for our tuition which he did or finds a way to be adult about it and get his wife to foot the bill.
People at home are embracing positive trends from around the world, one part of it is women owing up to their contribution and getting fathers to play their parts too.
With more girls' education being promoted, this will only continue to benefit our larger society.
Not sure why folks are under illusion that adhering to tradition is synonymous to taking advantage of your spouse.
RIP to the victims.
I only hope folks would learn from these atrocities when it comes to joining their spouses overseas.


text:
Long range trip from Toronto to Philadelphia
Long range trip from Toronto to Philadelphia
I have a 220v 50a charging location available in CT, but likely off your path. 200 Roosevelt Drive Derby, CT Available anytime to any Tesla owner. Street side. Silver Building, Red Stripe.
I just did a more than 1100mi road trip from SF to Ketchum Idaho. A preview of some of the pictures can be seen here: http://www.becauselifeisbeautiful.com/tesla-roadtrip-an-electric-adventure/
To plan the trip I used:
http://www.afdc.energy.gov/locator/stations/ but to fill in the huge gaps between Grant's Pass and Ketchum, ID We hopped between RV parks. I used an app on the iPad called "RV Parks" with a green logo that says RVparking.com
Have fun.
Great trip posting! Thanks muchly. Please revisit the post and add lotsa verbiage and elaboration!
While probably out of the way, you are able to use my Tesla HPC in Jericho, VT.


text:
Honoring the Picket Line (Part II)
Strike Breakers Only Add Fuel to the Fire
By Dave Arnold
In my previous article, I discussed how the housing materials factory where I worked in 1970 resorted to hiring strikebreakers in the guise of "security guards." Their real job was not to protect as much as to disrupt a strike by the Teamsters union.
Company officials also realized at the time that they could break the carpenters' union that was affiliated with the factory. As a member of that union, I was witness to scabs and strike busters conniving with company officials to eliminate all signs of a union at their factory in Effingham, Illinois.
Crossing the Line, Almost
Though the carpenters had voted not to cross any picket lines in the beginning, we had bills to pay. As bank accounts dwindled, we knew we had to return to work or lose our jobs. This meant crossing the teamsters' picket line and the strike busters' defense line.
I was married with a young daughter and another on the way. When my family really needed me most, I was without an income and about to cross a potential battlefield with the possibility of being killed. One morning, I remember very well driving to work with a loaded pistol concealed under my coat praying that I wouldn't have to defend myself as I joined other carpenters in crossing the picket line.
I've been a hunter all my life and was familiar with the proper use of a firearm. But this was different from hunting deer in the woods.
Maybe it was fate or luck, or somebody watching out for me, but when I arrived at work that morning, the Teamsters had stopped picketing. In addition, the company also pulled its strike busters off the line.
Unity Trumps Greed
Some of the union carpenters had given up and found other jobs. Ironically, some of the scabs stayed on and later became loyal union members. I guess they saw how unity and justice trumps greed and muscle.
When the company resorted to forceful and intimidating tactics to break the union and save on production costs, it proved unwise. For example, the scab truckers lacked the skills necessary to drive large vehicles with heavy loads. One driver with a fully-loaded truck ran off the road and into a river losing everything. Another backed his rig through a fence and into a parked car. The worst example is the driver who, first, made a delivery to the wrong address, then got his rig entangled in some power lines, and, finally, broke several power line poles severely damaging a house.
I've said it before: you get what you pay for. Within a year, the company declared bankruptcy and closed the plant.
Union Busters in School Districts
Today, NEA members might think we are immune to labor struggles, lockouts, and strike busters. I think it's an illusion many of us have gotten too comfortable with. Unfortunately, too many school district officials still think like those company executives from that old factory.
As educators know too well, school boards will still outsource transportation, custodial, and food service jobs to save a little money. We generally call the people who take ESP and teacher jobs "contracted employees" or "replacement workers." But a scab is a scab, plain and simple.
When ESPs or teachers are being replaced by privateers, picket lines go up and parents and taxpayers are pressed to take sides. Most often, parents and citizens see through the smoke screen of replacement workers and realize that the safety and education of their children are at risk along with the livelihoods of ESPs and teachers.
What school officials don't seem to see is that it takes skill, experience and commitment to manage our ESP and teacher jobs. Those who attempt to replace us often end up driving themselves and the school into a river losing everything.
More Dave's columns.
More articles about ESPs.
(Dave Arnold, a member of the Illinois Education Association, is a custodian at Brownstown Elementary School in Southern Illinois. He can be contacted at firstname.lastname@example.com.
The views expressed in this column are those of the author and do not necessarily reflect the views of the NEA or its affiliates.


text:
Puget Park Drive-In
13020 Meridian Avenue South,
No one has favorited this theater yet
The Puget Park Drive-In was built in 1971. It has a single screen that measures 50 x 100 feet and a capacity for 700 cars. It opened in the Summer from May-September.
Sadly it was closed at the end of the season in September 2009.
Recent comments (view all 16 comments)
When Everett's Puget Park Drive-In closed in September 2009 for the season, patrons had no idea that the triple bill "Nine,†"The Proposal†and "District 9" would be the final films to flicker on the 50'x 100' screen.
Owner Sterling Realty Organization has made an agreement with Swedish Health Services of Seattle to open a $30 million stand-alone emergency room on the drive-in property.
More can be read here: View link
I stopped by Puget park today hoping to snap a few pictures before demolition…. Well it's to late, there is now nothing left except some of the exterior fence and part of the ticket booth. A very sad end to a once great Drive-in, and it is also sad that SRO is now compleatly out of the theater business.
This opened on February 15th, 1968.
I read in the paper that Swedish Medical has fallen on hard times and will have to lay off hundreds, did that expansion even need to be built? The future of America: nothing but Condos, Clinics and pharmacies. The first to house the billions being kept alive forever, and rest to dispense the medical miracles.
@ HogGravynChitlins, the area in question was in dire need of emergency room services closer than the next closest hospitals — a 15-20 minute ride north or south was previously the difference between life or death for many people in emergency situations.
(Swedish isn't the only hospital with financial troubles; caring for the underinsured and uninsured is breaking the bank for everyone — except insurance and pharmaceutical companies.)
@ Andrea, but did they have to build it there??? The empty lot directly behind the Puget Park, nearly as big wouldn't have worked??? We can all appreciate that the area needed an emergency room, don't get me wrong. What we don't get is why did it have to involve tearing down a bit of history. That was not only the largest outdoor screen in Washington, but the last drive in on I-5, the last operating SRO theatre anywhere. Not to mention all the memories there. It's sad and it still hurts some of us that it was taken away.
@ R Norenberg, You're absolutely right, there is plenty of empty commercial land in that part of Snohomish County that could have been just as appropriate for Swedish.
I'm sure SRO got an offer they couldn't refuse, and perhaps they were looking for a way out of the theater business —– don't forget that SRO would have had to invest $50K-$100K to switch to digital projectors by the end of 2013.
The other five remaining drive-ins in Washington State are grappling with this issue as I write.
@ Andrea, I know SRO got an offer they couldn't refuse. I know SRO wanted out for many years, but couldn't because it was special to John Danz, the company founder. That's why it lasted so many years more than their other theatres. It's just that if it hadn't been suddenly developed it might still be around. I'm sure if it wasn't Swedish it would have been someone else. Or would it have been… If SRO had sold the property like a normal sale, where people outside the company know it is being sold, who knows what might have happened. Maybe someone else would be running the theatre, maybe not, maybe I'm dreaming. What really gets me going is SRO had said in the years just prior to the closure that the theatre was making more money every year, and doing very well. Also that it was likely to stay around. It's just sad to some of us, in reality it is SROs fault not Swedishes.
A website showing photos of the drive-in, taken from 2005 to after its close in 2010, where it looks like they were about to clear out the drive-in in order to make way for the medical center. http://www.waymarking.com/gallery/default.aspx?f=1&guid=ee3e173a-6fa7-4fc6-9c2b-bcfc24097608&gid=2
Why was it called Puget Park?
Just login to your account and subscribe to this theater


text:
There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.
Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.
"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles," Liger-Belair told us in an email.
And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.
If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of Dr. Konstantin Frank Vinifera Wine Cellars in the Finger Lakes region of New York state. Frank uses the traditional Champagne method to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. "The benefit of this method is higher-quality sparkling wine," Frank says.
And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.
So what's the science behind this? Liger-Belair said that by using the Champagne method, "the [bubble-producing] CO2 produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne."
This is a sharp contrast to some cheap sparkling wines, where the CO2 is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. "This produces big bubbles that dissipate quickly in the glass," he says.
In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a midpriced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.
But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.
The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.
In a study published in The Journal of Agriculture and Food Chemistry, Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.
This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.
And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.
The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a campaign in the U.S. to raise awareness of this issue.
In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.
All right. I know it's breakfast time, but it is New Year's Eve, and we're ready here to bring out the champagne. You might be waiting a little longer before popping the cork. Maybe you're still thinking about whether you want to toast with the cheap stuff - nothing wrong with that - or with something finer. NPR's Allison Aubrey joined us to explain the difference.
GREENE: Oh, that's a nice sound.
ALLISON AUBREY, BYLINE: Oh, yeah. The drama of the pop, right?
GREENE: I mean, I love that sound. That alone makes me feel like we're celebrating something.
AUBREY: That's right.
GREENE: But talk to me about what's inside the bottle. I'm always curious when I'm at a party or something like that.
AUBREY: Well, you know, a big part of the splash is the effervescence, the bubbles that kind of tickle your nose and sting your throat. And as those little bubbles surface to the top, they're actually doing something really important.
GREENE: So this is some kind of hint of whether we're drinking the good stuff or something cheap. It's all about the bubbles.
AUBREY: Yeah. Well, the bubbles can be a really good clue. This is actually a nice bottle of the sparkling, here. And what I want you to do is to look into the glass, look into the flute, if you will. And you can see the steady stream of bubbles rising to the top, right?
GREENE: Yeah. Yeah.
AUBREY: Well, this is good. The bubbles are actually transferring all of the aroma from the glass up to your nose, sort of heightening the sensory experience of it all. Now, with the good stuff, with fine bubbly, these bubbles will last and last down to your very last sip. But in sharp contrast, if it's cheap bubbly, then the bubbles tend to stream out of the glass very quickly. One minute, they're here. The next minute, they're gone.
GREENE: OK. Well, you were very nice to have brought a good bottle here. I'm seeing bubbles still streaming. Why does that mean that this is a, you know, a fine champagne?
AUBREY: Well, it has to do with the technique, how the bubbly's made. I really wanted to understand this, so I visited a vineyard in New York State, in the Finger Lakes region. It's called Chateau Frank, part of Konstantin Frank. And I was given a tour there by the third-generation winemaker Fred Frank.
FRED FRANK: What we're looking at right here are thousands and thousands of bottles of sparkling wine that had been aging on the yeast. So the French called this en tirage.
AUBREY: He held one bottle up. It was a 2006 vintage. He held it up to the light.
I see little bits floating around in there. What exactly are those?
FRANK: Right. Those are the yeast. Those little bits of the cloudiness are the yeast cells.
AUBREY: And they actually help explain how Frank coaxes so many of these wonderful tiny bubbles out of those sparkling wines. You see, inside each of these bottles, Frank is deliberately capturing all of the bubble-producing carbon dioxide that's made naturally in the bottle during fermentation.
FRANK: We bottle these wines with sugar and yeast added and put this crown cap on. So each bottle becomes its own fermentation vessel.
AUBREY: Now, this is completely different from cheap bubblies. They're fermented in huge vats really quickly. And sometimes the carbon dioxide gas is just injected in, like a carbonated soft drink or filter water. And so by comparison, the traditional champagne method that Frank uses is time-consuming and labor-intensive. But he says it's worth it.
FRANK: The benefit of this method is higher quality sparkling wine.
AUBREY: Now, there's lots of romance with champagne, right? The bubbles have been likened to pearls, and it's been said drinking champagne is like drinking the stars.
AUBREY: Does this sound familiar?
GREENE: Love it.
AUBREY: But I have to tell you, David, it is not all celebration. There's a bit of an international dispute brewing here over champagne.
GREENE: Allison, you bring champagne, you bring music. This is wonderful. But international dispute? What's going on?
AUBREY: Well, you see on the label of the Chateau Frank bubbly I've brought here, which I mentioned was produced in New York State, what do you see that it says here on the bottom left-hand side of the label?
GREENE: All right. I'll take a look. Bottom left-hand side. It says methode champenoise - at least that's my French accent. Or maybe it's not a good one.
AUBREY: Methode champenoise. It actually means champagne method, right? It's made in the champagne method. And this kind of tells consumers in the know, hey, this bottle of bubbly is worth a little higher price because of the technique used to produce it. But here's the issue: the French do not want to share this term, champagne.
GREENE: It's theirs. They want ownership of it.
AUBREY: It's theirs. And I was trying to understand this position, so I reached out to French champagne maker Bruno Paillard. Now, the Champagne region is about a 90-minute drive from Paris. And Paillard says what makes the wine from here so unique is not just the grapes or the technique. It's also the climate and the soil, what the French called terroir.
BRUNO PAILLARD: Champagne is the wine coming from the Champagne region, and you cannot separate that.
AUBREY: Paillard says to be champagne, it must be produced in this very specific area, and everything about the process is governed by strict rules.
PAILLARD: We say that champagne is our identity, and it should not be misused. It should not be, in a way, stolen.
AUBREY: The French are very serious. They've hired a politically connected guy here in Washington - his name is Sam Heitner - to really press this issue. I met up with Sam at a wine store here in town, and he told me right now, almost half of all the sparkling wine sold in the U.S. is labeled as champagne, even though it doesn't come from France.
SAM HEITNER: I don't know where this wine came from, from this label. It says California sparkling champagne, with champagne and brut cuvee much larger than California. And so it takes a second look at the label to make sure you know exactly what you're purchasing.
AUBREY: So you think it's pretty confusing.
HEITNER: I think that they are misleading the U.S. consumer.
AUBREY: And Heitner says now there are negotiations between the E.U. and the U.S. to resolve this issue through legal channels.
GREENE: OK, Allison. So it sounds like the really important lesson here is if you care about where your bubbly is coming from, read the label and read it closely. I mean, just the word champagne doesn't mean anything. You've got to read a lot.
AUBREY: That's absolutely right. Read the label. But you know what? There's one more thing I've discovered on this hardship of a reporting assignment.
GREENE: It very, yeah, difficult - difficult work.
AUBREY: It's about how best to pour champagne. And since we're only hours away from the big toast of the year, right?
GREENE: Yeah. You're going to - whoa, hello.
AUBREY: There it comes.
UNDENTIFIED GROUP: Nine, eight, seven...
GREENE: I love a countdown. You're getting us in the mood already.
GROUP: Five, four, three, two...
AUBREY: All right. I thought maybe you could pour us a glass, David.
GREENE: You going to talk me through it?
AUBREY: I'm going to talk you through it. Well, how do you normally pour champagne?
GREENE: I mean, I kind of learned you tip the glass and pour it in so you don't get so many bubbles, and so the pour is gentle. But you tell me. I'm ready for a lesson.
AUBREY: You know what? I'm actually pretty shocked, here, because the traditional way is to pour sort of vertically, straight up and down. It's the way the French do it. That's the way you see it poured in a French restaurant. But a French chemist has discovered that if you do it just the way you said - sort of like beer - tilt the glass, pour it down the side...
GREENE: Yup. Like, 45 degrees here.
AUBREY: ...that's right, or maybe 30 - you actually preserve about 25 percent more of those bubbles. And remember we talked about that's how you get all that lovely effervescence up to the nose, right?
GREENE: Right, right, right. That's exactly why I've always done it, because I wanted to preserve the - all of that, yeah.
AUBREY: So, there you have it. Looks like you've been pouring champagne the right way for a long time. But the French would disagree. The French chemist tells me that this finding is very unpopular in France.
GREENE: Well, at the risk of annoying the French, I am going diagonal here. Can I pour you a glass?
AUBREY: Absolutely.
GREENE: All right. There we go. Pour, pour, handing it over to you.
AUBREY: All righty.
GREENE: Whoops. The microphone's here, I guess.
AUBREY: All right.
GREENE: Do we do a toast?
AUBREY: Absolutely.
GREENE: Cheers.
AUBREY: Here we go.
GREENE: Happy New Year.
AUBREY: Happy New Year, a few hours early.
GREENE: You got it.
AUBREY: All right.
GREENE: NPR's Allison Aubrey.
AUBREY: Thank you so much, David. Transcript provided by NPR, Copyright NPR.


text:
abandon (oneself) to(redirected from abandon yourself to)
abandon (oneself) to
To allow oneself to enjoy something fully. On the chilly fall day, Maria abandoned herself to the comforts of hot tea and a warm blanket.
abandon oneself to something
to yield to the comforts or delights of something. The children abandoned themselves to the delights of the warm summer day.
abandon someone or something to someone or something
to leave a person, living creature, or thing to the care of someone or something; to give up someone or something to someone or something. (Usually with the thought that the abandoned person or thing will not receive the best of care.) They had to abandon the dogs to the storm.
abandon to
1. To desert someone or something in some situation: Because it was too dangerous for us to save our sinking boat, we had to abandon it to the storm's waves.
2. To allow someone to accept or enjoy something without resisting it. Used reflexively: At the amusement park I abandoned myself to the excitement of the roller coaster rides.


text:
Thai Chicken Tacos
1 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low-sodium soy sauce
-1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c chopped red onion
1/4 c chopped fresh mint
1 T natural rice wine vinegar
2 c shredded red cabbage
8 6-in corn tortillas
1. Place chicken in slow cooker. In a blender, combine broth, garlic, 1 T lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6-7 hours, until chicken is tender.
2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove 1/2 c broth mixture from the slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth=flour mixture to slow cooker and whisk until smooth; cover.
3. Preheat oven to 350 degrees. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15-20 minutes, until heated through. (I just warmed my in hot skillet)
4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.
5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, diving evenly.
Serving size: 2 tortillas, 1/2 c cabbage, 2/3 c chicken mixture, 6 T tomato-cucumber mix, Calories: 397, Fat: 8g, Sat Fat: 2g, Carbs: 39g, Fiber: 7g, Sugars: 5g, Protein: 42g, Sodium: 375 mg, Cholesterol: 82mg
Labels: asian, chicken, crock pot, gluten-free, tacos
3 comments:
- Sara Jean said...
Marci- I love your menu blog! It's so awesome! This recipe looks amazing. Going to try it this week.
- January 18, 2012 at 3:13 AM
- Kelley said...
Yum! Those look amazing !
- January 18, 2012 at 9:30 PM
- Cara said...
Since I just so happen to be the recipe developer for that feature... I'm so happy to come across this post! I'm very happy you liked this recipe. And what pretty pictures, too!
- January 21, 2012 at 5:07 PM
Subscribe to: Post Comments (Atom)


text:
I keep my caving and climbing stuff in a closet that also houses the old defunct fuel oil stove that used to heat my house. Some residual heating oil in the lines and, I suspect, soaked into the subfloor makes the closet a little bit smelly. I've not noticed any lingering odors on my stuff before, but I got out my dynamic climbing rope for the first time in a long time and went out with my wife for some wimpy rock climbing. Even in the woods hours later I could smell heating oil on the rope, hence my query.
Reading on this forum I have found strong assertions that petroleum products are harmful and other claims that they are not. I tend to believe that nylon ropes are not terribly affected by hydrocarbons, but I am willing to be corrected. What about fumes?


text:
Discover Nunavut.
The heritage and history of the land and the history, arts and culture of the Inuit.
Find Your True North.
Awaken your senses to rediscover yourself.
Discover the wild life.
Our wildlife are truly rare and uniquely wild. Learn more about walrus, muskox, polar bears and more.
Amazing art to share.
Inuit art has been used for centuries to express the arctic world.
There has always been an Arctic— a landscape of glaciers, which carved its mountains and plains, of char who swim its icy rivers, of polar bears who hunt in the sea-ice, of lichens that find sustenance where nothing else will grow, and of people, for whom the this ever-changing ecology has always been home.
But there is also an arctic that lives in the mind of those who have not yet been.
Perhaps it's an image of windswept tundra, or stoic-looking cliffs, alive with colonies of seabirds that has shaped this sense of wonder. Or a curiosity, for what it might mean to engage with the people living in communities across the arctic. All of it a story, not yet complete, about how it would feel to be in this powerful and surprising place.
Whether it's hiking or trekking, kayaking or dogsledding, boat touring or snowmobiling, listening or chatting, a journey in the arctic will reward in unexpected ways.
It is not so much what we see, but what we feel, standing on the edge of land-fast sea-ice, the Arctic Ocean before us, that changes our perspective on the world.
It is sometimes best to learn through the soles of our feet, and there is no substitute for walking through wildflowers of Saxifrage and Draba, or for looking up, to watch the Aurora Borealis dance in a sky full of stars. There is no replacement for that moment of connection, with a guide or a new friend met along the way, which stays with us years later.
There are ideas, concepts, trends and theories reported about the arctic everyday. But making the trip, experiencing the people, travelling the land, seeing the wildlife— these are what fill us with reverence and awe, kindness and warmth, humility and sense of achievement. The arctic is a lived experience, one that can't be appreciated, until you've been.
Our land
Parks & Special Places
Nunavut's parks and special places can delight and fill visitors with wonder. There are several national and territorial Parks – including the largest National Park in Canada, Quttinirpaaq, near Resolute Bay. While some of these parks are accessible for self-accessed day trips (Sylvia Grinnell Territorial Park, Inujjaruvik Territorial Park) most will depend on a guide or a well planned trip to access. Nunavut's special place includes wildlife sanctuaries and heritage rivers. Many of the operators can advise on the best trip for visitors.
Our land
Awe-thentic Wildlife
Nunavut not only gives you unparalleled access to the Arctic's wide range of wildlife, it also provides you with the experts that know the Arctic wildlife best: Inuit. With Inuit guides, who rely on thousands of years of collective experience and knowledge, you will be able to interact with Polar Bears, Whales, Seals, Caribou and migratory birds in a way few people on earth have been lucky enough to experience.
Our culture
Arctic Luxury: Leave Your Tuxedos and Gowns At Home
Each summer, bathed in round the clock sunlight, spectacular cruises of two weeks or longer, sailing with local experts and artists on board, offer a luxurious adventure through the waters, islands and inlets of the Arctic. One of the best ways to experience Inuit culture, exotic wildlife and history across a broad expanse of the Arctic.
Our culture
The Spirit of our People
Nunavut is a place with modern people living modern lives in an ancient environment - the Arctic - that offers the same challenges it has for centuries. It a place that combines 21st century ideas, technology and society with the mindset and pace that Inuit have always adapted to suit the challenges that the environment around them has posed.
Our culture
Inuit Art
Art has always been an avenue for universally expressing complex ideas without the need to understand spoken language. The most popular mediums of Inuit creative expression are globally recognized as fine art. Stone, bone, and ivory carving, print making and fibre arts are the most widely practiced art forms among Inuit and these first gained international renown during the mid-century, the 1950s and 1960s.
Our culture
There has always been an Arctic
A landscape of glaciers, which carved its mountains and plains, of char who swim its icy rivers, of polar bears who hunt in the sea-ice, of lichens that find sustenance where nothing else will grow, and of people, for whom the this ever-changing ecology has always been home.
Our land
Bird Sanctuaries
Nunavut represents nearly 20% of Canada's landmass, and it is no wonder that there are many conservation areas, sanctuaries and parks in our territory. These spectacular areas are home to a diverse number of animals and ecosystems and represent the desire of Nunavummiut and Canadians to protect our fragile Arctic environment.
Ready or not? Of course you're ready.
Nunavut is a place that will awaken and inspire you. Explore our communities and experience tourism offerings like nowhere else.
There's so much to discover.
We are storytellers, explorers, artists. We are unique. We are a community within a nation.
Our land and culture will spark the curiosity of travellers the world 'round and inspire them to visit Nunavut.
Your adventure starts now
Start planning
What's on your travel bucket list? Experience the rare and unique arctic wildlife. Take a ride on a dog sled across ancient Inuit hunting trails. Witness centuries-old traditions in modern time. All of this is possible in Nunavut.


text:
Krewella appears to be on the brink of fame, if it isn't there already.
The Northbrook electronic dance music trio's debut album, "Get Wet," premiered at No. 8 on the Billboard 200 album chart last month thanks to its hit "Alive" (the song was prominently featured in April during ESPN's coverage of the NCAA Women's Final Four). Krewella performed its next single, "Live For the Night," on ABC's "Good Morning America" on Halloween ("Live For the Night" was also used in ABC's national promo campaign for its fall TV shows).
But is Krewella ready for fame?
Jahan Yousaf — who sings in Krewella with sister Yasmine while producer and DJ Kris "Rain Man" Trindl provides the beats — seems uncomfortable with the idea of it. She insisted the band isn't famous and downplayed its success on the Billboard chart, but that could be her way of staying goal-oriented.
"Here's the thing: I don't consider myself famous," Jahan said over the phone last month during a tour stop in Syracuse, N.Y. Krewella will perform Saturday at the Aragon. "Within the (EDM) scene I am. But if this continues growing to the point where I have no privacy, that would make me uncomfortable."
When it comes to society's fascination with celebrities, Jahan feels it has gone overboard and calls the obsession unfortunate. And yet, there is one aspect of it she would welcome.
"I would use it to draw attention to certain issues," Jahan said without specifying the causes that are close to her heart. "Unfortunately, you have to be a famous celeb to draw attention to issues. That's just the way society works. I would try to take advantage of it."
It wasn't that long ago — the trio started getting serious about the band in 2010 — that it looked like fame would be a pipe dream for Krewella. Jahan recalls times when she cried in front of her bandmates because she didn't think the group was going anywhere. Jahan had left UIC and Yasmine had decided not to go to college so they could concentrate on music, much to the dismay of their dad, and they had little to show for it early on. As the story goes, the three Glenbrook North High School alums spent New Year's Eve 2011 at home in the Near West Side loft they shared drinking $5 champagne because no one had booked them.
It was that night, the members have said in interviews, they came up with the premise for "Alive."
Now that the song is a hit, the band members have been living in Los Angeles since January (according to Jahan, they've spent too much time on tour or in the studio to really call L.A. home), and they're about to end their 50-plus-city Get Wet tour in their hometown.
Where the band goes from here is unclear. There used to be a ceiling on EDM artists' success, but that seems to be changing, with a handful of the genre's artists — including David Guetta, Calvin Harris and Avicii — achieving mainstream traction.
Regardless of what happens, Jahan said the group has already accomplished one goal in its career.
"As a teenager you dream of hearing your song on the radio," Jahan said. "I remember the first time it happened, Jasmine and I were driving down Hollywood Boulevard after leaving the studio and we heard the intro to 'Alive.' We started screaming. I remember growing up as a little kid listening to pop punk and saying 'When I'm on the radio …' It felt very nostalgic."
For more celebrity news and sightings in Chicago, go to chicagotribune.com/luis


text:
A beautiful redish mahogany shade that will make you feel like mistery surrounds you!
Walnut : 15ml
NOTE: The magnet stick IS NOT included with this product. Please add it separately to your cart.
Instructions :
1. After base coat applied and cured apply one layer of black gel polish and cure.
2. Shake your Cat Eye bottle
3. Apply one layer of your cat eye color. DO NOT CURE!
4. Hold the magnet stick close to the nail in the position where you want the 3D effect
5. Once you have the effect you want, cure under LED (30sec.) or UV Lamp (2min.)
6. Apply top coat and cure. Your Cat Eye Nails are ready with an awesome 3D effect.
You can create multiple effects by repeating the steps and holding the magnet in different positions over your nails.
Ingredients :
Acrylates Copolymer, Ethyl Methacrylate, Isopropyl Titanium Triisostearate,Trimethylolpropane Triacrylate, Ethyl Acetate, Dimethicone, Mierocrystalline Wax, Mica, Ultramarines, D&C Red No. 6, Iron Oxides, FD&C Blue No. 1, Ferric Ferrocyanide, FD&C Yellow No. 5 Aluminum Lake, D&C Violet No. 2, Bismuth Oxychloride, D&C Red No. 30, D&C Red No. 34,D&C Black No. 2, D&C YellowNo. 11, Aluminum Powder