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Mix all ingredients. Marinate cut-up chicken for at least 3 hours.
Put chicken in baking dish (no cover) and transfer marinade into sauce pan to heat slowly and drizzle over chicken when it comes out of the oven.
Bake Chicken @ 375 for 45 minutes (less for boneless breasts)
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Within that same page, you'll be able to pop up the profiles of people you're interested in contacting, or, yes, dating -- and as we understand it, GoingOn wants to be able to do that seemlessly from other sites, including Friendster, Tribe and so on. It will apparently let you post blogs, photos, video to multiple networks and outside sites, too.Expect this to bring about a whole new set of questions concerning ownership...I know I personally got a little concerned about Technorati's announcement of a commercial blog monitoring application, meaning that they would be profitting of the work of others without compensation. The arrangement with GoingsOn seems to indicate that the network operators will split revenue from advertising and web services. You can argue the semantics (but they index you and drive traffic to your site...) but should they be able to profit of your work without you receiving a cut"? Or maybe this is really a good thing, finally tying our internet identities into some sort social currency. Results for GoingsOn:
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La Hacienda
With a view of Plaza de la Fontana and the lush landscape of the resort, La Hacienda is a multi-level setting boasting floor-to-ceiling windows with a sunset view of the picturesque El Campéon golf course. Your guests will feel the warm, yet classic ambiance of their surroundings. This reception space is infused with old-world charm and an abundance of personality including a grand fireplace, Spanish columns, dramatic chandeliers and the romantic glow of the lighting outside.
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I Heart Zombies Tee
Our I Heart Zombies Tee will keep your kiddo looking stylish in the event of an apocalypse. Until then, this t-shirt will also keep your kiddo looking cool on Halloween! Psychobabies and zombies go together like brains and eyeballs, after all.
- 100% ring spun combed cotton


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Oh, the Simplicity
For a few bucks and a minimal time commitment, you can roast this chicken and veggies and have a real crowd-pleaser on your hands.
Inspired by my favorite cookbook, Thomas Keller's Ad Hoc at Home, I decided to perk up the normal routine of just sauteing some chicken breasts and went whole hog (er, whole chicken, I guess) with it. The preparation for this bird is devilishly simple, and while it could probably benefit from some brining, it's not totally necessary to get great results.
Start by pulling your bird out of the fridge and patting that thing dry, then set it aside for about an hour to let it come to room temperature to ensure even cooking. (I know what you're thinking—oh the germs! The bacteria! Easy now, you'll live. This is how Keller does it and and you don't get to be one of the world's best chefs by killing off customers). While the bird is set aside I start pulling together some of my favorite root vegetables. Here I did some red onions, carrots and potatoes. Some people would love to throw some Brussels sprouts in there maybe, but I'm not some people.
The use of root vegetables in this dish make it perfect for the Fall, especially when you can head over to the farmer's market and grab this stuff cheap (pretentious and cheap in one sentence. Excellent.) After I do some scrubbing where necessary, I make sure my veg is chopped to roughly the same size to ensure we don't have little pieces that are cooked to mush while big chunks are as hard as rocks. But trust me, none of this has to be pretty—making it look rustic is part of the whole deal, I mean we're going more Ad Hoc than Per Se here.
I like to take some fresh rosemary, cracked pepper and a generous bit of kosher salt and give the whole thing a toss with some oil in a steel bowl, then empty it into my 12-inch cast iron skillet. This thing is an absolute beast, which will ensure even heat distribution.
At this point, I've got the oven cranked up to 475 and I'm eyein that bird again. I take some crushed garlic cloves, fresh rosemary, salt and pepper and fill up the cavity of my chicken. Really rub those herbs around in there with your whole fist up in it's business. Don't worry, it's dead, it won't feel a thing. I grab my butcher's twine and truss the bird up. I could explain to you how to do it, but it's much easier to check out this video from our friends over at CHOW, who give a nice explanation.
Why truss it? Well, you may be sensing a theme, but it's all about making sure the chicken cooks more evenly. The truss gives the bird a more uniform, symmetrical shape and keeps the legs from drifting away from the carcass, which means they'd cook faster.
At this point, Keller likes to rub the bird with butter and stick some under the skin, whereas I prefer to sacrifice a little bit of flavor in order to keep this recipe a bit more lean. I then place the chicken over the veggies, which act like an edible roasting rack. Into the oven the whole mess goes for 20 minutes at 475, because that high, dry heat will give that skin a crisp golden brown. You don't want to leave it at that temp too long though, you want to drop down to 400 degrees for about 45 more minutes to make sure it cooks all the way through to the bone.
Cooking times will really vary depending on the size of the clucker, so don't go by the clock so much as your themometer, which should read 160 degrees in the meaty parts. Once it hits that (if you have a digital thermometer it'll beep at you—myself, I use a little quick-read model), get out the bird and put it on your carving board. I then give the veggies another toss, then throw them back in the oven to get a little more brown.
It's so important to let the roast rest after you pull it from the oven. When it's hot, all the chicken's juices are bubbling up inside, waiting to break free and cutting into it gives them the exit they so desire. If you let it cool, the juices will chill out and not flow out when you carve.
And that's pretty much it, with pretty much no labor or effort whatsoever, you've got a good looking bird that is pretty tough to make not taste delicious.
I'm taking in this late Washington Husky football game (10:30 pm East Coast start—yikes) with fellow UW alum Kyle MacLachlan's wine, Pursued By Bear. This is a pretty aggressive, full flavored cab that's a bit hot with some serious tannin. Hopefully the Dawgs will be just as hot tonight.
This Mets game is about to get gluttonous. This better be worth me missing 4 innings waiting in line.
It's kind of hard for the food to compete when this is the view for your brunch. However, the Salish Lodge's famous multi-course breakfast more than lived up to the hype. My appetite was obliterated as Mary and I watched the mist from Snoqualmie Falls ensconce the outside of the dining room that's perched near the ledge where the placid river falls away into the gorge below.
Mad Men Meal
Inspired by the season finale of one of my favorite shows, I went retro for the dinner I served during the last episode of Mad Men's fourth season. What's been missing most of the year for Don Draper has been the comforts of domesticity and nuclear family, so I wanted make the traditional Sunday roast served with an iceberg wedge salad that he would be eating had his marriage not gone to shit. Who knew he was so desperate for a family that he decided to make one with the secretary after playing house for one weekend in California, but I digress.
For this cardiac-clogging classic pot roast, I started with 4 lbs of chuck tied with kitchen twine then liberally seasoned with salt and pepper and dredged in flour. In a heavy-bottom pan (a Dutch oven works best) pour a few tablespoons of olive oil and turn it on medium-high heat. Sear the beef in the oil for a few minutes on each side, giving the roast a nice golden crust. Remove the beef, set it aside and turn the heat on your pan down.
After you've taken out the roast, there will still be olive oil and some rendered fat left behind. To that you'll add six smashed cloves of garlic and your mirepoix, which is really just a fancy frog way of saying a trio of chopped onion, carrots and celery. I like to leave some of the carrots pretty chunky to serve along with the roast. Make sure all the ingredients get an even coating of oil and let them go on low for about 15 minutes until your onions are translucent and fragrant, not brown. Once your mirepoix is ready, add 2 cups of hearty red wine, a 28-oz can of crushed tomatoes, a cup of stock (chicken, beef or vegetable—whatever's handy), a few twigs of fresh rosemary and thyme, a bay leaf, and salt and pepper to taste.
Bring the pot to a boil, chuck the chuck back in for a swim, put a cover on it and throw it in your oven that's been preheated to 350 degrees. After an hour, drop the temp down to 250 and let that beast cook low and slow. That's the key anytime you have a cheap cut of meat like chuck or pork shoulder or anything from the working group muscles in an animal, cook low and slow to break down all that connective tissue and collagen. It takes longer and requires a bit more work than a filet or porterhouse, but the flavor you get for the money you pay is second to none.
After 2 ½ to 3 hours, when the beef is tender enough to pull apart with a fork, yank it from the sauce and set aside on your cutting board. There's going to be some fat floating at the surface in the pan, so you'll want to grab a spoon and skim that grease off the top. Sift some flower into the sauce and whisk it in to thicken it up like gravy and add any salt and pepper if needed. Don't forget to pick out the bay leaf and twigs.
The classic wedge salad, which nowadays you can probably only find in old-school steakhouses, is extremely simple to make. You start by cutting a wedge out of a head of iceberg lettuce, drizzle it with blue cheese dressing, croutons, bacon crumbles and if you're so inclined, the great chef Thomas Keller suggests oven roasting some roma tomatoes to give the salad a little bit of acidity to cut through the rich, creamy dressing.
So there's your traditional Sunday roast. I served mine with a baked potato because that felt old school, but you could just as easily have boiled or mashed potatoes to serve along with the gravy you've made from the roasts braising liquids. I'm sure this is the type of meal Don expects Megan to make him once they tie the knot, but honestly, he barely knows the chick, so we probably can't assume the gal can cook.
Jeremy Dough Boy
Baking has a bad rap. It's seen as the ladylike side of cookery—devoid of flames and flurries of seasoning and showy flicks of the wrist that effortlessly flip food in the frying pan. It's agrarian and precise and almost scientific. You can't really see the mad genius chef Marco Pierre White patiently waiting for dough to rise. He was too busy reinventing English cuisine, throwing hot risotto at Mario Batali or making Gordon Ramsay cry.
But my sweet tooth and unhealthy carb addiction drove my early experiments in culinary dark arts toward learning basic versatile bread recipes that I could tweak to give me endless variety. The very first I learned was this recipe below:
The Chicago-Style Hot Dog
Here's a cartoon I animated as I traveled from ranch to factory to stand to follow the journey of Chicago-style hot dog from farm to plate.
How to turn a bull into a dog from Jeremy Repanich on Vimeo.
Frothin the Milk
Starbucks can't do it anymore. Their baristas can't accomplish even the most basic task of their jobs: frothing milk. They charge $4 for a cup of scalded milk poured into a shot or three of espresso slap a lid on it, fit it with a post-consumer brown sleeve and throw it up on a little counter. So they've left us to do it on our own at home. My home espresso machine ain't great. It does the job, but doesn't really generate enough pressure to pull an optimal shot and spit out a strong flow of steam. Yet, listening to this guy about the simple basics of frothin my milk and putting his instructions into action nearly covers all of the machine's ills. Watch and learn kiddies:
Havana by Way of My Cramped Apartment
While the pointless embargo still keeps US-Cuban relations strained, no such prohibition exists between me and Cuban food. I love the citrusy pork, the garlicky chicken, and the black beans and rice. There's a freshness to the Cuban food's flavors, that make them great for eating in the summer. And because I recently saw chicken legs and thighs on sale I decided I'd tackle some of these dishes at home.
I started with a 4:2:1 ratio of orange juice to lime juice to lemon juice then added to that a ¼ cup of oil a few cloves of crushed garlic, 2 tbsp of ground cumin, 2 tbsp of oregano, salt and pepper. After whisking those guys up in a bowl, I add the marinade to a large Ziploc bag filled with the chicken quarters. I throw that into the fridge with all the air removed from the bag so the liquid totally covers the chicken and let it all soak overnight.
Knife Fight
They say a great craftsman doesn't blame his tools. Well, 'they' are both right and wrong. They're wrong because if you have a piece of shit, cheap, stamped, unbalanced blade, then you can blame that thing for a lot of your poor knife skills in the kitchen (far be it for me to judge your knife skills in the bedroom). However, they're right because if you have one of those terrible Target-brand knives, you, sir, were never a great craftsman to begin with. But fear not, one step closer to become a better home cook is as simple as plopping down $75 on a nice knife.
Now you're probably thinking, "why would I spend that much?" Listen, I can be a cheap bastard. There are times in life when going for the value choice and saving money is totally worth it, but a good knife isn't one of those times. You'll end up just burning through those cheapo ones, buying new ones every few years and you'll NEVER actually be happy with it. You're not blowing $75 needlessly here, you're buying proper tools.


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So our Yaoi Con adventure was on the weekend, and boy was it an adventure. We met lots of really awesome people, sold some of our stock and had a generally great time. We were sharing a table with Tim, who is just so hilarious and fun and uggguuu. Best tablemate one could ask for srsly.
Who else did we meet…we did some book exchanges with the ladies from Team Shameless and Scuttlebutt, which you can see in the swag pic. They were both really great books, very quirky and fun.
Fellow Vancouverite Nuu was there as well, selling her gorgeous books. I picked up her Adamo anthology (also in the swag post), which is a collection of BL stories done by various indy artists. Most of the stories were lovely in their own ways, some odd and twisted, others poignant.
Met Tim's buddy Ellia, who we hung out with a bunch over the weekend. Also met a really cool girl named Sally at the Comics panel, who was dressed impeccably I must add. Hamletmachine stopped by and donated to the It Gets Better Campaign, which we were taking donations for in exchange for free prints. Super nice of her <3 Our lovely table neighbours were from Teabinge Studios, and we did some print exchanges with them. Oh, and Alex from Artiface stopped by right before closing and chatted with us, which was very cool.
Gosh I'm sure I'm missing someone out there, which would suck, but it was very nice meeting everyone, including those who I did forget/ lost their card. It was a great weekend and everyone was very chill and pleasant. Great times were had!
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- happysztori said: I'm so happy to have met you! I'm glad to hear that you had a great weekend and I hope I'll see you at y-con next year! (Also: oh my goodness thank you for the compliment, that's so kind!! <3)
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Tuesday, 21 August 2012
Starting School - Have I done enough?
I have fallen into a trap which I swore I never would. I have started to worry that I haven't taught Boo enough, started to compare his abilities with other children. I've started to be anxious that all the other children will know more and he'll start behind the others and immediately be labelled less-able. Yes, it shouldn't happen, but I'm not prepared to risk it. This is another reason why I had seriously considered home education, I want Boo to enjoy learning and it to be part of his development not something he strains against!
A friend turned to me and proudly announced her daughter could write her own name and knew all the phonics, she's only 3. Boo can write his name, and is fabulous with counting, can tell me the letter alphabetically and is able to read single numbers but phonics?? No, we've not done those..
Which makes me wonder what else I've not done, and makes me question what we have done! After two days trying to get Boo started with phonics he has pulled a face and said "no Mummy tractor begins with a T not a TUH?" what can I say to that? 'Yes Boo, you're quite correct but it sounds like a TUH' he rolls his eyes and moves away from me, leaving me feeling stupid.
Anyone else wondering how their child will do when they start school and maybe worrying a bit? What are you worrying about the most?
6 comments:
V please do not worry honestly, there will be some children starting who will not know a thing. Miss N didn't know phonics, and she is amazing at reading and writing. If you are really worried. There is a book that comes with a CD called jolly phonics, which we loved. They do phonics right at the beginning, and to be honest they probably would prefer you not to teach it them just yet, so that it get taught correctly.ReplyDeleteReplies
Ok :) I'm glad he won't be the only one, I wondered if I'd missed something vital :O He's good at identifying shapes and things so.. fingers crossed he'll do Ok! I will seek out Jolly Phonics just in case! xDelete
Our school uses Jolly Phonics too. I'm in the same boat, but really, lets try not to worry. There will be kids who can do much more and kids that can do much less. It's life. He'll be fine. You'll be fine xReplyDeleteReplies
Cheers Liz :) He'll be racing in delighted while I stand and sob wondering what to do with myself for the day with E! LOL xDelete
I worry about this all the time. He's 3.5 months old but I panic when I forget a storytime every evening... Sigh xReplyDeleteReplies
Hee hee Mother's guilt! xxDelete


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Jack Heuer is 80 years old, the honorary chairman of TAG Heuer, and former owner and CEO. His great-grandfather started Heuer, but it was under Jack's direction that Heuer gained a foothold as the leader in chronograph making. It was Jack Heuer himself who designed many of Heuer's great chronographs, in this clip he tells us exactly why he designed the legendary Carrera the way he did. He also goes on to tell us about his thoughts on the new 50th anniversary Carrera, which you'll see in this video.
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The Gospel in Your Oven
- Thursday, March 29, 2012
Why do the ears of chocolate bunnies taste so much better than the rest of the rabbit? I don't have an answer for that . . . but I do have some fun facts about Easter foods and even a couple of recipes you can use to share the gospel or as part of your personal devotions. (Bonus: unlike the flannel boards from Vacation Bible School days, these are visual aids you can eat.)
The Easter season has ties to a number of foods and I'm not just talking about candy eggs, jelly beans, and marshmallow chicks. For example, ham is the star of many Easter luncheons. Do you know why? Historically, hogs were slaughtered in the fall and it took pretty much all winter for a ham to cure. Easter rolled around about the time hams were ready to eat, so it was logical to break out the pork to celebrate the season.
But that's mostly a matter of convenience. Back in the day, some treats were limited to Eastertide by royal decree. Hot cross buns—a spiced, fruity, but not particularly sweet roll with a frosting cross on top—were once considered downright dangerous. This was not because of their ingredients, but due to their ties to Catholicism. This was back in Elizabeth I's day and it apparently bothered Her Royal Highness so much, the Daily Telegraph tells us, that she issued an edict "forbidding the sale of 'any spice cakes, buns, biscuits, or other spice bread except it be at burials, on Friday before Easter or at Christmas.'"
(Before you breakfast lovers get into a tizzy over the ban on biscuits, remember that in England "biscuit" means "cookie." Though now that I think about it, that doesn't really make it better, does it?)
Elizabeth's issues aside, custom says that if you share a hot cross bun with someone else, offering it to them with the words "Half for you and half for me, between us two shall goodwill be," you will ensure that friendship will prosper for the coming year. (Regardless of whether or not that's true, it is always nice to share snacks with your friends.)
Speaking of sharing, here's one way to share the Easter story through food: Resurrection Rolls. While this may have been designed as an activity for children, I recently made them with a small group of grown women. Not only did the process spark a meaningful discussion about the crucifixion and resurrection, the finished product was delicious.
Resurrection Rolls
- One can of crescent rolls
- Large marshmallows (one for each roll you'll be making)
- Butter (about ¼ cup ought to do)
- Cinnamon/sugar mixture (just eyeball it, you don't have to be precise)
- New Testament
- Turn on your oven and start it preheating to 350 degrees. Read John 19. Line a baking sheet (you'll want one with a rim) or pan with parchment paper. (Wax paper may also work, but not as well.) Melt butter and let cool slightly.
- Unroll the crescent rolls and separate into individual rolls. The rolls represent the cloth they wrapped Jesus' body in after he died.
- The white, "pure" marshmallows represent Jesus being without sin. Roll each marshmallow in melted butter then in the cinnamon/sugar mixture to symbolize the embalming oils and spices used to anoint Jesus' body.
- Wrap each marshmallow "body" in a crescent roll dough "cloth," pinching the edges of the dough together so the marshmallow won't leak out.
- Put the rolls in the tomb (oven) and bake for 12 minutes. While the rolls are baking, read John 20:1-18.
- Open the tomb and remove the rolls. Once they're cool enough to handle, break one open to see what happened to the marshmallow inside.
If you like the roll idea but want to dig even deeper into the story, here's a more detailed Easter cooking project. Note that you'll need to begin the night before in order for it to work! If you have kids around (or even if you don't), it's a fun (and delicious) way to work your way through the Passion story.
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New Mini Jacket for March 2012
New collection of cotton mini jacket with rhinestone, pearl rhinestone, rossy lace . It have color black and white for each design. All design are free size, smooth and able to fit for S - L size only.
New Chiffon Blouses For March 2012
New collection of long sleeve turtleneck chiffon blouse with rossy lace and long sleeve chiffon ribbon collar blouse.
New Knitted blouse for March 2012
New collection of long sleeve knitted wool drapery front with leopard print blouse and long chiffon sleeve with neckline rossy lace blouse. Blouses are free size and fit for S- M size only.
All new stock are ready for order now.


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Beauty of Maps available in its entirety
Almost a year ago, the BBC aired the Beauty of Maps, but we Americans couldn't watch it online. Well, now you can. The full documentary is available for your viewing pleasure on YouTube. The hour and a half film is broken up into 12 parts. They've actually been online since August of last year, but for some reason I'm just now hearing about it. Enjoy part one below.
[Video Link via @moritz_stefaner]
3 Comments
Evidently, the youtube video embedded here isn't really the first part of the first episode, it's the first part of the second episode. Do you know where the real start is?
David, there is a link to the entire playlist on YouTube in the story. Here it is again:
Here is the full episode list according to IMDB:


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Polenta-Sausage Triangles
Photo: José Picayo; Styling: Philippa Brathwaite
Prepare polenta through step 2 up to two days ahead. Before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them at mealtime. Pork sausage gives them a wonderfully familiar, stuffing-like flavoring.
Yield: Serves 8 (serving size: 2 triangles)
More From Cooking Light
Recipe Time
Hands On:
25 Minutes
Total: 4 Hours, 40 Minutes
Nutritional Information
Amount per serving
- Calories: 190
- Fat: 9g
- Saturated fat: 2.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 7.8g
- Carbohydrate: 14.8g
- Fiber: 2.3g
- Cholesterol: 22mg
- Iron: 0.5mg
- Sodium: 325mg
- Calcium: 55mg
- Cooking spray
- 8 ounces reduced-fat pork sausage (such as Jimmy Dean)
- 3/4 cup finely chopped yellow onion
- 3/4 cup finely chopped celery
- 3 garlic cloves, minced
- 1 1/2 cups water
- 1 1/4 cups 1% low-fat milk
- 1 cup instant polenta
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic; sauté 8 minutes or until vegetables are tender.
- 2. Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.
- 3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.
My Notes
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Polenta-Sausage Triangles Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Family
- MAIN INGREDIENT: Pork, Sausage
- PUBLICATION: Cooking Light
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text: This is an agreement between a tenant and a sublessee for the sublease of certain property. The parties can customize this agreement to specify the length of the sublease, the location of the premises, the rent amount, and the security deposit. Generally, the original tenant retains some obligation under a sublease agreement and can be liable to the original landlord for any unpaid rent or damage to the property. The original lease between the tenant and the landlord can be attached under "Exhibit A" of this agreement. This agreement can be used by individuals or small businesses that want to sublease a portion or all of their premises to a sublessee. SUBLEASE AGREEMENT This Sublease Agreement ("Agreement") is hereby entered into this _____ day of ___________, ___________ by and between _____________________ of ________________ ("Sublessor"), ______________________ of ______________________ ("Sublessee"), and ________________________ of _____________________ ("Lessor"). RECITALS WHEREAS, Sublessor has entered into a lease agreement dated ______________ for the premises located at _____________________ (the "Premises") with Lessor for a term ending on ___________________________ (the "Lease"), a copy which is attached hereto as Exhibit "A" and incorporated herein by reference; and WHEREAS, Sublessee and Sublessor wish to enter into this Agreement, pursuant to which Sublessor will sublease the Premises to Sublessee. NOW, THEREFORE, the Parties agree to the following terms and conditions. TERMS AND CONDITIONS 1. TERM This Agreement shall commence on ________________________ and shall continue in effect for a period of ______________________ (__) years. 2. PREMISES For the term of this Agreement, Sublessor hereby subleases to the Sublessee the Premises located at: ___________________________________________________________________ ______________________________. 3. RENT Sublessee agrees to pay a monthly rent at the rate of ___________ dollars ($___) per month for the term of this Agreement. Sublessee shall pay the rent on the ___________ day of every month. If the rent or any other monies due under this Agreement is not paid as and when it is due, Sublessee agrees to pay a late fee of ________ dollars ($___). 4. SECURITY DEPOSIT Sublessor acknowledges receipt of _____________ dollars ($__) as security deposit for the Premises. Sublessor may deduct any amount of damages incurred due to Sublessee's breach of this Agreement from the security deposit. Sublessee shall not apply the security deposit to any unpaid rent or late fees. Upon termination of this Agreement: (a) Sublessee shall surrender the Premises in good repair and condition, reasonable wear and tear excepted and (b) Sublessor © Copyright 2013 Docstoc, Inc. 2 shall process the security deposit and provide Sublessee with an itemized list of security deposit deductions and copies of all related bills provided by contactors, repairmen, or cleaning services. Sublessor shall then return the remainder of the security deposit to Sublessee. 5. INSPECTION Sublessor and Sublessee shall conduct a joint inspection of the Premises and shall record in writing any damage or deficiencies that exist before the commencement of the Term. Sublessor will be liable for the cost of repairing or correcting the damages found at the time of the inspection. 6. MAINTENANCE Sublessee shall maintain the Premises in good repair, replace the fittings and fixtures as and when necessary at its own cost, and shall not be entitled to claim any reimbursement for the same from Sublessor. 7. QUIET ENJOYMENT Sublessee shall be entitled to quiet and peaceful enjoyment of the Premises, and neither Sublessor nor Lessor will interfere with that right, as long as Sublessee pays the rent in a timely manner and performs all other obligations under this Agreement. 8. TERMS & CONDITIONS OF LEASE Sublessee acknowledges receipt of a copy of Sublessor's Lease and Lessor's rules and regulations. Sublessee agrees to observe all applicable terms and conditions of the Lease along with any rules and regulations during the Term. Any failure by Sublessee to abide to any such terms and conditions will be considered a breach of this Agreement. 9. USE Sublessee shall not use the premises for any purpose other than as a private residence. 10. TERMINATION If, at any time during the Term, any of the rent remains unpaid, there is a material breach of any of the covenants under this Agreement, or if Sublessee becomes or is declared insolvent, then Sublessor may terminate this Agreement and re-enter the Premises. 11. SUBLEASING & ASSIGNMENT Sublessee shall not make any further assignments or subleases without the prior written approval of Sublessor and Lessor. 12. SEVERABILITY © Copyright 2013 Docstoc, Inc. 3 If any part or parts of this Agreement shall be held unenforceable for any reason, the remainder of this Agre


text:
Top 20 Reasons Moms of Kids With Special Needs ROCK
Love That Max's Ellen S breaks it down:
1) Because we never thought that "doing it all" would mean doing this much. But we do do it all -- and then some.
2) Because we've discovered patience we never knew we had.
3) Because we are willing to do something 10 times, 100 times or 1,000 times if that's what it takes for our kids to learn something new.
4) Because we have heard doctors tell us the worst, and we've refused to believe them. Take THAT, naysaying doctors of the world!
5) Because we have bad days and breakdowns and bawl-fests, and then we pick ourselves up and keep right on going.
6) Because we gracefully handle the stares, the comments, the rude remarks. (Well, mostly gracefully.)
7) Because we manage to get ourselves together and get out the door looking pretty damn good. Heck, we even make sweatpants look good!
8) Because we are strong. Man, are we strong. Who knew we could be this strong?
9) Because we aren't just moms, wives, cooks, cleaners, chauffeurs and women who work. We are moms, wives, cooks, cleaners, chauffeurs, women who work, physical therapists, speech therapists, occupational therapists, teachers, researchers, nurses, coaches and cheerleaders. Whew!
10) Because we work overtime every single day.
11) Because we also worry overtime, but we work it through. Or we eat chocolate or Pirate's Booty or gourmet cheese (which aren't reimbursable by insurance as mental-health necessities, but should be).
12) Because we are more selfless than other moms. Our kids need us more.
13) Because we give our kids with special needs endless love, and then we still have so much love left for our other kids, our husbands, our families. And our hairstylists, of course.
14) Because we inspire one another in this crazy blogosphere every single day.
15) Because we understand our kids better than anyone else -- even if they can't talk; even if they can't gesture; even if they can't look us in the eye. We know. We just know.
16) Because we never stop pushing for our kids.
17) Because we never stop hoping for them, either.
18) Because just when it seems like things are going OK, they're suddenly not OK, but we deal. Somehow, we always deal -- even when it seems like our heads or hearts might explode.
19) Because when we look at our kids, we just see great kids -- not kids with cerebral palsy/autism/Down syndrome/developmental delays/whatever.
20) Because ... well, you tell me.
Courtesy: Love That Max.
Love this list. Really needed it at the mo, feeling really depressed.
Anon, do you have any special needs children?
I have three kids (2special needs) and, until you walk in another's shoes, best keep your opinions to yrself. I find it extremely irrititing when people comment on things that they have no idea about, just like I would not comment on another mom's special needs child. They are all unique.
Yes, all moms are selfless, but moms of special needs kids have to be evens more selfless via necessity.
Because we have an understanding and empathy of the world at large, one that few others could truly understand.
Because when those BIG moments come when overcoming the "smallest obstacle" that others take for granted…it's like opening the BEST Christmas gift EVER!
So not really on the same topic as your post, but I found this today and I just can't resist sharing. Mrs. Agathe's dishwasher quit working so she called a repairman. Since she had to go to work the next day, she told him, "I'll leave the key under the mat. Fix the dishwasher, leave the bill on the counter, and I'll mail you the check. Oh, and by the way…don't worry about my Doberman. He won't bother you. But, whatever you do, do NOT under ANY circumstances talk to my parrot!" When the repairman arrived at Mrs. Agathe's apartment the next day, he discovered the biggest and meanest looking Doberman he had ever seen. But just as she had said, the dog simply laid there on the carpet, watching the repairman go about his business. However, the whole time the parrot drove him nuts with his incessant cursing, yelling and name-calling. Finally the repairman couldn't contain himself any longer and yelled, "Shut up, you stupid ugly bird!" To which the parrot replied, "Get him, Spike!"
Because when they give you that look, touch, sign, words that say mom I love you. It's like winning the lottery and you'd move heaven and earth all over again for them.
Because that is where True Godesses come from!
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text:
Ruger 10/22 Jammin mofo'
View Single Post
06-03-2010, 22:34
Rooster Rugburn
Got Pignose?
Join Date: May 2002
Location: hopefully, on your ignore list
Posts: 5,051
A few months ago, when I was struggling with mine, I could have helped you. Now, since I gave up on it and got a Marlin 60 and Savage, what I learned has left me.
Rimfirecenteral.com is your best bet. Here are some tweaks you will need to do to get it running, which basically is to replace everything on it with a Voltquartsen or other quality third party component:
I do remember that tight fitting Butler Creek mags will cause jams. Supposedly, you want the mag loosely fitting. You can sand the mags, or the magwell.
There is also a tweak for the mags that consists of spraying silicon in the hole at the bottom and lubing the spring channel. That helps it feed more reliably.
Sent from American Standard low flow using Crappatalk.
Ever notice that people who say "There is no I in TEAM" are the ones always riding your coattails?
Rooster Rugburn
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- Find all the best television shows from the other side of the pond in our US TV store and catch the latest shows in our 2014's Hottest TV page.
Product details
Would you like to update product info or give feedback on images?
So while Lost still compromises of a group of plane crash survivors marooned on a mysterious island, theres plenty else being thrown into the pot. Season three finds new characters, greater exposition of the mysterious others, the obligatory background character work, and a pronounced fracturing of relations between many of the survivors.
It too also manages to hint at some answers to the many conundrums that it continues to pose, not least a concluding episode that itself should keep fan debates fuelled until well into the next series. And, chief among its accomplishments, Lost still manages to keep us interested, and leaves plenty in the tank for the future as well.
In short, theres little danger youll be short-changed by Lost season three thanks to its ideas, its nerve, and the continued clues it teasingly leaves along the way. As fascinating as it always was. --Jon Foster
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Peter Galkowski@kampan active 2 years, 4 months ago
Viewing group 1 to 1 (of 1 group)
Group for fans going to the European Grand Prix at the Valencia Street Circuit.
This race was last held in 2012 and is not on the current F1 calendar.
Viewing group 1 to 1 (of 1 group)


text:
"On this road there are no godspoke men. They are gone and I am left and they have taken with them the world. Query: How does the never to be differ from what never was?"
- Cormac McCarthy, The Road
- 2 years ago
- 148
"That is to say, the sounds weren't a sign that data was being transferred: they were the data being transferred. This noise was the analog world being bridged by the digital. If you are old enough to remember it, you still knew a world that was analog-first."
- Alexis Madrigal - The Mechanics and Meaning of That Ol' Dial-Up Modem Sound (via thisistheverge)
That noise!
(via theatlantic)
- 2 years ago
- 181
"I don't think the argument in favor of libraries is especially ideological or ethical. I would even agree with those who say it's not especially logical. I think for most people it's emotional. Not logos or ethos but pathos. This is not a denigration: emotion also has a place in public policy. We're humans, not robots. The people protesting the closing of Kensal Rise Library love that library. They were open to any solution on the left or on the right if it meant keeping their library open. They were ready to Big Society the hell out of that place. A library is one of those social goods that matter to people of many different political attitudes. All that the friends of Kensal Rise and Willesden Library and similar services throughout the country are saying is: these places are important to us."
- Zadie Smith, The North West London Blues (via nybooks)
Love Zadie Smith. Love libraries.
(via nybooks)
Stock photos: everyone's white, usually trite, lots of smiles. But something powerful when it's all mashed up. There's something true buried in the cliche? Let's watch it again.


text:
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Now an easy non-invasive laser treatment could do the trick to keeping them pain free.
The non-invasive therapy can take as little as ten minutes in a small dog or cat or about a half hour for larger animals with more arthritis.
The most chronic conditions require about 4 treatments to see at least a 50% improvement in mobility.


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BestPay Partners, one of Europe's most popular and well respected Affiliate Programs announces that it has acquired two additional affiliate programs. The portfolio includes six online well-known and respected casino brands such as: Play2win Casino, 21Grand Casino and SupremePlay Casino.
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Press ContactRichard StandHead of Media and Public RelationsBestPay email@example.com: +44(0)20-8144-5572http://www.bestpaypartners.com/
Distributed by Kjprnews
Media ContactCompany Name: BestPay PartnersContact Person: Richard StandEmail: email@example.com: +44(0)20-8144-5572Country: United KingdomWebsite: http://www.bestpaypartners.com/
Source: www.getnews.info
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text:
It's been about five days since Gran Turismo 5 became available worldwide and just like everybody else, we've sequestered ourselves in our rooms, put on our 'Do not Disturb' sign, and closed off our world entirely. Yep, no phone calls, no Internet, and certainly no regard for personal hygiene (Okay, we took a quick shower here and there, but nowhere close to our usual standards).
After five years of development and numerous release delays to boot, not to mention Sony's continued insistence that the game is as close to real driving as any racing game in the history of civilization, the expectations surrounding Gran Turismo was about as high as the Miami Heat's chances of winning the NBA Championship this year. Unlike Lebron & Co. though, GT5 hasn't disappointed.
When it came to the graphics, Gran Turismo 5 is a definite cut above everything else we've seen. Every last swooping line and polish of the cars was visible in the game, the tracks were impeccably tailored to include even some unwarranted dirt around it, and the loose engagement of the cars while racing around the Nurburgring felt like you were sitting in the driver's seat yourself.
Full review after the jump.
Graphics and Game Play
Not only did Polyphony Digital deliver on the gaming experience, but there's something to be said for a game that took great lengths in building over 1,000 cars that all feel unique from each other. Sure, we haven't driven all the cars in the game, but we've compiled enough models in our garage with different driving standards, all of which carry a distinct realism. The Ford Mustang GT's burnouts are as loud and smoky as they are in real life, the Nissan GT-R 's launch control looks absolutely spot on, and the '91 Honda Civic , well, let's just say it feels and certainly drives like a '91 Civic.
The realism also lends itself into the controls for the game, with the cars reacting instantaneously with every push of the button. (Sorry, we've been stuck with a Six-Axis controller because the Logitech Driving Force Racing Wheel we ordered hasn't arrived yet). Braking on corners looks so seamless that if you do it right, you can shoot right up into a straight and tuck in at the back of the car in front of you for a perfect slipstream.
It certainly got to a point when we began thinking of our Gran Turismo credits as more valuable than real money, saving as much as we could and using them only for the best and most appropriate upgrades. After winning a few races and special events, we convinced ourselves to purchase our first premium vehicle. There's something to be said about buying a video game sports car and spending a good two hours thinking about what to get. We would've finished our groceries, gone home, did the laundry, and walked the dog in that span of time. That's how mesmerizingly real this game feels. As for our first premium vehicle, we scooped up a 2006 Aston Martin DBS Coupe for about 185,000.
The Quirks
Of course, every game, no matter how often it shatters the "Awesome Scale", still has its quirks, and GT5 is no different. One thing that we did find a little odd about it – at least for the first few levels of GT Mode – is that, contrary to its mantra as a "real driving simulator", car and track collisions didn't result with the corresponding level of damage we would've thought. Bumping your car against all seven other cars before the first turn of the first lap and still ending up with a win sure doesn't feel like a true scenario in a real race. Another thing we noticed was the lack of stalling in the cars, which we tried to do intentionally a couple of times for kicks to no avail. That's something that we're hoping gets updated real soon because car races without stalling cars at the start aren't as fun as the pleasure you feel when you leave someone eating your dust.
We did find one other thing a little perplexing, although considering the volume of gamers playing the game at the same time, it was a little understandable. As soon as we started playing, we went straight to online mode to check out the competition only to be met with a notice from the developers that due to the volume of online players playing, the feature was being temporarily shut down to fix whatever lags that would occur in the game. Yeah, that was a ball buster on so many levels. After a few days, Sony sent out another notice that the problem had been 'fixed,' but as soon as we tried to log-on, the game started to lag again. As a result, we've yet to get a chance to play online.
For now, we're giving Sony and Polyphony the benefit of doubt given that with the incredible interest in the game, something like this was bound to happen. And despite playing for what seemed like a total of three lifetimes, we've yet to fully dive ourselves into other features of the game apart from GT Mode.
The good thing is we've seen enough of the graphics and gameplay to draw up a pretty good conclusion about them. The game is without question one of the most realistic racing games we've played, but it is also complicated enough that it doesn't dive down in the depths of dumb-ness.
For all the thrills and spills, real life racing is still a thinking game, albeit one that involves split-second decisions at just about every conceivable corner. Gran Turismo 5 feels the same way. You're going to be mesmerized at first, but once you get used to the graphics and you've got the controls down pat, it becomes a real race and you better have your sacks screwed on tight if you ever want to get far in the game.


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Rita : You're the most important person in our lives. What's upsetting me is the idea of losing you. You have your demons, I accept that because I know that you don't have to be a slave to them.
Dexter : I wish that were true.
Rita : It is. I know you. Better than you know yourself. You can conquer whatever darkness there is in you. I know you can.
Dexter : I want to be that man.
Rita : You already are.
Dexter : Please, fly to the keys tomorrow morning. I wanna meet you. Truly, there's nowhere I'd rather be.
Dexter 4.12 - The Getaway
Such a beautiful scene, Michael C.Hall is so good. And I love vulnerable!Dexter.


text:
Andrea: I am sick today because Winston came over last night and did the dirty plumber.
Stephanie: Really? You got sick from that?
Stephanie: Really? You got sick from that?
by Chunkylover18 October 02, 2008
When you get a random girl in the back of your plumbing truck and make her grab a hold your cable that you just cleaned a sewer main with and lick it while you hit it "plumber style".
by DiRtY pLuMbEr April 06, 2009