text:
Throwing the doors wide open for the People's Choice
By Idealog,
NZ Innovators Awards: now for the people's choice!
The official entries are in and are being judged by the experts. Phooey to experts! What do you think? We're seeking your views on the most innovative people or thing in New Zealand.
We're looking for a person, an organisation and a product.
Leave a comment and tell us who or what your pick is – and in one sentence, why they're getting your vote. We'll shortlist the finalists and call on your help once again to determine the ultimate winner next month.
Geoff Ross:
The guy is a legend at creating something out of nothing: who'd have picked vodka from NZ or that candles are the Next Big Thing. Innovative marketer.
Colin Murdoch
Invented the disposable syringe and the tranquilliser dart. Had more patents to his name than any other NZer. Died relatively unknown.
Still the only Kiwi cleantech company to get massive off-shore support for what could be massive globally
Person: David Pugh
Company: GeekStuff Ltd
Product: NDial - Internet Speed Dial
Getting my vote for inventing a unique Mobile Tagging solution that connects a Customer to a Website using a single English Word instead of having to remember or type a long cryptic URL.
Rex Bionics Robot legs. Great recent NZ innovation. Showing how a medical aid can look cool and really dramatically change someones world!
Sir Paul Callaghan is a candidate surely? One of our leading scientists and vocal critic of the way science and R&D is handled in NZ. Gets my vote
Ceo: Darrin Grafton
Not really published a lot in NZ but number one in Australia.
They won the most innovative software product at the HiTech Awards/Microsoft Awards/Australian Awards/Asia Pacific Awards, and was the first tech compay to be inducted into the Australian Travel Technology Hall of Fame!
The CEO was also HiTech Entrepreneur of the Year.
Has designed a simple way of removing Phosphorus and Nitrogen from water and soil before it can leach into our waterways. Excess nutrients are the single biggest cause of water degradation Worldwide.
Grant Ryan:
A serial designer /innovator /entrepreneur who gets as much of a buzz from creating ways to get his creations to market as he does from inventing them in the first place. The latest manifestation of this is the Yike Bike - beautifully resolved and sure to rise in popularity as it finds its niche among transport choices.
Technopak and Shane Reckin in particular. This guy has managed to come up with ground breaking innovations for packaging dairy powders over almost 3 decades. He quietly gets on with it and has helped keep us all afloat by using technology to help make our largest industry as competitive as it can be. An extra row of bags per pallet adds up to a lot of saved fuel oil and cost. He has also been selling technology into the US for a decade. Check this guy out. No doubt he'll spit the dummy for being singled out….
Collective Dairy have come leaps and bounds since they launched a short time ago. With distribution now in the UK and NZ wide, they are at the coal face of their customers feedback. They develop products with the customer in mind and combine unique flavours for their products which reflect the best of what NZ has to offer.


text:
Oscar winner Jennifer Lawrence has shot a cameo in the forthcoming "Dumb and Dumber" sequel, according to a report.
Search: Is Lawrence back with her
The actress spent one day on the set of "Dumb and Dumber To" in Atlanta to film her guest role, according to The Hollywood Reporter.
She is said to be playing a younger version of Kathleen Turner's character Fraida Feltcher, a former love interest for the hapless duo played by Jim Carrey and Jeff Daniels.
Lawrence, who is working nearby on upcoming blockbuster "The Hunger Games: Mockingjay," previously admitted she is a huge fan of the original comedy.
She told talk show host Jimmy Fallon,"I know every word to 'Dumb and Dumber,' 'Step Brothers' and 'Anchorman'," before reciting lines from the hit 1994 film.
latest movie news

subset: commoncrawl


text:
By dotCore
via techcrunch.com
Published: Jan 21 2014 / 13:21
Go to Europe these days – to Berlin, London, Helsinki – drop in on any of the regional tech confabs and you will quickly see that the European startup scene is in the most bustling, vibrant shape it's ever been. The potential is everywhere, and the energy is undeniable. Then you return Stateside, in my case to Palo Alto, and Europe isn't just irrelevant among the tech industry power-set. It has virtually ceased to exist.


text:
|Ramada Wembley hotels are listed below. Search for cheap and discount Ramada hotel rates in Wembley, United Kingdom for your family, individual or group travels. We list the best Ramada Wembley hotels/lodging so you can review the Wembley Ramada hotel list below to find the perfect place.
Our search will also provide discounted Wembley, United Kingdom hotels that have a comparable rating of a Ramada.
Booking a group or meeting? Set up a group hotel block in Wembley United Kingdom
All Ramada in or near Wembley
More Ramada properties for Wembley
Next: Show All Available Comparable Hotels with Pricing >


text:
Don't use such long sentences in your cover letter, like the following.
"The good relations I established with researchers of different disciplines and the varied projects which were entrusted to me have consolidated my desire to blossom myself by working for research, and my interest for your branch of industry and your missions has naturally oriented me towards you. "
Also, you have used a very flowery language. Write in simple lanuage and sound professional.
A well-written cover letter can literally flood your calendar with more quality job interviews. Use "Amazing Cover Letter Creator". It is the most unique resume/cover letter/job search tool on the Internet today. It solves the frustrating problem job seekers have when trying to write an effective resume cover letter.


text:
This is my first entry after months of being MIA here in Tumblr. My Gondo Girls are telling me to stop hitting the "re-blog" button every time I see them post something. Sorry, been so busy with work and I felt so uninspired during the past 6 months. Last week, me & my girls (From […]
Back to Life
January 31, 2011 – 6:22 am
Posted in Miscellaneous | Comments (0)


text:
We've noticed lots of celebrity engagements engagements recently and thought it'd be fun to find out just how some celebrities popped the question. A few of these stars went went all out to ask the big life-changing question, "Will you marry me?" Check out these romantic celeb proposals! Kanye West & Kim Kardashian It seems …
Copyright – Weld AM FM Gossip 2013. If you see this content on any other website, it has been stolen. Please report.
You might also like


text:
Submissions can be sent to: firstname.lastname@example.com. Please make sure that submissions are in the form of a picture file (jpeg, and etc...)
Special thanks to The Girl from New York and Fraulein N for creating a succinct description.
well yeah, i realize that everyone loses in housework chicken, but she seems to be itching to shout at them anyway...
the only winners in housework chicken are the lazy and the vermin


text:
- Ajay Ramanathan Chettiar
- Mumbai
- India
Student, Indian Institute of Technology - Kharagpur
This conversation is closed.
Communism destroys development of the society
Communism general idea is equality to all the people farmer or a scientist, no one is special every one is equal. thus when i see that i am a farmer i work hard the scientist also works hard. but they to earn the same. i am a kid i see this and decide freak i m gonna be a farmer why the fuck do i need to study.I am basically from a poor family the reason i study is a wanted a job through which i can fulfill my dreams of luxury. and people like me would sooner or latter end up contributing to the society.
i don't know much about communism my father is a supporter he would donate money to CRY rather than buy me a toy.i have come to despise communism ( din mean to hurt people ). i loathed my life, pathetic life and worked my ass off to get into the best institute in India. Would the same happen if i where under communist government.
Showing single comment thread. View the full conversation.
Aug 28 2011: True its silly to speculate what bill gates would have done, windows could have ended up being a open soft like Ubuntu/Linux but the fact is (some people nope) lots of people need a external force such as profit to fuel them. there for you find rich growing richer and vice verse.and 2nd nor do i support capitalism, i am a victim why would i support it. The fact is all democracy,capitalism and communism has its own cons and pro. the question here would the world develop at this pace in which it is developing today if it were fully(every part of it)(hypothetically) would be communist
Showing single comment thread. View the full conversation.


text:
The Loft at Traders Point
- Address:
9101 Moore Rd.
Zionsville, IN 46077Neighborhood:
NW Indy / Zionsville
- Cuisine:
OrganicPrice: $30 and under
The Loft at Traders Point
- Dining Style: Casual Elegant
- Website: http://www.tpforganics.com/
- Phone: 3177331700
- Hours of Operation:
Sunday Brunch: 9:00am - 2:30pm; Lunch: Monday - Saturday: 11:00am - 2:30pm; Dinner: Tuesday - Thursday, Sunday 5:00-9:00pm and Friday - Saturday 5:00-9:30pm
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Organic, American
- Executive Chef: Brandon Canfield
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Beer, Cafe, Entertainment, Farm to Table, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, View, Weekend Brunch, Wheelchair Access, Wine
- Catering: We proudly cater private events in candlelit The Loft Restaurant, Red Party Barn and Tents on our beautiful farm.
- Private Party Facilities: Private party options include restaurant buy-out opportunity, semi-private events of 25 or less, or on-site catered events in our historic and heated barn for up to 275 people. Event/Wedding planner in-house and Chef assistance available for menu planning.
- Private Party Contact: Gail Alden 317-733-1700
- Entertainment: Featuring live music every Friday night!
- Special Events: Wine Dinners, Oktoberfest (October 12, 2013), Christmas on the Farm (December 14, 2013)
A word from The Loft at Traders Point
Indiana's only Organic Farm to Table Restaurant! Serving Lunch and Dinner including our Award Winning Brunch on Sundays.Continued
Every Friday Night during the Summer Farmers Market, we also serve an Organic set menu "DINNER ON THE DECK" complete with Live Music, outside on our beautiful deck and patio thru Labor Day weekend.
Our menus feature our award winning cheeses, yogurts and ice creams, along with our own 100% Grassfed Beef and pastured pork and chicken. We proudly serve other fresh food from local growers and atisans. Our culinary team proudly serves hand-picked herbs and vegetables from our own garden. Private and custom events accommodated.
Depending on the season we have special offerings including Wild Boar, Yak, Elk, and Ostrich!
Every Friday Night during the Summer Farmers Market, we also serve an Organic set menu "DINNER ON THE DECK" complete with Live Music, outside on our beautiful deck and patio thru Labor Day weekend.
Our menus feature our award winning cheeses, yogurts and ice creams, along with our own 100% Grassfed Beef and pastured pork and chicken. We proudly serve other fresh food from local growers and atisans. Our culinary team proudly serves hand-picked herbs and vegetables from our own garden. Private and custom events accommodated.
Depending on the season we have special offerings including Wild Boar, Yak, Elk, and Ostrich!
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerOutdoor Dining
- Diners' Choice WinnerScenic View
The Loft at Traders Point - Best Restaurants in NW Indy / Zionsville ›
The Loft at Traders Point reviews from OpenTable diners
186 reviews since June 2, 2014
- Food4.5Service4.4
- Ambiance4.5Noise LevelModerate
fit for foodies (116)great for outdoor dining (113)scenic view (107)special occasion (106)romantic (73)neighborhood gem (69)great for brunch (63)great for lunch (47)good for groups (44)kid-friendly (42)notable wine list (28)hot spot (5)late-night find (2)Show More
- Farm to table, yumMarBDined on 9/26/2014A Northside gem, food delicious, yet good for us. Grass fed beef and cheeses made from milk from healthy cows. Organic greens and vegetables are the norm, not exception. Friday nights usually have a quiet musician, wonderful, but not so loud to ruin conversation at the table.Special Features:I would recommend this to a friend.
- Great findMeghanyoungDined on 9/23/2014This was my 2nd time at The Loft- The first was for lunch and this time for dinner. Both times I have been extremely pleased with everything! Starla was an excellent server and very knowledgeable. Order the cheese tray! You won't be disappointed!!Special Features:
- Exceeded Expectations!riodingoDined on 9/20/2014Can't wait to return! Everything about this spot exceeded my expectations. A big Wow!!Special Features:I would recommend this to a friend.
- Love this place!KariDined on 9/17/2014Beautiful pastoral setting and now yummy food to match.Special Features:
- katieDined on 9/17/2014Amazing food and service!!!! Drove an hour just to dine and it was so worth it.Special Features:I would recommend this to a friend.
- Can't miss a meal on the farm!CountryBoyDined on 9/16/2014Great food, great ambiance, nice (short) drive to the country. We have had both a diner on the deck and a special birthday party on a Sunday afternoon. Both were great. It's a bit pricey, but worth it.Special Features:I would recommend this to a friend.
- a relaxing late dinner there coo!!!frequentamericatravellerbDined on 9/13/2014I usually go there for a relaxing late dinner with special people. It makes me feel good and wine even tastes better! Organic food is fantastic, the service is good and live music on Fridays superb. A must in Indianapolis!Special Features:I would recommend this to a friend.
- Great dinner outCWebDined on 9/13/2014We had an outside table on a very cool September evening. The deck heaters were lit without hesitation which kept everyone at the table comfortable. The group had a boneless ribeye, scallops a uinoa and a half roasted chicken special. Good beer and wine selection with many Indiana grown/bottled selections. Food was flavorful, well presented and service was outstanding. Everything with the chicken dinner was raised right there on the farm. We take the kids there for breakfast and ice cream fairly often. Will now be a go to for dinners without them too.Special Features:I would recommend this to a friend.
- Terrific evening!!!!!!!!!!!!christineDined on 9/6/2014Dinner at the farm was wonderful in every way. Lovely place, first class food, dynamite ice cream, and we shopped for yogurt and cheese before we came home. Drove up from Bloomington and it was worth every mile.Special Features:I would recommend this to a friend.
- Quant buty PriceyCarmelSingerDined on 9/6/2014This is a treat for good sustainable food in a casual atmosphere but be prepared to spend upwards of 25-40% more than you would at comparable restaurants. Outdoor dining with a nice view of the farm is preferred when the weather permits.Special Features:
- UniquePattyDined on 9/5/2014I think is a unique place, the food taste really good, loved the fact that their products are organic and fresh.Special Features:
- jillianDined on 9/3/2014This was my 2nd visit to The Loftat Traders Point and, once again, it did not disappoint! The service was fantastic, the food was delicious (I recommend the cheese plate for an appetizer and get the steak for dinner and don't skip dessert!!!), and the atmosphere was delightful!Special Features:I would recommend this to a friend.
- Uniquepoo1Dined on 8/30/2014Out of the way. Every time I take someone new there, they are blown away. They feel as if they have discovered a gem and they have.Special Features:I would recommend this to a friend.
- My favoriteEagleCreekDined on 8/30/2014The Loft does not disappoint. It remains my most favorite restaurant.Special Features:
- GranJanDined on 8/29/2014The Loft is my favorite restaurant. The food, service and ambience is fantastic. The only reason I rated the food as moderate this time is because the short ribs were quite fatty. Any other time I would rate the food as excellent. Thank you for providing Indy with such a unique and yummy dining experience.Special Features:I would recommend this to a friend.
- Great Setting for a enjoyable mealBRSfoodieDined on 8/29/2014My husband and I went with our two children, ages 13 and 7, and enjoyed dinner on the enclosed patio. It was a Friday evening so there was live music to add to the gorgeous setting. The service was excellent and they were also quite careful in preparing my gluten free meal. The food was delicious!Special Features:
- Great experienceOpenTable Diner Since 2014Dined on 8/27/2014First time for dinner and I can't say enough good things about Traders Point. Service was great, our waitress was helpful, there when we needed her. We sat out in the screened porch area and while there were others out there, the noise level was quiet, it was so nice not to have to talk above the noise. The food...amazing! All three of us had something different and shared a bite. Each choice was a winner. Can't wait to go back. 1/2 price wine by the glass on Wed. Nights was a nice surprise too!Special Features:I would recommend this to a friend.
- Good time with friendsoutwithfriendsDined on 8/24/2014Great place to meet family and friends for an enjoyable Sunday brunch in TPC's beautiful barn's hay loft - minus the hay, of course. Accoustics a little noisey due to architecture. Food, selection and service very good.Special Features:
- The Perfect Date Night SpotcountrygalDined on 8/23/2014I've been coming to The Loft for awhile and it never disappoints. It's tucked away and gives you a relaxing setting for any meal. I almost always sit outside and even when it was pouring down rain, we enjoyed the environment!Special Features:
- A great placejmmwDined on 8/23/2014The location is beautifully situated on the dairy farm in a lovely old barn. The food was outstanding and very innovated. Cheeses were great we bought some in the store to take home. A great added on was the take out coffee for your drive home.Special Features:I would recommend this to a friend.
- Absolutely love this place!sukipDined on 8/23/2014There really is no other place like The Loft in Indy. If you care at all about the kind of food you put into your body this is THE place to dine. Everything here is farm-to-table and absolutely delicious. It was not our first visit and it will not be our last. If you go - you absolutely must get the cheese board, trust me, get the cheese board…you will not be disappointed.Special Features:
- Best Organic MenuKV123Dined on 8/22/2014With locally sourced ingredients, and in house dairy and beef, The Loft is the place in Indianapolis for delicious organic dining. The menu has enough variety to satisfy everyone in your party. The food was delicious and the service is excellent.Special Features:I would recommend this to a friend.
- Fun to try, but...jbr4914Dined on 8/21/2014The dairy scene was nice but the price of entree was high for what we received. Portions were small. We ate in a converted barn and service was slow and the server really did not know the menu. We got the recommendation from our neighbor who goes frequently.
- DeliciousEllieDined on 8/17/2014This place is an example of classy rural Midwest! I can't wait to bring my guests from out of town. What a gem!!!!! The menu is gourmet and creative. The atmosphere is perfect.I would recommend this to a friend.
- Great brunch spot!Briandlee123Dined on 8/17/2014My family of 8 enjoyed the Sunday brunch very much. The food was excellent and the service was outstanding, very attentive. The breakfast hash and country fried steak were a big hit. Would definitely recommend to anyone.Special Features:I would recommend this to a friend.
- DisappointedPenny4urthtsVIPDined on 8/16/2014This is the second occasion we have visited TP and been disappointed. I think they are trying too hard to impress and forgetting the most important feature of the meal - enjoyable taste! We had the lamb and the filet. I am not a fan of lamb but the lamb belly looked fatty and difficult to cut. My filet was prepared to order and tender but lacked flavor. Very small amount of cold bernaise butter. It was paired with great potatoes and some greens that were so bitter they seemed burned and impossible to eat. I ordered the brownie for dessert and it was grainy and seemed to be raw. I felt like I was eating spoonfuls of raw sugar. It was inedible. I love the concept but the food was disappointing at best. For the money I expect more.Special Features:
- Great ExperienceOpenTable Diner Since 2011Dined on 8/16/2014Amazing resturant. All organic. Food is wonderful. Try their homemade ice cream and cheese platter. You can go for brunch, lunch or dinner. Stroll around the farm and even watch cows being milked daily at 4 p. we took our 2 year old to lunch. She loved their chocolate milk. Everything is so fresh.Special Features:I would recommend this to a friend.
- The LoftCherrnanDined on 8/8/2014The food and service were very good. Nice ambience. Over priced considering the setting and overall dining experience.Special Features:
- Perfect for our wedding anniversaryCandD1995Dined on 8/7/2014To start off, we we're there on a Thursday night when bottles of wine are half-price. We ordered the smoked salmon appetizer and it looked like a work of art when it arrived at the table. It was decorated with beautiful edible flower pedals from the restaurants own garden. My wife ordered the scallops and I had the lamb tenderloin, both of which were perfectly prepared and tasted amazing. The service was off the chart, the ambience on the outside upper deck overlooking the farm and garden was very relaxing. A perfect choice to celebrate our wedding anniversary.Special Features:I would recommend this to a friend.
- Loved EverythingOpenTable Diner Since 2010Dined on 8/6/2014We loved your restaurant. Everything was so fresh and delicious and the setting is lovely. We will definitely be back.Special Features:I would recommend this to a friend.
- Great PlaceOpenTable Diner Since 2014Dined on 8/5/2014This was our second time to the Creamery, and it was even better the second time. We celebrated the end of a great day for our 25th wedding anniversary and it couldn't have been better. Thank you TPC. We will be back - this will be a regular for us.Special Features:I would recommend this to a friend.
- DisappointedmulchDined on 8/3/2014I live out of town and travel to Indianapolis once a year. I was really looking forward to brunch at Trader's Point. I ordered an omelette with tomatoes, spinach and cheese. It came with sun dried tomatoes (which was an option, but I chose fresh.) Before I realized the mix-up, our waiter was gone. I wanted to send the omelette back but too much time passed before someone came to our table. I didn't want my friend to eat alone so I just ate the omelette. It was very disappointing. Not only did it have sun dried tomatoes, it had a huge quantity of sun dried tomatoes which were dry. Along with the very dry omelette, it was not good. My friend liked her meal, but I did not.Special Features:
- Serving up raw porkKCsunshineDined on 8/2/2014We had reservations, but the only tables available upon arrival were next to hostess stand and outside, two bad options. We chose outside; think flies and lots of mosquito bites. My pork chop, ordered medium, was served raw inside. The server, despite her superior attitude, didn't once check on our table after the food was served. The bus staff was not trained to address my situation (their words), so I went without a meal while my party finished theirs. The server offered to not charge for my meal. So gracious since I couldn't eat it. Nothing else was done to address my unpleasant experience. So disappointed, since I had anticipated dining here for some time.
- Not acceptable for the pricebillestyDined on 8/2/2014hostess friendly. table on covered deck. Wait staff Rachel was not too prompt Offered drinks etc. that order was timely. Rachel was matter of fact not overly friendly. Dinner order was placed and then the wait began. We did not receive order for 1 hour, even after asking Rachel which totally blew us off by stating it would be right out 10 mins later it arrived. Spoke with a manager did not get his name, his offer was I will look into that! Not likely to return. Dined 08/02/14 @ 6pm, departed after 8pm!Special Features:
- Excellent all aroundoldocfosterDined on 8/1/2014Had a business dinner on a Friday night. Shared the cheese board (very nice), and ordered the special albacore tuna, and Lamb dinners: awesome. The lamb had both chops and belly, and the eggplant grill on the side was also perfect. Waitress took excellent care of us. They have a decent offering of Indiana craft beer.Special Features:I would recommend this to a friend.
- Friday ExperiencediningoutregularsDined on 8/1/2014We have dined at TP several times before, but this visit we introduced the restaurant to a family of 4 visiting from northern Indiana. As always, the food, service and overall experience was unique and very enjoyable. The new kitchen looks spectacular from the outside and the outside dining area is very inviting. This is a local gem that one must give a try. A little pricey but worth the investment.Special Features:I would recommend this to a friend.
- Yeah fine!IndyPhilVIPDined on 8/1/2014Toughest pork chop I ever had at a restaurant. It was tasty but come on. Also if your thing is fresh and locally sourced don't have apple pie in the middle of the summer. How about Blueberry pie, or peach pie, or something that is actually in season.Special Features:
- Excellent food, a bit priceydrwojoVIPDined on 8/1/2014The food was quite good. My wife had the lamb and I had the special fish dish which was walleye. Both were excellent, but were very pricey. Portion sizes for the salads were quite small. Delicious, but really small. Service is attentive.Special Features:
- The Loft is the Best.PeggyDined on 8/1/2014We always go to The Loft when we are in Indy. Then menu changes with the availability of food from their garden so everything is always fresh. Their meats are always a treat as well. Soup of the day is always something to look forward to.Special Features:
- exceeded expectationspopcornproseccoDined on 7/31/2014Incredible find--wish I lived in Indianapolis so I could eat here at least weekly. It's possible to find something pleasing on a small budget, and also possible to indulge in a multi-course meal with beverage pairings. There's even a little market where one can purchase their cheese and other local products. Would be an amazing place for a wedding or other large event, as the grounds offer indoor, outdoor, and screened in seating, plus gardens and open space for walks.Special Features:I would recommend this to a friend.


text:
|Members List
|Mark Forums Read
|Thread Tools
|December 3rd, 2008, 02:05 PM
|#5 (permalink)
Join Date: Dec 2008
Posts: 17
In Flames - "A Sense Of Purpose"
Trivium - "Shogun"
All That Remains - "Overcome"
Slipknot - "All Hope Is Gone"
Children Of Bodom - "Blooddrunk"
All Shall Perish - "Awaken The Dreamers"
Opeth - "Watershed"
Textures - "Silhouettes"
Cradle Of Filth - "Godspeed On The Devil's Thunder"
Arsis - "We Are The Nightmare"
Kalmah - "For The Revolution"
Heaven Shall Burn - "Iconoclast"
Brain Drill - "Apocalyptic Feasting"
Meshuggah - "obZen"
Mercenary - "Architect Of Lies"
After The Burial - "Rareform"
Norther - "N"
Protest The Hero - "Fortress"
Unearth - "The March"
Last edited by MutinyWithin : December 27th, 2008 at 02:03 PM.
|December 4th, 2008, 09:00 AM
|#7 (permalink)
Junior Member
Join Date: Jun 2006
Posts: 12
Thank's for answering my questions about the gear! I'll have to check that stuff out, I was looking into getting an Mbox already so it seems like that'd be a good way to go. And you're welcome about the comments on the sound! How long did it take you to get around pro tools and learn how to use it all that well?
You're the man too! You're welcome about the compliments!
Thank's for the songwriting tips, I'll have to try some of that stuff out. I listen to more than just metal as it is right now but I'll have to start analyzing other styles and try out some new ideas. My writing did start to get a little redundant so this explains it and should be a great help!
Thank's again for answering my questions!
See you at the barrier,
|December 4th, 2008, 07:06 PM
|#9 (permalink)
Join Date: Dec 2008
Posts: 17
Last edited by MutinyWithin : December 6th, 2008 at 11:25 AM.
|December 5th, 2008, 11:02 PM
|#10 (permalink)
Jeff - Mutiny Within
Join Date: Dec 2008
Posts: 3
Hopefully '09 will bring the noise! Hoping for a new necrophagist album!
Mutiny Within - Myspace page
Last edited by Guy_in_a_band357 : December 6th, 2008 at 12:22 AM.
|December 5th, 2008, 11:28 PM
|#11 (permalink)
Chris Clancy
Join Date: Dec 2008
Posts: 113
It took me about 2 years to get my head around Pro Tools. I've been mixing for about a year properly and previous to that i've spend about 6 years playing around with things. I did a course at uni for music tech originally but it was a total waste of time so I just sat at home and taught myself lol.
Hardest thing is learning how to use the effects properly. I started off coating everything in reverb, making the guitars sound really scooped etc and you can't hear shit. So it's learning to make everything work as a balance. Mbox is the way to go man . Start off with that and you'll be all good.
Thanks for following us to this forum!
|December 6th, 2008, 12:20 AM
|#12 (permalink)
Brandon - Mutiny Within
Join Date: Dec 2008
Posts: 1
Last edited by Overburdened590 : December 13th, 2008 at 02:22 PM.
|December 7th, 2008, 12:17 PM
|#14 (permalink)
Junior Member
Join Date: Jun 2006
Posts: 12
Hey Man,
Oh wow so you've had some pretty good time getting used to the program and everything. Thanks for the tips I'm gonna have to grab myself an mbox for sure now! Did you use any books or anything like that to help you out? If I have any other questions I'll let you guys know.
Keep it rockin,
|December 9th, 2008, 08:09 PM
|#16 (permalink)
Join Date: Dec 2008
Posts: 17
Thanks for your interest! Our debut album is set for release in the summer of '09. Until then, our songs are only available for streaming on our Myspace page or our Roadrunner Records artist page. Hopefully we'll get something released before the debut. Keep checking in!
|December 10th, 2008, 11:55 AM
|#17 (permalink)
Chris Clancy
Join Date: Dec 2008
Posts: 113
|December 13th, 2008, 11:58 PM
|#18 (permalink)
Junior Member
Join Date: Jun 2006
Posts: 12
Good luck in the studio!
|December 14th, 2008, 12:38 AM
|#19 (permalink)
Hero of the Orcs
Join Date: Jan 2008
Location: CT, USA
Posts: 754
Hey guys i've been a fan of yours since Andrew did bass and vocals. My question is (i know its really early and you're just hitting the studio) but have you guys thought about what song you want to be your debut single?
and is My Eyes In The Fire going to be on the debut?
oh, and do you still talk to Samus, your ex drummer?
okay i lied, three questions
good luck in the studio, i can't wait to buy your full length, you guys are totally going to take the metal world by storm.
-Orc Adams (Sole member of the best orc rock band in the unverse ORCumentary!)
ORCumentary is an ideal fusion of folk, power, and death metal with heaping helpings of violence, humor, and orcs!
Get the new single "Into Their Cavernous Hole We Plunge" for free: http://orcumentary.bandcamp.com/trac...-free-download
|December 16th, 2008, 12:58 AM
|#20 (permalink)
Join Date: Dec 2008
Posts: 17
Thanks for the questions!
Not sure about the songs for the album, this is our 2nd day in Florida and we're working with Jason to pick the best ones.
And yes, I still talk to Sam. I try and keep in touch with everyone that's been involved with the band over the years.
Thanks for the kind words and support, talk soon man.
|February 9th, 2009, 11:47 AM
|#21 (permalink)
Paradise Lost...OH SHIT!!
Join Date: Apr 2004
Location: Roslyn, NY
Posts: 262
I love your band, have been a fan for years. I also have 3 questions for you guys:
1. Are you, or are you not aware that you are way better than Dragonforce? I mean if you are using a single real guitar on your album you are automatically better than Dragonfarce, whose music is about as real as Britney Spears' boobs.
2. Does Drew have any plans for a nude photo shoot? If so, will Ian be his fluffer?
3. Why does it burn when I pee? And does it mean anything if there is a yellow-greenish discharge sometimes? Can Mutiny Within's music cure Gonorrhea?
|March 12th, 2009, 01:39 AM
|#23 (permalink)
Chris Clancy
Join Date: Dec 2008
Posts: 113
Well we've kept quiet about the situation until we get some solid news. To cut a long story short, we left Audiohammer studios as we weren't getting what the album needed. It was going in the wrong direction and Jason's ideas conflicted with ours. We have everything tracked apart from keyboards and vocals. I'm currently demoing vocals on the tracks for the label, and we're hoping to go down to near Miami to work with Jason Bieler (Nonpoint, Sikth, Skindred) in early April. The album is going to be set back quite some time, but as upset as we are about that, it's worth it to make sure it comes out the way we want. The way it was starting to sound just wasn't what we're about and didn't represent our vision of the band.
We've done a lot of work in our basic studio here in NJ over the last few months and we've got the songs in a good shape to take down to Florida and we're gonna make this album the way we want.
Sorry about the lack of updates, it's been a bit of a sensitive issue with leaving the studio etc. There will be an official update as soon as the studio date is booked and we'll make announcements then etc.
Thanks for asking!
|March 12th, 2009, 09:29 PM
|#24 (permalink)
Junior Member
Join Date: Jun 2006
Posts: 12
Good luck man,
|Thread Tools


text:
Social Media
Stay in touch with SAGE via social networking. Here's where you can find us... let's connect!
About SAGE
SAGE Media Relations
Keep up to date with SAGE News by subscribing to our press release RSS feeds. Depending on your location, follow SAGE US and SAGE UK.
SAGE Connection
SAGE Connection is a blog which aims to provide news that people can use to help promote their scholarly work, and hear from SAGE staffers about the publishing world from the inside and features content and news from SAGE, CQ Press, Corwin and Learning Matters.
SAGE Insight
Supporting the role of academic publishing in policy making, SAGE Insight helps you keep up-to-date with SAGE articles which discuss key policy issues. Each article is freely available for you to read, comment on and promote on your own platform.
SAGE Presentations
View our informative presentations on our Slideshare page.
SAGE Videos
Visit the SAGE YouTube channel to view our latest corporate and product-related videos.
Corwin Press
Corwin publishes research-based books, journals, and multimedia products for PreK-12 professionals on topics such as staff/curriculum development, teaching/learning styles, leadership, standards, assessment, diversity, technology and school reform. Like us on Facebook or follow us on Twitter.
Products and Resources
|Community Spaces
The online community for research methods.
A space to explore, share and shape the issues facing social scientists
Corwin Press Releases
Keep up-to-date with Corwin by subscribing to our press release RSS feed.
Corwin Videos
Watch the Corwin YouTube channel and find us on TeacherTube to see our authors in action.
Fan us on Facebook!
Follow us on Twitter.
CQ Press College is on Scribd.
CQ Researcher is on Facebook.
CQ Press Reference Information Group is on Facebook.
CQ Researcher blog
Follow us on Twitter


text:
The Denver Nuggets fell to 1-3 in Summer League play after losing to the Bobcats Thursday night at the Thomas & Mack Center. There was a scary moment in the second quarter when Kenneth Faried went down hard after catching an inadvertent elbow from Quincy Miller, but Faried was back on the bench in the second half after receiving stitches.
ESPN recently concluded an extremely arduous process of codifying the NBA's best 500 players. Our fellow TrueHoop family was highly involved in the process, sending in ballots, backing up their claims in the 5-on-5 series and explaining how certain elements weighed more heavily in their decision-making via video interviews which aired on the front page of the four-letter network's website this past week. From our perspective — being a proud member of the TrueHoop Network — we feel entitled to give a Carmelo Anthony-like tip-of-the-hat to ourselves for all of our efforts, as ranking 500 different players is not an easy task; however, we conversely feel that it is our job to specifically analyze those players we know best, and determine if their individual Top 500 rankings are accurate in order to further understand how we can get better for next year. Including current free agents, the Denver Nuggets saw a whopping 16 players make their way to the #NBArank list. Whether they managed to land in the right spot is up for debate. In Part 1 of this series we'll take a look at the Nuggets who landed outside of the Top 100. (more…)
For months, Denver Nuggets fans have pondered over a wide variety of trade scenarios involving Raymond Felton, and in nearly every one it seems a different NBA team is involved. Up until this point, all of those dreamy trade concoctions were nothing more than fun, time-killing fabrications. But now, for the first time since obtaining Felton from the Knicks, the Nuggets have two teams that have gone public in expressing their interest in our current backup point guard: the Lakers and Kings. (more…)
With the NBA Draft now less than a week away, it's time Roundball Mining Co. unveils it's top ten prospects, ranked in order, from the one guy fans should be dying to get, to just a flat-out solid prospect. Factors included in determining the player-rankings were mostly size, potential, athleticism and overall skill level. Keep in mind, all the players codified in this post are ones that will likely be available when the Nuggets select at No. 22. You won't find Bismack Biyombo on this list, because 21 NBA teams are smarter than to pass up on a guy that talented, even if he is 24-years-old. So, without further ado, I give you the official Denver Nuggets Big Board 2.0! (more…)


text:
Email Address
Remember Me
Forgot your password?
Copyright © 2011 Crystal Jordan
All rights reserved — a Samhain Publishing, Ltd. publication
Cedarville, Oregon
How did she get herself into these messes? Oh, right. She had friends with the utter gall to be happy.
Celia Occam rolled her eyes and tried to ignore the fact that she was up to her eyeballs in decorations for her best friend's surprise wedding reception. Aubrey had eloped with her new husband Price a few weeks before, without any of the frills of a real wedding, so a surprise party to celebrate the occasion was in order. Actually, the owner of the local bed and breakfast inn had insisted on throwing the shindig and had roped Celia into helping put it together. Silver balloons and navy blue streamers hung from every surface of the B&B.
"Give me a hand with this, won't you, dear?" Mrs. Chambers called. The elderly woman—and certified small town busybody—wobbled on top of a stepladder, the white knot coiled on top of her head wobbling even more precariously.
Celia's heart tripped when she saw the old lady go up on her tiptoes to string more streamers from a doorway. "Get down, Mrs. Chambers."
"Oh, I can do it. Just hold—"
"No, ma'am." She leaped up from where she knelt attaching a table skirt, jogging over to brace the other woman's legs. "Please, stop. I can take care of it for you. Really. Come away from there."
"If you insist." Climbing down with more grace than Celia would have imagined, Mrs. Chambers brushed off her dress. Then she wagged her finger. "I've told you to call me Tori."
"Right. Tori." Celia sighed in relief at having the older woman on solid ground, grabbed the dangling end of the streamer and hopped up on the ladder while Tori watched. "I might slip and call you Mrs. C sometimes, Mrs. C."
"So I see." Tori laughed, but then her tone turned coy and teasing. "Mason Delacroix is coming to the party tonight."
Celia's heart thumped at the mention of his name. She stomped down on the reaction, ignoring it as she had for the year she'd known him. Forcing her voice into nonchalance, she busied herself with hanging more paper doodads. "Well, he's the groom's brother, so I assumed you invited him."
"He's such a nice young man. Handsome too." Tori handed her a piece of tape for the next streamer. "I think he likes you."
"I think he'd just like to get in my pants," Celia muttered.
"What was that, dear?"
"Nothing." She glanced down and smiled as innocently as she could, which wasn't very, but she gave it a shot.
Tori's white bun teetered when she tilted her head and narrowed her eyes. Lately, she'd been hell-bent in her mission to fix Celia and Mason up, and she fired a new salvo. "He'd be good for you, and he does like you. You should take him up on it the next time he asks you out. He's not going to your hair salon just for his looks."
Of course, everyone knew Mason made appointments at Occam's Razor to have her shave his head on a regular basis. Each time he'd come in, he'd asked her out. But he hadn't come in the last few weeks, and his hair had grown into a dark stubble. It did nothing to detract from his good looks. Tori was right about that… Mason was undeniably handsome.
When Celia didn't respond, Tori heaved a dramatically disappointed sigh. "I'll just go see if Jerry needs help in the kitchen."
"You do that." Celia shook her head as the town gossip bustled away, reluctant affection winding through her. Mrs. Chambers got her hair washed and styled at Celia's salon at least three times a week, just for an excuse to eavesdrop on any juicy conversations that might be going on. The woman knew everything about everyone—her abilities in that arena never failed to impress Celia. Spending a good portion of her childhood in Cedarville meant everyone knew everything about Celia's sordid past already, so she didn't have to worry about what Tori might hear about her. Ah, small town life.
While she twisted and taped up the crinkled paper decorations, she could hear the sound of Tori talking to Jerry. The flamingly gay man was Celia's newest stylist, and he'd struck up a tight friendship with the gossipy biddy that she couldn't begin to understand. But as long as they were happy, Celia wasn't about to question it. She'd figured out long ago that it was best to enjoy the moment she was in, and worry as little as possible about things she couldn't change. If people were happy, it was all good.
"There," she said, affixing the last bunch of balloons to the corner of the doorframe. Clamoring off the stepladder, she executed a slow spin to take in the whole room. She propped her hands on her hips and grinned.
"It looks great," a deep voice rumbled from directly behind her.
A high-pitched squeak erupted from her throat, and she whipped around. "Damn it, Mason! Don't sneak up on people like that. Make a noise or something."
"I did make a noise. I said it looked great. Good to see you again, Celia." One dark eyebrow rose, but not an ounce of chagrin crossed his face. Instead, he just grinned at her, a slow, wicked smile that would make any woman's toes curl.
Any woman except her, damn it. She was immune, and that was final. Her body could just get with the program and stop melting down every time he came near her. She crossed her arms over her breasts to cover her beading nipples, which just drew his gaze down to her cleavage. A wave of heat sluiced through her, and she dropped her arms. "What are you doing here?"
If she sounded breathless and her heart beat too fast, she blamed on it the fact that he'd startled her. It was a lie and she knew it. The man was hot enough to be hazardous to her mental well being. Just having him this close made her pulse flutter. The truth was, the man was sex on a stick. At well over six foot tall, he was a solid wall of muscle. Then again, firefighters had to be in good shape. His sub-bass voice and emerald eyes just completed one scrumptious package. She cleared her throat, tearing her gaze away from every luscious inch of him. The last thing she wanted was to encourage him to come on to her. Again. He'd slacked off lately, and she shouldn't mess with that progress.
New User? Register Here
Forgot Password?
home |
authors |
store |
contact us |
customer service |
employment |
submissions |
editors' corner | news
about ebooks | privacy policy | terms of use
©2005-2014 Samhain Publishing. All rights reserved.


text:
New York, NYUSA 10028
April 15, 2011
Hi Janine, thanks for joining - the questions do serve a purpose as it helps others get to know you. Thanks!
Hi Janine and welcome to the club. Nice to have a Librarian "in da house". Hope to be hanging soon.....Whatever you want it's all here,,,,suggestions welcomed!!!!
Meetup members, Log in
By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy


text:
Guidecraft® Transportation Collection Table and Chair Set
Item # WX2-212282
- Google+
This item is shipped directly from the factory. To see the expected shipping date, please add to your Shopping Cart. Sorry, no express shipping available. We are unable to ship factory direct items to Alaska, Hawaii, Puerto Rico or APO or FPO addresses.
- Details & Specs
Hitch a ride to imagination land with the Guidecraft® Transportation Collection Table and Chair Set.
Trains, planes and automobiles make for a fun, timeless Table and Chair Set perfect for reading, arts and crafts, games and more! Hand-painted, hand-carved details. Hardwood legs with double-bolt construction. Angled legs on chairs prevent tipping. Sturdy wood construction. Seat height: 12". Table: 28 x 24 x 21"h. Weight: 32 lbs. Assembly required.
- Reviews
Customer ReviewsNo reviews exist for this item....
You May Also Like
Farmhouse Tractor Adjustable StoolBuyer's Club $89.99 Non-Members $99.99
Lodge Furniture CoversBuyer's Club $26.99 Non-Members $29.99
Velvet Furniture CoverBuyer's Club $17.99 Non-Members $19.99


text:
Really really good! I am going to double the cranberry mixture next time. Otherwise, wouldn't change a thing! It was very easy to make. I sliced and seasoned the pork ahead of time and kept it in the fridge until I was ready to cook. I cooked the pork and the cranberry mixture at the same time and it was done in a snap! Served with crusty garlic bread. Yum!
Pork Tenderloin, Pear, and Cranberry Salad
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 360
- Fat: 17.7g
- Saturated fat: 3.3g
- Monounsaturated fat: 11.6g
- Polyunsaturated fat: 1.9g
- Protein: 25.8g
- Carbohydrate: 25.6g
- Fiber: 4.4g
- Cholesterol: 74mg
- Iron: 3.3mg
- Sodium: 593mg
- Calcium: 71mg
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon brown sugar
- 1 1/2 teaspoons minced fresh garlic, divided
- 1 1/4 teaspoons dried thyme, divided
- 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons all-purpose flour
- 1/4 cup olive oil, divided
- 1/4 cup sliced shallots
- 1/4 cup dried cranberries
- 1/4 cup cranberry juice cocktail
- 6 cups baby spinach leaves
- 1 ripe red Anjou pear, thinly sliced
- 1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.
- 2. Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.
- 3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.
- 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.
- 5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
My Notes
Only you will be able to view, print, and edit this note.Add Note
Pork Tenderloin, Pear, and Cranberry Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Pork
- OCCASION: Spring
- PUBLICATION: Cooking Light
More Recipes Like This
Pear and Cranberry Stuffed Pork RoastCooking Light
Wheat Berry, Kale, and Cranberry SaladCooking Light
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy


text:
Nars Lip Gloss
Nars Lip Gloss Reviews
I don't understand the hype.Yeah some of the colors are nice, but the product smells like plastic. The texture is just alright--not slick, not sticky. But it wears about the same as any other gloss. I have three and I'm regretting that I ever bought them. No way am I shelling out $23 on a NARS gloss ever again. — 3 years, 5 months agoLipglossandSpandex | 521 reviews
This review is: Helpful | Not helpful | Inappropriate | 2 of 4 people said helpful
great lip glossi really liked this lipgloss. it wasnt too sticky and it had great pigment. the shine wasn't overbearing. basically, my lips looked great. i wore it one day to an event, and maybe i put too much on, but it caked on me. it was not cute at all! i love nars lipgloss, but you only need a little or else it can cake upp! — 3 years, 8 months agokenya | 504 reviews
This review is: Helpful | Not helpful | Inappropriate | 5 of 7 people said helpful
Super OrgasmI love NARS packaging & colors! The tube is rubbery & comes with a deer-foot applicator. Super orgasm is a creamy pink color with lots of glitter. The glitter is almost gritty when first applied but as the gloss dries it smooths out. The color is kind of sheer but I have very pink lips. Not sticky, unflavored/scented, moisturizing & quite long lasting. Kind of overpriced but I would definitely like to purchase more colors in this line. — 3 years, 8 months agopynkNymphette | 197 reviews
This review is: Helpful | Not helpful | Inappropriate | 4 of 5 people said helpful
to top
My Reasons for Reporting This


text:
It's been all quiet on the Donkervoort front after the Dutch manufacturer brought out their D8 GT a couple of years ago, but they seem to be ready to come out and play with their announcement for a new D8 GTO model set to be released early next year, most likely at the future Geneva Motor Show . The GTO will be an open top version of the D8 GT and will be powered by an Audi sourced engine.
The company has already revealed a teaser image of the future car, but more details are coming in that the GTO may be built on a hybrid chassis and a carbon fiber tube frame. These are just speculations, but the concrete information is that the GTO model will be dropping the current 1.8 liter turbocharged Audi 4-cylinder engine used in the D8 GT version for another Audi engine. Donkervoort isn't sure which one as of yet, but it's possible that the same 200 HP 2.0 TFSI engine found in the Audi TT -S may be used. Then there's the TT-RS' 2.5 liter five-cylinder unit with an impressive output of 340 HP that is also a possibility.


text:
Sign In
Join Now
Study Tools
Study Tools
Good to have you back!
If you've signed in to StudyBlue with Facebook in the past, please do that again.
Study better. Learn faster. Get the grade you want.
Discover why millions of students use us to learn better.
Or sign up with Email.
Iowa State University
Sociology 219
Feb. 10th Intimacy and Relationships
Feb. 10th Intimacy and Relationships
Sociology 219
Iowa State University
† The material on this site is created by StudyBlue users. StudyBlue is not affiliated with, sponsored by or endorsed by the academic institution or instructor.
Sign up now and start studying this note for FREE
Tuesday February 10 th 1 st Exam Next week. 50 mult. Choice worth 2 points each. During Class Men ' s Bodies ? Tuesday Feb 25 th 7:30pm Sun Room in the MU write 1 page response paper ? summary and reaction Intimacy & Love Intimacy: Reciprocal truth, emotional closeness, and mutually comfortable levels of self-disclosure between partners and individuals Intimate Relationships Relationships that involve emotions, psychological, and physical closeness or are otherwise meaningful to individuals can involve Partners, spouses, children Intimacy is Multi-contextual Immediate Context: the physical setting in which couples interacting Personal context: personality traits, attitudes and belief about the relationship Relational Context: companionship, trust, level of commitment, needs for intimacy Group Context: social network of family, friends, peers, neighbors Sociocultural Context: norms Developing Capacity for Intimacy is Part of Individual Development D.C. Dunphy, 1963 Friendship Development Stage 1: Pre-Crowd (K ? 5 th grade mostly in isolated same sex peer groups) Stage 2: The Beginning of the Crowd (6 th to 7 th grade ? crowds of 10 or so ? dances, parties, interactions with the opposite sex) Stage 3: The Crowd in Transition (8 th or 9 th grade ? smaller clique emerge ? early maturing boys and girls begin to pair off) Stage 4: The fully developed Crowd (High school and college ? entirely opposite sex groups mix with same sex groups (group of guys hangout with group of girls)) Stage 5: Crowd Disintegration (adulthood ? taking on adult roles) Barriers to intimacy Family of origin is not t oo or is too intimate rigid sex roles Poor communication abuse, neglect in childhood fears Fear of Intimacy failure of being vulnerable rejection being smothered sex losing someone take a risk accepting responsibility anger or hostility abandonment being found out Intimacy can be positive or negative The old ?family feeling? Each family ' s own private rituals, rules, customs that is a blend of positive, neutral and negative intimacy Examples: family dinners, arguments about homework, story times, getting ready for school, pets, ?s mells of home? Retreat from intimacy is.. useful when intimacy is negative or dysfunctional emotional abuse physical violence drugs and alcohol lack of positive support divorce and union dissolution Solution to Negative Intimacy: Creating a ?Businessl ike? Relationship Family Genogram a tool used by family therapists and professionals who work with families to map out family dynamics and emotional connectedness between family members Helpful in identifying risks for problems, structural patterns, and family crises and chronic life stressors (pregnancy, etc.) Our of class assignment 2 Love and Loving Searching for love.. What is love? Love is culturally-Defined Traditional/Collectivist Cultures Goals of whole society are given priority over individual goals Membesr strive to be equal Behavior is driven by sense of obligation and duty Latinos value interdependent relationshiips Asians emphasize importance of collective whole Modern/Individualist cultures Individual goals are promoted over group goals People define their identity by personal attributes wealth social status education level Promote the idea of autonomy and individuation How does our culture define love? Symbols feelings words demonstrations power What do all of these have in common?/ They focus on romantic love romantic love: an idealized version of love that involves high emotional intensity, heightened physical sensations (chemistry) and aspects of irrationality, lack of control, and powerlessness Princesses in Disney Movies Can you choose to love? Is there such a thing as a soul-mate? Match.com ? homogamous (relationship with someone who has the same interests/characteristics as you) ? Heterogamou s (relationship with someone of different race ? different interests characteristics) The bachelor
About this note
Mackenzie K.
Current Directions in Personality Psychology (Readings from the American Psychological Society)
Family Life Now: A Conversation About Marriages, Families, and Relationships (with Student Workbook)
Social Psychology (6th Edition)
File Size:
3 page(s)
Simply amazing. The flashcards are smooth, there are many different types of studying tools, and there is a great search engine. I praise you on the awesomeness.
- Dennis
I have been getting MUCH better grades on all my tests for school. Flash cards, notes, and quizzes are great on here. Thanks!
- Kathy
I was destroying whole rain forests with my flashcard production, but YOU, StudyBlue, have saved the ozone layer. The earth thanks you.
- Lindsey
This is the greatest app on my phone!! Thanks so much for making it easier to study. This has helped me a lot!
- Tyson
StudyBlue in the News
Press Releases →
Online Flashcards
High School
By Date
About Us
Press Releases
Show & Tell
Refer Friends
Student Stories
Help Center
Terms of Use
StudyBlue is not sponsored or endorsed by any college, university, or instructor.
© 2014 StudyBlue Inc. All rights reserved.


text:
Skip brand navigation
skip form
Where are you going?
City, airport, address, attraction, or hotel
Use HHonors Points
Use flexible dates
Promotion/Offer code:
Group code:
Corporate account:
Travel agent
AAA rate *
AARP rate *
CARP rate *
Government / Military rates *
* ID required at check-in
close tab panel
Find where we are located
View the Maps & Directions Page
Save money on your next trip by planning ahead and booking at least 14 days in advance.
View Offer Details
Skip secondary navigation
From route 50/301: exit 22, stay in the right-hand lane and turn right on Riva Road, take the first left onto Admiral Cochrane Drive, take next left (.2 mile) onto Spruill Road, and then the next left onto Womack Drive, the hotel is on the left. From BWI Airport: take I-97 South, to Route 50/301 East, turn right on Riva Road, take the first left onto Admiral Cochrane, take next left onto Spruill Road, then the next left onto Womack Drive and the hotel is on the left. From Baltimore: follow I-695 to I-97 South and follow the directions for 50/301 East listed above. From I-495/95: take route 50/301 East and directions are listed above.


text:
Wild Creatures
(By Mariel)
"One can not think well, love well, sleep well, if one has not dined well." Says Virginia Woolf.
I agree wholeheartedly and more. Life revolves around the table – the place where we are all nurtured for every moment of our lives. Food is love.It is Sunday in mid-May, on the East Coast, soft shell crabs are at its peak. With the ease of good and fine company, we make a most simple and delectable meal of these wild creatures.Sautéed soft shell crabs. What more speaks to us about the joys of anticipation of summer? Cooked in butter and a pinch of sea salt for a flash, … with the first bite, we are already envisioning the delights of a day by the sea.So begins our convivial evening.Tonight's menu, on this misty, damp, unseasonably fresh May evening, begins with the ease of jolly laughter. We debate whether if it is – perhaps, we, who are the wild creatures, who find such pleasure in devouring these crabs.Ahh, such a delicious dilemma.Our merry question is accompanied by ….
Toasted bread with a spread of black olives and sun-dried tomatoes marinated in olive oilSalad composed of arugula, fennel, oranges, red onions and more black olivesSoft shell crabs simply sautéed in butter Almond cookies with Coconut and Passion fruit sorbets
We feed our bodies with the bounty of Mother Nature. We feed our souls with the goodness of love and friendship. This is surely the recipe of Life.
The Edibles
Toast:One baguette sliced at an angleYour favourite black olives pitted and chopped Sun-dried tomatoes marinated in olive oil, cut into slivers
1. Pre-heat oven to 250 degrees.
- Drizzle the slices of bread with good olive oil and arrange on a baking sheet.
- Spread chopped olives on each slice of bread and top with slivers of sun-dried tomatoes.
- Lightly toasted in oven for 15 minutes.
- Remove from oven and serve for immediate consumption.
Salad:Wild arugulaFennel, sliced thinly (a mandolin is an ideal tool)Seedless oranges – rinds removed, flesh sliced and pith removedOrange zestOrange juice , fresh squeezed Red onion, thinly sliced (again, with a mandolin)Your favourite black olives pitted and chopped Good olive oilBalsamic vinegar, in a bottle with a spray top.Salt
- Marinate orange zest in olive oil in a small bowl. Set aside
- To compose the salad, lay a large handful of the wild arugula on a platter, season with salt and moisten the leaves with some of the orange juice. Here I like to use my hands to toss the arugula.
- Add slices of the fennel and drizzle the olive oil with the orange zest and toss with one hand and with the other add the slices of red onions. Toss well and add more of the orange zest olive oil, to taste.
- Spread evenly on the platter. Spray the composition with a fine mist of balsamic vinegar.
- Top with the slices of oranges and garnish with chopped olives.
Soft Shell Crabs:
Soft Shell Crabs (in season from Mid-May to July)
Lemon wedges
Salt and Pepper
Vegetable Oil
- Clean crabs – not for the squeamish. First r emove the apron from the lower underside. Lift and fold back the tapering points on either side of the back and remove the gray gills. Cut off the head, in back of the eyes, with scissors.
- Gently pat dry soft shell crabs, with paper towels.
- Put enough flour in deepdish and season with salt and pepper.
- Lightly dredge each crab in flour. Shake off excess flour.
- When oil butter mixture is hot, gently lay the crabs in the pan, top side down first. Sauté 3 – 4 minutes per side until the crabs turn a deep orange colour.
- Note: Do not crowd crabs in the pan. Cook in batches, if necessary.
- Serve immediately with lemon wedges.
Salmon Avocado Concasse'
This is a Marco classic :)
I discovered this dish first in a restaurant in Italy and when looking for ideas for a light and fresh appetizer I decided to try to reproduce it at home.
Here's what's needed (4 people):
Two ripe avocados
- 4-6 medium sized tomatoes on the vine (depending on the size)
- A can of chickpeas
- Fresh salmon filet (200gr - 12oz)
- 2% Milk
- Fresh Thyme
- Honey
- 2 shallots
- Extra Virgin olive oil
- Salt
- Red peppercorn
- Lemon
First thing to do is to marinate the salmon. I prepare a mix with milk, salt, thyme leaves, a bit of honey and let the salmon filet rest in it completely submerged overnight in the fridge.
In a dutch oven saucepan, I then put two teaspoons of oil, salt and chopped shallots and stir until it turns light brown. I then lower the burner and let it cool down for a couple of minutes, after which I add a bit of the marinade mix and lay down the salmon with the skin at the bottom. I then close the dutch oven and let cook for about 20 minutes at medium to low burner. Every 5 minutes I open the pan and make sure that the salmon has not completely dried up, adding the rest of the marinade mix as needed.
Since I'm going to have to chop the filet, I sometimes cut it in the thickest part with a wooden spoon to check if it's cooked all the way through.
Once it's done, I put the salmon on a plate, cover it with another plate and put it in the fridge for about 30 minutes to chill.
Now starts the fun part :) The avocado and tomatoes need to be chopped coarsely and stored temporarily in two separate cups.
I know of at least 5 ways of opening an Avocado. This is the one I use: cut in half longitudinally, take the pit out, cut the skin also longitudinally in half for each of the halves and peel it off. If the avocado is ripe, that should come out quite easily.
Once chopped, I put it in a container adding squeezed lemon (it would darken otherwise due to oxidation), olive oil and a pinch of salt.
I then cut the tomatoes, remove most of the seeds, and chop them in chunks of the same size as the avocado. Also put in a container with salt and oil, no lemon this time - the tomato's acidity would do.
Chick peas time. Chopping chick peas with the chopping knife is definitely not recommended. Neither using a blender. It creates a paste and we need a different consistency. I use a food mill or 'passatutto' which is a very manual, very old fashioned but very efficient piece of equipment for food processing, and it also has the added benefit of removing all chick peas skin from the paste.
But it still requires quite a bit of patience since the chickpeas will tend to form a layer on the filter. The secret is to (slowly) turn it backwards to detach the layer and then keep rotating until the only thing left on the inside of the filter are the skins.
I recommend to put a plate underneath the food mill and transfer the ground chickpeas to a container as it fills up. I use the whole can of chickpeas and at the end collect the paste that is stuck at the bottom of the food mill with a spoon.
Time to take the salmon out of the fridge, and chop it in small pieces with a wooden spoon, putting it in a container with olive oil and a pinch of salt. I somehow do not like to touch it with metal.
At this moment, in front of me I have four bowls with: chopped Avocado, chopped tomatoes, ground chickpeas, chopped salmon.
I take four cylindrical glass molds and carefully smear them with olive oil on the inside, using a paper towel.
Then the building phase start: I first put a layer of salmon, then a layer of avocado, then a layer of tomatoes, then a layer of ground chickpeas to 'seal' the bottom. The oil inside the cups will prevent the concasse' to stick.
At this point, I put the four bowls in the fridge and leave them for about 30 minutes.
..and after 30 minutes, I take a large serving plate and, one by one, 'flip' the bowl with a rapid movement, pat the bottom (now top) of the bowl and lift it up gently. The concasse' should stay together nicely.
Final touch: a bit of oil, and 4-5 red peppercorns on top of each.
And if everything went well, it should look like this
Buon Appetito!
Vermicelli Capperi e Olive
You know when someone asks us…if you had to pick one dish as your number one favourite…you know, the culinary equivalent of the book or the song you would bring to a desert island…well this would be a serious contender.
There's something about the primal simplicity of the combination of tomatoes, capers and olives that almost shines a ray of mediterranean sun on us when we eat it, and inevitably brings my wife and I back to the places (different, but both on the Mediterranean coast) where we were born. She can actually cook this dish better than I do, being from Southern Italy where that ray of sun shines in its own peculiar way and definitely more often than in my rainy neck of the woods.
There it is…
What's great about Vermicelli Capperi e Olive is that it's extremely simple to prepare. And quick. But like with most simple things, the quality of the ingredients is what makes the difference from celestial to average to plain awful.
This is what I use (for 4 people)
- 500 Gr of Barilla Vermicelli #8 (it's extremely important that they are manufactured in Italy, check the label).
- One clove of garlic
- Extra Virgin Olive Oil
- A bunch of parsley
- One can of Pomodorini cherry tomatoes (I use Mutti's, there are other excellent Italian brands - and again where they come from is what makes the difference, more on that later)
- 2-300 gr of Olive di Gaeta (Kalamata are an OK substitute)
- 50 Gr of Capperi di Pantelleria sotto sale (small ones, in salt)
- Coarse sea salt
I start by putting 3 tablespoons of Extra Virgin Olive Oil in a medium sized saucepan, and let it heat up at about 1/3rd of burner strength for about 2 minutes. Add a pinch of salt and the peeled clove of garlic. Stir gently with a wooden spoon until the garlic is light brown (very light).
Add about one third of the Pomodorini can, another tablespoon of oil and keep stirring for about 5 minutes until the tomato sauce starts thickening.
Beforehand I prepared the Olive di Gaeta by pitting them and cutting them in half. I do not use any tools to pit the olives, just a small knife cutting the olive all around and removing the pit with a circular movement. The 'rough' irregular halves are somehow one of the characteristics of the dish, so I do not worry too much about accuracy, just making sure the olive slices are not too small.
I leave the capers whole - that's why I prefer the smaller ones. I rinse them quickly to remove the excess salt, dry them with paper towel and put them in a small dish with a few drops of oil.
Parsley is finely chopped (with a cooking knife - do not use any mechanical tools such as blenders etc because the high speed of the blade causes the juices to separate from the leaf and drying them up)
Time now to add capers and olives to the mix. Capers are naturally salty so there's no need to add any additional salt.
Keep stirring for a couple of minutes to mix them with the sauce, and add two or three pinches of parsley.
Time now to add the rest of the Pomodorini can, lower the gas temperature to just a bit above simmer, stir well for a minute or so and then close the saucepan with a lid. I let it cook for about ten minutes, just enough time to put the large Pasta pot on the stove and let the water boil.
I add a fistful of coarse salt to the boiling water and drop the vermicelli, making sure not to break them. Since they are likely taller than the pot, you can gently curve them down as they get softer, making sure they are all covered with water as quickly as possible.
I take the lid off the saucepan and stir the sauce, increasing the gas level if I see that the sauce is too watery. Keep stirring gently (do not break the capers and olives) with the wooden spoon.
Like in most sauce pasta dishes, I like to separate about 1/3rd of the sauce and put it in a heated saucepan on the side.
After about 10-11 minutes, the vermicelli should be at a very al dente consistency, but without a crunchy center. Barilla suggests 13 minutes, but as always with pasta it really depends on many factors so it's best to keep tasting and be ready to act quickly:)
Drain the pasta and add it in the saucepan, stirring with two wooden spoons and adding 2-3 tablespoons of oil to mix the sauce evenly with the pasta. I keep doing it for at least two minutes, then serve the four portions on (preferably) pre-heated flat dishes.
The finishing touch is adding 2-3 spoons of the sauce from the separate saucepan on top of the pasta, and a pinch of chopped parsley.
Accompany with a medium body red, like Merlot Lamaione di Frescobaldi
Buon appetito!
How to make a good espresso at home
Many people have asked me what's the secret for a good espresso made at home.
I specify at home, since if you really want a taste of the real thing, there's nothing like a real espresso at the bar - and mind you not every bar - best I have ever had so far being St Eustachio in Rome, a legend that lives up to its name.
As you know, in Italy having an espresso is not a social thing. The whole experience lasts 2-3 minutes with probably 30 seconds spent enjoying the espresso - one of the reasons in Italy the expression 'let's go for a coffee' is almost like saying goodbye ;)
Back to espresso at home. Obviously the starting point is … the coffee itself. A necessary but not sufficient condition, as mathematicians would say. Good italian coffee brands are readily available in many stores these days, my favourite ones being Kimbo, Illy and Lavazza Qualita' Rossa.
With a good coffee mix you are about 50% there. The rest is in the coffee machine, and the way you prepare it to some extent.
I'm not going to consider home versions of professional coffee machines - some of them are actually pretty good, but they fall into the category of 'substitute' of the real bar experience.
Let's instead talk about Moka espresso. A tradition that probably goes back thousands of years, even before the bar coffee machines were created. Moka espresso is its own thing, and if made properly can be a truly enjoyable experience.
I can safely say that when it comes to choosing a Moka, there's really no choice other than the Bialetti moka.
That's a true classic, unchanged for decades and even without any data I can say that there's probably at least one Bialetti moka in every Italian home, in and out of Italy.
What's not as well known is that there are probably not two Mokas that are identical…because their life is different. Two mokas are like two identical twins, who may have completely different life experiences and end up with quite distinct personalities.
There's something scientific and magical at the same time in the way coffee interacts with the Moka's metal and bonds in a certain way to change its characteristics over time, deeply impacting the taste of the espresso.
Therefore, rule number one - and possibly the only rule - is to love your Moka and take good care of it as something that will keep improve over time and you will eventually pass it from generation to generation.
Here's how you do that:
- Once you buy your Moka, 'burn it in' by making at least 4-5 rounds of coffee which you …sigh..can probably want to throw away because it really won't taste good. It will probably require at least 100 cycles before you can start tasting a glimpse of the real flavour.
- Never wash it with soap. Just rinse it gently with water and make it dry by leaving it disassembled on a cloth. Residues of coffee will accumulate in the chamber and start the ..transformation process.
- Use it frequently. Daily use is recommended, and remember that if you let is stay idle for over a week you'll have to do another quick burn-in cycle depending on the length of the period.
Now to the actual making of the coffee. The procedure is very simple: you first fill the bottom part with water (I use brita-filtered water - calcium is not good for the taste and for the Moka) until just above the exhaust valve level. Put the coffee in the container without pressing it, making a little 'mountain' that raises a couple of CMs from the edge. Screw in the top part of the Moka.
Temperature level is important. In my Bertazzoni stove I have a special burner for coffee, which is small enough so that the flame stays below the Moka. If you don't have that, just use a flame reducer.
For electric stoves, you may have to put the Moka at the edge of the burner to avoid melting the plastic handle…
Burner temperature must be relatively low, say 1/4 of full power. In about 5 minutes, the Moka will start making the characteristic 'bubbling' noise and coffee will start coming out from the small hole at the top.
Here's where you will know if the temperature is right: if it's the right temperature, the coffee will come out with a steady flow without sputtering, so that you could potentially keep the lid open (not recommended) without making a mess all around.
Once all the coffee has come out and you only see bubbles being expelled, turn off the gas and serve immediately.
Pre-heating the cups is very important so that the coffee does not cool down immediately (you can put hot water in them, remove it and dry the cups with a cloth).
Lots of people drink coffee 'black' with no sugar, I tend to put a spoon of sugar at the bottom of the cup before pouring the coffee, and then stir quickly to produce a bit of foam.
Enjoy your espresso,
"Polipetti" octopus Spaghetti
Octopus is a great tasting mollusc but requires some careful preparation in order not to become hard or chewy, mushy or any combination of the above. A well prepared octopus is firm but gives in easily and consistently throughout, much like "al dente' pasta.
For this dish I used small octopus, also known as 'polipetti' that I found at Chelsea Market in New York. They have been previously tenderized in a very natural way, i.e. throwing them repeatedly against a hard surface :) You're going to need to do that if your polipetti are not tenderized, just be careful not to splatter octopus parts all over.
Each baby octopus is about 100 gr (3.5 OZ). I bought four for 4 servings.
The rest of the ingredients
- 2 shallots
- 1 bunch of chives
- 1 bunch of thyme
- 1 clove of garlic
- a box of medium sized cherry tomatoes
- Coarse sea salt
- Fine sea salt
- Extra Virgin Olive Oil
- 1 cup of dry white wine
- 500Gr of spaghetti. I used Garofalo spaghetti but Barilla #5 spaghetti are fine too (just check the box to ensure they are made in Italy..one day I will write a post about the art and science of pasta selection i promise).
- 1 can of Mutti Polpa di Pomodoro (400 Gr - 14OZ)
Let's get started!:
I begin by removing the skin from the shallots and chop them together with 4-5 leaves of chives and the same quantity of thyme leaves, cut six cherry tomatoes in four parts and put a bit of oil and salt on top.
Take the polipetti and use a sharp carving knife to cut them in pieces of about 2-3 cm each (1 inch) - cut the head sideways to form small rings and the part where the tentacles are connected to the head radially in smaller pieces (it tends to be a bit harder).
I then put four teaspoons of Extra Virgin Olive Oil in a medium sized saucepan and let it heat it up for a couple of minutes at medium heat. General note: a range with good temperature control is of course highly recommended, gas stoves being notoriously very good at it. I use a Bertazzoni Master Series because I like the low-BTU burners which give me even more accurate control and adapt to smaller saucepans.
Remove the skin from the garlic clove, crush it with the bottom of a glass and put it in the hot oil adding a pinch of fine salt until it browns a bit - be careful not to burn it.
It's now time to add the herb mix we prepared with shallots, chives and thyme, and the cut cherry tomatoes. I stir them using a flat wooden spoon and start adding the white wine very slowly so that it evaporates almost instantly, but at the same time I'm not letting it go completely dry to avoid burning. I use about half of the wine glass, keep stirring for about 5 minutes until the shallots become light brown.
Time to add the octopus: I keep stirring and adding the rest of the wine, adding water if necessary to prevent it from drying. Add two pinches of coarse sea salt. I generally lower the gas temperature now to just a bit above simmering. High temperature makes the Octopus meat become harder.
Continue for about 5 minutes, then add the whole can of tomato paste while keeping stirring. I generally remove the garlic clove at this point - do not sweat if you cannot find it.
I like the dutch-oven type of saucepan, but any lid that tightly seals the saucepan would do. The advantage of the dutch oven is the weight of the lid which creates an airtight chamber and allows for moisture to remain in the pan.
Cook with the closed lid for 20 minutes, checking after 15 minutes or so and stirring for a few seconds before losing the lid again.
I cook the last 10 minutes without the lid, to allow the water that has developed from the octopus and the tomatoes to evaporate. Depending on how much water has been released, it may be necessary to cook it for longer until the sauce becomes quite creamy and not 'watery' in consistency.
In the meantime, I have set a pot of water to boil. When the sauce looks just about close to the perfect consistency, I drop the spaghetti in the boiling water (after adding a fistful of coarse salt in the water) and at the same time lower the sauce's gas level to simmer.
Presentation is a very important part of the work, for that purpose it's time to go through the extra effort of heating up a small saucepan and put about 1/3 of the sauce in it, separate from the main saucepan. Both saucepans to simmer.
Spaghetti will be ready in about 8 to 10 minutes depending on the brand. Make sure you taste them - they are ready when they feel exactly the same consistency throughout (no crunchy core), but still very firm. Better to start tasting at the 7 minutes mark.
Once ready, drain them in the colander and put them in the large saucepan where most of the sauce is, adding 3 or 4 tablespoon of olive oil, and using two serving spoons to mix the sauce throughout.
Back to presentation: I put the spaghetti in the serving plates, and add the rest of the sauce (the one I set aside on the other saucepan) on top, 'spraying' a bit of cut chives on it. Add a tiny bit of olive oil and serve away!
Recommended wines:
Drouhin Chablis Domaine de Vaudon
Venica & Venica Sauvignon Ronco delle Mele
Buon Appetito!


text:
In the News
For press inquiries and further information, please contact us.
AIM Group, March 4, 2010
Buying and Selling Among Friends
MailOnline, February 28, 2011
'Cesspool of crime': Competitor attacks Craigslist blaming the site for murders and robberies
PaidContent, February 24, 2011
Classifieds Wars: Craigslist, Oodle Fight Over Safety
MediaPost, February 22, 2011
ForRent.com Expands Listings On Facebook Marketplace
Mark Juleen, February 22, 2011
Is the ForRent.com, Oodle, & Facebook Marketplace Partnership Another Nail in the Coffin for Print Marketing?
Digital Strategy Consulting, January 26, 2010
Thought Leaders: 60 Second With Oodle's Duncan Dunlop
TechCrunch, January 26, 2010
Is Property Going Social?
AIM Group, January 8, 2010
Oodle Listings Even More Social Now
AuctionBytes, January 7, 2010
Oodle to Connect Classifieds Accounts to eBay
TechCrunch, January 6, 2010
Online Classifieds Site Oodle Now Lets Users Publish Listings to Their Social Streams
Screenwerk, January 6, 2010
Oodle Makes Classifieds More Social
BusinessWeek, December 7, 2009
A Web of Classified Ad Rivals Challenges Craigslist
Property Ad Guru, November 11. 2009
Oodle.com Releases Agent Service
Inman News, November 9. 2009
Oodle Targets Social Networks
Earth 911, November 2, 2009
Eight Ways to Reuse Your Costume
Press Release
February 24, 2010
Study Shows 330 Crimes Linked to Interactions on Craigslist
February 22, 2010
ForRent.com Unveils Exclusive Partnership with Oodle
December 15, 2010
Oodle Launches New Social Marketplace
November 17, 2010
Oodle Acquires Grouply


text:
KVVU FOX5 is excited to announce that FOX5 is the new home of the official University of Nevada - LasVegas coaches show.
The all-new "Reb Zone Sports Show" will air at 11 p.m. Sundays exclusively on FOX5 following FOX5 News at 10 Weekend Edition and FOX5 Sports Plus.
Each week, FOX5 Sports Director Kevin Bolinger and UNLV Head Football Coach Bobby Hauck will break down post game highlights, feature player profiles, preview the next opponent and give a weekly wrap of Mountain West Conference play.
UNLV Head Basketball Coach Dave Rice will join Bolinger in the Reb Zone during the Runnin' Rebels' basketball season.
"FOX5 is a big supporter of UNLV academics and athletics and we are excited about this partnership," said Todd Brown, FOX5's vice president and general manager. "We are all about community and there is nothing better than a community that supports their college students and student athletes. We look forward to an exciting season for both Rebel football and Runnin' Rebel basketball."
"We are thrilled about the debut of the 'Reb Zone Sports Show,'" said UNLV Interim Athletics Director Tina Kunzer-Murphy. "This new partnership with FOX5 ensures that UNLV fans will continue to get their weekly fix of Rebel sports every Sunday."
The "Reb Zone Sports Show" debuts Sept. 1 on FOX5.
Copyright 2013 KVVU (KVVU Broadcasting Corporation). All rights reserved.


text:
The "patriot" movement explodes
Aka, there are now a bunch more nationalist racists roaming around.
The number of hate groups counted by the Southern Poverty Law Center (SPLC) last year reached a total of 1,018, up slightly from the year before but continuing a trend of significant growth that is now more than a decade old. The truly stunning growth came in the antigovernment "Patriot" movement — conspiracy-minded groups that see the federal government as their primary enemy.
The swelling of the Patriot movement since that time has been astounding. From 149 groups in 2008, the number of Patriot organizations skyrocketed to 512 in 2009, shot up again in 2010 to 824, and then, last year, jumped to 1,274. That works out to a staggering 755% growth in the three years ending last Dec. 31. Last year's total was more than 400 groups higher than the prior all-time high, in 1996.
Meanwhile, the SPLC counted 1,018 hate groups operating in the United States last year, up from 1,002 in 2010. That was the latest in a string of annual increases going all the way back to 2000, when there were 602 hate groups. The long-running rise seemed for most of that time to be a product of hate groups' very successful exploitation of the issue of non-white immigration. Obama's election and the crashing economy have played a key role in the last three years.
At the same time, a third strand of the radical right — what the SPLC designates as "nativist extremist" groups, meaning organizations that go beyond normal political activism to harass individuals they suspect of being undocumented immigrants — shrank radically. After five years of sustained growth, these vigilante groups plummeted last year to 184 from 319 in 2010, a one-year drop of 42%. The decrease appears to be a product of bad press, internecine quarrels, and the co-optation of the immigration issue by state legislatures around the country passing draconian nativist laws like Alabama's H.B. 56.
(Source: anticapitalist)
Do you see what I mean? By making this a personality issue (i.e. Sarah Palin said mean things) rather than or in addition to a *structural* issue—(the minute men project, the american border patrol, the center for immigration studies among others are all 501c3s. the tea…


text:
Saturday, 06 December 2008 16:19
Highspots.com Presents "The Nature Boy" Ric Flair & "The Immortal" Hulk Hogan
Saturday, December 6, 2008
Vance High School
Charlotte, NC
1. Charlie Dreamer defeated George South
2. "The Obsession" Caleb Konley defeated "The Infamous Icon" Joey Silvia
3. Dylan Eaton defeated "The Asian Sensation" Mike Lee
- Dylan Eaton is the young son of "Beautiful" Bobby Eaton from the Midnight Xpress
4. The Rock 'n' Roll Express (Ricky Morton & Robert Gibson) defeated The Midnight Xpress ("Beautiful" Bobby Eaton & "Sweet" Stan Lane) with "Big Cheese" Sal Corrente
- In a departure from almost every Rock 'n' Roll Express match, Robert Gibson took the majority of punishment here until he made the hot tag to Ricky Morton and finished with the double drop kick
- At the end of intermission, Ric Flair came out and thanked the crowd for being there and pointed out Bonnie "Steamboat", mother of Ricky Jr. and several members of the Flair family. He talked about Hulk Hogan calling him, telling him that he wanted to be involved with Reid's first match, and that Hogan had paid his own way to be at the show. Flair became emotional several times talking about his son's first match. The cameras from Flair's reality show were also there at ringside.
5. Ricky Steamboat Jr. defeated "The Man Scout" Jake Manning
- Steamboat Jr. is a dead ringer for his Dad and is definitely starting to show promise. He finished with a picture perfect high cross body off of the top rope.
6. Reid & David Flair with "The Nature Boy" Ric Flair defeated The Nasty Boys (Brian Knobbs & Jerry Saggs) with "Mouth of the South" Jimmy Hart with "The Immortal" Hulk Hogan as special referee
- Reid did the majority of the work for his team, with David spending little time in the ring. At the end, both Reid & David had the Nasty Boys tied up in Figure Four Leg Locks as Hart got into Hogan's face. Hogan gave him the three punches and the big boot, but as he started to go for the leg drop, he stopped and motioned Flair into the ring; turning his back and covered his eyes. Flair strapped in the Figure Four on Hart and Hogan made the three count.
After the match, Ric got out of the ring and let the two younger Flairs and Hogan have their moments. Hogan even tried to get Flair to come into the ring, but Flair waved him off and motioned for them to go ahead and celebrate.
Hogan was incredibly gracious all night, even heading out to the concession stand himself to get a hot dog, chatting to fans along the way.
Estimated Attendance: 1000 to 1100
For all the latest information from the Carolina Wrestling scene, visit http://CarolinaIndependentWrestling.com
Send us a news tip: firstname.lastname@example.com
Note to webmasters/reporters: When recapping news from this site or from our newsletters, please include a link to www.wrestlingobserver.com
For the most in-depth and detailed news and analysis on pro-wrestling and MMA, always turn to Wrestlingobserver.com/Figure Four Weekly Online, the #1 website of its kind on the Internet. Members receive online access to both the Wrestling Observer and Figure Four Weekly newsletters and growing archives, Wrestling Observer Radio with Bryan Alvarez and Dave Meltzer three times per week, the popular Bryan and Vinny Show three times per week, additional radio shows including Figure Four Daily with Alvarez, Mike Coughlin's Five Star Radio, the Dr. Keith Lipinski Show, The Adam and Mike Big Audio Nightmare, Tough Talk and the Karl Stern Wrestling History Show, the infamous BOARD, and more! Members also have full access to the thousands of hours of audio in our radio show archives which date back to 2005. For your convenience, we offer secure online payments using your VISA, Mastercard, American Express, Discover card or PayPal account. Don't miss out on the fun, sign up now! Don't miss out on the fun, sign up now!
Want full access? QUICK AND EASY SIGN-UP, AS LOW AS $9.99 PER MONTH!


text:
If you want a good basic moisturiser, with no scent, a decent price, and that won't irritate your skin - this is it!
I don't use it everyday, not at all, but it's good to have around when I just want something simple.
It's good under makeup too - sinks in quickly but at the same time gives enough moisture that your skin is left nicely prepped.
Finally! I've been on the hunt for years for a moisturizer that can take care of my dry skin without destroying it, and I've found it!
I've tried everything from high end to drugstore, but the same disaster always happens...red, burning, irritated skin that flakes. Which is just gross. I'd love to be able to go without a facial moisturizer but my skin gets so dry, especially in winter, it's all but impossible.
I love this lotion. It keeps my face from getting dry and hasn't caused a reaction of any kind in the nearly two months I've been using it. My one complaint is it takes awhile to absorb, leaving the skin feeling greasy for a few minutes. Bit of inconvenience, but definetly no deal breaker
1 out of 1 people found this review helpful. Did you? Yes No
More reviews by xXVampirePrincessXx
This is my favorite moisturizer ever! It's a thick moisturizer that leaves your face feeling very smooth and fresh. It is not greasy at all, and makes my skin look nice. I like to apply it everyday after I take off my makeup and after I shower. You can buy a 16 fl. oz. bottle for $10 at the drugstore, or you can buy smaller size bottles on their website. It is definitely worth the price. I have had mine for a year now, and I still have half left. It's non-comedogenic and fragrance-free, which is good for people with sensitive skin. I would definitely recommend it. :)
1 out of 1 people found this review helpful. Did you? Yes No
Cetaphil Mosturizing lotion has been a staple for me off and on for many years now. It has never irritated my super sensitive skin and it's easy to find in most drugstores and grocery stores. It does feel sticky for about 20 minutes and then soaks right into the skin. I have found that when I do breakout, this works really well with my acne spot treatments unlike other moisturizers that either burn or roll off the skin.
The Cetaphil Moisturizing Lotion comes in a 16 oz pump container for around $10-$12 and lasts a really long time. I think I bottle lasts about 9 months and I use about a nickel size amount in the morning and about a quarter size in the evening. I sometimes use this in place of my body lotion if I want to use something fragrance free. It's a nice lotion for after the shower but I find that it's not heavy enough for me. I have ultra dry skin and I like to use body creams as opposed to lighter lotions.
The best deal is to get the larger 20 oz. bottles in a two pack at Costco for $15. Such a great price for quality product!
The cap lid broke off, but at least I know I'm not just paying for packaging :P
You need very little of the product for your face and neck. It absorbs quickly, isn't greasy, and leaves my skin dewy :)
I bought the smaller size because I was just buying it because of makeupalley reviews, but I'll get the bigger one next time. It'll probably be, like, a year from now, because there's so much and you need so little!
Not a big fan of cetaphil. From the facewash to this moisturizing lotion, I have had some pretty garbage results. The facewash made left my skin a little irritated and just tight and uncomfortable. This moisturizer just doesn't do the trick for me as it leaves my face somewhat dry and just doesn't do a great job for me. I know people that actually enjoy using it so I am not going to bash it but it definitely didn't work great for me
1 out of 1 people found this review helpful. Did you? Yes No
While this is indeed very moisturizing, no matter how little I use, my face feels super greasy. It doesn't seem to penetrate my skin, so when I wash in the morning after having it on at night, my face returns to its initial dryness. Of course, that's on the days when it's dry. I usually have super oily skin, and this moisturizer makes me look like an oil slick. :(
I'm bummed about this not working because I love Cetaphil's cleanser to death. Sigh.
1 out of 1 people found this review helpful. Did you? Yes No
Why do I keep straying from Cetaphil? It's not as trendy or fancy as a lot of the products out there, so I guess I am just tempted to try something new. I have wasted hundreds, probably more like thousands of dollars on different skincare products. This is the only thing that really works for me. Avene is ok, but not moisturizing enough. As soon as I switch back back to Cetaphil, I get comments on how my skin glows and I look 5 years younger! Loves it!!
1 out of 1 people found this review helpful. Did you? Yes No
I use this on my dry patches as well as treatment on my dried-out acne-prone areas that I previously zapped with benzoyl peroxide. Practically instantaneous relief and the roughness and flakiness is all gone overnight. Though it is far too oily and overwhelming to use alone as a daily moisturiser, it is definitely something to keep around if you're prone to dryness. (especially if you do a lot of spot-treatment with BP like me)
It's too oily for my face, so I use it as a body moisturiser. Does a pretty good job all year.