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English | 日本語
3 TWEETS Bain Capital Investments, 1984-1999 - Documents - Los Angeles Times
This private prospectus was developed by Deutsche Banc Alex. Brown in 2000 for those who could invest a $1-million minimum in Bain Capital funds. It includes the investment history of Bain Capital from 1984 through 1999, most of the years that Romney ran 2 years ago
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Reader Comments (Page 1 of 1)
Scott, I have to ask, with reference to your advice on the Battered Hilt issue: **are you out of your mind??**
To even suggest that he return 6K gold is crazy. This is a pretty clear-cut case of an item that the writer was just plain lucky to get, and he shouldn't be expected to surrender that windfall to another person, just because "he's a guildy". He should keep the money, inform the officers that this was a private transaction that was mutually satisfactory, and that the subject is closed. There is a *limit* to how intrusive officers can be, and this goes over the line. If the officers press the point, then he should look for another guild. If the officers are going to give him crap over this, where else will they expect him to just give something away?

subset: commoncrawl


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The green credentials of the common refrigerator
Summary: Thanks to industry innovation and a supportive regulatory climate, by 2014, a new refrigerator will use just one-fifth the power a fridge needed in the mid-1970s.
Another set of refrigerator energy-efficiency standards, set to take effect in 2014, will shave another 25 percent off typical power consumption.
That is according to an analysis being cited by the Natural Resources Defense Council (NRDC). What's even more impressive, mind you, is the fact that there already has been an impressive string of energy-efficiency improvements over the past three decades. A new refrigerator in 2014 will use about one-fifth the electricity as one that came out in the mid-1970s. At the same time, the typical capacity has increased by about 20 percent, according to data published by the Appliance Standards Awareness Project.
Noted David Goldstein, energy program co-director at the NRDC:
"These new standards are the coolest yet, because they show that innovation can keep driving improvements even after decades of progress. New fridges do an even better job of keeping our food fresh and providing consumer amenity, yet they use only one-fifth the electricity they used to – and that means less pollution from power plants."
The new 2014 standards will translate into an electricity savings of $215 to $270 per year, according to the Appliance Standards Awareness Project. Over a period of the next 30 years, that sort of savings would be enough energy to handle the electricity needs of one-fifth of all U.S. households, according to the DOE. The potential savings in carbon dioxide emissions would be 344 million metric tons over 30 years, or the equivalent emissions of 67 million cars.
President Ronald Reagan signed the original federal refrigerator energy-efficiency laws into law in 1986.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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As of June 12, 2014, The Gallery will be closed. A schedule for the 2014/2015 calendar of exhibitions is listed on the Upcoming Exhibitions page. Please come and visit The Gallery when it reopens in September 2014.If you are interested in exhibiting at The Gallery, please review the Exhibition Proposal Submission Guidelines and visit The Gallery page for other valuable resources.
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RVSM STC Adds More Learjet 35/36 Versions
West Star Aviation in Grand Junction, Colo., received an amendment to its August 2003 Learjet 35/36 STC that adds RVSM equipment installation approval to airplanes equipped with FC-530 and FC-200 autopilots, various wing configurations, and Avcon and Raisbeck mods. The avionics package for all aircraft in the amended STC is essentially the same as the original. Meanwhile, the company continues to work on obtaining group RVSM approval for the Cessna Conquest II. All required skin mapping, flight testing and equipment installation will be part of the RVSM package, expected to be completed in the fourth quarter.
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Seattle Seahawks cornerback Richard Sherman created a stir following the Seahawks defeat of San Francisco Sunday night.
In the final moments of the game, Sherman deflected a pass intended for Michael Crabtree into the air. The deflection allowed Malcolm Smith to make an interception in the end zone and clinch the Seahawks victory.
Sherman went off on Crabtree during a postgame interview with Fox's Erin Andrews. "I'm the best corner in the game. When you try me with a sorry receiver like Crabtree, that's the result you gonna get. Don't you ever talk about me!"
Negative reaction to Sherman's comments was swift and immediate. Many blasted Sherman for being an idiot while others criticized him for a lack of sportsmanship. Sadly, some took to Twitter to blast Sherman in comments laced with profanity and racial slurs.
Seahawks coach Pete Carroll reportedly pulled Sherman aside yesterday and explained how his rant had stolen the spotlight from his teammates. In a text message to ESPN yesterday afternoon, Sherman apologized for his outburst.
My initial reaction to Sherman's rant was purely visceral. He struck me as an undisciplined, arrogant loudmouth.
Admittedly, the interview was minutes after the big play that ended the game. Sherman's emotions were still running at full throttle. His passion is understandable.
But I miss the days when professional athletes showed restraint and class and measured their words. Sherman is a professional. It would be nice if he started acting like one.
Greg Belfrage is heard mornings 6am-9am on KELO Newstalk 1320 AM / 107.9 FM. Greg can be contacted at email@example.com. You can also follow him on Twitter.


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October 4, 2006--Opening the door to new ways of computing and
collaboration in Microsoft Excel, Wolfram Research announced today the
release of Mathematica Link for Excel 3, the latest version of
widely popular add-on for users in finance, business, engineering,
science, education, and related fields.
Mathematica Link for
Excel connects Excel users to over a thousand Mathematica functions,
making it easy to perform symbolic computations,
find complex roots, instantly plot equations, and complete other
sophisticated tasks within the spreadsheet environment. The
fully bidirectional link also leverages Excel's capabilities into the
Mathematica notebook environment, so users can work in both
applications side by side.
Among its many new features, Mathematica Link for Excel introduces
Mathematica-based macros, enabling users to easily convert their
Mathematica code into Excel macros. The macros can then be
run--with just
a single click--inside any Excel spreadsheet.
Additionally, collaboration has never been easier. Intelligent
read-and-write routines automatically resize to fit existing data, smart
commenting technology streamlines the process of sharing workbooks with
others, and an extensible system of templates can be used to automate the
creation of standard reports.
The key new features in Mathematica Link for Excel enable users to:
"Most people prefer the elegant Mathematica programming language,
require Excel's interface for certain jobs," said developer Anton Rowe.
"With Mathematica Link for Excel, you don't have to choose. You can
both applications together as a single, unparalleled framework for
analyzing your most demanding data."
Mathematica Link for Excel requires
Mathematica 5.0 or higher and Excel 2002/XP or higher, and is avaliable for Windows.
More information is available on the product website.


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Stanley Meltzoff1917 -
Born: 1917, New Jersey
Stanley Meltzoff became fascinated by the sea when swimming and diving around the Jersey Shore as a child. He developed a passion for oceanic creatures as well as for art. He studied at New York's Art Student's League, the National Academy of Design, and the City College of New York. Until World War II, Meltzoff taught art history at City College. His extensive research and intellect allowed him to begin an illustration career starting at the top. He worked for Life, Scientific American, National Geographic, and The Saturday Evening Post. Eventually at the age of 55, Meltzoff began painting the oceanic world he loved.
Meltzoff depicts various underwater scenes focusing on game fish of the Newfoundland and Coral Sea. His impressionistic paintings have many layers of detail. He refers to his work as "illusionistic painting," meaning that he uses the canvas as a window, allowing the viewer to feel he is looking into a watery scene. The viewer is engulfed by the sea and confronted by various forms of sealife, including nurse sharks, blue marlin, sailfish, and bonefish.


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(Gasp!) A coach used the F-word!
mercuryxm | Dec 17, 2010 | Comments 1
Please tell me it isn't so! Bruce Boudreau dropped some F-bombs because he was pissed that his millionaire athletes were playing like a bunch of whiny kids…..and this was a surprise and shock to people!? C'mon….no one…not even the Bible-belters….can honestly be shocked that in the high-stakes world of the NHL angry coaches can actually use profanities to emphasize a point to under-achieving athletes!
Having played hockey all the way up to Junior A I was in plenty of dressing rooms where the coach would let loose a profanity-laced tirade like the one Boudreau uses on the HBO special 24/7. If we were playing like shit….we were told that in no uncertain terms! To be accurate…..it didn't happen when I was a kid…but as I moved into higher-level hockey…and got older…say into my mid-to-late teens…the coaches knew that the words they used to motivate us were words we heard…and said…all the time.
They were words meant to emphasize what they were telling us….and if our sensibilities were so shocked that their use offended us…than maybe we should be elsewhere….doing other things.
This is a tempest in a teacup, folks. A mountain out of a molehill.
That HBO special about the Washington Capitals-Pittsburgh Penguins rivalry is brilliant. It's fantastic look inside the workings of two of the NHL's best hockey teams…and what's especially interesting is the contrast presented because one…the Capitals….is playing below expectations at the time of the filming…while the other…the Penguins…is flying high.
If Caps coach Bruce Boudreau dropping the F-word because he's angry and frustrated about how his team is playing ruins it for anyone…I would definitely question what world they're living in.
People use profanity in every walk of life…don't let the words prevent you from watching a fantastic piece of documentary film-making.
About the Author: Lifelong Montreal Canadiens fan...even though I was born and raised in Toronto. I wish the NHL had a balanced schedule because I would love to see more western teams come to Toronto. Would love to see Quebec City return to the NHL.
Comments (1)
Wowo….that is my favorite word….FUCK…..
ps…I am 68…….chill out people!
Granny D


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Vintage Chanel Caviar Extra Long Chain iPhone Case Shoulder Bag
Color : Black
Made in Italy
Comes with : Chanel Box, Dust cloth, Card, Sticker
Material : Genuine Caviar Leather and gold plated hardware.
Excellent condition. You can fit your iPhone and most other smart phones perfectly.
Size :
W 7 cm x H 16.5 cm x D 3.5 cm
W 2.8 in x H 6.5 in x D 1.4 in
The chain length is 135 cm (53 in) and the chain drop is 63 cm (24.75 in).
All measurements are approximate and are very reasonably accurate.
Special comment from Nina: Layaway welcome. All returns subject to 10% Malleries restocking fee. Please read all store policies. Free Worldwide Shipping.


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Welcome to the Centre for Finance!
In October 2011 the Centre for Finance (CFF) became one of the interdisciplinary (across faculties) research centers within the University of Gothenburg. The objective of the research centers is to provide an organizational structure that enables interdisciplinary research. The faculties involved at CFF are the School of Business, Economics and Law, the Faculty of Social Sciences (Psychology) and The Faculty of Science/Chalmers (Mathematics). CFF has its administrative base at the Department of Economics.
We gratefully acknowledge the support by the Swedish Second Swedish National Pension fund - AP2, Handelsbanken, SEB, the Independent saving banks in Western Sweden - fristående sparbankerna i Västra Sverige and the foundation for the Centre for Finance - Stiftelsen Centrum för finans.
>> read more about the CFF research centre
The Centre was initiated during the autumn of 2003. The prime objective behind this effort was to increase the quality in education and research, by leveraging the institutions pooled resources and more modern training.
The initiative to establish the Centre was a joint undertaking by the Departments of Business Administration and Economics and also sponsored by the business community.
[19 Sep 2014]
[17 Sep 2014]
[15 Sep 2014]
[12 Sep 2014]
Erik Hjalmarsson's article "Rise of the Machines: Algorithmic Trading in the Foreign Exchange Market" has been accepted by the Journal of Finance. Erik´s coauthors are Alain Chaboud, Ben Chiquoine and Clara Vega.
"Rank matters-The impact of social competition on portfolio choice"
Dijk, Oege; Holmén, Martin; Kirchler, Michael
European Economic Review, 66 p. 97-110
"Do option-like incentives induce overvaluation? Evidence from experimental asset markets"
Holmén, Martin; Kirchler, Michael; Kleinlercher, Daniel
Journal of Economic Dynamics and Control, 40 p. 179-194
"Investment allocation decisions, home bias and the mandatory IFRS adoption"
Hamberg, Mattias; Mavruk, Taylan; Sjögren, Stefan Journal of International Money and Finance, 36 p. 107-130


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Old MenI'm 16 and I LOVE older men. I've always been attracted to older men ever since I can remember. I would love for one to **** me in my tight ****. The older the man, the better.
wow...u r very liberated..hope u read my stories as well sweetie:)
Hi sweetie, I'm 55. Wanna let me do you?
I messaged you but never herd back.
This 60 year 0ld bear wants to **** your **** now! So bend over babe!
would love this to be me.....
I'm 60.
59 year old dirty old man wants you. What has been the oldest you have been with?
I'm here and waiting, just for you :)
I'd love to oblige you.
Fabulous sweetie
This 68 year old man would like to see some photos of what you have to offer.
would you like this dirty 49 year old man on top of you I would you like to get on top of this dirty old man
I'm 47 is that old enough for you. :)
Hi, <br />
Will have to chat on yahoo as it won't let me send messages to you
reach me out dear
well get in touch!!..be more than "up" to pound ur tight **** for you over and over and over...:)
I just love a naughty lil girl
62 and 30 down below. XOXO I apply for the position.
I would just to eat your sweet *****!
tempting teen girls ::)) how to you look like ?


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Reader Comments (Page 1 of 1)
I hope it's nothing like the first time I ran Ramparts. My retarded group wiped three times on the first pull. After the third time, the hunter went AFK while running back to the instance, and our warrior got bored and decided to do some PVP right outside the instance and accidently fell to his death. At which point the healer d/ced and I ran for my life.
the entry level dungeons will be easy for people who are going in on their toons with T5/T6+ gear, but if you're going in with a fresh toon, or a toon you leveled to 70 and then stabled (hit 70 and then stopped playing it, didnt even gear them up) while you wait for wrath it will prolly be harder
No, gear level has very little to do with difficulty. For example go look at good guilds like Nihilum running T5/T6 raids with characters in T4 equiv gear. I out perform epiced players with my greens and blue alts all the time. What the article talks about is a lack of difficult *mechanics* (hard to pull mobs due to pathing, packs of mobs that need to be CCed to live through, bosses that aren't just tank and spank with a simple gimmick etc).
The last boss of Ramparts is a good example of a fairly difficult boss for the gear level. It isn't just simple tank and spank, and the damage output is quite high for the level range.


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Opening day Keeneland 2012 Fall meet posted by Johnny Matheis
One is never sure about the odds the public will choose. I will give the odds as a combination of what I think they should be and what they probably will go off at. I may think a runner is a 15-1 long shot, but he may have big names and money, so even though I figure he'll go off 4-1, I will split the differece and call it about 8-1 or 12-1.
It's important to look at the odds. You don't want to bet a large bankroll at 2 minutes till post, because you're betting down your own odds. You're actually picking your own pocket for others to take your money. But you still want an idea of the odds. 8 minutes till post is a comfortable margin. When I give picks, look at the odds. If the odds are much lower than I give, it isn't a good bet.
For example, in the second race I consider number 8 AT THE FINISH a strong bet at 2-1, but I myself wouldn't bet it unless he was 5-2. If he's 3-2, he shouldn't be bet at all. He may win, but he doesn't win this race 2 times out of 5 (barring scratches).
If my second pick, Number 10 SWEET JODY, whom I list at 10-1, goes off at 26-1, I would probably bet on that one. I will be busy working, and taking your bets at the window, though, so it's your baby.
Incidentally, if you do come to a window whie they're loading the gate, to bet a hundred dollars, don't be surprised if our machines jam. We're used to thieves who do this to steal from us, simply making the bets without paying, and the race runs while they argue, then they don't pay up if their horse loses, and we're paying to work.
Which is why I only take small bets at post time. Only an idiot or a thief bets his odds down at post time.Continue reading "Opening day Keeneland 2012 Fall meet"


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May 14, 2012
Conor Gray was nice enough to have me round for the 2nd instalment of his Weekly Live stream! Conor starts with signature deep/minimal sounds, I move between chicago and detroit sounds building to acid. A bit of classic B.B. king and Dre thrown in for good measure! Hope you enojoy!


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What's the deal with: Oil-Cured Olives?
Unlike the more common variety of olive that is cured in a brine, oil-cured olives are basically, dry-cured olives that get macerated in oil for several months.
The curing removes the bitterness and the resulting olive is shriveled and wrinkly and they sort of resemble small prunes. Because of this curing method, they don't need to be stored in any sort of brine. Depending on the variety of oil-cured olive, the oil may be flavored with various herbs and spices.
The most common oil-cured olive is the black Moroccan. They are meaty and are flavored with cumin, hot chiles, and sometimes citrus. Moroccan cooks typically use them in tagines, although they would also be great on a caramelized onion pizza, tossed in a salad with some frisee, thinly sliced fennel and pears or just for snacking along with some almonds.
3 Comments
ohmy how i love these olives. last nite i bought a pound from whole foods to set out for a tapas platter & i have to confess i put a significant dent in the container on the way home.
the best place i know to get a sense of how deliciously and variously black olives can be used in cooking is the Moroccan-born, French-speaking cookbook author, Nadine Abensur... her writing is delightful, and, by the way, I strongly suggest that The Kitchen, AT, should hire her as an Aussie correspondent!
oops-- link didn't go through on the last post. click on my name for a link to nadine's site. i have her cookbooks on my bedside table... they're that good. lots of oily, black, moroccan olive recipes.... -p


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Sign up for Yardbarker's daily Top 10 newsletter, the Morning Bark! Customize to get news on your favorite sports and teams.
Posted November 17, 2012 on AP on Fox
PLAYERS: Michael McAdoo, Marcus Paige, P.J. Hairston, Brice Johnson, James Ennis, James Michael McAdoo
TEAMS: North Carolina Tar Heels, Long Beach State 49ers
TEAMS: North Carolina Tar Heels, Long Beach State 49ers
James Michael McAdoo scored 18 points and Marcus Paige added 15 to help 11th-ranked North Carolina beat Long Beach State 78-63 on Friday night. McAdoo scored 12 points in the second half and finished with eight rebounds as the Tar Heels ended Long Beach State's 23-game home winning streak in front of a record crowd of 6,912 at the Walter Pyramid. The Tar Heels (3-0) got hot from 3-point range during an 18-6 run midway through the second half to pull away. P.J. Hairston had 14 points in a reserve role and Brice Johnson came off the bench and had 10 points and seven rebounds. James Ennis led the 49ers (1-2) with 18 points and Mike Caffey scored 14. Dan Jennings had nine points and 11 rebounds. Long Beach State twice pulled to 10 points down in the second half, once on a three-point play by Ennis, but Paige made a pull-up jumper and Hairston hit a 3-pointer for a 73-60 edge. McAdoo helped extend the lead when he drove and finished with a reverse dunk for a 66-50 lead that made...
Original Story: http://msn.foxsports.com/cbk/story/No...
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No. 11 North Carolina 78, Long Beach St. 63
Tar Heels pull away from Long Beach State
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EMMA WATSON revealed that her New Year's resolution is to "speak French fluently."
In fact, she wants it so much that it's been the same for years!
Emma Watson opened up about her New Year's resolution to the upcoming Valentine's issue of Marie Claire UK, where she also posed in a series of edgy photos for the cover and inside spreads.
The classy British actress revealed in the accompanying interview:
"I always have the same New Year's resolution: to speak French fluently."
She explained:
"I get a huge wave of nostalgia when I come into the Gare du Nord. There's such an emphasis on culture, art and music. And I'll do anything for a warm baguette."
Obviously, this Brown University student knows exactly what she wants and has a strong drive to continually improve herself—quite like her famous "Harry Potter" character, the brainy Hermione.
She admitted:
"This is sort of irritating at times – I'm a bit OCD about perfectionism. I'm my own worst critic. I think that's really hard, but it also spurs me on. I always want to do better. I'm always striving towards the next thing."
Do you have the same New Year's resolution as Emma?
Photo Via Marie Claire UK
We'd love to hear your comment but please don't spam, we reserve the right to delete anything which is inappropriate


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Reader Comments (Page 1 of 1)
Wow, you actually care enough to figure things out with a spreadsheet? If you could list your resume with information like this, I'll bet people would PAY you to tank for them on your server. Tanks who care about mechanics and research fights as if they were a raid, which is really what you need in Cata now, are not common.
I walked away from tanking for a while because I had convinced myself that I sucked. The only thing that gave me back my mojo was running with guild groups who had a clue. I wonder how many budding star tanks, people who feel bad when things go wrong, are going to continue to be ruined by being paired with jerks.


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"They" have been talking for some time about single pilots flying widebody freighters. But all of a sudden the talk is no longer restricted to cargo aircraft. The theory was this: Technology could easily make single-pilot airliners possible, but the industry needs a non-controversial way of slipping the idea into the system. Freighters could provide […]
Tag Archives | copilot
Single-pilot flightdeck – the answer to flightcrew shortage?
By David Learmount on 15 May, 2013 in Uncategorised
Cookies & Privacy
Recent Posts
Recent Comments
- Alexey on MH17 – the unveiling begins
- John on The MH370 mirage
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- Nnamdi Uwagwu on The death of the aerodrome control tower
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A320 AAIB Airbus airline pilot training airline safety Airport Commission atmospheric volcanic ash autopilot mode BA Boeing 737-500 Boeing 777 Boeing MD-83 British Airways CAA Cambeltown Cat IIIB Consumer Superbrand CPL delay EasyJet engine oil fumes Eurocontrol FAA Heathrow Heathrow airport Hijack risk ICAO Iceland James Stamp Kazan air crash Kirkwall Lidar Loganair MH370 Michael O'Leary MPL pilot flying pilot monitoring pilot training RAeS RAF Aerobatic Team Ryanair single-pilot airliners Tiree Turkish Airlines


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Originally posted 09/09/2014 12:45PM
Thor's mom is hot!
Originally posted 09/07/2014 03:00PM
Channing Tatum. Reese Witherspoon. Jake Gyllenhaal.
Originally posted 09/08/2014 02:25PM
"What have you seen?" It's the first question you get asked everywhere in Toronto – from the screening lines to the coffee bars, which I'm now hitting about eight times a day – and with the film festival hitting the halfway point, it's time to check in on the movie buzz.
Originally posted 09/04/2014 06:15PM
So long, summer. See you next year, giant robots, CGI apes and men in tights. It's been a fun fling, Guardians of the Galaxy, but I need to explore a relationship with someone a little deeper. (But text me when you get to Netflix.)
Originally posted 05/20/2014 07:50AM
The actor buzzed his unruly facial hair and loses his lumberjack look
What You Missed Over The Weekend
Originally posted 05/11/2014 08:05PM
If you were too busy showering Mom with love, gifts and – let's be real – a cocktail or two to keep up with the Kardashians, we've got you covered.
Here's what you missed this Mother's Day weekend:
5. Lookin' Good, Jennifer Aniston!Aniston took a walk on the dark side, saying goodbye to her lighter locks on Friday. The bride-to-be showed off a sleek brown bob, which is just her latest style move after going back and forth with hair extensions since she initially chopped her do.
Check out her new look.
Originally posted 05/08/2014 03:35PM
It seems Jake Gyllenhaal and Alyssa Miller are still a couple despite reports claiming they had split earlier this year.
Originally posted 03/15/2014 11:00AM
Taylor Swift knows she has a reputation – and she's using it to her advantage in a silly new video.
Originally posted 03/14/2014 02:05PM
Jason Bateman, Jake Gyllenhaal and Aaron Paul all hit theaters with new movies this weekend, but only one of them is really worth the ticket.
Originally posted 03/07/2014 05:15PM
The actor's facial hair is pretty crazy right now, and it's time for your to weigh in
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Post Nursing Jobs & Health Care Jobs.
A Certified Nurse Assistant (CNA) provides a basic nursing service under the supervision of a Licensed Practical Nurse (LPN), or a Registered Nurse (RN). Certified Nurse Assistants can work in any healthcare setting such as a Hospital, Nursing home, Community Center, Hospice, School, Outpatient facility and so on. The shift of a CNA is usually 7.5 hours with a 1 hour break. This break can be split between a 30 minute lunch break and two 15 minute breaks. To earn additional income, many Certified Nurse Assistants work double shifts. Some CNAs work a second job elsewhere, and can work 6 or even 7 days per week.
Due to lack of full training, a CNA does not have the powers and responsibilities of a registered nurse. Working as a CNA can give an individual a good insight into the healthcare profession. A temporary job as a CNA can be used by many prospective nurses or healthcare professionals to test the water before committing to a lengthy degree/doctoral program.
The daily duties of a CNA depend on his/her work setting, and include the following:
Note: Patients of long-term care facilities are known as Residents.
Salary & Education: No previous healthcare experience is required to become a CNA. Certified Nurse Assistants can earn between $9.50 and $12 per hour. CNA Programs are available through healthcare facilities and community colleges. The CNA credential can be gained by passing an examination, and registering a certain number of hours worked. Along with a written theory exam, students will be tested on the practical duties of a CNA.
Preview different types of positions: Search and review the different types of Nursing Jobs & Health Care Jobs posted on our jobsite, for an idea of the duties and responsibilities, education/skills required, salary and benefits associated with Health Care related, Medical & Nursing jobs in USA.
Find a Nursing School near you: Use the Further Your Career zip code search box, to find schools and colleges in your area that offer nursing programs.
Below is a list of some of the various types of medical nurses / assistant nurses:
|Links to Types of Nursing Careers
Related Links:


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Rebecca White, Debbie Rowe's friend and confidante, is opening up about the emails in which White claims Rowe wrote about the kids' biological parents and Michael Jackson's rumored drug use.
Recent reports have circulated that questioned whether or not Debbie was the biological mother of Prince Michael and Paris -- but White dismisses those claims. "I know those are her children hands down," she said. When asked if Michael is the biological father, Rebecca said, "If you look at the picture [of the kids], there's nothing that resembles Michael whatsoever... But he's their father and the only father that those children know... who cares whose sperm it is? No one has loved these kids more than he did."
Rebecca reveals that Debbie confronted such rumors during their email exchange, writing, "Do I really need to address the idea that those children are not mine? How ridiculous is that? Not only did I give birth, but it's my body, my eggs and my friendship that went into the birth of those children."
Rowe continues, and blasts people for questioning whether or Michael is their biological father. "I was never cut out to be a mother and I know I would never have been able to give them anything like what Michael has given them. Do I think he's the biological father? Who gives a s***. He's their father and people should shut the hell up and give him that respect."
The emails also contained information about Michael's rumored drug use. "It's not a secret in celebrity worlds," Rebecca says. "It's easy to get your hands on anything you want. You can find any doctor to write you a prescription. You can find any assistant to go out and find you something else. So the idea of him being able to get his hands on things is easy."
In an email, Rowe tells White, "Did Michael take drugs? I would if I were him." In an effort to explain Debbie's words, Rebecca says, "I think he knows the pressure he was under and I think that she knows just like, 'Hey, if I was living that life, I would be taking drugs'...as soon as we got into her house, she opened up her cabinet and had prescription drugs and offered me a Valium right off the cuff."
After giving birth to Paris, Debbie was unable to conceive again -- and White claims Rowe's infertility caused her relationship with Jackson to deteriorate. "I did sense a little bitterness about the fact that after Michael knew she couldn't have children, he cut ties with her. That's when the financial gains started popping up."
Rebecca White, a confidante of Debbie Rowe, recently shared shocking emails with "Extra" in which she claims Rowe wrote to her about her custody struggle with the Jackson kids -- and now Rowe's legal team wants a retraction of her statements to us.
Debbie's lawyers sent "Extra" the following statement: "In response to the media inquiries concerning statements made by Rebecca White during her Extra interview, we can confirm the following: Our firm has sent Ms. White a letter disputing the truth of her statements and demanding that she make a retraction in order to avoid legal action."
During the interview, White claimed to have personal emails written to her by Rowe, in which Rowe states that she does not want custody of her biological children, Prince Michael and Paris, but she thinks it would look good to ask for custody because, "I don't want to look like the woman who gave away her kids."
White also admitted that she believed Debbie was asking for custody for financial gain. "The motivation is money," Rebecca said. "I really have to be honest... If the children aren't the ones she wants, what else will she gain from it?"
The Jackson custody hearing is scheduled for July 20.
Rebecca White, a close friend of Debbie Rowe, is opening up exclusively to "Extra" about emails she says were written by Rowe to White regarding the custody of Michael Jackson's children, sent just days after Jackson's death.
"I know she's seeking custody of the children," Rebecca reveals. "I think she wants the best for the children." In an email dated July 2, 2009, Rowe's writing suggests that she appears to be conflicted about going after her biological children -- Prince Michael, 12, and Paris, 11. "I'm not going after custody," Debbie writes to Rebecca. "These kids are not mine. They were never mine. They were always Michael's. I was Michael's best friend."
Despite that email, Rebecca believes that Rowe is seeking custody. "I think things change on a daily basis," White explains. "It's not like she doesn't love them. It's not like she doesn't want the best for them, but her life is different...The idea of being a mother to those children is something I don't think she really wants. She can't just sit back in the shadows and not say anything because then she will be looked at as the woman who gave up her children and that's a horrible thing to say... She had to do something to protect them in a way."
In an email from Debbie to Rebecca on July 5, Rowe seems to be changing her mind about seeking custody. "My lawyer is telling me I have to take some responsibility about the welfare of the children," Rowe writes. "Do I want the kids? Hell no. Does it look good for me to ask for them? Absolutely. I don't want to look like the woman who gave away her kids and just forgot about them. Would Michael want Joe to have them? I think it would be the last thing that he would ever have wanted."
White admits that she believes Rowe is motivated to seek custody for financial gain. "The motivation is money," Rebecca says. "I really have to be honest... If the children aren't the ones she wants, what else will she gain from it?"
Rebecca also confirms that Rowe told her a secret custody deal is in the works. "Yes, absolutely," White confirms. "In one text message she had just said, 'Just wait until the 14th. Everything will be done after the 14th.'... There's definitely going to be a secret deal. There's definitely going to be a settlement that's going to come out of this."


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TORONTO -- The injury bug continues to hit UFC 155.
Middleweight Karlos Vemola has dropped out of his bout against Chris (The Crippler) Leben after fracturing a cheekbone in training. The London-based Czech will be replaced by Derek Brunson.
"Words can't express how excited I am. Thank you Jesus!!! Time to show up," tweeted Brunson.
Brunson (9-2) had been headed to Season 17 of "The Ultimate Fighter" but reportedly was blocked from appearing on the reality TV show by Showtime, which held his Strikeforce contract,.
Other fighters to drop off the Dec. 29 card in Las Vegas include Gray Maynard, Chris Weidman and former light-heavyweight champion Forrest Griffin.
Griffin was originally slated to meet Chael Sonnen but Sonnen was pulled to coach season 17 of The Ultimate Fighter" against Jon Jones.
Heavyweight Matt Mitrione was shifted from the card to face Roy (Big Country) Nelson at the recent finale to Season 16 of "The Ultimate Fighter" after Shane Carwin suffered a knee injury. Mitrione was knocked out.


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Vilnius International Airport (IATA: VNO, ICAO: EYVI) (Lithuanian: Tarptautinis Vilniaus oro uostas) is the largest civil airport in Lithuania. It is located 5.9 km (3.7 mi) south of Vilnius, the capital of Lithuania. It began operations in 1944. The old terminal was built in 1954.
The present-day Vilnius International Airport is a state owned enterprise under the Ministry of Transport and Communications. It is the largest of the four major airports in Lithuania by passenger traffic.


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Liam Neeson Completes Work on Latest Film
People.com: It was on the Toronto set of the movie Chloe that Liam Neeson first heard his wife Natasha Richardson had been in a skiing accident near Montreal. He rushed away to be by her side at the hospital, and was with her until the end, two days later.
Last week, Neeson, 56, quietly returned to Toronto to finish work on the Atom Egoyan-directed thriller costarring Julianne Moore. He shot his last scenes on Friday and the film wrapped on Saturday, Neeson's rep confirms to PEOPLE.
Richardson, who died at age 45 from a blunt impact to the head that caused internal bleeding, was laid to rest March 22 in upstate New York.
Read more hot stories Moms Are Talking About.
1 comments so far | Post a comment now
Ten Tees January 9, 2011, 2:43 PM
Nice site! Enjoyable to read. I've got one observation to offer about t-shirts.


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Invitation: celebrating 50 years of OEIS, 250000 sequences, and Sloane's 75th, there will be a conference at DIMACS, Rutgers, Oct 9-10 2014.
Invented by the HR concept formation program.
Table of n, a(n) for n=1..61.
S. Colton, Refactorable Numbers - A Machine Invention, J. Integer Sequences, Vol. 2, 1999, #2.
S. Colton, HR - Automatic Theory Formation in Pure Mathematics
None of 1,2,3,4,5,6,7 are such that k+tau(k)=8, so 8 is in the sequence
Cf. A036438.
Sequence in context: A085197 A164910 A135736 * A140400 A190430 A188018
Adjacent sequences: A036431 A036432 A036433 * A036435 A036436 A036437
Simon Colton (simonco(AT)cs.york.ac.uk)


text:
Product Details
A makeover of the original Adidas Stan Smith sneaker designed for 1960s tennis star Stan (Stanley Roger) Smith
Customer Service: 1-877-742-2660
email: firstname.lastname@example.com
Return Policy
All orders will ship within 24 hours of being placed. All weekend orders will ship out the following Monday. Please note that all shipping services and times only apply to Business Days.
Orders with different billing and shipping addresses may take longer to process. To ensure the fastest order processing, please make your billing and shipping information the same.
All Paypal orders must ship to the registered Paypal address, there are no exceptions.


text:
Financial vulnerability of mortgage-indebted households in New Zealand - evidence from the Household Economic Survey
AbstractAggregate household debt more than doubled between 2001 and 2008, alongside similarly rapid increases in house prices. Aggregate data, however, cannot tell us which types of households – by income and assets – have built up the most debt over the period, which is important for assessing their financial vulnerability. This article uses information from the Household Economic Surveys (HES) for 2001, 2004 and 2007 to provide some evidence on this issue. The survey evidence suggests that, overall, financial vulnerability in the household sector did not greatly increase over the period of strong house price rises this decade. Simple modelling suggests that some households would, however, be vulnerable to simultaneous large shocks to house values, interest rates and employment.
Download InfoIf you experience problems downloading a file, check if you have the proper application to view it first. In case of further problems read the IDEAS help page. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
Bibliographic InfoArticle provided by Reserve Bank of New Zealand in its journal Reserve Bank of New Zealand Bulletin.
Volume (Year): 72 (2009)
Issue (Month): (March)
Pages: 5-12
Contact details of provider:
Postal: P.O. Box 2498, Wellington
Phone: 64 4 471-3767
Fax: 64 4 471-2270
Web page: http://www.rbnz.govt.nz
More information through EDIRC
Related researchKeywords:
ReferencesNo references listed on IDEAS
You can help add them by filling out this form.
Blog mentionsAs found by EconAcademics.org, the blog aggregator for Economics research:
- Financial Vulnerability Assessed Using Microdata
by Liam Delaney in Geary Behaviour Centre on 2009-05-20 05:22:00
Cited by:
- Thorvardur Tjörvi Ólafsson & Karen Ã. Vignisdóttir, 2012. "Households' position in the financial crisis in Iceland. Analysis based on a nationwide household-level database," Economics wp59, Department of Economics, Central bank of Iceland.
- Marianna Brunetti & Elena Giarda & Costanza Torricelli, 2012.
"Is Financial Fragility a Matter of Illiquidity? An Appraisal for Italian Households,"
CEIS Research Paper
242, Tor Vergata University, CEIS, revised 18 Jul 2012.
- Marianna Brunetti & Elena Giarda & Costanza Torricelli, 2012. "Is financial fragility a matter of illiquidity? An appraisal for Italian households," Centro Studi di Banca e Finanza (CEFIN) (Center for Studies in Banking and Finance), Universita di Modena e Reggio Emilia, Facoltà di Economia "Marco Biagi" 12061, Universita di Modena e Reggio Emilia, Facoltà di Economia "Marco Biagi".
- Daan Steenkamp, 2010. "New Zealand's imbalances in a cross-country context," Reserve Bank of New Zealand Bulletin, Reserve Bank of New Zealand, vol. 73, pages 37-49, December.
- Bernadette Kamleitner & Bianca Hornung & Erich Kirchler, 2010. "Over-indebtedness and the interplay of factual and mental money management: An interview study," Working Papers 34, Queen Mary, University of London, School of Business and Management, Centre for Globalisation Research.
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"I love the design and was very happy with the quality of the paper. People who received the invitation commented how cute it was!"
"Just received the cards; they were better than expected. Thick, quality paper. I splurged for the iridescent paper but due to the background color of the card, the pearlescent quality does not show up, so I wouldn't spring for that for this particular card. The regular card stock will do. Overall, happy with the card."
"We were looking for some race car invites for our son's 2nd birthday. All of the ones we looked at (online) were bulky and too busy. We were so happy when we found this one because it goes with the theme but also is simple, easy to read, and a perfect size to place on the fridge. Colors are calming and the card stock is wonderful. I also like how you can add a photo to the back of the invite."
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What Would Be a Good Cake to Mail?
Good Questions
Q: There are a bunch of amazing looking cake recipes around, but they all have some kind of ingredient that I feel has to be refrigerated (dairy or otherwise). I want to mail a cake to my brother for his birthday this summer. Are there any good unspoilable cakes that could be mailed cross country?
Sent by Katrina
Editor: Katrina, first off, here's a great thread at MetaFilter discussing this very question:
• Mailing a cake at MetaFilter
We would advise making and mailing something that isn't elaborately frosted, and that is fairly dense and moist. Here are a few possibilities:
• Surprisingly Quick Root Beer Chocolate Bundt Cake (pictured above)
• Lemon Yogurt Cake with Ginger-Thyme Syrup
• Classic Poppy Seed Cake From Solo
• Sticky Spiked Double-Apple Cake with a Brown Sugar-Brandy Sauce
• Orange-Scented Olive Oil Cake from Saveur
• Ina Garten's Lemon Cake
Readers, have you ever shipped a cake? Any suggestions?
Related: A Summer Birthday Cake Roundup
(Image: Laure Joliet)
14 Comments
I've never shipped a cake, however, I can sure vouch for cakes with lots of booze or spices aging beautifully.
From experience cakes like Melissa Clark's Whiskey-Soaked Dark Chocolate Bundt Cake, Flo Braker's Eggnog Pound Cake with Crystal Rum Glaze, Claudia Fleming's Guinness Stout Ginger Cake, or Nigel Slater's Double Ginger Cake are better 4 or 5 days after coming out of the oven. They keep so well and are pretty sturdy cakes to boot.
I've sent a lavender-blueberry pound cake a few times. The next time, I am going to send it with a little vial of blueberry syrup for extra moisture/ deliciousness, but I'd say pound cakes ship pretty well.
Slow Lorus is right. My grandmother used to mail us a rum cake every Christmas. Something magical happened on the trip from Indiana to Seattle because, even when using her own recipe, I've never been able to reproduce that cake.
Ditto the pound cake; in fact, I've shipped my chocolate pound cake (which calls for buttermilk) with no problems.
I froze it, then shipped overnight and receiver said cake was still frozen!
Next time I'm not sure I would bother with either, since a good pound cake (well wrapped) keeps several days on the counter with no problems.
Either the freezing or the overnighting. Maybe 2nd or 3rd day (overnight is so expensive!)
think lots of sugar (bacteria avoid sugar) and/or lots of alcohol. There are cake covering options that can really seal in a cake (rolled fondant perhaps?).
What about something like a Christmas fruit cake? It's "fed" brandy over a long period (weeks) after it's made, so I'm sure it would be fine to ship long distances, well wrapped.
I'm so glad you posted this! I'm planning to mail my best friend a birthday cake in August and I've been wondering this very thing. Thank you!
Rose Levy Beranbaum's Grand Marnier Bundt cake keeps well. She says in The Cake Bible that she's even shipped it across the Atlantic! You just want to double the recipe of syrup and really slather the cake with it. This moistens the cake. Also, a bundt cake comes out pretty sturdy; it's not delicate. I think she keeps a pretty tight reign on the recipe being online, so you should check out her book from the library. Seriously, it's worth doing that.
I've never personally shipped a cake, but my grandmother's been sending her Christmas fruitcakes (well-wrapped, first in cheesecloth, then foil, then recycled plastic produce bags) from Ontario to Seattle for years without a problem. I'd definitely look in the fruitcake direction for possibilities.
@shawnamuffin -- ooh, that's a great recommendation. That recipe is actually one that RLB posts on her Real Baking w/Rose website. It's listed as Grand Marnier Cake with Chocolate Chips but it's exactly the same as the recipe in the Cake Bible.
Also, RLB posted these segments from her PBS show on YouTube:
Grand Marnier Cake Part 1
Grand Marnier Cake Part 2
My mother in law routinely ships carrot cake with cream cheese frosting from DC to NYC via the USPS and we've never had a problem. I think she freezes it before she ships it.
Thanks, Slow Lorus! I think I must have been tired last night when I posted that....
I wouldn't attempt it myself. I'd probably call a bakery in his town and order a cake.


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Hauser & Wirth Presents Dieter Roth Björn Roth, January 23
Hauser & Wirth presents Dieter Roth Björn Roth in New York, 18th Street, 23 January - 13 April 2013.
Opening: Wednesday 23 January 6 - 8 pm
Sculptor, painter, printmaker, collagist, poet, diarist, graphic designer, publisher, filmmaker and musician, German-born Swiss artist Dieter Roth (1930 - 1998) has been described as 'a performance artist in all the mediums he touched'. Everything Roth made involved acting out a central concept of art and life as utterly indivisible - a single enterprise in which material stuff is subservient to the emotional and sensual experience for which it stands. Roth was not an artist who tolerated boundaries. In seeking to pulverize them, he elevated the processes by which things happen, embracing accidents, mutations, and accretions of detail over time; inviting nature to have its way with unstable mediums, including fruit, chocolate, and sugar; and perhaps most boldly, inviting the dilution of his own authorship through constant, intensive collaboration with other artists. Those partners included such significant figures as Richard Hamilton, Emmett Williams, Arnulf Rainer, and Hermann Nitsch. But it was Roth's long and symbiotic collaboration with his own son, artist Björn Roth, that stands as testament to the enormous and enduring potency of his restless, relentless process.
On 23 January 2013, Hauser & Wirth New York will open 'Dieter Roth. Björn Roth', a landmark exhibition of masterworks that highlights this remarkable twenty-year collaboration and, through it, the diversity of the practice that has established Dieter Roth as one of the most inventive and influential artists of the second half of the 20th century. 'Dieter Roth. Björn Roth' culminates Hauser & Wirth's 20th anniversary and inaugurates the opening of the gallery's new, second exhibition space in New York City, at 511 West 18th Street, between Tenth and Eleventh Avenues. Moreover, the exhibition sets the stage for major exhibitions to be presented at 18th Street in 2013 by three artists - Paul McCarthy, Roni Horn and Matthew Day Jackson - who claim Roth as their touchstone.
Organized with the cooperation of the Dieter Roth Foundation, Hamburg, Germany, 'Dieter Roth. Björn Roth' presents more than 100 objects created since the 1970s, including numerous works never before exhibited in the United States. Among these will be 'The Floor I (Studio-floor from Mosfellsbaer, Iceland)' from 1973 to 1992; a series of wall-mounted works form the 1980s comprised of such at-hand materials as toys, sweets, tools, refuse, and dead insects in plastic tubes; and key works from the 'Tischtücher' series of paintings made in the late 1980s and early 1990s from used tablecloths. Key examples of Dieter Roth's poignant 'Kleiderbilder' paintings, made from the artist's own clothes, also will be on view, as will the installation 'Grosse Tischruine (Large Table Ruin)', created by Dieter and Björn Roth with Eggert Einarsson between 1978 and 1998.
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Wagner cast iron set...now the fun begins
- b
- BakaWoodworker Sep 14, 2013 10:26 PM
I never seem to get my existing projects done, always something new getting thrown on my plate. Well I just got another project suddenly. With new Frigidaire induction stove and new set of Calphalon AcCucore SS, I decided to see if I could have a cast iron pan or two from my mother; she has several in the garage never being used.
All the pans were old Wagners. After leaving her two 8" fry pans, the ones that came home with me were with numbers on handle #3, #5, and #6, then 2 with numbers on bottom of #7a and #11. Additional numbers were on the bottom, but not sure if they are serial numbers or what they meant. The #5 had the wagner logo in the middle, rest were at the top with "Sydney -0-". Supposedly one skillet came across America in a covered wagon.
Overall, all in great shape. Only the 2 larger ones had spots of rust that I need to work on, with the 11 being worst (4-5 spots, each size of pencil eraser or smaller).
One discussion (debate) having with my mother (who insists that her grandmother did it this way, so must be the correct way) is to wash with soap after every use. From what I have read, looks like a personal preference in maintaining cast iron (even Lodge's how-to video mentions using soap if preferred), but most seem to lean towards just wiping and building up seasoning for nonstick. With old cast iron like this that is very smooth inside, is it still preferable to not use soap? Not washing and using soap will be hard habit for me to break as I like "clean" cookware.
For those with cast iron and SS, which ones do you reach for most and for what foods? Using gas, electric, or induction (I know this in itself is a completely different discussion, but just curious non-the-less). And while I am finding great tips reading through old postings, any additional tips/tricks with cast iron would greatly be appreciated.
Thanks everyone.
If you have a good seasoning coat, you will find that your iron skillet will usually come out clean without soap. I just soak mine in hot tap water for a few minutes, scrub the inside with a scrubber sponge, put it over a flame, and wipe dry with a paper towel. I turn off the heat when thoroughly dry and store the pan dry. If especially greasy, I will use a drop or two of liquid dish soap before scrubbing, but this rarely needed.
I got back into cast iron a few years ago when I found 3 different sized skillets at a yard sale...a Lodge, a Griswold, and a Wagner. None were rusty or even terribly crusty, but the crusty stuff, being unknown, HAD to go!?! Probably heresy, but I got lazy and had at them with spray oven cleaner... took a few applications but they cleaned up great.
I used bacon grease (what my grandmother always used) to re-season. Found that the KEY to successful CI cooking is USE, USE, USE! If I shallow fry something like breaded fish, NOTHING sticks... just wipe out pan. If I cook something like a burger, that oozes stuff that sorta gunks up, I pour in a little water while pan is still hot. Dump in a little CHEAP-O salt and scrub off anything that stuck. Then rinse with HOT water and back on stove burner till HOT... another dab of bacon grease.
My "collection" has grown considerably and I have to seriously restrain myself if I come across something I already have. Found a few of those "corn" cornbread pans. Found a cute little diamond shape skillet (Lodge, I think) that's marked 1 egg... perfect for fitting on square bread for a sandwich. Have a nice round griddle that's smooth as glass. Found a Dutch oven, sans lid or handle (bale?), but have another lid that fits. Found a 2-burner Lodge grill/griddle... ended up giving to my sister since I just waasn't using that much area that often. EVERY piece came from a yard sale, thrift store or flea market... and didn't spend more than $5 for any one item.
Washing with detergent does not effect the build up of seasoning. I have some very old Griswold and various Lodge before and after they started the preseasoning.
I used to use dishwashing soap in the 70s-80s on my cast iron, SOAP, not detergent. Dawn will strip off the seasoning on my cast iron. So, when the old timers talk of using soap on cast iron, it may have not been the same "soap" that is now widely available.
I used to cook bacon to season my pans, two years ago, I spent a winter in a different part of the state. The bacon available in that area is different than the bacon I get "at home". Too much sugar in the "out of town" bacon.
re: Alan408
Dawn is the only liquid dish soap I use, and it doesn't hurt the seasoning on my cast iron skillet when used sparingly. I use only a drop or two, scrub gently, and rinse. I wouldn't soak my pan in it.
re: Alan408
< So, when the old timers talk of using soap on cast iron>
I actually think that today dishwashing liquid has gotten more gentle.
Hi: Baka:
Tips & tricks... Since you have so many (lucky you), I would:
(1) Reserve one pan strictly for eggs (this one you baby and almost never wash with detergent, just oil and salt):
(2) Consider reserving another for high searing (this one you can absolutely abuse);
(3) You can even have an "everything else" pan for other things like roasting, bacon, cornbread, etc. that occasionally needs a soapy scrub every so often.
(4) Think about how often you make integral sauces that require fond. If you do much of that (OR, when you do, you deglaze with wine or other acidic liquids), you might find that you prefer SS over CI for a variety of reasons--stick-iness, high visibility, freedom to work metal utensils hard without needing to reseason, etc.
Have Fun,
All of my cast iron gets washed with detergent. Nothing sticks in them. We just got a griddle from my M-I-L. It is an old Griswold. It is heavily crusted with many years of fat build up (she is 92). I am just waiting for the weather to get cool enough and I can run it through the self cleaning cycle in my oven. I've done that with several thrift shop finds, it works like a charm, and re-season.
re: rasputina
Hi, rasputina:
I guess 'need' is a relative term. Yes, you can cook your entire life in one pan and eat well. Let's just say everyone I know who's kept one pan just for eggs has been happier.
At the risk of goading your disagreement, there's a case to be made for having a dedicated fish pan, too. ;)
One tip that you don't see very often regards the type of utensils to use in your cast iron skillets. My favorite turner is this one: http://www.amazon.com/MIU-France-Stai...
You want a spatula that has two important characteristics:
stainless steel composition: so that you don't get bumps building up in the finish from using some kind of plastic or silicon turner, and,
a straight leading edge, so that the nice finish you are building up does not get gouged by a curved edge.
I have my grandmother's cast iron, and have been cooking in it for 30-some years. I had not been given a lot of foodie advice on how to take care of it -- my grandma and my mom washed the skillets clean, made sure to dry them on the stove, advised me to find a different pan in which to cook spaghetti sauce, and told me to give them a wipe with bacon grease and throw them in the oven if they seemed to be performing poorly. That's what I've been doing ever since.
A good turner and some bacon are really all your CI will ever need.
For starters, thank you everyone who responded. Some great info.
Started cleaning and seasoning them today. I didn't strip them completely down to bare meta except areas that were rough inside or rust spots. Large pan I stripped most seasoning out, using Kosher salt and 120/220 sandpaper on rust spots. Other pans were mostly just Kosher salt.
Seasoning, I tried 350 convection oven using soybean oil. After washing/cleaning/scouring pans, I put in oven for 10 minutes to ensure were dry, pulled out and put very thin layer of oil on, then back in for 90 minutes. I then pulled out and put another wiping of oil on and back in for another 90 minutes. They have cooled and noticed that the grey metal areas are definitely darker (chocolate color), but not black. I assume it takes several seasonings. Too, I noticed the oil beaded up some (tiny beads all over). I am assuming this is due to putting oil on a hot pan, where I should have let pans cool before applying oil? Is it ok to continue another round of seasoning or rescrub pans and start over?
btw... when I listed what brand they were, the #5 where the logo was in the middle I thought was a Wagner like the rest, but it is a Griswold.
I own a SS skillet that I never use. Unless I'm boiling pasta or steaming vegetables, I cook in a cast iron skillet. Like your grandmother, I wash my skillets with dish soap, then dry them IMMEDIATELY on a low flame on the stovetop. Rust seems to be far more dangerous than soap, at least in my experience. My pans have lasted decades so far, and seem to be ready for many more decades.


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Boulevard Five72
- Address:
572 Boulevard
Kenilworth, NJ 07033Neighborhood:
- Cuisine:
Contemporary AmericanPrice: $31 to $50
Boulevard Five72
- Dining Style: Fine Dining
- Website: http://www.boulevardfive72.net/
- Phone: 9087091200
- Hours of Operation:
Lunch: Tuesday - Friday: 11:30am - 3:00pm;
Dinner: Monday - Thursday: 5:00pm - 10:00pm,
Friday - Saturday: 5:00pm - 11:00pm,
Sunday: 4:00pm - 9:00pm;
Brunch: Sunday: 11:00am - 3:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Global, International, Contemporary American
- Executive Chef: Scott Snyder
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Farm to Table, Fireplace, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Private Room, Smoking Area (patio only), Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
- Catering: We have extensive experience in off-premise catering. Our Catering & Service Staff is professionally trained and we have Catered off-premise events both large and small from 20-500. We welcome the opportunity to visit your location whether it is your home, hall, museum or other location to meet and discuss the particulars of your event. We offer complete tasting menus to help you choose your menu and if you choose we can take care of every detail of your event including all entertainment, floral arrangements, equipment rental including but not limited to Tents, Tables, Chairs, Linen, China.
- Private Party Facilities: Boulevard's professionally trained staff is available for all of your private party needs and we have extensive experience in both corporate meetings and events. Our beautiful facility is newly renovated to include Wi-Fi access, Sirius Satellite Radio, and Verizon FiOS. The Wine Room and Lounge have HD TV's that can be accessed directly from your lap top and our Banquet Room also has complete audio and visual capabilities. We are committed to exceeding all of your expectations and will gladly customize your event to meet all of your needs regarding menu and pricing. Our Wine Room is the ideal setting for a Board Room Style meeting or wine dinner. The Wine Room accommodates up to 24 Guests Conference Style and the room has HD TV readily accessible to your laptop. A separate Dining Room is also available should you choose to meet in the Wine Room and enjoy your meal in our Dining Room.
- Private Party Contact: Allison Snyder or John Risley 908-709-1200
A word from Boulevard Five72
Boulevard Five72 is a New American Restaurant and Banquet Facility conveniently located in the center of Kenilworth. We are proud to announce that since our opening at the end of August 2008 , Boulevard Five72 has gained a reputation as one of the finest restaurants and caterers in our area. The Star Ledger named us runner up for the "Best New Restaurant in New Jersey for 2008" and the New Jersey Monthly just listed us as one of the top 22 Restaurants that you must try! Lastly, we received a review of 3 and 1/2 stars from the Star Ledger in October of 2008.Continued
Boulevard Five72 offers a Contemporary American Menu with Global influences under the direction of Executive Chef and owner Scott Snyder. We have a beautiful lounge, offering a full Bar as well as an extensive Wine List. Our Main Dining Room seats up to 60 guests, our Private Wine Room seats up to 25 guests and our Banquet Room can accommodate up to 150 guests.
Boulevard Five72 offers a Contemporary American Menu with Global influences under the direction of Executive Chef and owner Scott Snyder. We have a beautiful lounge, offering a full Bar as well as an extensive Wine List. Our Main Dining Room seats up to 60 guests, our Private Wine Room seats up to 25 guests and our Banquet Room can accommodate up to 150 guests.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Brunch
- Diners' Choice WinnerContemporary American
Boulevard Five72 - Best Restaurants in Kenilworth ›
Boulevard Five72 reviews from OpenTable diners
68 reviews since June 4, 2014
- Food4.7Service4.6
- Ambiance4.5Noise LevelModerate
special occasion (47)fit for foodies (42)neighborhood gem (39)good for groups (34)romantic (32)notable wine list (23)great for brunch (22)great for lunch (13)great for outdoor dining (10)hot spot (8)vibrant bar scene (4)kid-friendly (3)late-night find (2)scenic view (1)Show More
- 5 starsItsjustsweetDined on 9/27/2014The service was on point, we were seated promptly for our 9pm reservation, and the food was simply fantastic. Looking forward to my next visit and already thinking about the filet Mignon.Special Features:I would recommend this to a friend.
- Consistently goodLuvtheater1Dined on 9/27/2014Celebrated a friend's special birthday, and she was very impressed with the quality of the food and the presentation. Always a memorable meal.Special Features:
- Best brunch ever!!LexLuvsLuxeDined on 9/21/2014Two of my friends and I went for lunch. We paid $26 each plus tip & got 4 apps for the table, one entree each & unlimited mimosas/bloody Mary's. Can't beat that! The food, service & ambiance were excellent. I will definitely be back!Special Features:I would recommend this to a friend.
- Excellent timebaileyDined on 9/20/2014We took our family to dinner and everything was amazing! They are very nice and helpful. Will be back very soon. Thank YouSpecial Features:I would recommend this to a friend.
- dining experienceJim63Dined on 9/20/2014Very nice place to dine, food was excellent, service was outstanding. We will go back againSpecial Features:I would recommend this to a friend.
- Love Boulevard Five 72!PaqiDined on 9/20/2014Another wonderful, celebratory dinner at one of our favorite restaurants. Everything was delicious and beautifully presented, and our server was terrific. We were a party of six celebrating my husband's "big" birthday. We had the corn chowder, veal chop, duck breast and risotto, followed by one of nearly every dessert on the menu. Plates were passed around and everyone thoroughly enjoyed the atmosphere, food and drinks. What a wonderful evening!Special Features:
- Excellent experienceEatingNYCDined on 9/18/2014I have absolutely zero complaints about this restaurant. The service, food and entire experience was phenomenal. I ordered the filet mignon and it was cooked to perfection, just the way I like it. My friend ordered the duck breast and it was equally delicious. Don't question whether or not to go here, just do it. I want to go back and try more things off the menu. It was SOO good!Special Features:I would recommend this to a friend.
- Kenilworth surpriseSaraVIPDined on 9/13/2014Very surprised by this place. We've never been to Kenilworth. Very nice looking large restaurant . All four of us liked our food. I had Granny Smith salad and cod for my main dish. Our friends had beef shank over pasta, she loved it. The other two had seafood risotto, they were very pleased too. The only thing that was a disappoint was the gelato, no taste. Would go back.Special Features:I would recommend this to a friend.
- Always a great time.DiningManVIPDined on 9/7/2014One of my favorite restaurants in the state. Recent experience was somewhat less exciting - service was off and food wasn't as tasty. Funny thing is, my meal here was still one of the best I have had in a long time. Menu is always interesting, the food is delicious, portions are generous, and the prices are very reasonable for this high quality of food. Atmosphere and service can use a little more energy.Special Features:I would recommend this to a friend.
- kalekingDined on 9/6/2014when a friend tells us foodies that they had the best meal EVER at a restaurant, we had no choice other than to see for ourselves. It was the Best. Boulevard Five72, is a gem. And, Yes the report card is All A's. Atmosphere: A Price: A Service: A Food.:ASpecial Features:
- Second time in 1 month!easydiningDined on 8/30/2014My date and I diined twice at Blvd 572 in August. Food and service and the outdoor dining was a very nice experience. We'll eat there again I'm sure before the end of 2014. easygoing 9/2/14Special Features:I would recommend this to a friend.
- Outstanding Food and ServiceJamesCDined on 8/25/2014I came here with my wife on a night where someone was available to watch the kids. She had the softshell crab and a ceasar salad. Real anchovies, need I say more. I wasn't that hungry and had two appetizers: oysters and wild mushroom ravioli. Both were fantastic. The staff was wonderful, timely, and took care of everything...the Banana creme brulee was good too! We ate outside, that was why we came. The street was a little busy, but after 8:30 or so, when the traffic died down it was nice and quiet. Inside the restaurant is gorgeous btw. Would definitely recommend and will definitely be back.Special Features:
- Great, Great restaurant....GeorgeDDined on 8/24/2014This is a great restaurant with great service....Dan was terrific.... Creative flares on just about everything.... Tough to beat....Special Features:
- Will come back againJJAVDined on 8/17/2014We have been here many time for both Brunch and Dinner, and are always pleased with the food, and staff.Special Features:
- Lovely dining experience.easydiningDined on 8/16/2014My date and I sat outside we were there on 8/16. The service and food were excellent, we had their special the red snapper- This restaurant is one of our favorites and we'll most likely be back before the end of the summer. I definitely recommend!Special Features:
- mjltVIPDined on 8/2/2014Best restaurant in New Jersey!!!! Enjoyed everything including the wine tasting.Special Features:
- Excellent After Shakey StartGordoDined on 8/1/2014We were greeted by the hostess who was unfriendly and seemed to be unhappy. She would have been enough for us to have turned around and left if we had not already been impressed when we held my wife's baby shower in their banquet room. After being seated the experience was excellent. Visually the ambiance was excellent. The seating was comfortable. It would be nice if they had some music. The service and food and wine were outstanding.Special Features:I would recommend this to a friend.
- fmarieDined on 7/31/2014very good service very good food.....we work in town and go out occasionally for lunch and have been there several timesSpecial Features:
- Friday Lobster Night fantasticshamrockVIPDined on 7/11/2014We went for the Friday Lobster Night & enjoyed each course. Dan (server) was attentive. We had 5:30 dinner, before crowds, allowing for personalized service. Choices in the lobster dinner and each was good, enough variety. Wine list good, variety of price ranges and options. The first course of lobster and avocado salad tasty,fresh. Nice sauce drizzled under it. I had the Maine Lobster Agnolotti with the chanterelle mushrooms, excellent. I opted for the filet mignon and lobster 'scampi". Filet was good size portion, tender, nicely cooked. Asparagus, potato patty. Guest had the lobster risotto enjoyed it. Guest had peach dessert option,caramel popcorn & gelato; I had the chocolate cherry bombe with the pistachio ice cream. Delicious.Special Features:
- Wonderful experienceAwesomeVIPDined on 7/9/2014My sister and I had a fabulous dining experience. I chose the Prix Fixe with wine and everything was just perfect. Basically, this is a class restaurant and although possibly out of some folks' price range, well worth the upper end cost.Special Features:I would recommend this to a friend.
- Great place for good food & serviceBellDined on 6/28/2014If you want good service & good food this is the place. The waiters treat you like you are very special. What more can I say it's a very special place for any occasion.Special Features:I would recommend this to a friend.
- eatineddieVIPDined on 6/23/2014one of if not the top restaurant in the area. It provides a most pleasurable dining experience and for me makes driving 45 minutes each way most rewarding....Special Features:I would recommend this to a friend.
- Great dinnerMikeVIPDined on 6/21/2014Everything was great about dinner. Food was outstanding. Foie gras was superb. Snapper excellent with plenty of lobster pieces. Expensive but well worth it.Special Features:I would recommend this to a friend.
- MyraVIPDined on 6/20/2014Lovely quiet, surroundings, attentive, charming servers, salmon was light and flavorful. We now have Boulevard Five72 on our regular "go to" restaurant.Special Features:
- Excellent BrunchMedina232Dined on 6/15/2014My husband and I went for brunch for Father's day, it was excellent! Food was delicious, waiters and valet parking all very attentive abd polite and price was nice for all the food and drinks we had. I would definately recommend this restaurant to my friends. Thanks! The Medina'sSpecial Features:I would recommend this to a friend.
- Anniversary DinnerSASSYDined on 6/6/2014Lobster Friday with the Wine Pairing was great, and the duck my husband ordered was the best I ever had.Special Features:I would recommend this to a friend.
- The following 546 reviews are from the Boulevard Five72 reviews archive.
- Best Brunch we ever had!NJBRooklynBornVIPDined on 6/1/2014We found this restaurant just this past year and we have since had three birthday celebrations there. The food is outstanding. The last time we were there I actually sought out the chef to compliment him. I have never done that before. This past Sunday, we went there for brunch. AMAZING!!! The place is gorgeous, too. Pricey but really worth it. Definitely my new favorite restaurant.Special Features:
- Great experiencePbnoj22Dined on 5/15/2014First time dining here, celebrating my birthday with my girlfriend and we had a wonderful experience. Started with cocktails at the bar, tried the cheese plate, crab cakes, filet dish, ribeye dish, and finished with cheesecake and creme brûlée. Fantastic selections on the wine list (we went with burgundy). Service was in sync and our waiter was professional and not overbearing.Special Features:I would recommend this to a friend.
- You will never go wrong hereLuv2eatVIPDined on 5/11/2014We were there for the Mother's Day Buffet. We have always disliked going out on Mother's Day because restaurants are crowded, noisy and they throw the food at you. We were so thrilled with our choice to go to Boulevard 572 this year. They could not have been more accommodating and we were not rushed. The buffet was lovely with an array of interesting food. We have been here many times but never for brunch. The food never disappoints and the staff really knows how to please the customers. Thank you Boulevard Five72. Can't wait to return.Special Features:I would recommend this to a friend.
- GabsDined on 5/11/2014The food was EXCELENT!! Waiters were attentive and friendly. Price was a bit high for the small selection they offered.Special Features:I would recommend this to a friend.
- Pricey for brunchFirsttimeDined on 5/11/2014I went here for Mother's Day brunch and treated my family, so I was disappointed when the bill came. The food was mediocre, really nothing special. For the cost, I was expecting much more. The sausage was very strange; somewhere between pork sausage and hamburger. Our waiter was very nice and attentive though.
- Excellent!MKW2013Dined on 5/11/2014As always the food quality and service exceed expectations!Special Features:
- Scored very high in all categoriesOpenTable Diner Since 2014Dined on 5/8/2014Varied menu which should provide several selections for each person. Good wine list with a reasonable number of choices that are not overly expensive. Service and food both superb. Quiet enough for conversation, but enough activity so,that you don't feel as if you in a cloister.
- Great experience!LovebirdsDined on 5/3/2014First time there. Went for our anniversary. Incredible seafood as well as meat entrees. Our waiter/service was very good. Very personable. All around good time.Special Features:I would recommend this to a friend.
- Never disappoints!OpenTable Diner Since 2006VIPDined on 5/2/2014We love Boulevard Five72. We always start with a cocktail in the bar - friendly service, and great drinks in a cozy area, the perfect spot to meet friends. We were there on a Friday and several of us enjoyed the lobster menu - standouts were the lobster and avocado salad, the lobster angiolotti and the filet with lobster, but everything was delicious. Attentive service and a nice wine list add to a great experience. We highly recommend it.Special Features:I would recommend this to a friend.
- tipardoDined on 4/27/2014As always food was great. Love the new brunch option.Special Features:I would recommend this to a friend.
- Boulevard five72NicknameDined on 4/26/2014The restaurant was very good, the food was great. The service was wonderful.Special Features:
- OpenTable Diner Since 2011Dined on 4/20/2014We have had brunch and dinner here and have always had a good meal and great service.Special Features:
- outstanding food!Judypf1Dined on 4/19/2014The kitchen here does a great job of creating a menu that combines creativity with classics, and they are all perfect! The avocado canneloni with crab beyond description, and the ribeye was perfectly prepared, as always! The staff is friendly and helpful, overall a wonderful place to dine!Special Features:
- You Can't Miss at Five72TheBigGuyVIPDined on 4/18/2014As always, the food and the service was excellent.Special Features:I would recommend this to a friend.


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Search pictures and profiles of Senior Singles near you right now. Discover how online dating sites make finding singles in the United States, Canada, and all over the world simple, safe and fun! Once you browse profiles and pictures start flirting, messaging and connecting with other members of the SeniorPeopleMeet.com community. Search today and find other sexy, intelligent singles for casual dating or a serious relationship in your area.Search Single Senior Men | Search Single Senior Women
A little about me...
ready for love honest caring understanding free spirit hardworking passionate building a business /restaurant need partner looking 4 laid back somewhat hippy type pro life widower never married preferance was traveler and seeker still am always will be settled down in little village town in la Luz new mexico building an adobe house/restaurant kind of rough with refined mind have little dog as a buddy beleive in good majic love jesus am a buddist very open minded cook mexican food some italian love hot springs riding my harly need a women likes riding am truck driver builder financing the building im working on never had time for serios relationship but im way ready now im totaly trustwothy and honest one women man need the same in return kept my love alive in this ever changing world and need to share it with someone very outspoken not a pushover but very easy going have a uniqe sence of humer love children would not mind being a daddy if women has children
About the one I'm looking for...
someone simple likes adventure likes outdoors loves people animals careing honest a must no lies loves god has open mind horescope lineup a must makes it easyer inteligent wise can give me guidence have good meanfull conversation no gossip strait shooter not to old to still do adventeres things hot springs little hikes likes a little wine no alcholics please or addics good natured fun loving passion a must
I'd just like to add...
i believe women are the finer vesal not the weaker vesal I was saved by a wise women and belive unless a man can humble himself to the virtues of a women he can never reach the higher self need a women that can keep my passion at bay I have little bad boy in me that gets in the way of my spiritual progess need strong women to keep me focused on higher self in a humanistic manner
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Canucks goalie Roberto Luongo seeks best trade deal for him
Vancouver, BC, Canada (4E Sports) – Vancouver Canucks starting goaltender Roberto Luongo is willing to wait until the team gets the best deal out of trading him.
He has told Mike Gillis, Vancouver Canucks president and general manager, that he was prepared to wait as long as it took.
"Whether that's a couple days, next week, two weeks, or at the end of the season, it's totally fine with me," Luongo said.
Gillis wants two or three good players for the experienced and established netminder.
Luongo also said he is flexible at to which team he could be traded, although he had previously mentioned a preference for Florida.
"I'm open to a lot of possibilities. I think me and Mike right now are on the same page about certain things and until there's an answer for me I'll just wait patiently."
He added that he is focused on playing for the Canucks until told otherwise.
Last April, Luongo had said he would waive the no-trade clause in hiscontract after he was benched for backup Cory Schneider and the Canucks were ousted by the Los Angeles Kings in the first round of the playoffs.
Luongo said his no-trade clause doesn't really mean much at this point.
Canucks head coach Alain Vigneault praised his goaltenders, who in large part carried the team last season, as the Canucks scoring evaporated.
"Right now I have two top-end goaltenders," Vigneault said as he evaded the question whether Schneider is the team's starter as training camp begins.
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It's a new year with new goals, new resolutions and lots of plans to make. Not to mention, ALT Summit is in just a few weeks and I am going to need somewhere to jot down all that knowledge. For that, I am going to need a few cute notebooks for to-do lists, blog planning, writing and doodling. Here are some of my favorites…aside from my go-to notebook pick—Moleskin, of course.
The red notebook from Target is my favorite—it's sitting next to me on my desk as we speak. Affordable, and the saying is just charming.
Smythson|Kate's Paperie|Moma|Sparrow Nest Script
Best Made Company|Hello Polly|Target|Anthropologie


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Free Travel Guides and Brochures
If you are interested in taking a vacation, traveling, or just interested in different states/attractions, you can order FREE travel guides and brochures from Travel Guides Free. All you do is pick what states or attractions you want and then you can have them mailed to you or download them… for FREE.
I think this is great especially if you are going to be driving somewhere out of state; I would order some for all the states I would be passing through.
Go check it out for more information or to order yours for FREE.
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Bringing home the bacon
BARRIE - A Barrie barbecue queen is making the best pulled-pork in the world.
Barrie's own Diva Q Danielle Dimovski won the pork category at the 23rd Annual Jack Daniel's World Championship.
BARRIE - A Barrie barbecue queen is making the best pulled-pork in the world.
After winning the pork category at the 23rd Annual Jack Daniel's World Championship in October, Barrie's own pitmaster Danielle Dimovski is considered the best.
"The Jack is the big one," said Diva Q's Dimovski. "I had an incredible team with me this year. To win the title of the best BBQ pork in the world is a dream come true."
The Jack was the icing on the cake for the Diva Q team who has had a successful competitive season winning top honours in a number of categories.
In the past few years Dimovski has been taking the barbecue world by storm, appearing on TLC's BBQ Pitmasters, The Today Show, Canada AM, The Marilyn Dennis Show and more.
"We are really trying to get the Diva Q name out there and let people know that a chick can do it just like the guys," she said. "We have got some of Canada's top barbecuers behind us. Things are looking up."
Its been a tough road for the Diva Q team, one that includes many late nights working on perfecting the newest recipe.
"There's days when it's an insane balance," she said. "I'm a competitive barbecuer but I've also got to get the kids to soccer and swimming."
Dimovski's kitchen features two cabinets full of spices, and more than 100 cookbooks.
"I have 18 grills in my backyard," she said. "There's something magical when meat hits a grill. When you put a 20 pound pork shoulder on the grill and it turns this deep mahogany colour."
For more on Diva Q visit www.divaq.ca.
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KPMG in the UK embarked on a journey of transformation during 2013, in pursuit of our strategic goal to dominate professional services. Our Annual Review highlights how we bring real benefits to our clients, our people and society as a whole.
After seven years of turmoil, the banking sector can finally shift focus from cleaning up the debris caused by the financial crisis and start making steps towards delivering sustainable growth and profitability.
Explore why technology firms should choose to invest in the UK. We consider what the UK currently has in its favour as it battles for technology investment.
Technology has revolutionised the day-to-day lives of individuals and organisations alike. But if we're to continue to benefit and to profit from it, and if we're to minimise the potential downsides, we're going to have make some choices.
We help our clients understand current issues and future trends in the world of work, and identify how they can enhance organisational performance through their people.
Explore the opportunities available for school and college leavers at KPMG.
Find out about careers for graduates from all degree disciplines in Audit, Tax, Advisory, Technology, Marketing and HR.
Keep up to date with the latest news and views from KPMG in the UK by following our twitter feed.
KPMG's leadership blogs brings you insight, opinion and debate from our senior partners and industry experts.
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KPMG's Cardiff office was originally established in the docks area of the city to serve businesses in the Welsh steel, shipping and coal industries. Now recently moved back into the Cardiff Bay area, KPMG's team in Wales works with clients from a broad range of industries including the public sector, financial services, food and drink, retail, manufacturing and engineering.
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Sunday, 10 February 2013 10:27
Another really good show by NJPW. The crowd didn't seem to pick up
until the second half. This is the third show I have watched in a row,
while the last show and the show headlined by Suzuki/Tanahashi was
better, this show was very good. Their depth of great performers right
now is very impressive. It's made even more impressive due to how
varied the roster is as well. I really hope that they continue with
the ippvs. Best match - Anderson/Tanahashi. Worse match - I guess I'd
go with the opener, although it was standard for an opener.
Christopher Yetman
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