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This crumpled piece of yarn was once a blue necklace made by a little boy and sold on a street corner . This hung on my rear view mirror for 20 years. Faded and torn it bears little resemblance to what it once was,but it means the world to me and the memory and love for that boy will never fade or be torn by anything. I count this thread as one of my life's greatest treasures. Like it's creator @dylannord
Specialized launched a new Tarmac last week. It's a beautiful piece of engineering that uses a new "Rider First" method of design that you really can feel out on the road. I could tell you all about how it was the best bike I have ever ridden, how I never felt more confident descending or how I am now a believer in disc brakes on a race bike. I could tell you all of that, but it's already been said. What I am left with is my experience in California with Specialized and a small group of riders who were in Santa Cruz to test the bikes.
I knew going into the trip it would be hard, sure. Chris Reikert, who I have followed for years, helps run PR over at Morgan Hill and wanted me to come out and be part of the "fast" group of press. We would do about 200 miles and 22,000 feet of climbing over 2 days to put the bikes and our bodies through the paces. I was cautiously optimistic that I would be fine. I was wrong.
38 miles into the first day I was in the darkness. I was getting dropped for the second time of the day, lungs churning hard on hot California air, heart willing, but legs not making it happen. We were only 1/3 of the way through the ride and I wanted to hang it up. Truth is I was outclassed by the people on the trip. I have never denied the existence of my ego, and hell it's done a lot to shape the person I am today, but on that day, and that mountainside the vision of myself as a bike racer was being compromised.
65 miles later I was getting dropped again, and was riding head down when the van pulled up next to me. Our amazing mechanic leaned out the window and pleaded, "Hey man, you are pretty far behind, want to jump in the van?"
So, I had a choice, the van meant no more pain, no more embarrassment of being outmatched over and over and over. Hell, the van probably had snacks as well! The van had a lot to offer if you were willing to give up.
I look back on that trip fondly. Sure, I suffered like a dog, did my best only to realize it wasn't good enough. I was dropped over and over again in a multitude of ways. But you know what I didn't do? I didn't get in that van, and sometimes, that's all that matters.
(photos by Alex Chiu)
These bikes are so DARK KNIGHT
Happy Birthday James!
June 23rd 1988:
You have the determination and discipline of someone twice your age. You always practice and practice until you get it right. I know whatever you do with your life you will approach it with enthusiasm and determination - you are bound for greatness! You are kind, tender and optimistic about people and life. You will succeed at anything you do - right now you say you are going to fly a spaceship and I can have a ride !
I can never tell you in words the joy you have brought me , it has been a great joy to watch you grow into the man you are today .
Anonymous said: Adorable little girl and a beautiful Grandmother that makes me stop and sigh....
Sounds like something someone I used to know would say……..
CHOO I love you
Cold, wind, twilight, exhaustion = Magic
I feel cold before I notice I am alone.
Hours before we were together, laughing and smiling, the sun hitting our Vitamin D deprived skin. We climbed as fields of cacti gave way to barren desert and we sucked air that inexplicably tasted like sand. But that was all hours and many thousands of feet ago, and now I am cold and miss my brother.
I like to think of pain as a beam of light: focused, intense and beatable. I like to imagine myself in a room alone with it, letting the beam pass through me then laughing mirthlessly and asking more. It's beatable because it's defined and predictable.
I wish I could say I let cold sweat run down my legs and slipped my hands into the drops, climbing beautifully, respecting the mountain with my best effort. I wish I could tell you that I stared at the beam of light and was warmed by it, but this was different. The light had hit a prism, reflecting and refracting pain in every direction. So many things were hurting, so many things were wrong that I didn't want to win, I just wanted to quit.
I start thinking about how nobody ever tells you how appealing quitting can become when you are on the limit; reminded of when I used to be a wrestler and sometimes in the middle of a hard match, I would fantasize about quitting. It's easy to think that all I had to do was relax the shoulders and count 1, 2, 3 and it would all be over. It is the warm comfort of quitting that makes resisting it so important.
I feel a hand on my lower back and am snapped back to reality. I'm freezing, 27 miles and 7,000 feet into the accent up Mt. Lemmon and that prism-like, unfocused but ubiquitous pain is racking me. Dylan rides next to me and I can't tell if he is grimacing or smiling. We ride on in silence and while we aren't exactly winning the fight against the mountain, we aren't losing it either, and sometimes that's enough, that's enough.
A young girl was reading what looked like a rapper's crime novel. The book's title ended in the letters, "II," denoting its predecessors, and all in the same font of that 1998 Juvenile album cover, bejeweled.
Another girl, maybe 27 and definitely cute, was reading Chronicles of Narnia. She…
Walkabout this morning


text: As a garage door can consider up close to 30 % of the outside of a residence, it is crucial to pick a door that is as attractive as it practical and secure. The Basics Of Garage Door Repair come in a wide array of shades and decorative alternatives. Home owners can opt for a simple body and panel design and style or can increase any quantity of trims and molding. Garage doors with windows are obtainable in a selection of designs as effectively. Windows can be both glass or acrylic. If privateness is a problem, tinted, etched and coloured windows are also available.Why must you go about adjusting stress on Ways To Appear For The Best Garage Door Repair Man? Nicely, you have received to notice that this factor has tons to do with your whole satisfaction in utilizing the product. Had been you mindful that the garage door anxiety is affecting how merely the door opens and how properly it closes? Unjustified stress can essentially make the motor of a door opener function tougher. As a consequence, you could finish up paying a needless gigantic electricity bill. This indicates it consumes a lot more power. It is helpful to notice the way the elements work together so you can copy its functionality with the just set up one.Now that you have this exceptional gain, just how do you use it? The opening control gadgets we introduced up earlier in this post are both difficult wired to the electric powered motor or joined by means of a radio signal. The hardwired button is for your advantage when you are in your residence. It is directly linked to the motor, through wiring you can placement it by your door from the house or anyplace else in your house or maybe in the garage itself.Professionals that are totally certified are the only types that should be regarded as inside this work. Certification is pertinent in that each and every manufacturer has a entirely various established of schematics employed in the creation of their items which demands certain knowledge from the expert. A bulk of suppliers greatly promote this part of their services which helps concentrate in on which ones to hire.One of the final drawbacks of wooden garage doors deals with moisture. If you reside near a beach or in areas with driving rain, the extra moisture can cause the timber to swell. Consequently, you would be much better off using metal doors rather of wooden garage doors.If your garage door has climate stripping, you must verify the climate stripping as part of your garage door maintenance schedule. If the weather conditions stripping is falling off or becoming caught everywhere, implement new weather stripping to assist make sure a powerful seal. This is especially important if your garage door is an entryway into your house. If your climate stripping is not producing a powerful seal, you are probably loosing high temperature-thus costing your family cash.

subset: commoncrawl


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Part of the range of hard to find kitchen disposables including rice paper, wax wrap, baking parchment, greaseproof paper, cake cases, muffin cases and sweet cases.
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Active Child - Evening Ceremony
I've been listening to this song a lot while I'm working. Lovely.
Active Child - Evening Ceremony
I've been listening to this song a lot while I'm working. Lovely.
The Mask of Designer, an Artist's Story
For many people graphic design seems like a creative field where you can actually make a living.
I'm realizing that's what I thought. I knew deep down that I wanted to be an artist, but I didn't think that was a way to make a living. Graphic Design promises otherwise.
Graphic design seemed like Arts cooler, sexier and richer sister, so I asked her to marry me.
The truth is I always wanted Art. I wanted self-expression, I need self-expression.
So I guess I am coming out as an artist.
That doesn't mean I'm not an illustrator or designer, it just means first and foremost I'm an artist.
With that said as a preface, I plan to explain some of my work a little more from now on, starting with the above image.
This is one of my pieces for my daily drawing project, NOD.
I drew a new character each weekday for a year. On this surface it was masked as an illustration or character design project, but underneath it was a cathartic fine art project. All of these characters were parts of me or people I know. They were my experiences and problems.
For instance, the above character is my biological mother. I remember the feeling of creating this character. It hurt. My mother sort of ditched my dad and my brother and I when I was only a year or so old. I saw her from time to time but not very much. I realized I didn't even know her as I grew up, that's why she features this mask.
This got me to thinking of archetypes of women and men, and lead to further characters studies and observations as the project continued.
NOD was a way of working through my analysis of those around me, and an expression of my own life.
Now, although I want to embrace being an artist, I'll never strip away the co-title of designer.
I've realized the best way to be anything is to design your way.
Approaching becoming an artist as a designer has helped me complete projects and solve my own career problems. It has also helped me give context for people to understand and interact with my work.
So that's it, I'm an artist…and still a designer too.
Alice's Adventures in Wonderland is now for sale in my shop…with gold ink too!
Sketching today. Been more and more inspired by furniture and interiors.
This is Also's house. He is a spirit from my on going art project NOD. NOD is a make believe dream-like universe.
I want to develop this ongoing thread of modern furniture that looks hand crafted from woodland materials found in NOD. There's no electricity in NOD so I want it to look natural but I also like the idea that there is a really stylish carpenter working there too. The NOD spirit of Eames if you will…


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I have arrived at Sip Wine from the south. Behind me wend the roads that led through Alpharetta and Roswell neighborhoods. Across the street lies the clear-cut acreage for a subdivision where homes may or may not one day surround the empty cul de sacs. Next to that is a kind of New Urbanist complex with a tavern and shops on the bottom floor of blocky brick buildings. And just beyond that lies the quaint intersection of streets that comprise downtown Crabapple.
Had I come from the north, the journey would have taken me through farms and horse pasture. I would have turned a corner and arrived at a country crossroads trying mightily to establish itself as a suburban town. In other words, I've found the invisible boundary of this amorphous thing we call greater Atlanta.
But here's the good news: Whatever direction you come from, Sip Wine proves itself to be the kind of place that helps define its neighborhood. If you've ever been to a local branch of the Grape then, well, it's that: A wine shop. A wine bar. A menu of various small plates that pass themselves off as "tapas." Even the dining room — stacked-stone walls; colorful, blown-glass pendant lights; open kitchen with a dining bar — has that same aura of slick urbanity.
I like Sip Wine better than other local wine bars for a number of reasons. For starters, chef Daniel Massie, a young Culinary Institute of America grad, cooks with more ambition and casts a wider culinary net than others have.
No red-grape-and-plastic-Brie platters for this guy, but rather composed bites of wild striped bass, house-smoked salmon, lamb loin and Thai nam sod salad. He doesn't pull it all off — some of the dishes, in fact, taste like cooking school projects — but he makes you want to try more and more.
Then there's the superior wine program. Sip pours 50 wines by the glass, half-glass or one-ounce sip, including many heavy-hitters. Thanks to the Enomatic wine preservation system, you can whet your wine hole with, say, a $4.90 sip of L'Arco Amarone della Valpolicella that retails for $100. Or maybe a Prunotto Barolo ($3.65 for a sip) or a Hubert Lamy Puligny-Montrachet ($3.50 a sip). More than 150 other bottles are in the shop, and if you want to crack one of those in-house, the price is only $10 above retail.
Interested? Good, then let me help you find something to eat. There's some wit on the list of more than two dozen plates. Diced watermelon salad ($7) with toasted almond slivers and feta cheese gets a sharp edge from its white balsamic vinaigrette, so you keep taking bite after sweet-sour-crunchy-nutty bite. Ditto the diced beet salad ($5 at lunch) with goat cheese crumbles and herbal slips of mint in a well-balanced orange marmalade vinaigrette.
And then comes the polar opposite — a leek and prosciutto risotto ($8) that is the apotheosis of goo. Is it proper risotto? No. Is it an incredibly rich and irresistible mush studded with tiny pops of cured ham that tastes so, so good with a full pour of Gaba do Xil Godello ($8.30), a funky Spanish white? Yes, indeedy.
I've learned to avoid the composed dishes that sound like mini-entrees. Grilled wild striped bass with leek-fennel gratin and lemon beurre blanc ($10) seems so damp and oozy compared to the tender moules marienière ($8) — a huge serving in a butter-enriched shellfish liquor. Raw-in-the-center beef tenderloin ($11) on a square of mushroom bread pudding makes me feel like I'm at a wedding. But a poblano chile relleno stuffed with smoked chicken and smoked gouda ($5 at lunch) merits eating clean to the stem, then running your finger through the roasted tomato cream sauce.
It can be hard to tell what will be good and what won't. Jumbo shrimp ($9) — highly recommended by our waitress — come swathed in thick, hard bacon shards that hang free like a bad skin graft. But butternut squash ravioli with toasted walnut cream ($5 at lunch), supple and suave, beats versions of this now-popular dish at many an Italian restaurant. It's best to go at lunch where, as you may have noticed from this review, most items come at the value price of two dishes for $10 — a huge bargain.
I found that service turns from quick and efficient when you first sit down to almost nonexistent. If you want serving spoons or water or want to see some of your dirty plates disappear — well, raise your hand. (My dad would've stood up and started shouting "Miss! Miss!" to my undying mortification.) Also, don't expect anyone to notice that you haven't eaten the perfectly raw Kobe beef sliders ($9) you pushed to the side. The front of the house needs work.
As for the back of the house, Chef Massie might want to edit his menu and spend a little more time training his cooks to make sure the food comes out as intended.
But he does have a good sense of how to feed his guests. Whether they are exurbanites or suburbanites, they are all looking for the kind of urban experience that Sip Wine can deliver.SIP WINE 12635 Crabapple Road, Milton; 770-475-7121 Food: Moderate portions of food with an international bent Service: Friendly but inattentive. Needs work Best dishes: Watermelon salad with feta and almonds, leek and prosciutto risotto, moules marienière, smoked chicken stuffed poblano Vegetarian selections: The usual — salads and pasta Price range: $$-$$$ Credit cards: Visa, MasterCard, American Express, Discover Hours: Lunch 11:30 a.m.-2:30 p.m., Monday-Friday; dinner 5:30-9:30 p.m. Sunday-Thursday, and 5:30-11 p.m., Friday-Saturday Children: Older kids who can keep to themselves in an adult environment Parking: In attached lot Reservations: No Wheelchair access: Yes Smoking: No Noise level: Moderate Patio: Yes Takeout: Yes
October 29th, 2010
8:28 am
Sounds like a place I would like to try. I hope the chef and staff read your review before I go.
October 29th, 2010
8:33 am
We live pretty close to Sip and have wanted to try it out but am not so sure after seeing your review, John as it seems hit or miss. Like Kirk said, if the chef and staff read the review and change things accordingly, I'd be more willing to give them a chance.
October 29th, 2010
8:39 am
Ditto — what Kirk said
October 29th, 2010
10:06 am
[...] This post was mentioned on Twitter by accessAtlanta, LiteracyCarnival.com. LiteracyCarnival.com said: Sip Wine dining review, Milton http://t.co/gWx3KGz [...]
October 29th, 2010
10:34 am
[...] Sip Wine dining review, MiltonAtlanta Journal Constitution (blog)But butternut squash ravioli with toasted walnut cream ($5 at lunch), supple and suave, beats versions of this now-popular dish at many an Italian … [...]
October 29th, 2010
10:35 am
[...] More: The AJC's metro Atlanta dining critic John Kessler reviews Sip … [...]
October 29th, 2010
11:52 am
We live in Crabapple and have gone to Sip many times. It is terrific, just like Cans and Ole Bind Dog next to and across the street from it. Crabapple is quickly becoming a really great area.
October 29th, 2010
12:01 pm
I live very close to Sip, have only gone once. It was a saturday night and the place was packed. I did not have service problems at all. In fact someone, possibly the owner, came by a few times to ask us how everything was and to help us choose a different tapa to try. I highly recommend this restaurant if you want to try a new wine bar. Definitely agree that you should plan to get a babysitter and not take the kids though.
October 29th, 2010
12:10 pm
The Midtown area really needs a purist wine bar (i.e., not just a restaurant that serves wine, a place that is wine-centric) and when I visited Orlando recently they have a place called Wine Room that is the exact same set up and concept as Sip. I love the pay-by-the-taste/pour idea since you have to get up and walk around and get the chance to really think about what you want to drink instead of feeling rushed by having a server waiting impatiently for your order. It's disappointing to hear this concept is hit-or-miss at the moment!
October 29th, 2010
12:20 pm
Sounds like this place has real potential, and will definitely add it to the list to try. Hopefully they'll build on some of the constructive feedback you've given here and become a real destination spot.
October 29th, 2010
12:51 pm
I always enjoy the opportunity to enjoy a sip of various wines, particularly the extremely expensive or rare ones. I think that the contents of John's review reflects a better experience than the one-star rating, which proves that a review's opinion of a restaurant is better understood by reading the content of the review itself rather than considering only the star rating. I certainly would like to try Sip. The dishes that were panned were not ones I might have ordered anyway.
October 29th, 2010
1:06 pm
We go to SIP often – it's our favorite restaurant in the Alpharetta/Crabapple area. I am so disappointed by this review. I have always found the service to be great. I have sampled the menu extensively and have not found one tapas item I didn't love – the sliders and beef tenderloin the reviewer mentions happen to be particular favorites. We take our out of town friends to SIP when we want to treat them to a great meal and be impressed. This is one restaurant I hope will stay open for business for a long time.
October 29th, 2010
1:08 pm
@acf – anything higher than a one star article means the food is consistent, which would have completelely contradicted his review. But you're right, the text of the article is definitely more helpful than the rating (as it tells you the types of things to order at a place where the dishes are inconsistent!).
October 29th, 2010
1:39 pm
Very accurate review from my recollection. Too bad the 5 star prices only get you 1 star quality food. And the pretension from the managerial/ownership types would be funny if it weren't so lamentable. Lighten up, dudes! Wine should be fun!
October 29th, 2010
2:09 pm
[...] colleague, Food and More blogger John Kessler, just reviewed the wine bar, Sip Wine. After reading it, I definitely wanted to give the place a try. Then, I look up and [...]
October 29th, 2010
2:26 pm
What a nice review, I will definitely venture into the wilds of greater Atlanta to try what sounds like great food , and good wines . Don't understand why you stabbed them with one star, John, you know how shallow Atlanta is, and by the way, speaking as a long term resident, there might or might not be a Buckhead again.
October 29th, 2010
2:34 pm
Enter your comments here
October 29th, 2010
3:33 pm
I totally agree with this review of Sip. Their wine selection is amazing, the staff is knowledgeable, the food is good and the service is spotty. They also have weekly tastings and live music with accompanying specials, which I enjoy!
October 29th, 2010
4:55 pm
Mr. Kessler,
I am so confused- do I try Sip Wine? Do I throw down money at Davio? Is Yeah Burger worth my drive inside the perimeter? I applaud your attempt to include reviews of the restaurants on the outskirts of "the invisible boundary," but your rating system is very confusing. The Sip review sounds great- sounds like a place i would love to try!! But at first glance, one star does nothing to motivate me to even give it a chance. And there are many internet dining guides that will post that single star next to the restaurant's name- without any further explanation as to YOUR rating system or furthermore, the content of your review, without further research. I feel that you are doing a great disservice to these restaurants- and quite honestly I find it a bit ego-centric on your part to devise a new rating system. Please Mr. Kessler- keep your celebrity palate and rating system away from my favorite restaurants- you're not doing anyone any favors.
October 29th, 2010
6:07 pm
I completely agree with confused! Having tried some of the restaurants you have such a problem with, and can ensure that if you (or perhaps your lovely daughter) have a problem with the restaurant or its decor it is going to be good!
October 29th, 2010
6:33 pm
Mr. Kessler,
I have to say I'm rather disappointed by your review of a place I have come to love and frequent.
SIP has been a wonderful place for my husband and I to go to enjoy an evening out. Chef Daniel has amazed me time and time again with his wonderfully tasty and unique menu items. As for the service, we have never had an issue with attentiveness from our waitresses- their friendly smiles and wonderful recommendations are much appreciated. As a matter of fact, their owner has stopped by our table several times on different occasions to see how things were going and ask us if we were enjoying ourselves. He has even offered us complimentary tapas items while we were waiting on a table in their lounge on a particularly busy Friday night. As for the statement on not bringing your kids- I can not think of a more interesting place to take my son on a Sunday night (when he eats for free!). They have a kids menu on- get this -an etch-a-sketch! And my son has loved their kid's pasta since the first time we brought him.
I do understand that one star is still a positive review, but in fairness, they definitely deserve better.
October 30th, 2010
8:14 am
"Apotheosis of goo"… huh? I have no idea what you mean by this. I have never thought of goo as being something particularly desirable and calling their risotto falling short of the ultimate goo seemed odd. What is your criteria for good risotto? Was their's good or not good in your opinion?
October 30th, 2010
11:55 pm
We have gone to Sip a couple of times….but not recently. The food was delicious…but the portions were very small for the money. Nice little wine selection and the atmosphere was very nice. Hope they make it.
October 31st, 2010
10:56 am
@Bruce – what he meant by "apotheosis of goo" is that he took something (goo) that usually isn't desirable, and elevated it to a higher form, making it desireable. And while the risotto may not have been cooked properly, the final result was still something very tasty. That's the impression I got, anyhow…
October 31st, 2010
12:00 pm
Mr. Kessler.
I truly have no idea what you are talking about. I have been to Sip on countless occasions and have not once experienced any type poor service or less that fantastic food. Maybe you went to the wrong Sip? But I'm glad you were able to tell us about Sip's surroundings. I feel that knowing that Sip is at crossroads between suburban neighborhoods and country farms will really help me to understand what the Sip dining experience is like. So Mr. Kessler (food critic?), maybe you would have more success depicting the Sip dining experience if you didn't worry about being an egotistical quaestuary, and trying to impress your readers with clever contes of the ambiance of not the restaurant but the surrounding area. But thanks for your review; your readers should take your review into account when mapquest is offline next time.
Critic Kessler
October 31st, 2010
12:27 pm
So you never really got to try the sliders then, right? Its a shame because they are fabulous! The Kobe beef is top of the line! The onion marmalade is flavorful and smooth…with just the right amount of Zing. Here's an idea. The next time something is undercooked (or not cooked the way you want) SEND IT BACK and actually try it! I can't believe a man of your stature would actually push a dish over to the side to wait for your server to recognize there was a problem. Speak up for yourself and GET SOME MANNERS while your at it! Well done, Mr. Kessler, well done.
October 31st, 2010
1:21 pm
Just to echo some former posts but with perhaps a bit more experience: my wife, friends, and I have dined here many times. I have never found the food to be anything short of fantastic. In fact, just last night I was discussing this article with both one of the owners and Chef Daniel.and they weren't even sure how to interpret this review. Keep doing it guys…great good, great wine, great atmosphere!
November 1st, 2010
12:50 pm
Sip is the bomb. I can see how you would think the beef tenderloin on the savory bread pudding is more wedding-y, but I have to say, if someone buried me in that bread pudding and let me eat my way out of it, I would never want for anything again. It's amazing.
Other than that, I would be echoing all the other comments on the blog. It's definitely a place to check out!
November 2nd, 2010
10:00 am
My wife and I have been to sip 4 or 5 times. Please give this place a try and you won't be dissappointed. We have loved every food item we have tried. John, the sliders are cooked rare. You should know that if you are such an expert! I think most "great" restaurants that you give one star to, would rather you not review them at all! Maybe you need to have different categories of restaurants to rate. Not all places strive to compete with each other. Like I said, give this place a try.
November 2nd, 2010
10:29 am
I've eaten at Sip many times.
Fabulous, intimate dining spot. Love the Tuna Tartar… a definite must.
November 2nd, 2010
2:52 pm
interesting place – nice find thanks for letting the rest of us know!
too bad about the one star review but it sounds typical of the food and service in that area – hit or miss.
November 2nd, 2010
3:39 pm
Ok are you actually a real food critic? your serious bent as of late makes me question how it is that you justify (to yourself) giving critical reviews of other people's hard work and commitment.
In other words: how are you qualified to be saying what you're saying. Are you a chef? Did you go to culinary school?
5 stars defines excellence for the whole region. Are you going to sample every restaurant in the south east?
November 2nd, 2010
6:10 pm
As a resident of Milton I think one of the reasons so many people are defensive about this review is because it is difficult to find good, independent restaurants in this area. We have plenty of chain restaurants and far too many Mexican and Chinese joints, but to find the type of restaurant that one would find in a intown neighborhood is still rare in this area and a treat for us (although thankfully not as rare as it once was). I hope that Mr. Kessler gives sip a follow-up review in six months.
November 3rd, 2010
2:20 pm
We've been to Sip several times and have never had a bad meal. Does that mean we like everything? No, but isn't that sort of the point of tapas dining? To try things out and accept the fact that, if your response is "Meh," you can always order up another plate that will bring a smile to your face. We love Sip, plain and simple, and we'll be back — again, and again. (Never had a bad server, either, but perhaps one reaps what one sows?)
November 3rd, 2010
6:22 pm
I wish they had something like this in Cumming (possibly at Exit 13 near the Avenue's or Exit 14 near so many other places but mostly chains. I will definitely try Sip.


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About James Greer
James Greer is the author of the novels Artificial Light (LHotB/Akashic 2006) and The Failure (Akashic 2010). He's written or co-written movies for Lindsay Lohan, Jackie Chan, and Benicio del Toro, among others. A forthcoming rock musical about Cleopatra directed by Steven Soderbergh is set to begin workshopping in 2015, and Greer recently adapted John Barth's The Sot-Weed Factor for the same director.
His first collection of short fiction, Everything Flows, now available from Curbside Splendor. He's currently recording and touring extensively in post-punk trio DTCV. Greer also serves as Director of Development for Ubisoft Motion Pictures.


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Kevin Van Trump has over 20 years of experience in the grain and livestock industry.
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Spaceweather.com — news and information about meteor showers, Science news and information about the sun-earth environment..
November 3 2013 hybrid solar eclipse path – youtube, This video shows a loop of the november 3 2013 hybrid solar eclipse's path across the earth. the outer region with lighter shading (penbumbra)shows where.
* proof * a giant solar flare is coming 2012-2013 – youtube, Every 11 years our sun flips and sends a shock wave hurling towards earth, now as of 2007 they found a huge hole in the magnetosphere, the shields are down.
Solar flare 2013: intense sun eruption aimed at earth, scientists say, A long-lasting solar flare erupted from the sun early saturday (feb. 9), triggering an intense sun eruption aimed squarely at earth. the solar storm.
Solar flare, strongest of 2013, blamed for hour-long radio blackout, By: tariq malik published: 05/13/2013 06:54 am edt on space.com the sun unleashed a colossal mother's day solar flare on sunday (may 12) in what has become.
First x-class solar flare of 2013 – phys.org, The sun erupted with an x1.7-class solar flare on may 12, 2013. this is a blend of two images of the flare from nasa's solar dynamics observatory: one image shows.
Solar flares: risk to the data center – the data center journal, Solar flares are an unseen risk to data centers and to the power grid, but data centers can take some precautions against these events..
Count down to zerotime.com » the killshot edward snowden: solar, Edward snowden, nsa whistleblower, speaking from sheremetyevo airport's hotel novotel, revealed the cia's project stargate was a complete success..
July 2012 nibiru/planet x causing large x class solar flares, Whether or not there is a large object called nibiru or planet x moving through our solar system, one fact remains: the sun is shooting out large x-class solar flares.


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The Huntington Fire Dept. began accepting applications to become a probationary firefighter today.
Applicants must be a U.S. citizen and be between the ages of 18 and 35 with a high school diploma or GED and a valid driver's license.
The applications can be picked up in the City Clerk's Office at City Hall, which is located at 800 Fifth Ave. and must be returned by 4:30 p.m. on Feb. 12.
Applicants will need to take a written and physical exam.
For more information contact HFD Capt. Jan Rader at 304-751-6299 or the City Clerk's Office at 304-696-5530.


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Close to Home
Every employee at Keene State College is encouraged to make a gift to support the KSC Fund, a capital project, or an area of interest. Our faculty and staff are generous and it shows through their percentage of participation and dollars raised. In 2013, more than 20% of faculty and staff made gifts totaling over $52,000!
This year our Close to Home Committee includes faculty and staff members with over 80 years of experience at Keene State College! They are:
Ron Butcher – Assistant Professor/Athletics
Ann Gagnon – Executive Assistant, Office of the President
Mark Reynolds – Writer/Editor, Marketing and Communications
Aaron Rothberg – Information Technologist-Advancement
Karen Stanish – Assistant Professor of Mathematics
Liane Wiley – Senior Accountant, Business Office
Please make your gift today!
Contact the Development Office
We Want to Hear From You!
For general questions, please contact:Laurie Alden
Sr Program Support Assistant
Or visit our staff page for a complete department listing.


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Here is a column by Etan Thomas about the continued collisions between sports and politics. It includes many references to former Big East ball players.
Posts Tagged 'Syracuse University Men's Basketball'
CrashThursday, August 28th, 2014
Big Dance to Big LeaguesWednesday, March 19th, 2014
What a difference a year makes. Check out this interview Michael Carter-Williams did with NYC journalist Derrel Johnson recently. This time last year MCW was helping SU make their Final Four push.
Still on the BandwagonFriday, February 21st, 2014
Duke & The Cuse: SynergyMonday, February 3rd, 2014
After a great weekend of sports, particularly for Syracuse, we forget that before there was a rivalry between SU & Duke, there was collaboration. Coach Boeheim successfully worked with Coach K during the Olympics, and ESPN commentators such as Jay Bilas (Duke grad) worked with SU grads.
Bilas, speaking here during a forum at SU's Newhouse School, takes time to indirectly show some love to SU's journalism program.
Street Gaze (part 9): Tower SupportSaturday, February 1st, 2014
Fayette FanaticWednesday, January 29th, 2014
Cuse TuffTuesday, January 21st, 2014
Who knew…we knew!Wednesday, October 30th, 2013
Shout out to former Orangeman Michael Carter-Williams who produced a stat stuffer supreme tonight with 22 points, 9 rebounds, 12 assists and 9 steals. MCW's 76ers defeated the defending champion Miami Heat. The steals mark set an NBA rookie debut record.
ExpectationsTuesday, October 22nd, 2013
The Syracuse Orangemen (basketball) are predicted to finish near the top in their inaugural ACC season, and senior C.J. Fair is the pre-season Player of the Year.
Throwback Thursday: Set up ManThursday, August 15th, 2013
As SU gets ready to enter the Atlantic Coast Conference this season, we remember Edwin "Eddie" Moss. Moss was a point guard for SU and ushered them into the Big East back in 1979. He later became a newspaper publisher. He's pictured here in 2005 (the same year he passed away). May he rest in peace.


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What would the holidays be without cutout cookies? Decorating cookies with your children or a group of friends will always create memories. These cookies are especially quick and easy because you don't have to chill the dough before rolling.
Preheat oven to
400°. Cream together the butter and sugar. Add the egg and the VANILLA,
mix until well blended. In a separate bowl, sift together the flour and
baking powder then gradually add to the butter mixture and blend well.
Form the dough into a smooth ball. Roll out the dough on a lightly floured
surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters
and place on ungreased cookie sheets. Fill each cookie sheet with cookies
of equal size to ensure even baking. Bake for 6 minutes (a bit longer
for thicker cookies), but they shouldn't brown at all. Remove from cookie
sheets and cool on wire racks or waxed paper. Decorate as desired when
Prep. time: 10


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Modern Day Quilts
One modern quilt a day. Searching the best modern quilts on the web for the most awesome one today.*
*except weekends
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Democratization and the Protection of Human Rights in AfricaABC-CLIO 1995; US$ 165.00
Development was achieved in the West by capitalism and industrialization before liberal democracy was introduced as a viable form of government. Africa is grappling with the problems of underdevelopment. Yet, the West insists on liberal democracy for Africa, a form of government which has no economic and social foundations in Africa. The West now faults... more...
The Politics of Ethnicity in EthiopiaBRILL 2011; US$ 89.00
Most governments in Africa, seeing the political mobilisation of ethnicity as a threat, have rejected the use of ethnic differences as an explicit basis for political representation. The one prominent exception is Ethiopia, which since 1991 has imposed a system of ethnic-based federalism that offers each ethnic group the right of self-determination.... more...
The People WantUniversity of California Press 2013; US$ 27.95
"The people want . . .": This first half of slogans chanted by millions of Arab protesters since 2011 revealed a long-repressed craving for democracy. But huge social and economic problems were also laid bare by the protestors? demands. Simplistic interpretations of the uprising that has been shaking the Arab world since a young street vendor set... more...
Encountering the Nigerian StatePalgrave Macmillan 2010; US$ 100.00
This edited collection about migration in Nigeria reflects on the state's use of power in society, particularly in Africa. more...
Democracy and Prebendalism in NigeriaPalgrave Macmillan 2013; US$ 95.00
Richard Joseph's seminal 1987 book Democracy and Prebendal Politics in Nigeria represented a watershed moment in the understanding of the political dynamics of Nigeria. This groundbreaking collection brings together scholars from across disciplines to assess the significance of Joseph's work and the current state of Nigerian politics. more...
Governance and Politics in Post-Military NigeriaPalgrave Macmillan 2011; US$ 100.00
Democratic governance constitutes an enduring challenge for Africa's most populous country, Nigeria. The book reflects on the form, trajectory and content of democratic governance in post-military Nigeria from 1999. Nigeria's democracy remains fragile, conflict sensitive and possibly reversible as the legacy of praetorianism and illiberal political... more...
Civil Society' ProblematiqueTaylor and Francis 2004; US$ 48.95
This volume deftly undertakes both a theoretical deconstruction of the concept of civil society (and related themes, including civility) and an empirical analysis of the radicalization process in Southern Nigeria . more...
Federalism and Ethnic Conflict Regulation in India and PakistanPalgrave Macmillan 2006; US$ 100.00
Katharine Adeney demonstrates that institutional design is the most important explanatory variable in understanding the different intensity and types of conflict in the two countries rather than the role of religion. Adeney examines the extent to which previous constitutional choices explain current day conflicts. more...
From Comrades to CitizensPalgrave Macmillan 2000; US$ 165.00
In the 1980s South Africa's urban townships exploded into insurrection led by youth and residents' organisations that collectively became known as the civics movement. Ironically the movement has been unable to adapt to the role of a voluntary association in the liberal polity it helped create, and has great difficulty defining any alternative role.... more...
Cameroon: Selected IssuesInternational Monetary Fund 2014; US$ 9.00
In recent years, the IMF has released a growing number of reports and other documents covering economic and financial developments and trends in member countries. more...


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Dulce et Decorum est Pro Fratre Mori (written by Agenthill )
Tranquility. Ennui. Resentment. Enmity. Hostility. Remorse. Reconciliation. Tranquility. Ennui. Resentment.
The cycle repeated ad infinitum. Endlessly the brothers warred, between their more vicious struggles was interposed a hiatus of a few decades at the longest before Loki's accursed nature propelled them once again toward the unending conflict that had come to dominate their existences.
Now in the peace of a warm summer night, there ought to be nothing between the two of them but the air they breathed, but though they lay beside one another, limbs entwined and breath synchronized, Loki's thoughts stray far from this moment of peace between them, turbulent and unyielding, they haunt him in the quiet hours before morning. When he is with Thor all should be well, and on the surface it is, but even so there is something always there, at the edge of their sight, something dark that pulls him away, and eats away at Thor.
It's in the corners of Thor's smile, pulled tighter than is comfortable, the way Thor says his name when they make love, a voice full of longing for lost things, it's there in the way Thor clings to him in their sleep, the fear Thor lives in that one day Loki will leave, and this will be the time Loki does not come back.
But there is a darkness in Loki's heart, a wanderlust and wildness too. Try as he might Loki cannot last in this haze he and Thor exist in when they are together, longs for freedom and chafes at the peace, the silent sea they float on now. The serenity stifles Loki an eventually he must lash out, is compelled to resume the struggle against his brother. Others think he is blind to the pain he causes his brother, but Loki knows as only the wielder of a blade can how deeply his callous actions cut his brother. And how simple it would be to twist the knife and break the cycle. Loki knows that he hurts Thor, and Loki, for his part, regrets. Had he the choice he would cease, would leave Thor in peace, but Loki is incapable of doing so, it violates his nature; for Thor, Loki would give everything, everything but that.
Try as he might Loki cannot change his nature, just as he and Thor cannot cease loving one another—though he has tried both falling out of love and changing himself, he was ultimately unsuccessful. Therein lies the problem, if it were not for his love of Thor, Loki would care not for Thor's happiness (or lack thereof), and if Loki were not as he was Thor would be happy, but both his his nature and his love of Thor are inviolable truths. Thor hums in his sleep, and Loki pulls him closer, wishing that his very proximity to Thor might instill some goodness, some nobility, whatever it is that Thor has which Loki finds himself so utterly lacking in.
Loki breathes in deeply, holding his breath, then inhaling, but is just as empty as before. In the moment Thor's scent fills his lungs, Loki always feels as if he could be the man he had wanted to become, but it cannot last, for Loki cannot hold his breath forever, and without Thor, there is nothing good of Loki left. Perhaps there was nothing good of Loki to begin with; few would be surprised to learn that, was it indeed true.
There was a time when the brothers had dreamed of an eternity between them, first as friends and brothers, then as lovers, but now Loki knows that it can never happen. He wonders idly if Thor still wishes for an eternity side by side. It is probably for the best that such an avenue is barred from them—with an eternity together they might have come to take their love for granted, and it is far too precious for that.
Tonight, though, Loki will give Thor his eternity, as he whispers sweet dreams into his lover's ear. When they had lain together it had been slow and reverent, gentle and loving. Loki thinks of the stars overhead that watched them through the open window, the sighing wind which blew their curtains. It is a good end, sweet and calm.
Like an old man passing in his sleep their love has run its course, and will slip silently out of existence, no one the wiser until morning comes, what was lost in the night. And so Loki places one last kiss on Thor's brow, at once a farewell and an apology, and leaves a double curled around Thor, that his brother might sleep peacefully at least this one final night. Quietly, Loki removes himself from the room, watching Thor as he leaves, not wanting to look away until the last possible moment. What Loki does, he does for Thor, and so though he wishes he might look upon that golden face forever, he knows their time must draw to a close.
The door clicks shut behind Loki, but he cannot linger; if he is to accomplish his task it must be before daylight, and he had lingered for as long as he could already. Swiftly he traverses the unlit halls of the palace, and tries not to think of games of chase he and Thor once played around the great pillars, of the echoes of laughter long since silenced.
Some assert that there is beauty to be found in sadness, virtue in self-sacrifice, but Loki sees none of it now. But then, Loki never was an expert on virtue, and he is not going to become one now. Perhaps thinking that way would make it easier to let go, but Loki's hand shakes as he opens the door to his chambers and he nearly gives up, because he cannot follow through with this, for Loki has always been too much concerned for his own well-being, and he cannot bring himself to do this. But then, it is that self absorption, the need to place himself before others that has so hurt Thor all these years, and Loki knows what needs to be done.
A coward he is not, and he shall face his death honorably, without the comfort of seidr, but at the point of the blade as all warriors ought. Just once in his life, Loki will do something the right way, will not shy from honor and what is good and proper; he sullies the name of his family enough with this act, so he had best do it in the most proper way he is able. In death, Loki will accomplish what he never could in life; acting not in his own interests but for the betterment of others. Thor will be proud, Loki thinks, once he has recovered from the initial shock. Thor will know that Loki was capable of doing what was right, and not just what served him best. When Loki dies, Thor can finally be proud of something Loki has done, and Loki cannot possibly do anything to ruin what little good he has accomplished when he is dead. Even Thor must appreciate this cosmic joke the Norns have played on them all.
He fears that Thor might not understand why it is he does this, but cannot bring himself to write a note, for it seems too final, and he knows that whatever he writes would be scoured over by Thor in a vain attempt to discover what Thor had done wrong, what might have saved Loki. Wishing to spare Thor such agony, Loki thinks it best to leave nothing, for then his words may not be twisted to find new meaning. Loki will stay silent for once in his long life.
When they were far younger, Thor had given Loki a set of ornamental daggers as a gift, and Loki, touched, never sullied them with the blood of war, for he could not bring himself to turn this gift from his brother against him; it seemed too cruel. Now it is these daggers Loki reaches for, untainted by the pain of their rivalry, they will draw forth only peace for the brothers. Gingerly Loki seats himself at the edge of his bed, removing the longest of the daggers, finger ghosting over the edge to find it still sharp as the day it was forged. It is unique to the set in that the others are throwing knives, but this one was intended for defense, not for plunging into eyeballs but for slicing tendons, its delicacy belying its deadliness. "It reminded me of you," Thor had said when he gifted it to Loki, and Loki thinks that there is some irony in this situation but he cannot find humor in it now. Maybe one day Thor shall see it this way, and will appreciate the poetry in the act.
Perhaps, but Loki thinks not; Thor has ever been one for bravado but he finds little amusement in symbolic acts such as this. Loki however, prefers more nuanced showings, and he hopes—though he fears it is in vain—someone shall admire this, his last great performance. But then, that also is a selfish desire, and he means for this to be a selfless act, as much so as is possible for one such as he. Altruism suits him ill but he hopes that he can pull it off just this once.
Honor is critically important to those who reside in Asgard, and there right and proper are synonymous; as such there is a right and proper way to do everything, including how one ought to die. Being slain in battle is preferable to death by any other means, and though suicide might be considered most dishonorable in many occasions, what is most important in any death is not the method itself, but the purpose. Honorable suicide is possible, given the proper intention. In this Loki hopes to save Thor, and to die for him is decorous, by Asgardian definition. As such there is a procedure for death, exsanguination, as a slow death tests the resolve of those who choose to die, and Loki thinks it a cruel tradition, prolonging the suffering of they who would give all. He shall follow it, however, that Thor, and the rest of their family, might be spared further dishonor in this act.
Still he hesitates as he makes the cut, but he breathes in slowly, once, twice, thrice, and steadies his hand long enough to make the cut. He draws the blade across slowly, that he does not damage the nerves, it stings as he slices open the flesh. To him those brief seconds seem far longer, and he must struggle to keep going, but Thor is foremost in his mind, and he presses on knowing that he must do this, for the good of his brother, whom he has loved since before he knew what love was. He presses on and soon enough the cut is completed, and there can be no turning back now, for even this one cut may kill him, given the time.
Were it not for the matter of time and ceremony, he would not make the second, but he must and so he does, the pain of it less this time as already the blood loss is affecting him. He cuts deeply for he wishes his suffering to be short. The pain from the cuts nearly overwhelms him for a moment, and all he can focus on is the bright hot pain and the warm blood flowing out, onto the neat bedspread, now stained by his blood. Gradually the pain begins to fade, and his thoughts are once again his own; he does not regret this decision, even as he bleeds, but he is beginning to wish he had waited longer, had another day or two with his brother, that he might have exchanged one more glance.
Fortunately, he has not long left to regret. Swiftly his blood flows from his veins and he knows he has not much longer in this world, a comforting thought as it is far more painful to die thus than he had wished. Time seems to stretch as his pain recedes, and he pictures Thor with him now, holding him tightly, or perhaps he is not imagining it, perhaps his brother has come. His hearing is fading in and out but he hears Thor shouting for someone, anyone, to come help, to bring healers, though surely Thor realizes they cannot help Loki now; he is beyond the point where one might be saved.
It is right and proper, he thinks, even as he can see the fear, the desperation cross Thor's face. For even when Loki helps Thor, does what is best for his brother, he cannot do so without hurting him. Loki's mere existence precludes Thor's happiness, and though he does not know it, Loki is doing what is best for him. Still it is painful to watch Thor as he breaks, tears now falling from his normally stoic face. I did this to help you, Loki wants to say, but finds he can no longer force his mouth to move. I did this so that you could be happy.
All feeling is fading, now, from Loki's body and he knows he has but seconds left, and he watches unable to respond as Thor pleads with him to stay alive. Noble Thor was not meant to beg, and Loki is glad when it ends, until he sees the defeated look on Thor's face. Never should his brother admit defeat, but it seems he has. As Loki tries not to see the agony that pains his brother's face, he hears a whispered, "I love you," and then he knows no more.
;__; … I … why am I doing this to myself!? I knew what I had to expect from this fic after seeing this short comic but...


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Swearing in my book is a must. It's a means of expression and come on, it makes us feel better. And anyone that is worried about their kids hearing swear words, please, check your child's video game collection before pointing the finger.
But if you're of the ultra conservative and have a penchant for punishment the Pepper Mouth is a small canister device that plugs into your computer's USB port. When it detects a typed swear word it flashes read. If another blasphemous word is typed it blasts a peppery spray (i.e. obnoxious smell) into the air.
Where to buy you ask? Unfortunately, we think it's a concept only.


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Book your room at NH Gent Belfort
Superior RoomMax Occupancy: 2 guests (up to 1 child, 1 infant)
Superior RoomMax Occupancy: 3 guests (up to 2 children, 1 infant)
Standard Double RoomMax Occupancy: 3 guests (up to 2 children, 2 infants)
Deluxe Double RoomMax Occupancy: 3 guests (up to 2 children, 1 infant)
Junior SuiteMax Occupancy: 3 guests (up to 2 children, 1 infant)
4-star hotel with a restaurant in Ghent (Patershol)
This hotel is located in Ghent (Patershol), close to Ghent Town Hall, Belfry of Ghent, and St. Nicholas' Church. Also nearby are Saint Bavo Cathedral and St. Jacobs Church.
Hotel Features
In addition to a restaurant, NH Gent Belfort features a sauna. Other amenities include a bar/lounge and a coffee shop/café.
Room Amenities
In addition to complimentary wireless Internet access and air conditioning, guestrooms feature minibars along with coffee/tea makers and desks.Information missing or incorrect? Tell us!
Renovations & Closures
- Dining venue
- Dining venue
NH Gent Belfort
At your hotel
NH Gent Belfort features a sauna and a fitness center. The hotel offers a restaurant and a coffee shop/café. A bar/lounge is on site where guests can unwind with a drink. Public areas are equipped with complimentary high-speed wireless Internet access.
Event facilities measuring 8554 square feet (795 square meters) include conference space and meeting rooms. This Ghent hotel also offers a library, a terrace, and tour/ticket assistance. Onsite parking is available (surcharge).
- Conference space size (meters) - 795
- Conference space size (feet) - 8554
- Babysitting or childcare (surcharge)
- Free Wi-Fi
- Number of floors - 4
- Number of buildings/towers - 1
- 24-hour front desk
- Total number of rooms - 174
- Bar/lounge
- Breakfast available (surcharge)
- Coffee shop or café
- Conference space
- Elevator/lift
- Fitness facilities
- Tours/ticket assistance
- Dry cleaning/laundry service
- Luggage storage
- Library
- Meeting rooms
- Valet parking (surcharge)
- Terrace
- Restaurant
- Room service (24 hours)
- Safe-deposit box at front desk
- Number of meeting rooms - 10
- Sauna
- Wedding services
Stay connected
Available in all rooms: Free Wi-Fi
Available in some public areas: Free Wi-Fi
Park your car
Valet parking (surcharge)
In your room
- Free Wi-Fi
- Air conditioning
- Minibar
- Coffee/tea maker
- Hair dryer
- Slippers
- Iron/ironing board (on request)
- Desk
- Television
- Rollaway/extra beds available
- Pillow menu
- Connecting/adjoining rooms available
Eat and drink
Buffet breakfasts are available for a surcharge and are served each morning between 7 AM and 10:30 AM.
Van Artevelde - This restaurant serves breakfast, lunch, and dinner. Guests can enjoy drinks at the bar.
24-hour room service is available.
Recreational amenities at the hotel include a sauna and a fitness center.
The recreational activities listed below are available either on site or nearby; fees may apply.
- Boat tours on site
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible path of travel
The fine print for NH Gent Belfort
When you arrive
Check-in time starts at 3 PM
When you leave
Check-out time is noon
How you can pay
Accepted at this hotel: American Express, MasterCard, Visa
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Special cancellation policies or charges may apply for group reservations (more than 8 rooms for the same hotel / stay dates).
No pets or service animals allowed
- A tax is imposed by the city: EUR 2.50 per person, per night
- Breakfast fee: EUR 21 per person (approximately)
- Self parking fee: EUR 16 per day
- Rollaway bed fee: EUR 35 per night
We should mention
Children 2 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation. No pets and no service animals are allowed at this property.


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Did You Hear?
:: Lady Gaga is back on her feet and out of her golden wheelchair. And she's back on social media, too. The signer posted the above photo, along with the message, "It is a dangerous place where we put ART, but sacred where we make it." [Little Monsters]
:: Demi Lovato has a five-year plan, in that she wants to be a mom in five years. "At the end of the day, yes, I want to be a musician and I have a lot of goals, but my biggest goal in life is having a family," she told MTV News. [MTV]
:: Choreographer Wade Robson broke his silence about his Michael Jackson molestation claims. Robson told Matt Lauer, "This is not a case of repressed memory. I have never forgotten one moment of what Michael did to me, but I was psychologically and emotionally completely unable and unwilling to understand that it was sexual abuse." [TODAY]
:: Remember Tyrese (before he signed a lifetime exclusivity contract with Fast & Furious)? Remember Ginuwine? Remember Tank? Well the three R&B studs have teamed up as TGT for the album 3 Kings. And they've just premiered the video for "Sex Never Felt Better" to hold you over until the LP arrives later this year. [Vibe]
After the jump, find out which music acts you can catch on TV today.
Music On TV:
:: Late Show with David Letterman (CBS) — Kurt Vile
:: Jimmy Kimmel Live (ABC) — Adam Levine, Bad Rabbits
:: Late Night with Jimmy Fallon (NBC) — De La Soul
:: Last Call with Carson Daly (NBC) — Big Black Delta
:: Tavis Smiley (PBS) — Talib Kweli
:: The View (ABC) — Roger Daltrey
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Bugzilla 3.4 released
We released Bugzilla 3.4 today, which also means Bugzilla 2.x is EOL (including Bugzilla 2.22). Here is a quick (and incomplete) list of new features/improvements compared to Bugzilla 3.2:
- The page to file bugs is now simpler, with "advanced" fields being hidden by default.
- The home page has been redesigned to be easier to use by new users.
- Logged out users can no longer see email addresses of other users at all, to prevent spam. Only the name of users is displayed.
- All passwords are now encrypted using SHA-256 instead of the crypt() function. This means passwords can now be longer than 8 characters.
- It's now possible to send emails asynchronously when updating bugs (default: off), so that your browser doesn't have to wait for all emails to be sent before displaying the page.
- Dates and times in comment headers and in emails are now displayed using your timezone instead of using the server timezone. Set your timezone from your Preferences panel.
- Several improvements to custom fields (new species of custom fields, as well as the possibility to display them under some given conditions).
- You can now reorder columns to display in buglists. Till now, you could only choose which columns to display, but you couldn't reorder them. This is now possible.
- By default, obsolete attachments are hidden when viewing a bug. You can click the "Show obsolete" link to display them.
- You can use custom drop-down fields in tabular and graphical reports.
- Many new webservice methods.
If you are still using Bugzilla 2.x, or a development snapshot (3.3.x), you are highly encouraged to upgrade to 3.4. Also, if you are already running Bugzilla 3.2.x, the upgrade to 3.4 should be straightforward as there is no charset conversion (remember when we moved to UTF8 in 3.2), and almost no DB changes (besides new foreign keys to ensure your DB integrity). Note that you should run sanitycheck.cgi and fix errors reported by this script before upgrading, to avoid problems later.
5 novembre 2009 à 4:09
"advanced" fields being hidden by default….
Is there any option to completely hide advanced fields – for some group of users?
example: there is group of users that should not have option to add any cc, or change default assigne to bug.. Is there, clean, way to remove those advanced options for such group of users?
This would greatly improve our experience with Bugzilla…
Best regards;


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|Meet Your Practice Specialty Leadership
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What is the Healthcare Practice Specialty?
The healthcare profession covers hundreds, if not thousands, of topics. This profession is an ever-expanding arena that interfaces and overlaps more and more with safety, health and environmental (SH&E) professionals. An understanding of healthcare regulations and issues is a must for most SH&E professionals, and a strong knowledge of healthcare issues will make you a more marketable professional. With such a vast field of knowledge to cover, ASSE created the Healthcare Practice Specialty.
ASSE has always recognized the need for healthcare professionals in the SH&E arena. The Healthcare Practice Specialty was founded with the goal of developing and disseminating a Body of Knowledge for the SH&E community. This Body of Knowledge also serves those who wish to become SH&E professionals with interests in healthcare topics.
The members of the Healthcare Practice Specialty provide professionals and students with many resources. A brief overview of our resources is as follows:
Healthbeat—The Healthcare Practice Specialty publishes a tri-annual newsletter that includes timely articles on issues affecting healthcare professionals. The newsletter also includes editorial commentary from the Healthcare Practice Specialty Administrator. Article submission is encouraged. For information, contact the Newsletter Editor.
Healthcare Practice Specialty Website—The website contains links to many healthcare topics. Additional information found on the website includes Professional Development Conference (PDC) information, Body of Knowledge links, committee activities, current projects and volunteer requests. The Healthcare Practice Specialty welcomes your involvement in projects and committees.
The Healthcare Practice Specialty Advisory Committee —The Advisory Committee is a group of dedicated professionals who give direction to the Healthcare Practice Specialty. They meet quarterly to discuss goal setting, assign responsibilities and approve actions. Current projects include the ongoing development of a Body of Knowledge, website expansion, newsletter content and outreach to other professional associations and organizations.
This is a brief explanation of how the Healthcare Practice Specialty provides value to its membership. There are many ways in which you can benefit by helping us. Your participation in projects, committees and events will not only help us reach our goals, but will provide you with invaluable experience and contacts as you grow with the SH&E profession. Let us know how we can assist you.
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If you are unable to keep an individual or couples therapy appointment we require that you give a minimum of 24 hours notice. If prior notice is not given you will be charged the full rate of $140 for the session. (Missed appointments cannot be billed to insurance companies.)
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Date and Celery Salad
James Carrier
Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.
Yield: Makes 4 to 6 servings
More From Sunset
Nutritional Information
Amount per serving
- Calories: 140
- Calories from fat: 19%
- Protein: 5.1g
- Fat: 2.9g
- Saturated fat: 1.8g
- Carbohydrate: 26g
- Fiber: 3.2g
- Sodium: 390mg
- Cholesterol: 7.5mg
- 9 to 12 Medjool dates
- 3 cups paper-thin slices celery (see notes)
- About 1/2 teaspoon kosher or other coarse salt
- 2 ounces parmesan cheese, cut into paper-thin slices
- About 2 tablespoons balsamic or berry-flavored balsamic vinegar
- 1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
- 2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
- 3. Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.
My Notes
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Date and Celery Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless
- PUBLICATION: Sunset
More Recipes Like This
Arugula and Celery Salad with Lemon-Anchovy DressingCooking Light
Butter Bean, Tuna and Celery SaladFood & Wine
Farro with Artichokes and Herb SaladFood & Wine
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Pumpkin Roll with Crunchy Peanut Butter Cream
Recipe from
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- Crisco® Flour No-Stick Spray
- 3/4 cup Pillsbury BEST® All Purpose Flour OR Pillsbury BEST® Unbleached Flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup canned pumpkin
- 1/4 cup powdered sugar
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 1/3 cup Jif® Extra Crunchy Peanut Butter
- 1 teaspoon almond extract
- Smucker's® Caramel Sundae Syrups Ice Cream Topping
- 3 tablespoons cocktail peanuts, chopped
- HEAT oven to 375°F. Spray a 15x10-inch jelly roll pan with no-stick cooking spray with flour; line with waxed or parchment paper. Spray paper with no-stick spray with flour.
- STIR together flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat eggs in large mixing bowl on medium speed of electric mixer for 1 minute. Gradually beat in sugar; beat 2 minutes. Blend in pumpkin. Gradually add flour mixture, beating just until combined. Spread batter evenly into pan. Bake 10 to 13 minutes or until toothpick inserted into center comes out clean.
- SIFT powdered sugar over a clean kitchen towel. Loosen cake edges and immediately invert cake onto prepared towel. Carefully remove paper. Roll up cake and towel, beginning at the narrow end. Cool on wire rack for 45 minutes.
- BEAT cream cheese, powdered sugar, peanut butter and extract in medium bowl until well combined.
- UNROLL cake and remove towel; spread peanut butter cream evenly to edges of cake. Roll up cake; cover and chill at least 2 hours.
- DRIZZLE with caramel syrup and sprinkle with chopped peanuts before serving.
My Notes
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Pumpkin Roll with Crunchy Peanut Butter Cream Recipe at a Glance
- COURSE: Main Dishes
More Recipes Like This
Chocolate-Peanut BarsSouthern Living
Frozen Peanut Butter PieCooking Light
Samoas Ice-cream TrufflesSouthern Living
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What is the worst thing you've been served and ate?
Love the chowhound stories. I started thinking about food moments and some of the flops I've eaten. Thought I'd see if others might share.
Guess it's only fair to start . . .
My grandmother made her "famous" egg pudding. She rarely ever cooked. My aunt made the meal; Granny made the dessert. I was a kid, and I'd never had egg pudding.
Granny proudly brought out a huge bowl and put it in front of me.
I took a big bite. Ugh.
My Mom saw my face and gave me the "look." Yikes. I tipped my brother off without saying anything. We were always real close. So, he asked for a very small bowl. Good on him.
All the adults were still eating, but then Granny got a bowl of her famous egg pudding.
"Ugh," she said. "I forgot to add the sugar. Why didn't anyone say something?"
I'd finished mine by then. I've never again had egg pudding.
Fruktsuppe (Norwegian fruit soup). I find it repulsive even when well-prepared due to the consistency of the soup and the textures of the fruit .It is a Norwegian specialty, meaning whenever guests from America show up, hosts feel compelled to make and serve this stuff. Just thinking about it activates my gag reflex.
re: jlhinwa
it sounded appetizing, so I googled it. as long as it's not too sweet, from the pictures, it looks like I should visit a different norwegian family everyday for the rest of my life!
re: kerosundae
Oh my gosh--I would happily trade places with anyone to avoid eating that stuff. My dad was born in Norway and I have made a number of trips over the years to visit family. It is a given that fruktsuppe shows up frequently. I honestly am not sure how the flavors work together--I am stuck on the gelatinous consistency of the soup, often served with a splash of fresh cream.
I am pretty sure I am a disappointment to some of my Norwegian relatives. I don't particularly care for lefse either. My Italian/German husband is happy to eat enough lefse for the both of us, and then some.
i'll answer on behalf of my boyfriend... i received a slow-cooker for christmas this year, and thought i would try a turkey meatloaf (probably not the best choice to begin with...)
he got home from work first, and let me know that it was looking a little mysterious. i opened the pot to see a congealed layer on top that was a light cream color. i scraped it off, and scooped out the "loaf," which when served, looked pretty much like regurgitated wet cat food. my boyfriend was a trooper (or starving) - he poured ketchup on it and took a few bites. needless to say, we ended up getting take-out.
I had just come back from a trip to the south and fell in love with hush puppies. Often I would order them as an appetizer, and out would come a basket of about two dozen light, delicious, just crisp enough hush puppies. Heaven.
Then I went to Cincinnati, and my friend raved about this terrific barbecue place. I'm not a huge fan of BBQ, but when he said that the hush puppies there were good, I gave it a go.
We waited an extraordinarily long time for the hush puppies to arrive, and when they did, I was dismayed to see six - yes, six - hush puppies, cooked until they were charred on the outside, with an appalling texture on the inside. Sadly, my friend thought that was the way hush puppies were supposed to be.
re: AnnaBaptist
Anna, I'm a lifelong Cincinnatian. Would the place have been the famous, highly popular (both for reasons that escape me) "Montgomery Inn"?
My girlfriend and her German husband invited me for dinner. She was a notoriously bad cook, so I just hoped there would be lots of wine. Anyway, she decides, after I get there, that she wants to make beer soup. The recipe included dark beer, onions, bacon and pumpernickel bread. All she had was half an onion, no bacon, only hamburger buns, and.....Bud light. Needless to say, the resulting dish just tasted like a beer that had been left sitting out too long.
re: escondido123
That's hilarious! Honestly, it sounds like some of the Allrecipes recipe reviews I've read. "Well, I didn't want to use whipping cream because I'm watching my cholesterol, so I substituted fat free milk, but that was kind of runny, so I added a little more crisco..."
But I do think I'd like to try beer soup, the real thing with the bacon and pumpernickel.
re: Isolda
ooh i've had some real substitution disasters too... one example was when i was in college and i thought red wine could be a suitable substitute for red wine vinegar.
re: Isolda
Somewhere around the time I found Chowhound, I decided that perhaps Allrecipes wasn't the place for me anymore, although I have about 10 or so recipes I got from there that are fantastic. Takes a lot of sifting through.
re: Isolda
are you under the impression that canadians like very sweet things?
re: kpaxonite
Nope, just the opposite. That's how I know I'll hate it if I make according to the recipe. If Canadians think it's too sweet, I will, too. Ditto for British reviewers. I love sweets, but they just can't be too sugary.
I can't say that this is the worst thing I've ever been served, but it's certainly in the top 20. I have a dear friend, who is good at many things. But not cooking. She invited a bunch of us over for seafood and pasta one night. She had bay scallops, jumbo shrimp, linguine and parsley. So she tossed a few handfuls of linguine into a big pot of boiling water, along with the scallops and the shrimp. About five minutes later, she decided that wasn't going to be enough pasta, and threw in another handful. Five minutes after that, she drained the whole shebang, threw parsley all over it, and served it up. Half the linguine was clumped together. The other half was crunchy. The scallops had the consistency of pencil erasers. The shrimp were sort of okay, though.
re: small h
I'm sort of impressed that someone who isn't good at cooking would even think to prepare a seafood dish. Most of the really bad cooks I know never venture beyond chicken or beef, and every meal involves a box mix of some kind.
re: Isolda
She's a risk taker! And in the immortal (paraphrased) words of Donald Rumsfeld, this was a case of unknown unknowns. As in, she didn't know that she didn't know how to cook seafood. Or pasta. She has more money now and buys prepared foods when she entertains, so I can visit her without apprehension.
A bowl of rabbit soup that looked like it was full of blood clots transformed me into a vegetarian. Six and a half years and counting!
Some of the egg casseroles people bring to our church brunches are definitely up there. Seriously, it's like Russian roulette. I honestly don't know how it's possible to screw up an egg casserole--zero seasoning, maybe--but there was one in particular in which someone had apparently beaten a bunch of eggs, thrown in some whole uncooked mushrooms and then baked it, or maybe boiled it in the microwave. It was hard to tell. I did manage to swallow the bite I'd taken so that counts as eating, right?
My career shortly after college in 1974 as an opal merchant in the Sonoran desert in Mexico came to a crashing halt in less than a month, when as a result of poor planning I ran out of drinking water, and I paid a king's ransom for a jug of water outside Magdalena that had the color of iced tea, but wasn't. I was so dehydrated I had to have it. After my subsequent dysentery abated, I chose more practical professions. But I still have my best opal, a nice lloviznando.
Nasty fish or eels that looked like the jointed undersides of cockroaches in hot sauce at a company cafeteria in southern China.
I love hot food with taste. Habaneros, facing heavon peppers, yada yada. I've eaten fried scorpions in China. I'm chinese, traveled all over the world and willingly put away any food to be polite and try something new.
These things looked like horrid mutated shi'ar in a sauce that blasted my head off. Took three or four bites, then choked down the rice and veggies, which tasted as bad but didn't look quite as horrid. The only thing in my entire life I refused to continue to eat on looks alone. I tried to choke more down to be polite to my hosts, but the burn and the nasty sheet metal trays in a dark room blew me out.
Over ten years ago, and I still feel nasty thinking about that lunch. My fellow american buddy took it down without blinking an eye. Truly a low chowhounding day
re: Sydneyeats
Oh my. I do mine on a smoker. Didn't know they could be done in a microwave and won't test the theory. Who thought that up? Wow. Microwave and rib abuse - both.
re: CyndiA
It was the mid 80's and my mother cooked the ribs. She had a double oven and the top oven also doubled as a microwave. Apparently she used the cookbook that came along with the oven. It took about 20 years until I would eat ribs again.
re: Sydneyeats
I hope she threw that cookbook away (-:
re: Sydneyeats
My mom would do some vile thing with ribs in the oven. It was years before I had them cooked the way they were supposed to be and not covered with Mrs. Dash.
re: mtngirlnv
My mother would smother the ribs in sauerkraut (which I hated as a kid), pour the juice from the jar over it, and bake them in the oven. The meat tasted just like a drier, chewier version of the sauerkraut. And when the sauerkraut was scraped off the ribs, you were met with the sight of a very unappetizing *gray* meat.
re: onceadaylily
My Grandmother made this when I was a kid, with the addition of potatoes. I loved it. But then, when she took me to the cafeteria she let me get two orders of the cooked spinach.. So what do I know?
re: chileheadmike
I have wondered if I would like it now, if the meat wasn't cooked to leather, and maybe had some crispy bits to it. But back then it's destiny was to be wrapped in a napkin and smuggled into my toy box. My judgement then was clearly as suspect as yours, if not more so. ;)
quite a few years ago I went to a highly rated restaurant, they had a special, soft shell crab with a lemon sauce, I love trying specials, as they often give me an opportunity to try something I have never tried before, and this was the case here, I had never had soft shell crab before so decided to try it.
when the dish came out, the crab was swimming in the sauce and looked like a deflated balloon, the first bite reminded me of a lemon flavored kitchen sponge. I tried eating a few more bites but found it truly inedible, it was the first and only time I have ever asked the waiter to take a dish away and get me something else. I am not sure if it was actually intended to be that texture as I have never been brave enough to try softshell crab again, but they were very nice about it and seemed happy to replace it with something more to my liking.
re: willdupre
Sounds like terribly prepared and probably old softshells. Fresh and well prepared softshell crab is really one of the best things Ive ever eaten. Ive had some awful softshells as well though.
re: twyst
Yeah I'm sure its quite good, and one of these days I will work up the nerve to try it again, its just hard to get past remembering my first experience when I see it on the menu, and somehow anything else on the menu seems appetizing.
OHH remember something else I found particularly nasty, a Norwegian friend invited me to a cultural festival, and I tried Lutefisk I don't know what is with me and unappetizing gelatinous seafood but that was another winner on my least likely to revisit list, though at least since that was a buffet I was able dispose of the remainder with no one any the wiser.
re: willdupre
Now that stuff scares me! I dont think I'd even attempt to get lutefisk down!
re: willdupre
That is another Norwegian national eating treasure that defies reason. Nasty, nasty stuff!
Anything prepared by my mother-in-law.
To be specific, her meatballs. Easter a few years ago, I had just gotten over a crohns attack and was looking forward to dinner. I probably put 6 meatballs and pasta on my plate and after the first bit I couldnt even choke them down. To make a long story short, i know how plain hamburger cooked for hours in a bland sauce tastes.
re: joe777cool
Thanksgiving turkey prepared by an (ex) sister-in-law. Sh had some good qualities, certainly... but cooking was not among them. The turkey was pink and actually a little crunchy with ice crystals on the inside. We were passing bits of turkey to the dog as best we could, but even then the marriage was crumbling and nobody wanted to be the one to provoke a conflict, so we all just kept smiling and nibbling on the outermost bits of undercooked bird. The zinger came after dinner, when she pulled the drawer out from the bottom of the stove and declared, "Oh, this must have been where the mouse was living! Now all the mouse turds are burned onto the metal!"
It's a wonder we all didn't die of hantavirus or something...
We still don't eat turkey.
The runner up was when my well-meaning mother-in-law made me a HUGE mound of mashed potatoes with boiled fish mixed in. One of her specialties, it seems. I was about three months pregnant and I choked down about half of it to be polite. Tears were running down my face from gagging and I was trying desperately to hide them from her. I'm not much for fish, particularly when it has been rather casually skinned and then mixed into a sort of wallpaper-paste with mashed potatoes.
re: tonifi
I remember one Thanksgiving where, instead of making gravy, my aunt just poured the turkey juices straight into the gravy bowl. That 'look' from Mom someone mentioned? Was the only thing that kept me from saying what I thought of that.
re: joe777cool
try my mils's meatballs: turkey somehow burned and tasting like strange perfume.
re: fara
Im no meatball snob either, I have no issue eating frozen supermarket meatballs or even Subway meatballs. I much prefer something with more flavor and better texture than the latter, but Im not picky.
My MIL often complains that something with garlic or even pepper in it is "too spicey," and wont touch anything that has alot of herb or spices in it. Makes for some interesting meals.....
I was in Seoul and my host offered to take me and co-worker out to dinner at a famous seafood restaurant. The place specialized in abalone, and soon the plates came out with something that looked like a cross between a deflated tennis ball and a white tongue. I picked up my chopsticks, dipped the abalone in wasabi and carried on. The next day I thanked my host for the very fresh seafood. His response: of course it was fresh...it was still alive.
The next dinner he treated us to squid...still moving in the bowl. Cover in pepper sauce, chew and don't let the suction cups choke you.
The worst dish ever was my very own attempt at a tuna noodle casserole. You'd think a classic, old school dish like that would be easy enough to make, but it was hands down the most disgusting thing I have ever eaten. I consider myself a good cook, and it's been confirmed by many, but this casserole completely eluded me. I can't even live it down because I am constantly reminded by my friend who makes it a topic of conversation as often as possible. Not sure what went wrong, but we figured out that it looks the same coming up as going down. Needless to say... never again.
re: letsindulge
I have had that, too. It was in the running.
ruben bundles, corned beef, swiss cheese, sauerkraut & russian dressing encased in a store bought pastry dough & baked
a drippy & disgusting hot mess.
Gazpachuelo from Malaga, Spain. Hot mayonaisse, fish and potato soup. I don't know how I finished it.
Almost forgot one: rappie pie up in Nova Scotia. Apparently, when made from scratch, it's very good, but because it's so difficult (you have to extract the starch from the potatoes), most restaurants use a mix. That's what I had. Tasted like salty chicken jello with molasses and butter poured over it.
I would like to try the real thing, though.
After touring a live Chinese poultry store, my husband and his parents and I all went to a Cantonese restaurant for some lunch. They ordered some roast duck. I popped a piece in my mouth and started to make a face as it tasted just like the live poultry house. I tried to swallow it but ended up spitting it out in a napkin. My in-laws told me I probably got the end piece where there probably is some waste remnants attached to it. My father-in-law said that most people don't eat it, but some like it for that "special taste." Ugh! Are there actually people who enjoy the taste of feces? I still refuse to eat Cantonese roast duck.
re: Miss Needle
Oh my. That would have done me in, I am afraid. I get a little creeped out by the vein in shrimp and they are miniscule.
My mother in law's half thawed spinach pie, hot outside and slushy inside and mushy in the middle...What's worse is spinach pie without the crust...she'd say, i didn't have them in hand so i made it without it..
my husband and i always make faces but we try very hard to eat some...and when she is not looking, i spit it out in the napkin. She always has extra in her freezer and would always offer extra pies to take home. uhhrr...
re: Monica
Take it home and throw it out! Do everybody a favor.
re: buttertart
LOL, that's exactly what i do....same with her burnt potato pancakes.
It was before I was married, so... 17 years ago. I was invited to a friends house for dinner, his at the time girlfriend had found chocolate pasta somewhere and wanted to try it. So I was served al dente chocolate pasta topped with nestle unsweetened cocoa powder as an entree. Blech!
After they got married he bought her cooking classes at the local JC culinary school for Christmas.
Tuna casserole topped with canned biscuits - the tops of the biscuits bake, the undersides submerged in the casseroleness are raw.
Chicken-rice-mushroom soup casserole abomination.
Burrito with faux-soy-rubber-meat crumbles and hemp-whole wheat glue-flavored tortilla.
All of these were served to me by otherwise good cooks! What gives?
re: joe777cool
lol, i almost spit out my coffee. hahaha....
sounds like my mother in law too...she would pour and pour teriyaki sauce over whatever protein she can grab...she think more sauce means more flavor..which is kinda true i suppose.