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Home > Post > Post 15 > Post 15 News Release > 2010 News Releases > News Release
News Release
TFC Billy Gregory
Public Affairs Officer
Kentucky State Police
Post 15, Columbia
(270) 384-4796
Click here to e-mail TFC Billy Gregory
Injury Collision on Ky 55 in Washington County
Date of News Release: 06/06/2010
(Columbia, Ky.) -- Trooper John Adams is investigating a collision that occurred Sunday night @ 8:10pm, 12 miles North of Springfield at the junction of Chaplin Road and KY 555.
John C. Daley, age 45 of Lexington, was traveling North on Chaplin Road in a 2006 Ford F150 when he failed to observe a stop sign due to glare from the sun. Daley struck a 1998 Dodge Ram traveling South on KY 555; the driver of the truck, Joseph W. Adams, age 50 of Willisburg was taken by private vehicle to Springview Hospital for minor injuries. Three passengers in the Daley vehicle, 43 yr old Teresa Daley, 6 yr old Ashton Daley, and 4 yr old Emma Daley all from Lexington were transported by EMS to Springview Hospital for treatment of non life threatening injuries. Adams, along with a passenger in his vehicle, 57 yr old Connie Sue Adams were transported by EMS to Flaget Hospital in Bardstown for treatment of non life threatening injuries. The adults were wearing seat belts; the children were in child restraints. Trooper Adams was assisted at the scene by Trooper Ricky Underwood, Washington County EMS, and Washington County Fire and Rescue.


text: What's slim, trim, wireless and black all over? Logitech's newest router, that's what. The LAN-W300N/R provides 802.11n speeds and measures just 23mm wide at its thickest point. Inside are to internal antennas, 4 Ethernet ports and a set of front facing LED lights. It's hitting Japan this August for about $95, which ain't cheap, but if all else fails it will surely make a great door wedge.

subset: commoncrawl


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BPTC pilot test to be made compulsory
Readers' comments (5)
It is ridiculous to allow students to fund themselves through the BPTC without a proper grasp on the English language - it would be giving them false hope of success in the profession. However, I think introducing an aptitude test is going too far. It is difficult enough to succeed as a barrister, with many hoops to jump through, without adding yet another.
Its always those who are worried about jumping throigh the hoops that see the downfalls. In reality - it will streamline and reduce the hoops at a later stage. Stop whining and get on with it
email@example.com rightly points out that the use of English is very important. However, they don't seem to be very good at it. Is it not 'a proper grasp of', rather than 'a proper grasp on'?
Ah.....glass houses....
Holding a Qualifying Law Degree should demonstrate sufficient skills in the use of the English language. If it does not, then the Joint Academic Stage Board, which is responsible for ensuring the QLD 'delivers', needs to get a grip on the problem swiftly. A separate test for those with a QLD should be unnecessary.
@Sue Nelson -- perhaps that *should* be the case. But my experience of the BVC is that it is not. And there is a negative impact on the other students as oral skills are practiced (and sometimes assessed!) with other students. It's very hard to negotiate with or cross examine someone when their English is so poor that they:
1) Missed key points in the briefing documents and/or
2) Have oral English that is incomprehensible
I fully support English language testing as a pre-requisite of the BVC. It's far too easy to get on the course at many providers (if you have the cash, they will take you) and the weaker students bring the whole class down.


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Teen stars sought for new festival
If you are a teen artist, you have the opportunity to star in the Voices & Vibes Festival, April 26-27 at the Woodruff Arts Center. The free fest is a two-day talent showcase and workshop series for metro teens produced by the Wells Fargo ArtsVibe Teen Program, a $2 million undertaking being launched by the financial services company in partnership with the Woodruff's four divisions. The online application deadline for Voices & Vibes auditions (and to submit visual art portfolios) is March 11 via www.artsvibe.com/voices-vibes-festival. Tryouts will be held March 16. HOWARD POUSNER
Continue reading Culture notes: Teen stars sought for new fest at Woodruff Arts Center »


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Toronto, ON (SportsNetwork.com) - The Toronto Argonauts inked free agent linebacker Shea Emry to a three-year contract on Tuesday.
"Shea is someone who is very familiar to our coaching staff and it was important for us to get him under contract. He is a proven winner and a very good veteran player who we believe will have a strong presence in our locker room. We are very happy to have him with us in Toronto," said Argos GM Jim Barker.
Emry, who starred for the rival Montreal Alouettes for the last six seasons, comes to Ontario after racking up 46 tackles, three sacks, two interceptions and one fumble recovery last season.
"I have many strong relationships with players in Toronto and I know there is a winning culture in the locker room. I am eager to rejoin coaches Scott Milanovich, Tim Burke and Marcus Brady, all of whom I enjoyed playing for previously in Montreal," Emry said. "It was an easy decision to make this move as I believe the organization has been headed in a positive direction. I look forward to training camp and the opportunity to work toward winning another championship."
The 27-year-old native of British Columbia is a two-time Grey Cup winner with Montreal (2009-10), who has compiled 261 tackles, 13 sacks and four picks -- including one returned for a score -- along with three fumble recoveries since 2008.


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From Bad To Worse
Reuben is a member of The Motley Fool Blog Network -- entries represent the personal opinion of the blogger and are not formally edited.
Yum! Brands (NYSE: YUM) has been hard hit by a recent food scandal in China. Management is regrouping, but has openly said that only time will heal this wound. Is Yum! destined to lose in China or is this a buying opportunity?
The Chicken Issue
The problem at Yum! is related to chicken from a supplier that KFC actually stopped using. Authorities claim that the chicken provider failed to meet China's health standards. A second supplier has also proven problematic, though KFC continued to take product from the company, at reduced levels.
An investigation by a television station sparked the government review of KFC's suppliers. Clearly having the quality of its food questioned on national television is something that Yum! Brands will have to work hard to overcome. The company is likely to be spending more on advertising in the country to shore up its image and reassure customers of the quality of its food.
The bigger problem for Yum! is that there appears to be spillover into its other food concepts, particularly Pizza Hut. So, when management reported that January sales were down over 40% at KFC and 15% at Pizza Hut, the markets acted swiftly. This problem is going to be around for a little while.
Time Heals All Wounds
This was the message from the company's management, which basically said as much in an analyst conference. In fact, it indicated that there wouldn't be an increase in ad spending in the country based on the event because it would probably just be wasting shareholder money. While that may be true, it will certainly be spending more money on a new type of ad—one that stresses food quality and, perhaps, offers an apology.
With the shares off notably on the news, more aggressive investors might want to consider this still well positioned franchiser. Indeed, with thousands of restaurants in the country and a long history of dealing with both good and bad publicity, it is hard to believe that financially strong Yum! will not be able to weather this crisis. That said, there might be some more downside as the problem lingers. Moreover, investors need to keep close tabs on sales in China to make sure this doesn't turn into a blood bath.
Not the Only Company to Stumble
Yum! isn't the only company to stumble and it has a strong core business to keep it going while the damage heals. Other companies that have taken their turn in the fire for various reasons include:
Johnson & Johnson (NYSE: JNJ)
JNJ has had to deal with many quality issues throughout its long history. The biggest being a poisoning scare in the early 1980s surrounding the company's Tylenol brand. That event caused the Tylenol franchise material financial pain. JNJ recalled all of its Tylenol capsule products and saw the pain reliever's sales plummet across the board regardless of the tablet style. However, taking quick action helped the company's Tylenol sales recover over the next year or so.
More recently, the company has had to deal with questions about manufacturing quality at some of its facilities, though these problems haven't grown to the same level as the Tylenol scare or theYum! chicken fiasco. At the end of the day, however, Johnson & Johnson was able to live to fight, and thrive, another day.
CA, once known as Computer Associates, also went through a public relations nightmare and lived to tell the tale. Only in this company's case it was a highly publicized and fairly ugly scandal involving high ranking company employees. The company was accused of falsely recording sales from future periods in just ending ones to allow it to meet Wall Street expectations, and laid the blame at its ousted chairman's feet. Some people even found themselves doing jail time over the issue.
While all of this was going on, Computer Associates had a hard time keeping the business from being tarnished by association. Worse, business issues arose that made some question both management and product. After fighting through a tough period, the company is now solidly back on track. It took longer than JNJ's return, but CA was able to recover from the scandal and refocus itself on growing its business and adjusting to changing market conditions.
It has even been working to gain traction with shareholders of late, upping its dividend from $0.20 per share annually to $1.00 per share annually in 2012. That's a huge jump that caught the eye of a different breed of investor than had previously purchased CA stock—dividend hunters. While still not IBM, CA is a large player with a solid market position that seems poised for slow-to-modest growth over the foreseeable future despite its past improprieties.
YUM! Brands also lived through a problem period. In fact, in the company's recent earnings call, it highlighted the sales drop that KFC lived through during the avian flu scare. When that public relations nightmare hit, though not specific to KFC, sales fell around 40%. The company didn't miss a step on its expansion plans despite the revenue drop and, in the end, came back stronger than before. So, basically, the company's been down this road before.
Give a Guy a Chance
Yum! Brands is in for a rough ride, there is no doubt. However, it is a massive company that has executed well over time. There could be more downside in the shares, but this is likely a buying opportunity.
Reuben Gregg Brewer has no position in any stocks mentioned. The Motley Fool recommends Johnson & Johnson. The Motley Fool owns shares of Johnson & Johnson. Try any of our Foolish newsletter services free for 30 days. We Fools may not all hold the same opinions, but we all believe that considering a diverse range of insights makes us better investors. The Motley Fool has a disclosure policy. Is this post wrong? Click here. Think you can do better? Join us and write your own!


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Posts Tagged 'Face Stealer'
iOS Applications
Face Stealer iOS App Lets You Superimpose Someone's Mug onto Yours (video)
Yahoo needs to be nimble, smarter, and more creative if they wanna compete with Google and those alike. In other words, they need to create more apps like this, called Face Stealer. Put simply, Face Stealer superimposes anothe...


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Maxi-Cosi 22476PHT - Priori Phantom Convertible Car Seat
- Restraint System: 5-Point Safety Harness
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Maxi-Cosi 22476PHT - Priori Phantom Convertible Car Seat
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Great seat for infant through toddler!
After my son's first convertible carseat was recalled, we did thorough research on our next purchase. We found Maxi Cosi Priori and could not be happier!
The padding on the seat is more than comfortable. It is easy to latch in and out of our sedan and was easy to use a seatbelt as well in cars... Read full review »
Great for a small car!
I got this carseat because I have a small car and the other brand we purchased didn't fit in there. I needed something that would go rearfacing for a little while longer but that would be small enough that I could put it in any car without it being a problem. This carseat is it. I love that the... Read full review »
very nice!
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The snow falling on Yankee Stadium, West Virginia's 21
seniors will step onto the field for one final chance to play alongside their
teammates and for the state's flagship university.
Junior Stedman Bailey will join his old high school
quarterback Geno Smith in their last game with the Mountaineers.
When Stedman Bailey, Tavon Austin and J.D. Woods leave the
field, they will take with them 82 percent of the production that West
Virginia's offense put up through the air this season.
Of the Mountaineers' 4,091 receiving yards, those top three
accounted for 3,356 of them. The other 10 receivers combined for less than half
of the yards that Bailey alone posted in his final year in the old gold and
This isn't to say that they others are incapable of stepping
up when called upon so much as it is to say that they haven't been called upon,
so trying to predict what the staff will get out of these unproven commodities
is near impossible.
Woods, having spent every practice with many of those who will
be counted on to step up, says he has seen their potential. He specifically
points to K.J. Myers, Jordan Thompson, Dante Campbell, Devonte Mathis and
Devonte Robinson as those who have stood out.
"It's college football. There's going to be changes every
year," says Woods. "You've got to bring it each and every year, so I know Coach
Holgorsen and Coach Dawson and everybody else on the staff will find that guy
that they need."
Holgorsen will be replacing more than just production,
though. Smith, Bailey and Austin have been the faces of the program the past
two seasons and have represented the university well in the public eye.
The hope is that they will continue to do so after they have
moved on from Mountaineer football.
"They're great players and they're going to play for a long
time. I think everybody understands that," says Holgorsen.
Holgorsen is aware of what these seniors have gone through
in their careers with a head coaching change, numerous new position coaches and
a switch from the Big East to the Big 12. Through it all, they handled the
process and maintained focus on their roles as a part of the whole.
"They just kept moving forward and kept playing football and
kept practicing and they kept lining up and they kept trying to give their best
everyday, so those guys mean a lot to me and we had a big dinner with them last
night and we're going to obviously try to send them out with a win," says
Getting that win would be the last act they perform with the
WVU football team. They know that the old saying is you're only as good as your
last game, and after this one, there are no more.
"We've got one last game, one last change to prove ourselves
and we've got a tough opponent," says Smith. "So that's really all of the
motivation that you need. The season has come and gone and we really can't do
anything about it now, but we do have something to look forward to, which is
Bailey, who will go out with members of the class he came in
with despite being a year younger on the field, isn't trying to look ahead to
the end of his Mountaineer career just yet.
"I try not to think about it a lot because it's a sad
feeling for me, knowing that in a couple of months, my whole life is about to
change," says Bailey. "I won't be here with all of the guys that I built such a
great relationship with and this is actually my last game suiting up in the
gold and blue, so it's a very bittersweet feeling, but I just try not to think
about it much. I would definitely want us to go out with a win, I want a good
performance, so that's what I'm looking to do."
After Saturday, it's all over.
Austin says he tries not to think about the end of his four
years with West Virginia, but there have been moments over the past month that
have made it hard to avoid.
"It did hit me when I was moving my clothes and stuff out of
my house the other day and I turned around and looked at the apartment because
I won't be back anymore," says Austin. "It'll probably hit me when the clock
hits zero-zero-zero and I know I won't play with my boys anymore."
It will hit WVU pretty hard, too.


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IRVING, Texas – The last time
Scandrick's reaction to that victory might be different from most corners to leave a game against Manning with a victory and one of four interceptions on the day.
"They scored 35 points on us," Scandrick said. "I don't want to trade four interceptions for 35 points."
Scandrick is rarely satisfied at his position. As head coach Jason Garrett would say, he always seems to play with a chip on his shoulder, and it's worked for Scandrick in his sixth year in the league. He's played well enough through the early portion of the season to now earn a starting job.
The Cowboys need him to be at his best this week against Manning and Wes Welker, who will line up on him in the slot. The shifty receiver was held to just 45 receiving yards the last time he played Scandrick and the Cowboys while with New England in 2011, though he did add a touchdown reception.
"I think I competed and battled the whole way that game," Scandrick said. "It's a great challenge for me. I look forward to these kinds of games and these kinds of challenges. It's going to be another great challenge this Sunday evening."
If Scandrick can pick off Manning again, it would be the first time any corner has done so this season. But he doesn't need an interception to manage a strong performance. If Scandrick holds Welker in check, consider that a job well done. There's probably no player the Cowboys would rather have going against the slot star than Scandrick, who's been tight in coverage all year.
Scandrick said he respects Welker, along with the other receivers in Denver and the future Hall of Famer throwing them passes, but he also believes he's up to the challenge.
"You've just got to trust yourself," Scandrick said. "You've got to have an aura about yourself. I just feel like I carry an aura about myself. I'm harder on myself than anybody else. You've just got to take something, whatever motivates you, and just continue to ride it.
"I've always been confident. It's definitely a mindset. It was a learning curve for me. I talked to Morris (Claiborne) and talked to him all the time, me and Brandon (Carr) both talk to him, and I think the first four years of my career was highs and lows. It was up and down, up and down, and it's a learning curve."
Claiborne's experiencing all of what Scandrick's referring to in his second year in the league. But despite Claiborne's rough outing against the Chargers, Scandrick's nowhere near ready to give up on the former first-round pick.
"I think once the draft is over and once you're put on your team, it's not like they're writing it up, like, 'Oh, he's the sixth overall pick, we're not going to throw the ball at him,'" Scandrick said, "or, 'Oh, he's the sixth overall pick, he's just going to become a Pro Bowler.' I think the expectations are high on him because he has great athletic ability. It's just going to take him a little time. He's going through a rough patch in his career, but I'm so confident in him, and I continue to talk to him. I think his talent is too good for him not to mature."
Scandrick said there are very few elite corners who can make the transition quickly and go out and pick off five passes in a season. He only had one interception through his first two years, the same amount Claiborne has now.
He reiterated how much he supports Claiborne, who's had his issues in coverage in recent weeks.
"You've got to remain confident and just go out and hone in on your craft and continue to get better every day," Scandrick said. "I was fortunate enough to play with Terence Newman, a guy who's still playing and still making plays. Terence would always tell me if you haven't had a bad game, you haven't played enough games. It just happens."
Those bad games haven't come for Scandrick so far this season, which is why the Cowboys moved him up the depth chart. Scandrick's currently fourth on the team in tackles and also has a sack and two passes defended.
The Cowboys will need to get all they can out of Scandrick, Claiborne and Carr to stop the Broncos' offense from going off.
"We're just trying to win a football game," Scandrick said. "It's the next football game. It just so happens we're going against one of the greatest players to ever play in the National Football League, and definitely one of the greatest quarterbacks, if not the greatest quarterback, to ever play."


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THE RED FLAG WENT UP for me two decades ago. I was living in Los Angeles and driving somewhere (of course) when an ad came on the radio imploring listeners to "Join the Teenage Mutant Ninja Turtles and Ted Danson at the Santa Monica Pier for Earth Day!" Now I appreciate the work of the Turtles, and Mr. Danson, as much as the next person, but it didn't seem right. Sure, I could pilot my fossil-fuel burner to the pier and pose for pictures with the Cheers star. And then what? Quiz the Turtles on greenhouse gases? Wouldn't it be more earth-friendly to stay home and think green thoughts?
Earth Day began in 1970, the brainchild of Senator Gaylord Nelson, Democrat of Wisconsin, as a mass environmental teach-in about air and water pollution galvanized by a 1969 oil spill off the California coast. Nelson persuaded Representative Pete McCloskey to serve as his cochair — yes, it seems odd today that a then-Republican helped inaugurate Earth Day, but let's not forget it was Richard Nixon who signed the Clean Air Act. Now, more than 40 years — and several huge domestic oil spills — later, Earth Day is bigger than ever. The Earth Day Network boasts more than 1 billion participants in 192 countries. That size is part of my ambivalence.


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A study about lesbian families, Adolescents with Lesbian Mothers Describe Their Own Lives, found that the children of lesbian parents are ridiculously well-adjusted brainiacs. Nobody is surprised but I think this is worth forwarding to all our bigoted relatives who are voting for Romney because they're scared that gay people are going to sneak in their windows in the middle of the night and force marriage onto them. Also, let them know that nobody wants to marry their bigoted asses, anyway. Then, sit back and enjoy many cheerful and relaxed family dinners this holiday season!
The study finds:
The 17-year-olds participating in the longest-running study of lesbian families had high school GPAs in the A- to B+ range, and nearly all planned to attend four-year colleges. These adolescents had strong family bonds, and they were nearly unanimous in describing their mothers as good role models. They also reported having numerous close friends—generally with same-age peers who were predominantly heterosexual. Most of the teens felt comfortable bringing friends home, informing friends about their mothers' lesbianism and confiding in their mothers.
"We have been following these families for 26 years," said Principal Investigator Nanette Gartrell, MD, distinguished visiting scholar at the Williams Institute, UCLA School of Law. "These kids were planned and their lesbian mothers were very engaged in parenting. At the end of high school, the teens tell us that they have excellent grades, feel connected to their families and friends, and admire their parents. As a psychiatrist, I can say that these are the types of childrearing outcomes that every parent hopes for."
Well, no fucking duh and can we stop talking about this already? Also, is it too late for some lesbian parents to adopt me? I might be a little older than the average adoptee but I won't take up much room.
- Laura Beck
Lesbians Make Great Parents, World is Round [Queerty]
Are Lesbians the Best Parents? [MambaGirl]


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Visitors to Scott County increased their spending by 10 percent in 2011 over 2010, according to the 2011 county-by-county impact on tourism statistics released by the US Travel Association.
Total tourism employment in 2011 was 5,800, up 3.3 percent from 2010, with a total payroll of $86.7 million, up 7.9 percent.
The combined tourism employment was 7,560 with a total payroll of $137.7 million.
Davenport, IA Details
|(More Print Ads)


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You limited your search to:
Partner: UNT College of Visual Arts + Design
Country: United States
State: New York
Decade: 1940-1949
Collection: Texas Fashion Collection
Cartwheel Hat
Date: 1940/1949
Creator: Victor, Sally
Description: Black cartwheel hat. The low, domed crown and wide circular brim are made of black woven horsehair and stiff veiling, with wire to stiffen the edges. The brim is overlaid with a wider second brim of net and wire. Brim is "off-center", wider at front of hat than back. Around base of crown is a band of black cording, tied into a bow at back and with trailing ends. The inside base of the crown is lined with black grosgrain ribbon. One pin with black head is with hat to secure it. Label sewn into inner band: "Sally Victor / 18 East 53rd St." A second label with handwritten number "1655" is sewn in near designer's label.
Contributing Partner: UNT College of Visual Arts + Design
Date: 1944
Creator: Paine, Edward
Description: Hat of red felt. The crown is of red felt, with sloping sides, and a a recessed flat top center panel. The wide brim is also of red felt, overlaid with a wide pleated band of red grosgrain ribbon which is attached by an inter-woven thin band of the red felt. The hat is unlined, with an inner red grosgrain ribbon hatband inside the base of the crown, and with a bow of red felt at the back, underside, of the brim. A thin black elastic cord is attached to the inner band, to secure hat to wearer's head. Designer's label sewn to inner hatband: "Edward Paine / New York"
Contributing Partner: UNT College of Visual Arts + Design
Date: 1945
Creator: Gardner
Description: Hat of green velvet. The toque style hat is formed as a high, cylindrical crown of olive and light green velvet in a tiny checkerboard pattern. The entire crown, including flattened top, has a small green rhinestone set in each of the light green squares of the checkerboard. At the front of the hat is a bow of olive green velvet. The entire hat is overlaid with an olive green veil/netting. The hat is lined with green satin, and has an inner hatband of dark olive green grosgrain ribbon inside the base of the crown. Sewn to the inner hatband is manufacturer's label: "Paris / Gardner / New York". The hat is accompanied by a single short hatpin with faux pearl head.
Contributing Partner: UNT College of Visual Arts + Design
Picture Hat
Date: 1945/1947
Creator: Frederics, John
Description: Picture hat of black felt. The crown is formed as a bun, with puffed top, resembling a muffin, cinched in at the base by a visible satin string/stitch with trailing edge/tassel at back. The wide brim of matching felt curves downwards and undulates slightly, and has a decorative stitch near outer edge very slightly gathering the edge. Label sewn inside crown: "Made in America"; "John Frederics Inc. / New York"
Contributing Partner: UNT College of Visual Arts + Design
Date: 1949/1950
Creator: Daché, Lilly
Description: Hat of gray fur felt. The derby style hat is made of a single piece of stiffened gray fur felt. The low, domed crown is encircled near the base by a band of black grosgrain ribbon, with a bow at back. The 2" wide brim curves upwards at edges. Hat is unlined, and has a band of black grosgrain ribbon inside at base of crown. Attached to the inner ribbon is a small plastic comb to secure the hat to wearer's head. Designer's label sewn to inner ribbon: "Lilly / Daché / Paris New York / 78 East 56th Street, N.Y."
Contributing Partner: UNT College of Visual Arts + Design
Pillbox Hat
Date: 1940
Creator: Daché, Lilly
Description: Hat of black organza. The hat is in the form of a pillbox designed as a turban. A wired framework is overlaid with black organza, pleated to form long folds running front to back. At the front of the hat is a large bow of the same material, the trailing pieces pleated to match the crown and affixed to run in same direction. Lined in black mesh, and with inner hatband of black grosgrain ribbon. Elastic string inside to run around back of wearer's head to secure hat. Two small hatpins with custom covers of same material on heads are stuck in back of hat. Designer's Label: "Lilly / Dache / Paris New York / 78th East 56th Street, N.Y."
Contributing Partner: UNT College of Visual Arts + Design
Date: 1949
Creator: John B. Stetson Company
Description: Lady's gray felt hat. Styled along the lines of a fedora, the gray felt crown is basically cylindrical with dished top and some shaping to provide a front "prow". Set at top edge of crown at back is a bow of matching gray felt ribbon. Around the base of the crown is a wide band of matching grosgrain ribbon as hatband. The shallow brim is set off-center, wider at front and sides than back. Brim curves down. Inside of hat is unlined, but has inner hatband of cream grosgrain ribbon. Maker's stamp on inner hatband: [Coat of arms] Stetson / Fifth Avenue" Retailer's stamp on inner hatband: "W. A. Green Co. / Dallas, Tex." Size tag sewn to inner hatband: "22 1/2"
Contributing Partner: UNT College of Visual Arts + Design
Date: 1948
Creator: Valerie Hat
Description: Hat of gray felt. The hat is styled as a man's fedora. The crown is of gray felt, canted backwards, with flattened top which is sunken-in. Brim slants down in front and turns up in back, and is quilted with concentric stitching. Remains of threads and holes indicate hat originally had some form of band around the base of the crown. Hat is unlined, with inner hatband of steel blue gray grosgrain ribbon inside base of crown. Affixed to inner hatband is black elasticized cord to secure hat to wearer's head. Maker's label sewn to inner hatband: "Valerie / Hat / Paris - New York", with size label sewn to edge of maker's label: "22 1/2"
Contributing Partner: UNT College of Visual Arts + Design
Date: 1940/1945
Creator: Boutin, Yvonne
Description: Hat of black velvet. The flat crown is surmounted by an arrangement of artificial lily-of-the-valley, with green cloth leaves and cloth and wire flowers/stems. From the back of the hat descends a black velvet snood to catch up the wearer's hair. Designer's label sewn into back of snood: "Yvonne Boutin / 510 Madison Ave, N.Y."
Contributing Partner: UNT College of Visual Arts + Design
Date: 1940/1945
Creator: Marché Hats
Description: Boater-style hat of off-white straw. The whole hat is of straw woven into shell-shaped segments, connected to form the body of the hat. The cylindrical crown has a flat top, and is encircled at the base by a black velvet ribbon. At either side of the crown are large black velvet bows. The flat, oval brim follows the outline of the crown, and is partly overlaid by a fine black mesh veil with long, trailing ends that are long enough to tie under the wearer's chin. The underside of the brim is edged in black velvet, and there is a black velvet strap which extends down from either side to help secure hat to wearer's head. The hat is lined with a fine white mesh, and has an inner hatband of black grosgrain ribbon at inside base of crown. Labels sewn into inner hatband: "Marché Hats / Paris New York"; Also sewn into inner hatband is second label, "Consumers' Protection Label / 784619". Hand-written on velvet chinstrap: "59389"
Contributing Partner: UNT College of Visual Arts + Design


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Welcome to Beaufils Dental
Dentist Cooper City, FL - Beaufils Dental
At Beaufils Dental we strive to provide our patients with the latest advances in Dentistry. We are a comprehensive dental center providing services such as: dental implants, braces, pediatric dentistry, cosmetic dentistry, veneers, tooth extractions, teeth cleanings, crowns, root canals, orthodontic care (Braces), Invisalign, bonding, dental bridges, crown lengthening, dentures, TMJ relief, sleep apnea treatment, bone grafts, and teeth whitening. We are unique because of our 3D ICAT dental imaging technology (CAT SCAN). This allows us to see your mouth in new ways better than ever before. What this means to you is better results and more accurate treatment for your dental conditions. WOW!
We are conveniently located on Griffin Road in Cooper City, Florida. We are easily accessible from Davie, Hollywood, Weston, Sunrise, South West Ranches, Plantation, Miramar, and Pembroke Pines.
You can read further about the services that we provide by clicking on the links below:
Please contact us today to set up an appointment. We look forward to meeting you.
10640 Griffin Road Suite 101
Cooper City, Florida 33328
Phone: (954) 252-1390
Fax: (954) 252-1392
Email: email@example.com
|We were voted the best cosmetic dental practice in the entire Davie and Cooper City area for 2011. Click here for the link to Davie Town Times Readers' Choice article.
|Dr. Beaufils was recently featured in Think magazine for 3D techonology in dentistry. Clcik here to read the article.
|Additionally, we were featured in the Sun-Sentinel as only one of a few dentists in all of Florida with the state-of-the-art 3D ICAT System. These 3D images allow the doctor to place your implants with enhanced accuracy vs. traditional x-rays, leading to reduced recovery time and discomfort. Click here to read the article.


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The Division of Orthopedic Surgery at The Children's Hospital of Philadelphia collaborates with the International Society of Orthopaedic Surgery and Traumatology (SICOT), to offer a six- to 12-month joint fellowship in orthopedics.
The fellowship program began in 2013 and offers one SICOT member an opportunity to work side-by-side with CHOP's leading surgeons, physicians and researchers. Fellows will expand their knowledge and exposure to the field of pediatric orthopedics and become involved in high-quality clinical and/or basic research projects.
SICOT is an international nonprofit association with the aim of advancing the science and art of orthopedics and traumatology at an international level and to foster and develop teaching, research and education. John P. Dormans, MD, chief of CHOP's Division of Orthopedic Surgery, is the vice president of SICOT's North America chapter.
To be considered for the CHOP/SICOT Orthopedic Fellowship, an applicant must:
Goals for the CHOP/SICOT Orthopedic Fellowship are the same as the Orthopedic Surgery Research Fellowship. Learn about clinical and research expectations for the fellowship, educational resources, clinical experience and more at Orthopedic Surgery Research Fellowship.
To learn about CHOP physicians and other providers, see Meet Our Team.
2013 — Indranil Kushare, MD
To help preserve and improve the health of our patients, their families and our employees, The Children's Hospital of Philadelphia has a tobacco-free hiring policy. This policy applies to all candidates for employment (other than those with regularly scheduled hours in New Jersey) for all positions, including those covered by the Collective Bargaining Agreement.
Job applicants who apply after July 1, 2014 will be expected to sign an attestation stating they've been free of nicotine or tobacco products in any form for the prior thirty (30) days. They will also undergo a cotinine test as a part of the Occupational Health pre-placement drug screen administered after the offer of employment has been accepted but before the first day of hire.
Exemptions: Attending physicians (excluding CHOP physicians in the Care Network), psychologists, principal investigators and/or Penn-based faculty are exempt from this process to better align with our colleagues at the University of Pennsylvania Perelman School of Medicine.
To apply, please download the Orthopedic Surgery Fellow/Scholar Application, the Research Fellow Questionnaire and submit both with all required documentation. Acceptance to our program is conditional on completion of the application, the questionnaire and fulfilling all requirements.
Please specify which program you are applying for in your application.
For more information about the CHOP/SICOT Orthopedic Fellowship, please contact Catherine O'Shea.
Reviewed by: John P. Dormans, MD, FACS
Date: October 2013


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"The invite itself was adorable the envelopes not so much. They are were stuck on the inside and so invite only went in so far. Looked kinda funky!"
"If you want a classy invitation for a gender reveal party, this is it. It's classy, but fun! I came up with a plethora of ideas for the party, surrounding this invitation. Just think: - Chalkboard theme - pink and blue flags - having it on a Sunday - triangle banners throughout.. This invitation really helped inspired me to be creative and hopefully have a successful party! Cheers to tinyprint and the designer of this invitation."
"I ordered these invitations and they were on my doorstep 3 days later. The overall paper quality is excellent and the printing and ink used made this quality work. I could not be more pleased and I am a very picky person. The website was very easy to use and Tiny Prints will be my first stop the next time I need invitations, etc..."
"The sweetest card for a baby girl. The colors are nice and I love the way they chose to mix the colors of printing on the card. Just perfect!!"
"It's really simple to personalize these products. The invitations were printed on high quality stock and I received them before the targeted delivery date. We're very pleased with the design as well as the service!"


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NFL Analyst Brian Billick on Big Ben, Tebow & AFC Race
January 5, 2012 2:54 PM
Cook and Poni Weekdays 10 a.m. - 2 p.m. Read More
Steelers CentralBuy Steelers Tickets
NFL Scoreboard
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PITTSBURGH (93-7 THE FAN) — FOX Sports & NFL Network analyst Brian Billick checks in with Vinnie & Cook on Sportsradio 93-7 The Fan. Billick loves this time of year in the NFL.
He previews Sunday's Steelers-Broncos matchup, tells us how big Ben Roethlisberger and Tim Tebow will be in this game, and explains how things change without Ryan Clark.
Billick also takes a look at the rest of the AFC, and tells us which team he thinks might be best suited to surviving that conference race.
Brian Billick On NFL Playoffs


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World Of Lexity OpenGL API-based 3D engine for virtual outdoor environments
May 04, 2006
World Of Lexity is a real-time OpenGL API-based 3D engine for virtual outdoor environment simulation & visualization. The engine is suitable for outdoor game visualization and real world simulation through topology maps.
Posted on 05/04 at 03:43 PM
Leave a comment
Commenting is not available in this weblog entry.
Next entry: Redviewer v1.2 adds interactive ray-tracing OpenGL API previsualization in Autodesk 3ds Max viewport
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will there ever be a new episode?
Unfortunately the show is coming to an end. Although we've loved doing it for several years now, the amount of time and effort involved in putting together a show of the caliber we'd like is greater than what we're able to commit to it.
Getting together once a week and recording a conversation is easy, but the route we had been pursuing involved finding and coordinating with guests, recording an interview, heavily editing that interview, then getting together and doing a recording of our narration & commentary over that interview, before finally editing it all together and releasing it. That's a full time job.
We're going to record one final episode over the coming months to give the show some closure. We're really proud of the work we've done here, and hopefully there is enough compelling material in the 81 episodes we produced that is worth revisiting.


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Deliciously rich! As previous reviewer stated, it taste "made-from-scratch." I thought adding the cream of coconut would make it too sweet, but it wasn't. No one will know it wasn't made from scratch if you don't tell:)
Company Coconut Cake
If you avoid baking coconut cake because you think it's too involved, then you're in for a pleasant suprprise. This version features convenient cake mix as the main ingredient, but tastes just like it's made from scratch. We gave it our highest rating.
Yield: one 3-layer cake
More From Oxmoor House
- 3 large eggs
- 1 (8-ounce) carton sour cream
- 3/4 cup vegetable oil
- 3/4 cup cream of coconut
- 1/2 teaspoon vanilla extract
- 1 (18.25-ounce) package white cake mix with pudding
- Coconut-Cream Cheese Frosting
- Grease and flour three 8-inch round cakepans. Set pans aside.
- Beat eggs at high speed of an electric mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans.
- Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator in an airtight container.
My Notes
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Company Coconut Cake Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CUISINE: American, Caribbean
- MAIN INGREDIENT: Nuts
- DIETARY CONSIDERATION: Meatless
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Oxmoor House
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- Holly Arnold
- Eugene, OR
- United States
This conversation is closed.
Are memes important for our survival? How can we draw on memetic theory to inspire ideas of sustainability that go viral?
Memes are elements of a culture or behavior that may be passed from one individual to another by non-genetic means. Dan Dennet's TED talk addresses memes that are powerful because they inspire passionate, extremist behavior based on idealistic notions of freedom, justice, truth, communism, capitalism, and religion. While not always bad, memes can be destructive and result in conflict and death. Yet, memes have great potential benefit to humanity by eliciting behaviors that promote equality, peace, and sustainability. Sustainability in particular has been suggested to be the most important factor in determining the fate of humanity, as discussed by Paul Gildings. How can we harness the power of memes to inspire notions of patriotism, freedom, and justice that elicit a passionate response for the cause of sustainability, rather than a passionate response that leads to conflict?
Showing single comment thread. View the full conversation.
Mar 8 2012: I have seen a lot of Internet memes and I really think that those memes are not very important for our survival because they do not hold the kind of reverence that other memes do, such as political or religious memes. But these Internet memes do hold a place in the Internet community, and I feel that they do inspire laughter which is very important in modern day soceity.
Showing single comment thread. View the full conversation.


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Thought this might interest some of you.
As the title suggests, this is tracings of most of my cleavers, haven't bothered with CCKs and the like. I don't have digital calipers so the measurements won't be exact and other than the Yoshikane and Fujiwara, most of the others have been sharpened enough to likely be a little shorter than ootb.
Hopefully others will contribute and/or start similar threads for other styles of knives.
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The linked translation of the soon to be released Marantz IS301 iPod Dock is all but clear, but one things for sure: the iPod dock's hay day has come and gone. This abundantly large device uses the magic of Bluetooth to wirelessly transmit video and audio to your home's gear. Its got a whole mess of ports, which includes component, S-Video and even RJ45 (not sure what those are for) and isn't officially compatible with the iPhone. I was under the impression that streaming video over Bluetooth wasn't feasible considering the bandwidth of the wireless protocol, but perhaps pictures and music are the intention.
The somewhat antiquated Marantz IS301 iPod Dock is due out January 09 and will be hitting Japanese retailers for ¥26,250 or $277 US. Maybe then we'll get some clarity on this thing.


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By OLIVIA BITETTI | Photos By KIMBERLY COOK
Blueberries are pea-sized powerhouses bursting with health benefits. Boasting the highest antioxidant capacity of all fresh fruit, it's no wonder they're honored with a month-long celebration. July is National Blueberry Month — and coincidentally National Ice Cream Month. You could celebrate by popping a few navy-colored berries into your mouth, or you could throw a party for your taste buds by combining the two into one cleverly cool summer treat.
Blueberry Vanilla Yogurt Popsicles
(10 servings, 75 calories per popsicle)
• 3 ½ cups low-fat vanilla yogurt
• 2 cups blueberries, fresh or frozen
• 1 tbs. agave nectar or honey
• In a small bowl, combine agave nectar or honey and blueberries.
• Combine blueberry mixture and 2 cups yogurt in a blender; blend until smooth.
• Evenly distribute the remaining 1 ½ cups yogurt in popsicle molds to achieve the two-tone look. Finish filling the molds with the blueberry mixture, layering it on top of the yogurt.
• Freeze for four to 24 hours or until popsicles are frozen through.
• Run frozen popsicles under warm water for 20 seconds before removing them from molds.
• Don't have a popsicle mold? Get creative with plastic cups or shot glasses.
• Use tinfoil to seal molds and hold popsicle sticks in place.
• Fill a Ziploc bag with the yogurt or blueberry mixture, seal bag and cut a small hole in a corner to make filling the molds quick, easy and mess-free.
Berry Beneficial
Belly fat fighters • Antioxidant abundance • Promote urinary tract health
Prevent aging from the inside out • Lower risk of heart disease and cancer
Low glycemic index (GI) • High in fiber, vitamins C and K • Only 84 calories per cup
Berry Good Tips
Blueberry season in Central New York starts around the second week of July and runs through August — weather permitting. Paul Hafner of Hafner's U-Pick Farm in Baldwinsville offers some tips to picking the perfect berry:
1. Look for firm, richly blue-hued berries
2. Sample a few from one bush and pick it clean if you are happy with the sweetness
3. Bigger berries aren't necessarily better — they will fill your bucket faster, though
4. Tie your bucket with a rope and hang it around your neck with the bucket at waist level to free up your hands for more efficient picking
5. Use your thumb to roll the blueberry free from the bush
6. Store fresh berries in an unsealed container to avoid moisture buildup
7. Chill berries immediately after picking to increase shelf life
8. Fresh-picked blueberries will stay fresh (when stored properly) for 10 to 14 days
9. Do not wash blueberries before freezing to avoid skin toughening
10. Rinse frozen or fresh berries in cold water just before using or eating
Hafner's best piece of advice? Get the berries before the birds do! For family recipes, up-to-date picking conditions and more, visit the farm's Facebook page, Facebook.com/hafnerfarms.


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Bass Player Live! in LA
Just got invited to Bass Player Live 2014. Clinic in the afternoon and concert with special guest TBC . . .read more
Dresden Drum & Bass Festival
I don't usually do themes but this time around I'll be focusing on the language of grooving.read more
Ramp History 101
A couple of recent articles on the history of the Ramp.read more
iBass Magazine issue #8Check out iBass Magazine's latest. On the road with Gary Willis Celebrating 30 years of Tribal Tech... read more
Hungarian Jazz Day
Concert at Hungarian Jazz Day with Gergö Borlai & Szolt Kaltenecker.read more
Triphasic Concert Tenerife
Triphasic concert at la Plaza de la Concepción.read more
Go ahead, ask a question.
Use this form to send me your question.read more
GK-3B minimized
Hey Willis, I see that you "minimized" a GK-3B pickup on your bass, presumably to make it look nicer.read more


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Here's a very rare find on a small farm retirement auction last Wednesday (Oct. 9) in the far northwest corner of North Dakota: An IHC 7488 tractor, one of only 16 built, sold for $71,000.
It had 5,000 hours on it, but just 450 hours on a new engine.
Click here to read more in Machinery Pete's blog.
See Comments
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heavenboundtia's Video Channel
Channel Views:1,466Total Upload Views:
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Last Visit Date:2010-10-17T22:35:27
I am happily married, mother of 5 grandmother of 13.<br />
My husband and I are the founders of C4C (cutting 4 Christ). We go to places such as the Appalacian mountains, St. Judes, Dream Center, and other such drug and rehab ministries. We perform hair services, photography and provide much needed items to these ministries. But mostly we just love on the lost and so-called "unlovable". Our goal is to share the knowledge of the gospel of peace through THE PERSON JESUS CHRIST!! And to share the immeasurable comfort that comes from having a re;ationship with GOD, JESUS AND HOLY SPIRIT!
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Evidence on screening: a comment
AbstractNo abstract is available for this item.
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.
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Bibliographic InfoArticle provided by Elsevier in its journal Economics of Education Review.
Volume (Year): 12 (1993)
Issue (Month): 1 (March)
Pages: 89-90
Contact details of provider:
Web page: http://www.elsevier.com/locate/econedurev
Related researchKeywords:
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Cited by:
- Arabsheibani, G. Reza & Rees, Hedley, 1998. "On the Weak vs Strong Version of the Screening Hypothesis: A Re-Examination of the P-Test for the U.K," Economics of Education Review, Elsevier, vol. 17(2), pages 189-192, April.
- Andrew Clark, 2000. "Signalling and Screening in a Transition Economy: Three Empirical Models Applied to Russia," CERT Discussion Papers 0003, Centre for Economic Reform and Transformation, Heriot Watt University.
- Cohn, Elchanan & Ng, Ying Chu, 2000. "Incidence and wage effects of overschooling and underschooling in Hong Kong," Economics of Education Review, Elsevier, vol. 19(2), pages 159-168, April.
- D Mayston & J Yang, 2008. "A Pecking Order Analysis of Graduate Overeducation and Educational Investment in China," Discussion Papers 08/25, Department of Economics, University of York.
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What's Your Summer Adventure?
Written on July 20, 2011 at 4:16 pm , by Christie Griffin
In the current issue of FITNESS (July/August, with Jillian Michaels on the cover!), our Editor in Chief writes about the rewards of having an adventure and going out of your comfort zone. When she was writing her note, Betty asked some of the other staffers about their summer adventures. And at the time, I had no idea exactly how far out of my safe space I was going to go…
For me, the thought of learning to surf was on the same level as me becoming an astronaut. I just assumed it would never happen because I'm like a cat when it comes to water; I get very frazzled when submerged in the stuff. But as I was getting ready to go on vacation, I felt more and more inspired to try something totally new. The truth is that I had often fantasized about riding the waves and pretending to be a chilled-out beach babe, instead of a high-strung New Yorker. So I scheduled a lesson with Baja Outback in San Jose del Cabo, and before I knew it, I was wearing a rash guard and looking out at the ocean.
My instructors had taught me the basics (in the sand, of course!) and one pro, Jorge, was going to stick by my side the whole time. I told him I was nervous, but I left out just how nervous…and decided to go with the flow, literally. "You have to challenge yourself, see what you can do! It's the only way to live," one of the Baja Outback people had said. So that's what I did.
And would you believe it? I actually managed to get up on my surf board!
Sure it took a little bit of courage, but it also helped that the folks at Baja Outback were so supportive and talented…oh, and that the water was nice and warm! If you've never been surfing before and are thinking about it, take it from me: You can totally do it! A few tips I learned:
1. If you think you're bending your knees enough, go lower. As a beginner, you're never as low as you think you are, and my (unpublished) pictures prove it!
2. Keep your cool. You're going to fall and you might swallow a gallon of water in the process. It's okay.
3. Don't think twice about who's watching you from the shore. "It's not about your ego," Instructor Denise had said. "It's just about you doing your best."
4. Consider wearing board shorts or boy-short bikini bottoms. You are not starring in "Blue Crush" and a string bikini will not hold up when you crash into the water.
5. Don't try to stay on your board until you get to shore; that's where there are usually the most rocks. Go ahead and fall off about 15-20 feet out!
Any other surfing tips out there? What's your summer adventure?
More from FITNESS: The Best 2011 Surf Gear
Categories: Fitness, The Fit Stop, Workouts | Tags: fitness tips, sports, Summer, surfing
1 Comment


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Altrusa Club of Minneapolis Collection M/A 2000.147.01
|Altrusa Club of Minneapolis.
|Altrusa Club of Minneapolis Collection
|1.0 boxes
|James K. Hosmer Special Collections Library
Organized April 13, 1931 and received charter on December 13, 1939. Altrusa Clubs are classified and selective membership clubs composed of women who hold executive positions in diversified businesses and professions, who own and operate their own firms, and who are practicing professionals. The purpose of the organization is "to afford a main channel through which executive, business and professional women representing a wide variety of occupational fields but with similar civic and altruistic motivations can work together, thereby making possible the promotion of their common interests and more effective the contribution of their combined services to civic, national, and international understanding and betterment." The group was founded in 1917 in Nashville, Tennessee as a service club; there were several local clubs in Minnesota. The club helped raise money for grants-in-aid to women from Australia, Asia Latin America, the Middle East and New Zealand. They also raised money for the Founders Fund Vocational Aid Project gave grants to women for training or re-training for a job or purchase of equipment to start a business.
Description of Collection
One box of materials from 1960s to 1980s. Collection includes clippings (1980s), three booklets on member's manual, bylaws and classification guide, yearbook (1968-1969), miscellaneous pamphlets and in the SCMC periodicals, several issues of their newsletter Altrusan (1970-1972).
Subject Headings
Clubs -- Minnesota -- Minneapolis.
Women--Minnesota--Minneapolis--Societies and clubs
Table of Contents
|Program from Firemen's Award Dinner December 5, 1972; Bylaws; Members Manual; Yearbook 1968-69; two Classification Guides; pamphlets; eight newsletters. -- Box 1, Folder 1
|Newspaper clippings 1961-1982 -- Box 1, Folder 2
|HCL Historypin
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|Local Historical Societies


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'I Love You' In the Digital Age
A new study shows that technology is dehumanizing relationships. And this is news?
According to a report called The Psychology of SMS, women are more likely to say "I love you" via text message. I'll be the first to say that I'm addicted to texting. But when I met my husband, I didn't really text as much as I do now. So, of course, our first "I love you"s were the face-to-face kind. We argue about who said it first (it was me), but it was definitely an in-person proclamation.
When I read about this study, I wasn't surprised at all. But as a true romantic (not a hopeless one; a hopeful one!), I was saddened. Mainly because I know that digital communication is well on its way toward replacing genuine, heart-thumping, palm-sweating human love interaction. I can remember long phone calls with my high school boyfriend. I lived for nights when I'd stay up past midnight, chatting with him about everything under the sun, hanging onto his every word. My kids will probably live this experience via IMs and text messages, typed at about 200 wpm! What's the heart-thumping, adrenaline-pumping pleasure in that? I can see setting up plans or sharing gossip via text, but saying "I love you?" It can't possibly have the same impact when you're reading it for the first time on your PDA (pun intended).
What do you think about the trend toward professing your love via text: upsetting or inevitable?
More from The Nest:
|relationships news
You may call me old fashioned, but I enjoy the sound of " I love you" coming from the lips of my wife.
I also like the new age of technology and being able to still say it when we are apart. I am currently deployed in Afghanistan, and I am only able to get that "i love you" from e-mail or messenger. I try to "see" my wife as often as I can via webcam and chat with her about the simplest things and activities of daily life. I tell her it is my "little piece of Heaven while I am here in Hell" and she understands. When I get back from a mission and get to my room the first thing I do is get onto my computer and see if she has sent me a little message just to brighten my day, not every day will I have a message and I understand (we are miles and time zones apart), but I look forward to being able to go to my little piece of "Heaven" once she is able to get away from the required daily activities and login to her computer.
One thing that has to be understood is prior to me deploying, we had set the foundation of our love in being together and sharing that physical contact that has been lost with todays generations. So when I do get that "I love you" or when I send that "I love you" we both know it is coming from our hearts because of the many times we have shared our love together and our physical contact with each other.
Additionally, I do live in the digital era, since I met my wife via a online dating website, but with my first available chance (was currently deployed in Iraq when I met her) I made a trip to go meet her. There was no way I was going to continue an online relationship without a physical meeting her. After spending a few weeks with each other and really enjoying our spent time together, we went back to our converstions via internet until I made the arrangements for her to move in with me. After 3 months of living together we decided to wed and we have never looked back.
It is hard to be away from each other for these long periods of time, but being able to meet online and also have a long distance relationship via internet prior to becoming husband and wife it has built a strong relationship of commitment, trust and love. During the times of being physically together we have always put our love and relationship as a priority and that is why I am able to continue on with that little "I love you" in my inbox at the end of the day because it come from the heart.
I'm looking at Donatello746 reply;
Yes, is true we are more detatched and maybe it's because were too connected as they say " how can I miss you if you never left" . Insincerity today is actually construed as a
strength as the subtext is everyone knows there is no commitments people and things are disposable to keep and not dispose of is not in keeping with modern consumerist behavior.
Sometimes there's just too much technology. After staring at my computer screens (all 3 of them) M-F 8-5 with the phone attached to my ear; the last thing I want to do when I get home is to get back on a computer or some other device that connects me with the rest of the world. The cell phone gets turned off and left in the other room and I limit internet time to 15 minutes before retiring for the night. My time with hubby is just that... MY time with hubby. I'm not sharing my time with him with the rest of the world.
Evenings and weekends are our times to connect and to talk. This is very important to the both of us.
We both agree that it's pretty sad to see entire families sitting at the same table for family dinner and none of them are communicating with each other. Each and every one of them are "texting" someone else. I've even seen parents keep their 2 and 3 year old kids quiet by handing them an iPad. What the heck?!
Am the only one that sees something wrong with that?!
Time to get back to basis, I think.
Nothing about being a human being today remotely resembles what it meant to be one just 200 years ago. We're all, despite having the technology to connect with one another more readily than ever before, more detached from each other than at any time in our species' history. We're cynical. We're surrounded by duplicity and coldness, and so we begin to think that this is the norm.
Those of us who still value love - the emotion, not the concept - are considered strange, corny, old fashioned. Commitment is a flexible concept today. Loyalty means nothing. It's a concept for fictional characters in a video game or a movie. Real people don't expect other real people to ACTUALLY "love" them. That's just ridiculous now. It's actually frowned upon if anything because surely that kind of antiquated thinking and feeling is just a sign of something being wrong with you.
So the distance that texting gives people feels naturally inviting. It allows them to play out the detached fantasy of love in a world where surely that's all there is. Face to face is too real, and that's somehow not natural or normal anymore.
In a word, it's heartbreaking.
I totaly agree, technology is GreaT BUT Nothing is beter than a VOICe and INpersON.
IM 32 I've Had the Pleasure to BE Involved with Both ERAs of Late Night, well with Me Was Till Sun COming UP conVO, any type of communicateing other than speaking on phone, People take adVantage oF. And Mojority follows FullY. Dnt get me wrong Its angood Deal, BUT Not The BEst, Eye to eye with Ya Partner, Friend wHom eveR YOur EmotinonallY and SExually cONNecTed To Thts the ESsesncer, Take it From a MAN GrowN Black Man.
My Ladies Keep for ya gossiP so YOu doNt have to Air Ya Girl out In froNt of Ya MaN, or YA KIDS LOL WHOMEVER AROUND, AND YOU STILL GET TO LAY UP UNDER HIM. FELLAS ONLY WHEN ITS BUSINESS, WORK, THINGS TO HANDLE SO YOU CANT KEEP YOUR OWN RECORD (records of business). LMAO,
Seriously Phone Cool But the BOdy is waRMer, and the EAr Loves Sound,
eSpecaly that Voice, you have question you to ask just get another perspective get at me, yet follow with twitter, you can reach me ther working on a Web Page for that Cool relax serious Convo with laughter, LIFE Is Real, get at me
Twitter, jON Coleman @ DaMaN4TRE4_J1,
Take Care ALL,


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Chicago Bears wide receiver Brandon Marshall (15) pulls in a touchdown againt the Arizona Cardinals during the first half of an NFL football game, Sunday, Dec. 23, 2012, in Glendale, Ariz. (AP Photo/Rick Scuteri)
Brandon Marshall on Sunday broke Marcus Robinson's record set more than a decade ago after 68 yards receiving gave him 1,466 on the season.
Robinson was drafted in the fourth round of the 1997draft by the Chicago Bears. Two years later he broke the team's single-season receiving record with 1,400 yards.
Robinson hoped to see that record stand.
"I didn't want my record broken," Robinson texted Sunday during the Bears' 28-13 win over the Cardinals. "He's a great player and I am sure this will not be the last record he will break. Congrats to him on a job well done."
Robinson set the record in 11 starts, with three different quarterbacks -- Shane Matthews, Cade McNown and Jim Miller. Marshall counters that, saying he broke the record in 15 games of double and triple coverage. In an offense that truly goes through Marshall and no one else, it is impressive to embark on a 1,500-yard season.
Marshall laughed at the Robinson text message but isn't laughing as Bears records fall by his wayside.


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Rodrick rules
Jeff Kinney
Children's Fiction KINNEY
Jeff Kinney
Children's Fiction KINNEY
Summary: Greg Heffley tells about his summer vacation and his attempts to steer clear of trouble when he returns to middle school and tries to keep his older brother Rodrick from telling everyone about Greg's most humiliating experience of the summer.
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Greg Heffley
Age: 12
Looking forward to the new school years and putting his horrible summer behind him; keeps a diary; at odds with his older brother; struggling with the fact that he has an new baby brother.
Rodrick Heffley
Greg's older brother; likes to torment Greg.


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Monday, August 26, 2013
Hailing from Nice, France, socca is a hidden gem for those on a gluten-free (and dairy-free) diet. I cannot imagine a better project for the Piccolo Gourmet. Socca is a cracker-like crepe made from gram (chickpea) flour. The Italians from Pisa and Genoa have their version as well, farinata, and is made in a similar way.
Our research led us to find that, in France, they are usually cut into triangles and served plain. In certain parts of Tuscany, Italians add toppings like a focaccia. Tonight, I tried both ways. Many thanks to David Lebovitz's Parisian blog for providing the recipe. Gluten-free vegans rejoice!
Socca or Farinata
1 cup gram flour
1 cup water
1.5 TSP of olive oil
1/2 tsp sea salt
some crushed black pepper
1. Blend all ingredients into a bowl and let rest for 30-45 mins. (I went for a jog and came back.)
2. Preheat broiler and place a non-stick cookie sheet (with a lip) in the oven to pre-heat for 10 minutes.
3. Pour batter onto the hot sheet and (using a mitt) roll dough around to coat the surface as evenly as possible.
4. Place under the broiler until it has blistered in spots and set.
5. Cut into squares, triangles, whatever, and enjoy warm.
The socca were sooo good plain with a glass of white wine. Also good with toppings, though try to stay on the lighter side. I topped my farinata with a roasted tomato slice, fresh chopped basil, and sliced olives (see photograph). The tomato was very heavy for such a delicate base. It held up fine, but something lighter (like caramelized onion slices or just some chopped herbs) would have been preferable.
The dish is so simple to execute. Weeknight fare for sure. However, like most gluten-free dishes, it requires some trial and error before hand. Did it turn out edible? Absolutely. I'm bringing leftovers to snack on tomorrow at work. However, I would love to squeeze in a couple of more trials before my cousin comes over next week. (He has gluten and lactose allergies, so this dish is PERFECT for him.) A second post with further experiments are in order, so keep your eyes peeled. Happy cooking!
Posted by Charlie and David at 5:49 PM No comments:
Sunday, May 5, 2013
Savory Tarts
Tomato-Herb Galette
Summer Squash Galette
Sweet Potato-Spinach-Goat Cheese Tart
Spring is here, which means chilled white wine, dining al fresco, and time spent in the sunshine. Light meals are on the horizon. And the French know how to cook light. Well, just filling enough, let's say. Vegetarianism, I have written before, is challenging when dealing with French cuisine. It is not a secret that I have been on a tart kick, perhaps because they are so versatile. And easy. Finally I am writing on this trend in our kitchen.
In past weeks, I had made a type of tart which almost mimics a custard. The dough is extremely wet, however, when poured into a smoking hot dish, it puffs up, and cooks quickly. The other type that I had become an expert at making is a galette. The dough is presented in an extremely rustic way. Mistakes are ok. In fact, they might even make your galette look better. Both dishes are versatile, easy to make, and can be altered to suit your taste.
I must give credit where credit is due. I used this dough recipe (http://www.tarteletteblog.com/2012/03/recipe-gluten-free-heirloom-tomato.html). Um, fabulous. Whole wheat flour was added, though. My proportions were 1 cup white, 1/4 cup whole wheat. My tomato tart was seasoned with sea salt, garlic, and basil.
Another challenge is making this a complete meal—and at the current moment I have no protein in this tart. Plus, I wanted this galette to be cheese free. My answer was adding legumes. I added shell beans that I soaked and cooked earlier to a puree of sauteed farmer's market vegetables. It looked like a Mediterranean hummus, but it served as a great base. All liquid from the tomato would be caught in this spread—It served a dual purpose. Protection and nutrients.
Tomato-Herb Galette (Serves 3-4)
Slice and sauté 1/2 large onion in olive oil with 4 garlic loves (chopped). Add a nice handful of washed, de-stemmed chard. Add 2 Tsp. of dried basil (don't forget to grind these dried herbs in between your palms to extract the oils and deepen the flavor.) Add a pinch of chili flakes and salt to taste. Puree this with 1 cup of pre-cooked shell beans (or use canned).
Spread the puree on the base of your galette. Fan out thinly sliced plum tomatoes (about 3) and fool up the sides of your galette dough. Cook for 50 mins. at 350. Broil on low for 10 minutes but keep a watchful eye that this does not burn. You want your tomato edges to darken and your dough to toast. Cool on a rack and sprinkle liberally with coarse sea salt.
Other notes on past tarts can be read in posts earlier last month. Making this one again for sure. Enjoy and have fun!
Posted by Charlie and David at 6:48 PM No comments:
Monday, April 22, 2013
Tarte de basilic et légumes grillés
Slice of Tarte
In the pan
More notes on this to come, but we wanted to share some visuals in the meantime. I am extremely confident in the making of this dough. It is the filling(s) that I still need practice with. However, if you have 45 minutes and some pantry staples, a savory French tarte is an easy (yes, easy) light dinner.
Posted by Charlie and David at 7:45 PM No comments:
Monday, April 15, 2013
Tarte aux patates douces et fromage de chèvre
The Piccolo Gourmet had a great time tonight. This bread was so much fun to make that we might try it again tomorrow. This tarte base is only three ingredients: 3 eggs, 1-1/2 cups flour, and 1-1/2 cups milk. To it, you could add some salt, some fresh herbs, whatever! The trick is to oil your pan extremely well and to have it heat in the oven on its own for 10 minutes at 425 degrees. When your pan is smoking hot, add your batter and whatever toppings you wish. We were hesitant adding our toppings to such a wet, raw batter, but everything sets up beautifully! We won't tell you what kind of tarte to create—the possibilities are endless. Be creative! Our crust tonight was a combination of Whole Wheat and All-Purpose flours. Though the majority of our dish consisted of sweet potatoes and goat cheese, we also included spinach and caramelized onion. We seasoned it with garlic, sage, sea salt, and crushed black pepper. If you have all your ingredients ready to go, this dinner can be made in 45 minutes. An easy, healthy, after-work treat.
Posted by Charlie and David at 7:05 PM No comments:
Tuesday, April 9, 2013
Torre de Batata
April has been colder than we would have hoped. Despite the chill, we decided to start Spring with a salad—but a roasted vegetable salad instead of jumping into the lettuce catagory. There will be plenty of time for that later. Besides, we had some great surprises show up in our produce delivery this past week!
It is no secret that The Piccolo Gourmet loves to roast vegetables. Inspired by our favorite local spot, we hope you enjoy this warm, Mexican-influenced salad.
This recipe is as delicious as it is foolproof. Big flavor with a minimal amount of prep time.
2 sweet potatoes
1 bag of fresh brussel sprouts
1 cup of white (or black) beans
olive oil
sea salt
chipotle powder
ancho chili powders
goat cheese* (optional)
Peel and slice potatoes in 1/4 inch disks. Clean the brussel sprouts and slice in half. Toss the vegetables in olive oil and lay (cut-side down) on a foil-lined baking sheet. Roast in a 400 degree oven for 40 minutes. Remove from oven and toss liberally with sea salt. Lightly dust the vegetables with both chili powders (Ancho can be quite hot, so add this powder to your taste).
Lay one slice of potato on a plate and top with 2 or 3 of the brussel sprout halves. Continue adding layers until a mound is formed. Top with a spoonful of white beans and drizzle olive oil over the dish. Enjoy.
*note: I originally ate this without the cheese. I added a crumble of goat cheese on top to balance out the heat of the chili powder on my second helping. It tasted fabulous, (when is adding goat cheese a bad thing?) but, this can be easilly left out to keep the salad vegan. It is delicious either way.
Posted by Charlie and David at 8:58 PM No comments:
Monday, April 8, 2013
Couscous Blanc
Oh, the mighty artichoke. I love you, artichoke, but you stress me out. Thank goodness Julia Child takes you step-by-step—she's a life saver. This is my third attempt at cooking artichokes. Yes, I'm still intimidated. Yes, they are time-consuming. However, you feel proud of yourself when you are done. And, come on, who doesn't love a fresh artichoke? I'm home alone. This means more artichoke for me (and I can pig out all by myself).
Oh yeah. That's happening.
And sorry, I'm not going to tell you how to cook artichokes because there are many others that could explain the process FAR BETTER than I. You should see my kitchen—it's a complete mess. I am obviously not a pro. The only advice I can give you is: Be prepared to work. Leave time for yourself, be patient, and try to enjoy the experience.
Coincidentally, most of the items I set out to cook with tonight were "white" in color: White mushrooms, white beans, white wine. Thus, "Couscous Blanc" was created. The wine I had on hand was Spanish (shocking, I know), and I was referencing Julia Child's Mastering the Art of French Cooking. The result was a mediterranean-inspired dish combining Spanish and French cuisines.
After my meal, I wrote some notes. I liked what I made, but it needs some work. Or maybe just more salt. Next time, I am going to add more oil and: 1.) finish with fresh squeezed lemon juice or 2.) add a some cheese (crumbled chèvre or shavings of queso de cabra borracha). Perhaps both.
1 cup of pre-soaked, pre-cooked white beans
1 cup of pre-soaked, pre-cooked white beans
2 globe artichokes
2 glasses of white wine (I used a 2011 Garnacha Blanca)
5 garlic cloves (2 whole, 3 sliced)
1 Tbsp of each dried herb: thyme, basil, sage
1/2 of a medium-sized onion
1 pinch of saffron
8 oz. organic white mushrooms (cleaned and sliced)
3 Tbs. minced fresh parsley
1 cup couscous (I used Red Mill brand)
olive oil (don't be shy)
sea salt (don't be shy)
cracked black peper
Steam the trimmed and cored artichokes with 2 inches of salted water and 1 glass of white wine. Add 2 whole cloves of garlic and a bay leaf for aromatics. Steam for 40 minutes. Personally, I felt that this was too long of a time. Try 25 and check for doneness.
Steam the trimmed and cored artichokes with 2 inches of salted water and 1 glass of white wine. Add 2 whole cloves of garlic and a bay leaf for aromatics. Steam for 40 minutes. Personally, I felt that this was too long of a time. Try 25 and check for doneness.
While the artichokes are cooking, sauté the onion with a pinch of sea salt in olive oil. Once this is caramelized, add your garlic and the other glass of white wine. Let this simmer and cook down. When most of the alcohol has burned off, add your herbs, saffron, and mushrooms. Once the mushrooms have let out some of their juices, turn off the heat. Add the beans, cover with a lid, and let the mixture rest.
Reserve 1-1/2 cups of the artichoke cooking water. Keep the aromatics in the water. Heat this back up to a boil and add your couscous. Take off off the heat, cover with a lid, and wait 5 minutes. When the couscous has absorbed all of the liquid, remove the bay leaf. Add the mushroom mixture to the couscous. Test for salt and add freshly ground black (or white) pepper. Sprinkle with the fresh, chopped parsley, and stir. Let the leaves wilt with the steam of the dish. Serve.
Posted by Charlie and David at 7:20 PM No comments:
Saturday, March 23, 2013
Stuffed Pepper Hors d'oeuvre
The Piccolo Gourmet returns to its roots and created something Euro-Mediterranean.
Our CSA box this week was packed with goodies: Kale, Petite Sweet Peppers, and the list goes on! Because of this, we rapidly had to use up vegetables we bought earlier in the week. (As well as our fresh cheeses that only have a 3-4 day shelf life.) What to do?
The petite peppers reminded me of when I was living in Spain. A popular tapa we had was pimientos de padrón, which were char-blistered peppers brushed with olive oil and sea salt. I don't drink beer, but on the rare occasions that I did, this was a great paring. At my friend's house, we used to do a variation: We sliced pieces of manchego, stuffed the pepper, and then charred the peppers on his grill.
Tonight, however, the cheeses we had on hand were French, not Spanish. But why not try a French variation on my original recipe? I made a quick mirepoix (how French, right?) of the carrots, celery, and shallot that were low on shelf life. To this, I added our reminder of fresh spinach to wilt. When this was all done, I chopped the mixture finely in a food processor. This was combined with the remainder of my Fromage Blanc to make a stuffing similar in looks to a New York bagel spread.
Put the de-seeded, stuffed peppers on a foiled cookie sheet. Drizzle lightly with some olive oil and flip to coat. Place this under your broiler for 10 minutes and let the blistering begin. Remove from the oven when the dark char-marks begin to form. Sprinkle with sea salt and let it rest 5 minutes before serving.
Spanish tapa meets French hors d'oeuvre: Bon Appétit and Buen Provecho from the Piccolo Gourmet!
Posted by Charlie and David at 5:59 AM No comments:
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Casino Night Info
Lake Anna Business Partnership
As part of an ongoing plan which offers entertaining events that highlight the Lake Anna lifestyle for residents and visitors as well as foster business networking, the Lake Anna Business Partnership (LABP) will once again hold its popular Viva Las Vegas Casino Night February 9, 2013 at Lake Anna Winery.
The 2013 Vegas Night will be held February 9, 2013 at Lake Anna Winery!
The theme of the 2013 event is Viva Las Vegas! and the event includes music, dancing, black jack, roulette, craps, Texas Hold 'Em, and Championship Horse Racing® all managed by Group Dynamics, a professional entertainment company. A Grand Prize Raffle Drawing with table winnings culminates the evening. Over 225 people attended the 2012 event. This year's event will feature an expanded floor plan and more poker and black jack tables.
Attendees "gamble" for raffle tickets. The more raffle tickets won, the better the chances of winning the grand prize and other donated prizes. In addition, throughout the event, a silent auction was held which featured artwork, a kayak, restaurant gift certificates, and many other Lake Anna business donations. The following items were donated by area businesses for the 2012 event:
Table sponsors included Ron Gentry and Kathy Gardner of Dockside Realty (Black Jack 101), Loudin Building Services (Black Jack), Lake Country Marine/Anna Point Marina (Craps), Central Virginia Technology Group (Poker) and Denise Kaplan a Realtor with CTI Real Estate (Black Jack). There were also 24 horse owners that filled four exciting heats. They were:
Heat 1Lakers' Mad Dash
1. Lake Anna Life Magazine/Setting The Pace WINNER
2. Donna Stocking/Allstate Performer
3. Louisa Tent Rentals/ We've Got You Covered
4. Lake Anna Winery/Sumb$3*h
5. Early House/Early Finish
6. Tom & Ingrid Dupree/Cedar Knoll Storage Runner
Heat 2 Builders' Blast
1. Southern Image/Belle of the Ball
2. Docks & Seawalls, Harvey Bland/The Blandinator
3. Gator Paving/Galloping Gator WINNER
4. J.C. Bane/Mill Running
5. B&B Contractors/Amanda
6. Alpha Land Surveys/Top Dog
Heat 3 Realtors' Run
1. Kathy Gardner & Ron Gentry/Sold Another One! WINNER
2. Dana & Greg Isaac/Sunset Properties' Sunsetter
3. Liz Wilson, Long & Foster/Foreclose Me No More
4. J.C. Bane/Run For The Lake
5. Dockside Realty/Sweat Equity
6. Dockside Rentals/Soggy Dog
Heat 4 Service Circle
1. Lake Anna Winery/Wine Me Up
2. Mary Hoelman/Clean Sweep
3. LA Stitchery/High Speed Stitchery WINNER
4. Heaven's Way Cleaning/The Blessed One
5. Joel Kendall/Almost There
6. Lake Anna Board Shop/Big Al's Baby
"I'd like to thank everyone that attended and supported the event. Special thanks goes to Vegas Night Committee members; Jean Martin, Donna Stocking, Joel Kendall, Barb Kempf, Ron Gentry, Jeff Heidig and Scott Leiffer and those that volunteered the night of the event to help; Chrissie McCotter, Tina Draper, Jeff Berry, Gene Newman and Jeff and Jacob Martin, the Lake Anna Monster and Lori Noland. These folks gave greatly of their time to make the night happen," noted Vegas Night Committee Chair C.C. McCotter, "And they should be commended for their effort."
"Many attendees told us what fun they had and that they cannot wait for next year's event. It was great to see the Lake Anna and Louisa community with us on such a special night."
Proceeds from this event will be used by the LABP to help fund its 2013 Marketing Plan promoting Lake Anna and LABP members. Efforts this year include another Lake Anna Information Center, distribution of the Discover Lake Anna brochure, the April 27 Lake Anna Festival, a golf tournament in June and the Lake Anna Christmas Open House.


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Minimum purchase of $100.
Minimum purchase of $50.
Minimum purchase of $200.
Minimum purchase of $150.
Minimum purchase of $20.
Minimum purchase of $30.
When you're in the mood for good times and great cuisine, be sure to check out Luckies Tavern. The restaurant is located in one of the area's most pleasant settings and is known for its delightful staff and superb cuisine. The menu at Luckies Tavern features a wide array of great selections, made from only the freshest and highest quality ingredients, with something sure to please every member of your group. Luckies Tavern has established itself as one of the area's favorite culinary destinations and is sure to offer you a pleasant and unique dining experience every time you visit. Please stop in soon! 5 Dollar Parking at Pier 5 Garage


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Weight Loss & Diet Plans
10 Ways to Move Beyond a Weight Loss Plateau
Hit a weight loss plateau? It's hard to fathom that for weeks your weight loss program was taking the pounds off. Then, suddenly, the scales won't budge another ounce.
Take heart. A weight loss plateau is normal. No matter how diligent you are in following your good health regimen, from time to time you'll fall off the wagon. The key to getting back on the program, experts say, is to acquire the skills and self-knowledge that will enable you to recover after a relapse.
Start Losing Again
Related Slideshows
We've pulled together the top 10 plateau-busting strategies for you to try right now.
1. Imagine You: Healthy and Vibrant
Have a vision of success. According to Katherine Tallmadge, MA, RD, author of Diet Simple, the mind is a strong tool -- use it to achieve what you want.
"Visualize yourself dancing at an upcoming celebration in a fabulous black dress," Tallmadge tells WebMD, "and then apply that vision every day to stay motivated."
While you're imagining, remind yourself of reality: excess weight is unhealthy, as is yo-yo dieting. Make sure this is a lifetime commitment for optimal health instead of a temporary plan to drop 10 pounds before bathing suit season -- which you may regain again once you stop your program.
To stay compliant to your weight loss program, Tallmadge suggests keeping only healthy foods in the refrigerator, so you're less likely to stop and grab something greasy on the way home from work. "Even if your family isn't dieting, you can still keep tempting foods out of the kitchen
2. Understand Your Weight Loss Personality
According to Thomas R. Przybeck, PhD, personality plays a role in our attitude towards food. As an assistant professor of psychiatry at Washington University School of Medicine, St. Louis, Przybeck recommends that you know your tendencies and tailor your plan to conquer the unproductive inclinations.
Impulsive. "If you have a tendency to be impulsive, you might see a pint of Ben & Jerry's in the freezer and go for it," Przybeck says. Clearly, you are a dieter who needs to remove those temptations.
Oblivious. If you tend to not pay attention when you eat -- maybe you're a TV snacker? -- you need to avoid such situations if you want to control portions.
Uptight. "If you are highly anxious, you will probably have more difficulty," Przybeck says. "Those who are anxious, nervous, and depressed might eat to feel better."
Tenacious. Certain personalities don't find it that difficult losing weight. "If you are highly self-directed,cooperative, and have a lot of stick-to-it-ive-ness, you are going to have an easier time," Przybeck says.
Sociable. Przybeck also found that if you tend to monitor your food intake better than others, you may be more sociable.
3. Record Every Food Morsel You Eat, Taste, or Lick
Underestimating just how much food you've eaten is a common mistake, one that can lead to a weight loss plateau or weight gain. Yet keeping a diary of your daily food intake (every bite, taste, or lick) can help you see where you're going wrong. Try these food diary tips:
- Track the time of day and your feelings when you eat to discover problem times and emotions that cause you to binge eat.
- Recognize your eating triggers and find healthier foods to satisfy your hunger or better alternatives than food to cope with your emotions.
- Monitor your progress, track your new behaviors, and reward yourself with a manicure or movie for all your hard work.