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DE Racing "Borrego" 2.2 1/10 Buggy Rear Wheel (Yellow) (2) (B4/B44)
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This is a set of two DE Racing "Borrego" 2.2 1/10 Buggy Rear Wheels, and are intended for use with the Associated B4 and B44 1/10 buggies, as well as any other 1/10 buggy that uses the same wheel type. Born from the grueling demands of the Baja 1000 and forged by the wheel to wheel action of Crandon, DE Racing brings the RC world the "Borrego" buggy wheel. Constructed to satisfy the most discriminating racer while offering scale realism that has never before been available for 1/10 buggies, the "Borrego" wheel is sure to be a new favorite for many drivers.
- Realistic scale appearance of a beadlock wheel with mud cover
- Advanced structural design for strength and durability
- Roar legal widths and 2.2 diameters
- Made in the U.S.A.
This product was added to our catalog on September 20, 2011.
Steeve Bruno
Verified Owner
I'm a little bit disappointed about those wheels on my B44... 2 of them has failed on me. 1 in the front (cracked on the inside) and 1 in the rear (cracked outside). Maybe it was misfortune...
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Articles in Tradition
It may be the Puerto Rican version of moonshine, but pitorro is creating a buzz — in more ways than one — in the South Bronx, where Port Morris Distillery has been making this potent drink since 2010.
Childhood friends Ralph Barbosa, 41, and William Valentin, 43, launched Port Morris Distillery (PMD) after visiting Puerto Rico on vacation. Armed with a dream, Master Distiller Tio (Barbosa's uncle Rafael Rodriguez) and a $60,000 budget, PMD is drawing amazing street traffic from celebrities, old-school folks and millennials in search of something unique.
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"Our families thought we were nuts, but stood by us," said Barbosa, who counts his wife Miriam, an educator, and Valentin's family members as staff.
The only professional experience they had with making spirits was drinking. But, after visiting Puerto Rico on a vacation, they decided they wanted to do something to honor their culture.
Pitorro is a cultural spirit based on sugarcane, and it is created throughout the Caribbean, Central America and South America. It has names like Jamaica shine, clarén in the Dominican Republic, guaro in Honduras, cachaça in Brazil and pisco in Peru.
An old-school approach
Rodriguez's old-school approach, perfected in the hills of Guayama, is to measure everything by eye and taste. Pour your homemade libation onto the ground, light a match to it and watch it burn, all the while noticing its color and how long it burns. This is a test of quality and whether the distillate is tainted or not.
Rodriguez was persuaded to leave Puerto Rico, join PMD and oversee production after the guys tested and showed how perfectly consistent his homemade spirit measured on a hydrometer at 92 proof. 'That's the history of our 92 proof!" Barbosa said.
Once onboard, Rodriguez decided he wanted to age pitorro in wood-cast barrels. PMD's 80 proof anejo is cured by resting the pitorro in wood-cast barrels for less than two years.
"Our pitorro is created with all the detail of a fine wine, but it hits you with a fuller effect," Barbosa said. The taste attracts drinkers of aged whiskey, rum and tequila, as well as those who like mixed drinks. In Puerto Rico, it is mixed into coquito, the local eggnog.
Everything at PMD is handcrafted. Rodriguez's recipe is distinctive. He prefers to prolong fermentation and turn the mash into a beer-wine consistency, giving it 14 to 21 days to cure, as compared to the usual four- to five-day fermentation process applied to most spirits.
"Tio's fermentation process gives our spirit a glassy pearl-look and, most importantly, prevents hangovers," Barbosa said. Every self-respecting pitorrero (moonshiner) knows that without the perlas (pearl-look), the pitorro is no good, he said.
The mash is made of apples, honey, brown sugar, non-GMO corn, yeast and New York City water.
"We fill and label each bottle by hand. We heave big bags of apples onto our shoulders," Barbosa said. They handle their own distribution.
They built their raw first-floor loft space, including assembling the still from Germany. They designed and created a tasting room to feel and look like Old San Juan. The bar is finished with corrugated zinc metal, in typical island style.
They applied for a NYS Farm D license ($127), which allows them to distribute wholesale, sell retail and run a tasting room, according to Barbosa, who quit a job as a superintendent for the New York City Department of Housing. Valentin worked as a sheet metal professional with a local union.
A growing community
"The great thing about the microdistillery business is that we are part of a small yet growing community. We help each other. We are not competitors," Barbosa said.
"I heard a TED Talk by Ralph Erenzo of Hudson, N.Y., who lectured about 'gumption.' He is credited with reforming the New York State Farm Distillery Act. He said that there was no blueprint to start a distillery.
"That's all we needed to hear. Everything we did was on the fly," Barbosa said. In December 2013, after three years of work and getting all the licenses, they launched Pitorro Shine, 92 proof and Pitorro Anejo, both at 750ML & 375 ML.
Barbosa said that branding, word-of-mouth and luck were important factors for this start-up. "We were featured on a local New York TV show that drew one viewer straight to our door," he said.
"That customer, Mercedes Garcia, was our very first customer. She said it sounded like her grandfather's moonshine. Once she tried it she was so amazed that she returned with her family. They loved it too and started spreading the word.
"We call our customers 'members' as we are a growing 'movement,' " he continues. "We have live music, an old-school salsa band every other Friday evenings and home-cooked food."
PMD offers a tasting room by appointment. There are tasting tours every Friday.
Main photo: PMD makes Pitorro Shine and Anejo in its South Bronx distillery. Credit: Jennifer Yip
Though I'd been anticipating it for weeks, it was while sitting at a stoplight that the intoxicating aroma of linden flowers (Tilia spp.) first hit my nose. I jerked my head around, craning over my shoulder and peering out the windows in a desperate attempt to locate the tree whose flowers supply my favorite herbal tisane.
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No doubt the people in the surrounding cars thought I was nuts. If only they knew that the tree with the fiercely fragrant flowers could provide them with a divine beverage, they too would be thrilled by the scent.
As my years as a forager roll on, I become clearer about which crops are worth my time to harvest. I try to live on wild edible plants for as much of the year as possible, no easy task in the high altitude, dry climate, and short growing season where I live in Colorado.
This means I have to work hard during the short period of growth, not only to harvest my favorite plants in great enough quantity to get me through the off-season, but also to preserve those plants, whether by drying, freezing, or canning.
As my go-to beverage, linden is high atop my list of desirable wild foods. Last year, I picked and dried enough linden flowers to fill a laundry basket. It wasn't enough. In late winter, thirsting for my favorite tea, I pillaged the linden stocks of two friends.
Fragrant foraging in the shade
Also known as basswood or lime, linden is a deciduous tree with leaves shaped like slightly crooked hearts. In my area, they are used frequently as ornamental trees, mostly likely for their fragrant flowers and generous shade. The bees are particularly fond of linden, and one can often locate the trees by the sound of buzzing bees.
When the leaves first emerge and are still tender, they can be eaten in salads and sandwiches. The flowers clusters grow along with a long pale green leaf-like structure, known as a bract. When harvesting, pinch off the bract and flower clusters of linden. Since the trees flower abundantly, it is often most efficient to grab several flower clusters, avoiding the leaves, and strip them off all at once.
As with all flowers, to maximize fragrance, and therefore flavor, it is best the harvest linden flowers in full sun. It may sound obvious, but on a hot day, by all means, stand in the shade of the tree while harvesting flowers. It will make a difference when your arms tire.
As always, be sure to forage in the cleanest possible location. Avoid linden trees that grow alongside busy streets or in areas that might have been sprayed with chemicals.
Herbalists know that although it is gentle enough for children and seniors alike, linden is strong medicine, soothing and demulcent. Throughout the scorching growing season, I enjoy cold infusions of linden flowers, which help me to deal with the heat and stay moisturized from the inside out. By winter, the sight of delicate linden flowers floating in my teacup call to mind the long days of summer.
Turn linden into teas and cocktails
With experience as a forager, I've given up commercial teas in favor of my wild herbal blends. Not only does this save me money, but I have the reassurance of knowing exactly where my tea came from. I've also become quite skilled as a drink-maker, despite initially not knowing much about the subject.
Even though I couldn't really sniff out a great glass of wine, and don't know the difference between whisky and whiskey, I make amazing concoctions and cocktails that are hits both in my house and at social events. As a wildcrafter, I have the advantage of bringing truly unique flavors to any party.
If you've got a tasty wild edible plant on your hands, I encourage you to experiment with ways to preserve it. Infuse it into vodka, later adding sugar syrup to taste if needed. Try it in vinegar, or in a shrub, which is an aged mix of infused vinegar and sugar. Combine it with whichever fruit is in season. Dabble in making homemade bitters. This year, I've got an experimental batch of linden vinegar going, as well as a jar of linden and lemon balm in gin.
Whether you are new to linden or and old pro, you can't beat classic linden tisane and honey infused with heady linden flowers.
Linden Honey
Pick off the freshest linden flowers (leaving behind stems and bracts), enough to loosely fill a jar. Pour fresh honey over the flowers, and leave them for at least three weeks in a warm place. Though there is no need to do so, if you wish to strain out the linden flowers after the honey has infused, set the linden honey in a sunny windowsill for a day, then strain out the flowers. The candied flowers can be enjoyed atop ice cream or cake. The floral-scented honey can be the genesis of myriad recipes. This recipe is so beautiful, you may want to consider making several extra jars of linden honey to use as gifts.
Cold-Infused Linden Tisane
1 cup loosely packed linden flowers (fresh or dried), bracts included
20 small wild rose heads (substitute one green tea bag)
½ gallon lukewarm water
1. Add the linden flowers, roses, and water to a ½ gallon mason jar. Leave the jar on a counter for 8 hours, then refrigerate it until cold.
2. Strain out the flowers, squeezing with your hands. Serve over ice, and with a drizzle of linden honey if you prefer sweet tea.
Linden Sparkler
½ cup cold-infused linden tisane
¼ cup white grape juice
1 teaspoon lemon juice
1 ounce gin
½ cup seltzer water
Stir together all the ingredients, and serve them over ice.
Main photo: Foraged linden flowers in a basket. Credit: Wendy Petty
From the nondescript exterior of the Café des Musées in Paris, you wouldn't expect it to be one of the city's best bistros. Yet inside you'll find plenty of conviviality and good cheer, and a simply stunning Champagne, Drappier Brut Nature, being poured by the glass. Even on a chilly rain-swept evening such as the one I experienced last month, a visit to this restaurant and a glass (or two, or more) of this sensational wine will be sure to warm body and spirit alike.
That the Café des Musées serves such an exceptional Champagne is a testament to the French approach to Champagne in general. There, unlike here in the United States, Champagne is first and foremost a wine, not a luxury product, and should be enjoyed like all wines—without snobbery or pretense, but with good will and joie de vivre.
Drappier Brut Nature is a non-vintage, non-dosage wine. The first designation means that, like most Champagnes, it is a blend from multiple harvests, the winemaker's goal being not only to display quality but also to maintain consistency. Wherever and whenever you drink it, a non-vintage Champagne should taste much the same as the last time you had it.
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In the case of this particular wine, it will taste completely dry, "non-dosage" meaning a Champagne deliberately crafted without the sugary syrup that most winemakers add to their cuvées in order to soften and, yes, sweeten them. Because the Champagne region lies at the northernmost geographical limit for ripening grapes, wines there are naturally high in acidity, leaving a tart impression that sometimes can turn unpleasantly sour.
In recent years, due in part to improved winemaking but even more to a series of quite warm summers, dosage levels have gone down in Champagne, with the amount of sugar used now being roughly half of what it was 15 to 20 years ago. Entirely non-dosage Champagnes remain, however, quite rare. The base wine in them needs to be exceptionally good. Sugar can conceal faults, but its absence will magnify them. No matter how much the region's climate has changed, these Champagnes still run the risk of tasting harsh and acerbic. That's why only a handful of producers even try to make them.
Drappier's Brut Nature tastes flawless. Surprisingly rich on the palate (surprising precisely because of the absence of sugar), it is enticingly aromatic and very yeasty in the finish. Made with 100% Pinot Noir, most of which comes from Drappier's home vineyard in the village of Urville, it exhibits a depth of flavor typical of wines made with that grape variety but unexpected in a non-dosage Champagne.
Decant this Champagne
I would advise decanting this wine because it will really come into its own when in contact with air. The two glasses I had at the start of dinner at Café des Musées came from an open bottle, in fact a magnum, so had been exposed to plenty of air before being served. My enthusiasm for them surely was due in part to that interplay of wine and oxygen, a chemical exchange that helps the wine develop a softer, more appealing texture and a more complex so compelling bouquet.
Much of my enthusiasm, though, surely also came from the situation. This was my fourth dinner over the years at this restaurant, and as with my earlier visits, I was enthralled. Although it's located on the edge of the hip Marais district, the Café des Musées is no gastronomic temple, and its menu is anything but cutting edge. Instead, this is the place to go for traditional French bistro fare — juicy steak frites, spicy andouillette, "black pork" loin, steak tartare and the like.
As that list suggests, the menu here is a carnivore's dream. While the house-smoked salmon is some of the best you'll find anywhere, and the chef always offers at least one fish as a main course, you'll want to go only if you can bring a hearty, meat-eating appetite. Portions are large, the atmosphere joyous. You'll be sitting close enough to a fellow diner to bump (not just rub) elbows. So long as the Champagne keeps flowing, however, no one will much care.
So reserve a table the next time you are lucky enough to be in Paris. And toast your good fortune with a glass of Drappier Brut Nature. Then hum this song. Though in reality spring in Paris tends to be wet and chilly, Vernon Duke and Y. A. "Yip" Harburg got the sentiment just right:
I never knew the charm of spring
Never met it face to face
I never knew my heart could sing
Never missed a warm embrace
Till April in Paris . . .
Drappier Brut Nature is imported into the United States by, among others, A. Hardy USA. It retails for roughly $50 a bottle.
Café des Musées is in the third arrondissment, at 49 rue Turenne, 75003 Paris. The telephone number is 1 42 72 96 17. (Dial 330 before the number if calling from the United States; dial 0 if calling from within Paris.)
Main photo: The Café des Musées in Paris. Credit: Marguerite Thomas
Nothing gives a cocktail a kick quite like bitters. Whether it's an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick dashes from a paper-wrapped bottle turn simple alcohol into something mysterious, tangy and alluring. There are big-name bitters — Angostura and Peychauds — with secret recipes and exotic back stories. At some hipster cocktail bars, you will find mixologists with steam-punk facial hair who have whipped-up their own concoctions of bitters that are just as mysterious and secret.
But if I'm going to use bitters when sharing an Old Fashioned with my husband, I'm going to want to make my own. And that required some research.
It turns out that bitters have a long and distinguished history, a history that stretches back before the invention of distilled spirits. The angostura bitters that you find at supermarkets and liquor stores began life not as a cocktail mixer, but as a medicine.
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The bitters recipe created by Dr. Johann Siegert in the town of Angostura, Venezuela, in the 1820s was meant as a digestive aid for the troops of Simon Bolivar. Folk medicine has long held that a bitter taste helps digestion. For centuries, herbalists and self-taught doctors have known that healing plants can be preserved if saved in tincture form. And a tincture is simply an herb that has been left in alcohol long enough.
I dove into online research with gusto, discovering the high-alcohol patent medicines of the 19th century colonial era, and even some stretching back to medieval medical writers such as St. Hildegard of Bingen. But these historic recipes were extensive and required access to some bizarre herbs. Even a fairly modern recipe reverse-engineered from the Angostura original required roots and seeds that I wouldn't find at my local grocery store.
Then I stumbled upon a simple answer: a kit.
Dash Bitters is the brainchild of Gina and Brian Hutchinson, a husband-and-wife team of DIY cocktail mavens who ran into the same problem I had.
"We found lots of old recipes online from small-town pharmacies," Gina told me, "but when we tried to order the ingredients, we could only order in big bulk batches." Herbs like gentian root, wormwood and burdock could only be ordered by the pound.
"You only need a teaspoon of gentian root for bitters," Gina said, "A pound is more than any person will need in their entire lifetime. It would have been nice to have just bought a kit and not have to pay for shipping of each five times over." That was their brainstorm. Dash Bitters was born.
Making bitters at home
I immediately went to dashbitters.com and ordered the 1889 kit, meant to reproduce the Angosturian digestive aid for Simon Bolivar's troops. Dash's packaging is simple and elegant, but the herbal ingredients were the real revelation: pungent, beautiful, each with their own stories that stretched back to the era when medicine and magic were nearly identical.
Gentian Root, the star ingredient, actually has medical value as an anti-inflammatory and antiseptic. But in 1653 British herbalist Nicholas Culpeper noted that gentian "comforts the heart and preserves it against faintings and swoonings: the powder of the dry roots helps the biting of mad dogs and venomous beasts." That makes for a powerful Manhattan.
The Dash kit also contains a redolent packet of cardamom. Its sweetness is a nice balance to the bitterness of gentian, and Bolivar's army would have found it useful because it's a proven aid for heartburn and gastric complaints.
The most interesting of the herbs to me were the round peppery seeds called grains of paradise. This West African spice was first discovered by Europeans during the Renaissance. My research took me away from the Internet and into the real world, where I had the pleasure of visiting the extraordinary collection of medieval texts of The Institute for the Preservation of Medical Traditions. Its scientific director, Alain Touwaide, showed me reproductions of historic texts and illustrations of Grains of Paradise, which he told me was more popular than black pepper in 14th-century France, and three times more expensive.
According to Touwaide's copy of the "Tractatus de Herbis," the spice's pungent flavor was said to have the properties of "warming, drying and giving ease." In "The Boke of Nurture," John Russell described Grains of Paradise as provoking "hot and moist humors," and apparently, that was medieval code for "aphrodisiac." Oddly enough, a 2002 medical study showed that extracts of Grains of Paradise "significantly increased" the sexual activity of lab rats.
Dog bite treatment, gastric cure, aphrodisiac … you can see why bitters quickly migrated from the medicine chest to the cocktail bar.
Extracting the essence of these magical herbs is not a short process, and I felt like a medieval alchemist as I boiled, strained and transferred the herbal concoction from one tincture jar to another. Three weeks later, I had my own small jar of pungent, aromatic bitters, ready for its first introduction to some locally-made bourbon and a bit of sugar.
But I discovered one other interesting fact about making bitters that Gina had warned me about. Even a small kit gives you a lot more bitters than you'll use on your own. The solution: cooking with bitters!
So as you sip your Manhattan or Old Fashioned, you can use the rest of your alchemical digestive aid on a batch of chocolate cookie sandwiches with cherry walnut bitters frosting. It's for your health, after all.
Chocolate Cookie Sandwiches With Cherry Walnut Bitters Frosting
(Recipe courtesy of Dash Bitters)
Makes approximately 12 small, sandwich cookies
1½ cup almond flour
¼ teaspoon salt for cookies, plus an additional pinch for frosting
½ teaspoon baking soda
¼ cup arrowroot powder
⅛ cup cocoa powder
¼ cup grapeseed oil
⅓ cup agave nectar
⅔ teaspoon vanilla extract
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon Cherry Walnut Bitters
1½ to 1¾ cups confectioners' sugar
1. Preheat oven to 350 F. Line two large baking sheets with parchment paper.
2. In a large bowl, mix almond flour, salt, baking soda, arrowroot powder and cocoa powder.
3. In a small bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Pour the wet ingredients into the almond flour mixture and stir until thoroughly combined.
4. With a teaspoon, scoop the dough one teaspoon at a time onto the prepared baking sheets, leaving at least two inches between each cookie. The dough will spread.
5. Bake for 8 to 10 minutes, until the tops of the cookies look dry and the color darkens.
6. Remove the cookies from the oven and allow the cookies to cool on a cooling rack for 10 minutes while you make the frosting.
7. Beat together cream cheese and butter on medium speed until mixture is fluffy, about one minute. Scrape down bowl with a spatula. Add cherry walnut bitters and salt. Mix on low for another minute.
8. With the mixer on low, slowly add 1 cup of the confectioners' sugar; beat for 20 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, one tablespoon at a time, until desired consistency is reached. Frosting can be kept refrigerated, in an airtight container with plastic wrap pressed on the surface, for several days.
Top photo: Making homemade bitters requires spices, alcohol and, above all, patience. Credit: Susan Lutz
The driver who took me from Punjab to Kashmir, India, estimated the ride to be around eight hours, 10 if we ran into traffic, which he assured me was inevitable. After spending the past few days wandering through India's Golden Temple of Amritsar, I was ready to hit the road and didn't blink at the double-digit journey to Srinagar.
At first I enjoyed the quick stops we made at the dhabas, roadside stands serving hot, homemade meals that are a ubiquitous feature on any road trip in India. As we gained momentum, our speed slowed to a steady but painful crawl up the Himalayan two-lane highways we shared with what seemed like every truck in the nation. The air thinned, and the dhaba stops became more frequent in an effort to break up the monotony. By the fourth egg omelet — a fried egg wrapped around a piece of toast and grilled — my mouth dried up at the sight of them and I declined to get out of the car. We were 14 hours in, and I wanted nothing else but to get there.
It was early November and our anemic car heater didn't stand a chance against the clutch of an early winter. Then we stopped altogether in a massive traffic jam in the middle of the night on top of a mountain.
The driver, who had not said a word to me in 17 hours, explained that an avalanche had blocked off the road miles ahead and we would need to wait for it to be cleared. Hours passed in the cold, black night with nothing to think about but how much I wished I had not passed up my last opportunity for an egg omelet.
At last we were on our way, climbing and climbing until we finally arrived at my hotel on the edge of Dal Lake, famous for its elaborate houseboats and shikaras, the Kashmiri version of a gondola.
The entrance gate was locked, and no one answered when I rang the bell over and over in what I feared might be a futile attempt to find a bed that night. At last the hotel owner wiped his sleepy eyes as he walked to the gate, then showed me to my room, where I wanted to sleep for days.
Kahwah tea an ancient tradition
A knock on my door late the next morning woke me.
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"I am sorry to bother you ma'am, but would you like some tea?" asked the man who stood before me, wearing a black linen suit buttoned up to his neck.
"I would love some tea. Thank you so much. No sugar, please," I said to avoid the sugar-bomb chai served everywhere in India.
"Ma'am, if I may invite you to tea at our restaurant? We have a special tea here in Kashmir that will warm and restore you after your long journey."
I wanted nothing more than to return to my bed, but I couldn't turn down someone so polite and I reluctantly followed him to the dining room. This was my first opportunity to see Kashmir in the daylight, and even from the vantage point of my hotel, it was glorious. Soaring, snowcapped mountains and the freshest air my lungs had inhaled for ages were already doing a number on my exhaustion; I was now looking forward to the restorative elixir he promised.
"Would you like to join us in the kitchen, ma'am, to learn how this tea is prepared? We read a little about you after you made your booking, curious as to why someone would venture to Kashmir so late in the season. When we saw your interest in food, we suspected you were coming for the saffron harvest. I believe you would enjoy learning about our special kahwah tea. We are very proud of it in Kashmir."
I was, indeed, there for the saffron festival, and I could not resist his offer. "I would be honored," I told the man, who later told me his name was Ashish.
Inside the kitchen, several cooks gathered round as the head chef, Kiran, gathered the ingredients he needed. He crushed up cinnamon and cardamom pods, adding them to boiling water that he sprinkled with cloves and threads of saffron. He let it boil for a few moments before spooning green tea into it, the aroma of hospitality filling my nose.
The Kashmiri tradition of kahwah tea is so ancient, its origin was lost long before the conflicts between Kashmir and Pakistan began. Pakistanis drink it too, as do the Afghanis. Some say the Chinese were the first to drink kahwah, but it's likely that most Kashmiris, whose spirits are infused with the tradition of their beloved tea, would disagree. They greet their mornings and conclude their days with it; finding in it solace from the hardships they have endured.
Ashish led me to an outdoor table that Kiran carefully arranged with a tea cup, saucer, kettle and small bowls of honey and crushed almonds. The kitchen staff gathered around, and I felt foolish drinking on my own. There was enough kahwah to go around, and I asked if everyone could join me.
Additional saucers and cups were collected from the kitchen as Ashish sprinkled almonds into my cup and drizzled them with honey. He poured the tea from high above, a golden line of kindness making its way from his kettle to my cup. The air smelled like cinnamon and the tea warmed my spirit, vanquishing fatigue and filling me with gratitude.
Kahwah Tea
Makes 2 cups
1 cinnamon stick, crushed
2 cardamom pods, crushed
3-inch knob of ginger, crushed
2 cups water
4 cloves
4 threads of saffron
1 tablespoon green tea
1 tablespoon honey
1 tablespoon crushed almonds or walnuts
1. Combine the cinnamon, cardamom, ginger and water and bring to a boil. Reduce the heat to medium and simmer for 2 minutes before adding the cloves, saffron and tea.
2. Reduce the heat to low and simmer for 5 minutes more.
3. Remove from the heat and cover to infuse for 10 more minutes. Strain through a sieve.
4. Drizzle honey into cups, sprinkle it with almonds and pour the tea.
Top photo: The ingredients for kahwah and a prepared cup. Credit: Sandeep Patwal
In my front yard are two old, thorny Meyer lemon trees. I do nothing special for these trees, just let them have water and sunshine. And I have no control over the sunshine. Twice a year those dwarf trees are loaded with lemons. They cannot be more than 6 feet tall, but both produce hundreds of pounds of lemons each. The weight comes from the abundance of juice each lemon holds.
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The harvests are always so abundant I give bags of lemons to friends and neighbors, make lemonade, lemon curd and lemon cake. But most important, I make limoncello. I make lots of limoncello because I like to give some of it away. I also like to give some to myself.
But this limoncello is slightly different than the traditional Italian style of limoncello. I use the entire lemon in the initial infusing. Most recipes call for lemon zest only, but my Meyer lemons are so lovely I like to include the juice in the process. The majority of the flavor and aroma of the lemon is found in the zest, but the juice adds another layer of citrus intensity to the limoncello. The pith of the Meyer is also not as bitter as other lemons because it is a sweeter lemon. It is thought to be a cross between a regular lemon and a Mandarin or other variety of orange.
Traditionalists would say this is not true limoncello, as my method is different, if only slightly so. I was even chastised by a 21-year-old from Belgium after I posted a picture of my quartered lemons steeping in vodka on my Instagram page. She wrote "You have to peel the lemons and put them in the alcohol (not the entire lemon)." Well, all right then.
Now that a girl from Europe young enough to be my daughter has tried to set me straight, I will continue to do it my way. The limoncello I make is absolutely delicious, so I see no need to alter my recipe, even if I am bucking tradition and offending Italians the world round. If you make something that you like, even if you do not follow the traditional way of making it, it's all right.
The lemons should be steeped for two weeks, but can be steeped up to four weeks. When ready to finish the limoncello, be sure to have a lot of clean bottles or jars to fill with the liquid gold. Or if keeping it all to yourself, one large jar.
Meyer Lemon Limoncello, California Style
Makes 2 to 3 quarts
10 to 15 Meyer Lemons, preferably organic, scrubbed
1 (750 milliliter) bottle vodka or Everclear (grain alcohol)
2 cups water
1½ to 2 cups raw sugar
1 cup honey
1 large glass vessel to prepare the limoncello (large enough to accommodate 15 lemons and a bottle of alcohol)
Smaller bottles or jars to keep the finished limoncello (enough to accommodate about 3 quarts)
1. Cut the lemons into quarters and place into a large, clean jar.
2. Pour the bottle of vodka over the lemons.
3. Seal the jar and place it in a cool corner of the kitchen.
4. Let the lemons steep in the vodka for 2 to 4 weeks.
5. Strain the alcohol into a large bowl, reserve.
6. Place the lemons, water, sugar and honey into a large pot.
7. Turn the flame to low.
8. Using a potato masher, smash the lemons to release all their juices. Mash and stir until the sugar and honey are dissolved.
9. Strain the syrup, discard the lemons, and let the syrup cool.
10. Mix the reserved alcohol and the syrup.
11. Pour the limoncello into your jars and/or bottles. Place the bottles into the refrigerator, and let the limoncello rest for at least a day, preferably a week, before drinking.
Top photo: California-style limoncello. Credit: Cheryl Lee
Quick: In three words, what is port wine? Before hosting a port tasting party the other night, I would have said, "sweet, old-fashioned and British" — and I would have been mostly wrong. The most fun way to learn about port is to drink it, so finish reading this article and gather together a few friends and a few bottles. The holidays are the perfect time for a tasting party.
A little background might make your tasting party a bit more interesting. Port is wine fortified with brandy or grape spirit, often resulting in an alcohol level of around 20%. Best known as a deep garnet or brick-red sweet dessert wine, it is also produced in a white or pink off-dry style for cocktails and apéritifs.
Unlike many other wines, it is not produced as a single varietal. Style variations are based on three things: how it is aged — either in bottle or wood vats and casks; how long it is aged; and the winemaker's skill at blending grape varietals. The result is three basic styles of port: bottle-aged vintage; wood-aged reserve or late-bottled vintage; and wood-aged tawny.
More from Zester Daily:
» Port works its magic on a persimmon tart
» A port-spiked, modernist mac 'n' cheese
» Velvety port is perfect finish for a winter feast
The World Heritage home of Portugal's Port
Today, more than 38,000 farmers grow port grape varietals like Touriga Nacional, Touriga Francesco, Tinta Roriz, Tinta Barroca and Tinto Cão on the steep rocky hillsides above the Douro River in Portugal. The fantastically, challenging terrain — in some areas, vine roots have to reach down 40 feet through rock fissures for moisture — has qualified some of the oldest vineyards, or quintas, to be classified as World Heritage sites. And many traditional practices live on: Hand-harvesting and traditional foot-crushing are still widely practiced by the best producers.
Vintage port is considered the rarest and finest of all ports. It is selected from a single exceptional year — only three years on average in a decade are declared "vintage" years by the industry body, Instituto do Vinho do Porto. Vintage port is typically aged 2 years before release, then cellared 15 years or more before it's ready to drink.
The other classic style is tawny port, aged 10 to 40 years in wooden vats or casks and bottled when ready to drink. The creation of aged tawnies requires incredible blending skills and a great deal of patience on the part of the winemaker. David Guimaraens, head winemaker for Taylor Fladgate, Fonseca and Croft, is a sixth-generation family member of the Fonseca clan who described it best.
"The fact that we lose about 3% a year in 'the angels' share' [what port winemakers call the wine's natural evaporation] means that having one bottle of 20-year-old to sell in 20 years' time requires two now. There is simply no shortcut. It takes 20 years to make a 20-year-old tawny," Guimaraens said.
So port may seem pricey at first, but when you consider the effort that goes into making it, you may think of it as a bargain. The small harvest of 2011 declared vintage port is just hitting shelves now and availability is not expected to last long. So if you want to get your Christmas shopping done really early, pick up a bottle of 2011 vintage today. It will make a killer hostess gift for another port tasting party in 2028.
Tasting party gear
In anticipation of my party, I asked everyone to bring one bottle and I stocked the table with an assortment of aged tawnies and a few newly released 2011 vintage ports from Taylor Fladgate, Fonseca and Croft, all venerable producers of the best classic port. We were lucky that one guest shared a bottle of 2007 Quinta do Vesuvio, the last time a vintage was declared in this decade. We started with interesting vertical tastings of each style and progressed across the horizontal range from aged tawnies to new vintage. No matter what styles you try, have a few things at hand:
- Tasting Notes Form — De Long Wine Company offers a great one free to download
- 3 stemware per person — white wine glasses work perfectly fine
- Wine aroma wheel — might help the tongued-tied with classic flavor descriptions
- Something to munch on — nuts or cheese
- Designated driver
Top photo: An assortment of port wines for a tasting. Credit: Caroline J. Beck
Porcini hot chocolate might be the most unusual holiday drink recipe you try this season. It is polarizing, to be certain. Most people will run in the opposite direction from the very idea of mushroom hot chocolate. But for those who dare to taste it, porcini hot chocolate is a unique and decadent treat.
More from Zester Daily:
» Apple cider gets dressed up for the holidays
» Cinnamon spices up cocktails
» Foraged pine adds a kick to Christmas cocktails
I developed this recipe one night when my friend furnished a lovely rich meal of Mangalitsa pork and roasted vegetables, and I was asked to supply dessert. With such a filling meal, I knew that my dessert needed to be light. Immediately, my mind went to sorbets. But it was a cold and snowy night. It finally occurred to me that hot chocolate might be the perfect way to end the meal. The only question was how to make it special.
I'm known for my pantry full of wild Boletus edulis, aka porcini, mushrooms. It seemed that hot chocolate might be rounded out with mushrooms. It was certainly worth the experiment. I ran a quick test batch, knowing it would either be brilliant or horrible.
That first batch was so delicious that, with mug still in hand, I raced to the computer to tell all of my foraging buddies. Most of the foragers were excited. But one friend confessed, "that sounds really gross, but I'll trust you."
I served it that evening with the roasted pork to great success, and it has since become the staple item that I bring to all holiday parties. Each time, porcini hot chocolate gets a decidedly mixed reaction. Some politely decline, and others race to fill their cup. The people who try it are unanimously pleased with the way chocolate combines with mushrooms. Both are rich and earthy, and each seems to complement and make the other fuller. The powdered mushrooms also thicken the porcini hot chocolate, as if it were made with cream. When topped with a hit of whipped cream, and some extra cocoa for a bitter contrast, I can hardly think of a dessert I'd rather cozy up to during the holidays.
Porcini Hot Chocolate
Serves 4
2 tablespoons cocoa powder
4 tablespoons porcini powder, from sliced dried porcini
4 teaspoons packed brown sugar
32 ounces whole milk
whipped cream
extra cocoa powder, for dusting
1. Begin by making the porcini powder. This is best done by placing sliced dried porcini mushrooms in an electric spice grinder. Buzz them until the porcini are as fine as cocoa powder.
2. In a small bowl, combine the cocoa powder, porcini powder and brown sugar. Use a spoon or fork to stir the ingredients together until they are evenly combined.
3. Add the milk to a medium saucepan. Over low heat, whisk in the powdered ingredients until no visible powder remains on the top. Bring the heat up to medium-low, whisking every 30 seconds or so, until the porcini hot chocolate is hot.
4. Ladle the porcini hot chocolate into mugs, and top them with whipped cream and a dusting of cocoa.
Top photo: Porcini hot chocolate. Credit: Wendy Petty

subset: commoncrawl


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May the Lord, when he comes,find us watching and waiting.Amen. Let us bless the Lord.*Thanks be to God.*— The Virtual Abbey (@Virtual_Abbey) December 16, 2012
87% through Holy Adventure: 41 Days of Audacious Living by Bruce G. Epperly on Kindle for Android! http://www.amazon.com/kindleforandroid/ This is one very excellent book ! I would love to be in small group study for this book"",
A prayer / meditation counting through a deck of cards relating the various cards and numbers to biblical / religious themes….
My niece asked me to say the blessing at her reception so I need to get some ideas….


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Follow us on : | (514) 871-8852
Our Latin dance school teaches those who wish to learn how to dance for their own pleasure, Salsa, Merengue, Bachata, Cha-Cha-Cha, Tango etc.
If you wish to forget your daily concern, relax comfortably in the presence of friendly people; you can join our dance classes in Downtown Montreal or West-Island location.
Your lessons will be held in a friendly, relaxed and stimulating environment in which you will feel comfortable, whatever your level or age.
We know there are lots of dance schools out there and we want you to know we're really glad you chose San Tropez. It's a smart move too – thanks to our 'unlimited classes' packages, our prices work out to be the best value in Montreal!
Stay informed of our latest news, promos and events.
Get in shape, make new friends and have a blast at the San Tropez Dance Centers.
Sign-up (you have till April 1st) and enter your name into a draw with the chance to win:
Grand Prize**:
- VOL. 1-5 SAN TROPEZ DVDs
** Must sign-up for Silver, Gold or Platinum membership
** Attend 20 days out of the month to qualify for our grand prize.
Ever wondered what it's like to take private lessons at San Tropez?
You have always taken group lessons but feel the need for special attention, bigger challenges or a more flexible schedule?
Private lessons are taken by yourself or as a couple, under the guidance of a teacher; and it is one of the best investments you can make in your dancing. Look at the advantages:
The lessons are given at your pace. Because there is a maximum of two people in each lesson, you won't have to worry about catching up with the rest of the group, or, if you are a fast learner you wont have to wait for a group to catch up to you.
You choose which dances you want to learn. You can have a Salsa class, a Tango lesson and a Swing workshop all rolled-up in to one private session.
You make your own schedule. Take your lessons on the day and hour of your choice, as often as you like, according to the teacher's availability.
As a private student you enjoy extra free services such as exchange and apart lessons, progress checks, tests, styling lessons and demonstrations.
Most important of all, each of your lessons is personalized, planned by your teacher in accordance to your goals and objectives, based on your abilities and in consideration of your previous experience.
READY FOR AN ACTION-PACKED WEEKEND?! Includes access to all activities:
• Wednesday, Thursday, Friday, Saturday and Sunday local and international performances and dance parties!
• Saturday and Sunday daytime workshops from renown local and international instructors
• AfterParty Salsa Madness Saturday Night at Hotel Hyatt until 5am!
WIN 2 TICKETS TO THE MAY 25th BALL!
Giving rhythm to life for 20 years and counting! 2013 marks the 20th anniversary of our company. Join us on Saturday May 25th to celebrate the joy of dancing. A day filled with shows, dancing, live music, djs and celebration! Stay tuned for details...
Here are the members who will have already signed-up (Sign-up till April 1st):
Enjoy a full week of Salsa, Bachata, Kizomba, Tango, Cha Cha, Cha-Cha-Cha unlimited classes! August 7-14.
Belly dance Fusion West Island Studio - Tuesday September 9th - 8pm
Workshop Downtown Studio - Thursday September 25th 9pm Get ready for our Pachanga workshop!
Friday September 26th - Practice party for all students and friends - A night of Salsa, Bachata, Kizomba dance and shows with free entrance to members, 6$ guests!! Music by DJ Shaun.
Workshop Downtown Studio - Friday September 26th 6pm Get ready for our Belly Dancing workshop!
Spent my 33rd Birthday with a wonderful group of ladies last saturday enjoying a Diva Day at San Tropez. It was an amazing experience, a tasters menu for dance lovers. The teachers and lessons were hot and spicy. I will definitely do it again." - Lory D.
"I am taking Salsa classes at San Tropez Dance school ! It s so much fun !!! They have an amazing deals : unlimited month for 89$ so you can dance 6 days a week and have free practice upstairs at the club :) I wish i had that much free time LOL but 4 times a week is great for me! Instructors are fun and easy to follow. Join me and let s have fun!"
"Great dance class on Friday! Feel so refreshed!"


text:
Ward Fleri
posted this on August 07, 2012 04:40 PM
The Antigen is the natural source from which an epitope is derived. Antigens may be searched upon by the organism name or by the antigen name. Both fields provide auto-complete functionality when one begins typing in the search boxes. The IEDB contains epitope data related to infectious diseases, allergy, autoimmunity, and transplant antigens. Therefore, the organisms from which epitopes are derived may be infectious agents, such as viruses, bacteria, and fungi, or allergens such as trees and cats, or self-organisms such as humans or mice. The antigens derived from these organisms include proteins such as haemagglutinin from influenza or Fel d1 from cat, and additionally, non-peptidic structures such as LPS from bacterial cell walls.
If the free text search does not display the organism or antigen of interest, the Molecule Finder can be used to navigate the entirety of antigens having data in the IEDB.
Finders are available to help facilitate selections and control vocabulary usage, thus improving result outputs. At times the potential list of selections can be quite extensive, and the finders help users make selections from large lists. Multiple selections can be made when utilizing finders during a query.
The Molecule Finder is used to facilitate the selection of source antigens, immunogens, and epitopes. Records in the Source Organism Finder that is contained within the Molecule Finder come from GenPept, ChEBI, UniProt, and IEDB curators.
The Molecule Finder is designed to include two parallel trees, one for non-peptidics and the other for protein molecules. The first contains the structures curated by the Chemical Entities of Biological Interest (ChEBI) database. An example is shown in Figure 1.
Figure 1. Example of the non-peptidic branch of the Molecule Finder tree showing the branches before and after amoxicillin.
The development team determined that the most logical way to group the proteins was by organism. In order to accomplish this, the NCBI species was determined for each of the proteins in the database. For viruses and bacteria, this involved traversing the NCBI taxonomy from the sub-species (strain) level up to the species level. For each species, a set of reference proteins was selected from the NCBI protein database based upon the availability of a complete genome for the species. All proteins for each species were BLASTed against the reference protein set to determine their homologs. These data were used to build the protein tree in a way that mirrors a pruned version of the NCBI taxonomy. The result is a coherent tree that is divided along major taxonomic categories and is quickly traversed with proteins grouped logically below each species. The user can perform a free text search for Molecule Name and can specify the source species with the Organism Finder. Figure 2 shows the results for all Influenza A haemagglutinin (HA) proteins. The user can click on Select to populate the Current Selection box with their desired molecule, or they can click Highlight in Tree to see where it appears in the Protein tree, as shown in Figure 3. The user can thus select all Influenza A haemagglutinin (HA) proteins by selecting one node of the tree rather than individually clicking on the 100+ different HA proteins in the database.
Figure 2. Searching for haemagglutinin molecules for Influenza A virus
Figure 3. Example of the protein tree as found in the Source Antigen Molecule Finder on the IEDB home page


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This is so true.
Same goes for giggling alone in his crib…and you hear it over the monitor.
Babies are creepy
Leah has taken to doing this. I'm guessing her toys are whispering to her, or something, but it's still pretty weird....
So very true ^__^
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KL Bird Park 2
View Asia 2008 on Wardsan's travel map.
Four months ago I posted a batch of photos of the bird park in Kuala Lumpur, and then forgot about the rest. Here are the others, for my Aunt Jane. Be well.
Great white pelican.
Greater flamingoes.
Sacred ibis.
Yellow-billed stork.
Cattle egrets. Wherever there are paddies, there are egrets.
Brahminy kite.
Posted by Wardsan 07.01.2009 18:15 Archived in Malaysia Tagged animal


text: Back in 1990, Macaulay Culkin ransacked the box-office with this slapstick kiddie fantasy about an abandoned boy and some bumbling burglars. Sixteen years on he's a Former Child Star, but the Home Alone bandwagon is still rolling in the royalties. We'll probably have to wait for the 30th anniversary edition for the Culkin tell-all interview about sleeping in Wacko Jacko's bed, drug possession charges and how Home Alone sent him on the road to rehab. That definitely won't be fun for all the family.


text:
Speculative Trade, Bad Investment
Dan is a member of The Motley Fool Blog Network -- entries represent the personal opinion of the blogger and are not formally edited.
The housing market is wacky. We'll do our best to figure it all out using logic and avoid any biased opinions. We'll also attempt to figure out whether Trulia (NYSE: TRLA) is a good investment. And while we're at it, let's also take a look at competitors Zillow (NASDAQ: Z) and Move (NASDAQ: MOVE).
A look inside
One great way to find out what's going on from the inside of a company is to look at Glassdoor.com. However, if you don't have the time to do so, that information will often be posted in this column, and only the most important points will be noted.
According to Glassdoor.com, Trulia employees have rated their employer a 3.3 of 5, 54% of employees would recommend the company to a friend, and 76% of employees approve of CEO Pete Flint. The most common positives listed included autonomy, superb training, and strong corporate support. On the negative side, the turnover rate is high, mostly due to a highly challenging environment. This can be looked at as a negative or a positive. If the weaker employees are weeded out, then it's likely to lead to increased production.
Zillow did a bit better with employees rating their employer a 4.2 of 5. 90% of employees would recommend the company to a friend and 98% of employees approve of CEO Spencer Rascoff. The only consistent negative found in these reviews was a high turnover rate, which is normal for the industry.
Move employees have rated their employer a 2.9 of 5, 33% of employees would recommend the company to a friend, and 42% approve of CEO Steven Berkowitz. While there were some positive reviews, the overall tone was negative, indicating a low morale, which then leads to production levels to lower production.
Many employees complained of being overworked, and some of them mentioned sales trumping honesty. Other negatives for Move included a lack of innovation (following instead of leading) and outdated technology. Whether these reviews are accurate or not can be debated, but it's a certainty that the company culture is subpar compared to peers.
Online performance
All of these companies rely on Internet traffic for survival. Therefore, online traffic trends provide important hints for near-term potential.
According to Alexa.com, Trulia.com ranks No. 118 in the United States for online traffic. Page-views per user have increased 11.30% over the past three months, and traffic has increased significantly year to date.
Zillow.com has seen a tremendous boost in traffic so far this year, and page-views per user have increased 29.30% over the past three months. Zillow.com also ranks higher than Trulia.com at No. 56 in the United States.
Move's Realtor.com, ranks No. 159 in the United States. Traffic has increased moderately so far this year, and page-views per user have increased 1.70% over the past three months. Move's Moving.com ranks No. 20,500 in the United States. Traffic hasn't moved much this year, and page-views per user have declined 8.12% over the past three months.
Industry trends
With mortgage rates steadily increasing, demand is likely to continue to increase in the near term. If potential buyers see rates moving higher, they will want to lock in a decent rate before they move too high.
Realtors agree that 6% is a key number. If the 30-year fixed moves north of 6%, then demand is likely to wane. Trulia also did a study, and the findings were that 56% of people said they would be discouraged from buying if rates hit 6%.
So, demand is likely to remain high for several months, and perhaps even throughout the year, but this trend doesn't look to be sustainable. We hear a lot of talk about an economic recovery, but without full-time wage growth, it's difficult to make an argument that the economy is actually recovering. If workers aren't growing wages and mortgage rates increase, then it will be difficult for demand to remain high.
Dangerous investments
All three of the aforementioned companies are dangerous investments. They might make good trades, but that's not the focus here. The industry might peak in the second half of this year. And with Trulia trading at 52 times forward earnings, Zillow trading at 133 times forward earnings, and Move trading at 35 times forward earnings, a lot would need to go right for these stocks to continue to appreciate over the next several years.
If you're looking to speculate, then you might want to consider Trulia or one of its peers. However, its tough to recommend any of these companies at this time. All three are very expensive, and the industry's long-term prospects are questionable at best.
The best investing approach is to choose great companies and stick with them for the long term. The Motley Fool's free report "3 Stocks That Will Help You Retire Rich" names stocks that could help you build long-term wealth and retire well, along with some winning wealth-building strategies that every investor should be aware of. Click here now to keep reading.
Dan Moskowitz has no position in any stocks mentioned. The Motley Fool recommends Zillow. The Motley Fool owns shares of Zillow. 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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Wage growth is a key factor in determining living standards, aggregate demand and inflation. Since the great recession of 2008, nominal wage growth has fallen behind the headline inflation rate causing a significant drop in real wages.
Research from the ONS, stated that in 2012 real wages have fallen back to 2003 levels. (real wages fall) Between 2010-12, there has been an annual average drop in real pay of nearly 3%. Unfortunately, this trend looks to be continuing in 2013.
Recent wage growth in UK
average earnings at ONS
Until May 2008, wage growth was above inflation, causing positive real wage growth. But, since 2008, the UK has seen negative real wage growth.
Wage growth since 2000
During the great moderation, we saw a steady period of rising real wages. This has been reversed since the prolonged recession of 2008 onwards.
Real wage growth
Economic implications of recent wage trends
1. Muted inflationary potential. Some economists worry that the UK is seeing a return to 1970s style inflation. However, the big difference is that in the 1970s powerful trade unions helped to bargain for inflation busting wage increases. This led to a wage price spiral that caused a significant problem. This is definitely not occurring. Nominal wage growth is very low and muted. Real wages are actually falling. Low wage growth is a key factor in justifying the belief that underlying inflation is not getting out of control.
2. Accommodative monetary policy. A consequence of the above is that if inflationary pressures are low, and real incomes falling, this puts more pressure on the Bank of England to pursue a loosening of monetary policy rather than tightening. If real wages were rising rapidly, then it would make sense to reverse quantitative easing and put up interest rates. But, falling real wages suggest the opposite.
3. Muted Unemployment. The fall in real wages may be having a positive effect in lessening the rise in unemployment. In previous (milder) recessions, the UK has seen a bigger increase in unemployment. But, in this recession, unemployment has not increased as much as we might expect. One reason to explain the UK unemployment mystery is falling real wages making labour less expensive. It helps reduce real wage unemployment.
4. Low labour productivity growth. The UK has seen disappointing labour productivity growth in recent years. Falling real wages are one reason which explains this poor labour productivity growth. With lower wages, firms more willing to hang onto workers and accept lower productivity levels. See: Labour Productivity.
5. International competitiveness. Lower wages will help UK exports to be competitive. However, this competitive advantage is reduced because of poor labour productivity growth and also the fact that many countries are experiencing low wage growth as well.
6. Economic growth. The fall in real wages matches the decline in real GDP and negative economic growth
7. Increased relative poverty. Falling real wages have increased relative poverty. There is more concern over fuel poverty and food poverty, with rising living costs leaving people struggling to afford the basics.
- Wage growth stats from Labour Force Survey ONS. Wage growth stats are for 3 month average


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Water Fight
Recorded: Friday, March 7, 2014
Senior Fellow Randy T. Simmons, co-editor of Aquanomics, looks at the battles over water in the western United States. Thirsty citizens of growing cities, farmers, factories and environmentalists are in a fight for a natural resource that is priced arbitrarily. Its value is determined not by the free market, but by bureaucrats. Outdated government reclamation projects and water policies have put residents of the Golden State at the mercy of the weather, and of government's mandatory regulations.
Experts: Randy T. SimmonsType: Independent Institute TVIssues: Business, Economic Policy, Environment, Land Use, Political Ideology and Philosophy
David J. Theroux Discusses Libertarianism on WichitaLiberty.TV
Recorded: Sunday, December 1, 2013
Independent Institute Founder and President, David J. Theroux discusses libertarianism and gives liberty-based perspectives on current events with host Bob Weeks on WichitaLiberty.TV.
Experts: David J. TherouxType: TelevisionIssues: Civil Liberties/ Human Rights, Culture/ Society, Free Market Economics, Freedom, Political Ideology and Philosophy
Randy T. Simmons on Environmental Regulation
2012 Summer Seminar for College Students
Recorded: Tuesday, July 31, 2012
This presentation is from our 2012 Challenge of Liberty Summer Seminar for college students, which was held from July 30 to August 3, 2012, at Notre Dame de Namur University, Belmont, California.
View videos and more information about the Summer Seminars.
Experts: Randy T. SimmonsType: Independent Institute EventIssues: Environment, Regulation and Deregulation
Special Independent Institute Video
Recorded: Tuesday, November 15, 2011
The Independent Institutes 25th Anniversary with Congressman Ron Paul and Independent Institute President David J. Theroux.
Experts: Ron Paul, David J. TherouxType: Independent Institute EventIssues: Freedom, History (U.S), Political Ideology and Philosophy
Hot Talk and Cold Science of Global Warming
Recorded: Thursday, July 14, 2011
Part 1 |
Part 2
Based on the latest research, renowned astrophysicist Fred Singer will separate fact from fiction in this raging global warming debate.
Experts: S. Fred Singer, David J. TherouxType: Independent Institute EventIssues: Environment
Bureaucracy vs. The Environment: What Should Be Done?
Recorded: Wednesday, June 28, 2006
Part 1 |
Part 2
Part 3
Environmental quality has been a major public concern since the first Earth Day in 1970, yet the maze of environmental regulations enacted since has fostered huge government bureaucracies better known for waste and failure than for innovation and success.
Experts: Carl P. Close, Michael Shaw, Randy T. SimmonsType: Independent Institute EventIssues: Environment


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Gelinas re-signs, Honka impresses, Kane hasn't peaked, Morin learning from Pronger and more…
The Devils have re-signed Eric Gelinas to a one-year deal. Looks like it's a one-way contract, which makes him a lot more attractive. He's still a depth fantasy option but this should keep him on your radar.
There's still a chance that Tomas Kaberl
Page 6 of 6


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The Fast And The Furious Tokyo Drift - La Morte Di Han.avi
What do you think about this video?
remziz ripple: Maybe the story went on like Han secretly escaped that car
Wiiziless: End of ff6 :o
Jojay Dawkins: Han was the most non violent character why him! :(
John Lennon: Don't was Jason Statham who killed Han' He just went off the car and threw the necklace was from Letty! Han's car would explode anyway, was on fire!
victor: Jason staham kills Han
argenis trinidad: Tokyo Drift Deleted Scene - Where's My Fizz?
MrDoitpls: Han is still acting on FF7
Alejandro Sanchez: Yes Jason Statham kills Han.
josephstudiolive: lo capirai guardando il 6... sono tutti intrecciati dal 4 al 5 finendo con il 6... ma ci sarà il settimo.. dove vendicano han :-)
firedude2106: Freakin Statham killed Han!!!
DatNepaliKid: If you line up fast 6 and tokyo drift why didnt sean see jason statham ealing away from hans car hans car when it blew up??
Albe Mossa: gia XD haha...è il fratello di shaw XD..e si è vendicato XD
Lorenzo Ludovico: Han muore in Tokyo Drift , ora non so perchè Hanno fatto risorgere Han in Fast And Furios 5 e rifarlo morire nel 6 -.-" Sta diventando un po come Beatiful pff -.-"
nogizakayusuke: ドリフトめっちゃ上手い(^_^;)かっこいい(*^^*)憧れる
Lehinno: JASON KICK CANDY ASS .. TORETTO AND FRIENDS... YEAH....
Justmister white: JS kick the whole F&F ass easy !
Kallis Watkins: Han was cold character
NOBODYGameR: Bastardo di uno Statham :(
Jacques DeCock: LMAOOOOOOOOOOOOOOOO.
wonderwall516: see Fast 6 and you know that is not the case
maganda pangit: inside my butt
Handa3614: HAN :( i wish u were there in f&f 7
VR471: 3rd movie in the franchise, yes. But FF 4, FF and FF 6 are prequels. If you look at the timeline, Tokyo Drift comes after Fast and Furious 6. So the events of Fast and Furious 7 would probably occur during and after the events of Tokyo Drift. FF 7 is probably the last in the franchise.
veilside drifter: BIG TWIST AT THE END OF FAST 6
socram214: but now its different cause tokyo drift its the 3rd movie...so they will do something different for the part 7...and obvious Jason was not at tokyo drift...his first time was now in the extra scene of part 6
socram214: he is not alive, the mistake of this saga is that, tokyo drift had to be the last movie, but the y knew how to fix that at the part 6...
denizmentes35: Hab
Sparlua: ALFIN VI A CHAY ME PREGUNTAVA COMO ERA
Jefferson Colmenares: como entonces sale en la 5 y 6 ...........?
Henry Yacobashvili: freak you stantham!!!
Klisian Kasa: è stato il fratello di Show a uccidere Han (jason stathman)
matthew koch: freak u statham i use to like u
Federico Durante: what's the soundtrack at the end of the video?
Game Runner: It has been confirmed by Justin Lin. We'll see some good fights in F&F 7, Statham is here...
jair nunez: yeah, now I remember that... Grettings from colombia, man!
Leonel Messi: Its so simple to put it al ltogether idk how some ppl dont get it
ReacherKill13: Han was my favorite actor ç_______ç WHYYYYYYYYYYYYYYYYYYYYYYYY
rushking19: It showed 3 cars coming but there's just 2 when they stop
MrNATALINCI: freak Jason Statham!!!!!!!!!!!
Sreejith j: han is still alive, coz in fast and furious 6 he is there along with team. stathom wont killed him in tokyo drift. han survived with injuries
Jacques DeCock: nobody could survive that explosion. and i bet you in FF7 the crew is going to come out of re-retirement to avenge han and statham will be the villain in the next movie. im still scratching my head about the ending of tokyo drift. after dom and sean race is sean going to join them? who knows.
VR471: Lol dude, do you even know the meaning of a PREQUEL? FF 4, FF and FF 6 are prequels. And prequels don't have to be necessarily released earlier.
Shiny Diamond: T____________T
VIC.M LIN.V: La muerte de han es una venganza , x la muerte owen show en F&F6
jorge perez estrada: Tokio drift han morte
loyola661: Someone might rescue Han or escape from the explosion who knows?
Zach M.: Noooooooooooooooo
THIAGO oliveira: una bueno parte de la pelicula
Safwan Yusof: wikipedia doesnt neccessarily provide the right information. the article in wikipedia were written by any people from around the world. Han is NOT dead, he survives the explosion and will be back in F7. how do i know? I just spoke to the Fast 7 director.
The Fast and The Furious Tokyo Drift - La morte di Han.avi 4.7 out of 5


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Outside Awards
Outside awards benefit undergraduate students by reducing and even eliminating your need to work to help meet your student budget.
Your outside awards will reduce your student contribution from income dollar-for-dollar. Your Stanford scholarship will be reduced only if your outside awards exceed your student contribution from income. Outside scholarships cannot, however, be used to replace your student contribution from student assets (if any) or the expected parent contribution, if you are receiving need-based aid. The examples below show how outside awards can change your financial aid package.
|Total Outside Awards
|Academic Year Earnings
|Summer Earnings
|Stanford Scholarship
|Federal/State Grants
In certain cases you may not be able to replace the entire amount of your student contribution from income with outside awards due to eligibility requirements for federal and state need-based aid funds. You will receive an updated copy of your individualized financial aid award letter when your aid is adjusted for outside awards.
Receiving outside awards
Undergraduate students must notify our office of all outside awards received, including awards paid directly to you. Failure to report this information will result in losing eligibility for Stanford financial aid.
Please report your outside awards after May 15 using the "Report Outside Scholarships" link in the Finances section of the Student page on Axess. You will find tools there for tracking the status of your outside awards.
- Scholarship agencies should send your awards directly to our office. See the Contact Us page for address information.
- We prefer that your scholarship check be made payable to Stanford University in order to credit it directly to your university bill. Your full name and Stanford ID number should be included in the memo section of the check.
- Awards made payable to you, or co-payable to you and Stanford, are disbursed by the Student Services Center in Tresidder Union.
- Awards of $500 or more are divided into thirds and credited over the three quarters of the academic year, unless an agency specifies otherwise.
- If you have multiple outside awards that impact your eligibility for need-based funds, you may want to postpone disbursement of some of the awards until future academic years. Stanford cannot hold outside award funds for future years, so you will need to ask the scholarship provider if they would be willing to wait until a future year to disburse your award.
Outside Awards for Graduate Students
Graduate students should report any expected outside awards in the Anticipated Resources section of the Graduate Application. If you receive outside awards after you have filed your application, you should report those awards to us using Axess. You will find a link for "Report Outside Scholarships" in the Finances section of the Student Center tab, where you will also find tools for tracking the status of your outside awards. Outside awards may affect your eligibility for loans and Federal Work-Study.Updated on August 22, 2014 10:04 AM


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GE And ComEd To Modernize Chicago's Grid
GE and ComEd will install approximately four million smart meters in the Chicago area through 2021, bringing approximately 50 jobs to the city. ...Read more ›
Site selection and economic development articles about solar, hydroelectric, and other alternative and renewable energy sources are featured here.
GE and ComEd will install approximately four million smart meters in the Chicago area through 2021, bringing approximately 50 jobs to the city. ...Read more ›
North Carolina is home to one of the fastest-growing solar energy industries in the United States, attracting solar energy developers, installers, manufacturers and related enterprises. ...Read more ›
The much-anticipated and much-delayed Fenway Center development, solar power and all, just cleared the final barriers to construction. ...Read more ›
Verde is providing the State of Illinois with approximately 260,000 MWh of renewable energy sources annually, avoiding over 128,000 metric tons of carbon dioxide (CO2)—the emissions equivalent of 14 million gallons of gasoline consumed. ...Read more ›
Rhodium Group study released by United Technologies illustrates that a 30 percent increase in building efficiency would generate net annual positive cash flow of $65 billion for households, businesses and governments. ...Read more ›
AES, which currently has 25,000 associates globally, including 3,600 employees in the United States, will immediately begin filling new positions across the company. ...Read more ›
As the industry advances cloud computing and greener operations, leading data centers are no longer sprawling cells of overheating computers and complex cables. From the March/April 2013 issue. ...Read more ›
In 2009, FPL received a $200 million grant from the U.S. Department of Energy to help fund Energy Smart Florida and $600 million in grid improvements throughout FPL's 35-county service territory. The program is being celebrated four years later. ...Read more ›
Texas Gov. Rick Perry loves to talk the talk about economic development, while his record walks the walk. ...Read more ›
Grid modernization work expected to create more jobs and business growth. ...Read more ›
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Gutsy Griquas Down Sharks
Griquas followed up last week's win over Currie Cup holders the Golden Lions with a gritty 22-15 victory over The Sharks in Kimberley on Saturday.
Full of confidence after that win in Johannesburg, the hosts deserved their success in a result that moves them off the bottom of the standings.
Griquas led 16-9 at half time after flanker Marnus Schoeman scored a try and playmaker Francois Brummer kicked a conversion and three penalties for the hosts. Sharks inside centre Meyer Bosman kicked three penalties for the side from Durban.
Bosman, for the third consecutive weekend, succeeded with all of his attempted kicks.
The Sharks came out for the second half strongly and were rewarded for their efforts when Bosman kicked his fourth penalty of the fixture following an offence from Schoeman at the breakdown.
Opposing kickers Bosman and Brummer then traded shots to make it 19-15 at GWK Park in Kimberley.
It was all set up for a grandstand finish and when Sharks full-back Louis Ludik thought he had scored but to be called back for an obstruction, it looked like being the Griquas' day.
So it proved as Brummer kicked another shot to make it 22-15, which was how it stayed.
SARugby.com Man of the Match: Ryno Barnes.
Griquas - Tries: Schoeman. Con: Brummer. Pen: Brummer 5
Sharks - Pen: Bosman 5


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Does anyone know what the small grub screw in the leading edge of the trigger is for on the GSG 1911-22?
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It is used to adjust the trigger. If you like the trigger pull as it is, do not mess with it.
It does not effect the amount of pull, just the length of the trigger. Some folks like long triggers on 1911's, some like a shorter trigger.
I left the trigger on mine just like it came out of the box.
It's used to adjust over-travel. If your gun is running.....DON'T TOUCH IT!


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The recent celebration of International Archives Day has turned the spotlight on the poor state of government archives in India. It serves as an urgent reminder of the imperative need to improve them. Despite a good early beginning — 1805 in the case of the Tamil Nadu Archives and 1891 in the case of National Archives of India — most government institutions have failed to keep pace with the developments in archival practices. The user experience and the public services they offer are far from satisfying. Unfortunately, historical records, though no less important than other forms of heritage, are low on government priority and can be said to be the most endangered. For instance, the National Archives, the premier institution that holds a 40 km. shelf-length of historical records, has a financial outlay of a paltry Rs.20 crore (2010-11). With this, it has to upkeep records, improve infrastructure, acquire new documents, provide grants to State-level organisations, and run the School of Archival Studies to train archivists. What is of equal concern is the poor utilisation of allotted funds. Poor planning and inefficient administration have added to the parlous state of archives.
Digitising records and providing information online is critical to the future of archives. It helps preservation by limiting the use of original records, improving public services, and facilitating better networking of archival repositories. Although the Working Group on Art and Culture for the Eleventh Five-Year Plan identified this as a priority, the target of digitising five million pages a year compares poorly with, say, the 33 million pages targeted annually by the United Kingdom. Archiving has to scale up quickly to cope with the large number of records and make up for lost time. To complicate matters, slow de-classification of records by government departments hampers this effort and affects the efficiency of archives. In the case of the National Archives, this factor alone accounts for holding up the acquisition of an estimated half a million records. With several institutions shifting to the digital mode of working, the major challenge facing India's archives is the preservation of digital information. An early decision on new collecting strategies is imperative if the loss of invaluable contemporary information is to be prevented. Innovative funding plans, capacity building, and a sincere commitment to protecting the historical record are vital to ensure the future of the past.


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This soup is delicious! I followed the recipe with one exception: I used whipping cream instead of evaporated milk. It was creamy and very flavorful. My husband said the soup tasted like it was from a fine restaurant.
Creamy Pumpkin Soup
Use fresh pumpkin and fall apples to make this low-fat creamy pumpkin soup that's great for a first course or a light supper. Sprinkle with toasted croutons, if desired.
Yield: 5 servings (serving size: 1 cup)
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 122
- Calories from fat: 23%
- Fat: 3.1g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.7g
- Protein: 5.5g
- Carbohydrate: 19.9g
- Fiber: 2.3g
- Cholesterol: 1mg
- Iron: 2mg
- Sodium: 228mg
- Calcium: 102mg
- 2 teaspoons stick margarine
- 1 cup chopped onion
- 3/4 teaspoon dried rubbed sage
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 3 cups cubed peeled fresh pumpkin (1 pound)
- 1 cup chopped peeled McIntosh or other sweet cooking apple
- 1/2 cup evaporated skim milk
- Sage sprigs (optional)
- Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.
- Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Creamy Pumpkin Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Blender, Food Processor
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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