text:
Will Smith and Jada Pinkett Smith got a visit from L.A. County Sheriff's deputies Monday, who were there to secure the property for a little lunch the Smiths are throwing for the First Lady of the U.S. of A.
Will, Jada and Salma Hayek are hosting the $2,500-a-head lunch for Michelle Obama this Thursday. That's the bargain basement price. If people want their pic taken with Michelle Obama, the price of admission goes up to $10k a couple -- the good news, that includes lunch.
Several units from the Emergency Operations Bureau of the Sheriff's Dept. showed up to sweep the grounds ... inside and out.
The Smiths live in Calabasas, behind a massive gate with a long, winding road that leads to the main house. Sheriff's deputies -- along with Secret Service -- were everywhere, looking for possible security breaches.
Will be a interesting day for Michele, hope they don't they to get her to swing into their lifestyle.
think the grammer police need to point out that the headline does make it sound like the cops were sweeping yo clear out MO - rather they were sweeping in advance of her shindig
Look at the size of that house! I'm ****in jealous
Lately I've been liking Will less and less. This was the point where I no longer cared.
Romney Family Investment Ties To Voting Machine Company That Could Decide The Election Causing Concern
Do they really need a house THAT big?? They should have a lunch and use the money from it to give to people less fortunate. That is just disgusting...
Dear Will and Jada:
A picture is suppose to be worth thousands of words, not thousands of dollars.
An average person
Big ass house for no damn reason.
You SO know you can go to Hell for lying, right?
Hopefully that price included helping with the electric bill in that fortress.
I really wish that Harvey and TMZ would STOP pushing their options on politics and the election and what they are here for: reporting entertainment news!
A black man that stays married and supports his wife and two children born in wedlock.
Far cry from sports figures and "rappers with multiple bastards from multiple women who support clubs and strippers but not their children and their mothers nor make their mortgage and fancy car payments.
Looks like another Gold Base.
The people are just having lunch and everyone is commenting like it is death it is JUST LUNCH. Also they do give a lot of money back as well and so what if they want a big house so do millions of other celebs I don't see anyone judging them. They have payed their dues and spend their money just like most of America.
Why are people commenting like this lunch is death or something it is just a LUNCH they are hosting a lunch for someone in a house they worked for so calm down they spend their money like most Americans and do give back, there are bigger houses out there so chill
The Obamas do love the celebrity meet and greets. Will and Jada, now there are some important people on the world stage. Maybe the gal's from The View can come to lunch too? Ugh... Mr Obama would like you all to think he's the president and concerned with world events, but he really is nothing more than a sheep trying to wear wolf's clothing. Not very Presidential, and the love of celebrity is a bit disconcerting


text:
Ideas for Holiday Desserts That Travel Well?
Good Questions
Q: I'm looking for some guidance on ideas for holiday desserts.
I have a little over a 2 hour drive and am trying to figure out what will travel best. It will also be for a group of 20 to 25 people.
Sent by Rachelle
Editor: Rachelle, how about a sturdy cake, like one of these:
• Sticky Spiked Double-Apple Cake with a Brown Sugar-Brandy Sauce (pictured above)
• Cranberry Cake
Both are very rich and serve a crowd, but you can make two (or one of each?) just to be sure.
Readers, what else would you suggest?
Related: Beyond Pumpkin Pie: 15 Delicious Thanksgiving Desserts
(Image: Faith Durand)
15 Comments
i would work pan-up. figure out what's your best method of transportation (in the pan, in tupperware, etc) working with what you have, and then figure out where to go from there. i've made the mistake of, say, making gooey smores cookies that can't be stacked without thinking about how i would get several trays to a picnic, haha. :)
Something like a deep dish cobbler would transport great. Bring some custard on the side for a topping!
If you put a bundt cake back into it's pan after cooling, cover it firmly with foil and bring along your glaze in a mason jar you could do pretty well.
I agree that a bundt cake sans icing travels really well, and I often take crisps (they can stay at room temp for a while and you serve them out of the same dish they were baked in, so that's easy).
Pies, cobblers, puddings, trifles, and other things that are served from the dish they're made in would work.
Cakes with stiff icings (like fudge or caramel) or glazes that have been given time to set could work.
When we traveled for holidays and I'd do desserts, I usually went with a big cake with regular american buttercream. Packed in a cake carrier, we'd go 5 hour drives just fine. You can really bring anything so long as you pack it properly (sans things with dairy.)
Bundts are a good idea, anything you serve from the pan it was baked in, like cobblers, pies or brownies are great. If its casual, cant go wrong with cookies.
Plum pudding travels well very well right in the bowl it's steamed in.
I also have traveled many times (by car and train) with pies and with bundt cakes and they've always held up just fine.
I've been making caramels the past couple years (along with some other candy, like toffee, fudge, brittle, and truffles) for the holidays: sea salt caramels and bourbon spice caramels They travel more easily than any baked good because they're wrapped and you can just shove them into a bag, backpack, or whatever's easiest to carry.
I have 2 recipes on my blog that may work for you. One is even called Portable Chocolae Snack Cake.
The other is super easy Chocolate Pumpkin Snack cake. You could easily make them into muffins too!
I've made that double apple cake the last 3 Christmases. 1) It's fabulous and 2) it would travel great, IMO, with the caramel sauce on the side or made at your destination.
Now I want cake.
I like cakes that do no require any frosting. This pound cake recipe at smitten kitchen is one of my favorites.
The apple cake from Smitten Kitchen is my go-to holiday dessert. It's easy to make, transport, and can feed a ton of people with no fuss. It's even better after the second day. I made it for a 95 year old neighbor this past weekend and he called to tell me it "awakened his tastebuds"! http://smittenkitchen.com/2008/09/moms-apple-cake/
That Double Apple cake listed is Delish! It travels well. I would make extra sauce....it's addictive. Some people more than others. I add dried cherries to the batter as well. It's my fave recipe I have ever gotten off the Kitchn!
I make sticky date pudding, in muffin size portions, and take some caramel sauce in a mason jar. What I like about muffins (apart from everything :) is that you can transport them in a cardboard box, lined with teatowels, which makes them great for stacking in a car full of bags, but also means less hassle when its time to go home. Not sure where you are going, if its someones house or a venue, if its a house, I usually compost the cardboard box, (worms like to hatch their babies in cardboard scraps) but we are in the countryside. Have a great trip! cheers
I have often traveled with desserts. If you have a cake carrier, pretty much any cake can travel well, at least by car. If not, you can always bake a cake in a 9x13 pan and even frost it--travels perfectly as long as you don't stack anything on top of it! Bundt cakes are great, as are pound cakes. Last year I made Ina Garten's lemon cake which was spectacular (search on food network website for the recipe). I even froze it ahead of time and just took it out of the freezer in time for travel. By the time we were ready for dessert a few hours later if was perfectly defrosted. Non-cream pies work well. I've even traveled with an unbaked bread pudding. The key is to wrap it well and keep it as level as possible. It worked great though. Just stuck it in the oven when we sat down to dinner and it was perfect. For most any dessert, I recommend you get a plain cardboard box that's just slightly wider/longer than the dessert you're carrying. Line it with some towels and put the pie plate/cake pan/etc in there. That will protect any dessert quite well, and it stops you from putting anything on top of it by accident. Good luck!

subset: commoncrawl


text:
COMPTON (CNS) - A suspect was in critical condition following a deputy-involved shooting in the Willowbrook area near Compton, in which the suspect used his young son as a shield and which one sheriff's lieutenant described today as a combination of a love triangle and attempted suicide by cop.
The deputy-involved shooting happening at 11:15 p.m. Sunday in the 2400 block of East 126th Street, Deputy Crystal Hernandez of the Sheriff's Headquarters Bureau.
"He originally showed up at his ex-girlfriend's house, her new boyfriend was at the house, he shot the new boyfriend in the face while the new boyfriend was sitting in his car," said Lt. John Corina told reporters at the scene.
The ex-girlfriend's house was in the 2400 block of East 126th Street, Corina said. The new boyfriend is expected to survive his wounds.
Deputies spotted the suspect and pursued him back to the home, where "he tried to get into his ex-girlfriend's house. Luckily she had locked the door and he couldn't get in," Corina said.
The suspect had his son, about one year to 18 months-old, and used the baby as a shield, the lieutenant said. "He ends up with the baby in his arms shooting at the deputies and the deputies don't return fire because of the baby."
"The mother opens the door and takes the baby from the suspect and the suspect ends up in a shooting with the deputies and the suspect gets shot.
The suspect was transported to a hospital where he was in critical condition but expected to survive, Corina said. No deputies were injured.
Corina described the case as a combination love triangle -- "If I can't have you no one will"-- and attempted suicide by cop.
Sheriff's homicide detectives, the sheriff's Internal Affairs Bureau, the coroner and the District Attorney's Office were investigating the shooting, sheriff's officials said.
As far as bugs go, caterpillars are usually pretty tame – except for one.
KSAZ-TV & KUTP511 W. Adams St.Phoenix, AZ 85003Phone: (602) 257-1234Fax: (602) 262-0177


text:
Thirty years ago, Gretchen Monahan and Ricky Paull Goldin were sweeping hair off barbershop floors several states away from each other. Monahan was 6, earning 50 cents an hour working for her uncle Eddie Priest at his shop in Cambridge's Central Square. Goldin, 5½ years her senior, was living on Long Island with his mom, earning $1 an hour at Tito's Barber Shop in Woodmere, N.Y.
Now a couple, with a home in the Boston area and a 2-year-old son, both of them have come a long way since those modest beginnings. Goldin, a Broadway actor and soap star who began acting at 3, is hosting a new HGTV show filmed in New England called "Spontaneous Construction."


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Savoy House Lighting (1-2012-8-05) Elba 8 Light Chandelier in Oiled Copper Finish, Designed by Brian Thomas
Oversized candle sleeves, clean lines, and chunky riveted details add to the allure and authenticity of this forged iron piece.
Overall Dimensions: 35" in height, 36" in width,
Accomodates: (8) Candelabra Base 60 watts bulb(s)
UL listed for UL, CUL locations
Brand: Manufactured by Savoy House
Collection: From the Elba Collection
Style: Matches D�cor
Finish Shown: Oiled Copper Finish
Height: 35"
Width Diameter: 36"
Number of Bulbs:8
Bulb Type: Candelabra Base
Wattage: 60 watts
Bulbs Included? No
Voltage: 120 Volts
Additional Info
Product Category: 1 Tier
UL listed for: UL, CUL Locations
Collection: Elba
Finish Shown: Oiled Copper
UPC Number: 822920 232213
Additional Details:
- Candle Cover Type: Ivory Beeswax
- Number of Arms: 8
Weight: 35.42 pounds
Designer: Brian Thomas
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Manufacturer Part Number(s): 1-2012-8-05


text:
Written by:
Cameras connecting
you to the war
dialogue telling you
why and what for.
At the very moment your
eyes fill with tears
Someone says something funny
and you laugh with no fears.
A brilliant combination of
danger and love
Humanity portrayed
making you a part of.
This series that kept
you on the edge of your seat.
Evoking emotion
while soldiers compete.
I'd watch with my father
a man of the law.
He'd teach me the reason
people fight and then crawl.
I would escape into
the television set
Pretending I was no
rookie, but a vet.
Captain, Corporal
Father or Major
They made wartime bearable
so I'd watch and then wager.


text:
Categories > Celebrities > My Chemical Romance > 17 Days
DAY 49 Reviews
... it's day 4.
Can't breathe anymore
An ocean has opened
These scars need to heal over"
("The Burning Red" – Machine Head)
A/N: Aww shit. I don't know what to say about Day 4, other than it fucking sucked. Also, I hate doctors.
My t-shirt was practically soaked through. I'd woken up in a cold sweat again. I didn't know if I was shaking because of that, or if my muscles were continuing their rebellion against me. I zeroed in on my heart rate. I could feel the organ pumping harder than usual inside my chest. That really rattled me. I'd never fixated on my heartbeat before. Over the last few days it seemed to be a constant in my life – thudding beneath my rib cage ... thumping in my ear drums ... pounding in my temples. Between the heartbeat issue and the night terrors I felt like I was trapped in an Edgar Allen Poe story or something.
Worm had dumped me off at my mom's house after the airport. Mikey ended up spending the night with his girlfriend. I wasn't ready to face Kat just yet. I figured I would call her later on in the day ... after I could at least attempt, and probably fail, to pull myself together. When I got home, my mom noticed how bad I looked and asked me if I was okay. Yeah, right, I thought. I told her the truth – sort of. I told her I was swearing off booze. I don't think she believed me, but she put on a good mom show for me. She made me some chicken noodle soup too. I tried my best to eat it all, and not fucking sit at the table trembling. A couple times I dropped the spoon. She didn't judge me. She did want to hear all about Japan though and I didn't know what the fuck to say to her. I barely remember anything except feeling like utter shit for two days. And that plane ride – well, I wasn't even gonna go there. In fact, I was still trying to recover from that. All I wanted to do was go downstairs and crawl into bed. I was also secretly hoping I could escape before my dad got home and I had to look him in the eyes. I finally just left the half-eaten soup, got a big glass of water, gave my mom a hug, and said goodnight.
I did not sleep well. In fact, I spent a large portion of the night curled up in a fetal position contemplating how utterly alone and helpless I felt. I didn't know why I felt like that. Maybe it was the drugs? I had a network of friends and family who would stand by me and help me get through this, but they didn't know what I was going through. My mind felt torn in two – one half was ready to just sink within myself, give up and die and the other was struggling to climb out of the pit I had dug, desperate to change my life around and live.
I sat up in bed. My intestines rumbled. I took off running for the toilet. I seriously wondered how many days I could wake up to a fresh nightmare, cold sweats, nausea and the shits. My mouth felt like a desert so when I saw the half filled water glass from last night sitting on the sink in the bathroom room I gulped it down without thinking twice. It was a mistake of course. I'd become so used to making them lately. I felt my stomach lurch as it ejected the liquid right back up on me. I shot up and didn't have time to turn around to the toilet so I leaned over and puked in the sink.
Somehow over the last few days the shower became like my safe place. It also kept me and everyone else from having to smell me. As if I didn't get to smelling bad enough on a regular basis, this was almost unbearable to me. The hot water hitting my body was the only thing that felt remotely comforting. I sat down in the tub and pulled my knees up to my chest. I closed my eyes then let my forehead rest on my knee caps. I was trying my best to not think ... of anything ... to just blank my mind. It wasn't working. All the fucked up physical sensations, the aches, the pains, my damn heartbeat – those were all vying for attention in my brain. Then there was all the emotional shit. Every dark, cobweb infested corner I could have possibly gone to in my head, I was visiting – repeatedly. There were too many "what if" scenarios playing themselves out.
I kept trying to cling to something – anything – that could be my virtual life preserver in the days, weeks, months ... years ... ahead. Yeah there were always those things and people in my life that mattered to me, but it obviously didn't seem to be enough. I'd always had those, yet I was still fucking depressed. Fuck, it was even worse now. I was becoming a fucking rock star – living out a dream that few ever get to. I needed to will myself to be thankful. How fucked up is that, I thought? I couldn't do this for anyone else. I had to WANT to do it for ME. Even the thought of it felt opposite to me. Up until recent history, I really thought helping myself meant downing more booze and pills – just getting as far from reality as I could ... escaping to my own self-made purgatory where I punished my mind and body for not being able to cope.
"Hey, it's me."
"Fuck! Gerard! Where have you been? I knew you got in last night, but I've been calling your phone and it was going straight to voice mail."
"I know. I'm sorry I had it shut off. Actually, the battery kind of died too."
"Baby, I've been worried about you. You were so fucked up when you left, I didn't know if you were coming back or what."
"I know. I almost didn't."
"What? What the fuck happened?"
"I ended up in the hospital after the show."
"Oh my god."
"Yeah, I really outdid myself. I guess I had alcohol poisoning or something. Look, Brain set up some fucking doctor's appointment for me today and if I don't go he'll have my ass. Can I come over after that?"
"Shit. Oh, of course. But god ... please tell me you're going to quit."
"I'm really trying ... I'm trying to beat this shit. I want to get clean, for real. Okay I gotta run. I'll give you a call when I'm on my way over."
"Okay. I love you."
"I love you, bye."
"Hi. Could you just sign in please."
"Um, sure."
Don't shake. Just sign your name ... that's it ... be normal ...
"We just need you to fill out this paperwork and then the doctor will see you."
Fuck. Paperwork?
Fuck. Think about being still ... think about being still. Just sit down. Don't freak out. Don't look at anybody ... even if they're all looking at you. Don't make this worse on yourself. God, what if there's something really fucking wrong with me?
Okay. Just focus. Just read the paperwork. Fuck, they wanna know any symptoms I'm having. I shouldn't leave anything out. I fucking hate doctor questionnaires. Ha! Are you pregnant? Yeah, guess I could skip that one. Oh, pay attention to the heading idiot – FOR FEMALES ONLY. Shit. Okay, where do these start up again. Oh, here we go. What the fuck, man? Why do they always ask shit like this? Are you sexually active? Who the fuck cares? I'm not here for that shit. I'm not answering these. Fuck. What the fuck is this paper? Alcohol Screening Test? Jeez. Someone must have tipped them off. I think it's safe to say I have a fucking problem with that. I'm skipping this shit.
Shit. I'm not ready. I don't wanna go in there. Just get up. Get the fuck up and get it over with.
"Um, yeah."
"Come on back."
Yeah, sure, smile. How fucking helpful.
"How are you doing today?"
Fuck. I shouldn't get mad at her. She's just doing her job. I'm sure she gets tons of people who don't want to be here.
"I've been better."
"Oh, well, hopefully we can help in that department."
She's too fuckin' chipper though.
"I'm just going to take a quick measurement of your height and weight and then take your temperature and your blood pressure."
"Just take your shoes off for me and step up there."
"Let's see ... five foot ... eight inches and ... one hundred ... seventy ... nine pounds. Okay, you can follow me right into this room."
Just breath. Take deep breaths. No one's busted out any needles. Just chill. Don't shake. Fuck. I'm shaking.
"Oh don't be nervous, this is the easy part. I'm just going to take your temperature."
I wish I could control this. Why can't I get a fucking grip? I just wanna bolt out the door.
"Okay, that's normal. Now for the blood pressure ... can you take off your jacket for me?"
"Uh, sure."
She's gonna notice how fucking fast my heart is beating. Shit shit shit ...
"Okay, that's slightly high, but if you're nervous that will effect that. If I can just get you to come in this other room now ... just have a seat and the doctor will be right in."
Great. They're gonna ask me to take off my fucking clothes aren't they? I fucking hate doctors. Everything they do makes you uncomfortable. I don't want to talk to them, I don't want to look at them, I don't want to be anywhere near them. I need some water. Why is my mouth so fucking dry?
"Hi! You must be Gerard?"
Shit. She fucking scared me!
"Uh, yeah."
"Okay, well my name is Dr. Rand. Why don't we just go over your paperwork here and then we'll discuss why you're here."
Fuck. Here we go. Just act normal. Shit. I'm wringing my hands. Breathe ...
"You left a lot of the form blank ..."
Fucking doctors. God, why did I have to come here again? Can I just make a mad dash for the door?
"I-I didn't think those mattered to, uh, why I'm in here."
"Well, Gerard, I like to look at the person as a whole. Sometimes symptoms in one area might seem like they're unrelated to a main cause, but in reality, they might have a lot to do with it or help me make a better diagnosis. I know that it can be difficult to discuss some of these things, but just know that I'm a medical professional and I'm just trying to help you."
Just say as little as possible. Fuck, my hands are sweating. I feel like I can't control my breathing.
"Okay, so let's just run through these really fast and then we'll move on."
"So the first question was, are you sexually active?"
Fuck I hate this.
"How many partners in the last 6 months?"
God this is fucking embarrassing. Why does this shit matter?
"Just one."
"Have you had any sexually transmitted diseases?"
"Do you have any trouble with sexual function or libido?"
"I ... uh ..."
Fuck. I paused! Oh shit ... don't choke. Motherfucker.
"Is that a yes, or a no?"
"Well, I ...look ... I'm in here because I'm an alcoholic. I want to get clean. I don't think asking me about having sex with my girlfriend really makes a difference here."
"Well, things such as decreased sexual drive or inability to achieve or maintain an erection are both side effects of alcoholism as well as alcohol withdraw. I notice you didn't fill out the Alcohol Screening Test, so why don't we go over that."
Fuck, I'm sweating. She's totally noticed. She's a fucking doctor for fuck's sake, of course she's gonna notice.
"Look ... I already know I have a problem. That's why I'm here. You don't need to ask a bunch of questions. I admit it."
"Okay. When was your last drink?"
Fuck. When was that? I emptied that bottle that was in my suitcase ... in the hotel. That was the middle of the night ... two days ago? Shit, I got all screwed up on the time. I'm fucking jet lagged to boot.
"I think it was two days ago ... I had maybe a quarter of a bottle of vodka."
"You don't remember?"
"I just got back from Japan ... I lost track of the days."
"I see you noted a number of the classic withdraw symptoms here on the questionnaire – tremors, cold sweats, nausea, vomiting, diarrhea, headache, body aches, racing heart, palpitations, dizziness ... are there any other symptoms you're experiencing?"
"I haven't been sleeping well. I've had nightmares. I feel really anxious, sometimes paranoid – like I can't shut off my mind."
"I see you've noted that you've been taking Xanax ..."
"Yeah, it doesn't work."
"It doesn't work – meaning you don't feel better when you take it?"
"No. In fact, I want off of that. I don't want to be on any medications. I have a problem abusing those too. I just want completely off of them."
"What was the dosage of the Xanax and when was the last time you took it?"
Shit. I think that was at the hotel too.
"It's .5 milligrams I think. I think I took half a one when I had the vodka."
Don't give me a disapproving look. I'm in here for fucking help. That's right, look back down at the fucking papers and take some notes. Fucking doctors.
"Are you currently prescribed any other medications or have you taken any others that weren't prescribed to you?"
"I've taken a few vicodins ...a valium here and there."
"Have you used any illegal narcotics?"
"Cocaine ... but I haven't had any in a few weeks. After this one night I swore I wouldn't do that stuff again."
"Well, that's good. I'm going to need to perform a physical examination and then I'd like to run some tests on you. When we get the lab results of those we'll know better where you're at. If it's only been within 48 hours since you're last drink, you may still experience some severe withdraw symptoms. What would you say was your average alcohol consumption before you stopped?"
Where I'm at? What is that supposed to mean? And average? Fuck I don't know.
"I don't know. I'd get to a point where I really didn't know ... maybe after a bottle of vodka and a few beers."
"I see you're 27 now, how long have you been drinking for?"
"Well, it's been bad the last 3 years, but I've been drinking off and on since I was 16 or so."
"Have you ever been hospitalized for drinking?"
Shit. The hospital.
"Um, well, actually, while I was in Japan. I guess they said I had alcohol poisoning."
"This was several days ago?"
"Okay. If you can just get undressed and put this on and I'll be back in a few minuets."
Fuck. I hate this. I'd almost rather go to the dentist. At least the dentist doesn't make you take your fucking clothes off. There's no way I'm taking off my underwear. Just calm down. Pretend you're somewhere else. Stop shaking! Oh shit, here she comes. Just breathe ...
"Okay, I'm just going to check a few things here ... So what do you do, Gerard?"
"What do you mean what do I do?"
Oh I get it, she's trying to distract me ... because I'm a fucking stress case.
"Where do you work?"
"I'm in a band."
"Oh, that's interesting. A rock band?"
"That's what you were doing in Japan?"
"That must be exciting."
"Do you have any hobbies?"
Of course I have fucking hobbies. Who doesn't? Fuck I hate small talk sometimes.
"I like to draw."
"Oh that's good. I'm a painter myself. Did you go to school for that?"
"Can I get you to lay down? I'm going to press under your ribs here and you tell me if you feel any pain, okay?"
"Okay. Ow! Yeah, that hurts."
"Okay. How about if I press here ..."
"A little. My stomach muscles are all messed up. I think from puking so much."
"Well, that does put a strain on the abdominal muscles, but where I've been pressing is liver and kidney. Would you say you eat healthy at all?"
"Do you skip meals?"
"Before you leave, I'm going to suggest not a diet, but an eating plan for you to help your body detox from the alcohol and chemicals, okay?"
"You can sit back up again."
Oh shit. She's got the stethoscope out. God please let there not be anything wrong with my heart ...
"Take a deep breath ... good. And one more ... good. And one final one ... excellent."
"Is everything okay there?"
"Yes, your heart seems fine."
Whew. Fuck.
"Do you have any questions for me?"
Questions? Fuck, I dunno. Do I?
"Um, well, am I gonna be alright? If I don't have any more alcohol, how long will these symptoms last?"
"Well, when we're done here, I'm going to have the nurse come in to take a blood sample and then I'm going to get a urine sample so we can run some tests and make sure everything is alright. There's not a set timeline for withdraw symptoms however. They can last a matter of days, or continue on for a month or more. So far, it sounds like your symptoms have been mild to moderate, but if they start to get any worse, you need to call me right away. Also, you need to keep your fluid intake up – water, tea or sports drinks are fine. Stay away from soda and coffee for the time being. As I said, I'll give you a sheet with some food and vitamin suggestions to help ease your symptoms and help your body detox as well."
Blood test. Fuck. They're gonna stick me with a fucking needle.
"What about the Xanax?"
"Well, Xanax itself can have some pretty intense withdraw symptoms if you stop taking it abruptly. Were you taking it regularly previously?"
"Well, I'd try to. Sometimes I'd forget. But like I said it seemed to stop working awhile ago."
"I usually recommend stepping down slowly with any anti-depressant or anti-anxiety medication. I think in your case, some of the symptoms of withdraw might have been masked by your alcohol abuse. I want you to keep a close eye on your symptoms either way and let me know of any changes, okay?"
"It was nice meeting you, Gerard. We'll call you when these tests results are in and then schedule a follow up appointment."
"Okay. Thanks."
"I'll send the nurse back in."
Fuck fuck fuck fuck ... just breathe. Fucking blood test. Oh shit. Here comes the nurse.
"Okay, well this should be pretty easy. We just need to draw a little blood."
"Uh, look ... I have this ... well, this phobia of needles ..."
"Honey, we get that all the time! You're just gonna have to be tough for me, because the faster I can fill these two little vials, the faster the needle part will be over."
Fuck. How the fuck did I get a needle phobia anyway? It seems like I've always had it. Just don't hyperventilate. Breath. Don't look. Fuck. Stop shaking! I'll just close my eyes. Fuck I can totally feel it going into my arm. Oh shit ... don't pass out. Aww fuck ... my heart is just pounding ...
"There! You made it! Good job. Now I think all we need is the urine sample and we'll be done. In the bathroom there you'll find the cups in the cabinet in the wall. On the sink are some wipes, just wipe your penis off and then fill one of the cups. Easy, right?"
"Um, sure, yeah."
"When you're done, leave the cup on the sink, go ahead and get dressed and come on back out to the front deck."
Super. Piss in a cup. Yea. I just wanna get out of here.
God my head feels like there's a marching band stuck in there. I need some fucking aspirin. I better call Kat back.
"Hey, it's me again."
"Hey. How'd the doctor go?"
"I fuckin' hate doctors."
"I know. But did they say anything?"
"Not really. They're running some lab tests to see how bad I've fucked up."
"I'm sure you'll be okay. So are you coming over?"
"Yeah, I'll be on my way in a few minutes. Hey, do you have any aspirin?"
"I think I have some ibuprofen."
"Okay, whatever, my fucking head is killing me."
"Do you want me to make you something to eat?"
"I dunno. I haven't had much of an appetite lately. The doctor gave me a list of foods to eat though. Maybe I can pick something off that when I get over there?"
"Okay, I'll see you soon then. Bye."
"Thanks for making me dinner. I'm sorry that I didn't eat all of it. My stomach's still fucked."
"It's okay. You don't have to push yourself. You wanna watch some tv."
"I dunno. I just feel really fucked up."
"You wanna talk about it? C'mon, let's go sit down."
"I don't know if I can do this, Kat. All I've wanted all day is a fucking drink. I swear I circled the liquor store twice before I finally drove over here. It's fucking painful. It actually hurts ... my whole body just feels ... well, I just feel like shit. I keep getting the shakes ... I'm all sweaty all the time."
"What did the doctor say?"
"She said I have moderate withdraw symptoms."
"Did she prescribe you anything?"
"Fuck no – I don't want any more pills, Kat. I wanna stop all of this shit. I just don't know if I'm a strong enough person to do it."
Fuck. She's hugging me. She has to feel my muscles twitching ... I sure as fuck can't ignore it. At least it's not a constant thing today ... just off and on. But I just want to curl up in a ball. I'm so fucking self conscious right now.
"You're strong enough, Gerard. You've already done things in your life that a lot of people couldn't do. You'll make it through it."
I should be happy right now. Why am I not happy? Why can't I feel good about anything?
"Gerard? Tell me what you're feeling ..."
Great. She wants to talk about feelings. I just want to pass the fuck out and wake up when all this shit is over. If only it could be that easy.
"I can't even put it into words ... I've never felt this low ... this drained. It feels like I just want to sleep ... but I can't. I've been having these crazy nightmares. And I'll wake up in a cold sweat just panting. Then I'll get sick."
"C'mon ..."
"C'mon ... let's go into the bedroom and lay down."
Fuck. She seriously doesn't want to fool around right now, does she? I can't do this right now. Fuck. What the fuck is wrong with me?
"Kat, I don't think I could do this right now ..."
"It's okay. Gerard, just lay down and relax."
"I can't relax right now. Please ... I just want ... I just want to sit here. I'm like ... fucking freaking out."
"It's just symptoms ... just remember that ... there's nothing wrong with you."
"I don't know what's what right now."
"Well I know you're muscles are all in knots right now ... just lay down and I'll give you a massage ... or if you really want, you can sit, it's just I figured it would be more relaxing to lay down."
Just focus ... you like Kat touching you ... just relax. This has to be good. Why do I still not feel good, though?
A/N Part II: Damn. There was a lot of dialog in this one. Yeah. Day 4. Still shitty. That whole bit at the end? That's something that I felt needed to be in there – 'cause when the thought of fooling around actually turns you off? Well, you're fucked ... but not in a good way. And that's a big ol' side-effect of not just withdraw (from both Xanax and alcohol), but alcoholism itself.
And did I mention I fucking hate going to the doctor? I think I did. Well, I fucking hate that shit. I like my acupuncturist though. How fucking insane as that? Now that's something Gerard would never say, ha! I can have needles stuck all through my body ... as long as they're not injecting me with shit, or pulling shit out, I'm okay.
Oh and before I forget – happy new years! Party responsibly. You wanna remember it, right?


text:
Home » News » Public Safety
Two dogs to join Nashua police force
With very little discussion, the Finance Committee authorized spending $13,000 in drug forfeiture funds to purchase a German shepherd and a Belgian Malinois.
"I think they are a wonderful part of your routine," Alderman-at-Large Barbara Pressly said of the dogs. The two new dogs will join two other dogs in the department's canine unit, including Ginger, a bloodhound tracking dog, and Mautz, a German shepherd patrol and narcotics dog. The dogs are handled by officers Jeff Connors and Robert Dunn.
The dogs are a tremendous asset to the department, as they serve as another tool to help law enforcement with criminal investigations, said police officials. They are used to track criminals from crime scenes, search for lost individuals, apprehend fleeing suspects and more.
"I really do believe that people respond differently to animals," Pressly said.
According to Capt. Bruce Hansen, the two new dogs will be replacing retired police dogs that left the department in 2009 and 2011.
Sgt. John Harvey of the Nashua Police Department led the search to find the two new working dogs. Harvey has visited with the two dogs, testing and evaluating them with their future handlers from the police department.
According to police officials, the new dogs and their handlers will be trained by Troy Casey of the Boston Police Department, who has been training the city's canine unit for many years. The dogs will be enrolled in a Police Canine Academy, according to the proposed purchase agreements with TBLACKK9 of Middleboro, Mass.
Arex, a male German shepherd, and Tango, a male Belgian Malinois, are both being sold for $6,500 each.
If the dogs cannot be certified as police canines, the seller will replace them with other dogs, or issue a full refund.
Most of the expenses for the city's police canine unit, which was started in 1996, are paid with drug forfeiture money, although additional costs are defrayed by local businesses though donations of supplies.
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Casino gambles: Hopes dashed all over


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"At Intel, Moore's Law is alive and thriving. We've begun production of the world's first 32nm microprocessor, which is also the first high-performance processor to integrate graphics with the CPU. At the same time, we're already moving ahead with development of our 22nm manufacturing technology and have built working chips that will pave the way for production of still more powerful and more capable processors."
"By continuing to lead in manufacturing technology Intel is able to innovate and integrate new features and functions into its processors. Intel's 32nm process is now certified and Westmere processor wafers are moving through the factory in support of planned fourth quarter revenue production. Following the move to 32nm Intel will subsequently introduce Sandy Bridge, Intel's next new microarchitecture. Sandy Bridge will feature a sixth generation graphics core on the same die as the processor core and includes AVX instructions for floating point, media, and processor intensive software."
"The program provides a framework for developers to create and sell software applications for netbooks with support for handhelds and smart phones available in the future. Through the program, developers seeking to reduce overhead and streamline the creation of new applications may also license development tools and application modules directly from other independent developers and independent software vendors (ISVs)."
I just wonder how my wallet is going to keep up with their vision.
Dogs are great judges of character, and if your dog doesn't like somebody being around, you shouldn't trust them.
Hehe... I hear that. I usually skip over a generation or two of CPU.
As long as AMD, IBM, and others are still producing processors, I wouldn't expect Intel to slow up one bit.
What part of "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn" don't you understand?
The relentless pursuit of innovation... I wonder if Moore's law will begin to break down as we progress past 15nm.
e8400 | HDT-s1823 | 4GB| EP45-UD3P| 8800GTS 512MB | WD 500GB + WD Black 1TB | p182
A quote from Gordon Moore (2005):
"In terms of size [of transistors] you can see that we're approaching the size of atoms which is a fundamental barrier, but it'll be two or three generations
before we get that far—but that's as far out as we've ever been able to
see. We have another 10 to 20 years before we reach a fundamental
limit. By then they'll be able to make bigger chips and have transistor
budgets in the billions."
Don't forget the possibility of layered chips.
Why doesn't Intel skip 32nm lithography on the Atom for 2012, and go straight to 22nm as Ivy Bridge will be? Why is Atom 1 step behind Ivy Bridge even though the Atom die is simpler than Ivy bridge?
Thanks for the post. Here's a free developer program you can join to increase your knowledge and credibility in cloud application development. Get certified and bid on Caspio-specific projects to earn more money http://blog.caspio.com/news/announcing-caspio-certification-and-developer-network/
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text:
Free Bus Rides Offered From Dickson To Nashville
NASHVILLE, Tenn. (AP) - Commuters who live in Dickson will have a chance to get free bus rides to and from Nashville for two weeks beginning on April 28.
The free rides are part of a pilot program to gauge how much interest there would be for a permanent bus route back and forth from Dickson to downtown Nashville.
The Regional Transpiration Authority has contracted with Gray Line of Tennessee to provide the buses for the free weekday routes through May 9. Each bus contains televisions, Wi-Fi and restrooms and can hold up to 56 passengers.
For more information on the program and for bus times, go to http://rtarelaxandride.com or call (615) 862-5950 for more information.
(Copyright 2014 by The Associated Press. All Rights Reserved.)
- Latest


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Ethiopian recipes
- izzizzi Mar 18, 2007 01:04 PM
I love Ethiopian food, but there are no restaurants where I live. Does anyone have any good, relatively easy recipes? Also...Injera...is it easy to make at home? Thanks!
re: orangewasabi
I seriously doubt that...unless I order them online. Actually, come to think of it, there is a combo asian/african grocery where I live. Weird that they're combined...but I should call or go check it out.
re: izzizzi
Here are some good base recipes. http://www.ethiopianspices.com/html/r...
Mostly I just use the base recipes then season to my preferences. At home, most frequently I make shiro wat, and kitfo wat and they're really really simple but you need the spices. Shiro wat is basicall shiro powder (ground chickpeas) stewed with mitmita and onions and spiced oil. Kitfo is just ground beef, mitmita, berebere and spiced oil.
This is good version of the niter kibbeh (spiced, clarified butter
)This is a good version of the berbere http://www.indiajoze.com/africanrecip...
I am looking for a mitmita recipe online that replicates well what I buy and am not having any luck. It's what adds the heat to the dishes -- ground chilis and . . .
re: izzizzi
A lot of Indians migrated to Africa in the earl 1900s. Mostly to Tanzania, Uganda, and Kenya, but also to Rwanda, Mozambique, and other countries, so a lot of cultural exchange occured.
re: orangewasabi
In a recent volume of SAVEUR there was a recipe for Ethiopian Doro Wat, a chicken dish. The photo makes the dish look very good. It seems pretty straightforward:
I can get berbere at Kalustyan's in NYC. But, has anyone tried this recipe, or a similar one for Doro Wat. I think a small bag of the spice was around six dollars or so. That isn't that much, as long as I use it more than once................
I have not tried these recipes, but I see you're not getting much info. I have a cookbook put out by the international aid organization of my church, with recipes received from people in the various countries, who have learned them from natives of that country. It's called Extending the Table. In general, the recipes don't rely too much on hard-to-find ingredients, and seem to be pretty authentic. That said, here's the recipe for injera:
3 c self-rising flour
1/2 c whole wheat flour (Note: it says for authenticity, use 1/2 c teff flour and 1/4 c whole wheat instead of all whole wheat)
1/2 c cornmeal or masa harina
1 T. yeast
3 1/2 c warm water
Mix it up, allow to rise for at least an hour, up to 6. Should be stretchy. Some liquid may go to the bottom, stir it back up.
Put 2 cups of the mixture at a time in the blender, add 1/2 - 3/4 c water, and blend it up. Then ladle some in a hot non-stick pan (no oil) and swirl it around to make it thin like a crepe. Don't turn it over, it's done when the top has bubbles all over it.
There's also recipes for beef and chicken wat, veggie stew (alecha), and how to make berbere seasoning.
Here's the Chicken Wat
3 lb skinless chicken pieces.
sprinkled with
2 T lemon juice
1 t salt
Sweat in 2 T butter
2 c onion
1 T garlic
1 t fresh ginger (or 1/2 t dry)
then stir in
1/4 t fenugreek
1/4 t cardamom
1/8 t nutmeg
then add
1/4 c berbere (less if too spicy)
2 T paprika
cook 2-3 minutes.
Pour in 1/2 c water, bring to boil and stir constantly. Add chicken so all pieces are coated. Turn down heat to medium low, cover and let cook 45 minutes (turn every once in a while). Can add water if it's too dry.
Add 1 hard boiled egg (peeled and a few slits cut in it) for each person. Simmer 10 minutes. serve w/ injera or rice.
There's Marcus Samuelsson's book, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. There is a recipe for injera in the book, and there are some great recipes for Ethiopian dishes - I've made the Doro Wett (chicken stew), which was extremely fragrant and flavourful.
Another option is a book by the owner of an Ethiopian restaurant, Addis Ababa, in Toronto. It's been very well received and is available at The Cookbook Store in Toronto - www.cook-book.com.
It's called Recipe for Love: an Ethiopian Cookbook, by Aster Belayneh. The Cookbook store ships everywhere.
re: FlavoursGal
Yes, Samuelsson's book is a winner. Everything I have made from it has been wonderful!
I made injera when I was in college, years ago. I'm sorry to say I have no idea where I go the recipes, but they turned out very well. I used teff flour in the injera, maybe part wheat, part teff? I remember it fermented for several hours, maybe overnight, at room temperature. Good luck!
re: amyzan
I tried making injera years ago using the Flatbread cook book put out by that well-traveled couple whose name I forget. For this 3 day (yes, 3 days for the fermetation process) I got the teff flour and everthing. It turned out to be the WORST cooking disaster I've ever had...To this day, I still tell the tale of the god-awful 3 day recipe that I followed TO- THE-DIME..since that time, I've refused to turn off my own brain when trying out a recipe...a good lesson.
that said, i would LOVE to know of a good recipe for injera.
Where to find stuff:
Teff flour is sould by Bob's red mill (I think some people eat it as a gluten-free grain)
Penzy spice would be a good place to look for spices
re: sixelagogo
Simplest possible recipe. Just try it before you think it won't work. "Self rising flour" is sold at most grocery stores, and is simply a mixture of flour and baking soda (or powder, whatever, I don't have a bag in front of me right now). Carbonated water is not tonic water or club soda, just carbonated water which I buy in two litre bottles at any grocery store.
2 cups self-rising flour
2 cups carbonated water
Mix the flour with the water. You want to have a quite liquid consistency - probably thinner than you expect, but experiment. Heat a large non-stick frying pan - I usually use a large rectangular electric breakfast skillet, because I can make two fairly large pieces of injera at a time, and it is simpler to control the heat. You want it fairly hot, it takes about 3-4 minutes to make a piece of injera, once again experiment again, because it will depend on how thin/thick you make the batter, and how hot you have the pan. I spay Pam (or similar oil spray) on the pan. Pour a thin layer of mixture on the pan. Cook until the bottom goldens and the top becomes sponge like. I usually flip it, leave it for a short period, then I put the individual pieces in a covered dish with a paper towel between each piece. If kept covered and stacked like this, they retain heat and softness and you can make enough to go with the Ethiopian food you made to feed your dinner party of eight or more in advance of serving the first piece. I have done this several times.
Very simple, and great recipe.
re: MCHL
This recipe looks like it would work in a pinch, although the flavor won't be very authentic since you're leaving out the most important step: the fermentation, which produces that great sour taste which defines the flavor of real injera. I wonder if this quickie version can be made more authentic by cheating with the addition of a small spoonful of vinegar to sour it up just a bit?
Also, you shouldn't flip it...injera is cooked only on one side. Flipping it makes it dry.
re: The Professor
Besides, injera is supposed to include teff, which has a really specific flavour.
re: piccola
No one ever mentions this...but teff is really hard to digest if you're not accustomed to eating it. Some people may not be particularly bothered, but some people never develop the enzymes to fully digest it. Take it from someone who spent a month eating injera in Ethiopia. Gorgeous trip, delicious food, never-ending bloated stomachache. I thought I could eat ANYTHING before the trip, and hadn't had problems in Ethiopian restaurants (which probably put a lot of regular flour in the mix). So, a recipe with limited teff, or no teff at all is very attractive to me : )
I've heard the sour taste associated with teff is really just the fermentation, so a recipe that ferments wheat flour shouldn't be worlds away.
Regarding the purchase of spice blends for making Ethiopian foods, the best solution would be to make your own. Marcus Samuelsson provides a recipe for berbere, as well as for awase (made using the berbere) in his book. I've made the berbere and it's delicious. I haven't picked up Aster Belayneh's book yet, but I'm sure she supplies recipes for the various spice blends, as well. All you need is a coffee/spice grinder and you're all set.
Hej. There are a few Clips uploded on YouTube, on how to make injera from A-Z Very good: Here is the direct link, http://www.youtube.com/MrAvery
Good Luck..
re: Selam_
thanks!..i'm uploading it now
re: amusingbouche
I just checked it out from the library. The crab burgers look good and some of the desserts look really good (chocolate-coconut sorbet with peanut butter). I was pleased to see how easy the injera looks.
re: amusingbouche
Mr. Samuelsson's book is up for an IACP Cookbook Award in the International category. Winners will be announced at the IACP convention in Chicago in April.
Here is one of our favorites, including my berebere recipe:
Vegetable Mafe
2 onions
2 sweet potatos
4 turnips
4 carrots
½ head of cabbage
2 teaspoons Berbere spice mix
3 cups tomato sauce
¾ cup peanut butter
Cut all vegetables into bite sized pieces (apporx 1").
Saute the onions in some oil for a few minutes then add the root vegetables.
Saute for a few minutes more, then add the spices, cabbage, and tomato sauce.
Simmer for approx 45 minutes (till veggies are soft).
Remove about ½ cup hot tomato sauce and stir in the peanut butter.
Return to pot and simmer for a few min more. Adjust thickness by adding more tomato sauce or a litle water, if neccessary.
Berbere spice mix:
2 t. cumin
1 t. cardamom
½ t. allspice
¼ t. cloves
1 t. fenugreek
1 t. coriander
1 t. black pepper
½ t. ginger
1 t. salt
2 t. cayenne pepper
½ t. cinammon
3 T. paprika
I thought I'd resurrect this thread since it has some folks who may be able to help. I tried making the doro wett recipe in Marcus Samuelsson's book last night. I thought it sucked completely. Anyone else have this experience? I made no substitutions, except I did not fully grind the cumin seeds in making the spiced butter, and I did have a slightly heavy hand with the cardamom. But those would explain the over expression of cardamom, but not the lack of depth to the sauce. I know this dish, and eat it a lot, so it's not that I don't love these flavors. This was a much lighter color, thinner consistency, and thinner flavor than I know. I didn't make my own berbere, but used Kalustyan's berbere.
Anyone tried a different recipe and gotten a layered, rich sauce?
re: mary shaposhnik
I have made Ethiopian at home for my family and for dinner parties around half a dozen times, and people are always quite happy with the results. These are the recipes I use:
1 tsp. ginger, ground
1/2 tsp coriander, ground
1/2 tsp cardamon, ground
1/2 tsp fenugreek seeds, ground
1/2 tsp nutmeg, grated
1/4 tsp. cloves, ground
1/4 tsp. allspice
1/4 tsp cinnamon
2 tbsp salt
1 2/4 cup cayenne pepper
1/2 cup paprika
1 tsp. freshly ground black pepper
Toast ginger, cardammon, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice together in low heat for about 4 or 5 minutes, stirring. Add salt, cayenne pepper, paprika, black pepper and continue cooking for 10' to 15', stirring constantly. Cool. makes 1 1/2 cups
2 cups self-rising flour
2 cups carbonated water
Mix the flour with the water. You want to have a somewhat liquid consistency. Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot. Pour a thin layer of mixture on the pan. Cook until the bottom goldens and the top becomes sponge like.
Spiced Ghee
small piece chopped ginger
1 clove of garlic (minced)
2 slices of chopped onion
1 tsp fenugreek
1/4 tsp cardamon seeds
1/4 tsp cumin
1/2 tsp basil
1 tsp of oregano
pinch of turmeric.
To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain.
Doro Wat
1 whole chicken, skinned and cut into parts
6 cups red onions, chopped
1 cup berbere
2 cups spiced butter
1/4 tsp. cardamom
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp ground ginger
salt to taste
1/2 cup red wine
4 cups water (or less)
6 hard boiled eggs
1 medium lime.
Quarter the lime. Soak the chicken in a bowl with lime quarters. Brown the onions in a pan without grease. Add spiced butter. Add red pepper and mix well. Add 1/2 cup water and stir. Add wine. Add all spices and blend well. Add chicken and cook for about 30-40'. Add more water and stir gently. Add salt and stir. When sauce begins to thicken sprinkle with black pepper. Add hard-boiled eggs to the sauce
T'ibs W'et
2 lbs beef, cut into cubes
1 1/2 red onions, chopped
1 cup berbere
1 lb spiced butter (see recipe)
1/2 tsp cardamon, ground
1/2 tsp ginger, ground
1/4 tsp black cumin
1/4 tsp cloves
1/4 tsp chopped garlic
1/4 tsp black pepper
1/2 cup red wine
2 cups water
salt to taste
Cook the onions without any grease until golden. Add the spiced butter. Add the berbere and the wine and stir. Brown the beef in a separate pan. Add the meat to the onions and stir. Add water, spices and salt. Simmer at low heat for about 20' (or until the sauce has the right consistency). WARNING: The sauce will be too liquid when hot, it'll be more sauce like when it cools down
Iceberg lettuce, chopped
Tomato, chopped
Jalapeño pepper, sliced thinly (with seeds)
Onion, chopped (optional)
Italian salad dressing from a bottle or mix
Combine the vegetables, dress and toss.
re: erfzilla
It's a pretty old thread so I fear you'll never get an answer from MCHL too. For what it's worth, I have a berbere recipe that uses 1/2 cup cayenne, 1/3 cup paprika, and about 1/4 cup of all the other spices combined.
I love spicy food, but I personally find it too spicy. I think this particular cayenne is especially hot. Still, next time I may leave out the cayenne from the berbere entirely and add it separately to whatever dish I'm making. Or I may play with fresh chilies instead. That way I can easily boost the intensity of all the other lovely spices without worrying about making it too hot.
re: erfzilla
Hi, the recipe is accurate as you read it, however I don't "make" berbere anymore. There is a market beside this restaurant in Vegas: http://www.yelp.com/biz/merkato-ethio... - and they sell 1 kg of berbere for $20. It is a fantastic Ethiopian restaurant, with the bonus of being a handy place to pick up a kg of berbere when in Vegas. Hope that is helpful.
Here's my recipe for shiro wot -- not to brag too much, but it's better than any version I've had in a restaurant!
Shiro Wot (Ethiopian Chickpea Flour Stew)
2 Tbsp. Garlic Gold oil, divided
2 small or one large yellow onion, finely diced
1 Tbsp. berbere spice (recipe follows)
3 C. water
1 tsp. kosher salt
1 C. garbanzo bean flour
1. Heat one tablespoon of the Garlic Gold oil in a 10", high-sided skillet over a medium-high flame. Sauté the onions for about ten minutes, until browned.
2. Add the berbere spice and sauté for another minute until aromatic.
3. Add the water and salt. Bring to a boil.
4. While whisking constantly, add the garbanzo bean flour. Whisk until thoroughly blended and thickened -- it's okay if there are a few lumps.
5. Turn off the heat. Use an immersion blender to process the mixture until smooth, then stir in the remaining tablespoon of Garlic Gold oil.
6. Serve immediately, using teff crepes to scoop up the stew.
Berbere Spice Blend
makes about 1/2 C.
2 Tsp. cumin seeds
1 Tsp. fenugreek seeds
1/2 Tsp. black peppercorns
1/4 tsp. whole allspice
4 whole cloves
2 Tbsp. sweet paprika
1 Tbsp. hot paprika
1 tsp. ground cardamom
1 tsp. ground ginger
1 tsp. kosher salt
3/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. ground cinnamon
1. In a small (8") skillet over medium heat, combine the cumin seeds, fenugreek seeds, black peppercorns, whole allspice, and whole cloves.
2. Shake the pan frequently, toasting the spices for a few minutes, just until they are very aromatic.
3. Remove spices from pan and let cool for five minutes.
4. In a coffee grinder, combine the toasted spices along with the rest of the ingredients listed. Grind into a fine powder.
5. Store mixture in a glass jar.
Including my recipe for quick teff crepes as well -- they're NOT injera, as they are not fermented, but they'll do the trick in a pinch! They have a tender and silky texture from the teff flour.
Teff Crepes
makes about a dozen crepes
1 1/2 C. water
2 Tbsp. unsalted butter, melted
1 Tbsp. apple cider vinegar
1 egg
1 C. (120 g.) teff flour
1/2 C. (60 g.) whole wheat flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
butter (for greasing the pan)
1. Place ingredients in blender in order listed. Blend until smooth.
2. Heat a 10-inch non-stick crepe pan over a medium-low flame. Lightly butter the pan, wiping out excess with a paper towel so a very fine layer of butter remains.
3. Ladle 1/4 cup of the crepe batter to the pan, shaking and tilting the pan to create an even layer of batter. Once you have an even layer, cover the pan immediately.
4. After 30 seconds, check for doneness -- the edges of the crepe will begin to curl away from the pan, and the top of the crepe will be dry.
5. Use a thin spatula to carefully release the crepe from the pan and remove to a plate. These crepes have less gluten holding them together than traditional ones, so they will be VERY delicate -- take care not to tear them. Once they are cooled they will be a little easier to handle.
6. Repeat steps 3 through 5 with remaining batter until it is all used up. You can stack the crepes directly on top of each other -- they won't stick.
re: operagirl
re: sushigirlie
Thank you!
Recipe from : A Taste of Africa
4 fluid ounces vegetable oil
1 large onion, diced
1 tablespoon grated root ginger
1 tablespoon finely chopped garlic
2 tomatoes, diced
1 pound lean minced beef
(salt to taste)
3 eggs, beaten
1 tablespoon turmeric
1 tablespoon butter with 1 tbs. chopped parsley
extra parsley for garnishing
8 ounces goat's cheese, grated (optional)
Heat oil in pan and sauté onion until golden.
Stir in ginger, garlic, tomatoes, minced beef and salt.
Cook on low 15 - 20 min., stirring regularly to prevent burning.
Combine eggs with mixture in pan and cook 10 min. Remove from heat.
Add turmeric and seasoned butter and top with parsley and cheese.
Serve with rice or fresh bread, mix with steamed corn and eat all together, or use it to stuff other vegetables.


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Business Insider
At an interview at Business Insider's IGNITION 2012 conference, Business Insider Deputy Editor Nich Carlson asked Stoppelman "what was in the water" at a place that's produced so many founders of billion dollar companies.
Of course "It was a great group of people," Stoppelman said, but the real secret was great timing.
"We went through the PayPal experience in a time that, for everyone else, was a complete disaster," Stoppelman said. "During the tech bubble, everyone got burned, everyone lost money. We didn't, we all had a phenomenal time. We were were doing great. When we all made it out of PayPal, we had a bit of capital, and we had already built a consumer internet company. ...That time, 2003 and 2004, was one of the best moments to build a company"
They had the right type of experience to build Web 2.0 companies, a great support network, and hadn't had their entire livelihood destroyed in the tech bubble.
Nothing in the water, just great people in the right place at the right time.


text:
Narrow your search
YouTube moviemaker and rapper Scott Winn is at it again, this time taking us on a tour of a Stormtrooper's home, MTV "Cribs" style.
The soldiers of Darth Vader's Galactic Empire aren't all bad, as this new video from one Stormtrooper-loving YouTuber proves.
BAC have moved out of their original factory, the back of a restoration garage, into a brand new facility in Liverpool. We caught up with the Briggs brothers to check out the new home of the Mono. While we were at it we decided to take it out for a spin, too.
If Miley Cyrus can twerk, why not a posse of "Star Wars" stormtroopers? Watch their finest pops, locks, and booty shakes in this fan-made video.
"Star Wars" Stormtroopers ditch the pure-white look for exotic decor from artists like Damien Hirst and Mr. Brainwash.
Famous artists, including Damien Hirst, put their unique marks on a series of "Star Wars" Stormtropper helmets.
Disney's Hollywood Studios theme park visitors will be able to have themselves 3D scanned and printed as a Stormtrooper — or frozen in carbonite.
Suit up, Stormtrooper! Disney's "Star Wars" Weekends offer attendees the option to become a miniature 3D-printed solider.
Really, now, Mr. or Ms. Bounty Hunter, isn't it time you got a steady job? Maybe you should enlist. Then again, you could chuck the whole thing and sail the high sands as a Tusken Raider.
Attendees at this year's Arisia sci-fi convention in Boston were treated to a life-size Stormtrooper cake.


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Favorite "texture" - do you have one?
i'm not even sure if "texture" is the correct term for this, but do you have a favorite texture/taste/feel as it applies to your food and drink?
for example, i've recently come to realize i love almost anything that's creamy:
ice cream (favorite food in the world)
cheese (the creamier the better)
mashed potatoes
guinness (favorite beer)
buttery chardonnay (favorite white)
chowders (preferred soup type)
cream cheese
peanut butter (love PB and cream cheese sandwiches)
bananas (love PB and banana sandwiches)
rice pudding
mac 'n' cheese (ok, that's the cheese again)
creamed spinach
panna cotta / flan / creme brulee / custard / pudding
coconut milk
this is all i can think of off the top of my head, but i'm sure if i go into my kitchen, i could come up with much more. is anyone else like this, or am i strange? for example, do some people like virtually anything that's crunchy? chewy? my boyfriend likes almost anything that's tart/sour - we were debating whether this is similar as it's less a texture and more a taste. thoughts?
Hmmm... I don't think I really have a favourite "texture," or, say, mouthfeel, but reading your post made me think that I don't really like creamy things that much. A large serving of something creamy would make me sick of said item rather quickly. For example, even as a child, I much preferred a piece of cake over ice cream for dessert.
this is an interesting question, but i don't think you can even get a consensus on what defines certain textures because people experience them differently...what's "creamy" to one person may be "silky" to another, and "soft" to yet another.
having said that, my mood often dictates what texture i go for. chewy rarely appeals to me - unless it's chewing gum ;)
slippery, grainy/gritty/sandy, and stringy textures aren't usually all that appealing or desirable, rough has its place...but i guess i'm mostly about straight-up crispy or crunchy (which is NOT the same thing as "hard"), and creamy, smooth or silky.
oh, and yes, tart/sour is a taste, not a texture :)
re: ipsedixit
Haha--that was my dad's pet peeve, most hated circumstance--
finding hard pieces of *anything* in ice cream!
Just so the texture is right for the food I like 'em all.
re: blue room
your dad sounds like my kind of guy - i can handle syrups/swirls and shaved chocolate, but hard chunks in frozen desserts KILL me.
re: goodhealthgourmet
Me too!
I LOVE nut. but even in ice cream, they are nothing but an annoyance!
although,in thniking about it, I do like nuts (especially salty ones ) on top of my ice cream - like over a banana split. In fact, in that instance, I love the salthy crunchy texture against the soft ice cream..
But I don't like nuts that are already IN the ice cream, like butter almond...or any lind of chip or candy ..I just find them to be a nusance!
re: ipsedixit
what ipsedixit said....exactly!
re: ipsedixit
me too! i love when creamy foods have one crunchy element to them, but it can't get soggy. i always mix cereal into my yogurt for some extra crunch.
I'm in the creamy, dare I say "mushy"?, camp. Love ice cream slightly soft, cereal really soggy, puddings, etc. (I guess one exception is eggs - cook those babies well done!!) For breads and baked goods, it's about dense and thick, not light / airy / crunchy. (I'll even admit to smashing baked goods into semi-solid lumps!)
I was on a low carb diet for a very long time and came to really miss crunchy foods. I am far less restrictive now, but I still take great pleasure in shattering potato chips or the riot of textures in a spring roll.
Although it's not necessarily my "favorite" texture, I do like mucilaginous foods quite a bit. Bird's nest soup was always a favorite food when we were younger, so I've come to appreciate these thick and slippery foods.
Like them all and if I go days eating softer foods I crave crunch big time and vis versa. I love everything on your OP list but I equally love crunchy, crispy, char, chewy textures. So I don't have one preference.
Re: chewy.
When I thought about it, the most prominent thing to come to mind was the texture that I couldn't stand and can almost gag thinking about it -- chewy meat, chewy spinach - ARRGH!
My favorite texture is still a remembered taste of childhood; a crunchy crust of an artisan-type "chewy" bread.
Ooh, yes, definitely.
I love crispy things -- crunchy is fine, but there has to be a crispiness to it. When I lived in Hong Kong and most of the foods I ate regularly were softer (noodles, jook, rice, steamed dumplings, etc.), I craved the crispy ends of char siu like mad. Burnt ends of American barbecue too, and toast, really well-seared meat, and crispy bacon, and good potato chips, and kosher dills, and crisp hashbrowns, etc. Fried foods are really my downfall -- I almost can't think of one I don't like -- but fortunately for my waistline I don't have the space or inclination to deep-fry things. And crisp veggies and fruits work in this category too, luckily. A really perfect crisp apple, carrots, celery, cucumbers, etc.
Creamy is up there, though -- mashed potatoes, rice pudding, panna cotta, creamy cheeses, butter, full-fat dairy products.
With me it's gotta be crispy. I love adding crisped shallots to mashed potatoes or eating cracklings and bacon and a big part of that is the crispiness. Things such as crisp raw radishes, thinly-sliced fennel and julienned jicama also get me. Roasted potatoes that have been blanched first get crispy on the outside yet remain tender on the inside. Oh, and chicken and duck skin! Oh, man...
Its gotta be crispy/crunchy. Bacon, especially, has to be crispy and crunchy. Limp bacon need not apply. While soft and chewy oatmeal or chocolate chip cookies are good, give me crispy/crunchy ones any day. The list goes on.
Go a couple of ways here. eg: do not love sous vide as no charred or chewy exterior, or bread without a tooth loosening crust. But yesterday had a plate of Grom licquorice gelato, and while the taste was stellar, the texture was the bomb, major yum. Not creamy, not hard, like baby bear, just right
Crispy. I love fried foods, when they are just right, usually just out of the fryer. I worked in kitchens for years and the main thing I miss is access to a professional fryer!
I also love crunchy/chewy, like the burnt edges of a lasagna or charred edges of a steak.
An unusual (at least in my circles) texture I enjoy is slippery/slimey (neba neba). Things that come to mind are things like ika somen, natto, nameko mushrooms, and raw egg yolk.
I'd really have to choose some variation on "silky." Beautiful gravlax. A perfectly done scallop that you almost hate to swallow because the silkiness is so very pleasing. A ripe avocado. Pureed mango. A gently basted egg. Custard. Citrus curd fillings. All things that I am very aware of enjoying to a higher degree because of the wonderful silkiness.
A runner-up is the "gelatinous" spectrum. Well-executed aspics. Headcheese. And the sticky-gelatinousness of the fatty edge of a steak. So good.
Lovely topic.
I like the crunchy-silky combination. A perfectly cooked fried clam (while bellies), some homemade ice cream with some heath bars
re: EWSflash
interesting.... what's "very soft"? like soup? melted ice cream? cotton candy?
re: jen223
I was thinking of soft meats, mostly- don't like them,. Sole, filet mignon (sorry, give me a ribeye or shrimp or scallops or crab with some personality), soft fish/seafood annoys me a lot. Souffles, anyting that somebody spent a long time making that has no texture- fooey.
I never claimed to have a really delicate palate, especially lately. but I never did.
I can't say I have a particular favorite texture, but to me texture is a thing that I often find myself describing when I particularly like a certain food.
So, I would have to say that I really do enjoy certain textures in my mouth, and its a huge part of the enjoyment for me.
Crispy would have to be my favorite, chewy next. Mixing crunchy and gooey is nice as well as crispy and creamy or chewy and gooey. Not so much a fan of gelatinous.
I find that it very much depends on my mood at the time.
Crunchy chips, crackers or cookies (not too sweet, please) when feeling stressed or the need to unwind, for example.
I was about to say creamy for when I feel like indulging, like late at night when all is quiet, but then realized I probably only like the creamy foods that tend to melt on your tongue -- ice-cream, cream, chocolate, very soft cheese. Not a fan of the creamy stuff that has a stand-up consistency but does not melt in your mouth, though. Mashed potatoes come to mind, or is it because there is always some grittiness buried in there?
I love gooey but mostly only when the gooeyness is because of heat, such as the melted cheese on a pizza, or grilled mochi (Japanese rice cake). Oh, wait, it looks like I tend to enjoy this texture only if it is accompanied by a more solid, crispy one, such as the pizza crust or the toasted exterior of the mochi. I don't think I'd enjoy those anywhere as much if they did not have the contrast.
I like uniformly-textured food. I HATE when there's a crunchy piece in something that is otherwise creamy.
Whatever is the texture of a toasted fork-split english muffin slathered with butter, that is my favorite texture. At first bite it's crunchy, then stretchy and almost fibrous with the chewy bread, and finally the smooth finish of the buttered side.
It's very hard for me to choose my fav amongst all the textures in the world, but anything crunchy dipped into or buried in or smeared or smothered with anything creamy seems to really hit the spot.
Oh I love this topic! It seems that all my likes and dislikes are because of texture. I love love LOVE creamy, custardy stuff (just eating some egg custard now). It doesn't help that I am lactose intolerant, but I've gotten it down to the fact that I like smooth things over any other texture, and soft over hard.
re: pegathaismyname
Husband and I were just talking about this last night regarding the fact that one of my grandmothers always had a custard pie on the table at most meals. I couldn't remember for certain whether it was a sugar-y custard or savory, such as a quiche. After one bite and touch-of-the-tongue of that softness, quiche, and the like, have given me the shivvers ever since. However, I'm not adverse to flan -- what is that all about!.
re: tracylee
If you like tobiko and you're in the market for a super chocolate cake, souschef's favorite chocolate fig cake has that popping texture from the fig seeds. It's excellent, one of the best chocolate cakes ever.
re: buttertart
Ooooh, I'll have to look for that. I love that about figs! I just have to watch the amount because they're so naturally sweet and sugar hates me. I made a fig spread after the thread on store-bought, and my SO "had to" finish it off, LOL.
re: tracylee
There you go. Excellent, excellent cake!!!
re: tracylee
Oh man, good catch! I like the bristly feeling right before you bite down and the sweetness and crunchiness hits you right when the rest of the sweet insides do with their incredible taste- i really, really love that combination, especially if you can get that fig leaf scent around you, too.
re: pegathaismyname
Actually, that's about the only way I'll eat beef. I don't like "slab 'o meat", and had some good and not-so-good steak at a conference over the weekend. I'd prefer a hamburger any day.
re: tracylee
Petathaismyname & tracylee,
I'm turned off by the texture of both, but I can handle a hamburger.
Texture of even roast beef in stew makes me want to spit it out at first bite (as in a dog who spits out carrots,) and I usually will eat a little only because I gotta get that B12!
re: pdxgastro
Boiling forever?
Extremely crunchy. I eat ice, the "old maids" and half popped kernels in popcorn. Grape Nuts. The really crunchy pork rinds that spent an extra minute or two in the oil, Corn Nuts, etc. Yes I have all my teeth (except one molar which broke from some extra crispy fried chicken) and yes I am sure my dentist hates me!
re: LorenM
Nope, your dentist likes you very, very much! Mine did, after an infamous Corn Nut incident. I miss Corn Nuts, but I'd have to win the lottery to venture to play on that particular dental roulette wheel again!
re: cayjohan
I would say the light, subued crunchiness of well-made fish & chips or tempura would have to be my favorite.
Also like the texture of the various nigiri sushi offerings.
Finally, the watery crunchiness of classic iceberg lettuce, escpecially if there's a light dollup of Green Goddess dresing.
re: arktos
The wonderful thing about really great battered deep-fried foods is the outer shattery crispness and the inner yielding texture. Oh yeah.
I'm with the OP on 'creamy' and on many of the listed foods. Nothing beats really well made ice cream for mouthfeel, imo. Yes, creamy/buttery is it for me, I love a high fat content and the way it feels.
Interestingly my one indulgent hobby/obsession is perfume and my favourite perfumes very often have a 'creamy' note in them too.
I've always been weird about texture-for me, often times, even if I like the actual *flavor* of something, if the texture isn't right it's a no-go. I will absolutely NOT eat jello-or any particularly gelatinous food-gives me the willies!
For me, it's all about the crunchy and the crispy. If a food has no crunch to it at all, it makes me gag (except ice cream and yogurt for some reason.) Like a burrito-if it's just bean & cheese, for example, with nothing remotely crunchy or at least chewy in it, I can't do it. At least have some tomatoes or lettuce or something, please.
re: sjahns
Laughing at the thought of the kids I've seen that roll their soft food around in their mouth, almost like they don't know when to swallow.
Jello is something I cannot eat, either.


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Oaklawn - Local Area Photos and Information
Local Area Photos | Local Business Directory | Local Real Estate | Local Employment Center
Oaklawn is a populated place located in Clackamas County at latitude 45.119 and longitude -122.73.
The elevation is 220 feet. Oaklawn appears on the Scotts Mills U.S. Geological Survey Map. Clackamas County is in the Pacific Time Zone (UTC -8 hours).
Clackamas County: Cities & Towns | ZIP Codes | Schools | Features (airports, churches, hospitals, etc.)
BOUNDARY MAPS: | Yoder Division | Clackamas County
Oaklawn - Searchable Map, Aerial Photos & Driving Directions
|BIG Map |
Driving Directions |
Data Source - USGS GNIS FID: 1124924
BOUNDARY MAPS: | Yoder Division | Clackamas County
Nearby Cities, Towns & Census Designated Places
Oaklawn, OR
(< 0.1 mile)
Monitor, OR (1.4 miles SW)
Elliott Prairie, OR (1.9 miles NW)
Yoder, OR (2.7 miles ENE)
Hamricks Corner, OR (3.4 miles NE)
Marquam, OR
(3.9 miles SSE)
Needy, OR (3.9 miles NNE)
McKee, OR (4.1 miles WSW)
Rural Dell, OR (4.3 miles ENE)
Mount Angel, OR (4.9 miles SW)
Nearby Neighborhoods, Subdivisions & Other Small Populated Places
Bethany, OR
(8.5 miles SSW)
Labish Center, OR (10.9 miles SW)
Charbonneau, OR (11.7 miles N)
Central Point, OR (13.1 miles NNE)
Drake Crossing, OR (13.8 miles SSE)


text:
Beat Match from David Rinman on Vimeo.
"ZeptoLab says it will spend around $1 million launching "Cut the Rope: Time Travel. By contrast, the company spent almost nothing to promote the first "Cut the Rope" game when it was released in 2010. It gave the title to a third-party publisher to distribute, then sat and waited. Now, "it's amazing what it takes to launch a new game," said Misha Lyalin, chief executive of U.K.-based ZeptoLab."


text:
Hmm.. I wonder how many of us exhibit strange behaviour.. Not just
depression (despair, apathy), mania itself , but all these weird fears, compulsive thoughts,
delusional depersonalization etc.. Can mania or depression
exist without those "companions"? What kind of weirdness we have
in addition to intensive mood alternations.. Is every our "oddity"
connected with BP?.. oh well..[/quote]
Hi Nadia,
to ( hopefully ) answer the above question, my Consultant Psychiatrist assures me that the common thread between them all is an underlying anxiety state. Anxiety states themselves stem from clinical depression, so yes you are right.
Anxiety, ( resulting in things like compulsive thoughts/actions and feelings of de-personalisation) tend to almost disapear for me when not depressed. Unfortunately I have BP II in which depression is the majority state, so like you spend a lot of time dealing with these things.
However, let us remember that we still manage to get a fair amount of 'quality' from the other part of us. Let us remember to be grateful for the good times when we have them.
Take good care of yourself Nadia
Warm regards,


text:
The newest drugs to join the asthma controller lineup are called leukotriene modifiers.
Although medications can successfully treat asthma symptoms, they may also have side effects that leave you feeling jittery.
Your new inhaler is better for the environment and just as good for your asthma as your old inhaler.
Here's where to find out more about these important asthma medications.
Inhalers deliver medication directly to the lungs with less side effects than medication taken by mouth or injection.
To make sure that you are getting the most benefit from your asthma medicines, here are questions to ask yourself.
It's good to learn as much as you can about your asthma medications.
The three most effective ways to treat allergies are avoidance, immunotherapy, and medication.
Two types of medication are used to treat asthma: long-term control medication and short-term, quick-relief medication.
Immunotherapy is a treatment to reduce a person's allergic reaction to allergens such as pet dander, bee stings or pollen.
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text:
Mark Choey ReviewsMark ChoeyTop Producer / Partner (10 years experience)
26 Recent Sales (last 12 months)
Buyer's Agent, Listing Agent, Relocation, New Developments
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06/25/2014 - zuser20140617214206886
Sold a home in 2014.
Mark is amazing! I have been working on/off with Mark since 2009. After 5 years, I finally bought a condo at the Infinity. Throughout this time and through the whole process, he has been extremely patient and responsive. He is extremely knowledgeable about the Infinity and is very fair and trustworthy. Him and his team showed me at least a dozen units...both on MLS and pocket listings throughout this time. I am extremely happy with my condo and only wish I had listened to him and bought earlier!
Response from Mark
05/24/2014 - user1138519
Sold a Multi Family home in 2014 in South Beach, San Francisco, CA.
Mark definitely deserves the five star here. I probably will give him a higher rating if one is available. He has been absolutely wonderful to work with. Mark is honest, professional, efficient and experienced. He and his team really knows the ins and outs of real estate, especially in the SOMA area. He helped us sell our condo in just 1 month from listing to closing. He was with us every step of the way and always available to give good advices and great strategies. He is truly the best real estate agent I have ever worked with. I highly recommend Mark and will refer him to everyone I know who is interested in buying or selling in SF. Thank you, Mark!
Response from Mark
05/17/2014 - emchiu01
Sold a home in 2014.
It takes a lot of detail, skills, timing, and luck to sell a home. While we could not control many factors one thing we could select to maximize the best outcome was a realtor. We used referrals, reviews online, word of mouth, interviews, and resources online to select 3 people to interview. In the end we chose Mark and have no regrets. Whether I am buying or selling i would recommend Mark. He's a straight shooter. He isn't pushy or overly sale-sy using hackneyed jargon. I had to trust he turns on his sales pitch when needed but tones it down when not. I felt today's buyers are not into the hard sell. Today's buyers come armed with data, information, and get annoyed with a salesperson. After much deliberation, we decided to go with Mark because my gut said he could do it all. In order for a sale to happen, a lot is involved from paperwork to respecting emotions to logistics of cleaning/staging/un- staging/ painting/scheduling. Any hiccup in the process can slow things down for all parties involved. I found the process to be streamlined, painless, and as pleasant as a move/sale could be. There are other realtors out there and my gut said they could be any of the following: deceitful, overly pompous, more talk than action,incompetent, lazy, you get my drift. I didn't want that kind of person getting commission on our asset that we care about. Ultimately you can't choose your buyer, the market, or the timing but this one realtor is who will be there to represent your property and present your home to others. We felt most comfortable with leaving keys to him and letting him do the rest. Mark knows the SF soma area, was responsive even when I was asking questions, personable, not pushy, and professional. You also need a realtor that works and plays well w others in the real estate community. We felt he partnered well w his community, his clients and buyer's agents. That is key to a smooth close.
Response from Mark
11/27/2013 - zachary knight a
Bought a Condo home in 2013 for approximately $1.175M in Mission, San Francisco, CA.
We had a fantastic experience with Mark. He is extremely professional and knowledgeable. He helped us find a loft that perfectly matched our desires before it ever went on the market, and then place a preemptive offer that was accepted. This was possible only because Mark is so deeply connected to the real estate community south of market. We are thrilled with our new home, and we will definitely work with Mark in the future.
Response from Mark
10/29/2012 - user7484030
Sold a home in 2012.
Mark was very knowledgeable about the market, set a selling price to generate interest, marketed in all the right places, highly organized, available and communicative - and most of all sold our unit quickly at a great price with minimal stress! I highly recommend him!
Response from Mark
05/22/2012 - Chris P Davis
Sold a home in 2012.
I have known Mark Choey for a number of years now and trust few other realtors with my borrowers as much as I do him. He is very knowledgeable about his market and and really knows how to negotiate the desired results for his clients. As a mortgage originator, I find him to be the best representation of the real estate broker. He is always reachable, knowledgeable, and does an exceptional job negotiating for his clients. As a banker, the thing I find most compelling about Mark is that he ALWAYS picks up his phone and gets right to the issue that we need to resolve. For the San Francisco Market, I would send my prospective buyers to no one else, and If you elect to ask Mark represent your Real Estate needs with either buying or selling, you can't be in better hands.
Response from Mark
02/28/2012 - user797954
Bought a home in 2011.
Mark is a highly capable broker and is an expert in SF's premier real estate along the Waterfront. He understands the marketplace well and provided me with excellent advice to secure the property I was seeking. His team was efficient in handling the paperwork, and kept me informed in every step of the way. And his involvement continued after we closed the property, with assistance to resources for cleaning and painting to make our property a true home. You can have confidence with Mark representing you.
Response from Mark
09/02/2011 - mladhabhoy
Sold a home in 2011.
Mark was the clear choice for us when we decided to sell our condo in SOMA. He knows the neighborhood like nobody else. Mark helped us make informed decisions regarding pricing and timing. He made us feel like his number one priority. Mark made the experience as enjoyable as possible and we couldn't be more satisfied with the end result. I highly recommend Mark and would definitely use him again.
Response from Mark


text: 000 FXUS63 KILX 160730 AFDILX Area Forecast Discussion NATIONAL WEATHER SERVICE LINCOLN IL 230 AM CDT Tue Sep 16 2014 .SHORT TERM...(Today) ISSUED AT 230 AM CDT TUE SEP 16 2014 Quiet weather expected overall today across central and southeast Illinois. Canadian high pressure and its associated dry air mass will continue to build into the area today, helping to scour out the low clouds that currently reside across much of the forecast area. The low clouds have been clearing slowly from the north as the high builds in, and the latest trends suggest the clearing should reach the I-70 corridor by 10 a.m. this morning. Once the skies clear, mostly sunny skies should be the rule, as forecast soundings and CU rule suggest diurnal cloud development should be minimal. The possible exception to the clearing sticking, at least until sunrise, is the potential for fog/stratus development. This development has been patchy thus far upstream, and do not expect it to become too widespread. Temperatures today, as they have been more often than not lately, will be well below normal with highs mainly in the mid-upper 60s. && .LONG TERM...(Tonight through Monday) ISSUED AT 230 AM CDT TUE SEP 16 2014 High pressure building southeast into the Great Lakes to dominate our weather through Thursday. Latest model guidance continues to indicate some sort of MCS type activity across Missouri and Kansas Wednesday into Thursday, sliding along the edge of the upper ridge that will slowly inch eastward into the Plains. However, the persistent east/northeast flow over our area should keep this precipitation at bay. Significant shortwave will dig as it crosses the Rockies on Friday, settling into the Mississippi Valley by Sunday morning. Have largely kept the forecast dry through about midday Saturday, then quickly increased the PoP`s from west to east during the afternoon and evening hours, as the front arrives. One significant item of concern is with the potential for heavy rain. The remnants of tropical cyclone Odile over Baja California will be spreading into the Desert Southwest over the next day or so. The latest GFS model continues to show that a piece of energy and associated moisture from this system will be drawn northeast into the northern wave, reaching central Illinois after midnight Saturday night with the potential for a few inches of rain. The ECMWF and Canadian models are not quite as generous on this point, but do draw in some of the moisture into the wave by Saturday morning and produce weekend rainfalls of up to 1.5 inches. Have increased PoP`s Saturday night to around 60% across most of the forecast area, as confidence increases in the general rainfall trend over the area. Continued the PoP`s on Sunday east of I-55, although this should be winding down during the afternoon as the front exits the area. A large broad upper trough will persist over the Midwest early next week in the wake of this system. Latest ECMWF model has significantly backed down on the amount of cool air with this system, with 850 mb temperatures on Monday now around +5C rather than the -2C from the previous run. The GFS lags behind the ECMWF with bringing the cooler conditions into the area. As a result, have kept highs in the 70s on Sunday and Monday, with the coolest conditions just beyond the current forecast period. && .AVIATION...(For the 06Z TAFS through 06Z Tuesday night) ISSUED AT 1137 PM CDT MON SEP 15 2014 Precip has departed well to the southeast of all terminal sites, with clearing of the clouds expected to reach PIA by 05z and progressing to CMI/DEC around 0730z. Still expect some fog formation after the clearing develops, with a few areas developing VLIFR ceilings and fog. A bit of a tough call on timing and coverage of any dense fog, but for now BMI and CMI were the only two locations with LIFR/VLIFR conditions between 11z-13z. The latest HRRR keeps low vis east of CMI, with lingering low clouds after midnight at all sites by PIA. It is possible that a stratus layer forms instead of ground fog, but will lean toward fog formation with this set of TAFs. Skies should clear out quickly Tues morning with very dry air above the shallow layer of moisture. Clear skies will continue through the remainder of the TAF period to 06z/16. Winds have become N behind the departing cold front, with a brief increase in wind speeds to 10-12kt. Light winds should prevail the remainder of the night and into Tuesday, as high pressure keeps the pressure gradient weak. && .ILX WATCHES/WARNINGS/ADVISORIES... NONE. && $$ SHORT TERM...BAK LONG TERM...GEELHART AVIATION...SHIMON


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In despair I said one day: "SHE IS WORSE WITH ME THAN SHE IS WITH ANYONE ELSE."...is so great. It's making me tear up actually. Keep in mind, your daughter will go through phases, independent then clingy, cuddly then rejecting. It's part of the process of growing. It can be so, so hard.
My darling slightly-older-mom-friend said serenely: "Of course she is. She knows you will never leave."


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Thursday, February 8, 2007
Welcome To The Content Economy
The Content Economy is an economic system where people and organizations produce, distribute, exchange and consume digital content products and services. The engine of the Content Economy is, of course, the Internet and Internet technologies. The Internet provides the Digital Economy with a marketplace without any real geographic borders, where content can be shared and consumed by anyone that has access to a device that can access resources on the Internet.
In contrast to physical goods and services, digital content can be copied, distributed and exchanged at almost no cost. The production cost of content can also be very low, enabling new businesses - and individuals - to enter the digital content market, competing with the media industry giants. These things also mean that traditional economic principles and business models are not fully applicable in the Content Economy. People, organizations, and ultimately the entire society has to change its way of thinking and behaviour. Old business models, practices and even regulations have already become obsolete, and new have emerged or are on their way to see the light of day.
But, we are still in the beginning of the Content Economy, in a sort of trial-and-error stage. What works today might not work tomorrow. There is no simple recipy for success in the Content Economy. The Content Economy is where content is king, and the monster under the bed at the same time.
3 comments:
THnaks for the link. I've reciprocated at JeremyJacobs.com and elsewhereReplyDelete
One of the things that interests me is the very limited barrier to entry to this world for most people. I am still trying to understand where the great god capitalism makes his buck in this business. Some aspects are very easy to understand, others downright confusing. I will look forward to your insights.ReplyDelete
I agree with you Colin, the content economy is open for almost anyone. Piople with good ideas, good timing and a little knowledge about how the content economy works can start from scratch and become a threat to the established companies. Obviously, many of the established companies see no other solution to deal with the competition than to buy them for millions or even billions of dollars. Which can in turn create a new bubble like the one we experienced at the new millennium.ReplyDelete


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The increased focus on Linux raises questions about the future of AIX, but Balog said the Unix OS remains targeted at higher-end applications. The Linux investment could potentially bring the flexibility for existing Power-AIX infrastructures to handle new cloud and analytics workloads, Balog said. AIX and Linux are already cross-compatible at the virtualization and system management levels, so servers with the different operating systems can coexist in a data center.
"AIX is too important to my client base and long-term strategy," Balog said, adding that the company has billions of dollars invested in the OS, and will continue to invest in it.
Linux was the least important operating system to IBM on the Power architecture and it was treated as a stepchild, said Al Gillen, program vice president for system software research at IDC.
"What has changed is the Unix market has been in a nosedive and while IBM has successfully captured some significant share from competitors in this contracting market, it is still a declining business for IBM. As a result, the company has concluded that it needs to readjust its investment to reflect where the growth opportunity is [Linux], rather than where the growth opportunity used to be [Unix]," Gillen said in an email.
It's not clear where IBM's $1 billion investment will go, but the money could be applied to improve Linux on Power, development of hardware architecture, and porting kernel-based virtual machine to Power. However, the investment will not directly benefit the greater Linux community relying on x86 servers, Gillen said.
"That said, there also are likely to be other investments that IBM is making that do benefit the larger Linux community. For example, any work IBM does to increase the performance or scale of the base Linux operating system likely benefits all Linux users," Gillen said.
Hardware makers are focusing more on customizing software to take advantage of power, performance and instruction-set features on specific chips. Intel, which is a big contributor to Linux, offers a version of Hadoop for IT administrators who want scalability in their x86 server infrastructures to deal with large amounts of data. Oracle is customizing its database, cloud and other applications to work with Solaris OS and Sparc chips.
Agam Shah covers PCs, tablets, servers, chips and semiconductors for IDG News Service. Follow Agam on Twitter at @agamsh. Agam's e-mail address is email@example.com.