text:
Survey of Historic Sites and Buildings
In 1854 a group of Californians entered present southwestern Arizona, and found evidence of Mexican prospecting at the site of Ajo. They founded the Arizona Mining and Trading Company, the first company formed to exploit the mineral resources of Arizona, and began extracting copper ore. At first mule teams hauled the ore to San Diego, from where it moved by boat to Wales for smelting. Beginning about 1858 Yuma replaced San Diego as a shipping point, and barges carried the ore from there down the Colorado River to the Gulf of California. Because of low-grade ore, transportation difficulties, and protests by the Mexican Government that Ajo lay south of the Gadsden Purchase, the mines yielded only small profits. By 1861 the surface ore had played out, and the Ajo mines then lay idle for many years.
Early in the 20th century the St. Louis Copper Company found that the deposits were low-grade overburden that covered an enormous sulphide ore concentration of some 50 million tons. It went bankrupt, however, and another company unsuccessfully tried various methods of extracting the ore. In 1911 the Calumet and Arizona Mining Company took over the mines. After removing the overburden, it began the great Ajo open-pit copper mine. In 1931 the Phelps-Dodge company acquired the mine. Ajo today is a modern company town.
Center of one of the richest and most extensive copper, gold, and silver mining districts in Arizona, Bisbee traces its origin to a discovery made by Hugh Jones in 1875 while he was prospecting in the Mule Mountains. Jones was looking for silver, and the copper he found so disappointed him that he did not even file a claim. In 1877 an Army scout, Jack Dunn, did so. Miners arrived, began operations, and founded the mining camp of Bisbee. Not until 1881, when Phelps-Dodge purchased much of the property, did large-scale mining get underway. Through mergers and litigation, the Copper Queen Consolidated Company, controlled by Phelps-Dodge, emerged as the dominant enterprise.
Bisbee today is a company town much like other Phelps-Dodge mining centers in Arizona, but it retains many of the traditions of its earlier days. Nearby abandoned mines recall its history, and producing mines emphasize the foundations of its present economy.
A silver strike in the Pinal Mountains in 1876 led to a boom and the establishment of Globe, a mining camp in a nearly impenetrable area in the heart of Apache Indian country. Within a year the camp had a population of a thousand. The silver supply lasted only 4 years, but large deposits of copper ore insured the prosperity and growth of the town.
In 1881 the Old Dominion Company acquired the best ore fields in the area. Profitable large-scale operations, however, were delayed for two decades by the difficulty of freighting the ore 120 miles by ox team over rough mountain trails, infested with hostile Apaches, to the Southern Pacific Railroad terminal at Wilcox. When a branch line reached Globe in 1898, the Old Dominion Mine became one of the greatest copper mines in the world. Although it closed down in 1931, other mines in the area had opened. The town's economic foundations still rest upon the copper industry.
Modern Globe only remotely suggests its early history. A mile to the north, however, the concrete foundations, ruins of the smelter plant, and other remains give some idea of the extent of the Old Dominion.
A famous and picturesque mining town, Jerome originated soon after 1876, when John Rufner and August McKinnon discovered rich copper ore nearby. Not until the Atlantic and Pacific Railroad reached the area in 1882, however, did extraction become profitable. That year the United Verde Copper Company was formed, with Eastern financial backing, to exploit the deposits. One of the New York financiers involved, Eugene Jerome, gave his name to the town that had sprung up on the side of Mingus Mountain. In 1885 a group led by William A. Clark, the famous Montana copper king, purchased the mines and profitably expanded them. In the early 1930's, when the price of copper was at a low, Phelps-Dodge bought out the United Verde. The demand for copper during World War II led to intensive mining that depleted the known deposits, and today Jerome is rapidly becoming a ghost town. Its rickety frame buildings, propped on stilts on the sheer slope of Mingus Mountain, recall the bygone era and are commemorated in Jerome State Historic Park, authorized in 1965.
NHL Designation: 07/04/61
Situated on the Santa Cruz River just north of the Mexican border, this was the best known pioneer ranch in southern Arizona during the 1850's and 1860's. Pete Kitchen, a newcomer to Arizona, established it in 1854. The ranchhouse, as much a fort as a home, became a rallying point and refuge for would-be settlers and travelers during the bloody Apache wars. Kitchen engaged in truck gardening and stockraising, especially hogs, and hired many Mexicans and Opata Indians. Growing rich as a supplier of forts and stores from El Paso to Yuma, he was especially noted for his hams and bacon, considered to be the finest in the Southwest.
The original adobe building in which Kitchen lived until the 1880's is still intact. The present owner, Col. Gil Procter, has stabilized the walls and added a new roof. The more pretentious adobe ranchhouse that Kitchen later built is also still standing, and Procter uses it as a residence and museum. The museum is open to the public.
In 1858 prospectors struck gold in the rich sands along the Gila River just east of its junction with the Colorado. The first placer gold rush in Arizona ensued, and miners established the boomtown of Gila City. In 1864, after the placers washed out, they moved upstream to the site of La Paz, where gold had been previously discovered. The mining camp of La Paz sprang into existence overnight. Set back from the river about 2 miles to avoid inundation by floods, it soon consisted of about 6,000 people and was probably the most important settlement in Arizona at the time. During a period of 7 years, the sands of the Gila yielded $8 million worth of gold. As other mining camps sprang up in the Hassayampa Valley, La Paz became a supply base to which river boats brought cargoes and from which wagon trains hauled supplies to inland settlements. In 1870 the Gila cut a new channel, and the town's port days ended. Miners exhausted the placers, and Ehrenberg became the new distribution center. Few remains of the ghost town of La Paz are extant today.
In 1874 Charles McMillen and his partner, "Dory" Harris, accidentally discovered silver ore at the site of McMillenville. Immediately staking a claim, they named their mine the Stonewall Jackson. They concentrated on removing the surface deposits, though they noticed pay streaks of silver underneath. Unaware of the great value of their claim, they sold it for $160,000 to a California company. Soon prospectors crowded in and formed the town of McMillenville. The lusty camp reached its peak in 1880, when it consisted of a jumble of tents and adobe saloons, gambling casinos, stores, and hotels. In 1882 the ore thinned out, and the following year many of the mines closed. Then, after an attack by the Cibecue Apaches, who resented the intrusion on the San Carlos Indian Reservation, the miners moved away. Ruins of adobe buildings may be seen today, but little remains of the mines or of the stamp mill.
Discovered in 1857 by a Mexican herder, this was one of the most famous early silver mines in Arizona. Capt. R. S. Ewell and Col. J. W. Douglass, the first owners, sold it in 1859 to Sylvester Mowry, one of the Territory's pioneers, who prepared for large-scale production. By 1862 he was earning profits, but his outspoken Confederate sympathies led to his arrest by Gen. J. H. Carleton and internment at Fort Yuma. In 1871 Mowry died in London, where he had gone after his release to sell the mine. His heirs failed to maintain the title. In 1875 some Tucson promoters took the mine over and reworked it. In its lifetime the mine produced a total of $1,500,000 in silver and lead.
Many mining remnants are scattered over the mountainside near the ghost town of Mowry. Slag dumps, brick debris, and the remains of some building foundations, along with the rusting hulks of chimney stacks, boilers, and smelting equipment, may be seen. A group of abandoned buildings occupies a small valley below the mine. Some, of adobe and obviously repaired, probably date from Mowry's ownership; the others are of more recent construction.
A long, light-colored streak from the top of present Rich Hill to its base indicates the extent of mining activity in this district. Before the miners abandoned the district late in the 19th century, every bit of dirt had been overturned by gold seekers, who had progressed almost perpendicularly up the mountainside. Remains of miners' cabins may still be seen on the mountaintop. At the base of Rich Hill were three mining camps: Octave, Weaver, and Stanton. Octave was laid out in 1863. The Octave Mine, owned by eight men, began operations in 1893. Yielding millions of dollars worth of gold, it was active until World War II under various owners. Nothing remains of the camp today except stone foundations.
In 1862 prospectors discovered a small gold deposit on the surface at the east base of the mountain and rich placers of coarse gold at nearby Weaver Creek. A group of 100 Americans and 30 Mexicans removed $1 million worth of gold from the creek. By the 1890's the population of Weaver Camp was exclusively Mexican and the camp developed a reputation as a hangout for desperadoes. By 1896 the Mexicans had departed, and today only remains of burro corrals and the Boot Hill Cemetery may be seen.
Stanton Camp was formed at about the same time as Weaver. At its peak, the population was 2,000. Stanton gained a reputation similar to that of Weaver and was the scene of much violence. The remains are more substantial than those of Weaver or Octave. The site is privately owned.
In 1872 two soldiers, who were helping to build a wagon road over the Pinal Mountains from Superior to Globe, discovered rocks of almost solid chloride of silver. No one exploited the deposit until 1875, when Charles Mason, Benjamin W. Regan, William H. Long, and Isaac Copeland rediscovered it. The four men organized the Silver King Mine and built stamp mills. A mining camp soon grew up. During the 1880's the mine yielded a seemingly inexhaustible flow of rich silver ore. During one 15-day period, 22 bars valued at $70,000 moved by mule from Pinal to the railroad at Casa Grande and then to San Francisco. For years the mine paid $25,000 a month in dividends, and its total output was $17 million. By 1886 the deposit began to thin out, and within 2 years all mining ceased.
The few buildings that are still standing house the lessees who work the mine on a small scale. Foundations and ruins of the mining camp and mine are scattered about the site.
Ex-Confederate deserter and would-be mining promoter Jack Swilling probably started the conversion of the Salt River Valley from a desert into an agricultural area. Learning that prehistoric Indians had channeled the waters of the Salt and Gila Rivers into an extensive irrigation system, in 1867 he organized the Swilling Ditch Company at the mining town of Wickenburg. The company laid out a network of canals, which consisted of both new and renovated Indian ditches. Other companies moved into the area and helped build the irrigation system that formed the basic foundation of the Phoenix economy. Although no longer in use, the Swilling Canal may still be traced in places. It leaves the Salt River about a half mile east of the Joint Head Dam, near Pueblo Grande, and passes through Phoenix. The adobe building where Swilling organized his company is still standing in Wickenburg.
Henry Wickenburg, an Austrian refugee who had arrived in Arizona in the year 1862 and first prospected at Yuma and La Paz, founded this gold mine the following year. He named it the Vulture because he was led to it by a circling scavenger of that species. Building an arrastra, he found that he could not operate it and also work the mine, so he allowed others to mine while he crushed the ore for a set price. Unaware of the value of the high-grade ore his mine was yielding and charging far too little for his services, he was victimized by associates who stole more ore than they paid him to process. In 1865 he sold his rights in the mine to the Phillips Company of New York for $85,000, of which he received $20,000 as a downpayment. In a dispute with the company, he lost that sum and never received the balance due him. Although after 1865 the mine changed hands many times, it produced total profits of $17 million and was responsible for the establishment of the nearby town of Wickenburg, in 1866 one of the largest in Arizona.
The Indians knew of mineral deposits in the White Hills vicinity, but they carefully concealed the information from the white men until 1892, when a friendly Indian helped Henry Shaffer discover some silver deposits. Shaffer and two of his friends began working mines and soon were shipping out silver ore at a profit of $1,000 per ton. Many lessees arrived and formed the town of White Hills, which grew to a population of 1,500. The streets were undermined by 27 miles of tunnels, and 15 mines were located within a 1-mile radius. In 1894 R. I. Root formed the White Hills Mining Company, but the following year this company sold out to an English concern for $1,500,000. The new owners built a 40-stamp mill and piped water from a spring 7 miles away. The spring was never able to meet mining needs. Yet between 1892 and 1899 the various mines returned to their owners from $3 million to $12 million in profits. By 1900 the mill was operating only half time. After peak production was reached in 1898, the town declined. It is now a ghost town that haunts the foothills of the Cerbat Range.
Last Updated: 22-May-2005


text:
Why no one has tried this is beyond me. This recipe was excellent! We reduced the sauce by at least 50% to 65% and well worth the additional time. Wow - a healthy way to enjoy duck, and the cherry brandy and shallots were fabulous.
Duck Breast with Double-Cherry Sauce
RED4BLUES Posted: 11/15/10
Daily Specials

subset: commoncrawl


text:
We've been making pizza at home for years. It's a great casual and rolling family meal, even better with family and friends. You get your ingredients together, heat up a pizza stone to around 500 degrees in the oven or on the grill, and just start cranking out pies. Red sauce with mozzarella, white with mozzarella, or goat cheese, or a combo of both and toppings like spinach, caramelized onions, broccoli rabe, mushrooms, sliced cherry tomatoes, shredded chicken breast - all kinds of ways to get creative and embrace your inner Ed LaDou.
The foundation of all of this creativity and savory goodness, of course, is the dough. It all starts with the dough. It's funny, when you first introduce the notion of homemade pizza, the fundamental stumbling point for people is almost always this essential platform, and how it's sourced. Finally, you convey the unthinkable - you made it yourself - a revelation that is met with the kind of verbal and non-verbal reactions David must have experienced right after Goliath hit the dirt.
Over the years, we have experimented with many, many dough recipes - white flour, white whole wheat, whole wheat, sugar, honey, olive oil, hand-mixed, Kitchen Aid-mixed, active dry yeast, rapid rise yeast, overnight rest, rise at room temperature, rise in the refrigerator, punched down three times, not punched down at all, kneaded while the name "Frank Pepe" is rhythmically chanted, you name it. I think the first dough we ever made was right out of The California Pizza Kitchen Cookbook, and it was good and respectable, a fine start. Then, we moved on to a kind of modified Peter Reinhart and stayed there for years, happy, while continuing to tinker.
But, a few weeks ago, I had a random encounter with a personal chef named Lisa Schoen and, as is to be expected, we got to talking about pizza. More specifically, pizza dough. Esteemed cooking school, a few years as a baker, time in the kitchens of NYC restaurants you've heard of, the inevitable brush with Food Network fame, she had all the prerequisites to be taken seriously, and when she offered up her recipe for arguably the most important handmade concoction to ever come out of a kitchen, I broke out the iPhone and started typing.
We took our maiden voyage last weekend and it was like my eyes opened for the first time. We found it. We found the perfect pizza dough, and that brief encounter changed my life - changed all of our lives - because in a complicated world, this very important piece is now set. Forever. And, like the culinary equivalent of Jerry Seinfeld's "move," it's too good not to be passed on, but appropriate care is required.
So here it is:
1 package, active dry yeast (1/4 oz.)
1 Tbsp, sugar
1 Tbsp, kosher salt (seems like a lot, go for it)
4 cups white flour (can substitute white whole wheat, whole wheat, etc.)
1 cup warm water
3/4 to 1 cup ice cold water (may need a little more based on dough consistency)
Olive oil drizzle on bottom of holding pan, and for the top of the dough balls
The preparation of this dough could not be easier, which was surprising given how far superior it was to versions we have slaved over, here are the detailed instructions, in steps.
1. Combine the packet of yeast with one cup of lukewarm water and the Tbsp of sugar, stir and leave to the side, the yeast will react with the sugar and start bubbling, you will see it is "activating" and working.
2. Put four cups of flour and the Tbsp of kosher salt (course) in a food processor, with a plastic dough blade. Pulse a few times to mix the flour and the salt.
Note: The way this recipe was given to me, only white flour is used. We're pretty partial to whole wheat flour around here, so for the initial run we made two batches - one with all white flour, the second with half white flour and half white whole wheat. They were both incredible, and the next time out we're going to try half whole wheat and half white whole wheat and see how it goes. I'll report back.
(Editor's Update: We tried this recipe over the weekend with equal portions of King Arthur whole wheat and white whole wheat flour - full health - and it was terrific. More dense than the other versions, very good and crisp crust. One thing to keep in mind is that you do lose some elasticity when you are working with this wheat version of the dough, you have to be much more gentle with it to avoid it pulling apart and creating holes when you're in the stretching out process.)
3. Add the warm water/yeast/sugar mix to the flour in the food processor, and pulse a few times to combine.
4. Begin to slowly add ICE COLD water to the mixture, continuing to pulse. The amount of water you need will range from about 3/4 to one cup, maybe slightly more, watch the dough in the machine and when it becomes a fairly solid clump moving around together with each pulse, you are there. If you over-water, add more flour, but try to avoid adding too much water and having to "save" the dough in this way.
5. Remove the dough from the food processor, put on a counter or cutting board that has been liberally dusted with flour and knead the dough for about five minutes. You want to end this process with a nice uniform ball.
6. Cut the dough into four equal portions - one cut from top to bottom, the other from side to side - and shape the dough into individual balls. You want a smooth top, so work from top to bottom and use the sides to sort of fold the dough over onto itself, pulling together the "loose ends" on the bottom of the orb.
7. Drizzle some good olive oil on a baking pan and place the individual balls on the pan, smooth side up, leaving enough space between for them to about double in size. Then use your fingers to lightly coat the "perfect" top sides with olive oil and cover the tray in plastic wrap. Doesn't have to be snug or too loose, doesn't need to be air tight - the oil on the top of the dough is intended to keep the plastic from sticking to it. Once you have completed this step, it looks like this (white/wheat mixture on bottom, all-white on top):
8. Place the pan on a counter and leave aside to rise, the dough balls will roughly double in size over the next hour or two. When this has happened, put the tray directly into the refrigerator to rest overnight. Don't punch the dough down. Don't put on fresh plastic wrap. Don't do anything else. In the immortal words of Nigel Tufnel, "Don't touch it, don't even look at it."
9. About a half hour before you are ready to make your pizzas the next day, pull the dough out of the refrigerator and let it come back to room temperature. These will now be pretty flat and, as you work with the individual balls, you'll want to get them into flour pretty quickly, work them, stretch them out on a pizza peel, top appropriately (a lot of discretion here, see above) and slide onto a searing hot pizza stone in the oven or on the grill.
One step left at this point, let's call it #10.
Get ready to be happy.
- grammiek likes this
- adamkuban likes this
- vtnicole likes this
- brainmatter posted this


text:
Home Page » Shaving » Kits & Sets » 4-Piece
Shaving Kits & Sets - 4-Piece
|Need a new men's shaving kit? Organizing your shaving area? Peruse the offerings on Fendrihan's online men's personal care source; find a solution that is both elegant and practical. We showcase Dovo, Merkur and Edwin Jagger, offering 4 piece shaving sets with razor, brush, bowl and stand. Choose from cartridge blade systems like the Merkur Twin Blade or the Edwin Jagger Mach 3 with handsome handles matching the quality badger brushes included. Select a classic double edged razor, like the Merkur Futur or Vision, both highly rated shaving tools from the German master, or a Edwin Jagger Plaza, a solid DE from the UK. Read carefully the brush descriptions in each set to find your preferred grade. For a different take on a 4 piece shaving kit, consider the Duluth Pack Sportman's Kit Shaving Sets. We build each kit for you with a double edged razor and silvertip badger brush, a tube of luxury travel shaving cream and a sturdy canvas and leather dopp bag from the outdoorsman's icon. Each set is coordinated, down to the handles and the color of the canvas; you select your favorite Taylor of Old Bond Street or Geo F. Trumper shave cream, as indicated.
- Filter by:
- Brand
- Reviews
- Sort by:
- Default
- Price
- Best Sellers


text:
Dolenjska Museum
Below The Chapter Church Of St Nicholas About 100m To The Southeast Is The Enormous Dolenjska Museum.
Below The Chapter Church Of St Nicholas About 100m To The Southeast Is The Enormous Dolenjska Museum.
The Radenci Thermal Spa opened in 1882 and has three claims to fame: water rich in carbon dioxide for drinking; mineral-laden thermal water (41°C) for bathing; and sulphurous mud from Lake Negova for therapeutic and beauty treatments Today, thoroughly modern blocks overlook the few remaining older Victorian-style buildings and a large wooded park.
Directly opposite the Loggia in Titov trg, is the gleaming white and recently renovated Praetorian Palace, a mixture of Venetian Gothic and Renaissance styles dating from the 15th century and the very symbol of Koper.
One of Piran's most eye-catching structures is the red 15th-century Gothic Venetian House with its tracery windows and balcony in the northeast of the square. There is a story attached to the stone relief between the two windows of a lion with a banner in its mouth and the Latin inscription Lassa pur dir above it.
Just past Sunny Park (Sončni Park) in Muzejski trg is the former Dominican Monastery, which contains the lapidary and archeological collections of the Ptuj Regional Museum .
Zaprice Castle, with towers, ancient stone walls and an interesting chapel, was built in the 16th century but converted a century later into a baroque manor house.
The Koroška Gallery of Fine Arts, on the first floor of the former town hall, counts among its permanent collection African folk art, bronze sculptures by Franc Berneker (1874–1932) and naive paintings by Jože Tisnikar (1928–98).
Formerly known as Atomske Toplice (thus the train station name, Atomske Toplice), Terme Olimia, about 1.2km northeast of Podčetrtek centre, has thermal water (28°C to 35°C) full of magnesium and calcium for health. These days, however, it places most of the emphasis on recreation and beauty.
Highlights include a highly embossed Vače situla , a Celtic pail from the late 6th century BC unearthed in a town east of Ljubljana, and a Stone Age bone flute discovered near Cerkno in western Slovenia in 1995.
Bovec Kanin Ski Centre northwest of Bovec has skiing up to 2300m – the only real altitude alpine skiing in Slovenia, with good spring skiing in April and even May. The 17km of pistes and 15km of cross-country runs (served by three chairlifts and three T-bars) is reached by a cable car in three stages.
Surrounded by a large and protected park, the recently restored 16th-century Renaissance Snežnik Castle is one of the loveliest and best-situated fortresses in Slovenia Entrance is through a double barbican with drawbridge and moat.
This museum in Stara Fužina, 1.5km north of Ribčev Laz, has a small collection related to Alpine dairy farming.
The Minorite Olimje Monastery, 3km southwest of Podčetrtek, was built as a Renaissance-style castle in about 1550. Its Church of the Assumption , boasts 17th-century ceiling paintings in the presbytery, one of the largest baroque altars in the country and the unbelievably ornate Chapel of St Francis Xavier .
Behind the City Tower in Slovenski trg is the Church of St George, which reveals an array of styles from Romanesque to neo-Gothic.
The excellent city museum focuses on Ljubljana's history, culture and politics via imaginative multimedia and interactive displays.
Opposite the train station is the mammoth neo-Gothic Celje Hall , built in 1907 and once the centre of social life for German-speaking Celjani . It now contains the year-round TIC and, in the lower ground floor, the Children's Art Gallery , devoted to art produced by those under the age of 20 and the only such museum in all of Slovenia.


text:
The Full-Time MBA Admissions team offers the insider perspective on the admissions process. They will offer advice, tips, and assistance on applying to business school and information specifically about the Chicago Booth Full-Time MBA program.
Kurt Ahlm: Associate Dean of Student Recruitment and Admissions
Danielle Foster: Associate Director of Admissions
Amy Hung: Assistant Director of Admissions
Meghan Keedy: Associate Director of Admissions
Bryce Kirchhausen: Associate Director of Admissions
Joanne Legler: Associate Director of Admissions
Carrie Lydon: Associate Director of Admissions
Michelle Moore: Director of Admissions Outreach
Eddie Pulliam: Senior Associate Director of Admissions
Emily Salans: Assistant Director of Admissions
Donna Swinford: Director of Operations and Evaluation
Joanna Zisis: Communications Specialist
Associate Dean of Student Recruitment and Admissions
Kurt joined the Admissions Office in the fall of 2002 as the senior associate director of operations, and during his tenure, has been responsible for virtually every aspect of the admissions process at one point or another. As director of admissions, Kurt played a key role in the rebranding efforts of Chicago Booth from Chicago GSB and redesigned the Booth application to include the infamous "Power Point Presentation." In his current role as associate dean of student recruitment and admissions, Kurt oversees the marketing and communications efforts of the office with an eye to greater opportunities in the social media space.
Prior to Chicago Booth, Kurt worked as an admissions officer for Northwestern University's Office of Undergraduate Admissions and as a recruiting manager for PricewaterhouseCoopers. Kurt earned his bachelor's degree from Northwestern University, with a double major in psychology and communication studies. He later received his master's degree in higher education administration from Northwestern University's School of Education and Social Policy. Most recently, Kurt completed his MBA from Chicago Booth with concentrations in marketing management, strategic management, and managerial and organizational behavior.
When Kurt is not working, he enjoys spending time with his wife, two children, and German Shepherd. He currently lives in the western suburbs, after spending the last 10 years a home run's distance from Wrigley Field. Kurt is a lifelong Chicagoan, sports enthusiast, and long suffering Cubs fan.
Director of Financial Aid
Priscilla joined the Office of Admissions and Financial Aid in 1998 as Associate Director, later being promoted to the Director of Financial Aid at Booth in 2003. Currently Priscilla manages all aspects of financial aid for all Booth students. Her career and expertise in this field began when she started her career in Financial Aid in 1970 at the University of Michigan.
She earned her BA from the University of Michigan and an M.ED from Loyola University of Chicago.
Senior Associate Director of Admissions
Eddie joined the Admissions Office in 1987 and held several positions before becoming Senior Associate Director. Along with recruiting, reading applications, and interviewing candidates for Chicago Booth, his primary responsibility is spearheading recruitment initiatives for under-represented minorities including African American, Hispanic American, Native American, women, and gays and lesbians. He also works on marketing initiatives. Eddie has served as a co-chair for the annual Graduate Management Admission Counsel (GMAC) conference, is Chicago Booth's representative for the Ten School Diversity Alliance (TSDA).
Prior to coming to the Admissions Office, he worked for the University of Chicago Hospitals, Development and Comptroller Offices. Eddie received his bachelor's degree from Chicago State University in 1979.
An avid trivia and movie buff (appearing as an extra in several major movie productions), he volunteers for the Blind Services Association and enjoys running. Eddie has lived on the south side of the city in the Chatham neighborhood all of his life and enjoys all of the hidden treasures that visitors to Chicago rarely see.
Associate Director of Admissions
Joanne has been with Chicago Booth's Admissions Office since September of 2006. She is responsible for overseeing the Dean's Student Admissions Committee (DSAC) and the Campus Visit Program, working on women's initiatives and other areas of diversity, and managing the Booth Scholars Program. She most enjoys reading applications and interacting with prospective students and loves the travel she gets to do to promote Chicago Booth.
Joanne previously worked as assistant director of admission at Franklin & Marshall College in Lancaster, Pennsylvania, and in Residence Life at Towson University in Maryland. Joanne received her bachelor's degree in American Studies from Hamilton College in 1997 and her M.Ed in student affairs from the University of Delaware in 2001. She lives in Lincoln Park and, a native New Yorker, is a loyal fan of the New York Yankees. Joanne also volunteers her time with the Avon Walk for Breast Cancer.
Director of Operations and Evaluation
Donna joined the Office of Admissions in 2005. Donna is responsible for handling all issues related to technology, application systems and operations. Prior to moving to Admissions she held the positions of project manager for the computing services office and information services manager in MBA Career Services at Chicago Booth. Donna was integral in the development and implementation of our online application system. Donna has been at Chicago Booth since 1997.
Donna and her husband live in Chicago along with their three children.
Communications Specialist
Joanna joined the Chicago Booth Admissions Office in August 2007 as an associate director. In addition to serving as part of the Admissions Committee, Joanna works with Admissions marketing and content projects, including social media.
Previously, she was the senior manager of admissions at Lake Forest Graduate School of Management. Joanna's experience in higher education also includes her positions as student advisor, program coordinator, and ESL instructor at Scuola Lorenzo DeMedici, an international university in Florence, Italy. She has also served as an account executive for marketing agencies in New York and Chicago.
Originally from Ohio, Joanna received her bachelor's degree in journalism from Ohio University and her MBA from Lake Forest Graduate School of Management. Joanna, her husband and son live in downtown Chicago. She loves traveling the globe for Chicago Booth and meeting prospective students from all over the world.
Andrea joined the Admissions Office in 2007. Along with recruiting, reading applications and interviewing candidates for Chicago Booth, she manages the Dean's Student Admissions Committee (DSAC) and oversees communication planning for admitted students.
Prior to coming to the Admissions Office, she was responsible for undergraduate admissions and advising for the nursing program at the University of Illinois at Chicago and also worked at the International Academy of Design & Technology as the Director of Student Management. Andrea received her bachelor's degree from Drake University in 1997.
Originally from Minnesota, Andrea moved to Chicago in 1998 on a detour to warmer weather. She absolutely fell in love with Chicago and enjoys all that the city has to offer. She has a passion for travel and is always excited to explore new areas of the world, be it for business or for pleasure. Having lived in Lakeview near Wrigley Field since she moved to Chicago, Andrea has officially joined Cubs Nation and hopes to someday witness a World Series at Wrigley Field.
Carrie joined the Chicago Booth admissions team in August of 2008. Along with recruiting and evaluating applicants as part of the Admissions Committee, Carrie focuses on global outreach initiatives, including corporate and alumni relations, as well as LGBT recruitment. She most enjoys traveling on behalf of Chicago Booth and meeting prospective students from around the world.
Prior to joining the Admissions Office, she served as the development director for Girls in the Game, where she led the organization's resource development and strategic planning. Her professional experience also includes nonprofit development and management with the Center for Economic Progress. Carrie received her bachelor's degree from Ball State University in 2001.
A Chicagoland native, she currently resides on the south side, between Chinatown and U.S. Cellular Field. In her free time, she enjoys performing throughout Chicago, volunteering, and spending time with her partner and dog.
Danielle joined the Admissions Office in October of 2011. She works as a member of the Admissions Committee, while also managing and spearheading relationships with Chicago Booth global alumni of the Full-Time MBA Program.
In her previous position as the Assistant Director of Recruiting for the Darla Moore School of Business at the University of South Carolina, Danielle led and managed the International MBA and Master of International Business programs and recruiting/retention efforts. Danielle's experience in higher education also includes developing the marketing and recruiting department for the College of Social Work at the University of South Carolina.
A native Virginian, Danielle received a BA in sociology and a BA in criminal justice from Roanoke College. Danielle is a die-hard Washington Redskins and Virginia Tech football fan, and can be found traveling the world for Chicago Booth and for leisure. As a volunteer, she is active with Delta Gamma collegians and alumnae, and Service for Sight efforts. Danielle lives in the Gold Coast with her husband, who both enjoy exploring Chicago and taking their Weimaraner to all the great dog parks the city has to offer.
Bryce joined the Chicago Booth admissions team in April of 2010 as an Associate Director. In addition to serving as part of the Admissions Committee, Bryce is responsible for building lasting relationships with alumni and corporations. Prior to joining the Admissions Office, he worked in client services at a Chicago marketing agency and was a Recruiter for that industry. He also volunteers at Jobs for Youth, Chicago Professionals for Youth, Chicago Cares, Career Transitions Center, Off The Streets, and PAWS.
A native of Ohio, Bryce received his bachelor's degree in Marketing from Michigan State University. He has lived in Chicago since 2005 and currently resides in Lakeview. In his free time, he enjoys exploring the city, listening to all types of music, playing soccer and softball, cooking, and trying new restaurants.
Amy joined the admissions team in October 2010. She manages all on-campus events, including the Daily Campus Visit Program, Booth Live, and Admit Weekend. In addition to meeting and communicating with prospective students, she also works closely with student volunteers of DSAC and Admit Weekend.
Prior to joining Booth, Amy taught middle school literature for four years at a public school in Chicago. Amy grew up in Chicago and graduated from Northwestern University with a bachelor's degree in secondary teaching. She is currently pursuing a master's degree in public service management, with a concentration in higher education administration, from DePaul University.
Amy enjoys leisure travel, movies, concerts, and is always seeking the best sushi restaurant. She enjoys interacting with students of diverse backgrounds and values making connections with prospective Chicago Booth students.
Emily joined the Admissions team in October of 2011. Along with the recruitment and evaluation of applicants as part of the Admissions Committee, Emily oversees the planning and execution of off-campus events, including admissions receptions, admitted student receptions, and student-hosted events
Prior to Booth, Emily worked at GroupOn as the Executive Assistant to the Senior Vice President of Sales. She also worked as a Pharmaceutical Sales Specialist for Astrazeneca in Los Angeles before moving out to the Midwest for graduate school. A California Bay Area native, Emily attended The University of Southern California for undergraduate studies, double majoring in Chemistry and Psychology. She left sunny southern California to pursue graduate work at The University of Michigan and graduated in December of 2010 with a Master of Science in Organic Chemistry.
Currently living in the Lakeview neighborhood of Chicago, Emily dances professionally with the Chicago Adrenaline Rush Dancers, dance team for the Chicago Rush arena football team. When she is not cheering on the Rush or her USC Trojans, Emily enjoys exploring the city of Chicago, cooking, volunteering, and spending time with her friends and puppy.
Meghan has been at Chicago Booth since April 2010, working first as an Academic Advisor and then moving to the Admissions team in September 2012. Along with supporting the recruitment and evaluation of applicants as part of the Admissions Committee, Meghan focuses on undergraduate initiatives for Chicago Booth, specifically working to grow and promote the Summer Business Scholars Program (SBSP). She also helps develop content on behalf of the Admissions team, and most enjoys playing the role of storyteller while on the road. Prior to Chicago Booth, Meghan worked in Academic Affairs for the Columbia Business School Executive MBA Program and assisted three faculty members in the Organizational Behavior unit at Harvard Business School. Meghan received her Bachelor's degree in English from Michigan State University and her Master of Fine Arts from The New School. In her spare time, Meghan writes a bi-monthly blog post for the NY-based DIY Business Association, serves as an essay tutor for 826Chi and is a committee member for the annual Share Our Strength Taste of Chicago event. She enjoys visiting her home state of Michigan, trying to bake pie, and watching her husband perform in various plays around Chicago.
Director of Admissions Outreach
Michelle joined the Admissions Office in April 2013. She is responsible for establishing the overall marketing strategy for the full time MBA program, and ensuring recruiting strategies are in line with overall institutional goals and effectively communicated and executed.
Prior to joining Booth, Michelle worked for the American Cancer Society where she managed an endurance running/walking program raising money to fight cancer. She also worked as an Associate Director at DePaul University managing the overall marketing campaigns for their graduate programs.
Born and raised in Kansas, Michelle received a BS in Journalism from the University of Kansas and an MA in PR and Advertising from DePaul University. Michelle is a die-hard Jayhawks fan, an avid cyclist, runner and swimmer. She coaches a triathlon team through Chicago Endurance Sports, volunteers and loves spending time with her groups of friends. She lives in the Lincoln Square neighborhood and now considers Chicago her "home" after 13 years in the city.
Come prepared to share some stories about what drives you, times you have been tested, and who you are. - AlbertDon't be afraid to discuss topics outside of your employment history and academics. Bring in an example from your personal life to remind the interviewer that you're a real person, not just a resume. - Brennan Be prepared. Be able to anticipate the interviewer's questions but, more importantly, be mentally ready. For instance, I try to go over my story at night, sleep eight hours, and leave time to relax in a room for half an hour before the interview, just to be fully concentrated. Don't stress out. If you're here, it means you have talent and have the potential to succeed. - Danilo. Relax! It is a conversation, not a job interview! - JuanBe succinct. Take the time to think about the stories you want to tell, and then edit them down. Many candidates spend all of their time explaining the situation but neglect to explain what they did and how it turned out, which is far more important. Realize that the evaluation process truly is holistic; therefore it is imperative that your answers help the interviewer get a well-rounded understanding of who you are. - Andrew Be casual in your interview. You have already spent so much time on your application that you know your stories and reasons for why you want to be here. The interview should allow for your personality to shine through. - RishAssume that your interviewer doesn't know anything about the day-to-day tasks of your job. If the interviewer already knows about the industry, job, etc. they will let you know. When discussing your experience, start with a basic, high-level overview of what your company does and the specific role you played in that process. Practice this with a friend outside of your job to make sure you don't use too much industry jargon. If the interviewer can't understand, they may assume you have difficulty communicating. - DaneMost candidates do better in the second half of the interview because they are more relaxed. To start the interview relaxed, remember that interviewers genuinely want you to succeed. We are more interested in discovering your great qualities, so prepare by reflecting on your past, formulating your goals, and being yourself. - GeorgiEffective interviewers are usually able to tell stories – what happened, who was involved, what was the task at hand, what was your role, what was the outcome? Be professional but still personable. Sometimes candidates get a bit too relaxed and forget that the interview should be treated like a professional meeting. On the other hand, sometimes interviewees can be too professional and forget that we are trying to get to know them as people, as well as professionals. A good balance is important. - GabeGive us a holistic perspective on your personality and character by sharing stories from your life outside of the office. - Kelly


text:
Take great listening with you wherever you go with the small and funky black and pink Logik LS212P Portable Speaker. Playing with portability The mini speaker provides good sound quality from the 2 x 1.2 Watt speaker power. You can take your listening on-the-go thanks to the speaker's lightweight and compact design. The portable speaker even features an integrated cable management that makes for a tidier carrying. You can enjoy your favourite songs from your iPod, iPhone or iPad through the 3.5mm jack; simply connect any device with an audio output to the LS212P speaker, great for laptops, mp3 players and tablets. The speaker device is charged through a USB connection so you're too far away from a charging connection. Enjoy your sounds in and out the house with the fashionable Logik LS212P Portable Speaker.
Product code: 000974


text:
The SketchHe loses his first kiss in autumn. He's twelve, she's just turned thirteen, and at the time he isn't sure what all the fuss is about but knows how special it is anyway.She's gorgeous, pale-skin, brown hair, dark eyes always filled with happiness and joy the way he wishes he could be. She doesn't want to be there any more than he does, and they grouse to each other about how they don't need a 'special school.' It's the first time he's worked up the courage to say it.She carries a book too, just like his sketchbook, but she says it's a diary. It's hung with a little lock on the front and he jokes about it being the key to her heart, a little boy's poor attempt at flirting but she laughs anyway. He wants to hear that laugh again, and he does, when he shyly asks if he can draw her.It's half-way through his sketch that she leans in and presses her soft lips to his. It's a little clumsy and awkward, given how she's standing up and he's cross-legged on the ground, and nowhere as romantic l
A Butterfly Flapping Its WingsThe letter was clutched in strong fingers which, had they belonged to a lesser man, might have been trembling.Application successful.It wasn't happiness or elation that he felt. There was a vindication that scratched on the edges of his thoughts, but the only thing really resonating in his mind was, 'what now?' It was the first time in a long while since he had heard anything beside the scornful echoes of his father's words.It was a dream.Almost a decade had passed since they'd been said. He'd shyly expressed his fondness for art as a schoolboy, and his father had promptly crushed his meek hopes with an iron tongue. "Fool," he had said. "Dreamer, head in the clouds." He'd laughed then, coarse and cruel. "You'd never make it." And the next semester his star-gazer of a son had been enrolled into technical school.It started with death.Standing cold and numb as his father was buried, it was his mother that convinced him to apply that first time with her soft word
The PianistA warm, lilting melody wafted through the nightclub, nimble fingers dancing over crisp black and white keys as the song of the grand piano drifted down from the stage, filtering between the irregularly spaced tables to fill every niche and recess of the dimly lit room. The lone figure in the spotlight moved gently with the music, her long chestnut hair billowing down her back in loose waves and her wine red dress fanning out around her knees as she sat on the worn leather stool. It was not a complex song she played, with no difficult notes or intricate rhythms, but there was something about it that was so enthralling, so entrancing, as if each sound touched you, clung to you, whispered to you.As the tune swelled, as the notes danced, and as music came alive beneath her fingers, the pianist began to remember.She met him at a cheap, backwater club on a cool autumn evening while playing yet another of those low paid unambitious jobs that she hated but needed to make ends meet. While
Russian RouletteThey take her on her honeymoon.The wedding was lovely, or as lovely as it could have been with a couple that were more polite acquaintances than anything else and two sets of in-laws as stuffy as a dusty pile of money. They grab her when she sneaks out for a walk one night, two men, beefy, not even bothered to arm themselves. Her last thought before the bag is shoved over her eyes is to wonder how much this would ruin her parents' plans.She comes to in a small brick room on a sallow mattress, windowless and lit by a cool yellow lamp. There's a man there, standing just outside the barred door."Kelly Shale," he says, voice nasally, greasy greying hair half-covering his forehead. She's not sure if it's a question or a statement.She counts the days by watching the guardsone on day shift, one on night. They're probably the same men who took her, but they stay too much out of her field of vision to really tell. It takes until the third day for the woman to come.'Meil,' they call h
I Will Wait For YouThe letter came that fateful day,To tear you and I apart.The weeks before you were forced on your way,Were a blur of a blackened art.For months I agonised for your return to date,In sorrow deep enough for fiction.Until on the dreaded list I read of your fate:"Missing In Action"In years that passed, I waited alone,While no news came of the part of myself.Hordes of soldiers were flocking back home,But your file just gathered dust on the shelf.I knew not if you were dead or alive,I knew not what to do.I had closed my heart, praying you would survive,To love again, seemed taboo.Time flew by and my hope began to dwindle,Though I still clutched at your small chance.But soon all was left was a flickering candle,Quivering in its uncertain dance.What was I to think, I was torn,Should I love again or retain my faith?Surrender hope or stay lovelorn,Or choose another to take your place?My anguish one morn was put to an end,When finally, I learned,That I had to let go, cou
MercThe orange rays of the dying sun filtered down through the canopy of the thick Angolan jungle, illuminating the scattered array of tents and outlining the silhouetted soldier who stood at one large, grimy open flap. It was a familiar sight that he saw as he gazed out over the mercenary camp, one that had haunted him like a suffocating shadow in the years since he'd first arrived on this godforsaken continent. He'd tried to get out once, almost three years ago now, back in '83. He'd gone legit, gotten a real job, but the jungle had proved too strong a lure and hardly four months had passed before he was back, employed by so-and-so with the money to fight for the something-or-other cause.The merc swiped a hand through his matted brown hair, fingers digging through a week's worth of sweat and humidity as a shout rang out to his left and the dull thuds of flesh on flesh echoed through the temporary settlement. He didn't have to look to recognise another one of those deadly games that alwa
SliverThey say that if you stand in front of a wall of glass at exactly four minutes past midnight and tap your fingers on it three times, you can open a door to the void beyond this world. It has to be somewhere you can see your reflection, and see through it, hovering like a ghost over the darkness beyond, somewhere dim enough that you can't quite tell the difference between light and shade. And unless you hit the glass where you touched it, shatter the half-formed image before the fifth minute strikes, that door will never close.Celia Gray has never been one for urban legends. So much so, that she would never turn down a chance to prove one wrong.The girls are in the middle of their third round of Truth Or Dare when it's brought up for the first time."No way!""Come on, Angie, it's almost midnight!""No, Tracey.""What's wrong, scared?""No, II just ...it's my house! I'm not smashing my balcony door.""Jeez, guys." The five faces turn at the third voice. "We're fourteen no
Even An Angel Can FallWhat's your name?Clarizza.Clarizza. What a beautiful name, what does it mean?It means, angel."You are an angel Clarizza, my very own angel."That's what you used to say, before everything happened.I remember the time before the war when we lived freely, when there was no need to lie awake at nights listening for the shrill whistle of the falling bombs, when the newspapers weren't clogged up with reports of death and destruction, and when there was no fear of persecution.You were tall, strong, the perfect Aryan man. You had no reason to fear. Me, however, my parents were of the Romani people; I was a gypsy.The tragic story of my imprisonment was rapidly spread around upon the announcement of the "cleansing". You told everyone that I had attempted to flee the country, only to be found and captured on the way. And crouched in my hiding place I heard it all, from your frighteningly realistic sobs to our friends' awkward sympathies.For months I lived among the cobweb covered
On the Sea Beneath the SkyGolden flickers danced on the pale faces of the circle, hushed whispers wafting out from the gathering by the glowing coals. It was the third night of the coming-of-age, the no-longer-little ones from each of the surrounding tribes taken out together in the openness of the untamed world. There were a few in the group that stood out, discernible even in the thick coverings of the night. There was Jiu-yeil, son of the carpenters, impressive form already bulging with strength and muscle more fitting of a man twice his size. The brothers, Senniare and Elieten of cloth-maker, sat donned in simple but the finest of all their travelling robes. And very slightly apart from the throng of a dozen others was the quiet Meiella, orphaned as an infant, niece of medicine woman.The air was cool, but the wind only light. As the flames burned low, a tall figure stepped out of the shadowsOch'jiana, the leader of the rite. She was neither old nor young, hair pulled back in the habit of the femal
Date A Girl Who WritesDate a girl who will argue with you over which brand of pen is better. Who needs more RAM on her computer because of Word files, not game files. Who has two bookcases one for filled notebooks and one for other author's works.Find a girl who writes. You know it's her because she'll always have a pen and a notebook with her. Occasionally a tape recorder. She's the one who would have as much fun at home on a Saturday night with her computer as she would out at a party.You see the weird girl sitting on a park bench looking engrossed in watching the people that walk? That's the writer. They watch people, how they act, they discover how people work. All for research. For their next big novel.She's the girl hunched over a laptop at the coffee shop, or a notepad. Her fingers are moving so fast they're only a blur to you. Her previously fresh-cooked muffin is now cold. Her tea has simmered down to a lukewarm. Sit down. She won't notice you for a moment, she's lost in a different world
The Three SongsThe First Song The first song is easy; it is the song of magic and love. It is a song for the world and, therefore, it is the sort of thing you hear murmuring through the streets late at night or in the hum of young people dancing. I first heard it long ago; I was travelling deep into the recesses of my mind, and I discovered the image of myself. It was like a mirror, but one that was thousands of years old. Rather than bother him, the image that is, I decided to just watch. And to just see where he might be going. The image of myself was walking in the garden. He was wandering, clearly unaware of where he was going: lost and lonely. Through the canyons and forests, across the desert. The images flashed by, but I knew he'd been travelling for a long time. While I watched, he met a girl in the forest, and she took his hand and g
Absolute HorizonMolly Steinberg can bend light. I would know. I'm dating her.I know what you're thinking. You think I'm calling her dense. Thick-headed. Stupid. She's not. Oh no, she is not.She's smart; very smart, but in the worst way possible. She's pretty, athletic, popular, top of the line family, manipulative bitch extraordinaire. Molly Steinberg gets what she wants. And Molly Steinberg wants an A in science class.It's easy to look at fools in love and think you'll never be like that. I know I thought that way once. But when the (ahem) perky cheerleader sidles up to you for a little help with Physics homework, well, you just don't say no. Not unless you're bent that way.The redshifting of light probably should have clued me in that something was off a little bit here. But the gravitational time dilation was working in reverse an hour felt like minutes instead of vice versa. How am I supposed to run calculations with contradictory evidence like that?Once you're
LoverHe couldn't care less about her adoration for philosophy;the way the word 'existentialism' rolled off her tongueand gave her nostalgia, how solipsism infuriated her,the way she became fascinated with hail that broke glass.In fact, he despised how she remembered every bonein the human body and how she compared themto other things: "The pelvic girdle is just misshapen wingsand the carpals are like tiny stones you find on beaches."What he loved was the way her eyes stole his essence,how his skin would be gnawed on by shivers and tingling,how she'd masticate potassium and roll her tongue whenshe ingested vitamin c.Quite frankly, she gave him a hard-on.
Elegy Of A Lost SeasonI am the fall.Broken in June, buried in August -haunting September from the boughs of hazel,where not even the rain could reach me.How my limbs ached to feel its soothing caress;but my limbs felt nothing, and I felt nothing.And the season moved on, without me.Once, long ago, I was spring,delicate and pure; fragile as willow seedlings,believing themselves strong, as they stretch toward the sun -before the wind breaks their stalks, and they falldefeated, drained, limp upon the ground;crushed and forgotten as tears.But no, I was summer -when I looked into your eyes for the first timeand forgot to curse the sun.Tiny beads running down my neck;hateful, so hateful - ignored, as you ensnared my senses.You were summer, toocradled in the branches of oak,bright enough to burn my eyes and scorch my skin,but never close enough to touch.Until in your arms, I became summer,and the sun could not outshine us.But now I am winter -numb and cold, faded, stripped and desolate;a s
a thing with feathersMy semi-permanent lover,soldier-to-be,laying on a deflatable bedthat has,like the cool, clean scent of you lingering on my skin,only six days left to live,explaining things your dog will never understand,like where you're going,and why you won't be home after work anymore,and how he'll have to sleep on the cold hardwood floorand not tangle his bony legs with ours during the night.When you hold his graying brindle face in your palmsand tell him you may never see him again,I, sitting out of sight behind you, fight tears.But he only stares, trusting, doggish, back at you,unable to conceive of a day when your suntanned, callous-roughened handsare not there to give him a belly-rub,or grab his muzzle and rough-house with him, the two of you like puppiesgrowling and wiggling across our bed.Later, when I am curled up small beside you,my head resting on the too-thin, too-mortal layersencasing the beating, churning organs that allow your lips to kissand your arms to hold,l
The Neverending MonologuesThey bicker, shouting at impregnable walls.
This TearThis tear reminds everyone you existed.
LilacsStage four lung cancer, they said. Six months, at best. You held on for so long, chemotherapy jovially turning you from a white haired lady in to a wig topped moppet. Vitamin C treatments, pills, sleep. Doctors, hospitals, tears and upset stomachs. To make you feel better, we announced that I was pregnant with your eleventh grandchild, and we hoped to God in Heaven that you would meet her. And you did. You clutched her to you with the fierce passion of somebody who has created a life inside of them and spooned her cake on her first birthday...and a month later you faded away.When the call came, I was sitting on my living room floor. It was my birthday, quietly I turned another year older while you hummed along on machines in a hospital room, far from me. Far from anywhere I needed you to be, and the last place I wanted. It was just before midnight, everything was peaceful, I was content. Contemplative.We had been in to see you earlier, I stopped by, chatted for just a while. You coul
Across No Man's Land0900 hours, December 25"Her name was Anna," the English soldier said, "our wedding would have been today, if I hadn't been drafted. She was always religious, said her childhood dream was to get married on Christmas.""I had a wife," the German soldier replied in barely accented English. "Broke her heart when the conscription letter came." It was an odd scene, this was, two people who had previously been trying to kill each other, talking now like old mates.1200 hours, December 25 "I get letters from my mother every few weeks, she just can't seem to stop worrying.""Me too, and my son as well. Always warning his daddy not to get hurt." Odd indeed, but today it was a scene that was being replicated all along the Western Front, enemies brought together by the day of our Lord.1500 hours, December 25 "Could I join you for lunch? Our next shipment of rations hasn't come in yet.""Please." Men who had been fighting so brutally the day before, laying down their wea
r your journey and
contribute to a
major art project
sponsored by
deviantART and The
Art Institutes
system of schools.
Whether you're
passionate about
cupcakes or
character design,
whether your art is
digital or
traditional, we want
to see where your
journey has taken
you and...
Read More
Hi Everyone! Since
Fall's coming
around, I figure now
would be a good time
to host a quick
giveaway!THE PRIZE
TO 600 POINTSI made
it onto dA's front
page! ;v;Thanks
everyone!I'm doing a
giveaway to help
draw some traffic to
my page as well!
It's very VERY hard
to get ahead on...
Hello dear members
and watchers,Another
article featuring
works from our CI
members! This is a
great opportunity to
showcase your works
to our +40k watchers
and the whole
community! HOW CAN I
GET FEATURED? In the
15th of every month,
we will post the
feature poll. Just
leave a thumbnail of
one of...
PLEASE NOTE: Tags
are in limited Beta
release and not all
Beta Testers have
access to this
feature at this
been hearing a lot
about tags in the
past few months, and
we're happy to
announce that
they've just
been fully released
to Beta Testers.Tags
create landing
In Recognition of
Exemplary Membership
and an Outstanding
Spirit of
helpfulness and
mentoring within the
there, my name is
people also call me
CSS fairy - and I'm
just a glitter
spreading, CSS
loving random person
Watch the official
deviantART hq Blog for news, product and feature releases, and awesome happenings:
Watch hq


text:
I've NO idea of where all these followers came from, but…
Submit quizzes please!
I've NO idea of where all these followers came from, but…
Submit quizzes please!
Anonymous said: what do you think i would be if i were in homestuck
The Hoo of Dis
Anonymous said: Are you guys alive?
This blog was created as more of a personal reference. I sort of forgot about it, definitely wasn't expecting to pick up followers. However, I'll open up for submissions to keep it going.
Karkat Vantas (100%)
Vriska Serket (75%)
Gamzee Makara (73%)
i got jane!
I got dave
and I got Knight of Time for that god tier title test
I think it means something
Nepeta hohoho :33
(Source: yorshs)
So, it's finally arrived!
First off, this is COMPLETELY DIFFERENT than the title test in the way this will work. In fact, this really isn't much of a test. It's more of a guide to creating a land based on your/your fan character's personality.
As such, this is not going to give you a straight answer! You will have to use your imagination to create the actual land.
The test instead tells you the "feel" of your land and the quest of your land!
So, enough rambling, lets get started!
Since I seem to be getting popular again, I figure there is no better time to release this little small test.
If you haven't taken the land test, you should either.
A. Go take it, cause it's awesome.
or B. Go here and take the test, cause you need it: …
Who doesn't want to know the Homestuck Title they would have in the game?
EDITED: Added more Aspect info, Changed how Rage and Doom work, and added one Syllable Titles!
Edit 2: Added A better 1w9 title, and one syllable ones for different genders if needed.
More edits: Alt titles added


text:
What a wonderfully flavorful, tender, fluffy cake! I used the larger amount of extract, skipped the glaze (just a bit of powdered sugar sifted onto the top is fine) and served with blueberries alongside and limoncello to drizzle on for those who wanted it. Be sure to have all ingredients at room temperature, and be patient extracting from the pan.
Glazed Lemon Buttermilk Cake
EllenDeller Posted: 07/26/10
MelMazz Posted: 03/19/09
This cake tastes great, and has a very tender crumb. I added 1 t. lemon extract, but I left the zest out of the glaze (my 5 year old acts like he has bugs in his mouth if I add it). But, my cake stuck like crazy to my non-stick bundt pan that I sprayed with canola oil thoroughly and sugared as directed. Not sure what to do about that, doesn't sound like a problem for other reviewers?
cookfromsocal Posted: 09/11/10
I made this cake at a high elevation (8500') so it was a little dry (didn't know what to do for high elevation). It was still delicious and enjoyed by everyone. I used 1 teaspoon of lemon extract in the cake and put the rind in the glaze. Was a little time consuming grating all the rinds but so worth it. Will try again at home and see what happens. A definite repeat.
Tumbles Posted: 11/30/09
This was amazing. I made a sauce using fat free lemon yougurt and softened light vanilla ice cream then folded in fresh raspberries (served immediately). Every slice had a nice dollop of this sauce/fruit mixture, sort of like tres leches. Impressive and delicious. Will make again.
Teagal Posted: 02/28/11
My husband and daughter loved this. I thought it was good, but didn't like it as much as they did.
eatwell7 Posted: 04/16/09
This cake gets rave reviews every time I bake it. I have substituted 1/2 cup whole wheat pastry flour for same amount of unbleached flour. It still had great texture and nobody could tell.
Irish1921 Posted: 05/27/09
That cake was awesome! My dad normally doesn't like "light" versions of food, but he loved this one. Definitely will make again.
jensie Posted: 12/06/09
I needed to cut out more saturated fat so I used three tablespoons butter and three tablespoons canola oil instead of all butter. I also did not have any buttermilk, which I usually love to bake with, so I subbed 3/4 cup 1 percent milk milk "soured" with 2 t. rice vinegar, plus 1/4 cup water. Rose fine, came out of the pan fine, was very good. Looked just like the picture. Thanks for this.
Terrylady1 Posted: 04/16/10
I made this recipe last Sunday and it was great. I did wish it was a lighter texture but overall good.
mjmayinsf Posted: 03/25/11
Great flavor and texture. I used 1/2 whole wheat pastry flour for added fiber. Will definitely make again!
katiebakes Posted: 07/02/10
I was so pleased with the way this cake turned out. My uncle, who does not care for sweets, said it was the best cake he had ever had! I used slightly over 1/2 tsp. lemon extract. Will make again!
mygirlthursday Posted: 05/24/10
Delicious cake. The drizzle is perfectly lemony. I will make this cake again for sure. Perfect pound cake texture.
mariaib Posted: 05/26/11
This cake tasted great but it stuck to my nonstick bundt pan that I had sprayed and sugared. The cake ended up in 3 pieces and they didn't end up fitting together nicely so the presentation was terrible. I ended up cutting the cake into squares and layering them in a glass with lowfat cream cheese sweetened with lemon curd and loosened with a little milk, and then berries.
lhelton1230 Posted: 06/22/11
Delicious cake, very tender and fluffy. Mine also stuck in my non-stick, greased and sugared pan, but since I was making it just for us, I don't care. I left out the lemon extract since I don't care for it but it still had a lovely light lemon flavor. I had mine warm with a scoop of vanilla ice cream.
Jadeskiss83 Posted: 08/11/11
This is a great recipe. Not too sweet and just the right texture. As with all of my butter cakes, I added one tablespoon of olive oil (or canola) to give it just an extra touch of moisture and subbed 1/2 of the all purpose flour for whole wheat pasty flour (sifted together). Omitted the glaze and dusted with confectioners sugar.
cupcake27 Posted: 10/22/11
i didn't have any lemons so i used orange marmelade instead. I used a orange marmelade glaze to tie it in as well. The cake was very moist, and not to sweet. I will make again!
hppychstn Posted: 12/05/11
This will be my new go to cake recipe! I made it with White Whole Wheat Flour and you wouldn't even know it! The lemon flavor was great...even without the lemon extract (I did not have it so added a bit extra fresh juice instead). I had no sticking problems, sprayed pan with EVOO, dusted with flour AND sugar and it plopped right out onto the plate! I may have given it 15 min cooling tiime.
dsturla Posted: 01/05/12
Very good, I had no trouble with the cake sticking to my nonstick pan which I sprayed rather generously with PAM and sprinkled with sugar. I didn't have any lemon extract so I substituted limoncello. I would definitely make again and probably give as a gift or bring as a dessert to a potluck.
BrooklynBaker Posted: 04/30/13
Delicious. I LOVE lemon- so I used lemon oil instead of extract and added in about 1/3 cup lemon juice instead of the 3T called for. I did use a different glaze - 1/2 cup of granulated sugar and 1/3 cup of lemon juice- got the idea from King Arthur's Flour Recipe for Lemon Bliss Cake. Pulled it out at 50 mins and it released nicely from the pan after cooling for 10 mins. Will definitely make again!
DoctorT Posted: 08/08/14
Didn't have lemons to hand and needed something for company at short notice so used limes instead and used the glaze from the margarita angel cake. Absolutely delicious and very glad I made this for company. Will definitely make again and again. Husband loved this too.


text:
What's blue, German and goes for a long time? VW's Passat BlueMotion sedan.
It sports a 1.6-liter TDI engine and was just driven a production car world record 1,531 miles on a single tank of gas. No the tank is not behemoth and measures just 20 gallons.
The car's driver, Gavin Conway of The Sunday Times, drove an average of 45mph for 33 hours and 53 minutes before running out of fuel. Average miles per gallon was 74.9, which for those of you who drive Priuses know that your car, which is part electric, doesn't even hold a candle.


text:
Upcoming Events
Engage with the Corcoran's special exhibitions, renowned collection, and vibrant College of Art + Design through a wide variety of public programs and member events. Participate, share your ideas, and be inspired by artists, designers, curators, scholars, and innovators from the local Washington, D.C. community and around the world.
No Event available.


text:
Local Legislation No. 3 Committee, Alabama State Senate
The Local Legislation No. 3 Committee is a standing committee of the Alabama State Senate.
Per Rule 47 of the Senate Rules, committees of the Alabama State Senate are assigned by the Committee on Assignments, consisting of the President Pro Tempore, Lieutenant Governor, Senate Majority Leader and three additional members appointed by the President Pro Tempore.[1] The rules do not specify how often committees are assigned.[2] A majority of appointed members make up a committee's quorum. The President of the Senate serves as an ex officio member of each committee, except specific Local Legislation Committees, with the power to vote. The President may appoint a Senator who is not already on a committee to serve as his official substitute.[3]
See rules: Senate Rules
|Local Legislation No. 3, to which committee shall be referred all bills and other matters concerning local legislation in counties having a population of between 300,000 and 500,000. Local legislation under this rule shall consist of any bill that applies to any political subdivision or subdivisions of the state less than the whole. The Committee on Local Legislation No. 3 shall consist of 8 members.[4][5]
Republicans (3)
- Ben Brooks, Chair
- Vivian Figures
- Rusty Glover
Democrats (1)
- Marc Keahey
- Vivian Figures Chairperson
- Rusty Glover
- Ben Brooks
External links
- ↑ Alabama State Legislature, "Senate Rules," accessed February 11, 2014(Rule 47-b)
- ↑ Alabama State Legislature, "Senate Rules," accessed January 15, 2014
- ↑ Alabama State Legislature, "Senate Rules," accessed January 15, 2014(Rule 48)
- ↑ Alabama State Legislature, "Senate Rules," accessed January 16, 2014(Rule 48-21-c)
- ↑ Note: This text is quoted verbatim from the original source. Any inconsistencies are attributed to the original source.


text:
Rare Ansonia Triumph Mantle Clock
We find the most interesting Antique Clocks. Here are the best deals we found for Rare Ansonia Triumph Mantle Clock for sale on the Internet.
This auction is now closed.
|If you want to see its description or find similar items currently for sale please click here.
What are you looking for ?
Rare Ansonia Triumph Mantle Clock Picture(s) and Description:
Rare and beautiful Ansonia Triumph Mantle Clock, ca.1890. Completely original and unrestored. In the same family for over 100 years. This is not some cobbled together, gussied up piece. This is the real deal. Movement runs well and strikes a gong on the half and full hour. It is clearly marked "Ansonia" and bears the patent date of June 18, 1882. The walnut case has mild checking as you would expect from a piece that is over a century old. Correct finials and pedestals. Glass and mirrors are original and have the typical waviness and small imperfections of that period. Silvering on the cherubs is mildly worn but still very attractive. The faux burl on the base is in nice condition. The original label on the back is fragile but mostly legible. Size: approx. 24.5" H, 16" W, 8" D. I did not dare to try cleaning either the case or movement choosing to leave that to the lucky collector who buys this fine example. Paypal preferred. Shipping to AK or HI may be higher. Thanks for bidding.


text:
Terms of Use | Privacy Policy
Blog | About | Contact | Submit Mod | Join Mod DB | Site Map | Media Kit | RSS
© 2002 - 2014 DBolical Pty Ltd. All Rights Reserved. 3076 modders.
Survive until dawn and you will be safe... but get caught and your DEAD.
We're sorry, but no tutorials were found matching the criteria specified. We suggest you try the tutorials list with no filter applied, to browse all available articles.
If you would like to share tutorials with the community, sign up and you can.


text:
DIY Your Own Vintage Glamour Wedding!
We think that vintage weddings are so gorgeous! And, it's so easy to do with thrift store finds. We came across this collection of photos and couldn't help but share!
"Thrift is not an affair of the pocket, but an affair of character."
S.W. Straus
"Be thrifty, but not covetous."
George Herbert


text:
OK, just managed to clean the block off enough to see the casting number and to no surprise it doesn't match anything on the site. It is:
Block Casting No.: 1165752
Hey guys, I'm new to the site and love it. Tons of great info here! I have a couple old Chevy's, but finally got my dream car - '56 Buick Super Riviera!
Here's my predicament. I've checked the engine identification chart and other places and believe the engine in this car is actually a 1955 264, but want to be sure before I make any decisions on whether I want to keep it (if it's a 322, I would definitely keep it). Below are the engine, head and intake numbers:
Engine Serial No.:
II046244 (I believe this is a 1955 264)
Head Casting Nos.:
[Passenger side] 1166349-2 (comes back as 54-56 264/322)
[Driver side] 1166349-10 (comes back as 54-56 264/322)
Intake Casting No.:
1165308 S (comes back as 53-55 322 w/ 2bl)
The only number I'm completely unsure about is the engine serial number - it doesn't match up with anything on the identification charts. I found a thread (don't remember where) that leads me to believe it's a '55 264. Any assistance on positively identifying this engine that you could give me would be greatly appreciated.
I was also wondering what your opinions were regarding keeping and running a 264 in that car as opposed to putting a crate motor in.
Thanks in advance,


text:
Founded by six avid skateboarders and snowboarders in Stockholm, Sweden, circa 1999 and currently established in nineteen countries, WeSC is not merely a brand within the streetwear industry, but a company that now defines the streetwear industry.
Through addressing people with awareness – no matter the race, religion or financial background – that each and all share the values and lifestyle of the brand's founders, WeSC delivers "life after skate" fashion… that is, a more developed style targeting people outside the skateboard community while holding its core values. Skaters never die, but, shit, we do get older.
Each WeSC drop includes a Swedish Chef-sized smorgasbord of garments, and not like other fashion companies, WeSC is unpredictable and does not follow trends. Trust us on this one. Furthermore hosting an array of "WeActivists" made up of artsists, musicians, skateboarders, snowboarders, visionaries, and men and women that simply define the near future, this is one brand that you should not so much as look out for – but rather, know that they are looking out for you.
As you can tell by the site, WeSC takeover week is in full-motherfucking-effect and we're going to give you all that you need to know about the brand in the coming days. For now, check out some killer video from two of the Blogs' heroes, skateboarder Chris Pastras and street artist Stash, as well as a beeeaaautiful serenade courtesy of Peter Stormare and Jason Lee to ride y'all doggies into the sunset.


text:
- Rachel Lehmann-Haupt
- Sausalito, CA
- United States
Senior Editor, TED Books, TED Books
This conversation is closed.
Live Q&A at 3:00PM Eastern: Why do the choices we make about the seafood we eat play a part in a complex and interconnected ecosystem?
In her new TED Book, The Whole Fish, author and food writer Maria Finn will discuss her recent journey into the 'whole food' cooking movement, one that advocates eating the entire fish from gill to adipose fin. It's an approach that can not only improve your heath, happiness, and sex life, but also help save the complex ecosystem that supports the ocean.
The Whole Fish includes seafood recipes from some of the best chefs in the business; get ready for fish head soup, broiled collars, brined eggs, relish from the fatty bellies, baked skins for "fish bacon," dried bones for grinding into "salt."
Kindle: http://www.amazon.com/The-Whole-Fish-Adventurous-ebook/dp/B009W4BOL4
iOS: https://itunes.apple.com/us/book/the-whole-fish/id573208529?mt=11
And here's an article about the book in The San Francisco Chronicle: http://www.sfgate.com/books/article/Maria-Finn-dedicated-to-using-The-Whole-Fish-4067417.php
Author Maria Finn will be joining us here for a one-hour Q&A Thursday, January 3rd, from 3:00-4:00pm. Mark your calendars!
Jan 3 2013: We are nation struggling with lifestyle diseases such as obesity, heart disease, cancer, and Type 2 diabetes that could be avoided for many if we changed our diets, as you suggest. Do you see efforts in schools to get kids interested in the whole foods movement? Eating a whole fish might be a little off-putting to a child.
Jan 3 2013: Hi Jim,
I think what we eat, and like to eat comes from habit and culture. In Norway, people eat herring for breakfast; here, people rarely touch it. If we make parts of the fish something children will enjoy and put them in dishes they like, then they will start to eat them. Children will reach for sugar and fats before a vegetable and fish, but if they get good habits when they are young, this will help with their lifestyle as they become adults.
take care,
Jan 3 2013: Hey Maria! So, my New Year's resolution (which I made in public, foolishly) was to try not to eat fish at all, inspired by Sylvia Earle. But I am really struggling, both because fish is really delicious and because it's such a healthy food.
My question for you is: Have you ever felt that same urge, just to abandon fish altogether?
Jan 3 2013: Hi Emily,
Why would you do that? Just eat sustainable fish. Sardines are plentiful and considered Very Sustainable by Seafood Watch. (My favorite are Wild Planet--a great company). Also, wild Pacific salmon is sustainable. There are some wonderful tilapia farms in the United States where the fish help fertilize crops. As well, oyster farms are good for the environment. You can also join a Community Supported Fishery and help support our small fishing boats who are trying to fish responsibly. So eat seafood, just make conscious choices.
Thanks for the question,
Maria FinnJan 3 2013: Hi Rachel,
Thanks so much for having me on.
Years ago, I went to Alaska to make lots of money in the fishing industry. I made very little money, but had the adventure of a lifetime working eight fishing seasons in Alaska. At first I worked on commercial boats and had a young female skipper for salmon and herring fishing. Experiences out at sea taught me tremendous awe and respect for the ocean and its creatures. Later, I worked along rivers off the road system in remote field camps monitoring the salmon swimming upstream for the Alaska Department of Fish & Game. While on the Yukon Delta, I had a lot of interaction with the local Yupiks and many of the women showed me how they prepared salmon to dry for the winter. They also used the heads, bellies, eggs-- all the parts.
Currently, I live in the San Francisco Bay area and write about food quite a bit. There's been a trend with foodies in using all parts of the animal as a way to show respect, waste less, and save money. My experiences in Alaska seemed to come full circle, particularly as sustainable seafood and states of our oceans are reaching critical points.
Jan 3 2013: I'm afraid our time is almost up. Maria, thank you so much for taking the time to share your thoughts with us. I look forward to seeing what you write next!
To our participants, thank you as always for sharing your excellent questions. We hope to see you again soon for the next TED book chat!
Jan 3 2013: Overfishing is my greatest fear. Our oceans will die without the life they support. E. O. Wilson, Jonathan Safron Foer, Bjorn Lomberg, Michael Pollan, and Thomas L. Friedman have been instrumental in shaping my opinion of the way we consume. I wonder how drastically even eating an entire fish will reduce the amount of bycatch and overfished areas of ocean. Do you think it will make that big of a difference?
Jan 3 2013: Hi Jordan,
Honestly, I don't know. I feel like we are coming up with small solutions for enormous problems. Overfishing is one of them and so we can avoid species that are overfished--Chilean Sea Bass and many types of tuna come to mind. And we can support the small fishing boats and try to outlaw large factory trawlers. The shark finning industry kills 8 million sharks a DAY. Shark fin soup is on menus in San Francisco. As well, we have ocean acidification as a very real problem that will threaten our estuaries and oysters. And there's rampant habitat destruction going on around the world. But I think we are starting to learn about the consequences of our behavior and that there will be real consequences for all of us, so hopefully we can change our habits--eating, transportation, farming, waste, all of it, and help turn things around.
take care,
James Botwen
Jan 3 2013: Hi James,
I'm not sure any parts are dangerous, but the gills taste bad and I'd avoid them. And like any food preparation, you want to make sure the fish is fresh as possible. (Fresh frozen can be good as well). The prime fillets or the perfect oysters don't need much of anything, but a fish head I use for stock and add ginger and seaweed. So yes, preparation is important.
Jan 3 2013: There are lots of ways a fish farm can be unsustainable. With salmon farms, they often have 500,000-750,000 fish in an offshore pen. Due to the crowding, they have to be administered antibiotics, sometimes very high levels. These, along with the fecal matter, kill everything around them. They are often Atlantic salmon being farmed in the Pacific, so if they escape and mix with wild stock, or their sea lice get on wild salmon, they can spread disease. As well, three pounds of wild caught herring and sardines are made into feed to produce one pound of farmed salmon. In regions these forage fish are being overfished, the entire eco-system could collapse. Also, shrimp farms are often very problematic as they pollute coastlines, and often times mangroves or important estuary areas are destroyed to farm them. As well, they can get really overcrowded and filthy. I think people wouldn't want to eat shrimp farmed abroad if they knew the details. So fish farms that are closed systems, so they don't pollute local waterways, feed fish a vegetarian diet, or a very low ration of wild caught fish to farmed fish, and don't overcrowd and use antibiotics are considered much more sustainable. Oyster, mussel and clam farms are in bays and estuaries, but these are actually very good for the environment as they work as filters to clean the bays. And, as we learned from Hurricane Sandy, they might have helped protect NYC and New Jersey from the storms.
Jan 3 2013: Maria, I'm curious if you've seen Dan Barber's TED Talk on a better method of farming fish, and if so, what your thoughts are on the future of farmed vs. wild fish? http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish.html
Jan 3 2013: Hi Aja,
I did see that wonderful TED Talk by Dan Barber. I think it's an exciting new frontier. Right now salmon farms are unsustainable. They pollute the surrounding waters and use wild fish from the ocean to feed them. I wrote about a project in Nova Scotia about integrated aquaculture, which is similar to the Dan Barber talk. In the way that permaculture farming uses diversity, aquafarms can do this as well. There are some great projects underway. One example is McFarland Trout in Northern California that uses vegetarian fish feed and the waste from the fish is used to fertilize pastures. As well, it's powered by the local stream. So not all are bad, just some,(mostly tuna and salmon) and in particular the huge industrial fish farms.
Jan 3 2013: Hi Rachel,
The "sea web' refers to the interconnectness of everything. Today I just read that the company Unilever that makes facial cleanser uses microbeads made of plastic. These go down your drain and into our ocean. So from how we fertilize our lawns to the products we use on our face, not to mention the carbon monoxide released into the air, all impacts the ocean and the fish we eat. So we can no longer think that everything is separate or disconnected. Using "The Whole Fish" is actually a metaphor for our ecosystems that are inter-related.
Jan 3 2013: Hi Aja,
Yes, even the bones! The chefs at C Restaurant in Vancouver contributed a recipe for salmon salt. Dry the bones, grind them up and mix one part salt to bones. Also, the chef at Prospect Restaurant in San Francisco contributed a recipe for smoked salmon bone chowder that is wonderful.
take care,
Jan 3 2013: Hello all, and welcome to this live Q&A with author Maria Finn!
Maria, thank you for joining us. Your book, The Whole Fish, has some fascinating ideas about how eating the whole fish can help the environment.
To start off, I wanted to ask… how did you come up with the idea for the book? I understand that you worked as one of a few female fisherwomen in Alaska and learned a lot from Native Americans?


text:
Very nice quality sweatshirt/hoodie. It is thick and very soft inside.
Merrell® Burley Cove Hoodie
Item # WX2-578485
- Google+
- Details & Specs
Merrell® Burley Cove Hoodie is made to keep up with your active lifestyle! PRICED LESS!
Get outside and explore! This Merrell® Hooded Sweatshirt is ready to go along for the ride. It's comfortable, warm and it looks great, too. It's got that rugged outdoor casual look that Merrell is known for. This soft Hoodie is great on its own when you're out on a crisp fall afternoon, and excellent as a layer when you're enjoying the outdoors on a clear winter day. Camping, hiking, fishing, rock climbing, hunting... whatever your adventures include, Merrell has got you covered.Adventure ready:
- 68/32 cotton / polyester
- Ribbed cuffs and waistband
- Woven logo tab and side seam
- Machine wash / dry. Imported.
State Color and Size, as available in the Shopping Cart.
- Reviews
Customer Reviews
You May Also Like
Carhartt® Graphic Full-zip Hooded SweatshirtBuyer's Club $36.99 Non-Members $36.99
Columbia® PFG HoodieBuyer's Club $49.99 Non-Members $49.99
Wolverine® Graphic Hoodie with CamoBuyer's Club $34.99 Non-Members $34.99


text:
These were the best texture and tasting shortcakes that I've ever had. I will never make regular shortcakes again. I sliced a shortcake in half spooned the 2 halves with sliced, sugared strawberries; whipped cream and a little honey drizzled on top (the honey was my daughter's idea) delish!
Cornmeal Shortcakes
One Test Kitchen staffer who's an avid baker proclaimed she was "in love with this dough." It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary.
Yield: Makes 6 servings
More From Southern Living
Recipe Time
Prep Time:
Bake: 18 Minutes
- 1 3/4 cups all-purpose flour
- 1/4 cup plain yellow cornmeal
- 6 tablespoons cold butter, cut into pieces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 2/3 cup whipping cream
- 1 tablespoon butter, melted
- 1 1/2 teaspoons sugar
- 1. Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
- 2. Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
- 3. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
- 4. Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.
- 5. Bake at 425° for 18 to 23 minutes or until golden and firm to touch.
My Notes
Only you will be able to view, print, and edit this note.Add Note
Cornmeal Shortcakes Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American, Southern
- MAIN INGREDIENT: Dairy, Rice/Grains
- COOKING METHOD: Food Processor, Bake
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
More Recipes Like This
Strawberry-Fruit Toss With Cornmeal ShortcakesSouthern Living
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy


text:
Quote with 8 notes
It's like when Nicki called Kim a "sore loser" - like the world has you by the balls and instead of screaming you accept this unfair punishment with a smile. This way you get to walk through life as a "gracious loser" rather than a "sore loser", which is more noble right? B-U-L-L-S-H-I-T. I know for a fact that "the winners" just put this concept out there so they don't have to hear shit from the other side! Haters! It's like you've taken the victory and now you want to take my precious shit talking too?! Bastard! What the fuck? Shit talking is free. Shit talking is therapeutic. When reality is being a total motherfucker, shit talking is all you have.


text:
6 notes
- umstampsschool likes this
- endiposkovic likes this
- nicholasewilliams likes this
- n-firmary likes this
- printstamps posted this
From the teaching archives: Kaitlin Shulman (BFA 2010)
Katie Shulman is a Brooklyn-based artist who works in printmedia and whose practice often requires endurance, repetition, and control. She made many great many prints while at Stamps School. This is the view of her 2010 thesis installation which involved performance and video projections staged at Duderstadt Center.


text:
Your Wood Green Services
Carpet and Upholstery Cleaners in London
51 Westbeech Road
Lenny Finch: 020 340...
Search Tags
Opening Hours
Monday to Sunday
24 hours
Open on public holidays
Similar nearby businesses
JB Upholstery
36 Wilcox Road, london, SW8 2UX
Pilgrim Payne Co Ltd
Units 12-14, Wembley, HA0 4PE
Hubert Curtains Ltd.: G K S Curtain Services
34 Stockwell Green, London, SW9 9HZ
Pulse Carpet Cleaning Specialists
Unit 8 Durnsford Road, London, SW19 8DR
Clean For Less Kensington
5 Campden Hill Road, London, W8 7DU
Shiny House Cleaning Ltd
5 Trent , London, e11 2tf
About us
You can rely on us!
We provide the most comprehensive list of cleaning services available in the region. Our domestic cleaning services are superior and you can rely on us 24/7! Just give us a call and we will clean your grimy oven, grubby carpet, dirty bathroom or messy living room.
The professionals work hard in order to provide you with satisfying results.
They can give advice and recommend trying different cleaning techniques.
The products are user-friendly. This is a great advantage if you are allergic to some detergents, chemicals etc.
Our professional team provide top-notch cleaning for the lowest price available.
Contact us via phone or email, our lines are open for you - no exceptions!
Other Services
- Open 24 Hours
- Cash And Credit Cards
Payment Methods
American Express, Cash, MasterCard, Maestro, Visa
Trading Since
Although it cost me more than I care to admit and I would've gladly spent the money in completely different way I think they did a fantastic job. The cleaners worked fast and didn't bother me at all. Glad I hired them to do my cleaning chores.
Billy Bryant - 17/09/2013
carpet cleaning
I've immediately called them after the recommendation of a friend of mine. We've badly needed carpet cleaning services because of our baby toddler. I'm really satisfied with the service. I've found found our carpets staying much cleaner for much longer compared to the former cleaning company we've used.
Abigail Skinner - 22/01/2013
Thank you for saving me so much time and efforts doing my cleaning obligations at home. I look forward to speaking to you soon!
Gabriella P. - 21/11/2012
Trustworthy workers
It is too difficult to find a reliable suppliers these days particularly one offering a friendly and efficient cleaning service on a reasonable price. I want to congratulate you for the wonderful job you did on our windows. I'm happy to recommend your company to your potential customers.
TIffany A. - 20/11/2012
Excellent cleaning company
I have been using "Your Woodgreen Services" for almost 2 years and I continue to be happy with the domestic cleaning every week. The company is reliable and trustworthy, offers professional services for a low cost - nothing to want more.
Marie Bazankova - 05/11/2012
High quality cleaning service!
The cleaners did a wonderful job last time on our kitchen. I love that they are always working with a smile on their faces! We are very satisfied with their work.
Alice O'Connor - 24/08/2012
Want to display these reviews on your own site?


text:
It's only normal to get cold feet before your wedding day. That can be cured by a stiff drink, perusing through old videos and photos of your loved one, and having a heart-to-heart with your best buddy. Unfortunately, none of those aforementioned solutions will solve actual cold feet, generally a circulatory problem, but more likely the result of living in an incessantly cold climate.
The ThermaCell Rechargeable Heated Insoles are a must have for anyone living in a frigid climate and has to stand for long periods of time outside – this largely applies to any city dwellers far north or south of the Equator. These heated insoles can be controlled using an included remote, allowing you to power them on at a moments notice, and select from two different temperatures; medium (100 degrees F) or high (111 degrees F). That should be enough juice to keep your feet and toes warm through even the most snowy of terrain. Each insole has its very own Lithium-ion battery that can be recharged up to 500 times before expiring, and can last up to 5-hours per charge.
Amazon sells them for just over $100, though you can buy them at a variety of sporting good stores.


text:
Clean your PC with free CCleaner 2.0
The latest version of CCleaner features an improved interface and faster performance. It's an excellent way to clean the gunk from your PC, and it doesn't cost a dime.
It's spring: Time to clean out the junk. I'm not talking about old photos and Word documents, but rather the system-sapping stuff that Windows accumulates over time: temporary system files, unnecessary Registry entries, unwanted Web histories, and the like. Freeware favorite CCleaner promises to kick all that crapola to the curb, leaving your system cleaner and, theoretically, faster.
CCleaner scans your machine for temp files and other clutter, then shows you what it found and gives you the option of deleting it all. (Alas, there's no undelete option, so proceed at your own risk.) You can then run a scan of the Registry and let CCleaner wipe out the detritus (this time with a backup, thankfully). The software also includes a rudimentary uninstaller and startup-program manager.
The only thing I don't like about CCleaner is the Yahoo toolbar it wants to add to your browser upon installation. You can uncheck that option, but it seems counterintuitive for a gunk-cleaner to add its own gunk to your system. In all other respects, CCleaner works as advertised and can really help fine-tune your PC. Download it right here.