text:
GigaomAmazon and rise of mobile challenge Google's search position, says chairman
Are EU regulators over-estimating Google's influence? Chairman Eric Schmidt pointed to new competitive threats, including Amazon, in a speech in Berlin. Read more »
Are EU regulators over-estimating Google's influence? Chairman Eric Schmidt pointed to new competitive threats, including Amazon, in a speech in Berlin. Read more »
Truecaller's no longer just an anti-spam service — now it wants to become the go-to service for contacts and personal information management. But, despite all the investment that's pouring in, there's… Read more »
Facebook had to turn over account information about 381 people at once this summer as a result of a "bulk search warrant" process the company says is illegal. Now, a higher… Read more »
Some surprising cities are on the up-and-up, according to Yelp review data. Read more »
The publishers have big issues not only with Google's proposals for giving greater prominence to results from rival portals — a space in which many of them play these days –… Read more »
Does Yelp manipulate reviews based on whether a business buys advertising? There's no proof it does but, in an important decision, an appeals court found that Yelp has the right do… Read more »
A class action lawsuit against Yelp could help determine if rumors about the company's ad practices, which have never been proven, are true. Read more »
After much fanfare, Foursquare has officially launched its new app to the public. It's like a Yelp that doesn't suck, and Foursquare is relying on that to be enough to win… Read more »
A hotel told wedding couples that it will deduct $500 from their deposit for every negative review left by a guest. The ill-advised policy produced a backlash, and also reveals how… Read more »
Foursquare's new, drastic redesign cements the app's purpose: Local discovery, not check-ins. But will consumers flock to adopt the "new Foursquare"? Read more »


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Try our Advanced Book Search
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Search books by title, genre, publication month, publication year, and rating or search by any combination of these options (i.e. all Mysteries published in January 2001 with 4.5 rating).
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Visitor login is required to post a review and comment on the blog and other interactive features on the site. Use your same username and password to register for the RT Forums.
Genre: Series, Harlequin American Romance, Current Series Imprints
DADDY, UNEXPECTEDLY (3) by Lee McKenzie: Claire DeAngelo's divorce is not even final when Luke Devlin stumbles back into her life. But she is happy he does, because even though he makes her temperature spike, he also has the uncanny ability to make her soon-to-be ex-husband back off. Claire knows that Luke, a recovering alcoholic, has no intentions of ever settling down. But when Claire's ex-husband becomes more threatening, it pushes the pair together in ways that make Luke begin to reevaluate everything. DeAngelo's oft-used storyline is buoyed by charming characters and a couple whose chemistry ignites. Readers will love being reunited with familiar faces and meeting new ones.
Reviewed By: Sabrina Cooper
Publisher: HARLEQUIN
Published: May 2013

subset: commoncrawl


text:
I do not want to be human. I want to be myself. They think I am a lion, that I will chase them. I will not deny I have lions in me. I am the monster in the wood. I have wonders in my house of sugar. I have parts of myself I do not yet understand. — Catherynne M. Valente, Silently and Very Fast (via larmoyante)
(Source: , via interruptedsouls)
We could do ourselves a tremendous favour by letting go of the people who poison our spirit. — Steve Maraboli (via onlinecounsellingcollege)
You can live your whole life not realising that what you're looking for is right in front of you. — David Nicholls, One Day (via larmoyante)
(Source: jockitch, via flashbackdandies)
Optimism is the faith that leads to achievement. Nothing can be done without faith and confidence. —
(Source: onlinecounsellingcollege)
(via sombereyes)
Who the hell said you no longer had it in you? — Charles Bukowski (via larmoyante)
Ernst Haas: New York, 1961.
(via mr-fancypants)
(via sombereyes)
(Source: vintage-image, via sombereyes)
There's no point stressing over thing you cannot change. Decide to let them go and move on with your life. — Unknown (via onlinecounsellingcollege)


text:
DSL Broadband
Cable Broadband
Wireless Broadband
Internet Bundles
Cell Phone
Cable TV
Broadband is high speed internet service providing high rate of data transmission.
Dialup modems are generally capable of providing a maximum 56 kbps connection speed and require the full use of a telephone line. With Dialup it is difficult to download large file or open email attachments. In contrast, Broadband Internet makes it easy to view video files, download large files and play online games.
Advantage of Broadband Internet Service
1] Always on connection
With broadband your computer is always hooked to the internet. You do not need to "dial up" every time you want to use the internet.
2] Broadband doesn't tie up your phone line
Broadband does not tie up your phone line, so you can make and receive calls while using the Internet.
3] Speed of downloads
With broadband, you can download large files and email attachments. You can easily stream music and video files.
Types of Broadband Internet
DSL is technology that provides high speed broadband internet connection. DSL uses existing copper pair phone line wiring in conjunction with special hardware on the switch and user ends of the line. This special hardware allows for a continuous digital connection over the phone lines.
DSL Internet allow users to receive data at 1.5 Mbps and send data at approximately 256 Kbps, though actual speed is determined by the proximity to the providers central office. DSL service is always on - users don't need to dial a connection to gain access to the Internet - and some services even allow users to use the same line for voice and data traffic.
AT&T, Verizon, CenturyLink are the most popular dsl broadband internet providers.
Cable Internet is a High Speed Broadband Internet access over the TV cable network. Cable operators provide broadband using the same coaxial cables that deliver pictures and sound to your TV set. They provide transmission speeds of 1.5 Mbps or more. The actual bandwidth for Internet service over a cable TV line is up to 27 Mbps on the download path to the subscriber with about 2.5 Mbps of bandwidth for interactive responses in the other direction. However, since the local provider may not be connected to the Internet on a line faster than a T-carrier system at 1.5 Mpbs, a more likely data rate will be close to 1.5 Mpbs.
Subscribers can access their cable modem service simply by turning on their computers without dialing-up an ISP. You can still watch cable TV while using it. Transmission speeds vary depending on the type of cable modem, cable network, and traffic load. Speeds are comparable to DSL.
Comcast, Time Warner, Charter, Cox are the most popular cable broadband internet providers.
Wireless Internet is a High Speed Broadband Internet access using a radio link between the customer's location and the service provider's facility. Wireless broadband can be mobile or fixed. High speed wireless connections are now readily available on laptops, cell phones, and other mobile computing devices.
Wireless technologies using longer range directional equipment provide broadband service in remote or sparsely populated areas where DSL or cable modem service would be costly to provide. Speeds are generally comparable to DSL and cable modem. An external antenna is usually required.
Cricket, Clear, NetZero, DataJack are the most popular wireless broadband internet providers.
Satellite Internet is a more expensive broadband internet connection than others. Satellite Internet Service is used in locations where terrestrial internet access is not available. Satellite Internet uses a satellite dish for two-way data communications.
Satellite internet is much faster than DSL or cable internet. Satellite internet does not require huge cabling or telephone connection to access the internet. The speed of the internet is also constant as satellite internet uses two way high speed internet.
HughesNet and WildBlue are the most popular satellite broadband internet providers.
Surf, shop and email for a great value. Ideal for casual Internet users, you not only get fast speeds, but you also get:
A faster plan lets you zip through downloading, streaming videos and more. This Plan includes:
Great for everyday browsing, email, shopping and social networking. With FiOS 25 Mbps/25 Mbps Internet, you'll get:
Upload and download in a flash and stream video with virtually no lag time. With FiOS Quantum 50 Mbps/50 Mbps Internet, you'll get:
Rocket fuel for your computer. Perfect for homes that have multiple devices on the Internet at the same time. With FiOS Quantum 75 Mbps/75 Mbps Internet, you'll get:
What Is the Difference Between Wireless & Wi-Fi?
How to Get High Speed Internet Access in Rural Areas


text:
Introducing Café Provence on Blush Hill
As former Executive Chef of the New England Culinary institute, Chef Robert is passionate about teaching culinary arts.
He generously shares his classic cooking techniques with students and home chefs of all abilities. These demonstrations conclude with participants sampling the creations-and the know-how to create them on their own.
read more >>
The Café Provence on Blush Hill has a varied menu featuring ultra-fresh ingredients gathered from local purveyors of meats, cheeses, fruits and vegetables produced right here in Vermont through the Vermont Fresh Network, of which our restaurants are members.
Whether you are hosting an annual family reunion, a wedding or an important business meeting, Café Provence offers the menu you need to make it a success. The Café Provence and the adjoining Hearth Room can accommodate events up to 100 people.
Waterbury, VT 05676(802) 244-7822
Best Western Plus Waterbury Stowe Getaway Package–only *$94.50 per person. Join us for some pre-holiday Vermont shopping, hunting, antiquing, or just a little relaxation. Package...
Join us this Thursday (10/30) at 5:30 for Cooking Class with Chef Robert Barral! Chef will show us how to prepare Lobster bisque, Baked haddock...
22.95 Queen Cut, 26.95 King Cut, 14.59 Kids Cut. Served with asparagus, au jus and choice of garlic mashed or herb roasted red...
© 2014, Café Provence on Blush Hill. All Rights Reserved Website by Lupine Web Development


text: Strict Standards: Redefining already defined constructor for class XML_Parser in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1188 Strict Standards: Declaration of XML_Parser::raiseError() should be compatible with PEAR::raiseError($message = NULL, $code = NULL, $mode = NULL, $options = NULL, $userinfo = NULL, $error_class = NULL, $skipmsg = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1604 Strict Standards: Declaration of XML_Unserializer::startHandler() should be compatible with XML_Parser::startHandler($xp, $elem, &$attribs) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 3503 Strict Standards: Declaration of Cache_Lite_File::get() should be compatible with Cache_Lite::get($id, $group = 'default', $doNotTestCacheValidity = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/cache.php on line 1020 American Poems: Kindle eBooks: From My Kitchen To Yours (Slow Cooker Recipes From Dinner To Dessert) Home Apparel Appliances Books DVD Electronics Home & Garden Kindle eBooks Magazines Music Outdoor Living Software Tools & Hardware PC & Video Games Search All Products Apparel Appliances Arts & Crafts Automotive Baby Beauty Books Computers DVD Electronics Gourmet Food Grocery Health Home & Garden Industrial & Science Jewelry Kindle eBooks Kitchen Magazines Miscellaneous Mobile Apps MP3 Downloads Music Musical Instruments Office Products Outdoor Living Pet Supplies Photo & Camera Shoes Software Sporting Goods Tools & Hardware Toys VHS Video On Demand PC & Video Games Watches Wireless Wireless Accessories Advanced Search Sitemap View Cart Checkout Location: Home » Kindle eBooks » From My Kitchen To Yours (Slow Cooker Recipes From Dinner To Dessert) From My Kitchen To Yours (Slow Cooker Recipes From Dinner To Dessert) enlarge Author:Sara Winlet Category:eBooks In Stock Sales Rank:307,565 Format:Kindle eBook Language:English (Published) Media:Kindle Edition Pages:142 Publication Date:November 13, 2012 ASIN:B00A7FJWUW Similar Items: DIY HouseHold Hacks: How To Organize, Clean, And Keep Your Home Spotless Slow Cooker Recipes Quick & Easy Cookbook - Mouthwatering Recipes Prepared in 30 Minutes or Less! (S... Operation Dinner: How to Plan, Shop & Prep for Easy Family Meals Essential Oils & Aromatherapy For Beginners: Essential Guide To Aromatherapy and Essential Oils Cookbook: 101 Healthy Vegan Desserts (Cakes, Cookies, Muffines & Ice cream Vegan Recipes) (Quick & E... Editorial Reviews: SynopsisNEWLY REVISED, EVERY RECIPE HAS A PICTURE! Today, lifestyles are so different then when our mothers and grandmothers were raising children. Working moms don't have time to stay in the kitchen for hours. We need meals that are nutritious, easy, and delicious. I decided to write this book, so you don't have to go through the local drive through on the way home. Let your dinner cook while you are at work. A slow cooker is a working moms best friend. Within my slow cooker recipe cook book, you will find easy and delicious dinners you can toss in the slow cooker in the morning and have a hot dinner when you return home from a long day.Also, you will love using your slow cooker for desserts. This cookbook will enable you to bake incredibly moist, tasty spoon cakes and bread puddings. You will also enjoy substantial time savings and easy clean up.Easy Apricot ChickenCheesy Chicken Chicken And StuffingBayou Chicken Pasta Sweet and Sour Cranberry Chicken Chicken ParmesanCreamy Italian Chicken Easy Chicken And DumplingsChicken And BroccoliThai Chicken With PeanutsChicken Fettuccine Apple Pork RoastRoot Beer BBQ PorkSweet And Savory Pork Roast Sweet Glazed Pork Chops20 Cloves Of Garlic PorkHarvest Pork Chops And StuffingSlow Cooker BBQ RibsEasy Beef StroganoffFrench Dip SandwichEasy Pot Roast Bonus Pot Roast CasseroleFrench Onion BeefSlow Cooker French Onion SoupWild Rice Pumpkin StewHotsy Totsy SoupSlow Cooker Alphabet SoupSlow Cooker Beef And Veggie SoupPotato SoupEasy Broccoli Cheese SoupSlow Cooker Ham And Lentil SoupMexican Chicken SoupEasy White Chicken ChiliBeef And Barley StewSlow Cooker Chicken Potato StewBeefy Mushroom StewHearty Beef StewChicken Al La King StewCheese Tortellini StewChicken And Rice StewEasy Ground Turkey ChiliSlow Cooker Chicken ChowderEasy Meatball StewBlack Bean Chicken And Bacon StewHam And Split Pea SoupEasy Smoked Sausage Potato StewPeanut Butter Fudge CakeChocolate Peanut Butter Spoon CakeSlow Cooker Fudge CakeCarrot Spoon CakeSimple Pineapple Spoon CakeChocolate Chip Cookie DelightNutella Spoon CakeChocolate Raspberry Spoon CakeBlack Forest Spoon CakeApple Pumpkin Spoon CakeHarvest Peach CobblerApple CrumbleIsland Coconut Bread PuddingCinnamon Bread PuddingApple Cinnamon Bread PuddingChocolate Chip Bread PuddingClassic Whipped CreamVanilla Bean Whipped CreamNutmeg Whipped CreamChocolate Whipped CreamPumpkin Whipped CreamCoconut Whipped Cream CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME. Brought to you by American Poems Categories •Apparel •Appliances •Arts & Crafts •Automotive •Baby •Beauty •Books •Computers •DVD •Electronics •Gourmet Food •Grocery •Health •Home & Garden •Industrial & Science •Jewelry •Kindle eBooks •Kitchen •Magazines •Miscellaneous •Mobile Apps •MP3 Downloads •Music •Musical Instruments •Office Products •Outdoor Living •Pet Supplies •Photo & Camera •Shoes •Software •Sporting Goods •Tools & Hardware •Toys •VHS •Video On Demand •PC & Video Games •Watches •Wireless •Wireless Accessories Related Categories •Soups & Stews Main Courses & Side Dishes Cookbooks, Food & Wine Subjects Books •Slow Cookers Kitchen Appliances Cookbooks, Food & Wine Subjects Books •Soups & Stews Meals Cookbooks, Food & Wine Kindle eBooks Categories •Special Appliances Cookbooks, Food & Wine Kindle eBooks Categories Kindle Store


text:
T.S. Eliot
"The primary cause of unhappiness is never the situation but your thoughts about it."
Eckhart Tolle. Author (via purplebuddhaproject)
"Our notions about happiness entrap us. We forget that they are just ideas. Our idea of happiness can prevent us from actually being happy. We fail to see the opportunity for joy that is right in front of us when we are caught in a belief that happiness should take a particular form."
Thích Nhất Hạnh (via purplebuddhaproject)
"We die to each other daily. What we know of other people is only our memory of the moments during which we knew them. And they have changed since then. To pretend that they and we are the same is a useful and convenient social convention which must sometimes be broken. We must also remember that at every meeting we are meeting a stranger."
(via purplebuddhaproject)
(via jheneaiko)


text:
mailing list archives
Hi all,
I'm a novice, but have found a solution and want to share it with everyone.
If someone has any idea how this may have happened, I would gladly like to
hear it.
I'm using Snort Ver. 220.127.116.11 pkg v. 2.5.5 Built from source
I was getting the following error:
snort[41480]: FATAL ERROR:
/usr/local/etc/snort/snort_7455_em2/preproc_rules/decoder.rules(1) Unknown
ClassType: protocol-command-decode
After working with Joel Esler (Senior Research Engineer, VRT / OpenSource
Community Manager at Sourcefire) who has asked the right questions, I was
able to determine that the following files were empty:
So Snort was unable to decode a rule and thus gave me the above error.
To fix this I copied the contents from
/usr/local/etc/snort/classification.config to
Started Snort and it worked!
Please note, I have not been modifying any files before this. This is my
first time in that area. So this empty file business must be either update
related or something else - This I'd like to know.
Thanks all.
IT Administrator - Dano
NOTE: The information contained in this communication is the property of
American Beef Processors of Oregon, LLC and is privileged and confidential
information intended only for the use of the named recipient. If the reader
of this message is not the named recipient, any use, distribution or copying
of this communication is prohibited. If you have received this communication
in error, please notify us immediately by telephone and destroy the original
message from your electronic files.
Precog is a next-generation analytics platform capable of advanced
analytics on semi-structured data. The platform includes APIs for building
apps and a phenomenal toolset for data science. Developers can use
our toolset for easy data analysis & visualization. Get a free account!
Snort-devel mailing list
Snort-devel () lists sourceforge net
Please visit http://blog.snort.org for the latest news about Snort!
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text:
B3inside.com Website Statistics and Value
www.b3inside.com estimated worth is: $ 15,296.56.
This is based on an advertisement driven business model combined with our estimated traffic (236,189 pageviews per month) Which we estimate to turn into a revenue of $ 1,484 a month
This is just a rough Estimate. Some niches may be able to get more money out of the same amount of pageviews. Furthermore, if you actually sell stuff, this is probably nothing compared to the actual income.
|Alexa Traffic Rank: 131,259.
|Compete Traffic Rank: N/A.
Based on these statistics we estimate that b3inside.com has a traffic volume of 236,189 pageviews per month.
Indexed Pages 565
This Graph shows the number of pages from this site that have been indexed over time.
|Backlinks 23,955
This Graph shows the number of backlinks to this site over time.
Do you want to show the value of your website? Insert our widget:
|Website Value Calculator


text:
This is a wonderful and unique 3 bedroom, one floor villa located at the end of a long, vine covered driveway. Very quiet
More info
Outstanding value, recently built apartments with all facilities including pool, gym and free shuttle to District 1, 2, and 7!
A rare sense of design as well as a beautiful roof deck make this an exceptional villa near ISHCMC!
Don't miss out on these brand new, stylish serviced apartments with lots of light, modern furniture and clean design.
A fabulous villa with lots of light, features and a backyard that looks right out onto the river.
Located within convenient distance to major International Schools in District 2, there are a variety of units to consider. Housekeeping, internet and more are part of the rent
Located within convenient distance to major International Schools in District 2, there are a variety of units to consider. Housekeeping, internet and more are included in rent
We are dedicated to helping you lease and rent the best house, villa or apartment possible in Ho Chi Minh City. Our team is combination of foreigners and Vietnamese so we understand your expectations and also have the local knowledge to find the best properties at the best price. Look through our apartments and villas below, enter your requirements in our search bar or simply drop by the Realquest office in District 2, An Phu to find your perfect home today! Contact Us
This is the perfect villa at the right price for singles or couples who are looking to live in a villa but don't need something too large.
3 Bedrooms with large garden and pool area. Great interiors.
Great apartment for sale at a very competitive price. Excellent deal, please contact us for more information


text:
It's like those videos of cross-species animal friendships, but even cuter: Daft comedian Eugene Mirman, impresario of the Brooklyn comedy festival bearing his name, onstage at North Carolina's Cat's Cradle club with daft psych-pop cult hero Robyn Hitchcock, the rare rock-era musician whose old-man ... More >>
So says Debbie Reynolds in her wonderful new memoir, Unsinkable. Debbie remembers hearing a thumping noise and some opera singing while she sat in her trailer on the set of the 1959 comedy The Mating Game . It was coming from Tony Randall's trailer, so she promptly headed there to investigate, as ... More >>
In her new book, Unsinkable, America's sweetheart Debbie Reynolds talks about her bad luck with husbands. But while she could sort of understand Eddie Fisher leaving her for Liz Taylor, it was harder to fathom her third husband, Richard Hamlett, cheating on her with some strumpet. Debbie relates h ... More >>
But they wouldn't let her! Let me explain: Postcards From The Edge is the campily funny yet dramatically riveting 1990 movie based on Carrie Fisher's book about a recovering drug addict battling her manipulative, patronizing, and narcissistic mom, who was a 1950s and '60s movie star. Even a dropou ... More >>
I generally loathe one-person shows because they often fail to be all that dramatic, usually consisting of a long-winded famous person pretending to be another long-winded famous person, taking an occasional breath only when the phone rings. But the three one-woman shows that are coming sound like ... More >>
You don't have to be gay to enjoy the staggeringly entertaining and wildly campy clips I've compiled for you, but it helps. Simply click on the links and you'll see: Joan Crawford/Cyd Charisse, "Two Faced Woman" (narrated by Debbie Reynolds, of course). This defies description. Must be seen to be ... More >>
I won't be reading the comments on this one because I don't want to see all the cries of "You forgot about..." I forgot nothing. I know everything. These are my faves. Deal with it or go to hell.
Ever watch a star belt out a song in a movie musical and think, "Wow! I didn't know they could sing!"? Well, they couldn't! So many times, a perfectly nice-looking performer with lovely sounds emanating from their mouth is faking it like a drag queen doing Britney -- or even like Britney herself.
As we've reported previously, the white halter dress worn by Marilyn Monroe in The Seven Year Itch -- you know, the one in that iconic subway grate scene -- will soon be up for sale by an L.A. auction house. The dress, currently owned by Debbie Reynolds, is worth an estimated $1 to $2 million ... More >>
Marilyn Monroe's iconic white dress from The Seven Year Itch is on sale for the low, low price of $2 million. It's the halter dress she wears while standing over the subway grate, trying to keep the skirt down. Actress Debbie Reynolds, 79, who is Carrie Fisher's mother, is also a movie memorabili ... More >>
Clip Job: an excerpt every day from the Voice archives. March 22, 1973, Vol. XVIII, No. 12 Wake up! The party's not over by Blair Sobol Perhaps Norman Mailer started it all. The latest craze is giving extravagantly dull parties. The bigger and more boring the better. Nowadays the success of ... More >>
I thought it would never happen. I wrote several times that if it did happen, it would mean the end to old-time Hollywood glamour as we know it. Elizabeth Taylor has died at 79. A great movie star and a fabulous personality, Liz had radioactive charisma centered by those violet eyes which, ... More >>
And Lesley Ann Warren, Patrick Duffy, Barbara Eden, Sandahl Bergman, Nancy Allen, and tons more. It was the Chiller Theater expo in Parsippany, New Jersey, where pals Mickey Boardman and Angelo Pitillo and I giddily trekked to hang with the culty and classic stars in a Jersey Hilton.
A letter just came in from my writer friend Gary LeGault way out in LA LA Land: "Dear Michael: "I wanted to provide you with an update on the script I wrote for the Brolins, which you were so kind to have mentioned in your blog. Barbra never formally acknowledged my manuscript, but in the ... More >>
In the 1950s, Eddie Fisher made himself a walking punchline for the rest of his life by dumping America's sweetheart, Debbie Reynolds, in favor of the vamp next door, Elizabeth Taylor, as any sensible person would do. He was basically the original Brad Pitt. Li'l Debbie was furious, but yea ... More >>
This one puts the ass back in YouTube classic.
I do a full Gaynor! . . . over Mitzi and over Reichen Lehmkuhl; Friars toast David Dinkins
Yes, kids, Princess Leia's mother, Debbie Reynolds, is considering an offer to replace Angela Lansbury as Madame Armfeldt in the Broadway revival of A Little Night Music. Can the peppy, old-time movie star (and the original Jennifer Aniston, victim-wise) give good wheelchair action? Can she ... More >>
A toast to sobriety
In the midst of one of the dying-est years in celebrity history, I feel it's imperative to cherish the old-time stars who are still with us and make sure (via prayers, voodoo, or interventions) that they never transition to the other side. But who are they? Who's left?
Fighting off the recession with priceless gems. Plus, a few Debbie taunts.
That desperate headline was the only way I could draw your attention to my column (CLICK HERE) reviewing Debbie Reynolds, who was Hollywood's original girl-next-door-who's-man-left-her-for-a-vamp, way back in the '50s. Anyway, Debbie debuted at the Cafe Carlysle last week with a fun act of singing, ... More >>
City Harvest is a wonderful organization that feeds people--including me at a benefit luncheon the other day, where they honored social scribe David Patrick Columbia, who's sort of the uptown version of me, but way nicer. David is the editor of Quest magazine and the author of newyorksocialdiary.co ... More >>
In her new book, My Son Marshall, My Son Eminem, Debbie Nelson says the portrayal of Em's mama in the movie 8 Mile was as fictional as Slim Shady. Writes Debs, "The Basinger character comes on to her own son and his friends. That is just sick. She's addicted to alcohol and bingo, her trailer is an ... More >>
Way back in the 1950s, Debbie Reynolds emerged as a bright-eyed, efficient singer/actress as well as a fabulous professional victim. (Liz Taylor stole her husband, Eddie Fisher, away in a whirl of whoriness, and Debbie truly worked it, though now both she and Liz are united in deep hatred for Eddie. ... More >>
Accosted by fat guys, disgusted by Ann Coulterall side effects of fabulousness


text:
Today Hall of Fame voters elected three very deserving candidates into the Baseball Hall of Fame; Greg Maddux, Tom Glavine and Frank Thomas. They left a deserving candidate out.
Mike Piazza was a Hall of Fame caliber baseball player. His offensive statistics as a catcher are unrivaled in the history of the game, there's no debate about that, yet he somehow has the stigma of performance enhancing drugs looming over him despite never failing a test. It looms because of the time in which he produced his incredible numbers, not because of anything he has ever been proven to have done himself. All he proved during his career is that he was one of the most fearsome right handed bats in the Majors for a long time.
Piazza's offensive production from the catching position is simply staggering. His 427 home runs are the most of all time by a catcher, but home runs were not the whole of his offensive ability. He finished his career with a .308 lifetime average, 1335 RBI, 779 extra base hits and an OPS of .922. Those are great numbers for a player at any position, but to do that playing the bulk of your career as a catcher in the National League, taking out the ability to stay in the lineup as a DH without having to catch, is truly remarkable and should have been recognized by the baseball writers as Hall of Fame worthy the past two years.
Consistency may have been Piazza's most impressive attribute however. Piazza batted over .300 10 times in his career, hits 30 home runs 10 times and drove in 100 runs seven times. He did all three in the same season seven times. In doing so Piazza amassed 12 all-star appearances and 10 consecutive silver slugger awards as well as finishing in the top five in MVP voting four times.
There have been many great catchers throughout baseball history; Roy Campanella, Johnny Bench, Yogi Berra, Carlton Fisk, Gary Carter, and so on, but Piazza's offensive numbers trump anything those men have accomplished. Over time the game has changed, but the players he is compared to stay the same, and all of those men Piazza is compared to are enshrined in Cooperstown.
Piazza garnered 62.2% (up from 57.8% last year) of the Hall of Fame vote, short of the 75% required to gain entry into the sports most prestigious fraternity. Maybe the uptick in voter recognition this year means that next year Piazza will finally take his place amongst baseball's immortals. It's a shame he's not there already.
(all stats via Baseball-reference.com)
Tags: Mike Piazza New York Mets


text:
Search / Found (561)
New South Shore GM
Michael Noland, left, shakes hands with NICTD Trustee Mark Catanzarite after trustees voted to hire Noland as general manager for the South Shore commuter railroad on Thursday. In the background are NICTD trustees Michael Repay and Christine Cid.
Lear Corp. workers go out on strike
United Auto Workers members at Lear Corp., on 165 Street in Hammond, go out on strike Saturday morning, protesting what they say is low pay in relation to the renewed vigor of the auto industry.
Lear Corp. workers go out on strike
United Auto Workers members at Lear Corp., on 165th Street in Hammond, went on strike Saturday morning, protesting what they say is low pay in relation to the renewed vigor of the auto industry. The strike ended Sunday with a tentative agreement that would raise their maximum pay.
Lear contract a union victory over tier system
United Auto Workers members at Lear Corp., on 165th Street in Hammond, went on strike Sept. 13, protesting what they say is low pay in relation to the renewed vigor of the auto industry. The strike ended Sunday with a new contract that raises pay by as much as $19,000.
South Shore ticket to go
Here is how a mobile South Shore ticket looks, including travel zones, type of ticket and expiration time.
Operating Engineers Local 150 on strike against Superior
Mike Theodoropoulos, a member of Operating Engineers Local 150, pickets on 173rd Street, in Hammond, on Thursday at the entrance to a Superior Construction bridge project. The union local is on strike against Superior Construction.
"It has been 8 years since Indiana leased the Indiana Toll Road to a foreign consortium for $3.8 billion. What do you think of it now?"
Jake Arzumanian, East Chicago | "I'm against tolls. If they can make an expressway more accommodating without us paying all that money, it would be okay. But then as far as using a toll road after paying all those taxes for it, I don't think it's a good idea."
"It has been 8 years since Indiana leased the Indiana Toll Road to a foreign consortium for $3.8 billion. What do you think of it now?"
Thomas Parsons, St. John's, Canada | "I'm for it if it improves the roads. But if the money is just taken and not invested back in the road, that's the problem."
"It has been 8 years since Indiana leased the Indiana Toll Road to a foreign consortium for $3.8 billion. What do you think of it now?"
Todd Lyvers, South Bend | "As long as they manage the funds properly, it's a good deal. It put the state back in the black and they did a lot of projects. It's good just as long as someone doesn't stick their hand in the cookie jar."
"It has been 8 years since Indiana leased the Indiana Toll Road to a foreign consortium for $3.8 billion. What do you think of it now?"
Michael Ashmore, Hammond | "I think it was bad. They should have kept it instead of selling it, because now they have no control over the prices. And that money could have stayed here rather than going overseas."
"It has been 8 years since Indiana leased the Indiana Toll Road to a foreign consortium for $3.8 billion. What do you think of it now?"
Esker Peoples, Hammond | "It was good for the community, but not enough of us residents got a part of it as far as the work. Me personally, I barely use the Toll Road because the price when they sold it to the Spaniards went up so high."
Gary airport interim manager Duncan Henderson
The Gary/Chicago International Airport's private operator has hired Duncan Henderson, former executive director of the Waukegan Port District, in Illinois, to run the airport.
Neighbors remember dead child
Neighbors place a ribbon Saturday on a tree in front of the home where Jakariah Patterson, 2, was found dead on Wednesday. Her father, Jeremiah Thompson, 21, has since been charged with first-degree murder.
Bill would require RDA to spend money on Lake Co. transportation projects
The $4 million in annual savings expected from a legislative plan to close a Lake County tax loophole may be used to fund expanding the South Shore Line.
Sen. Dick Durbin at Sauk Village
U.S. Sen. Dick Durbin, D-Ill., speaks about the importance of passing a new transportation bill on Friday at the Sauk Village Municipal Center. He and other members of the Illinois congressional delegation are urging funding to get major infrastructure projects like the Illiana Expressway an…
Pothole nightmare continues on Cline
Lake County Sheriff's police watch over stranded motorists on Cline Avenue after they blew tires on a Cline Avenue access ramp Monday morning.
Cold, snow freeze Region businesses
Frustrated customers talk about what to do next after finding the door locked at the Speedway station at 6845 Calumet Ave. on Monday morning.
Cold, snow freeze Region businesses
The Marathon gas station at 165th Street and Hohman Avenue in Hammond was open Monday morning. Gas prices ticked up over the weekend to around $3.29 per gallon of regular at many stations but there did not appear to be any price gouging going on.
Cold, snow freeze region businesses
As frigid temperatures hampered travel in Northwest Indiana, many region businesses closed or scaled back operations Monday.
States of emergency, expressway closures remain as bittle cold takes hold
Cars are seen plowed in along Columbia Avenue just north of 173rd Street in Hammond on Monday morning after Sunday's blizzard.
States of emergency, expressway closures remain as bitter cold takes hold
A man fills up his car at the Marathon gas station at 165th Street and Hohman Avenue in Hammond Monday morning. The air temperature reached 15 below zero, breaking the 1988 record low for the day of 14 below zero.
States of emergency, expressway closures remain as bitter cold takes hold
Trucks are seen driving on the Borman Expressway on Monday morning from the Columbia Avenue bridge in Hammond. State officials said motorists were ignoring the closure of the expressway from the Illinois state line to Michigan City, putting themselves and emergency crews at risk.
The top business stories of 2013
NWI housing market goes on a roll in 2013
Chicago agency approves Illiana Expressway
Judy Ogalla, a Will County Board member and farmer from Monee, challenged Illinois Department of Transportation forecasts for traffic and costs related to the Illiana Expressway during a committee meeting Thursday of the Chicago Metropolitan Agency for Planning. The committee voted 11-8 in f…
MAP: 5th Avenue development
More than a decade after the U.S. Steel Yard opened for business, 5th Avenue around the stadium remains very much a work in progress. There were high hopes an arts and entertainment district would flourish there when the stadium idea was first hatched by former Mayor Scott King, but that has…
Big hugs for returning soldier
U.S. Army Sgt. Bridget McDonnell is given a hug by her grandmother, Joann McGoldrick, at the Community Veterans Memorial in Munster on Saturday after McDonnell returned to the region from a deployment to Afghanistan. McDonnell's family and the Indiana Patriot Guard welcomed her. She is the d…
Live updates from Illiana Expressway industry forum
Go to the Illiana Express Facebook page for live updates, photos, information, videos and more from the Illiana Expressway industry forum in Rosemont, Ill. Leave a comment, "like" and share with friends.
Anti-gun violence campaign pulls into Gary
Chicago Chapter Tuskegee Airmen member Capt. Victor Croswell comes out of the Gary/Chicago International Airport terminal on Friday to greet members of the Love and Protect Our Children anti-gun violence campaign, including James Freeman, left, and Jeremiah Chapman.
Disability-rights advocates at NIRPC
Renae Jackson, right, of Gary, talks with Rudy Velasco, of East Chicago, before Thursday's meeting of the Northwestern Indiana Regional Planning Commission. The two were there to urge that people with disabilities be given more of a voice in formulating a new public participation plan for NIRPC.
Disability-rights advocates at NIRPC
Three Portage police officers keep watch at a May 23 NIRPC meeting as Renae Jackson, right, of Gary, talks with Rudy Velasco, of East Chicago. The disability-rights group Everybody Counts on Monday moved to enforce a 2006 federal consent decree, in part over NIRPC's use of police officers at…
Chicago Avenue closed between Cline and Airport Road
Chicago Avenue is now closed to through traffic between Cline Avenue and Airport Road. The closure is part of the Gary/Chicago International Airport expansion program. Businesses along that section of Chicago Avenue can still be accessed.
Airport Road overpass opens
CSX tanker cars pass under the new Airport Road overpass, which is now open to traffic. Building of the overpass is part of the $166 million expansion of Gary/Chicago International Airport.
Airport Road overpass opens
The new Airport Road overpass is now open to one lane of traffic in each direction. It was built as part of Gary/Chicago International Airport's $166 million expansion project.
Pollution pile could stifle airport development
A huge mound of contaminated soil sits just south of where the Gary/Chicago International Airport runway will be extended. A key airport tenant and a former airport director are alarmed that plans for leaving the pollution on site could stifle future development there.
Chicago developer sets sights on Gary airport
Chicago developer Elzie Higginbottom, center, listens Monday as the Gary/Chicago International Airport Authority discusses proposed lease terms that could lead to construction of a new hangar at the airport by his Eastlake Management & Development Corp.
Cline Avenue Bridge demolition
A large section of the Cline Avenue Bridge as seen from a demolished Riley Road ramp on Monday. Demolition work on the bridge continues, despite earlier assurances from state officials it would be down by the end of 2012.
Cline Avenue Bridge demolition
The last remaining section of the Cline Avenue Bridge stands over the west side of the Indiana Harbor and Ship Canal on Monday. Work on demolishing it continues, despite state officials' earlier assurances it would be down by the end of 2012.
Muhammad: Intermodal operation piqued interest of businesses
Consulting-firm owner Adrian Muhammad said he remains interested in working to develop transportation infrastructure in Gary despite his firm's being accused of owing more than $267,000 for a feasibility study of building an intermodal business park on land United States Steel Corp. owns.
Lawsuit pushing intermodal port project off track?
A company led by an adviser to Gary Mayor Karen Freeman-Wilson is the target of a civil lawsuit in connection with its effort to spearhead a "city-centered" economic development project.
Gary-Hammond-East Chicago Empowerment zone incubator
The mailing address for Adrian Muhammad's Midwest International Investment Center LLC is at the Gary-Hammond-East Chicago Empowerment Zone incubator on Broadway in Gary. Muhammad also lists on email letterhead the address of an office in Chicago at 111 E. Wacker Drive, Suite 555.
Back to broadcasting: Michael Essany's latest TV talk show debuts Monday
GARY | Valparaiso's TV talk show host Michael Essany is ready for a return to the small screen and promises his latest broadcast venture will be bigger and better than his reality chat show series on cable's E! Entertainment in 2003.
Gary pilot dies in gyroplane crash at Lansing airport
LANSING | A gyroplane pilot from Gary died Monday from injuries suffered in a crash shortly after he took off from Lansing Municipal Airport in his one-seater aircraft, according to Illinois State Police.
Family Christian Center threatened with foreclosure
MUNSTER | The Family Christian Center, the state's largest mega-church and one of the 20 largest in the U.S., is facing foreclosure, with Pastor Steve Munsey telling congregants Wednesday night the church owes $750,000 in back payments on its sprawling worship center.
Community mourns teen found dead near Lake Central
St. John police officers and others begin an investigation after a body was found Wednesday evening on Lake Central High School property.
Community mourns teen found dead near Lake Central
St. John police and others begin an investigation Wednesday evening after a body was found at the far southeast corner of Lake Central High School property. The body was later identified as Levi C. Evans II, a 17-year old Lake Central marching band drummer.
THREE YEARS AFTER THE GREAT RECESSION: Manufacturing continuing to boost Indiana economic activity
SCHERERVILLE | From his office window, Joel Chermak can get a visual confirmation of what financial statements for the company tell him on a daily basis.
THREE YEARS AFTER THE GREAT RECESSION: Legacy dims hope to break economic malaise
Things should have been better by now.
Sellers, buyers sail into uncharted waters
Realtor Zeke Morris locks up after showing a home in South Holland. The owners recently decided to drastically reduce the selling price of the home, a decision that is becoming more common as sellers adjust their expectations for the new realities of the housing market.
Illiana Expressway group looking at alternative route options
Indiana and Illinois transportation officials may go back to the drawing board when it comes to a preferred route for the proposed Illiana Expressway.
ArcelorMittal speaks out on Cline Avenue
Steelmaker ArcelorMittal has issued an unequivocal statement calling for INDOT to stick to its original pledge and build new on- and off-ramps for Cline Avenue at Dickey Road.
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text:
US Vision operates Retail Optical Centers in 48 states in JCPenney, Boscov's, Meijer, BJ's and other department stores. Our locations offer quality eyewear, contact lenses, and optometric services. We have full and/or part time opportunities available in many areas of the country. Practicing next to a US Vision location does not require any investment. We provide you with a fully equipped office with exposure to an immediate patient flow including participation in one of the largest managed care networks in America. As an independent practitioner, you will be able to provide your patients with optometric services, collect professional fees set by you, and not have to be concerned with an abundance of business and administrative distractions.Please contact us at email@example.com or leave a message at 1-800-303-0940 for more information. Please visit our website at www.usvision.com for a list of opportunities currently available.
Copyright© 2000 - 2014 Jobson Medical Information LLC unless otherwise noted.
All rights reserved. Reproduction in whole or in part without permission is prohibited.


text:
When Aries has experienced hurt, they either immediately deny it or become defensively angry.
Oh PLEASE. She was never good or an angel from the start! You had to be STUPID to really say "I miss the old Miley." It was all a FAD. Think Britney Spears, man. Look at her NOW.


text:
This full website whois and analysis report on Lemon-Online.ru was ran on November, 01, 2014.
We include detailed information like the server IP Address which is 22.214.171.124. Lemon-Online.ru resides at Prolexic Technologies in Hollywood, FL, United States. The domain Lemon-Online.ru was first registered on 05/08/2008 which was 6 years and 6 months ago and is set to expire on May, 05, 2015.
The Lemon-Online.ru Whois shows that the registrar is RU-CENTER-REG-RIPN - but a full analysis for Lemon Online is below to assist you in your research including Whois, Alexa traffic rank, and server details.
The official title of Lemon-Online.ru is: lemon-online.ru - limone online Resources and Information. This website is for sale!
The official description of Lemon-Online.ru is:
lemon-online.ru is your first and best source for information about limone online . Here you will also find topics relating to issues of general interest. We hope you find what you are looking for!
It is 7:12 AM CET when you ran this report for Lemon-Online.ru here on our website, IP-Adress.com. When it comes to Lemon-Online.ru, you can trust that if we have Whois information available for it, we will display it further below to assist in your research of Lemon-Online.ru. Feel free to run another Lemon Online related search, or start a new query.
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The Whois report for Lemon-Online.ru was ran at 7:12 AM CET on November 1, 2014 and the information is provided below if available.
View comments on this Lemon Online whois website report below or add your own comment about Lemon-Online.ru.
Now you can review additional Whois data for Lemon-Online.ru below. Things like the status of Lemon Online, expiration date of Lemon-Online.ru, and Lemon Online name servers.
Don't forget that Lemon Online could have other domain extensions you might want to run a Whois search for and get further information about Lemon Online owned services.
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Works in Progress
I always have far too many works in progress, but here is what I am currently focusing on:
Dreadship Omnipotence (Novel)
Synopsis: Idim Jyn is the captain of a crew of space pirates and smugglers in a transhuman future where the disparate factions of mankind have begun to journey down very different evolutionary paths, and the very nature of humanity is uncertain. When Jyn's crew steal an experimental starship from a secret laboratory, they uncover a terrible truth and find themselves in the middle of a war against an unknowable godlike being from the far future.
Current Progress: ~3000 words
>Grounded_Philosopher: I always thought of a human as being anyone who can trace their family lineage back to Earth.
>KillerPsik13: What about people who were artificially made?
>HotHunkofMeat1337: They were still made by a scientist from Earth, though, so that's sort of their family lineage.
>Grounded_Philosopher: Exactly.
>KillerPsik13: But what if an alien made an artificial human?
>HotHunkofMeat1337: Their biology would be human, so they'd be human.
>KillerPsik13: But you didn't specify that initially.
>HotHunkofMeat1337: Sure I did. Biology is just another way to trace family lineage back to Earth.
>Grounded_Philosopher: Yeah. I guess a better way to put it is tracing some part of their origins ultimately back to Earth.
>KillerPsik13: Hey, who's User1?
>HotHunkofMeat1337: Who?
>KillerPsik13: He just joined the chat room. Did you invite him?
>HotHunkofMeat1337: Nope.
>Grounded_Philosopher: Not me either; kind of impressive he got that netID though.
>KillerPsik13: Hey, how'd you get in here, @User1?
>User1: Your conversation intrigued me. I decided to observe and record your musings.
>KillerPsik13: Fucking creep. Bet he's a hacker or survbot. Get out. This is a private room. /v kick User1
>HotHunkofMeat1337: Nah, a survbot would have been more subtle. Low-key hacker I bet.
>Grounded_Philosopher: Hey, maybe we can be friends! @User1, do you have any thoughts on what it means to be human?
>KillerPsik13: Really?
>HotHunkofMeat1337: …
>User1: It is an interesting question, and one I cannot answer definitively, for mankind has become a patchwork of constellations scattered across the stars.
Moons Over Sothenheim (Novel)
Synopsis: Katharine Remington is overqualified and unemployed, trapped in limbo on a space station orbiting earth. After her neighborhood, the gravity ghetto, is scheduled for destruction, a series of protests by its inhabitants gives the station authorities the excuse they need to lock up Katharine and her fellow activists. For disrupting the peace, she finds herself sentenced to a lifetime of hard labor on the frontier planet Sothenheim, where she discovers a horror beyond humanity's imagination…
Current Progress: ~1000 words.
"Well, Miss Remington, while I can't deny your impeccable credentials, I'm afraid that this particular opening just closed up." The interviewer swiped his hand across his computer's monitor and leaned back, hands clasped behind his head and left foot resting on his right knee. He offered Katharine a predatory smile. "But all is not lost! It just so happens that we have several operating jobs we'd be more than happy to offer you. A machine's no good without a reliable operator, you know." He winked.
Katharine Kaya Remington raised her eyebrows at the man on the other side of the desk. "So, let me get this straight. You called me in here to interview me about a job."
"A job that closed during the interview."
"That's right, missy."
"So you had someone so good you offered them the job on the spot without actually interviewing the rest of the applicants, myself included."
The man's eye narrowed and he leaned forward, head resting on his hands. "Miss Remington, I've got no control over the hiring process. I don't make the final decisions around here. The engineering job is gone; all we have left are these machine operator deals. Now, we have a lot of machines that need operating, and I'm sure you can use your engineering experience in their maintenance. Look, there'd even be opportunities for promotion, and when that orbital engineering job opens again, I'm sure you'd be a shoo-in. Just prove your company loyalty first, alright? This is the best I can get you; take it or leave it."
Katharine shook her head and stood up. "Leave it. It's not good enough. Did whoever get the job have to prove his loyalty first? No? I didn't think so. Thanks but no thanks; find someone else to run the station's vending machines." She stalked to the door, half-hoping for the man to respond. He didn't say a word, and Katharine walked out of the StarCorp building. As she whirled through the revolving doors into the streets, she passed a well-dressed young man with beads of sweat on his brow and a flimsy resume clutched in his hand. She stopped him and gave him a warm smile fueled by her frustration. "Good luck, kid. I'm sure you're a shoo-in." Katharine was gone before he could respond, walking down the streets of Bab Al-Nujum.
The streets, if the corridors of the space station could be called that, were packed, and Katharine couldn't figure out why. There wasn't a holiday or event, and it was the middle of the week just after rush hour; by all rights, the streets should be abandoned. Yet here she was, shoving her way through mobs of people to try and get back to her room on the other end of the station. Normally she preferred to spend as little time as possible in the gravity ghetto, as long-term weightlessness made her life extraordinarily difficult, but right now she just wanted to be somewhere where she could take out her frustrations in private, probably by blowing up small mushroom-headed aliens intent on destroying earth.
The Woodsman (Novella/Novelette)
Synopsis: George and Jackie's family have just moved into the woods, and their fellow townspeople have warned them about the grumpy old man who lives the next plot over. They find him nice enough, but the woods are another story…
Current Progress: ~7500 words.
"He seems nice enough," Jackie said. "A bit odd, though."
George nodded from his chair in the living room, opposite Jackie's. The children and Peter had all gone to bed. "Did you see his face?"
Jackie hesitated. "I… never thought to look."
George narrowed his eyes and steepled his fingers. "Never thought to look… or couldn't look?"
"I…" Jackie looked thoughtful. "I could look… I just couldn't remember. It was like as soon as I looked away from his face, it blurred in my mind."
George nodded. "Exactly how I felt."
They sat in silence for a little while.
"Well, he was still a very nice man," Jackie said.
"Quiet," George replied. "Polite enough though, I guess. Odd manner of clothing, though."
"And that axe… it made me a little uncomfortable," Jackie confessed. "But he seems genuinely interested in helping us."
George grunted.
Jackie's husband sighed. "I don't know… he came in and inspected the house. Hardly looked at us. It's almost like… he didn't really want to sell this place."
Jackie laughed. "Honey, don't be silly! You heard what he said! He wants it to be better maintained. Maybe he'll buy it back from us when we move out."
George sighed. "If we ever move out. My new job doesn't offer many opportunities for advancement."
Jackie smiled warmly at her husband, stood up, and sauntered over to him, swaying her hips gently. She sat down on his lap and kissed his forehead. "Then I guess we'll just have to save up." He slid her arms around her, and she did the same to him. Their lips locked together and their eyes closed. I guess she's forgiven me, was George's last thought before he lost himself in the embrace, finally feeling at home.
Something creaked. Jackie jumped off George's lap, and George sat straight up, They both looked around nervously for a moment. Jackie laughed nervously. Her ears were listening to everything now; the faint pitter-patter of what remained of the rain outdoors, the tinny rumblings of the primitive water heater, the muffled creaking of the swaying trees outside, and and the snoring of old Peter.
Then the creak came again.
The Eldritch Wastes (Serial Novel)
Synopsis: Mankind's reign over the earth has ended in a terrible cataclysm that nearly wiped out the human race, along with most other worldly life. Colossal, cyclopean structures have risen up from the barren wastelands while new, eldritch life has appeared to remake the planet in their own image, shattering the laws of reality in the process. As the scant survivors of mankind retreat from their sanity and into dreams, one woman breaks free and seeks to restore mankind – or perhaps to recreate it.
Progress: Updated every Monday with a new chapter you can read here.
The soft sunlight lighting the dull red rooftops of Hlanith belied the monstrous horror running through the streets. Still, the sight reminded Kayeera of why she loved her fair port city, and she paused for a moment in her rooftop run to savor the view and take in a deep breath of the salty sea air. The monster's next piercing shriek brought her back to the task at hand, and the moment passed as she leapt into motion once more. Her long legs carried her over freshly-tiled roofs and sent her soaring over sparkling cobblestone streets. Her hands dropped down to the twin handscythes strung on her belt, and she slipped them out of their holsters. Her palms closed around the marrowood handles of Rhyme and Reason, and a grim smile crossed her face.
It vanished when an all-too-human scream reached her ears, and she picked up her pace. Her near-impossible leap across Cobbler's Row earned gasps from the tradespeople who lived there. "Thank Oukran she's here!" A few moments later, Fisher's district came into view. Of course it wants fish, she thought. She saw the abomination for the first time as she skidded to a halt on the last rooftop before the docks, and immediately wished she hadn't. It was ambling in the direction of the city's main pier, trailing blood and offal behind it. It seemed to have made a meal of some fisherman's catch and, if the arm lying next to the pile of half-chewed fish was any clue, of the fisherman himself.
Kayeera gave three short whistles and a long one, and a troop of gold-plated city guardsmen cut off the beast's path towards the commercial docks. A few more whistle cadences later and the beast was surrounded. The captain of the guard leapt down from the rooftop and headed straight for the thin man standing in the center of the street behind the monster. He saluted her, crossbow in hand. "Sergeant Ojoro, where did this thing come from?" Kayeera twirled Rhyme as she waited for a response.
It came quickly. "We don't know, cap'n. H'Jearn thinks it came from the sea."
Kayeera shook her head. "Unlikely. Do you know what that thing is, sergeant?" Ojoro shrugged. "It's a gug," she said after a moment's pause. The guards within earshot began to mutter and fidget. She quelled it with a look. "It's from the underworld," she continued. "The nearest entrance of which is in the Enchanted Wood, near Ulthar. That's the opposite direction of the sea, and I find it highly unlikely Thanel's riveguards let it swim up the river unnoticed." Kayeera narrowed her eyes to get a better look at the thing, which she had only read about in Elrich Wurst's Journeys Through the Underworlde. If the book's description was anything to go by, it was a small one, though that brought her no comfort; it was still twice her height. What made it so unsettling was that its form aped that of man's – albeit with shorter legs, longer arms, and a thick coating of fur – while its head, if one could call it that, was something from Erich Zann's worst nightmare. Its head was not a head so much as a toothy maw turned sideways and stuck on its neck, facing upward. Its eyes were on either side of the vertical slit of its jaw, just above the neck, and its serpentine tongue lashed hungrily at the open air, sending globs of pulsating saliva down to the cobblestones.
"So how do we kill it?" Ojoro asked.


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Anda and KataComment1
27,243pages on
this wiki
this wiki
Anda and Kata are two female moose, or moosettes, in the Disney animated movie Brother Bear 2. They are voiced by Andrea Martin and Catherine O'Hara.
Anda is slightly slow but interested in finding a mate who suits her best interests. She is lighter brown then her sister Kata, and at the end of the movie, Anda becomes Rutt's mate while Kata is Tuke's mate.
|Brother Bear
Films: Brother Bear | Brother Bear 2
Characters: Kenai | Koda | Rutt and Tuke | Denahi | Sitka | Tanana | Tug | Koda's mother | Nita | Atka | Chilkoot | Anda and Kata | Innoko
Songs: Great Spirits | Transformation | On My Way | Welcome | No Way Out | Look Through My Eyes | Welcome To This Day | Feels Like Home | It Will Be Me


text: On 6/23/08, Doc <edoard at medievalcookery.com> wrote: > > > --- Kerri Martinsen <kerrimart at mindspring.com> wrote: > > > *Butter for health purposes* was left in the > > sunlight for 12-14 days, this > > bleaches it and removes the Vitamin A, whilst adding > > Vitamin D. This was > > given to children to help prevent rickets. > > > Considering that vitamin D wasn't discovered until the > early 20th century, and that vitamin D levels in dairy > products decrease with oxidation, I'd say that this > one was total bunk. Vitamin D is produced in animals > and plants through exposure to UV radiation - but > that's in a *living* animal or plant. > > > > source: > > > http://web.onetel.net.uk/~booksearch/walpurgis/bread.htm > > > Tertiary source that doesn't provide (or link to) > primary or even secondary sources. Given some of the > broad statemens and the misinformation/misleading info > on butter above, I wouldn't take anything from this > site as accurate unless it could be backed up with > other, better documented sources. Yea, I figured that the information was suspect based on no references. The last one (Vit D) was included mostly out of the humor of it. Because, you know, everything on the internet is the truth... Oddly enough, the Wiki article on Butter is fairly well sourced, at least at a quick glance. So I'm mostly curious about the clarified butter. Has anyone tested the shelf life of it? Should I add salt to the butter before clarifing? After clarifing? Vitha


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How do I pan-cook salmon without it flaking off into bits
I'm new to cooking (recently moved out to college etc) and I tried salmon today. I added it with seasonings to a pan with oil, and trying flipping it etc. But the outer parts cooked really quickly and the inside wouldn't cook at first for a long time, and then the salmon flaked off into bits when I tried to see if the inside was cooked with a fork (gently, I must add).
Are there any tricks to cooking salmon right that I'm missing? I tried google, I swear but it didn't help.
Salmon is my nemesis. . . but some things I have learned.
Slow slow slow low low low. You don't get the crispy skin if its a skin on filet, but things cook much more evenly. I tend to put a lid on the pan to help steam the top part.
My best results have been under the broiler. Which is kinda opposite of what I said above.
re: autumm
I tried this today (low and slow, I don't have a broiler) And I'm not a big fan of the skin, so I didn't have to worry. It went a bit better than last time so I'll eventually get there with the perfectly cooked fish.
PS: Does slow-and-low work for other fishes (sole/trout) as well or are there different tricks to those? Online recipes never seem to mention these things...
re: delancy
I've never gone wrong with low and slow, except steak, but that's a different column. As long as crispy skin isn't very important to you, life will be good.
Actually, if we have skin on fillets (IQF from costco) the low and slow lets us remove the not correctly cooked skin with no harm don to the overall meal
re: delancy
Salmon skin is incredible, if it's cooked right.
re: rasputina
I sometimes make cracklings with the skin and put them on my salad.
re: autumm
Hi, Autumn:
I've only been cooking salmon for 40 years, but IMO very slow, low, and only heating from the bottom is a good way to go. A little woodsmoke and forming a pellicle before cooking helps a lot, too.
I like to put the salmon skin side down in a hot pan and cook it until the skin is super crispy and the meat looks cooked about a third to halfway up the side of the filet. The center will still be pretty rare. Then I flip it over and put the whole pan in an over that has preheated to about 425. Let it stay in the oven for 5-10 minutes depending on thickness and how well or rare you want your fish. Remember, salmon does not need to be cooked to well done.
re: jpc8015
I do this also, start out with a nonstick skillet preheated at medium, add EVOO, sear until the underside is browned, then in the oven at 400 for about 6 minutes, then take the pan out and cover off the heat for another 5-6 minutes, comes out perfect every time. I also season the meat instead of the oil. A fish spatula will help with the flipping.
Hope you get more replies, since I cook mine skinless, and like the inside still a bit translucent.
I start with fish at room temp for a brief bit, then pretty side down in a very hot pan. Usually with olive oil. I think it let's go when it's ready. Maybe 3 or 4 minutes for a one inch filet. Then flip, and I often finish in the boiler,maybe in a broiler pan. A nonstick pan helps, but maybe shouldn't be related this way. And the right spatula.
I have circa college chefs in my family too, and son is working on his salmon technique!
Your answer really depends on how you like your fish cooked to temperature....or thoroughly cooked through.
For rare....high heat searing both sides.
For medium-rare to medium, medium flame flipping when the sides of the filet turn opaque half way up the fillet. Note the minutes and do slightly less for the second side.
For medium-well to cooked through, medium flame flipping when the sides are completely opaque...for cooked through fish fillet, you could even wait until the top side of the fillet starts to turn opaque.. Again, note the minutes and do slightly less for the second side.
the same guidelines can be used for one inch fish steaks as well.
I think one of the best investments a new cook can make is to buy a reliable instant read thermometer. I have a Thermapen, which is pricey but you can get a decent one for $15-20. I believe the CDN ProAccurate is good (make sure you calibrate it- directions should be on the pkg.).
I cook salmon to a temp of 125 in the thickest part and let it rest for about 5 min. before eating. Usually, I'll sear the flesh side just to get some color, flip it to the skin side for the rest of the cooking time. If the skin becomes very crispy, you'll be able to slide the meat off of the skin (you could also do this in reverse order and avoid using oil beyond that produced by the salmon). While the meat's resting, you could turn the skin over to render the rest of the fat and you'll end up with a fish flavored chip.
re: OldSchool
Yes, a probe thermometer takes a lot of the voodoo out of cooking fillets, chops and steaks. I got mine cheap at a restaurant supply store and it's given very good service.
A pair of tongs is also indispensable. It makes flipping whole cuts of meat and seafood so much easier.
I like to start skin side down on medium heat to render some of the fat, with the pan covered so the steam helps it cook evenly. This way, when you flip it the flesh side is frying in the fish's own oil. After flipping, leave the lid off the pan so the skin doesn't get soggy from steam. Just remember not to flip the fillet until it releases with a gentle shake of the pan. If it's sticking, it's not done browning on that side, so don't try to pry it off with a spatula.
re: OldSchool
Yes I am thinking of getting one soon. Getting a bit tired of not being able to bake chicken/turkey breast either
here's my fail safe method for cooking skin-on salmon fillets:
heat a cast iron skillet on high heat until ripping hot. rub both sides with olive oil. sprinkle with salt and pepper. place skin side down in the skillet. when the edges turn opaque, flip the fillet, cover the pan and turn off the heat and let sit to absorb the residual heat from the pan.
re: wonderwoman
This is my method as well. I love crispy salmon skin so I sear skin side down and then flip or pop in the broiler for just a minute or two as I like my salmon rare to medium rare.
Consider cooking it in your sink and crisping it up over hot hot heat in a pan once it's done. Odd to get your head around the concept, but it's easy as anything with magnificent results.
(PS: brining is completely optional and can be safely ignored)
As a new cook, you may not yet have learned that if you know what to look for, and smell for, and listen to, many foods will tell you when they are ready for the next step. For example, when melting butter for frying, you wait till the bubbles subside, which means the water has evaporated from the butter. When baking brownies, they are usually ready to pull from the oven when the chocolate aroma pervades the kitchen. In pan-cooking, it's important not to rush your protein, and to realize that when it's ready to flip, it will release from the pan easily. As long as the pan or food has been oiled, all you need to do is gently try to lift an edge. If it resists, back off and wait. When it's ready, you'll see as you lift that the underside has browned, and will move easily. You can also try shaking the pan instead of lifting an edge of the food.
re: greygarious
Hopefully one day I'll get to that point, but right now I'm the clueless kid who has to chop chicken breasts up before cooking so I can tell that they are cooked through.
re: delancy
About being the clueless kid: don't beat up on yourself. Everyone was a clueless kid at some point (sometimes in adulthood!).
One of the things I remember well from when I was beginning to cook in my late teens--at college, because I wanted to be able to eat both well and cheaply--was that virtually every time I cooked anything, I discovered something that I did wrong. But once you forge ahead and add those learning experiences together, that happens less and less often. (Also, it never stops entirely: I still make mistakes.)
I hate to offer a cliché, but: "practice makes perfect."
Butter in a cold pan, when it starts to bubble add fish, skin side up. Once it has browned, flip over and finish cooking. You can tell when it is done by pressing on it. It will go from soft to not so soft to where you can see the fish start to separate when you press on it. Take it out then and immediately put on plate and serve.
The basic rule of thumb for cooking any fish is 10 minutes per inch of thickness of the fish. There aren't too many fish with a thickness of more than 1 inch, so beware overcooking.
Are you cooking a fillet or a steak?
I prefer salmon in fillet to steak. I like the skin on. I always start with medium heat - the meat side down and cook it that way until it releases itself from the pan. Then I flip it over and raise the heat to crisp the skin. If the fillet is particularly think, I like to put a lid on the pan part way to ensure cooking the fish through.
re: ChefJune
Would cooking over an electric stove (versus a gas one) make any difference to this?
(I had fillets, about 1 " in thickness)
re: delancy
the difference is that gas heat is more easily controlled. when you reduce or raise the flame, the effect is immediate, whereas it takes longer for an electric burner to respond. if learning to cook on electric, i'd err on the side of using lower heat for now. :)
Practice will help. I recommend a mixed pan/oven approach, but I do the reverse of jpc8015, cooking meat-side down first rather than skin-side.
If I have a slab of skin-on filet, I apply any desired salt and spices to the meaty side (I often use heavy seasoning with southwestern or other spice schemes, enjoying the flavors but also still getting straight salmon flavor from the interior). I let it sit on the counter for 30-60 minutes, too, if I can, because bringing up the temperature of the filet allows for quicker cooking to doneness.
Pre-heat an oven-safe, preferably non-stick or cast iron, skillet on the stove top with some olive oil. Put your oven anywhere from 375-425 degrees. The filet can sear meat side down for 6 minutes (you should hear a sizzle when you put it in), then flip it over, and, depending on thickness, either let it cook for another minute on stovetop (if thick) or just toss it immediately into the preheated oven.
Your challenge is doneness. Normally, it takes about 5-7 minutes more in the oven. I do own all the kinds of thermometers people mention here. But as with steak, I think that salmon doneness can be effectively judged with a quick touch. It just takes experience. Here it is:
Try clenching your fist and pressing and the area between your thumb and index finger. With a barely clenched fist--like when your hand is shaped as a fist but not tensing--that area is very soft and spongy. If you tightly clench your fist, that area is firm. But if you go in the middle and feel that slightly spongy texture, that's what medium rare in steak and salmon feel like, and it's what I shoot for. (Very Goldilocks--just right...) That's when things are done.
Also keep in mind the effect of carryover cooking--cooking that happens after you remove the item from heat. Removing or keeping the fish in the pan is one of your choices to make as you let it settle down for a few minutes. The thicker the fish, the longer it will keep cooking itself from residual heat.
Try cooking it slower as suggested. If you like eating the skin (I do) make sure to dry off the filet and then let it air dry - similar to hashbrowns. You'll get crispier results with less moisture.
You can choose if you like to cook it skin- or meat-side down first. You can also cook skin-side down only if you cook it even slower or use a lid to steam cook. The lid is also a handy tool if you find the filet cooking too fast on the exterior. Put the lid on and you'll get an oven effect that cooks the inside faster
Lots of suggestions so far. I will provide a technique for determining when any fish is done. Picked it up from reading Eric Ripert and David Chang, both of whom can cook a pretty nifty fish dish. Get a small metal skewer or a thin blade paring knife. When you think the fish is about done, insert the skewer/knife tip into the thickest part of the fish about half way through. Pull it out and touch the metal to the space between your lower lip and chin. If its warm, not hot, just warm, the fish is done.
first off, pat the fish dry with paper towels. steaming off the moisture on the skin delays the cooking process itself (must go before heat begins to work on the fish) and might be part of your problem.
i rub mine with oil, salt, pepper all over; get a skillet hot, with some oil to keep fish from sticking. make sure it's hot, like water droplets skitter on it hot. put the fish in skin-side down, 2-3 minutes. flip it once; another 2-3 minutes. remove. this will give you a crispy exterior, and a rare interior. leave on heat for 1-2 minutes longer per side for mid-rare, and 2-3 minutes longer for medium. any more done than medium, i wouldn't recommend it for best taste/texture of your salmon. :-) good luck!
If I'm doing it on the stove, I sear it and cook it quickly with the middle just barely done. I only turn it once, and I start skin side down.
Salt, pepper, chili powder, paprika, and mayonnaise spread thinly on top of fish. Place that side down in a hot pan and sear until blackened (3 minutes), flip and sear skin side (3-4 min), and then cover pan and turn down heat to medium/medium-low for an additional 3-4 minutes. Comes out so tender and cooked perfectly.
Whether broiling, grilling, or pan-cooking salmon fillets, my first step (after washing & patting dry) is to place the fillets in a shallow baking dish with about 1/4 inch of olive oil, salt & pepper. After turning the fillets to coat completely in olive oil, I then leave them in the olive oil skin side up, for about 20 minutes. That way the top surface of the fish is coated with oil, which makes it much easier to flip when cooking.
For a fillet that is about 3/4 inch thick, I cook for about 8 minutes. This is true whether broiling, grilling, or pan-frying
If pan frying, I place the fillet, skin side up in the pan at medium-high heat (typically anodized aluminum), without any oil added to the pan. After about 4 minutes, when you can see from the side of the salmon that it is starting to cook through, I flip the fillet, so that the second half of the cooking is with the skin side down.
One other secret to flipping the salmon so that it remains intact is to use 2 spatulas. One goes underneath the fish and then, as you are lifting up the fish, position the second spatula to receive the fish as it is turned, and lower the second spatula to place the fish onto the pan surface. This technique works well for any food that is difficult to turn.
There have been so many great replies that I think you should be fine technique-wise. I did want to mention my favorite flavoring for salmon which is super easy and tasty. In a shallow bowl or baking pan, combine 4 parts miso, 2 parts mirin, and 2 parts olive oil (the quantities can vary depending on how much salmon you have), mix into a smooth paste and coat the salmon with mixture. Let sit for 20 minutes before cooking. Ideally this should be cooked on the grill, but it's good in a pan as well. For 1/2 lb. of salmon a good quantity would be 1/4 cup of miso, and 2 tablespoons each of mirin and olive oil.
Miso and mirin are not always available at major grocers but are usually available at health food stores and always at any store that specializes in Asian foods.
As a number of people have posted Very low and slow. Leave the skin on to help the fish stay together. Saute skin side down in clarified butter only. No herbs etc to take away the natural flavor of the fish. You can add them later if you like. DO NOT ever turn the fish.....any fish. Cover with glass lid so you can watch as the fish is cooking. When the center of the fish has barely changed color from obviously raw to the same color as around the edges the fish is done. It only takes a tiny bit too much heat and or a tiny bit too long and the fish is going to be over cooked and dry. It can take a few attempts to get the timing right depending on the fish and the thickness. The key is to watch the center of the fillet like a hawk.
re: Puffin3
@puffin: why do you steam your fish?
one thing i haven't seen mentioned yet is the shape and variable thickness of the cut fish. sometimes the edges can be very thin when compared to the center. unless i want to use the fish all cooked through, i don't buy pieces that look like that and do my best to get pieces of a uniform size.
even with a non-stick pan, you need a film of oil. keep the fish in the fridge until a minute before you will pop into the pan. dry it off very well with paper towels. season or not, your choice, but salt at the very least. when the oil is shimmering in your pan place the fish skin side down. you can see the color of flesh change gradually, moving upwards from the heat source. shake the pan a bit to see if the fish is easily dislodged. if it is, turn over with a broad spatula. if it's a big piece, you may need 2 spatulas at first.
both the pan and fish will be hotter so cooking after the flip will take less time than the first turn.
the skewer stick to check internal temp is good, or you can use a very thin knife.
let the fish sit a few minutes after you take it from the pan. it will continue to "cook" still, from the residual heat.
imo, 10 minutes per inch of fish is too much, unless your heat is extra-low..
By whatever method you choose to cook your piece of salmon, you can tell when it is done (not overdone and dry and flaky) by the white spots that start forming on the surface of the piece. I call it coagulation of the proteins, but I don't know what the technical term is. When the top surface gets milky spots, the salmon is done.
re: jmnewel
It's albumin, which is indeed a protein.
Not to the OP, specifically, but since it's come up a few times, here is how to get crispy skin every time:
- Dry the skin off before you start cooking it.
- Cut a few crosswise or diagonal slits into the skin with a very sharp knife. This keeps the skin from shrinking and pulling away from the pan surface while cooking. It also looks nice.
- Let the pan preheat a bit. Don't start cold.
- Use some oil, even if you're cooking on non-stick.
- Go for medium low heat. Significantly lower than you would for searing a steak, but still hot enough that a drop of water spits and crackles in the oil and you hear a little sizzle when the fish is added.
- Sear skin side down first. Cook a bit more than halfway through on this side. This will take several minutes, but depends in part on the thickness of the fillet.
- Turn the fillet and cook until done on the other side.
- Do NOT use the lid at any point. Don't add liquids to the pan. Do not crowd the pan.
re: cowboyardee
Pretty much how I do most fish. Start with it very dry, cook 2/3 the way on one side then finish quickly on the other.
If fish is flaking badly when trying to remove it from the pan it's over cooked.
What I do is a cross between pan frying and poaching. Heat up a frying pan just big enough to contain your fish. Add butter or oil. lay in the fish, then pour in white wine or water -- just enough to slosh around a bit. Add dill or whatever seasonings, and turn the heat down so it is very softly simmering. Put a glass lid on.
Cook until the fish is just about done and turn off the heat. Let it set briefly, then serve. Turn up the heat and make a pan sauce out of the liquid.
If it's a steak instead of a boneless filet, you should turn it over halfway through.
I always sear off fish skin side down first. I use a hotter pan than the other posters because I want crispy skin before the fish has cooked too much.
The flaking problem sounds like you are overcooking your fish.


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American Electric Power's shutting down five of its coal plants because they aren't profitable. But rather than admit that, it's putting out press releases blaming the "job-killing EPA."
The routes of the existing and proposed Keystone pipelines. Image: RL MillerThe State Department is currently weighing whether to approve the Keystone XL pipeline, which would carry tar-sands oil some 2,000 miles southward, from Alberta, Canada, to Houston and Port Arthur, Texas. It would be an expansion of the now-operational Keystone pipeline that goes as far as Cushing, Okla. The original Keystone pipeline has been in operation less than one year, and its owner TransCanada predicts no more than one spill every seven years. Instead of one spill every seven years, oil has spilled 11 times in the last year. …
How much is it worth to you to put up with contaminated drinking water?Photo: Helen SlottjeLet's define "Appalachia" at the beginning: a place blessed with mountains above below-ground natural resources, but cursed with chronically high unemployment; a place where natural resources are not owned by the landowners; a place where extracting those natural resources poisons its waters, land, air, and human beings. The Appalachian Mountains run from New York to Georgia. The term "Appalachia" usually refers to the coal-dependent central and southern parts, i.e., West Virginia and adjacent states … until now. The Marcellus Shale is turning Pennsylvania and upstate …
I finish up all states west of the Rockies, throw in Minnesota, and find not one, but two Republican incumbents who admit the reality of climate change
Chevron and the California Chamber of Commerce claim neutrality on Proposition 23. But a close look at two other propositions shows otherwise.
A look at five states turns up one Republican who worries about his carbon footprint and a second who's acknowledged climate science in the past.
In Texas, home of the oil industry, the existence of climate zombies is hardly a shock. But just how badly is Texas infected with climate zombies?
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