text:
Feb 10, 2009
TOLE PAINTING - self taught
9 comments:
- Chari said...
Ohhh my...what a pretty Santa!!! You're such a talented and creative lady!!! Great job on the woodworking, I'm definitely impressed...and the painting is fabulous!!! Thank you for sharing your tole "Old Father Christmas" with us!
Warmest wishes,
- July 26, 2009 at 12:28 PM
- Michelle said...
I used to collect Santas and have many of them. Most are still packed from our construction, hopefully I'll get them all out of boxes before this Christmas!
Nice job on the Santa!
- July 26, 2009 at 3:05 PM
- RobinfromCA said...
Oh, Pipka Santas are so beautiful and you recreated this one so perfectly! Just wonderful!
- July 28, 2009 at 5:26 PM
- susan said...
Lori-I can't imagine the time it takes to do this--the details are exquisite! I love the textured paints of the sleeves and hood (I enlarged :) Beautiful!
- July 28, 2009 at 6:45 PM
- Jeanne said...
Wow Lori, you have every reason to be proud of your beautifully painted Santa. I can only imagine the hard work to do it. Thank you for sharing him.
- August 7, 2009 at 5:22 PM
- Libby Murphy said...
Lori the ARTIST! Your Santa is simply lovely and I know it took lots of brush strokes to bring him to life with the spirit of Christmas.
Happy Twirls
- August 20, 2009 at 9:55 AM
- imjacobsmom said...
Lori, this is AMAZING! ~ Robyn
- August 20, 2009 at 10:35 PM
- Michelle said...
WOW..the photo is so much more detailed then I expected when I enlarged it. Love the snowflakes on Santa's mittens.
- August 23, 2009 at 7:54 PM
- Debbie Moore's Slice of Pie Cookbooks said...
You are talented! That Santa is beautiful. thanks for visiting my blog site. I'm an avid collector of old family photographs ... will share some later. My daughter keeps the family tree and our roots go back to Germany and Scotland. We think it is important to know our history, so you keep up the good work. Can't figure out where you are going, if you don't know where you came from! Love your site ... and thanks for visiting mine.
- August 24, 2009 at 8:47 AM


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Nationality: MKDBorn : 11.12.1979Place of birth: Skopje
Height: 2.02mPosition: PF
Chekovski is a perfect example of a late developing European player as he only played at his first tournament with the national team two years ago in Lithuania. He may lack basketball basics and look a little overweight and his skill might not be that polished, but Chekovski is absolutely an irreplaceable player for F.Y.R of Macedonia. He plays the games with so much heart and brings so much energy to his team that he becomes vital on the court, no matter what his numbers are. His stats were more than decent last season when he helped MZT Skopje to the domestic title and a solid showing in the Adriatic League. He averaged almost 14 points-per-game whilst also adding close to 5.5 rebounds.
Copyright 2015 FIBA Europe. All rights reserved.Do not duplicate or redistribute in any form.
Ismaninger Str. 21, 81675 Munich, Germany.P. (+49-89) 78 06 08-0 F.:(+49-89) 78 06 08-59

subset: commoncrawl


text:
Acworth, GA, United States
About A Paper Playground
A paper Playground makes a variety of party decor items including cupcake wrappers, celebration banners, invitations, party decorations, magnetic book marks, paper pieced embellishments and die cuts.
All items featured are handmade by me and are made and stored in a smoke-free home. I take special care with the materials I use and make sure all items are made with special attention to each tiny detail.
CUSTOM REQUESTS ARE WELCOME. I love getting new perspectives on what I make. I can usually alter the sizes and colors of most of the items offered in my shop. I have quite a variety of die cuts at my fingertips so if you have something in mind you'd like me to try to make for you, or a variation of something for sale or sold, CONTACT ME! I'd love to make something special for you.


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Metabolix (Cambridge, MA) says it has received a grant under the Advanced Research Projects Agency - Energy (ARPA-E) to work with the UCLA Henry Samueli School of Engineering and Applied Science to redesign carbon fixation pathways to increase plants' efficiency in capturing energy from sunlight. This grant is the third awarded to Metabolix in 2012 for crop research targeting multigene expression and transformation of plants. Funding from these three grants will total nearly $1 million and will run through 2014. Under the UCLA Engineering ARPA-E grant...
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Longtime director of the E.M. Jellinek Center, the late Frank Kolinsky.
Counselor Carl Richardson, Greg Kinard, and Eddie Fritz, with Jellinek's assistant director, Sandy Kolinsky (standing).
Carl Richardson walked into Jellinek a few years ago as a convicted felon with an ankle monitor. Now he's a counselor there.
David Berry was once "the high-school alcoholic" who got hooked on pain pills after a succession of knee surgeries in his 20s—now he's a Jellinek Center facilitator.
Chris Bayless
Resident James Mize.
Executive Director Johnny Lewis came to Jellinek in 1982 as a scared teen from Cocke County. He never left, eventually becoming Frank Kolinsky's right-hand man at the center.
A group counseling session led by Program Director Rick Walker.
Sandy Kolinsky may be the center's assistant director, but she also puts in a lot of hands-on work.


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Michel Mercier® ULTIMATE DETANGLING BRUSH FOR ALL HAIR TYPES! Unlike ordinary brushes with standard rows of bristles, this award-winning, patented styling brush has 428 bristles of varying heights to make brushing thick, tangled hair easier and pain-free. Ends tugging and pulling; helps reduce hair loss and breakage. Select correct brush by your hair type: pink for fine hair, green for normal, blue for thick. 8-¼" L.
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ABC World News With David Muir
The latest world and national news.
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David Muir anchors coverage of domestic and international news. ABC News correspondents also offer segments which include lifestyle issues and human-interest stories as well as newsmaker interviews in this weekend evening edition of the national network newscast.
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|More Colors: Red
|More Sizes: 7-qt.
More Ideas For You
- Simply Calphalon Enamel Cast Iron 10-in. Fry Pan: Red
- (6)
- $49.95$42.46
- Simply Calphalon Enamel Cast Iron Panini Pan: Blue
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- $99.95$84.96
- Simply Calphalon Nonstick 5-qt. Chili Pot
- (46)
- $65.00$39.95
Simply Calphalon Enamel Cast Iron 5-qt. Dutch Oven: Blue
This product is dishwasher safe.
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*Offer applies only to Super Saver Shipping to a single address within the U.S. and APO/FPO. Not available on shipments to U.S. Territories or international orders. Cannot be combined with other special offers, including affiliate site offers, rebates or miles, or promotional gift certificates, except where a valid coupon code may be applied. Terms are subject to change.
- Simply Calphalon Enamel Cast Iron cookware is made from high quality, heavy weight cast iron, which evenly distributes and steadily radiates heat. Because it retains heat better than traditional cookware, it is ideal for slow-cooking foods to achieve tender and flavorful results. The enamel-coated interior is also naturally stick resistant, allowing for easy cooking and cleanup, and healthier meal preparation using less oil and butter. Each piece of Simply Calphalon Enamel Cast Iron cookware is carefully crafted, then coated with richly colored enamel to create its one-of-a-kind finish. The 5-qt. Dutch Oven is ideal for searing and braising meats, browning meats for savory stews, and preparing delicious soups. Dutch ovens have uniquely-shaped lids that help promote self-basting for moist, delicious and flavorful results. Points inside the lid allow condensation droplets to collect, which drop down onto your food for even and continuous basting.
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Food & Film
Oskar Blues Beer Dinner: THE JERK
|Carl Reiner
|Steve Martin, Bernadette Peters and Catlin Adams
|Run Time
|Age Policy
21 and up. No one under 21 admitted.
|More Info
He hates these cans! Stay away from the cans!
It's the timeless story of a man who was born a poor black child… Steve Martin (making his film debut) stars as Navin Johnson, the relentlessly stupid but innocent adopted son of a poor black sharecropper family who sets out on his own to discover his true self.
Goofy to the extreme, surreal and absolutely jam-packed with brilliant cameos, throw-away gags and set-pieces, THE JERK stands the test as one of the greatest comedies of all time. It's also the best way to remember the late, great, wild and crazy guy Steve Martin (not dead yet, you say? Watch THE PINK PANTHER reboots)...
Seems that not long ago the sniper trying to off poor, witless Navin wasn't the only one who hated cans. They were also the scourge of the beer drinking community. Thankfully Oskar Blues came along and started to change all that, showing beer nerds everywhere just how good canned beer can (and should) be. Eat your heart out, Silver Bullet... This special Beer Dinner presentation will feature a specially curated selection of Oskar Blues brews in cans paired with five course of gourmet food. (Yes, we will be serving Pizza in a Cup).
Not only that, but Oskar Blues brewery founder Dale Katechis -- the "Dale" in Dale's Pale Ale -- will join us in person to nerd out on craft beers and a laugh along with us. We may also try to convince him to juggle cats. Absolutely guaranteed to be an evening even more exciting than getting your name in the phone book.


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Ask Chris #112: Where Were You On The Night Batman Was Killed?
Here at ComicsAlliance, we value our readership and are always open to what the masses of Internet readers have to say. That's why every week, Senior Writer Chris Sims puts his comics culture knowledge to the test as he responds to your reader questions!
Q: What's the story behind the cool cover to Batman #291? -- @phillyradiogeek
A: Normally, I prefer to take on questions that allow me to yammer about themes and


text:
Kosher Drink/Spirits
|Coconut Milk Smoothie
By Diane Schnier, RealFoodTastesGood.com
This is healthy and easy to make − great as a breakfast drink or for a snack. Personalize it by adding your favorite frozen fruit.
3/4 to 1 cup coconut-milk-tonic**
Add to blender (in that order), and blend.
Yields one serving (approx 16 – 20 oz).
**Coconut-Milk Tonic
Heat coconut milk & water in a small saucepan over med-low heat for just a few minutes (just long enough to melt any solids & make smooth liquid). Stir or whisk occasionally as it's heating up. Stir in stevia (or other sweetener) if using. Store in covered glass jar in the fridge, and shake before using. Makes approximately 3 & 1/2 cups of milk
Pictured above is peach, but there are so many tasty variations – try blueberry, pineapple, strawberry/raspberry, or any other flavor that appeals to you. If you prefer, thaw out the fruit ahead of time so your smoothie isn't so cold. And of course, use fresh fruit when it's in season and available.
There's really no right or wrong way to make a smoothie. Just toss in the ingredients you're in the mood for in amounts that taste good to you. This particular combination just happens to be one of our favorites. But here's a tip for adjusting the thickness… If you like a thicker smoothie, be sure to use a large banana, and consider using 3/4 cup milk to 1 cup frozen fruit. If you like more of a middle of the road thickness, try using equal amounts of milk and frozen fruit. And if you prefer it on the thinner side, use 1 cup of milk to 3/4 cups frozen fruit (personally, we don't like them that thin).
If you have a large enough blender and want to make 4 servings at once, just add a whole can of (regular, not "lite") coconut milk, 1 & 3/4 cups water, 1/2 cup whey powder, 4 bananas, and 3 1/2 to 4 cups of frozen fruit.


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Hong Kong Luk Yu Tea House - Old Time Vintage Dim Sum and Traditional Classic Cantonese dishes.
My wife and I were treated to lunch at the iconic Luk Yu Tea House for lunch by her long time girl friend, whose family happened to be part owner of this famous establishment!
As expected, service was out of the way attentive, which, for most other patrons, except regulars, are a rarity!! Apart from a few pre-arranged dishes, the dim sums, we ordered a la carte.
For Dim Sums we had:
- Har Gow
- Pig's liver Shui Mai
- Yellowing chives ' Harm Sui Gok '
- Chinese ham and minced Dace Fun Gor
- Osmanthus flavoured water chestnt jello pudding
- Red Bean Jello Roll
- Seasame coated chewy doughnut with chestnut filling.
For the pre-ordered dishes we had:
- 'West Lake' Minced Beef and Cilantro Chowder
- Luk Yu's house special Sweet and Sour Pork
- 'Head to tail' stirred fry Pigeon meat and giblets with sliced honey
roasted Chinese Yuan Nan Ham
- Stirred fry shredded sharksfin with egg white and crab meat.
As expected, the Dim Sums, unlike the current modern 'dainty' trend were 'rough with an edge'. However, the flavours were there. The pig's liver Shui Mai was a rarity in this ' health conscious' society. The Dace and ham Fun Gor was a first for me.
It has been years since I last tasted those authentic Classic Cantonese dishes. The pigeons were particularly good with great wok-hay flavour. The honey roasted ham added a nice touch and was very addictive! As expected, the rather bland tasting shredded sharks fin was more of a textural play.
All in all, an enjoyable lunch featuring dishes that are quickly disappearing before our eyes due to the vanishing of the chefs and their lost skills!
One last word, the gorgeous vintage ' Po Lay ' Chinese tea was ' Wow!!!! '
Charles, I love this place to bits. I was first there in the 1980s, when there were shiny brass spittoons under each table. When I was back there recently, the spittoons were gone, but we still got to sit in one of those traditional booths which I loved.
Luk Yu's dim sum harked back to another era, and I couldn't find many of the types of dim sum available here in other newer, Michelin-rated places.
The graceful dining room is quieter these days, but the elderly waitresses with dim sum serving trays slung across their shoulders still made the rounds (till 9.30am when they disappear and menus were distributed all round), hawking their wares in sing-song voices. A small rubber stamp hung on a red lanyard around each waitress' neck, like a little pendant (see photo below), which each waitress would use to stamp on the order cards on our tables to keep track of what we had.
I particularly liked the minced pork "shiu mai" dumplings topped with pig's liver which you also had. The liver imparted a robust, almost steely edge to the rich, sweet, impossibly delicious minced pork underneath.
There was another dish which I really liked - a variation on the "ham shui kok": glutinous rice flour dumplings encasing meat-and-chives filling, served crisp and hot, but which one dipped into a small bowl of savoury clear consomme before consuming. They were delicious!
The super-thick "cheung fun" rolls, filled with chopped BBQ pork, were another tasty retro option which I'd forgot even existed until Luk Yu magically brought back from the deepest recesses of my culinary memory, and set in front of me. I could almost imagine a young, chubby 沈殿霞 in her round bob hairdo and pointy cat's-eye-framed glasses enjoying this dish half a century ago :-D
These days, people make a beeline for flashy spots like Lung King Heen and Tin Lung Heen. I, on the other hand, preferred Luk Yu for nostalgia and some good, old-fashioned Cantonese cooking reminiscent of the food from our childhood days.
re: klyeoh
haha this is totally true...luk yu is like a better version of the old school style dim sum in the US i grew up with
man i havent had good ham shui gok in a long time, its always too greasy in the US so never get it
re: Lau
Lau - which city in the US does good Cantonese food, in your opinion?
I liked the Taiwanese/Fujianese-influenced cuisine in New York, Washington DC and Los Angeles (spent quite a bit of time in Rowland Heights and Hacienda Heights the last time where I was virtually surrounded by Taiwanese!).
I found passable Cantonese in San Francisco Bay Area (I used to work in Oakland) and also in Seattle - but the cooking in both cities were pretty rustic and unsophisticated. Don't think you can find very good quality dim sum there (my personal fave was Yank Sing in downtown SF, but only been there perhaps 15-20 times within a 5 year period).
re: klyeoh
Cantonese food in the US:
the answer is you're not going to find "great" cantonese food in the US, but you can find "decent" cantonese food with some "good" dishes mixed in if you know where you're going and what to order.
you have to go in with the expectation that:
a) you will not find HK level food and
b) "rustic and unsophisticated" is probably the one way to term it as in general cantonese food in the US is definitely stuck in the past. You won't find that sort of depth / complexity that you find in cantonese food in HK, so ordering something that takes more skill like a double boiled soup or something like that you're setting yourself up for disappointment. You are much better off getting simple dishes like 脆皮炸雞 or 北京排骨; those types of dishes you can find good renditions of here. To give you an example of the types of dishes i would order here look at this post: https://www.lauhound.com/2012/03/impe...
None of these dishes are hard to make, but they do a pretty decent job on all of them, so if you stick to stuff like this you'll be good.
- generally: I'd go with LA and maybe SF although to be fair i have much less experience eating in SF than i do in LA.
- LA: You can get pretty decent dim sum at Sea Harbour or Elite and you can also get a pretty decent dinner at both restaurants. I also think that you are well advised to pay up for higher quality seafood as I find the standard seafood is just so so quality, but paying more you definitely get a significant bump up in quality. I think both would be considered alright in HK, but not standout by any means.
- SF: People like Koi Palace alot, I give Koi Palace credit for being a little more adventurous and trying to bring some more creative dim sum to the US like HK and I think some of their dim sum is pretty good although definitely has some duds on the menu. However, I think the quality of dim sum overall is better at Sea Harbour.
- NY: realistically if you're coming from Asia there isn't any reason to eat chinese food in NY. Maybe for some sichuan food or there is a hunan restaurant i enjoy alot
Taiwanese food:
- NY: has so so taiwanese food
- LA: has much better taiwanese food. I think LA has the best taiwanese food I've had outside of Taiwan actually.
NY fujian food:
NY does have lots of fuzhou fujian food, but the immigrants are very poor so its mainly xiao chi low quality kind of stuff, I haven't been wow'd by any of it. i have been meaning to explore the more sit down seafood type places since fuzhou is known for seafood, but i need someone who can read chinese better than me bc i can probably only read maybe 40-50% of the menu (menus are completely in chinese and sometimes in simplified which i can't read as well) and i hate having to ask the what half the dishes are. although to be honest my expectations aren't very high, they just don't have the income to support great seafood
Home cooking:
you know it's funny bc when i was a kid i took some of this stuff for granted bc dad's parents were both amazing cooks. my grandmother was a fabulous super old school "make everything from scratch the proper way" type of cantonese cook and my grandfather worked in a bakery during the day and as a chef at night, so he could cook really well too. I ate great home style cantonese food every saturday until some time in high school when i would go visit them weekly. A few trips ago in HK, i had the pleasure of eating at my friend's family's house and it brought back all these memories of what cantonese food should taste like, sometimes i forget bc its been so long since i've had some of these dishes cooked right. They were actually shocked I'd had every one of the dishes before many times b/c its stuff you don't find in restaurants. So the real answer of where to find good cantonese food in the US is in someone's house (my grandmother's siu mai were better than even the best ones at the great dim sum restaurants in HK).
re: klyeoh
absolutely home cooked food is always the awesome. i rarely ever get it anymore b/c all cooking skills in my family went away after my grandparents passed away not sure what happened to my dad's generation when it comes to cooking skills haha.
The closest i get is one of my grandfather's friends still owns a restaurant in orange county, CA (i'm from newport) that mainly serves americanized chinese food, but he will make me real home style stuff if i ask him to. A few years ago i told someone on chowhound this and they actually went out and got him to make food for them
actually if you happen to be in NY there is one dish that I think if you happen to be homesick is easy to get and worth eating...congee. NY happens to make great congee, i don't find it much different than what you get in HK. I eat it like once a week actually.
re: swannee
Sorry!! My Chinese font is going crazy. Anyway I eamnt to say that I agree that NY has no good dimsam.
re: swannee
yah i figured you meant 點心
NY dim sum is generally pretty bad although i ate at hakkasan the other day and it was pretty decent
re: swannee
no im not unduly hard on NY b/c i live there. I would love to be able to say XYZ cantonese restaurant in NY is a real standout and worth you going to even if you eat in HK alot (trust me that would make me really happy).
Anyhow, i try to judge things in absolutes and while I like IP and it is almost certainly the best in NY (in my opinion), in an absolute sense it is a fairly good restaurant that makes certain dishes pretty well, but it is not a "great" cantonese restaurant. If you are used to eating in HK you're not going to be wow'd at IP.
also, the other restaurants i mention have generally have better seafood than IP. IP's high points are that its consistent and it makes some reasonably simple dishes correctly that most of NY cantonese restaurants can't seem to get right. I think the quality of their seafood is decent, but not great. I've eaten there many times and my reviews highlights what i think are the best dishes at IP, but there are certainly duds i've left out (any of their clam dishes, salt and pepper squid etc etc).
re: klyeoh
klyeoh, if you ever visit SF Bay Area again, there are a few gems, and the sum of which could easily outperform Southern California... it's often been a heated topic of debate that some think SoCal has better Cantonese food in general than SF, which I do not think is true. It's really no use explaining this on the LA or SF boards, because many don't understand or want to believe :-).
Koi Palace (Daly City) - it's probably the best dim sum in town but the waits are insane unless you go very early. It's the only restaurant that keeps up with the times, or the rumor is that they send their chefs abroad to train. They also cater to a lot of Mainland Chinese so you will see a few regional Chinese dishes as well that seem out of place. They also try to focus on what's popular in HK that originated in Guangdong, e.g. 中山橄角蒸陳村粉 (marinated olives pork spareribs steamed Chan Village fun) which is a classical preparation. In HK, 陳村粉 is used to soak up the huatieo Chinese liquor and chicken lard sauce steamed flower crab at The Chairman (Central). Big spenders can splurge on live seafood in the tanks, although it's not on the level of HK (whatever they can get). Most expensive item now is Alaskan King Crab (10 pound minimum, US$42/pound) or maybe their Australian lobster which is pretty heavy too. You can go to koipalace.com and click on the Daly City location to look at the menu, banquet menu, specialty dishes etc.
Yum's Bistro (Fremont) - we recommended FourSeasons to go there on the SF board when he was visiting and he actually went there as a friend invited him and his family there for dinner, plus it was close to where he was staying. The chef actually worked at a restaurant in HK specializing in village cuisine called 小欖公 in the 1970s, then worked at one of hotels in Hong Kong, then did some Chinese restaurant gigs in Indonesia and Japan, then in the 80s/1990s was executive chef of HK Flower Lounge, Fook Yuen (now closed), South China Seafood Village, ABC (Foster City), then at some point retired, then a few years ago got bored at home and opened his own restaurant. If you talk about a chef with the most experience, he is it. Knowledgeable in preparing dried seafood, crab, lobster, and really good stir frying technique. He can with advanced order and notice do some of the classical private kitchen type dishes (winter melon soup, stir fried glutinous rice where he starts with raw grains, glutinous rice stuffed crispy skin non battered chicken, traditional style snake soup, and more). Other than that, some of the simpler stuff are pretty decent too.
Hakka Restaurant - Hakka Cantonese restaurants are very easy to find in HK and abroad, but incredibly rare for Northern California. Sure there's Ton Kiang...but I don't think there's anything interesting that they put out, and they are more popular with the House Of Nan King crowd if you know what I mean. Salt baked chicken (truly baked, not saltwater steamed), pan fried stuffed tofu, basil stir fried clams, salted egg yolk lobster or crab, and lots more. The food is very affordable and really hits the spot.
There's Taishan Cafe, which I have not been to...but it's probably one of the better Toishanese restaurants in town, if you are into that style of rustic cuisine.
Cooking Papa (Foster City) - they recently scored a Michelin Bib Gourmand and listing in the book. Noodles, rice plates, congee one stop shop restaurant. If you compare it to Toronto, Vancouver or Hong Kong, it's no contest of course...but for the SF Bay Area it's a very high standard that 85% of the menu they have been able to pull off. It's the only wonton noodle broth in town that has a rich dried tilefish flavor. A few other CHers have been there before and liked it a lot (e.g. Parigi who is based in France). mycookingpapa.com if you want to visit their website. The Santa Clara flagship branch is apparently not as great.
Ming Kee (SF) - top notch soy sauce chicken, and the only place in town that also does a decent roast goose. The roasties deli butcher is originally from Hong Kong. Most roasties delis, like the famous Cheung Hing, are run by Toishanese whose marinades for BBQ tend to be more salty and less complex.
There are a few more but I'll stop here. Tomorrow night I'm going to go check out a local cheap bistro like place...that came highly recommended by a former executive chef (who cooked for former HK Governor Tung Keen Wah several times whenever he visited SF)...too bad that chef is no longer working in a restaurant in SF, but his cooking is top notch in my opinion.
re: K K
"more popular with the House Of Nan King crowd if you know what I mean" haha
klyeoh - ill defer to K K as he's got way more bay area experience than I and he is one of the more knowledgeable people on the boards about Cantonese food
K K - wow you guys have a roast goose place? i didnt think it was available in the US
Thanks Charles for this update! Glad to hear one of my favorite places in Central is still going strong.


text:
You're right about that Steve Miller Band song!
I suppose this is getting ahead of myself (slant rhyme is 3 weeks away), but I've noticed that song lyrics are a lot more loose in their rhymes than "regular" poetry is. I suppose that's because the ear hears the intended rhyme when the added complication of music is thrown into the mix.
Or something like that.


text:
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text:
The base for this project was in a box of old boat stuff and was the inspiration for this light. You could make a similar base using .060 copper sheet, notching the corners, forming the copper over a piece of wood and soldering the corners. It might even look cool to just make a 1" cut at each corner then form the base and lap the "flap" over the corner and then solder it up.
Step 1: Whatcha gonna need
One (1) copper base 3.625" square X 1" deep.
One (1) 110V AC to 12V DC generic power supply.
One (1) female 12V plug to match above male plug
One (1) Ultra-bright cyn (color) Luxeon star LED
One (1) High Power LED driver (Velleman K8078)
Some 16ga. copper wire
Silicone glue
Imagine there's no children or unhelpful commentators,
It's easy if you try,
No troublesome grabbing hands or knit-picking,
Around us potentially unsafe and fun Instructibles,
Imagine all the people,
Living life in peace and building interesting Stacked Glass LED Lamps.
You may say that I'm a dreamer,
But I'm not the only one
That is stunning, great work!
Thanks for the complement. Update. After four (4) years of sitting on the same piece of furniture we finally put the lamp away because, well, we've been looking at it for four years. BTW, we cleaned the glass about once or twice in the whole time - usually only the top piece. Many people have played around with it (usually under the influence of something) including making a spiral, offsetting etc. The damn thing never fell over or harmed any people, children or animals. It works just fine as is. The led still burns brightly.
That's the kind of thing I would put on my desk if I were a doctor or had a very important job
Personally I'd build a cage around the glass - perhaps out of copper like the base - or maybe steel and then copper plate the steel. Copper plating is ludicrously easy with copper sulphate, though it won't be shiny or flat
there's glue, that would keep it stuck together, even if it were beaten on with an iron pipe, heck, even plain silicone caulking would do that. like someone said, the edges of non-tempered glass could be heat ablated(blowtorch on the edges), but it wouldn't look as nice, or be that much safer.
what i would go for, is different shapes... maybe spacers of different materials or sizes, a small blowtorch and vacuum vessel could be used to holes for an led stick to go through, for brighter light. with a hole through, a rod could be put through to make it a hanging lamp.
then there's the possibility of using a glass cutting hole saw, use an abrasive circular saw to cut squares with curved L shaped cuts inside, add wedge shaped spacers, a pot lid with a hole, perhaps a glass one. make two round ones, fit them together, face to face, put a circular fluorescent tube inside, rough the glass lid for frosting.
(... is this proper english?)
when you burn the edges the whole thing could stick together
but you have to consider the tension of the glass when it's cooling down
could somebody try it? i dont have enough glass tiles at home and I dont want to break a window ^^
I'm fairly certain the driver for these kind of LED Pulse Width Modulate the current sent to the LED. A quick use of google leads to circuit example. Even one here at instructables, but why would anybody be surprised yo learn that? :)
In the event one could fie polish the cut edges, and maintain tight 90 decree corners. brass angle iron or wood corner trim could be used to keep the stacked plates in place. An original idea AFIK, I agree with the other commenter a nighttime photo of the lamp lit would be a nice addition the instructable.
my first thought was to glue the glass together and use it to cast a mould, then use resin to create the actual lamp design. perhaps the center could be hollowed out by inserting a tube 3/4 of the way through the mould, which would decrease the overall weight as well. however, casting resin is pretty expensive which makes my idea sort of unrealistic... some nice ideas here in the comments, and the original is wonderful, of course.
with that but was a fountain with running water.
1) its really pretty easy and safe to drill through glass - you get a glass bit and set the glass in a shallow pan and drill under water- just takes a lot of time
2) to smooth the edges of broken glass: There are many ways to do this - it will also look nicely frosted! a) Go to a stained glass supply store and buy a glass file ( again I like to use this under water as it makes little flakes that can flyyyyy). b) plain old carbide sand paper works well but PLEASE WEAR GLOVES c) plain old sand - just rub the edges through sand over and over and over and over, repeat, again.
FWIW my suggestion is go to a stained glass store and do this with "chunk" stained glass, also drill the hole offset and that way the rod will hold the pieces in place but they can be "fanned" to change the appearance.
Good luck
. With regards to the light I would use a tube light.to go up the middle. These are flexible and can be bought in metre lengths.
Another adhesive someone suggested to me was egg white but as I had the uv and uv light I never tried it.
Good luck with your project from nikki at rathart.com
I would never consider putting this on a ceiling unless you had the ceiling re-inforced. Safer on the floor unstuck than having a shower of glass on top of your head.
The only other way I can think of securing your glass light would be to put four thin metal poles on each corner of your base and drill four little holes on each corner of the glass and slot the glass down onto the poles. Drilling glass especially the thickness of your glass could be tricky as you would need to use water to cool down the drill so the glass does not shatter.but not being an expert on the matter I can not give you specific details on how to do this.
This wouldn't take from the beauty of the outside of the structure but would at least hold the structure together.
Good luck with your venture.
I really really dig this. GREAT JOB!!!!!!!
I'm reminded of a jewish artist that does these huge stacked glass sculptures. I'm an architect. This artist was going to do a sculpture for a building I was involved with but when the economy tanked so did the project so I never got to meet him.
as a question, how do you turn it on of off?


text:
John Muir Wilderness > Lone Pine Peak > Climber's Log
Lone Pine Peak Climber's Log
[ Sign the Climber's Log ]
|NW Slope
Date Climbed: Apr 20, 2009
|Fun climb with my wife and our dog
|Posted Apr 23, 2009 11:03 am
|From Grass Lake
Date Climbed: Sep 9, 2009
|Great weather for this overnighter.
|Posted Apr 15, 2009 11:30 pm
|Complete North Ridge in Winter
Date Climbed: Jan 31, 2009
|Did the Complete North Ridge from the desert floor in a 29-hour no-bivy-gear car-to-car push with Scotty Nelson and Charles Ince.
|Posted Feb 11, 2009 4:28 pm
|Re: Complete North Ridge in Winter
|awesome. congrats.
|Posted Feb 19, 2009 12:43 pm
|Complete North Ridge
Date Climbed: Jan 31, 2009
|Pulled this great route off in winter of 2009 with my good buddies Nate Ricklin and Scotty Nelson. We did it a 29 hour push with two brew stops.
|Posted Feb 2, 2009 11:51 am
|SW Slope
Date Climbed: Jan 17, 2009
|3 day climb. camped at 10,500. super tough route finding. spring conditions with a grueling mix of sand, scree, rock, snow, ice and bushwhacking. awesome all in all. www.tinyurl.com/lonepine
|Posted Jan 20, 2009 8:46 pm
Date Climbed: Nov 15, 2008
|North Ridge, belayed to top in dark, bad gully reverse, thank you space blanket.
|Posted Nov 24, 2008 12:19 pm
|Heavy clouds movin' in
Date Climbed: Aug 24, 1999
|But they only made for great photos.
|Posted Nov 4, 2008 11:46 pm
|Northwest Slope
Date Climbed: Oct 10, 2008
|Very windy and cold. On the summit it was hard to stand up. Had to hide in the rocks. I think it was the second storm of the season. This combination of wind and cold made the scree easy hike in a round-trip time of 3 hours, from below Grass Lake.
|Posted Oct 14, 2008 6:02 pm
|Climber Dave
Date Climbed: Aug 17, 2008
|...if you love it, climb this peak!! Took enough down in my boots to start my own mountain.
The views off the top make the slog worth it.
Oh yeah climbed the NW Slope
|Posted Aug 20, 2008 3:43 pm
|Sam Roberts
|Stonehouse Buttress Rots o' Rock FA
|IV 5.9 A1 Climbed with Mark Bowling. Loose!
|Posted Jul 31, 2008 7:15 pm
|Mosquitoes followed us to the ridge
Date Climbed: Jul 5, 2008
|Great day, a little on the warm side, no wind, mosquitoes followed us from the creek all the way to the North Ridge. Long day of easy to moderate climbing with spectacular scenery and big exposure. The descent sucks, not hard but a slog in sand and rock scree. But I'll take 7 hours of fun climbing and 30 minutes of scree any day.
|Posted Jul 13, 2008 12:40 pm
|NW Slope
Date Climbed: Aug 28, 2004
|Other half of 2-day with Thor.
|Posted Jul 1, 2008 6:03 pm
|Route Climbed: Autumn Ledges (FWA?)
Date Climbed: Mar 3, 2008
|Climbed Autumn Ledges with Kostas on March 2-3, 2008 in what we believe is the FWA of the route. The approach and first pitch to the fir tree required crampons and ice axes but above that we were in rock shoes the whole way to the summit.
In reference to poorboy44's post above: he was definitely off route, see route page for more info.
|Posted Mar 12, 2008 2:11 pm
|Shirley Lam
Date Climbed: Jun 23, 2004
|got my head bashed in by a rock let loose by the party above...that was a little too close for comfort! Other than that, it was a great day and a nice climb.
|Posted Jan 30, 2008 9:50 pm
Date Climbed: Jun 23, 2004
|via North Ridge. Great climb!
|Posted Dec 29, 2007 9:59 am
|Dave S
|North Ridge
Date Climbed: Dec 23, 2007
|Climbed the North Ridge with Anthony B. Hiked in on Saturday via the Meysan Lakes trail, breaking trail with snow up to about 12 inches deep until we gained the ridge below the notch. Gained the ridge and found a good bivy location just above the notch. Sunday we climbed to the summit, belaying and simul-climbing as necessary. Descended the wrong chute and used 4 rappels to get down to the lakes. Found another bivy location and stayed here for the night. Monday morning we hiked out to the car, wading through snow up to waist deep in many places until the snow depths became much more enjoyable below 10K. Great weekend in the mountains!
|Posted Dec 24, 2007 10:49 pm
|brutus of wyde
|Windhorse First Ascent
Date Climbed: Aug 13, 1999
|Climbed this route August 8 - 13, 1999 with Em Holland. V 5.9 A3
|Posted Nov 11, 2007 6:52 pm
|Day Hike
Date Climbed: Jul 29, 2006
|Gotta love the scree slog.
|Posted Oct 25, 2007 12:04 am
|North Ridge
Date Climbed: Jul 22, 2007
|Simul-solo with Michelle (just under 9 hrs car-to-car). Back at the Whitney Portal Store by 1PM for homemade fries!
Route Climbed: North Ridge
Date Climbed: November 18, 2006
Climbed the north ridge with awagher. Encountered some hard snow on the route but it was possible to bypass most of it. Left Meysan Lake T/H parking lot just before 4:00a.m. Roped up for 3 pitches this time due to snow conditions. For some reason, we were both dragging ass (well, maybe not drinking enough water, the heavier pack due to colder conditions & climbing with mountain boots had something to do with it). I didn't top out until basically 2p.m. (10 hrs trailhead to summit). Waited an hour for Andrew to top out. We lost some time on the descent by taking the wrong chute and had to climb back up (we didn't want to face multiple raps, epic, etc). Found the regular NW slope descent but was painful because the ground was frozen (couldn't plunge-step on the frozen dirt/scree). Back to our car by 7p.m. (15 hrs car-to-car).
Route Climbed: North Ridge
Date Climbed: July 29, 2006
Climbed with Rick Kent. Our plan was to wake up at 3:30a.m., however, a few late night sprinkles (were sleeping on the open) woke us up at 2:45a.m. or so. So, we left the Meysan Lake trailhead parking lot at 3:30a.m. We got to the 10,000-foot level cut-off just before twilight and decided to take a break here to wait for daylight. First tower is easily bypassed on the left with a 4th class downclimb on the other side. Crux is the 5.6 right-facing lieback (the one with 2 pitons) on the 2nd tower on the right. This was the only place we roped up. We managed to climb it as one single 50-meter pitch. At the 3rd tower, we followed a sandy path on the right for 100 yards or so and then went up from there on 3rd & 4th class rock to the summit. We topped out at 11:30a.m (8 hrs trailhead to summit). Warm day. Left summit just after 12:00p.m. and were back to our cars just before 3:00p.m. (11.5 hrs car-to-car). Excellent burger and home-made fries at the Whitney Portal Store (WPS) afterwards.
Route Climbed: Traverse from Mt. LeConte
Date Climbed: September 10, 2005
Third (and last) peak of the day on my solo link-up of Mallory/LeConte/Lone Pine Peak. Left the Meysan trailhead at 5:00am. Summited Mallory at 10:01am, summited LeConte at 11:12am and finally Lone Pine Peak at 2:00pm. Waited 1/2 hour at the summit for jlemay and 2 SCMA students (Jeff and Mike) to top out from the north ridge. Then, I stayed with them until Grass Lake at which time I looked at my watch and it was 4:10pm; then, I took off running down the Meysan trail so that I could make it in time to the Portal to get Doug's homemade french fries (the kitchen closes at 6pm). Got there at 5:35pm.
|Posted Jul 30, 2007 3:11 am


text:
The Original Tailgate Toss Bean Bag Game
Great bean bag fun for tailgating or just goofing off in the back yard!
The ultimate bean bag tossing game for football fans.
- Outdoor bean-bag-toss game; great for tailgating, picnics, or the backyard
- Includes 8 football themed bean bags and two football themed toss boards
- Each board is made of wood and has two legs that swing out to prop up the board
- Measures 24"W x 36"D x 3.5"H.
This football-themed bean bag game can be enjoyed by young and old alike, packs up easily for travel, and includes eight bean bags (two sets of four) and two solid wood boards. Players throw bean bags toward the round hole in the green wooden target board, which highlights a gridiron design with yard lines and all. Score three for landing in the hole, and one for landing on the board. The player or team with the most points wins!
Get the Original Tailgate Toss Bean Bag Game from Brookstone, today!
The Original Tailgate Toss Bean Bag Game
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text:
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PamDavis wrote:Rewrite: I am not too proud to keep trying until I get it right!
Exhausted, Jan walked into the refuge of her house at the end of a long discouraging day at work. Slipping off her pinching shoes at the door, the working single mom plodded toward the cluttered kitchen. She craved a cold soda and something sweet. My diet can start tomorrow. I hope the baby-sitter didn't find the piece of leftover cake I hid at the back of the shelf in the ice box.
"Ow!" She raised her foot to find the source of sudden sharp pain. Imbedded in the flesh of her heel Jan discovered a Lego! Her visiting nephew must have left it yesterday.
Ms. Barbie wrote:Exhausted from the long, stressful day at work, she dragged her weary body into her home and slumped against the door. Peeling off expensive black heals from her swollen feet; Jan limped to the kitchen, and opened the door to the fridge. Her throat was parched, and all she wanted was a long drink of cold Diet Coke, and something sweet and chocolaty to eat.
"Ouch!" she yelled out. Something bit her bare foot.
Jan leaned against the table and painfully lifted up her foot to examine the damage.
"Ow!'Jan plucked a small yellow Lego from her heal
"Darn that nephew of mine! I thought we had put away all those toys yesterday."
Hoppy Sheldon wrote:After a grueling day at work Jan staggered into the house. She kicked off her shoes and shuffled toward the kitchen. Opening the fridge she grabbed a cold soda and the last piece of delicious chocolate cake for a snack.
She was thinking about her snack when she stepped on a piece of Lego her nephew forgot to pick up yesterday. She shouted "OW" as an excruciating pain shot through her heel.
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text: by Virginia Maksymowicz and Blaise Tobia Part 3: Sicily The railroad from the Italian mainland to Sicily must cross the strait of Messina, bypassing the twin perils of Scylla (a rock formation) and Charybdis (a whirlpool) that challenged the mythical Odysseus. Since there is no bridge, the only means of transport is a ferry. At Villa San Giovanni, the back of the huge ferry opens like the jaws of an alligator, swallowing up the entire chain of carriages. At Messina, the front end opens and the train is spat out onto a set of tracks on the other side. So ... More » »


text:
If you like my instructable, please take a second and vote for me!
Hello Everyone,
First, I would like to thank you for viewing my instructable.
And, if you enjoyed it, please give me a vote!
The Elasto-O-Matic RBG-5 (rubber band gun five)
The crème de la crème of Binder Shooters...
My interest in rubber band shooters, goes back to my childhood.
I'm sure we all had a rubber band shooter aka binder gun when we were kids!
I was searching the internet and came across this site:
I really liked his shooters.
So, I like the idea of shooting 5 rubber bands in sequence. (one after the other)
I used his firing method of his P302 ARC II 5 rounds.
This shooter has a safety on it. (It works, for real)
It also has a ammo holder.
Will hold up to 15 rubber bands.
You do not have to follow my plans to the tee.
You can design your own, maybe make a different handle, shorter barrel, many options.
If you do decide to make one, make sure and post a picture.
Well, lets get onto the instructable.
Step 1: Materials Needed
Materials needed to build the Elasto-O-Matic RBG-5
1. Wood ( I used KOA, Walnut Allowood, White Oak, and Ash.)
a. I used 3/4" for the box and the shooter parts are all 1/4".
2. Dowels ( I used Walnut for the grips and poplar for the trigger mech.)
a. I used a 1/4" for the trigger and safety and 7/16" for the pistol grips.
3. Screw Eyes
4. Felt Bumper Feet
5. Barrel Hinges for the case, available from rockler.com
a. 10mm concealed hinge
6. Spring (something bigger then 8lbs safe working load)
7. Magnets for the box holder. I needed 6 of them.
a. 1/4"
8. String for the safety. About 10" worth.
8. Of course, rubber bands aka binders for all you northerner's (I use no. 32 binders)
I did all my designing with my CNC (Computerized Numerical Control) software.
You could make the shooter without the CNC.
You could cut all the parts with a bandsaw or scrollsaw.
You will also need:
Miter Box
Also, in the Minnesota State Fair!
Thanks for that super link!
I do have the original magazine!
Thanks man really want to make a few of these for X-Mas presents!
Just wondering if there is any depressions in the gun's body other than the spring one.
Is there any way you could upload or describe a picture of how exactly the trigger and body pieces fit together
Thanks for the instructable!
When can we expect to see the Organ. I'm sure you are aware that a "Calliope" is just an organ run from steam instead of wind. I've been playing with pipes and wind chests for some years.
Here is a sneek peak.
Presently @ the Minnesota State Fair.
Keep up the good work.
The wood was the most expensive.
I'm sure you could do it for under $10 without the box....
Hope this helps.
Thanks for the Congrats!!
Have a great weekend!
I have been looking at oggcrafts videos on youtube and am wondering if there is or will be any other instructions on how to make other owns.
Thanks for the instructable!!!
Maybe, in the near future, I will make another.
I want to make a machine gun, rubberband thrower.
Stay tuned....
Thanks for sharing
The actual eps files are on step 2.
You can load them in a paint program or vector program.
Then print them out and use them as a pattern.
Good luck, and hope this helps.
Watch this video and then you might understand a little better...
and beautiful gun and box.
Please send me the design of the gun,
Thanks, Enzo from Italy.
You can download them there.
Glad you liked the shooter!


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Top 5 Movie Scenes With Songs [VIDEOS]
Sometimes you come across a movie that has a scene in it that leaves such an impression that you can't stop thinking about it, or it brings up an emotion that really affects you. These 5 scenes from movies all have songs in it. I c


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Description: Proliant DL360 G4 Intel Xeon Processor 3.60GHz SCSI RPS - Rack Server
Overview:Combining concentrated 1U compute power integrated Lights-Out management and essential fault tolerance the DL360 is optimized for space constrained data center installations. Xeon processors with 800MHz front side bus DDR SDRAM and PCI-X technology provide a high performance 2P system ideal for the full range of scale out applications. The virtual presence of embedded Lights-Out technology provides secure text based remote console and remote power on/off. Optional graphical remote console and virtual media functionality further enhances the iLO feature set. ProLiant engineering leadership is evident in optimum fault tolerance for an ultra dense form factor with redundant fans online spare memory and optional redundant power. What's more the DL360 G4 is ideal for high availability clustering and storage area networks.
CategoryProliant Server
Part Number377376-001
Products ID142127
Form FactorRack-Mountable 1U
ProcessorXeon 3.6 GHz
Processor Qty1
Storage Controller TypeDMA/ATA-100 (Ultra)x1, SCSI Ultra320
Installed Memory2 GB DDR SDRAM
ChipsetIntel E7520
PlatformPC - Sun
Maximum Storage Capacity600 GB
Networking Type10/100/1000 Network Adapters x 2
Data Link ProtocolEthernet, Fast Ethernet, Gigabit Etherne
Hot Swap ComponentsPower Supply, Hard Disk Drives
Installed L2 Cache Memory1 MB
CD / DVD TypeCD-Rom
Read Speed24x (CD)
Floppy Type3.5" 1.44 MB Floppy
Max. Video Resolution1280 x 1024
Installed Video Memory8 MB
System ManagementIntegrated Lights-Out (iLO)
Bios FeaturesACPI 1.0
Power ConfigurationsACPI/APM Power Management
Fans7 x Fans
Dimensions (WxDxH)16.78 x 27.75 in x 1.7 in


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dreamy / theme
Resembling a dream; ethereal or vague. Given to daydreams or reverie. Soothing and serene. Informal. Inspiring delight and sort of, wonderful.
Themes represent basic categories of thought, emotion, or value. While our assignment of themes may at times seem arbitrary or whimsical, they serve to link together artists and movements along non- hierarchial pathways. Follow the themes to look for new disciplines that share qualities with those you already like, or to open up new worlds of Art and Culture.


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Learn how to make a bird seed wreath with these simple instructions, and create something very special for the birds in your neighborhood!
For eons, we humans have raided our gardens, pantries and tackle-boxes in quest of fool-proof fish bait.
Read on to hear some true unbelievable bait stories from the Deep South. . .
Here are some tried-and-true fishing tips from an expert fisherman.
Here some great nature links for everything outdoors, from fishing to camping to weather watching. Have fun out there.
Ice-fishing, while enjoyable, can also be dangerous. Here are some ice-fishing safety tips for those lucky enough to fish all year-round!
Here is some information about how fish live and breathe, so to speak.
When a bird's natural plant food has waned or withered away, a few well–placed bird feeders can entice it to stay. Here are some tips.
Creating a bird-friendly environment is simply a matter of providing the creature comforts we all crave: food, protective cover, and a cozy spot for raising a family.
Tides can range in size from small to great, and certain areas of the world are prone to specifically-sized tides.
Some parts of the world, such as Tahiti, a Polynesian island in the South Pacific, have no lunar tides at all. There,...
The following tidal glossary shows the various tidal ranges and describes the qualities of each.


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One round cookie shape gets dressed up in 31 creative ways. Recipes for roll-out cookies included!
Foolproof pasta dinners that taste and look gourmet.
Holiday stress keeping you awake at night? Rather than resorting to sleep meds, try one of these all-natural sleep remedies to help you nod off in no time.
Madonna is taking matters into her own hands.Less than a week after demos from her upcoming new...
Actress and comedian�Margaret Cho and her husband, artist Al Ridenour, have split after nearly 12...
A 25-year-old Frederica man and a 24-year-old Fredrica woman have been charged in connection with the rape a minor that allegedly occurred near Milford last summer.
A 64-year-old Ellendale man suffered a traumatic head injury when the bicycle he was riding was struck by a car Friday evening.
- Events Calendar


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Comic 178
Link: Comic 178
Translations: http://www.beaverandsteve.com/wiki/images/8/8f/Finnishflag.png Finnish, http://www.beaverandsteve.com/wiki/images/5/52/Frenchflag.png French, http://www.beaverandsteve.com/wiki/images/5/57/Polishflag.png Polish, http://www.beaverandsteve.com/wiki/images/0/04/Danishflag.png Danish, http://www.beaverandsteve.com/wiki/images/7/79/Italianflag.gif Italian
Title: 20,000 leeks under the sea - part 1
Date: May 5, 2006
Summary: Even stranded at sea, democracy strikes...
Cast: Beaver, Steve, Timmy the Turnip, Sea Monster
Onomatopoeias used: "PANIC!," "HMM"
Number of panels: 7
Panel 1
Beaver, Steve and Timmy are floating on a lifeboat in the middle of the ocean.
Panel 2
Beaver: (PANIC!-ing) "I can't take it! We've been drifting out here for weeks! if we don't get food soon we are all going to die!"
Steve: "In that case Beaver, I'm afraid there's only one thing for it..."
Panel 3
Steve: "... one of us is going to have to be... brunch!"
Timmy: "Oh! Oh! Pick me! Pick me!"
Panel 4
Steve: "Obviously the only fair way to choose is by secret ballot."
Beaver: "But if the Turnip wants to be eaten..."
Steve: "Oh sorry Beaver, I didn't realize that you hated democracy..."
Timmy: "I-I'm a rich source of vitamin C..."
Panel 5
Steve pulls papers and pens from nowhere and begins to hand them out.
Beaver: "Sigh... okay... wait - you had ballot papers with you all along?"
Steve: "Democracy can strike at any time."
Timmy: "Hmmmm"
Panel 6
[Meanwhile, 20,000 leagues below...]
Panel 7
The eye of a mysterious gigantic sea creature is shown.
[To be contd.]
Fun Facts
- Beavers, lizards, and turnips can grow facial stubble.
- Steve carries ballot papers and pencils with him all the time.
- Both this arc and the You can't Hanzel the truth! arc suggest that Steve has fantasies about eating Beaver.
- This episode's setting is fairly similar to that of Comic 39. Both Beaver and Steve also had a stubble back then.
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|News » Archives
ETSU Track Teams Open Season at Appalachian State
Thursday, December 06, 2001Boone, N.C. - The East Tennessee State track and field teams began the indoor season at the newly-opened George Holmes Convocation Center at Appalachian State University. Newbury, England native Roseline Addo started her junior season with a win in the 1-mile run with a time of 5:24.9, finishing 3.5 seconds ahead of the second-place finisher. The women's team did well in the season opener. Sophomore Tiffany Collier took fourth place in the 400 meters in 61.67 seconds. In the 200 meters, Chantelle Vernon, from Markham, Ontario, tied for fourth place with Appalachian State's Tondra White in 26.03 seconds. Sophomore Natasha Peyton ran a 26.49 in the 200 meters and placed 11th. Three ETSU runners finished in the top-10 of the 800 meters. Senior Jennifer Howard earned third place with a time of 2:21.9 in the 800 meters. Howard was followed by sophomore Kim Simmons in 2:22.5 for fourth place. Freshman Ashley Taylor ran a 2:32.5 and finished in seventh place. The women's 4x400-meters relay team finished in 4:15.25 with a third-place finish. In the women's high jump, sophomore Cheryl Howard ended in a three-way tie for seventh place with two Appalachian State sophomores. Howard, Leslie Atalese, and Nancy Hinson jumped 5'00.25 (1.53m). Johnson City, Tenn. native, sophomore Kristin Truman, jumped for 15'11.75 (4.87m) earning 15th in the long jump. Junior Meredith Charles threw for 32' 06.25 (7.17m) in the shot put to finish in 16th place. The men held their own in this meet as well. In the 200 meters, Kaylin Chesney, a sophomore from Knoxville, Tenn., finished 19th with a time of 23.60 and Jarius Allmon, a freshman from Knoxville, Tenn., ran a 24.07 finishing in 27th position. Two ETSU freshman competed in the 400 meters on Thursday. Clint Davis finished in 22nd with a 53.92 time and Nick Andrews ran the 400 meters in 55.56 with a 26th-place finish. In the 800 meters, freshman Lawrence Lockhart tied with a sophomore from the Citadel, Tony Kimbrough, with both running a time of 1:57.57 for a fourth-place finish. The men's 4x400-meters relay team finished sixth in 3:31.33. The men really shined in the field events. Senior Josh Artau threw the shot put 48'06.75 (14.80m) to come in second. In the shot put, sophomore Charles Hyder finished right behind Artau in third when he threw for 46'04.00 (14.12m). Hyder also competed in the weight throw, finishing ninth after a throw of 37'08.75 (11.50m). In the high jump, sophomore Rhett Ezzell jumped a height of 6'02.00 (1.88m) to finished in seventh.


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on 12/19/2011, said:
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"When the results of my bone density test came in, and there was an improvement, I had to tell everybody" Bone Scans +6% in hip and +14% in spine after 2 years.
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"I have increased bone density by 20%."
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"As [a bone health] expert, I appreciate the difference that AdvaCAL offers over other calciums. I recommend it to my patients and I take it myself every day."
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"I have been seeing an endocrinologist for several years. Last year they did a bone scan and repeated it this year with the same machine, the same technician and the position so exact X-ray could be superimposed on the other. To their surprise, and mine, I had a 6.1% bone increase. The doctor immediately wanted to know what supplements I had been taking. Of course AdvaCAL was at the top of the list."
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Roxanne E. Age 39
In one year I had a "11.9% increase in bone density" with Fosamax and AdvaCAL.
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"The results of my DEXA for 2008 represent one full year on your product AdvaCAL. While the numbers are not dramatic, they do show progress towards building bone. I only take your product. It works! Many Thanks!"
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"I took Bone-Up and still had bone loss" With AdvaCAL and a walking program "I went from 3% lower than the average woman my age to being 20% higher."
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