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Long ago, brocade fabrics were available to only the wealthiest of people and thus seen as a sign of nobility. Made in India from dupion and brocade silk, this beautiful bedding set will bring some of that royal allure to your living space with its opulent colors and intricate patterning. The set includes a bedspread, two pillowcases, and two cushion covers, all in matching Zari woven textiles. Layer your evenings with luxury with this striking Tjori ensemble.
Includes 1 bedspread, 2 cushion covers, and 2 pillowcases. Bedspread can fit up to a king size bed. Bedspread: L 108" W 88". Cushion covers: L 16" W 16". Pillowcases: L 17" W 28". Inserts not included for cushions. Cushions have overlapping fabric lids for closure; the back matches the bedspread lining.
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Nashville PredatorsThis panorama of the Nashville Predators defeating the Detroit Red Wings in front of a sold out crowd was taken by James Blakeway. The Nashville Predators were established in 1997 and announced as the National Hockey League's 27th team on May 4, 1998, and played their first game on October 10, 1998, against the Florida Panthers. The club has become synonymous with its hard-working teams and organizational philosophy of drafting and developing players from within. The team's logo pays tribute to fossils found in 1971, when a construction crew working on the First American Center in downtown Nashville came across the bones of a saber-toothed tiger.
A must for any true Preds fan! Printed in brilliant color and perfect focus on high-quality print stock, and complete with a sharp white border that includes the official team logo, the commemorative title, and a brief descriptive paragraph, this Bridgestone Arena game night panorama is both a beauty for the wall, and a great collector's item for years to come. Perfect for the wall of home, office, locker room or classroom!
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subset: commoncrawl


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This past June, Paul McCartney and Tom Petty were among major music stars who brought 80,000 music fans to Middle Tennessee for the 12th annual Bonnaroo Music & Arts Festival, where nearly all attendees camped on the grounds and enjoyed a weekend of non-stop performances.
In the next two weeks, two brand-new music festivals offering the same broad range of sounds and a multi-night camping experience will set up in Middle Tennesseee: this weekend's Music In The Middle Fest in Woodbury, Tenn., and the Fly Free Festival in Adams, Tenn. But while the organizers for both festivals admit they're partially following in Bonnaroo's footsteps, they're not looking to fill its very big shoes.
Cameron Sloan of Neon Stanza Events said they're hoping to have a crowd of 4,000 at Music in the Middle, which opened today and runs through Sunday on the grounds of Woodbury's Short Mountain Distillery. Fly Free co-organizer Corey Petree is expecting roughly 1,500 attendees at that Oct. 11-13 event at Red River Valley Park.
Those numbers are a far cry from Bonnaroo, but in their eyes, that's a plus.


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Opera House
Opera House in Rosyln Heights offers a huge pan-Asian menu, with modern decor but still a subtle hint Oriental inspiration.
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|News » Archives
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Saturday, March 05, 2011
MACON, Ga. (March 4, 2011) - The ETSU men's basketball team had never lost to North Florida. Unfortunately for the Buccaneers, that is no longer the case.
Despite struggling offensively throughout the contest and trailing by as many as nine points in the second half, junior guard Adam Sollazzo (Tampa) still had a potential game-tying attempt miss the mark with 20 seconds left and the Bucs fell to North Florida 59-55 Friday in the semifinals of the General Shale Brick Atlantic Sun Conference Championships at Mercer's University Center.
The Bucs, who were 11-0 all-time against UNF entering Friday's game, dropped to 22-11 overall and will now wait to see if there will be another postseason opportunity for them this season. Meanwhile, North Florida improved to 15-18 on the season.
"We're obviously very disappointed, but give North Florida credit for playing well enough to win," said ETSU head coach Murry Bartow, whose team's seven-game win streak in A-Sun Tournament play came to an end. "Certainly our goaI every year is to make the NCAA Tournament, but I don't think we're done playing this year. There will be more opportunities for our seniors and I think they deserve it because we didn't just have a good year - we had a great year. Tonight we just didn't get it done."
Senior guard Mike Smith (Vandalia, Mo.) did all he could to break the Bucs out of their offensive funk, scoring a game-high 20 points. However, it was not enough to overcome a 35.2 percent shooting percentage and hitting on just 12.5 percent from 3-point range.
Meanwhile, North Florida had four players in double figures, with both Parker Smith and David Jeune leading the way with 13 points apiece.
As in their quarterfinal game against Campbell, the Bucs struggled to find their offensive rhythm in the first half and the Ospreys took advantage. With the game tied at 19-19, UNF manufactured a 10-1 run to take its largest lead of the game at 29-20 and seemed to be pulling away. However, ETSU responded with its own 7-2 in the final two minutes to make it 31-27 at the break.
In the first half, the Bucs shot 40 percent from the floor (10-of-25), but out-rebounded the Ospreys 16-11. A huge advantage for UNF was its bench production, as the Ospreys' reserves outscored ETSU 14-2.
After the intermission, ETSU scored first to get within two, but once again the Bucs' offense could not muster any efficiency and UNF pulled back ahead by nine at 48-39 with 9:42 left in the game. A 3-pointer by Tubbs finally seemed to ignite the Bucs' spirits with just under nine minutes left, as ETSU went on a 9-2 run and made it 50-48 with 3:12 remaining in the contest.
UNF ultimately led by five at 55-50 with 2:02 left, but ETSU managed to cut the lead to one at 56-55 with 32 seconds on the clock. After Juene hit one of two free throws, Sollazzo raced to the other end of the floor and put up a shot from in front of the rim, but with 14 seconds on the clock it rimmed out.
Juene then iced the game with a pair of makes at the free throw line.
For the game, UNF held a 19-5 advantage in bench points, while ETSU outscored the Ospreys 32-22 in the paint. The Bucs outrebounded UNF 59-55, but had just five assists on the night compared to 12 for the Ospreys.
ETSU was just 2-of-16 from 3-point range on the night.
For more on ETSU men's basketball as it prepares for posteason play, visit ETSUBucs.com and click on the men's hoops link.


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Warlords Of Atlantis
Also known as Seven Cities to Atlantis, this is a youth-oriented, British-produced adventure fantasy which uses rather ordinary special effects. In Victorian England, an explorer, Greg Collinson (Doug McClure), leads an unlikely expedition to discover the lost continent of Atlantis. Among the team are scientists Professor Aitken (Donald Boisset) and son Charles (Peter Gilmore). The crew members mutiny, setting their sights on the legendary treasures of Atlantis. The ship is attacked by sea monsters and a giant octopus. Sinking to the bottom of the sea, the explorers find that Atlantis is populated by intelligent beings from another planet who enslave shipwrecked sailors. The aliens' goal is to create a fascist state that will rule the world, and they want to recruit Charles to help them. Delphine (Lea Brodie), the daughter of one of the shipwrecked slaves, helps the heroes find a high priestess, Atsil (Cyd Charisse), who holds the key to their chances of escaping.~ Michael Betzold, All Movie Guide
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Syracuse University
WISE students are enriched by new online course opportunities. Photo by Susan Kahn.
Laura Bush 21st Century Librarian Program
Web site:
Kathleen Schisa
WISE Director
At a 2002 conference on distance education, a university educator boasted about having 1100 students in an online engineering class, extolling the technology's moneymaking potential.
"I told Linda (Smith), 'I wouldn't want to drive across a bridge built by an engineer who was one of a thousand students in a distance ed class,'" said Bruce Kingma, Associate Provost for Entrepreneurship and Innovation at Syracuse University. After the conference, Kingma and Linda Smith, Associate Dean and Professor at the University of Illinois at Urbana-Champaign Graduate School of Library and Information Science (LIS), began a long conversation that led to the development of WISE, the Web-based Information Science Education Consortium. The goal of this cost-effective, collaborative distance education program is to increase the quality, access, and diversity of online courses available to LIS students.
For the next two years, Kingma and Smith worked together to define quality measures and to make it easy for students to take online courses at Syracuse and Illinois. The concept took root, and the two institutions were soon cross-enrolling students in elective online courses.
"We recognized that for quality distance education, there needed to be a course cap of no more than 25 students," Kingma said. "This encourages interaction between the teachers and students, which is very important." Another early epiphany had to do with collaboration with other schools, Kingma said. "If I run an online course and only 15 students signed up, I have 10 empty slots. Why not open the course to students in other schools?" he mused. This is particularly helpful in a highly specialized course, which might not be economically viable if it was only offered to students from a single program, he said.
WISE was officially born in 2004, when Syracuse University and the University of Illinois at Urbana-Champaign received a Laura Bush 21st Century Librarian Program (LB21) grant from the Institute of Museum and Library Services (IMLS). WISE used the LB21 grant to provide faculty with online training in distance education pedagogy and to recruit partner schools.
At an early planning meeting in Chicago, Kingma and Smith assembled representatives from 12 Library and Information Science schools. "I said, 'Let's do this for the right reasons – not to make money, but to collaborate and dramatically expand the selection of high-quality online courses we can offer students,'" Kingma said. WISE established three guiding pillars: quality, pedagogy, and collaboration.
In the ensuing months, educator instruction received substantial attention. WISE launched a series of face to face pedagogical instruction opportunities where educators learned to use their traditional classroom expertise in the online environment. Workshops took place at the 2005 American Library Association (ALA) annual conference and the 2006 Association of Library and Information Science Educators (ALISE) annual meeting, supplemented by online teaching modules. In summer 2007, WISE began offering pedagogy workshops online each semester. WISE also instituted the Excellence in Online Teaching Award in fall of 2006 to recognize exemplary WISE instructors for their dedication to high-quality online instruction.
"In the old days, a university had a teaching center for teachers who needed help with traditional classroom instruction. With online education, instructional designers help instructors navigate the new challenges inherent to distance education," Kingma said. Ideally, instructors set up an online course from start to finish before a single student logs in. Technical bugs are worked out prior to the start of class and students experience a media-rich environment that might include video, wikis, podcasts, Skype, and PowerPoint lectures with voice-over narration.
Another goal of WISE is to minimize administrative and technological barriers that arise when working with different programs. Students at WISE member schools register and pay for selected WISE courses at their home schools even though the courses are hosted at other institutions. This eliminates the need to transfer credits and navigate unfamiliar registration and payment systems.
Some challenges do exist, however. WISE schools use a variety of online Learning Management Systems (LMS), so students must be able to adapt to technological differences. Host schools provide WISE students with technology support and LMS tutorials to help address this issue. WISE schools also use a variety of grading scales. Early on, WISE created a grading matrix that allows administrators to quickly translate grades among the schools.
The distribution of students in WISE courses is based on a "balance of trade." Preferably, the number of WISE students hosted by a school will be equal to the number of students they send to other WISE schools. Schools receive $100 for each incoming WISE student and are charged $100 for each outgoing student. In addition to these fees, each member school pays annual dues of $3,000 as well as a one-time, new-member fee of $2,000.While the student fees go to the schools of the consortium, the annual dues and new member fees are used to cover WISE's administrative costs.
One of the benefits of the WISE design is that the member schools contribute to the administrative efforts by working with students interested in WISE courses at their own schools. This system minimizes the administrative overhead needed for the consortium to succeed.
"So many distance education programs get started and they build in an expensive administration. We want a program that is still sustainable 10 years after the grant runs out," Kingma notes.
In 2006, Syracuse University, in partnership with the University of Illinois and the University of Pittsburgh, received a second Laura Bush 21st Century Librarian Program grant from IMLS to fund WISE+. This initiative provides funding which allows WISE schools to partner with library and information science organizations to develop courses, which are suitable both for graduate and continuing education. In addition, WISE+ funds online and face-to-face pedagogy training for faculty and doctoral students, and the establishment of a digital repository of learning objects from WISE schools.
All of the hard work on WISE is paying off, both in student satisfaction and professional recognition. In 2006, WISE received the Effective Practices Award from the Sloan Consortium (Sloan-C), an organization comprised of more than 1000 institutions dedicated to excellence in online learning. The award recognizes the WISE Consortium's leadership role in the advancement of quality, scale, and breadth of online courses. In 2008, WISE also received the American Distance Education Consortium (ADEC) National Award for Excellence in Distance Education for its dedication to innovation, collaboration, and professional development, as well as demonstrated positive impact in the field of higher education.
Today, WISE has 15 active member schools and has received support from more than 20 professional library and information science organizations. Each semester, schools choose from more than 30 elective courses available through the consortium to increase the academic opportunities available to their students. Over the last four years, more than 330 courses have been offered through WISE, and more than 550 students have been enrolled through the consortium.
"There's been an enormous amount of interest in WISE and, while we're not marketing it, we are putting it out there at conferences and seeing where synergies can happen on both sides," Kingma said. "This is a very strong model for programs that want to do distance education right. We're keeping our eye on quality and the schools and students are reaping the benefits of collaboration."


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Hang tight!
Recipe by BUCHKO
"Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup."
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1 cup
1/2 cup
1 cup
all-purpose flour
1 (8 ounce) package
cream cheese
4 cups
3 (3.5 ounce) packages
instant vanilla pudding mix
1 (12 ounce) container
frozen whipped topping, thawed
1/4 cup
chocolate syrup
A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will get lumps no matter how high you turn on the blender. Mix all of the cream cheese with a small amount of milk until smooth and slowly add the rest of the milk while blending and the mixture will stay smooth. I hope this helps!
Easy to make. Made the filling the day before. Even though I mixed a little milk into the room temp cream cheese, I still had tiny lumps in the pudding. Took advice of other reviews and made the "eclairs II" icing and put a thin layer on the baked pastry. Most people really liked the dessert. I thought it was too sweet. I think I might have preferred it with real whipped cream. This was fine for something different. Probably won't make again.
442 Ratings
This is incredibly good, I have friends beg me to make it! The only thing I do differently from the recipe is to put a layer of chocolate icing underneath the pudding mixture to make it taste just like an eclair. I use the icing from the recipe on this site called "Eclairs II" submitted by Patty. With the addition of chocolate, this dessert is irresistible! I also take the Hershey's Syrup and drizzle it in lines over the top of the Cool Whip and run a knife tip accross to make a pattern, which comes out very pretty. The chocolate *REALLY* makes this dessert. Hints I would offer are, try and spread the dough mixture as evenly as possible in the pan before baking but don't get upset if it puffs all over the place and looks unshapely. Just give the big bubbles a squash as you assemble. The cream cheese and milk don't like to blend smoothly, start with a little liquid at a time to encourage the lumps to go. I've never had it seem lumpy in the end, even when I wasn't able to get it totally smooth. If you are really feeling decadent, try using half and half instead of milk with the pudding. I never have leftovers of this!
Is it possible to be in love with a dessert? I saw this recipe and tried to find an excuse to make it. So a work function came up and I whipped it up for that. The dough part may seem intimidating, but it's very easy! After baking, it bubbles up quite a bit, but i just pushed the crust down to the bottom of the pan to lay flat for filling. I spread a whole jar of hot fudge in the bottom of the crust, then proceeded to fill with the pudding/cream cheese mixture. By the way, as users mention, make sure you beat this VERY well to get the clumps out. I had to put the whisk attachment on my kitchenaid mixer and put it on high to make it smooth. And furthermore, it doesn't taste anything like cream cheese, but it turned out perfectly regardless so I'll still be sticking to the recipe. I topped with the cool whip and drizzled Hershey's chocolate syrup, then also added crumbled chocolate cookies on top. I could probably eat this whole pan myself! One important thing to note, this tastes like a gigantic eclair, so I personally would name this "Eclair Pie" since it doesnt seem at all like a cake, or like a cream puff. Highly HIGHLY recommend.
Great recipe I made it using two 9" pie plates and cooked the pastry for 20 minutes. The second one we froze and ate later it was just as good as the first!
This recipe was absolutely amazing, although we liked the corner pieces best (the middle pieces can be a little sloppy, and it's tastiest to have a little of everything in each bite!), so I'd recommened making this in two 8x8 inch pans rather than a 9x13. Will make this again and again!
Mmm, mmm. Like a lot of other reviewers, I added a layer of chocolate at the bottom (the icing from the Eclairs II recipe--I do NOT recommend canned frosting). Next time, I may just melt some chocolate chips with a little butter for the bottom layer. Anyway, I took this to work (in addition to making a smaller pan for home), and it was a total hit! Oh, I also put chocolate curls on top rather than chocolate syrup. This made a VERY pretty--and tasty--dessert.
This cake was fabulous!! My mom made our family's favorite cake and I made this one. For the first time ever... the non-favorite was eaten!! In my family that is a true testament for greatness! Make sure you spray a flat spatula with cooking spray to push the dough around the pan. Otherwise it will stick to it. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Puff Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 216
Calories from Fat: 112
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Sebastian Vettel was gracious in defeat after finishing third behind Kimi Raikkonen and Fernando Alonso at the Australian Grand Prix...
Sebastian Vettel was gracious in defeat after finishing third behind Kimi Raikkonen and Fernando Alonso at the season-opening Australian Grand Prix.
The Red Bull driver was expected to dominate at Albert Park on Sunday afternoon after he was quickest in the dry conditions on Friday and took pole position on Sunday morning.
He had a clean getaway when the lights went on for the race, but eventually slipped behind the Lotus of Raikkonen - who made only two stops - and Alonso in the Ferrari as the race progressed.
The defending World Champion, who was on a three-stopper along with Alonso, admits he would've been expected to finish higher after starting P1, but concedes those ahead of him were just quicker on the day.
"We can be happy but we wanted more - when you start from pole you expect to win," the German said.
"The first few laps were okay but then the tyres started to fall apart. Lotus and Ferrari had incredible pace and we were third quickest.
"Best wishes to Kimi - we have to admit sometimes that other people are faster than us but it's a long season so we have some good points to start with and we have no reason to be disappointed."
Related Links
Kimi Two-Stops His Way To Aussie Win
The Australian GP In Pictures


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Brian McKnight (born June 5, 1969) is an American singer-songwriter, arranger, producer, and R&B/Pop musician. He is a multi-instrumentalist who plays nine instruments: piano, guitar, bass guitar, drums, percussions, trombone, tuba, flugelhorn and trumpet.
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|Wilbraham, Mass.
|High School:
|Minnechaug Regional
Before Quinnipiac: Attended Minnechaug Regional High School and graduated in 2013 after having lettered in cross country (twice) and both indoor and outdoor track (five times)…Named team captain of cross country and indoor track during her senior year…Attended the state championship for the one mile run in both her junior and senior seasons…She set a blistering pace in her senior season for the track team, breaking three personal records in the indoor season and then one more in the outdoor…Achieved a personal-best time of 13:17.42 in the two mile run, 5:42.27 in the one mile run and 3:32.32 in the 1000m all during the indoor season…Her personal best for the two mile run is 12:46 while she clocked in at a personal-best 5:51.48 in the one mile run, both during the outdoor season in 2013…Her best time in cross country for her career is 21:57, which also occured during her senior year...Made the honor roll every year at Minnechaug and was also a member of the National Honors Society.
Personal: Born in Rockville, Conn. and raised in Wilbraham, Mass…Daughter of Jeffrey and Gretchen Cardoso…Has one older brother Ryan…Plans to major in Physical Therapy.


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Am attaching a picture of the front of the welder. The plug-in for the spool gun is below the two switches on the right side of the photo. I am wanting to buy a newer spoolmatic 30A that has a 14 pin connection. Will this work and how do i wire it?
Results 1 to 3 of 3
03-18-2013, 10:07 PM #1Junior Member
- Join Date
- Mar 2013
- Posts
- 1
Miller CP-200 spoolmatic 2 gun shot, how to rewire for spoolmatic 30A
Well, you have no 24Vac on that ole machine. So you'd need a stepdown TX 120/24 50 VA, a 24Vac DPDT relay, a 14 pin amphenol clocked between A&B. some wires and some electronic know how. Then you'll need a WC-24 controller and gun
03-20-2013, 07:48 PM #3Member
- Join Date
- Oct 2011
- Posts
- 41
A wc115 would be needed to hook the 30a to the cp200.The 30a does not have a motor control board in it, it need an external "weld controller" to run the motor in the spoolgun.There are 2 for the 30a, the wc24 and the wc115.The wc24 uses the 14 pin to the machine and the 10 pin to the 30aThe wc115 uses 115v from any standard wall outlet and give the required power and motor control on the 30a


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Hang tight!
Recipe by Colleen
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"
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1 1/2 cups
all-purpose flour
3/4 cup
white sugar
1/2 teaspoon
2 teaspoons
baking powder
1/3 cup
vegetable oil
1/3 cup
1 cup
fresh blueberries
1/2 cup
white sugar
1/3 cup
all-purpose flour
1/4 cup
butter, cubed
1 1/2 teaspoons
ground cinnamon
HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). Makes no difference ,and i put a heaping overflowing tsp. Neither my husband or friends can tell a difference, & I've made this 50+ times. Other than that, this recipe makes my husband a hero at his office! They say BETTER than any bakery! I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! Regular size tins make 12 at 18 min. Giant tins as recommended make 5-6 so double recipe! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink!
I have a blueberry muffin recipe which produces a perfectly fat muffin, with great flavor throughout, that I always use. But since this recipe has so many reviews, and because of its title, I decided to try it. Unfortunately, the flavor of this muffin depends on the sugary topping, not the muffin itself. I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup. If I had followed the directions and filled the muffin cups to the top, it would have been even worse than it was ... the muffins didn't rise very high (were quite flat, in fact) and the tops spread out onto the muffin pan, so they had to be carved out. Then there was the unappetizing color ... which I know can be a problem when baking with blueberries, but it doesn't happen with my other blueberry muffin recipe ... or cakes, either, for that matter. The taste itself wasn't bad ... but again, the taste is really all about the sugary topping, not a fresh-tasting blueberry muffin, which is as it should be. I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps. I'd give this a half-star, if I could.
9994 Ratings
I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This is a keeper!
Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-)
I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe.
"They were a mess getting them out of the pan."
(If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!
These are delicious. The batter is extremely thick and a pleasure to work with. I made these and "The best of the best blueberry muffins" on the same day and almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe. For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour. Also, for a really professional looking muffin sprinkle some coarse sugar crystals on top of your muffins rather than the crumb mixture (I actually like doing a batch of each). This will give your muffin a sparkling finish.
I HAD to compliment the chef on this recipe! I have gone through AT LEAST a dozen muffin recipes just to throw them away, when the results were only so so. I wanted a muffin that was like something you could get in a coffee shop, and HERE IT IS!
THESE turn out great, I doubled the batch, and used 1/2 brn. sugar. I didn't have to double the crumb topping. My batter didn't turn blue w/blueberries, and I have decided this is ALWAYS going to be my 'base' for muffins. Today we made strawberry, and they were just as good. thank you thank you, a KEEPER, FINALLY!
Very delicate,moist and delicious. I,too, added a tsp of vanilla to batter and increased the sugar a bit. I added cranberries with the blueberries. You could use any fruit. I made another batch with dried apricots and walnuts..turned out great!Highly recommend this recipe. A real keeper!
YUMMY!! I doubled the topping and replaced the milk with buttermilk. This is a wonderful alteration..I promise. Also added a splash of vanilla extract. Try adding a handful of Hershey's Cinnamon Chips to the crumb topping instead of the ground cinnamon...it's delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
To Die For Blueberry Muffins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 383
Calories from Fat: 145
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Burmese Food Fair Sunday - fantastic
Again, I would not have known this event was happening if it wasn't for Dave Cook's Eating in Translation email on Friday. Greatly appreciated!
It seemed to me that the Moegyo Burmese Food Fair was even better than their last, and certainly more crowded. The selection was pretty sensational, and I ended up buying a number of things to take home with me.
At the table where LaphetThohk (Teal Leaf Salad) and GyinThohk (Ginger Salad) were being prepared, I asked (when returning for seconds and thirds) if they were from a restaurant. It was difficult to talk since they were right up front near the (loud) singers, but I believe they said they were from a Chinese/Burmese restaurant in Flushing, on Main Street, but I didn't get the name. Anyone know of a place fitting that description?
Burmese Food Fair
42-00 72nd St, Queens, NY 11377
re: JFores
Do they also have Burmese dishes on their menu?
re: JFores
Probably. The restaurant name is Excellent Thai, 36-50 Main St., Flushing. I swung by and picked up a takeout menu on the way to a group dinner last night. Several folks at our table agreed that this might be worth a look, even though the menu is all over the Southeast Asian map. No idea where the chefs are from.
In addition to a number of dishes labeled Yunan [sic], there's tea leaf salad, yellow tofu salad, and shwe yin aye, three dishes that have appeared at the Moegyo food fair. There's also something called "kung bo chicken with ginger and hot pepper, Burmese style," and, likely, much more that I'm missing.
re: DaveCook
Sounds encouraging. Any reference to curries, multilayered pancakes, or non-chinese duck noodle dishes?
re: Jim Leff
Thanks to Dave, I have a copy of the menu. There is paratha with curry chicken, as well as several other curry dishes. They also have a shredded duck with rice noodle, but there's no clue as to its provenance.
re: Joe MacBu
Betting it's Burmese.
Can you scan the menu and put it up here? If not I'll get to it...
re: Jim Leff
Excellent Thai
36-50 Main St.
Flushing NY 11354
Daily 10:30a - 11p
Excellent Thai
36-50 Main St, Queens, NY 11354
re: Joe MacBu
Thanks! And...score!! They've got shwe yin aye, one of my favorite desserts, and one of the kernals of Burmese cuisine. Sort of a small coconutty tapioca cake, crunchy on one side, sliced thin to serve.
Avocado shake is another score. And I do think the duck rice noodles is the dish often called "Rangoon Night Market Noodles".
The whole menu looks pretty nice. The big question is, is this place actually any good? I'll hopefully find out soon.
re: Jim Leff
I spoke briefly with a worker while heading somewhere else. She said it's a Burmese and Malaysian operation.
re: Joe MacBu
JFores and my friend Jeanne and I visited Excellent to try some Burmese dishes last night. I loved their tea leaf salad, which was better than the one at the festival in Woodside. It was much spicier than any other version I've had, and had lots of tasty crunchy ingredients. Surprisingly, the "kung bo chicken with ginger and hot pepper, Burmese style" was also very good. I'm no expert on Burmese food, but this didn't seem distinctively Burmese to me. It seemed more Chinese. But I liked it a lot. It reminded me a bit of salt-and-pepper chicken or something like that. And I'm always a sucker for that.
We asked what other Burmese dishes they recommended, and we ended up with the sauteed watercress with spicy shrimp paste sauce and a bland noodle dish that didn't seem Burmese at all. The bland noodles were livened up considerably when we got them to bring us some Sriracha. I wasn't too keen on the watercress itself (though Jeanne liked it a lot) but I enjoyed the spicy shrimp paste. I much preferred eating that paste with some rice and leaving out the watercress. I don't think I'd get either of those two dishes again.
Those four dishes were not as filling as we'd expected, and left us with some room to nibble a bit more, but we forgot to get some shwe yin aye. Dang.
I want to go back and try some more things even though, based on the menu, this didn't seem close to a proper Burmese place at all. (I'd love to see something as great as Myanmar Restaurant in Falls Church VA open around here.) I wonder if their Malaysian dishes are good. JFores said he heard the waitstaff speaking Mandarin to each other, if I remember correctly. Presumably they are Malay Chinese.
Excellent Thai
36-50 Main St, Queens, NY 11354
re: Jim Leff
Last week, I was told by a worker that the chefs are from Malaysia and Burma.
re: Jim Leff
Jim, that could very well be the case, since it took extra time for the tea leaf salad to come out from the kitchen, several minutes after the other three dishes appeared.
Perhaps the chef needed to call someone and ask how to assemble the tea leaf salad! :)
re: DaveCook
An organizer for Woodside's annual Moegyo food fair confirmed for me that Excellent Thai is indeed the restaurant in question; the owners are originally from Burma, and one of the chefs is Burmese. He added:
"When you go there, you can ask for a lady named Sophia who came from Burma. I don't know her exact role there but she cooks and I think she is also a partner at the restaurant. I think she is the only cook who can cook Burmese food. Other cooks are Chinese, I believe. I have alerted her that some American customers may visit the restaurant and ask for her [by] name. She said she is in the restaurant everyday from 11 am until the closing time."
Though my informant and his friends are partial to the tofu salad and the fried tofu, he also noted that "she can cook for the customer, so your best bet is to ask her by name and talk to her. It might be an experience in itself."
Excellent Thai
36-50 Main St, Queens, NY 11354
re: DaveCook
This Edible Queens piece from last year says the owner's known as Ma Sophie and will make Burmese dishes if asked ... http://www.ediblecommunities.com/quee...
re: squid kun
I've now had Ma Sophie cook Burmese for me twice, once with a small group and once with a large group. Both times the meals were miraculous. I honestly don't know how she does it. This is very very highly recommended.
She's there pretty much all the time, you just have to ask for her. And there are huge language barriers, so I just basically let her cook whatever she wants. Generally $20-25/person for a huge multi-course banquet, more if you get crab (and you should).
re: Jim Leff
dang, what if have serious language problems and say don't want any pork???
but it does sound great. a crazy, dope multi-course banquet meal for only 25 bucks???? i'm so there.
re: Jim Leff
have you been recently again ???
thanks. what did you order ?
re: kevin
Bad news. We went this past weekend, after calling in advance to make sure that Ma Sophie was there (they assured us she was). When we got there, we were told that they no longer have any Burmese food (or Thai -- entire menu was Chinese). It looked like they had just had some sort of grand opening, judging from the rather festive potted plants out front.
re: DaveCook
This is exactly the sort of info I started this site so we could all share!
re: Jim Leff
What a good thing that was to do, too - thank you Jim! Thanks to all involved in this excellent sleuthing.
Can't help on the Flushing place.
There's a Burmese "home-based kitchen saloon" operating not too far from the site of the fair. Has anybody tried it? I never got to try the somewhat dodgy Burmese delivery place run out of Sunnyside and would like to give this new place a shot while it's still going.
re: Jeffsayyes
Would be great to know...
re: round2
C'mon, you guys; everyone's just GIVEN UP here? Jeffsayyes, you've got Burmese sources, and are still coming up empty? Or did you (the shame!) just fail to report back? ;)
re: Jim Leff
Sorry to make things difficult here. I have the name/address/phone number of the venue/proprietor, but I don't know of an egalitarian way to release it without possibly subjecting these folks to sanction.
I will try to get over there this week to eat and ask the folks if they can accomodate us. As I am a calculating, self-interested type, I might ask that people reply to my consolidated 'what kind of malt liquor can you get in your area' thread before supplying the info. Can't believe that nobody's willing to tell me what 40s are for sale where they live.
re: cnut
My freaking girlfriend just told me she knew the whole freaking time! Is the one you're talking about take-out only, run by 3 sisters? She was actually trying to get a dinner happening there last year but forgot about it.
We're going to do some research and get back to the board in the next few weeks to confirm.
what should we do? I mean I can't rightly post the info here. And it's still a little dangerous to just give it to whoever emails me. Should we do a vouching system? I mean, the food community is pretty small, i bet we all are 1 or 2 people across.
re: Jim Leff
okay, today I became the first american to eat at their place, ever. Pretty cool, right?
Basically, it's 3 sisters that had a very successful place in Burma for 40 years - even serving as a cook for the Prime Minister - but left because america is awesome basically. They now serve tray-size entrees to burmese people in the neighborhood only. Not interested (yet) in serving any take-out to americans b/c of obvious legal reasons , but also the language barrier.
They work out of their kitchen, very small space, but have a surprisingly large output. many of the ingredients are imported from burma. They have a menu, but they really like their current set-up b/c they are in complete control of what they cook, when, and for whom.
Here's what I had today
laksa, marinated curry chicken legs w/ sticky rice, papaya salad, durian over sticky rice dessert.
I'm going to set up a big ambassador program with them in August. if you want to come, send me your email. Not sure what other options there are for americans, but i'm going to work on it and see if anything sticks. Thanks for piquing my interest, chowhounds, I actually had the opportunity to do this last year, but it fell by the wayside for some reason.
re: Jeffsayyes
I would strongly advise against revealing details to people who email you. Chowhound is too widely-read for this to be sensible. You may be unwittingly putting the sisters in jeopardy. I know for a fact that restaurant inspectors and other authorities read the site (in their free time, as a hobby). Please don't risk it.
if you want to have a party and have them cater it, and invite strangers from the site, fine. That exposes you to a certain level of risk from strangers on the Internet, but at least you'd be putting yourself at risk, rather than others, and you are informed enough to weigh the risk.
If you'd like to discuss this further, feel free to email me at email@example.com ...so we can keep this discussion on-topic about Burmese food rather than about secret restaurant discretion issues.
re: Jim Leff
I'm not going to reveal any PII (personally identifiable information - thanks U.S. census training) to anyone. they don't even sell to americans, so it wouldn't be possible anyways. just my catered meal will be all for now... looks like august. If you want, I'll put you on my ambassador program list, which is where I announce it. I don't put the events up on chowhound b/c it's no use with mods.
To get your next fix::
ThinGyan Association presents
17th Annual Rakhaing Thingyan
Burmese New Year Water Festival
BURMESE WATER FESTIVAL -- Upper West Side – July 17
Spray, splash and soak your friends and family at the 17th Annual Rakhaing Thingyan Water Festival, a celebration of the Burmese New Year and culture, on Sunday, July 17, 2011, from 11:00 am to 4:00 pm.
The festival is located on the Upper West Side – PS9 Playground -- 100 West 84th Street, between Columbus Avenue and Amsterdam Avenue
1 Train to 86th Street
C Train to 81st Street or 86th Street
BUSES along Central Park West, Amsterdam Avenue, Columbus Avenue and Broadway are also options
The Burmese Water Festival is highlighted by an age-old tradition where children and adults joyously pour water on each other to be rid of last year's troubles. Wet or dry, come experience local Burmese cuisine, singing, dancing, music, arts and crafts, raffle drawings and children's games.
Known as a time for men to court women and flirt, the event will also include the Laung Hlay, a traditional Rakhaing racing boat, which is filled with water and guarded by women. Young men wishing to play must ask a woman permission to have a bowl of water from the boat. If she agrees, they will splash each other, and when his bowl is empty, he must ask again for more. Once the Laung Hlay is empty, another group is given a turn to splash. Many marriages have resulted from water play at the Laung Hlay.
The Burmese Water Festival is sponsored by ThinGyan Association, a non-political, not-for-profit Burmese-American social organization devoted to preserving and sharing the colorful, multi-ethnic heritage of Burma.
re: Jeffsayyes
Hey Jeffsayyes I just joined Chowhound literally a few moments ago just so I can ask you about this mysterious Burmese place. I just came back from living a year on the Thai-Burmese border and am missing my tea-leaf salads and tamarind leaf salad something crazy. Any chance you let me in the loop and find those awesome sisters? Also, just checked out your blog briefly, and if the ambassador tour is a go, I am so in. Thanks!
re: chaloobybaby
if you want i can put you on my food event mailing list. just email me firstname.lastname@example.com and you will be aware about when it occurs - I am sworn to secrecy their details though, sorry.
That Burmese food fair was great, as always. More options than at the Briarwood one. Associating a school cafeteria with great, great food is really odd, but good. :) The music was too loud this year, though. Not as loud as Briarwood, but loud.
I love that tea leaf salad. I tried to ask them if the pickled tea leaves are sold in packages in any stores anywhere. I couldn't hear them too well because the loud music, but I THINK they said it's sold in some Burmese stores in Woodside (?!) but they didn't say where. I didn't know there were any Burmese stores in Woodside. I might have misheard. And they sure didn't mention anything to me about any restaurant; I didn't think to ask.
I also loved the Shan-style rice salad. That was great! It sold out pretty fast. It looked like a big clump of rice with just a few things on top, but it was much more flavorful than that.
I wasn't as crazy about the ginger salad as the tea leaf salad, but maybe I just prefer my ginger in ginger beer rather than in a salad.
I also had a dish of noodles covered in a thick yellow sauce made from chickpeas. I wasn't crazy about that. Dave Cook called it "rib-sticking." I don't remember if that was the Mandalay round rice noodle salad or a different one.
They were also handing out a very detailed pamphlet in English to us non-Burmese types when we entered, explaining all of the dishes, their ingredients and some of their history, etc. It's really nicely-done. I can make a PDF file out of it, if anybody wants to see it, although PDF files are awfully big and clunky and I hate that format. I think Dave Cook mentioned that he would try to scan it and upload it somewhere if he got a chance. Maybe he can get a JPG or something more handy than a PDF.
The dishes explained in the pamphlet are:
Laphet Thohk (Authentic Burmese Preserved Tea Leaf Salad)
Gyin Thohk (Authentic Shredded Preserved Young Ginger Salad)
Bayar Kyaw (Yellow Split Pea Fritters)
Ngapi Jet & Tosayar (Burmese Style Spicy Fish Sauce Condiment and Pickled Vegetables)
Samusa Thohk (Yellow Split Pea Fritters)
Kawpyant Sane (Veg. Summer Roll)
Tohu Thohk (Yellow Tofu Salad)
Wetthar Dote Htoe (Sweet Soy Glazed Pork)
Thone Htatthar Kyoot Kyoot Kyaw (Crispy Fried Pork Belly)
Yelyo Ywet Nga Paung Htote (Noni Leaves-Wrapped Fish Stew)
Mohinga (Thin Rice Noodle in Fish Soup)
Ohn-No KoutSwel (Egg Noodle in Coconut Milk-Flavored Soup with Chicken Cubes)
Shan Htamin Chin (Traditional Shan-Style Rice Salad)
Mandalay Mote Ti (Mandalay-Style Round Rice Noodle Salad)
Pyay Palata (Puffy Layer Bread with Pyay-Style Curry Chicken and Potato in Yellow Split Pea Broth)
Dan Bauk (Burmese-Style Chicken Biryani)
Shan Khout Swel (Northern Flat Rice Noodle)
...and a bunch of desserts too! Whew.
re: Jeffsayyes
Laphet leaves used to be available in one store on Mulberry St. downtown, I believe, but since several brands were found to be contaminated with a carcinogenic dye a year or so ago, they are banned here. There is a supplier in the UK if you feel like chancing it; they do ship to the US. You can do something similar with soaked green tea leaves -- a friend in Japan does this -- but it is nowhere near as good, unfortunately. Me, I'll take the risk.
re: Ike
Scans appended below. One dish that the Moegyo pamphlet doesn't touch on is kyay-oh sichet, also shown below before being wetted down. In addition to rice noodles, greens, a quail egg, and a pork meatball, it's fortified with a variety of pork off-cuts: kidney, stomach, liver, and, as a dark sliver just above the meatball, lung.
Without directly addressing the regulatory issue, I asked the fellow who was serving this dish about the provenance of the lung. He said it came from a Chinese market, adding something to the effect that they sell every part of the pig.
re: DaveCook
Dave, I'm curious -- what went on top of the kyay-oh sichet? Some kind of sauce or broth? Spicy, salty, garlicky? Just curious how one seasons that bevy of organ meats...
re: CitySpoonful
Just a broth of some sort, mildly salty. I'm sure some DIY spicy seasoning was available; I did without.
re: DaveCook
Many thanks, Dave.
re: Ike
There is someone in Woodside/Sunnyside who sells the leaves; I got some from them last year. Apparently Auramine O (the toxic dye found in several brands before) is no longer used. Yuzana brand never tested positive for it anyhow, so that's what we got, just in case. I have no idea whether or not it can be legally imported again.
Yep, this has turned out to be a great annual event. Briarwood though has some advantages. First, since it's outside, cooking is allowed, so for instance the fritters are freshly fried. BTW, the sauce for the fritters the past 2 years (@ Briarwood has been amazing, homemade, not like the bottled stuff here which while good was a whole 'nother thing). Also, in Briarwood there's usally 2-3 "grandmothers" making fresh salad, rusing the mortar and pestle right in front of you. The freshness and the depth of falvors is so immense. Dont get me wrong this is a great event and in some ways better than B'wood, easier for the Queens novices to get to, indoors (no blazing sun), better descriptions of dishes...either way, you can't go wrong....
Myanmar Baptist Church
143-55 84th Dr, Queens, NY 11435
re: MOREKASHA
Speaking of Briarwood, here's the menu, via a tip from Edible Queens:
Anyone read Burmese? I suspect something is lost in translating many of those dishes into English (e.g., "assorted pork delicacy").
re: MOREKASHA
Here's a slideshow from several years of the Briarwood fun fair:
To see captions (if they don't appear automatically), move your cursor to the upper-right corner of the screen, then click "show info".
re: DaveCook
Oh my that looks tasty! Thanks for posting, Dave.
Once upon a time, there was this that was new, but now longer. You might still find traces of information: http://chowhound.chow.com/topics/238276
Maybe look for that place on 45th ave? Or look for Yunnan restaurants.


text:
i may do something along the lines of Desertrider's advice and cut the whole middle section out then get my plates to on the 2 outside peices of tube then put the middle tube back in but weld some 1x1 3/16 angle to support it like so.
Results 21 to 30 of 53
Thread: warped table frame
12-08-2009, 09:47 PM #21Senior Member
Dynasty 200DX
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MillerMatic 211
Hypertherm Max 42
12-09-2009, 03:48 AM #22Senior Member
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andyman as you progress in your career as a weldor / fabricator youll learn there is always more than one way to do things, a smart craftsmen watches, listens, and never stops learning. In time youll figure out what works best for you in each situation.
About the middle of the last century I worked in a shop, well over 2 years of building nothing but square, and round tube structures. Not much I cant do with a torch, rag, and a bucket of water.Caution!
These are "my" views based only on my experiences in my little bitty world.
12-09-2009, 10:47 AM #24Senior Member
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Thanks for the compliment Jim! Given enough time, the right size tip, enough O/A, and enough water I dont think there is a shape I cannot straighten. Be it a beam, C-channel, angle, pipe or square tube. Where Im weak is sheetmetal! I can destroy a thin sheet in short order!
Someone on one of these boards suggested this book; it didnt show me a dam thing about straitening plate! But the guy does know what hes talking about with shapes!Caution!
These are "my" views based only on my experiences in my little bitty world.
12-09-2009, 11:47 AM #25Senior Member
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weld a bunch of leveling feet to the top of your warped frame to set the top on. this is my default design method to eliminate warp as a concern in the frame.
12-09-2009, 02:04 PM #26Senior Member
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Maybe my old eyes are deceiving me but it seems he's got more problems with warpage than just the middle section.
From several of the pictures, it appears that the legs also have a distinct camber. Doesn't appear that any of the 4 are truly vertical.
Generally comes from improper tacking or not correcting the fitup prior to final welding. Pretty obvious that he could use some angle clamps or securely clamp his frame to a solid support for welding.
Flame straightening is as much an art as it is a science. Sonora could probably straighten that frame with a torch/wet rag, but I'd probably have it looking like a piece of modern art.
On the other hand, my uncle (who taught me the basics of welding about 55 yrs ago) had been a hard hat diver/welder in the Navy during WWII. That guy could weld the crack of dawn and it'd stay dark. Best autobody man I've ever seen. Seeing him form sheet metal was a thing of beauty. Remember too that this was during the "lead" days before bondo became fashionable.
Newcomers to the trade arn't taught those skills anymore it would seem.Syncrowave 250 DX Tigrunner
Dynasty 200 DX
Miller XMT 304 w/714D Feeder & Optima Control
Miller MM 251 w/Q300 & 30A SG
Hobart HH187
Dialarc 250 AC/DC
Hypertherm PM 600 & 1250
Wilton 7"x12" bandsaw
PC Dry Cut Saw, Dewalt Chop Saw
Milwaukee 8" Metal Cut Saw, Milwaukee Portaband.
Thermco and Smith (2) Gas Mixers
More grinders than hands
12-09-2009, 02:55 PM #27Senior Member
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[QUOTE=SundownIII;216567]Seeing him form sheet metal was a thing of beauty. Remember too that this was during the "lead" days before bondo became fashionable.QUOTE]
Oh this is so true! The old body men were beyond craftsmen nothing short of artiest! How they could relieve the stresses in sheetmetal is amazing. Couple taps of the hammer here, and there, little heat here, and there, and wa la! These bondo artiest of the modern era just like to slap on the mud, sand it somewhat smooth, and off to the paint booth!Caution!
These are "my" views based only on my experiences in my little bitty world.
Ya just got to stay up with the times guys. There is a guy selling liners and Bondo on a spool for your mig welders. Might workNick
Miller 252 Mig
Miller Cricket XL
Millermatic 150 Mig
Miller Syncrowave 200 Tig
2-O/A outfits
Jet Lathe and Mill
Jet 7x12 horz/vert band saw
DeWalt Multi Cutter metal saw
Century 50 Amp Plasma Cutter
20 ton electric/hydraulic vertical press
Propane Forge
60" X 60" router/plasma table
Vist my site: www.nixstuff.com
and check out some of my ironwork and other stuff
Hey Guys,
Tell me if I am incorrect. When I try to make thinge square I clamp them in all directions with large pieces of steel. An older welder taught me to do this. He explained that the large pieces of steel keep the structure in place and also act as a "heat sink". He also told me to move the heat around welding in small amounts of time on opposite sides. The best advice he gave me was to think and plan before you do.
12-11-2009, 04:14 AM #30Senior Member
- Join Date
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- 1,508
Take the time to make good fits, tack everything real good, move around a lot, back step, and above all monitor the movement with a square, and tape measure. Dont just drop your hood / shield and weld like crazy to see how fast you can weld it, remember your building a product, the very end result is what counts!Caution!
These are "my" views based only on my experiences in my little bitty world.


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'Taking over the world 22tracks at a time'
Join us on our journey to Amsterdam, Brussels, London and Paris inside this wonderful short 22tracks documentary by Firestarters: "Taking over the world 22tracks at a time". Shot and directed by Opslaan Als.
Great timing in anticipation of our 3rd anniversary! Come celebrate with us Sunday the 21st at the North Sea Jazz Club (Don't forget to RSVP).


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Welcome to Special Collections
The Special Collections Research Center is home to the University of Chicago Library's rare books, archives, and manuscript collections. Special Collections is a vibrant, interactive place to conduct research, engage in classes using original sources, and view changing exhibitions.
Current and Forthcoming Exhibitions
Past Exhibitions
Web Exhibits
Current Exhibitions
Mapping the Young Metropolis: The Chicago School of Sociology, 1915-1940
Special Collections Research Center Exhibition Gallery
June 22 - September 11, 2015
In 1915, University of Chicago sociology professor Robert E. Park published "The City: Suggestions for the Investigation of Human Behavior in the City Environment", an article that inspired a quarter-century of social research at the University of Chicago and transformed the discipline of sociology. This explosion of scholarship came to be known as the Chicago School of Sociology. Faculty and graduate students in the Department of Sociology adopted Chicago as their urban laboratory and began to study the city intensively, examining distinctive neighborhoods, institutions and social patterns. Archives in the Special Collections Research Center preserve key records of their research methodology: tools, such as questionnaires and life histories, along with analyses, such as statistical tables and city maps. Archival documents reveal the new sociological research process, from proposal through data collection to final report. The exhibition also displays a series of influential books written by Chicago sociologists, many based upon PhD dissertations, among them Louis Wirth's The Ghetto (1928) and Harvey Zorbaugh's The Gold Coast and the Slum (1929).


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February 2007 Reports on a study that documenting changing emotional and neurobiological responses to cocaine with successive doses during a single session of drug taking.
February 2007 Highlights statistics on the number of reports of gamma-hydroxybutyrate (GHB) use intoxication in California from 1999 to 2003.
February 2007 Reviews a journal supplement that compiles information on drug abuse research in the Hispanic population.
February 2007 Reviews a report from the National Academy of Sciences' Institute of Medicine that discusses ways to improve the quality of health care among people with mental health and substance abuse disorders.
February 2007
Presents an overview of the research underway to investigate medication and behavioral therapies for co-occurring disorders.
February 2007 Summarizes a study that analyzes factors associated with the risk of drug addiction among 19- to 21-year-old Hispanic women born in the United States as compared with immigrants.
February 2007 Describes evidence supporting the view that developmental differences in brain systems that use the neurotransmitter dopamine underlie age differences in susceptibility to drug abuse.
February 2007 Describes animal studies that suggested exposure to the drug during gestation or adolescence may cause lasting alterations in reward and motivation circuits.
February 2007 Reports on an analysis comparing three types of addiction treatment programs: methadone maintenance programs, long-term residential programs, and nonmethadone programs.
October 2006 Presents findings from a clinical trial comparing ultrarapid, anesthesia-assisted detoxification with detoxification by traditional methods among patients addicted to heroin.


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Home > Outdoor Furniture > Outdoor Lighting > More Outdoor Lighting > Color-Changing 3-Ball Hanging Light
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Battery-powered hanging light features color-changing LEDs.
Happy homes. Smiling gardens.
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Dimensions: 6.5" L x 6.5" W x 28" H
Weight: 1.55 lbs.
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Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
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Montgomery schools Superintendent Joshua P. Starr is reorganizing central office staff for next school year in a way he says will bring principals and schools greater support.
In a letter sent to staff on Tuesday, Starr wrote that he is making changes to the Office of School Support and Improvement, which offers support to school leadership and monitors student achievement, after hearing from principals that the way staff is currently organized is presenting challenges.
Starr wrote that principals need support that recognizes their "unique programming and instructional leadership demands," as their teachers change their lessons under the Common Core State Standards and the school system's new curriculum.
The state standards, adopted by Maryland and most other states, set new expectations for lessons at each grade level. The school system's new Curriculum 2.0 asks elementary school teachers to change both their lessons and the way they teach.
Starting July 1, the office will be organized into "school improvement teams" by school level – elementary, middle or high school – not by geographic area, Starr wrote.
The six current Community Superintendents, who oversee groups of high schools and their feeder schools based on their location in the county, will now be split by level, with one superintendent serving the county's 26 high schools, one serving the county's 38 middle schools, and four serving the county's 132 elementary schools.
The number of positions in the department will remain the same and the changes will not affect next year's proposed budget, schools spokesman Dana Tofig said.
The changes will help address the needs of all schools in a more equitable way, Starr wrote.
Starr is also changing the role of a position he created this year, the associate superintendent for professional development and support, in a move he says is meant to help narrow the achievement gap.
Rebecca A. Thessin, who was appointed for that role, will now serve as the "chief school improvement officer," and will work with 10 to 15 schools at a time, "delivering intense support aimed at improving instruction and narrowing gaps," Starr wrote.
The reorganization of community superintendents could also spur change to the way the main countywide parent group, the Montgomery County Council of Parent Teacher Associations, is organized. Parents are grouped by area, or clusters, just as the community superintendents are, and six area vice presidents represent the same areas as community superintendents.
Parents contact community superintendents when issues are not solved at the school level or when issues affect more than one school.
Janette Gilman, president of the organization, said parents will need to rethink how they communicate with the superintendents, but she thinks that this is a good change.
This way, she said, superintendents do not have to be subject matter experts on all school levels.
Gilman said it would make sense for the group to reorganize so that they are still aligned with the school system, and this will be discussed at a meeting Tuesday.
Also on Tuesday, the school board is scheduled to talk about the school system's "school support and improvement framework" at its board meeting.


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Climbing Footware
Raffi Bedayn's boots.
Tretorn tennis shoe that Royal Robbins used for free climbing.
The classic 1970's free climbing shoe the EB.
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or send your donation payable to: Yosemite Climbing Association P.O. Box 89, Yosemite, CA 95389 Please make sure to provide your complete contact information, including email address.


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There will be a ŌĆ£Silent NightŌĆØ this year as the Kane Elementary School musicians will not have their traditional Christmas concert.
For years, band and orchestra members in the elementary school have performed on stage before their families at a Christmas concert in a jam-packed Kane Middle School auditorium.
HAZEL HURST ŌĆō The secretary-treasurer for Hamlin Township faces four felony charges linked with the handling of township money.
ERIE ŌĆō Dr. Maryann Anderson, superintendent of the Kane Area School District, has issued a statement linked with a federal probe involving her previous job with the Millcreek Township School District (MTSD) near Erie.
Jean Richardson, 84, of 86 Richardson Ln., Kane, died Wednesday morning, Nov. 27, 2013 at the Lutheran Home at Kane.
Born Nov. 13, 1929 in Parker, she was the daughter of Melvin and Helen Hackett Sloan.┬ĀOn Nov. 24, 1978 in Kane, she married Floyd L. Richardson, who died in 1999.
A homemaker, Jean was an avid gardener.
She is survived by three sons, Ronald R. Kerr of Atlanta, Ga., Jerry Richter of Pontiac, Mich. and Thomas Kerr of Kane, plus four grandchildren and three great-grandchildren.
Helge Peterson, 92, of 5 Pete Ln., Mt. Jewett,┬Ādied peacefully at home surrounded by his loving family on Wednesday, Nov. 27, 2013.
Born June 8, 1921, in Mt. Jewett, he was a son of┬Ā the late Ernest and Anna Peterson.┬ĀOn April 19, 1947, in Johnsonburg, he married Patricia Parana who survives.
Before his┬Āretirement in 1979,┬Āhe had been employed by National Fuel. He was a member of the Mt. Jewett VFW Post 6347 and American Legion Post 574 as well as St. Joseph's Catholic Church.
During World War II, he served in the U.S. Air Force.
No one in the Kane area should go without a Thanksgiving dinner.
ThatŌĆÖs because the Kane Eagles Club once again is offering a free meal Thursday to anyone who has no place else to go for Thanksgiving.
ŌĆ£If you have nowhere to go for Thanksgiving, come join us at the Eagles,ŌĆØ Barb Gadley-Cheeks said. ŌĆ£Just come in and eat.ŌĆØ
Slippery roads today will be hampering Thanksgiving travel plans in the Kane area.
ŌĆ£YouŌĆÖre getting a snowstorm,ŌĆØ John LaCorte said Tuesday in describing whatŌĆÖs in store today for Kane area motorists. HeŌĆÖs a meteorologist with the National Weather Service in State College.
George Kelley, 72, of 140 W. Main Street, Mt. Jewett, died Monday, Nov. 25, 2013 at his residence.
Born Nov. 11, 1941, in Kane, he was a son of┬Āthe late George and Louise Carlson Kelley.
Mr. Kelley had been employed by Kodak and later by Warren State Hospital from which he retired.
Kane Mayor Doug Caldwell plans to remain ŌĆ£involvedŌĆØ in his community long after he leaves office next month.
RUSSELL CITY ŌĆō Ridgway-based State Police said a driver fell asleep at mid-day and crashed his vehicle Saturday on combined Routes 66/948 in Russell City, Highland Township.


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IMLS Press Contact
Giuliana Bullard email@example.com
Washington, DC -- The Institute of Museum and Library Services (IMLS) today announced grants for 63 library projects totaling $14,670,662. The projects were selected from more than 285 applications requesting a total of $37,977,530 and were awarded through three IMLS programs: the Native American Library Services Enhancement program, the Laura Bush 21st Century Librarian Program, and the National Leadership Grants for Libraries program.Grantees are matching these awards with a total of $10,546,376 in non-federal funds.
"Libraries of all types are anchors for their communities. Whether an academic library serving a university, a Native American library serving a reservation, or a local library serving residents, communities rely on these trusted institutions for information they want and need," said IMLS Director Susan Hildreth. "With these federal investments, libraries will be able to address challenges that face the library field, boost their professional workforce with training and education, and better meet the needs of their communities with improved programs and services."
The Native American Library Services Enhancement grants are competitive grants to federally recognized tribes to expand services for learning, access to information, and partnership. The Laura Bush 21st Century Librarian Program grants fund projects designed to address the education and training needs of library professionals. National Leadership Grants for Libraries support projects that improve professional practice beyond the grantee institution.
Grantees are planning a variety of projects and initiatives, including the following:
A complete list of the library recipients is available on the IMLS website at www.imls.gov/news/2013_ols_grant_announcement.aspx. For more information about IMLS library grant programs, see www.imls.gov/applicants/available_grants.aspx.
About the Institute of Museum and Library Services
The Institute of Museum and Library Services is the primary source of federal support for the nation's 123,000 libraries and 17,500 museums. Our mission is to inspire libraries and museums to advance innovation, lifelong learning, and cultural and civic engagement. Our grant making, policy development, and research help libraries and museums deliver valuable services that make it possible for communities and individuals to thrive. To learn more, visit www.imls.gov and follow us on Facebook and Twitter.


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Howard County Senior Affirmation Event (IU Kokomo)
21st Century Scholars who are high school seniors are strongly encouraged to attend a senior affirmation event. At each event, a 21st Century Scholars representative will provide important information about how to activate and maintain eligibility for the 21st Century Scholarship.
This event is open to all 21st Century Scholars who are seniors and their parents.
Location: IU Kokomo, Kelly Center, 2300 S. Washington Street, Kokomo, IN
Date: February 28, 2013
Time: 4:00 - 6:30 p.m.


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When you talk about the scene in New York City in the '70s and early '80s, you can't just talk about musicians. You need to recognize the impact of (predominately) visual artists as well. Case in point: "Beat Bop," credited to Rammellzee Vs. K-Rob. Formally speaking, it's a ten-minute battle rap between the rapper K-Rob and the graffiti-artist (and all-around wild dude) Rammellzee. Wild studio effects get added and taken away with no real rhyme or reason. Just go with it.
There's a lot you can say about Rammellzee. I'll leave it at the critic Mark Dery's report of something he used to wear at gallery shows, a late-period project called Gasholeer, which Dery describes as a "148-pound, gadgetry-encrusted exoskeleton"—and which happened to be equipped with flamethrowers and a crazy sound-system. Look the guy up. I'm selling him short.
But getting back to "Beat Bop," the track was conceived as a collaboration between Rammellzee and the visual artist Basquiat—who was obviously a pretty big deal in the history of the New York art scene at that point. By the time the record saw release, Rammellzee and K-Rob (with the assistance of Fab Five Freddy in the studio) had overruled most of Basquiat's artistic decisions—although he still provided funding for a test-pressing of 500 copies, and those first pressings, as you can imagine, are rare as hell these days.
There's a lot more that's been written about this track, and a lot more I can say, but really just check it out. One of the classics of the early hip-hop era.


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Great value home broadband, phone, digital TV and mobile products from BT
All you need, from one partner, to connect you for a better future. Explore what we can do for you.
BT is one of the world's leading communications services companies, serving the needs of customers in the UK and in more than 170 countries worldwide
Live football games coming up on BT Sport and ESPN.


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AdvertisingAdvertise in the Henrico Citizen
The Henrico Citizen is Henrico County's award-winning hometown newspaper and is the most relied upon source of community news for Henrico County residents.
The Citizen, published twice monthly, reaches Henrico residents directly through the mail and by pick-up at more than 120 locations, including all Martin's, Kroger, Walmart and Wawa stores in Henrico County, all county libraries, hospitals, retailers, restaurants and other locations. The Citizen also reaches more than 110,000 unique visitors annually through HenricoCitizen.com and another 11,000 twice weekly through an e-mail news blast.
The Citizen's online home keeps Henrico residents informed on a daily basis, with breaking news alerts, frequent updates and online extras not available in print.
Whether your business is large or small, an advertisement in the print or online edition of the Citizen will reach thousands of Henrico County citizens for a low cost.
The Citizen also publishes the annual Henricopedia, a guide to all things Henrico, each September, and The Plate, a Henrico dining guide, each June. In 2015, the Citizen's parent company, T3 Media, LLC, created and hosted the first-ever Henrico Restaurant Week, which involved 34 Henrico restaurants and raised money for the Virginia Home for Boys and Girls in Henrico.
Canterbury Recreation Association 'wins' the 'Dunk Hunger' drive
For the third consecutive year, the Canterbury Recreation Association in Short Pump donated the most meals to the fourth-annual "Dunk Hunger" campaign, which raises money and food donations for FeedMore's Central Virginia Food Bank. Swim teams and community pools throughout the region combined to raise the equivalent of 77,404 meals this year, with the Canterbury group earning the Gold Medal, with 17,454 meals contributed.
CRA will earn a winners' bash Aug. 24 from 3 to 5 p.m. at its pool on Pump Road.
"Our pool has adopted Dunk Hunger into its culture with fun ways to raise food and funds," said Canterbury's Dunk Hunger chairman Jack McSorley, a Freeman High School junior. > Read more.
Bike collection planned at Henrico concert Aug. 22
The last Rock 'n' Roll Summer outdoor concert at West Broad Village, scheduled Saturday, Aug. 22 from 7 p.m. to 10 p.m. in Short Pump, will feature a salute to the upcoming UCI Road World Cycling Championships, coming to the Richmond region next month. As an all-girl band entertains the public with an AC/DC and Foreigner tribute, representatives from West Broad Village will accept donations of children's new and lightly used bicycles for redistribution to youngsters at the Virginia Homes for Boys and Girls. > Read more.
Shear brilliance
'Shaun the Sheep Movie' surprises, delights
Have people in the United States even heard of Shaun the Sheep? I certainly hadn't.
I walked into Shaun the Sheep Movie knowing precisely two things about the film: one, it's the product of Aardman Animations, the stop-motion animation studio responsible for Wallace & Gromit and Chicken Run. And two, it's got a cartoon sheep in it. That's it.
But walking out, I was a total Shaun the Sheep convert – blown away by Shaun the Sheep Movie's unassuming, good-natured, sheepy charms. (Also, it turns out Shaun the Sheep – originally a TV series – used to air on the Disney Channel. Maybe I'm just out of the loop). > Read more.
On the trail of history
School Board extends Kinlaw's contract 2 years
Henrico CASA seeks volunteers for training as child advocates
Henrico Schools holding job fair to recruit bus drivers
Business in brief
- More News
Print Edition
Aug. 20, 2015Click here to read the print edition.
Shear brilliance
CAT Theatre seeks 'Red Eye 10s' participants
Weekend Top 10
Weekend Top 10
The second-best movie, of 2
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Obituary – Brian Francis Downes
Obituary – Linda Chinn Allison
Obituary – George Batalo
- More Obituaries
Canterbury Recreation Association 'wins' the 'Dunk Hunger' drive
Bike collection planned at Henrico concert Aug. 22
Donate 'cast-offs' for Henrico CASA
- More Community
The greatest love of all
My daughters' other dads
All hail to mothers and the hardest job of all
- More Opinions
Athlete of the Week – July 3: Kayla Sell
Athlete of the Week – June 19: Sydney Whitaker
Steward School's Enright drafted by NY Mets
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Reader Survey | Advertising | Email updates
ClassifiedsATTENTION DIABETICS with Medicare. Get a FREE talking meter and diabetic testing supplies at NO COST, plus FREE home delivery! Best of all, this meter eliminates painful finger pricking! Call… Full text
Place an Ad | More Classifieds
CalendarShort Pump Town Center's kid's club for ages six and under, Short Pump Pals, meets at 11 a.m. in the food court on the second Tuesday of every month. Membership… Full text


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Nb: infants must be under the age of 2 and
children must be under the age of 12 at the time of
Chamois Volant is ideally placed for the bars, shops and amenities of the resort centre and also close to the foot of the ski slopes, the Diable chairlift is only 230 metres (approx) walk away. Totally renovated recently with new bedrooms, bathrooms, living room and dining room, this 19th century stone farm building is now a highly desirable chalet. The generous use of seasoned timber, exposed stone work and traditional furnishings give the chalet a delightfully comfortable and rustic feel. All the well appointed bedrooms have en suite bathrooms and the open-plan living and dining rooms boast original stone vaulted ceilings. You can enjoy great views of the mountains whilst soothing those tired limbs in the outdoor hot tub on the balcony.
Ground floor:• open-plan dining/living room • separate WC (off lounge)
First floor:Rooms 1-3 = 3 twins or king-sized doubles with shower and WCRoom 4 = double with shower and WC• large balcony (separate entrance) with hot tub.
Second floor:Rooms 5 & 6 = 2 twins or king-sized doubles with bath, shower, WC and extra fold away bedRoom 7 = set on two levels, private sitting room with extra bed, leading up to king-sized double with bath, shower and WC
Beds in rooms 1,2,3,5 and 6 will be made up as twins unless we are advised otherwise
Chalet staff live in a ground floor apartment with separate entrance.
Iglu acts as a travel agent for disclosed principals/tour operators, further details
of which will be made available at the time of booking. Your holiday contract will
be bound by the tour operators terms and conditions.
Prices are shown for a basic room or unit, can be subject to change and are indicative
until time of booking. Please call on 020 8544 7114 for prices for other travel
and room options for this property.
The price shown includes 7 nights accommodation,
with flights from Gatwick.
Prices shown are per person per week based on maximum occupancy. Descriptions and
quality ratings are provided by the Tour Operator (or one of the Tour Operators
where similar holidays are offered by more than one supplier). We reserve the right
to make minor adjustments to the description or rating based on staff and customer
feedback. For payments by credit card, a 2.5% credit card charge (4% for AMEX) will
be added to your invoice. If you pay by a UK issued debit card, there is no charge.
All bookings are subject to a £5 per person Passenger Admin Fee charged by Iglu.com.
Please note: the above prices are not inclusive of tourist tax which in this instance
is payable in resort (approximately £3 - £10 per person per week in local currency).


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And now the stage is all set.
ND wins tonight, they play the Bama/Georgia winner for the title.
If ND loses to USC, then Florida finds itself in the exact scenario I suggested in the OP of this thread. The same scenario Bama was in last year.
It just shows more and more why this whole system of rankings in college football is a joke. We all know those top 6 SEC teams are the best 6 teams in the country...... well most of us do. Those of us with a clue at least. Some of us on here listen to too much hip hop and think Oregon can compete.
Nevertheless, the point is that if ND loses, Florida finds itself in a more advantageous position than if they had beaten Georgia. As a reward for Georgia winning against Florida, they have to face Bama in a conference title game before the BCS championship. Florida can fail to win its own division in conference and be in the drivers seat by avoiding a conference championship game. Hell, they would be ranked 3rd behind Bama and Georgia, so really they are in better shape than Bama who will be #1. It makes no sense.
They really need to do away with these conference championship games. How fair is it that Bama or Georgia has to eliminate themselves when Georgia already beat Florida and has the same record?
As I said all year, they should simply make the SEC championship game the BCS championship. Its all that matters. Just as Georgia shouldnt have to beat Bama to play them in the BCS championship, Bama should not have to knock off Georgia and then turn around and beat a team Georgia has already beaten in the championship game.
I almost hope ND wins just so Bama can humiliate them and its easy money. Bama/Florida would clearly be the more competative game.
Bill Belichick on "putting the tape on"
Makes me want to just drop my pants and **** right here in public knowing that I have to root for Notre Dame tonight.
Go **** yourself, Florida State.
Also, how ridiculous is it that if Stanford beats UCLA, they have clearly demonstrated to be the best team in the PAC 12 through regular season play. Yet, somehow they would have to beat them again next week to be declared conference champion. Thats insane.
If UCLA beats Stanford next week after losing to them today(if they do lose today) how in the hell would they have proven to be the superior team and rightful conference champ?
Do away with these conference championship games. Jesus.
Florida State does blow hard dont they. Who did they even beat this year that was worth a ****? How were they one of the teams at the beginning of the year that the so called experts figured to be so good?
Well its Notre Dame vs. the SEC champion for all the marbles.
If its Bama......
If you took a team and had them play the same schedule Notre Dame played and had the exact same results, they would likely be a double digit underdog vs. Bama. But, because its Notre Dame on the jerseys, it will effect the spread.
As most gamblers know, the spread is made to try and get equal action on both sides, its not the odds makers perception of who is the better team and by how much. A lot of casual bettors will take Notre Dame. This is great for those of us with a learning curve because it will keep the line lower than what it should be.
One day, people may get it through their heads that the SEC dominates the title game. 6 in a row isnt enough to convince some people. A lot of morons will buy into the huge amount of hype ND will get over the next month and a half. This will make the spread several points lower than what it would be if any other team in the exact circumstance were playing in the game. Im guessing something like Bama -7.5. There will be a lot of smaller bets placed on ND by the casual fans and the huge ND fanbase. There may be less bets on Bama, but larger wagers than those placed on ND.
I dont see how ND scores in this matchup. 20 points for Bama should be enough to cover any non double digit spread. If Bama were to get some turnovers, they could wind up with a lot more than 20 points. Even if ND dosent turn it over, Bama should be able to score enough to cover. I cant wait to get money down on this game.


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Used to be, the only hot flashes about menopause were the bodily ones we women endured as we progressed through "the change of life."
Now the hottest flashes arrive via the news media as we learn more about the pros and cons of hormone replacement therapy (HRT). The most recent headline: Research has found that, far from protecting against memory loss, as we had thought, one popular form of combination (estrogen/progestin) HRT doubles the risk of dementia. (However the risk is still very small.)
Last year, a large government study of HRT's long-term safety was canceled in mid-project when it revealed that the risk of invasive breast cancer, heart disease, stroke, and blood clots increased among users of the estrogen/progestin combination.


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Choose some more detailed criteria to search with. Each section is optional.
Stock up on our new selection of healthy frozen food that's ready in a flash.
Get your weekly shopping done in minutes -- then get it delivered free! Browse for organic produce, farm-fresh dairy and the all-natural products you love.


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Gonna be cleaning up holes 13 -18. Any locals that would like to help, come on out and donate some course love starting around 9:30. We will be meeting at hole 15's basket/picnic table. Items you may want to bring are loppers, clippers, weedeater, gloves, water.
After we can play some wolf, or doubles...... PM me if you interested. Where you at Redan Randy?
Thanks for any support!


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Vazhakku Enn 18/9
Drama, Suspense/Thriller
Vazhakku Enn 18/9 is a tamil drama thriller film which is directed by Balaji Sakthivel under Tirupathi brother's banners. The movie is about present city teenagers who fAll in love, the problems they face & how they react to it. Cinematography is done by Vijay Milton & the music by guitarist Prasanna.
Cast: Sri, Manisha Yadav, Urmila Mahanta, Mithun Murali
Produced by:
Directed by: Balaji Sakthivel
Written by:
Running time: 1hr 55min
Opens: May 04, 2012 Limited
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