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Member SponsoredPromote Your Items
This game will help students review finding factors for common products! Print, laminate, and cut out the cones and scoops of ice cream. All of the cones have products on them, students must match the correct factor ice cream scoops to each cone.
Calculus Back to School with the coolest Calculus and PreCalculus resource! Now Updated with many new resources for 2016-2017! Nothing else like it! This is a must-have for AP Calculus teachers or any Calculus teacher, high school, dual
9th, 10th, 11th, 12th, Higher Education, Homeschool, Staff
Instead of giving students the unit circle to memorize, it'll be more meaningful for your students to see how the unit circle comes about and why the coordinates are what they are. This project is meant to help students in both remembering the unit
9th, 10th, 11th, 12th, Homeschool
Calculus Weekly Review How many times do your calculus students make algebra mistakes? How many times do you think to yourself – they understand the calculus concepts, but keep messing up the algebra? This is a collection of 15 worksheets that
Interactive Notebook must have!! Innovative, Fun, and a Time Saver for all Math classes 6 - 12+. Easily print graphs on Post It Brand® or any brand sticky notes. My students love these! Updated with two new templates. By popular request I have
6th, 7th, 8th, 9th, 10th, 11th, 12th, Higher Education, Adult Education, Homeschool
AP Calculus AB, AP Calculus BC, College Calculus As we approach the AP Calculus AB Exam, many students need a topical approach to the types of questions they will be asked to complete on the AP Calculus AB Exam. In this packet, you will find the
Food Two Step Word Problem Unit--Task Cards, Scoot, Worksheets, & Assessments Common Core Aligned 3.OA.8 This packet was designed to teach/review two step word problems and is geared for grades 2-4. All activities in this packet can be easily
2nd, 3rd, 4th, Homeschool
This bundle includes a total of 22 mazes. Each of these mazes is sold separately at my store. Please visit the links below for more details about each individual product. The mazes are: 0. Maze - Evaluating Quadratic Functions 1. Maze -
Calculus Weekly Review Second Semester Each worksheet contains 10 questions that help keep all topics covered in Calculus AB fresh in students' minds. I give my students one of these worksheets on Monday and it is due on Friday. I count each
❤ ❤ ❤ 5/3/16: This product is updated with this additional maze ❤ ❤ ❤ • Maze - Polynomial Functions - Degree of Poly - Finite Difference This bundle includes a total of 8 mazes (109 Questions combined). Each of these mazes is sold separately
Calculus AB exit tickets In this packet you will find approximately 75 questions that I use as "quick check" problems. I find that my calculus students can keep up with the material fairly well and do well on individual tests and quizzes.
This is a quick math assessment, worksheet, a fun remember or just a times tables strip to take home. There are two printing options: Each table is printed onto a different sheet (5 students) All tables are in two sheets (take-home or
2nd, 3rd, Homeschool
Calculus Derivative at a Point This is a game that students can use to practice finding the value of the derivative at a given point. Students choose a letter of the alphabet. They work the problem given. Then they check the answer blanks. If
Calculus Review This is a 20 page study guide which will help to start students' review for the Calculus AB AP Exam. (Only AB topics are covered in this outline.) The main outline headings are: I. Limits II. Derivatives III. Applications of
This is a bingo game designed to review material from first semester Calculus AB. The questions cover such topics as limits, derivatives, equations of tangent lines, related rates, optimization, and curve sketching. There are 24 questions given in
Piecewise Defined Functions This activity is designed for Algebra 2 or PreCalculus. Piecewise defined functions are always difficult for students and yet are so important, especially in Calculus. In this activity, students evaluate piecewise
8th, 9th, 10th, 11th, 12th, Higher Education, Homeschool
This packet is part of my series: Writing about Mathematics – Calculus. This particular activity is about limits and continuity. I have found that in order for calculus students to really internalize all of the information they are being given,
Calculus Problem of the Day This is a bundle of all of my Calculus Problems of the Day. The file contains a pdf of all of the questions. Each month contains 20 questions. There are 160 questions in this package. See the link for each
One of my best teaching ideas!! Students Love it. Designed for Calculus 1, AP Calculus AB, or Calculus Honors. My schedule and classes are not conducive for daily warm-ups, but............, big but here, my students really need to understand that
I Have, Who Has is a popular game used to review skills. This set of 27 cards provides review and drill for the laws of logarithms. The packet includes 3 sheets that hold the 27 cards,a rule/example sheet and a blank sheet if you want to add more
Calculus Limits Task Cards This is a set of 12 task cards that will help students practice finding the limit. These are 12 basic limit problems found at the beginning of the calculus course. None of the problems involve infinity. I have included
For most students, the hardest part about finding the volume of a solid of revolution is identifying whether to use disks or washers* and what the radius/radii are. This set of 24 problems lets students focus on those two important aspects, with
Introduction to Curve Sketching. This innovative activity is designed for Calculus 1, AP Calculus , and Calculus Honors. It is an introduction to Unit 3, Applications to the Derivative. In this activity, students analyze and identify graphs
Calculus: Integration Unit Bundle Here is the bundled unit for CALCULUS AB, Calculus BC, Calculus Honors or Calculus I students on Integration. The unit includes 14 lessons and provides practice for transcendental functions. Each lesson comes
Derivatives & Second Derivatives - Graphing Concepts: This activity requires students to match up the graph of a function with the graphs of its 1st and 2nd derivative. This will help students to visually compare graphs and see how slopes at
This bundle includes a total of 6 mazes. Each of these mazes is sold separately at my store. Please visit the links below for more details about each individual product. The mazes are: • Maze - Functions - Adding and Subtracting Functions
Use these special tally marks as a method of counting frequencies, according to some classification, in a set of data. One line on a sheet of paper is assigned to each category or number, in the case of a discrete random variable, or class, in the
Calculus Review In this calculus card sort, I have chosen 32 things that I think students need to memorize to be successful on the Calculus AB AP Exam. For example, students should memorize the derivatives and antiderivatives of the 6 trig
Calculus Limits Derivatives Integrals Bundle This is a bundle of all of my calculus activities, worksheets, games and notes that I made and used during 2013. This bundle does not include any review worksheets or workbooks that prepare students
Calculus Limits Derivatives Integrals Bundle This bundle contains my activities that I wrote during the 2014 - 2015 school year. This bundle does not and will not include any review worksheets or workbooks that prepare students specifically for
Trigonometry: COMMON REFERENCE ANGLES – TABLE OF VALUES Updated!! This color-coded table helps students learn the basic trig values in both radians and degrees. Students can see patterns by way of the colors. It is an excellent reference sheet
Here's an awesomely fun Calculus Review Foldable (R) that you can use from the beginning of the year to the end-year BLITZ! Whether you teach Early Transcendentals or not...build the pages one at a time, them connect them all at the end. More
Trig Identities and Formulas Flip Books. Foldable, easy, and your students will love this. Two great new resources for your Calculus and Trig students. This product includes two different foldable Flip Books. The first is a small, handy Flip
Calculus Bundle. I have bundled 14 of my most popular Calculus activities and resources together to keep your students engaged, having fun, and on track, and additionally to make your lesson and assessment planning easier. With over 240 pages
Calculus Unit 2 - Related Rates Derivatives Application - No Prep. This great handout contains excellent practice problems from the Related Rates unit in Calculus. This section usually occurs in Unit 2. Included: *Four problems with room for
Need an activity to liven up your Calculus class? The Chain Rule 500 Maze is for you! This activity is great for small groups or individual practice. Students will get to test their knowledge of the Chain Rule by identifying their race car's path to
A pairs / small group activity for students to practice what they know about limits. Each group gets a formula for a piecewise-defined function and 18 cards. They must determine which six cards are true for their function. As an extension, groups
This is a collection of 20 problems that I use as problems of the day. All 20 of these problems review topics that are traditionally taught in the first semester of Calculus AB. (Limits, Derivatives, and Applications of Derivatives) I project
This is a collection of 20 problems that I use as problems of the day. All 20 of these problems review topics that are traditionally taught in the first semester of Calculus AB. (Limits, Derivatives, and Applications of Derivatives) In this set
If you like group activities, here's a fun RELATED RATES MATCH UP. Eight task cards contain a rate problem to be solved. Calculus students match the question card with the correct equation card and then the proper derivative card. For an extension
I use scavenger hunts to review a lot of different subjects in all my classes. This one reviews finding inverse trig functions by hand. (no calculators are used) Most use the angles of special right triangles, but some require that the students
Here is the bundled unit for AP CALCULUS AB , BC, or Calculus Honors on DIFFERENTIATION. The unit includes 16 lessons which includes all TRANSCENDENTAL FUNCTIONS. Each lesson comes complete with guided notes for students, while teachers have a Smart
This bundle includes a total of 7 mazes. Each of these mazes is sold separately at my store. Please visit the links below for more details about each individual product. The mazes are: * Maze - Exponents - Product Property * Maze -
6th, 7th, 8th, 9th, 10th, 11th, 12th, Higher Education, Adult Education, Homeschool
Calculus Derivatives Flip Book. Perfect for ALL Calculus students, Calculus AB, Calculus BC, Calculus Honors, College and dual enrollment Calculus! This new Flip Book includes all 24 derivative formulas that students must learn to succeed in
This is a fun activity involving student cooperative learning and transformations. Students pair in groups of two. A packet with 20 logarithm problems are given to each group. The logarithms contain numerous terms, powers and roots,
Calculus: Differentiability and Continuity Stations Activity Here's an activity created for AP Calculus AB, Calculus BC, Calculus 1, or College Calculus that contains 11 stations. Students will work cooperatively in 3-4 minute stations to complete
Practice rounding with this cut and paste activity. These cut-and-paste pages could be used for morning work, classwork, homework or stations. Students will practice using place value understanding to round whole numbers to the
In this packet, you will find 5 worksheets that will help students analyze and write about functions and their derivatives. In each worksheet I have given the students a graph and approximately 10 words that must be used in a paragraph about the
☛ This bundle includes resources (a variety of activities for Differentiation) to teaching the POLYNOMIAL FUNCTIONS UNIT in Algebra II and could be used as a review for pre-requisites of Pre-Calculus and Calculus. These resources are currently
Calculus Review This is a set of 20 questions that I give to my students the night before the Calculus AB AP Exam. We have done practice tests, reviewed all the topics, and now I need ONE LAST THING to give them. This set of questions is designed
Limits Match Directions: 1. Cut out each graph below. Make a pile of graphs on your desk. 2. Cut out each statement below. Make a pile of statements on your desk. 3. Match each statement with the correct graph. 4. Fill in page 3 using
This is a free activity for AP CALCULUS AB and BC Students. If you find this resource helpful, please visit my store! The activity is designed to help students read mathematics symbols and practice basic differentiation rules and concepts. An


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Project inscriptions are open for Criança Esperança Programme 2013
Registration for institutions wishing to receive the support of Criança Esperança Programme in 2013 is open until 31 July. As it happens every year, the selection process will be coordinated and conducted by the United Nations Educational, Scientific and Cultural Organization (UNESCO).
The non-profit civil society organizations constituted in the country with at least three years of work and with the main objective of promoting social inclusion, empowerment and human and social development, and inclusive education of vulnerable groups, through actions of education, culture, communication and information, sports and environment are eligible to apply.
Those interested in participating must sign up at the website in Portuguese by clicking on Project Registration (Inscrição de Projetos) at the homepage menu, in the Projects (Projetos); print out the Project Registration Form (Formulário de Projeto) and send out a copy along with the required documentation to the following address:
UNESCO – Setor de Ciências Humanas e Sociais/Criança Esperança
SAUS Quadra 05 – Lote 06 – Bloco H – sala 910
70070-912 – Brasília/DF
Each institution may register two projects but only one can be selected. Questions about the project's preparation and presentation or any other information can be requested only through email: email@example.com
This year, Criança Esperança Programme celebrates its 27th anniversary. So far, over R$ 232 million (reais) from donations were invested in over 5.000 social projects in Brazil. Those contributions guaranteed the rights of over 4 million children and teenagers, helped in reducing mortality and child labor, fighting against the sexual exploitation of boys and girls as well as getting low income youths ready to enter the workforce.
The Criança Esperança Programme is a Globo TV initiative in partnership with UNESCO. Its goal is to raise public awareness of the critical situation of disadvantaged children and youth, putting forth some of the main issues that afflict them. Every year, the campaign mobilizes Brazilians to donate funds that will support the selected social projects all over the country. As of 2012, Criança Esperança Programme supports 114 projects, benefitting over 30.000 children and teenagers.
Throughout the year, it is possible to send donations online at Criança Esperança website or through one of the 20.000 lottery points spread all over the country.
More information about the presentation of proposals and selection process set out in the "Call for submission of projects" (in Portuguese).
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Nicholls softball avoids sweep
Published: Monday, March 15, 2010 at 9:16 a.m.
Last Modified: Monday, March 15, 2010 at 9:16 a.m.
CORPUS CHRISTI, Texas — Nicholls State's softball team avoided getting swept by Texas A&M-Corpus Christi on Sunday, taking a 6-3 win in the final contest of a three-game series at Chapman Field. The Colonels took advantage of four costly errors by the Islanders, which allowed three unearned runs to make up the final margin.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Crothersville High School Class of 1989 plans to conduct its 25th year reunion at 7 p.m. Saturday at the Pines Restaurant, 4289 N. U.S. 31, Seymour.
Anyone who was part of the class at any time may attend.
For information, call Chrystal Street at 812-528-4078.
All content copyright ©2016 The Tribune, a publication of AIM Media Indiana unless otherwise noted.
All rights reserved. Click here to read our privacy policy.


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"Nice Place Nice People" Lilongwe by hongkong88
Lilongwe Travel Guide: 51 reviews and 108 photos
For a visitor Lilongwe and Malawi in general probably seems far off the beaten track and it is. However it actually has a good infrastructure. It doesn't have South Africa's wildlife experience but there is a lot to see. There are hills and Lake Malawi which are both interesting and beautiful. Lilongwe has a nice hotel Crossroads (see my review) and a choice of good restaurants. Traffic is manageable but while I was there gas was in short supply which resulted in long lines at gas stations and some congestion. The people are friendly and helpful. All in all my 2 1/2 week stay was pleasant and trouble free.
- Pros:Nice people, good climate, good hotel and reastaurant
- Cons:Takes a long time to get in and out from North America
Reviews (5)
I was a bit disappointed because Koreans own the hotel in which the restaurant is located and were much in evidence... more travel advice
Had a very good dinner here during a recent business trip. Went with a businessman who travels to Lilongwe frequently.... more travel advice
The Lilongwe is a typical SPCA set up to help local stray dogs and cats. They do a good job with limited resources.... more travel advice
I ate there twice during a recent trip and enjoyed both dinners. A colleague who visits Lilongwe regularly said it had... more travel advice
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March 18, 2014
This article was reported by Infection Control Today.
Infection Control Today reported that the risk of serious liver disease from hepatitis C virus (HCV) infection is high for HCV/HIV-coinfected patients, regardless of whether they receive antiretroviral therapy (ART). To investigate whether ART slows liver fibrosis connected with HCV, researchers from the Perelman School of Medicine at the University of Pennsylvania (UPenn) reviewed electronic medical records of 4,280 HCV/HIV-coinfected patients who were receiving ART, and 6,079 HCV-only patients treated from 1997 through 2010.
Liver disease presents in two stages: compensated, when the liver can function normally by compensating for damage; and decompensated, when the liver can no longer function normally due to widespread damage. Findings indicated that the coinfected patients had an 80-percent higher rate of decompensated cirrhosis than patients with HCV only. When ART controlled the HIV in coinfected patients, they experienced a 60-percent higher rate of serious liver disease than patients with HCV only. Also, decompensation rates were higher for coinfected patients with advanced liver fibrosis, severe anemia, diabetes, and non-black race.
Vincent Lo Re III, M.D., M.S.C.E., assistant professor of medicine and epidemiology in the Division of Infectious Diseases and Department of Biostatistics and Epidemiology at UPenn, and investigator in the Penn Center for AIDS Research, suggested giving serious consideration to beginning hepatitis C treatment in coinfected patients, especially patients with advanced fibrosis or cirrhosis, to prevent serious liver complications.
The full report, "Hepatic Decompensation in Antiretroviral-Treated Patients Co-Infected With HIV and Hepatitis C Virus Compared With Hepatitis C Virus-Monoinfected Patients: A Cohort Study," was published in the Annals of Internal Medicine (2014; doi:10.7326/M13-1829).
No comments have been made.
|Taking Atripla Three Days a Week Maintains Undetectable HIV Viral Load, Pilot Study Finds
|Which HIV Treatment Regimens Are Recommended for Newly Diagnosed Patients?
|Weekly PRO 140 Antibody Injections May Work as HIV Maintenance Therapy
|This Week in HIV Research: Effects of Treatment on Arterial Inflammation; Mortality Rate After 5 Years of Treatment Not Impacted by Initial CD4 Count
|Investigational Integrase Inhibitor Bictegravir Safe and Effective Against HIV in Early Study


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Donna Wilson
Acorn Side Plate
- Details
- Delivery & Returns
This beautiful bone china side plate is an exquisite design from Donna Wilson's tableware collection featuring repetitive green-shaded acorn motifs on the surface.
• Handmade and printed in Stoke-on-Trent, England
Composition100% Bone china
DimensionsDia: 21cm
Product ID: 102061
• £6.95 UK Standard Delivery: 5-7 working days
• FREE Click & Collect
• £10.00 UK Next Working Day Delivery
• £10.00 UK Saturday Delivery
• £15.00 European Standard Delivery: 5-7 working days
• £20.00 European Next Working Day Delivery
• £20.00 Rest of the World Delivery: 5-7 working days
• £25.00 USA Next Working Day Delivery
Please note: International charges only include delivery; therefore non-EU customers will be responsible for import duties and local taxes.
We now deliver our unique collection of fragrances to the following countries in the EU:
Austria, Belgium, Czech Republic, Denmark, Estonia, France, Germany, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Netherlands, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Wales
For further information click here or contact Customer Services
- View All the mediterranean kitchen edit


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Affluent Lifestyle Guide
Barbara Walters confirmed late Sunday night that she will retire next year.
ABC News said that the legendary journalist and co-host of "The View" will step down "next summer." She will formally announce her decision on Monday's "View." In the intervening year, ABC said she would continue to host that show, as well as her usual number of specials.
In a statement, Walters said she was pleased with the move.


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The Dance Company will present "Spring Extravaganza" on May 19 and 20 at Flagler
College Auditorium.
This concert will exclusively feature advanced level company dancers in ballet, tap, jazz, and modern dance pieces.
The dances will encompass a variety of musical styles, including the ballet "Capriccio Italien," as well as Celtic and Middle Eastern traditional dances, a Janis Joplin tribute and an authentic can-can.
Saturday's performance will be held at 7:30 p.m. at Flagler College Auditorium. Tickets are $12 in advance. Children 12 years and under are admitted for $10, while general admission is $15 at the door.
A Sunday matinee show will also be offered on May 20 at 3 p.m. at Flagler College Auditorium. Tickets are $10 in advance and $8 for those 12 years old and under. General admission is $12 at the door.
For tickets and information contact, The Dance Company, 900C Anastasia Blvd., St Augustine, 829-1617, a not for profit school of dance.
© 2016. All Rights Reserved. Contact Us


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LONDON (AP) -The couple sat down with advisers today to talk about things like the date, the place and the dress.
A royal spokesman says the two plan to be closely involved in
organizing all the details. But palace officials say the details
won't be announced until other members of the royal family, the
bride's parents and the government have been consulted.
The second in line to the throne and his long-term girlfriend
will marry next spring or summer.
As for where, the front-runners are considered to be Westminster Abbey or St. Paul's Cathedral, where William's parents Prince Charles and Princess Diana married in 1981.
There's also the question of who will pay. Funds may come out of
the money provided by Parliament to meet official royal expenses,
the queen's household allowance or her personal wealth. Taxpayers
will be asked to foot the bill for security, if nothing else.


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Lack of Competition, High Rates in Alabama
BlueCross Alabama had about 150,000 subscribers in 2011 purchasing plans directly instead of obtaining coverage through employers. The health law was expected to cut the state's uninsured population of 700,000 by more than half, partly through expanding the Medicaid program for the poor and partly by selling subsidized commercial coverage through the exchange.
But Bentley, a retired dermatologist, rejected the Medicaid expansion after the Supreme Court allowed states to opt out.
Alabama also is one of a half-dozen states refusing to enforce the health law. Now enrollment advocates worry BlueCross's higher prices will prompt more Alabamians to choose to pay the health law's penalty for lacking coverage rather than buy a plan.
Bentley, who in September said the best approach to the law is to "sit back and watch it crumble," did not respond to an interview request made through a spokeswoman.
Proponents say what's going on in Alabama demonstrates the risks in reform that depends on state cooperation and insurer competition. David Marcus, 51, whose BlueCross family premium is set to rise by half to $1,033 a month, says it shows basic flaws in the law. (He said he doesn't know if he's eligible for subsidies.)
"I don't think they're ever going to get it implemented completely," he said. "It's too confusing for too many people."
Jordan Rau contributed.
Kaiser Health News is an editorially independent program of the Henry J. Kaiser Family Foundation, a nonprofit, nonpartisan health policy research and communications organization not affiliated with Kaiser Permanente.
Fri, Nov 1 2013


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Build America Bonds Extension Likely, Senator Says
The Build America Bond program, which provides federal subsidies to state and local governments borrowing for construction projects, is likely to be extended for another year, said a spokeswoman for Senator Charles Grassley, the top Republican on the Senate Finance Committee.
A bill pending in the Senate would extend the securities, known as BABs, through 2011 while paring the subsidy to 32 percent of the interest cost from 35 percent. The bill also includes the extension of tax breaks.
Grassley predicts the program will be extended "given that BABs is likely to travel with a lot of popular tax provisions," Beth Pellett Levine, a spokeswoman for the Iowa Republican, said today. Also, "BABs has a lot of support among key Democrats in Congress."
The BABs program, due to expire at year-end, was created under President Barack Obama's economic-stimulus program. More than $169 billion of the taxable securities have been sold since the first issue in April 2009, according to data compiled by Bloomberg.
With Republicans poised to take control of the House in January, local governments, banks and other advocates of the program are pressing to have it extended before then. Measures to keep BABs in place have previously passed the House, only to stall in the Senate. Republicans including Representative David Camp, who is line to become chairman of the Ways and Means Committee, have been critical of Obama's stimulus program.
Tax-Exempt Market
Speculation that the Build America Bond program would lapse has weighed on the municipal bond market because of concern that its demise would boost the amount of money state and local governments raise with traditional tax-exempt debt. Build Americas are taxable securities, like corporate bonds, that have allowed governments to access investors beyond those seeking a shelter from U.S. income taxes.
An extension would ease those concerns and help bolster the prices of long-dated, tax-exempt bonds, said John Hallacy, manager of municipal research at Bank of America Merrill Lynch in New York. Yields on 20-year municipal bonds jumped 0.48 percentage point to 4.72 percent last week, according to the Bond Buyer's index. Yields move inversely to bond prices.
"There's been a lot of confusion about what's going to transpire here," Hallacy said. "The BABs uncertainty has definitely contributed to the sour tone we've had in the market in the past few weeks."
Republican Critic
Grassley, whose comments were reported earlier today in the Wall Street Journal, has been among those critical of the subsidized securities program. Last week, he asked congressional investigators to ascertain how much of the Build America Bond program is going to Wall Street bank fees.
Build America Bonds are among several matters, including moves to extend the 2001 and 2003 tax cuts that are also set to lapse, that Congress will be crafting legislation to address. Backers have previously said that the program could be tied to several tax breaks -- as it is in the current bill -- or merged with one addressing the Bush administration income-tax cuts, a priority for lawmakers from both parties.


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This guy lives in Seattle but he's been on a long business trip (I think, I'm not sure) in Amsterdam and I check in occasionally to see what he's been doing, Amsterdam being, as everyone knows, the best place on Earth. It's a blog that seems mostly addressed to his friends, so it can be hard to follow, and he never spends enough time on his anecdotes as I'd like him to, but there are nice moments (the swoon-worthy sky filling with snow, a bloody haircut) and great pictures (shuttered breweries, windmills, Ben Affleck tram stop ads).
And, bonus: He's a fan of…. Belle & Sebastian! At the bottom of his most recent postI guess because he's getting away from Amsterdam and coming homehe gives a nod to the If You're Feeling Sinister song "Get Me Away from Here I'm Dying," which incidentally Stuart Murdoch did an abbreviated, impromptu, a cappella version of at the Paramount on Saturday night, although he wouldn't sing the line "Nobody writes them like they used to so it may as well be me" because, he said, its boastfulness embarrassed him. He skipped the line but kept on, and the audience joined in, and he must have done half the song… It was great.


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International Playhouses
May 21 - September 4
Calling kids of all ages – Let's play! This summer, Cheekwood will present International Playhouses, an exciting and interactive installation of six new playhouses, each inspired by the global travels of the Cheek family in the 1920s and 1930s. More
Family Night Out
Every Thursday in June and July
Open late until 10 PM
Our popular summer series is back with live entertainment, food trucks and International Playhouses lit up for nighttime play! More
NEW! Playtime at the Playhouses
Tuesday and Saturday mornings
July 12 - August 27
9:00 - 11:00 am
Experience the fun and excitement of International Playhouses in a new way with special playtime every Tuesday and Saturday morning. Families can enjoy activities at every playhouse, food trucks with cool treats, music in the gardens, hammock hangouts and more. More


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Favorite Authors1. ann_arien
A good Silmarillion slash author. Warning: You'll need to look up the names of Feanor's sons in (Noldorian?) to fully understand her fics2. arulia34
Not many fics, but a good author!4. Bone Fauna
All six fics are completed, and they're brilliant...if you don't mind slash or incest!5. BookLuva7
SO funny!6. Eresse
Amazing author, well worth reading her work!8. Laurelin
An incredibly hyper young author who loves Legolas and the twins!10. Lostiawen
An excellent Kingdom of Heaven/LOTR crossover writer!12. orleans
Fics are short and cute!13. Shadow Ranger
Bit random, lol, but still good14. Silivren Tinu
An author who leaves me too speechless to praise! Her fics are co-written by two other brilliant authors. Well worth a read!16. sylc
A wonderful author for slash!17. White Wolf
Amazing author for Legolas and Aragorn adventure stories!18. Zhie


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Pics: Chandra audio launched; Shriya Saran gives a miss
Actresses roped in from other language films rarely attend the audio launch functions of their films in Kannada film industry. Be it an A-list star's film or a film made by a reputed production house, media will hardly get to see those actresses at the music release events as our filmmakers does not see any necessity of asking their leading ladies to come to the audio launch function.
It may be because actresses demand a few more lakh rupees to be part of audio launch function or any movie related promotional events. Nonetheless, filmmakers never admit it and claim that the actress, who they have cast in their respective films, is busy with some other project and hence gave it a miss.
However, people hoped that Shriya Saran, who is making her Kannada debut in Chandra, would be an exception but she too disappointed with her absence. Nonetheless, the makers of the film made the event a colourful affair by bringing in some of the big names from Kannada film industry.


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Manhunter 2: San Francisco Reviews (DOS)
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|An excellent follow-up to the first game
|*Katakis* (38165)
|One of the best old school graphic adventures.
|gametrader (229)
|Darker and even more brooding....
|Sam Hardy (76)
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|User Score
|How well the game mechanics work (player controls, game action, interface, etc.)
|The quality of the art, or the quality/speed of the drawing routines
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|Overall User Score (33 votes)
Critic ReviewsMobyRanks are listed below. You can read here for more information about MobyRank.
The Games Machine (UK) (Nov, 1989)
Manhunter 2 is graphically pleasing, I won't mention the PC sound. Fans of Sierra games will lap it up, while it is not one of Sierra's best examples, it is still one for the collection.
Power Play (Nov, 1989)
Was für eine Mischung! Manhunter 2 bietet eine "Aliens"-Ecke, eine Prise "War of the Worlds", etwas "Project Firestart", gewürzt mit einem Schuß "1984" und "V": Das haut jeden Science-fiction-Freund aus dem Sattel. Die Story läßt den Spieler zwischen Spannung, Grusel, detektivischem Vergnügen und schierem Horror pendeln - Spannung ist fast schon garantiert. Dank des narrensicheren Interfaces muß sich niemand mit dem "Wie-sag'-ich's-meinem-Parser"-Spiel herumärgern. Dafür sind manche Action-Sequenzen fürchterlich fies. Beim Zwischenspiel "Ratten abwehren" bekam ich fast hysterische Schreikrämpfe, Michael ging's nicht anders. Außerdem sind manche Stellen ein wenig brutal ("Wem gehört der abgerissene Finger?"). Trotzdem: Eine tolle Story und ein spannendes Spiel.
Adventure Classic Gaming (Feb 01, 2006)
About a year after the cult classic Manhunter: New York is released by Sierra On-Line, an even more unusual sequel spawns from the minds of its creators Dave, Barry, and Dee Dee Murray. Manhunter 2: San Francisco continues where the first game has left off. It also manages to correct some of the unforgivable mistakes committed by the previous title.
Techtite (2000)
A sequel that was flawed on more than a few levels. For one, the graphics were even worse; most Apple //e games, half a decade earlier, had better graphics. Second, the puzzles weren't as unique as the original Manhunter game.
Just Games Retro (Jun 25, 2007)
I was so unimpressed with Manhunter: New York that I wasn't expecting much out of the sequel. I hadn't heard of the series before I started playing the original, and wasn't quite as prepared for the absurd world of 2004 as created by the triple-Murry design team. I mostly saw plenty of opportunities lost, and Manhunter 2 doesn't correct them. Though some tweaks have been made to make the game more accessible, the game itself is fundamentally the same with all the flaws from the first intact. If you're interested in Manhunter's second chapter, this will provide a story equivalent to New York. If you're expecting the series to start redeeming itself, it won't.


text:
I took the day off from work today with the stated purpose of looking for a car for my wife. The company has provided me with a leased vehicle but that leaves my wife stuck at the house most days. With a 45-60 minute commute in each direction, it isn't practical for her to take me to work and then use the car for the rest of the day.
Every country has its bureaucratic quirks (I cringe when I think of what expats from other countries must encounter when they arrive in the U.S.) and South Africa has its own. One of those quirks being that you must acquire a particular form from the government before purchasing a car. After standing in line 2 hours, we finally reached the window; only to be told that the form would be issued one month after filing the application and that that particular office would be closing by the end of January, so we would need to make our application at a different office. After some gnashing of teeth (ours, not the clerk's), we set off in search of the other office. We started to make a turn at an intersection and were T-boned by an oncoming car. Both of us thought that the way was clear; our view of the on-coming car must have been obstructed by a stopped vehicle on the opposite side of the intersection. My wife's side of the car took the impact, just behind her door. The force was strong enough to send our car spinning into the guardrail, thereby destroying the front of the vehicle, too. Since my wife's door was wedged shut, the firemen cut off the door before she could be extricated. Fortunately, after a number of x-rays and a thorough examination at the hospital, she was pronounced well enough to be released and a co-worker took us home. She will be very sore for a few days but the doctor thinks that some light therapy will soon reduce the effects of the mild whiplash she experienced. All in all, we are very blessed that a potentially fatal encounter has only left us shaken and bruised. The other driver suffered a cut on his forehead but didn't speak of any other injuries.
Everyone working the accident scene was very professional and competent, from the police to the paramedics to the firement; even the tow truck driver.
My therapy is already in progress. I have a batch of Reinhart's N.Y. Deli Rye under construction. I think the onions have cooled enough to stir into the starter, so I'll do that and head to bed.
Between last weekend's experiments with varying hydration levels, locating rye flour, and tuning up my sourdough starter over the past few days, things took a turn for the better with this weekend's bake. If I had to rank the importance of those three, it would be a difficult choice. I'd probably nominate the improved starter as the most important but that wouldn't have happened if I hadn't obtained some rye flour. Of course, having a notion where things were headed because of the hydration experiments gave me confidence in what to expect, so, I suppose I'm back to where I started...
I'll start with the starter. It was initially propagated with whole wheat flour and orange juice (didn't find pineapple juice at the store until several days later) and has always had an intense acidity. It's residents may also have been a little too active in pumping out enzymes because it tended to go gooey after a few hours at room temps (it's summer here in South Africa) in spite of being maintained at approximately 50% hydration. I took a tablespoon or so of the starter, mixed it with another couple tablespoons of mineral water and enough rye flour to make a soft paste. I repeated this regimen with morning and evening feedings for two days. Over the next 3-4 days, I introduced bread flour until the mix was mostly bread flour and a couple of pinches of rye flour, always discarding all but a tablespoonful before the feeding. By the end of the third day, the starter was much bubblier and the odor and flavor were much less acidic. The starter now has more of a yeasty/fruity odor.
With a now lively, less-acidulated starter in hand, I decided that Leader's pain de compagne looked like a good candidate for a trial run. The hydration level is approximately 67%, which is right in the sweet spot of the previous week's hydration tests. All of the required ingredients were on hand, so I mixed up the liquid levain on Friday evening before going to bed. The next morning it was evident that the levain had more than tripled overnight and was already subsiding, so I mixed the dough before breakfast. Here's where I have a slight quibble with the process. Leader directs you to mix up the final dough, sans salt and levain, let it autolyze for 20 minutes, then mix in the salt, followed by the liquid levain. Nothing unorthodox there, except that the final dough without the levain is about 50% hydration. Try mixing a liquid levain into bagel dough! By hand! At least I had the good sense to chop the dough into small pieces before starting to mix in the levain (the directions do not suggest this step). Still, it was a long, slow, laborious process to mix the dough and the levain into a uniform mass. Toward the end, I was effectively doing stretch and folds with the dough in the bowl, trying to get everything folded in and combined. Needless to say, I settled for a few rounds of French folds instead of the recommended 12 minutes of kneading on the bench. I can attest that the dough was well developed by that point.
Bulk fermention, shaping, final fermentation and baking all proceeded pretty much as advertised in the book. It was extremely gratifying to see strong oven spring with this bread, after having had a few less-than-stellar bakes.
Here's how the finished bread looked:
I like the coloration of the crust. Apparently I'm starting to get better acquainted with the oven, too.
The crumb, shown below, has a mix of smaller and larger alveoli. Not classic pain de compagne texture but it will work well for sandwiches, which is how most of it will be consumed.
The crust, though thin, was more chewy than crunchy. After sitting overnight in plastic, it has softened considerably. The flavor is definitely more French than San Francisco: only slightly tangy and thoroughly wheaty. The crumb is somewhat moist and feels slightly cool upon the tongue. Very pleasing to the palate.
All in all, a very pleasing outcome.
After several not-so-happy outcomes, and one pleasing outcome, it was obvious that I needed to get better acquainted with the South African flours that I have. Previous bakes seemed to indicate that the flours' absorbency was different than I was anticipating, based on my previous experience with U.S.-produced flours. The only way to find out what was going on with any certainty was to do side-by-side bakes of identical breads, adjusting only one variable (hydration, in this case) at a time so that I could compare the outcomes.
For this bake, I decided to use a 50/50 mix of brown bread flour (protein content in the 12%-12.5% range) and bread flour (protein content in the 11.5%-12% range). Although the label isn't altogether clear, I think that the brown bread flour is either whole wheat, or possibly de-germed wheat. It contains large particles of bran. Note that the same miller also produces a "Nutty Wheat" flour that they describe as white flour with the bran mixed back in. I used 2% salt and 1.6% yeast (IDY). Hydration levels ranged from 55% to 80%, in 5% increments. Each dough contained 100g flour, to make the math easy. (It also makes a pretty decent size roll for sandwiches.) The dry ingredients for all of the doughs were premixed in one batch, then weighed out for individual mixing with the selected quantity of water. These are straight, lean doughs; no preferments or enrichments were used. This was to eliminate the potential for other ingredients masking the effects of differing levels of hydration. Autolyse was not used for any of the doughs. All mixing was by hand. No bench flour or water was used. Room temperature was 75ºF-77ºF. The temperatures of the ingredients and the finished doughs were not measured but are assumed to be within 3ºF-5ºF of room temperature. The water came straight from the tap, compliments of the City of Pretoria. All doughs were fermented on a lightly oiled granite countertop and covered with oiled plastic wrap. Each was preshaped after the bulk ferment, then given 15-20 minutes to rest before final shaping. Breads were baked for 25 minutes on a sheet pan in a 400ºF oven, with light steam.
Observations are as follows:
55% hydration - this dough was very stiff and did not want to come together in the bowl. The dough was dumped out on the countertop to finish mixing/kneading. All flour was incorporated and after several minutes of kneading, the dough smoothed out and became pliable with almost no tackiness. This dough was the slowest to rise. Due to an interruption in the process, this dough had approximately 2 hours of bulk fermentation and barely doubled in that time. The finished bread was the smallest of any in this test bake, having risen less after shaping even though it had the longest final fermentation duration. The crust was thick, hard, and tough; the crumb very tight and dense and slightly gummy, even though the bread was thoroughly cooled before slicing.
60% hydration - This dough was also somewhat stiff, although it was fully mixed in the bowl, unlike the 55% dough. Pliability was better than the 55% dough and the dough was just slightly tacky at the conclusion of kneading. The bulk ferment was slightly less than 2 hours and the dough was a bit more than doubled in that time. The finished bread was only slightly larger than the 55% hydration bread, exhibiting a similarly hard/tough crust and dense crumb. However, the crumb was not gummy in the finished bread.
65% hydration - Early in the mix, this dough was sticky, although that improved to being moderately tacky by the end of kneading. The dough cleaned the bowl with all flour being absorbed. The bulk ferment was approximately 1:20 and the dough inflated to about 2.5 times its original volume in that period. The finished bread still has a tight crumb, but the crust is thinner and less resistant to cutting. Size is slightly larger than the two preceding breads.
70% hydration - This dough was noticeably stickier during mixing and kneading than the previous doughs. It did clean the bowl during mixing. I wound up using a combination of standard kneading and stretch and fold to manage this dough (not easy with such a small sample). I don't think it would have come together without the stretch and fold technique. At the end of kneading, it was still more sticky than tacky, with some sticking to my fingers. It had about a 1 hour bulk ferment, during which time it nearly trebled in volume. This bread also rose more after shaping, and was significantly larger in volume than the preceding breads (and, consequently, felt "lighter" because of the reduced density). The crumb was the most open of any the breads made to this point.
Intermission - a co-worker stopped by to drop off some things just as I was finishing kneading the 70% hydration dough. That inserted about an hour's delay between the 70% dough and starting the 75% dough. All of the first four doughs were baked on the same sheet pan at the same time. The last two doughs were baked on a separate sheet pan.
75% hydration - This dough never stopped being sticky. It did not entirely clean the mixing bowl. Standard kneading techniques were not working, so I switched to using the French Fold. Kind of a challenge with such a small quantity of dough. This bulk proofed about 45-50 minutes, easily doubling in that time. Slashing before baking was problematic because of the dough's stickiness. The finished bread was larger than its predecessors, felt "lighter" still, had a thinner crust and a more open crumb.
80% hydration - This was an extremely sticky dough. It had to be scraped out of the bowl after mixing and repeatedly scraped from the bench while kneading. The only kneading technique that worked was the French Fold method. Even that took several minutes (not several cycles) before the dough started to exhibit some structure. This dough expanded the fastest during the bulk ferment and grew the largest after shaping, even though it had the shortest times in both ferments. The knife dragged a trench in the dough, but did not actually slash it. The finished bread had the thinnest crust and most open crumb of any of the breads in this test bake.
Follow-up thoughts:
1. One of the notions going into this test was that the city water might be a culprit in some of the former bakes. Based on the results of this test bake, I think I can get good bread using city water, without going to the effort of running a similar test using bottled water.
2. For this blend of these particular flours, a hydration of approximately 70% seems to offer the best dough handling traits and a pleasing finished bread.
3. None of the doughs experienced much oven-spring. I would attribute that to handling during shaping that was not gentle enough (too much degassing) and to baking on a cold sheet instead of on a hot stone.
4. It appears that the jury is still out on my starter. Most (not all) of the previous bakes that experienced problems were sourdoughs, rather than yeasted breads. This starter may be too acidic or too enzymatically active, either of which might be leading to gluten attack. I'll see how it behaves after a few days of rye feedings.
5. I'm still not sure how much effect, if any, altitude is having on the results (I'm at approximately 4200 feet elevation in Pretoria, compared to having been at about 800 feet elevation in Kansas City). I can't control for that, so I'll use the results of this test as an indicator of what to do with future bakes.
6. Weather today was mostly sunny, with outdoor temperatures nearing 80ºF while I was running this test. I didn't think to check the relative humidity while running the test. It's now 47% at 75ºF, about 7 hours after starting the test.
7. Since this is a whole wheat blend, I'll be interested to see whether I can get better results at either the 65% or 70% hydration levels by utilizing an autolyse step in the process.
Front row: right, 55%; center 60%; left 65%. Back row: right 70%, center 75%, left 80%. The 75% and 80% doughs have just been mixed and kneaded. The others have been on the bench anywhere from nearly 2 hours (55%) to just over an hour (70%). It's a good illustration of how hydration affects the fermentation rate.
Right to left, finished breads, lowest (55%) to highest (80%) hydration. Note that these were initially shaped to be the same size. Growth occurred during final proof and baking.
Crumb of, right to left, lowest (55%) to highest (80%) hydration. I think the crumb of the three higher hydration breads (70%, 75% and 80%) ought to have been more open than this. That they aren't is probably an indication that I was too forceful during shaping and degassed the breads too much. An autolyse step might also help.
That's today's effort. It's one datum, not a trend, but I can use it as a benchmark for future bakes for gauging how much hydration is required and to make some educated guesses about the effects of added fats or sweeteners for enriched doughs. Now I suppose I should do something similar for panned breads...
Hallelujah! I located rye flour today at a store within reasonable driving distance! And not just simply rye flour: I can get wholemeal rye, medium rye and crushed rye. Thanks MiniO for one of your tips; I went to the mill's web site, looked at their list of stockists (for the Americans, the equivalent would be retailers), and finally made it to the store today. For anyone else in the Pretoria (Tshwane) area, it is the SuperSpar store at the Silver Lakes shopping center, just off Hans Strijdom Drive.
I decided to slowly work my way back into baking with rye and limited myself to a bag of medium rye (which I had already wheedled from the baker before rounding the corner of the aisle containing flours - oh me of little faith).
Since I had pulled my starter out of cold storage last evening and given it a feeding, I nipped off a tablespoon or so, stirred in some water and enough rye to make a thick paste. It's sitting on the counter now. With any luck, the party for the lacto-, aceto- and yeast-beasties should be revving up.
I noticed that the gluten in the starter was almost completely destroyed, so I took a taste and was surprised by the intense acidity. I think my starter may be longer on bacteria than on yeast, so I'll try running it closer to 100% hydration for a while (it's normally kept at 50%) to see if that favors yeast development and gets things into a better balance between leavening and flavor critters.
Color me happy!
For those who are keeping score, I moved from the USA to South Africa in late October to work on a project being managed by my employer. After spending a week in a hotel and a month in a temporary apartment, my wife and I moved into a leased house on December 1. We're feeling fairly settled now and can find our way to several different supermarkets, gas stations, restaurants and the like. It's a different landscape, and I'm not just talking topography. Still, we're learning to navigate our way around without creating unnecessary hazard to ourselves or others.
Part of the learning process involves getting acquainted with new players in familiar roles. In the case of bread, this includes different flours, a new starter, a different oven, and a different elevation (approximately 4200 feet above sea level, give or take a kopje). None of these are especially difficult to cope with, but the collective effect has me slightly off kilter.
Prior to this weekend, I had baked bread three times, with results ranging from dismal to passable.
This weekend saw some improvement, with plenty of room for additional improvement. I baked a pain de campagne from Clayton's Complete Book of Breads, a honey oat sandwich loaf and scones from KAF's Whole Grain Baking book, and Mark Sinclair's version of Portugese Sweet Bread (in hamburger bun form).
The pain de campagne calls for a yeasted "starter"; I used my own sourdough starter to build the levain. I'm beginning to wonder if there is something about the whole wheat flour that I'm using (Snowflake brand Brown Bread Flour at 12.5% protein, if memory serves). My impression is that it tends to absorb less water than other whole wheat flours that I have used, which produces a stickier dough. By sticky, I mean almost rye-like stickiness. The grind is a bit coarser than I have seen in other flours, so it may be that I need to go with extended autolysis to give it enough time to absorb moisture. And I may need to dial back on water content, too. The closest thing to AP flour that I've located so far is something labeled cake flour, at 10% protein content. The initial dough was quite sticky after mixing (did I mention stickiness earlier?), so I gave it a series of stretch and folds during the bulk ferment that lasted about 5 hours. Temperatures in the house ranged from the low 70'sF in the morning up to about 80F yesterday afternoon. I shaped the dough into two batards, achieving a good gluten cloak, and set them to rise in a parchment "couche". When they had expanded about 60-70% in size, I preheated the oven and baking stone, along with the steam pan, then poured in about a cup of boiling water. I slashed each loaf and jockeyed it as gently as possible onto the stone, using a baking sheet for a peel. Oven spring was modest, with the slashes opening partially. The loaves colored up nicely, indicating that the yeast hadn't run through all available food. I haven't cut into either loaf yet to know how the crumb turned out.
Things went quite well with the honey oat sandwich loaves, but for two glitches. One was that I had intended to make each with a cinnamon swirl but failed to remember that until I was pulling them out of the oven. The other is that both loaves were over proofed and partially collapsed during baking, even though they did not come close to reaching the volume ("one and a half inches above the pan rim") recommended in the directions. Eish! At least they taste good.
This morning's scones also tasted wonderful, but failed to rise as much as they should have. Maybe the oven runs a bit cooler than the controls would suggest. Then again, its geared for Celsius and I'm not. I think I'll pick up an oven thermometer or two while we are back in the States over the holidays. Then we can find out if it is a calibration issue, or operator error.
The Portugese Sweet Bread was everything that I wanted it to be, though. Texture, color, flavor, rise, everything worked just right. If only I could figure out why! My track record so far would suggest that it is more of a fluke than an exercise in skill. Right now, I'm just happy to have had a bake go the way I wanted.
The experimenting and learning will continue. I will keep trying various flours and methods until I get to where I can produce consistently good results.
Oh, and if anyone can tell me where to look for rye flour, I'll be grateful.
The past couple of months have been something of a whirlwind. Just before leaving for an internship at Mark Sinclair's The Back Home Bakery, my boss asked if I would accept a 2-year assignment on a project my employer is managing in South Africa. Without subjecting you to the lengthy discussions between my wife and myself as we considered one factor after another, suffice it to say that we agreed to the assignment. Since then, we've sold cars, furniture and household goods; located a tenant/housesitter; packed; made lists; checked off lists; etc., etc., etc. And so, here I sit in the Delta Sky Lounge in the Atlanta airport, waiting to board the 15-hour flight to Johannesburg.
For being a new adventure, its beginning is remarkably mundane. Sitting in an airport just isn't particularly, I don't know, romantic? Exciting? Heady? Whatever, this isn't the stuff of high drama; although I will admit that the lounge is much better-appointed than the gate area.
With any luck, I'll locate a place to stay in the next few days and be moved in by the time my wife arrives in a couple of weeks. In the meantime, I'll be checking in at TFL from time to time to share vicariously in your baking. Once I'm settled, I'll get a new starter up and running (can't see the hotel staff playing along with an attempted head start) and start baking again; something that hasn't happened at all since leaving The Back Home Bakery. The new assignment is going to chew up a lot of my time and energy, so baking opportunities may be limited and cherished. We'll see how it plays out.
So, if I'm quieter than usual, you'll know why. See you in Jo'burg.
On our way back from The Back Home Bakery, we made a quick stop at the Wheat Montana bakery/deli pictured here:
It is located in Three Forks, Montana and is just off I-90. The place is big; I only captured part of it in this photo. And yes, those are grain silos at the back corner of the facility. I believe that they grind all of the flour on-site that is then bagged and sold, or used in their baked goods. There is also a gas station out of the frame, about 100 feet to the right of my position as I took this photo.
The first thing that meets your eyes as you step through the door are stacks of 50-pound bags of flour: Bronze Chief (red whole wheat), Prairie Gold (white whole wheat) and their Naturally White AP. There are also bags of wheat berries. Prices are surprisingly low, compared to what I see in local supermarkets. The berries were priced from $19-21 per 50-pound bag and the flours were priced $20-22 per bag. If I hadn't been told just before leaving for vacation that I'm going to be spending the next couple of years in South Africa, I'd have purchased a couple of bags and worried later about where to store them. As it is, I need to burn through my existing flour stocks in the next few weeks.
Further in, there are shelves with Wheat Montana logoed goods; caps, cups and such. There are also flours in 5- and 10-pound bags, cook books and preserves. Still other shelves hold various breads. There is a deli counter where one can purchase various pastries and sandwiches, along with hot and cold beverages. There are a number of tables to sit at while enjoying your food and drink. I must confess to having been a bit of a bread snob after a week of seeing what Mark produces. Any other day I might have thought their stuff looked pretty good, but it just didn't measure up to what we had been making at The Back Home Bakery. So we stopped long enough to buy a drink and take this picture, then headed back to the road.
I had the pleasure of spending a week working as a baking intern for Mark Sinclair at his The Back Home Bakery in Kalispell, Montana. Other than the sleep deprivation, it was a thoroughly enjoyable week of measuring ingredients, washing dishes, mixing bigas and doughs, washing dishes, stretching and folding dough, washing dishes, pre-shaping and shaping loaves, washing dishes, making pastries and fillings, washing dishes, scraping the workbench, washing dishes, packaging the finished breads/pastries, building friendships with Mark and Sharon (his wife), and washing dishes.
A typical day would start at 2:00 or 2:30 in the morning. We'd begin by pulling bigas from the refrigerator (they had been mixed the previous afternoon or evening) and measuring the ingredients for each bread. Most of the breads were mixed in a 20-quart mixer, except for the baguettes, which were a larger batch that was mixed in the 60-quart mixer. The other exception was on Saturday morning, when about half of the breads were mixed in the 60-quart mixer because of the larger batches being prepared for the Kalispell farmers' market later that morning. Mark also pulled 2 or 3 frozen pastry doughs from the freezer at about the same time so that they could be thawed and ready for sheeting and shaping during a lull in the bread production.
After mixing, the bread doughs were placed in a proofer. Most were given 3 stretch and folds at 45-minute intervals. After proofing, the doughs were shaped and placed on sheet pans, then put back in the proofer for their final proof prior to slashing and baking. The baguettes, again, were an exception to this general practice; they received a pre-shape, then a ferment at room temperature, followed by a final shaping and final room-temperature ferment before slashing and loading into the oven. Mark uses two convection ovens; one is electric and the other is gas fired. All of the baking is done on sheet pans, rather than on a deck or stone. Neither oven is steam-injected, so Mark throws a can of water on a cast-iron griddle sitting in the bottom of the oven when a bread requires steaming.
What I haven't conveyed well is the overall planning that Mark does in deciding which doughs are mixed first and which are mixed last. Based on experienced he has gained and on the particular day's product roster (it varies from day to day), Mark sequences the production steps so that he can maintain a steady flow of bread or pastries in and out of the ovens without creating bottlenecks or gaps. And it's all subject to change, depending on the activity of the doughs. There are anywhere from 1 to 4 timers in use at any given point and each step of the process for each bread or pastry is noted on a sheet of paper. If it didn't get written down, it would get lost in the ever-changing flow of the work. A couple of examples may help to illustrate just how important time management is in a bakery. One: "If you have time to stand around, you've probably missed something." Two: Mark muttering "That timer rules my life" as he leaves the dinner table to put the rye starter in the refrigerator for the night.
I encountered several surprises during my week at The Back Home Bakery:
- Mark produces a variety of pastries, using both croissant dough and puff pastry dough. I had preconceived that he was primarily making breads, but that was a misconception on my part.
- Mark uses Wheat Montana's AP flour, which most other milling companies would label as a high-protein bread flour. Still, he produces incredibly tender and flaky pastries and robust breads using that same flour. The man knows what he's doing.
- Aforesaid pastries, still warm from the oven, make a spectacular breakfast. My wife ran out of adjectives by Thursday.
- Mark is something of a Renaissance man: teacher, coach, log home builder and baker. And very patient with a well-meaning but sometimes-addled assistant. I'm sticking with the sleep deprivation defense as long as I can.
Saturday was the biggest production day of the week because of the Kalispell farmers market, so we were up at 1:00 a.m. Sharon also pitched in, so there were three of us banging around in the bakery, trying not to trip over each other. That morning we produced and packaged:
- palmiers
- bear claws
- croissants
- cherry croissants
- blueberry croissants
- cheese danish
- pain au chocolat
- apple strudel
- ham and cheese croissants
- sticky buns
- sour rye bread (based on Eric's Fav Rye)
- rustic white bread
- buckwheat-flax bread
- baguettes
- Sal's rolls (torpedo shaped, made from baguette dough)
- Portuguese sweet bread (shaped as rolls)
- Kalamata jack bread
All of the above was loaded in the van, along with the booth and display fixtures, and ready to roll by 7:30.
Here are a couple of pictures from that morning:
Sharon, wisely, bundled up for the chilly morning. Mark's concession to the cold was to change from shorts to jeans and put on a cap.
Sharon waiting on early customers.
Mark's commitment to putting out a high-quality product is paying off. He has loyal customers who come looking for their favorites and who are very disappointed if they arrive too late and find that item has sold out.
I'm very grateful to have had a week working with Mark and getting to know both he and Sharon. Should you have the opportunity to pursue a future internship, I can highly recommend it.
This past weekend, I was looking for a sourdough formula that sounded interesting and just couldn't find one that tickled my fancy. So, I decided to free-lance a formula of my own. I had about 320 grams of well-fed levain that I pulled out of the refrigerator before leaving for church on Sunday. On returning home, I found it to be warmed up and at peak expansion.
Since I wanted to be able to use the bread for sandwiches, I determined to make a pair of batards and guesstimated that a pre-bake dough weight of about 750 grams each should work nicely. Having had a run of whole grain breads recently, I was ready for a change of pace but still wanted something flavorful. After consideration, I built a 70% hydration dough with 5% rye, 10% whole wheat and 85% bread flour. At the last minute, I chucked in 30 grams of flaxseed meal because, well, because it was there and it seemed like a good idea.
The water, levain, flours, and meal were treated to a 30 minute autolyse. Then I did a double round of stretch and fold, after which the dough went back into the bowl to ferment. I did 3 more stretch and folds at 40 minute intervals, only remembering after the second one that I hadn't added any salt. (That should have been a clue.) I slurried a tablespoon each of water and sea salt and worked that into the dough. After the dough was nearly doubled, I turned it out on the counter, divided it in two approximately equal pieces, pre-shaped it and let it rest for about 10 minutes. After the rest, I finished shaping the loaves into fat batards and set them to rise in a parchment paper couche.
When the batards were still a little short of doubling, I preheated the oven to 450 dF with a baking stone and a steam pan in place. When the oven reached temperature, I poured boiling water in the steam pan, slashed the loaves (still need more practice with that) and loaded them onto the stone. After turning the oven temperature down to 400 dF, I set the timer for 25 minutes. A few minutes later, I came back to see how the oven spring was working (very nicely, thank you) and it hit me that I was seeing all of my levain/starter baking. I had not remembered to reserve a piece for storage! I've avoided making that bone-head move for almost 4 years, but it finally caught up with me. At that point, there was nothing to do but swallow hard and let the bread finish baking. When the timer sounded, I checked the internal temperature of the bread and the thermometer went to 210 dF very quickly, indicating that the bread was fully baked.
The bread, thankfully, turned out very well. No single flavor stands out, but the levain, the rye, the wheat, and the flaxseed meal all meld for a very satisfying taste. Here's how it looks:
On this particular loaf, the slash at each end of the loaf opened beautifully, allowing the crumb to expand fully. The center slash, however, must not have been deep enough, because it didn't open very much. As a result, the loaf has sort of a Bactrian camel appearance with humps at either end and a dip in the middle.
All I have to do to duplicate this is get a new starter going and try again in 4 years ...
Daniel Leader's book, Local Breads, is simultaneously one of the most intriguing and most frustrating bread books. His breads are rooted in the baking traditions of several European countries, but rendered in ingredients and techniques that are generally accessible to home bakers in the United States. Many are utterly delicious and lovely to behold. But ... one has to recognize going in that a number of the formulae are riddled with errors, often in the quantity or proportion of the dough ingredients.
Such is the case with his Classic Auvergne Dark Rye, which begins on page 158 of the book.
My descent from home baker to mad scientist began innocently enough. When asked "What kind of bread would you like?", my wife responded "How about something with oatmeal? Or rye?" Since I was at that moment looking at the Auvergne Dark Rye, it seemed auspicious. So much for superstition.
The levain is built with 45 grams of stiff levain (50% hydration), 50 grams of water, and 50 grams of fine or medium whole rye flour. So far, so good. This was my first week home from a 3-week trip to South Africa and I had refreshed my starter, which I keep at 50% hydration, early in the week. Having mixed the levain, and put it in a covered container, I retired for the night.
This morning, I mixed the first stage of the dough, which called for all of the levain, plus 350 grams of hot tap water, plus 500 grams of medium to fine whole rye flour. The rye flour I have on hand is a medium-to-coarse stone-ground flour, so no big change. (I had mis-read the formula the first time through and thought it called for medium to light rye, which is another thing entirely.) The resulting dough was a thick paste, nearly, but not quite, as stiff as modeling clay. In looking at the notes, I read that Leader describes the dough at this stage as a "thick, smooth batter."
Uh oh.
I did a quick search of TFL, found a few questions about the bread, but no answers. I searched the Web; same result. I posted here with questions and received mostly condolences (which were appreciated).
Deciding that I was already past the point of no return, I decided to forge ahead. So I added water and stirred. And added more water and stirred. And added yet more water, until I had a thick, smooth batter. It only took an additional 325 grams of water. Keep in mind that my "thick, smooth batter" may have an entirely different consistency than Mr. Leader's "thick, smooth batter". Chasing a description is not unlike chasing the wind - even if you do catch it, how do you know for sure?
For those of you keeping tally, the dough currently stands at 45 grams of levain, 50+500 grams of flour, and 350+325 grams of water. That's really, really high hydration! And it isn't soupy, which is another adjective that Mr. Leader uses to describe the dough!
I let it rest for the prescribed time, then mixed in the salt (20 grams) and bread flour (200 grams). The dough formed a big ball on the KitchenAid's paddle attachment and allowed itself to be pushed around by the dough hook. I eventually did a few stretch and folds in the bowl and called it good, then set it aside for its second fermentation.
Mr. Leader recommends that, at the end of the second ferment, the dough be scraped out onto a "lightly floured" counter, where it can be gently shaped into a "loose boule, without overhandling it." I eye the dough, then flour the countertop heavily. Not surprisingly, the dough sticks to everything that contacts it; hands, scraper, counter top. After a few brief tussles, it is in an almost round shape which lasts until I try to move it onto the waiting parchment paper and peel. Eventually, the less-than-round dough is on the peel, where it is patted into a somewhat misshapen, um, miche. In the French sense of the word. I allow it to ferment at the prescribed temperature for the prescribed time. The surface doesn't appear to have the promised cracks, but then, is it realistic to expect that it could with that much water in it? Into the preheated 500 dF (!) oven it goes, with steam. Baking time is estimated at 35-45 minutes, so at 35 minutes the thermometer is inserted and easily reaches 205 dF. I declare it done.
The surface still isn't fissured, although there may be a network of smaller cracks lurking beneath the flour on the surface. The color is a deep mahogany. As it cools, the crust softens and the bread feels slightly spongy. It will be tomorrow evening, at the earliest, before I cut into this bread. The thermometer's stem had gummy bits clinging to it when I pulled it out of the loaf, so it will require some time for all that moisture to distribute itself evenly throughout the loaf. I really don't know what to expect. It could be so moist as to be almost cake-like. It could be a gummy mess. Time will tell.
Here's a picture of the exterior:
I would estimate that the loaf increased 50-75% in height, due to ovenspring, from its unbaked height. It didn't appear to spread any further while in the oven. It looks pretty (albeit rough) on the outside. I'll post again after cutting into it tomorrow.
Postscript - the crumb:
I have to say that I am very pleasantly surprised by this bread; especially considering the amount of improvising that went into it. It has a straight-up, hearty rye flavor; no seeds or spices are included. For me, that's a good thing. There's no particular sourness as of this first tasting. The crumb, while close-textured, is not heavy or stiff. Instead, it is very moist, with a pleasing yielding firmness. The crust is fairly soft and relatively thin; not so surprising when you consider how much water is in this dough, even given the high baking temperature. I'm looking forward to some great sandwiches this week.
For anyone who is thinking of giving this a first, or second, try, you may want to note that I took the bread out of the oven at shortly before noon and left it on a cooling rack, covered with a tea towel, until about 9:30 p.m. Then I wrapped it in plastic film (it's bigger than any of the plastic bags I have on hand) and left it until nearly 7:00 p.m. today before slicing it. The purists among you may prefer to leave the bread completely unwrapped. My concern was that the air conditioning might pull moisture out of the bread faster than I wanted. There was no gumminess, probably thanks to the long cooldown with plenty of time for some of the moisture to evaporate while the rest of the moisture redistributed itself.
The other tip that I would suggest is to do the shaping directly on the parchment paper. Why wrestle something this sticky into shape, only to have it be distorted during the transfer onto the paper?
Now that I've lived through the experience, I think I could make this again and have it turn out reasonably well. But probably not in the next few weeks. Someday. Maybe.


text:
The oil in poison ivy/oak/sumac plants (called urushiol) can cause an allergic rash in 60% to 80% of people who come into contact with it.
Mild rashes can be treated at home, and mostly cause discomfort from itching, burning, or blistering. Severe, widespread rashes require medical treatment.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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text:
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text:
I was told that I could use this plugin and as admin I could post the article but then I could change which author or contributor i wanted to show in Fancier Author for that specific article?
how do I do that?
I created the other user on my site and have his bio ready.. I just cant figure out how to set him as the author of the article


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Exclusive: J.C. Penney Executive Exodus Continues
Jeff Herbert, an outside consultant brought in by Sergio Zyman for J.C. Penney's marketing department, is gone. So is the general merchandising manager of the home department, an area that was one of ex-leader Ron Johnson's big bets.
The management upheaval at J.C. Penney in the aftermath of former CEO Ron Johnson's exit continues.
Jeff Herbert, a consultant that ex-Coca-Cola marketer Sergio Zyman brought in to lead marketing, is no longer working with the company after clashes with management, sources told BuzzFeed on the condition of anonymity.
In May, J.C. Penney told BuzzFeed that Herbert, a colleague of Zyman's and former chief marketing officer at Aflac, was taking on more responsibility at the retailer and disputed an account that Zyman had severely scaled back his work at the company. A spokesman for J.C. Penney wouldn't confirm the changes in an email today.
Paul Rutenis, general merchandise manager for the home division, has also left the company, sources said. J.C. Penney's spokesman did confirm that Rutenis is no longer with the retailer.
Rutenis, who joined J.C. Penney in April 2011, was heading up one of ex-CEO Johnson's biggest bets, a revamped home division, featuring vendors such as Michael Graves, Bodum, and Martha Stewart. The department was unveiled this summer.
J.C. Penney brought back Mike Ullman, Johnson's predecessor as CEO, in April after an attempted overhaul by the ex-Apple retail chief resulted in a $4.3 billion, or 25%, sales decline. Johnson wanted to eliminate coupons and move the retailer to an "everyday low price" strategy, and sought to rebrand the company as "America's Favorite Store," featuring a host of in-store boutiques with new designers as well as food and yoga classes. The changes instead alienated longtime customers and failed to draw in enough new ones.
Ullman has been cleaning house and reorganizing the company's management structure since his return, dismissing a slew of Johnson-led hires. Sources tell BuzzFeed that he has not yet replaced the company's chief information officer or chief operating officer, and the positions are not listed on the company's website.
Marketing has been especially hard-hit, a continuation from Johnson's tenure, as Ullman shifts the company back to a promotional advertising model and looks to draw shoppers into stores again.
Chris Chapo, a vice president of data science and research who came from Apple, and Brooke Niemiec, a former Disney manager who was J.C. Penney's divisional vice president of customer relationship marketing and loyalty, also left recently, sources told BuzzFeed.
Today's J.C. Penney leadership page:
- DNC Day 3: President Obama dropped the mic with "Don't boo, vote," and vice presidential nominee Tim Kaine reminded people of their dads 👴
- Prosecutors have dropped remaining charges against Baltimore police officers related to the death of Freddie Gray.
- Twelve states will support Obama's transgender policies in court after other states sued to block the rules.


text: Linux Install Fest (September 20th, 6pm) Want to drink the Linux Kool-aid, but don't know where the cups are? Let us help you. . . Linux might seem daunting if you have not used it much, but nowadays it is really something to test drive if you have not. Modern distributions are pretty darn slick. Bring your notebook, netbook, router, desktop, server, dog, microwave, etc. and let's see if we can put the *Nix on it. Tags: Linux Read more about Linux Install Fest (September 20th, 6pm)Log in to post comments


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Living to Tell the Tale: The Man of Macondo
Published: November 16, 2003
(Page 2 of 2)
Castro rushes off to a military barracks, hoping to play a role in the struggle as it unfolds. García Márquez -- his mind on his writing, his stomach rumbling from hunger -- turns the page on the event as he might turn the page of a book and sets out to finish lunch. The assassination plunged the country into the horrendous period of killing known as La Violencia, which claimed more than 200,000 lives over the next decade or so.
García Márquez is floating above the carnage when the book opens in February 1950 in the city of Barranquilla. The rising slaughter, perhaps the worst of the century in the Americas, is recessed and almost invisible in his mental landscape. After somehow dodging military service he had dropped out of law school and become ''a veteran of two bouts of gonorrhea.'' He was barely able to feed himself, selling daily commentaries to the newspaper El Heraldo for a few pesos each. The experience of producing for a daily newspaper on deadline demystified the process of writing and saved him from becoming one of those anguished novelists who suffer writer's block. When a magazine with which he was associated found itself with a blank page, he would sit amid the clatter of the typesetter's office and produce a story on the spot. By 1950, he had published a half-dozen stories that he likens to ''Kafkian riddles written by someone who did not know what country he was living in.'' He writes:
''The truth of my soul was that the drama of Colombia reached me like a remote echo and moved me only when it spilled over into rivers of blood. I would light a cigarette without finishing the one before, I would breathe in the smoke with the longing for life seen in asthmatics gulping down air, and the three packs I consumed each day were evident on my nails and in an old dog's cough that disrupted my youth. In short, I was shy and sad, like a good Caribbean, and so jealous of my intimate life that I would answer any question about it with a rhetorical digression. I was convinced my bad luck was congenital and irremediable, above all with women and with money, but I did not care, because I believed I did not need good luck to write well. I did not care about glory, or money or old age, because I was sure I was going to die very young, and in the street.''
The writer is every inch a dead man when we meet him, but is pulled back from the abyss by his mother, Luisa Santiaga Marquez, who appears unexpectedly in Baranquilla. Desperate for money, Luisa proposes that the two return to Aracataca, to sell the ancestral house where García Márquez had lived until the age of 8, surrounded by exotic neighbors and listening to provincial ghost stories and his grandfather's reminiscences about the War of a Thousand Days. Luisa's second and more urgent goal is persuading her eldest son to give up his dissolute life and return to law school, where he could make something of himself and prevent the family from sliding deeper into poverty.
When García Márquez and his mother set out by boat and train we suspect right away that this will be one of the great trips in literary history, no less important than the trip up Conrad's river to find Mr. Kurtz or the perambulations of Proust around his family's summer home at Combray. We soon encounter the Great Swamp, resembling the swamp of bleeding lilies that separated the lost village of Macondo from the rest of the world. In rapid succession the train passes a series of ruined towns unidentifiable because the signs, with their idyllic names, have fallen and disappeared. Later they pass a banana plantation that has its name still written above the gate: Macondo, a name that had fascinated him as a child.
They arrive at Aracataca, ablaze in the midday heat of siesta. ''The first thing that struck me,'' he writes, ''was the silence. A material silence I could have identified blindfolded among all the other silences in the world. The reverberation of the heat was so intense that you seemed to be looking at everything through undulating glass. As far as the eye could see there was no recollection of human life, nothing that was not covered by a faint sprinkling of burning dust. My mother stayed in her seat for a few more minutes, looking at the dead town laid out along empty streets, and at last she exclaimed in horror:
'' 'My God!' ''
Everything is just as the writer remembered from his childhood, except the scene is ''smaller and poorer, and leveled by a windstorm of fatality.'' García Márquez doesn't walk very far into this ruined town before he encounters people from his early days who are neither clearly alive nor clearly dead; he begins to leave the present, bound for the distant past. Readers will recognize in an instant any number of characters from the novels, most of whom seem clearly derived from living beings, but are no less fantastical for being real. Even the 17 Aurelianos with the crosses inscribed in ashes on their foreheads are real, derived from the sons whom García Márquez's grandfather sired across the length of the province during the War of a Thousand Days. Before coming to the house, he writes, they went to Ash Wednesday Mass, where the priest drew the sign of the cross on their foreheads.
William S. Burroughs was grumbling about the tendency of writers to withhold the goods when he quipped that Paul Bowles's memoir ''Without Stopping'' would have been more accurately titled ''Without Telling.'' Burroughs would be leeringly pleased at the erotic specificity of ''Living to Tell the Tale.'' The names, dates, places and situations -- right down to the brothels where the young man frittered away his nights -- must have set tongues wagging among the older set in Colombia, especially in the small towns where families live for generations and the collective grasp of the past runs very deep.
By taking her son on this trip, Luisa Santiaga hoped to redeem him from what she viewed as a wasteful life as a writer. As we now know, that trip sealed his fate by awakening his taste for recounting the ''earthly paradise of desolation and nostalgia'' that he had unknowingly carried within himself, and that sprang to life when he crossed the threshold into his grandparents' house.
Brent Staples writes editorials on politics and culture for The Times and is the author of a memoir, ''Parallel Time.''


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Roddick Channels Underdog Lin in Beating Federer in New York
Andy Roddick beat Roger Federer for the first time since 2008, and after the exhibition tennis match at Madison Square Garden jokingly thanked New York Knicks guard Jeremy Lin for giving him inspiration as an underdog.
Roddick, who has lost 21 of his 23 tournament matches against Federer, defeated the record 16-time Grand Slam winner 7-5, 7-6 (9-7) last night in the BNP Paribas Showdown in New York.
Roddick's victory came in the same arena in which Lin, the first Harvard University graduate to play in the National Basketball Association since 1954, has helped lead the Knicks into playoff contention after being cut by two other teams.
"I feel like Jeremy Lin wanted me to win," Roddick told the crowd of 18,079. "I felt his energy in the building, so I had to try to pull through."
The event, featuring four players with more than 140 singles titles and 20 Grand Slam victories among them, was part of a collaboration with the U.S. Tennis Association's Tennis Night in America initiative to promote youth participation in the sport.
Roddick's win came after Maria Sharapova of Russia, the second-ranked women's player in the world, beat No. 4 Caroline Wozniacki of Denmark 6-3, 6-4 in the first exhibition.
Though Roddick has slipped to 31st in the world, he remains the best-known American men's player even with Mardy Fish and John Isner ranked ahead of him.
Federer, 30, of Switzerland, was playing two days after beating Andy Murray in Dubai for his 72nd career ATP Tour title. Before last night, he had won his past six matches against Roddick, whose lone Grand Slam title came at the 2003 U.S. Open.
"We've had some great battles over the years in all the great stadiums and this is one of them, so I'm glad we did it," Federer, who's ranked third in the world, told the crowd. "I wish I could have pushed it" to a third set.
Lighter Moments
While the match was competitive, the exhibition also featured lighter moments.
Roddick, 29, imitated second-ranked Rafael Nadal of Spain during one point, pulling his sleeves up to expose his arms and grunting loudly during a volley. When he won the game with a cross-court drop shot, Roddick celebrated with an imitation of Nadal's signature fist pump.
Roddick took a break at another point to get an autograph from actor Ben Stiller, who was sitting in the front row.
Both players also attempted between-the-legs shots during a rally, with Federer succeeding and Roddick sending his into the net. Roddick threw his racket toward the net in mock frustration afterwards, almost hitting a ball girl who wasn't paying attention.
Rare Victory
Roddick broke Federer's serve twice in the first set, including for a 6-5 lead. In the second set, Roddick withstood three set points and won the final three points in the tiebreaker to pull out a rare victory against Federer.
"It was pretty clear that I'm obviously in Roger's head and he didn't quite know how to deal with it," Roddick joked. "He's not really good under pressure, as you saw in that tiebreaker. He has no idea how to play me, so I just capitalized on that."