text:
Although many cases of lymphocytic choriomeningitis have been reported since 1933, when the etiology of the disease was established,1 no reports of cardiac involvement in this disease have been found. It is the purpose of this paper to present 2 cases in which clear evidence of cardiac involvement has been observed.
Lymphocytic choriomeningitis is an acute febrile illness with symptoms referable to the central nervous system. It accounts for 3% to 5% of all cases of aseptic meningitis.2
The reservoir of infection is the field mouse, and surveys have demonstrated that up to 20% of field mice may be so infected. The mode of transmission is usually from dried mouse urine, and the portal of entry is by the inhalation or ingestion of this common barnyard contaminant. The disease usually occurs in the fall and winter, presumably because it is at that time that the field mouse enters
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Orange Soufflé
|1 Teaspoon
|1 Teaspoon
|For souffle
|1⁄2 Cup (8 tbs)
|1⁄3 Cup (5.33 tbs)
|2 Tablespoon
|4 , separated
|Orange flavored liqueur
|2 Tablespoon
|Grated orange rind
|3 Teaspoon
|Vanilla extract
|1 Teaspoon
|1 Pinch
|For orange sauce
|Orange juice
|1 1⁄3 Cup (21.33 tbs)
|1 Tablespoon
|Orange flavored liqueur
|1 Tablespoon
|Grated orange rind
|1 Teaspoon
1) Put the oven shelf into the lowest position and preheat the oven at 350 degrees.
2) Take 6-cup glass soufflé dish and apply butter at the bottom and sides of the glass. Sprinkle little sugar over the bottom and sides of the glass.
3) For making the soufflé, take the milk, sugar and cornstarch in a saucepan and mix them.
4) Boil the mixture over medium heat. After 1 minute, you can remove the mixture from the heat.
5) Take egg yolks, liqueur, orange rind and vanilla in a big bowl. Mix them well.
6) Take the cornstarch mixture and whisk into the orange mixture.
7) Take a bowl and beat the egg whites and salt. Add 1/2 cup of beaten egg whites into the orange mixture. Add the remaining egg whites.
8) Pour the mixture into the soufflé dish.
9) Run the spatula in a circle to form a top hat.
10) Bake the soufflé in the oven at 350 degrees for
for 40 minutes.
11) Meanwhile you can make the orange sauce.
12) For making the orange sauce, take the orange juice, sugar and cornstarch in a pan. Bring the mixture to boil.
13) Cook for 1 minute and remove from the heat.
14) Add the liqueur and orange rind.
15) Serve the orange sauce with soufflé.
Recipe Summary
Rate It
Nutrition Rank
Nutrition Facts
Serving size
Calories 195 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 144.7 mg48.2%
Sodium 98.9 mg4.1%
Total Carbohydrates 30 g10.1%
Dietary Fiber 0.53 g2.1%
Sugars 21.4 g
Protein 5 g10.5%
Vitamin A 6.5% Vitamin C 53.5%
Calcium 5.1% Iron 4.4%
*Based on a 2000 Calorie diet

subset: commoncrawl


text:
Regular fit
The model (height 6' and shoulder 18& rdquo ) is wearing a size M
A youthful range of innerwear from MTV Roadies and Crusoe gives you comfortable and super stylish innerwear that you will love to wear. Crafted from soft cotton fabric with trendy prints, you can layer these or wear them to lounge at home.
Yellow racer back innerwear vest, has a graphic print in front, deep U neckline, tagless comfort and brand tag at the back
100% cotton
Machine wash warm
Tumble dry low
Use cool iron


text:
DAYTONA BEACH, Fla. (AP) - Talk show host Tavis Smiley is
kicking off in Florida his tour of historically black colleges and
universities, speaking about issues of leadership.
It's dubbed Talented Tenth HBCU Tour, based on the writings of
W.E.B. Du Bois that emphasize the need to develop a crop of leaders
through education.
Smiley will be speaking at Bethune-Cookman University on Friday.
He'll talk about the characteristics of successful role models in
public service, religion, academia and business.
Later this fall, Smiley plans to visit Alabama A&M University,
the University of the District of Columbia, Southern University at
Baton Rouge and South Carolina State University.
(Copyright 2008 by The Associated Press. All Rights Reserved.)


text:
Yellow Mustard Studio, Lisbon
Størrelse50 m²
- Familie/børnevenlig
- Internet/WIFI
- Køkken
- Rygning tilladt
- Håndklæder
- Vaskemaskine / tørretumbler
|Travessa Terreiro a Santa Catarina, 1200-462 Lisbon, Portugal
|Inden for få timer
|Kalenderen er opdateret
|6 dage siden
Yellow Mustard Studio was recently renovated and has the maximum capacity for two guests. The studio is a modern, cosy studio and got everything you need to enjoy Lisbon! Is perfect for a romantic trip. It features comfy sofa bed, a kitchenette and one bathroom full equipped.
The studio has internet and Sat TV.
Yellow Mustard Studio is located on a typical Lisbon street and from the window you have an amazing over the city of Lisbon! Full of history and nice people. You'll breathe the spirit of friendship and joy between Lisbon neighbors. Bairro Alto is known for multi cultural activities, this is the neighborhood where students and artists get together!
You're in the heart of Lisbon, go head by foot to the city center, Baixa. Or go to Cais do Sodré to get to now more of the alternative Lisbon nightlife. One last tip...the owner of Yellow Mustard Studio has a coffee in the same street, so if you need anything the owner will always be there to help you!
Warmrental has the best studios vacations rentals in Bairro Alto. If you want to know the best of Lisbon, you have to choose Yellow Mustard Studio.
If you have questions please contact us.
Hope to see you soon!
Late check in (22h) 25€.
Cleaning Fee: 15€.
Rental Payment Method: cash on arrival.
Where to pick up the keys: at the studio.
We also provide transfer service from the airport.
Note: There is a Lisbon city tax of 1 EUR per person/per night is not included in the total price and should be paid upon check in. This Municipal Tourist Tax is subject to a maximum amount of 7 EUR per guest. The tax is charged to guests aged 13 and older. The total amount of this tax is charged by the city hall, the studio owner is only responsible for collecting it for the authorities.
|Check-in efter
|Check-in før
|Efter aftale
|Check ud før
Meget sød lejlighed med en god atmosfære! Tak for den store ophold!
Very cute apartment with a good atmosphere! Thanks for the great stay!
Vi havde en stor tid på dette sted! Det ligger nær centrum og den historiske sporvogn nr. 28 blot passerer foran døren. Som sovende Værelset er på bagsiden af apaartment, det er rolige og vi sov godt. Lejligheden IST smukke og hyggelige, det har en dejlig køkken og badeværelse.
We had a great time at this place! It is situated near the centre and the historical tram No 28 just passes in front of the door. As the sleeping room is at the backside of the apaartment, it is quiet and we slept very well. The apartment ist beautiful and cosy, it has a nice kitchen and bathroom.
Meget flot og rummelig lejlighed i en meget autentisk del af Lissabon (Alfama / Graca). Virkelig elskede det. Kan varmt anbefales.
Very nice and spacious flat in a very authentic part of Lisbon (Alfama/Graca). Really loved it. Highly recommended.
For Bernstein Mustard lejlighed kan jeg ikke sige noget, fordi ejendommen grundet renovering arbejde ikke var opnåelige. Mægleren af hjemmet (Tiago) reagerede straks og fastsatte erstatning. Super service! Udskiftningen Lejligheden var godt placeret, med alt sat op, hvad du har brug for. Vi er meget tilfredse.
Zum Bernstein Mustard Apartment kann ich nichts sagen, weil die Unterkunft aufgrund von Renovierungsarbeiten nicht beziehbar war. Der Vermittler der Wohnung (Tiago) hat sofort reagiert und für Ersatz gesorgt. Super Service! Die Ersatzwohnung war gut gelegen, mit allem eingerichtet, was man braucht. Wir sind sehr zufrieden.
Staying in the apartment from Tiago was a very nice experience. The apartment was incredible clean. We had all the facilities to spend a very nice week.
Antonio who did the check-in for us, was available all the time I need, and this was much appreciated to me.
I highly recommend you to stay in this apartment and enjoy Lisbon.
I'll be back there for sure.
Thanks for making our stay comfortable.
The positives:The appartment was clean, modern and cozy!
The negatives: noisy (neighbours) upstairs and a hilly area.
Excellent appartment in the most amazing part of Lisboa. Just within walking diatance of many magnificent places and restaurants. Nice and cosy, with all necessary amenities. Tiago, thank you for your hospitality :)
The apartment was very clean and neat. Situated in the very centre of Lisbon's old town every destination was very easy to access from the apartment. We enjoyed a great stay!
The Appartment is very well located, the host extremly friendly ...we were totally satisfied and everything was perfect. we would come again.
The apartment was good. The best was its location. Alfama's heart is an amazing place to spend a few days. However the apartment isn't clean enough. Ants and hairy floor changed my first impression. Fortunately, my holidays were so good (it's too easy fall in love with Lisbon). I will come back this city but I wont repeat my rest in Wasabi Yellow Apartment.
- Kvalitetssikrede boliger
- Alle værter verificeres via telefon
- Sikker betaling med SSL-kryptering


text:
Mindless Eating: Why We Eat More Than We Thinkby Brian Wansink
View All Available Formats & Editions
In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you're eating, what you're eating–or why you're even eating at all.
• Does food with a brand name really taste better?
• Do you hate brussels sprouts because your mother did?
• Does the size of
In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you're eating, what you're eating–or why you're even eating at all.
• Does food with a brand name really taste better?
• Do you hate brussels sprouts because your mother did?
• Does the size of your plate determine how hungry you feel?
• How much would you eat if your soup bowl secretly refilled itself?
• What does your favorite comfort food really say about you?
• Why do you overeat so much at healthy restaurants?
Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He's spent a lifetime studying what we don't notice: the hidden cues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the "bottomless soup bowl," Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits. How does packaging influence how much we eat? Which movies make us eat faster? How does music or the color of the room influence how much we eat? How can we recognize the "hidden persuaders" used by restaurants and supermarkets to get us to mindlessly eat? What are the real reasons most diets are doomed to fail? And how can we use the "mindless margin" to lose–instead of gain–ten to twenty pounds in the coming year?
Mindless Eating will change the way you look at food, and it will give you the facts you need to easily make smarter, healthier, more mindful and enjoyable choices at the dinner table, in the supermarket, in restaurants, at the office–even at a vending machine–wherever you decide to satisfy your appetite.
Editorial Reviews
"Entertaining... Isn't so much a diet book as a how-to on better facilitating the interaction between the feed-me messages of our stomachs and the controls in our heads."—Publishers Weekly
Product Details
- 9780553804348
- Publisher:
- Random House Publishing Group
- Publication date:
- 10/17/2006
- Edition description:
- Pages:
- 288
- Product dimensions:
- 5.86(w) x 8.45(h) x 0.93(d)
Read an Excerpt
Chapter One
The Mindless Margin
Did you ever eat the last piece of crusty, dried-out chocolate cake even though it tasted like chocolate-scented cardboard? Ever finish eating a bag of French fries even though they were cold, limp, and soggy? It hurts to answer questions like these.
Why do we overeat food that doesn't even taste good?
We overeat because there are signals and cues around us that tell us to eat. It's simply not in our nature to pause after every bite and contemplate whether we're full. As we eat, we unknowingly–mindlessly–look for signals or cues that we've had enough. For instance, if there's nothing remaining on the table, that's a cue that it's time to stop. If everyone else has left the table, turned off the lights, and we're sitting alone in the dark, that's another cue. For many of us, as long as there are still a few milk-soaked Fruit Loops left in the bottom of the cereal bowl, there is still work to be done. It doesn't matter if we're full, and it doesn't matter if we don't even really like Fruit Loops. We eat as if it is our mission to finish them.
Stale Popcorn and Frail Willpower
Take movie popcorn, for instance. There is no "right" amount of popcorn to eat during a movie. There are no rules of thumb or FDA guidelines. People eat however much they want depending on how hungry they are and how good it tastes. At least that's what they say.
My graduate students and I think different. We think that the cues around us–like the size of a popcorn bucket–can provide subtle but powerful suggestions about how much one should eat. These cues can short-circuit a person's hunger and taste signals, leading them to eat even if they're not hungry and even if the food doesn't taste very good.
If you were living in Chicago a few years back, you might have been our guest at a suburban theater matinee. If you lined up to see the 1:05 p.m. Saturday showing of Mel Gibson's new action movie, Payback, you would have had a surprise waiting for you: a free bucket of popcorn.
Every person who bought a ticket–even though many of them had just eaten lunch–was given a soft drink and either a medium-size bucket of popcorn or a large-size, bigger-than-your-head bucket. They were told that the popcorn and soft drinks were free and that we hoped they would be willing to answer a few concession stand-related questions after the movie.
There was only one catch. This wasn't fresh popcorn. Unknown to the moviegoers and even to my graduate students, this popcorn had been popped five days earlier and stored in sterile conditions until it was stale enough to squeak when it was eaten.
To make sure it was kept separate from the rest of the theater popcorn, it was transported to the theater in bright yellow garbage bags–the color yellow that screams "Biohazard." The popcorn was safe to eat, but it was stale enough one moviegoer said it was like eating Styrofoam packing peanuts. Two others, forgetting they had been given it for free, asked for their money back. During the movie, people would eat a couple bites, put the bucket down, pick it up again a few minutes later and have a couple more bites, put it back down, and continue. It might not have been good enough to eat all at once, but they couldn't leave it alone.
Both popcorn containers–medium and large–had been selected to be big enough that nobody could finish all the popcorn. And each person was given his or her own individual bucket so there would be no sharing.
As soon as the movie ended and the credits began to roll, we asked everyone to take their popcorn with them. We gave them a half-page survey (on bright biohazard-yellow paper) that asked whether they agreed to statements like "I ate too much popcorn," by circling a number from 1 (strongly disagree) to 9 (strongly agree). As they did this, we weighed their remaining popcorn.
When the people who had been given the large buckets handed their leftover popcorn to us, we said, "Some people tonight were given medium-size buckets of popcorn, and others, like yourself, were given these large-size buckets. We have found that the average person who is given a large-size container eats more than if they are given a medium-size container. Do you think you ate more because you had the large size?" Most disagreed. Many smugly said, "That wouldn't happen to me," "Things like that don't trick me," or "I'm pretty good at knowing when I'm full."
That may be what they believed, but it is not what happened.
Weighing the buckets told us that the big-bucket group people ate an average of 173 more calories of popcorn. That is roughly the equivalent of 21 more dips into the bucket. Clearly the quality of food is not what led them to eat. Once these moviegoers started in on their bucket, the taste of the popcorn didn't matter. Even though some of them had just had lunch, people who were given the big buckets ate an average of 53 percent more than those given medium-size buckets. Give them a lot, and they eat a lot.
And this was five-day-old, stale popcorn!
We've run other popcorn studies, and the results were always the same, however we tweaked the details. It didn't matter if our moviegoers were in Pennsylvania, Illinois, or Iowa, and it didn't matter what kind of movie was showing, all of our popcorn studies led to the same conclusion. People eat more when you give them a bigger container. Period. It doesn't matter whether the popcorn is fresh or fourteen days old, or whether they were hungry or full when they sat down for the movie.
Did people eat because they liked the popcorn? No. Did they eat because they were hungry? No. They ate because of all the cues around them–not only the size of the popcorn bucket, but also other factors I'll discuss later, such as the distracting movie, the sound of people eating popcorn around them, and the eating scripts we take to movie theaters with us. All of these were cues that signaled it was okay to keep on eating and eating.
Does this mean we can avoid mindless eating simply by replacing large bowls with smaller bowls? That's one piece of the puzzle, but there are a lot more cues that can be engineered out of our lives. As you will see, these hidden persuaders can even take the form of a tasty description on a menu or a classy name on a wine bottle. Simply thinking that a meal will taste good can lead you to eat more. You won't even know it happened.
As Fine as North Dakota Wine
The restaurant is open only 24 nights a year and serves an inclusive prix-fixe theme dinner each night. A nice meal will cost you less than $25, but to get it you will have to phone for reservations and be seated at either 5:30 or 7:00 sharp. Despite these drawbacks, there is often a waiting list.
Welcome to the Spice Box. The Spice Box looks like a restaurant; it sounds like a restaurant; and it smells like a restaurant. To the people eating there, it is a restaurant. To the people working there, it's a fine dining lab sponsored by the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. The Spice Box is a lab where culinary hopefuls learn whether a new recipe will fly or go down in flames. It's a lab where waitstaff discover whether a new approach will sizzle or fizzle. It's also a lab where consumer psychologists have figured out what makes a person nibble a little or inhale it all.
There is a secret and imaginary line down the middle of the dining room in the Spice Box. On one Thursday, diners on the left side of the room might be getting a different version of the shrimp coconut jambalaya entrée than those on the right. On the next Thursday, diners on the left side will be given a menu with basic English names for the food, while those on the right will be given a menu with French-sounding names. On the Thursday after that, diners on the left side will hear each entrée described by a waiter, while those on the right will read the same descriptions off the menu. At the end of the meal, sometimes we ask the diners some short survey questions, but other times we carefully weigh how much food our guests have left on their plates. That way we don't have to rely on what they say, we can rely on what they do–which version of shrimp coconut jamba- laya they polished off.
But on one dark Thursday night in the first week of February 2004, something a little more mischievous was planned for diners who braved the snow to keep their reservations. They were getting a full glass of Cabernet Sauvignon before their meal. Totally free. Compliments of the house.
This cabernet was not a fine vintage. In fact, it was a $2 bottle sold under the brand name Charles Shaw–popularly known as Two Buck Chuck. But our diners didn't know this. In fact, all the Charles Shaw labels had been soaked off the bottles and replaced with professionally designed labels that were 100 percent fake.
Those on the left side of the room were being offered wine from the fictional Noah's Winery, a new California label. The winery's classic, italicized logo was enveloped by a simple graphic of grapes and vines. Below this, the wine proudly announced that it was "NEW from California." After the diners arrived and were seated, the waiter or waitress said, "Good evening and welcome to the Spice Box. As you're deciding what you want to eat this evening, we're offering you a complimentary glass of Cabernet Sauvignon. It's from a new California winery called Noah's Winery." Each person was then poured a standard 3.8-ounce glass of wine.
About an hour later, after they had finished their meal and were paying for it, we weighed the amount of wine left in each glass and the amount of the entrée left on each plate. We also had a record of when each diner had started eating and when they paid their bill and left.
Diners on the right side of the room had exactly the same dining experience–with one exception. The waiter or waitress's carefully scripted welcome introduced a cabernet "from a new North Dakota winery called Noah's Winery." The label was identical to that on the first bottle, except for the words "NEW from North Dakota."
There is no Bordeaux region in North Dakota, nor is there a Burgundy region, nor a Champagne region. There is, however, a Fargo region, a Bismarck region, and a Minot region. It's just that there are no wine grapes grown in any of them. California equals wine. North Dakota equals snow or buffalo.
People who were given "North Dakota wine" believed it was North Dakota wine. But since it was the same wine we poured for those who thought they were getting California wine, that shouldn't influence their taste. Should it?
It did. We knew from an earlier lab study that people who thought they were drinking North Dakota wine had such low expectations, they rated the wine as tasting bad and their food as less tasty. If a California wine label can give a glowing halo to an entire meal, a North Dakota wine label casts a shadow onto everything it touches.
But our focus that particular night was whether these labels would influence how much our diners ate.
After the meals were over, the first thing we discovered was that both groups of people drank about the same amount of wine–all of it. This was not so surprising. It was only one glass of wine and it was a cold night. Where they differed was in how much food they ate and how long they lingered at their table.
Compared to those unlucky diners given wine with North Dakota labels, people who thought they had been given a free glass of California wine ate 11 percent more of their food–19 of the 24 even cleaned their plates. They also lingered an average of 10 minutes longer at their table (64 minutes). They stayed pretty much until the waitstaff starting dropping hints that the next seating would be starting soon.
The night was not quite as magical for those given wine with the North Dakota label. Not only did they leave more food on their plates, this probably wasn't much of a meal to remember, because it went by so fast. North Dakota wine drinkers sat down, drank, ate, paid, and were out in 55 minutes–less than an hour. For them, this was clearly not a special meal, it was just food.
Exact same meals, exact same wine. Different labels, different reactions.
Now, to a cold-eyed skeptic, there should have been no difference between the two groups. They should have eaten the same amount and enjoyed it the same.
They didn't. They mindlessly ate. That is, once they were given a free glass of "California" wine, they said to themselves: "This is going to be good." Once they concluded it was going to be good, their experience lined up to confirm their expectations. They no longer had to stop and think about whether the food and wine were really as good as they thought. They had already decided.
Of course, the same thing happened to the diners who were given the "North Dakota" wine. Once they saw the label, they set themselves up for disappointment. There was no halo; there was a shadow. And not only was the wine bad, the entire meal fell short.
After our studies are over, we "debrief" people–often by e-mail–and tell them what the study was about and what results we expect. For instance, with our different wine studies, we might say, "We think the average person drinking what they believe is North Dakota wine will like their meal less than those given the 'California' wine." We then ask the kicker: "Do you think you were influenced by the state's name you saw on the label?" Almost all will give the exact same answer: "No, I wasn't."
In the thousands of debriefings we've done for hundreds of studies, nearly every person who was "tricked" by the words on a label, the size of a package, the lighting in a room, or the size of a plate said, "I wasn't influenced by that." They might acknowledge that others could be "fooled," but they don't think they were. That is what gives mindless eating so much power over us–we're not aware it's happening.
Even when we do pay close attention we are suggestible–and even when it comes to cold, hard numbers. If you ask people if there are more or less than 50 calories in an apple, most will say more. When you ask them how many, the average person will say, "66." If you had instead asked if there were more or less than 150 calories in an apple, most would say less. When you ask them how many, the average person would say, "114." People unknowingly anchor or focus on the number they first hear and let that bias them.
A while back, I teamed up with two professor friends of mine–Steve Hoch and Bob Kent–to see if anchoring influences how much food we buy in grocery stores. We believed that grocery shoppers who saw numerical signs such as "Limit 12 Per Person" would buy much more than those who saw signs such as "No Limit Per Person." To nail down the psychology behind this, we repeated this study in different forms, using different numbers, different promotions (like "2 for $2" versus "1 for $1"), and in different supermarkets and convenience stores. By the time we finished, we knew that any sign with a number promotion leads us to buy 30 to 100 percent more than we normally would.
After the research was completed and published in the Journal of Marketing Research, another friend and I were in the checkout line at a grocery store, where I saw a sign advertising gum, "10 packs for $2." I was eagerly counting out 10 packs onto the conveyer belt, when my friend commented, "Didn't you just publish a big research paper on that?"
We're all tricked by our environment. Even if we "know it" in our head, most of the time we have way too much on our mind to remember it and act on it. That's why it's easier to change our environment than our mind.
Meet the Author
Brian Wansink, Ph.D., is an Iowa native and earned his doctorate at Stanford University. He is the John S. Dyson Professor of Marketing and of Nutritional Science at Cornell University, where he is Director of the Cornell Food and Brand Lab. The author of three profesional books on food and consumer behavior, he lives with his family in Ithaca, New York, where he enjoys both French food and French fries each week.
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Mindless eating is one of the grestest food/diet/nutrition books i have read in a long time. It really had what i was looking for and the studies and experiments that are conducted are very interesting to read about. This book was not only an easy read but i could not put it down! i finished it in the matter of a couple days. It also gave a lot of great helpful tips for people who are looking to better their eating habits. I hope Wansink comes out with another book soon!
Mindless Eating should top the ¿New York Times¿ bestseller list very soon. This is a great book. It is a quick, light hearted read filled with summaries of solid, empirically valid research studies about why we eat too much and why we eat too much of the wrong things. However, this book doesn¿t read like a research journal. Wansink provides clear, humorous interpretations of his studies in the field of consumer (as in consumption of food) behavior. Throughout the book he provides advice to help the reader make small, sustainable changes in eating behaviors and ones environment that will lead to slow, steady, painless weight loss. Diet books come and go, weight goes off and comes back on twofold. Wansink¿s advice will give you confidence and hope that you can control your weight and eat more nutritionally while not depriving yourself.
This is one of the best books ever read. I got it for my NOOK SimpleTouch and it was one of the best buys i ever made in my life. Although i am only 14 years old, my father (being a cardiologist) made our home very health-concious. This book which was recommended by my dad really inspired me. One of the unique aspects about it is that it is NOT a dieting book. Studies have shown that at least ninety percent of dieters gain back their lost weight. So Wansik tells you how to mindlessly lose weight, so you will slowly and gradually get thinner while still eating thre foods you love. A must read. 5 stars.
Not all of our over-eating is our fault! Stores and restaurants are designed to capture our senses and we subconsciously eat more than we should. At home we have triggers that create situations where we eat without thinking. "Mindless Eating" opens up the secret of how we put on excess pounds without thinking. It's humorous and delightful to read. After reading this book, I took off the hairshirt of guilt and opened my eyes to my own triggers and those triggers that cause me to overeat. Read and enjoy.
Really good infomation. If you like research, you'll really enjoy this. Even if you don't it's an easy, light read and Dr Wansink's humor keeps you reading without being over the top.
Easy to read, real to relate and use to follow. All you already know but don't know how to put it! Great to read and use as a continuous reference whenever you fall off the path
A real eye-opener! I expect this book to have a great impact on my life!! Thanks.
Guilty! Guilty! Guilty! I have ben a victim of mindless eating and this is an amazing book that is helping me not only deal with it, but understand it so that I doesn't happen again. I am also using books by Chef Jai Scovers, author of the Hungry Chick Dieting Solution, one is called Conquer Your Kitchen that helps change how you eat. She suggest one thing that is helping me control my portions and I have already lost 10 pounds. I am also using her Simple, Healthy and Delicious cookbook. The Pound Cake French is not only filling but it is delicious! If you can only get your hands on one, go for Conquer Your Kitchen. Buy it! Buy it! Buy it!
Lots of interesting studies and anecdotes included in this book. Helps keep your eating habits in perspective.
This is a great book all about changing how you think about food. It uses real world experiments to explain why it is that we like certain foods over others, why we eat the amount we eat, and how simple habit changes can lead t mindless weight-loss.
Really put a lot into perspective! Highly recommended!
i thought this book was really interesting and made alot of since. alot of good advice, read it all in one day. would recommend this book to anyone.
I feel everyone should read this to expand their awareness of what influcences what and how much we eat. Some of the studies discussed in the book have had an impact on my awareness and I have benefitted from having read the book.
Enjoyed this one. It really gets you thinking about what we eat.


text:
Dragon Dictate for Mac is the ultimate productivity tool that enables you to save time and get more done. Dictate, edit, transcribe and control your computer all by using your voice. Dragon's accurate speech recognition, customizable capabilities, easy-to-use interface and full transcription flexibility means you get more done at home, school or work quickly and accurately. Accurate and fast speech recognition, plus versatile transcription capabilities all in one.
Product Information
Mfr Part#
What's in the Box
Dragon Dictate for Mac, Noise Cancelling USB Headset Microphone. Compatible with Mac OS X Mountain Lion (10.8.3) or OS X Maverick (10.9)
Included Accessories
Includes a noise cancelling headset microphone
Purchase Restrictions
To obtain serial number, purchasers must register the product and prove academic status via an online form. Proof of academic status is one of the following: A valid email address that is associated with an academic institution. A school photo identification card that includes date validating current status. A school photo ID, Drivers License or other official photo identification with other corroborating evidence including but not limited to: faculty or staff pay check stubs; student course curriculums or tuition bill with a valid date and printed with schools logo or seal; an official letter from the registrar of the school. For K-12 students only: when the above listed forms of ID are not available, an official letter from a teacher at the accredited K-12 institution verifying the students right to order software at academic prices. In order to process eligibility verification for any user under the age of 13 years old, a parent or guardian of the user must provide proof of their relationship to the user and consents to submission of the users information; ------------ Once validated, serial number is emailed to the student. -----Students, faculty and staff may only purchase one (1) copy of a particular product within a 12-month period. They may only purchase products for their own personal use and may not resell or distribute the products.
Productivity software
Productivity - Voice recognition
Media Type
Minimum Processor Required
Intel Core Duo 2.4 GHz or faster, Intel Core i3, i5 or i7 recommended
Minimum RAM Required
4GB, 8GB recommended
Minimum Hard Drive Space
Peripheral Devices/Software Required
DVD-ROM drive, Internet connection required for product registration


text:
A membership organization of more than 6,900 allergists / immunologists and patient's trusted resource for allergies, asthma and immune deficiency disorders.
July 29-31, 2016 • Chicago, Illinois. Register onsite at the Sheraton Grand Chicago.
July 22-24, 2016 • Washington, DC
The AAAAI continually endeavors to create effective and visible platforms for advocacy on issues involving the specialty and its patients.
Click on a region to see the Allergy Forecast in your area. Our Allergen Report Email Service can send you daily pollen and mold reports.
Q: "Is amaretto liqueur made from almonds or apricot pits an allergen? Should the source of the flavorings (almonds or apricot pits) be…"


text: Some users can't upload attachments in one of my groups - it's fine for all others. I can't quite figure out what circumstances might be different from user to user for this behavior to exist, but *I* can't post attachments in this particular group and I'm an admin, although other users in the group can. Anybody had this issue? Any advice appreciated, thanks!


text:
PORTLAND, Ore. (AP) - A county official in Oregon has apologized after a 7-year-old's business venture was soured because health inspectors shut down her lemonade stand.
Multnomah County Chairman Jeff Cogen, the county's top elected official, said Thursday that running a lemonade stand is a "classic iconic American kid thing to do."
He says he called Julie Murphy's mother, Maria Fife, to offer his apology and says she appreciated it.
Fife helped her daughter set up a lemonade stand last week at a local arts fair in northeast Portland. They had to pack up and leave after being approached by two inspectors who said the stand lacked a license.
Cogen says while the inspectors were doing their job, the rules are meant for professional food service operators. He adds he ran lemonade stands as a child.
Information from: The Oregonian, http://www.oregonlive.com
(Copyright 2010 by The Associated Press. All Rights Reserved.)


text:
What's the one need the Knicks have heading into the draft?
Well, that's where the problems begin. There is no single player that can turn this team from chump to champ.
Isiah Thomas, and his predecessor Scott Layden, have combined to bury what was once a great franchise. The Knicks have the highest payroll, and the 6th pick in this year's upcoming draft following an abysmal season.
The Knicks have had a few players in for workouts so far including, Jerryd Bayless, Eric Gordon, Russel Westbrook, Joe Alexander, Chase Buddinger, and Javale McGee.
However, most mock drafts have the Knicks selecting someone out of the group of O.J. Mayo (if he's available), Anthony Randolph, or Danilo Gallinari.
Mayo and Randolph have plenty of upside and could turn out be great pros. However both, especially Randolph, could use more experience.
So who should the Knicks take with the 6th pick?
It might be less about who they should take as compared to who they should be trying to get rid of. The Knicks' main focus heading into the draft should be how they can package the pick with either Zach Randolph or Eddy Curry.
When Donnie Walsh took over for Isiah Thomas he discussed that one of the goals for the franchise was to be under the cap heading into the 2010 offseason. An offseason featuring a free agent class including Lebron James, Dwayne Wade, and Chris Bosh.
In order to do that the Knicks must get out from some of the big contracts they currently have on the roster.
One trade possibility floating around involves the Knicks trading the No. 6 pick, along with Randolph, to the 76ers for the No. 16 pick and Reggie Evans.
While Reggie Evans wouldn't turn this team around next season, the cap flexibility gained by trading Randolph would be well worth it. Also, with the 16th pick the Knicks would be able to take someone along the lines of a Joe Alexander, Chase Buddinger, or DJ Augustin.
One thing is for sure, this team is a long way away from competing at a high level again. However, what they do in this year's draft could go along way in helping them rebuild this once proud franchise.


text:
James Pindell no longer maintains WMUR.com/politicalscoop but will continue to provide on-air analysis for WMUR-TV.
Damage, outages reported as severe storms trigger warnings across NH
Copyright 2012 by WMUR.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Heavy rains triggered flooding and landslides in China this week, leaving at least 105 people dead, authorities said.
An additional 104 people are missing following the storms in Hebei province, the local Civil Affairs Department said.
The flooding o...
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Keep the Opportunities, Lose the Opportunists
Capitol Hill Critics Second-Guess Agencies Using...
Loss of Lives in Clinical Trials...
Researchers Now Have a Myriad of...
Researchers say they have used induced pluripotent stem cells (iPSCs) to advance disease-in-a-dish modeling of a rare genetic disorder, ataxia telangiectasia (A-T). The UCLA scientists say their discovery shows the positive effects of drugs that may lead to effective new treatments for the neurodegenerative disease.
A-T patients begin life with neurological deficits that become devastating through progressive loss of function in the cerebellum, which leads to severe difficulty with movement and coordination. A-T patients also suffer frequent infections due to their weakened immune systems and have increased cancer risk. A-T is caused by lost function in a gene, ATM, which normally repairs damaged DNA in the cells and preserves normal function.
Although mouse models are commonly used to study A-T, mice with A-T do not experience the more debilitating effects that humans do. The researchers say it was therefore critical to develop a human neural cell model to understand the neurodegenerative process of A-T and create a platform for testing new treatments.
One of the study leaders, Peiyee Lee, M.D., Ph.D., and colleagues used iPSC-derived neural cells developed from skin cells of A-T patients with a specific type of genetic mutation to create a disease-in-a-dish model. The researchers were able to model the characteristics of A-T in the laboratory, such as the cell's lack of ATM protein and inability to repair DNA damage.
The model also allowed the researchers to identify potential new therapeutic drugs, called small molecule read-through (SMRT) compounds, that increase ATM protein activity and improve the model cells' ability to repair damaged DNA.
"A-T patients with no ATM activity have severe disease but patients with some ATM activity do much better. This makes our discovery promising, because even a small increase in the ATM activity induced by the SMRT drug can potentially translate to positive effects for patients, slowing disease progression and hopefully improving their quality of life," says Dr. Lee.
These studies suggest that SMRT compounds may have positive effects on all other cell types in the body, potentially improving A-T patients' immune function and decreasing their cancer susceptibility. Additionally, the patient-specific iPSC-derived neural cells in this study combined with the SMRT compounds may increase scientists' understanding of the development and progression of A-T. This iPSC-neural cell A-T disease model also can be a platform to identify more potent SMRT drugs, notes Dr. Lee. The researchers speculate that the SMRT drugs identified using this model can potentially be applied to most other genetic diseases with the same types of mutation.
The study appears online ahead of print today in the journal Nature Communications. The article is titled "SMRT compounds abrogate cellular phenotypes of ataxia telangiectasia in neural derivatives of patient-specific hiPSCs".
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MDMA (commonly known as the empathogen "ecstasy") is classified as a Schedule 1 drug, which is reserved for compounds with no accepted medical use and a high abuse potential. Two researchers from Stanford, however, call for a rigorous scientific exploration of MDMA's effects to identify precisely how the drug works, the data from which could be used to develop therapeutic compounds.Do you agree that ecstasy should be studied for its potential therapeutic benefits?
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text:
Sunshine, bumble bees and watering cans. Yes, I spent all of last weekend in the garden, tending my veggie patch and chilling out with my husband. But I wasn't relaxing all weekend, oh no. We were working hard and it took all weekend to complete our project, but boy was it worth it!I took delivery of my new garden building on Thursday last week and, having pictured it in my mind's eye hundreds of times, I was bursting to put it together and start creating my dream garden. I'd waited a couple of weeks for the delivery since ordering it with George at Asda and during that time, I'd decided on a colour palette of duck egg blue and cream, and had been spending hours pinning painted sheds to my garden board on Pinterest. Continue reading "How does your garden grow? Beside the seaside" »
Tag Archives: Beach hut
Oh, I do like to be beside the seaside… Design inspiration for a coastal bathroom makeover
Over the school summer holidays I made a start on my bathroom makeover. As you may have already read on my blog, I've been inspired to create a Hollister-esque sea-view theme in the smallest room in the house, with the aim of making it appear bigger. So far I have pasted a large-scale coastal photograph over the entire bathroom wall (which took a lot of choosing, believe me!) and the perspective of the image lends an added depth to the room. Now my attention has turned to the rest of the bathroom, and I can't believe I never noticed just how shabby it is!
Here are some photos of the bathroom in its current state – please ignore the tools! We've bee measuring up and making plans this week and I can't wait to get stared on improving this tatty room. Okay, I've actually lived in worse bathrooms, and I have just been pleased to have a bathroom which is clean, isn't mouldy (I've already sorted out that problem!) and the paint isn't flaking off the walls. But now that I've made a start with the photowall, I want to add a little extra design flair to other parts of the room even though I'm on a super-tight budget.
I really like the built-in cupboards using rustic wood (image from House to Home) and this white wood panelling reminds me of a beach hut (image from John Lewis). I would like to combine these two ideas to clad the wall behind the toilet with white-washed wood. This will cover the exposed pipes and unsightly plastic cistern, and the depth of the false 'wall' will provide space for much-needed storage with internal shelves hidden behind the wooden façade. I really want to create the feeling of being inside a beach hut, looking out at the sea – so a wooden floor is a must! I've been pinning away on my bathroom decorating board so please check it out on Pinterest to get a good idea of the look I'm trying to achieve on a tight budget.
It need not cost a lot of money to make over this small space – as long as I can get hold of some second-hand wood (maybe pallets?) and a tub of paint, I am confident that my husband's wood-working skills and my slap-it-on-and-see decorating technique will make our bathroom much more appealing. I enjoy searching out a bargain using second-hand websites such as Exchange and Mart in order to find low-cost DIY and household items so I'm hoping to find much of what I need for the makeover there. If I keep an eye on the website, I might even be able to find a new bath panel and taps, which would be great!
I've created a moodboard using 'Scandi' and 'Maison' trend images from John Lewis to keep us on track with the 'look' for the bathroom and have included some products that have made my shopping wish list, including essentials such as the natural wood toilet seat and a porthole style bathroom light. I couldn't resist adding a couple of luxury items to my shopping list, including new towels (love this 'Stardust' striped range!) and a bath tray. This item is actually what's keeping me going with the bathroom project; the thought of relaxing in my bath with a glass of wine on my bath bridge tray and a good book is what's urging me on to finish the makeover soon!
I will be hunting out the raw materials for the makeover ASAP and will post an update of progress soon, so stay tuned 🙂
Warm weather weekend ~ Boats & huts
Just a quick blog post today to share some photos that I've taken of my sunny summer adventures so far. I took a trip to out this weekend for a picnic on the shores of the river, where we enjoyed cream-cheese and cucumber sandwiches and a cup of tea. It was a lovely sunny day and the sky was beautifully blue so I snapped these photos of the sailing boats on the estuary.
I love to read the names of all the boats and always thought that there was some kind of art project to be done about boat names, but I'll leave that up to my artist hubby instead! Along the side of the river (which has a sandy beach that you can walk along) there are lots of these little boat houses. I'm very jealous of anyone who owns one of these huts – especially because some of them are actually bigger and more luxurious than my house – some with verandas and hot tubs outside – very swish! However, this boat house was my favourite even though it's being swallowed up by foliage. It looks so quaint and like the kind of place that would feature in a fairytale, so if I had to chose one – it'd be this little wreck!
My beach hut cushion + the Inspiration Challenge
I'm delighted to say that I've had a few messages asking for a quick tutorial on how I made my beach hut cushion for the beach hut Inspiration Challenge in June. So I'm pleased to share the step-by-step photos of my cushion with you all today and I also want to remind you that there is still plenty of time to get involved and make something for July's Inspiration Challenge too!
First, I chose a selection of fabrics from my stash of fat quarters (mainly from wholeport and some thrifted from old clothing) to cut out the beach hut shapes and I snipped around a lighthouse design on the piece of Porto fabric I already had from Abakhan. I positioned these on the sky-blue "background" piece of fabric and pinned them down before machine-sewing around the edges.
I then stuck on some sticky fabric-tape (like washi-tape but made of fabric, I found mine on Ebay) for the beach hut roofs and went over this with a line of stitching too. When it came to attaching the sun and the seagull, I added a little adhesive webbing to the back of the pieces and ironed them in place before sewing over the top.
For the sea I layered up pieces of folded fabric with sparkly ribbon, running lines of stitching back and forth using the sewing machine. This was my favourite part of the cushion and I'd like to do this effect all over a cushion front next time, perhaps with a rainbow of colours or use co-ordinating fabrics to create a striped/patchwork effect.
I then stitched the front 'picture' piece of fabric to two pieces of pink fleece which overlapped to form the back of the cushion cover – leaving a flap to put my cushion pad inside. When I had finished, I realised how well the cushion matched my vintage Paddington Bear pillow case – it even has a red lighthouse too!
Please join in with this month's Inspiration Challenge. The theme is Maneki Neko/Lucky Animals and you can make anything you like with this inspiration as a starting point. Even if you've never made anything before, maybe this month it is the perfect time to start crafting, sewing, painting or writing and I'd love to see what you come up with! Send me your projects to email@example.com and I'll share your photos and links at the start of next month – and don't forget that there is a special prize draw to win a ceramic lucky cat and a purse from JoaniesGifts.co.uk – all the projects will be entered into a prize draw and the winner will be picked at random on the 1st August!
Other Inspiration Challenge articles
- A special prize fron Joanie's Gifts for the Inspiration Challenge (cassiefairy.com)
- A beach hut inspired story by author Amanda Addison (cassiefairy.com)
- June's Inspiration Challenge update and new inspiration for July (cassiefairy.com)
- May's Inspiration Challenge update and new inspiration for June (cassiefairy.com)
- Don't forget May's inspiration challenge – vintage sewing machines (cassiefairy.com)
- Inspiration Challenge for May – get involved! (cassiefairy.com)
- Inspiration challenge theme for July (cassiefairy.com)
A beach hut inspired story by author Amanda Addison
One of the wonderful contributions to June's Inspiration Challenge was the start of a story by writer Amanda Addison. You may remember that I shared an excerpt of the text in the Inspiration Challenge blog post which focused on projects inspired by beach huts and now I want to share the rest of the prose that Amanda submitted so that you can enjoy her writing for yourself.
Samantha hangs up her wetsuit. The wind's getting up and whistles in through the gaps in the wooden walls. Impatient and still breathing heavily from her swim, she turns her head and drips water from her sandy coloured hair onto the patchwork, forcing her to grab the beach towel and rub her hair dry before she can begin. She moves the fabric around on the little white plastic table and tacks another section of the pale blue cotton – whose former life was a bed sheet – onto the patchwork.
She shivers, throws a fleece on over her jeans and tunic and gets up and lights the Primus stove. Whoever composed the motto a watched kettle never boils must have been making a brew whilst camping, or in a beach hut. She returns to the quilt and is a couple of stitches away from completing another panel when the kettle whistles and she starts.
'Matty!' gasps Sam. With one hand she pours water into the mug and with the other she rummages for her phone and keys in a text. He'd be proud of his mother's skills, both holding the phone and texting with one hand. She clicks send, knowing full well she shouldn't fuss her son, he's almost an adult. He is an adult. She wonders what she's doing sending him reminders to get to work on time. Is she being a hypocrite? She's usually one of the first to join in the conversation about incapable teenagers, how young they all seemed these days. But like many parents she's tried to make up for things. To make up for her own youth, her own incapable mother.
Sam sips her tea and can't resist raiding her secret biscuit tin for a Tunnock's marshmallow – her favourite. After all she's earned it. Swimming in the North Sea in November should have burned up a few calories. Sam unwraps the silver and red packaging and lays it out flat wondering if she could stitch it into her patchwork. Unfortunately the metallic colours don't complement the blues and pastels of the beach hut design. She tucks it into the side of her plastic 'bags for life'. For another project.
She rummages around in the lucky dip and pulls out a square of blue and white twill and immediately remembers starting sixth form at the posh girls' school. You had to buy the blue and white twill fabric and make your own skirt. The day before school started she still didn't have a uniform. That night Dad came home with an old sewing machine he'd borrowed from someone at work and three yards of the herringbone weave from Palmers department store. They'd sat up to the early hours, Dad cutting out the fabric and Sam machining it together. It was always Dad who looked after me, she thinks. The twill is discarded, too heavy and frays too much.
She dips into the bag again. What she really needs is a section of yellow. She pulls out some old yellow leggings. She holds them against her. The egg yolk yellow clashes perfectly with her purple fleece. The leggings, like a piece of music or a long forgotten smell take her back to the early 1990s. Did she really wear yellow leggings with a black leotard? She's back on a step board wearing yellow and black, flailing around to Madonna like a demented wasp? Times have changed. Nowadays everyone does Zumba.
Her hand runs across the yellow Lycra and begins to tremble. Why is her body letting her down, revealing feelings from the past that are best left in the past? Is the past always best bagged up and put away? She hadn't worn those leggings since she went to Amsterdam – when she was Matty's age.
All that is left of her Amsterdam days was in the diary, or so she'd thought. She gazes up at the wooden shelf and pulls some books forward to reveal her teenage diary. She can't resist taking down the diary down from the shelf and slumping into the deck chair. She flicks through the faded pages, looking for his name, the street, the café they used to visit – all written in the strange language of from just across the North Sea.
It's getting late, the nights are drawing in. In the twilight she copies the words, words which are heavy and full of her past, down on the back of a supermarket receipt. She's about to put the diary back on the shelf, back in its usual hiding place behind an out of date Rough Guide to Amsterdam and last month's book club novel, when she has a change of plan. Moreover, a change of heart. She pops the diary and the travel guide on top of her scrap bag, throws the quilt on top, shuts up the hut and sets off across the beach for home.
Copyright Amanda Addison
Ooh I just want to read more! I hope this will turn into a book, because I'm already hooked and want to learn more about Samantha's life! I'll certainly be first in the queue to buy it if it grows into a new novel. Amanda is the author of one of my favorite books Laura's Handmade Life and if you've not already read it, get yourself a copy – it's the perfect summer read and I'll certainly be re-reading my copy during the holidays! And make sure you check out Amanda's website www.amandaaddison.com for information on her articles, craft projects and reviews.
Get involved in this month's Inspiration Challenge and get crafty with the theme for July: Maneki Neko Lucky Cats
Other Inspiration Challenge articles
- June's Inspiration Challenge update and new inspiration for July (cassiefairy.com)
- May's Inspiration Challenge update and new inspiration for June (cassiefairy.com)
- Don't forget May's inspiration challenge – vintage sewing machines (cassiefairy.com)
- Inspiration Challenge for May – get involved! (cassiefairy.com)
The June inspiration challenge ~ get involved!
Just a quick reminder that there's still plenty of time to get involved with this month's inspiration challenge. You don't have to be a professional crafter, seamstress or artist to join in – it's just for fun and it gives us all an excuse to make something with our hands this month and keep our creativity flowing!
With summer well on its way the theme for June's inspiration challenge was a building rather than an object – that classic icon of the British seaside, the beach hut! So make June the month that you give it a go and join in the inspiration challenge. Make anything that takes your fancy and beach huts are just a rough starting point – if it takes you into a seaside dream, so be it! Please send photos of your projects to firstname.lastname@example.com by the end of June (along with any links you want included to your own blog/website/Etsy shop/Twitter) and I'll share them on the blog as soon as I can at the start of July. Plus suggestions of objects or themes for future Inspiration Challenges are very welcome too so please send me your photos of your favourite vintage items as a starting point for next month!
Other Inspiration Challenge articles
- What we made last month (cassiefairy.com)
- Don't forget this Month's inspiration challenge – vintage sewing machines (cassiefairy.com)
- Inspiration Challenge for May – get involved! (cassiefairy.com)
- Lucy Loves Ya.com


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ugh, that's gnarley.
This has been going on for years.
Hmmm, german supermarket food looks a lot tastier than american supermarket food.
That makes me so happy! I can't wait for someone to do this with American prepackaged food.
currywurst? really?
I stopped eating prepackaged food a while ago. This is not shocking, it's the standard.
Maybe it looks better if YOU COOK IT.
Sluggo @8, "COOK" is the wrong word. Technically, it's already cooked. All you do is merely radiate it till it's warm.
Having spent about six and a-half years in the food products industry, I can tell you, getting those pretty packaging shots is not as easy as one might think.
Of course, it certainly helps to have a food product that resembles actual food to begin with, but even with something as innocuous and seemingly fool-proof as, say, ice cream for example, there's a lot of prep work, and "beautification" of the product that goes on before the camera even starts snapping.
I was a bit shocked to discover that most of the ice cream you see on packaging isn't even real ice cream, which of course quickly melts into a puddle of unappetizing glop under set and camera lights, but rather is generally some sort of dough-like substance, colored and textured to look like a bowl of freshly scooped ice cream.
And then there's all the fluffing (yes, there are "food fluffers"), sculpting, and oh-so-precise placement of accoutrements; each and every chocolate chip, or strawberry slice delicately and strategically arranged to create a maximum aesthetic appeal for the product.
In the end, the only thing that really matters is that the picture on the package makes you want to put the product in your cart and take it all the way to the check-out; what it looks like after you get home, is frankly, almost irrelevent. Because, what are you going to do? Throw it out just because it looks worse than the package?
Those rittersport peppermint bars are good. They sell them in the states in vegan stores because they don't have any dairy.
@8 Is IS cooked. That's how it really looks at the end. They explain their methodology on the main page which includes preparing each item as directed and....
Eating it when they're done.
Comte, that's interesting about the "ice cream" dough.
My own experience with food stylists has taught me that the moist sheen that cooked products have in promo shots is very often honey that's been applied with a paintbrush.
Looks like bloody diarrhea. With a side of Death Cake.
Yeah, I've also seen them use glycerin/glycerol or even a water-and-corn starch mixture. I once watched our Product Testing Manager apply individual beads of "condensation sweat" onto a scoop of "ice cream" with an eye dropper, in order to get them in just the right spots to catch the light from the camera strobes.
Basically, they'll do whatever it takes to make the product look fresh, even after it's been sitting on a counter under high-wattage studio lighting for several hours.
This is just a cruel joke:
oh god, and this one:
Wow: http://pundo3000.com/htms/38.htm
Ummm...if you find yourself disappointed that your prepackaged herring chunks with beet bits (god please let those be beets) salad doesn't look as awesome in person as on the package, I think the real problem lies with your choice of foodstuffs rather than with the company that created the packaging.
And for what it's worth, you can actually see through this packaging.
To their credit, I know that Haagen Dazs uses real ice-cream in their photos. I saw a TV show once that showed the photographer they have, who basically spends hours scooping ice cream out of specially prepared cartons of ice cream until he gets the perfect scoop, which he then takes a photo of.
@Jiminy ... when herring looks like the fish on the package, it is quite delicious.
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two tone jumper$1,220
striped pullover$460
distressed cable knit jumper$995
checked pullover$1,345
lateral slits pullover$950
long V-neck jumper$1,066
patch flocked cropped pullover$264
floral patch flocked pullover$211
ribbed sweater$309
turtleneck jumper$191
turtleneck jumper$191
turtleneck jumper$191
turtleneck jumper$191
trompe l'oeil jumper$650
striped jumper$311
side tie jumper$804
embroidered detail sweater$554
embroidered sweater$739
floral embroidered sweater$739
striped jumper$644
turtleneck jumper$1,070
pocket jumper$1,268
striped v-neck jumper$306
buttoned shoulder turtleneck$536
embroidered hand jumper$518
embroidered hand jumper$412
striped chunky jumper$760
textured pullover$2,145
back detail longsleeved pullover$1,375
open knit jumper$549
crew neck jumper$422
geometric print slit sides blouse$1,694
round neck jumper$606
lace panel turtleneck jumper$304
crop jumper$1,545
crew neck jumper$1,180
oversized jumper$1,153
striped oversized jumper$1,153
ribbed open knit jumper$1,158
checkered pattern jumper$834
roll neck pullover$1,237
deconstructed jumper$995
cut-out jumper$950
turtle neck sweater$785
raglan sleeve sweater$2,845
ribbed roll neck jumper$824
ribbed roll neck jumper$824
ribbed jumper$462
roll neck jumper$305
metallic rings details pullover$865
chest metallic detail pullover$730
patterned pullover$1,475
cable knit v-neck jumper$1,286
pom pom detail jumper$895
loose fit jumper$248
striped loose fit jumper$248
rear zip jumper$154
roll neck jumper$143
cowl neck jumper$534
knitted cape$1,769
pocket jumper$1,247
oversized sleeve jumper$827
skull intarsia jumper$2,395
lace insert knitted top$697
trompe l'oeil striped jumper$695
biker teddy bear jumper$595
'NY Stripes' jumper$400
cat patch rugby jumper$825
cowl neck sweater$1,110
cowl neck sweater$1,110
wrap neck jumper$191
floral embroidery detail jumper$716
butterfly skull jumper$1,003
argyle pattern jumper$675
colour block stripe jumper$895
turtleneck jumper$795
'Crater' jumper$1,030
crew neck pullover$349
frayed tassel knitjumper$2,253
knitted layered pullover$181
roll neck pullover$386
checked jumper$2,895
turtleneck jumper$945
teddy bear intarsia jumper$595
side tie jumper$797
scalloped intarsia jumper$1,099
turtle neck jumper$576
semi-sheer frill sweater$481
'NY Stripes' jumper$357
'Nagai Star' jumper$362
perforated jumper$288
'NY Stripes' jumper$394
ruffled knit sweater$431
cable knit sweater$421
wrap front sweater$561
tassel detail jumper$1,150
loose fit sweater$2,325
lace appliqué sweater$894
lace insert striped jumper$1,420
'biker teddy bear' jumper$595
patchwork jumper$708
ribbed jumper$1,450
ribbed jumper$740
ribbed jumper$690
round neck jumper$215
turtle neck jumper$248
3.1 PHILLIP LIM P1617631PCY blu ??? Natural (Vegetable)->Cotton$525
fairisle knitted jumper$1,110
laser cut jumper$380
distress knit sweater$1,200
fine knit jumper$920
trompe l'oeil jumper$695
trompe l'oeil jumper$695
trompe l'oeil jumper$575
daisy print jumper$625
distressed detail jumper$1,060
distressed round neck jumper$1,060
v-neck jumper$301
long length jumper$1,030
wrap front sweater$597
floral jumper$950
floral jumper$995
cut-out long asymmetric jumper$801
distressed panel jumper$1,060
drop shoulder sweater$820
drop shoulder sweater$820
fringed jumper$549
front logo sweatshirt$1,091
split sleeve jumper$1,180
two tone jumper$1,180
oversize cut out jumper$825
intarsia jumper$1,592
fine knit jumper$317
cat intarsia jumper$292
'Distressed Argyle' sweater$345
toy bear jumper$695
teddy jacquard jumper$675
roll neck sweater$800
roll neck jumper$715
fine knit loose jumper$285
metallic knit sweater$291
limited edition 'One Tree' jumper$619
limited edition 'Two Tress' jumper$619
bouclé boxy top$1,095
striped sweater$518
'Rachele' jumper$487
'Bella' jumper$357
'Kira' jumper$700
cat intarsia jumper$281
'Terno' jumper$309
turtleneck 'Circle' tunic$795
striped roll neck sweater$1,990
high-low sweater$595
oversized ribbed jumper$2,279
turtleneck sweater$625
long ribbed jumper$729


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The days were short but the hours were long for the 20 students volunteering for various campaigns in the run up to the New Hampshire primary. The students chose to give up their final week of winter break to drive seven hours north of campus and spend most of their waking hours campaigning for presidential candidates.
The Pace Center for Civic Engagement's 2008 New Hampshire Primary Action Program set the students up with the campaign of their preferred candidate, providing for housing, travel and food while they worked from Jan. 2 until the primary elections yesterday.
"I believe that people learn when they care about the subject matter. When you can put people in the context, what they're learning about becomes very important," said Andrew Seligsohn, the Pace center's coordinator for civic engagement learning.
Students offered the campaigns free labor, a commodity vital in the short period between the Iowa Caucuses on Jan. 3 and New Hampshire's contest. In total, 11 students chose to work for Sen. Barack Obama, (D-Ill.), five for Sen. Hillary Clinton (D-N.Y.), two for Sen. John McCain (R-Ariz.), and one each for Gov. Bill Richardson (D-N.M.) and Rep. Dennis Kucinich (D-Ohio).
One of the most common jobs for volunteers was canvassing, a process which consists of going door to door asking people to vote for their candidate, providing literature on their issues and answering questions about their candidate's issues. Graduate students like Toni De Mello in the Wilson School and Melody Chan in the math department canvassed through the six-inch-deep snow. After nightfall, the two drove from house to house distributing literature and trying to convince residents to support Obama.
"I don't actually like what I'm doing, I don't like going door to door... it's difficult, it's not something that comes naturally to us," De Mello said. "But we really believe in this man."
Though she was occasionally invited inside residents' homes, De Mello said that much of the time spent canvassing was outside. "Most times you just freeze your buns off outside," she said.
In spite of the cold and the sometimes tedious work, the volunteers kept working, even though none of the Pace center students can vote in the primary and some cannot even vote in the general election, like De Mello, who is a Canadian citizen.
"The president of the United States really matters to everybody else in the world," De Mello explained, "and the last election was really devastating to many people."
This sense of proactively affecting the outcome of the presidential race was common among volunteers for all the candidates. Julia Kaplan '11, a Clinton volunteer, said, "If I want my candidate to win the primary, I have to get there and do something about it."
In addition to the canvassing common among all the candidates, the five Clinton volunteers arrived at their Merrimack, N.H., field office at 5 a.m. yesterday to go on a literature drop. They attached reminders about the election to doorknobs all across their designated area. According to Kaplan, she and her fellow volunteers have been working "at least 12 hours a day."
"I think it'll be very rewarding tomorrow night when we see our vote totals. We have goals for the town we are working in," Kaplan added.
Another common job for student volunteers included providing visibility for candidates, which typically involved waving signs at street corners or outside popular events. Peri Rosenstein '08 had to hold a Clinton sign out the window of her car and yell pro-Hillary chants at passersby.
Bryan Gergen '08 and Chris Nenno '08, both volunteers with the McCain campaign were the only Pace volunteers who chose to work for a Republican candidate.
"He's always been a uniter and bridger of differences," Gergen said, "and I think right now the country is so polarized that we really do need someone who can work with both parties."
The two students spent much of their time in New Hampshire trying to reach voters via telephone.
"People here are getting so many phone calls... so most of them don't want to talk to you," Gergen said.
In spite of the cold weather and the difficulties canvassing and calling, most of the volunteers said they had a good time.
Rosenstein said the experience may have made an impact on her future involvement in political campaigns.
"I've loved it," she said. "The whole thing. The people, the experience. I definitely want to do it again."
© 2008 The Daily Princetonian via U-WIRE


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Lemon Ice Box Pie
Total Time
Prep 5 mins
Cook 10 mins
If you ever need a quick and easy dessert this is the one for you!
Ingredients Nutrition
- 1 (12 ounce) can frozen lemonade
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container Cool Whip
- 1 pie shell, baked and cooled
- Mix all ingredients together (reserve some Cool Whip for garnish) and pour into pie shell.
- Refrigerate before serving.
- Garnish with Cool Whip.
Most Helpful
Incredibly easy to make! I used 1 1/2 cups of real whipping cream instead of the Cool Whip. If you use the frozen lemonade straight from the freezer you don't need that much chilling time in the fridge. What was leftover from our coffee evening last night I had for breakfast (very decadent). Thanks Dana, this will be made again and again and again...
Quick & easy and quite beautiful served with sliced strawberries and a graham cracker crust! What a lovely way to finish a meal! The refreshing taste of lemon! I love it! Thanks, Dana for a great recipe!
Dana, if I could give this more than 5 stars, I would! It was very easy to prepare -- very quick, too -- and tastes absolutely delicious. My entire family loved it! I had too much filling for my pie shell and so put the extra in a dessert dish and froze it -- it too is yummy! You have given me a new regular dessert, one I know I will make over and over again. Thank you for this fast, easy, delicious recipe!


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Intuitively, a continuous function is one where small changes of input result in correspondingly small changes of output. Use this tag for questions involving this concept. As there are many mathematical formalizations of continuity, please also use an appropriate subject tag such as (real-analysis) or (general-topology)
Let $(X, d_X)$ and $(Y, d_Y)$ be metric spaces. A map $f : X \to Y$ is said to be continuous at $x_0$ if for every $\varepsilon > 0$, there is $\delta > 0$ such that $d_Y(f(x_0), f(x)) < \delta$ whenever $d_X(x_0, x) < \varepsilon$. A map $f : X \to Y$ is said to be continuous if it is continuous at $x_0$ for all $x_0 \in X$.
Let $(X, \tau_X)$ and $(Y, \tau_Y)$ be topological spaces. A map $f : X \to Y$ is said to be continuous if for every $U \in \tau_Y$, $f^{-1}(U) \in \tau_X$.
In the case of a metric spaces, the metric induces a topology, and the two notions of continuity coincide.


text: Route 1 seen as state's deadliest road Back to Article Comments Need to Register? X Remember Me Forgot your password? Today's Deals Teva Sale: Up to 40% off + free shipping 6 Pairs of Alpine Swiss Men's Dress Socks for $7 + free shipping Clearance Patio Furniture and Decor at Lowe's: Up to 50% off 3P Military Tactical Oxford 30L Backpack for $12 + free shipping Powered by


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Pet emergency care focus of course
Published: Thursday, October 4, 2007 at 4:30 a.m.
Last Modified: Thursday, October 4, 2007 at 12:00 a.m.
A Pet First Aid Class will be held from 9 a.m. to 1:30 p.m. Saturday at the Henderson County Chapter of the American Red Cross.
Learn proper emergency procedures for a dog or cat. The cost is $30 per family. Do not bring a pet to class. To register, call 693-5605 or visit www.hcredcross.org.
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.
Comments are currently unavailable on this article


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STARmeterSEE RANK
Down 24,520 this week
Robert Yannetti (1953–2011)
Robert Peter Yannetti was born in The Bronx, New York on May 30, 1953. He was the youngest of two sons born to Albert and Emily Yannetti and brother to Richard P. Yannetti. Bob lived in Yonkers and Bedford New York, working at his father's store, Stewarts Market, through college. He graduated from Fox Lane High School in New York in 1971 and ... See full bio »
Born:in Bronx, New York, USA
Died:(age 57) in Los Angeles, California, USA


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Cam Care and Maintenance Guide27-May-2015
How to clean, lubricate, inspect and repair cams....27-May-2015
Climb Safe: How to Extend a Rappel27-Aug-2015
Every year, without fail, someone is injured or dies in a rappelling accident. This July it was the easily prevented mistake of rapping off the end of the line. At this point, it seems a little useless to keep reminding people to tie some knots in the end of their ropes....27-Aug-2015
Climbing Protection20-Nov-2009
Climbing on lead and being able to place solid protection is the foundation to safe rock climbing....20-Nov-2009
How To Rig Trad Anchors/Belays04-Nov-2010
The fine art of rigging climbing anchors and belay stations....04-Nov-2010
Black Canyon of the Gunnison, The Diagonal Epic
In the spring of 1975, the teenage Earl Wiggins and John Sherwood met me in Moab to climb the first ascent of Negro Bill Flake and other routes. After that, Earl decided to blow off high school and hitchhike to Yosemite.


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Anyone with experience in bear-populated areas, what's the best way to store food when your on the move with a car? Are some foods better than others? Wondering specifically about black bears in Northern California, but would things be different if you were in say Montana around the grizzlies?
migrated from travel.stackexchange.com Nov 4 '13 at 11:18
This question came from our site for road warriors and seasoned travelers.
I caution against storing the food in your car. Bears have been known to do serious damage to a car trying to get in. Hence
I have never found any research recommending one food over another for bear territory. Bears are prone to investigate anything that might be food so it's unlikely you can avoid bears purely by food choice.


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I have recently replaced my notebook's HDD with an SSD, and reinstalled Windows 7 on the SSD. I bought a caddy for the "old" HDD, and I can successfully boot windows from the SSD.
I can see the old HDD as an external drive; however, I can't access my user folder on it. When I try to open the user folder, I get this error:
If I click on
Continue, nothing really happens. The green bar shows and loads (like "I'm getting your files!"), but once it reaches the end, I cannot enter the folder.
Any ideas?


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Hawaii's Kona Coffee Cultural Festival is An Event For All Senses
By Kirstina Bolton SPECIAL TO BARISTA MAGAZINE Coffee by the cup can be considered pretentious. Or it can be a jolt to wake you up and fuel your day's work. Some make it an art while others make it a business, yet at the end of the day, it's the … Read more →


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Book your room at Best Western Plus Suites Hotel Coronado Island
Get an overview of this hotelHotel with free breakfast, near San Diego Convention Center
Situated near the airport, this hotel is within 1 mi (2 km) of Centennial Park, San Diego Coronado Bridge, and Coronado Beach. San Diego Convention Center and Petco Park are also within 2 mi (3 km).
Hotel Features
An outdoor pool, a spa tub, and coffee/tea in a common area are available at this hotel. Free full breakfast, free WiFi in public areas, and free self parking are also provided. Additionally, laundry facilities, a 24-hour front desk, and a computer station are onsite.
Room Amenities
All 60 rooms provide conveniences like refrigerators and microwaves, plus free WiFi and LCD TVs with cable channels. Other amenities available to guests include coffee makers, free newspapers, and free local calls.Would you like to give us feedback? Share it! Opens in a new window
Best Western Plus Suites Hotel Coronado Island275 Orange Ave Coronado CA 92118
Hotel Amenities
Hotel Amenities
Best Western Plus Suites Hotel Coronado Island features an outdoor pool and a spa tub. A computer station is located on site and high-speed wireless Internet access is complimentary. Guests can enjoy a complimentary breakfast each morning. This Coronado hotel also offers tour/ticket assistance, multilingual staff, and coffee/tea in a common area. Complimentary self parking is available on site. A total renovation of this property was completed in August 2013.
Best Western Plus Suites Hotel Coronado Island has designated areas for smoking.
- 24-hour front desk
- ATM/banking
- Coffee/tea in common areas
- Free newspapers in lobby
- Computer station
- Designated smoking areas
- Elevator/lift
- Free breakfast
- Free self parking
- Free WiFi
- Laundry facilities
- Multilingual staff
- Number of buildings/towers - 1
- Number of floors - 3
- Outdoor pool
- Pool sun loungers
- Spa tub
- Total number of rooms - 60
- Tours/ticket assistance
Family Friendly Amenities
- Free Wi-Fi
- Laundry facilities
- Microwave
- Outdoor pool
- Refrigerator
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Free self parking
Room Amenities
- Air conditioning
- Cable TV service
- Coffee/tea maker
- Free newspaper
- Free toiletries
- Daily housekeeping
- Free local calls
- Free WiFi
- Hair dryer
- Microwave
- Phone
- Private bathroom
- Refrigerator
- Shower/tub combination
Where to Eat
Guests are offered a complimentary full breakfast each morning.
Nearby Things to Do
An outdoor pool and a spa tub are on site.
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
- Snorkeling nearby
- Sailing nearby
- Scuba diving nearby
- Water skiing nearby
- Windsurfing nearby
- Hiking/biking trails nearby
- Bicycle rentals nearby
- Parasailing nearby
- Golf lessons available nearby
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- In-room accessibility
- Roll-in shower
Hotel Policies
Check-in time starts at 3 PM
Check-out time is noon
Payment types
- Pets not allowed (service dogs only)
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Only service dogs are allowed
Hotel Name
- BEST WESTERN PLUS Coronado
- BEST WESTERN PLUS Suites Coronado
- BEST WESTERN PLUS Suites Coronado Island
- BEST WESTERN PLUS Suites Hotel Coronado Island
- BEST WESTERN PLUS Suites Hotel Island
- BEST WESTERN PLUS Suites Island
- BEST WESTERN Suites Coronado
- BEST WESTERN Suites Coronado Island
- BEST WESTERN Suites Hotel Coronado Island
- Best Western Coronado
- Coronado Best Western


text:
comments powered by Disqus
Can Obama defy history and win re-election in a bad economy?Breaking News
WASHINGTON (AP) — History repeats itself, until it doesn't.
That musty saw is worth remembering as pundits speculate on whether the lumbering economy will doom the re-election hopes of President Barack Obama, who has shown a knack for beating odds and breaking barriers.
Clearly, some important trends are working against him. The latest evidence came Friday in a lackluster jobs report that said the nation's unemployment rate was stuck at 8.2 percent.
Franklin D. Roosevelt was the last president to win re-election with so much joblessness. Voters ousted Presidents Jimmy Carter and George H.W. Bush when the jobless rate was well under 8 percent....
comments powered by Disqus


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George Zimmerman's defense released hundreds of photos they'll use as evidence in his trial.
Photos: Evidence released in Zimmerman trialPublished 4:16 PM EDT May 22, 2013
Slideshow Central
CommentsThe views expressed are not those of this site, this station or its affiliated companies. By posting your comments you agree to accept our terms of use.blog comments powered by Disqus


text:
Agrosun Gold Halides make plants grow their best! These spectrally enhanced metal halide bulbs are the best all-purpose growth and fruiting/ flowering light you can use.
Agrosun Gold Bulbs emit more of the red wavelengths than common halides and are the "NEW STANDARD" in plant growth lighting. Used by thousands of satisfied gardeners worldwide. One year warranty.
• Quality components & construction
• Commercially proven by years of satisfied customers
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• Fits standard fixtures — NO special components needed!
• Exclusive horticultural formulation
250 Watt – 20,000 initial lumens
400 Watt – 40,000 initial lumens
1000 Watt – 110,000 initial lumens


text:
News By Tag
Industry News
News By Location
Industry News
Anca Challenges Escalating Azerbaijani Aggression
Armenian Americans Mark the Ninth Anniversary of the Murder of Armenian Lt. Gurgen Margaryan with Calls upon Congress to Counter Azerbaijani Aggression and Cut Arms Sales to Baku
Lt. Margaryan was axed to death in his sleep on February 19, 2004, by Azerbaijani officer Ramil Safarov, during a NATO-sponsored English language training program. The convicted murderer, who confessed and never expressed regret for his offense, was extradited by Hungary in 2012 to Azerbaijan, where he was immediately given a hero's welcome, pardoned, promoted and financially rewarded for his hate crime. The U.S. condemned the action, with an immediate White House statement, issued in the name of National Security Council Spokesman Tommy Vietor, underscoring the President's view that, "This action is contrary to ongoing efforts to reduce regional tensions and promote reconciliation."
"Lieutenant Margaryan's premeditated and brutal murder nine years ago, and, more recently, President Aliyev's pardon, praise, and promotion for his unrepentant killer, Ramil Safarov, reflect and reinforce the very same toxic, anti-Armenian hatred that fueled the Azerbaijani pogroms in Sumgait, Kirovabad, Maragha, and Baku," said ANCA Executive Director Aram Hamparian. "It is this officially-sanctioned hatred that would surely - if Artaskh were ever to fall into Aliyev's angry grasp - lead to an all-out drive by Baku to destroy the entire Armenian population of the Nagorno Karabakh Republic."
As in past years, the ANCA has launched an online grassroots letter writing campaign educating Senators and Representatives about the victims of the Sumgait and Baku pogroms, and urging them to both celebrate Artsakh's freedom and stand up against Azerbaijan's continued aggression. Last year over a dozen U.S. legislators commemorated theses events, sharply criticizing Azerbaijan's ongoing war rhetoric and attacks against Armenia and Karabakh.
Armenian Americans are encouraged to contact their legislators by using the ANCA Webmail system:
From 1988 to 1990, the Armenian population in Soviet Azerbaijan was the target of racially motivated pogroms against Armenians in the cities of Sumgait (February 27-29, 1988), Kirovabad (November 21-27, 1988) and Baku (January 13-19, 1990).
At the time, Members of Congress condemned these premeditated and officially-sponsored attacks against Armenian civilians and passed amendments and resolutions demanding respect for the democratic aspirations of the people of Nagorno Karabakh.
These pogroms set the stage for two decades of aggression by Azerbaijan, during which it launched and lost a war against Nagorno Karabakh, and later used its oil wealth to buy a massive military arsenal that its leaders, to this day, vow to use to renew their attempts to conquer a Christian people that has lived on these lands for thousands of years and, after great challenges, has flourished in freedom from Soviet oppression for more than 20 years.
A detailed ANCA overview of Azerbaijani aggression against its Armenian population in Sumgait, Kirovabad and Baku as well as concrete ways Congress can assist in the peaceful resolution of the Karabakh conflict can be viewed here:
PHOTO CAPTION: Armenians worldwide mark the ninth anniversary of the brutal ace-killing of Lt. Gurgen Margaryan. (Photo:
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Chris TomlinFri, March 15, 2013 - 7:30 PMPerfect Vodka Amphitheatre in West Palm Beach, FL
We are sorry, the date for this event has already passed. This event took place on 3/15/2013. Click here to view upcoming events for Chris Tomlin.
Still unsure? Check out our user reviews for:
Have a question? Need help? Call us at 800.477.5285


text:
Anyone knows how to move the custom search box on top header on main page over to the right side?
Thanks a lot!
WordPress does not support commercial themes. Seek help from your theme's vendors.
The search box was custom designed, not originally implemented with the theme.
Other members have been quite helpful in providing good help with similar issues in this same forum.
Gridler's forum is not unfortunately very reliable.
Then you need to talk to whoever custom designed it.
This forum is for support of WordPress in general, and other free items on this site (such as plugins and themes) in specific. It is not a general CSS and HTML and PHP support forum. It is not intended for support for any and all website issues you might have.
I suggest you find a more general support forum, one that is non-specific to WordPress.
This topic has been closed to new replies.


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Hourly - Entry Level ($) - Est. Time: 1 to 3 months, Less than 10 hrs/week - PostedSkills: Rhinoceros 3D 3D Animation 3D Design Adobe Photoshop
Hi, I would like to hire someone who can create 3D imagery (both still and video) for jewelry products, beginning with Nose Pins and Nose Rings. If you are a great 3D artist with these following qualifications, then you are our guy (or girl ;p)! ☐ Minimum 4 years of 3D image creation experience. ☐ Must be expert level in Rhino 3D software. ☐ Must be able to render short videos based on the 3D imagery created. ☐ Candidates with expertise in Adobe Photoshop will be given preference. ☐ Creative and Innovative. ☐ Good in image optimisation. Output needed: 4 still views of the jewel created and one 360 degree rotation video of maybe 30 seconds long. We would also want to see your portfolio of similar works. This can be ongoing work for someone who can truly create wonderful jewelry imagery. Happy bidding!


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NOTICE OF INTENT TO ADOPT RULE A public hearing will be held for the following to be taken into consideration: 1. Policy on Services for Students with Disabilities 2. Policy on Substitution of Courses and Special Considerations for Students with Disabilities 3. Amendment to the Request for Refund Policy 4. Amendment to the procedures for Course Approvals policy 5. Amendments to the Instructional Personnel policies on Duties, Teaching Load, and Hours of Work 6. Amendment to Requisitioning Policy 7. Amendment to Salesmen and Vendors Policy The public hearing will be held at St. Johns River Community College, Orange Park Campus, 283 College Drive, Orange Park, FL 32065 on Tuesday, October 15, 2002, at 5 p.m. Authority for the rules is found in Florida Statutes, Chapter 235.211, Chapter 240.319, and in Section 6A-14.0247, Administrative Rules, Florida State Board of Education. Estimated economic impact on all affected persons cannot be determined at this time. The person to be contacted regarding the proposed policy is the Vice President for Development and Government Affairs/General Counsel at (386) 312-4106. L1980-2 Sept. 12, 2002
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