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Tattoos For Girls – Funky Skin Art Tattoo Designs for Girls
For so many years, we've seen how tattoos for girls had risen to popularity. Some of the Hollywood stars that were avid skin art fanatics were Amy Winehouse, Angelina Jolie, and Megan Fox to name a few. Due to their popularity, this trend reached a lot of girls and women out there and they too; want to join the bandwagon.
The strongest lure of tattoos was its uniqueness, creativity and being able to stand out. Teens want to be distinct and stand out from their peers, and so more and more girls wanted a skin art that's unique and will distinguish them from the rest of the pack. You might hear most of them when asked about why they got inked, you'd probably hear they say "it's my style" or "I just want to improve my looks."
Achieving the different and unique personality is not that easy. This is where tattoo can change everything. Most girls choose to be distinct and will choose a small and a much rather inconspicuous tattoo where it cannot always be seen. One of the great examples of this is the lower back tattoos for girls. Others prefer a more extreme design and place it in parts of the body where it is rather visible.
Today, there are millions of tattoos for girls designs to choose from and apply on body area combinations that will make a great tattoo for girls and it is always hard to decide which tattoo design to choose, and where to finally 'ink' the design. This piece of writing is devoted to girls looking for advice and tips to help them come up with their next tattoo idea.
Long ago, it was men, who adapted the practice of decorating their bodies with tattoos; however, as time passed by, it reached women as well as girls and so the popularity of tattoos for girls became unstoppable. The increasing popularity of tattoo for girls was followed by movements for the rights of women, as community attitudes changed and promoted uniqueness. Even though many girls still choose the classic tattoo designs and body areas that are also the same in men, many women also consider the classy and more feminine tattoo designs that are very popular among female tattoo aficionados. There is thousands of design availability and pretty sure everyone will find the right tattoo design for them.
Planning To Get Your Dream Skin Art
How to choose the perfect tattoos for girls? In our survey, we have come up with several reasons why girls prefer to have a tattoo. First, girls want their tattoo to be special and meaningful. They choose a tattoo that has a significant meaning to them. For example, they mark special occasions like, birth of first baby, or engagements, as the main motivation for tattoo design. Other reason would basically be due to association with groups. This is common to tradition wherein the tattoo symbolizes the tribe they belong to.
There are numerous choices available for girls who are interested in getting a new tattoo and often the final decision where to place it can be tough knowing that it is permanent. Take your time to make your decision. Tattoos are their permanently and some who doesn't take it seriously will surely live with regrets.
The greatest decision you will have to make when preparing for a new tattoo are; what design will it be and where to put it. Some girls prefer to choose the design first and then think thoroughly where to place the tattoo, while others prefer deciding which body part to place them. You can not be right or wrong in choosing a tattoo, but we recommend choosing the design and body location of the tattoo simultaneously for best results.
There is a huge variety of tattoos for girls styles available, but checking on the top quality artwork can be helpful. Tattoo is a personal stuff so choose a design that has significance to you but looks amazing also. Some of the greatest tattoo designs for girls are; heart, flower, Celtic, bird, dolphin, butterfly, fish, eagle, rose, tribal, star, zodiac and tiger tattoos, but many more are still available for you to choose from.
Moreover, when choosing for the design, think about the colors that you want your tattoo to have; there are girls who like bright colors and choose to ink designs that are colorful like flowers, butterflies, and birds. Other girls go for a classic tattoo style in color black like the Celtic and tribal tattoo designs for girls.
Getting Inked
Some of the widely used body locations for girls when getting a tattoo are the arm, back, wrist, belly button, lower back, shoulder, neck, leg and foot. When deciding where to ink a new tattoo, there are some factors that need to be taken account. First, girls need to consider how visible they want their tattoo to be. Most women are employed and have job policies that strictly require no tattoos so, girls need to choose a body area where tattoo can be covered up. Others choose to ink a bolder tattoo design style because they want the world to easily notice their tattoo.
Another thing that will surely affect your body area options is the size of the tattoo that you want to have. Large tattoos will basically need a bigger area such as the chest, legs, back or arms. On the other hand, girls who are planning their very first tattoo choose to have small designs which can be inked easily. There are parts of the body that can be inked with small tattoos such as foot, wrist, and or ankle.
Pain is an important factor when deciding for a tattoo design especially for those who are on their way to inking their very first tattoo. The ankle and other parts of the body are bony and very painful to ink compare to areas that have more flesh like the upper arm. The size of the tattoo design is also important, larger designs take several hours to finish that means you'll have to bear the pain much longer.
We hope that we have given you some really helpful ideas with regards to your tattoo journey. We certainly didn't want you to stress out deciding for options because many people who take their tattoo decision without thinking end up regretting it in the future. Don't be like those kinds of people! Think thoroughly how much you really want to have that tattoo and don't be scared to ask for advices from tattoo artists that are experts and have good reputation in your area. It is also perfect to get your tattoo designs from only top quality tattoo artists. You can show your tattoo artist some of your favorites and they will help you sort out which is best for you. By cautiously planning your new tattoo ensures that the tattoo design you permanently ink in your body is something that you will not regret someday.
Tattoos For Girls – Some of the Best Tattoo Ideas For Girls:
Bird With Keys, Rib Tattoo For Girls
Birds and Feather Rib Tattoos For Girls
Rib Tattoo For Girl
Flower Rib Tattoos For Girls
Love Rib Tattoos For Girls
Forearm Tattoos Design For Girls
Forearm Quotes Tattoo For Girls
Girls Tattoo Designs
Rose on Shoulders Tattoos For Girls
Sleeve Mandala Tattoo For Girls
Half Sleeve Tattoos Ideas For Girls
Anchor Back Tattoo For Girls
Love Heart Under Foot Tattoo For Girls
Tree Birds Quote Tattoo For Girls
Ankle Music Tattoos For Girls
Love Hearts Tattoos For Girls
Alice in Wonderland Tattoo For Girls
Sailor Pinup Tattoo Idea For Girls
Shoulder Tattoos For Girls
Shoulder Tattoo For Girl
Roses on Shoulder Tattoos For Girls
Owl on Shoulder Tattoos For Girls
Birds and Quote Shoulder Tattoo For Girls
Love Me Quote Shoulder Tattoo For Girls
Above are the collection of Tattoos For Girls images, all the above Tattoo Ideas for Girls pictures are collected from various online sources, if any of the above Girl Tattoos image is copyrighted kindly contact us and we will remove it or link back to original image source.
You May also Like This:
- Love Quotes Insanely Passionate Quotes About Love
- The World's 20 Greatest and Most Famous Photographers
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Customer Reviews
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|Issue Date
|Immuno-analysis of microparticles: probing at the limits of detection.
|Latham, SL; Tiberti, N; Gokoolparsadh, N; Holdaway, K; Couraud, PO; Grau, GE; Combes, V
|The immunobiology of the innate response to Toxoplasma gondii
|Miller, CM; Boulter, N; Ikin, RJ; Smith, NC
|Immunofunctionalisation of gold transducers for bacterial detection by physisorption
|Laczka, OF; Baldrich, E; Campo, FJ; Muñoz, FX
|Immunohistochemical characterisation of the monoclonal antibody BLCA-38 for the detection of prostate cancer
|Russell, P; Ow, K; Tam, P; Juarez, J; Kingsley, E; Qu, C; Li, Y; Cozzi, P; Martiniello-Wilks, R
|Immunolocalisation of BPTI-like serine proteinase inhibitory proteins in mast cells, chondrocytes and intervertebral disc fibrochondrocytes of ovine and bovine connective tissues. An immunohistochemical and biochemical study
|Melrose, J; Smith, S; Rodgers, K; Little, C; Burkhardt, D; Ghosh, P
|An immunological hypothesis to explain the enhanced susceptibility to malaria during pregnancy
|Smith, NC
|Immunological interactions between 2common pathogens, the Th1-inducing protozoan Toxoplasma gondii and the Th2-inducing helminth Fasciola hepatica
|Miller, CM; Smith, NC; Ikin, RJ; Boulter, N; Dalton, JP; Donnelly, SM
|An immunology-inspired host-based multi-engine anomaly detection system with hybrid particle swarm optimisations
|Jiang, F; Ling, SS; Chan, KY; Chaczko, ZC; Leung, FH; Frater, M; Abbass, HA
|An immunology-inspired host-based multi-engine detection system with sequential pattern recognition
|Jiang, F; Ling, SS; Chan, KY; Chaczko, ZC; Leung, FH; Frater, MR; Abbass, H; Alippi, C; Bouchon-Meunier, B
|Immunomodulatory molecules of Fasciola hepatica:Candidates for both vaccine and immunotherapeuticdevelopment
|Dalton, JP; Robinson, MW; Mulcahy, G; O'neill, S; Donnelly, SM
|Immunoproteomic Approach To Elucidating The Pathogenesis Of Cryptococcosis Caused By Cryptococcus Gattii
|Jobbins, S; Hill, C; D'Souza-Basseal, J; Padula, M; Herbert, BR; Krockenberger, M
|Immunosensors: Using Antibodies to Develop Biosensors for Detecting Pathogens and Their Toxins
|Laczka, OF
|Impact assessment of excess discharges of organics and nutrients into aquatic systems by thermodynamic entropy calculation
|Luo, L; Wang, XC; Guo, W; Ngo, H; Chen, Z
|Impact Factors of Business System Success
|Alattas, M; Kang, K; Sohaib, O
|The impact incentive types on organisational performance in anglo cultures: a reply to Drake, Haka and Ravenscroft (1999)
|Bairstow, GC; Brown, PJ; Lanis, R; Hay, D; Moroney, R
|The Impact of 3 Different-Length Between-Matches Microcycles on Training Loads in Professional Rugby League Players
|Moreira, A; Kempton, T; Aoki, MS; Sirotic, AC; Coutts, AJ
|The impact of a clinical placement in rehabilitation on the attitudes of undergraduate nursing students towards people with disabilities.
|Hall-Pullin, L; Chenoweth, L; Pryor, J
|Impact of a community pharmacists' hypertension-care service on medication adherence. The AFenPA study.
|Fikri-Benbrahim, N; Faus, MJ; Martinez-Martinez, F; Sabater Hernandez, D
|The impact of a correctional-based parenting program in strengthening parenting skills of incarcerated mothers
|Perry, V; Fowler, CM; Heggie, K; Barbara, K
|The impact of a Medication Review with Follow-up service on hospital admissions in aged polypharmacy patients
|Malet-Larrea, A; Goyenechea, E; García-Cárdenas, V; Calvo, B; Arteche, JM; Aranegui, P; Zubeldia, JJ; Gastelurrutia, MA; Martinez-Martinez, F; Benrimoj, SI


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Tour the inner workings of the brewery before sitting down to a few frosty samples, then take glasses and a growler home
Brewery-experience packages include beer flights and store credit towards merchandise
The beer-curious can learn about the operation behind Audacity's signature brews, then take home their favorites along with some fancy glass
Tour the brewery, play yard games, or watch TV while sipping on a cold pint of Real. Texas. Beer
Sample the latest sips from award-winning brewmaster Ian Larsen, including Nine Band Pale Ale, on a tour of the 5,400 square-foot brewhouse
A concert celebration with cover bands, garage bands, fun and the tradition of St. Patrick
Neighborhood sports grill and bar with 20 flat-screen TVs features lunch and dinner daily with pizzas, burgers, and more
The welcoming pub offers hearty burgers, Texas barbecue ribs and brisket, and street tacos alongside a picturesque view of Vitruvian Park
From the merchant: The Greatest Way To Get To Know Many Verity Of Hookah & Experience The Fruit Head Hookah
Sports bar serving hearty, all-American comfort fare and craft beers for dinner
Menu includes loaded nachos, chicken fried steak, barbecue bourbon burgers, cheese fries, breakfast tacos, and Chicago-style hot dogs
Saucy wings, beefy burgers, flatbread pizzas, and more pub staples at this lively sports bar
Root for your favorite team with the help of a hearty burger or plate of buffalo wings
Sports bar with 44 TVs, specialty cocktails, and weekly live events serves up pub grub comfort fare, from chicken-and-waffle to fish tacos
Bar crawl includes drink specials, a shot-glass medallion, and gift cards for food and drinks
Take in a wax museum with 200 life-like figures of celebrities, fictional characters, and presidents
Collection of aeronautic artifacts houses the Apollo 7 command module, Hindenburg salvage, and more than 30 vintage aircraft
A glass-bottomed boat glides through the San Marcos Springs and affords views of songbirds above and turtles or fish below
Safari trams ferry guests across 126-acre park to see and interact with exotic and endangered animals, such as kangaroos, bears, and lemurs
Science-themed activity center introduces kids to fundamental concepts of robotics, paleontology, geology, and more
Exotic animal park features more than 800 species, ranging from lions and tigers to snakes and alligators to black bears and wolves
Museum housed in two historic downtown-Waco buildings shares the history of Dr Pepper and the soft drink industry with visitors
Half-hour tours of a Texas winery, led by a knowledgeable staff
Guests learn about different varietals as they sip on wines and taste different cheeses and charcuterie
Visitors can view big cats in a natural setting with trees, grass, and room to run while embarking on a self-guided tour
As part of a mission to combat indifference, audio guides narrate three pivotal stories from April 19, 1943 amid historic artifacts
Museum restores, maintains and display historically-significant vintage aircraft, and collects materials related to aviation history
A behind-the-scenes look at the whiskey making process
Nonprofit rescue zoo provides a home for more than 300 animals and 100 species
One-on-one instruction sets riders at ease before groups roll through the Botanical Gardens, Off Road Ranch Experience, or Trinity Trails
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The mind is like muscle. It can be taught.
Studies show that the highest achieving athletes are those who train not just physically, but mentally as well. So whether we are just starting out or whether we are seasoned athletes, adding mental training to the game can be a great benefit to overall performance.
Before beginning the activity, focus on breathing by taking deep inhalations through the nostrils. This helps bring us into the present moment, while at the same time promoting relaxation. This also helps us feel more centered and therefore, less prone to distraction.
The mind cannot differentiate between imagination and reality. Therefore, spend time every day visualizing the performance desired. Incorporate as many of the senses into this in order to make it as real to the mind as possible. For example, imagine what a perfect run through the moguls sounds like and feels like. See the path that your feet need to follow. Imagine how it feels and how it looks. By engaging the senses in this way, we will have a greater chance of repeating what was visualized when the actual time comes. Also imagining the outcomes of the performance can be beneficial as it creates a feeling of confidence. For example, we can visualize reaching the summit after a long hike or climb.
Visualization in action:
Use affirmations to help the mind believe what the body can do. We all experience moments of uncertainty about whether we can do something or not. However, the moment we start believing in our own abilities, are the moments we excel the most. Training ourselves to believe in our abilities can be done with words such as, "I can do this," "I am strong and capable" or "I will accomplish my goal."
For Example:
As was said earlier, the mind is like a muscle and therefore it can be trained. Just like you might go to the gym to work out certain muscle groups, you also can work out your mind regularly in order to keep it fit. Many performances by great athletes are planned out ahead of time. Therefore, prior to whatever feat we are attempting, spend time rehearsing it. Remember, the mind knows no difference between imagination and what is real.
Elizabeth Aspen (pseudonym) is a fan of life…especially the mindful one. She believes that laughter cures everything and that spontaneity is always a good solution. She enjoys mountain activities and is also a photographer, writer, athlete, traveler and cook.
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WWE Network Exclusive
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The Superstars of Raw and SmackDown compete in the largest Battle Royal in WWE's history, with the winner earning an opportunity at a title of their choosing. 02/17/2017 - 10:45
Superstars compete to become the No. 1 Contender to The Phenom's Undisputed WWE Championship at King of the Ring. 02/17/2017 - 11:07
See incredible slow-motion footage from the explosive SmackDown LIVE WWE Title Triple Threat Match between Bray Wyatt, John Cena and AJ Styles.02/17/2017 - 15:45


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MOWE Marine & Offshore Pte Ltd
Marine Industry, Gas Industries, Offshore Oil
Highly efficient High / Medium Pressure Chemical Injection System is offered at MOWE Marine & Offshore. MOWE has high proficiency in designing and delivering High/Medium Pressure Chemical Injection System customized to client's requirements in marine and offshore industry.
Through this kind of oil industry system, water is injected into the reservoir to increase pressure and stimulates the production. It is also used to displace or sweep the oil from the reservoir, pushing it towards water injection wells which are usually found to both onshore and offshore. Only 30% of the oil in a reservoir is extracted so the system is needed to increase that percentage and maintain the reservoir's rate of production for a long period of time.
Our medium and high pressure injection system and other wash water injection package are known in upstream or downstream oil or gas industry for its EOR, well cleaning, improving pipeline flow or oil recovery, and corrosion prevention advantages. In all of these various settings and purposes EOR is greatly enhance with higher pressures.
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MOWE Marine & Offshore provide a complete and flexible Tank Gauging System incorporating easy to install liquid level sensors. This system also incorporates bottom-reference probes, allowing storage tanks to have more accurate readings. It allows you to handle various demands for safety, efficiency and accuracy based on standards. MOWE have the complete strength and capability to design and manufacture a complete proven and reliable solution to our clients.
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MOWE Marine&Offshore's Wellhead control panel(Pneumatic/Hydraulic) is key equipment in oil&gas industry to protect oilfield facilities and environment from wellhead fire and emergencies, which is one of main control systems to ensure smooth oilfield oil production. MOWE manufacture wellhead control systems and panels to safety operational international standards and national regulations.
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MOWE Marine & Offshore's Fire Pump System/Skid is a reliable system which is used to provide water flow at higher pressure and is applied in various fire services and applications. We provide fire pumps which ensure smooth, high performing and long lasting operation and also meeting safety NFPA 20 and Class requirements is our key priority in Fire pump systems and configurations. It has robust construction with easy inspection and maintenance features as well.
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MOWE Marine & Offshore delivers Bulk Handling Loading & Unloading Computer System. We make a good partnership with Marine Alignment, providing FPSO / FSO to end users. Namely FSO Abu Cluster from Talisman, Ruby Princess from PTSC and Cendor 2 from Petrofac. Proficiency in flexibility, quick response time, higher quality and technologically advanced products for safer and more reliable time frames.
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MATCHUPS: NL Weekend, Sept. 28-30
By Matt Gelfand @MattBHQ September 27th, 2012 11:02pm
This season's final full docket of NL Weekend Series Matchups column will cover eight three-game sets
Full text available to BaseballHQ full subscription subscribers only
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Sun, February 26th: ST. LOUIS
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Coming Soon
masturbating through my pants and showin
I was lying on my bed with my legs spread rubbing my juicy wet pussy through my pants,then I took of the panties and got on my hands and knees with my butt to the camera,showing my ass and pussy
Hi All
Welcome to my brand new amateur website,My name is Denise Davies,you would have seen me performing in numerous porn films as well as regular appearences in most of the top,topshelf magazines, websites and presenting on the adult TV channels on sky TV in the UK.I chose an amateur type website instead of glossy professional looking webite as I thought it would make your membership to the website more of a personal experience and you also get to know the real me,I will be updating the site once a week consisting of a mixture of films and photosets brand new and exclusive to the website and will include solo,topless,nude,open leg,toy insertion,G/G,and B/G.
Anyone who follows me on twitter will know I love to interact with my fans,I am very chatty down to earth person and love to keep you up to date with all things me.I love to get emails with requests for shoot scenarios or just to say hi and to get feedback on the website, so please drop me an email.I will try my very best to keep the website as interesting as possible for you so you keep coming back for more.
Lots of love
Denise Davies
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My Free Pics
Click HERE and get access to all of these updates in my members area
I was feeling really horny at home and just suddenly had this urge to strip of and start playing with my juicy wet pussy
Masturbating using a big long cucumber and it felt so good
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Giving myself an orgasm with my blue vibrator
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Fucking myself using my little pink vibrator
Having fun getting my boobs all soapy in a hot bubble bath while masturbating
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Being a naughty girl spreading my legs in nylons playing with my pussy
Being a naughty girl at home
Another part to my bath video,watch me spashing around showing of my boobs and long legs
Me in a nice hot bubble bath getting my boobs all soapy while shaving
I love jiggling my boobs in low cut cleavage dresses and they look great when really close up to the camera
I love spreading my legs open and masturbating making my pussy nice and wet and showing of my sexy tight ass
I was feeling so horny,I had to get my toy and give myself a big orgasm.it was great
I was feeling horny and wanted to have some fun so I put on a little bikini top and started playing with my huge boobs and jiggling them until I released them
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me in the studio being very sexy with the close up boob shots mmmm i know you want to suck on them
I found my huge 14inch dildo and just couldn't resist using it and showing you how I take my dildo deep inside me
here is a cool vid me on all fours with my boobs dangling then i lie on my back and give myself an orgasm using my vibrating clit massager
I love the feel of latex on my skin and this dress looks very sexy on me and gives me the best cleavage
The weather is getting hot and so is my fan mail…the naughty ideas from John got me especially hot and bothered and as you will see ready for action!"
Wanna suck on these
Watch me peel off this tight little top for you
wouldnt it be great riding me on this bike
mmmm I know you guys think I look so sexy with my legs spread open wearing stockings
I love pushing my boobs up against a mirror its like your seeing double
showing of my new itsy bitsy polka dot bikini,it looks great on me and really shows of my huge boobs
I love the American flag and I think I look hot in it dont you agree
I love wearing see though tight tops and this see though fishnet top makes my nipples look very sexy
mmmm im such a kinky girl look what I can do with a pair of heels
I was feeling sooo horny today and started rubbing my pussy through my bikini bottoms before taking of my bikini bottoms to show you how wet my pussy was with my legs spread wide open
another instalment of me with the lovely lucy greaty getting very dirty
Me being a naughty girl
My posh lady wot lunches look
me being a very naughty girl getting distracted from my house cleaning
I was board at hiome and thought I would have some cam fun so I shot this video
I had a great idea to do an up skirt and nylons video as I have not done one for a long time so all f you nylon and feet fetish fans will love this
Denise is an awesome English porn star with fantastic 36KK All Natural tits that will leave you drooling for more.
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A homeless man who almost died after a naked assailant repeatedly bit his face in what became known as the "Miami zombie" attack is recovering well, but is likely to go blind.
Ronald Poppo was hospitalised in a critical condition after the gruesome face-eating attack that involved Rudy Eugene, 31, who was found naked and chewing on Mr Poppo's face on the off-ramp of a bridge in Miami on May 26.
Police shot and killed Mr Eugene when he failed to respond to orders to stop attacking Mr Poppo, who received significant facial injuries in the bizarre episode.
Hospital officials


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Employment Opportunities
In addition to applying online, you may also mail your resume and cover letter to:
Merrimack College
Office of Human Resources
315 Turnpike Street, Box A17
North Andover, MA 01845
or fax to 978.837.5403
Your experience and qualifications will be reviewed and if further interest in your candidacy develops, we will contact you.
Administrative Positions
- Position Overview: Manager of Special Events is a key member of the College Advancement team who will provide leadership, direction, and professional...
- The Assistant/Associate Director of Human Resources will provide leadership to the college on all human resource matters.
- The Merrimack College Office of the General Counsel is seeking a paralegal with its coordination of external counsel,
- Position Overview: Under minimal supervision, the Executive Assistant directly supports the Senior Vice President for Development and Alumni Relations (SVP)...
Faculty Positions
- The Department of Communication Arts and Sciences seeks instructors for courses in English for Academic Purposes (EAP). These instructors deliver quality educational programming to international students studying in the Merrimack College Pre-Master's Program (PMP).
- The Computer Science Department invites applications for adjunct positions teaching both introductory and upper level courses for this coming semester and in the future.
- Position Overview: The History Department is seeking an Adjunct Lecturer for Fall 2017 to teach the survey level course on European History (Antiquity to the...
- Merrimack College is seeking applications from individuals interested in working within an exciting, growing academic environment, with a contemporary perspective on web design and user experience/user interface.
- Position Overview: Merrimack College's School of Science and Engineering and the Girard School of Business invite applications for a tenure track position...
- In support of undergraduate and graduate enrollment growth, the Girard School of Business at Merrimack College invites nominations and applications for a Department Chair for the Department of Accounting and Finance.
- Position Overview: The Girard School of Business at Merrimack College seeks applications for the newly created position of Director of Project Learning.
- The Department of Chemistry and Biochemistry at Merrimack College invites candidates to apply for a tenure-track position in analytical or physical chemistry.
- The Women's and Gender Studies Program at Merrimack College invites applications for a tenured Associate or Full Professor to begin Fall 2017.
- The Interdisciplinary Institute at Merrimack College seeks to hire a visiting scholar for its inaugural year.
- The Department of Civil Engineering at Merrimack College invites applications for a tenure-track faculty position
- Position Overview: The Department of Computer Science at Merrimack College invites applications for the position of Chair at senior rank. The successful...
- The Department of Mechanical Engineering at Merrimack College is seeking to hire several full-time tenure-track faculty at the ranks of
- The Department of Biology seeks an interdisciplinary scientist with expertise in one or more of following areas: ecology, neurophysiology, and toxicology.
- Merrimack College seeks a full-time faculty member to join our new graduate program in Clinical Mental Health Counseling (CMHC) in the Department of Psychology.
- The Department of Communication and Media at Merrimack College invites applications for a tenure track Assistant Professor specializing in Organizational, Health, Family and/or Interpersonal Communication beginning fall 2017.
- The Department of Communication and Media at Merrimack College invites applications for a tenure track Assistant Professor specializing in Applied Communication as it relates to Environmental Studies beginning fall 2017.
- The Clinical Mental Health Program, Department of Psychology seeks instructors to teach courses in the core curriculum such as group counseling, psychopathology, psychological assessment, and supervision of practicum and internship.
- The department of Women's and Gender Studies seeks adjunct lecturers to teach one or more of the following courses:
- The Department of Chemistry & Biochemistry invites applications for adjunct positions for classes held during the day and evening in the Fall 2016 term.
- The Civil Engineering Department invites applications for adjunct position(s) for classes held both day and evening during spring, summer, and fall terms.
- The Mechanical Engineering Department invites applications for adjunct position(s) for classes held both day and evening during spring, summer, and fall terms.
- The Master of Public Affairs Program seeks adjunct instructors to teach a variety of courses within the MPA program.
Staff Positions
- Merrimack College is seeking a seasonal Admission Counselor for Visitor Services.
- The HVAC Specialist will perform repairs, adjustments and installations of heating, air conditioning, refrigeration and ventilation equipment to assure safe reliable system operations.
- Under the supervision by the Foreman and Supervisors, the Custodian will be responsible for the housekeeping operations and will perform duties in accordance with established standards and instruction.


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January eats her own placenta
The Mad Men star admits she added it to her diet as an energy booster
January Jones has a tip for all new moms struggling to keep their energy levels up: eat your own placenta! The blonde beauty, who gave birth to her son Xander Dane last September, says the dietary addition - employed by a relatively small number of cultures - has aided her through Mad Men's grueling shoot schedule while caring for her baby.
"I have a great doula who makes sure I'm eating well, with vitamins and teas, and with placenta capsulation." Yes, Jones is eating her own placenta. "Your placenta gets dehydrated and made into vitamins," she explains. "It's something I was very hesitant about, but we're the only mammals who don't ingest our own placentas."
Jones has taken the capsules every day since giving birth to her son, and also anytime she feels tired or down. Jones insists, "It's not witch-crafty or anything! I suggest it to all moms!"
Photo: © www.splashnews.com
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Vittoria Mentasti - Dead Sea
Vittoria Mentasti's Dead Sea takes us to a place where the sky and the sea are one
Kristin Prim and The Provocateur's letters
A chat with Kristin Prim, the founder of The Provocateur, the site that publishes letters written expressely by leading women addressing the whole female world. Vogue.it presents you an exclusive preview of the letter written by Dresden Dolls' Amanda Palmer
Fashion shows are changing: Burberry and all that's new on the runways
Menswear and womenswear collections will walk together and will be on sale right after the show. These are the news from Burberry but the evolution is generalized: runway shows are changing


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Wallace McHarg's Plans for Greater Baltimore
Garrett Power
University of Maryland Francis King Carey School of Law
U of Maryland Legal Studies Research Paper No. 2011-23
This essay considers the growth of the partnership between David Wallace and Ian McHarg into one of the nation's dominant urban design and environmental planning firms. It focuses on the firm's undertaking in the Greater Baltimore region in the 1950's, 1960's, and 1970's. With the benefit of fifty years of hindsight it looks at the successes and failures of their plans for Charles Center, the Green Spring and Worthington Valleys, and the Inner Harbor. Surprisingly, prize-winning innovations praised in one generation came to be judged as the design flaws of the next. Less surprisingly, their plans to "design with nature" sometimes were used by their clients to promote racial and economic segregation.
Keywords: urban designm Baltimore, ecological planning, waterfront development
Date posted: May 10, 2011
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|Marcel Reutegger <marcel.reuteg...@gmx.net>
|Re: Potential performance improvement?
|Mon, 15 Feb 2010 12:28:03 GMT
On Fri, Feb 12, 2010 at 14:47, Alexander Klimetschek <firstname.lastname@example.com> wrote: > On Fri, Feb 12, 2010 at 13:33, Marcel Reutegger > <firstname.lastname@example.com> wrote: >> jackrabbit does it in a similar way for quite some time now. > > To me it sounds like this partial-temporary-indexing feature should be > part of Lucene directly (configurable, of course). well, it's not that easy. jackrabbit makes use of many assumptions and implementation specific properties of the content that is indexed. e.g. nodes are uniquely identifiable and it is not required to immediately persist the index on commit. it is sufficient that a redo log contains enough information to replay the changes. all this cannot be moved easily into a more generic library like lucene. however there is interesting work going on with the near-real-time index that we might want to use in the future. regards marcel > Regards, > Alex > > -- > Alexander Klimetschek > firstname.lastname@example.com >
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Use code GIFT50 for $50 off any first purchase over $400.
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Cream TSE Maxi Dress
Listed by Kelly W.
Size: 8 (M)
Price: $114.00
Returnable for Site Credit.
You can request a return for Tradesy Site Credit within 4 days of delivery. FREE return shipping.
If your item was misrepresented in any way, you can file a misrepresentation claim. Tradesy will investigate and you'll be eligible for a Full Refund.
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Cream Maxi Dress
Shipping Included
Pay with Credit Card, PayPal, or Affirm.
Normal wear- its only been worn a couple of times and has been hanging in the back of my closet for a while.
Super chic cream colored, floor length dress. It buttons from the v-neck all the way to the floor. Its cute with boots in the winter or with jeans and a tank under it like a coat. Very soft and warm!
Style Tags:
Tue 2/28/17 - Fri 3/3/17 (5-8 days)
Feel free to return this item for any reason and get Tradesy Credit. Use your credit to buy something that makes you happy. Just a heads-up, purchases outside the U.S. are Final Sale.
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COMME des GARÇONS
COMME Des GARÇONS Black Size M Cupro Hexagon Spring 2009 Dress
Size: 8 (M)


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Aspen Trail 2780RLS
This rear living Aspen Trail by Dutchmen features dual entry doors, a large slide out, and so much more!
As you enter trailer 2780RLS notice the rear living area just inside the door. There are two lounge chairs and an end table along the rear wall. Overhead cabinets make it easy to keep things neat and organized.
Straight in from the door find a 68" sofa and booth dinette slide. There is also a nearby entertainment center for you to enjoy.
To the right of the rear side entrance find the kitchen amenities. There is a double sink, and a three burner range including a microwave above. You will also find a refrigerator and pantry for storage.
A walk-through bath provides a corner shower and sink on the right, and toilet plus linen cabinet on the left.
Move through the sliding door in the bathroom to the front master bedroom which includes its own private entrance. Sleep comfortably on a queen size bed with shirt closets and overhead shelf, plus so much more!Have a question about this floorplan?Contact Us
Sleeps 5 Slides 1 Length 31 ft 6 in Ext Height 11 ft 2 in Int Height 6 ft 10 in Interior Color Terra Cotta, Chipotle, Pebbles Hitch Weight 825 lbs Dry Weight 6336 lbs Cargo Weight 3344 lbs Fresh Water Capacity 52 gals Grey Water Capacity 42 gals Black Water Capacity 42 gals
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Get an overview of this hotelHotel in New York's Broadway - Times Square neighborhood
Collect 400 Nectar points!
Simply enter your Nectar card number when you check out. Your points will be credited 35 days after you return from your trip.*Offers may apply
In city center
Situated in New York's Broadway - Times Square neighborhood, this hotel is close to Madame Tussauds Wax Museum, Times Square, and Broadway. Area attractions also include Rockefeller Center and Empire State Building.
Tour assistance
Hotel Carter provides a coffee shop/café, tour/ticket assistance, and multilingual staff.
Cable television
Televisions come with cable channels. Guestrooms also feature phones and televisions.Information missing or incorrect? Tell us!Opens in a new window
Hotel Carter
Hotel Amenities
Hotel Amenities
Hotel Carter offers a coffee shop/café. High-speed wireless Internet access and an airport shuttle at scheduled times is available to guests (surcharge). This New York hotel also offers tour/ticket assistance, multilingual staff, and express check-out. Parking is available next door (surcharge).
Hotel Carter is a smoke-free property.
- Total number of rooms - 700
- Number of floors - 23
- Business center
- Conference space
- Meeting rooms
- Restaurant
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
Hotel Policies
Check-in time starts at 11:00:00
Check-out time is 12:00:00
Payment types
- Pets not allowed
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.
- The name on the credit card used at check-in to pay for incidentals must be the primary name on the guestroom reservation.
Optional extras
- Fee for in-room wireless Internet: USD 10.00 per night (rates may vary)
- Fee for wireless Internet in public areas: USD 10.00 per night (rates may vary)
- Late check-out fee: USD 150.00
We should mention
Children 10 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. Alcohol is not served at this property.


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Hostelworld Recommends
We love this hostel! It gets our thumbs up for consistently high customer ratings and excellent quality scores.
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Hostal Vistapark
1 Bernardo Lavin Str... 7.1km
Free WiFi
2 miles away from Santander airport you can find Vistapark, a quiet family-run guesthouse situated in Astillero, 4 miles away from Santander and very close to some of the most beautiful sandy beaches... More...
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Laura Brooks
Laura Brooks's Details
Laura Brooks's Likes
I slow get up and move toward you. With a slight nod of your head, you tell me to come on over. I sit beside you and look long and deep into your beautiful blue eyes.
My Fantasies
I move to my knees right between your legs. I pull down your sweats exposing your rock hard cock. I move forward and start to lick your balls.
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Every time I lick up your cock, I move slightly around it until your whole cock is wet and slick. I start to use my hand to jack you off. You moan with pleasure and your balls start to pull up. Once your whole cock is wet, I round your throbbing pink head and take your cock into my mouth.
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Category Archives for "Behind the Apron"
Prep Cooks are the backbone of the kitchen. They break down the proteins, start the stocks, chop the vegetables, keep the walk-in organized, and do just about anything else that needs done. An experienced Prep Cook makes their job look easy – almost too easy, even though it's one of the toughest and most exacting roles in the modern kitchen.
Here's a few reasons why Prep Cooks are awesome:
They keep the trains running on time
The prep cook is responsible for just about everything before it goes to the line for service. Today's soup? Prep Cook. Minced onions? Prep Cook. Bread? Pasta? Sauces? Prep Cooks do it all. And if that's not enough, many Prep Cooks also manage the ordering, organize the walk-in, and conduct inventories. Without someone handling all the infrastructure even the best kitchen is going to be off the rails.
They come in early
Most prep cooks are the first people into the kitchen each morning. This means they have to deal with whatever the closing crew failed to do. If the Line Cooks left a mess, forgot about the stock or didn't put everything away, it's the Prep Cooks that find it. While most cooks work hard to ensure a clean station at the end of their shift, things get missed – but then fixed by the Prep Cooks.
They stay late
If the line runs through a necessary item, the Prep Cooks step right up and make sure it gets done. While it might look like a kitchen job with regular hours, many prep shifts go long in order to get the job done. Stocks and braises can take hours, if not days, and it's the Prep Cook that keeps a steady eye over everything.
They know their shit
The Prep Cooks know the foundations of the menu better than anybody. Every stock, every herb, every protein passes through their hands. If something is wrong – like the wrong fish was delivered – it's the Prep Cooks who'll notice first. When the season is winding down on tomatoes, it's the Prep Cooks who'll let you know.
They play the best music
Ok, so this might be a bit subjective, but when it comes to tunes at work Prep Cooks have it down. Different Prep Cooks go in different directions: Heavy Metal, Hip Hop, Way More Morrissey than you'd expect, but all of it sounds great while working. It's as if they optimize their music for getting shit done (even Morrissey!)
If you have an unstoppable prep cook, let them know it by tagging them in the Facebook comments.
The knife roll is central to a cook's working life. As cooks file into their kitchens, the ubiquitous knife roll is the first thing onto the counter. The contents vary from cook to cook, but there are always a few items that can be found in just about every roll.
If you're new to cooking and want to have a head start in your new kitchen here are a few thoughts on what makes the ideal knife roll from our friend Eytan Zias, proprietor of both the Phoenix Knife House and the Portland Knife House.
What knives should every professional cook have in their knife roll?
We consider the core 5 knives to be:
If a cook is on a budget, what are some brands they should look for?
Short answer: Tojiro and Victorinox.
Long answer: Using the 8″ chef knife as an example, and ones widely available – Victorinox is the "old standby" at around $35-40. A better buy these days are the Tojiro DP and Misono Handmade series, both in the $80 range. Tojiro is known for providing excellent steel in a basic package, and if carbon is an option they also make a great white-steel chef knife at $60.
The $6 Victorinox Fibrox paring knife is one of the "must have" knives in the kitchen and they make great bread and boning knives in the $25 range.
What are some tips for choosing a knife?
Blade steel and geometry are the most important aspects of a blade – the harder the steel and thinner the blade the better it will perform for most tasks. Avoid buying heavy, full bolstered blades – that is not a sign of quality and will work against you.
What knives should be avoided?
Cooks should recognize the type of work they do and the amount of time they are willing to invest in maintaining a blade. A good example are the traditional Japanese single bevel knives which are incredible tools in the right hands – but they are very task-specific and should only be used by people who do their own water stone sharpening and perform that type of task.
We see many chipped and rusty knives in the hands of people who would be much happier with a well-made stain-resistant western style knife. And the same works the other way, anyone doing precision work would not be happy using a heavy German style blade.
What are some tips for maintaining a knife?
Maintenance is everything! Every knife needs regular honing and sharpening and the only way to improve is by practice. A medium grit waterstone (#800-1200) is a must for any knife (polishing is optional) and if you use a honing rod then a fine ceramic will be the most effective (just don't drop it).
And avoid draw-through sharpeners at all costs.
Thanks Eytan.
If you have questions about knives, reach out to us at firstname.lastname@example.com – we'd love to hear from you!
Nothing can disrupt a smooth enough night like food coming back through the window. The rail is full of tickets – special orders, VIPs, add-ons and big-tops. But you and and crew can handle it all… until you see Carl the Host heading your way with a plate in his hand. Food coming back is part of the job, but it's also one of the worst things that can happen on a busy shift.
Here are the 5 stages of dealing with food going the wrong way through the window:
Denial – I didn't put mayonnaise on that. You must have the wrong table, or maybe the customer doesn't know what they ordered. I checked everything on the expo. This isn't the right burger…
Anger – What do you mean they're allergic to eggs? No one is allergic to eggs. Did you make a note on the ticket? In pen? In the red pen like we talked about during standup? This dumbass backwards unsophisticated Hell's Kitchen watching bridge and tunnel weekend warrior yelp reading yelp reviewing mother-yelper has no idea what a good burger even tastes like MUCH LESS AN EGG MUCH LESS MAYONNAISE!!!!
Bargaining – Are you sure they can't eat mayonnaise? It's just a little bit, barely any – I mean I can just scrape it off and they'll never know. I'll make sure you get extra staff meal, just help me out here. I have a full rail and that 8 top is about to hit. We can work something out.
Depression – Why do I always end up here, standing in the window with Carl debating some lady's condiment aversion? Why did I even come in? Why did I take a job washing dishes back in high school? Why did I learn prep and fryer and sautee? Why did I ever think lead-line was the right move? I should've just gotten hammered and stayed that way. Life is a series of empty promises, meaningless events unconnected to perceived outcomes – the Universe is indifferent as I stand on this slowly warming rock spinning in bleak and empty space…
Acceptance – Oh, I'll just throw a new bottom bun on the grill real quick. Refire up! Runner! CARL!
Working the front of house at a restaurant teaches you things that you can't learn anywhere else. You meet people from all walks of life on any given day and the experiences that brings you, combined with the lessons you learn while making your way through the day (or night), will continue to be valuable to you throughout your life.
1. The same joke over and over can still be funny.
Due to a certain television show, every 3rd customer thinks it's clever to ask what the chicken on the menus' name is. At first this seems tiresome, but after awhile you'll realize humor isn't about the joke, it's how it's told.
2. The proper order to stacking plates.
There's an art to clearing a 6 top in one trip. It doesn't just start at random either. You quickly learn how much or how little you can carry and still make it to the dish-pit.
3. Regular customers are what makes it all worthwhile.
Your regulars are the lifeblood of your profession. You'll watch them meet the love of their lives, get married and have children. You might even see the children grow up. It's a gift to have regulars – treat it as such.
4. Wine glasses are a perishable item.
You'll break more stems than you'll ever be able to count. You'll probably be able to differentiate between a Burgundy glass and a Cabernet glass just by the sound of the crash alone.
5. Cutting yourself isn't just for the kitchen.
You'll have plenty of opportunities to cut yourself with all sorts of dull, unsanitary objects. My personal favorite is slicing a thumb on the foil of the bottle of wine you're about to open.
6. Folding napkins is a Zen practice. Just let yourself BE the napkin. And then BE the fold.
7. How to walk through crowded rooms.
Once you've worked a busy floor, you'll have the ability to get from one end of a crowded room to the other without a problem. This lesson is especially useful in bars and at shows.
8. Fernet is delicious.
If you've worked the front of the house you know this is just a self-evident fact.
9. It's not about what went wrong – It's about how you made it right.
Maybe you forgot to bring the side of fries or didn't let the kitchen know about the gluten allergy until after the burger comes back. Don't try to hide the mistakes or blame someone else: own it, fix it and move on. No one will hold a mistake against you if you quickly resolve it with grace.
Our #dontchopbelieving Instagram contest ended strongly yesterday evening with a few entries sneaking in just before midnight. We had over 200 chefs from all around the world submit photos of their knife kits and they thoroughly blew us away. From the hobbyist, to the executive chef, to bakers, collectors, and food artists of all kinds, we were so excited at the photographs that were shared. Throughout the contest we chose chefs whose showmanship we particularly liked to receive a Poached Jobs swag box; but at the end of the day there could only be one winner of the Chubo Kazan 8" Chef Knife. So, without further ado, I announce your #dontchopbelieving winners:
Our 2nd Runner Up and winner of the 'Any Way You Want It' Award: @girl_eats_all
Our 1st Runner Up and winner of the 'Faithfully' Award: @conroy_matt
Our 1st Place 'Don't Chop Believing' Award & Winner of the Chef Knife: @earlthepearl4
Congratulations to our winners and a huge thanks to Chubo Knives (@chuboknives) for their contribution.
Spring means a lot of things – warm breezes, sunshine and patio-service. It also means you're about to see some of your favorite ingredients coming in from the farms. While your floor manager is getting ready to double your seating capacity (without a thought of the number of burners or oven space available, naturally,) you can at least get excited about putting some new dishes up in the window. Here's a rundown of what might be coming in through the back door over the next couple of months. Don't miss out – some of these are only in peak season for weeks at the longest!
Morel Mushrooms
Morels can come twice a year. It's not so much "seasonal" but "something awesome that happens when it's around 60°F and just rained." Still, if you can score some morels for your Spring menu you'll never regret it. Morels go with all the other bits of Spring produce – pea shoots, asparagus, fiddleheads – The list goes on and on. Plus, there's nothing quite like talking to a mushroom hunter. As a game, see if you can get them to reveal their favorite hunting grounds (they won't.)
Pea shoots
I'm not sure who was so impatient that they started eating pea shoots, but they made the right choice. Peas shoots offer an intense flavor of the peas to come. If you're looking for something to make a plate just a little fresher and lighter, a small pea shoot salad can go a long way. They can also serve as a distinctive garnish to a soup – like the last batch of the potato-leek you've been ladling all winter while waiting for Spring.
When they're fresh just grill and salt them, finish with a squirt of lemon and everyone will think you're a genius. If you have any left after a few days, make some soup – garnish with the morels and everyone will still think you're a genius. Pickle some and serve them with your bar program's Bloody Mary and everyone will think you're a drunk genius, which fits everyone's image of geniuses anyway.
Fiddlehead Ferns
You can pretty much take any of the suggestions for asparagus and apply them to fiddlehead ferns. People will not only continue to think you're a genius, but you might even get nominated for a MacArthur Grant. Ok, we might be taking this a bit far, but seriously. Grilled, sautéed or even pickled, Fiddlehead ferns are the epitome of Spring on a plate.
The above items can be difficult to pair with wines – particularly asparagus. Your resident wine buyer should have no problem putting 2 and 2 together, but just in case, ask him about Domaine Sorin Terre Amata Rosé. Why the specific suggestion? Well, it's cheap and it's good. Restaurants often depend on high margins on wine to make ends meet. The Terre Amata usually comes in cheap enough to be able to make for an affordable glass pour that matches your new Spring menu (state to state of course – looking at you, Pennsylvania.)
What ingredients are you looking for this season? Drop us a line in the comments and let us know.
I had never set foot in a professional kitchen before. In fact, I'd only been in a fine dining restaurant once and I'm not sure how high-end it was considering Shania Twain was twanging from the speakers. I hadn't even been able to enjoy it because I was so nervous about the bill the whole time. Not because I'm cheap but because I was in my early twenties and I was flat broke.
The chef, my soon to be lord and master, asked me to come in a week before I was due to start. I sat at the bar to wait for her. When she came downstairs from the second floor kitchen to meet me she merely introduced herself and handed me a menu, telling me to study it and that she'd see me in a week. We shook hands.
I took the menu home and studied it. I had never heard of piri piri or skordalia before. The menu was eclectic and had been ever since the restaurant opened in the late 70's by a hippie rock star and his wife. When they started out, opening the restaurant in what had once been a livery stable in the 1800's, they were embraced by the town who appreciated their eclectic menu that featured influences from all over and offered dishes as diverse as latkes, duck and green peppercorn pâté, nasi goreng, doro wat, cassoulet, chicken mole, ribs…
The extent of my culinary education came from Cook's Illustrated, Martha Stewart Living and the Food Network and there was no Google in those days so I couldn't really delve too deeply into what the heck piri piri was. I showed up on my first day a blank slate and chef gave me my first job – peeling shrimp. Luckily no quiz on the menu was forthcoming.
The kitchen in this converted (and rumored to be haunted) stable was 350 square feet and that included the hot line, garde manger, the dishpit and pastry. Somehow they'd even squeezed in a walk-in fridge. From that space we'd serve 125 seats and, in summer, an additional 75 seat patio. I could not have landed in a better first kitchen. To handle service for 200 people on a Sunday brunch in July or a Friday night in August was to be forged by fire into a rock solid cook. No one left that kitchen without the ability to whip up any number of completely disparate ethnic dishes out of practically thin air with nothing more than a sharp knife and a screaming hot cast iron skillet.
The most popular menu item by far was the Gambas al Ajillo, shrimp cooked very quickly in a hefty glug of oil with chilies and garlic and served with crusty baguette. We sold so many that it seemed to me that every single table that came in had to be ordering the gambas.
So I peeled shrimp, first taking the headless thing and using kitchen shears to snip along its rudimentary spine. This served two purposes; to open up the shell and make it easier to remove and then slice open it's flesh to gain access to the poop chute, so-called because this gritty tube apparently held the shrimp's last meal. Pull out the poop chute and crack the shell off leaving the last centimeter in place so the tail would still be attached. My first lesson in haute cuisine: classy joints serve shrimp tail on.
I peeled shrimp endlessly. We all did. Anytime there was a lull, which was practically never, we could always keep busy peeling shrimp. In the middle of every crazy service I moved like a high-speed Garde Manger automaton, plating Niçoise salads, frying chà giò, sprinkling peanuts on cold Thai beef salads and racing back to the walk-in to grab more shrimp whenever chef screamed "Gambas!"
We never stopped peeling shrimp that summer. That was my first kitchen job and I loved it.
After years of perfecting your recipes, you're toying with the idea of writing a cookbook – but where do you start?
Maybe you thumb through your old favorite, the one that inspired you to become a chef, looking for ideas. Its stained, dog-eared pages have seen better days, but it's what made you realize working in the culinary world was what you wanted to do. Whether it's Keller's French Laundry, Nathan Myhrvold's Modernist Cuisine, or that copy of Joy of Cooking your mom gave you in the hopes you'd eat more than pizza when you left home, it's the one that got you started. Now you're thinking about how you can write your own inspirational tome and be a part of the next generation of cooks.
To help get you on your way, we talked to three culinary authors and figured out the mise that makes for writing a successful cookbook.
Unique Voice
"With so many books out there the biggest challenge is creating something completely unique," said Meredith Erickson, co-author of Olympia Provisions: Cured Meats and Tales from an American Charcuterie. "And as there are only so many ingredients in the world, this is usually achieved by one thing: Voice."
Before embarking on an author's journey, ask yourself this vital question: What do I want to say, what's my story and how does that set me apart?
Food cart pioneer and sweet-treat peddler Kir Jensen found a voice for her book, Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet, thanks to something she heard on a near-daily basis. "A lot of people say to me, 'I can't bake. I can't cook. Baking's too hard.' My overall mission was to say 'Hey, if I can bake out of a tiny little food cart, you can bake at home."
Bottom line: Good recipes are only one ingredient for a memorable cookbook; your voice is another.
Creative Partnership
"No. Fucking. Way." That was Olympia Provisions founder Elias Cairo's response when asked if he would have written a cookbook on his own. Like any book, cookbooks undergo multiple revisions and edits. They need trained eyes to format and design the physical book, and will require more time and editorial skills than you probably have. You'll need help.
According to Cairo, Olympia Provisions: Cured Meats and Tales from an American Charcuterie exists because he partnered with a visionary co-author and a talented photographer. Author Meredith Erickson and photographer Eric Wolfinger loved Cairo's story and helped bring it to life with three years of collaboration, cooking and conversation.
"Make sure there's some sort of natural bond between you and your co-author – and your photographer, too – because you're going to spend a lot of time with each other and you're going to have to make some very big decisions together," said Cairo. "You want to enjoy [the process]."
Rigorous Testing
"People are investing their time and money to go buy ingredients and make one of your recipes," said Jensen. "And if the recipe fails, that's going to be a real disappointment."
Your average home cook isn't going to have the natural instinct of a trained chef or the tools of a fully stocked restaurant. Adding a little dash of this or that can result in disaster – so your recipes have to produce consistent results. For your book to be reliable, you must deconstruct, rebuild and cook every recipe multiple times. (And don't forget about scale.)
"To go from making 9000 lbs of sausage to making a 4 lb batch of sausage with a hand crank — it's hilarious," recalls Cairo. "My recipes are extremely dialed in, but the technique that it goes through is much different when you're scaling it down."
According to Meredith Erickson, what surprises her author-chefs the most is the amount of time a book takes. The average cookbook can take over two years to complete; Olympia Provisions' took three. Writing a rich narrative is a complex process, but our authors agree that it's worth it.
"Everyone I've worked with has felt proud of what they have written in a completely different way than other achievements," Erickson said. "The narrative, whether it be in long essay or unique headnotes, is the key way to express yourself and set yourself apart."
Good Intentions
For cookbooks, success isn't measured in money or fame – it's measured in personal growth and reader feedback. "You should never go into it thinking you're going to be successful or going to make a lot of money," said Jensen, "because generally that's not the case. You do it as a learning experience or because you want to share your knowledge. To create something out of nothing, to me that's a success."
You don't have to be a famous chef or the owner of a well-known restaurant to be a successful author; you just need the time, the help and the passion to share your knowledge with the world. Everyone has at least one treasured cookbook. Follow this recipe and with luck, yours could be inspiring the next generation of chefs.
Tinder is both the apex and nadir of online dating. On one hand, it's brilliantly simple and efficient; on the other hand, it feeds into the most base of human instincts. A combination like that comes along only a few times a generation. It's like a cronut that promises love but steals your very soul. If you're anything like me, you can't get enough of it.
Having sifted through more Tinder profiles than family photos, I've learned a thing or two. First is that there is very little community agreement in how to spell "Megan" (take note, I just gave the only acceptable spelling.) Secondly, if you're a busy line cook who has already alienated the hostess and received multiple warnings from your Sous, it's the best way to meet potential matches that don't work at your restaurant.
Here are a few of the types of profiles you'll stumble across, and whether or not you should swipe left or right. (If you don't know which is "like" and which is "nope", well, stick to OKCupid.)
Cook from another restaurant – swipe right
This sounds like a bad idea, you'll just end up talking about work the whole time. But think about it: who else will find it completely acceptable that you smell like onions and Irish Whiskey? Sometimes it just makes sense to commune with those who understand you on the deepest of levels. Besides – you can compare burn scars! Hot!
Server from another restaurant – swipe right
This sounds like an even worse idea, you'll just end up talking about work and hating each other. Cooks and servers are basically living out cats vs. dogs in human form. But really, your onion and whiskey smell will work quite well with their eau de Fernet. Besides, they have cash and will buy drinks all the time! Hot!
Customers – swipe right
You squint at the blurry, oddly-angled selfie and realize 'hey – I know him/her! That's the one who ordered my special… then sent it back.' You'll be fascinated by their life as an office worker, surrounded by cubicles and 401Ks. They'll be fascinated by your stories of sliced fingers and angry Chefs. It'll be anthropology, basically. Hot!
Former ex who was fired from your old job – swipe right
This may seem counter-intuitive. They were crazy then and they're probably crazier now. You haven't seen them since they came in drunk and yelled at the General Manager about tip-outs. But there were good times, too. Maybe swipe right, meet for a drink and see what happens! Just do not, under any circumstances, let them know where you currently work or live. Hot!
Vegan with pics from Burning Man – swipe left
Someone's got to make a stand. Some things are just not right. It's fine to have a highly restrictive diet that doesn't have a place on your menu. It's also fine to annually meet up with people who think glow-sticks and inflatable pool toys count as clothing. But the combination will just never work. So let that one go, it's for the best.
A long tradition in restaurant kitchens is the working interview. The purpose is threefold: First, the perspective employer wants to see the level of skill and experience a candidate possesses. Second, it's a chance to see how the candidate interacts with their potential co-workers. Last, it's an opportunity for the candidate to evaluate the job and to fully commit to it. While the working interview is less common in other industries, it has served restaurants well.
Be there and ready 10 minutes early.
Promptness is a very attractive trait in a job candidate. If someone asks you to come in at 3pm, 2:50pm is even better. You need a few minutes to get your chef jacket on, your knives organized and your head in the right space. There's a large direct benefit to you as well: you won't feel rushed. There's nothing worse than trying to be on time just to miss a bus or get lost in an unfamiliar part of town. Take extra time and not only will you arrive calm, cool and collected, but your future chef will know you're a serious cook.
Wear clean clothes.
It's actually totally fine to show up in casual pants and a t-shirt, as you're probably going to be wearing a jacket or an apron anyway. Most restaurants expect/accept a certain level of casualness (but do your research; The French Laundry may have different expectations than the local pub.) What's most important is looking clean, and not smelling of some other restaurant, cigarettes or worse. Chefs consider hygiene to be very important – especially as health inspectors have become stricter through time.
Bring sharp knives.
If you have your own knives they should be well cared for and sharp – really sharp. A savvy chef will likely ask you to chop parsley or some other herbs. They might not even need the parsley, but they're looking for how well you perform. If your knife is dull and your technique is weak, the parsley is going to oxidize into a muddy shredded mess. If your knife is sharp and you know what you're doing, the parsley will look fresh and vibrant. Chefs notice these details.
Be friendly to your potential co-workers.
Say hello and be polite. You don't need to be the life of the party, but present yourself as someone who is good to work with. At the end of your working interview the chef is very likely to ask the other cooks (and servers) what they thought of you. This is a large factor of the working interview. The chef knows your experience from your resume, they know your interests and background from the first interview, but they don't know how well you play with others.
Ask thoughtful questions.
You might know everything about cooking, but you don't know anything about cooking for this restaurant. Every line is different; just as every chef has their own take on even the most classic of sauces. Good questions show your knowledge of culinary technique and tradition. You should look over the restaurant's menu before the interview and pick out a preparation you're familiar with. If they show you some ingredient from that dish on the line, ask about how they set up their mise or how long the fire-time is. The trick is to show you're not only knowledgeable, but willing to learn.
Bonus! Tell the chef you want the job.
If you want the job, tell the chef. If the menu excites you and you want to learn the techniques, tell the chef. If you think you can contribute to the team, tell the chef. It's that simple.


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Best Business Bank 2014
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Leaked Video: Priyanka Chopra, Jake McLaughlin Intimate Scenes in "Quantico 2″
Dil Dhadakney Do's Priyanka Chopra has been on a roll ever since she took a flight to get to the other side of the entertainment industry, the Hollywood. Piggy Chops has become unstoppable. After her much deserved success of Quantico, it's sequel Quantico 2 has been airing and is also being shot simultaneously.
Ever since the first season, the audience has been looking forward to the intensifying romance between Alex, played by Priyanka Chopra and Ryan, played by Jake McLaughlin.
After the Alex proved her innocent in the show and transferred from FBI to CBI, the second season began with a kissing scene between the two love birds, Alex and Ryan.
Now, the leaked video of an intimate scene between Priyanka Chopra and Mclaughlin has become too hot for the fans to handle.
Sure, there have been various snippets of intimate scenes on the show, but nothing as intense as the one shown in the new leaked video.
Priyanka had already casted a spell on all the viewers with her action packed scenes, and now with this steamy, arousing scene in Quantico 2, she has proved her versatile acting skills. Not to mention, the sense has her fans swooning all over.
Seems like the fans are going to look forward to more of Priyanka Chopra's and Jake McLaughlin's romantic scenes after this video.
Watch the teaser here first, seems like ABC is keeping some things for when the episode finally airs on the TV. How PC's Indian fans react to this news, is to be seen, however, it is not the first time that Priyanka has taken up the task of doing a bold scene on the sets of Quantico, in fact there are Bollywood movies, in which Priyanka has been daring enough to do such scenes, Fashion and 7 Khoon Maaf being some of them.


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The Culture Game
By (author) Olu Oguibe
Format: Hardback
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Culture Game by Olu Oguibe
Book DescriptionIn self-congratulatory tones of tolerance and open-mindedness, the Western gatekeepers of the contemporary art world--gallery owners and museum curators, patrons and promoters--take great pains to demonstrate their inclusive vision of world culture. They highlight the Latin American show mounted "a few years ago" or the African works featured in a recent exhibition of non-Western artists. Non-Western artists soon discover that this veneer of liberalism masks an array of unwritten, unspoken, and unseemly codes and quotas dictating the acquisition and exhibition of their works and the success of their careers. In past decades, cultural institutions and the critical establishment in the West resisted difference; today, they are obsessed with exoticism. Both attitudes reflect firmly entrenched prejudices that prescribe the rules of what Nigerian-born artist, curator, and scholar Olu Oguibe terms the "culture game." In the celebrated, controversial essays gathered here, Oguibe exposes the disparities and inconsistencies of the reception and treatment afforded Western and non-Western artists; the obstacles that these contradictions create for non-Western and minority artists, especially those who live and practice in the Western metropolis; and the nature and peculiar concerns of contemporary non-Western art as it deals with the ramifications and residues of the colonial encounter as well as its own historical and cultural past. Ranging from the impact of the West's appetite for difference on global cultural relations and the existence of a digital Third World to the African redefinition of modernity, Oguibe's uncompromising and unapologetic criticism provides a uniquely global vision ofcontemporary art and culture. An acclaimed artist and cultural provocateur reveals the hidden biases of the contemporary art world.
Buy Culture Game book by Olu Oguibe from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780816641307
(254mm x 178mm x 20mm)
Pages: 364
Imprint: University of Minnesota Press
Publisher: University of Minnesota Press
Publish Date: 1-Feb-2004
Country of Publication: United States
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Books By Author Olu Oguibe
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You don't have to wait for Anthony Bourdain's massive Pier 57 food hall to find Asian street food in NYC.
Of the six finalists for Rookie of the Year in this year's Vendy Awards, which has been highlighting the best of the city's sidewalk vendors since 2005, half hail from the bustling food stalls of the East, specifically Bangladesh, the Philippines and China.
RELATED: Bargain Bites & Booze: Champagne & satay happy hour, free ice tea and more NYC restaurant deals
"Between jianbing and the egg cakes topped with sweets and ice cream, [Asian street food] seems to be really popular right now," says Debra Stein of the Street Vendor Project, a nonprofit group that provides legal and financial aid, training and support to NYC vendors.
The Vendys, dubbed "the Oscars of street food" by chef Mario Batali, is a fundraiser that began in 2005, with the public nominating their favorite pushcarts, food trucks and market stall vendors in five categories: Rookie, Best of Market, Dessert, a special category that changes every year, and the best-in-show Vendy Cup.


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Looking for a change in the New Year? Join a company on the move! Linium is offering an exciting opportunity within our Managed Service Provider (MSP) division. We're looking for the right individual to serve as our Director of Global MSP Operations.Read More
January 4, 2017
We're Hiring a Director of Global MSP Operations
December 13, 2016
Linium Opens London Office to Expand Financial Services Consulting Expertise into the European Market
October 3, 2016
We're Hiring Digital Customer Experience Leads
Linium is offering an exciting opportunity as a Digital Customer Experience Lead. The right candidates will have a strong digital and e-commerce background.
**This is a remote opportunity. Candidates may be located anywhere in the US, but must be willing to travel.**
August 18, 2016
Linium Named to the 2016 Inc. 5000 List of Fastest-Growing Private Companies in America for Fifth Consecutive Year
Linium announced today that it has been named by Inc. Magazine to Inc. 5000's annual list of America's fastest-growing companies. With a 128% three-year growth rate, Linium is excited to be listed for its fifth consecutive year on an elite list which represents companies on the forefront of strategy, service, and innovation.
August 15, 2016
Calling All ServiceNow Solutions Architects
Linium has an immediate full-time opening for a ServiceNow Solutions Architect in our Federal practice and we're looking for candidates local to the Washington, DC area. The ServiceNow Solution Architect should have previous ServiceNow experience/exposure with JavaScript programming skills. The ideal candidate should have an ITIL Foundation certification and knowledge of IT operations. Expert level written and verbal communication skills and attention to detail are equally important.
August 12, 2016
We're Looking for an Advanced ServiceNow Systems Administrator for our Federal Practice
Linium has an immediate full-time opening for an Advanced ServiceNow Systems Administrator for our Federal practice. We're looking for candidates local to the Washington, DC area, as some travel will be required. Check out the day-to-day responsibilities and desired ServiceNow experience to see if you're a fit for our team!
Linium, a world-class provider of business services that empower the entire enterprise, today announced it will onboard Crossbridge, a top-tier financial services consulting firm, to further expand its Linium Blues line of elite services and solutions that launch clients on the path to enterprise modernization.
The spirit of entrepreneurship is alive and kicking in New York, and we couldn't be happer to be a part of it! We're thrilled to announce that Linium was recognized as a semifinalist in the EY Entrepreneur Of The Year 2016 New York Awards program. As the world's most prestigious business award for entrepreneurs, EY Entrepreneur Of The Year has been at the forefront of identifying game-changing business leaders and solutions for the past 30 years.Read More
May 25, 2016
ServiceNow CreatorCon for Kids was a Success!
On Saturday, May 21st, we had the honor of co-sponsoring SPARK Programming and ServiceNow's 1st annual CreatorCon for Kids. This creative event was held at the University of Nevada, Las Vegas (UNLV), where the next generation of developers had a chance to learn how to use agile development software and learn to code from professionals via a complimentary session. The kids, ages 8-17, worked to build versions of an 8-bit arcade game. Check out what they accomplished here!Read More