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> Melomel; Fruit in Primary or secondary?
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Apr 2009
Edmond, OK
Posts: 1,131
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It has been some time since I have made a mead or melomel. And doing some reading here, it looks like the processes have changed significantly since then.
I have a friend who keeps bees. He has set aside 15# of honey from his recent harvest and contacted me about making a mead or melomel with it. The honey is light in color and body (the bees primarliy fed on winter wheat and wildflowers). It has a light peach/pear flavor and pleasant floral aroma.
That being said, we've decided on an apricot melomel. We're going to make at least part of it sparkling, so I am not sure if that changes the name from melomel to something else. But my friend and our wives are looking for something with some effervesence, so we'll go that route with a portion of it.
I've picked up a lot by reading Hightest's sticky FAQs, but have a couple of questions about the process, as I plan it:
1. I intend to use one of the 3# cans of apricot puree available at the brew shop. My plan is to have the fruit enhance, but not overwhelm, the natural flavors and aromas in the honey. This is for a 5 gallon batch. I intend to follow Hightest's basic mead recipe with the stepped nutrient additions. Then just add the fruit as an additional component. My question here is over timing of the fruit addition. Should I add the fruit in primary? Or should I ferment the mead out, then rack it onto the fruit?
1a. If I use the fruit in primary, will the fermentation scrub all of the flavor and aromatics from the apricots? Will I still have to add fruit later?
2. Still vs. sparkling. My plan here is to bottle a small portion still for myself, then keg, carbonate and bottle the rest for my wife and our friends. Are there any drawbacks to this method vs. trying to naturally carbonate the sparkling portion?
2a. Yeast killing. I'd like the best control over my carbonation level possible, so keg contitioning and bottling with my CP filler seems like the likely way to go. That being the case, what's the best way to kill the yeast. I have used potassium metabisulfate in some of my wine attempts in the past. Is there something better? (this ties into #3 as well)
3. Back sweetening. I figure if I go with the keg carb method in #2 above, back sweetening would be easier if it is needed. I am assuming I can use potassium metabisulfate to kill the yeast prior to back sweetening? I've also seen a wine conditioner in the brew shop that is supposed to be part sweetener, part yeast killer. Would that work here?
4. Acid additions? Hightest's acid blend suggestions mention adding acid blend to taste at bottling. If I am making a melomel with a fruit like apricot, will acid additions be as likely (I've heard that acid will make the fruit flavor stand out better, so perhaps some level of acid adjustment may be necessary)? If so, does the acid blend go in dry? I was thinking I might get more control by mixing the acid blend in water and pulling a small amount of melomel into a measured glass. I could then dose the glass with measured amounts of my water/acid mixture until the taste was to my liking, then extrapolate that portion and dose the full batch.
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Jan 2013
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Originally Posted by
1a. If I use the fruit in primary, will the fermentation scrub all of the flavor and aromatics from the apricots? Will I still have to add fruit later?
I am still learning, but I have an apricot melomel going and I used one of those cans of puree from my LHBS (3 gal batch). I added mine to the primary and it pretty much scrubbed all of the flavour of the apricots. There is a little flavour, but I really couldn't tell the difference between the apricot & strawberry melomel I had sitting side by side with no identifying markings on the carboy (one was slightly darker). I am going to back sweeten soon. Not sure if I am going to use another can of puree or go with fresh fruit. All that being said, I don't know what time in a bottle will do to the product. I am just starting and haven't had any finish bottle aging so I will be looking to see what others have to say. Time might work things over so that there is some flavour that comes through.
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Apr 2009
Edmond, OK
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As an alternative, I heard something on a Jamil podcast that sounded promising. He advocated using the fruit pur�e, then dosing lightly with extract at bottling to "punch up" the aroma and flavor. Granted, it was beer and he was secondarying on fruit, but it might be one way.
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Dec 2006
UK - South Coast.
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Ok, so you have to consider what flavour it is that you're actually aiming for.....
We often think of a fruit flavour for an ingredient, but the flavour as it is when the fruit is in its natural form. Strawberry being an excellent example, as is Raspberry.
Now if it's in primary, then the fruit sugars will be fermented out and you end up with a completely different flavour to the one of the original fruit. Plus you have to manage the fermentation properly or you can get "capping" issues like with "proper" grape wine making. With the strawberry example, you often get little or no red colouration of the brew, it actually goes a pale straw colour and while it might smell of the strawberry aroma, most of the familiar taste is gone (some of it may recover a bit after ageing), raspberry can still smell great, but with the fruit sugars gone, you can get a very sharp, acidic taste from the fruit. Yes, depending on the colour and ripeness of the fruit, some pigmentation transfer, but not usually anywhere as deep as the original fruit.......
So then the other side of the coin, being that of putting fruit into secondary. You have to think of what the definition of "secondary" actually is. Is it when you're most of the way through primary ? or when primary is done and you've racked the batch off the gross lees ? And the actually "secondary" stage is more about clearing the batch ?
In any case, if you put fruit into secondary, you will most likely not ferment out all the fruit sugars, so the resulting flavour is more "fruit cordial" in character, or at least more fruity in the original taste, as was more likely considered/intended.
There are other issues to consider, like possible oxidation (especially with fruit involved), though most of those are negated by good practice.
Personally, I either do the secondary or I do both. If both, then I use 1/3rd of the fruit in primary, as that will help with pH buffering and nutrition, even though I have to make sure that the fruit stays moist as there's still the possibility of spoilage, yet the fruit in primary does seem to help with the final character of the brew, then once the ferment is complete, I carefully add the rest of the fruit. I use a gentle swirling of the fermenter to make sure that any floating fruit stays wet/moist and I always aim to let it drop before racking - I'm not always that patient, some fruit will show signs of good extraction of flavour/colour (strawbs and rasps tend to look paler/whiter etc). You usually get a much more fruit/cordial taste this way.
So as you can see, both techniques have pro's and con's, bring you back to what flavour it is that you're actually aiming for in the brew.......
To the other points, Kmeta doesn't kill the yeast, it stuns it. If the sulphites dissipate, the yeast can start up again.
Stabilising should be with the Kmeta, and also sorbate (potassium sorbate), at the appropriate doses.
The Kmeta stuns the yeast, but also acts as an anti-oxidant as well as preventing any MLF bacteria present from munching the sorbate (which prevents the yeast from multiplying) and creating geraniols, which will screw a batch completely, hence stabilising is the 2 pronged approach. If you did want MLF deliberately then it's done before any stabilising or even just sulphiting takes place - the sulphites have to be at natural levels i.e. less than 20 ppm.
If you're gonna try and hit a certain gravity then kill the yeast, your best approach would be cold crashing to less than 4C/39F for a week or so, then racking the batch off any lees onto the stabilising chems while still cold.
For the acid addition points, have a google about which fruit acids match which fruit i.e. grapes/pyment, tartaric, or citrus fruits, black currants, etc, it's citrus fruits. Apples/pears etc, malic or a mix of malic/tartaric.....
Acid blends are all different and the variation of levels of all three acids aren't always the best bet, especially if "they" don't tell you how much of each is in the blend, some will possibly have a negative effect.
If you made a traditional, I've found a blend of 2 parts malic to 1 part tartaric works well (not my idea, it's from Ashton & Duncan's "Making Mead" book - now out of print I believe).
"What the large print giveth, the small print taketh away". Tom Waits.
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Apr 2009
Edmond, OK
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It's funny that you mention "Making Mead". Everybody is talking about the Compleat Mead Maker (which I have not yet purchased). However, I was taking a look at my brewing library last night and found the copy of "Making Mead" I bought back in the 90s when I was wooing my wife and realized how much she enjoyed this magical potion. I've tossed it in my car to read at lunch this week at work.
As for the flavor/aroma profile I am targeting, my goal is to have the apricot enhance but not define the melomel. By that, I am saying if I hit my mark, most people who drink this will take a sniff, then a sip and look at me and ask, "Do I pick up apricots?"
Reading what you've written, I would take that to mean I should probably go with the apricots in primary. I am viewing secondary as a stage to rack off the main lees and begin clarification. I am guessing I could do as I have seen Jamil Z. suggest for fruit beers. I could go with the puree in the primary. Rack a couple of times and age after primary ferment. Then use acid and possibly apricot extract (is there such a thing) to adjust flavor at bottling.
I'll have to read up again on sulfate and potassium sorbate. My goal at this point is to bulk age, then shock/kill the yeast to prevent further fermentation. I will probably pull about 25% and bottle it still for myself. The remainder will go into a keg for carbonation and bottling as a sparkling beverage for my wife and the friend who runs the apiary.
As he keeps quite a large hive, if I don't get it right the first time, I always know where I can find more honey.
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Apr 2009
Edmond, OK
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Fatbloke -a couple of follow up questions while I am waiting for the nutrients and such that I've ordered to arrive from the brew shop.
1. My wife and I have been talking about the benefits of fruiting 100% in the primary vs the 1/3 in primary 2/3 in secondary that you mention.
If we were to go with the split addition, what is the best way to store the second portion of fruit while we are fermenting. I am using a 3 pound can of apricot pur�e from my brew shop. Once I open it, any portion that does not go into the primary is a target for contamination. My thought is that I can sanitize a canning jar and put the remaining fruit in that. I could store it in the refrigerator until I was ready to transfer. Does that sound sufficient?
2. At what point should I transfer to the secondary and the additional fruit if I use this method. Should I wait for the airlock to go completely still before racking? Or is there some benefit to racking it onto the remaining fruit while fermentation is still visibly active? Would I need another nutrient addition when racking, or are the nutrients in the fruit sufficient?
3. Since I am planning to stabilize with kmeta and sorbate, I assume this will mean racking to a third vessel. I also assume that I would want to cold crash the melomel when my secondary ferment slows or stops and I am at FG. Then I would cold crash and rack onto the stabilizers and set it aside for clearing and some period of bulk aging. Does this sound correct?
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Jan 2013
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Originally Posted by
2. At what point should I transfer to the secondary and the additional fruit if I use this method. Should I wait for the airlock to go completely still before racking? Or is there some benefit to racking it onto the remaining fruit while fermentation is still visibly active? Would I need another nutrient addition when racking, or are the nutrients in the fruit sufficient?
Im no expert but i think it may be best to rack when your airlock.. has slowed way down, but not completely stopped. This way you rack off of the yeast, and the continued fermentation would fill the headspace. This would allow the must to clear. Once the fermentation has stopped, slowed down significantly, take a reading. K-sorbate/K-meta to stop, wait a week, further clearing, and ensure fermentation ceased. Rack off into another clean carboy with the rest of the puree, top off as normal.
This way, the second addition of fruit is not "blown off" thru fermentation. Allow this to clear and rack only when lees are thick. Continue until must no longer drops lees.
if im wrong.. please someone correct me.
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Mar 2013
Bethlehem, NH
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Just to be that monkey that throws the wrench into the spokes. I dont go into a secondary vessel until major clearing has already occurred (unless fruit is in primary, but I don't do that anymore). I try to rack as little as possible since you lose some good mead every time.
Then in my secondary, I stabilize and back-sweeten if part of the plan. There it does bulk aging, clearing, and I bottle from that carboy.
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Apr 2009
Edmond, OK
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Originally Posted by
Just to be that monkey that throws the wrench into the spokes. I dont go into a secondary vessel until major clearing has already occurred (unless fruit is in primary, but I don't do that anymore). I try to rack as little as possible since you lose some good mead every time.
Then in my secondary, I stabilize and back-sweeten if part of the plan. There it does bulk aging, clearing, and I bottle from that carboy.
By "but I don't do that anymore", do you mean that you don't ferment your fruit in the primary? Or do you mean that you don't make melomels at all?
At the end of it all, my goal is a melomel in which the fruit is present, and enhances the overall character of the drink. But one in which the apricots do not take center stage, or create a "fruit cordial" character as fatbloke describes above.
I am not sure if it is here, or in another thread, where I said if I were to hit it properly, my goal is for the drinker to not say, "This is a great apricot drink", but rather to take a sip and ask, "Do I taste apricots?"
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Mar 2013
Bethlehem, NH
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Sorry for any confusion. I don't put fruit in primary anymore. I used some Jam (red currant jam) in a red currant strawberry one because I didn't want to have to rack off the Jam even later. I'll be backsweetening with strawberry juice so that it doesn't ferment and doesn't change flavor character (as Fatbloke has above mentioned).
Here's the scoop.
•Will the apricots in Primary contribute flavor or get mostly scrubbed off?: Mostly scrubbed off, so what's the point?
•Taste levels of fruit in secondary are valued in pounds per gallon, not when they're added: Each fruit has different amounts of pounds that would go into a mead to add different levels of flavor. Example: 1-2 pounds of strawberries per gallon would result in a mild flavor, 3 pounds would be moderate flavor, and 4-5 pounds would be a strong strawberry flavor.
Ken Shcramm's compleat meadmaker has a chart that has a ton of fruits and the pounds per gallon for each level. I can't remember if apricots are on there, but if it is, you would also need to convert the level of puree to actual pounds of fruit (something along the lines of 1# of blackberry puree = 1.5 pounds of actual fruit).
So at the end of this lengthy (possibly off on a tangent) answer you really are just looking to ask yourself,
Do I really need to use all 3# of Fruit Puree in this batch to get my desired flavor?
. My guess if you were going for a light apricot note would be 1-1.5 lbs of puree (Per gallon) in secondary. Maybe start with 1, and add more if you need to.
Edit: Sorry I thought you were doing a 1 gal batch for some reason. But I would add maybe half at first to see how it is, and add more if you need it.
If you want to use the rest of the puree; whats stopping you from buying a gallon of apple juice, adding the puree, pitching some yeast, and having something to sip on during football (American football (not soccer (football))) games.
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The currency in Italy is the Euro (€). While it's a good idea to bring some euros for when you first arrive in Italy, you'll usually find a better exchange rate when you arrive in your destination. The most convenient way to obtain cash is to use your ATM card at local banks in Italy. We recommend you also bring a valid credit card for purchases while you are traveling. It is important that you inform your financial institutions of your travel plans before you leave home so they don't flag your purchases as potentially fraudulent charges.
One of the most enjoyable parts of traveling is sampling the local cuisine. While pizza and pasta are national favorites, few travelers understand just how varied Italy's cuisine actually is. In fact, each of the country's 20 regions has its own distinctive cuisine. Lunch (pranzo) is traditionally the most substantial meal of the day. A full meal consists of antipasto (starter), a primo piatto (pasta, rice or soup), a secondo piatto (meat or fish) with a side, or contorno (vegetable or salad), then fruit. Finish with espresso and maybe a splash of liqueur. Wine is usually served with the meal, accompanied by mineral water. Tap water is safe to drink, but not always tasty. We recommend you buy bottled mineral water. 'Acqua non potabile' means the water is not safe to drink. Find out about some local specialties to try in Italy's top destinations below.
Throughout Southern Italy, you can enjoy a variety of fresh and dried pasta with tomato sauce, vegetables marinated in olive oil, seafood, limoncello (lemon liqueur), and a selection of delicious desserts. In Rome, you can try humble pasta dishes such as carbonara, amatriciana, aglio e olio (garlic and olive oil) and cacio e peppe (pecorino cheese and pepper). Other foods to try include pizza, a variety fried foods called fritti that come stuffed with everything from salted cod to zucchini flours, and and a selection of cheeses including the popular pecorino Romano. You'll also find traditional desserts such as Rome's crostata di ricotta, Italy's version of cheesecake, deep-fried zeppole rolled in sugar, as well as Sicily's famous cannoli.
In Italy, the weather changes very quickly, with temperatures varying from morning to night. We suggest bringing a variety of lightweight clothing items that can be layered to save space in your suitcase and give you more options for how to dress. Keep in mind that your shoulders and knees should be covered while visiting religious sites. For more helpful information please refer to our Packing Tips & Packing List.
At bars and restaurants, tipping is less common or generous as in the U.S. When dining out, it's appropriate, although not required, to leave an extra euro or two for your waiter.
At the end of your guided vacation, it's customary to offer your motor coach driver and Travel Director a gratuity. We recommend €3.00 per person/per day for your driver and €5.00 per person/per day for your Travel Director. Recommended gratuity for a Local Host and Local Specialist is 1-2 euros per person, paid at the conclusion of each guided visit. A convenient option is to prepay your tips before your departure.
Baggage on our trips is restricted to one large suitcase per person with dimensions not exceeding 30x19x10 inches and a maximum weight of 50 pounds. You are also permitted one piece of hand luggage, which should be small enough to fit under your coach seat or on the small overhead shelf compartment. Please note that luggage with an adjustable handle and wheels will not fit in the overhead compartment of the coach. Hotel porterage is included in your vacation.
You will need to be comfortable on your feet, walking and standing for up to three hours in various weather conditions. All of our vacations involve walking, often on cobblestone and uneven surfaces in historic city centers. In order to get the most out of your vacation you need to be able to comfortably walk 1-3 miles unassisted in one day, be in good condition and be able to keep pace with the group.
If you need any medications, it is important that you bring enough to last you the whole trip and keep them in your carry-on bag while you travel.
We highly recommend our optional Travel Protection Plan, which allows you to cancel for any reason up to 48 hours before departure. The plan also includes trip interruption, baggage loss or delay, and medical and emergency assistance. Click here for a summary of coverage details, terms and conditions.
Receive the latest news, announcements, special offers, and more on Grand European Travel vacations! Simply fill in the form below and submit to be added to our mailing list.Sign Up #0072bb


text:
27 May 2013
10 June 2013 Last updated at 11:16 BST
The next few days could make or break the biggest names in video gaming.
This year's E3 (Electronic Entertainment Expo) trade fair in Los Angeles is more than just the biggest gaming event in the calendar.
The event is a starting pistol for the next phase of living room domination, as the first set of next-generation games consoles for seven years takes centre stage.
Ahead of E3 opening on Tuesday, technology reporter Dave Lee asked industry insiders what they expected to make the news this week.


text:
Council approves UWM's plans to redevelop former hospital
The University of Wisconsin-Milwaukee won Common Council approval Tuesday for its plan to redevelop the former Columbia St. Mary's Hospital for classrooms, student services and housing.
Aldermen voted 11-1 for a zoning change to allow the redevelopment, with Ald. Bob Bauman opposed. Bauman has voiced concerns about the impact of UWM expansion on nearby neighborhoods. But Ald. Nik Kovac, who represents those east side neighborhoods, supported the zoning change. Kovac has said UWM Chancellor Mike Lovell is working well with neighbors.
University administrators say they want the closed hospital to become the new home of UWM's Honors College - including a residence hall for 90 honor students - and for such services as a child care center. The 11-acre site, purchased by UWM in late 2010, includes seven buildings, with a total of 828,000 square feet, and 962 parking spaces.


text:
Nicho Waipuka found guilty of killing Phillip Cottrell
- 17 December 2012
- From the section Glasgow & West Scotland
A 20-year-old man has been found guilty of the manslaughter of former BBC Scotland journalist Phillip Cottrell.
Nicho Waipuka had admitted punching Mr Cottrell, causing him to fall and hit his head, during an attack in Wellington in December 2011.
Mr Cottrell, who was 43, had been walking home from the offices of Radio New Zealand.
He worked as a news editor at the station after moving to New Zealand when he left BBC Scotland.
Waipuka's co-accused, Manuel Robinson, was acquitted.


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The entire package is obviously aimed at female, young adults, but parents could do worse than watching Divergent with their teenage daughters. Read More »
Home / Tag Archives: Veronica Roth
Blu-ray Review: 'The Hunger Games: Catching Fire'
Fans should rejoice that Lionsgate has delivered their beloved 'Games' on Blu-ray with a wealth of special features. Read More »
New "Divergent" Still Reveals Theo James as the Perfect Dauntless
Theo James is a brilliant fit for the role of the Dauntless trainer in Lionsgate's "Divergent." Read More »
Dystopia and the Brave New Reading World
The future may not be as optimistic as you think, but reading a dystopian novel might seriously open your eyes. Read More »


text:
Hotels in Wartmannsroth
Hotel reservation
Hotel rooms in Wartmannsroth
There are not so many hotel rooms in Wartmannsroth, just 4, still everyone can find an offer to suit his choice. The most common offers in this city are apartments, they count 2 out of 4, and their prevalent location is central district. According to our practice, it is the most profitable to book a hotel in the west of Wartmannsroth, as it is the location of the hotels with optimal cost and quality offers along with the cheap hotels. Taking into account the small size of the city, there is no need to dwell hotel reservation on the location: the road to the city center would take less then half an hour, so one can book a hotel in any district of Wartmannsroth. The most populated with hotels district of Wartmannsroth is the south, 75% of cheap hotel rooms are concentrated here. Wartmannsroth is an ideal place for couple and business, such travellers rate hotels there 9.2 out of 10 on average. Apart from all these, hotels in Wartmannsroth offer their customers pets allowed, laundry service, spa and gym. The most appreciated amenities in Wartmannsroth hotels are food and service. According to the visitors reviews, hotels in Wartmannsroth has delicious food, awesome vibe and great wellness & sports facilities. Take a look at our selection of the cheap hotel rooms in Wartmannsroth to make a well-informed choice for your reservation!
Wartmannsroth cheap hotels
Guest Houses
All cheap hotels in Wartmannsroth
Best hotels in Wartmannsroth
Hotels in Wartmannsroth are spread around the city within the distance of 5.3 kilometers, while 1 hotels are located directly in the city center. Those who are keen on antique should definitely fall in love with
Romantik Hotel Neumuhle
, the oldest hotel of Wartmannsroth, constructed in 1979. This hotel is located 5.1 km away from the city center. The most popular accommodations in Wartmannsroth is
Romantik Hotel Neumuhle
, 4 stars hotel located in a 5.1 kilometers from the city center.
The best hotels are here and now. Try them!
All cities in Germany


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text:
If you, Tom, could see this inflight video map
of the world turning wildly on its axis
you would not, I think, be mad, though it is not
on paper, and that is what you do, but it is
a useful thing to see the earth twisted up like this;
it is our minds that are
Matthew Rohrer
In 1970, Matthew Rohrer was born in Ann Arbor, Michigan, and raised in Oklahoma. He earned a BA from the University of Michigan, where he won a Hopwood Award for poetry, and a Master of Fine Arts degree in Poetry from the University of Iowa.
Rohrer's poetry collections include Surrounded by Friends (Wave Books, 2015), Destroyer and Preserver (Wave Books, 2011), A Plate of Chicken (Ugly Duckling Presse, 2009), Rise Up (Wave Books, 2007), A Green Light (Verse Press, 2004), Satellite (Wave Books, 2001), and A Hummock in the Malookas (W. W. Norton, 1995), which was selected by Mary Oliver for the 1994 National Poetry Series. With Joshua Beckman, he is coauthor of Nice Hat. Thanks. (Verse Press, 2002) and the audio CD Adventures While Preaching the Gospel of Beauty.
He lives in Brooklyn, New York, and teaches at New York University.
Surrounded by Friends (Wave Books, 2015)
Destroyer and Preserver (Wave Books, 2011)
A Plate of Chicken (Ugly Duckling Presse, 2009)
Rise Up (Wave Books, 2007)
A Green Light (Verse Press, 2004)
Satellite (Wave Books, 2001)
A Hummock in the Malookas (W. W. Norton, 1995)


text: So I ordered a CF-300 canister fliter from TruAqua and it will be here Wed. I have read that a lot of people use pot scrubbers for the bio media. I could not find pot scrubbers unless they mean the green scrubby pads, I thought that foam hair curlers would work what do you guys think. Any advice would be welcome. Thank You


text: George Hamilton Had Sex With His Stepmother When When He Was 12…And Loved ItTracie Egan Morrissey10/16/08 1:00pmFiled to: The ViewEwClipsgeorge hamiltonView askewDefamer125EditPromoteShare to KinjaToggle Conversation toolsGo to permalinkGeorge Hamilton was on The View this morning to promote his autobiography Don't Mind if I Do, which is apparently somewhat of a kiss-and-tell. Barbara Walters brought up perhaps one of the most outrageous trysts he wrote about: when Hamilton was 12, he embarked on an affair with his stepmother, who was 28. Of course, it's shocking, since it was vaguely incestuous and definitely inappropriate, but when Joy Behar tried to insist that he was molested, Hamilton said, "I was molested? Damn, I'm down for it again." Evidently, he remembers the incident fondly. In fact, when he was of age, he ran into his stepmother again (at this point, his father had passed away) and slept with her again. Clip above.Reply125 repliesLeave a reply


text:
Icecat: syndicator of product information via global open catalog with more than 3844128 data-sheets 14559 brands – register (free)
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The general trademark of a manufacturer by which the consumer knows its products. A manufacturer can have multiple brand names. Some manufacturers license their brand names to other producers.ASUS
Product name:
Product name is a brand's identification of a product, often a model name, but not totally unique as it can include some product variants. Product name is a key part of the Icecat product title on a product data-sheet.V2-M2NC61S
Product code :
The brand's unique identifier for a product. Multiple product codes can be mapped to one mother product data-sheet if the specifications are identical. We map away wrong codes or sometimes logistic variants.VINTAGE V2-M2NC61S
Category :
Computer chassis plus motherboard.PC/workstation barebones
Data-sheet quality: created/standardized by Icecat
The quality of the product data-sheet can be on several levels:
only logistic data imported: we have only basic data imported from a supplier, a data-sheet is not yet created by an editor.
created by ASUS: a data-sheet is imported from an official source from a manufacturer. But the data-sheet is not yet standardized by an Icecat editor.
created/standardized by Icecat: the data-sheet is created or standardized by an Icecat editor.
only logistic data imported: we have only basic data imported from a supplier, a data-sheet is not yet created by an editor.
created by ASUS: a data-sheet is imported from an official source from a manufacturer. But the data-sheet is not yet standardized by an Icecat editor.
created/standardized by Icecat: the data-sheet is created or standardized by an Icecat editor.
Included since: 21 Feb 2007
The date Icecat noticed for the first time that this product was included in the price list of a channel partner
Info modified on: 06 Feb 2017 12:33:14
The date of the most recent change of this product data-sheet in Icecat.
Product views: 6644
This statistic is based on the 66438 using ecommerce sites (eshops, distributors, comparison sites, ecommerce ASPs, purchase systems, etc) downloading this Icecat data-sheet since 21-02-07 Only sponsoring brands are included in the free Open Icecat content distribution as used by 64706 free Open Icecat users .
Long product name ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower:
The short editorial description of ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-TowerV2-M2NC61S
Marketing text ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower:
The official marketing text of ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower as supplied by the manufacturerOffering practical functionality for both home users and enterprises. Combining trustworthy performance and essential features, V2-M2NC61S with Nvidia chipset is AMD high-performance system.
Elegant ID Design
V2-M2NC61S with micro construction and stylish appearance is more than just a PC that you hide under the desk.
Expand Depending on Your Needs
Ideal for basic computing to more complex multimedia entertainment, the V2-M2NC61S provides excellent scalability catering to various user needs. With two PCI slots, one PCI Express x 16 slot, one PCI Express x4 slot and two optical drive bays, system expansion for multimedia entertainment and high-speed computing is a simple process.
Recover Pro - Your Files are in Good Hands
Recover Pro is an always-available recovery tool. It stores user data, applications and the operating system in the host-protected area of the hard drive. Users can easily recover system to their original factory conditions or to a more recent state without restore CDs. No need to worry about losing data due to virus attacks.
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ASUS, understanding the importance of data safety, bundled industry-leading anti-virus software to assure your files are protected against outside attacks.
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ASUS subjects its desktop barebone systems through a series of stringent quality tests to provide the very best in performance, stability and compatibility. Even the electromagnetic level is tested and improved to limit interference with other devices to provide a superior computing environment.
Short summary description ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower:
This short summary of the ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower data-sheet is auto-generated and uses the product title and the first six key specs.ASUS V2-M2NC61S, NVIDIA MCP61S, Socket AM2, AMD, DIMM, Realtek ALC888, Fast Ethernet
Long summary description ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower:
This is an auto-generated long summary of ASUS V2-M2NC61S NVIDIA MCP61S Socket AM2 Full-Tower based on the first three specs of the first five spec groups.ASUS V2-M2NC61S. Motherboard chipset: NVIDIA MCP61S, Processor socket: Socket AM2. Processor family: AMD. Memory slots type: DIMM. Audio system: Realtek ALC888. Networking features: Fast Ethernet
This is a demo of a seamless insert of an Icecat LIVE product data-sheet in your website. Imagine that this responsive data-sheet is included in the product page of your webshop. How to integrate Icecat LIVE JavaScript.
Motherboard chipset
The chipset connects the microprocessor to the rest of the motherboard.
Processor socket
Mechanical component(s) that provides mechanical and electrical connections between a microprocessor and a printed circuit board (PCB). This allows the processor to be replaced without soldering.
Socket AM2
Supported processor frequency (max)
2.6 GHz
Processor family
A family of processors is a group of processors produced by one company over a short period of time e.g. Intel Pentium processors.
Memory slots type*
A memory slot, also known as a memory socket or RAM slot, is what allows computer memory (RAM) to be inserted into the computer. Depending on the motherboard, there will usually be 2 to 4 memory slots (sometimes more on high-end motherboards). The most common types of RAM are SDRAM and DDR for desktop computers and SODIMM for laptop computers, each having various types and speeds.
Number of memory slots*
Maximum internal memory
The maximum internal memory which is available in the product.
Audio system
System used to play music or speech.
Realtek ALC888
Audio output channels
An audio output channel is an electric circuit which acts as a path for a signal produced by a device. A device may have several audio output channels.
Networking features
Fast Ethernet
Ports & interfaces
USB 2.0 ports quantity*
Number of USB 2.0 ports (connecting interfaces) in the device. USB 2.0 was released in April 2000 (now called "Hi-Speed"), adding higher maximum signaling rate of 480 Mbit/s (effective throughput up to 35 MB/s or 280 Mbit/s), USB 2.0 ports are usually black.
VGA (D-Sub) ports quantity*
Number of VGA (D-Sub) ports (connecting interfaces) in the device. The VGA (D-Sub) connector is a 15 pin connector between a computer and a monitor. It was first introduced in 1987 by IBM.
Parallel ports quantity
The number of parallel ports. Parallel ports, also known as printer ports, are a type of interface found on computers (personal and otherwise) for connecting peripherals. In computing, a parallel port is a parallel communication physical interface. Parallel ports were common in the 1980s and '90s (mostly conforming to industry standard IEEE 1284) but are now being replaced by USBs and other ports.
S/PDIF out port
S/PDIF (Sony/Philips Digital Interconnect Format) is a digital audio interconnect used in consumer audio equipment over relatively short distances. The signal is transmitted over either a coaxial cable with RCA connectors or a fibre optic cable with TOSLINK connectors.
Ports & interfaces
Ethernet LAN (RJ-45) ports
Number of Ethernet LAN (RJ-45) ports (connecting interfaces) in the device. Ethernet LAN (RJ-45) ports allow a computer to connect to the ethernet.
PS/2 ports quantity
The number of PS/2 connectors for keyboards and mice. Its name comes from the IBM Personal System/2.
Firewire (IEEE 1394) ports
Number of IEEE 1394/FireWire ports (connecting interfaces) in the device. The IEEE 1394 interface is a serial bus interface standard for high-speed communications and isochronous real-time data transfer. It was developed in the late 1980s and early 1990s by Apple, who called it FireWire. The 1394 interface is comparable to USB though USB has more market share. Apple first included FireWire in some of its 1999 models, and most Apple computers since the year 2000 have included FireWire ports, though, as of 2013, only the 800 version (IEEE-1394b).
Headphone outputs
Number of sockets /ports where headphones are connected.
Microphone in
The socket where a microphone is connected to the device.
Chassis type *
The type of rigid framework onto which is the hosuing for device components.
Compatible operating systems
List of desktop operating systems tested as compatible with this product.
Window XP/Vista
Power supply
The way in which the product is powered e.g. rechargeable battery, mains electricity connected via a plug and cable.
Other features
Number of processors installed
Number of processors in the product.
Number of Parallel ATA connectors
The number of connectors (with wires) for parallel ATA (PATA), which is an interface standard for the connection of storage devices such as hard disks, floppy drives, and optical disc drives in computers.
Number of SATA connectors
Drive bays
2 x 5.25"; 3 x 3.5"
Expansion slots
List of I/O expansion card slots; including quantity of each
2x PCI
1x PCI-e x16
1x PCI-e x4
1x PCI-e x16
1x PCI-e x4
Special features


text:
algorithmic modeling for Rhino
September 1, 2016 to July 31, 2017 – Paris DESIGN by DATA Advanced Master in Computational Design, Digital Manufacturing and Building Technologies .......... The Advanced Master DESIGN by DATA provides attendees a cross-disciplinary culture… Organized by Ecole Nationale des Ponts et Chaussées | Type: advanced, master
January 16, 2017 to April 12, 2017 – Controlmad Advanced Design Center, Madrid This is an unique study program in the world that introduces you to parametric design and digital fabrication. VI Edition Training language: english Jan - April 2017 Great instructors teaching and… Organized by Controlmad, A.R.T.C., Rhino Fab Lab, Rhino Fab Studio, Madrid | Type: master, grasshopper, course
January 27, 2017 at 9am to January 29, 2017 at 8pm – South East European University, Skopje, Macedonia Promo Video: https://vimeo.com/177009508 Grasshopper : Rhinoceros : Keyshot Parametric Furniture Design With Grasshopper And Rhino V1.0 is an intensive course with grasshopper3d, rhinoceros, and ke… Organized by DesignMorphine | Type: workshop, grasshopper, parametric, furniture, fabrication, 3d, printing
© 2017 Created by Scott Davidson. Powered by


text:
Fluffy Lemon Squares
|Crushed vanilla wafers
|1 1⁄2 Cup (24 tbs)
|Chopped pecan
|1⁄3 Cup (5.33 tbs)
|6 Tablespoon, melted
|Heavy whipping cream
|1⁄2 Cup (8 tbs)
|Lemon gelatin
|6 Ounce (2 Package, 3 Ounce Each)
|Boiling water
|1⁄4 Cup (4 tbs)
|Instant lemon pudding mix
|3 1⁄2 Ounce (1 Package)
|Lemon sherbet
|1 Pint, softened
In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping.
Press remaining crumb mixture into an ungreased 11-in.x 7-in.x 2-in.dish.
Cover; refrigerate for 30 minutes.
Meanwhile, in a small mixing bowl, beat the whipping cream until stiff peaks form; set aside.
In a large mixing bowl, dissolve the gelatin in boiling water.
Add pudding mix; beat on low speed for 2 minutes.
Add the sherbet; beat on low for 1 minute or until soft-set.
Gently fold in whipped cream.
Spread over prepared crust; sprinkle with reserved crumb mixture.
Refrigerate for 1 hour or until set.
Rate It
Nutrition Rank
Nutrition Facts
Serving size: Complete recipe
Calories 3113 Calories from Fat 1383
% Daily Value*
Total Fat 158 g242.5%
Saturated Fat 83.1 g415.4%
Trans Fat 1.3 g
Cholesterol 386.2 mg128.7%
Sodium 1639.4 mg68.3%
Total Carbohydrates 419 g139.6%
Dietary Fiber 5.4 g21.7%
Sugars 268.3 g
Protein 24 g47.9%
Vitamin A 80.7% Vitamin C 1.9%
Calcium 18.3% Iron 6.6%
*Based on a 2000 Calorie diet


text:
Rag for Washing maschine and Tumbler
- Status Closed
- Budget $250 - $750 USD
- Total Bids 7
Project Description
I need a rag for the washing machine and the tumbler.
Material: Aluminium. Parts: [url removed, login to view];jsessionid=cba0bZqU9RzG-6u7yvh-t
You can download a specific CAD software there.
Should be in the Bonn area.
Best regards, ChrisGet free quotes for a project like this
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text:
Greek Flu
By Fritz Strobl
A Dr Jack Stevens Novel
Copyright 2011, Peach Pie LLC
Smashwords Edition
Copyright 2011 Peach Pie, LLC
All Rights Reserved
Published by Fritz Strobl at Smashwords
Smashwords Edition, License Notes
This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
This book is a work of fiction. Names, characters, places, and occurrences are products of the author's imagination or are used fictitiously. Any similarity to persons or places or events is entirely coincidental and has no basis in reality.


text:
Dog Walkers in Prairie, IL
Book a dog walker to give your dog a 30-minute walk around your neighborhood.
Crazy Husky Mom
Drop-In Visits, Doggy Day Care, Dog Walking
About: I have grown up with dogs my entire life. I can't remember a time when we have had less than 2 rescues living in our home and I wouldn't have it an... (more)
Active awesome work from home sitte
Columbia, IL, 62236
Dog Boarding, Drop-In Visits, Doggy Day Care, Dog Walking
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Your dog will be part of our family
Belleville, IL, 62221
Dog Boarding, Doggy Day Care, Dog Walking
About: Bring your baby to us! We will take daily walks, have daily playtime and take very good care of your precious sweetheart. Your dog/ puppy should ge... (more)
Experience exceptional service and a personalized match
From start to finish, we'll handle all the details for you.Learn About Premier
Rover also offers dog walking in:
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No more begging your friends to take your dog for a walk when you can't make it home in time. With Rover, you can find a loving Prairie dog walker who'd love to take your dog for a 30-minute stroll or jog around the neighborhood. Book a dog walker for one day or all week, just tomorrow, or every Tuesday. We're proud to bring you dog walkers who've built dog walking businesses right here on Rover. No matter how much exercise your dog needs, we can help you find the perfect dog walker in Prairie, IL. And just like overnight services booked on Rover, dog walking booked on Rover includes premium insurance, photo updates, and 24/7 support. Someone nearby can't wait to walk your dog, and it's easier than ever to find them.
Wondering what you should be paying for a walk? Check out our standard dog walking rates for a comparison.


text:
Saturday, January 31, 2015
Marc Faber : Dump Biotech, Short Central Banks, Buy Gold
Mark Faber says the biotech sector, as well as social media and chip stocks, are due for a plunge. He also thinks investors will lose confidence in central banks.
Marc Faber is an international investor known for his uncanny predictions of the stock market and futures markets around the world.Dr. Doom also trades currencies and commodity futures like Gold and Oil.
Dr. Marc Faber Tomorrow's Gold
Dr. Marc Faber author of the Gloom, Boom and Doom report is a world class Investor, Doctor Faber 's typically controversial and contrarian views have earned him the label of Dr. Doom. Doctor Doom also trades currencies and commodity futures like Gold Natural Gas and Crude Oil.Even his harshest critics must admit that he's been unerringly correct in his market forecasts over the past three decades . Marc Faber is a Swiss investor.He was born in Zurich, Switzerland. He went to school in Geneva and Zurich and finished high school with the Matura. He studied Economics at the University of Zurich and, at the age of 24, obtained a PhD in Economics magna cum laude. Between 1970 and 1978, Dr Faber worked for White Weld & Company Limited in New York, Zurich and Hong Kong. Since 1973, he has lived in Hong Kong. From 1978 to February 1990, he was the Managing Director of Drexel Burnham Lambert (HK) Ltd. In June 1990, he set up his own business, which acts as an investment advisor and fund manager. Faber is publisher of the Gloom Boom & Doom Report newsletter and is the director of Marc Faber Ltd which acts as an investment advisor and fund manager.


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Investigation into the pathogenesis of foot-and-mouth disease (FMD) has focused on the study of the disease in cattle with less emphasis on pigs, small ruminants and wildlife. 'Atypical' FMD-associated syndromes such as myocarditis, reproductive losses and chronic heat intolerance have also received little attention. Yet, all of these manifestations of FMD are reflections of distinct pathogenesis events. For example, naturally occurring porcinophilic strains and unique virus-host combinations that result in high-mortality outbreaks surely have their basis in molecular-, cellular- and tissue-level interactions between host and virus (i.e. pathogenesis). The goal of this review is to emphasize how the less commonly studied FMD syndromes and host species contribute to the overall understanding of pathogenesis and how extensive in vitro studies have contributed to our understanding of disease processes in live animals.
Foreign Animal Disease Research Unit, Agricultural Research Service, United States Department of Agriculture, Plum Island Animal Disease Center, Greenport, NY, USA Pirbright Laboratory, Institute for Animal Health, Woking, Surrey, UK Veterinary S
This article was published in the following journal.
Name: Transboundary and emerging diseases
Hand Foot and Mouth Disease Like Illness in Office Practice.
To describe the clinical profile of Hand Foot and Mouth Disease (HFMD) like illness in a cluster of cases.
Hand, Foot and Mouth Disease in Hong Kong: A Time-Series Analysis on Its Relationship with Weather.
Hand, foot and mouth disease (HFMD) is an emerging enterovirus-induced infectious disease for which the environmental risk factors promoting disease circulation remain inconclusive. This study aims to...
Using a Negative Binomial Regression Model for Early Warning at the Start of a Hand Foot Mouth Disease Epidemic in Dalian, Liaoning Province, China.
The hand foot and mouth disease (HFMD) is a human syndrome caused by intestinal viruses like that coxsackie A virus 16, enterovirus 71 and easily developed into outbreak in kindergarten and school. Sc...
Large-scale production of foot-and-mouth disease virus (serotype Asia1) VLP vaccine in Escherichia coli and protection potency evaluation in cattle.
Foot-and-mouth disease (FMD) is an acute, highly contagious disease that infects cloven-hoofed animals. Vaccination is an effective means of preventing and controlling FMD. Compared to conventional in...
Two duplex one-step TaqMan-based RT-PCR protocols for detection of foot-and-mouth disease virus (FMDV) were established and validated. Each RT-PCR test consists of a ready-to-use master mix for simult...
A Multi-Center Clinical Trial To Evaluate Chinese Herbal Medicines in the Treatment of Severe Hand-foot-mouth Disease
The aim of this study is to evaluate the effectiveness and safety of Chinese herbal medicines for severe hand-foot-mouth disease.
Assessing HIV-Related Oral Mucosal Disease and Using Saliva to Measure Viral Load
The mouth may play an important part in monitoring HIV progression. Mucosal lesions of the mouth are often the first sign of infection and their development in already diagnosed individua...
Study by Metagenomics and Culturomicsapproaches of Bacterial and Viral Flora of Diabetic Foot Infection
This work also highlights the presence of an unknown virus double-stranded DNA. In this project we propose 1) incorporating a bank of 150 samples from patients with diabetic foot infection...
The Influence of Fortified Pomegranate Juice (Punica Granatum) on Seasonal Influenza and Swine Flu Patients
It has been shown in laboratory studies that pomegranate juice contains anti-viral action against influenza. The researchers wish to investigate the effect of pomegranate juice on patient...
Viral Pathogenesis of Early Cystic Fibrosis Lung Disease
The purpose of this study is to test the hypothesis that early viral infections alter the bacterial flora and inflammatory profile in the airway and accelerate progression of pulmonary dis...
Swine Vesicular Disease
An enterovirus infection of swine clinically indistinguishable from FOOT-AND-MOUTH DISEASE, vesicular stomatitis, and VESICULAR EXANTHEMA OF SWINE. It is caused by a strain of HUMAN ENTEROVIRUS B.
Hand, Foot And Mouth Disease
A mild, highly infectious viral disease of children, characterized by vesicular lesions in the mouth and on the hands and feet. It is caused by coxsackieviruses A.
Foot-and-mouth Disease Virus
The type species of APHTHOVIRUS, causing FOOT-AND-MOUTH DISEASE in cloven-hoofed animals. Several different serotypes exist.
Vesicular Exanthema Of Swine Virus
The type species of the genus VESIVIRUS infecting pigs. The resulting infection is an acute febrile disease which is clinically indistinguishable from FOOT AND MOUTH DISEASE. Transmission is by contaminated food.
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Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...
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Learning about Fatherhood from the Kung Fu Panda
Dads play a unique–and vital–role in their children's life. And a dad's...Read More
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Dads play a unique–and vital–role in their children's life. And a dad's...Read More
I'll be in Terre Haute, Indiana next week giving a series of presentations. If you're in the neighborhood and can make it, please come by and say Hello! Here's the schedule: Wednesday, Oct 1, 2-3pm Parenting...Read More
Ok, so I pulled the trigger and officially called a vasectomy the "new condom" in the press. Sounds crazy, eh? Of course, a vasectomy doesn't protect you from sexually transmitted diseases like a condom. But, when it comes to fertility, vasectomi…Read More
by Stew Friedman The stories we tell children transmit cultural values. Based on the surprising results of a new study my colleagues and I conducted of two generations of Wharton School graduates, I bet that today's boys and girls are hearing new kin…Read More
Dr. Tom Jackson is a psychiatrist who has specialized in the treatment of sleep disorders and anxiety for the past thirty years. I recently had the chance to have a virtual cup of coffee with Dr. Tom Jackson, who I think is best described as a jack-of-…Read More
A man turns into a father all at once—no warning, no preparation, no classes. Many a woman starts turning into a mother in her early childhood. After all, she spends many hours pretending that she's holding a baby, feeding it, changing its diap…Read More
It's entirely possible that I simply don't understand women. Actually, it's more than just possible—it's almost certain. But can someone explain why some women feel the need to entrap men into relationships. One time-honored approach is for t…Read More
Despite claims by many that the economy is "turning around" and unemployment is dropping, the fact remains that millions of Americans are in serious financial straits. As individuals, families, and employers look for ways to cut expenses, more and …Read More
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This item from Carol Barrett Jewelry is now in the Shop Backroom.
More from Carol Barrett Jewelry
Lapis Beads with Glass Tulip, 18k Gold Vermeil Drop Post Earrings
These unique earrings are made with a beautiful blue lapis lazuli bead that is flecked with gold and topped with a blue glass tulip and a small lapis bead. It drops 1 1/2" from an intricate 18k gold vermeil post that curls around the bottom of the ear and is 1/2" wide.
Flecked with the gold of pyrite or calcite white, lapis was a favorite for jewelry of the ancient Egyptians. Since ancient times it has been used to make the artists' pigment ultramarine blue by grinding the stone into a fine powder. It is believed to be a calming stone. It has been called the "sapphire" in Roman times and has been a favorite stone because of its beautiful blue color.
Gender: Female, Age Group: Adult, Color: blue, Size: 1 1/2"
If you were the pending buyer of this item, go to My Account to view, track and check payment for this item.
Carol Barrett Jewelry
Carol Barrett, San Carlos, CA
One-of-A- Kind Asian Inspired Jewelry With Semi-Precious Gemstones
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An Open-Label Study to Evaluate the Long-Term Effects of Orally Administered SAR302503 in Patients With Primary or Secondary Myelofibrosis
The purpose of this study is to evaluate the long-term effects of orally administered SAR302503 (TG101348) in patients with myelofibrosis who have completed the MF-TG101348-001 study.
Stanford is not currently accepting new patients for this trial. You may want to check clinicaltrials.gov to see if other locations are recruiting.
- drug : SAR302503 (TG101348)
Phase: Phase 1/Phase 2
Ages Eligible For Study:
Inclusion Criteria
- Completion of MF-TG101348-001 study - Diagnosis of myelofibrosis - At least 18 years of age
External Links
Explore related trials
Contact information
Stanford University
School of Medicine
300 Pasteur Drive
Stanford, CA 94305
Cancer Clinical Trials Office
Not Recruiting


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We're not going to lie - we have an inherent nervousness about corporate blogs. We're not tooting our own horns here, but blogging is hard work. You have to become the postal service of the Internet...y'know, "Neither snow nor rain nor heat nor gloom of night stays these bloggers from the swift completion of their appointed rounds." To make a long story short, while blogging sounds great on paper, we don't always trust the corporations to keep up their intensity without coming off as self-serving, especially if there's no direct contribution to the bottom line.
That's why we've been pleasantly surprised by the Stella Artois Blog...they've only been around for a week or so, but we like their tone, they're posting on the regular, and they're giving us some interesting information to boot. We've learned about Stella Draught Masters, met some Stella beer tasters, and picked up some additional Stella nuggets. Plus, keep an eye out to learn more about the new Stella website that's on the horizon - they're promising it'll be a cinematic experience.
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Makes about 20
As a Scot, I am naturally partial to good shortbread, and I like to use both a pâte sablé dough as well as a richer pâte brêton (below). You can keep the dough in the refrigerator for up to 1 week, and slice off rounds to bake whenever you want fresh cookies.
1-1/2 cups (200 g) all-purpose flour
1/4 tsp. salt
1/2 cup + 1 tbsp. (125 g) unsalted butter, softened
1/2 cup (100 g) sugar, plus extra for sprinkling (optional)
1 extra large egg, beaten
1/2 cup (50 g) finely ground toasted hazelnuts
1. Sift the flour with the salt. Cream the butter and sugar together using an electric mixer until smooth and creamy. Gradually beat in the egg.
2. With the mixer on its slowest setting, add the flour a spoonful at a time, then the nuts. Stop mixing as soon as the dough clumps together.
3. Lift the dough onto a sheet of plastic wrap. Shape into a roll 1-1/2 in. (4 cm) in diameter and wrap well. Chill for at least 2 hours until firm.
4. To bake, preheat the oven to 325 degrees F. Slice off rounds of dough, 1/4 in. (5 mm) thick. Place on a nonstick baking sheet and prick lightly with a fork. Bake for about 20 minutes until very pale golden.
5. Leave on the baking sheet for a minute, then lift onto a wire rack. For a classic appearance, sprinkle with sugar as the cookies cool.
Hazelnut and Chocolate Shortbread
Dip the cooled shortbread into 4 oz. (125 g) melted bittersweet chocolate to half-coat, then leave on baking parchment to set.
Gordon Ramsay's Just Desserts
by Gordon Ramsay with Roz Denny
Laurel Glen Publishing
October 2001; $29.95/hardcover
Color photography by Georgia Glynn Smith
Recipe reprinted by permission.
This page created May 2002
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Weight Watchers at Work (Merrifield
Tuesday, November 20, 2012 4:15 PM - 5:15 PM
Cost: $39.95 per month
Category: Health & Wellness, Meetings
Contact: Kimberly Ruliffson 701.777.0210
Website: und.edu/health-wellness/workwell/programs/weight-watchers.cfm
Merrifield 212
276 Centennial Dr.
Grand Forks, ND 58202
Weight Watchers At Work is open to staff, faculty, students and community members and anyone can join at any time.
Members will enroll/use the monthly pass for $39.95 per month. The pass includes 4 weeks of meetings and e-tools. Staff and faculty who attend 14 of 17 consecutives weeks are eligible for a $50 return from Work Well.
The 4 weeks start on the date of purchase of the monthly pass.
Monthly passes are purchased online. See the tab at www.und.edu/workwell, click Weight Watcher and Enroll at a UND location.
Payments can be made by credit, debit, Paypal, or pre-paid credit card. Checks and cash are not options.
Weight Watchers will use a recurring automatic billing system therefore payments/memberships can only be cancelled on-line (or by calling or e-mailing Weight Watchers directly).
Parking InformationUnless special parking arrangements have been stated above, off-campus guests for this event may use the pay-as-you-go option in the Parking Ramp (corner of 2nd Ave N and Columbia Road), the Visitor Lot (off Centennial Drive), or a Parking Meter. Parking in any other parking lot on-campus requires a parking pass which can be purchased directly through UND Parking and Transportation Services, 3925 Campus Rd Stop 9030 (8:00 a.m. – 4:30 p.m. Monday – Friday).
Other Events on This Day
- (editor's pick)Finding North Dakota: 250 Years of Mapping (All Day)
- World Kindness Week (All Day)
- Sunrise Yoga (6:15 AM)
- "Todd Hebert: A Survey" Exhibition (9 AM)
- Workshop: iPads - Beginners (9:30 AM)
- GFPL Preschool Story Time (10 AM)
- Interviewing Techniques (10 AM)
- Work Well Fitness Assessments (11 AM)
- Interviewing Techniques (12 PM)
- Noon Cycling (12:10 PM)
- Yoga Sculpt (12:30 PM)
- PiYo Strength (4 PM)
- Classic Rock Cycling (4:15 PM)
- ViPR (5:15 PM)
- Cheap, Fast and Healthy (5:30 PM)
- Beginner Reformer Pilates (5:30 PM)
- Cycle for a Cause (6:15 PM)
- (editor's pick)Great Reads Book Club (7 PM)
- enCORE (7:30 PM)
- Night Ride (8:15 PM)
- Beginners Swing Club (8:15 PM)
- UND Men's Basketball at Hawai'i (11 PM)
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AXC Pest Management | German cockroach treatment in Tweed heads
AXC Pest Management is dedicated in offering a fast, reliable and professional service to all of our customers in Tweed Heads and Gold Coast. Let us take the responsibility of your home with our proactive approach to residential pest control. With all our professionals specially trained to manage the latest scientific techniques, we are committed to the elimination of all vermin and pests within the home atmosphere.
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ok i watched the tape, then found the radio and listened to the docs little explenation. now what do i do? and what is
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Bellator MMA welterweight Nathan Coy knew Chael Sonnen long before the MMA world got to know the former UFC title challenger.Filed under: Bellator, Featured Videos, News, Videos Tagged: Bellator 116, read news >>
With one eye on the Bellator MMA heavyweight championship, Lavar Johnson is gearing up for his second fight in 35 days. Filed under: Bellator, News Tagged: Bellator 116, Lavar Johnson read news >>
Bellator MMA returns to Southern California as Pechanga Resort & Casino hosts the heavyweight tournament semifinals Friday, April 11, at Bellator 116. read news >>
Bellator MMA 116 on April 11, 2014, rumored fight card and bouts. read news >>
The latest installment of "Bellator: Uncut" offers a behind-the-scenes look at this past weekend's Bellator 116 in California. Filed under: Bellator, News, Videos Tagged: Bellator 116 read news >>
Bellator 116 Uncut takes you behind the scenes of Bellator's April 11 event at the Pechanga Resort that featured the heavyweight tournament semifinals. read news >>
UFC veteran Vladimir Matyushenko officially retired from mixed martial arts in the wake of a third-round submission defeat to Joey Beltran. read news >>
TEMECULA, Calif. – Karo Parisyan is quick to remind people that Friday's upset win at Bellator 116 is simply a start. But he thinks he'll ultimately prove that he's still able to compete with any top read news >>
Watch the main event of Bellator 116 where Bulgarian Blagoi Ivanov met UFC veteran Lavar Johnson at Bellator Season 10 Heavyweight Tournament. read news >>
Two east-europeans will meet each other in the Bellator's heavyweight tournament finals as in the main event Bulgurian Blagoi Ivanov submitted (Americana) Lavar Johnson in the last minute of the open read news >>
Blagoi Ivanov defeated Lavar Johnson to earn a tournament final spot with Alexander Volkov, and Joey Beltran sent Vladimir Matyushenko into retirement on Friday night. read news >>
Check out the video highlights from Bellator 116, including a pair of first-round finishes in the heavyweight tournament semifinals.Filed under: Bellator, Featured Videos, News, Videos Tagged: Adam M read news >>
While Bellator 115 was completely free of any tournament fights, Bellator 116 was chock-full of them. In the main event Friday from Pechanga Resort & Casino in Temecula, Calif., formidable Sambo prac read news >>
Blagoi Ivanov used his strengths to exploit Lavar Johnson's weaknesses. read news >>


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nice circuitthe pity is that the code is completely closed source so it won't be possible toport it to arduinomassimo
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Getting sleep will be one of the biggest challenges facing astronauts in any future manned mission to Mars, according to a study into six men who spent 520 days and nights in a confined "spacecraft" during a simulated trip to the planet.
The Mars500 project began on 3 June 2009 when three Russians, an Italian, a Frenchman and a Chinese man entered a sealed experimental facility in Moscow without access to natural light, fresh air or direct face-to-face contact with any other human being.
For the next 18 months they carried out a battery of pre-arranged daily duties to simulate a return mission to Mars, with a 30-day interlude in the middle of the programme where they were allowed to explore another enclosed area designed to simulate the surface of the red planet.
A study, published in the Proceedings of the National Academy of Sciences, into how each man coped with the psychological and physical constraints of the mission – carried out entirely under artificial light – has found that there were wide differences in their wake-sleep patterns.
One man's circadian rhythm shifted from a 24-hour period to a 25-hour period, which meant that on every 12th day his body was telling him that it was midnight at the same time that it was midday for everyone else.
And while most of the crew began to sleep for longer periods as the mission progressed and boredom set in, one individual became chronically sleep deprived.Reuse content


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The trio of New Zealand saxophonist Lucien Johnson, living in Paris, with the rhythm section of Alan Silva on double bass and Makoto Sato on drums for an expressive album of free jazz with inventive counterpoint and soulful playing in the Ayler tradition.
Johnson, Lucien / Alan Silva / Makoto Sato
Stinging Netttles
Label: Improvising Beings
Released in: France
Lucien Johnson (b. 1981), hailing from Wellington, New Zealand, is probably the lesser known of the three members of this band, he spent some years in Paris at the end of last decade, the period during which he recorded this beautiful performance with Alan Silva (b. 1939) on double bass, and Makoto Sato (b. 1946) on drums, two veterans of the free jazz scene. Even if the rhythm section is twice the age of the frontman, he does not seem to be inhibited too much by it, and plays his role really well, at the same time offering lots of space to Silva and Sato. Johnson's tone on tenor is warm and round, and his playing offers a perfect balance between nervous energy, soulful howling and rhythmic phrases, in a sense that has almost become unusual in Europe's free improv scene, without abstractions, over-blowing or extended techniques."Stef, freejazzblog.org
"As much as time ever travels onward there are artists and musics that will not be forgotten, no matter what comes after. One of those artists on the new jazz scene of course is Alan Silva, a monster jazz composer and bandleader, a creative force on orchestral synth, and a giant of a bassist, one of the few absolutely key ones in the flowering of "free jazz."
So when just now a new recording of a date from 2006 comes our way, with a lively trio of Alan on bass, Lucien Johnson on tenor, and Makato Sato on drums, I perk up. The album is Stinging Nettles (Improvising Beings 29), and it is a real winner on all counts.
You get Alan in full-strength form on bass, a very lucid Lucien Johnson on tenor, and master drummer Makato Sato.
It's an excellent free set that brings the best playing of the three to the fore. New Zealander Johnson not only keeps up with these two iconic freewheelers, he excels in his role. This fellow surprises you with a real sense of free-form virtuosity that fits right in with the cohesive vibrance of Alan and Makato.
There are eight numbers in all here. And every one has that special something of free inspiration and enough variety that the ears and soul get plenty of spiritual-aural substance to appreciate and get rocketed out with.
You could just listen to Alan alone and get a kind of tutorial of free bass acumen in action. But then all three are saying something throughout. So if I might, I'd like to recommend this one to you heartily."-Grego Applegate Edwards, Gapplegate Guitar and Bass Blog
• Show Bio for Makoto Sato
Drummer Makoto Sato has been a member of Marteau Rouge, Nuts, and has recorded with Joe McPhee, Marteau Rouge, Evan Parker, Nuts (Benjamin Duboc, Rasul Siddik, Itaru Oki, Didier Lasserre, Sato), Linda Sharrock, Itaru Oki, Mario Rechtern, Makoto Sato, Eric Zinman & Yoram Rosilio.-Squidco 2/22/2017
^ Hide Bio for Makoto Sato
Related Categories of Interest:
Improvised Music
Free Improvisation
Trio Recordings
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Shipping Weight: 4.00 units
Quantity in Basket: None
Label: Improvising Beings
Catalog ID: ib29
Squidco Product Code: 21021
Format: CD
Condition: New
Released: 2014
Country: France
Packaging: Jewel Case
Recorded at Studio Campus, in Paris, France in November 2006 by Jean-Marc Foussat.
Lucien Johnson-tenor saxophone
Alan Silva-double bass
Makoto Sato-drums
Highlight an artist name or instrument above
and click here to Search
Track Listing:
1. Stinging Netties 7:28
2. Abora 5:26
3. Copper Sky 6:27
4. Family Silva 7:15
5. Pieces Of Eight 4:04
6. Ice Shelf 7:18
7. Burnt Fingers 9:03
8. Rhyme Nor Reason 4:41


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Four bullet-riddled bodies found in Karak
KARAK: In the first incident of its kind in the district, four bullet-riddled bodies were found in Kunghara area here on Saturday. Sources said that the victims were killed on charges of spying for foreign countries. All of the four were blindfolded and handcuffed, they added.
"Letters were also found in the pockets of deceased. The letters say that all those, who are spying for the secret agencies of Israel and India, will meet the same fate," police said.
Police added that they took the bodies in their possession when got information about their presence in Kunghara area. "It seems that the unidentified persons have been killed somewhere else and their bodies thrown here," they added.
Police said that empty bullets were also found with the bodies. The bodies were shifted to hospital for postmortem. Doctors at the hospital said that the victims were killed on Friday night. "No visible marks of violence could be seen on the bodies," they added.
The identity of the victims could not be ascertained, however, Karak police registered a case against unidentified persons and started investigation.
The complete article can be found at Dawn News.


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Tennis timetable
Following the successful trial of a new tennis format in 2015, it will be repeated this year.
9.00 Arrive at your court
9.15 Start qualifying matches
12.45 Finish qualifying matches
1.15 Quarter finals (four courts)
2.30 Semi-finals (two courts)
4.00 Final starts at Dyars
Tea, cakes, beer and wine on sale
5.15 Prizegiving
6.00 Finish
For more information about the tennis programme, contact Andrew Teuten
Click here to enter
Format of play
The first round is played as a Round Robin in mixed doubles with rotating partners. Scores are kept on an individual basis.
The highest scoring man and the highest scoring lady go through to play as a couple in subsequent rounds.
Tennis court locations
Click here for a map showing tennis court locations


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Austin Jackson Gets Standing Ovation from Detroit Crowd After Being Traded
Austin Jackson was playing center field one minute. The next, he was heading to the clubhouse and saying goodbye to his teammates.
As Fox Sports' Jon Morosi tweeted on Thursday afternoon, Jackson was traded to the Seattle Mariners in a three-team deal that sent All-Star David Price to Detroit. Once the trade was agreed upon, the Tigers yanked Jackson from the game in the middle of the seventh inning.
The crowd at Comerica Park in Detroit recognized what was happening and gave Jackson a standing ovation as he left the field.
Jackson debuted in the majors with Detroit back in 2010 after he came over from the New York Yankees in a trade that involved another former Tigers fan favorite in center field, Curtis Granderson.
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GENERAL LABOR: EQUESTRIAN TECHNICIAN (Seasonal from Oct - May) Feeds, waters, turns in/out of up to 80 horses oMore info
HEALTH CARE: DENTAL HYGIENIST Full/Part-Time Energetic and growing practice. South End Hilton Head Island. PleaMore info
HUMAN RESOURCES: HR PAYROLL ADMINISTRATOR Full-Time Process Payroll administer benefits programs for 40 employees.More info
SKILLED LABOR - TRADES: Gochnauer Heating and Air is hiring for full time, year round commercial, residential, and maintenanMore info
DESIGN: GRAPHIC DESIGNER ITS Classics - Hilton Head Island, SCThe ITS Classics team is looking for a passioMore info
HEALTH CARE: The Seabrook is seeking NURSING HOME ADMINISTRATOR for Fraser Health Care. Must have Bachelors DegrMore info
HEALTH CARE: Bluffton Jasper Volunteers in Medicine seeks a nurse manager. 25 hour work week with some flexibilitMore info
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text: Birth Center At Lutheran, we believe childbirth and parenting are among the most rewarding and challenging experiences you may have in your life. It's also an incredibly special time for you and your baby. That's why our Women and Family Center offers expectant moms the comfort of every amenity in the privacy of your own labor and delivery suite. Our highly skilled nurses, nurse midwives and physicians make your family their priority, providing compassionate and personalized care even before your little one arrives. We offer a full range of prenatal classes, as well a Boot Camp for Dads and help installing car seats before leaving the hospital. During delivery, you and your baby are in the expert hands of our board-certified obstetricians, nurse practitioners, anesthesiologists, neonatologists and maternal-fetal specialists. We also have a Level IIIA NICU and Children's Hospital Urgent Care on-site, which means that babies born prematurely or needing a little help after their arrival can receive the best care without being transferred (in most cases). After delivery, Lutheran provides new parents with the tools and resources needed to care for your baby both in the hospital and after you take your little one home. Our modern facility provides the utmost comfort for you and your growing family. Private suites include jetted tubs, comfortable sleeping accommodations for Dad and restaurant-quality food delivered to your room, all with a backdrop of spectacular mountain views.* Come see it for yourself! Schedule a tour. *Not every room has a mountain view. Our Labor and Delivery services have received recognition from many organizations for our commitment to quality and customer service. View some of our awards below. Lutheran Medical Center has achieved Healthgrades® 2016 Labor and Delivery Excellence Award™ Women's Health Excellence Award Recipient of the Healthgrades® Women's Health Excellence Award™ for 3 Years in a Row. (2013-2015) Named among the Top 5% in the Nation for Women's Health in 2015 Named Among the Top 10% in the Nation for Women's Health for 3 Years in a Row. (2013-2015) Labor & Delivery Excellence Award Recipient of the Healthgrades® 2015 Labor and Delivery Excellence Award™ Recognized by Healthgrades® in 2015 for Superior Performance in Labor and Delivery Among the Top 10% of Hospitals Evaluated for Labor and Delivery in 2015. Five-Star Vaginal Delivery Healthgrades® Five-star recipient for Vaginal Delivery in 2015 Additional Awards & Recognition Healthgrades® awarded Lutheran with the 2014 Women's Health Excellence Award™ Level III Neonatal Intensive Care Unit Program of Excellence: "Boot Camp for New Dads" Hospital Charitable Service Awards by Jackson Healthcare. (2012) Colorado Can Do 5! Breastfeeding Award from CDPHE (2012)