text:
Brennan: The Wanderer
Christopher Brennan's most famous work is The Wanderer, a cycle of fourteen poems mostly written in 1901. Beyond the influence of the French Symbolists, the German Romantics and the Late Victorians, it harks back to the anonymous Anglo-Saxon poems 'The Wanderer' and 'The Seafarer'; but despite the absence of any specific location in time or place, the figure of the Wanderer bears an unmistakable resemblance to Brennan himself, and the traditional theme of spiritual exile has an undeniably Australian resonance.
Brennan was born in Sydney in 1870. He was the son of Irish migrants; his father was a brewer who later became a publican. Brennan was educated by the Jesuits, but lost his vocation and later his faith, although he returned to the Church on his deathbed. He studied classics and philosophy at Sydney University and then travelled to Germany, where he spent two years at the University of Berlin, fell in love with his landlady's daughter, and discovered the poetry of Mallarmé.
He returned to Sydney without his fiancée during the depression of the 1890s, and after a period of unemployment was given work at the Public Library of NSW and then temporary lecturing work at the University. He waited for three years before his fiancée joined him and they were married; but it was another decade before the University finally gave him a permanent lectureship in French and German, despite the fact that he was probably the most well-read and original scholar of European languages and literature in the country.
Brennan's heavy drinking and his unconventional poetry, behaviour and intellect all counted against him. His marriage began to disintegrate, and eventually he left his wife and children and moved in with Violet Singer, a much younger woman. Violet was killed in a tram accident in 1925. That same year Brennan was dismissed from the University, officially on the grounds of adultery, and his life spiralled into destitution. He died in 1932.
Brennan's poetry stands outside the mainstream of Australian verse. Compared to that of his contemporaries, it belongs to a broadly European rather than narrowly English tradition, and is international rather than national in style and subject-matter. He said himself that in terms of Australian content it may as well have been written in China and contained no references to shearing sheds or swagmen.
This version of The Wanderer features the voice of Robert Menzies and the music of Hugo Race. The program begins with a short montage of words and music, featuring recollections of Brennan by people who knew him, originally recorded in 1955 for a program produced for the ABC by John Thompson entitled 'Days and Ways of Christopher Brennan.'
Sound engineers: Carey Dell and Alex Stinson
Producer: Humphrey Bower.
Comments (2)
Mark :
08 Sep 2012 4:51:30pm
This was broadcast a year or so ago and ignited my interest in Brennan. So well produced and Menzie's interpretation of the poems is wonderful!
I loved hearing it again, but when a program is a repeat, could you let us know in the preview notes. For the last few days I have been hoping against hope that it might have been something new.
Seabreeze :
24 Sep 2012 4:45:50pm
My first hearing of this program. I have relished it. The words so broad, deep, dark, raw, the voice of the reader so resonant, the music apt.
A wonderful program. Thank you for its production.


text:
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subset: commoncrawl


text: I was recently offered and I accepted the position of executive chef at the Mars Hill Cafe in Mobile. The cafe is a revolutionary concept in that it is subsidized by the Mars Hill Church who plans to use the profits, all of them, to feed the hungry. For more info check out their web site. Guess it's time to update my web site.


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Bee Naturals, Queen Bee Facial Polish, 2 oz
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Expiration Date:?Jan 2018Expiration Date
The length of time for the expiration date or "best used before" date depends on the type of product, as well as the brand.
Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
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Treat yourself like royalty with Bee Naturals Queen Bee Facial Polish. Our delicate mixture of oatmeal, lavender, and gentle exfoliating clays will brighten your complexion each day.
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Lavendula augustafolia (lavender bud powder), avena sativa (oatmeal flour), kaolin clay, cosmetic grade pumice, iron oxide.
Not bad, but contains iron oxide.
Verified Purchase
Not bad, but contains iron oxide.
Even though iron oxide is not a dangerous carcinogen, it's still a possible toxicant, allergen and irritant capable of causing breathing problems, exacerbating asthma, allergies and sinus infections in some people. All the other ingredients are great, though: kaolin clay and pumice gently exfoliate and detoxify the skin, draw out excess dirt and oil, remove impurities and dead skin cells, unclog and tighten pores, oatmeal flour moisturizes, nourishes, softens, soothes and heals the skin, restores its elasticity, calms itching, reduces redness and inflammation, lavender bud powder regulates sebum production, fights infection and inflammation, regenerates, firms and revitalizes the skin. Overall, it's a good product: it does make your skin softer and smoother, even out the skin tone and improve the complexion, but it would be much better without iron dioxide. Moreover, you can make a similar facial polish on your own and without iron dioxide: you just need lavender bud powder or essential oil, oatmeal flour, kaolin clay and pumice powder.
Mixed feelings about it
Posted by 5509239451646144397 on Aug 24, 2016
It is a nice product but not strong enough for oily skin. Also it makes a lot of mess while using it
great gentle polish
Posted by 4928356842148945013 on Jul 22, 2016
I was worried that this stuff wouldnt be 'scrubby' enough. But, It's just right. Out of the shaker, it looks like a a clay powder. Which, well, is basically what it is. Except that it has very fine pumice granule which act as the major source of scrubby-ness. I mix this with my Philosophy Purity cleanser. It mixes well. The particles dont break down, so it's possible to over-scrub. But, the particles are very fine so I don't think it's as harsh as other mechanical scrubs. Hasn't helped with blackheads on nose. After using, my skin is super soft and subsequent products sink right in. Inoffensive clay smell. Recommend for sensitive skins.
best scrub
Posted by 5699299709561516930 on Jun 15, 2016
So far this is the best scrub with valuable price. And it is not that mess with its powder form.
Posted by teeyavii on Apr 08, 2016
i think am gonna order it again
Gentle yet effective
Posted by Reviewer2251137 on Jan 08, 2016
The direction to say to combine with lotion or cleanser but I've been using aloe vera with it. I definitely see a difference in smoothness and clarity without drying my skin out. I will definitely buy this again over other scrubs.


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Everyday Math Wipe-off Workbook for Kids
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28 Page Wipe-off Dry Erase Workbook Made in the U.S.A.
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Everyday Math prepares children for school by reinforcing foundation math skills:
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Related quotes
"The life history of the individual is first and foremost an accommodation to the patterns and standards traditionally handed down in his community."
"First and foremost, it was a lesson in propaganda. We were wound up, thinking we might be under surveillance, there would be hidden cameras in our hotel rooms, our phone lines would be bugged, they'd go through all our stuff. As Americans, we really aren't allowed to know much about Cuba or the people there."
"I'm not worried about the offense, we just need to defend as a team together. That's first and foremost especially on the road."


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The following Terms and Conditions apply to the use of this Web site as well as all transactions conducted through the site.
- Legal Notice
All CampusMortgage online training classes are "professional development" and are for informational purposes only (not licensing training). Obtaining a CampusMortgage® Certificate of Completion does not imply you are an "expert" or "licensed" in any mortgage related field -- it simply means you've taken (X) hours of online training. We do not guarantee you will find a job. We do not provide job placement assistance. We are not owned, operated or affiliated with HUD, FHA or the Federal Government in any way.
- Copyright
Copyright © 2016 Mortgage University, Inc. (DBA CampusMortgage, CampusFHA, CampusUnderwriter, CampusProcessor). All rights reserved.
TRADEMARK: Mortgage University is a registered trademark on the USPTO.gov principle registry: Serial Number: 77655720 / Registration Number: 621246
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All brand, product, service, and process names appearing on this Web site are trademarks of their respective holders. Reference to or use of a product, service, or process does not imply recommendation, approval, affiliation, or sponsorship of that product, service, or process by CampusMortgage. Nothing contained herein shall be construed as conferring by implication, estoppel, or otherwise any license or right under any patent, copyright, trademark, or other intellectual property right of Online Store or any third party, except as expressly granted herein.
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This site may contain other proprietary notices and copyright information, the terms of which must be observed and followed. Information on this site may contain technical inaccuracies or typographical errors. Information, including product pricing and availability, may be changed or updated without notice. Online Store and its subsidiaries reserve the right to refuse service, terminate accounts, and/or cancel orders in its discretion, including, without limitation, if Online Store believes that customer conduct violates applicable law or is harmful to the interests of Online Store and its subsidiaries.
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Mortgage University®, Inc. (DBA CampusFHA, CampusProcessor, CampusMortgage & CampusUnderwriter) use of personal information that you may submit to us through this Web site is governed by our Privacy Policy. We value your privacy just as we do our own. We collect certain information from you that is necessary for the processing of your order. This information includes: Your Name Your Address Your Phone Number Your E-Mail We consider this to be your contact information. After processing your order, your contact information is stored in our secure database for future reference. This allows us to be able to notify you of any upcoming information or any changes to the site. Under no circumstances will any of this information be sold, rented, leased, loaned, or otherwise divulged to any other organization, company, or individual except as required by the laws of the United States of America. We also collect the necessary credit card information to process your order. Once your order has been processed this information is deleted from our system. WE DO NOT MAINTAIN YOUR CREDIT CARD NUMBER IN OUR DATABASE. Therefore, when you re-visit the store and place a new order, it is necessary for you to re-enter this information. This is done for your protection.
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No refunds or credits will be issued if a student and/or customer has logged into any recorded/"live" webinar course or has requested a Certificate of Completion for the course/certification/bootcamp/bundled package purchased. If a student and/or customer has not logged into a recorded/"live" webinar course or has not requested a Certificate of Completion, the customer is entitled to a full refund (minus a $75 administrative cancellation fee) provided a refund request is received in writing or via e-mail by CampusMortgage® within (5) calendar days from the date of purchase.


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Are you looking for Slab? Hotfrog showcases more than 90 popular businesses related to Slab! To find more business related to Slab, use the left navigation menu.
- 18-Aug-2012
- 04-Jul-2012
Epping, VIC
Quality Marble Slab Suppliers looks to every opportunity to delivery best quality naturals stone marbles directly from the Quarry at a very reasonable fair price , our prices are very competitive, bring a quote lesso…
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Domestic Concreting Services can help you with your concreting needs with services ranging from house slabs, driveways, paths, shed and tank slabs, landscaping projects, crossovers, carport slabs, concrete repairs in pla…
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Quality domestic Concreting and Formwork at competitive prices.
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We specialise in precast concrete products, septic tanks, soakwells, traffic covers, drainage, lot feeders, cattle troughs, slab pavers, filter tanks, well liners, bbq rings and more.
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Formcraft is an innovative manufacturer and installer of Insulated Concrete Formwork (ICF) systems based in Australia. The innovative systems deliver savings in project time-frame and cost as well as providing superior s…
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Perth's West Slab Paving has been manufacturing and wholesaling quality concrete pavers & slabs, rocks, gravels & sands for over 12 years
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Prime Civil offer a wide range of civil construction services for projects including subdivision developments and public infrastructure. Core services include: Storm water Drainage, Soak wells, Slab, Construction, Deep, …
Structural ConsultantsStructural Engineering
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4.5 ton excavator & bobcat for hire, professional reliable owner operator, 20 years experience. Rock walls, land clearing, augers, spreader bar, rock grab, slabs, footings, landscaping, free quotes. Servicing northern e…
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Fred's Fine Timber is a collection of rare and beautiful timber from the South West of Western Australia.
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Timber Supplies Jarrah, Marri, Karri, Blackbutt, Salmon Gum and all others, visit web for full list and details, Slabs, Burl, Table Tops, Bar Tops, Bench Tops all sizes and shapes, we can supply up to 1.7 metres wide and…
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Grafton, NSW
We manufacture heavy
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Cranbourne North, VIC
At Red Sunset Furniture we design and manufacture our own range and also create custom pieces to bring your ideas to life! We use a variety of Australian timbers. Using natural edge slabs, burls and mallee roots for feat…
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JRB STRUCTURAL ENGINEERING provides the following services to the residential, commercial and industrial sectors:
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Structural Engineering
Eatons Hill, QLD
We are a family owned and operated business experienced in all aspects of earthmoving.
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Millendon, WA
Prompt Friendly Service. Free Quotes. Free compaction. Lowest prices. Driveways - Sheds - Patios - Alfresco - Pathways - Pool Surrounds Steve is a professional concreter who can take care of all your concreting and liqui…
Albury / Wodonga / Myrtleford / Wangaratta, VIC
GET LAYED CONCRETING: Lockie had been working as a concreter for the last 10 years and worked on various sized jobs from your small back yard works to running high end projects in Melbourne. Get Layed Concreting can hel…
Croydon South, VIC
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Auburn, NSW
Call 0413053218 for Structural Engineers specialising in Domestic & Medium Density Residential Projects, Structural Drawings, Inspections, Structural Certificates, Structural Reports, Dilapidation Reports & Retai…
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Kids' Korner Southeast is an in-school holiday shop where children shop for holiday gifts at their elementary school. Sponsored by PTA and PTO as a service to children, it teaches children the joy of giving!
(For schools with 250 students or more.)
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- A Programmable 40" x 8" Scrolling Message Board
- 9" Kids' Korner Tablet
- $250 Library Books (Hardback / KG-4th)
Signing Bonuses are only available to schools with 300 or more students that run their Shoppe 3 days or more during school hours and purchase $1,500 or more in product. Schools who have traditionally sold less than $1,500 volume will still receive Bonus #1.
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Yep, wonderful, isn't it! Started here yesterday morning and has been
pretty much continuous since then. Never a deluge, just slow, steady rain.
It sounds like I shouldn't give up on SM..I'll see what it does next year.
It was beautiful til the drought and my month-long absence from watering
hit it.
Have I purchased any hostas? Does a bear.... Of course! I spent the last
two years getting a new bed started, using the newspaper-ground
leaves-backsaving method. So this year, although I swore off buying new
plants til I planted the ovwerwintered ones, I just couldn't resist. After
a brief summer spending hiatus, I was lured off the wagon by a)a nearby
hosta nursery showing up at Oak Ridge's farmer's market one morning, b)
Cedar Creek nursery having its Fall Hosta Sale, and c) Ran and Chick giving
recommendations for XL variegated plants.
So I got:
Lady Isobel Barnett
Leading Lady
Eagle's Nest
Arctic Rim
Anne Arett
Sun Power
Warwick Delight (Yeah! Have lusted after this one for years)
Fair Maiden
Black Hills
And three gorgeous new Heucheras. Now this rain will help me get most of
them in the ground..
Are there any hosta nurseries up your way?
At 10:10 AM 10/9/99 -0500, you wrote:
>Hi Gerry,
>We finally got a good, slow rain!!!
>This is my second year growing Split Milk. The plant I purchased was in a 2
>size pot. After planting in the garden it did not do very well the first
>year but this
>year it has taken off. I have been feeding it along with all my hostas this
>with 1 tbl kelp, 2 tlb fish emulsion, 2 - 3 drops of Superthrive per gallon.
>I have had
>excellent results.
>Have you purchased any new hostas lately?
>----- Original Message -----
>From: Gerry/Bob O'Neill <firstname.lastname@example.com>
>To: <firstname.lastname@example.com>
>Sent: Saturday, October 09, 1999 7:12 AM
>Subject: Spilt Milk (Was: Re: October Hostas)
>> Hey, Michael! You know, Spilt Milk has pretty much shown up on all these
>> lists (except mine). So maybe I shouldn't give up hope. Mine has only been
>> in the garden since Spring (though it was a fairly large plant when I
>> bought it from Cedar Creek in Friendsville) so I've only had this year to
>> judge it and I suspect it hasn't developed a good, drought-resistant root
>> system yet..
>> Gerry
>To sign-off this list, send email to email@example.com with the
>message text UNSUBSCRIBE HOSTA-OPEN
To sign-off this list, send email to firstname.lastname@example.com with the
message text UNSUBSCRIBE HOSTA-OPEN


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flash website with admin panel
This project received 33 bids from talented freelancers with an average bid price of $464 USD.Get free quotes for a project like this
Project Budget$250 - $750 USD
Total Bids33
Project Description
we need to create a website. the design and template is ready. we need to now convert it to flash/html etc...
we require an admin panel for the gallery and certain texts so that we can make the updates ourselves.
deadline : within 6 days
budget : US$ 500
Sample design attached : pls note ; all pages have same design and only the content changes.
Skills Required
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- Forbes
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Hollywood imports are no longer required to make a buzz on the West End stage, the head of the Donmar Warehouse said, after unveiling a new Autumn season starring Tom Hiddleston and Jessica Raine.
The 250-seat Covent Garden theatre, which once lured Nicole Kidman and Gwyneth Paltrow to its boards, is to tell stories which shed light on contemporary Britain, featuring the best home-grown acting talent, Josie Rourke, the artistic director said.
Hiddleston, the London-born Thor star, will return to the Donmar for the first time since 2008 to play the lead in a modern-day interpretation of Coriolanus, Shakespeare's tragedy, which Rourke will direct herself. Mark Gatiss, the Sherlock actor, plays Menenius.
Ms Rourke said today's debates over Europe and gay marriage would find resonance within the production: "Everyone seems to be debating democracy and asking 'whose voice carries? What is it to represent the people?' "
Hiddleston said: "The fate of Coriolanus dramatizes the conflict in the heart of every public figure: the war between integrity and popularity. It's a play about soldiers, politicians and the people. It's a play for our time; for any time."
The Donmar will stage the world premiere of the next production by Nick Payne, who won the Evening Standard play of the year award for Constellations.
The Same Deep Water As Me, starring Monica Dolan and Daniel Mays, is set in the world of compensation-chasing personal injury lawyers in Luton.
"It's a play about the world we live in right now, about 'cash-for-crash' lawyers, insurance fraud and the death of the high street," Ms Rourke said. "It's about contemporary Britain and a departure from the work we normally see here. It asks how acceptable it is to pursue a lie for personal gain."
The third new production in the Autumn season is a revival of Roots, the centrepiece of Arnold Wesker's seminal post-war trilogy, starring Jessica Raine, who found television fame as the lead in the BBC1 series Call The Midwife. "The theme of young people trying to find their place in the world runs through each of the three plays," Ms Rourke said.
A plea by West Wing star Rob Lowe to appear at a future Donmar production has yet to be answered. Asked if a new generation of British acting talent meant the Donmar no longer needed to lure Hollywood stars, Ms Rourke said: "Definitely. Tom Hiddleston is completely passionate about maintaining a career in the theatre. He's first and foremost a great classical actor. Jessica Raine could do endless film and television. They have a strong sense of the importance of doing stage work."
Ms Rourke, 36, who took over the Donmar last year and is tipped as a contender to succeed Nicholas Hytner at the National Theatre, added: "This year, the Donmar is a champion of British and Irish theatre. When work on our stage asks what it is to be human right now – that's dynamite."
Alastair Coomer, the Donmar's casting director, described Mays, Raine and Hiddleston as the nation's "leading young actors". He said: "It's very exciting that we've got them because they're stars who began their career in the theatre."
In The Same Deep Water As Me, Mays plays a lawyer, who was partly inspired by Rourke's own brother. She said: "Nick Payne met my brother, who prosecutes minor fraudulent insurance claims – we call him the Eliot Ness of whiplash. He went to a trial with my brother and from that came the seeds of an idea about insurance fraud and the nature of lying. The play is also extremely funny."
The Donmar, which will continue to make £10 tickets available every Monday, is expanding to New York. The theatre's all-female production of Julius Caesar will make its US premiere in Brooklyn in October.
The Machine, Matt Charman's play about Garry Kasparov's 1997 chess battle against the IBM Deep Blue computer, will premiere at the Manchester International Festival in July and transfer to New York in September.
Public booking for the three Autumn plays opens on 25 June 2013. Coriolanus will be broadcast to cinemas around the world on 30 January 2014 as part of NT Live. www.donmarwarehouse.com
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... group leader. It was a bit 'American Yee-hah' to start with, but the enthusiasm was infectious and the initial activities were really good in helping us to get to know each member of our small group. One of the activities of the day which had most people nervous was the high ropes. I was hoping that we would get to this early, as over thinking it all day would. It be a good thing. Luckily it ...
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... our first day of going ashore. We set off on our own catching a local tourist bus to see the mansions along the cliffs. Went through The Breakers, another Vanderbilt summer palace. While not as large as Biltmore in Asheville, it was equally opulent. We then walked the cliff walk for half a mile. Back in Newport we perused the few shops then re barded the ship to have a late lunch. That night dinner was at ...
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... It was an incredible experience. The level of detail put into the whole thing was astonishing. I learned so much about the day and everything about it. It is interesting because I really don't remember anything from it personally. I was in kindergarten when it happened, so everything I know has only been taught to me. The whole museum is in the actually space that the buildings occupied and it is just eerie to see the actual beams and actual ...
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... are within an easy walk. I can easily get what I need, bananas & fresh fruit, 100% cranberry juice and applesauce, my "Raw" protein powder, kombucha and ginger ale. At Copley Square there is a great Farmer's Market every Tuesday & Friday until Thanksgiving. But feeling normal is staying normal and for me, that's often going out to a restaurant to treat myself!
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I keep having strange dreams, vivid dreams, like this. It's starting to freak me out, haha. But they're interestng as Hell. I'm going to keep uploading them, just to get them off my
When I was in the shower, my stomach exploded in pain, and I beant over. I closed my eyes and nearly passed in there, and then I had all these colours and different dates fly past my closed eyelids. Then it came to a stop on the 18th Century, the Victorian Times. I was walking down the street with my mother, I was no older than 6. I was wearing another little dress (No wonder I fucking hate them) and my hair was in golden ringlets, and I was carrying a doll. I still had the same eyes. I dropped the doll and let go of my mother's hand to pick it up. She kept walking and when she turned around to call for me, a man jumped out behind her and killed her. I screamed MUMMY! And then everything went black. This time there was no scream, but my throat exploded in pain and then I opened my eyes. I'm about to look it up now, but then, I doubt it would be on there.
Haha, I told you I was fucking crazy.
Oh, and did I mention that in each dream Ihave like this, my eyes are exactly the same as they are today?
© Copyright 2017 LizLew. All rights reserved.
Status: Finished
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Wow! That's just pure creepy maybe your a witch or sumfing but either way it was a good read.
Whoa... When I read 'my stomach exploded in pain' I was kinda under the impression that you had exploded AND THAT WAS REALLY SCARY! (Sorry) Ooh... Maybe that's your Victorian ancestor or something? XD Sometimes freaky stuff happen. Deja vus FREAK ME OUT!!!! TT_TT And also I get freaky moments where I SWEAR time stops for a moment or I just blank out!!!!! TT_TT have I told you this before???!!! Sorry I have the WORST memory ever I have repeated some stuff to so many people so many times that before I've even begun they go: Yes you've told me. XD
P.S. Wby should your eyes be any different? I'm a bit confused. lol
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Andy Perdue
The Art and Science of Wineby James Halliday
How wine is made, from field to cellar to bottle.
Great wine is a complex blend of nature, art and science. In this updated new edition of a classic book, the "how and why" of a wine's creation are examined in detail.
Acclaimed wine writers James Halliday and Hugh Johnson analyze the art and science behind the winemaking process. They start with the/i>
How wine is made, from field to cellar to bottle.
Great wine is a complex blend of nature, art and science. In this updated new edition of a classic book, the "how and why" of a wine's creation are examined in detail.
Acclaimed wine writers James Halliday and Hugh Johnson analyze the art and science behind the winemaking process. They start with the fundamental role of terroir the complex combination of characteristics that give a wine its personality. The latest developments in pruning and irrigation are then covered, along with the recent emergence of vineyards in cooler regions and the rise of organic wines.
Wine production in the cellar is detailed for nine specific styles, from light-bodied whites to full-bodied reds, along with sweet, sparkling and fortified varieties. The authors present the choices facing vintners at every step. The science of maturation is discussed, along with the industry's raging debate over the merits of natural cork, plastic cork and screw cap seals. The book also covers:
- A year in the vineyard
- Quantity vs. quality
- National attitudes and regional characteristics
- Mechanization
- The chemistry and analysis of wine.
The Art and Science of Wine is filled with full color photographs and illustrations. With text that reflects the latest winemaking technology and discoveries, this lively book is both accessible and highly informative.
Editorial Reviews
Bob Fraser
Deam Tudor, Wine Writer
Cristabelle Tumola
Product Details
- 9781554072477
- Publisher:
- Firefly Books, Limited
- Publication date:
- 04/01/2013
- Edition description:
- Revised and updated
- Pages:
- 240
- Product dimensions:
- 8.00(w) x 10.75(h) x 0.75(d)
Read an Excerpt
A Propos
By Hugh Johnson
The rusty cannon gives the Moutardes' yard, divided from the village street by iron railings, its faint air of a comic opera set. It was last fired in 1964, when a cloud the color of a decomposing eggplant and exactly the size of the vineyards of Muligny, hanging poised above the slopes of Chassard, the next-door commune, began to roll ominously toward the Clos du Marquis.
Monsieur Moutarde had towed the weapon into the vineyards behind a borrowed tractor, loaded it with a canister of grapeshot of the vintage of 1815, leveled it at the heart of the threat and plucked up his courage to apply the taper. The explosion was thunderous. Nobody in Chassard was sure whether what clattered down on several roofs was a flurry of hail or straying grapeshot. The cloud rolled on, menacing but still costive, over Muligny and three more communes before suddenly dumping its gumball-size hailstones on the scruffy oak woods on the hill above Beaune.
The oaks were shredded; not a leaf was left. But in Chassard relief for the spared vines was tempered by unneighborly feelings toward Monsieur Moutarde indeed toward Muligny as a whole. The two villages had never exchanged more than civilities; not in 2,000 years. One must not put too much weight on the cannon incident; it was merely a symbol of the rivalry that had existed since the Romans.
Things were different then, in the early 1960s, in several ways. For a start, nobody had any money -- or if there was any cash in the mattress it meant a harvest mortgaged to a merchant in Beaune.
The way the Moutardes made wine had changed very little since the Middle Ages. The mostevident progress lay in the vineyards, which since phylloxera had been far more uniform than before: orderly rows of grafted vines that got a good dusting of sulfur and a bright blue spray of bouillie bordelaise as often as the weather and Monsieur Moutarde's energy and resources determined.
The vats in the cuvier were Napoleonic, the barrels in the mossy cellar dark with indeterminate age. Only the basket press on its iron wheels definitely bore some relation to the Industrial Revolution.
Monsieur Moutarde had a little cache of bottles in a corner of the cellar; no labels, but dates written in chalk that stood up very badly to any handling. In any case he knew the positions of all the bottles, whose vintages stepped back with irregular intervals to before phylloxera and his grandfather's death. To drink one of them was exceptional. The family's daily drinking came in liters from the cave coopérative.
In fact the Moutardes had little to do with their own wine at all. They were farmers, on a tiny scale, who picked their grapes, put them through a sort of grinder that tore off most of the stems, then piled them in a vat and waited for the heady, stinging smell of fermentation to fill the barn. Then twice a day the younger male members of the family climbed the ladder to the open top of the cuve, wearing only shorts (and sometimes not even these), gripped the edge firmly and lowered themselves in. Their combined weight was sometimes barely enough, even with a fair bit of bouncing, to break the thick raft of skins and still-whole grapes buoyed up on the surface by the fizzing fermentation below. Once you got through into the warm half-wine, the idea was to turn the fragments of raft upside down and tread them back in. This way none of the goodness, the color and flavor of the grapes, would be lost.
Three weeks or so after harvest, with the weather distinctly chilly, the fermentation was finished; it was time to empty the contents of the vat into the barrels below, after washing them out energetically with a length of chain to scour the inside and endless cold water from the well.
That was almost the last the Moutardes saw of their wine. Before Christmas the négociant called, tasted each barrel, told them how bad business was, and named a price. In January a truck came over, parked beside the cannon and hoisted the barrels up to take them to Beaune.
Sometimes in good years (meteorologically and financially) Monsieur Moutarde would decide to keep a small barrel in the cellar, taste it from time to time with a neighbor, and at the end of three or four or even five years laboriously round up and wash enough bottles to hold all the dark fragrant liquid. Most of these he would distribute around the family, whose vineyard it was just as much as it was his. His own share would be chalked and squirreled away.
Only he knew the almost celestial satisfaction that lay in the best and oldest bottles: a mingling of plums and earth and game, of heat and cool, of fungus and farmyard, of iron and leather, yet giving off, for all its strength and maleness, a scent as clear-ringing as violets.
This was Burgundy 40 years ago, the most prestigious and sought-after region in the world of wine, but a world where even the rarest and finest of wines from the greatest vineyards went for a song.
Wine-growers dragged along at subsistence level, faintly hoping that some eccentric might come and offer to buy their burdensome inheritance, yet dreading the loss of their ancient bond with the land and its sweetest fruit. Monsieur Moutarde and his generation, like their forebears, were prisoners of their peasant suspicions and superstitions. By regarding even the next commune as a rival, they spurned comparisons, they turned their backs on new ideas, and they rejected progress. But they conserved and intensified the identity of their cru. When they planted a new vine it came from their own cuttings. Every move they made at vintage time and in the cellar was ritualized. Muligny could only be made this way.
Frequently the results of such sleepwalking were catastrophic. It was often just as well the négociant took away barrels of faulty wine to treat them as far as possible, then blend them with Rhône or Algerian, to produce an approximation the world would accept as Burgundy.
Occasionally ritual was blessed with luck, and the results were sublime. Certainly there was enough of this elusive sublimity to keep the legend of Burgundy alive and waiting for the next generation -- and to fire the imaginations of the very few wine-lovers, mostly Americans, who aspired at least to collect, perhaps one day even to emulate, what they considered the loveliest of all wines.
Monsieur Moutarde's children live in a different world. They have been to technical colleges, even to universities with departments of viticulture and oenology. They exchange views, read trade journals -- and openly compete with one another. They even see themselves as competing with other countries. Above all, the peasant instinct for secrecy has evaporated.
The years between the 1960s and today have seen the greatest change in the making, the quality and the distribution of wine in its 8,000-year history. This is not something to be surprised at. Which art and which science has not altered almost out of recognition in the era of technology?
Yet wine and our expectations of it are profoundly linked with age and time. Of all the food and drink we consume, only wine can live (and indeed change wonderfully for the better) for decades -- even, exceptionally, for a century or more. Yet its lifespan is never certain: its aging process is unpredictable enough to seem to wear a mantle of mystery.
That cars should work better, or microchips have almost magical properties, are things we can accept without surprise, since they are the products of scientific inventiveness. But weren't we always told that the greatest wines are products of evolution, of tradition, of respect for the soil and patience in the cellar? How can technology improve on something that emerges from the womb of time?
Perhaps we need to ask how the standards were set in the first place. Who decided that one wine was "better" than another -- or indeed that there were qualities specific to wine that varied from place to place, season to season and time to time?
Wine was apparently discovered (or first exploited) in warm-temperate regions (the Caucasus and the warmer Middle East) before migrating, at first as merchandise, to such temperate zones as central Italy, then progressively to cooler areas in France and (coolest of all) Germany.
While wine growing was limited to Mediterranean regions, its quality was broadly measured in terms of strength and sweetness. As it left the Mediterranean and found niches along the trade routes of central, western and northern Europe, these were presumably still the qualities that exacting drinkers looked for.
What they found, though, in regions where the vine was more and more of a marginal crop, was a drink of a different nature altogether. Sweetness could not be taken for granted. High strength was replaced by relatively high acidity.
This had been (and still occasionally is) the unimproved primitive style of Italian wine, made by growing vines up trees. The "improved" state was achieved by pruning the vines low in what was known as the Greek style; even by drying the grapes to concentrate their sugar.
Using improved viticulture, that is, low-pruned vines, in cooler regions gave rise to flavors more fruity, positive, juicy, aromatic and refreshing than either old or new Mediterranean methods.
How did France become the country where wine was brought to its fullest perfection? Not because it possesses any one physical characteristic that is unique. Nor is "French genius" the answer -- although no other country takes its nourishment so seriously. Simply in certain regions intensive cultivation led to the development of local strains and varieties of grape, which in turn led to a wine culture that was closely linked to local prosperity and local pride.
Not coincidentally these regions had either high local populations or strong trading links. Demand encouraged specialization; specialization led to experience, experience to accepted -- even stereotyped -- local methods, and the stability implied by these to distinctive local styles.
A French author wrote recently, "There are no predestined vineyards; there are only redoubts of stubborn civilization" - called Burgundy, Bordeaux, Champagne, the Moselle, the Rhône...
This is the theory of natural selection of what were to become the world's model vineyards and their wines. Its most surprising aspect is that it all began nearly 2,000 years ago. Wine culture has had a very long time to develop its local traits; the characteristic style of each French region is the work of 70 or 80 generations.
In modern eyes (French eyes at least) what is most important about the great vineyards is their terroir -- their combination of soil and climate. It is truer to say that this is what is most distinctive. The major factor in their foundation was not the precise characteristics of their soil. It was their strategic situation. But even where the two combine most luckily and effectively there remains a missing element to explain the ascendancy of France (and, for its white wines, Germany). Perfect terroir close to a rich and busy market could equally have been found in Italy or Spain.
The final building block is the pattern of climate; not just as it ripens the grapes, but as it dictates the moment of harvest and influences the progress of fermentation. The farther north you go, the narrower the band of choice of when to pick the grapes. Each vintage is a struggle to achieve full ripeness before cold or wet weather sets in. Perhaps even more important, once the grapes are picked, their fermentation has the benefit (in most years) of perfect natural temperature control: the northern autumn itself.
Without benefit of air-conditioning, of cooling coils or brine circulating in double-walled tanks, in the classic wine regions there is at least an even chance that the must will become wine at the ideal moderate, then gently falling, temperature. At higher temperatures the grape aromas boil off, yeasts become less efficient, and bacteria flourish. If the vat gets too hot the fermentation "sticks" altogether, leaving half-made wine that is fatally prone to becoming vinegar.
These were the problems that almost all winemakers in warmer climates had to contend with until electricity came on the scene. The one chance of avoiding them was a cool, deep-cut cellar. Modern winemaking dates from the introduction of artificial temperature control, first tried tentatively in Algeria a century ago using cold water, then more methodically in Australia, but not generally available or accepted until the 1950s and 1960s.
Until fermentation could be kept in check, there was little purpose in planting the grapes that the north had developed for low-strength table wines. Once cool fermentation was mastered, even at the price of astronomical energy costs, the door was open to making balanced, fruity and light wines in a warm climate. From that moment on the production of sweet fortified wines, the mainstay of Mediterranean-climate vineyards around the world, went into accelerating decline. Technology had claimed its place as the indispensable ally of the winemaker. It was not long before what was seized on as essential in Australia and California had gained an interested following, to say the least, in Europe - even in parts of France. Today the range of controls open to a winemaker (with the money to pay for them) is so great as to be bewildering. European winemakers are at least limited by the conventions and traditions enshrined in their systems of appellations and denominations. European governments want, and now actively encourage, their wine industries to stay within conventional bounds, to exploit their regional traditions -- above all to avoid simple varietal labeling. It is their best way of avoiding the head-to-head competition that increasingly threatens from the industries of the New World.
But New World winemakers still start with a clean slate. It is entirely up to them what grape varieties they plant (or buy), in what regions and soils, and how they turn them into wine. The United States is preparing the ground for what may one day become an effective appellation law. Yet its viticultural areas are a very long way from controlling or even influencing winemaking decisions.
South Africa has the most precise wine legislation of the New World. But it is still the farmer, not the government, who decides what to plant and what kind of wine to make.
Australia and New Zealand, meanwhile, flourish in a state of oenological anarchy. Anything goes, so long as the label "tells the truth." It is a cutthroat world, chronically short of cash, but it has proved more fertile in invention, more radical in technology and overall more successful in pleasing its patrons than any other.
This book is about the range of choices open to a winemaker at the beginning of the 21st century. It is the fruit of collaboration between a most unscientific wine-lover and a passionate critic who is also a technocrat. I don't think James Halliday will object to my describing him in this way -- so long as I also remind you that, at Coldstream Hills in the Yarra Valley, he has made some of Australia's most technically perfect wines, which just happen to be quite delicious.
It is no coincidence at all that James is Australian. Australia's winemakers and researchers have established themselves over the past decade as the world's most innovative, least reverent, most open-minded, most iconoclastic. And their ideas are taken very seriously indeed.
The vintage season in Europe falling in the least interesting part of an Australian winemaker's year, a number of these iconoclasts are even migrating north in September to supervise the vintage at the invitation of proprietors and cooperative cellars in Europe -- and indeed fanning out across the rest of the globe.
I shall never forget the look on the face of a grower in southwest France (this was in the late 1980s) when he tasted the first wine made by an Australian "flying winemaker" from grapes he had delivered to the cooperative. All his life he had been accustomed to a rather hard, perfectly adequate but totally unexciting wine as the outcome of his labors. "Mais mon dieu!" he spluttered, "ca sent le fruit!" That was just what it did smell of: grapes. And he was not at all sure that wine was supposed to do anything so obvious.
Australian wine-lovers are hard to restrain from playing a game they call "Options." The rules are simple. An undisclosed wine is served to the company. Only the president of the game (Len Evans is the most infuriatingly skillful protagonist) knows what it is. He names three countries the wine might come from. Anyone who guesses right stays in the game; the rest drop out. Subsequent questions might name three grape varieties, districts, vintages or châteaux until the wine is identified.
"Options" might well have been the title of this book, because at each step in the making of any wine, from the choosing of the vineyard site to the opening of a mature bottle, there are choices to be made; options to be faced.
Many of the decisions are loaded by the economics of the business. Monsieur Moutarde of Muligny was an example of a wine-grower with very few options to give him sleepless nights. But many are not: as the choices and consequences charts show, such factors as timing and temperature can make as much difference to the quality of a wine as the most costly options: stainless-steel tanks, air-conditioning, or all-new barrels.
The most costly option of all, perhaps, is one that is faced at every stage by a winemaker who aspires to quality. It is called selection. Only by constantly downgrading any wine that is not up to the standard you set yourself can you maintain a name and a reputation.
Where, if anywhere, do you draw the line between art and science in producing or designing any product? It is a matter of judgment. Scientific decisions are made on the basis of measurements. Nonscientific decisions are made on the basis of habit or intuition, occasionally of inspiration. Might it be true to say that the first two amount to craftsmanship, only the third to art? "Art" is a grand word to use about the making of a drink. It is justified because exceptional wines can seem to transcend mere sensual enjoyment, to demand to be appreciated on a higher plane of awareness -- for which "art" is the only appropriate word.
Meet the Author
James Halliday is a wine critic and vigneron (vine grower) with a career spanning 30 years. He is a founder of Brokenwood and Coldstream Hills wineries in Australia, the author of more than 50 books, and a wine judge.
Hugh Johnson is a world-renowned wine writer with a talent for making the science of wine easier to understand. His first book, Wine, was published in 1966 and became an international best seller. Later titles, such as The World Atlas of Wine, Story of Wine and How to Enjoy Your Wine, have been reprinted many times. He lives in Australia.
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HOLLYWOOD, CA – DECEMBER 05: Darren Criss poses for a picture at The Trevor Project's annual 'Trevor LIVE' held at The Hollywood Palladium on December 5, 2010 in Hollywood, California.
(All photos: Getty Images)
Last night some serious star power came out in force for The Trevor Project's West Coast fundraiser, "Trevor Live." The event featured musical performances by Neil Patrick Harris & James Marsden, Idina Manzel & Taye Diggs, Queen Latifah, and Darren Criss with Katy Perry and many others.
Kathy Griffin was honored with a Trevor Life Award. The photos below and on the following pages are from the red carpet arrivals and also from the onstage event at the Hollywood Palladium.
Emma Stone
David Burtka & Neil Patrick Harris
True Blood's Joe Manganiello and Kristin Bauer
Wayne Brady
Katy Perry performing "Teenage Dream"
Rashida Jones
Brittany Snow
Josh Duhamel
Carrie Ann Inaba
Dave Navarro
Kate Walsh
Josh Duhamel
Darren Criss
Jesse Tyler Ferguson
Joe Manganiello and Kristin Bauer
Neil Patrick Harris
Dan Byrd
Kristin Davis
Idina Menzel
Kathy Griffin acepting her Trevor Life Award
Idina Menzel and Taye Diggs
Anna Kendrick and Emma Stone
Will Arnett, Amy Poehler, Kathy Griffin and a star-struck Darren Criss
Darren Criss
Cat Cora
Kristin Bauer
Kathy Kinney
Cat Cora
Amy Poehler
Paul Wesley
Neil Patrick Harris
Jesse Tyler Ferguson and Josh Duhamel
Sarah Silverman
Kate Walsh
James Marsden and Neil Patrick Harris
James Marsden
Neil Patrick Harris
David Arquette
Jessica Alba and Justin Long
Amy Poehler
Kathy Griffin
Jane Lynch and Kathy Griffin
Queen Latifah performs
Jane Lynch
Kathy Griffin


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An Israeli was lightly injured, Thursday afternoon, when rocks were thrown at a bus traveling near the western-Samarian (Shomron) city of Ariel. She was treated by an Israel Defense Forces unit and did not require hospitalization. Soldiers were sent to search the scene.
Tags:Judea and Samaria, rock attack, Ariel, IDF


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JWoww net worth: Jwoww is a reality television personality who has a net worth of $3 million. JWoww is best known for starring in the MTV reality series Jersey Shore. She was also a main cast member of the Jersey Shore spin-off called Snooki & JWoww. JWoww also made several appearances on other shows, including TNA Impact! and Disaster Date. She and her fiancé, Roger Matthews, are currently cast members on Marriage Boot Camp: Reality Stars. JWoww promotes a line of suntanning products with the Australian Gold Company and owns her own clothing line called "Filthy Couture" as well as a design company called Jenni Farley Designs Inc. She released a book titled The Rules According to JWOWW: Shore-Tested Secrets on Landing a Mint Guy, Staying Fresh to Death, and Kicking the Competition to the Curb. She was born Jennifer Farley in 1986 in East Greenbush, New York. She attended the New York Institute of Technology and before starting her career, spent time working as a nanny for small children. Jenni and longtime boyfriend Roger got engaged in September 2012. On Christmas 2013, it was announced via Twitter that Jwoww and Roger were expecting their first child; Farley gave birth on July 13, 2014 to a girl named Meilani Alexandra Mathews. Jenni is a strong supporter of gay rights and has come out strongly in defense of the LGBT community in two separate Twitter wars. The first was a result of Bristol Palin speaking out against President Barack Obama's support of gay marriage, and in 2012 she took on one of her former cast mates, Angelina Pivarnick, who claimed that if gay people wanted to, they could change their sexual orientation.
JWoww Net Worth
Jennifer Farley
Date of Birth
Feb 27, 1986 (30 years old)
Actor, Screenwriter
United States of America
5 ft 6 in (1.7 m)
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All net worths are calculated by applying a proprietary algorithm. The results are then fact checked and confirmed by a team of editors. We scan all publicly available data and resources and work diligently to ensure that our numbers are the most accurate and up to date net worth data you will find anywhere on the internet.


text:
- Barbara Provoost's Profile
- Images
- Family Tree & Genealogy Tools
Categories: New Netherland Settlers | New Netherland Main Profile | Unsourced Profiles | New York Unsourced Profiles.
|Barbara Provoost was a New Netherland settler.
Join: New Netherland Settlers Project
Discuss: new_netherland
- died young
- Christening:
- Date: 15 AUG 1647
- Place: New Amsterdam, NY
- Christening:
- Date: 15 AUG 1647
- Place: New York, New York, New York
Christening: 15 AUG 1647. of Hartford, Connecticut.
- Source S6: Abbreviation: The Church of Jesus Christ of Latter-day Saints, Ancestral File (TM) June 1998: Title: The Church of Jesus Christ of Latter-day Saints, Ancestral File (TM) June 1998 (c), data as of 5 JAN 1998: Repository: #R2: Repository R2: Name: Family History Library: Address: 35 N West Temple Street: Salt Lake City, UT 84150 USA: 35 N West Temple Street,: Salt Lake City, UT 84150 USA: Address 1: 35 N West Temple Street: Address 2: Salt Lake City, UT 84150 USA: City: 35 N West Temple Street: Country: Salt Lake City, UT 84150 USA
- Ancestral File Number: 8VWB-HS
- Note: UPDATE: 1993-03-31 !CHRISTENING: -p; notes from Chandler Crownover BTDW47A, Harriett Holly DKWD86A, Norma Griggs GKGW11A, Marjorie Bird MRMS53A; LDS FHC IGI; HISTORY OF THE PROVOOST FAMILY OF NEW AMSTERDAM, by Edwin Purple, 1875; BIOGRAPHICAL & GENEALOGICAL NOTES OF THE PROVOST FAMILY FROM 1545 TO 1895, by Andrew Provost, New York, 1895.
- Source: S-216311016 Ancestry Family Trees Publication: Online publication - Provo, UT, USA: Ancestry.com. Original data: Family Tree files submitted by Ancestry members. Note: This information comes from 1 or more individual Ancestry Family Tree files. This source citation points you to a current version of those files. Note: The owners of these tree files may have removed or changed information since this source citation was created. Ancestry Family Trees http://trees.ancestry.com/pt/AMTCitationRedir.aspx?tid=4559699&pid=-1583255579
- This person was created through the import of 124-DeCoursey.ged on 13 September 2010. The following data was included in the gedcom. You may wish to edit it for readability.
- This person was created through the import of small2.ged on 30 November 2010. The following data was included in the gedcom. You may wish to edit it for readability.
- User ID: 8EE2B00CC81241C880B51F3647C55E3C3F30
LDS Sealing Child
- LDS Sealing Child:
- Date: 23 JAN 1957
- LDS Temple: LANGE
- Child of Family: @F1563@
- LDS Baptism:
- Status: Child
- LDS Endowment:
- Status: Child
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On 10 Jan 2016 at 01:41 GMT Steven Mix wrote:
Barbara is 16 degrees from Kevin Bacon, 14 degrees from Abraham Lincoln, 23 degrees from Ayn Rand, 19 degrees from Peter Roberts and 14 degrees from Queen Elizabeth II of the Commonwealth Realms on our single family tree. Login to find your connection.


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MACBETH comes from a litter of five kittens that were born in foster care. MACBETH'S foster mom rescued two very pregnant sisters just days before they gave birth. The two sisters were trapped in a warehouse and ended up in the shelter. Fortunately, for them they were rescued and did not have to give birth in the shelter. Both moms looked exactly alike and both litters of kittens were practically identical. Their foster mom decided to name everyone after different Shakespeare characters. Since he was born in foster care, MACBETH has been highly socialized with other animals. He is a sweet, fun boy that loves to play, so he needs to go to a home with another animal (either cat or kitty friendly dog) so that he can have a playmate. Because of his age and size, he needs to go to a home without small children. Please consider giving this great boy a home he deserves.
For further information please contact us at www.furryfriendsanimalrescue.org/contact-us or call 214-676-2434. Anyone interested in our cats will be required to fill out an adoption application. All our cats will be spayed or neutered, microchipped and current on vaccinations. We do ask for a $140 adoption donation. To fill out an application on line, just go to www.furryfriendsanimalrescue.org and click on the Adoption Application link.
We are a new group started in 2013 by a large group of experienced rescuers - we wanted to be part of an ethical rescue group which would allow us to help homeless cats and dogs in the North Texas area. We value all the experience and knowledge brought to this group by the volunteers so the group is member based. We welcome new volunteers and fosters, both experienced or new to rescue. You can contact us by email or through our website - we will get back to you as soon as possible.
McKinney Craig Ranch PetSmart at Custer/Hwy 121
McKinney PetSmart #1751 N. Central Expressway.
Adoption Counselors will be in attendance at both PetSmarts on Saturday and Sunday.
Saturday from 11 am - 4 pm. and Sunday from 12 noon - 4 p.m.
A selection of the FFAR dogs will be at the Craig Ranch McKinney PetSmart (Custer/Hwy121) on the 1st, 3rd and 5th Saturdays of the month from usually 11 am - 4 p.m.
Adoption Counselors will be in attendance during that time.
If you are interested in meeting any of our cats or dogs, just send us an email or fill out an Adoption Application on our website. The Adoption Application is not a commitment just a means of introduction. We look forward to hearing from you!
All our cats and dogs are fully vetted prior to adoption - this includes all age-appropriate vaccinations, feline leukemia/aids testing, heartworm tests, deworming, spay or neuter, microchips and other medical treatment as required.
You can fill out an Adoption Application online on our website.
Thank You!
Your message has been sent to Furry Friends Animal Rescue.
You'll receive a copy, too, at to help you keep track of which pets you've inquired about, and which shelters and rescues you've emailed.
NOTE: Some shelters have physical locations you can visit; some of these shelters may only have pets for a limited time, so please do not wait for a reply—just go visit the shelter! Other organizations are rescue groups run by busy volunteers who may take a while to reply. You can find information about the shelter or rescue group caring for this pet, and their adoption procedures, on the pet's details page on Adopt-a-Pet.com.
Contact this Rescue Group about MACBETH - BORN IN FOSTER CARE! again.


text: Soon haha...I plan on trying out a Realforce 87U at some point, hopefully as my 'end-game' board at home. They're slowly becoming more affordable now with the latest Leopold 'mini' 66-key and the Type Heaven, which I believe goes for $150 now. I've always liked the styling and color scheme of the white Realforce boards so that's what I'm after. I currently use a modified QFR with 'ghetto reds' using vintage black stems and blue springs. Originally got it for work as I had a Majestouch 2 TKL at home but after some modification and tinkering I sold the Filco and kept the QFR for home. My first TKL was a Leopold which I now use at work, but Costar boards are better IMO (prefer the stabilizers personally). My brother has a RK-9000 and I finally convinced him to go TKL so he just recently picked up a Corsair K65 which is actually pretty cool looking.


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ORLANDO, Fla. -- Magic forward Hedo Turkoglu will under surgery for a facial fracture and miss at least the final three weeks of the regular season.
The team announced the news late Friday, a day after Turkoglu left the second quarter of the Magic's 96-80 loss to the New York Knicks.
Turkoglu was defending a shot by Carmelo Anthony underneath the Knicks' basket and inadvertently hit across the face by Anthony. He did not return to the game.
His surgery is slated for Saturday. He will be re-evaluated after three weeks to determine his playoff availability. The Magic are in sixth place in the Eastern Conference and play at Philadelphia on Saturday.
Turkoglu has played and started in 52 games this season, averaging 10.7 points, 4.5 assists and 3.8 rebounds.