text:
Masonry Contractors
Natalie Koli Masonry Contractor, Licensed and insured. LIC# C-34842.
We at Natalie Koli Masonry Contractor, offer any and all Mason work including, Columns, Entrance walls, Tile walls, Stone walls, Rock stairs, Fire pit, Cement foundation, Patio slab, Retaining wall, Head wall, Rip rap, Seawall, Rock veneer, Side walks, Driveways, Cement stamp, Wall maintenance, Chain link fences and Hauling. We also offer tree services as well... Tree trimming, Tree removal, Stump removal, green waste removal and yard maintenance.
Services offered all around Kauai, Free estimates!!!
Call Koli for more info!

subset: commoncrawl


text:
HideFlash allows you to hide files and folders on USB flash drives
Use this security logo:
Tutorial not found. Let know us about any useful video tutorial.
hide, folders, files, usb, flash, filesystem, hidden, remove, lock, password
multi-language support (now we support English, German and Russian);
ability to add several files (or folders);
some bugs fixed;


text:
Where is PepsiMax
Coca Cola
Dr Pepper
Iced Tea
Ginger Ale
Iced Tea FTW.
Where is PepsiMax
Donator Since 2~12~13
Fanta & Water
Last edited by Mafiatuga; 11-26-2013 at 01:43 PM.
I voted iced tea, but i think water is the way to go.
"Religions are, by definition, metaphors, after all: God is a dream, a hope, a woman, an ironist, a father, a city, a house of many rooms, a watchmaker who left his prize chronometer in the desert, someone who loves youeven, perhaps, against all evidence, a celestial being whose only interest is to make sure your football team, army, business, or marriage thrives, prospers, and triumphs over all opposition. Religions are places to stand and look and act, vantage points from which to view the world. So none of this is happening. Such things could not occur. Never a word of it is literally true.
Ice coffee&Coffee (Why didn't you put them?) & Cola
I regard the theatre as the greatest of all art forms, the most immediate way in which a human being can share with another the sense of what it is to be a human being. -Wilde
Member Since: 7 March 2013
Donator Since: 14 January 2014
Editor Since: 10 August 2013
Manager Since: 27 September 2013
Middleman Since: 31 January 2013
Minion Since: 13 August 2013
Former Staff Since: 5 February 2015
I have to ask, why isn't blowjob in there? I think that it's pretty fucking refreshing.
Refreshing doesn't have to do with thirst, now does it?
Water is better for your body


text:
Families prepare much-loved Christmas recipes
By Susan Selasky
During the Christmas season, food traditions abound.
It's a time when special, once-a-year recipes bring families together. A time when memories are made, stories are shared and kitchens are filled with the comforting aroma of dishes made from family recipes, passed down from generation to generation.
And it's a time when our nation's rich cultural diversity shines on holiday tables.
Polish families are busy preparing pierogi to serve for Wigilia on Christmas Eve. Hispanic households are assembling and steaming tamales. In Greek communities, trays of baklava are enjoyed alongside the traditional holiday cookie assortment. And then there's the Italian Feast of the Seven Fishes, an array of seafood dishes served on Christmas Eve.
My Polish-Ukrainian family is no exception.
At my uncle's Livonia, Mich., home this weekend, we'll be busy making kielbasa — 400-500 pounds of it. It's a holiday tradition my late father started in 1961.
Today, we take a peek into the kitchens of four families for just a taste of the treasured food traditions taking hold this holiday season.
For more than 40 years, Angie Bournias of Grosse Pointe Shores, Mich., has made baklava for Christmas.
She learned how to make the traditional Greek pastry from her late father-in-law, Nick Bournias.
"He told about crumpling up the phyllo sheet and baking the baklava slow in a 325-degree oven," she says.
Since then, Bournias has carried on the tradition and now makes it with her grandchildren.
"This is one of those family recipes that are best taught to the children while making it together," says Bournias. "They love the job of brushing the butter, and as they grow older, become meticulous with the job."
Bournias says she hopes "they will remember those little tips and carry it on."
Bournias' tips: Use lemon juice in the syrup to prevent it from crystallizing. And be sure to keep the phyllo covered to prevent it from drying out. Baking the baklava in a low oven ensures that it bakes evenly, doesn't brown too much on the top or bottom and allows the layers in between to crisp.
2 cups sugar
2 cups water
1 tablespoon lemon juice
1 stick cinnamon
1/3 cup honey
4 cups chopped walnuts (6 cups walnut halves equals this amount), or use chopped almonds, pecans or pistachios
1½ cups granulated sugar
1½ teaspoons ground cinnamon
l pound phyllo dough, thawed
3 sticks (or more as needed) unsalted butter, melted
Have ready a 9-by-13-inch rectangular stainless, glass or heavy aluminum foil baking pan.
To make the syrup: In a saucepan combine all the syrup ingredients and bring to a boil. Reduce heat and simmer for 40 minutes. Remove from heat and set aside to cool.
Meanwhile, make the baklava. Preheat the oven to 325 degrees. In a large bowl combine the nuts, sugar and cinnamon. Taste the mixture and make sure it has the right balance of cinnamon. Set aside.
Lay out the thawed phyllo and cover with a clean kitchen towel.
Using a pastry brush, brush pan bottom and sides evenly with butter; place one sheet of phyllo in the pan, brush again. Add 3 more sheets, brushing each one with the butter. Crumple a phyllo sheet into smaller pieces and place on top of the 4 buttered sheets. Add one more sheet and brush with butter again. Sprinkle one-quarter of the nut mixture evenly over entire pan.
Repeat process with phyllo sheets, butter, crumpled phyllo sheet, another phyllo sheet and then the nut mixture so that you have four layers of nuts. Finish pan with another phyllo layer, butter, phyllo, butter, crumpled phyllo, and two more top layers. Tuck sides all around the pan under, brush again with butter.
Before baking, use a sharp knife to cut through the baklava into the size pieces you want. At this point the baklava can be frozen, unbaked. (When ready to use, place in a 325-degree oven without thawing.)
Bake until golden brown, about 45 minutes to 1 hour. Remove from the oven and pour the cooled syrup evenly over the hot pan directly from the oven. It will sizzle and rise up. Do not cover. When cool, loosely cover with foil.
Every Christmas Eve, Angela Casali of St. Clair Shores, Mich., hosts the Feast of the Seven Fishes at her home.
And she has done so since 1960.
An Italian tradition, the Feast of the Seven Fishes commemorates the birth of Jesus with a meatless meal composed of seven seafood dishes (though some serve nine or 13).
"My favorite part is the fact that it is a tradition," says Casali, 78. "Not everyone eats the food, but they sit at the table."
Casali says she has served a variety of fish dishes over the years but she always includes three shrimp recipes — a shrimp cocktail and two recipes she crafted herself. One is a spinoff of shrimp scampi, with lots of garlic. The other is a spicy shrimp creole with tomatoes.
"I love seeing the next generation as we are trying to teach them and they are holding on to the tradition," says Casali, who always includes an extra place setting for unexpected guests. "The food is amazing."
Casali's tips: For the scampi, don't skimp on the garlic. She recommends using Red Gold brand canned petite diced tomatoes for the creole.
1¼ pounds extra-large shrimp, peeled and deveined
1 can (14.5 ounces) plain petite diced tomatoes
1 tablespoon creole seasoning
Pat the shrimp dry. In a skillet add the tomatoes and creole seasoning. Heat over medium for about 5 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through and just start to turn pink, about 10 minutes. Remove from the heat and serve over cooked pasta, if desired.
1½ to 1¾ pounds extra-large or jumbo shrimp, peeled and deveined
1 stick unsalted butter
4 cloves (or as desired) garlic, thinly sliced or chopped
1 tablespoon lemon juice
½ cup bread crumbs
Preheat the oven to 350 degrees.
Place shrimp in a layer in a baking dish. In a saucepan, melt the butter with the garlic until the garlic is fragrant. Stir in the lemon juice. Pour the mixture over the shrimp in the pan and sprinkle the top with bread crumbs.
Bake until the shrimp just start to turn pink and are cooked through, about 15 minutes. Remove from oven and serve.
Jerry Dwornick's granddaughter Monica Patterson is only 4 years old, but she's already skilled at making pierogi.
This was her second year helping Dwornick, 54, of Wyandotte, Mich., who took over the family tradition 20 years ago after his father, Arthur, had a stroke.
"It's a labor of love, a tradition," says Dwornick, a power operations supervisor at the Wyandotte Power Plant. "I don't know what I'd do if I didn't do this."
Every year, Dwornick sets aside a stretch of days a couple weeks before Christmas to make about 36 dozen pierogi for the family's traditional Christmas Eve Polish Wigilia — a meatless affair. Dwornick makes four varieties: cheese and potato, sauerkraut, ricotta cheese and plum. The pierogi are boiled, bagged and frozen.
"It's about the tradition," Dwornick says. "Hopefully my kids will take it over."
Over the years, the dough recipe has been tweaked a bit and now includes what Dwornick says is the key "secret" ingredient: sour cream.
"It (the sour cream) was something that was handed down to me by a friend at work," he says.
Dwornick's tips: When adding the pierogi to the boiling water, "feather" them in rather than dropping them in. They are done when they float to the top. When you remove the pierogi from the boiling water, dip them in a bath of melted butter to prevent them from sticking in the pan.
It's best to have a pierogi maker to shape these.
4 cups all-purpose flour
4 tablespoons melted and slightly cooled butter
6 egg yolks
1 cup sour cream
Filling of choice (see note)
Additional melted butter
In a large bowl place the flour and spread it out. Drizzle in the melted butter. Add the egg yolks and sour cream. Mix until a firm but pliable dough forms. Set the dough aside and let it rest at least 30 minutes.
When ready to roll, fill and shape, put on a big pot of boiling salted water with a drizzle of oil in it. Melt some butter in a smaller saucepan.
Pull off a piece of dough and roll it out to a 1/8-inch thickness. Cut out circles about 3½ to 4 inches round, using the bottom edge of the pierogi mold. Place about 2 tablespoons of filling in the center and close the mold to shape. Cut off the excess dough and reuse the scraps.
To cook the pierogi: Working in batches, ease them, one at a time, into the boiling water. Cook about 5 or so minutes or until the pierogi float to the top. Remove them and dip them in the melted butter before setting them in a tray to cool.
Once cool, refrigerate or freeze until ready to use. To serve, sauté them in a melted butter along with onions if desired.
Cook's note: Dwornick had no specific amounts for the fillings but here are the ingredients he typically uses.
—Cheese and potato: Mashed potatoes mixed with cheddar cheese, onion and salt.
—Sauerkraut: Rinsed cabbage mixed with a tad of sugar, diced canned mushrooms and cooked and diced polish kielbasa. Season to taste.
—Plum: Dried canned plums or prunes, drained of syrup, skinned and then rolled in a bit of sugar if desired.
—Ricotta cheese: Ricotta cheese sweetened to taste.
Making Rudy Mendez's family recipe pork tamales takes a village.
A few weeks before Christmas, about a dozen or so relatives and friends gather to make this popular Mexican dish. Typically arriving in shifts, each person is given a task in the multistep process, from spreading masa on pre-soaked corn husks to wrapping the pork-filled tamales, which are then piled up on a tray, ready to steam.
Making tamales has been a holiday tradition for 36 years, says Mendez, 60, of Lincoln Park, Mich. And, over the years, the family has perfected the technique. The meat, for example, is boiled in huge pots for hours until it's fork tender. And, be sure to save the water in which the pork shoulder was cooked.
"It's paramount," says Mendez, who lets the water cool overnight so that the fat rises to the surface and gels. He uses a little of that congealed fat on the bottom of the pan for roasting the cooked, shredded meat. The water is used to steam the tamales.
Those are just a few of the tips Mendez found handwritten on a recipe card from his mother, Lillian.
Mendez's tips: Use dried, de-seeded chile ancho to make the sauce and adjust the heat with crushed red pepper flakes. If the tamale is steamed properly, the masa should puff away from the corn husk.
Makes: More than 400 / Preparation time: 4 hours
Total time: 4 hours plus tamale assembling and steaming time
35 pounds pork shoulder roast
1½ pounds dried chile anchos
1 tablespoon ground comino seeds
6-7 cloves garlic
Crushed red pepper to taste
40 pounds masa dough
Bags of dried corn husks, soaked in hot water until pliable
A day before making the tamales, boil the pork roasts in water until the meat is fall-apart tender. Remove the roasts from the water, reserving the cooking liquid. Set water in the refrigerator and chill overnight. Skim off and reserve some of the fat that rises to the top of water.
Using a fork, shred the meat.
Meanwhile, make the sauce. Remove the stems and seeds from the dried chiles. Place the chiles in a saucepan and add water to cover. Place over medium-high heat and boil until the chiles are tender and the mixture is slightly thickened. Remove from the heat, cool slightly and then transfer to a blender. Blend until the mixture is smooth and has a sauce-like consistency.
Place some of the reserved fat in the bottom of a large roaster. Add the shredded meat and pour the sauce on top. Grind the comino seeds and garlic to a paste-like consistency and add to the meat mixture. Taste and adjust seasoning if needed with crushed red pepper. Keep the meat mixture warm in the roaster.
Have several pots ready with a steamer insert. Add the reserved pork cooking water to the pots, heat to a boil and then reduce heat to a simmer.
Lay a corn husk flat on a clean work surface with the shiny side up and the wide end facing you. Using a spatula (a putty knife works great), spread the masa mixture in an even thin layer, no more than ¼-inch thick, all over the wide part of the husk, leaving the pointed end clean. Spread the masa all the way to one side (right or left) of the husk, but leave at least ¼- to ½-inch clean on either side so the masa layer doesn't overlap when the husks are sealed. Place 2 to 3 tablespoons of the shredded meat in the center of the masa. Fold the husk over to enclose the filling and roll to completely close; fold the top (narrow end) of the husk over the tamale. Place in the steamer 45 minutes until the masa is puffed.
From Rudy Mendez, Lincoln Park, Mich. Recipe not tested. Nutrition information not available.
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text:
Hey, Bellic_GSM here! I have noticed quite an annoying "bug" of some sorts. It seems that whenever I lasso a NPC and I let go of them without hogtying them, they seem to just stay on the ground, still alive and talkative and stuff but not being able to get up.
This is especially annoying in Bounty Hunting missions as I will lasso the target and for some reason I will let go and he will remain on the ground not being able to be lassod again. Any help with this would be greatly appreciated.
Thanks, Bellic_GSM


text:
Wolk's career started in the theater in New York City, New York, writing and directing plays that were shown at theaters such as the Lincoln Center Institute, LaMaMa, Ensemble Studio Theater, and the Manhattan Theater Club, the latter of which he was on staff for five years. Wolk also taught at Brooklyn College, the New School, Lincoln Center, and Robert Redford's Sundance Institute. In his film credits, he wrote and directed the acclaimed HBO made-for-TV movie Criminal Justice, which Time Magazine named one of the "Ten Best" films of the year. The film went on to receive the Silver Prize at FIPA in Cannes, was named Best Cable Movie by The Cable Guide, and was nominated for a Writer's Guild Award. Previously, Wolk received the Writers Guild Award for Natica Jackson, which starred Michelle Pfeiffer and was the premiere film of the PBS movie Tales from the Hollywood Hills. He has also written and directed episodes of NYPD Blue and Equal Justice, plus his first feature film Traces of Red for Goldwyn.
On Criminal MindsEdit
Wolk has directed the following episodes for Criminal Minds:


text:
Cuisinart All-Purpose Blender and Soup Maker
Ever the overachiever, this blender not only performs liquefying duties, but also fully cooks soups, stews, and sauces. Fill the blender with ingredients for a butternut-squash soup and watch as it gently brings the stock and veggies to a simmer, purees it to a smooth consistency, and stirs it to ensure an even flavor profile. The blender also works beautifully for cold recipes, such as smoothies or ice-cream shakes.
- Combination blender and cooker
- Cooks on low, medium, and high
- Four speeds
- Stir and pulse function
- Push-button digital controls
- Can also be used for cold recipes, ice crushing
- Jar holds up to 48 oz. of hot liquids and up to 56 oz. of cold liquids
- Weight: 13 lbs.
- 9.4" (L) x 15.1" (W) x 11.8" (H)
How to get your goods: by purchasing this Groupon and providing your name and shipping address, your order is complete!
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Like Groupon Goods on Facebook for hand-picked deals, product giveaways, and more Goods stuff.


text:
A Lakes Mastermind is expanding his tutoring business to offer distance learning. Robert Gibson, of Windermere, won the TV quiz show in 1998 with teaching techniques he now shares online and over Skype.
The 58-year-old hopes his 17 years of experience will help learners across the country. His subjects include maths, English, French, German, Italian, Latin, history and philosophy.
A dedication to study, and hours spent reading, enabled the Cambridge University graduate to win Mastermind.
Mr Gibson, who began employment as a postman and administrator, trained to teach at Lancaster's St Martin's College but opted out of school to provide one-to-one tutoring.
His pupils have included students hoping to improve their grades and adults learning languages for holidays.


text:
My Place or Yours
by Daniel Kalnins
About the Book
Do you have the travel itch? Anyone who has travelled and been immersed in an amazing culture knows exactly what I mean... My Place or Yours is designed to give you the feeling that you are travelling a journey around the world with me - as you turnover a new page, you are crossing a new border, experiencing a new culture... from Europe to South-East Asia and ending at my place - Melbourne | Australia.
I want you, the reader, to feel as if you are there looking through the camera lens, taking the photo with me. Whether it be taking in the smells and tastes of a fresh food market in Riga, walking the worn streets of the Camino de Santiago or attempting to capture a breathtaking view of Santorini in all its glory.
Take a peek inside and I'm sure you'll see what I mean...
Features & Details
- Category Travel
Large Format Landscape, 13×11 in, 33×28 cm
240 Pages
- Hardcover, ImageWrap: 9781320268721
- Publish Date Aug 04, 2013
- Language English
- Tags anthony gaudi, camino de santiago, beach huts, queesnland, sapa, vietnam, Dubai, goteborg, gothenburg, stockholm, sweden, riga, sigulda, latvia, inverloch, melbourne, australia, bali, france, paris, bordeaux, santiago, barcelona, bristol, london, uk, greece, spain, graffiti, italy, rome, florence, venice, Gaudi, athens, mykonos, santorini, brighton, anzac
About the Creator
A beautiful sunset as a child always blew me away and I've been intrigued to see if I could capture the image to be as amazing as what the eye can see... My name is Daniel Kalnins and I'm an Entrepreneur, with my main focus on creating Mobile Applications to bring ideas to life! (www.BreakThroughApps.com) Photography gives me a great excuse to get outdoors and get creative and has now become an obsession! I'd love any feedback/comments/suggestions you may have. Also, check out my Facebook page if you want to follow any updates of the next travels around the world - https://www.facebook.com/DanielKalninsPhotography Cheers! Daniel
Log in or create an account to post a comment.


text:
Indians down O's, win sixth straight home gameApr 17, 2011 - 5:24 AM
Matt LaPorta drove in two runs, while Travis Hafner and Travis Buck both collected three hits for the Indians, who notched their sixth straight home victory.
Cleveland starter Josh Tomlin (3-0) yielded solo home runs to Jake Fox and Luke Scott among six hits over six innings.
"He labored a little bit ... but he knows what to do and gave us six good innings of baseball," Indians manager Manny Acta said of his starter.
Jeremy Guthrie (1-2) allowed six runs on 10 hits in five full frames for Baltimore, which has lost six in a row to fall below .500 after starting the season with a 6-1 record.
"He didn't have the finish on some of his pitches like he usually does," Orioles manager Buck Showalter said of Guthrie.
The Indians pushed two runs across in the second inning. Cabrera plated a run with a fielder's choice and came around to score on a LaPorta double.
Fox went deep with one out in the third, but Cleveland countered with a four- spot in the bottom of the frame. After Shin-Soo Choo launched a solo home run, Hafner stroked a double, the first of four consecutive two-out hits. RBI singles by Cabrera and LaPorta sandwiched around a run-scoring double by Buck put the Tribe up 6-1.
The Orioles got a run back in the fifth on Scott's leadoff blast to right field, and Brian Roberts smacked an RBI single two innings later to trim Baltimore's deficit to 6-3.
Cabrera, though, provided some insurance with a home run in the bottom of the seventh.
Game Notes
The start of the game was delayed two hours and three minutes because of rain...Baltimore has been outscored 45-15 during its skid.
Apr 16 5:44 PM
- Orlando Cabrera two-out, two-run Home Run (2) to left scored Travis Hafner. Travis Buck due up.
Orioles 3, Indians 8 Bot 7, 2 OutsApr 16 5:12 PM
- Brian Roberts single to second scored Jake Fox with none out. Runners on first and second with Nick Markakis due up.
Orioles 3, Indians 6 Top 7, 0 OutsApr 16 4:57 PM
- 5
rootsGreg Reeves Added 5 roots
Orioles 2, Indians 6 Top 5, 0 OutsApr 16 4:16 PM
- Luke Scott lead-off Home Run (1) to right. Adam Jones due up.
Orioles 2, Indians 6 Top 5, 0 OutsApr 16 4:15 PM
- Matt LaPorta single to left scored Travis Buck with two out. Runner on first and Jack Hannahan due up.
Orioles 1, Indians 6 Bot 3, 2 OutsApr 16 4:00 PM
- Travis Buck double to right scored Orlando Cabrera with two out. Runner on second and Matt LaPorta due up.
Orioles 1, Indians 5 Bot 3, 2 OutsApr 16 3:56 PM
- Orlando Cabrera single to center scored Travis Hafner with two out. Cabrera advanced to second on throw. Runner on second and Travis Buck due up.
Orioles 1, Indians 4 Bot 3, 2 OutsApr 16 3:55 PM
- Shin-Soo Choo one-out, solo Home Run (2) to left. Carlos Santana due up.
Orioles 1, Indians 3 Bot 3, 1 OutApr 16 3:50 PM
- Jake Fox one-out, solo Home Run (1) to left. Robert Andino due up.
Orioles 1, Indians 2 Top 3, 1 OutApr 16 3:44 PM
- Matt LaPorta double to left scored Orlando Cabrera with one out. Runners on second and third with Jack Hannahan due up.
Orioles 0, Indians 2 Bot 2, 1 OutApr 16 3:36 PM
- Orlando Cabrera grounded into a fielder's choice, short to second scoring Carlos Santana with one out. Runner on first and Travis Buck due up.
Orioles 0, Indians 1 Bot 2, 1 OutApr 16 3:32 PM
Top 1, 0 Outs
Apr 16 3:09 PM
Related News
- Orioles-Astros Preview May 23
- Indians-White Sox Preview May 23
- Indians' Joba Chamberlain (chest muscle) on disabled list May 23
- Baseball Capsules May 22
- Perez's 5 RBIs help Weaver and Angels top Orioles 10-2 May 22
- Ventura steps up, but Royals fall short, 3-2 May 22
- Ortiz gets 4 hits, Bradley's streak at 27, Bosox top Indians May 22
- Shoemaker strikes out 12, Angels lose 3-1 to Orioles May 22
- Wieters homers in ninth to lift Orioles past Angels, 3-1 May 22
- Orioles-Angels Preview May 22
- Baseball Capsules May 22
- Indians-Red Sox Preview May 21


text:
Just got here
Posted 13 November 2009 - 01:14 PM
1977 S30: L28 turbo/intercooled:385rwhp 390TQ:11.56@122
Posted 13 November 2009 - 03:49 PM
If there ain't no waves, who's doin' the paddlin'?
Posted 13 November 2009 - 04:21 PM
1972 240z RIP
Posted 13 November 2009 - 04:44 PM
HLS30-152443 (3-73) 240Z For Sale!HLS30-152443 (3-73) 240Z For Sale!
Now restoring a 1966 Ford Mustang GT Fastback!
Posted 13 November 2009 - 04:56 PM
Yep.... I'm a wanna be tuner
"The only way you're truly going to know how well it will work is to build it yourself and not listen to ney-sayers.If I listened to them, I wouldn't have successfully built half the stuff I have. ;)" - Six_Shooter
the toys
'71 240Z 3 liter turbo
'74 260Z old school 327 4 speed SOLD to EvilC
'87 Grand National
Posted 13 November 2009 - 04:57 PM
1980 280zx
1988 300zxt
Posted 13 November 2009 - 05:21 PM
1978 280Z with an rb30/25det, garrett gt35r, haltech platinum pro, wire specialties harness, rc 750cc injectors, z31 fs5r30a 5 speed, rb25 bell housing, ACT clutch lsd rear, 20lbs of boost....... and lots of YouTube videos to prove it lol http://www.youtube.c...0z?feature=mhee
Posted 13 November 2009 - 06:16 PM
:mrgreen:have fun, and don't break anything!!
Almost too late for that Phil.
On the way down, Deja had an issue with his LT1, something to do with his Optispark unit, found him on the side of the road about 20 miles before the hotel exit. Planned on dropping my car at the hotel and going back to pick him up with my trailer and van, then suddenly, about a mile from the hotel exit, my van's plastic end tanked radiator (Cheap Ford Crap) decided to let go with an 8" crack horizontally, shredded the serpentine belt and barely made it to the hotel exit...steaming the whole way up the ramp and into the hotel parking lot.
Luckily, Austin (240Hoke) was not far behind me and was able to do the old swaparoo with his car and trailer.
Deja was able to locate parts at a local Advance store, so he got them. Hopefully that fixes his car in the a.m., if not later tonight.
I happened to have another belt in the van, but the radiator will have to wait until morning...luckily Advance has one of those in stock too.
I'm almost afraid to ask "What Next?"
Keep in mind, this is Friday the 13th...shoulda known better.
Hopefully everything will work out better tomorrow.
For now,
**EDIT** Update on Deja's car... Found a broken wire on one of the connectors on the front of the engine...soldered it back together and VROOM...fired right up.
**EDIT** Serpentine belt and radiator replaced on the van, we're ready to go.
"Experience", n., What you get when you don't get what you want.
Posted 14 November 2009 - 04:01 PM
However my transmission was not cooperating at the race. It would not shift fro 2nd to 3rd at WOT. The engine bounced off the rev limiter. I also have major traction problems with this new engine and my skinny street tire. I only made 2 runs neither with posting the results. Friday the 13th continued throughout the day with everyone having problems except Gabe who got is turbo beast into the 11's, congrats.
In spite of the problems I had a great time. To bad the turn out was so small.
Posted 15 November 2009 - 07:17 AM
Sounds like an ordeal. Glad you guys had fun. I hung drywall this weekend.
1972 240z RIP
Posted 15 November 2009 - 07:34 AM
Gabe took his lumps over the last few months, he just got them out of the way!
Sounds like an ordeal. Glad you guys had fun. I hung drywall this weekend.
Posted 15 November 2009 - 07:41 AM
1977 S30: L28 turbo/intercooled:385rwhp 390TQ:11.56@122
Posted 15 November 2009 - 09:10 AM
Posted 15 November 2009 - 02:25 PM
Good to see you guys! Had a great time.
Posted 16 November 2009 - 08:11 AM
1980 280zx
1988 300zxt
Posted 16 November 2009 - 08:14 AM
Posted 16 November 2009 - 02:01 PM
1971 240z w/ VQ35DE
Modern Performance. Vintage Style.
Posted 16 November 2009 - 02:08 PM
Congrats to Gabe on the 11's and whodathunk that my 3000 lb pig had mid-12's in it on low boost? Sorry for disappointing those that wanted to see more from of it.
ARP head studs and a metal gasket will fix what is ailing it I suppose...(haven't torn it down yet, but I'm pretty sure that it's a blown headgasket...no leaks, no water in the oil and nothing mechanically broken sounding... just a pffft pffft pffft while running an ALOT of smoke). I still haven't downloaded the data from that last run, so I don't know what boost it was, but I can tell you it was ALOT... The car was pulling H A R D on that run, until it let go.
Perhaps next time we'll get more out of ALL of them.
"Experience", n., What you get when you don't get what you want.
Posted 16 November 2009 - 05:48 PM
Grats Gabe on the run! Sounds like the new turbo is awesome and glad to see she held together for you; I presume you made it home safe. Sorry about the others and your mishaps but it seems all turned out well in the end.
Thanks for posting pics since we didn't get a chance to see the track early this year due to rain. Here's to next year/time!
"the part is for your car and manufactured
correctly, you just need to do a few things to make the part fit." - KCG
Posted 18 November 2009 - 04:35 PM
the footage i got... missed some goodies, mainly the $10,000 or less 240z beating the $40,000 GT500, and the maroon and silver Nova? that went up on two tires and hit the wall...
EDIT: and that nova...
i hope it wasn't this one....
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Channing Tatum's dating tips
The Hollywood hunk has revealed his rules for a first date.
The 31-year-old stars in romantic movie The Vow with Rachel McAdams, but he surprisingly doesn't recommend seeing his films this Valentine's Day.
'What would make an ideal first date? Not going to the movies,' he reportedly explained. 'I never understood that.
'Take a first date to the movie and you just sit and don't talk.'
Channing is married to actress Jenna Dewan, but says the couple will be having a low-key Valentine's Day.
'Having some time with my wife chilling out' he reportedly said when asked his plans. 'I just want to have some alone time and that would be amazing!'
We've done our own tips for Valentine's Day... whose tips do you think are better?
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The clouds swelled and strolled across the sky like great grey whales making an annual trek across a placid black ocean. Wind, the force that was herding the clouds along, was also nipping and pinching frigidly at the bare skin of my back. The skies blinked once--twice in a row, a three second show of purple light. My head tilted back, my eyebrows lifted like kites on my face. I watched the sky with eager longing. Another flash of purple lightning. Mother Nature was teasing me. The clouds were pregnant with the ocean's child, and I was humbly waiting, shirtless in the parking lot, for them to give birth to the desert rain.
The Birth of Water by TheStoyTellerWatch
©2013-2017 TheStoyTeller
Day 10/100


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Hotel Service Optimization System, or HotSOS, by Newmarket International is software designed to help hotels increase guest satisfaction. The system includes a guest call assistant that offers staff an overview of the guest's information, such as stay history and guest preferences, during the phone call. The system's order console allows staff to create and update service orders, and helps front desk staff recognize preferences and past stay information of VIP guests as they arrive.
HotSOS includes a multi-lingual interactive voice response (IVR) system that integrates with a hotel's phone system, automates reports on customer trends and enables real-time integration with several popular property management systems.
HotSOS Mobile gives users real-time information on mobile devices and compiles a list of service orders, which are then prioritized based on customizable parameters, such as occupancy, stay history or VIP status. Employees can also be assigned to teams to receive requests based on their particular skills.


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James DiTaranto Sr. of Madison died Tuesday, Dec. 12, 2000, at Halifax Hospital in Daytona Beach, Fla. He was 76.
Born in Newark, he lived in Bloomfield before moving to Madison 53 years ago.
Mr. DiTaranto was a self-employed contractor with A.M. Prudenti, Inc. in Madison for 27 years before retiring in 1975.
He served in the Navy during World War II and was a member of the Veterans of Foreign Wars Post of Florham Park.
Survivors include his wife, Minerva Prudente; two sons, Jim Jr. of Flanders and Jerry of the Whippany section of Hanover Township; a daughter, Angela of Madison; three brothers, Frank, Jerry and Rocco; and five grandchildren.
The funeral Mass was on Saturday, Dec. 16, at the Madison Memorial Home, 159 Main St., Madison, followed by interment at Gate of Heaven Cemetery, East Hanover Township.


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For transfers seeking the close community feel of first-year residence halls, this LLC provides such an environment for transfer students. Recognizing the diverse experiences the transfer cohort brings from their prior institutions, yet also the shared experience of entering Georgetown as sophomores and juniors, the Transfer LLC will cultivate a fun, active, intentional community, including mentorship, programs, and sometimes pancakes.
Three former transfer students will be considered "ambassadors" for the community. Their roles will be that of fellow journeyers, having been through the transition already and available to offer advice, support, insight, and companionship. The ambassadors will support the work of the RA and the faculty advisor. All students, new and returning, will work together to shape the vision for the community.
Contact Information:
- Advisor: Dr. Tad Howard
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Open to: Transfer students
Located in: McCarthy Hall


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Hi , before i get to the biome idea i want to suggest these two little things .
-A staff to control where minions shoot (for pvp)
-Buy-able baits
Now for the biome :
-what if you buy alot of stuff from the during hardmode traveling merchant then a new caravan npc comes?
-you will pay him platinums so he gets you to the Dynasty world
-Its a new world with new trees,armor,mobs,weapons,temple and boss .
i think like Trees:cherry blossom,dynasty trees.
Biomes : The lake , The temple , Dynasty forest
Armor: cherry blossom, dragon armor.
Mobs: Tiger (tiger skin 15%) not the travelling merchant one , warrior zombie , leaopard slime (1-3 gel) , Dynasty Dragon , panda ,
undead warrior (warrior helmet 10%) , sea snake , mutant octopus (0-2 poisoned tentacles 10%)
Boss 1: dynasty warrior dragon. (Breathes fire, summons dynasty dragons, attacks like wyvern)
To summon the boss you need to craft the golden statue (craftted with 4 tigerskin 6 shiny gold 1 warrior helmet) at the temple shirne .
spawn during daytime (nighttime makes him summon dragons more frequently).
hp 60,000
atk 150
def 55
when killed you will get 10 gold coins , 15-31 Dragon skin , magical orb , potion of healing 15-20
and one of these : dragon staff (summoner), dragon's breath (magic) , Warrior spear (melee) , dragon souls (ranged)
6.50% dragon mount.
3.30% pet panda.
4.60% Croc Staff
14.29% dragon trophy.
the orb is used to open a dungeon i think?
Dragon armor (summoner) 40 def
Dragon mask 10 def 15% increased minion damage versus bosses and increased max number of minons.
(set bonus : one of your mions may become a warrior dragon that deals 300 damage for 3 sec.)
Dragon helmet 10 def 20% increased minion damage versus monsters and increased max number of minons.
(set bonus : increased minion max number by 5.)
Dragon breastplate 25 def 15% increased minion damage and increased max number of minons.
Dragon greaves 5 def 15% increased minion damage and increased max number of minons.
croc staff 40 summon damage,stationary: (summons a croc that clings to monster and deals continuous damage.)
Boss 2 : The Sea Serpent
summon by crafting a Mysterious water orb with 5 koi (fished in the lake biome) 1 magical orb 3 poisoned tentacles .
you will get 3 Mysterious water orbs . throw one at a sea snake .
hp:70,000 def:50 melee atk:phase1: 100 phase2:200 (999 when out of the lake biome)
phase 1: will stay in the lake and shoots spikes at you that deals 50 then will shoot a water orb that causes slowness and deals 25 dmg
phase 2 : he will get wings and fly , melee attacks , will shoot spike bombs that explode into spikes
When killed you will get 15 gold coins 17-35 serpent scale , greater healing potion 15-25
and one of these: Spike bow (ranged) Water orb (magic) spikerang (melee) octopus staff (summoner)
3.5% pet koi
6.7% Serpent wings
15.3% spike launcher and 15-28 spike ammo
14.29% Serpent trophy.
Serpent armor :(44 Magic) (54 Ranged) (73 Melee)
Set Bonus : Spike Balls Gets realeased when damaged dealing 34 -40 damage each
do you think its a good idea? if you liked it suggest more ideas and tell me what you think .


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The New Jersey Council for Humanities (NJCH) 2001 Book Award luncheon will be held on Sunday, Oct. 28 at the Somerset Hills Hotel in Warren Township. A reception and book sale begins at 11:30 a.m. with the awards luncheon at 12:30 p.m. The book signing begins at 3 p.m.
Co-chairs for the luncheon are Cathy Bao Bean and Debra Spruill.
According to NJCH Executive Director Jane Rutkoff, tickets may be purchased by calling the New Jersey Council for the Humanities toll-free at (888) FYI-NJCH before Friday, Oct. 5.
The winner of the 2001 Award is Hendrick Hartog's "Man and Wife in America: A History."
Honor books include "The White Image in the Black Mind: African-American Ideas About White People 1830-1925," by Mia Bay; "The Owl, The Raven and the Dove: The Religious Meaning of the Grimms' Magic Fairy Tales," by G. Ronald Murphy, S.J.; "Six Bridges: The Legacy of Othmar H. Ammann," by Darl Rastorfer; "Niccolo's Smile: A Biography of Machiavelli," by Maurizio Viroli; and "Misgivings: My Mother, My Father, Myself," by C. K. Williams.
Other awards will be given. Humanities Citizen of the Year is Peter J. Ventimiglia, vice president for External Affairs of Verizon New Jersey. The Public Humanities Award will go to Joyce Carol Oates, and the Civic Leadership Award to Joyce Wilson Harley.
NJCH's Teacher of the Year is Matthew Carr, of Cherry Hill High School East.


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The more complex claims were often set aside by workers so they could keep their jobs, meet performance standards or, in some cases, collect extra pay, said VA claims processors and union representatives. Those claims now make up much of the VA's widely scrutinized disability claims backlog, defined by the agency as claims pending more than 125 days.
"At the beginning of the month . . . I'd try to work my really easy stuff so I could get my numbers up," said Renee Cotter, a union steward for the Reno, Nev., local of the American Federation of Government Employees (AFGE).
Now, claims workers said, they fear the VA's aggressive new push to finish all one-year-old claims by Oct. 1 — and eliminate the entire backlog by 2015 — could continue the emphasis on quantity over quality in claims processing that has often led to mistakes. VA workers have processed 1 million claims a year for three years in a row.
Beth McCoy, the assistant deputy undersecretary for field operations for the Veterans Benefits Administration (VBA), said bonuses for claims processors were justified because, even though the number of backlogged claims was rising, workers were processing more claims than ever.
"There are many, many employees who are exceeding their minimum standards, and they deserve to be recognized for that," she said.
She also said the VBA is improving quality even as it processes more claims.
But documents show that a board...
Jon L. Gelman of Wayne NJ is the author NJ Workers' Compensation Law (West-Thompson) and co-author of the national treatise, Modern Workers' Compensation Law (West-Thompson). For over 4 decades the Law Offices of Jon L Gelman 1.973.696.7900 firstname.lastname@example.com have been representing injured workers and their families who have suffered occupational accidents and illnesses.
Read more about "VA Benefits"
May 08, 2010
The Veterans Administration (VA) has released a new 30 page letter outlining a new policy for regional VA offices to following in determining benefits to be paid to veterans. The Marine Corps Times reported that this is the first ...
Jul 21, 2012
Also included in the bill was a proposal Senator Burr authored that will address the backlog of veterans' benefits claims by authorizing retroactive effective date for awards of disability compensation for applications that are ...
Jul 20, 2013
Read more about "infectious diseases" and workers' compensation benefits: Workers' Compensation: VA Announces Some Infectious Diseases ... Mar 25, 2010. The US Veterans Administration (VA) has announced that some ...
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