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Thursday, September 25, 2014
Scheduling by Terry Burns
It takes me a full day to work up, format, study the market for the proper people that I can see evidence might be interested, and make submissions on a single client. It takes me a full day to do a full manuscript read. I can read them much quicker but I format and do light editing as I go as it causes me to do a closer read and if I find I am interested in it that work is already done. If it doesn't draw me in or I don't connect with it I quit reading and respond at that point. I have 60 clients so you can see how that schedules out.
I can work in quick things that require immediate attention, of course, and would never ignore correspondence from an editor or an urgent need from a client.
I block out half days to work incoming submissions which I evaluate and respond to, set it aside for a closer look, or if I have preliminary interest request a full manuscript. I do keep an eye on what is being discussed in the various groups I connect with just to know what they are talking about but seldom contribute nor invest significant time there. I put time in communicating with my clients on our private client group and I contribute to the Hartline and my personal blog once a week.
It is common for me to do outside chores, lawn and garden, in the first couple of hours of the day while it is cool before I start doing the above work. I seldom work at all on the Lord's day at all unless it is something really urgent. My Sundays are pretty much tied up at church and I don't even carry my phone with me when I go.
When you add in the honey-do's and knocking down my to-do list, time in the morning and evening with my wife, and the myriad of small ways that life demands attention the schedule can be pretty full. But I try to respond as quickly as possible to the constant stream of submissions and correspondence that comes in each day. I know some people only respond if interested, and I get that, but it isn't how my momma raised me. As I recently commented on our blog, I remove my hat when meeting or talking to a lady, I open doors, and I adhere to the Southern courtesy she taught me. That includes responding to everyone who writes me.
Occasionally I get notes addressed "to whom it may concern" or maybe "Dear Sir or Madam" and most of us read that as "Dear Occupant." Those aren't addressed to me. I know what you do with your occupant mail and I may do the same with mine in spite of the fact that momma always would think it rude not to someone who takes the time to write you.
You can see that it sometimes takes a little time for me to get something done. But I try to keep up.
1 comment:
Thanks for sharing how you manage to fit everything into a day. And it's nice to know there are still a few gents around.
- September 26, 2014 at 12:48 AM
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Published by Amazon Digital Services, Amazon Publishing on August 25, 2016
Pages: 97
Buy on Amazon
He's been alone for years. Marooned on a deserted island in the middle of the Pacific Ocean, he long ago let go of the pleasantries and mannerisms of civilization. He's become a savage, driven by instinct and impulse—more animal than man.
Then she washes up on his island, and everything changes. Her survival becomes more important that his. Her needs more essential than his own. Her pleasure more imperative than his.
This woman becomes his whole life. Not because she's the first woman he's seen in years, but because she's the one he's spent his whole life waiting for.
But will she feel the same? Will she be able to bring the man back from the savage? Or will she bring even more of the savage out of the man?
Either way, this tropical island's about to get even hotter.
The recent slew of the (re)interpretations of the Tarzen/Jane story has gotten me hot and bothered…in a good way.
Books or rather, novellas like 'Savage' play happily on archetypes, varying only slightly in the way the Tarzen-type character and his lady get stranded and then get hot and heavy in a place that erases the trappings of modern life – and reduces man to beast and primal urges. But because I know exactly what I'm getting into from the beginning, it's easy to overlook the cheesy bits of the story and just indulge in this guilty pleasure.
There's a slight twist in this story though, at the end and it surprised me enough to make erotica like this memorable.

subset: commoncrawl


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Julian Cress & David Barbour, Cavalier TV, Creators and EPs The Block
The production partners had a crazy busy 2015 with two seasons of The Block (Triple Threat and Blocktagon) plus the then-new Reno Rumble. The network was concerned the format was being overworked and commissioned just one Block for 2016 and another Reno Rumble. The ratings were poor for the latter, but were so good for The Block that it helped turn around Nine's poor performance in the first half. The Block's 2016 success had several contributing factors – Cress and Barbour (along with Nine's EP Justin Sturzaker), just one series meant pent-up demand by the time it finally started and another brilliant property purchase (a Port Melbourne art deco office building) that delivered real challenges (and later real profits) for the contestants. Cress works on site during production while Barbour runs post-production back in Sydney.


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Frequently Asked Questions
The courses starts now and they never end! It is a completely
online course - you decide when you start and when you
Each course includes video interviews from guest expert
teachers, downloadable resources, and lots of bonus materials. Please
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text:
Vital Stats
Name: Thom Zwawa
Email: firstname.lastname@example.com
Location: Charlotte, North Carolina
Why I decided to transform
I battled weight issues until high school, when I plunged into athletics, lost weight, and was recognized for my sports abilities. After high school, I became a manager in the restaurant and nightclub industry, indulged freely, and my body suffered. I went through a cycle of being overweight and losing weight again and again.
Yo-yo dieting took its toll. Seven years ago, I weighed more than 300 pounds and was diagnosed with type 2 diabetes. I faced the harsh reality of losing my life. Instead of succumbing to my weight, I took control and recaptured my health through bodybuilding.
People thought I was crazy when I decided to compete in 2007. I used Bodybuilding.com as my go-to source for information to win the show. As my journey progressed, I looked better every week. I used diet and workout plans from Bodybuilding.com and looked at transformations for inspiration.
As the competition day drew closer, I got in the best shape of my life. I read what to do for tanning, pumping up back stage, and posing techniques on Bodybuilding.com. I weighed 189 pounds and was known as the diabetic guy with abs. When they announced first place, I shook the guys hand next to me and said "congratulations." But the guy said "You won!" I didn't hear my name for first place, but I had won.
Now I'm a celebrity fitness chef, professional trainer, and fitness nutrition coach. My global mission is to save lives. Nothing currently implemented to fight type 2 diabetes is working successfully because the problem continues to worsen. If no action is taken, the number of type 2 diabetics will grow from the current total of 371 million to nearly a billion by 2033. It's expected to cripple every healthcare system on the planet.
Endorsed by the Ohio State Medical and Diabetes Research Center, my global campaign Operation Type 2 targets anyone with type 2 diabetes, borderline type 2 and everyone who wants to prevent it. Operation Type 2 is a campaign of awareness, education, and media integration designed to motivate and empower people to regain control and live a better life.
Inspired to share my successful journey, I developed a proven system of food and fitness that can help anyone with the desire to reclaim their health. In 2013, I launched the most comprehensive, visual cookbook every made called "Better Food. Better For You." that offers 52 visual recipes.
"Better Food. Better For You." offers a realistic approach to everyday eating that is quick, simple, and cost-effective. Many of the recipes are what I call "better, not perfect" versions of the comfort foods we all love. The idea of "better, not perfect," supports the goal of my global mission: If we strive for perfection, we're setting ourselves up for failure. The only way to make permanent changes in our busy lives is in finding simple solutions.
How I accomplished my goals
I knew that I had to read and watch videos on Bodybuilding.com. I used the site as a guideline and still do. Bodybuilding.com became my personal coach. Then I made a decision to commit to live a long, healthy life. I surrounded myself with others who lived the same lifestyle.
Apply Here To Be A Transformation
Bodybuilding.com honors people across all transformation categories for their hard work and dedication. Learn how our featured transformers overcame obstacles and hit their goals!
Of The Week!
Supplements that helped me through the journey
Diet plan that guided my transformation
- Whey Protein
2 servings
- Oats
3/4 cup
- Chicken Breast
8 oz
- Brown Rice
1 cup
- Peas
1 serving
- Albacore Tuna
1 can
- Whole Wheat Bread
3 slices
- Whey Protein
2 servings
- Shredded Wheat
1 cup
- Chicken Breast
8 oz
- Brown Rice
1 cup
- Peas
1 serving
- Almonds
1/4 cup
Training regimen that kept me on track
- Smith Machine Squat
6 sets of 8-12 reps
- Seated Leg Curl
4 sets of 8-12 reps
- Lying Leg Curls
4 sets of 8-12 reps
- Leg Press
5 sets of 10-15 reps
- Seated Calf Raise
5 sets of 12-15 reps
- Bicycling, Stationary
45 min
- Triceps Pushdown - V-Bar Attachment
4 sets of 8-12 reps
- Triceps Pushdown - Rope Attachment
4 sets of 8-12 reps
- Dip Machine
4 sets of 8-12 reps
- Seated Triceps Press
4 sets of 8-12 reps
- Seated Dumbbell Curl
4 sets of 8-10 reps
- Spider Curl
4 sets of 8-10 reps
- One Arm Dumbbell Preacher Curl
4 sets of 8-12 reps
- Hammer Curls
4 sets of 8-12 reps
- Seated Dumbbell Palms-Up Wrist Curl
4 sets of 10-15 reps
- Elliptical Trainer
45 min
- Seated Side Lateral Raise
5 sets of 8-12 reps
- Front Dumbbell Raise
4 sets of 8-10 reps
- Machine Shoulder (Military) Press
4 sets of 8-10 reps
- Upright Barbell Row
4 sets of 8-10 reps
- Reverse Machine Flyes
4 sets of 8-10 reps
- Bicycling, Stationary
45 min
- Wide-Grip Lat Pulldown
4 sets of 8-10 reps
- Seated Cable Rows
4 sets of 8-10 reps
- Close-Grip Front Lat Pulldown
4 sets of 8-10 reps
- Bent Over Two-Dumbbell Row
4 sets of 8-10 reps
- Hyperextensions (Back Extensions)
5 sets of 10-15 reps
- Elliptical Trainer
45 min
- Incline Dumbbell Flyes
4 sets of 8-12 reps
- Dumbbell Flyes
4 sets of 8-12 reps
- Cable Crossover
4 sets of 10-15 reps
- Machine Bench Press
4 sets of 10-12 reps
- Bicycling, Stationary
45 min
- Yoga
45 min
What aspect challenged me the most
The biggest challenge was the people around me. Many people don't like to see others make progress and change their life. It makes them look in the mirror and question their own life.
My future fitness plans
My fitness goal is to be the fittest type 2 diabetic on the planet. My wife Boutsady and I are going to compete together in 2014. I'm doing a master's over 45 NPC physique show and she's competing in master's figure. In 2015, I want to compete in masters 50 and over bodybuilding on a state and national level.
Suggestions for aspiring transformers
Never give up on your dreams. You're never too old. When you think you're old, you become old.
How Bodybuilding.com helped me reach my goals
Bodybuilding.com is my online go-to for fitness information. I used the articles to educate myself on products, contest prep, and everyday life. I watched many videos on posing and the Olympia.
Thom's Top 5 Gym Tracks
- "Shine" by Sevendust
- "Rise Today" by Alter Bridge
- "Unraveling" by Sevendust
- "Broken Down" by Sevendust
- "I'll Go Crazy If I Don't Go Crazy Tonight" by U2


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If you were to look at the national bank balance sheet, you'd realize that access to fixed capital has really gone down. To elaborate, while the intellectual capital is growing (college graduates), you will find young engineers and doctors who may not have the necessary balance sheet to acquire fixed capital. So, the challenge has become, How do you finance people like that?
Are You Ready for a Small Business Loan?
Small Business Loans & Funding Starting and growing a successful business isn't easy. It takes a lot of good decisions and plain ol' hard work. Unfortunately, for many black owned businesses, finding the right funding for your small business can make the journey even more challenging. What can you do to prepare?
BusinessUSA is a centralized platform to make it easier than ever for businesses to access services to help them grow and hire. To strengthen America's competitiveness in the global economy, businesses will need to be equipped with the best tools and information available to support innovation and job growth in the 21st century. However, hard-working (more…)
A business Owners Guide – Loan Particpation Program
The N.C. Loan Participation Program eases the ability of North Carolina businesses to obtain credit by reducing a lender's risk. Lenders that participate in the program can submit eligible loans to be considered for inclusion in the Loan Participation Program. If a loan is accepted into the program, the Rural Center will take a stake (more…)


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Everyone likely knows there are plenty of fun parties New Years Eve in Rincon .... but did you know there is an annual Rincon Hangover Swim?
It is a free event open to everyone! Start from the Rincon Public Beach aka Balneario de Rincón and swim your hangover away and down to Villa Cofresi.
Organized yearly by Rincon Ride, it is a great first day of any year if you are staying at your Rincon Apartment Rental. Enjoy!
Comments: 0


text:
Jerry and His Music
"Why would the universe go through the trouble of evolving consciousness? If it wanted life that would succeed, just to create the most effective living thing, it could have stopped at bacteria. Or it could have stopped at vertebrates or sharks. But consciousness goes a quantum step further than just life. It might be that consciousness is the whole reason there is a universe. There might not be a universe apart from consciousness. And who knows what it's like elsewhere in the universe? Local realities change enough, locally, that those Hindu guys can walk through huge, blazing fires and not get burned. It's got to be that consciousness modulates reality. Besides, the truth can't only be here, or you could stare at your toes and figure it all out." (-Jerry Garcia) Contrary to what most people might think Jerry Garcia was a vary smart and artistic person with many strange ideas of his own.
I'm going to tell you a quick story of his life and some thing that happened on his way to stardom.
Jerome John Garcia was born August 1, 1942 to a Joe and Bobbie Garcia. Jerry was named after Jerome Kern, who was Bobbie's favorite composer. The first time he ever herd recorded music was about the age of four when he discovered an old phonograph and some one sided records, of his grandpas, in the attic. He listened to songs like "Sweet Betsy from Pike" all the time, it was like "a compulsion almost," he seed. Later at the age of five while his family was on vacation in Northern California, his father drowned during a fishing accident. That was very hard on jerry, and eventually ruined his relationship with his mother.
A few months before his fathers death...


text:
A Cure for Wellness (2016) Megashare Full Movie Watch Online Free | Megashare.to
Name: A Cure for Wellness (2016)
Release Date: 17 February 2017 (USA)
Director: Gore Verbinski
Cast: Dane DeHaan, Jason Isaacs, Mia Goth
Watch A Cure for Wellness Online (2017) ,Watch A Cure for Wellness (2017) Movie Online Free,Watch A Cure for Wellness FULLMOVIE (Online English),A Cure For Wellness Full Movie Online Streaming HD,A Cure for Wellness (2017) Full Movie Megashare
a cure for wellness plot: An ambitious young executive is sent to retrieve his company's CEO from an idyllic but mysterious "wellness center" at a remote location in the Swiss Alps. He soon suspects that the spa's miraculous treatments are not what they seem. When he begins to unravel its terrifying secrets, his sanity is tested, as he finds himself diagnosed with the same curious illness that keeps all the guests here longing for the cure


text:
Australian literature; Australian writers and poets, blogs; a list of websites
Aboriginal texts
Sacred Texts Archive
An online resource for early European texts on Aboriginal religious ideas and traditions.
Arts Hub
Jobs, careers and news for the arts and creative industries.
AustLit is a non-profit collaboration between twelve Australian Universities and the National Library of Australia providing authoritative information on hundreds of thousands of creative and critical Australian literature works relating to more than 100,000 Australian authors and literary organizations. Its coverage spans 1780 to the present day.
Australian Academy of the Humanities
Australian Book Review
ABR is widely regarded as offering the fullest coverage of Australian books and literary culture. But it is not just interested in writers and writing – their interests lie everywhere, and encompass current affairs and the broader culture.
Australian Bush Poets Association
Membership of the Australian Bush Poets Association (ABPA) is comprised of writers, performers and individuals who are interested in bush poetry and enjoy written and live stories in rhyme and metre.
Australian Broadcasting Corporation (ABC).
Australian Literature Gateway (AustLit)
Search by author.
Australian Literary Management.
Australian Literary Management, Sydney, was founded in 1980 in Melbourne to look after the business affairs of authors around the world, negotiating their contracts and managing their careers.
Australian Literary Agents' Association
Australian Literature Database
Australian literature e-texts (from Sydney University).
Australian Poetry Centre
The Australian Poetry Centre is a not-for-profit, incorporated association established to promote reading, writing and publishing activities associated with Australian poetry in all of its forms. The APC is supported by the State Government of Victoria.
Australian Writing Centre/Writing Bar
Writing Bar is the blog of the Australian Writers' Centre. You'll find resources, tips, videos, podcasts and a range of guidelines to help you in all aspects of writing.
Australian authors;
short bios, with webpage links.
Awards *
The Australian Literature Society Gold Medal Awards
Wikipedia entries
Book Awards of the World
Literary Awards Australia provides results from over 250 of the worlds leading book awards. Winners. Shortlists. Longlists. Authors. Books. News Service.
Allen & Unwin – The Australian/Vogel's Literary Award
Annual award for unpublished manuscripts by authors younger than 35 years old; with entry forms. Miles Franklin Literary Award
Children's Book Council of Australia Awards
Victorian Premier's Literary Awards
Western Australian Premier's Book Awards
Blogs *
ANZ LitLovers LitBlog
For lovers of Australian and New Zealand literary fiction.
Writing Bar
Writing Bar is the blog of the Australian Writers' Centre. You'll find resources, tips, videos, podcasts and a range of guidelines to help you in all aspects of writing.
Books, illustrations, book art, science, history.
Cordite newsblog
The blog of online poetry journal Cordite.
The Deletions
Pam Brown, poet, co-editor of Jacket poetry magazine.
Seizure Online
The Australian Book Review
The Children's Book Council of Australia
Australian poetry journal.
Etexts *
Australian Literary and Historical Texts
A collection of digitized full text 19th and early 20th century Australian literary, historical and political works from the University of Sydney. Classic Australian Works On demand access to full text classic Australian works that are out-of-print but mostly still in copyright.
Pandora: Australia's Web Archive
National Library of Australia
Project Gutenberg Australian library:
etexts by Australian authors, about Australia and works of interest to Australians. This Australiana page boasts many ebooks by Australian writers, or books about Australia. There is a diverse range, from the journals of the land and sea explorers, to the early accounts of white settlement in Australia, to the fiction of 'Banjo' Paterson, Henry Lawson and many other Australian writers.
Fellowship of Australian Writers
Festivals *
Literary Festivals in Australia and New Zealand
Jacket Magazine
A popular Australian literary journal founded by John Tranter to showcase lively contemporary poetry and prose.
Journals, magazines *
Australian Book Review
Australian Humanities Review
Association for the Study of Australian Literature (ASAL)
Australian Literary Review Colloquy
Colloquy is a peer-reviewed online journal published biannually by postgraduate students in the School of English, Communications and Performance Studies at Monash University.
Cordite. Australian poetry journal
Quadrant Online
Monthly print magazine; with book reviews, poetry, and essays.
Australia's oldest literary journal.
Voiceworks is a national quarterly magazine that features exciting new writing by young Australians. It features the best fiction, nonfiction, poetry, illustrations, and graphic art by under 25-year-olds around the country.
Libraries *
Australian Libraries Gateway (ALG)
Find and get over 382,236,062 Australian and online resources: books, images, historic newspapers, maps, music, archives and more.
The State Library of New South Wales
The State Library of South Australia
The State Library of Western Australia
Manuscripts *
Australian manuscript collection, National Library of Australia.
A guide to Australian literary manuscripts.
Meanjin, a leading Australian literary magazine.
Novelists *
A list of Australian novelists, from Wikipedia,
The best young Australian novelists. Sydney Morning Herald
50 'Must Read' Australian novels (by popular vote) Booktopia
Organizations *
Fellowship of Australian Writers NSW Inc
Council of Australian Societies of Editors
Oxford Book of Australasian Verse
The Wheeler Centre
The Wheeler Centre is the Melbourne home of the Victorian Government's City of Literature initiative.
Poetry *
Oxford Book of Australasian Verse
Australian poets, a web list from Wikipedia.
Australian Poetry Centre
The Australian Poetry Centre is a not-for-profit, incorporated association established to promote reading, writing and publishing activities associated with Australian poetry in all of its forms. The APC is supported by the State Government of Victoria.
Poetry Resource.org
The Poetry Resource was created in 2006 as a reference site for students of poetry or lovers of poetry. Since that time they have added 100 or so poets with more added each week.
Publishers *
Australian Publishers Association
Publishers of Australian Poetry
Australian Publishers: A List of publishers in Australia.
Schools, writing courses *
Australian College of Journalism
Australian Communication and Writing Courses Online
Open Colleges
Creative Writing Courses – Australian Writers' Centre
Postgraduate Creative Writing Courses in Australia.
Writers' Studio
Their goal is to give you tools and techniques that make your writing and stories come alive on the page.
Wikipedia entry on Australian literature.
Australian authors and poets *
AustLit Australian author information.
Wikipedia entries on Australian poets
Carey, Peter
Peter Carey
Wikipedia entry.
Edgar, Stephen
Stephen Edgar
Poems at The Clive James website.
Hodkins, Philip
Philip Hodgins
Flanagan, Richard
Richard Flanagan. Wikipedia entry.
Richard Flanagan. The Guardian
Hodkins, Richard
Philip Hodgins
James, Clive
Clive James website. Clive James.com
Clive James
BBC discussion with Clive James, Marcus du Sautoy and Slavoj Zizek.
Clive James Talking in the Library
Video interviews with writers and actors.
James, Phillip
James Phillip. Biographical Entry
Keneally, Thomas
Thomas Keneally
Wikipedia entry.
Thomas Keneally
Random House Australia
The Life and Works of Thomas Keneally
Koch, Christopher
Christopher Koch
Random House
Christopher Koch
McAuley, James Phillip
James McAuley
James McAuley
The Rathouse
Murray, Les
Les Murray. The Poetry Foundation
Paris Review.The Art of Poetry No. 89,
Les Murray. The Poetry Archive
A life in writing: Les Murray. The Guardian
Les Murray. London Review of Books
Les Murray. The Australian Poetry Library
Les Murray
Wikipedia entry.
Nicholson, Peter
Paterson, Banjo
Banjo Paterson Poems. Wallis & Matilda
Porter, Peter
Peter Porter
Peter Porter
The Guardian
Peter Porter
The Clive James website. Poems, with video and audio dialogues.
The Rest on the Flight: Selected Poems by Peter Porter Review from The Guardian.
Peter Porter
The Oxonian Review
Wallace-Crabbe, Chris
Chris Wallace-Crabbe. Wikipedia
The Australian Poetry Library
Chris Wallace-Crabbe
The poetry Foundation
White, Patrick
Patrick White. Nobel Prize Archive
Patrick White reviews, webpage links,
Patrick White. Introduction, list of works.
Winton, Tim
Tim Winton. Biography and bibliography
Tim Winton. British Council website.
Wright, Judith
Judith Wright. Wikipedia entry.
Judith Wright, an introduction.
Tweets about Australian Poetry


text:
Greenfish DataMiner 1.1
Size: 296KB
License: FREEWARE
Publisher: Publisher | Listed Programs
Release Date: 2008-11-14
Submit Date: 2010-03-01
OS: Win 9x/NT/2000/XP/Vista
Downloads: 22359
(3 Votes)
Software Product Description
The program can heuristically recognize various kinds of files, such as BMP, ICO, CUR, ANI, AVI, CDA, PAL, QCP, RMI, WAV, RIFF, 7Z, BZ2, CAB, GZ, HQX, NRI, RAR, RPM, SIT, SQX, TAR, UHA, ZIP, ZOO, AIFF, AMR, AU, FLAC, MID, MP3, OGG, DOC, XLS, PPT, CHM, MDB, PDF, PSD, PSP, SIB, SQLITE, EXE, DLL, CHR, BGI, CLASS, DCU, ELF, GM6, PPU, TI calculator, RES, TLB, TPU, DCX, EMF, GIF, JPG, PCX, PNG, TIF, WMF, ASF, RA, RM, MOV, MPG, SWF, VOB, LNK, SFK and text files. It restores your precious data for free of charge.
Reviewer: -Apai Saloi
Review Date: 2008-11-16
Pros: None
Cons: None
Other Thoughts: It works as expected.
(3 Votes)


text: Villa Poggi is set among the rolling hills of Italy's Maremma region in Southern Tuscany, a picturesque two-and-a-half hour drive from Pisa into ever more remote countryside. All the famous Tuscan signifiers are present and correct: blissfully bucolic panoramas dotted with serried rows of cypress trees, medieval walled towns, castles, and, of course, superlative food and wine. The family-sized villa is winsomely rustic. View PDF article Think high stonewalls lost to jasmine in full bloom; with beamed ceilings; terracotta-tone interiors and tiled floors. Languid, unaffected and romantic, it's quintessentially Italian. Sunny climes encourage alfresco barbecues in the glorious giardino as dramatic sunsets paint a daily-changing picture: a dramatic splash of vivid Montepulciano one evening, a delicate watercolour the next. Despite our initial concerns – "but what will we do here?"(the nearest town, Scansano is seven miles away) -we quickly slip from our frenzied London state into an altogether more relaxed rhythm. A morning swim in the heated infinity pool, lunchtime picnics on clover-dappled lawns, followed by a siesta or a few chapters from a classic novella from the well-stocked library. Villa Poggi's well-equipped kitchen is manna for aspiring chefs. A pleasure rather than a London late supper chore, even I manage to whip up a surprisingly good seafood risotto. We amble into Scansano via taxi one day, if only to snap out of our sun-basking lizard-like torpor. Famed for its wine and olive oil, it's a picture-perfect hill-top town crisscrossed by atmospheric cobbled alleys. At the heart of this medieval tapestry is the ancient piazza embroidered with hanging baskets in full bloom, beneath which docile cats slumber in the midsummer heat. Our most pressing decision? Which osteria to choose for lunch. For the more active, Tuscany Now & More will arrange tours of Chianti's famous vineyards by dinky Fiat 500, or truffle-foraging for foodies. The spectacular Monti dell'Uccellina is less than an hour's drive away: an utterly unspoilt three-mile strip of white sand and sparkling Mediterranean sea, saved from development and accorded nature reserve status. I stay put: Negroni at hand on Villa Poggi's elegant poolside terrace, watching dragonflies hover over the infinity pool and dreaming of a Tuscan bolt-hole of our own one day. I Poggi is available from £4,121 per week jo1·up to 16 people on a self-catering basis. Tuscany Now &More features a range of properties across the region and Italy and can provide private chefs, excursions and other services upon request. The Art of Leisure (theartofleisure.com) is also available for custom-tailored private tours and activities throughout Italy.


text:
Sports is the leading "ALL DIGITAL" sports photography company
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text:
Friend's Email:
Subject: I have found a DVD that I think you would enjoy
|Delivering Milo
Actors: Anton Yelchin, Albert Finney, Bridget Fonda, Campbell Scott, Hank Harris
Genres: Drama, Kids & Family
PG 2005 1hr 35min
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A spiritually uplifting film that should have had a wider re
Nicholas Carroll | Portland OR United States | 12/14/2005
(5 out of 5 stars)
"I never even heard of this film until this month when my Spiritual Cinema Circle subscription featured this film in its November 2005 mail-out. For those who don't know, Spiritual Cinema Circle is a mail distribution service where members get a dvd each month that includes 3 short films and one feature film of spiritually inspiring content. They bring little known films into your home and I haven't been disappointed yet.
Anyhow, in the film "Singles", Campbell Scott's character and Bridget Fonda's character agree that while their relationship as a couple didn't work, that they were probably a "scorching couple in another universe." Well, once again they team up as a couple for this film. I'm a big fan of Bridget Fonda and try to see all of her works. She's made a lot of movies, but most of the roles haven't been high-profile as they were in the early 90s. In this film, she really shines as a pregnant wife who still carries the pain of having a father walk out on her at a young age.
The spiritual aspect of this film revolves around Milo, a card-playing boy who doesn't want to leave heaven for a lifetime on earth. His refusal to go when his time comes up has catacalysmic effect on the earth, so the board members who determine birth cycles enlist the help of a cantankerous old man serving time in hell for a lifetime of carnal desires. He has one day to convince Milo to be born. What ensues is a romp through Manhattan, hitting all the sights/activities that children tend to enjoy. Albert Finney as the old man is hilarious and reminds me of Jackie Gleason. He's thinking more about himself than the boy, so when he crosses paths with an old flame, played by Leslie Ann Warren (everything I've seen her in, she plays a floozie who can't stop giggling), they take a trip to Atlantic City for some adult fun of gambling.
By the time the film reaches resolution, we see the connection and purpose for everything, and it reaches a surprising yet satisfying conclusion. One thing I particularly enjoyed in this film were the members of the board...essentially kids acting grown-up, one of them an African American speaking with a very snobby-type of accent, which is done for humorous effect. I love how they keep the old man on the mission everytime he gets distracted by the ladies.
So, give this film a chance. I have no idea why it didn't get a wide release. It was supposedly released in 2001, and seeing New York with the World Trade Center, I don't know if that was an issue post 9/11, but if that's the case, it was a wrong decision. We could've used an inspiring comedy with spiritual elements to help us through our shock, grief, and trauma of that horrible day and the dark weeks after. This film will inspire you and maybe even give you something to think about regarding the children who choose to be born to you."
Superb "discovery" of an enchanting, award-winning film!!!
E. Parkinson | Los Angeles, CA | 06/01/2005
(5 out of 5 stars)
""DELIVERING MILO" is one of those rare finds on DVD, which delivers far more entertainment value than the promise of its eye-catching packaging. Featuring an impressive all-star cast, this film re-invents the "It's A Wonderful Life" concept by introducing the concept of a heavenly order to all child births. When young Milo refuses to be born, the divine balance is disturbed and no other children anywhere on the planet can be born until the order is restored. To remedy this dilemma, an errant angel-in-training is called upon, portrayed splendidly by the always affable Albert Finney. His mission is to take Milo to Earth and convince him (within 24 hours) that life truly is wonderful and that he wants to be born. Milo's parents (played by Bridget Fonda and Campbell Scott) are superb, as are great supporting roles from Lesley Ann Warren ("Desperate Housewives") and Alison Lohman ("Matchstick Men"). But the surprise-star of the show is young Anton Yelchin as Milo, a thoroughly likable and curiously conflicted child. You can count on seeing Anton Yelchin emerge as one of the next generation's leading young men. "DELIVERING MILO" was shot in 2001 (there's an establishing shot of New York City, showing the World Trade Center); but disputes over the film's production and distribution rights kept this gem "on the shelf" for the past four years while the parties worked out their differences. I noticed that the primary logo is from LAKESHORE ENTERTAINMENT, the respected international production and distribution outfit behind other wonderful films, including last year's Oscar winning "Million Dollar Baby." If you want a great DVD experience (whether purchasing or renting), "DELIVERING MILO" is an absolute keeper!
A surprisingly delightful movie
Layla Madison | Somewhere | 07/13/2005
(4 out of 5 stars)
"This movie is considered splendid given it's lack of publicity and marketing. It is one of those delightful discoveries u would find.
It is a story about the brutality, misery, bleakness of life, positioning side by side with the warmth, love, and exhilaration that life on earth provides. Totally bittersweet. Told from a perspective of a boy, Milo, who is about to be born. Milo was afraid of the unknown of entering Earth through birth. A deal was made by the authorities of 'heaven', to give Milo a chance to make a trip down to Earth, (in Manhattan) to convince Milo that life is actually exciting and great (under the supervision of an old soul, Albert Finny. To Albert's benefit, he could re-born again, given that Milo would be make willing to be born. Albert Finny proved to be a total dope on Earth, giving Milo the wrong impression of how terrible the world is. His irresponsibilities led Milo the wrong way. Before Albert died, he abandoned his family. Unfortunately, the news of Albert's abandonment of his family reached Milo ears. Milo was than convinced that life is nothing but a disaster and there is nothing worth to be born. However, Milo's refusal to be born would be a catastrophe because than the door of birth in heaven would be close for good, no child will be born, and that marks the end of mankind. However, as fairy-tale liked movies are, the ending is bittersweetly coated. Milo had an encounter with his soon-to-be mother, Bridget Fonda (looking gorgeous in this movie) and found out that love is what makes everything seem alright. He loved her before he is even born! How wonderful is that! There was the part where Milo reach out to touch Bridget's swelled stomach tentatively, it sends a shiver down my spine. A pretty cool shiver though. Milo was amazed by life. Apparently, God had a plan appointing Albert as Milo's supervisor. Bridget is actually Albert forsaken daughter. Through the years, Bridget couldn't deal the pain her father left behind. She seemed to have an emotional baggage that spills open regarding child rearing and her trust of men- hence the stormy relationship with her husband, Scott. Her unhappy childhood paints a bleak picture for Bridget's unborn child. However, everything seems to wrap up with a perfect closure. A bittersweet, heart wrenching closure.
I love the movie. A perfect pick-me-up movie when you feeling low. Life is still great and beautiful amidst all the disasters. Well, i think that's the theme of this film."
One of the best family films ever made... really!!!
David Singer | Littleton, CO | 10/02/2005
(5 out of 5 stars)
"What a surprise to discover a great film that is otherwise unknown to the masses! After reading a glowing review in the Boston Globe, I had to order this DVD and see for myself. Yes, it's all true: DELIVERING MILO is a superb feature film that balances humor, philosophy and drama in a modern day twist on "It's A Wonderful Life." Without giving away the plot, I can say that no one is likely to be able to resist the affable Albert Finney and the enchanting young Anton Yelchin as MILO. Check it out!!!"


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Win $5,000 for a School Garden
Natural/organic cosmetics company Yes To Inc. has announced the Yes To Carrots Garden Challenge for U.S. public schools (K–8).
Schools may enter by submitting a video or written essay that addresses why a garden would be a positive addition. The contest deadline is May 20.
"We hope this contest encourages more schools to teach kids that it's fun to get their hands dirty and grow their own fruits and vegetables," says company cofounder Ido Leffler.
The winning school will receive a $5,000 grant from the Yes To Carrots Seed Fund and a year's worth of supplies from Kellogg Garden Products.
Entourage star Emmanuelle Chriqui will represent the school as its Garden Ambassador for the year.


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Muller Martini names Douglas Stryker as Division Manager, Print Finishing
Monday, January 17, 2005
Hauppauge, New York – Muller Martini, the foremost provider of finishing systems and solutions to the global printing and binding industries, has announced the appointment of Mr. Douglas L. Stryker to the position of Division Manager for the company's Print Finishing division in the US. Mr. Stryker's business career includes extensive and diverse executive background. Most recently, he was Vice President and General Manager at Huffman Metal Works, Inc.. Prior to that, Mr. Stryker spent 17 years with Fry Communications, Inc., a full service commercial printer and one of the largest privately-owned printers in the United States. While at Fry Communications, Mr. Stryker served as Plant Service Manager/Director of Engineering. For all of Fry's manufacturing facilities, he was responsible for a wide range of operational functions including managing numerous installations of bindery and auxiliary equipment as well as managing the installations of prepress technology and web and sheetfed presses. "Through his vast experience and his tremendous knowledge of virtually every aspect of prepress, printing and finishing, Doug Stryker will be a vital asset in helping our customers grow their businesses," said Werner Naegeli, President and CEO of Muller Martini Corp. "What's more, Doug will be instrumental in enhancing Muller Martini's position as the industry's leading provider of innovative finishing solutions." "Doug brings a comprehensive and versatile combination of background and skills, both managerial and technical," added Roger P. Bilodeau, Muller Martini Vice President, Sales. "Among his responsibilities will be to support our sales team in working closely with Muller Martini customers...recommending customer-specific finishing solutions, providing extensive engineering support, structuring training programs, and delivering seminars and courses that will keep our customers continually abreast of the latest finishing equipment and processes."


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Tree shadow and a little videoPosted: February 3, 2014 Filed under: Uncategorized 16 Comments
I think the groundhogs were divided on how much longer it would last, but today it seemed like we might be over the hump of winter. It was cold and clear and bright, in a good way, like winter should be. I had a tiny bit of time before school to sketch my trusty wheelbarrow and its closest friend the oak tree.
16 Comments on "Tree shadow and a little video"
What a beautiful day to fill your friendly wheelbarrow and oak tree watercolour with warm sunshine!
Love your video too and it was so interesting to see all the different mediums artists
are using 🙂
Always love seeing your world renown wheelbarrow! Thanks for the video…wish I lived in Montreal!
Interesting video… couldn't understand a word you said! Anyway, a friend suggested is try using Google Voice Translate (which I had a bit of trouble finding)… this is what it gave me…
"My name is Shari Blaukopf and I am an urban sketcher which means that I sketch everything that I can see. I am a huge Michael Jackson fan which is why I am wearing my glove to sketch… it is black because dear Michael died. Today I am in a museum and I decided to draw the dinosaur bones… because they are the biggest thing in the room and because I am tired of drawing my wheelbarrow. There are just two problems… there are other sketchers in the room and they keep annoying me by asking me questions… I am sure they ask me because they know I am so much better at drawing than they are. The second problem is the pesky cameraman who won't leave me alone… I told him to go away but he just kept filming me secretly… first from behind the dinosaur's head and then from the balcony. He thought I couldn't see him… I tried to ignore him and act cool but I always knew he was there."
I always love seeing your wheelbarrow! I love the wonderful violet blue shadow.The museum looks just beautiful. I enjoyed seeing the talented artists in your group. As to museum painting, I think you can oil paint in the Met in NYC and I was told you can also paint in the National Gallery in Wash.DC.,with permission and drop cloths I am sure!


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Chapter 14:
Chef Printise and his team stayed for publicity shots after winning a place among the twelve contenders with a coveted chance to win the Medallion d'Oro. After making arrangements for meeting that night at Val Verde to practice for the first platter competition, Paco rode the Indian fast all the way to the Quien Sabe, high on the promise of tomorrow. Pulling into the driveway he could see Ranger dancing around and he worried about leaving the big dog on his own. His quarters felt empty and dark so he showered and packed some clothes then called Val Verde, asking Jasper to pick him up, planning to stay over since he expected a late night of preparation. Soon the chauffeur, with Ludington's pearl grey Mercedes Roadster pulled up. Paco walked out with Ranger on his heels. Looking into the dog's pleading eyes, he strapped the suitcase on the back and then lifted the collie into the jump seat. 'There are dogs at Val Verde', he reasoned. Printise was a cat person with several Siamese that he treated like children, even dressing them up for occasions. This may cause concern, but Ranger was not interested in cats having grown up with them on the Ranch. He knew to avoid eye contact at all times remembering the painful deep scratches on his long sensitive nose when he was a pup.
Paco and Ranger walked into the kitchen causing the cats to leap onto the top of the tall icebox. This set Chef Printise off. Morphing into his female persona, he began crying out in a panicky high voice. "Paco, oh my God, Paco what is that? A lion? Will it bite? It will eat my babies!" Then, Ranger, minding his Master's bidding, nested himself in a corner as was his habit in the kitchen and Printise began to soften. Thinking it best to simply change the subject Paco donned an apron and said, "What do we do now Chef? We are finalists!" This refocused Printise right away and the great artist, the gifted man who won the day, returned and began calling out orders in his deepest commanding voice, much like the one he used that thrilled the tourists in the Theatre of Apollo. They began the hard work it would take to win the Medallion d'Oro.
Late that night Ludington came to the kitchen and drawing Paco aside said, "I have an offer for you. It is time to select the final pieces for your portfolio submission to the Academia. We need to send this to Florence by the end of September if you intend to start in January. I have a guesthouse on the far side of the property bordering Il Fureidis. It has a large garage attached that I believe is empty and would work well as a studio. Java Sir's staff is always accommodating and if you give them compensation some would certainly agree to model. I would be very pleased and your big dog is welcome too. I can ask Jasper to take you there and try it out tonight." Paco who was very lonely at the Quien Sabe without Madonna agreed right away, thinking a move out of the garden house studio before the rains began a good idea. And so it was that Paco and Ranger jumped in the middle of a big iron bed covered with pillows and multi patterned Indian coverlets. He was so tired he did not even explore the space.
Early the next morning Paco arose and a little groggy took Ranger outside knowing it was important to find him some bushes. They were on the outskirts of the estate where the landscape was completely natural. Handsome oaks stood around on the softly rounded hills like people and there was a rocky streambed below only showing a modest flow of rippling water. The dog relieved himself often making his mark on the foliage then went to the creek for a long satisfying drink. Paco sat on a large boulder enchanted by the entire setting when out of seemingly nowhere the figure of his little temptress from Il Fureidis stood before him. She put her hand on his mouth wanting him to listen to what she needed to say. "Paco I have a very, very sad thing to tell you now. I have wanted to love you for many, many months but I must say with all possible regret that I may not kiss you again. I may not touch you again either. I am to be married". And with that big tears rolled down her smooth brown cheeks from those huge black eyes with a very pale yellow where the white should be. She continued, "My Father, the great Sepehr Jafar Javeed Foroohar, your Java Sir, has selected a boy who I do not know and he will arrive soon from India. And so you see I must never, never love you again." Paco realized she had taken their little sport in the broom closet seriously while he had not given it a second thought. He needed to show some sensitivity but also agree completely that they would not touch again. This he did sincerely and as Ranger came up to inspect the girl Paco explained he would be staying in the guest house and asked her name never knowing it before. "I am Perichercher but you must call me Peri. And who will take care of your lovely big dog?" She had a voice like little bells with the singsong sound common to the Indians, always enriched by a hint of the British. Paco did not know who would care for Ranger and as he looked at her with question she cried out, "Oh let me, let me, I can watch to see that he comes to no harm. I am caring for a very sick lady who loves animals and I think this dog might make her happy?" Satisfied with this idea he instructed Ranger to follow the girl, something he did with great interest, mesmerized by the scent on the hem of her long skirt as they walked away together.
Spirited by the apparent positive turns of fate that brought him to such exciting new opportunities, he reported to the kitchen finding Chef Printise ready to pack and head for the Biltmore on day one of the grand competition. Carefully padding the Deco mirror they planned to use as a platter and then loading all the baskets of ingredients that covered the entire floor of Ludington's big touring car, they were off. Arriving at the Biltmore they checked in, unpacked and secured everything in their designated kitchen. An excited Miss Penny arrived with Oren and all four found a table in the bar to wait for the moment when they were allowed to begin. Star found the Newspaper, as always. He began to read a story about the competition the day before and the shocking disturbance cause by a disgruntled Chef who was, miracle of miracles, not mentioned by name, probably with due respect to the charitable Hill Baron of Piranhurst who employed him. There were photos of the final twelve with Chef Printice looking like a movie actor, beaming with a big toothy smile. One interesting paragraph described the legendary Maxim's Chef La Mer's spectacular smoked Trout Quenelles in Potage Parmentier and how it shocked the onlookers when he was not included in the finalists. Now this drew big interest from Prentise, Paco and Penny who did not even realize the great Chef was not among the twelve. Oren read on, "The dish was spectacular in presentation and won all the percentage possible for that feature but it is whispered that the Great Escoffier himself found a tiny bone in one perfectly formed egg shaped dumpling with an elegant caviar topping and this was the reason for his elimination."
"You can see my Darling Paco that even the mightiest can fall on their face if they allow anything to be less than perfect", Printise warned, really a little stunned and frightened himself. The article ended with a big story about Chef Omeyer, the Biltmore's Bertie, and now he was one of the probable winners along with Chef Maurice Grevillet, Delmonico's, NY and Chef Molina, of The International Club, NY. The Chef they targeted to win it all was Chef Oscar Tschirky, The Waldorf, NY, who was a protégée of Chef Escoffier. Penny nudged Oren under the table hoping he would stop reading the details that were making them so nervous.
The Contest now formally opened with a big audience already gathering and the Chamber Orchestra playing. All twelve Chefs lined up, each in front of a kitchen, looking impressive in their whites and tall matching toques. The Judges filed in and then the most honored Chef Judge, the Maestro Escoffier, walked in slowly with the flag bearers. All were waiting breathless for the whistle that would mark the start. A signal was given for the Commis and Coaches to take their places and to the amazement of a cheering crowd and Paco who followed him out, Chef La Mer, the favorite who lost out due to a tiny fish bone, walked proudly to Chef de Vielmond's kitchen to act as Coach. Knowing he was Velly's American mentor when he first came to work in the New York version of Maxim's gave Paco a little satisfied feeling. In his heart of hearts he knew that the greatest talent on the floor that day was Chef Velly for sure.
There was a ten-minute wait between the start times for each chef, allowing the service to the Judges to be spaced out a little and Chef Printise was in 9th place. That meant there would be a little over an hour of anxious waiting before they could begin but it also gave Paco a chance to see the others working. Immediately the Brilliance of the first culinary artist emerged with Chef Peter Wan, from the greatest Hotel in San Francisco, the fabulous St. Francis. The original Chef who made the restaurant's fine dinning legendary was Victor Hirtzler who learned to cook in Strasbourg, France, and then for royal courts across Europe. According to Hirtzler, he had created a dish for King Carlos I of Portugal, called La Mousse Faisan Lucullus, a mousse of Bavarian pheasant's breast and woodcock flavored with truffles, and a sauce of cognac, Madeira and champagne. The dish was so expensive, and the King ate it so frequently, that he bankrupted Portugal twice and was assassinated in 1908.
Hirtzler fled to America becoming the brilliant mentor of Peter Wan who was half Chinese and grew up in San Francisco. Common knowledge had it that he was the son of a woman abducted by the Tong who died in childbirth. He was rescued as an infant and restored to his prominent family who supported him with every opportunity, sending him to France for a culinary education. Wan became a celebrity Chef creating spectacular productions, in his half French-half Chinese style, for the Hollywood set. He prepared parties for Charlie Chaplin, Douglas Fairbanks, Mary Pickford, cowboy star Tom Mix, Mabel Normand, Fatty Arbuckle, and directors D.W. Griffith and Cecil B. DeMille, constantly making news that was reported on the gossipy society pages. Even at the competition there was a sizable loud fan club waving a banner that said, "WAN WILL WIN".
Each of the Chefs must announce the menu for their platter so the audience turned quiet as Peter Wan described his creation. "I will prepare for you today a seafood pastiche of seared yellowtail accompanied by sautéed mussels, clams, shrimp, red onion and cilantro in cloudberry consume, fried calamari, four crispy garden vegetables on jasmine tea scented rice pillows with hoisin, sweet & sour, and ginger scallion dipping sauces". This was followed by a polite round of applause.
Next up was Chef Maurice Grevillet renowned Executive Chef for the Los Angeles Ambassador Hotel who became famous for his signature dish, a dramatic presentation of lobster served in a crunchy vermicelli cage on white porto sauce and pea pomponette. For the contest he added risotto fennel balls, wild mushroom confit and a bitter orange marmalade jell. This sounded intriguing and even caused one or two of the Judges to lift their eyebrows with anticipation.
Chef Francoise De Vielmond, Il Brolino, came next. Velly's menu was sleek and sophisticated calling for the most difficult techniques known. He asked Chef La Mer, his famous coach, to announce the dishes because his French accent was so heavy and hard to understand. The Platter promised to be a work of art. Chef Velly's main attraction was a Checkerboard of Steamed Sole and Salmon sitting on a sliver of black truffle and sauce Bonnefoy, a white Bordelaise. This dish promised a memorable image with it's intricate basket weave presentation in creamy white and pale pink. For sides he planned caramelized black cod mignonette, artichoke canapé with sauce coquille and golden caviar garnish. There would be peas in spring onion custard topped by parsnip chips and graceful little pea pod tendrils. Finally Chef Velly added celery root puree and torched blanched almonds.
Five more Chefs announced their menus and began their platters including Chef Bertie who ended up with a main dish of colossal Santa Barbara prawns and lobster tail with several sauces. One of his sides was a fancy version of pomme frites; cut very long and thin, making a sensational spiky presentation standing up in black paper cylinders lined with lacy doilies. This last item was something he served often in the Biltmore's premier restaurant, "The Golden Marlin", and Paco knew immediately it would be eye-catching for the Judges.
Finally it was Chef Printise who took the microphone and described his platter. He decided to go a little tropical since at the Biltmore the Judges would be almost sitting on the beach. His main entre was langoustine nuggets and grilled pineapple on small skewers with a buttery mango-orange, caramelized onion, and coriander sauce. The sides were candied smoked eel, crab in mint and green apple sauce, (something everyone adored from the Mio Cuore dinner party), a tabouli timbale, grapefruit, argan oil, and blanched endive served standing with a spicy tangerine shallot sauce. Printise and Paco had practiced the techniques and especially worked on the theatrical way they used their knives. They planned every little detail of the way each item would be served and placed on the big Deco mirror. They found ten small plain crystal glasses or plates for each side dish that would be placed in four rows. For the centerpiece, they planned to elevate ten skewers of lobster on a spectacular cut crystal Deco style bowl placed upside down. The entire creation would be judiciously decorated with orchids and little strands of jasmine. 'Leave it to the Chef for a big dramatic statement but, remember something that Velly said, there could be purists among the older Judges who may not like an excessive display" thought Paco.
Three more followed finishing with Chef Oscar Tschirky of the Waldorf in Manhattan.
Working too hard for even a glance at this famous culinary star who was touted to win the entire competition, Printise, Paco and Penny would have to hear the details later from Ludington and Oren who had settled into the audience. Chef Oscar announced the menu for his platter and there were "oooo's" and "ahhh's" as he described each dish. "Today I will have for your approval an entree of halibut rolled and stuffed with morel fricassee kissed by rosemary, and for the side dishes a classic gratin Dauphinois, mille-feuille of marinated salmon with fresh herbs, pancetta wrapped tuna & melon, avocado and orange on escarole with pimento shallot and tarragon vinaigrette."
The competition became heated, really heated. There were several small fires that needed to be doused along with a surprising turn of events that sadly ushered the big loveable Chef Bertie out of the race. His Commis, a regular sous chef in his kitchen at the Biltmore accidentally had a serious knife wound that spilled blood over the giant prawns as he was cleaning them and one of the monitors saw it happen. The whistle was blown and the team, after serious consideration by the Judges, was demanded to leave the kitchen immediately. The crowd, many locals included, set up a fierce outburst with boos and general sounds of complaint. Undaunted, the popular Chef with his big pink cheeks plumped and smiling waved goodbye with a sporty gesture and slowly left the ballroom, off to go to work in his big hotel kitchen where he was always number one.
It started five hours to the minute that the first chef to begin became the first chef to present their platter for photos and audience appreciation and then bring it to the table where the servers made the individual plates for each Judge. So Peter Wan was first and received a tremendous ovation as his yellowtail, artistically ornamented by a festoon of cilantro laced with exotic looking orchids, was carried to the table. This was surrounded by small plum colored lacquer bowls of his cloudberry consume presenting various shellfish and a red onion ring garni. All this was esthetically placed on a very large deep red lacquer platter that gleamed in places with lucky Chinese characters in gold. His crispy vegetables on jasmine tea scented rice pillows were exquisite and dotted with a surround of the sauces. And so the Judges began the long process that would finally proclaim the greatest Chef in America.
Going by audience reaction, the big favorite so far was Chef Velly with his jaw-dropping presentation that featured the checkerboard of sole and salmon. This spectacular entre was so elegantly produced that the first sight of his platter caused a hush among the on-lookers before they exploded into a standing ovation.
Four more Chefs presented and then it was time for Chef Printise and Paco to carry out their masterpiece. Astonishing as it seemed to them the audience went wild, banging drums and someone shouting "Bravo, bravo". For the first time they saw many pennants emblazoned with "Chef Printise" waving and a big banner appeared up on the back row that Paco realized was carried by the Val Verde garden staff. It read, "CHEF PRINTISE OUR CHAMPION". Encouraged by all this approval Printise and Paco made a very dramatic display of the magnificent mirrored platter that was exploding with brilliance, reflecting the lights from a crystal chandelier and the flashes of the photographer's cameras in the ceiling. 'Now if only the dishes taste as great as they look', thought Paco, nervously coordinating the hand over to the serving table and the opinions of the Judges.
The team of three were now released to join the audience were they found a delighted Ludington with Oren and Jasper holding seats. Printise winked at Ludington saying, "Loved the pennants and the banner Darling." Oren whispered, "We paid the drummer twenty dollars." They all felt high with expectation, as the event appeared to be going very, very well. Finally the great Chef Oscar of the Waldorf, sitting in the most handicapped position, going last, brought forth what could be the winner of the day. First, he too chose a mirrored plateau. Large and oval he served his halibut rolls in the center of a very tall crystal pedestal that was lifted high above a bouquet of flowering rosemary and other decorative herbs with small flowers tied together by a powder blue silk ribbon that was wired in place to stand up and create a simulated Baroque medallion. His ten servings of Dauphinois, whipped potatoes, were placed in small cut crystal goblets with a pastry nib that created little castles. Salmon was rolled into ten tiny swirls filled with caviar. Then little packages of the pancetta wrapped tuna & melon were tied with celery strings. Perfect slices of avocado fanned out on ten small crystal plates topped with perfectly supremed slices of orange, a pimento-laced vinaigrette and the addition of small beautifully created orange peel roses, each made from a single strip carved from a single fruit. The overall vision was stunning and the crowd knew it was possibly the winner. Printise looked at Paco with his eyebrows a mile high, spirits a little dashed, obviously thinking they were up against a powerful opponent.
With that it was over for the day and although the Biltmore staff would clean the kitchens, Chef Printise asked Paco and Jasper to retrieve the knives and the mirrored platter. As the two entered their kitchen and stood possibly unobserved they noticed an Asian in black walk by with a nefarious attitude. Paco, thinking he looked strangely like the men recently encountered during the kidnap, stood high on the sink where he could actually see into the surrounding kitchens including the one belonging to Chef Oscar on the far end. The dark figure was in there. He opened the icebox and did some unknown thing then left rapidly. 'This was weird' concluded Paco, but Jasper motioned to him for help with the platter and during the hassle it took to carry everything to the car he totally forgot about the incident.
It was twilight by the time Paco had shared a happy dinner, noticing that Prentise drank far more than his share of the excellent vintage Mumms Ludington pulled out to celebrate a job well done. He had opted to walk through the estate grounds to his quarters, a refreshing little journey through the manicured and sculpture ornamented gardens to the natural landscape that marked his part of Val Verde. Striding up the pathway to his quant wood frame cottage with a big front porch he could make out the image of Ranger sitting on the top step with a turbaned person, apparently restraining him, along side. Coming closer the dog was released and the person introduced himself, "Salutations Sahib, my name is Sorush, I have come at the wishes of Miss Perichercher who has instructed me to watch over the giant dog and guard you through the night." Ranger bounded up to him, jingling with little bells attached to a paisley bandeau tied around his neck. He looked unusually fluffy, his hair feathering out like the collar of a lion. Then landing big front paws on his chest, the collie gave his face a cheery thorough wash with his long pink tongue.
Paco thanked the man but explained he did not need a guard. Hoping he was understood, and bowing to each other several times over, he just turned and entered the little house. He really never had time to look carefully at the place and as he lit the only lamp he could make out a small kitchen in the far corner, a large bookcase filled to the brim and a roll-top desk on the opposite wall. The big iron bed was sitting almost in the middle of the room on a magnificent Persian carpet and at the other end there was a mammoth stone fireplace. Everything seemed very clean and decorated with a hint of Indian style that was further expressed by the distinct scent of patchouli, a perfume he recognized as warm sweet and pungent all at the same time.
Paco felt good here. He inhaled deeply and sensed the comfort that the little cottage would provide. He massaged his aching body, so over worked and exhausted by the events of the day. Entering the bathroom with it's big old iron tub and vintage plumbing he filled the bath and treated himself to a long soaking with Ranger sitting in the corner mildly amused. He dried off with an enormous cotton sheet, the only thing there, and just leaped into the big bed, a collie dog nestling in behind him. Paco slept soundly until almost dawn when he awoke from a vivid sensual dream. He only remembered the ending. He recalled the heart-stopping figure of Lillian standing over him with her long blond hair brushing his bare chest; he could smell roses and the heat of her body pulling him to consciousness. He sat up rubbing his eyes and looked out toward the front door that had been left open with only the screen door closed. He could see Ranger outside sitting on the porch so grabbing the sheet he wrapped up and walked out to the steps. Everything was still and the light was just beginning to filter in through the limbs of a giant oak that created a glorious canopy. All was peaceful but it seemed curious that Ranger was now standing a little way down the front path looking out in the distance with his tail wagging as if he was greeting a friend.
Now it was probably only five in the morning but knowing it was impossible to go back to sleep he planned to make a little coffee and check out everything in the bookcase. Turning to walk in he noticed a big heap of something leaned against the house at the far end of the porch. Looking closer he recognized the turban of Sorush now unwound and serving as a cover. It completely hid the man's entire sleeping body, apparently in a sitting position with knees up as a headrest. Paco, slightly annoyed, resisted the urge to ask him to leave and finding coffee among plenty of provisions he began to examine the books.
Finding numerous brown notebooks he opened one and read the name "Krishnamurti". This was the famous Philosopher who had his learning center in Ojai, a small town nearby, and he recently made news. Oren Star read aloud about it one morning from his special chair at a tiny table in front of the great marble soda fountain at Diehl's. The story, as Paco remembered it, was that the man had headed an international organization and, after years of its existence, he dissolved the order several weeks ago. It was a society that proclaimed the coming of a world teacher and many believed this man was the one. The news article went on to explain that Krishnamurti professed to have undergone a profound spiritual awakening that changed his entire outlook on life. He believed he found a new understanding of his own spiritual mission as a Teacher. This awakening was achieved by something he called "the process" and required days of existing in a dreamlike state refusing food or water.
All this was passing through Paco's mind as he flipped through the hand written pages. One journal entry marked January 9, 1929 read: "On the death of my beloved brother I suffered, but I set about to free myself from everything that bound me, till in the end I became united with the Beloved, I entered into the sea of liberation, and established that liberation within me".
Another entry was as follows: "I could not have said last year, as I can say now, that I am the Teacher; for had I said it then it would have been insincere, it would have been untrue . . . But now I can say it. I have become one with the Beloved. I have been made simple. I have become glorified because of Him, and because of Him I can help. My purpose is not to create discussions on authority, on manifestations in the personality of Krishnamurti, but to give the waters that shall wash away your sorrows, your petty tyrannies, your limitations, so that you will be free, so that you will eventually join that ocean where there is no limitation, where there is the Beloved".
Paco put away the documents and watched Sorush, turban back in place on his head with a stylish knot, making tea and some kind of cinnamon scented porridge that he soon served to Paco with a bow and a captivating smile. For Ranger, pulled from the icebox, there was a lamb stew with lentils and big chunks of carrot. This pleased the dog who ate everything with ten gulps in seconds. Paco was now very intrigued by what he found in the bookcase and it occurred to him that this Persian servant might know something about Krishnamurti. "Sorush, did you know the man who wrote the books? Was he living here?" Paco was fishing.
Sorush replied, "Oh yes Sahib, I did serve the great one, the most blessed Teacher. He came here often to do his process and it was I who watched very, very carefully to see that he was safely crossing back and forth into his dreamland. This is a secret place for him and I am the guardian of his documents. Now he is traveling and he may not return for many months." This left Paco completely stunned sitting with mouth open as Jasper came bursting in urging Paco to dress and come quickly, the big touring car was leaving for the contest. So clothes rapidly pulled on he headed out for the final day of challenge for the title of Best Chef in America. On the way out Sorush took hold of the scarf around Rangers neck and said, "Come mighty lion and I will give you your morning brushing and massage."
Back at the Biltmore ballroom, stocking their kitchen and placing the brilliant mirrored platter on the counter, Chef Printise and Paco quietly reviewed their game plan. When Miss Penny arrived they carefully discussed the cooking times that would be critical and take several watches to track. The audience was filtering in slowly, a quartet playing a lite piece in the background. An announcer began the salutations and introduced Escoffier, then as if a replay of his prior appearances, with the flag bearers on either side, he walked to his commanding place at the head of the table to resounding applause. The rest of the Judges filed in and the eleven chefs, minus Bertie who had been disqualified, each took their place standing in front of their respective kitchens. The shrill whistle blew and it was Chef Peter Wan who started first with an enthusiastic band of fans cheering him on, some chanting, "Wan will win", over and over.
The other chefs were not allowed to begin cooking since there was a wait period between the start times for each one. The teams who would be waiting for a while sat in a lounge area or just walked around experiencing the event. It would be a little over an hour before Chef Printise and his team would begin so Paco strolled about meeting friends and checking out the menus from the competition printed in a new program. Just reading through the dishes gave him a queasy feeling knowing they were in for a tough ride.
Paco noticed Chef Oscar, the big star from the Waldorf, and his team carrying in provisions. The monitors watched to see that they did not start cooking but after several moments there was a loud commotion erupting in the kitchen. Other monitors were called over and the competition staff arrived. Something had happened and Paco flashed on the man he saw late the night before who appeared to be sneaking into Chef Oscar's icebox. Moving as close as he could he heard the words, "Everything is spoiled, all the veal and foie gras, my rabbits and the caviar are missing, the vegetables and fresh herbs are limp and useless. We cannot go on? The ice in the bottom of the box has been removed! This is sabotage! Call the police! We are ruined!" Oscar and his Commis, arms waving wildly clearly furious, were threatening to go for the knives. Word of this disaster spread around the crowd and the buzz grew to a small roar. The announcer came to the microphone and tried to calm the on-lookers, "Your attention please, Ladies and Gentlemen, there has been an incident that we are rushing to resolve. The competition continues and we will bring further information to you promptly. Now please enjoy the show."
Paco felt a little shaky from this development and found Chef Printise standing with Miss Penny and Jasper. He had to share what was bothering him and asked Jasper if he had a good look at the oriental man they saw in Chef Oscar's kitchen the evening before getting a negative response. The little team hurried to their kitchen asking for entrance from the monitor and then checked out everything. Nodding with relief they knew it was all there. The ice had kept everything fresh. Only minutes later the announcement came, Chef Oscar of the Waldorf, the man everyone thought was winning so far had been forced to withdraw along with Chef Maurice Grevillet of the Los Angeles Ambassador who had taken suddenly ill.
Concerned now that three competitors were counted out, and possibly it was more than a coincidence that they were considered by many to be the strongest contenders, Paco had a fleeting thought about Chef Velly, thinking he was now the probable champion. 'Could he be in danger?' Maybe it was his recent experience with men in black that caused his concern. Looking down the way he saw Velly, his powerful arms passionately chopping something in his kitchen and he felt relieved. Just minutes later the whistle for Chef Printise to start blew. Now they had five hours to create the winning meat platter and hopefully the coveted Medallion d'Oro.
They began preparing the veal and chicken stock needed for the Duck a la Greco. Artful chopping and detailed creation of clever garnishes took so much time since they needed ten identical samples of each item. Paco set the pine nuts aside in a sauté pan waiting for the time when he would lightly warm them, keeping them white to create a decorative pattern as a finish on the duck. Careful attention to the preparation of their prime stalks of white asparagus and the trimming of clementine segments would follow. Dressing for the lettuce salad with fancy herbs, the very thin slices of onion to sauté in rich honey wine sauce and the potatoes for the Greek style gratin must be done with precision, every serving perfectly matching. All eyes would be on the visual presentation of the platter and uniformity was a key feature.
The giant ballroom was boisterous almost drowning out the pianist playing Chopin selections. There were bars at either end serving non-alcoholic drinks that would be secretly spiked by many flasks carried in the pockets and handbags of the crowd. People milled around the room, leaving periodically to have lunch, and continually observed the action in each kitchen that by three in the afternoon began drawing to a frenetic conclusion.
The audience was finally asked to take their seats for service to the judges. The excitement was mounting. The flag waving started with vigor and fans eager to encourage their favorite shouted out names. The person with the big drum made an appearance and long banners were showing up. The atmosphere was turning buoyant as the first chef, Peter Wan, was motioned to present his platter. His menu was announced and Paco's heart sank a little when he heard the entre was a rosette of roasted duck with white truffle cherry sauce. His work was excellent, served on the same large lacquered tray with the gold Chinese characters. The dumplings were served in porcelain soupspoons. He made ten tiny servings of froie gras with roasted cepes and sunchoke puree on mushroom cups. Next a warm salad of Brussels sprout leaves, pear and Duchilly hazelnut, presented on ten matching maple leaves. And finally chilled pink grapefruit, elderflower and fennel jelly topped with amazing pink button chrysanthemums carved from watermelon, revealed later as a special talent of his Chinese Commis. Wan's platter received a big ovation with a chant "Wan will win" and lots of red and black pennants with his name in gold waving madly.
Chef Printise and Paco were finalizing the platter with the placement of the dishes but could not resist looking at the work of the others as they passed by. Next up was Chef Velly carrying out a magnificent platter, but Paco who knew him so well could see that his old friend was white, not with his usual dark coloring and bright red cheeks. Even his dark eyes that normally sparkled with energy looked dull and empty. Something was wrong and as the spectacular presentation was placed on the serving table Velly fell to the floor. The crowd groaned as medical personnel came with a stretcher and carried him out, then turned to cheers and a standing ovation for the masterpiece that lay before them on the large white porcelain platter. In the center high atop a tower of many, many layered leaves of frilly edged chartreuse green cabbage, interspersed with a tiny garni of thyme and violets, was a ring of ten stuffed confit of duck legs, French cut, the bones created a stunning crown touched on the tips with gold leaf. Quail cakes under little crystal domes stood in a straight line. Wild mushroom duxelle and caramelized pear had been rolled in individual pastries, baked to golden perfection and fastened by tall toothpicks, the tops dipped into dark chocolate then studded with little dark red berries. Ten tiny bite sized boats beautifully cut out of cucumber rind looked like sculptures. They ferried morsels of fine fromage siting on thin strips of black truffles in an apricot sea of creme fraiche garnished with ultra crispy spikes of duck skin. It was clearly a work of art and given Chef Velly's immense talent each dish would thrill the pallets of the experts.
Four more chefs presented then it was time for Printise and Paco to carry out the dazzling Deco mirror skillfully displaying their culinary best. The Duck a la Greco was done in ten bite-sized Napoleons, the meat layered between crispy sheets of fillo dough that topped the inverted crystal bowl in the center of the platter. Each one was decorated with teardrop shapes made from black olive that closely matched the pine nuts creating a very chic geometric pattern. The white asparagus was served in ten small altogether matching bundles wrapped with the curls of bright orange Mimolette and finished with clementine segments. Bitter lettuce salad was formed into ten rings then placed on matching rings of sautéed sweet onions in honey. The Greek style gratin of potatoes looked savory with a buttery glaze and a single pressed mint leaf on each of ten small rectangular cakes. The fans made a resounding roar, the drummer went wild and Chef Printise, red faced from the heat was in his glory, curly blond hair feathering out from the humidity and his big white perfect teeth centered in a monstrous smile. Paco was holding up his end almost blinded by the flash bulbs popping and spotlights dancing around the huge oval room causing the chandeliers to cast little rainbows over everyone. They laid the big-mirrored platter on the service table and stepped back releasing their ardent labors to a row of gentlemen looking severe and discriminating.
Paco was thinking the Judges may have even saturated their taste buds by this time but the relief from finishing well was so liberating they rushed to the sidelines joining Ludington, Penny and Oren Star standing nearby. They began to hug, spinning around and other friends piled on forming a group including Mama Genet, Fayola, Chef Victore, Savadore even Corliss and her new boy friend. The congratulations were pouring in as they walked to the restaurant, waiting for the final ceremony to grant the top three winners their copper, silver and gold medallions. These prizes would include cash rewards and round trip tickets plus lodging for the World culinary contest, the Medallion d'Oro Internationale later on in France.
A little before five the great gold and black Biltmore ballroom with it's fabulous chandeliers was filled to capacity by a mob throbbing from excitement. The orchestra played and the spotlights swept around the huge oval space. The Chefs with their Commis and Coach standing behind them were all lined up. Judges were introduced and the Great Chef Escoffier was awarded a lifetime Grand Judge medal. Then it was time to announce the winners with third place first. So many holding their breath made for a sudden silence. "And the winner of the Copper Medallion d'Oro goes to…" he waited for seconds to add drama, "Chef Printise Yonkopolis!"
The sound was deafening and there was a modest cloud of confetti released from the top row of the grandstand. Printise gathered Paco and Penny up in his big arms lifting them off their feet, whirling around and around. They were really stunned, secretly thinking they didn't have a chance. The hoopla was over quickly and again there was a sudden silence. The announcer continued, "And now, the second place award goes too…" a little wait, "Chef Peter Wan". This brought on even louder celebrating and his fans began the familiar chant, "Wan will win! Wan will win!" The Chef bowed politely but it was apparent he was disappointed. His team looked down at the floor and because they displayed such a lack of joy the revelry ended fast. So the silence resumed and the spirit in the room floated, suspended in air, everyone poised to cheer on the gold medal winner, the greatest Chef in America. The announcer began, "We have the great honor to award the Medalion d'Oro, Americane 1929, to…" now a long wait making the crowd buzz a little with exasperation. "Chef Francoise De Vielmond!" Paco was extatic! It was Velly! The wonderful, wonderful Velly who deserved it so much! Then looking down the line he realized the Chef was not there? The room had exploded with jubilation with all the lights flashing and a big burst of confetti sailing around more for the finale of the event than the first place winner. The Chefs were given the precious medals hanging from handsome striped ribbons that Escoffier himself placed around their necks. When it came to Chef Velly's turn his able Commis accepted the award looking dazed and humble. For Paco it was an unbelievable moment and he missed Madonna thinking she would have loved this almost more than he did.
Everyone began to leave as Paco and Jasper packed up everything from the kitchen. They needed several trips and on one of them, out in the parking lot, they passed some reporters surrounding Chef Peter Wan. Flash bulbs burst and the Chef said, "Gentlemen, this is for publication, I fully intend to file an appeal for a complete review of the judging since the rules of the contest specifically state that the competitors must be attending in person and illness or accident is a cause for immediate disqualification." This made Paco's mouth drop wide open. 'What a ridiculous idea', Paco thought, 'Velly was finished with his platter when he passed out. Where is he anyway? Chef Wan is a sore looser!' Looking a little closer at him he was thinking back to the man who was in Chef Oscar's refrigerator. 'There is something familiar about Wan's face? It was so dark and I really could not get a good look at the man's features? '
All this was still churning around in his mind as they drove home, packed to the rafters with equipment, the platter and food, so much food that when they arrived at Val Verdi Ludington declared, "Let's start the party! Printise call everyone! We will eat the spoils of war and Jasper get out the Mumms!" Within the hour the big terrace was filled with all the local friends and neighbors who considered a good party their life's work. Hot Jazz from Louis Armstrong floated out from the record player and each guest was getting high on a variety of mood lifters. Paco, dizzy and homesick, found the phone in a little office off of the kitchen. He fumbled through his wallet and found the card with numbers for Mia Cuore. Placing a call through the operator it was a long wait before Zio answered in a deep voice. "Good evening, may I help you?" his Italian accent thicker than remembered.
"Yes, Zio, it's me Paco. Is my Mother there?" The old butler was surprised and fumbled for an answer. "No young Master, she has gone on holiday with your Father. They are not coming back for three weeks. When the Captain calls I will give him a message." Sad and empty, Paco simply said thank you and hung up not even caring where they went without letting him know. It was times like this his brain always conjured up the delicious vision of Charmaine and it occurred to him she would know where Velly was. He dialed the number. "Hi, it's me. We won third place? I still can't believe it. Where is Velly? He won the gold you know? I want to see you." Listening intently eyes widening he replied, "Yes, yes, right away, I'm at Val Verde. I'll be waiting at the front gate."


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Kitchen Timers
We're talking about kitchens this month, but kitchen timers can be used in and out of the kitchen. A timer is a great motivator for getting things done. It's also great if you've got a little chef or someone learning to tell time.
Design Sponge shared a plentiful roundup of timers a while back. It's pretty comprehensive!
We've blogged before about the Time Timer which is often used in Montessori-style classrooms.
We got our timer from Anthropologie a month or so ago for about 12 bucks and are quite happy with it. It's the same one as the yellow ones in the first picture above.
Do you use a timer?
Top pic via Flickr.


text: Jean Delvare wrote: >>>> We might as well just use i2c_new_device() instead of messing around >>>> with bus numbers. Note that this is technically no longer platform >>>> code, so it's harder to justify claiming the static numberspace. >>> I was allowing control of the bus number with "cell-index" and >>> i2c_add_numbered_adapter(). >>> Should I get rid of this and switch to i2c_add_adapter()? >> Yes. > > No! If you don't call i2c_add_numbered_adapter() then new-style i2c > clients will never work on your i2c adapter. I thought that was what i2c_new_device() was for? By handling all the device tree stuff in the driver, it acts more like an add-on adapter than a platform device. -Scott


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This week we finished our apple theme and celebrated grandparents!
We sorted apples by size.
We counted apples using tongs and ten frame templates.
For fun, we tried to balance apples on our heads after reading '10 Apples Up on Top'.
To get ready for 'Grandparents'/Special Persons' Day, we made a creativity of what we would look like as grandparents. The pattern is from Deanna Jump's 100th Day Math and Literacy Fun!
I also downloaded an app on my phone to age a person. I took pictures of all my sweeties and turned them into grandparents. They were cracking up!
I then put this display out in the hall. Everyone loved it. :)
This week, we also had a visit from our most spectacular O.T.
She did a lesson on keeping our emotions/bodies under control, recognizing when we are getting out of the green zone, and things we can do to help regulate ourselves. It was AMAZING. The little learners really took it all in.
Now, I can refer to the chart and they know exactly what I mean and what to do.
I am truly blessed to work with the most amazing people. They leave me in awe and inspire me.
What was your week like? Link up with Doodle Bugs Teaching to let us know.
Thanks for reading! Have a great day. :)


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Sadly, the holidays are over. I'm trying to look forward to new things in the new year...keeping in mind my growing queue over at Ravelry and the many projects to be knit this year. Still, the fact remains that I had to get up at 7AM and function by 10AM and I'll have to do the whole thing over again tomorrow. Toto, I'm not in TN anymore...
I must toot my own horn though (what else is a blog for afterall?) and say that I used my vacation wisely. I got all the way thru my scrap-yarn leaving me halfway finished with The Labyrinth Rug. And I got a good start on a little hat for myself - a variation of the Karlchen Hat - using leftovers. I'll let you know if that one works out...And, just to show that I'm not a one-trick pony, I actually did some quilting - well, not the actual quilting part...just the sewing part, but still...
(from Sunbonnet Sue Visits Quilt in a Day)
Meanwhile..."ask and you shall receive"...I got some pictures of some very cute children in some very handknit sweaters:
(In picture order:
Tiny Tots #1560,
Baby Bolero,
That's me - keeping the world warm...one child's sweater at a time.
Wednesday, January 02, 2008
1 comment:
Cute! Like the new pic!
- Monday, January 07, 2008 5:06:00 PM
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Warm-up: 300m Row, 10 Push-Ups, 10 Dips, 10 GHD Sit-Ups, 10 GHD Back Extensions x2
Bench Pulls: 2×10
MetCon – Helen:
3 Rounds for Time
400m Run
21 Kettlebell Swings (50/35lbs)
12 Pull-Ups
Don't know if you have heard, but the CrossFit Games Sectionals are two weeks away! CBo and Brandon are already signed up to participate, but we are trying to get more people competing. Even if you don't think you'll win look at it this way…when you sign up for a 5k/triathlon/marathon or something else of that nature do you compete to win? In fact, many times you hear people say, "I just want to finish." That is the same mentality you should have when competing in a CrossFit competition. Of course we want you to do your best, but participate for the fun and experience first and foremost.
So maybe you're interested but you think you aren't strong or fit enough for the competition. With CrossFit, you can never be strong or fit enough for workouts to be really easy. They will probably always kick your butt, but who cares? Once again… I say compete for fun, for yourself, and for the amazing accomplishment you will have achieved after it's over and done with. It will definitely become a talking point for the rest of your life (seriously).
There is still time to sign-up so take advantage of it. And if you refuse to compete, come spectate and cheer other athletes on or sign-up to volunteer. I can't be positive, but I'd say they still need help in that department. I promise you a good weekend.
Go Sectionals,
<3 Coach Miss J


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Titanfall: quick-scoping & no-scoping are 'ineffective', says Respawn
Titanfall developer Respawn Entertainment has responded to queries about those most debated of shooter tropes; quick-scoping. The studio has labelled the technique and no-scoping 'ineffective.'
It follows this new Titanfall trailer, showing off the Atlas mech in all its stompy glory.
Now, over on the Respawn forum, one developer wrote, "Sniping is in the game, but due to how the game plays it's a pretty different animal than you'll find in your run of the mill modern military shooter. Quick scoping and no scoping are ineffective."
Quick-scoping is a method of aiming in Call of Duty that sees a player using the game's auto-aim to zero in on a target for a one-shot kill. It's not cheating, but it's notorious for pissing people off, seeing as sniper rifles are powerful, given their history as long range weapons. Using them up close like that – it is argued – upsets the shooter's balancing. No-scoping on the other hand, is scoring kills without aiming the sniper rifle at all.
It remains to be seen just how sniping will be used in Titanfall. We'll have to wait until March to find out.
What's your take?
Via MP1st.


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Hikoi Opposing Deep Sea Oil Endorsed by Hapū Leaders
Press Release – Statoil Out
Hikoi to Waitangi Opposing Deep Sea Oil Endorced by Northern Hapū Leaders
Today northern Maori environmental activists released details of a hikoi that will converge in Kawakawa before heading to Waitangi to co-incide with Government politicians' arrival on Waitangi Day. The focus of the hikoi is in opposition to Statoil's seismic oil exploration off western Northland and the dubious way the Government has bulldozed deep sea oil permits through.
Tribal representatives from the Far North, Hokianga, Kaipara, Auckland and Whangarei will attend.
"Anyone who is concerned about this kaupapa is welcome to join the hikoi," says veteran activist Mike Smith.
"It's pretty clear the consultation over Statoil's deep sea oil permits were fake from start to finish. What we have witnessed comes out of a corporate handbook on how to screw over the natives. We have a responsibility to look after the land and sea for current and future generations. Important questions from elders continue unanswered", Said Mike Smith.
Ngati Hine tribal leader Pita Tipene is also critical of the Government consultation process, "The Government has had minimal consultation, comprising of a letter to iwi runanga and some presentations at hui that were patronising and evasive. We also know that the broader public have been entirely locked out of the decision making processes. All this is disrespectful and deceitful when we are talking about the impacts of some of the biggest issues facing the people of this country and indeed the world."
Last year's report from the Waitangi Tribunal recognised that Ngāpuhi never ceded sovereignty to the British Crown said Mr Tipene.
Since the Foreshore and Seabed Act was passed, rights to explore and drill what lays beneath massive areas of seabed and continental shelf has been handed to corporations.
"So why does the Government think they control the entire decision making over deep sea oil exploration and drilling? Our customary authority has been recognised and therefore the affected coastal hapū are the decision makers," he said.
This position has been endorsed by Sonny Tau who has said that iwi don't have the ability to make binding decisions on hapū in regard to deep water oil drilling.
Hikoi details in full are attached
Various hapū and community groups will converge at Te Rapunga Marae at Waiomio near Kawakawa, 6:00pm on 4 February.
The hikoi will arrival at Te Tiriti o Waitangi 1840 Marae at Waitangi at 12:00 noon 5 February.
Content Sourced from scoop.co.nz
Original url


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The Ultimate One-Stop Guide to Tipping Etiquette
By Hallie Cantor
waiter at a sit-down restaurant (US): 20% of the meal, pre-tax waiter at a sit-down restaurant (Europe): Spit in their face fast-food cashier: Nothing. They can't do anything to your food to make it worse for you than it already is. barista at your regular coffeeshop: $1 barista at any other coffeeshop: $1, but all in coins! They're your problem now, sucka! delivery person: whatever amount the delivery website you're using fills in automatically bartender: $1 for the first two drinks, nothing for the third drink because you're out of singles, and $10 for the fourth drink because you're a generous drunk cab driver: 10% cab driver who called you sweetie: 30% cab driver whose cab you just threw up in: 100% bellhop in a hotel: $5 bellhop not in a hotel: $5 anyway because c'mon, why is he wearing his bellhop uniform on the street? Obviously the guy's going through a rough patch hotel housekeeping: $5 folded into a triangle the way they do with the toilet paper in hotels bathroom attendant: Nothing. This is a stupid tradition. You can get your own paper towel. In fact, force them to pay YOU a dollar for enduring the awkwardness of their presence. manicurist: $1 immediately after manicure, additional $2 after you mess up your thumbnail and ask them to redo it hairstylist: one 20-dollar bill sliced into small pieces which are then distributed amongst all employees pedicurist: one golden toenail sliver, perfumed exterminator: 1 can bugspray (as a joke. Then once they realize it's a joke, you give them a quarter.) apartment movers: random varied amounts handed to each mover in a personalized envelope while winking and whispering "I know you're worth ten times more than the others" cleaning person: T-shirt that says "I Cleaned So-and-So's Apartment for a Year and All I Got Was This Lousy (But Freshly Laundered) T-Shirt" plumber: 1 plum parking valet: Ooooh, look at you, Mr. Fancy with a car that someone else parked once. Why don't you tip them a RUBY-STUDDED MONOCLE from your COLLECTION of MONOCLES STUDDED WITH PRECIOUS GEMSTONES?....Oh, this place is valet only? Well whatever, you still have those monocles. That's on you.