text:
Need a music video
Budget $30-250 USD
I need a good music video
29 freelancers are bidding on average $169 for this job
Hi! Im a animator and filmmaker from vienna, austria, with more than 15 years of experience in post-production. heres my webside with a lot of stuff to watch: [login to view URL] here are some animations More
Hi, I am creating video, animation, installation, 3d. I will be glad to receive the order. Do efficiently and quickly! Write to me My works can ve SEE a portfolio and in conversation
Hi, please tell me exactly what u need, Lyrics, Real footage, animation, etc? I work with professional commercials and animations, i can fulfill every request.. Carlos Morante..
Hi, Our work samples tells about our capability on behalf of us. Please watch the links below: [login to view URL] [login to view URL] [login to view URL] https://youtube More
i really like this kinds of challenge, i'm a graphic and audio visual designer, with college degree, please give me the oportunity to show you what i can do, your project looks nice, also you can look my portfolio, i w More
Hi, I am very interested to do this job because it is the very easy and simple video editing [login to view URL] you hire me then i will provide this project with in short [login to view URL] give me the job and hire me . More
Hello i can make you a video tell me how you want it and igf you have the music for it, sent me a message thank you nik!
Hello! I am an audio engineer and composer and I have done numerous music videos for myself and other artists. I would love to make a video for you. You can visit my website at [login to view URL] if you'd like to More
hi there, this is my latest work ( [login to view URL] ) you can see from it how much experience do i have .
If you take a look at my portfolio, you will see that all my videos are musical. I started off in videography and video editing with creating musical videos - first of all because when I listen to certain music it spon More
Hello! My name is Igor and I am professional editor. If I you are interested - let's start! I'm waiting for your decision.
Hi! I'm interested in your music video project. Check my portfolio at [login to view URL] and let me know if you want to work together!
I deal in various area of creative works. I have a good set up for photo shoot & video shoot with all upgraded light & camera and handle many clients from abroad. Me & my Company have 14 years of experience in this ar More


text:
The issue: Good news in 2013
We've boxed up 2013 and put it on the curb. But before the recycling truck stops by, it's worth recalling a few promising developments that occurred last year.
• The Canton City School District restructured its buildings and curricula to create academies that will help middle-schoolers to channel their interests and lay the groundwork for careers. The district also announced plans for the 2014-2015 school year that include devoting several buildings to pre-kindergarten through second grade and pairing each of these buildings with a "sister school" for the middle grades, to smooth the transition for students.
• Canton, North Canton and Jackson and Plain townships reached agreement on creating a Joint Economic Development District that will encourage government cooperation instead of competition for new jobs and businesses.
• The oil and gas drilling boom prompted Chesapeake Energy to put down roots in Stark County with a regional field office in Louisville. Meanwhile, two hotel developers announced plans to build at Interstate 77 and Faircrest Street SW.
Heaven knows Stark County saw its share of challenges and setbacks in 2013, but keep your eye on these three diverse areas of change. All of them have the potential to pay dividends in 2014 and beyond.

subset: commoncrawl


text:
Sex videos Premium porn starts in a wife variety of porn videos, all stashed in this premum collection of sex videos. Really nice footage of babes working hard on big cocks, either by sucking them or by fucking them in special scenes of real adult XXX porn. High quality porn videos for unforgettable moments. Sex videos 29 videos | Popularity: 37402 | motherfucker
Chinese teens interviewed by black males Extreme collection of videos in which petite Chinese dolls are made to scream of pain and pleasure by horny black males, really strong black stallions with huge dicks. Exclusive hardcore interracial sex between Asian sluts and black males, fucking in rough manners and enjoying pleasure until full exhaustion and complete orgasms Chinese, Teen, Interviewed, Black guy 13 videos | Popularity: 38247 | sexyman
Fat nigerian universty girl fucked by her guy video Horny amateur BBWs dealing the big dicks in excellent scenes of either hardcore sex or passionate fucking. These fat bitches are in the mood for endless cock sucking along heavy fucking but also for blasting moments of facial and even anal creampies, anything to make them happy. Fat, Nigerian, Ebony, BBW 9 videos | Popularity: 27109 | sexyman
Young lesbian get trained in the ass by girls Lesbian beauties, young of age but really experienced, enduring ass fucking toy porn shows and really rough moments of anal stimulation. True lesbian anal porn shows to grant a staggering experience and unique moments. Reall naughty XXX anal content with young lesbian whores in the mood for savage stimulation. Lesbian, Trained, Ass, Girls 7 videos | Popularity: 11675 | sexyman


text:
An antioxidant is any compound, whether vitamin, mineral, nutraceutical, or herb that protects against cellular damage from reactive oxygen species, including free radicals, single oxygen atoms and hydrogen peroxide. Some of the more well-known antioxidants include ascorbic acid (Vitamin C), alpha-tocopherol (Vitamin E), beta-carotene, and enzymes such as catalase, superoxide dismutase and glutathione peroxidase.
Azodyl is a nutritional supplement that may decrease azotemia, a condition in which there is too much nitrogen—in the form of urea, creatinine, and other waste products—in the blood. Azotemia occurs in both dogs and cats that have chronic kidney disease (CKD). In theory, Azodyl works by adding nitrogen-consuming bacteria into the intestines. Azodyl should be considered an adjunct (secondary) treatment for CKD.
This is a broad topic that includes a variety of therapeutic options including herbal remedies, homeopathic remedies, nutraceuticals and supplements. There are few controlled studies to show that any of these treatments are effective in pets.
Tellington TTouch® was developed by Linda Tellington-Jones as a method of behavioral modification and animal treatment without the use of force. Today, it is used on animals and people to reduce tension and also treat some stress related problems.
Bilberry is an herb whose fruit has been used in human herbal medicine for centuries. Bilberry, related to blueberry, has antioxidant properties, and is most commonly taken internally in people to help with disorders of the eyes including macular degeneration (deterioration of part of the retina or back of the eye) and cataract formation.
There are receptors coating the surface of every cell with a nucleus that help to facilitate communication between cells. Biological response modifiers are large sugar molecules (immune polysaccharides), or sugar and protein molecules (glycoproteins) that interact with receptors on the surface of immune system cells.
Tea is second only to water as the most popular beverage in the world. Both black and green teas are made from the tea plant, Camellia sinensis.
Calcium is a major structural component of bones and teeth, and is an essential dietary mineral. Various forms of calcium are available for supplementation.
Calendula (Calendula officinalis), or pot marigold, is very commonly used in herbal medicine as a topical anti-inflammatory and antiseptic. Its soothing effect is due to its ability to scavenge free radicals (which are products of inflammation), preventing them from causing further inflammation, and to its ability to inhibit lymphocyte proliferation (a white blood cell associated with the immune system).
Carnitine (L-carnitine is the active form of carnitine) is an amino acid that the body uses to turn fat into energy. Carnitine is not normally considered an essential nutrient because the body can manufacture all it needs in the liver using the amino acids lysine or methionine, and vitamins C, B1 and B6.


text:
3:00 am
NASA Sci Files "The Case of the Shaky Quake" Troubled by a strange tremor in the area, the tree house detectives investigate earthquakes. Join them as they delve into geography, geology, and plate tectonics to discover why they're "all shook up".G
4:00 am
Mechanical Universe And Beyond, The "Entropy" The Carnot engine, part two, with profound implications for the behavior of matter and the flow of time through the universe. D
4:30 am
Democracy In America "Civil Rights: Demanding Equality" This program looks at the nature of the guarantees of political and social equality, and the roles that individuals and government have played in expanding these guarantees to less-protected segments of society, such as African Americans, women, and the disabled. D
5:00 am
NHK Newsline NULL
5:30 am
Connect with English "Grief/Life Goes On" In the first segment, the funeral for Rebecca's father is held and the Boston fire department presents Rebecca with her father's helmet.G
6:00 am
Power Yoga: Mind and Body "Forward Folds - Version One" With Paschimottanasana, Janu Sirasana, Ardha Baddhu Padma, and others. D
6:30 am
Clifford The Big Red Dog "Teacher's Pet/Islander of the Year" Teacher's Pet - The dogs go to school for the first time and T-Bone worries that he won't be able to keep up with the rest of the class. He works hard and pays close attention to the teacher's directions, and in the end his efforts are rewarded-as are the efforts of every member of the class as each is praised for his/her unique qualities. Islander of the Year - The library sponsors an essay contest for Islander of the Year, and the children all submit their ideas. D
7:00 am
Arthur "Elwood City Turns 100! (Parts I & II)" Arthur's class is chosen to stage a musical tribute for its city's centennial celebration. But soon the rehearsals become a drama of missed cues, inflated egos, and alien invasions. And that's behind the curtain! In front, seated in the audience, viewers will glimpse returning animated guest stars-including Art Garfunkel, Fred Rogers, and Michelle Kwan-all invited by Muffy to the show. D
7:30 am
Martha Speaks "Itchy Martha/Martha and the Thief of Hearts" Itchy Martha - Martha can't keep her paws away from her itchy ear mites. Martha and the Thief of Hearts - The gang decides to make homemade valentines for each other.G
8:00 am
Curious George "Candy Counter/Curious George, Rescue Monkey" George learns to sort candies by color & shape and spends the day helping the fire department.G
8:30 am
Cat in the Hat Knows A Lot About That! "Many Ants Make Light Work/Nest Best Thing" Many Ants Make Light Work - Nick and Sally are trying to put up a tent in their backyard but it's not working! Nick is pulling when Sally is pushing and it's just making a giant heap! Good thing the Cat knows a million trillion friends who are experts at teamwork! He whisks the kids off to visit an ant colony where Nick and Sally learn that you can do anything when you work together! Nest Best Thing - Nick and Sally have found some bird eggs in their backyard, but their nest is destroyed. Where are they going to keep them? The Cat in the Hat brings them to an expert nest builder, Mrs. Robin, who shows the children how to build a nest especially for those robin eggs. D
9:00 am
Super Why! "Juan Bobo and the Pig" Red can't believe her ears! Could Grandma really have asked for a "pizza paper?" The Super Readers fly into a Puerto Rican folktale to meet a boy who thinks his Momma wants him to put his pig in a dress! Maybe both Juan Bobo and Red have misunderstood! Will the Super Readers untangle this silly situation before Juan Bobo's pig runs hog wild? Educational Objectives: To learn about the importance of getting all the information. Young viewers will use the alphabet, practice spelling skills and use the power to read to change the story!. D
9:30 am
Dinosaur Train "An Apatosaurus Adventure/Nature Art" The Pteranodon kids visit the Jurassic Time Period to meet Apollo Apatosaurus, a huge, long-necked, long-tailed dinosaur who likes adventure. Apollo loves to whip his long tail, and does so as he leads the kids on a pretend adventure to find a hard-to-reach tree with yummy, delicious leaves! Mrs. Pteranodon cleans out the clutter from the family nest and the kids are amazed at the pile of stuff - leaves, flower petals, pieces of wood, and shells. Tiny stops Mom from throwing out all the stuff, determined that she and Buddy, Tiny, and Don will find a use for it all. D
10:00 am
Sesame Street "Cast Iron Cooks" Just as Alan finishes packing Elmo's lunch, the lights go down, the music goes up, and Superchef pops up and announces that Alan has been chosen as the next challenger on Cast Iron Cooks. Alan is not even sure what that is, but Chris and Elmo are excited to be his assistants. The first challenge is to prepare a bowl of P Stew, which is made up entirely of ingredients that begin with the letter P. Elmo, Chris, and Alan race around throwing P foods like pickles, peaches, and porridge into a pot. D
11:00 am
Daniel Tiger's Neighborhood "Daniel's Babysitter/Daniel Goes to School" Daniel's Babysitter - Prince Tuesday comes to babysit Daniel Tiger while Mom Tiger and Dad Tiger go out dancing. As Daniel gets ready for bed, he misses his Mom and Dad, but Prince Tuesday reminds him that they will be back soon. And when Tigey goes missing right before bedtime, Daniel learns what a grr-ific babysitter Prince Tuesday is. D
11:30 am
Sid The Science Kid "Special Mom Day Meal" Sid declares that it's a special Mom Day, so he makes Mom French toast for breakfast. When Sid smells the French toast and his stomach growls, he wonders if his stomach is trying to talk to him. When Sid and his friends investigate at school, they discover that the stomach makes noise when it's getting ready for digestion. D
12:00 pm
WordWorld "The Best Nest/Duck's Family Reunion" The Best Nest - It's Duck's turn at show and tell at school, and he wants to bring the thing he loves the best: his nest! But when the nest breaks apart into letters, will Duck be able to retrieve them all in time? Duck's Family Reunion - Because they have a similar sounding name, Duck mistakes Truck for a long-lost relative! Frog is a bit ruffled at the epidemic of silliness going around, but ends up saving the day for Duck and his word 'family'. D
12:30 pm
Caillou "Caillou The Explorer" Caillou of the Antarctic - Caillou is playing with Jeffrey and Jason when he gets accidentally pushed down. He is a little upset about it until he realizes it was an accident. Since it's so hot out Daddy treats them to ice cream and Caillou imagines he's down at the cool cool south pole playing with the penguins! Deep Sea Caillou - There's a new girl named Lee Wun in playschool, but she's so shy she won't talk to anybody. D
1:00 pm
Barney & Friends "The Emperor's Contest/The Whole Truth" The Emperor's Contest - Everyone is excited about a fishing contest that is being held in the park; everyone except Ryan, who doesn't want to follow the contest rules. When Ryan is tempted not to follow the rules, Barney tells a story called "The Emperor's Contest" about a boy who had a similar problem. When it's over, Ryan decides that honesty is the best policy! The Whole Truth - A talented young artist is painting a portrait of Barney, but when she has to step away, BJ is mistaken for the artist of the portrait. D
1:30 pm
Thomas & Friends "Laughing Together" Big Belle - Belle is very excited to learn that Toby also has a bell just like hers, and wants to go and be friends with him. Toby is a little intimidated when he sees how big and powerful Belle is. Belle decides that she wants Toby to do everything that she wants to do. D
2:00 pm
Curious George "Candy Counter/Curious George, Rescue Monkey" George learns to sort candies by color & shape and spends the day helping the fire department.G
2:30 pm
Martha Speaks "Itchy Martha/Martha and the Thief of Hearts" Itchy Martha - Martha can't keep her paws away from her itchy ear mites. Martha and the Thief of Hearts - The gang decides to make homemade valentines for each other.G
3:00 pm
The Electric Company "The Junior Assistant" Francine wants to be on the next season of the "The Junior Assistant, " a reality show run by The Ronald, one of the most rich and famous people in the world. She must collaborate with Hector and The Electric Company to make six hundred cookies by five o'clock in order to prove she's worthy of being on the show. D
3:30 pm
WordGirl "Nocan The Contrarian/Meat My Dad" Nocan The Contrarian - Mr. Botsford wins the role of "Mayor for the Day" just as WordGirl's newest villain Nocan the Contrarian lands ashore. When Mr. Botsford says "down" he says "up"! When WordGirl says "attack" he says "defend" followed by a barbaric yelp. WordGirl has to find his weakness in order to restore the city to normalcy. D
4:00 pm
Wild Kratts "Polar Bears Don't Dance" While in the Arctic, Martin and Chris are on a mission to discover how animals move around in different environments. Their new knowledge comes in handy when they discover that Zach Varmitech has kidnapped a Walrus calf and a Polar bear cub. The Wild Kratts team must do what it takes to return the baby animals to their mothers. D
4:30 pm
Cyberchase "A Clean Sweep" Hacker makes Buzz's dream come true and gives him his very own donut shop in Radopolis. But it's just part of Hacker's latest scheme. Working out of the donut shop, Hacker makes confetti out of magnetite, and uses it to put all the Radsters to sleep, so he can take over the cybersite. D
5:00 pm
PBS Convention Coverage -- A Newshour Special Report "Democratic Convention" Gwen Ifill and Judy Woodruff anchor live gavel-to-gavel coverage of the Democratic National Convention in Charlotte, North Carolina.G
9:00 pm
Color of Conscience Idaho Public Television producer Marcia Franklin looks at the nearly 35-year history of Idaho's modern human rights movement. She documents the 1981 creation of the Kootenai County Task Force on Human Relations and the group's efforts to confront the messages and activities of the Aryan Nations near Hayden. The film uses archival footage, as well as interviews with human rights leaders, victims of prejudice and hate crimes, and a former neo-Nazi skinhead.G
10:00 pm
Basque Hotel Director Josu Venero travels from the Basque areas of Spain to New York, California, Nevada and Idaho as he documents the Basque experience in the United States. He meets writers, ranchers, academics and others, including casino owner John Ascuaga, formerly of Idaho. The writings and reflections of the Basque immigrants and their descendants accompany this journey through history.G
11:30 pm
Charlie Rose NULL


text:
Event: Ayushmann Khurrana, Kunaal Roy Kapur, Rohan Sippy, Ramesh Sippy, Bhushan Kumar, Divya Khosla Kumar and Kishan Kumar launch the first look of their film NAUTANKI SAALA. At the do, Ramesh Sippy's birthday was also celebrated.
Guest List: Ayushmann Khurrana, Kunaal Roy Kapur, Rohan Sippy, Ramesh Sippy, Bhushan Kumar, Divya Khosla Kumar, Kishan Kumar
Bollywood celeb Aamir Khan along with wife Kiran Rao were spotted at PVR.
Bollywood producers-directors Vidhu Vinod Chopra, Krishan Kumar, Ravi Bahl, Divya Khosla Kumar, Sajid Nadiadwala, Wardha Nadiadwala celebrate diwali with Bhushan Kumar
Bollywood celebs Kareena Kapoor Khan, Malaika Arora, Sonali Bendre, Nimrat Kaur among others were snapped by paparazzi.Bebo looked super cool in a casual look. She wore a white t-shirt with yoga pants...
Bollywood actress Shama Sikander celebrated Diwali festival at her residence.
Bollywood celebs Aamir Khan, Zaira Wasim, Fatima Sana Shaikh, Sanya Malhotra, Anil Kapoor, Nitesh Tiwari, Aparshakti Khurrana, Bhushan Kumar, Javed Akhtar, Shabana Azmi, Sachin Tendulkar, Rajkumar Hir...


text:
Benefit Show for Lenard Crabb & Chris Barrios — How You Can Help These East Texas Men
There are times in our lives that we can't make it on our own. Too much is stacked against us and we feel the weight bearing down. Lenard Crabb and Chris Barrios are in that place and need your help.
On January 14th, a horrible accident happened on site of an oil field near San Antonio. This tragic accident left Crabb and Barrios terribly injured.
They have luckily survived, but are headed towards more hard times. These injuries have already caused hefty strains on their family, their finances, and their emotional states. They need help for the coming months, maybe years, of rehabilitation.
You can give them that help they need. Come out to help these two East Texas Men get through, hopefully, the hardest times of their lives.
The friends and families of both Lenard and Chris ask that you join us at Lago del Pino, this Saturday from 2-4p.m., for an afternoon of great food, entertainment and fellowship. All proceeds from the silent auction and the raffle ticket sales will go to Lenard Crabb and Chris Barrios. There will also be food and great live music from, Bill Hilly.
What better plans do you have for Saturday afternoon? Why not come have a bit of fun and help these two men that so desperately need it?
Well, don't worry too much if you can't make it. Should you not be able to attend the benefit, but wish to make a donation, you may do so by mail at: Citizens National Bank-
p.o box 127, Chandler, TX 75758 or at the drive thru in both Chandler and Athens.
(Please be sure to designate (SPLIT) on deposit slip.)
Try and make it out, folks. Support those around you. One day, you might need them to support you.


text:
Shakespeare's Birthplace and the Shakespeare Centre
The Shakespeare Birthplace Trust is an independent charity that cares for Shakespeare's heritage. It owns five Shakespeare Houses in and around Stratford-upon-Avon, all directly linked to Shakespeare. The Trust also cares for Harvard House.
The wider work of the Shakespeare Birthplace Trust extends to managing one of the largest Shakespeare libraries in the world and a large archive of local history. It also runs a department devoted to education in Shakespeare and Shakespeare's Works, both for the public and educational institutions, and provides a programme of activities to inform and entertain throughout the year.
Parts of the Designated Collections of national importance relating to Shakespeare's life and times are at this venue.
Venue Type:
Archive, Museum, Heritage site, Historic house or home
Library Times
Mon-Fri 10.00-17.00
Sat 09.30-12.30
Call for buildings information
Closed: 23rd-26th December
Shakespeare Five House Ticket
Anne Hathaway's Cottage, Hall's Croft, Mary Arden's Farm, Nash's House & New Place, Shakespeare's Birthplace
Ideal for a weekend!
Adult: £24.90
Child: £14.90
Concession: £22.90
Family: £65.00
Shakespeare Birthplace Ticket
Hall's Croft, Nash's House & New Place, Shakespeare's Birthplace
Ideal if you only have a few hours
Adult: £16.50
Child: £9.090
Concession: £15.50
Family: £43.00
All tickets valid for an entire year with unlimited entry.
- National Art Pass
- English Heritage
- Museums Association
The Designated Collections of national importance relating to Shakespeare's life and times are located at Shakespeare's Birthplace and the Royal Shakespeare Collection.
Please contact Shakespeare's Birthplace for more information if you wish to see a specific item.
This collection includes items concerned with the performance and study of his works from the 16th century to the present day. The collections comprise an outstandingly deep, rich and varied source for the study and enjoyment of all aspects of the life and works of one of the world's most celebrated literary and historical figures. The collections relate not only to Shakespeare and his works, but also to literary context, local history and the continuing evolution of theatre and performance.
Collection details
Social History, Personalities, Medicine, Fine Art, Decorative and Applied Art, Costume and Textiles, Coins and Medals, Archives, Archaeology
Key artists and exhibits
- Designated Collection
Shakespeare's Birthplace and the Shakespeare Centre
Henley Street
- About
- | Collections
- | Map


text:
So, what is the most important part of the body for an athlete?
The torso, for core strength?
The hands, so vital in virtually every sport except soccer?
The legs, critical for mobility, balance and speed?
Well, no, the answer is pretty obvious: the brain.
Sure, without generous helpings of strength, hand-to-eye coordination, quickness, agility, balance or some combination of a majority of those traits, an athlete will not excel.
The full text of this article is only available to online subscribers.
Are you an online subscriber? Click to login.
Click here to learn more about our subscription options.
If you have a print subscription, you can now add an online subscription at no additional charge! Just email us with your name and mailing address to set it up.
Subscribe to Online Edition
Online PDF Print Edition
Copyright 2011 Addison Independent | 58 Maple Street, Middlebury, Vt. 05753 | All Rights Reserved
Site Development by Surf New Media


text:
A second body has been found in the Lockyer Valley, west of Brisbane, lifting Queensland's flood toll to six.
The body of a 34-year-old man was found in a car submerged in Sandy Creek at Glen Cairn, near Gatton, on Wednesday morning.
Police have confirmed a second body was found nearby.
The 34-year-old was travelling to work from Gatton to Mulgowie at 5am (AEST) on Sunday with his 25-year-old mate following in a second car.
Both were swept off the road by rising floodwaters.
Police divers discovered the second man's body on Wednesday afternoon.
Four other people have died in flooding caused by ex-cyclone Oswald.
A three-year-old boy died after a tree fell on him in Brisbane.
Three men died in floodwaters - one south of Brisbane, one at Burnett Heads near Bundaberg, and the other near Gympie.
A young man who went missing while swimming in floodwaters at Maryborough has been found alive.


text:
The Maple Grove club required a $12 million investment.
MAPLE GROVE, Minn. - Northwest Athletic Club and its parent company, Wellbridge, announced the grand opening of the new, $12 million Northwest Athletic Club-Maple Grove, a full-service athletic club and aquatics complex located next to the Maple Grove Community Center.
As reported in our January issue (Industry Outlook, page 8), this facility is unique in that it represents a public-private collaboration between Wellbridge and the city of Maple Grove. The club chain and the community began working on the project five years ago, in order to bring an athletic club to area residents.
In addition to fitness, the 71,000-square-foot facility provides a comprehensive aquatics complex, complete with a lazy river ride, obstacle course and water play features. The club also shares an indoor Olympic-sized lap pool and a zero-depth entry kids' pool with the neighboring community center.
This new Maple Grove facility marks the first Northwest Athletic Club to be built since the Arena Club at the Target Center in 1991. The new Maple Grove location will bring the Northwest Athletic Club chain to nine full-service clubs and two tennis facilities in the metro area, and brings the Wellbridge portfolio to more than 50 clubs across the nation.


text:
This is still an ongoing work. I'm posting it now while polishing it as well as waiting for comments and additions.
Last revision in August, 2011
The Ramblings of a Briskateer
I think this is the hardest how-to article I have ever put together. I come from two generations of barbecuists, and was lucky enough to have my grandpaw pass his techniques to me. When I was a little boy in the 60's I remember more brisket and chicken being barbecued than anything else. For what it's worth, brisket is generally regarded one of the hardest cooks in barbecue circles. Hard because it is a big hunk of naturally tough meat? Hard because it is a weird cut with all that fat? Hard because it takes a long time? Hard because it it is not very forgiving? Or hard because everyone that has figured out how to cook one tells you it is? It's got to be true, I've heard it my whole life and I've even said it on occasion. What I really believe, and don't say often enough is that barbecuing a brisket is a very involved cook. You can't get into a hurry and you need to pay attention to some details. The best place to start is with the rules. Some are old rules and some are new rules. The damn things keep changing because cooking brisket is a journey not a destination.
When choosing a brisket, select grade is fine .... No it isn't, if you can get a choice or prime one, buy it.
A limber brisket is a tender brisket .... I agree completely.
If a brisket is not limber, work it over with a rubber hammer, more on this below
Always buy a whole brisket .... Unless you can't find a whole one, then get the biggest flat you can find. If you can't find one 4 pounds or larger, get a chuck roll, some steaks or a tri-tip.
You have to cook a lot of brisket before becoming a good brisket cook .... This holds true for most things, it is especially true for brisket.
The best brisket is found in Texas .... A lot of good brisket is barbecued in Texas. The "best"?, well that might be true on some days but not on all days.
Only a Texan knows how to cook brisket .... Many Texans are excellent cooks. They cook a lot of beef there. I was born in Texas and my family has been there since the 1880's, so if that is an advantage I'll take it.
Never trim a brisket .... Some purists don't trim at all, I will remove some of the thick hard fat on the point, I don't really see this as "trimming" as most folks refer to trimming as reducing the thickness of the fat cap to a uniform thickness. A 1/8" to 3/16" of fat is mentioned often.
Cook brisket over a low fire of hardwood coals .... This is how I learned to cook all barbecue. Many of the traditional BBQ joints still use hardwood fueled pits. A lot of competitors are dedicated stick burners. If I could still use wood, I think I would. Now I use lump charcoal and hardwood for flavor. (It's noteworthy to mention that some of the oldest and most famous joints in Texas cook brisket over wood with high pit temperatures....more on this later)
Cook brisket with the fat side up/down .... See comments below.
Don't use too much smoke on brisket .... The fact is, you can over smoke beef, heck you can over smoke about anything. No matter what you cook, just be careful and develop your own taste for smoke flavor.
Use a Mop / Don't use a mop .... I am an old baster. Nuff said. I do wait several hours on flats or 5 or 6 hours on a whole brisket before I baste. I will do it 2 or 3 times only (not every 45 minutes or anything).
Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with.
Never have a pit temperature higher than 215° .... Before 2003 none of the pits I cooked on had a thermometer. There is really no telling the actual pit temps we cooked with. I was taught to watch the surface of the meat for the bubbling fats and listen for the sizzle. These were signs to baste and ramp the pit temp down. Judging from the length of time the meats were cooked, I would guess the pit was running at 225° to 250° most of the time. Once I got interested in measuring and watching pit temps, I cooked in a range of 225° to 275°. For several years I have been experimenting with higher pit temps for cooking brisket. Spawned by many competition cooks, this idea is not as taboo as it was about 40 years when I received my first barbecued brisket teachings. Following a lower temperature "flavor smoke", ramping up the pit temp to neighborhood of 325° has produced some very nice flats for me and reduces the cooking time. I do use a long, foil wrapped rest in a warmed cooler and I consider the first hour or so of cooler time as part of the cooking time. As mentioned in the trimming comments, it's hard to find a nice flat that has not been overtrimmed. The only solution is to buy a whole one, remove the point yourself and leave the flat untrimmed or touch it up just a little. I have added some information at the end of the post about fast cooking / high temperature brisket cooks.
Enough with the "rules" ......... now on to cooking a brisket. I get the best results with whole un-trimmed briskets, sometimes referred to as "packers" that have been graded "choice and up". A whole brisket is made up of two muscles. The leaner flat and the fattier point. I like to buy them in the 10 to 13 pound range. I try to select one with an even thickness flat that does not taper off on one end and I like a knotty or rounded point. (If there is a long taper on the flat, just plan on cutting an inch or two off) I look for an even layer of fat about 1/4" thick, if it's thicker you can trim it yourself. Take a tape measure to the market and measure the length to make sure it will fit on your cooker. I recently saw a 19.25 pound brisket that was 25" long. Here are a couple of pictures to help you identify the point and flat.
When preparing a brisket, my first decision is to leave it whole or to remove the point. I have no problems with cooking the flat and point separately, I just want to be the one doing the separating of the muscles and trimming of the fat. I used to follow the natural seam between the point and flat, but this gave me a flat that had a taper on both ends. Now I look at the overlap area of the two muscles and make a straight cut, leaving me with a flat with about 2 or 3 inches of point attached. Most store bought flats are trimmed too close to suit me, so if I want to only cook a flat, I still buy a whole brisket and cut it down myself. I either freeze the point for later or cook it separately with the intention of making burnt ends for the freezer (which may or may not make it to the freezer)... I will remove some of the hard fat around the point and on the fatty edge, and trim the remaining to a consistent thickness, but on either a whole or cut-down brisket, I often leave a fair amount of fat in place if I'm going for a lower temp traditional cook. On my hot-n-fast briskets I do trim more fat.
TENDERIZING / FLATTENING - If you have ever pounded out a veal cutlet or a chicken breast, you know the benefits of a good meat hammer. A brisket however is a pretty big hunk-o-beef, so you need something bigger, like an industrial sized rubber mallet. If you decide to try this, keep the brisket in the cryo-package. I give the flat more attention, but I do work over the point in the overlap area. After trimming some of the heavy fat a pounded brisket tends to lay out flatter.
SEASONING: My choice of seasoning is very basic and I apply it 2 or 3 hours before cooking. I've never actually measured the amounts. As a minimum seasoning I use fine grind canning or sea salt, coarse black pepper, and cayenne. (if this is mixed ahead of time and stored in a Mason jar something special happens, it's better than just sprinkling on the ingredients separately). Several joints in Lockhart, Texas have been using a seasoning along these lines for 50+ years. Adding granulated garlic and sometimes granulated onion (my favorite being the toasted granulated onion from Penzey's), and/or some celery salt or ground celery seed is the next option as celery is naturally high in nitrates. Some sea salts also contain nitrates which may help out the smoke ring. More about that later. My next choice for seasoning is a Smokey Hale mixture that brings all of my favorite beef seasonings together.
1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
SLATHER: IS a fancy word for a "wet rub". They can be complex or simple. If I use one, it's a mixture of prepared yellow mustard and a splash of Worcestershire sauce to thin it out. I paint a thin coating on the brisket after applying the rub. Not only does it anchor the rub, I think it locks in moisture and makes for a nicer bark.
INJECTIONS: Injections are very popular on the competition trail. The first mention of them sparked an interest for me. Over the years I have tried several different injection recipes. If I inject, I shoot them with 1 to 2 ounces per pound before adding the rub. Injections are room temperature when using(see exception for late injection below). I have a couple of injection recipes which can be found on my "Injection Page" and I have some insight to doing an "early" and "late" injection.
Injection logic calls for using a slightly strong injection (flavor and salt) because you have to consider that the brisket will be cooking 10, 12 or even 14 hours depending on your pit temp. A few years ago, fishlessman from the Big Green Egg Forum suggested a "late injection" to me and I really like the results. I have found that any late injection should be lower in salt because the final few hours of cooking is not long enough to cook the salt into the meat. I also heat my late injection so I won't impact the cooking process very much.
Here is a perfect example of an injected brisket. This photo was provided by looneyhawg. The brisket was injected with a beef base and aujus mixture, then seasoned with salt and pepper, and cooked with hickory wood. Brisket is really hard to photograph, but this photograph captures it perfectly.
I start all briskets off with a low temperature fire, 200° if I can hold it. Pecan is my wood of choice, and this early part of the cook is when you will get some smokey flavor. After a couple of hours I ramp up the pit temp to 225°-240° and usually finish around 250° or 275°. (also check out the high temp brisket cooking below.) The type of pit you have determines cooking "fat up", "fat down" and the amount of turning. Everyone has formed an opinion(s) on this subject from their own experience, and here are mine. With an off set cooker or horizontal drum I start fat side up and turn every 2 or 3 hours. In my BDS I start fat side down for 2 hours, turn fat side up for 3 or 4 hours, turn fat side down until finished. On my Big Green Egg, I use an indirect set-up and cook fat side down for the entire cook (unless I just really feel like turning it for a couple of hours) I don't buy into the "never open the cooker" philosophy for cooking briskets....I guess I'm too hands on, or maybe too picky.
About 6 or 8 hours into the cook (or 2/3 of the guestimated cook time) I like to stick my brisket with an ice pick (to judge tenderness) or with my cable thermometer, which is just a "smart ice pick", to actually see what's going on. Probe in the direction shown, don't come in from the side or the end.
What is the best way to probe a brisket? Ideally, you want to monitor tenderness by judging resistance to the probe in both directions.... sliding in and pulling back out. It might feel tender sliding in, but might not slide out easily. When it feels tender sliding in and back out you are getting close. What should "tender" feel like? Well, if you read enough about barbecue, sooner or later someone will declare that their probe slid in just like that brisket was butter. Heheehee, okay I don't quite buy that comparison....., that's pretty dang tender. But most of us have baked potatoes, and monitored their tenderness while cooking... right? Well, I think a brisket is done when it feels like a tender baked potato.
Wait until your internal temperature is around 180° and do your first probe. Take a mental note of the tenderness. Make another reading when your internal temperature is around 190°. Compare the tenderness to your first probing. If you don't like the feel, check it again at 195°, and again at 200°. No matter what kind of probe you are using, pick an area in the flat and probe in the direction shown above. Don't come in from the side or the end. I don't worry about the point, it's usually done before the flat and since it has a higher fat content, it will take care of itself. Sometimes I'll have a brisket get tender around 190°. However, a lot of my briskets have cooked themselves tender between 195° and 203°. Now, I'm cooking at 5300' elevation, and at my house water boils at 203°, so if you are cooking at lower elevations your results may vary. The bottom line is... trust your probe before a thermometer or a clock.
I see no reason to monitor the meat temp during the entire cook. Because of the fat in the point it cooks a few degrees hotter than the flat. It will also get tender faster than the flat, which means it is done before the flat..... So it is not the place for monitoring internal temperature or tenderness. Don't worry about overcooking the point, that fat will protect it. (In fact a second cook of the point is done when making burnt ends, covered later on...) For accuracy, the temperature probe should go into the flat and get it in about 2". Don't put in a thin area, and don't put it close to an edge. The internal temperature will plateau or stall around 170° while collagen is converted to gelatin, don't worry about this either. When the internal temperature gets to 185° start monitoring doneness with your ice pick or a skewer. Probe the flat from the face opposite the fat cap, NOT from the edge. You only want a slight resistance when probing. Some folks mention probing with a fork, this will work but you are putting three or four holes in the meat each time. I stick with an ice pick. Because I like a long rest, most of my brisket is pulled at 195° and higher, wrapped in foil (1 or 2 ounces of broth is added before sealing the foil) and put into a Cambro hot box or a dry cooler, insulated with wadded up newspaper. When the brisket goes in to the cooler, make sure the fat is up so the meat is in contact with the juices in the pouch. During the first hour, the internal temp will rise as the brisket is continuing to cook. I like to hold them for several more hours. As long as the internal temperature is 150° or above, you will have no food safety worries. If you are planning on a shorter rest time, say 1 or 2 hours, you may want to cook your brisket a little more tender, meaning a higher internal temperature. If it's too tender when slicing, just make the slices thicker.
Another option is wrapping a brisket in foil once the internal temperature approaches 165° and returning it to the cooker until it is cooked tender. The foil pouch is removed, the top fold of the foil is opened and the brisket is allowed to "vent" for about 5 minutes. Then the pouch is re-sealed and moved to a cooler and held until serving. This technique is particularly effective with smaller flats in the 4 to 6 pound range (see Cooking Flats below). It is also very useful if you have some time limits which must be met, or just need to speed up your cook. Be advised that you will soften the bark, and loose some of the seasonings to the liquid.
For slicing the flat, cut against the grain (slightly off perpendicular). You can make straight cuts or cut on a slight bias. The more tender it is slice it thicker as you want the slices to hold together. For slicing the point also cut against the grain, but remove some of the fat as you go. Serve a little of the moister point along with the flat. A word of caution, brisket will start to dry out right before your eyes. Slice and serve at the same time.
Chopping brisket for sandwiches is an overlooked treat you must try. Save some of the ends or other pieces that are not "first cut" plating quality, add some of the fatty point meat and chop on a cutting board. You want some of the "brownies" in there too for flavor. One or two cleavers work great as does a large chefs knife. Add some sauce and chopped sweet onion then serve on white bread or buns. This is hard to beat.
You will most likely notice a slight pink to red border on the meat opposite the fat side. This is called a "smoke ring" and is a natural reaction from the barbecuing process. To some this is something to brag about. Don't worry if you don't get one. If you want to make sure you get one, sprinkle an even layer of Morton's Tenderquick on the side opposite the fat cap and let it set for 10 minutes, then rinse it off in cold water. Dry the brisket and refrigerate for one hour. Then prep the raw brisket as usual with an injection, rub, slather, etc. If you are cooking in a ceramic cooker, or a drum cooker with lump charcoal, adding a charcoal briquette or two on top of your coals will improve your smoke ring. Folks using Cookshack type electric smokers can add a briquette to the wood pan.
One of my favorite treats are burnt ends. Go over to the burnt end page for all of the details.
Sometimes it is necessary to cook a couple of briskets for serving the next day. I follow my same procedure including some holding time in the insulated cooler. When the internal temperature falls to 165° or 170° I take the entire foil pouch and slip it into a vacuum seal bag and use the seal only button, no vacuum. In fact, I do double seals about 1/2" apart. Then I dump a bag of ice into the cooler and add water. I submerge the briskets in their waterproof bags for about 30 or 40 minutes. You are trying to go from 165° to 40° (or lower) as fast as possible. You can either pack them in ice or dry the bags and store the briskets in the coldest part of your refrigerator until you reheat the next day.
Barbecue leftovers are great and brisket is no exception. I like to save unsliced pieces and vacuum seal them. Some of the de-fatted broth from the foil, some broth or CocaCola work great for reheating liquids. They can be poured over the brisket and partially frozen on a platter before going into the vacuum bags. This stops liquids being sucked into the machine.
~~~~~~~~~~~~~~~~ Cooking Flats ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When I'm doing flats, I prefer to buy a whole one and remove the point myself. I find that store-bought flats have been trimmed too much for my liking. I like flats in the 7 to 9 pound range, so pick out a 13 to 15 pound brisket. I don't worry about following the natural seam between the point and flat....I just make a square cut where I want. Naturally the lower weight will reduce the time intervals for turning and the cook will go much faster. Because I want a moist product, I have no problem using a foil tent or a foil finish on flats. When the internal temp of the flat is around 165° or 170°, I'll remove and inject some warm brisket juice, then add some more of the juice to the pouch before sealing. The flat is cooked at 275° until the brisket begins to get tender. This usually happens when the internal is around 195°. Because flats are easy to handle I will usually turn the flat fat side up in the foil and reseal it, then rest in an insulated cooler for an hour or two.
~~~~~~~~~~~~~~~~~ High Temp Fast Cook Brisket ~~~~~~~~~~~~~~~~~~~~~
2011 marks the 5th year I've been playing with cookin' briskets at higher temperatures. I have lost count of the number of high temp cooks I've done, but it's over 50. Here are some of my thoughts......
First off, "fast cook" doesn't necessarily mean "fast to the table" as I find that a long rest, like 3 or 4 hours works really good for me. The first two hours of the rest are technically part of the cook, as they are when you would do a low-n-slo type of cook, but that last hour or so seems to let the juices equalize within the brisket.
METOD 1 - The Myron Mixon Inspired Method: The first hot and fast method I read about was very simple: Get the cooker in the 325° range and put the brisket on for about 1-1/2 to 2 hours. Check the temperature in the point, yes the point, and remove it when it gets to 160°. Double foil the brisket, lower the pit temp to 300°, return to the cooker (or an oven) for another 1-1/2 to 2 hours. Your target temperature for checking doneness is 190°, you can go as high as an internal of 205° if you prefer very tender brisket. When you have cooked it tender, rest the foiled brisket in a cooler for 2 to 3 hours. Drain off and reserve the liquid from the foil as a dip. I tried this method with good sucess in the moistness and flavor department, and the juice is wonderful. It lacked enough smoky flavor.
METHOD 2 - KickAss Method: My next introduction to this style of cookin' came from Ed over at KickAssBBQ.com. Gradually, I was able to extract more information, a little here and there, from 6 or 8 folks that were using this style of cooking when competing. Each one tweaked the basic hot and fast method above because this method is very "pit dependant", meaning one pit will not act like another. Pit temps ranged from 300° to 375°, Ed cooked in pans in a Lange, others cooked in WSM's (some of which did not use a water pan, or used sand in the water pan).
METHOD 3 - Slow Start High Temp Method: My last source for guideance has been Donny Pitmaster "T", a briskateer with a long history in cooking brisket at high temps, and someone who cooks a lot of brisket. I was happy with both the tenderness and moistness of high temp briskets, but they were not smoky enough for me. To improve the flavor I put a cold brisket on a cooler pit (around 200°) for 1-1/2 to 2 hours. I use mesquite charcoal and a little more flavor wood than normal. At the end of the first stage of cooking, I ramp the cooker up to 325°. In my Egg I don't turn the brisket, in my BDS I turn it every 1-1/2 to 2 hours. When the internal temperature reaches 165°, I inject the brisket with 4 ounces of brisket juice (see above), triple wrap in foil and finish cooking (fat side down) in a 300° cooker or in an oven. I'm not sure if it's the 5400' elevation of my house, the foil pouch, or the high temperature.... but I get a nice product when I cook the brisket to an internal of 205°, followed by a 2 or 3 hour rest. Pitmaster "T" also likes the slow start method. This method is my current favorite, and in addition I've done a quick chill and froze these whole in the foil pouch. They reheat just great in a 275° oven in 2-1/2 to 3 hours.
High Temp Cooking Notes:
To be continued...


text:
Color me inspired. That�s how I feel after looking at dozens of sunset photos sent in by readers for a feature on the Lifestyle page.
Color me inspired.
That�s how I feel after looking at dozens of sunset photos sent in by readers for a feature on the Lifestyle page.
Yes, there are some great photographers out there.
Even more, those photos reminded me of just how beautiful this area is and how lucky we are to be its full-time tenants.
When my husband and I first moved here many moons ago, he would fish from morning till night and I would take pictures.
I photographed shells dusted with white sand and great blue herons poised at the water�s edge. I took pictures of fish swimming through the waves and sandpipers running along the water�s edge.
And, of course, I photographed the end of the days, recording bright orange balls slipping below the horizon and clouds stained pink and yellow by the late afternoon sun.
This was back when you took the pictures, got them developed and mailed copies to friends and family. It wasn�t that long ago, but times have changed so much I�m not sure my kids would even recognize a roll of film.
These days, the image of a brilliant afternoon�s final glory can be shared on a smartphone before the sun has even finished setting.
Looking at all of those photos made me feel like a tourist again. They reminded me of my first months as an Emerald Coast resident, when I felt like I was on vacation every day.
I�ve written many columns about the importance of viewing the world with a fresh eye. But I don�t do it often enough.
I�m like a dog sniffing the same trees, day after day, week after week. I drive the same route to work and the same route home. When I go for walks, I inevitably go to one of three places.
And then I have to remind myself to look up, look around and take a deep breath.
Routines are comforting, and limiting.
I still live near one of the most beautiful beaches in the world.
Most of you who are reading this column do, too.
We all need to go and stick our feet in the sand.
Bring a camera, don�t bring a camera � it doesn�t matter.
Just bring yourself.
Daily News Assignment Editor Wendy Victora can be reached at 315-4478 or firstname.lastname@example.com.


text:
Hearty Sauces & Meatballs: 11 Dishes That Freeze Well
When I interviewed Ina Garten a week ago, I asked her if she had any recipes that were good for making ahead and freezing. She sighed. "I'm actually not big on freezing. It really changes the texture and flavor of a dish." And you know what? I agree. But our readers frequently (at least once week!) write and ask us for good healthy recipes that freeze well. What to do? Well, there are a few dishes that do just fine in the freezer, Ina pointed out, and here's a look at them.
Ina said that overall she would much rather start with a very simple recipe and make it fresh — rather than freezing it ahead. She says that stuff goes into her freezer and never comes out. I agreed wholeheartedly on this point; my freezer is for ice cream and chicken stock only.
But there are a few exceptions to this, and they are great for the times when you really do need to stock up, or when you would like to take a meal to a friend. Soups are one thing that sometimes freeze well (although mushy vegetables are a hazard). The best thing to freeze, said Ina, was a meaty bolognese sauce.
A meaty, hearty sauce often even improves in flavor the longer it sits in the fridge or freezer. Another similar dish is the meatball. Both of these dishes can be made ahead and frozen — and given that tomatoes are in season right now, why not make a big vat of sauce and freeze for the busy autumn nights to come?
Here's a look back at our favorite bolognese and ragu recipes, as well as a few yummy meatballs.
11 Recipes That Freeze Well
Hearty Sauces
• Simple Duck Ragu
• Rich and Meaty Lamb Ragù
• Oxtail Ragù
• Hearty Tomato Sauce
• Old-Fashioned Sloppy Joes
• Chana Masala
Meatballs and Dumplings
• Totally Tender Meatballs in Tomato Sauce
• Turkey Meatballs over Greens
• Pork Meatballs with Lemon and Thyme
Two More!
• Lasagna
• Marvelous Meatloaf
Meal Helpers to Freeze
Here, too, are a few things that can be helpful for quick meals. They aren't complete meals themselves, but they can help you put a meal on the table a little more quickly on a weeknight.
• Shredded Cooked Chicken
• Caramelized Onions
• Summer Fruit
• Bread Remainders
• Cooked Beans
• Leftover Herbs
• Pre-Baked Scones and Muffins
• Zucchini and Summer Squash
Talking About Freezing Meals...
• What Are Some Egg Dishes that Freeze Well?
• Make-Ahead Frozen Meals Sans Canned Soups
• Help Me Find Healthy, Balanced Meals That Freeze Well?
What are your favorite meals to make ahead and freeze?
(Images: See linked posts for full image credits.)


text:
Discussion of " Cylindrical Wheels and Flat-Topped Rails For Railways by O. J. Wittemore"
See related content
by J. M. Goodwin,
Serial Information: Transactions of the American Society of Civil Engineers, 1889, Vol. XXI, Issue 2, Pg. 213-222
Document Type: Discussion & Closure
Services: Buy this book/Buy this article
Return to search


text: Searching Death records, please wait... Death.PublicRecordsChecks.com - Genealogy Records, Marriage Records, Ancestor Records, Obituaries & more... Customer Service Member Login View all Death Records For New Jersey People Right Now! View ALL Results for New Jersey and Get Unlimited Access to Our Entire Database Network! All Members Receive Free and Unlimited Access to over 1 Billion Records Free and Unlimited Access to our Entire Database No Per Record or Search Charge Access to over 300 Million Criminal Records Perform Unlimited Investigations and Searches Get Data from Public and Private Sources Information on 90% of US residents Instant Lookups and Printable Reports FREE Customer Support Customer Approved "I am on the Board for our State Wide Private Investigator Association (PIAU). I have recommended your site and services to all our members" Mark B – Newport , RI "I am a retired police officer and let me tell you that the information that you have you could only access if you were in law enforcement. This is truly revolutionary that people can check criminal records online" Frank S – Toledo , OH World Leading Public Records #1 Discounted Register Options: (60% Off Price!) V.I.P PREMIUM - UNLIMITED ACCESS!! $59.99 ($22.99 USD) *Best Value One time Billing *** Includes The Entire Databases For the United States, United Kingdom, Canada, & Australia. **Recommended Choice. 2 Years access - Standard $49.99 ($19.99 USD) One time Billing 1 Year access - Basic $39.99 ($14.99 USD) One Time Billing YES! I also want UNLIMITED ACCESS to The EXCLUSIVE PREMIUM DATABASES: People Lookups, Inmate Records, Death Records, Sex Offenders, Census Records, Court Records, Reverse Phone Searches, and much more! (*Recommended) for only $9.95 USD! (Save $97.99) YES! I also want Access to your V.I.P People Search DATABASES! Including Criminal Records, Civil Records, Background Checks, Missing People Info, Police Records & Much More! for only $9.95 USD! (Save $104.97) Discount Ends Soon! This Upgrade is FREE - 3 Upgrades for the price of 2!!! This Upgrade is FREE - 3 Upgrades for the price of 2!!! Take Advantage of This Discount by Marking all 3 Upgrades! YES! I also want Unlimited Access to 100's of Legal Forms: Tenant Lease Forms, Service Agreement Forms, Real Estate Forms, Birth, Death & Marriage Certificate Forms, Confidentiality Forms, Wills, Living Trusts, Power of Attorney Forms, General Affidavit, Driving Records Forms, Immigration Forms & more!" for only $9.95! (Save $120.04). This is a ONE-TIME Payment Instant Access, Secure and Trusted Procedure - 100% Safe. 100% Safe and Secure Transactions Note: You will receive direct access to your PublicRecordsChecks.com automatically after placing your order. (Please check your email after ordering.) Your online order is 100% SAFE and SECURE! This is a single time fee only. You will never be re-billed. By ordering our service, You expressly understand and agree to our Terms & Conditions found here. FAQs | HELP | PRIVACY | TERMS | COPYRIGHT | COVERAGE AREAS © Copyright 2009 Death.PublicRecordsChecks.com All Rights Reserved. Unauthorized duplication, distribution, or copying in any way is prohibited by law and will be prosecuted. This website is not affiliated with the United States Government or any Federal or State government agency.


text:
"Get Booked!" Today
Amy Wilson, Reference Outreach Specialist
October 1, 2012
"Get Booked!" Today!
With Banned Books Week (BBW) coming up next week the Friends of the Davis Library is sponsoring an online "Get Booked!" contest via Facebook.
Since it's the 30-year anniversary of BBW, Friends is giving away a $30 gift-card for the Rio Grande Bookstore to some lucky individual that tags or posts their "mug-shot" to Davis Library's Facebook Page.
For more details, visit Davis Library - InfoLit Blot at: http://dlinfolit.blogspot.com/2012/09/get-booked-davis-library.html
For a listing of frequently challenged books and more details on the American Library Association's efforts to ensure free access to information, visit: ala.org/bbooks
"Get Booked!" - Banned Books Week
|Sunday, September 30, 2012 Saturday, October 06, 2012
|Davis Library


text:
A little overwhelming but excellent 2nd release
One of the worst movies I have ever seen. Not worth seeing, even when it comes out in the secondary market (probably not even when it comes to 'free tv')!!!!
I give it 5 it was a very good Mom is not boring at all....
Did not see the first movie but I did enjoy this. Elton John was funny. Didn't mind the swear words. Movie was very entertaining.
I had a blast watching this movie...it's meant to entertain you and there's never a dull moment...
A good movie almost a 007 type I really enjoyed it. Not really a sequel except for a couple of actors.
As a sequel it is awful compared the original. Why? Two reasons: 1) it was ruined by Americanizing the plot. In true American fashion the kingsmen organization is virtually wiped out...in rides the cowboys to save the day. 2) gratitutus gore. No need for it.
It is almost like a James Bond movie! I hope they make another one soon!
Having not seen the first movie, we went in totally blind..I actually loved this movie! I have to admit that it was somewhat scattered...Making it difficult to follow in places...I wish we had seen the first installment, as we were kind of in the dark with the story line, especially at the beginning..But I loved the characters, All of them are so talented, and funny at times! Shout out to Sir Elton John! LOL! and the very frequent use of the "F" word, which was hysterical! rather than seedy or tacky...I definitely want to watch the first Kingsman movie!
Pretty darn awful.
Front Row Centre |
Winnipeg Movies |
Edmonton Movie Guide |
Enprimeur |
Cine Entreprise |
US Showtimes |
Restaurant Guide
Coming Soon -
What's Playing -
Movies by Theatre -
Showtimes powered by Tribute.ca | © 2000-2011 FilmCan


text:
Blues aim to end skid against Coyotesby Davis Harper
BLUES (11-9-2) at COYOTES (11-9-3)
Last 10: St. Louis 5-4-1; Phoenix 5-4-1
Season series: This is the first of three meetings, and the only at the Jobing.com Arena. St. Louis took three of four from Phoenix last season, although the Coyotes won the final meeting of the season, 4-1, on April 6, 2012.
Big story: After conceding 10 goals in the first two games of its five-game road trip, St. Louis will try to recapture its defensive prowess against Phoenix. The Coyotes, winners of three of five against tough competition, will look to bolster their postseason resume with a victory.
Team scope:
Blues: After a strong defensive outing in a 4-2 win against Edmonton last Friday, St. Louis set out on its longest road trip of the season hoping to continue that trend. But things have gone from bad – a 4-1 loss in Dallas on Sunday – to worse, as the Blues conceded five unanswered goals in a 6-4 defeat at the hands of Los Angeles. The Blues led 4-1 midway through the second period, but the Kings came roaring back, scoring five times over the final 30 minutes. Jaroslav Halak was pulled after conceding five goals, the most the Blues' goalie has given up since March 12, 2011.
With goaltending a concern, the Blues recalled Jake Allen from Peoria of the American Hockey League late Tuesday night.
"We took our foot off the gas, and you can't do that against good teams," captain David Backes said. "They took it to us. We made too many mistakes and they put it in the back of our net. We got off our game plan and tried to be too cute in our end when they were putting pressure on us, rather than just getting the puck out and working it down the ice the way we did in the first period."
Coyotes: In a scheduling quirk borne from the shortened season, Phoenix just faced streaking Anaheim three consecutive times. The first two, both at Jobing.com Arena, were nearly identical 5-4 shootout wins for Phoenix. The Coyotes, typically a low-scoring, tight-checking outfit, were boosted by the two high-scoring wins.
"That's a very good team and 5-4 is not our usual game plan," center Antoine Vermette said after the second game. "But we found a way to fight and keep pace. It's a good sign that we can step outside our style and find a way to get points."
Unfortunately, Wednesday's third and final Ducks matchup, played more at Phoenix's hard-checking pace, resulted in a 2-0 win for Anaheim. Jason LaBarbera made 22 saves to keep Phoenix in it, but the Coyotes were unable to get out of their defensive zone for much of the game and managed only 18 shots.
Who's hot: David Perron has a two goals and an assist in his last two games for St. Louis.
Injury report: The Blues' struggles can in part be chalked to injuries to important offensive players. Forwards Andy McDonald (knee), Alexander Steen (shoulder), Vladimir Tarasenko (concussion) are all day-to-day, while Jamie Langenbrunner (hip) is out for the season. … For Phoenix, Radim Vrbata (lower body) and David Schlemko (upper body) are day-to-day.


text:
London Mela 2013
Sunday 1 Sep 2013, 6.30pmGunnersbury Park, London
David Murphy conductor
Amaan Ali Khan sarod
Ayaan Ali Khan sarod
Holst St Paul's Suite
Dvořák Serenade for Strings (extracts)
Ali Khan Samaagam
A new presentation of Ustad Amjad Ali Khan's Samaagam produced especially for the London Mela and performed by composer's two sons Amaan and Ayaan. Meaning confluence, or 'coming together' Samaagam is based on ragas which correspond to each of the year's four seasons and explores the common roots and shared musical traditions of India and the West. Alongside, Holst's St Paul's Suite was written as a thank you to St Paul's Girls' School (where the composer was Director of Music from 1905 to 1934) for building a soundproof studio for him. Dvořák's Serenade for Strings was written during an extremely productive time for the composer. A new father, who was now able to support his family from the income his commissions received as his reputation continued to grow, Dvořák penned his inspired, optimistic Serenade in less than two weeks.


text:
Customized TV Listings are available here: www.latimes.com/tvtimes
The Big Bang Theory Sheldon (Jim Parsons) hangs out with James Earl Jones. 8 p.m. CBS
Community Annie and professor Hickey (Alison Brie, Jonathan Banks) navigate the Greendale bureaucracy in this new episode. 8 p.m. NBC
American Idol Auditions in Omaha. 8 p.m. Fox
Parks and Recreation Leslie (Amy Poehler) tries to fulfill a promise to Ann and Chris (Rashida Jones, Rob Lowe) as she throws them a farewell party on their last night in Pawnee in this new episode. 8:30 p.m. NBC
Reign Queen Catherine (Megan Follows) becomes a suspect after a plot to kill Bash (Torrance Coombs) goes wrong in this new episode. 9 p.m. KTLA
Rake Keegan (Greg Kennear) represents three Amish bakers accused of attempted murder in this new episode. 9 p.m. Fox
The Millionaire Matchmaker Katrina Parker ("The Voice" ) turns to Patti in her search for love. 9 p.m. Bravo
Project Runway: Under the Gunn The designers and mentors take a Hollywood bus tour in this new episode. 9 p.m. Lifetime
White Collar In the season finale, Neal and Peter (Matt Bomer, Tim DeKay) try to find hidden treasure beneath New York City before unsavory people do. 9 p.m. USA
Two and a Half Men Evelyn's (Holland Taylor) multimillionaire boyfriend Carl Reiner asks her to marry him. Tim Conway, Steve Lawrence and Garry Marshall guest star in this new episode. 9:30 p.m. CBS
Saturday Night Live Presents a SNL Sports Spectacular Seth Meyers hosts this new special featuring fans' favorite sports-themed sketches. 9 p.m. NBC
CBS This Morning Drew Brees; author Noreena Hertz. (N) 7 a.m. KCBS
Today Barry Gibb; Fran Drescher. (N) 7 a.m. KNBC
Good Morning America (N) 7 a.m. KABC
Good Day L.A. Taraji P. Henson; Suzy Bogguss; Melissa Fumero ("Brooklyn Nine Nine"); Motley Crue. (N) 7 a.m. KTTV
Live With Kelly and Michael Jimmy Johnson, Terry Bradshaw, Howie Long, Curt Menefee and Jay Glazer; Barry Gibb. (N) 9 a.m. KABC
The View Jay Mohr; Dr. Phil McGraw; Nicole "Snooki" Polizzi. (N) 10 a.m. KABC
The Talk William H. Macy; Diana Madison; Fabio Viviani. (N) 1 p.m. KCBS
The Queen Latifah Show Channing Tatum and Jonah Hill ("22 Jump Street"); Vanessa Hudgens; Cirque du Soleil performs. (N) 2 p.m. KCBS; 7 p.m. KCAL
The Dr. Oz Show A doctor says wheat is the cause of obesity; an under cover fat-suit experiment. (N) 2 p.m. KABC
Dr. Phil Teen twins tell of the abuse by their father. (N) 3 p.m. KCBS
Katie Protecting young women from human trafficking at major sporting events; musician Pete Wentz. (N) 3 p.m. KABC
The Ellen DeGeneres Show Zac Efron; Fitz and the Tantrums perform. (N) 4 p.m. KNBC
The Doctors Remedies for wrinkles, age spots, bloating; enhancing the sex life; an app to chat with a physician. (N) 5 p.m. KCAL
To the Contrary With Bonnie Erbé Task force to fight sexual assault; religion and divorce; "Gimme Shelter" focuses on pro-life. (N) 5:30 p.m. KOCE
The Arsenio Hall Show "Stone Cold" Steve Austin; Lamorne Morris ("New Girl"). (N) 11 p.m. KTLA
Tavis Smiley Samuel G. Freedman; James "Shack" Harris. (N) 11 p.m. KOCE
Charlie Rose (N) 11 p.m. KVCR; 11:30 p.m. KOCE
The Daily Show With Jon Stewart Rep. Nancy Pelosi (D-San Francisco). (N) 11 p.m. Comedy Central
Chelsea Lately John Caparulo; Fortune Feimster; Julian McCullough. (N) 11 p.m. E!
Conan Gen. Ray Odierno; Josh Hopkins. (N) 11 p.m. TBS
The Colbert Report Drew Brees. (N) 11:30 p.m. Comedy Central
The Tonight Show With Jay Leno Miley Cyrus; Howie Mandel; Sarah McLachlan performs. (N) 11:34 p.m. KNBC
Late Show With David Letterman Dr. Phil McGraw; Danny Koker; Dum Dum Girls performs. (N) 11:35 p.m. KCBS
Jimmy Kimmel Live Zac Efron; Alison Brie; Sara Bareilles performs. (N) 11:35 p.m. KABC
Late Night With Jimmy Fallon Melissa McCarthy; David Crosby performs. (N) 12:36 a.m. KNBC
The Late Late Show: Craig Ferguson Max Greenfield; ZZ Ward performs. (N) 12:37 a.m. KCBS
Last Call With Carson Daly Liz Meriwether; K. Flay performs; "Friday Night Tykes." (N) 1:36 a.m. KNBC


text:
|Thread Tools
|Display Modes
Don't Tease Me
Join Date: Dec 2000
Location: KS
Casino cash: $1047137
Trading for Nick Foles
Nick Foles to the Chiefs? Two perspectives (well, mostly one)
By MNchiefsfan on Jan 19, 6:33a 692
Tim Heitman-USA TODAY Sports
Why NOT throw another QB's name into the mix? The Chiefs can use all the help they can get at the position in 2013.
I don't know if you've gotten the memo, but quarterback is the main topic of discussion for the Kansas City Chiefs this offseason and for the 2013 NFL Draft.
What quarterback is the best of this draft class? Should the Chiefs draft a quarterback? What round should we draft a quarterback? Should we get a quarterback in free agency? Is Geno Smith awesome or terrible, with no in between? What quarterbacks are available via trade?
And on and on it goes....
I'm not immune to this latest obsession with quarterbacks. I'd say the decision as to whom the Chiefs place behind center next season will largely make or break the next several years (if not the next dozen years) of Chiefs football. If the Chiefs blow it, we'll continue to be trapped in mediocrity for a couple of years. If the Chiefs knock it out of the park, we might contend for a Super Bowl for a decade. Somewhere in between and we could go back and forth between the two for awhile. It's kind of a big deal.
continue in spoiler
I'm a guy who has, after watching as many throws as YouTube could provide me, decided that Geno Smith is the quarterback I'd like to see us go after.
Off topic, for those who don't know what I'm talking about when I mention YouTube and think I made my judgments based on highlights, listen up: on YouTube, you can find videos that show every throw made by various QBs in various games. Just search Mike Glennon, Tyler Wilson, Geno Smith, or Marr Barkley Barkley and you'll find them. They are a great resource, and I would advise anyone and everyone to watch them before deciding what QB you want. Anyways...)
But that subject has been, is being, and will be beaten to DEATH, so I'd like to explore another option: Nick Foles.
Whatcha think? With the recent hire of Chip Kelly, would the Eagles trade their second year QB? And if so, would the Chiefs want him? I can, as always, see both sides of the argument. So I thought I'd try and present a fair and balanced view that fairly portrayed both sides' viewpoints.
Then I thought, "Nah, that's too hard and not much fun. Wouldn't it be a lot more fun to just barely present the side against acquiring the kid, and then argue really strongly in favor of it? Wouldn't this be a lot easier AND have benefit of making others argue with me?"
The answer, as always, is that easier is better.
The Arguments Against Nick Foles
1) He hardly tore the roof off the house in Philly during his brief time starting
2) He fell to the third round of the draft for a variety of reasons (for those who drool profusely over the draft and believe where a guy was taken is a legitimate method of deciding if he's a good player)
3) He'd be a retread
4) If a team is willing to trade a guy, that's a bad sign
5) This is stupid because they aren't going to trade him regardless
6) Because five reasons doesn't sound like as many as six
All right, got that out of the way and acknowledged there are two sides here.
Now, about the idea of getting Foles...
Steve Mitchell-USA TODAY Sports
The Arguments FOR Nick Foles
First and foremost, let's address the idea of availability. None of us know how Chip Kelly actually feels about Foles running his offense. We do know that Kelly has repeatedly praised Foles and claims to really love his toughness.
That said...
Kelly's offense, unless changed to a rather large extent, doesn't seem to fit the type of player Foles is. Additionally, new coaches almost always seem to mean new quarterbacks. Everyone likes to bring in their own guy when they start out (a totally over-generalized and completely unresearched statement, but I'm almost positive it's true. Good enough for the interwebz, amirite?). So there ARE reasons to think Foles might be available for trade. For argument's sake, let's assume he's available for a third or second rounder.
Do we as fans freak out if that trade is made?
I don't, and here's why...
1) The Andy Reid Factor
In our little hypothetical, Andy Reid would likely be the driving force behind such a trade. While Reid (along with Clark Hunt and John Dorsey) have insisted that our new GM holds the power over personnel, it's tough to imagine Dorsey trading a high pick for a guy Reid coached for a year without Reid pushing for it to happen.
Many will say Foles isn't a good QB, that he fell for a reason, that the Chiefs can get a superior young QB with the No. 1 pick, and other such things. But that ignores the familiarity factor. As said, Reid has coached this kid for a full year. Gone through training camp with him. Gone through practices, preseason, and regular season games with him. Seen how he's handled things such as watching game film and picking up an offense. Watched as the kid was forced into starting duty.
That year of experience will tell Reid a great deal more about Nick Foles than he could possibly learn about Geno Smith or Tyler Wilson. If Reid green lights a trade like this, he does it knowing what he's getting. If we trust Reid enough to let him pick a quarterback first in a year where there's plenty of debate on the subject, shouldn't we trust him if he says, "This is a guy who can deliver for me" and trades for Foles?
Howard Smith-USA TODAY Sports
2) Tangibles
Foles has almost everything you want physically in a starting NFL quarterback. He's tall (listed at 6'6) but not scrawny (listed at 243 pounds). He's got a solid arm. He's got gigantic hands (which is apparently a very big deal, as it's mentioned constantly). He enjoys long walks on the beach and crossword puzzles (there's a slight chance I made that last one up. This was just starting to feel like a personal advertisement). From every scouting report I've read on Foles, his ability to physically make any throw at the NFL level has never been in question.
One thing that HAS been questioned is his speed. He ran a 5.13 40 at the combine. For a little perspective, our notoriously slow-moving and powerful DL Tyson Jackson ran a 5.00 even. 5.13 is CRAWLING at the NFL level. Of course, if you ask me he looks just as fast as Matt Cassel out there, but that's hardly a vote of confidence.
Regardless, it was never the tangibles that made people question Foles. He's always been a prime physical specimen (there I go sounding like an online dating ad for the guy again. I'm scaring myself. And Manti Te'o). What dropped him were the intangibles.
3) Intangibles
I'm going to talk a little bit more about Foles as a prospect before we move onto what he did last year with the Eagles.
According to the scouting reports I read in preparation for this column, the major concerns about Foles were his decision making and field vision. Apparently, the concern was that he had a little too much "gunslinger" attitude and was taking too many risks (reminds me of Glennon or Wilson this year). Those who argued for him said he had to make up for a mediocre team around him in college and was forced to take too much upon himself, resulting in some forced throws that he otherwise wouldn't have made (also a lot like Glennon or Wilson). There were also fears that he was a "system" QB.
Outside of those issues (which I admit are BIG deals), Foles has a ton going for him in the "intangibles" department if scouting reports are to be believed. The word "warrior" popped up more than once, as he was a guy who would not wilt in the face of pressure. Good things were also said about his pocket presence and leadership ability.
Hmmm... interesting stuff all. But really, anyone here can look to Google for scouting reports on Foles coming out of college. The real question is; what has he shown in the NFL?
Matthew Emmons-USA TODAY Sports
4) The Eagle Year (Part 1)
Foles was called into action against the Cowboys when Mike Vick went down with an injury. What happened in that game and the games after I can talk about in two different ways: with stats and with context added via the opinion of Eagles fans.
First, let's look at him statistically when compared with other rookie QBs in 2012 (fortunately, we have a giant sample size with multiple rookie QBs seeing tons of snaps):
Foles, in roughly nine games, had statistically "meh" results. He completed 60.8 percent of his passes for 6.41 YPA. He threw six TDs and five INTs. All in all, that's not overly impressive.
Looking a little deeper, though, we see more to that story. Foles was asked to throw 37.9 passes per game he played in. That was a full three throws more than any other rookie QB but Andrew Luck (who threw 39.2 passes per game). Taking that into account, we see that Foles was asked to do more than any other rookie but Mr. Luck himself. RGIII and Russell Wilson were only asked to throw roughly 26 and 24 times per game, respectively. Clearly, a heavier burden was placed on Foles when it came to throwing the ball.
Yet despite that burden of being in a pass heavy offense without much help, Foles played decently. In fact, his completion percentage and TD:INT ratio are far superior to the only other rookie QBs who were asked to throw the ball remotely as many times as he was (Luck and Brandon Weeden). Neither of them were able to throw for more TDs than picks (neither was Ryan Tannehill, fourth on the list of attempted passes per game at 30). In fact, Foles' INT percentage of was fifth in the league (with five picks in 265 passing attempts).
Those who are swooning over Luck and praise the potential of Tannehill should seriously question why they wouldn't pursue Foles. He was able to do some things better than they were statistically when being asked to throw the ball just as much. Something to at least take into account when spitting on his "mere" six TDs and 5 INTs.
Another stat to look at with Foles: 15.85. That's the number of time Foles got either sacked, hit, or hurried per game. For those who are not fans of math, that's roughly 42 percent of his dropbacks. In case you think this is a common occurrence, let's compare to a few other teams.
The Seahawks allowed the QB to be "affected" by a sack, hit, or pressure on 32 percent of their passing plays. The Cardinals (widely acknowledged around the league to have an AWFUL offensive line) allowed the QB to be affected a hair below 32 percent of the time. Our own Chiefs allowed the QB to be affected on 27 percent of our passing plays.
In other words, Nick Foles was getting pressured far and away more than most other quarterbacks. it's worth noting that he managed to still produce at an OK rate despite all that pressure.
5) The Eagle Year (Part 2)
Now comes the part where I talk about the context of the situation Foles was in. We've already talked about that offensive line he had "protecting" him. But what about skill position players? After all, aren't the Eagles loaded with talented skill guys like DeSean Jackson and LeSean McCoy?
Well... not exactly. Not while Foles was playing. McCoy was injured and absent for four of the seven games Foles played in. Jackson was absent for four games as well. In three of those games (against the Cowboys,Buccaneers, and Bengals) both were gone. Jason Avant, a decent receiver who is often overlooked, was also absent from two of the games in which Foles started.
Oh, and did I mention this was all happening while Philly's defense was giving up points at a ridiculous rate (27.8 PPG against average, 29th in the NFL)? This kid got chucked into an absolute nightmare of a situation. Injured players, a terrible OL, a team that wasn't really playing for anything, and a defensive sieve. Yet he still managed to keep from crapping himself on the field or even playing badly.
(I'm trying to ignore the fact that this mess of a team was coached by the Chiefs new HC. Breathing... breathing... remembering that all coaches' tenures tend to end badly if they stick around too long... breathing... OK, I'm good now.)
But, when it's all said and done, I'm no expert on Nick Foles. Sure, I can watch a couple of YouTube videos (such as this one, which shows his passes against the Patriots in a preseason game.
But those of course will not tell the full story.
So where to turn? Well, go to the source right? Eagles' fans have been watching this guy for almost half a season. Normally, I wouldn't go to a fan base to ask questions about a young quarterback for fear of getting drenched in Kool-Aid. But these are EAGLE fans. Is there a more pessimistic group of souls that exists? So I went for it, creating a post over at their fine SB Nation site Bleeding Green Nation which asked about Foles (I also haunted a few of their threads to get a general sense of how they feel about Foles).
The responses I got were surprisingly positive. I assumed, looking at Foles' basic stats, that most fans would want to move on from the guy. However, that is not the vibe I picked up on. The comments generally centered around a two things; pocket presence and toughness, saying that Foles has those things in spades. His arm and accuracy were generally praised, but his accuracy on deep throws was considered poor.
Overall, the vibe on Foles is a largely positive one. Those who talked about moving on from Foles almost always were saying it in reference to switching to whatever system Chip Kelly is going to run.
Between the videos I could find and the very positive opinion of the vast majority of Eagles fans (I honestly don't believe I saw one comment that said, "Foles is bad, we need to move on" or anything like it), Foles appears to have done pretty well for himself in tough circumstances.
Matt Kartozian-USA TODAY Sports
I still want Geno Smith or Tyler Wilson
When it's all said and done, I didn't see enough (and I don't think enough evidence exists) to convince me that trading for Foles would be better for our team than drafting our own QB in the first round. However, after looking into the guy, I'd be pretty pleased to have him brought here. Two big reasons for this:
1) The Andy Reid factor mentioned above. If Reid gets him traded here, you know it means Reid thinks he can play. Given that the two of them worked together for a year, that's good enough for me.
2) Watching and reading about the way Foles handles pressure. In my opinion, almost everything necessary to be a successful NFL QB can be taught. The only things that can't are the requisite physical talent, the necessary intelligence to read defenses quickly, and the ability to stay calm and move in the pocket when under pressure. After years of watching Matt Cassel (and then Brady Quinn) panic in the face of pressure, we know how important that "clear head" is to a quarterback. In my opinion, Foles has that part down. We know he's got the physical ability as well. The only question remaining is whether he's smart enough to get the job done, which is a question that will be answered for us if Reid is willing to bring him on board.
Do I think this is all that likely? Not really. But I have to say, I'm almost rooting for it.
Last edited by Mr. Laz; 01-20-2013 at 03:09 PM..
Posts: 95,626
Join Date: Nov 2012
Location: Dominica, no seriously.
Casino cash: $5000
Posts: 559
2017 AFC West Champions
Join Date: Mar 2005
Location: KCMO
Casino cash: $22354
1st order of business if I was Reid would be to cut Cassel and Jackson. Do it whenever it's best financially for the team's cap space...like after June 1st or whenever...I'm not very good at knowing when to cut a guy/how it effects the cap etc. I can never grasp that. Whenever it's the best time to do it, do it and free up $$$ for FA.
If Josh Freeman isn't resigned by the Bucs, then I'd make a strong push for the guy. He has talent, he would be better off in his hometown playing for a team he grew up watching and rooting for, playing with better talent and better coaching. It'd be a good/safe match IMO.
It's stupid to trade for someone who's just going to be a backup...esp anything that's a 5th rd pick or earlier. Trading for Foles IMO would be a stupid move unless it's for like a 6th or 7th draft pick. I doubt Philly would be willing to let go of him for that cheap of a price, but ya never know...Foles may not fit at all in Kelly's system and they may have no use for him.
I'd resign Bowe and Albert and do 1 of 2 things...
If the Chiefs can't trade out of the first overall pick, then I'd select LT Luke Joeckel #1 and move Albert to guard and have the best OL in the NFL. I think Freeman behind a great OL, with Charles in the backfield could do wonders. Then select the best QB available in the 2nd round.
If you can trade down from the 1st overall pick then I'd select QB Tyler Wilson and then pick up some other picks in the 2nd and 3rd rds possibly. Then take Barrett Jones in the 2nd. (Jones could play tackle if he had to) essentially you have 4 guys that can play tackle and 5 possible interior OL. Utility OL are valuable, esp if you have injuries on the Oline, like we had last season.
House of Mahomes
Posts: 35,907
Join Date: Aug 2000
Location: Leading the Marty bashing
Casino cash: $29495
And you continue to display your moronacy every time you post.
Posts: 70,592
Join Date: Aug 2000
Location: Leading the Marty bashing
Casino cash: $29495
John Doresy "Hello Branden. Good to talk to you. We know that you played at a high level, top 10 LT level last year, but we want to move you to guard, so we want to sign you to guard money"
Branden Albert "Shut the **** up."
Posts: 70,592
Join Date: Jun 2007
Location: ks
Casino cash: $22166
Why in the world would Brandon Alberts demote himself when he can go to another team and command LT money?
Posts: 36,681
Join Date: Feb 2012
Location: MD
Casino cash: $15119
He'd be a stellar backup for us
Posts: 3,047
2017 AFC West Champions
Join Date: Mar 2005
Location: KCMO
Casino cash: $22354
House of Mahomes
Posts: 35,907
Join Date: Aug 2001
Location: street
Casino cash: $22308
i thought foles performed admirably given the shit storm he was thrown into...
don't see why the eagles would give him up, as he costs nothing....
Clark Hunt: "Thank god for the Dominican pool boy"
Posts: 51,584
2017 AFC West Champions
Join Date: Mar 2005
Location: KCMO
Casino cash: $22354
If he's overpaid a little to stay here and help form the best Oline in the NFL then so be it. Thats why you cut Cassel and Jackson. Apparantly you forgot what a top Oline can do for a team. I guess you forgot that we hardly scored any points last season. And yes there were multiple games where our Oline crapped their pants...so yes the Oline can improve and should be a priority.
House of Mahomes
Posts: 35,907
2017 AFC West Champions
Join Date: Mar 2005
Location: KCMO
Casino cash: $22354
Personally I'd drraft Barrett Jones to start at center and move Hudson into his natural guard position, where he was an All-American at FSU.
C -Jones
That follks is the best Oline in the NFL.
House of Mahomes
Posts: 35,907
Join Date: Dec 2009
Casino cash: $14004
this has to be trolling
Posts: 10,030
Join Date: Feb 2012
Location: MD
Casino cash: $15119
Posts: 3,047
Join Date: Aug 2000
Location: Leading the Marty bashing
Casino cash: $29495
Branden Albert has only begun to touch his potential, and his ceiling and Joekel's are much the same.
You are replacing a top 10, possibly top 5 LT with a guy who has the potential to be a top 10, possibly top 5 LT, and you are doing with a guy that is probably going to take 3 years to begin to reach his potential.
The only damn spot you are upgrading with that pick is guard.
Posts: 70,592
2017 AFC West Champions
Join Date: Mar 2005
Location: KCMO
Casino cash: $22354
Allen and Asamoah makes great depth. They didn't exactly play well last season. Our interior line needs to be upgraded.
House of Mahomes
Posts: 35,907
Join Date: Jun 2007
Location: ks
Casino cash: $22166
Posts: 36,681
|Thread Tools
|Display Modes
Linear Mode


text:
Recurring events at FBC! (link)
Bible Study
We offer many different Bible Study classes for every age. The Bed Babies through Kinder classes are located on the 1st floor in the Nursery, 1st through 5th grades are on the 2nd floor in the Children's Wing, 6th through 12th grades and College are in the Recreation Center, and all Adult classes are on the 2nd floor in the Adult Education Wing. Bible Study starts at 10:00 am every Sunday,


text:
Kylie McCuen
|Brea, Calif.
|High School:
|Brea Olinda
|Assistant Coach - Sprints
|First Season
This legendary Gaucho sprinter will be assisting Jenny Kenyon in coaching the sprints and the jumps. As a collegiate sprinter, Kylie's presence was unparalleled. Kylie owns the UCSB 200m dash record, with a blistering time of 23.81, a personal best that she set in the process of winning her second consecutive 200m Big West title. She also stands as the second all-time 400m runner in school history, with two back-to-back conference crowns in that event as well, and a personal best time of 54.11. Kylie was also a member of both the record-holding 4 x 100m and 4 x 400m relay teams that produced times of 46.42 and 3:44.77, respectively. Kylie will extend her role as a team leader in this, her first year as a coach, and she will look to transfer her flawless running form and impregnable competitiveness into the sprints and jumps squad. Kylie was awarded the prestigious honor of Big West Conference Athlete of the Year in 2005, and now looks to help guide her former running mates toward that same status.


text:
Thermaltake V9 BlacX Review
Having already reviewed several Thermaltake cases since my reviewing days began at OCC, and owning several more previous to that, I have always had good luck with performance and features from Thermaltake. Thermaltake has long since had a powerful influence in the PC enthusiast market, starting with cases and heatsinks and in the past five years, spilling over into power supplies, hard drive docks, and even water cooling units. Even though Thermaltake didn't start getting popular until after 2000, it feels like it has been a part of the industry for much longer than that. Thermaltake's "appeal" typically comes from its high-end, extreme-looking cases and overall wide range of products catering to those who wish to stand out next to a more general, generic case or other product.
This review will cover Thermaltake's relatively new V9 BlacX, which is a mid-tower case around the $100 price range with a built-in, dual hard drive dock, USB 3.0, super quiet fans, and I'm sure several other features. I will perform a complete evaluation of the Thermaltake V9 BlacX from unboxing, exterior and internal features, along with a thorough testing of the case's performance under extreme temperatures and heat loads followed by my conclusion and a final rating. With that being said, let's get started.
Closer Look:
The packaging for the Thermaltake V9 BlacX is standard to that of Thermaltake, and like most others as well. The background color is high gloss black with a quarter-angle picture of the case featured in the front, but in low light to show the internal lighting of the case. The front accentuates a couple of the important features, such as integrated USB3.0 and the built-in, dual docking station for hard drives located on the top of the case. It also has the WCG (World Community Grid) logo on the top of the front face, noting that it is listed as "2010 Official Hardware." I can't really find any information regarding this statement, as it's not listed on the Thermaltake website nor anything specific elsewhere online after a brief search. Moving on, the left side of the case has a large amount of text, in different languages, translating all of the information found elsewhere on the box. Next, like usual, the rear of the box lists the key features offered by the V9 BlacX. Some of these include the USB3.0 support, along with internal and external features such as the cooling layout and the hard drive docks. The right side of the box seems to just list the specific part number of the case, along with other packaging standard "icons."
Opening the package will reveal the V9 BlacX sandwiched between two white pieces of Styrofoam and wrapped inside of a plastic bag. There is also a piece of masking tape on the front bezel, for reasons I am unsure of. It most likely secures the drive bay covers in place to prevent them from falling out or shifting during shipment. The included accessories with the V9 BlacX are minimal. These supplies include a bag of screws and standoffs and the user manual with a warranty card folded inside.
With the case out of the box, it's time to take a closer look at the exterior features. This evaluation is located on the next page.


text:
Roasted chestnuts, pomegranate seeds and oysters are fine stuffing accoutrements for a classy Thanksgiving feast. But if a mess of children will be dining with you this year - whether you own, borrow or merely tolerate them - you might consider tossing notions of classy.
A simpler - but no less satisfying - recipe will be easier on their palates and your patience.
This recipe for cheese-laced stuffing isn't dumbed down in flavor, but it is easy enough for you to assemble from scratch while also refereeing the little ones playing under the holiday table.
Cheesy Stuffing
Start to finish: 45 minutes (15 minutes active)
Servings: 10
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
1/4 cup all-purpose flour
2 cups milk
1 cup chicken or turkey broth
8 ounces shredded Monterey jack cheese
Salt and ground black pepper
1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted
1/2 cup grated Parmesan cheese
Heat the oven to 350 F. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots and cook until softened and the onion is translucent, about 8 to 10 minutes.
Add the flour and stir to coat. Stir in the milk, then the broth. Stir continuously and bring up to a simmer, cooking for 5 minutes. Remove from the heat and stir in the Monterey jack cheese. Season with salt and pepper. Stir the torn bread into the mixture, then spoon into the prepared baking dish, arranging it in an even layer. Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.
Nutrition information per serving: 340 calories; 150 calories from fat 44 percent of total calories); 17 g fat (9 g saturated; 0 g trans fats); 65 mg cholesterol; 33 g carbohydrate; 2 g fiber; 5 g sugar; 15 g protein; 590 mg sodium.