text:
This fantastic article was written by The Healthy Happy Coach, Joshua Graham (Fitness Expert and Nutritionist). Connect with him on Facebook at The Healthy Happy Coach .
By now we've all seen the 'no antibiotics' label on meat at the local butcher or grocery store, but not all of us fully understand what that means, if it is accurate and if it can be trusted. This article will help you become a more informed customer when you're buying meat at the grocery store and ask the right questions.
Why are antibiotics used?
Antibiotics are used in order to kill bacterial infections, they do not work when used against a viral infection. When an animal gets sick often antibiotics are used in order to treat that animal to prevent the rest of the animals from getting sick. Depending on the company they may choose to treat all the animals with antibiotics if sick or not.
Antibiotics have also been used in order to help increase the size of animals. This allows these producers to obtain more revenue for their animals since they weight more.
The Problem with Antibiotics:
Since both of these instances described above help boost profits for farmers it often leads to widespread use and over application of antibiotics with animals. Since antibiotics are used to help kill bacteria, the bacteria that do survive exposure to antibiotics are much stronger and dangerous. Evidence does exist that antibiotic resistant genes can and are transferred to from animal to the human microbiota.
Antibiotic use in agriculture is extremely widespread, to put it in perspective about 88% of all growing pigs receive antibiotics in their feed. That is a staggering amount of antibiotics going into the food chain every single day. The reason these products are needed more often is due to the poor-quality conditions many of these animals are raised in. Since these conditions are breeding grounds for illness and infection antibiotics need to be used to prevent losing a whole group of animals to illness.
There are many issues for us when we consume these products since when we do, we ourselves will be consuming very low levels of antibiotic residues that are still found in the tissues. Even though these but we will be sticking to antibiotics in this discussion.
Our newest fat-burning dessert recipe book just released and we've reserved a free digital copy for you! Click the button and simply let me know where you want us to email it and you'll have it in your inbox today…Grab my free copy
Raised without Antibiotics:
When we see these words or similar phrases like "no antibiotics ever" then we know that no kinds of antibiotics have been used in the life cycle of the animal. If an animal does need to be given antibiotics at any time it will be pulled out and put into the conventionally raised line.
For a meat product to be labeled as USDA organic it cannot be treated with antibiotics. There is an exception for poultry as antibiotics can be given in the hatchery and up until the second day of life. For a product to be labeled as certified organic it must meet the standards that are set out and pass inspections. If the product is labeled as organic and raised without antibiotics you can be sure that none were used at anytime.
No growth promoting antibiotics:
When a label says this, it does not mean that no antibiotics were used at all during the raising of the animals. Antibiotics could still have been used in order to treat an illness or infection however, there are no growth promoting antibiotics put into the animal's feed. Even though some antibiotics may have still been used this is a better choice than conventionally raised.
No medically important antibiotics:
This means that medically important antibiotics (i.e. ones that are used to treat people) are not given to the animals. The FDA passed a new policy where medically important antibiotics can no longer be given to animals to speed up their growth, they can however still be used to treat illnesses under the supervised care of a veterinarian. This label lets us know that this animal has never been given medically important antibiotics throughout its lifecycle. Some of the larger fast food companies are starting to implement this policy with their poultry products.
Raised without critically important antibiotics:
Tim Hortons and Burger King announced they would be making this change for their poultry in 2017 in the US and 2018 in the Canada. The WHO has a list of critically important antibiotics in human medicine and these brands will be avoiding using these in their poultry. However, Consumer Reports found that most of these antibiotics are not used in poultry raising anyways so this does not amount to much of an actual change. This tag also allows for other antibiotics to be used just as long as they are not on the critically important list.
The Bottom Line
More and more we are seeing labels on meat products listing the lack of antibiotic usage which is fantastic to see. The less antibiotics that are used in farming then the lower risk there is of antibiotic resistant infections taking hold in humans and causing serious illnesses. Also, more consumers are becoming aware of antibiotics and their effect on human health and in turn the demand for antibiotic-free products is growing.
By voting with our dollar we let companies know what we value and more will continue to make positive changes regarding antibiotic usage. Use the information above to make an informed decision for what is best for you, your family and your health.
- http://www.consumerreports.org/overuse-of-antibiotics/what-no-antibiotic-claims-really-mean/
- Studies to Evaluate the Safety of Residues of Veterinary Drugs in Human Food. https://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/GuidanceforIndustry/UCM124674.pdf
- JJ Dibner and JD Richards. Antibiotic Growth Promoters in Agriculture: History and Mode of Action. Poultry Science Association, Inc. Nov 2004.
- Timothy F Landers, et al. A Review of Antibiotic Use in Food Animals: Perspective, Policy and Potential.
- USDA Organic 201: A closer look at the U.S Department of Agriculture's National Organic Program and related resources. https://apps.ams.usda.gov/organic/201/Organic201-Aug2012.pdf
- Helen Branswell. Tightened rules for antibiotics for food livestock go into effect. Stat News. https://www.statnews.com/2017/01/03/fda-livestock-antibiotics/
- Tom Polansek and Lisa Baertlein. Burger King, Tim Hortons to curb antibiotic used in chicken. Reuters. http://www.reuters.com/article/us-rstrnt-brnd-antibiotics-chicken-idUSKBN14H1ON
- Trisha Calvo and Rachel Meltzer-Warren. What those 'No Antibiotic' claims really mean. Consumer Reports. http://www.consumerreports.org/overuse-of-antibiotics/what-no-antibiotic-claims-really-mean/
Image Source:
Products We Love
A Special Message From Our Founders
Over the past few years of working with health experts all over the world, there's one major insight we've learned.
You don't have to rely on expensive medications for the rest of your lives.
Most health problems can often be resolved with a good diet, exercise and a few powerful superfoods. In fact, we've gone through hundreds of scientific papers and 'superfood' claims and only selected the top 5% that are:
- Backed by scientific research
- Affordable
- Simple to use
We then put this valuable information into the Superfood as Medicine Guide: a 100+ page guide on the 7 most powerful superfoods available, including:
- Exact dosages for every health ailment
- DIY recipes to create your own products
- Simple recipes


text:
Shakespeare's work should be appreciated as complex art as well as marketable entertainment, says Kate McLuskie. Whereas Tom McAlindon believes that theory-driven radicals are sapping the joy from the Bard's vision
In an article in The Independent on Sunday in 1991, Stanley Wells, director of "the dispassionate Shakespeare Institute in Stratford-upon-Avon", acknowledged that a battle was being fought over the Bard's soul. The battle was between the politicised, theory-driven radicals (known in the US as "new historicists" and in Britain as "cultural materialists") and those critics whom the radicals have dubbed liberal humanist, conventional or traditional.
But it could be said that even in 1991 the battle had already been won by the radicals. A measure of their success is the popularity of Political Shakespeare: New Essays in Cultural Materialism (1985), a manifesto collection edited by Jonathan Dollimore and Alan Sinfield.
Since 1990, discreet control of the programme at the Stratford Institute's biennial International Shakespeare Conference has served to obscure this conflict, the issues involved and the professional triumph of the radicals.
But the announcement of Kate McLuskie's appointment as director of the institute means that there can no longer be any doubt as to where the power in the Shakespeare establishment resides and which mode of criticism can claim supremacy.
McLuskie has never published a book on Shakespeare, nor edited one of his plays, but her attitude to his work, as well as her preferred method of literary analysis, are fully apparent in her combative essay in Political Shakespeare on Measure for Measure and King Lear .
The essay is a critique of Shakespeare's alleged misogyny, and conforms perfectly to the radical aim of using analysis in such a way as to effect "the transformation of a social order that exploits people on grounds of race, gender and class" (to quote the foreword of Political Shakespeare ).
In pursuit of this aim, some radicals contend that Shakespeare's plays subtly indict the injustices of the prevailing social order. More typically, they either present him as a Machiavellian conservative who used his art to seduce his audience into passive acceptance of an oppressive status quo, or exclude him from discussion and treat "the Shakespearean texts" as robotic vehicles of a Tudor-Jacobean ideology whose contradictions invite deconstructive analysis.
McLuskie is a critic of the latter kind. For her, those female critics who detect in the plays an emergent feminism are simply peddling the old liberal-humanist version of Shakespeare that obstructs the "project for fundamental social change" in the present. In her view, a comedy such as Measure for Measure "blames women for their sexual oppression", while King Lear excludes them from its definition of human nature and traces its vision of chaos primarily to female insubordination and lust.
She advocates renouncing the regulative ideal of objectivity in interpretation as "spurious" and abstracting from the alleged contradictions of the text evidence which allows us to "resist the (ideological) position the play offers". Subversive readings of this kind, she suggests, could be projected on stage by means of appropriately slanted acting, costume and directorial style. In a production of King Lear , for example, "comic recognition of the material facts of existence" (for instance, patriarchal oppression of women) could be achieved by means of added comic effects designed to undermine "the emotional impact (of the tragedy) which is its principal power in modern productions", but that unfortunately "endorses the ideological position at every stage".
McCluskie acknowledges that subjecting Shakespeare's plays to "dispassionate analysis" and "demystification" is done at a cost: it involves "pleasure denied... the pleasure of comedy" and "the emotional, moral and aesthetic satisfaction afforded by tragedy". But she has no doubt that this self-denying discipline is necessary in the pursuit of "new forms of social organisation and affective relationships". Shakespearean criticism, she concludes, must "assert the power of resistance, subverting rather than coopting the domination of the patriarchal bard".
It should be emphasised that, although McLuskie's concern is with sexual identity and female oppression, her antagonistic attitude to Shakespeare, as well as her methodological procedures, are representative of radical criticism and, as such, her appointment gives cause to reconsider the pedagogical and disciplinary impact of such criticism.
Criticism of this kind is joyless and impoverishing, a denial of the right to that full, imaginative entry into an author's vision that is the chief reason for becoming a student of literature in the first place. By exaggerating and focusing obsessively on Shakespeare's failure to transcend completely the sociopolitical attitudes of his time, it ignores that fidelity to the workings of human nature and the patterns of human experience that every generation and diverse culture instantly recognise in his plays; indeed, it dogmatically denies their universality. The art of the plays is either ignored or treated as a dangerous distraction, being viewed as another ploy to conceal their ideological defects. Thus the reasons for Shakespeare's greatness are never addressed, and what should be a basic critical inquiry in the classroom never begins.
By failing to promote an intelligent appreciation of literary art, which heightens awareness of the complexities of language, and by directing attention only to those aspects of the text that fit the political purpose and the theorised interpretive model, radical criticism effectively diminishes the capacity to read any text well. Careful examination of the leading radicals' published work has frequently shown an astonishing disregard for the basic principles of scholarly inquiry and textual analysis. Theirs is a kind of criticism that cannot inculcate in students a genuine respect for the text as a whole and for accuracy, logical coherence and evidential justification in the development of a critical argument.
In a 2002 interview in The Independent , Philip Roth spoke about the nature and long-term effects of "all these ideological methods" on the teaching of English literature in the US. They have resulted, said America's greatest living novelist, in "the total absence of intellectual rigour. Students have no idea what it is to think. It's scandalous. An intellectual tragedy."
Tom McAlindon is a professor in the department of English at Hull University and has written the introduction for Othello in the new Penguin Shakespeare, to be published in 2005.
Please login or register to read this article.
Register to continue
Get a month's unlimited access to THE content online. Just register and complete your career summary.
Registration is free and only takes a moment. Once registered you can read a total of 3 articles each month, plus:
- Sign up for the editor's highlights
- Receive World University Rankings news first
- Get job alerts, shortlist jobs and save job searches
- Participate in reader discussions and post comments
Or subscribe for unlimited access to:
- Unlimited access to news, views, insights & reviews
- Digital editions
- Digital access to THE's university and college rankings analysis
Already registered or a current subscriber?Sign in now

subset: commoncrawl


text:
On Monday, January 07, 2019, at about 10:21 AM officers from the West Hempfield Township Police Department were advised by a clinical supervisor that 19 year old, Joseph Michael Piascinski, of New Holland, PA, left the Manos House, located at 1290 Prospect Road, Columbia, PA, with two other individuals, without authorization. Staff at the Manos House reported that Joseph was ordered by the Juvenile Court of Lancaster County to remain at the Manos House, which is a placement treatment facility.
The staff reported to police that Joseph left the area using a transportation service.
The West Hempfield Township Police Department is not aware of any public safety issues related to the escape.
On Tuesday, January 8, 2019, the West Hempfield Township Police Department filed the following charge against Piascinski: One count of Escape Section 5121 A (F3)
All individuals are presumed innocent until proven guilty in a court of law.
CRIMEWATCH® and the Eye Design are registered trademarks of CRIMEWATCH Technologies, Inc. © 2019 CRIMEWATCH Technologies, Inc.
To follow West Hempfield Township Police Department, click the button below.
Follow West Hempfield Township Police Department
Download the CRIMEWATCH app and follow West Hempfield Township Police Department.


text:
How To Get Rid of Hiccups
How To get Rid of Your Hiccups
So funny! My grandmother would have me fill a little cup with water and put a washcloth over top and drink from it slowly. Always worked! ;-)ReplyDelete
That's an interesting technique , thanks for sharing... I love seeing the ideas that work :)Delete
I will try that next time! I always do a spoonful of peanut butter. It always works, but I tend to get hiccups right before bed and I never want to eat peanut butter just after brushing my teeth :)ReplyDelete
I was the same, because I alraedy brushed my teeth and did not want to have sugar... its late already at that itme lol... but yes I totally understand, thanks for sharing peanut butter, I heard that actually works :)Delete


text:
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Culinary Modernism
This stream auto-updates
- Earlier
Poaching eggs in plastic wrap
Okanagancook posted a topic in CookingI was reminded the other day of the egg-in-plastic-wrap-poach method.
Myhrvold Modernist Cuisine Creme Anglaise
Luke posted a topic in Pastry & BakingI made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe. I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard? The recipe does not say how to blend or when to stop. Hoping one of the gurus can give me guidance before I try this again. Many Thanks Luke
Valrhona Absolut Crystal
onemorebitedelara.com posted a topic in Pastry & BakingHas anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
Hello. I would like to buy some pectinex ultra sp-l. However I am worried about the temperature during the shipping time. I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated. It needs a week to come here (Greece), then will it affect its abilities? Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature? Did you have any experience with pectinex not working well due to bad storage? Thanks.
To popcorn lovers: would you try it?Hello, folks, thanks for reading. My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it's a good product. But I'm not sure if it's interesting to other people... So, what do you think, guys? Our story: We've bought an air popper machine, but popcorn came out pretty tasteless. Then, we've bought different "popcorn seasoning" mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot's of disappointments… When we almost gave up… the magic happened! I figured out the way to make seasonings that: Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning. Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat. The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after. So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort? As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... Thanks in advance for your answers, it means the world to me.
Keto Puff Pastry?
lindaj1 posted a topic in Pastry & BakingIs there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs? Unusual ingredients OK. There must be a way...
At what temperature does fat render out of meat?I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing? Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
Salt & sous videI'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct. Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour). Either of these impressions have value?
How to prepare "solid" tomato water foam?Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it. I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like. Thanks!
Modernist Bread
gibbs posted a topic in Cookbooks & ReferencesWith Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy. I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs
ProfessionalHobbit posted a topic in California: DiningI had completely forgotten about our dinner there in December. Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo. I'll let the pix speak for themselves... Horchata - Koshihikari rice, almonds, black cardamom, cinnamon. Scallop chicharrón, scallop ceviche, crème fraîche. Jicama empanada, shiso, pumpkin, salmon roe. Smoked mushroom taco with pickled wild mushrooms. Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon. Pineapple guava sorbet Fuyu persimmon, habanero honey, tarragon Tasmanian trout ceviche, dashi, Granny Smith apple Aguachile, parsnip, red bell pepper Black bean tamales steamed in banana leaves, with salsa on the side Smoked squab broth, pomegranate seeds, cilantro flowers Tres frijoles with sturgeon caviar, shallots and edible gold leaf Black cod, salsa verde, green grapes Wagyu beef, pickled onion Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas Yes, it's the same squab from which the broth was made. And now the desserts: Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee. By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate. Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter The cookie was on top of the apples. Break the cookie and spoon everything over. Cherry extract digestif, vermouth, sweet Mexican lime We'll definitely return. I'm an instant fan. Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend. Californios 3115 22nd Street (South Van Ness) Mission District
sous vide beans and pulses. What's the best temperature?
benjamin163 posted a topic in CookingHello, I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so. However, the results often vary due to my carelessness. I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy. I have looked up a few recipes but the temperatures vary enormously. I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? And does the amount of water the pulses are steeped in matter? I'm gathering that pre-soaking is no longer the necessity it once seemed. So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush. Any help or opinions greatly received.
"Modernist Pizza"
ElsieD posted a topic in Cookbooks & ReferencesI got an e-mail this morning about the Modernist team's next project - pizza! Modernist Pizza is Underway! After taking on the world of bread, we're thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved. Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it. Modernist Pizza is in its early stages, and although we've begun to dig in, we still have a lot of work ahead of us. Although we can't guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it's never been told before. In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact firstname.lastname@example.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
Kosher Barbeque Competitions
Tempranillo posted a topic in CookingI have been tasked with putting together a team for a new kosher barbecue event in Arizona, happening sometime later this year. The event was supposed to be in mid-April, but the venue decided to cancel. The organizers are busy looking for a new venue, and have assured us that this will happen. Many details for the event are not quite settled yet, so, I am trying to prepare for all sorts of contingencies beyond the usual concerns about putting out good food. What is known is that we will be following the KCBS kosher rules. As far as I can tell, there were 10-12 such events held last year across the US. So, it's a pretty small world. I don't think there's a kosher championship ladder like the other barbecue events have, either. I think it's a good time to get in, get practice and see where it takes me. Now, I've been reading and watching videos online with all sorts of info on smoking/cooking for competitions. I have watched some of the TV shows, and one documentary. It's been kind of a mixed bag in terms of usefulness. No one has posted much about kosher barbecue, so I am making changes to recipes and procedures and running a lot of tests. I currently have access to my home kitchen which is small but adequate, the stove is electric and unremarkable and about 7 years old. It does maintain temperature well, and can be set to run anywhere from 140°F to 550°F. I also have access to an outdoor kitchen at a friend's place, with a relatively large charcoal type grill. At most of the kosher barbecue events the event organizers provide smokers/grills plus meats and many ingredients to ensure that everything is truly kosher. If needed, my team sponsor is prepared to purchase a grill/smoker which I will need to research once I know I will need it. I should note that I am not Jewish and did not grow up around any kosher households, so I am also studying some of the finer points about running a kosher kitchen and learning about kosher ingredients. Modern competition barbecue is an odd mix of modernist techniques and ingredients, right alongside ordinary-folk foods like margarine, and bottled sauces. For reference, the 4 categories for kosher events are: Chicken, Beef Ribs, Turkey, and Beef Brisket -to be served in that order. So far, I have been running smokeless tests on chicken and beef ribs. Mostly learning to trim the chicken thighs (what a nightmare!) and seeing what happens at certain temperatures and times. I know things will be different with real smoking happening, but I want to see some baseline results so that I know what to strive for. I do have a bunch of thermometers, and have got some basic ideas about writing a competition timeline. The chicken perplexes me in several ways. First, some of the competition cooks recommend boning while others recommend bone-in. Second, I see some folks injecting and brining, while others maybe do a quick half hour marinade, and even others are full-on modernist with citric acid under the skin, etc. Third, the braise vs non- braise chicken where some people load up their pan with a pound of butter, margarine or a couple cups of chicken stock while others do not. Fourth, The bite-through skin is driving me insane. Some people swear by transglutaminase to reattach the skin for a better bite. Catch is, only some types are kosher, and I can see having issues explaining it. I have tested an egg white egg wash which seems to attach the skin pretty well without showing. I think I need to go for longer times to get more tender skin. Today I did a pan (with olive oil) of six as follows: one hour at 220°, one hour under foil at 230°, then glazed and 20 minutes on a rack at 350°. It was only partly bite-though and the taste-testers wanted more crispiness. I tried showing them pictures and explained that it wasn't ever going to be crispy, that we're looking to go even softer. I am going to run tests on longer cook periods and see how it goes. I want to ask people about the whole swimming in margarine thing which is in voque right now. people claim it makes the chicken juicy. I know that meat is mostly all about temperatures. I can see how the margarine acts like duck fat in a confit and helps prevent some oven-drying after hours and hours in the oven, but, in the end, isn't it just an insulator? I've been making corned beef and other brisket dishes for over 20 years, so, I think I have a good handle on that. I will practice it in a couple of weeks. I simply don't need as much help on this item. The turkey scares me. On TV, I see people dunking it in butter before serving it. This obviously is not kosher, and I don't want to do it with margarine I don't want to present anything in a competition made with margarine, there has to be something better! -Either cook the bird better or find a better dip, like maybe a flavorful nut oil or a sauce. That said, unlike ribs or brisket, it is not traditional to dunk turkey in a sauce. I went with some friends to a chain place called Dickies to do a little research and their turkey breast was odd and kind of hammy. Not like Virginia ham, more like ham lunchmeat. It was very moist and unlike any turkey I have ever eaten. Ok, I admit to not being very fond of turkey, so my experiences with it have been a bit limited. I am assuming it was brined. Given the limited amount of time we will have (about a day and a half) to cook, I am planning on just cooking the breast. Other than that, I am open to suggestions. The internet has been least informative on the topic of turkey. People's videos and such just show rubbing the whole bird and letting it roast for a few hours. Any tips at all would be appreciated. Whew! Thanks for reading all of this, I look forward to any advice you can give.
Modernist Bread, the CSO, and you
flippant posted a topic in Pastry & BakingI've had the CSO for a number of years now, but have yet to actually bake bread in it. Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening. To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO. Thank you!
Heat pipes: space age tech to halve roasting timesThe space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts: Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures. Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!) Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes): Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven. I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
Savoury Mirror Glazing? Hard Glazing?Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing: For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing. Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup. can you help me or lead my way in a certain direction? thanks very much!
Edible helium balloon
Tuber magnatum posted a topic in CookingHaving experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home. Only recently was I able to find purportedly a recipe: https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below. I tried this and probably no surprise, it failed. The bubble collapsed / popped with only a little distension. I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing. Or maybe I didn't allow the mix to come to correct temperature etc. Elsewhere I thought I had read that the original recipe was in effect some kind of taffy. Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here. For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
Next week marks the official release of the highly-anticipated Modernist Bread by Nathan Myhrvold and Francisco Migoya. The eGullet Society for Culinary Arts & Letters is excited to provide you with the opportunity to win a copy of the book. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here. For our first recipe, we're starting with a cornerstone recipe from the book: French Lean Bread. I've personally made this one and it's both delicious and completely approachable by anyone with an interest in this book. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest): The recipes in this book tend to rely on information presented more extensively earlier in the books, so if anything isn't clear enough here please ask and Dave and I will do our best to answer your questions (we've had early digital access to the books for the last month or so). ETA: Here's what my first go at the recipe sounded like coming out of the oven...
Sous Vide Cooler Hacks
boilsover posted a topic in Kitchen ConsumerOK, someone in an earlier thread asked me to post photos of this effort to make insulated, evap-resistant bathtubs for my new Anova ciculator. I decided to make two. The first was to just use my medium-sized Coleman PolyLite 40Q cooler. This is my Go-To grocery cooler, so I didn't want to sacrifice it just for SV, so I cut a plexiglass scrap into a cover that sits down inside on the cooler's interior rim, and then hole-sawed the corner of the clear plexi to accept the Anova. Someone specc'd the hole at 2.5" diameter, but I found that's a bit too large. 2-3/8" or 2-7/16" diameter would probably have been better. I solved the issue by adding a toilet flush gasket that seals the hole and stabilizes the Anova. The second was a smaller 9Q Igloo picnic cooler I never used, is only $15 new , and therefore didn't mind sacrificing. This I hole-sawed directly through the cooler's removable lid. Because the lid was hollow, I sealed the thing up with squirt foam and silicone caulk. The gasket seals this one, too, just moving from one cooler to the other with the Anova. So far, after a few uses, I can say that the setups hold heat extremely well, and don't lose much water by evaporation. The 40Q only dropped a few degrees after being banished to the back porch overnight in 40F weather. It would not have taken much time or juice to get it back on-temp. I'll break out the Kill-A-Watt later, and compare energy use. Cost was $6 for the IKEA rack, and $3.49 for the gasket. I had everything else.
Sous Vide - What Instructions Did I Miss?I thought that I had read that if you SV in bulk, and the freeze, that you were supposed to SV the item again based using the same time in the bath as when you first cooked the item. I tried SVing 4 meals's worth of pork strips and froze 3 of the 4. When I re-SV'ed a package last night (at a slightly lower temp to not increase the doneness, they were borderline dry, way different than the first package right out of the bath. What am I missing?
Sous Vide for Soft-Boiled EggsAnd they'll all soft-boil an egg in 45 minutes. How did anyone manage without sous vide?
Who's Online 9 Members, 0 Anonymous, 156 Guests (See full list)


text:
- Telephone:
- 020 83689999
Update search
There is 1 used car available matching your search.
MG MGF 1.8 i SE 2dr
34 Photos
MG MGF 1.8 i SE 2dr
Future Classic
- 2000 (X) reg
- Petrol
- Manual
- 90,000 miles
We are extremely proud to offer this stunning MGF in wedgewood blue, The car has been well looked after, It has black leather and drives absolutely perfect VIEWING IS BY APPOINTMENT ONLY PLEASE CALL ...
Representative example
- 201808019024906
- 2000
- £2,995
- 300
- 90,000
- Cars
- YBrgxIy1iGs=
Type Duration of agreement First payment monthly payments Final payment
On the road price Customer deposit Total amount of credit Acceptance fee Option to purchase fee Total amount payable
Representative APR Rate of interest (fixed) Annual mileage
Used cars for sale
At Cars For London LLP we aim to bring you the widest choice of used cars in LONDON and at great prices. We have some fantastic deals on used MG cars, which are always changing. Browse our used cars below and contact us for more information on any of our second hand cars.
We are confident you will not be disappointed with our selection of quality used cars. At Cars For London LLP we offer an extensive range of services and extras meaning that you can buy your used car with confidence and peace of mind. Our showroom in London stocks a wide range of cars that are ready for viewing today.


text:
There is a little LGBT newspaper here in NC.. Yes it's still alive.. Well, someone has an ideal for a piece i.e. a story…
from the site,
now the guy who is writing this claims that this isn't about sex or sex appeal.. after you submit you name and info, it tells you that your entry isn't complete till you submit a high-quality, high-resolution (300dpi) photo via email.
now if this little contest was truly about who is the best in Charlotte, then the bartender name and the bar name should be a enough.. Right.. wrong this contest is to help sell ad space for that edition of the paper.. and we all know in Advertising sex sell..
which of the two would you pick as the best bartender..
How we all in the LGBT community bars,, its all about sex appeal, period.


text:
Skip to content
Skip to search - Accesskey = s
Wednesday, 8th October 2014.
2 comments
Subscribe to comments with RSS.
What a soothing for these cowboy hearts that we are, buddy. Women & guitars. Cigarettes & bars. And when those guitars are whining & the girls are dancing we order another couple of rounds & dance right where we are. And the morning after there's nothing but lipstick traces, songs & no one to blame but ourselves. No guts, no glory. So look out new west here we come. Captain. Here we come, buddy!
All the best & safe travels, Fritsch.
ay, Fritsch, buddy, it's guitars, Cadillacs and hillbilly mucic that keeps guys like us hanging on on that lost highway to our New West where tequila is cheap, beer is cold and women oh so hot 😀
thanks, pal!
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account.
( Log Out /
Change )
You are commenting using your Google account.
( Log Out /
Change )
You are commenting using your Twitter account.
( Log Out /
Change )
You are commenting using your Facebook account.
( Log Out /
Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
knutsvik [at] gmail.com
Create a free website or blog at WordPress.com.


text:
The City Council's ethics committee found that Councilman Andy King broke anti-harassment rules and ordered him to get sensitivity and ethics training.
King, a Bronx Democrat, was accused by a Council staffer of subjecting her to unwanted attention, including gripping her hand to force her to smile and asking her to show up to a winter ball so he could see her in a "beautiful gown."
After interviewing King Monday, the Standards and Ethics committee found that the allegations were substantiated and that King had violated the Council's anti-harassment and discrimination policy.
Most Read
He'll be required to undergo ethics training by Council lawyers, as well as a newly designed sensitivity training program.
King denied he had broken any rules in his questioning by the committee, but agreed to go through the training.
"The committee takes allegations of misconduct extremely seriously and is committed to ensuring appropriate consequences when matters are substantiated," said committee chair Steve Matteo (R-Staten Island).
King did not respond to a call for comment.
The Bronx pol was previously accused of harassment by a different staffer who filed a notice of claim alleging he made sexist remarks and unwelcome advances and got her fired after she refused him.


text:
Startup companies and independent inventors rely on us to turn their dreams into working products. Using our Creative Design Process, we work with our customers to take a project from a concept through design, prototyping, engineering, and handoff for production.
We offer a 2-hour Inventor Consultation for $585, a one-on-one meeting where we lend our expertise to your project in whatever capacity you see fit. This can mean providing a critical evaluation of feasibility and cost, researching existing patents & products, sketching, brainstorming, or answering your questions about business models, licensing, the product development process, or manufacturing.
Book your consultation today! We're available for appointments Monday through Friday, from 9:30-11:30AM or 3-5PM.


text:
Racy ads, rumors spark a B&B controversy in Parkville
Janet Byers has heard the rumors spreading around town and wants to set the record straight.
No, the bed-and-breakfast that the Lee's Summit mom and businesswoman recently took over near Parkville's historic downtown is not a brothel.
Yes, she put mirrors on the ceiling above one bed. Each of the four Victorian-style bedrooms has a camcorder for personal videos and, yes, every bedroom has a "secret closet" with an intimate device, including one with a sex swing.
But, no, the B&B is not for cheating "swingers."
"It's a place to put romance back into relationships," said Byers, 47, understated and with an easy manner. "It's to keep marriages alive. I'm divorced now, but I've been married. Marriages can be a little boring after a while. You lose that spontaneity. Sometimes you just need to get away and do something totally different."
Byers' sincere sentiment that her Romantic Getaway Today Inn is all about "couples having good, clean fun" has hardly kept the inn from the being the talk of the river town, with eyebrows rising and tongues wagging, ever since Byers took over the inn in January.
Before her lease-to-own arrangement, the brightly painted Victorian at 702 East Street— overlooking Missouri 9 and the ball fields of Park University — had been run as the Porch Swing Inn for 10 years by owners Ellen Underkoffler and Rhonda Weimer, both of whom are openly gay.
The flap over the B&B's new direction, Weimer said, took her by surprise and seemed "atypical of Parkville" as she doesn't view the community as overly prudish. Nor does she think what Byers' B&B is all about is much different than what hers or any B&B is about, although others are likely more subtle.
"Frankly, they're coming to have sex," Weimer said. "If there is a B&B on the planet where people are not having sex, I don't know where it is."
The matter may come down to racy and premature marketing that had some wondering whether B&B stood for bawdy bondage.
Before opening, Byers launched a website promoting not only the "secret closet" and "romantic extras" in each room but also a video library with titles ranging from "The Aviator" and "I, Robot" to instructional videos such as "Erotic Yoga for Couples" and "The Ultimate Sex Guide for Lovers."
Plus, Byers originally intended to sell liquor (not allowed in the residentially zoned area) as well as stock a gift shop with sexual clothing and devices.
"Some people are still up in arms about it," said Tiffany Miller, membership chairwoman of the Main Street Parkville Association, a merchants' group. "I think the typical sentiment you hear is, 'This is not the kind of element we want here in Parkville.' "
In fact, it's not a sentiment Miller shares.
Although she is the manager of Parkville's other B&B, the Main Street Inn Bed & Breakfast, Miller said she personally likes Byers.
"She's lovely," she said. She supports Byers' business and, in the long run, believes having a romantic B&B will be good for Parkville.
"It is bringing attention to Parkville. I keep trying to tell everyone is town it is going to be great," Miller said. "The market will decide. People will decide if they want to buy those things or do those things. She is making it available to them to have a little extra fun as a couple."
Some things, though, Byers won't be able to sell.
Sean Ackerson, Parkville assistant city administrator, said the city already had a moratorium on the sale of sex aids and novelties unless they account for 1 percent or less of total sales revenue. Byers' inventory would have accounted for more than that. Now she sells items such as silk robes and bathing suits.
The possibility of issuing a liquor license also drew residents' complaints.
"She withdrew it (her application) before they ever took action on it," Ackerson said.
Parkville's new mayor, Jim Brooks, said he spoke to Byers about the explicit nature of her website when he was still an alderman and soon after Byers took over the inn.
"I talked to her about toning down the website a little bit," Brooks said. "None of that stuff is illegal. And, in and of itself, it is not terribly offensive to many people. But some people do find it offensive. We did prefer that it didn't have a 25-page catalog advertising all the adult toys that would be in the adult store"
Plus, he said, he hoped Byers, who he said he believes will be a good corporate neighbor, would be mindful of Parkville's small town and family image.
"What happens in Parkville stays in Parkville, I guess," he said. "But I would rather that not be our moniker up here."
For her part, Byers has softened the tone of her website, as well as its language. For legal reasons, she said, she substituted words such as "romantic" and "couples" for "sex" and "adult."
Since her official opening last month, Byers said she has had about 18 couples stay in the inn's $100- to $125-per-night suites where Victorian and Queen Ann décor overshadow anything of overt sexuality. There was, however, the sturdy aluminium frame arching over the bed in the Tropical Gardenville room.
On a tour, Byers took out the swing, made of black straps, and hooked it to the frame.
"I think someone did use this," she said as she snapped it into place. "I see a little rose petal on it."


text:
Fran Leibowitz, the satirist who has made a career out of being an acerbic observer of life as we know it, delivers a humorous evening of New Yorker-tinged cultural commentary. Her critiques, books and acting ("Law and Order") have kept her a vibrant – and opinionated – part of the arts scene for decades. Part of the Park City Institute's Main Stage Season.
Back to All Events
Earlier Event: February 4Highball Train
Later Event: February 4Moonlight


text:
High approach/departure angles guarantee contact-free overcoming of obstacles and protection of buffers against damage. A small wheelbase coupled with a wide steering angle provides the vehicle with excellent maneuverability (small turning circle).
Defines excellent off-road vehicle performance and enables movement ignoring obstacles such as speed bumps and curbs in a city and deep winter or field tracks, sand and fallen trees in off-road conditions.
The part-time four wheel drive system is a fairly simple mechanical system, reliable in extreme situations and easily repairable. It makes the vehicle multi-purpose for trips in the city and beyond, and provides stable off-road performance on loose and unstable soils.
Ensures that the wheels do not come away from the surface on road unevenness and, accordingly, that the vehicle moves in the right direction.
Enables the vehicle to move at a low speed at high rpm and engine power, i.e. increases the torque on the wheels when vehicles overcome obstacles like rough road conditions, ice, fords.
Provides significant improvement in the off-road performance of the vehicle on difficult road sections with a slippery surfaces or unstable soil and maximum wheel efficiency when locked: torque is transferred to the driving wheels with 50/50 distribution.
Improves vehicle off-road performance. Reduces turning radius. More predictable behavior when drifting. Provides better road grip when the fully-loaded vehicle starts off or climbs in winter conditions, as the load on the rear axle increases and the probability of slipping decreases.
Provides maneuverability of the vehicle in confined urban and suburban conditions (forest belt, track, winding road, etc.)
Enables to cross road sections with water obstacles, in particular on the bottom with a hard or viscous surface, at speeds up to 20 km/h.
Multi-purpose and durable tires with high off-road performance and wear resistance when used on asphalt, dirt, sand and gravel roads, in off-road and ford conditions.
where to next?
We're here to help — 24 hours a day, 365 days a year.


text:
Kim Hoover
Photographer. Wife. Mom of 3. Drawn to all things creative.
my story...
Hello, and thanks for your interest in AOOE Photography!
We were warmly welcomed to Michigan in June of 2016 after relocating here from Arizona for my husband's job. We quickly discovered what a great place it is to raise a family! Let's back up a bit, though. I am originally an East Coast girl. I grew up and spent the first 25 years of my life on Cape Cod, MA before moving to AZ on a whim shortly after finishing college. It was there that I met my husband, a kind soul, good-hearted Kansas boy. I'm sure it will come as no surprise when I say that my passion for photography is due in part to our long distance relationships with family and friends over the years. We have been capturing bits and pieces of our journey, as it's always been a way for us stay connected to the people we love. What started out as a hobby quickly developed into something more as our own family grew. I was determined to capture every moment and milestone because let's face it... these little ones grow up so darn fast! You can guarantee that most days I am on the lookout for new ideas in order to make each one of your sessions unique. I continually strive to give you my best work. I am truly honored each time I get asked to capture your memories, and I never get tired of hearing your stories. With each one of these unique encounters, I get to live my dream... and I thank you from the bottom of my heart for that. I really mean that.
Truly grateful.


text:
At LI Designs we take pride in our range of innovative modern invitations. Whether it's cards for baby girl birth announcements, baby boy birth announcements, baby christening invitations or wedding invitations we've got you covered. Each card or invitation from LI Designs can be tailored to suit you, your child or your specific occasion, simply by changing the colours, fonts or wording of your choice. Browse through our extensive designs online and keep an eye out for new styles added weekly.
Click on product below for further information ad to place your order.
- Sort by Default Order


text:
Tatra Waterfalls
The most visited Tatra waterfalls.
Waterfall Skok
Waterfall Skok lies in Mlynická valley. The waterfall falls from the rocky edge in the height of 1789 metres above sea level. It is created by the stream Mlynica which is the tributary of river Poprad. There goes a yellow-marked touristic path from Štrbské Pleso to the waterfall.
Kmeť's waterfall
Kmeť's waterfall is the highest waterfall not only in High Tatras but in whole Slovakia. It is approximately 80 metres high and lies in Kôprová valley. The waterfall is created by Nefcerský stream. The bottom part of the waterfall is accessible from the Kôprová valley by the marked turn.
Večný dážď
Večný dážď is a specific veil created by flowing water over a rocky edge in Velická valley. It is created by a rocky edge several metres high with rocky overhangs in the location of Kvetnica over which the water flows continuously. Hence the water veil is created resembling constant drizzling. Večný dážď is accessible by green-marked path from Mountainous hotel Sliezsky dom.
Waterfalls and cascades of Studený stream
Obrovský waterfall is one of the waterfalls which are created by Studený stream and is situated in Malá Studená valley in 1330 metres above sea level. It is approximately 20 metres high. The waterfall is accessible by red-marked path from Hrebienok. Other waterfalls and cascades of Studený potok is possible to admire on the track from Hrebienok around Bilík's chalet up to Reiner's chalet.


text:
Celebrating Resilience, A Conversation with Nomat from Eastern Ghouta
1. What is your current role at Karam Foundation? What does your work entail?
I am the Project Coordinator for the Eastern Ghouta Children's Food Project. I work with local stakeholders including the Provincial Council of Rural Damascus and the Rural Damascus Health Directorate for the implementation of the project. This includes the distribution of the food to medical points in order to reach the children who have been identified as malnourished. Unfortunately though, due to the extremely poor security situation, implementation of the project has continued but slowed down.
2. What were your educational or career goals? How have they changed?
My goal was to complete my university studies which I haven't been able to do because of the war and the siege and so I lost my seat at Damascus University. I was able to go back to my studies via a online university to study government institution management, and did really well despite the difficult circumstances. My professional goal is to apply what I've learned in school to lead in-depth community needs assessments in order to improve the lives of the people, for example leading initiatives to make education more accessible.
With the current circumstances, my immediate goal is to help save my people that are living under the constant threat of death. I want the world to know that we are human beings beings. That when we hear the sound of warplanes and missiles, we die a thousand deaths before actually dying. That on a daily basis, 50 to 60 people, including women and children are killed. We are living a reality that is dangerous, starved, and exhausted –one that subjects us to daily horror. And we have no idea what awaits us.
3. What is the biggest obstacle you face?
Safety, safety, safety. The danger that surrounds us from everywhere prevents us from working. We can not reach our place of work and most of our time is spent trapped in basements which are not necessarily safe but are the only shelters from the bombing
4. What qualities do your female peers acquire that you most admire?
I admire my peers for their optimism – their positivity and will to keep going in spite of the challenges we face on a daily basis. Their hopeful spirit and their deep understanding and care for others.


text:
<i>Aa Raathri</i> - a fight against corruption
The preview of Aa Raathri, a short duration film, directed and produced by BS Raju and presented by Ch Lakshmi Goud on the banner of Manasa Cine Chitra with Maharshi Raghava, Anamika and BS Raju in the lead, was held at Prasad Preview Theatre. Later, speaking to film journalists, Jayaprakash Narayana of Lok Satta says, 'The director moulded a good short-duration film with corruption as its backdrop. Everyone should come out of this dreaded problem of corruption and work for the uplift of the society. I congratulate the film unit for bringing out a good film with a solution without any kind of violence, as violence has become the hero in today's films.' BS Raju says, 'I tried my best to show a solution to eradicate corruption, as it is more fearful than the natural calamities. It is more dangerous than AIDS and drugs. Everyone who understood my urge, co-operated with me well without any profit-motto. I thank all the artistes and technicians who encouraged me in this regard. This is a 40-minute film and we are trying to get the rebates that are being extended by the State Government for low-budget and short-duration films. We will soon release the film after completing these formalities.
Cinematographer MV Raghu says, 'The condition of low-budget films and short-duration films is almost similar these days. The short duration films which are useful for the society are unable to reach the audiences and I wish the situation would reverse soon. If anyone comes forward to do short-duration films which are useful for the society, I will definitely cooperate with them.' Maharshi Raghava, Anamika, Vemuri Satyanarayana, Padma Reddy and others participated in the briefing. Music is by Aseerwad, editing is by Shankar, story, screenplay, dialogues, direction and producer are BS Raju.


text:
P.O. Box 9155
Beale AFB, CA 95903
General email@example.com
**The appearance of U.S. Department of Defense (DoD) visual information does not imply or constitute DoD endorsement.
**The appearance of hyperlinks does not constitute endorsement by the U.S. Air Force of this Web site or the information, products, or services contained therein. For other than authorized activities such as military exchanges and morale, welfare and recreation sites, the U.S. Air Force does not exercise any editorial control over the information you may find at these locations. Such links are provided consistent with the stated purpose of this DoD Web site


text:
1 whole fryer chicken--cut into parts (or 8-10 of your fave pieces)
2 cups flour
1/4 tsp turmeric
2 tsp sugar
1 tsp onion powder
1/2 tsp dried parsley flakes
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram leaves
1 tsp black pepper
2 tsp kosher salt
1/4-1/2 tsp cayenne pepper
1 tsp garlic powder
peanut oil for cooking
Clean and dry the chicken pieces. Place in a large freezer/storage bag. Give the Tabasco about 5 or 6 shakes into the bag, then put enough buttermilk in the bag to coat all chicken pieces. Mix it around a bit to insure every piece gets coated with tabasco and buttermilk. Place in the fridge and let "marinate" for 4 hours or overnight. Remove chicken from fridge about an hour before cooking to bring to room temperature (if it is a very hot kitchen, use your judgement on this). You do not want to put ice cold chicken into the hot pan, but you also do not want it to sit out for more than 1 hour. Heat peanut oil in a heavy bottomed pan (i use a cast iron skillet), to about half-way up the sides. Meanwhile, prepare the flour. Mix the flour, turmeric, sugar, onion powder, parsley flakes, thyme, marjoram, pepper, salt, cayenne, and garlic powder in a shallow dish. Remove chicken pieces from the buttermilk and immediately drop into the flour mixture. Coat evenly and generously. Drop into the hot oil and be patient. Do not crowd the pan...do it in several batches if necessary. The chicken will take about 10-13 minutes per side depending on the size of each piece. Dark meat takes a bit longer, so put it in the oil first. Turn each piece only once...and keep the oil below 375..but at or above 350. Remove from oil and drain on brown paper or other kitchen paper


text:
To find earlier articles you can either use the search facility to the right or select an appropriate category from the list at the right.
UKFFA HQ received this short missive from Mr McKee who has just arrived at Loch Tummel sailing club for the Scottish Championship, The Skelly Trophy.
"We have just taken the boat to Loch Tummel SC in readiness for the Scottish Championships qualifying event in 10 days time.
What a great venue, beautiful scenery, large open water and friendly club. It is shaping up to be a brilliant event.
If you are thinking of going have a look at the attached pictures and then decide. Please let the club know if you are going so they can sort out the catering."


text:
The Road Home is proud to support the new Australian Centre of Excellence for Post-Traumatic Stress, which is now co-located with clinical care at the Jamie Larcombe Centre, paving the way in research that can be translated into the community.
The Centre of Excellence will be coordinated by The Road Home, providing an exciting opportunity for researchers working on interventional therapies to work closely with
patients and staff. It also allows researchers from all over Australia and internationally to collaboratively undertake research that will benefit the health and wellbeing of veterans.
At its official launch in January 2018, Minister for Health Peter Malinauskas said the new Centre will help to ensure we continue to improve care, innovate and develop a best practice model for veterans' mental health.
Video from Office of the Premier of South Australia
"South Australians should feel extremely proud of the Centre, which is setting a new international standard in translational research in the field of veterans' mental health," said Mr Malinauskas.
It's the support of The Road Home donors, as part of The Hospital Research Foundation Group that has made this Australian-first Centre of Excellence a reality.
"The Centre of Excellence provides an opportunity for The Road Home to raise more funds philanthropically into veterans' mental health as the profile of research in this area gains momentum," said Executive General Manager Karen May.
"It also provides a platform for our work to be shared globally to reduce duplication for work, enhance research outcomes and ultimately create greater efficiency for research funding."
Dr Jon Lane is one of the many researchers whose research will benefit from the new Centre. An army reservist and Australia's first military psychiatrist to serve in Afghanistan, Dr Lane has now developed a peer-led counselling service for veterans and emergency service personnel. He is now undertaking a PhD through the Centre for Traumatic Stress Studies at the University of Adelaide to evaluate and validate the program, with support from The Road Home.
"My research is focused on the development of a service that enables veterans to help their own peers through a qualified level of care. This means we can enhance the health services provided at the Jamie Larcombe Centre by helping patients recover quicker and reducing admissions, which will enhance the overall health of our community and save on healthcare costs," Dr Lane said.
"It's fantastic being able to work out of a place where the research can be directly applied toclinical care."
To find out more about the new Australian Centre of Excellence for Post-Traumatic Stress, please contact Karen May on (08) 7002 0880.


text:
Literacy Leaders Support
Provide Ongoing PD for Your Literacy Team
Guidelines and Support for Nellie Edge Online Seminars (NEOS) Study Group Leaders or Professional Learning Communities (PLC)
1. Invite potential study group teachers to peruse the ABC Phonics, Handwriting, and Sight Word pages at NellieEdge.com. Would you like to make these authentic literacy lessons routine in your classrooms? NEOS is the easiest, most cost-effective way to make that happen! $49.00 for single seminars, or $119 for 3 online seminars. Save $30!
2. How Can a Study Group Leader register FREE and save on teacher's registration fees? When a study group of at least 4 teachers is ready to register for ALL 3 Foundational NEOS, the Study Group Leader can send a list of teachers' names to email@example.com. She/he will then receive a code for members to register for the 3 Online Seminars for $99 each (saving $80 or more) with unlimited access for three years. After the study group members have registered, the Study Group Leader may then request a code for FREE registration as the facilitator. Nellie Edge Online Seminars
3. Study Group Leaders may want to apply for district or state professional development credit or WA Clock Hours using our Self-Assessment Guidelines and practicum suggestions and WA Clock Hour documentation. (Or teachers may pursue approved credit option through the University of the
Pacific at $62 per credit.)
- ABC Phonics Self-Assessment Guidelines and Practicum Suggestions PDF
- Kindergarten-Friendly Handwriting Self-Assessment Guidelines and Practicum Suggestions PDF
- Authentic Sight Word Work Self-Assessment Guidelines and Practicum Suggestions PDF
- WA Clock Hour documentation
- Download complete article with FAQs and Practicum Suggestions
4. When planning for your (PLC) time, build in time for teachers to download templates and organize props, parent letters, and lessons. Read suggested practicum projects: depending on my professional goals, a teacher could easily spend 10-15 hours (and up to 45 hours!) completing meaningful follow-up work for each NEOS topic. Putting together these authentic resources that you can use in your classroom will take time!
5. If possible, prior to the first study session, print for each teacher the 130+ page step-by-step Power Guide book (individual pages or 4 slides to a page, horizontal). Have it spiral bound. Teachers can use these books (along with sticky notes) as they study each seminar individually and generate comments and questions for discussion when the group meets each week.
6. Encourage the teachers to subscribe to and read Nellie Edge kindergarten blogs; these weekly posts wrap around the seminar content. Nellie Edge's Teachers Pay Teachers (TpT) store, our video clips and Kindergarten Pinterest boards provide additional, carefully curated resources.
7. Early in the study group sessions, read and discuss the research of Dr. Hatti on "visible learning" and Dr. Dweck's work on "growth mindset." Consider why each NEOS high-impact strategy contributes to socioemotional learning and takes advantage of how the brain learns best. (Read the article on the ABC Phonics page: What is Your Research Base?)
Reference Books:
- Kindergarten Writing and The Common Core: Joyful Pathways to Accelerated Literacy, Nellie Edge, Nellie Edge Resources, 2015.
- Mindset: The New Psychology of Success, Dr. Carol S. Dweck, Ph.D., updated edition, Random House, 2016.
- Visible Learning for Teachers, Dr. John Hattie, Routledge, 2012.
- Using the SIOP™ Model with Pre-K and Kindergarten English Learners, Jana Echevarria, Deborah J. Short, Carla Peterson, Pearson, 2012
- Best Practice Bring Standards to Life in America's Classrooms, Steven Zemelman, Harvey "Smokey" Daniels, Arthur Hyde, Heinemann, 2012.
- What Really Matters in Response to Intervention: Research-Based Designs, Richard L. Allington, 4th edition, Pearson, 2009.
Download complete article with FAQs and Practicum Suggestions
Take a Master Class in Kindergarten Writing Foundations
Step-by-Step Video Tutorials • Companion Teacher's Guide
Coordinating Classroom Resources!
$117 for all 3 or $49 each
Includes unlimited access and optional PD credits


text:
How to Pick the Best Vegetables at the Grocery Store
I know what you're thinking. I'm pushing it a bit too far with some of these posts, just looking for something to write about.
But no, there really is a great article out there about the sometimes-obvious and sometimes-not-so-obvious art of picking the freshest vegetables at your grocer.
[ Related: 4 Ways to Eat Healthy on a Renter's Budget ]
TheKitchn, a "companion site" of Apartment Therapy, has a piece titled "A Guide To Selecting the Best Produce: Vegetables." In the article, there are some pretty easy suggestions, like what they suggest when selecting your cauliflower: "Choose heads with tightly packed, creamy white florets. Avoid yellowed, spotted, or flowering florets." (Don't know that I've ever seen a "flowering floret" – the part you eat – but I think I've found the latest name for my mythical band). Ditto for celery: "Choose firm, unblemished stalks. The stalks and leaves should be green, not yellow." Really?
OK, but there are some better, less obvious tips.
Check out their suggestions for turnips: "Choose turnips that feel firm and heavy for their size. Smaller turnips tend to be sweeter and more tender than larger ones, which may be woody."
Or check out what they say about avocados: "Choose avocados that feel slightly soft to the touch. Firmer avocados may be ripened at home, but avoid rock-hard ones. Also avoid avocados with cracks or dents."
[ Related: Happier Meal: Targeting Your Tabletop Needs ]
Other than the obvious suggestion to avoid anything that's wilted, one thing they're consistent about is picking vegetables that are "heavy for their size." The reader comments are interesting as well.
I can write all day on this, but I'll go ahead and let you read the article. Then print it out in your Penn Quarter apartment (or simply look it up on your phone) and take it with you the next time you go to the grocery store.
Find your next apartment in the area with Apartment Showcase.


text:
Is intermittent fasting right for you?
Intermittent fasting is a popular dietary trend which consists of either eating very little or not eating at all during certain times. If you're considering adopting this practice, here's what you need to know.
Proponents hold that:
• It's an effective way to lose weight easily. By eating less, it's not necessary to change what you're eating.
• It reduces bad cholesterol.
Critics hold that:
• Intermittent fasting isn't more effective than any other weight loss method relying on reducing caloric intake.
• New research suggests intermittent fasting may raise insulin levels and damage pancreatic cells, leading to a higher risk of getting type 2 diabetes.
• It's possible to lower bad cholesterol by simply adopting a healthier diet.
• Some people, such as those who are diabetic, pregnant or professional athletes, shouldn't fast.
• Fasting can have psychological side-effects including difficulty concentrating, drowsiness and irritability.
If you want to change your diet in the hopes of losing weight, consult a health care professional first. It's best to come up with a plan for weight loss in conjunction with a doctor.
Mental illness among teens: what parents should know
According to the National Center for Children in Poverty, between 20 and 30 percent of adolescents experience a major depressive episode before reaching adulthood. What's more, suicide is the leading cause of death among American teens.
Potential causes
Pressure to perform in school, stigma about mental illness, unhealthy diets, lack of exercise and poor sleep hygiene can all contribute to mental health issues in teens.
Psychologists also suspect that heavy social network use may increase the incidence of clinical anxiety and depression.
Finally, it's likely that lack of access to care plays a role in this state of affairs. Approximately 30 percent of teens affected by a mental health issue don't get the help they need, either by choice or because they lack access to it.
What parents can do
Young people should be taught that asking for help isn't an admission of failure or weakness. In addition, parents can do these simple things to help teens protect their mental health:
• Minimize the pressure placed on them to perform
• Spend time together as a family
• Provide a healthy diet
• Support a healthy sleep schedule
• Encourage them to get regular exercise
• Enroll them in activities that build confidence and self-esteem
Indicators of psychological distress include agitation, self-denigration, unusual moodiness, sadness and extreme fatigue. A moody teen doesn't necessarily point to a crisis, but signs of mental illness should never be dismissed.
How is breast cancer diagnosed?
It's impossible to identify breast cancer based on symptoms alone. This is why doctors need to perform a number of tests before issuing a diagnosis. Here are the types of assessment typically used.
Imaging tests
Imaging techniques such as ultrasounds, magnetic resonance imaging (MRI) and diagnostic mammograms are used to examine tissue. These allow doctors to identify and measure the size of tumors. They're also used to help determine how advanced the cancer is.
A biopsy consists of taking a sample of breast tissue for analysis. It's the only test that can confirm a cancer diagnosis. Aside from their diagnostic purpose, biopsies are also used to evaluate how fast cancer cells are multiplying, which helps establish a treatment plan.
Laboratory tests
There are many other types of tests than can be run on samples taken during a biopsy. These are used to gather more information about the cancer, such as its type, grade, stage and potential response to different treatments.
Blood tests
Blood tests are used to assess whether other organs are still functioning normally. Certain systemic issues may indicate that the cancer has spread.
Each breast cancer case is different, and doctors may want to perform a series of complementary tests and exams. Cancer is a complex disease, and each of these tests provides your health care team with information they need to effectively treat you.
Are smile-straightening treatments right for you?
October is National Orthodontic Health Month and a great opportunity to sink your teeth into the subject of orthodontics.
In addition to beautifying your smile, orthodontic treatments can improve chewing and speech function. They can also help protect teeth from damage and decay.
Signs orthodontics are needed
• Crooked, impacted or protruding teeth
• Too much space between teeth
• An overbite, underbite or crossbite
• A misaligned or shifting jaw
• Clicking in the jaw joints
• Continuous grinding or clenching of teeth
• Difficulty chewing or biting
• Inability to comfortably close lips
Common orthodontic treatments
Here are the most common orthodontic devices health professionals use to fix dental alignment issues.
• Metal braces
Traditional braces can fix most major misalignments and spacing issues. They can also help rectify overbites and underbites.
• Invisible aligners
An increasingly popular alternative to metal braces, these aligners can remedy some — but not all — alignment issues. They have the major perk of being mostly invisible.
• Lingual braces
Lingual braces work the same way as traditional metal braces, except they're placed on the inside of the teeth rather than the outside. Like invisible aligners, they're very discreet.
• Retainers
Retainers are used to help keep teeth in their new position once braces or aligners have been removed. They tend to be removeable devices worn on the roof of the mouth.
If you're unsure whether you or your child requires orthodontic work, consult a dentist. They can assess whether treatment is needed.
HPV vaccines: safe, effective and potentially life-saving
The human papillomavirus (HPV) is extremely common and can be transmitted through vaginal, anal and oral contact. According to the , 80 million Americans are currently infected and 14 million more are infected each year, many of them teens. In addition to causing genital warts, HPV is responsible for over 33,000 cases of cancer each year.
Used properly, condoms reduce the risk of transmission, but they don't eliminate it. Vaccination is the most reliable method of prevention.
What vaccines are available?
• Cervarix, which protects against two types of HPV that cause 70 percent of anogenital cancers and is approved for women aged nine to 45.
• Gardasil, which protects against four types of HPV, two that cause 70 percent of anogenital cancers and two that cause 90 percent of anogenital warts. It's approved for women aged nine to 45 and men aged nine to 26
• Gardasil 9, which protects against an additional five types of HPV that cause 14 percent of anogenital cancers and is approved for women aged nine to 45 and men aged nine to 26.
Recommended immunization
Getting vaccinated twice before turning 18 will create the antibodies necessary to prevent infection. Vaccines are also more effective if received before becoming sexually active. However, they'll still reduce cancer risk in someone who's already been infected.
Parents should talk to their children's healthcare provider to get more information, as should adult women who haven't been vaccinated.
HPV vaccines are safe and the best way to prevent the virus itself and any complications resulting from it. Some states may offer free vaccination programs for children and at-risk adults. Talk to your doctor or pharmacist for more information.
Breast cancer: communicating with your treatment team matters
There's no right or wrong way to react to a breast cancer diagnosis. Once it's time to begin treatment, however, effective and open communication between patients and their health care team is crucial. Patients who communicate well with their teams have been shown to deal with pain and treatment side effects better.
Be transparent
While they may be experts in their respective fields, the members on your team can't guess what your worries or questions are. Without your full disclosure they won't be able to adapt their approach, adequately reassure you or correctly inform you. Don't feel like the onus is exclusively on you, however. If a member of your team isn't receptive to your con¬cerns, bring it up with someone in charge.
Once treatment begins, be sure to share new information about your situation with your team. Let them know if you're having trouble getting around or even if you have upcoming travel plans or events to attend. They'll be able to suggest personalized solutions to help you better navigate your treatment period.
Expect transparency
Your health care team is responsible for providing you with all the information you need to make informed choices about your treatment. They're required to lay out every option available to you as well as their potential benefits and risks. Ask for clarification when needed and don't hesitate to request medical professionals repeat themselves if there's something you didn't catch.
Openly communicating with your health care team is an effective way to feel more in control of your treatment. It also allows you to build a trusting relationship with the professionals helping you, which is likely to reduce the stress and worry associated with your breast cancer treatment.
How age affects your ability to drive and what you can do about it
Did you know that older adults are more likely to receive tickets and get into accidents than other drivers? This is because for some, decreased vision, hearing impairments, slower reflexes and other medical issues can get in the way of driving safely.
Stay on top of health concerns
Age doesn't automatically make someone an unsafe driver. Nevertheless, some individuals may not recognize that their driving capabilities have diminished. Here's what you can do to ensure that you're able to keep driving safely.
• Get your vision and hearing checked yearly, and make sure corrective devices like glasses and hearing aids are kept up to date.
• Exercise regularly in order to keep your body nimble and able to perform necessary driving movements like shoulder checks and moving your foot from one pedal to the other.
• Talk to your doctor or pharmacist about any medications you're taking and whether they can impair driving.
Amend your driving habits
If driving is starting to make you nervous, altering your habits may be what you need to regain your confidence behind the wheel. Consider switching from a manual car to an automatic for ease of driving. It may also be a good idea to stay off the road at night and in bad weather. To avoid getting lost, use a GPS or plan your route before leaving the house.
Know when to stop driving
If you've been in an increasing number of accidents or near accidents, observed dents in your car that you can't explain or noticed other drivers frequently honking at you, it may be time to take a refresher course in driving. Alternatively, it may be the right moment to give up your car entirely.
King Cartoons
Get Your Zombie Walk Shirt
Wind: 0mph NE
Humidity: 93%
Pressure: 29.98"Hg
UV index: 0


text:
Microsoft Office 365
Encrypted Email in Office 365 – How It Works and Who Needs It
Sending an email is like sending a letter through Canada Post, without an envelope. It can be easily intercepted and read. For this reason, sensitive information should never be sent via regular email. If you work with sensitive client info information, consider the encrypted email in Office 365 feature. Email encryption is concealing information in…Read Full Post
Office 365 – Should Team Members Have Global Administrator Permissions?
When it comes to online security, small oversights commonly made by small business owners can quickly become big problems. If you are using Office 365 should team members have global administrator permissions? The short answer is no. Today, our team at TUCU will explore Office 365 security, and explain how small business owners and their…Read Full Post
How Office 365 Benefits Small Businesses
At TUCU, our goal is to provide technology solutions that make your business run better and help you sleep at night. One of the most popular services we offer growing businesses in the Toronto area is our Microsoft Office 365 consulting, set-up, and support. In this post we cover how Office 365 benefits small business…Read Full Post
What Is Office 365? What's The Difference Between Home and Business?
A lot of people think Office 365 is simply a subscription version of Microsoft Word & Excel. Office 365 is many things; a software suite as a subscription service (home edition) a hosted email server that can replace an aging exchange server (business edition) a backend small business server suite and a lot of associated…Read Full Post
Is Microsoft Office 365 Really PIPEDA compliant?
M asks: "I keep reading that Microsoft and their Office 365 services are PIPEDA compliant – but their own compliance page doesn't indicate this… where do I see they are actually "in writing" compliant??" TUCU answers: "Hi M, Microsoft (or any other provider) can't exactly be "in writing" compliant as the wording of PIPEDA puts…Read Full Post
Microsoft Rolls Out OneDrive Update And Users Like It
Great news for Office 365 subscribers and OneDrive users! Microsoft has rolled out it's early release of OneDrive Files On Demand. OK, clunky name, but, it promises to eliminate the OneDrive sync issues many users have experienced when trying to sync their files stored in OneDrive in the cloud to their local computer. Early testers…Read Full Post
Exchange & Office 2007 Support Ending October 2017 – What should I do?
On October 10, 2017, Office 2007 will reach End of Life, which means the software is being retired and no longer supported. Unsupported software does not receive security updates and leaves you open to viruses, malware and breaches. In addition, as of October 31, 2017, Outlook 2007 will be unable to connect to Office 365…Read Full Post
Why Buy Office 365?
Why Buy Office 365 For Your Small Business? If your team relies on Microsoft software such as Outlook, Word, Excel, PowerPoint and more, and you want better cloud and collaboration tools, making the switch to Office 365 makes sense. With an Office 365 subscription, you can eliminate an aging email exchange server. You can avoid…Read Full Post
Outlook Gets A Free CRM – Outlook Customer Manager
The hunt for a good CRM that plays nice with your existing tools, and that doesn't create duplicate process is akin to chasing a unicorn. Microsoft aims to ease your woes with the introduction of a new feature called Outlook Customer Manager. Introducing Outlook Customer Manager Outlook Customer Manager gives you a complete view of…Read Full Post
New & Improved – OneDrive for Business Next Generation Sync Client
From the beginning OneDrive (formerly known as SkyDrive and SkyDrive Pro) has always strived to provide businesses with the performance and services that they need from a cloud service solution. OneDrive for Business allows users to create, edit, store and share files within their OneDrive and Microsoft SharePoint libraries. Unfortunately, the OneDrive for Business client…Read Full Post


text:
KLEMZIG 14 The Parkway
Plenty of Potential - Prime Position Opposite a Park!!
Set on a 900sqm approx. block this original home has been well cared for by the current owners.
The home offers 3 bedrooms, large separate lounge, dining area and kitchen, large undercover balcony which is great for entertaining and overlooks the established gardens. Other features include ducted evaporative air-conditioning, established front and rear gardens, water tanks, lock up garage and carport.
The property would be perfect as either a first home, an investment of a future development (subject to council consent).
Only 7km's to the CBD and in walking distance to shops, O'Barn and Linear Park.
Don't miss out of this great opportunity!!
For further information please contact Rachel Lawrie on 0439 160 161 or 8269 7711 (office).
Property Snapshot
Property Type:
Read more at http://walkerville.ljhooker.com.au/JN7FE7/14-the-parkway-klemzig#6092Y01vukloUJ5u.99


text:
Annapurna Circuit Trekking – 21 Days has been considered as the best trek in Nepal for long time because of its scenery and cultural diversity; and it has also been considered one of the classic routes in Nepal. It goes after the Marsyangdi Valley to the north of the core Himalayan ranges and crosses a 5416m pass to descend into the impressive desert like Tibetan-Style landscape of the upper Kali Gandaki Valley. When it unlocked to foreign trekkers in 1977, the trekking around Annapurna region has been the most famous in Nepal. It goes through scenic villages home to Gurungs, Thakalis and Manages, presents stunning views of the several Annapuran peaks above 7000m.
Now, Annapurna Circuit Trekking – 21 Days trail in the Manang side has been affected slightly but the trek in Jomsom through the Kali-Gandaki valley on the west side is incised by dusty road, piled by the motorbike traffic and jeeps. So trekkers now finish their trek in Jomsom and some of the trekkers use flight from Jomsom to Pokhara. The the starting; you will be witness of Himchuli to the northeast and Ngadi Chuli.
Annapurna Circuit Trekking – 21 Days frequently trekked counter-clock wise because the walk to the Thorung-La Pass (5416m) from the western side is too strenuous and has too much elevation gain to think about in one day. Sometimes, the weather could challenge the trekkers as Thorungla – Pass is often closed from December to mid March and bad weather can change at any time. The highlights of this trek are to visit places such as Manang, Muktinath and Jomsom. It would be good to add couple of days in your itinerary to explore some of these trails. You have to be properly acclimatized before you cross the passes above 5000m.
HimalayanWindows does not only focus on the fixed itinerary; we also emphasize on customized personalized extended trips to fulfill your adventure taste of that particular destination. Feel free to ask us for extending your trip while being on the similar itinerary. Click Extend My Trip
We understand that every guest has taken the trip very seriously and it has to be an adventure of a lifetime. HimalayanWindows always focus on competitive price, quality service and most importantly the safety of customers. As being a responsible tour operator, we guarantee the reliable service and competitive prices on every single tour/trek packages we operate
One of our major interests while operating tour package is Social tourism & Eco Tourism; we support for free education to destitute, orphan or poor children and donate at least 10% of the total profit to the organizations through our initiative platforms. Check our HimalayanWindows Initiative to learn more…
HimalayanWindows is a company operated by travel professionals involved in the travel industry for more than a decade. We operate package tour for Nepal, Tibet and Bhutan. HimalayanWindows believes that Our Motto is to satisfy every customer in all aspects. Check Why Travel With HimalayanWindows.


text:
Rogers Orchards
This 8th generation family run farm is located on ninety acres of land in Southington and grows over twenty varieties of apples during the season. They offer pick-your-own on Fridays, Saturdays and Sundays, and their farm store is stocked full of apples sold by the bushel, apple cider, donuts, pies and their own labels of jams and jellies.
Rogers Orchards
(860) 229-4240
336 Long Bottom Rd Southington, CT 06489
Price: $
Best Eats:
Apple Cider Donuts
Apple Pies
Good For:
Good For Kids
Seasonal Dining
White Hart Provisions is a cozy and cheerful gathering spot inside the White Hart Inn serving breakfast and lunch seven days a week.
This Connecticut fall bucket list has everything you should do this fall.
Apple cider donuts and apple fritters mark the changing of the seasons. Here's where you should go to get them.
Golf courses, corn mazes, apple picking and pies are calling your name at Lyman Orchards.
Beardsley's is known for their fresh pressed apple cider, and also sells untreated cider- in case making your own hard apple cider is on your fall bucket list.
This 8th generation family run farm is located on ninety acres of land in Southington and grows over twenty varieties of apples during the season.
For the most apple-y tasting fritters in the state- with real chunks of apple in them- head to Glastonbury's Old Cider Mill.
The oldest steam powered cider mill in the United States is right here in Stonington, Connecticut.
Head to one of the many fall agricultural fairs full of delicious food, live music, and entertainment.