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In general, hypoglycemia has been defined as a blood sugar level less than 80, though some medical centers define it as a value that is less than 60. There may or may not be accompanying symptoms. Generally, hypoglycemia can be caused by too little food intake when compared to insulin, too much insulin when compared to food intake, exercise beyond normal, medication side effect or non-diabetes-related illness.Symptoms include: sweating, nausea, confusion, dizziness, hunger and weakness. Treatment is relatively simple: provide a complex carb with a protein to bring the blood sugar level up. Combining a carb and a protein provides for a fairly rapid upswing in blood sugar (from the carb) and a level of stability of blood sugar (from the protein). This decreases the risk for rebound hypoglycemia, which is often seen in those who utilize simple carbs, alone, to treat low blood sugar.If hypoglycemia occurs 2 days in a row, or at least 3 times within 1 week, see your doctor, to help trouble-shoot your medication, activity and diet regime.
It is important to be able to recognize the symptoms of hypoglycemia, in order to treat it quickly. Glucose feeds all of the organs in the body, including the brain. Low blood sugar, for prolonged periods can result in injury to your organs."Mild" hypoglycemia is characterized as hypoglycemia that occurs when the person is still able to self-treat. This is in contrast to a "severe" hypoglycemic reaction, in which the person cannot self-treat and needs outside help. The symptoms of hypoglycemia include:1) Feeling shaky or nervous2) Fatigue3) Blurred vision, or visual changes, such as sparks or auras4) Difficulty concentrating or in doing tasks which are normally easy for you5) Sweating6) Pale, clammy skin7) Slurred speech8) Rapid pulseIf you experience these symptoms, or just "don't feel right," the best course of action is to suspect hypoglycemia, check your blood sugar, and then treat it. This is especially true if you are on medication that can lower blood sugar levels. Keep track of your blood sugars and notify your doctor if you have low blood sugars two days in a row, or three times during one week. They can help you adjust your diet, exercise or medications to stabilize your sugars
Hypoglycemia, or low blood sugar, is a known complication of diabetes, and it is defined as a blood sugar value below the "normal" range, i.e. less than 80 mg/dl.As you know, hypoglycemia presents with nausea, dizziness, sweating, cool pale skin, and anxiety. If left untreated, low blood sugar can result in coma and injury to key organs including the brain.Here are some tips to prevent hypoglycemia: 1) Make sure that meal times are regular, especially if they are timed around your insulin peaks.
2) Do not skip meals when on glucose lowering medication - it is important to eat a regular times to keep your sugar on an even keel.
3) Plan ahead for exercise and have a snack before vigorous exercise.
4) Plan for when you are not going to be able to eat a regular meal, and keep a meal substitute handy, so that you can stay on your eating routine.
5) Avoid quantities of simple sugars. These cause sudden increases in your sugars, followed by sudden decreases (hypoglycemia).
6) Talk to your doctor about any diet, activity or medication changes, so that he can guide you and monitor your status, to avoid fluctuating sugar levels.
7) Keep a diabetic diary - track blood sugars, exercise, symptoms and food intake, so that you can anticipate when your sugar may become low, and be prepared to treat it.
8) Be prepared and treat at the first sign of low blood sugar, to avoid a more serious drop in your glucose.When all is said and done, knowing your own body and following your diabetes care plan are the best ways to prevent complications such as hypoglycemia.


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Change is afoot in North Korea. Kim Jong Il just returned from a lightning dash to China, his main ally, presumably in search of material and political support in a time of great uncertainty. The fallout of the Cheonan sinking continues to unfold: The U.S. has just slapped new sanctions on North Korea, and a new round of naval exercises with South Korea commences this weekend. Meanwhile, Kim, is health reportedly in decline, is grooming his third son as heir in a race against time. Glyn Ford, a member of the European Parliament, is just back from a trip to Pyongyang and will share his thoughts on the current state of play and what dividends engagement may bring at this time.
DATE: Friday, September 3
TIME: 2:00-3:30pm
Embassy of the Kingdom of the Netherlands
Liangmahe Nanlu 4
荷 兰王国驻华大 使馆 – 北京
中 华人民共和国北京市亮马河 南路4号
Phone: 010 85320200
ENTRANCE: free to FCCC members, 50 RMB on the door to non-members
REGISTRATION: email firstname.lastname@example.com so we know numbers and for security
Glyn Ford was a British Labour member of the European Parliament from 1984 to 2009, during which he has almost constantly been a member of the Delegation for relations with the Korean Peninsula and Japan. His book "North Korea on the brink: struggle for survival" (Pluto Press, 2008) has been published also in Japanese and Korean, and is currently being translated into Chinese. Before his election to the European Parliament, Glyn worked as a researcher in Manchester University's Department of Science and Technology Policy, and as professor at the famous Tokyo University.

subset: commoncrawl


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K-9 squad keeps Hub's streets clean
Barking up the right tree
Credit: Mark Garfinkel
Before the giant LNG tankers are allowed into the city, Boston's crack bomb-sniffing K-9 squad sweeps the gargantuan ships seven miles out at sea.
If a bullet, spent magazine or gun must be found, these crime biters are called.
The U.S. Postal Service, DEA, ATF and area schools all have Boston Police Special Operations K-9 Division on speed dial.
"It's just amazing what these dogs can do," said Sgt. Frank Flynn, commander of the K-9 unit. "They won't quit until we tell them to stop."
The Herald tagged along over the past few months with the K-9 team for exclusive access to record on video just how loyal these 21 Labradors, German shepherds and Belgian malinois can be.
The dogs and their handlers responded to more than 3,100 calls for help last year, and like players on the Red Sox, many of the best teams come from the home farm system.
"The dogs are very easy, but trying to take a person and make them understand what these dogs can do … and allow the dog to work, is the toughest part," said Boston police Officer Troy Caisey, head trainer for the K-9 unit and its nationally certified Canine Academy.
The initial 14-week patrol dog training begins with lessons in obedience, agility, evidence recovery, area searches, lost persons, building searches, apprehension, crowd control and special events security.
Officers are then expected to gain street experience for six to 12 months before returning for specialized training either in narcotics searches, requiring six weeks of training, or explosive and ballistic searches, a 10-week program.
"It takes a lot of work and discipline to train a dog then to maintain it and to trust it and allow the dog to do its work" Caisey said.
Even after a dog and its handler graduate from the canine academy program, the pair are required to take part in service training at least two days a month throughout the dog's service to the police department.
Once they're on the street, many of the Boston K-9 teams are assigned to some of the city's highest crime areas.
"Our primary function is to patrol the city and assist the officers in the district with any crimes in progress or any calls that require a canine's ability," Caisey said.
In 2011, K-9 units were called in 3,130 times and helped apprehend 435 suspects. It's a staggering record that appears to be holding steady this year, police report.
More than 1,500 of those calls were to provide tracking for crimes or rescues. Another 448 were to help search buildings; 321 were for narcotic searches; the dogs helped with 561 arrests and their keen sense of smell and careful training led to the recovery of 25 firearms.
They are the city's best friends.
"When a human can't find a bomb, these dogs can," Sgt. Flynn said. "These dogs are just so dedicated."
This is the first of a two-part series. TOMORROW: At home with a K-9 team.
- More On:
- Frank Flynn
- Labradors


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Professor Petri's research and teaching focus on international trade, finance, investment and economic integration, with emphasis on Asia. (The photo above is from the silk road.) A member of the Brandeis Economics faculty since 1974, he served as the founding Dean of the Brandeis International Business School from 1994 to 2006. He is also a Senior Fellow of the East-West Center in Honolulu; a Visiting Fellow of the Peterson Institute for International Economics; has consulted with APEC, the World Bank, the OECD, the United Nations, the Asian Development Bank and other organizations; and has held visiting appointments at universities in China and Japan. His A.B. and Ph.D. degrees are in Economics from Harvard University.
Petri's current work addresses major new trade agreements under negotiation in the Asia-Pacific region, including the Trans-Pacific Partnership (TPP), the ASEAN-based Regional Comprehensive Economic Partnership (RCEP), and other initiatives. Details of this work are reported on the website: www.asiapacifictrade.org.
Office: Sachar 203
Telephone: (1) 781-736-2256
Fax: (1) 781-736-2269
Address: MS032 IBS, Brandeis University, Waltham MA 02454
Assistant: Lauren Hasselriis-Ghom (1) 781-736-4857
Email: email@example.com


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Concordia (N.Y.) clips Vikings
Clippers in quarterfinals for second time in three years
ALTAMONTE SPRINGS, Fla. -- Concordia (N.Y.) advanced to the national quarterfinals after a 5-1 win against Augustana (S.D.) in the Round of 16 in the NCAA Division II Tournament.
Concordia took a 2-1 lead after doubles thanks to the efforts from the first and third doubles teams.
Ola Roberts and Yuliya Plevako, at the No. 1 doubles flight, went to work for an early 3-0 lead. Holding their three game lead, the Clipper pair split the next two games for a 4-1 lead. After going up 6-2, Roberts and Plevako were able to finish out the match 8-2 and notch the first point for the Clippers.
Adeline Brennan and Ana S.O. Mendes, hit at the No. 3 doubles and notched the second Clipper point for the match. Brennan and Mendes were on serve to start with a 2-1 lead, then extended their lead to 5-2 score. The Clipper pair then held their next three service games and came away with the 8-5 victory.
At No. 2 doubles Maria Ortiz and Juliana Frey exploded out of the gate with a 3-0 lead. The Clipper pair was then broken and back on serve with a 3-2 lead. Ortiz and Frey then hit a rough patch as they struggled, finding themselves down 4-5 before losing 8-6.
Roberts was the first off the court for the Clippers at the No. 1 singles spot as she was dominant from start to finish. After a few games on serve in the first set, Roberts took a 5-2 lead before finishing out the set with a 6-2 score. Roberts then carried her momentum through to the second set as she burst open the set by taking a 3-0 advantage. Roberts clinched the win three games later, taking the second set 6-0.
Plevako, at No. 2 singles, notched the Concordia's fourth point of the match with a straight-set win. Plevako went up 3-0 to start her first set and held the three game lead through the next two games. She then finished out the first set by winning two games in a row for the 6-1 victory. Taking a 4-1 lead in the second set again set Plevako off and running to finish her match with a 6-1 second set score and put the Clippers one win away from advancing.
At No. 4 singles, Clara Catanzano was on serve through her first set. Both players held serve through the first set, and Catanzano forced the first set to a tiebreaker, which Catanzano prevailed 7-6. With the tiebreaker win, Catanzano stepped up big in the second set as she earned an early break. A couple of games later, Catanzano held a 5-1 lead before finishing out the match with a 6-1 set win.


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SANTA ANA, Calif. --A driver struck two children, a brother and sister, in Santa Ana Wednesday night, killing the little girl, police said.
The crash happened at Bristol and 10th streets as the two were crossing the street with an adult and five other children. It was not immediately known if they were in a crosswalk.
Acccording to the Orange County Fire Authority, the 11-year-old girl had no pulse and was not breathing when she was transported to UCI Medical Center. Her 8-year-old brother was transported to the hospital in critical condition.
Authorities said the driver did not flee the scene. The cause of the crash remains under investigation.


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This week, I received a parcel of blog candy I won from Sandy - of Sandy's Crafty Creations. She supplied all the necessary items to make a specific card using Faber-Castell Big Brush Pens.
This is what I received (Sandy - I hope you don't mind me using the image off your blog - I had forgotten to take a photo before I started using everything) - thank you so much.


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Vasu Nair, Ph.D., D.Sc. (Emeritus)
Drug Discovery
The University of Georgia
Recruited: 2002
Dr. Nair research includes antiviral drug discovery; conceptually new compounds with antiviral activities against DNA and RNA viruses including retroviruses; molecules with anticancer activity; and pre-clinical studies of antiretroviral compounds against HIV-AIDS and cancer.
He and his team hope to build an interdisciplinary, world-class center for drug discovery against viral and other diseases at The University of Georgia.
Research efforts in Dr. Nair's laboratory are concerned with the chemistry and biology of nucleosides, nucleotides, nucleic acids and related compounds with particular emphasis on the discovery of novel molecules of antiviral and anticancer therapeutic interest.
Application of molecular recognition concepts to viral genes and enzymes form the basis for his team's drug design work.
Chemoenzymatic methods are utilized for the synthesis of new inhibitors targeted at DNA and RNA viruses including retroviruses such as HIV. Interdisciplinary antiviral studies are performed through national and international collaborative arrangements. One example of success in the quest for new antiviral molecules is the discovery of highly potent inhibitors of HIV retroviral integrase. This viral enzyme is involved in the incorporation of viral DNA into human chromosomal DNA, the most devastating step in the attack of human cells by HIV.
Dr. Nair's interdisciplinary research work in this area is currently in the pre-clinical stage as these compounds exhibit potent anti-HIV activity. Work also continues on antitviral drug discovery targeted against infectious diseases caused by RNA viruses. A recent discovery is of a compound with significant activity against dengue virus. This arthropod-borne viral infection poses a serious global health problem.
Straight from the Scholar
The University of Georgia is a rising, top-twenty public institution with a strong commitment to enhance basic biomedical sciences. This is an outstanding environment in which to work. Successful technology transfer of discoveries from my laboratory at UGA provides strong evidence for this assertion.


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Food Loves Beer Editors
Buy your tickets or enter here to win a pair today!
Here's a look at what's happening in Toronto's craft beer scene.
Food Loves Beer Editors
Enter for your chance to win tickets to Brooklyn's premier craft beer event.
Food Loves Beer Editors
Tickets on sale now for Village Voice's Brooklyn Pour!
This writer sips her way around the Square Mile.
Stop into any pub in London, and you can generally find a well-pulled pint—and some nibbles to go with it. But for true beer aficionados in London, there are a few don't miss places serving up beer brewed right in the capital.
Fuller's London
In order to truly appreciate the variety that is beer in London, it's best to start at the beginning, or as close to the beginning as you can get. I had the opportunity to visit Fuller's, a brewery in Chiswick that has been in operation since the 16th century. John Fuller, Henry Turner, and John Smith took possession in 1845 and it remains an independent family owned brewery to this day. Fuller's are some of the most common beers to find on tap in London's pubs – case in point, Fuller's nickname, London's brewery, and its star ale, London Pride. As such, it's an interesting place to get to know the flavors that Londoners are used to drinking – all the better to adequately judge the rest!
Fuller's brews several different beers, but their core line is made up of three: Chiswick Bitter (3.5% ABV), London Pride (4.1% ABV) and ESB or Extra Special Bitter (5.5% ABV), a name coined by Fuller's that has since become a globally recognized beer style. All three beers start with the same base of malt mix, though they are later fermented and hopped differently. This shared base, however, is part of what creates brand loyalty with Fuller's: if you like one of the three principal beers, chances are, you'll like them all.
The London Pride takes its name from Saxifraga x urbium, a flower that grew on sites bombed during the London Blitz and was therefore given the name of London Pride. After a naming contest was held, the same name was then bestowed on this malty, amber ale with a biscuity sweetness. Similar flavors are found in the dry-hopped Chiswick Bitter, which, as its name indicates, does add a good level of bitterness to this ale. The bitter is still quite light and fresh, with very flowery hop flavors and a touch of citrus. My favorite of the three was the ESB, which adds lovely yeast aromas and a hint of orange to the mix. I'm not alone in my preference: ESB has won Beer of Britain three times.
Aside from these three beers, Fuller's also offers several others for different palates. Honeydew (5% ABV) is a beer brewed with organic honey from Brazil—in fact, Honeydew is the best-selling organic beer in the UK. I adored the deep, rich aromas, and as someone who does not love sweet beers, I found the honey flavors to be very present without being overwhelming or cloying.
The London Porter (5.4% ABV) got its name thanks to being the favorite drink of 19th century London street porters. London water is said to be perfect for making porter, and this one proves the point, with classic chocolatey aromas and a rich, creamy mouth feel.
I tried a few spring and summer brews, including, Oliver's Island (3.8% ABV), brewed with Cara Gold malt. This new permanent brew offers quite a bit of citrus flavor though the recipe has changed since the original launch, as testers said that the orange promised was not quite present enough. In its current incarnation, Oliver's Island is bright and just a bit sweet, perfect as an alternative to Pim's. My favorite of the seasonal beers was the Spring Sprinter (4% ABV), a surprisingly earthy beer with a light, citrusy flavor and a clean finish. The coup de coeur with this one was the grassy, vegetal note to the nose, which is very distinctive and makes this ale very drinkable especially in hot weather.
Modern London Brewed Beers
With these flavors under my belt, I set out to discover some of London's more modern breweries. One of my first stops was Brew Wharf, a centrally located restaurant and pub not far from London Bridge. Brew Wharf offers local beers both on tap and by the bottle as well as an extensive menu encompassing traditional British pub food and more modern international fare.
Here, I sampled several beers from London-based Meantime Brewing Company in Greenwich. The Yakima Red (4.1% ABV) is a malty pale ale with a light bitterness on the finish stemming from the use of five different Yakima Valley hops. The amalgam of British brewing and malt and American hops creates a very interesting brew that combines the sweeter, maltier aromas preferred by Brits with some of the stronger, more bitter flavors of American brews. The fruitiness of the hops in this beer makes it an intriguing match for charcuterie or other rich pork dishes.
The Union Lager (4.9% ABV) was my personal favorite, with a malty, caramel flavor more reminiscent of ale than the Vienna-style lager it is. A crisp bitterness that balances these richer aromas, creating a complex beer that paired perfectly with the house burger.
But while enjoying a few brews at a table is all well and good, true beer fans will want to devote a Saturday afternoon in London to a beer crawl along the Bermondsey Beer Mile, encompassing several bottle shops and breweries.
Kernel was meant to be our first stop, but it was unfortunately closed when we visited. That being said, I was able to pick up a bottle of the Citra Summit Pale Ale (5.5% ABV) to try at home. This fresh, citrusy ale has a cloudy aspect and a nice white head. I found the tropical fruit flavors surprising yet welcome in a style that is currently being done to death—the Kernel's version is well worth a try.
At Brew By Numbers, we opted for two distinctive brews: the first was a saison brewed with hibiscus and chamomile – 01/09 (5.6% ABV) with a rustic nose typical of a saison and floral aromas that, while hardly distinguishable as hibiscus and chamomile, added to the earthiness of this beer. My favorite at Brew By Numbers, however, was the Black IPA – 15/01 (6.1% ABV)—I fell so hard for it I took home a bottle. The dark color of the beer makes the citrus aromas surprising, but this IPA is principally characterized by its woody aromas, moderate bitterness and light notes of chocolate. This beer is a definite winner for lovers of both dark beers and IPAs and would match perfectly with the smoky flavors of barbecued brisket or pulled pork.
Our next stop was The Bottle Shop, where I sampled an intriguing collaboration between Bullfinch, Weird Beard and Marble--a grapefruit IPA called You Taste Better When You Are Scared (6.5% ABV). This bright beer obviously has a good amount of citrus, but I also enjoyed the surprising spiciness and maltiness here. It doesn't have the same kick of bitterness that I would expect from an IPA; nearly all of the bitterness seems citrusy in origin, but it's a refreshing change, and as a collaboration, a great way to get to know new breweries.
We finished our tour at Four Pure, as many seem to do, given that this address also offers indoor seating and Ping-Pong tables. Here, I also picked up a few cans to take home with me, namely the straightforward pale ale (5%), which offers a nice floral hint and subtly bitter kick.
Food Loves Beer in London
As for pairing beer with food, London is doing things right… with a bit of help from Brooklyn. New beer bar Fourteenth Colonie brings a Brooklyn vibe to Clerkenwell, with help from Colonie NYC and an American chef. It has an American-inspired menu and a beer list that boasts brews hailing from London and the UK, as well as some international ones. The helpful staff was able to steer us in the right direction all night long.
We adored the Siren Undercurrent (4.5% ABV) a pale ale with a vague, oaty sweetness that almost gave it the qualities of a wheat beer, with bright, effervescent bubbles and a light bitterness on the end of the palate that's more citrusy than hoppy. The oats offer a creaminess to the finish that lends the beer some substance. It paired perfectly with the two crostini that we tried: goat cheese and lemon and white bean and tomato.
The Wild Beer Ninkasi Celebration Ale (9% ABV) was an entirely novel experience. This floral, hoppy beer undergoes a second fermentation with Champagne yeast and apples and takes on a Champagne effervescence and a sweet, cider quality. The malty flavors take the back seat here, but it's an excellent beer for pre-dinner drinks, standing in perfectly for Champagne or other sparkling wines as an accompaniment to a cheese and charcuterie board.
The Pressure Drop Pale Fire (4.8% ABV) is a London-brewed pale ale. One can only assume that the pale fire name comes from the pleasing yet nearly burning bitterness at the end of the palate—the bitterness is perfectly controlled, accompanied by very floral hops. This flavorful brew is a winner for both pale ale and IPA fans. It was a nice match for the fried hush puppies on the menu, and the egg-topped burger offered a rich counterpart to the bitterness as well.
The Green Flash Double Stout (8.8%), while not an English beer at all, nearly took top place for me when it was paired with the sticky date cake. The buttery aromas of this beer, while of course evocative of chocolate, also have a prune cake air about them, making the combo of this stout and the chef's cake a show-stopping finish to any meal.
But the Buxton Nth Cloud (8.2% ABV) was the winner for me. I hesitated before ordering the high-alcohol beer, but after reassurance from our waiter, I went for it and had no regrets. With a honey-like sweetness and soft, velvety bubbles, it belies its high alcohol nature. Very fruity hops add a punch of bitterness – this beer keeps you guessing and delivers massive flavor. I loved it paired with the house-made buttermilk fried chicken.
Of course, London's beer scene is ever evolving. I'm looking forward to discovering even more of what it has to offer on my next journey!
Here's a look at what May has in store for us.
Food Loves Beer Editors
April showers may bring May flowers, but the month has something else to offer, too, and those beautiful blooms have nothing on all the great craft beer and food events going on around the country.
Here are 12 notable happenings. Bookmark them and keep them handy so that no matter where you are you'll always be ready to get your beer tasting on.
Sample over 100 craft beers from over 30 breweries and food from local restaurants on Friday, May 1 at Studio Square NYC in Long Island City, NY.
If you're in New York head to Brooklyn for the Friday May 1 grand opening of The Hop Shop, a new craft beer bar offering 14 taps and over 100 bottles and cans.
Entertain your love for bacon and beer with craft brew samples and mouth-watering bacon-inspired treats on Saturday, May 2 at Safeco Field in Seattle, WA.
Enjoy the great brews Queens has to offer from Friday, May 8 through Sunday, May 17 at various bars and breweries throughout the borough of Queens, NY.
Sample chili and salsa and pair it with beer from 15 Bay Area and West Coast microbreweries on Saturday, May 9 at Herzog Hall in Behrens Park on the Sonoma-Marin Fairgrounds in Petaluma, CA.
Taste over 60 beers and 40 bourbons while munching on delicious barbecue specialties on Saturday, May 9 at Symphony Park at Southpark Mall in Charlotte, NC.
Enjoy samples from a lineup of over 200 unique brews, plus classic ballpark food for purchase on May 9 at Soldier Field in Chicago, IL.
Kick-off the summer craft beer season with a nationwide celebration of America's craft brewing industry from May 11 to May 17.
Celebrate the canned craft beer revolution with over 250 local and national beers, plus food and live entertainment on May 16 at Scottsdale Civic Center in Scottsdale, AZ.
Can't have enough beer and bacon? Then this event is for you. Taste your share of more than 50 different beers from over 60 breweries, plus an all-you-can-eat bacon bar and other food for purchase on May 16 in Frederick, MD.
Want amazing views with your beer tasting? This festival offers fine beers, artisanal food and VIP events at one of New York City's scenic piers, South Street Seaport from Thursday, May 28 to Saturday May 30.
Enjoy the sights of Chicago along with a variety of Wisconsin beers, artisan cheeses and sausages while cruising aboard the Mystic Blue on May 30, 2015.
Hopefully, these ideas are enough to get you started on a beer and food filled month of May! What food and beer-loving things are you planning to do this May?
This festival featured unlimited cider from over 50 different brands!
Food Loves Beer Editors
We had the opportunity to attend Edible Manhattan's first ever Good Cider Festival on Wednesday March 18, 2015. We were beyond happy to have received the invitation because cider, especially hard cider, has a warm spot in our hearts. We've even made a batch or two. Okay, making cider is something of an annual tradition. So it's safe to say we really love good cider, and this event exceeded our expectations and then some.
The evening's festivities took place at the stunning Three Sixty° in Tribeca. It's one of our favorite venues because of its panoramic rooftop views of the Hudson River and downtown NYC.
We met the makers and learned everything we ever wanted to know about cider. Of course, what we loved most was the chance to taste some ciders (from a selection of over 50 leading local and national brands) and pair them with delectable culinary treats from the local restaurants and food vendors that were on site.
If all of this wonderfulness wasn't enough, Edible's Good Cider Festival was for a good cause. The event benefited the New York Cider Association. There were far too many great cider choices (and food choices) to list them all here, but cider lovers, allow us to whet your appetite with a few highlights from the evening.
Yes. We were awestruck by the awesomeness of Awestruck's Lavender Hops, a unique, bittersweet cider infused with a secret blend of hops and sweet lavender. We liked it so much we brought home a bottle to enjoy, and we have some recipes in mind so stay tuned for those.
Delicious doesn't even begin to describe the Long Island Duck Confit on NY Cheddar Thyme Biscuit from Dekalb Restaurant. This heavenly bite begged to be savored again (and again).
We sampled three sparkling ciders from Bellwether: the Brut Bottle-Conditioned Lord Scudamore, the Semi-Dry Liberty Spy, and the Semi-Sweet Cherry Street, a lightly sparkling blend of apple and tart cherry.
Jimmy's No. 43's Cider Braised Bacon and Brussels Sprouts proved once again that bacon makes Brussels sprouts better, as does cider!
Doc's Draft Hard Cider is always a favorite and their "Dry Hopped" variation doesn't disappoint. The citrus and floral hop character (provided by Centennial and Chinook hops) is apparent from the first sip of this otherwise traditional cider.
We really enjoyed Maeve's Hudson Valley Cider, a sparkling craft cider with pronounced floral and light citrus notes.
Nine Pin Ciderworks Belgian Hard Cider also piqued our interest. Fermented with Belgian Abbey Ale yeast, it's no wonder this farmhouse cider with tropical fruit notes reminded us of a fine Belgian ale.
We're pretty sure that this Braised Beef Cheek with Roasted Peppers and Celery Purée from Paulaner NYC defines succulent and there's probably a picture of it right above that definition in the dictionary.
Yummy vanilla bean panna cotta with caramel-cider reduction & crunchy granola from Grace's Marketplace was the ideal dessert to complement cider.
South Hill Pommeau is fabulous and we fell madly in love with it. Aged for months, Pommeau is a blend of Apple Spirits (Eau de Vie) with unfermented and unfiltered apple cider. It has notes of apple, honey, and cloves and is perfect as an aperitif or digestif.
Looking for beers to try in the Limousin region? Here are a few ideas.
France is usually far better known for its wine than its beer, but the Limousin region may be one of a handful of exceptions. Thanks to the great quality of the water in this region, artisanal beer has been brewed here as early as the 18th century. In Limoges, the region's capital, the first brewery dates to 1765, and between 1895 and 1970, over 50 breweries could be found in the Limousin region.
One of the region's most famous breweries, Mapataud, remained a leader in the local industry until the 1950s, when more northern regions stole the local brewing thunder.
While many of these historic breweries have since disappeared, a renewed interest in brewing in France in general and in the region, in particular, has brought beer brewing in the Limousin back into the spotlight; today, there are 14 breweries in the region. With this in mind, here are the top 5 beers to try in Limoges and the Limousin region.
5. Michard Ambrée
Three of the beers on this list come from Limoges' premier modern brewer, Michard, in operation since 1996. Michard operates both a brewpub in the city center and a brewery a bit outside the center, where one can still sample homemade flammekeuche – eastern French flatbreads a bit similar to a pizza–, as well as house-smoked salmon alongside the beers. The brewpub in the center not only has a more extensive menu, but also offers beer-based cocktails.
I was treated to a tour of the newer brewery, where brewing has increased by five times from the old days though you can still find the old brewing equipment on display at the brewpub. At the new brewery, Mr. Michard works with his daughter Julie, a former optician who has devoted herself to the family trade, and together they craft local products using live yeasts from two original sources chosen specifically by Mr. Michard himself. Four different beers, as well as a whiskey, are made on the premises.
Ambrée is often my favorite French beer style. In fact, when Julie, my guide, asked me to guess which one I would like most before tasting, I guessed the ambrée. While it was quite delicious, I was wrong about my top choice – more to follow on that in a moment! The Michard ambrée is a 5.5% ABV brown ale with a light, malty sweetness and a touch of hop bitterness on the end. It's not quite as long on the palate as many that I'm used to, but it's rich in flavor and very drinkable over a long period of time, even with lighter flavored foods. I find it lovely paired with the house flammekeuche.
4. Michard Brune
Perhaps the most surprising beer on this list was the brune, also from Michard. This dark beer pours like a stout but is closer to a Belgian-style ale. It offers a rich, chocolate aroma, and a cherry-like flavor. At only 6% ABV, it isn't at all heavy. The richness of the beer only kicks in on the back of the palate, making it very drinkable.
Julie suggested adding a touch of something sweet, like grenadine, to create a beer cocktail that's the perfect winter aperitif. Alternatively, it would pair quite nicely with a glazed duck magret.
3. Maquisarde Ambrée
Yet another ambrée to make the list – Maquisarde is an organic variety made by La Ferme Brasserie des Monts et Barrages. This young brewery, founded in 2009, has been selling artisanal beer made with home-grown products since 2010. Nicolas Brillou is at the head of this venture, which produces about 500 liters a week in several different styles: a light blonde in the pils style, a bitter amber beer and a light blanche, along with several seasonal beers like chestnut ambrée or apple blanche, the ingredients for which are all grown on-site.
The maquis referred to in the beer's title is a reference both to the maquis shrubland that makes up this part of France and to the French Resistance movement that called themselves the Maquisards.
This amber's light, yeasty, malty aroma and delicate, soft effervescence are extremely pleasing. There is a light head that dissipates almost immediately, but the flavor lasts, making this a really nice beer for an aperitif. I would also serve it with roast pork and potatoes.
2. Michard Blonde
I am continuously surprised by the pils-style blondes produced in France. This light, 4.5% ABV beer made, once again, by the Michard brewery, has a lovely, balanced flavor right off the bat. There is a certain richness that comes from this balance: a touch of malty sweetness, the distinctive, hay-like flavor that stems from the house variety of yeast and just a hint of hoppy bitterness.
This beer is the one that, for me, pairs the best with Michard's food offerings of flammekeuche, but I would also pair it with a burger in classic pub fashion.
1. Lepère Defrance Blonde
Lepère Defrance, based in Saint-Yrieix-la-Perche, produces a variety of artisanal beverages, from homemade sodas to four different beers in different styles. The blonde is dubbed "la délicieuse" or the delicious by the company, and I tend to agree.
This beer boasts fine, almost Champagne-like bubbles and an herbal, citrusy hop aroma. Its long-lasting hoppy flavor is composed of citrus on the front of the palate with a slightly bitter finish. The beer has a mild malty warmth as well which, for me, creates the perfect balance. This flavorful beer pairs perfectly with a burger, but if you'd rather stick with regional specialties, it's also a nice match for the rich, garlicky flavor of Limousin grillons (a sort of pork pâté indigenous to the region).
The 2015 NYC Craft Beer Festival offered spring in a tasting glass.
Food Loves Beer Editors
Spring is so close you can almost taste it. So what better way to welcome in the warm, revitalizing season than with a wonderful weekend of craft beer? The weather wasn't exactly cooperating, but neither rain nor cold could prevent hordes of people from lining up outside the Lexington Avenue Armory last Friday and Saturday to attend the NYC Craft Beer Festival Spring event.
Held in three two and a half hour sessions over the course of two days, the Festival presented tastings of some of America's best craft brews. From beer to cider to mead, there was something pouring to satisfy everyone's taste. We sipped quite a few remarkable samplings, including Downeast's Original and Unoriginal Cider. Here are some other favorites that made our especially notable list:
Almanac Golden Gate Gose
Almanac Golden Gate Gose is based on a somewhat obscure wheat beer style from Germany that has salt and coriander as ingredients. They add locally grown lemon verbena as well, and the result is a refreshingly light and tart beer.
Anderson Valley Spring Hornin'
This Spring IPA is clean and dry, with pronounced floral and herbal hops.
Atlantic Brewing Bar Harbor Blueberry Ale
A welcome reminder of the warmer months to come, Bar Harbor Blueberry Ale balances a delicate blueberry flavor with light malt and crisp hops.
Boulevard Spring Belle
Boulevard Brewing Co. just arrived in the NYC market, and we're glad they're here! Spring Belle is a saison brewed with the addition of rose petals, chamomile, and elderflower, lending a beautiful floral layer which marries nicely with the traditional Belgian flavors of the style.
Boulevard Tank 7 Farmhouse Ale
This is a saison for those who appreciate a well-made farmhouse ale. It's slightly funky with bitter citrus flavors and a dry finish.
Braven White IPA
The first brew from Brooklyn newcomer Braven Brewing Co. is White IPA, which blends the spice of a wit beer with the bold hoppiness of an American IPA.
Full Sail Session Beers
Never ones to disappoint, Full Sail offered samples of their immensely popular Session IPA and Session Lager.
Greenport Spring Turning Rye Saison
Spring Turning Rye Saison from Greenport Harbor Brewing has all the flavors we love in a saison, with the added spicy dryness of rye malt.
Kuka Golden Ale
Brewed with maca root and agave, Andean Brewing's take on a Belgian-style golden ale balances a fruity sweetness with fine carbonation and a clean finish.
Lakefront Extended Play
An "India-style" session ale, Extended Play has the bold, citrusy hop profile of an American IPA and an ABV of just 4.2%.
Ommegang Glimmerglass
One of the several spring saisons at the event, Ommegang Glimmerglass is fruity and floral with classic Belgian yeast flavors and a clean, dry finish.
Sixpoint Abigale
The newest offering from Sixpoint is a Belgian-inspired pale ale that's big and strong and blends the fruit and spice flavors of Belgian yeast with bold American hops.
Southern Tier Right-O-Way IPA
The newest year-round offering from Southern Tier is Right-O-Way IPA, a session ale with pronounced citrus flavors and balanced hop bitterness.
Stone Delicious IPA
We happen to think that all Stone IPAs are delicious, but this lemony hop bomb has the added benefit of being gluten-reduced.
All of those spectacular seasonal beers were easily paired with fabulous fare because there were plenty of dishes for purchase served up by food vendors like Dos Toros, Jessy's Pastries, and Rosamunde Sausage Grill. We really loved the Mac & Cheese Empanadas from Jessy's Pastries and we also enjoyed Tipsy Scoop's Hard Honey and Cinnamon Ice Cream (made with Downeast Hard Honey cider) for dessert. Yum!
There were also retail vendors on hand such as The Bacon Jams, Cheeky Monkey Foods, Cabot Creamery and our friends at Potlicker Kitchen to name a few.
We're sure you won't want to miss the next seasonal tasting so stay tuned to Hand Crafted Tasting Co. and our Datebook page for dates and details.
Were you at this beer festival? Share your experience and your favorite beers in comments!
Begin your cellaring journey with this introduction to aging beer.
Food Loves Beer Editors
With an overwhelming number of breweries worldwide producing beers suitable for aging, there is no better time than now to start your own collection. The thirst for great beer spans the globe, and regardless of where you live you can find an extraordinary array of cellar-worthy brews. Here are a few tips to guide you through the process of choosing, storing, and most importantly enjoying these fine ales.
1. Choosing the right beers.
The first, and most obvious step is to know which beer styles are most suitable for cellaring. Alcohol content alone isn't enough of an indicator, since beers such as double (or imperial) IPAs are meant to be drunk young, even though their ABV is in the 8%+ range. Here are a few words to look for on the label that will help you pick the right beers to begin your collection:
Barleywine and Wheatwine: With few exceptions, these ales will hold up for between 5-10+ years when stored properly.
Barrel Aged: This ancient method of storing beer has seen a huge resurgence in recent years, and a wide variety of styles now see the inside of the barrel at some point. These beers are typically high in alcohol and have usually been aged in oak for six months to a year prior to bottling, preparing them to develop in the cellar for several years.
Imperial Stout: Created in England for the enjoyment of the Russian aristocracy in the mid-1800s, these strong, rich, malty beers can easily take 5-10 years in the cellar.
Sours, Geuze, Brett (or Brettanomyces) and Spontaneously Fermented Ales: The combination of wild yeasts and bacteria work together to create beers with exceptional longevity. It is not uncommon for these beers to be cellared for 15-20 years.
2. Buy a few beers at a time.
It's best to keep it simple when you begin your collection, so don't give in to the urge to buy everything at once. Choose two different brands or styles at first, and buy multiple bottles of each. Determine what your budget is for monthly or quarterly additions and stick to it, no matter how tempting it may be to spend a
week's pay on desirable bottles.
3. Choose the right storage for the best results.
Light and heat are the enemies of all beer, and are particularly important to control for long-term storage. This is perhaps the most daunting aspect of cellaring for the beginning collector, but acceptable storage conditions are easier to create than most people realize. If you live in a house find a corner of your basement away from the boiler and hot water heater. If you live in an apartment or don't have a basement, an interior closet works just as well. Get empty cardboard case boxes from your beer store. Keep small bottles in six-pack carriers within a master carton or filing cabinet and 750 ml bottles in partitioned boxes, and most importantly, always store bottles upright, even if they have a cork. An added layer of insulation can be achieved by covering your stash with a thick furniture blanket.
4. Catalog your cellar.
Your collection will be useless if you don't know what you have. Create a simple Excel or similar spreadsheet to catalog your purchases. Ours includes columns for ABV, Quantity, Name, Style, Brewery, Format Size, and Year. Putting the ABV in the first column allows you to use Excel's "sort" function to arrange the beers by either ascending or descending strength and gives a rough idea at a glance of which beers to cellar longest.
5. Keep tasting notes.
Within a month after each purchase taste a bottle with a friend or two. Everybody's palate is different, so it's good to have another perspective. Regardless of the style, we love a tulip glass or snifter for this. Note the color, clarity, and carbonation first. Next, gently swirl the beer with your other hand covering the glass then place the glass close to your nose and inhale. Record what you smell in the order that you experience each aroma. Do you get a blast of hops, or does the beer's yeast character hit you first? With maltier beers look for hints of caramel, dark chocolate, and fruit, along with any dark roast aromas. Now taste the beer and make similar observations. This part is actually a lot more fun than it sounds and is crucial to understanding how each beer has changed once you make future tastings of the same beer. Keep all the tasting notes together in a safe place for future reference. We store a tasting notebook along side our beers so that there's never a question where it is.
6. Be patient.
This might seem obvious, but it's really the hardest part for some people. Trust us- your friends and family will be impressed with your collection, but don't give in to the temptation to open anything before its time. How many bottles you have of each beer and their potential years of aging should determine your tasting schedule. If you only have two or three bottles of something that has a ten-year potential, we recommend waiting 3-5 years before the second sampling.
Do you have a beer cellar? What beers are you collecting?


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|Fake rice is just fake news
|Written by 4Ps Social Marketing Unit
|Monday, 07 August 2017 13:59
The Department of Social Welfare and Development continues to clarify that the rice subsidy given to its 4Ps beneficiaries is in the form of cash which is in compliance with the 2017 GAA provision. The subsidy is released together with the cash grants during scheduled payouts to all Pantawid Pamilyang Pilipino Program (Pantawid Pamilya) beneficiaries.
In an isolated report from Cebu this June 2017, packs of rice were said to have been distributed after the beneficiaries received their rice subsidy and grants in Sta. Fe in Bantayan Island, Cebu. Six of the beneficiaries claimed that they fell ill after consuming the rice supposedly distributed through the program. Soon as it was reported, the National Food Authority (NFA) and DSWD conducted their own investigations about the matter.
Leah Quintana, information officer of DSWD Field Office 7 said that they didn't and do not distribute any rice to the Pantawid Pamilya beneficiaries. She emphasized that the rice subsidy, together with the regular cash grants, are received by the beneficiaries only during the scheduled payouts thru their ATM cash cards or directly from the Landbank accredited conduits.
The NFA which also conducted its own investigations said that the samples it took were real rice. It also said that the hoax or fake news about 'fake' rice was made to take advantage of rice retailers. The public is also urged not to immediately believe with reports about fake rice as posted on social media.
A total of P600 per month is given to active and compliant beneficiaries of Pantawid Pamilya as this was the commitment made by President Duterte during his first SONA last July 2016. Through the regular monthly Family Development Sessions conducted by the program, beneficiaries are regularly reminded that they are free to choose where to buy rice, but should always be vigilant against attempts of various parties to exploit the subsidy. They are also advised to use the rice subsidy/cash grant properly.
Pantawid Pamilya is only one of the poverty reduction strategies of the national government implemented by the DSWD, which focuses on human capital investment through provision of health and education cash grants to eligible poor households with children 0-18 years old, with the primary aim to break the intergenerational poverty cycle. It is the priority of DSWD to provide effective, caring and immediate delivery of social protection services to the poor and the needy particularly the PWDs, senior citizens, children and women and other vulnerable sectors. All DSWD offices will ensure that such services will be given to them properly and timely when they needed it most. ###


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Definition of whiffled
imp. & p. p. - of Whiffle 2
The word "whiffled" uses 8 letters: D E F F H I L W.
No direct anagrams for whiffled found in this word list.
Adding one letter to whiffled does not form any other word in this word list.Words within whiffled not shown as it has more than seven letters.
List all words starting with whiffled, words containing whiffled or words ending with whiffled
All words formed from whiffled by changing one letter
Other words with the same letter pairs: wh hi if ff fl le ed
Browse words starting with whiffled by next letter
Previous word in list: whiffle
Next word in list: whiffler
Some random words: veal kiosk eel my fable ptisan ka
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The historical city of Bath dates from Roman times and is world famous for its hot springs; the only place in Britain where you can indulge in natural hot springs. As well as the many public baths and the original, 2,000 year old Roman Baths, there are also many exquisite examples of Georgian architecture – the sweeping Royal Crescent is unmissable. There are many leafy parks to lounge in once you've finished with the baths too.
Stay at Macdonald Bath Spa Hotel or Similar:
Where to begin? London is not just the biggest and best tourist destination in the UK, it's one of the best in the world too. Oozing history, culture, prestige, style, and everything else in between, this city should not be missed. Shop til you drop on Oxford street, stuff yourself silly with fish and chips, catch a West End show, get a glimpse of the Queen at Buckingham Palace, hear Big Ben chime at noon – the list is endless!
Stay at London Hilton Paddington or Similar:


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A former agent for the director of the next "Star Wars" film claims in a lawsuit filed Friday that he was cut out of negotiations regarding the blockbuster franchise.
Agent Brian Dreyfuss sued Rian Johnson in Los Angeles Superior Court, seeking 10 percent of the director's "Star Wars" earnings.
Click here to subscribe to FOX411's YouTube channel
Dreyfuss' lawsuit states he helped arrange a meeting between Lucasfilm President Kathleen Kennedy and Johnson in 2012 but that the director told him he wasn't interested in pursuing the company's projects. His suit states he was fired in March 2014, about a year before Johnson confirmed he would direct the eighth film in the "Star Wars" franchise.
Production on the film, which is due to be released in December 2017, began last month.
Dreyfuss began working with Johnson around 2002 and helped him develop his first film, "Brick," the lawsuit states. The agent also encouraged Johnson to direct several episodes of the hit television series "Breaking Bad" and the 2012 film "Looper," which starred Bruce Willis and Joseph Gordon-Levitt.
A call to Johnson's publicist was not immediately returned.
Dreyfuss' lawsuit does not state how much he is seeking, but it states he is entitled to Johnson's earnings from other projects, including "Looper."


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Something Old (Castlebaby)
recommendation by gabriela-ibanez
Something Old is a gorgeous shop where you can find vintage dresses, children clothing and all that you need to plan an unforgettable wedding, baptism or party.
There you can find Castlebaby - Luxury Children Clothes firm. Delicate dresses and baptism gowns handmade in Spain using high quality materials. If you have children between 0 and 5 years old, you cannot miss this wonderful place. Unique designs for unique children!!!


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Welcome to Excel Driver Services!
Excel Driver Services is a full-service training company that is dedicated to your success. Whether you are a company looking for a training provider or an individual looking for training, we are your one-source for success! We provide training programs for our customers that meet their needs and produce results.
We offer a full-compliment of training services at an Excel facility or on your location. Whether it is for light-duty fleets, Commercial vehicles, or workplace safety, we have the tools to help you succeed in today's challenging market.
We listen to your needs. We provide excellent customer service. We have the best training available, all custom-designed to fit your changing environment. Every program is built to impact our customers one student at a time.
Whatever your need, please do not hesitate to contact us!


text: Staple & Fancy exists way down in the guts of Ballard—by the water, crowded in among the sailmakers, mini-storage units, and coffee shops that pop up like benchmarks of rapid gentrification. The building in which Staple & Fancy is housed has been reclaimed in the best kind of way: just barely. Because of the method by which owner Ethan Stowell and his demo crew turned this former boat-gear warehouse—home, for 80 years, to the Kolstrand Marine Supply Company, and before that to a neighborhood mercantile called L. Strand (a purveyor of "Staple & Fancy" goods, hence the unusual name)—into a rough and rustic restaurant, the place already had a century of history the moment they opened the doors. It's the kind of thing you can feel—lots of raw wood, framing timbers, and crumbling, exposed brick still painted in places with the advertisements of past tenants. There is a weight that no generic, plasterboard box in a strip mall is ever going to have. The light comes mostly from candles; they burn everywhere. The vibe is gentle, quiet, relaxing, and just a bit odd because of the bank of windows along the back wall that look in on the bright, cream-colored dining room of The Walrus & the Carpenter, which operates back-to-back with Staple & Fancy. I've never seen an arrangement quite like it. The effect is kind of like looking into a mirror that refuses to reflect what's happening and just kind of does its own thing. In the weeks after its opening, I heard some pretty bad things about Staple & Fancy's food from people whose taste I trusted. It wasn't that anything was terrible, necessarily, just that none of it was special. I heard dull. I heard bland. I heard totally not worth the time or money. I thought about going and seeing for myself, but then didn't. A restaurant's first weeks of business are sometimes like rehearsal—a last chance to get the balance right, to test the menu against the blade of public perception. One can get a completely different meal in a place's second week as one can in its eighth or 12th. And while not every restaurant can get it together quickly (I've known places that struggled for a year before everything suddenly clicked), most simply have to. In a town like Seattle, there are just too many options. Fuck up once, and most folks won't come back. I hit Staple & Fancy just before its three-month mark, at a point when most places have worked out the opening jitters, gotten rid of the dead weight, and come together into an approximation of the restaurants they will be for the remainder of their natural lives. I sat at the bar because, at least according to the hostess, Staple & Fancy was drawing enough reservations to be fully committed, on a weeknight, until 9 p.m. The paucity of trade on the floor seemed to tell a different story, but I was cool with it. The bar at Staple & Fancy is comfortable: nine seats, lots of liquor bottles for company, and a view right into the working line. I could ogle the mise of the cooks while they worked, on the grills and stacking pans for orders not yet materialized. The bartender handed me a cocktail list, a wine list, and a menu, stapled to a wedge of wood. The ever-changing board (literally, in this case) at Staple & Fancy is small and simple: five appetizers, three or four pastas, five entrées, and a couple of sides. They adjust with the weather, the supply, and the mood of the cooks. There's also an option for family-style dining: four courses, $45 per person, all chef's choice. The menu says "We would also like to inform you that you really should do this." So do the servers. But I am recalcitrant. I want to order what I want to order, and do. When the rabbit terrine arrives, it is pretty and rustic and smells of nothing at all. Just a pinkish slab of rabbit meat, a tangle of wild watercress hiding a small mound of caramelized shallots, and a spoonful of the agrodolce sauce that came of the sweet-and-sour prep of the shallots. I take a bite of the terrine and know immediately that it's good—made by someone who really knows his way around deconstructing bunnies. Forcemeats like terrine are made infrequently, ordered even less often. They exercise culinary muscles that don't often get a workout in a kitchen's day-to-day ops, requiring cheesecloths and water baths and a trust in the finality of the process that is more the stuff of bakers than cooks. A cook making a forcemeat is like a mathematician doing equations in his spare time just to stay sharp, or a stage magician standing before a mirror practicing the passes and drops he has done a million times. The terrine, the rillette, and the pâté are connections to past and beautiful rusticity: training for a cook who already knows how good he is. Beyond all that, the watercress tastes powerfully of pepper and nuttiness. It's stronger than the stuff you get in the store, delicious on its own. And the shallots are amazing—brown, sticky, and sweet like candy, with just the tiniest sting of vinegar. The shallots, all alone, are worth the price of admission. But then I try everything together—a chunky and rich forkful of terrine, a leaf of watercress, a twist of shallot, and a squiggle of the agrodolce—and the effect is almost indescribable. So delicious, so ideally wedded and perfectly balanced, this bite is transcendent. It is the definition of the phrase "greater than the sum of its parts," rendering all other uses of it pat and cliché. For just a moment I forget every other terrine I have ever had and concentrate on this one. It is, in a word, redefining, and I think to myself, "This might be the best restaurant I've been to in a year." It doesn't last. How could it? No kitchen— none but the very, very best, anyway— could possibly sustain that level of amazement through an entire meal, let alone hundreds of them. I have gnocchi in red sauce with pork cheek and basil, and it's great, but not as great. Gnocchi is easy to do poorly, hard to do well, and incredibly difficult to do perfectly. Staple & Fancy hits the solid middle ground with little potato-flour dumplings that have a bit of heft and some texture and match well with the pork cheeks, cooked so long they almost melt into the sauce. The mackerel in sauce salmoriglio comes laid atop chunks of ham hock and tufts of fried cauliflower. Like the terrine, the dish comes off best when every ingredient is eaten together—a complicated forkful of browned cauliflower, a bit of chewy hock, some flakes of white fish flesh, and the briny parsley-and-lemon sauce smeared across it all. But even then there are issues. The fish is a bit charred and wants some more salt. The ham hock chews like pork bubble gum. And on its own (without the fish, the sauce, the pig), fried cauliflower just tastes like . . . cauliflower. Other nights I return for veal breast with figs, mint, feta, escarole, and sweet balsamic vinegar, and for a composed salad of beets with watercress, avocado, and a soft-boiled egg on top. Both plates reach for that rare, flawless balance which is obviously Stowell's intent and strength, at this time, in this kitchen, amid his burgeoning culinary empire. He builds plates by layers, with flavor and texture, sometimes ramming together contradictory ingredients (raisins and tuna, squash and radish, cauliflower and fish) just to see what will happen. Nowhere else on the menu, though, does this work with the rare magic of that rabbit terrine. I do not order the terrine again. I may not ever order it again. I fear that in trying it twice, I will be somehow disappointed, finding it not as good as that first, brilliant moment. So I deny myself the opportunity for disappointment. I know this is stupid. And every time I think about it, all I want is one more bite. firstname.lastname@example.com Price Guide Rabbit terrine $12 Gnocchi $16 Mackerel $22 Beet salad $11 Veal breast $20


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Tea around the world
Web Info
Tea is an immensely popular drink all over the world. True tea is always made from the Camellia sinensis plant, but in everyday language we refer to a much wider range of brews as tea. One example of such a tea is the Rooibos tea. This tea is not made from Camellia sinensis, but from a South African plant named Aspalathus linearis. Rooibos simply means "red bush" in Afrikaans, and Rooibos tea has a vivid red coloration. Today, Rooibos tea is not only popular in Africa, but in many other parts of the world as well, including Europe and the United States. Rooibos tea is smooth and non-bitter, and will taste great hot as well as chilled.
Tea traditions vary from region to region, and while the Japanese find British tea customs quite bizarre, the Europeans are flabbergasted by the Tibetan butter tea. Butter tea is made from water, black tea, salt and butter. Milk can also be added. The black tea used is typically grown in the Pemagul region in Tibet, and it is purchased in bricks. When you prepare the tea, you crumble off a part of the brick and boil the leaves for several hours. The brew is then stores, and each time you wish to make some tea use add some of it to boiling water. You can make your own Po Cha (Tibetan Butter Tea) from ordinary black tea, six cups of water, ¼ tablespoon of salt, 2 tablespoons of butter and ½ cup of milk.
The history of tea is a fascinating one, and new chapters are constantly being added. On this site you will find information about how tea was introduced to Europe, the birth of the British tea culture, the Russian tea tradition, early Canadian tea habits, Indian tea cultivation and chai drinking, and the importance of tea in the United States.


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The following is a list of questions The Republican / MassLive.com sent to each Massachusetts gubernatorial candidate this election season, with their responses, verbatim, as submitted. This post and the others like it are part of the news organizations' collective intention to further deliver the candidates straight to the voters to help inform their decisions on election day.
Don Berwick, one of three Democrats running to become the next governor of the Bay State, answers below.
The Republican and MassLive.com Editorial Board will meet with him on Thursday.
We want to know what questions you have for the candidate. Please file your questions in the comments section below or email us directly at email@example.com.
Unemployment continues to be a problem in the western part of the state. What would you do to create jobs in Western Massachusetts?
While the Great Recession technically ended years ago, the recovery has not been even. People and communities have been left behind. As an executive, I started and grew an organization from nothing to global scale, employing hundreds of people in Massachusetts. As Governor, I will take the following steps to create jobs in Western Massachusetts:
Strong Communities: We need to invest in the creation of strong and attractive communities where people want to live and raise their families. Where people want to live, businesses want to locate. And where businesses want to locate, jobs are created.
Narrow the skills gap: In Massachusetts we have far too many people looking for jobs, but we have even more jobs looking for people. Our workforce needs better preparation to fill the jobs that are available. To bridge the gap, we need to invest in our education system so that young people can learn the skills that employers are looking for in the 21st century economy.
Innovation: Highly leveraged investments in innovation have already produced dramatic results. By focusing on rapidly expanding industries such as the life sciences, biotechnology, and green energy, we can build on what Massachusetts does best: innovate.
Making Massachusetts an attractive place to do business: I support regulating businesses to encourage socially responsible behavior, but not in a way that hassles them with outdated requirements, redundant paperwork, and unnecessary barriers.
Making Massachusetts an attractive place to be a worker: Anyone who works 40, 50 or 60 hours per week ought to have enough income to raise a family in a secure and dignified environment. We must raise the minimum wage to at least $11.00 per hour, and provide paid sick leave and unemployment benefits so people can transition back into the economy.
Springfield will be the host city for MGM's resort casino, unless the state's gambling law is repealed. How will you vote on the ballot question that would repeal the state's casino gambling law?
I am the only 2014 Democratic Gubernatorial candidate to oppose casinos in our Commonwealth, and the first to endorse the ballot initiative to repeal the casino law. I did not take that step lightly. I am well aware of the dire need in Massachusetts to expand job opportunities throughout the state and of the hope in some quarters that casinos will bring both employment and new revenues to our strapped state budget. However, the evidence shows that casinos will actually cost jobs in communities like Springfield – studies have shown that casinos divert funds from local businesses, with an average of one local job lost per slot machine. And the new revenues to the state will be for less than originally projected.
What more can be done to lower rates of homelessness in Massachusetts and move homeless families out of hotels and motels?
Massachusetts suffers from a housing shortage that creates prohibitively high prices for renters and homeowners and squeezes many out of the market entirely. Instead of rising to the challenge, both federal and state governments have backed down from their responsibilities. The Republicans in Congress have forced Section 8 Housing Choice Vouchers in Massachusetts to be cut by 1,400 vouchers. And state-funded rental assistance (MRVP) has fallen from nearly 20,000 vouchers in 1990 to only 8,200 today.
The result hurts people: Massachusetts has nearly 20,000 homeless people—up 9% since 2012, even though homelessness has declined nationally. Over 4,000 children and their families spend each night in shelters and hotels. And almost 400,000 households spend more than half of their income on housing—a recipe for extended poverty and a prohibitive barrier to the middle class. Now is the time for bold leadership that recommits to the idea of housing as a human right and provides affordable opportunities for people of all income levels.
As Governor, I will:
End chronic homelessness. In a society as wealthy as ours, the only acceptable number for this kind of inequality and suffering is zero. 'Housing First' models like Home and Healthy for Good and the 100,000 Homes campaign place chronically homeless individuals in permanent supportive housing and offer comprehensive supports—including mental health, substance abuse, and job training programs. These successful programs have shown an 85% retention rate and save thousands of dollars per person each year. We have the resources; we have the methods; now we need the will.
Fight family homelessness. It makes no sense to spend $4,000 a month to cram a family into a motel when we could spend less than $1,000 per month on a rental voucher. As Governor, I will restore the MRVP program to its historic level to create 20,000 vouchers per year. And I will strengthen the HomeBASE and RAFT programs that help families at risk of slipping into homelessness.
Invest in public-private partnerships. I will work closely with the private sector and our strong network of community development corporations (CDCs) to build more housing units. I will partner with developers to make use of idle state land, and provide incentives for private owners with expiring affordable housing contracts to extend affordability. By increasing the supply of housing, we can remove some of the pressures that forces families into homelessness.
What role, if any, does the state have in helping cities and towns resettle refugees?
As a compassionate society, it is right and proper to help refugees resettle into our cities and towns, and it would be unfair to ask local taxpayers to shoulder the financial burden. The Commonwealth must partner with municipalities to ensure the financial resources and expertise are available to ensure a smooth transition into our society.
What, if any, additional gun laws would you support and how would you balance the need to lower gun violence with Second Amendment rights?
Massachusetts faces a gun violence epidemic – particularly in some of our cities. The gun control bill recently signed by Governor Patrick was a step in the right direction, but we can do more, including instituting a one gun per month policy and further collaboration with neighboring states to reduce the flow of illegal guns into Massachusetts. Perhaps more importantly, we must address the root causes of violence: poverty, injustice, hopelessness and the vestiges of racism.
Should local aid to cities and towns be increased, decreased or remain level?
Over the past decade, we have backed away from our commitment to funding our local communities, primarily because the unsustainable growth of health care costs is squeezing out every other line item of the budget. As Governor, I will work to control health care costs – as I have throughout my career – while improving care. That's why I support single payer health care – Medicare for all. With health care costs under control, we will be able to increase investment in our communities.
Do you support expanding passenger rail between Boston and Springfield?
New transportation options are key to Springfield's economic future. By connecting Western Massachusetts to metro Boston, we can create new economic opportunities across the Commonwealth. I support expanded rail service to Springfield, but as governor, I would want to ensure that any rail project that connects Boston to Springfield utilizes 21st the best of century technology, not outdated 20th century technology.
Should the cap on charter schools be lifted?
Massachusetts' charter schools have demonstrated achievements that can serve as laboratories whose results inform mainstream public education. I will continue and modestly expand them, but only under strict requirements around selection procedures to assure that charter schools serve students representative of the overall student population, and only if the lessons they learn and the models they develop are readily accessible to the full public education system. I would also increase the proportion of "in-district" charter schools in order to keep resources in the public school systems. I oppose for-profit charter schools.
Do you support or oppose the proposed Kinder Morgan gas pipeline?
After careful consideration and review of the currently available data, I oppose the construction of the proposed Kinder Morgan pipeline. We should not commit to new natural gas infrastructure until we know for certain that it is necessary to meet our energy needs. To date, I am not convinced that that case has been made. I aim to set Massachusetts on the path towards becoming the first carbon neutral state. To achieve this ambitious goal, we must double down on aggressive efforts for additional conservation and efficiency, solar, offshore wind, and hydroelectric power to replace existing fossil fuel sources. While we need a 'bridge' fuel in the short term until we can power our grid and mobile sources with minimal fossil fuels, I am very concerned about the legitimate dangers of making any more long-term investments in natural gas infrastructure.
Do you support or oppose requiring businesses to provide earned sick time to full-time employees?
Nearly one third of Massachusetts workers are forced to choose between staying home to care for themselves or their children or forfeiting pay by calling in sick. Many risk losing their jobs. I support earned sick time not just because it's the right thing to do, but because it is good for our economy, increasing employee productivity and decreasing turnover. Massachusetts should be the best place in the country to be a worker, and earned sick time is a step in the right direction.
Is there anything else you would like to add?
I am a pediatrician by training, but I am also an executive. I started and grew an organization from nothing to global scale and created hundreds of jobs, and I led the largest agency in federal government by budget. In 30 years of executive leadership and the principles of modern management, I have amassed more experience in leading and improving large organizations than any other candidate in this race. Those executive skills are directly transferable to state government, and I think I can help make government function better and more efficiently.
Read Martha Coakley's full questionnaire here »
Read Steve Grossman's full questionnaire here »


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Website Security
The New York State Division of Alcoholic Beverage Control takes licensee information confidentiality and computer security very seriously. The Division web site uses industry standards to provide secure and protected content. We employ the use of digital certificates and Secure Sockets Layer (SSL) on our web site to provide a secure, encrypted connection between capable web browsers and our web servers. This secure, encrypted connection is required by our servers whenever you are asked to enter any kind of information that may be considered confidential.
We encourage you to read our Privacy Notice.
Freedom of Information Law (FOIL) | Reasonable Accommodation | Disclaimers | Confidentiality | Privacy | Security | Register to Vote Online
New York State Liquor Authority • 80 S. Swan Street • 9th Floor • Albany, New York • 12210-8002


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Magic Millions hotpot Snitzel tasted defeat for the first time at the Gold Coast yesterday as Graeme Rogerson's trail of big-race success reached new heights when exciting colt Bradbury's Luck won the $1 million two-year-old classic.
Jockey Glen Boss was at a loss to explain Snitzel's effort, which he described as a "flat run", to finish a dead-heat third with Bradbury's Luck's stablemate, Al Samer.
"I was in trouble before the turn," Boss said of the $1.50 elect, which finished just over a length from Bradbury's Luck ($9.50), leaving $71 outsider Emit Time to split the pair.
"He surprised me," Boss added. "He never got in close to the fence in the race but when I asked him for something there was no ping. He just wacked away."
Giving Hugh Bowman his second million-dollar victory this season and Rogerson cream to add to his W.S Cox Plate cake with Savabeel, Bradbury's Luck jumped well from gate two.
"The inside draw made all the difference," Bowman said. "I didn't expect to lead but I just stoked him up a bit after jumping and he was there.
"It was a great effort, particularly as he was a bit fractious in the gates beforehand."
Rogerson had mapped out an ambitious plan for Bradbury's Luck prior to the Magic Millions.
While the Gai Waterhouse-trained Dance Hero won the Magic Millions and Golden Slipper double last year, Rogerson has high hopes to go one better and win the Blue Diamond Stakes as well to achieve a treble never done before.
"I'll sit down and see how he pulls up but I will not rule that out," an emotional Rogerson said after Bradbury's Luck's three-quarter length victory.
"This is a very good horse you are looking at. I always thought he was going to win.
"He probably should have won his first start [Breeders' Plate] when Snitzel beat him, so I was confident."
Bradbury's Luck's owners include Michael Sissian, Tony Bott and Bruce Reid, a man in his 80s who also part-owns Savabeel and Caulfield Guineas winner Econsul.
Sissian previously raced Bradbury's Luck's mother, Skating, with Rogerson preparing her to win a Doncaster Handicap as a three-year-old.
"Skating was a great mare and this is a great horse, too," Rogerson said, before showing a rare sign of humility. "Good horses make good trainers.
"I've got to thank all my staff, I'm just the mouthpiece."
Bowman, who also claimed the $1m Golden Rose at Rosehill last August on Doonan, won his first group 1 race last year when scoring on Defier in the Doomben Cup, thinks Bradbury's Luck can make the transition to top grade.
"I've always had a big opinion of him and he confirmed that today," he said.
"He is a really good horse and could win anything he went around in."
Snitzel's trainer Gerald Ryan said the colt by Bradbury's Luck's sire, Redoute's Choice, would be given a break before a Golden Slipper assault and warned he would be better suited sitting back off the speed.
Jim Cassidy said Al Samer's effort was sound and told connections "he was a bit colty today". "He couldn't lead, he didn't have the zip to cross," Cassidy added.
While Tony McEvoy won the Magic Millions Trophy for three-year-olds with Tippitaka, his luck turned when Meriwether ran last to Bradbury's Luck.
Punters laying the odds-on in the two- and three-year-old Magic Millions events yesterday had their fingers burned as bookmakers were saved from massive payouts when Snitzel and Roadagain bit the dust.
With pre-post betting operating on the Magic Millions for the past three weeks, bookmakers were facing huge liabilities on the Roadagain-Snitzel feature double and, having bet as much as $3 about Snitzel, would have faced a wipeout if he had won at $1.50 yesterday.
"We bet a client $40,000 to $20,000 about Snitzel and there was also a bet we took on the Roadagain-Snitzel double of $30,000 to $5000," said Larry Hawke, spokesman for Bill Hurley's Sportsbook.com.au.
Darwin based Sportingbet held $1.5million in wages on Snitzel.
On-course fluctuations from the Gold Coast yesterday had Snitzel firming from $1.60 to start at $1.50 before dead-heating for third behind Bradbury's Luck. Roadagain started a red-hot $1.60 chance in the Magic Millions Trophy but was under hard riding before the home turn and ran fourth behind Tippitaka.


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Large Ensuite Rm in house w/ pool avail.10 May (Rio de Janeiro)
We have a room available to rent in our large 4br house with pool in Santa Teresa /Laranjeiras from the 10th May. The house is shared with 3 other professionals.
The room that is available has an ensuite shower and floor to ceiling wardrobes and is R$1,200/mth for 1 person, R$1,500/mth for 2 people. The house is 2 mins away from 2 bus routes (one to Largo do Machado and one to Lapa / Centro) so getting around is really easy.
The house has a pool, wifi internet and cable TV and the rent includes all bills and weekly cleaning and weekly laundry.
The room is available from 10 May and longer lettings are preferred.
More info on the house and photos etc can be found here: Protected content (it is Room 1 that will be available).


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- Call Back
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shipping container removals
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Red Hat Bugzilla – Bug 190922
CVE-2006-1945: awstats cross site scripting vulnerability
Last modified: 2007-11-30 17:11:32 EST
+++ This bug was initially created as a clone of Bug #190921 +++
awstats <= 6.5 reportedly has a cross site scripting vulnerability via the
"config" parameter. http://nvd.nist.gov/nvd.cfm?cvename=CVE-2006-1945
Awstats 6.6 is still in beta and did not work for me (update gave "Use of
uninitialized value in substitution (s///) at ..."), so I backported the fix
from CVS instead (it's a two-liner).
FC-5 and FC-4 versions building, devel is updated to 6.6 and I'll keep it
updated when a new beta arrives.


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CIGRE Green Books
CIGRE associates with Springer to co-publish the CIGRE Green Books Series!
the Technical Committee decided in 2015 to associate CIGRE with a renowned international publisher of scientific books in order to benefit from its know-how and of its visibility worldwide. Thus an agreement was signed at the end of 2015 with Springer to co-publish the CIGRE Green Book series. This partnership has a number of advantages for our association and our members:
- As part of the Springer eBook-package "Engineering", Green books will be available at some 1000 academic institutions and companies worldwide since Springer reference works get extra attention from libraries and are part of Springer's eBook collections;
- Enormous visibility through Amazon, Google, Google Book search and other internet platforms;
- Printed books available worldwide through Springer's sales channels;
- Fast online first publication, immediately citable and available, therefore well in advance of static print editions;
- Support from Springer's reference editorial team, specialized in publishing large reference works;
- CIGRE members receive 40% discount onto all eBooks in the Green Book series;
- CIGRE reserves the right to sell to its members the print version of the Green Books at preferential prices;
- CIGRE members receive a discount for all Springer books of 40%.
Two new Green Books available:
- Green Book of Overhead Lines is republished as eBook, with all its advantages, such as availability on mobile devices, easily searchable, fully linked (figures, tables, references, etc.), and at the same time Springer will establish a so-called living book platform for this book, where updates and corrections, digital media material, etc. can be readily uploaded and immediately become available.
- In addition a new Green Book on Utility Communication Network and Services has been prepared by Study Committee D2 and is available as hardcover and eBook. It is interesting to note, that this book given its size, is not as voluminous as the first two books and is thus the first of the so-called CIGRE Compact Studies", to satisfy the need of some Study Committees for a more concise book format covering a specific subject from the scope of a Study Committee.
Conclusively, it is worth mentioning that the following Green Books are under preparation:
• SC A3: High Voltage Equipment
• SC B1: Insulated Cables
• SC B3: Substations
• SC B4: HVDC and Power Electronics
• SC B5: Protection and Automation
• SC C6: Distribution Systems and Dispersed Generation.


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Hot tubs direct from the factory.
Atlanta, GA -- (SBWIRE) -- 05/22/2014 -- AlpsSpas now offers great deals on hot tubs and spas. The opportunity to purchase hot tubs and spas directly from the AlpsSpas factory will save shoppers time, money, and effort. Going through other options will only make the entire transaction more expensive for customers.
To a certain extent, hot tubs and spas are luxury items and customers deserve to have the opportunity to pay for them efficiently. AlpsSpas is interested in serving the customers properly and can give the opportunity to get a high-quality hot tub or spa quickly and easily. Atlanta customers will be able to benefit from this new deal immediately and even people in other areas will still have the opportunity.
Quality Hot Tubs and Spas
There will be no compromise on the quality of the hot tub by purchasing it directly. The people at AlpsSpas care about quality just as much as about giving customers a fair deal. Spas can be custom ordered. AlpsSpas products have steel frames that can withstand plenty of wear and tear with acrylic backing that is environmentally friendly and only enhances the durability.
The hot tub components carry lifetime warranties. Each and every product gets a half a day of water testing as a way of monitoring how well it functions. Customers can rest assured of getting excellent spas and hot tubs when purchasing them directly from AlpsSpas.
Full of Features
A new hot tub could have all sorts of different features. For example, some actually have massage features. The jets in hot tubs can be very strong. Relieve muscle tension through a combination of the hot tubs' hot water and the pressure of the hot tub jets. Hot tubs and spas can be excellent investments, given the benefits offered in terms of stress relief and relaxation.
About AlpsSpas
AlpsSpas has been constructing high quality spas for over 20 years. With each passing year engineers strive to produce a better product that meets the needs and wants of customers. The business has certainly grown since 1986. Currently there are two Atlanta based manufacturing facilities totaling in over 300,000 sq ft.
Media Inquiries
1465 Northside Dr. NW Suite 214
Atlanta, GA 30318


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|Formation of Toxic Oligomeric α-Synuclein Species in Living Cells
Outeiro, Tiago Fleming; Putcha, Preeti; Tetzlaff, Julie E.; Spoelgen, Robert; Koker, Mirjam; Carvalho, Filipe; Hyman, Bradley Theodore; McLean, Pamela June
Note: Order does not necessarily reflect citation order of authors.
|Outeiro, Tiago Fleming, Preeti Putcha, Julie E. Tetzlaff, Robert Spoelgen, Mirjam Koker, Filipe Carvalho, Bradley T. Hyman, and Pamela J. McLean. 2008. Formation of toxic oligomeric α-synuclein species in living cells. PLoS ONE 3(4).
|Full Text & Related Files:
2270899.pdf (680.2Kb; PDF)
|Background: Misfolding, oligomerization, and fibrillization of α-synuclein are thought to be central events in the onset and progression of Parkinson's disease (PD) and related disorders. Although fibrillar α-synuclein is a major component of Lewy bodies (LBs), recent data implicate prefibrillar, oligomeric intermediates as the toxic species. However, to date, oligomeric species have not been identified in living cells. Methodology/Principal Findings: Here we used bimolecular fluorescence complementation (BiFC) to directly visualize α-synuclein oligomerization in living cells, allowing us to study the initial events leading to α-synuclein oligomerization, the precursor to aggregate formation. This novel assay provides us with a tool with which to investigate how manipulations affecting α-synuclein aggregation affect the process over time. Stabilization of α-synuclein oligomers via BiFC results in increased cytotoxicity, which can be rescued by Hsp70 in a process that reduces the formation of α-synuclein oligomers. Introduction of PD-associated mutations in α-synuclein did not affect oligomer formation but the biochemical properties of the mutant α-synuclein oligomers differ from those of wild type α-synuclein. Conclusions/Significance: This novel application of the BiFC assay to the study of the molecular basis of neurodegenerative disorders enabled the direct visualization of α-synuclein oligomeric species in living cells and its modulation by Hsp70, constituting a novel important tool in the search for therapeutics for synucleinopathies.
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Speaking for ourselves ...
we have had an exponentially growing infatuation with huge hair, throwing all that junk from the trunk onto your head. Yes, images of huge texture, intricate, 'effortless' plaits and embedded objects from the kitchen sink, a 'Neverending Story IV' of folding and drapery of the hair just repeatedly strike cords of excitement (sadly we have always been thoroughly misguided in the art of such hair drapery...we blame it on having not long enough hair.. and some of us hurry to chop the lot off)
a tablespoonful of festive cheer.
R:Snejana Onopka Harper's January 2006 linka_lebedeva(LJ)
possibility of finding pencils and all sorts in that volume.... score!


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Ramesh T A
Ramesh T A (28th August 1950 / Madurai, Tamil Nadu, India)
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A Brindhawan Dream!
Brindhawan garden comes to my dreams often!
Krishna and gopikas played pastoral fun there!
Can those times return once again, we cherish?
read more >>
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Qualified nurse and former midwife Clare Byam-Cook is one of the UK's leading breastfeeding experts.
A specialist on breastfeeding since 1989, Clare runs her own private consultations and has been called upon by a host of big names to help solve feeding issues; Kate Winslet, Gabby Logan, Ayda Field, Izzy Judd, Geri (Halliwell) Horner, Cherry Healey and Helena Bonham Carter are all previous clients.
Clare's common sense approach to breastfeeding and wealth of experience has made her the leading expert in the field and she is also regularly featured on TV, radio and in printed publications.
"Almost all breast-feeding problems are caused by incorrect latching of the baby to the breast and, contrary to what many mothers are told, are not part and parcel of breastfeeding. In particular, sore nipples and difficulty in latching the baby onto the breast are usually caused by poor technique rather than bad luck, breasts being too big or the baby's mouth being too small!
Over the years I have gained a reputation for being able to solve almost all breastfeeding problems. All my clients come to me by word-of-mouth referral from friends, GPs, Health Visitors, paediatricians and obstetricians. I am also recommended by a number of London hospitals and midwives invite me in if they need my help with a particular patient."
'What to Expect When You're Breastfeeding....And What If You Can't' - This comprehensive guide contains all the latest information on breast-feeding your baby successfully, including:
- How to prepare for breast-feeding
- What to expect in the early stages
- How to overcome common problem, such as sore nipples and mastitis
On her DVD 'Breastfeeding Without Tears' Clare explains how breastfeeding works, discusses what to do if things go wrong, shows mothers how to reduce the pain of sore nipples, helps a three-day-old bably have his first successful breast feed, demonstrates how to swaddle and settle a baby and much, much more.
Clare will be speaking on The Baby Show Stage with MadeForMums on Friday 20 October.


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Alexis de Tocqueville Quotes About PassionQuotes about: Passion
Democratic communities have a natural taste for freedom: left to themselves they will seek it, cherish it, and view any deprivation of it with regret. But for equality their passion is ardent, insatiable, incessant, invincible: they call for equality in freedom; and if they cannot obtain that, they still call for equality in slavery.
There is, in fact, a manly and lawful passion for equality which excites men to wish all to be powerful and honored. This passion tends to elevate the humble to the rank of the great; but there exists also in the human heart a depraved taste for equality, which impels the weak to attempt to lower the powerful to their own level, and reduces men to prefer equality in slavery to inequality with freedom.
To build enormous palaces, to conquer or to mimic nature, to ransack the world in order to gratify the passions of a man, is not thought of, but to add a few yards of land to your field, to plant an orchard, or enlarge a dwelling, to always be making life more comfortable and convenient, to avoid trouble, and to satisfy the smallest wants without effort and almost without cost. These are small objects, but the soul clings to them; it dwells upon them closely and day by day, till they at last shut out the rest of the world and sometimes intervene between itself and heaven.
Trade is the natural enemy of all violent passions. Trade loves moderation, delights in compromise, and is most careful to avoid anger. It is patient, supple, and insinuating, only resorting to extreme measures in cases of absolute necessity. Trade makes men independent of one another and gives them a high idea of their personal importance: it leads them to want to manage their own affairs and teaches them to succeed therein. Hence it makes them inclined to liberty but disinclined to revolution.
Step back in time; look closely at the child in the very arms of his mother; see the external world reflected for the first time in the yet unclear mirror of his understanding; study the first examples which strike his eyes; listen to the first words which arouse within him the slumbering power of thought; watch the first struggles which he has to undergo; only then will you comprehend the source of his prejudices, the habits, and the passions which are to rule his life. The entire man, so to speak, comes fully formed in the wrappings of his cradle.
Alexis de Tocqueville
- Born: July 29, 1805
- Died: April 16, 1859
- Occupation: Historian
- Cite this Page: Citation


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Set the stage for celebration with this skyrocketing stars and stripes tunic dress. Red, white, and blue at its finest with sequin and bead details on hem.
Due to the handmade nature of this product, exact color and shade will vary.
- 100% rayon, beads, & sequins
- Hand wash separately in cold water, do not bleach, do not wring, do not tumble dry
- Made in India
|One Size Fits Most
|One Size Fits Most Plus
|35.4 / 90
|39 / 99
For bulk pricing on quantities of 25 or more, please contact our Customer Service department at firstname.lastname@example.com.
Customer Reviews
- August 3, 2018
Love this top. Very thin material and cooling. Color vibrant. Fit is a little generous but not too much that you would need to return it -or- just order the next smaller size. Its great and the price you can't beat.
- July 27, 2018
I was a first time purchaser to this site. I got this top for the 4th of July. I love it. I got it on sale, but actually it is worth the full price. I like that it is soft and flows, but not too big. I was so glad I found something with sleeves too. I can definitely wear this all year. I will be wearing again on Labor Day. It washed up nicely too. Thank you and I am glad my purchase helped veterans.
- July 26, 2018
I love this top. Perfect for the 4th of July. It runs big and I should of gotten a regular size not plus size. Itâs very colorful goes perfect with white or black capris!
- July 26, 2018
By far my favorite "Patriotic" top i have ever owned! I wore it on the 4th of july and received oodles of compliments!
- July 26, 2018
Absolutely LOVE this top. I've ordered several of these tunic tops & they are so lightweight & airy on the hot, sticky days. This one in particular I wore 4th of July & received many compliments. Comfy, looks great & definitely worth the price (now reduced as of this writing).
- July 15, 2018
Not familiar with what rayon is or feels. My skin is sensitive and I thought it was scratchy. BUT I love the tunic, it is well constructed and the colors are bright and bold.
- July 15, 2018
The tunic is beautiful. It runs a little on the large side and leaves plenty of room for us older folk. The cooler are exquisite. Nicely done.
- July 14, 2018
Beautiful top. Love it


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"Storm" wedding cake
A popular classic stacked cake decorated with flowers and hearts to the base of each cake, all coloured in a dark grey with a teal coloured tint and silver shimmer.
Handmade sugar butterflies cascading around the cake, with silver balls.
Finished with a handmade silver beaded crown.
Finished wth 2 satin ribbon to the boards.
Available in other colours & further tiers may be added.


text: As we look back on 30 years of defending homeschool freedom, it evokes poignant memories of family milestones: The moment of realizing that homeschooling was just what a child needed. That exhilarating first day of bravely stepping out on a different path than everyone else. The joy of seeing children learn, grow, and graduate . . . and even start homeschooling their own children.


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Fits in a 60mm hole or single bolt fixing with the 'V' bracket supplied.
Stepper motor-driven Tachometer.
Maximum RPM memory and recall.
Oil or water temperature readout ºC or ºF with 1/8" NPT sensor included.
Clock and Hour meter.
Simple setup with two small buttons on the back for mode and setting.
12 volt.
Weight 298 gms.
DAYTONA 68mm TACHO BLACK #DRPMBK