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Our Planet Money team this week is taking a look at the lowly penny. People discard pennies in bowls by cash registers. They walk by them on the street without a thought of picking them up. In fact, a lot of us don't even pick them up when we drop them. NPR's David Kestenbaum reports that there is one place where people think pennies could really cause some change.
DAVID KESTENBAUM, BYLINE: What if, as you were surfing around the Internet, there was a way to send really small amounts of money to the people who make things you like - all those cat videos, recipes, blog posts, news stories. In the early days of the Internet, people thought this idea of micropayments was going to be one of the ways the Internet paid for itself.
Some programmers at Digital Equipment Corporation actually worked on it back in 1997. Did it have a secret code name, this project?
RUSS JONES: It was always called millicent. M-I-L-L-I-C-E-N-T.
KESTENBAUM: This is Russ Jones, who was part of the team. What was the smallest amount you imagined someone paying with the system?
JONES: We were designing the system so that you could do transactions down to a penny.
KESTENBAUM: It turns out it can be expensive to send pennies around the Internet. If you wanted to pay a penny using a credit card, he says, it could cost you 30 cents to send that one cent.
The MilliCent solution was to add up all the small change people would be sending around, and pay it to each recipients in a lump.
Russ Jones said they did a small test run, gave a bunch of people 10 bucks to spend and signed up businesses. One guy charged people 25 cents to play a virtual guitar - this was early Internet days, remember. The Oxford English Dictionary sold definitions for one penny. And it worked. But there was this one side effect - it subtly changed the nature of surfing the Web. People were used to getting stuff for free. They did not like paying, even small amounts.
JONES: One of the things we found out was that is people would get as aggravated when something went wrong with a five cent purchase as when something went wrong in the real they world with a $50 purchase.
KESTENBAUM: Really? Like that wasn't the word I meant to look up in Oxford English Dictionary.
JONES: Yeah, yeah. So it's like, you know, I accidentally keyed in the wrong word. And I just lost my penny. I want my money back.
KESTENBAUM: MilliCent never made it out of the lab. The Internet took a different path. People got paid by sticking ads on their sites, or charging subscription fees.
But the idea of pennies is back again. The Internet seems to be changing. People are buying stuff for small amounts - a game for your phone for two bucks, a song for 99 cents. So why not pennies? A big venture capital firm in Silicon Valley is into the idea and people are trying to make it work again.
LINUS OLSSON: Oh, I think it can change. It would probably be the biggest change since the occurrence of the Internet.
KESTENBAUM: This is Linus Olsson, co-founder and CEO of an online payment system called FLATTR. FLATTR tries to get around that problem that MilliCent had - of turning Web surfing into an unpleasant shopping trip. FLATTR makes paying voluntary, like a tip. Basically you load up your FLATTR account with however much money you want to give away in a month - say, 10 bucks or whatever. Then if you see an article or a cat video you like, you click on a little FLATTR button. At the end of the month, everyone you FLATTRed flattered splits the money you set aside.
OLSSON: Actually at the system right now can do fractions of cents.
KESTENBAUM: Fractions of a penny.
OLSSON: That's how it works right now. So it will be one cent in the future.
KESTENBAUM: So make the case that a penny is worth something.
OLSSON: Yeah, it's worth something if there are a lot of people. It does the same thing. So we have this thing that when you sing that is a Swedish saying: (Foreign language spoken)
KESTENBAUM: And it means what?
OLSSON: And it would translate to many small streams forms a large river.
KESTENBAUM: Olson says people are using FLATTR. A lot of folks in Germany signed up.
OLSSON: We have a podcaster who make his living form this. I think he gets like $5,000 or something.
KESTENBAUM: A month?
OLSSON: Yeah.
A penny can actually can be a lot in the online world. If you try to earn money by putting ads on your Website, you get a little bit for every person who comes to your site. How little? If one person sees an ad, you might get 1/1000th or 1/100th of one penny. So a whole penny, one cent? From that perspective it is worth picking up from the sidewalk.
David Kestenbaum, NPR News. Transcript provided by NPR, Copyright NPR.


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Cooking School – Preserving 101!
The markets, home gardens and stores are simply bursting with fresh and ripe fruit and vegetables at this time of year. Not only am I getting tons of gorgeous produce in my CSA box each week, I can never resist buying huge loads of colorful, berries, stone fruit or squash from the Farmer's Markets. To top it all off my mother-in-law and friendly neighbors keep bringing tons of homegrown cucumbers, tomatoes and zucchini harvested from their overflowing gardens. I always have a problem saying no!
So it is not surprising that I have a surplus amount of produce at this time of year. Does this sound familiar to you?
My solution to all this surplus produce is preserving – making jams, jellies, chutneys and preserves is something we have gotten used to doing every year. Although it's just the three of us, our consumption on these items is rather high.
Every weekend we enjoy long and relaxing breakfasts with warm rolls, organic butter, eggs and homemade jams and preserves. While I am the type who spreads my jam or preserve thinly on my buttered rolls, Tom and Soeren dollop thick layers enjoying the fruity taste. The cooler seasons also has me making more hearty roasts and piquant types of dishes and there is nothing better than having some delicious homemade spicy chutney or a fruity jelly to serve with it. Moreover, giving away colorful jars of jelly and jam as gifts in the holiday season always adds a special touch.
We've been doing this every year for the past four years, this year however we were rather creative with a few of our experiments. As I looked into my pantry for that recently made fig and ginger preserve the jars of jams, jellies, preserves and chutney all lined on the rack, gleamed at me. At this moment I was struck with the idea to write this post.
I have often heard some of my friends tell me they have no time to go through the process of making jams or chutneys at home. It's a lot easier than one thinks. There are however, certain points and tips one has to consider. With this post I hope not only to offer a comprehensive column focusing on preserving and making jams, jellies, chutneys and relishes, I am also going to be sharing several of our favorite recipes.
Jams, Jellies Marmalades, Preserves and Conserves
This is the ideal way to preserve fruit. Sugar is the main ingredient that preserves the delicious summer fruits of choice. Exactly that is what a all of these start with: delicious, succulent and ripe fruit.
Jams are made by crushing or grinding, whole fruit. They usually have a thick consistency due to high pectin content.
Jellies are made using the juices of the fruit. It is much stiffer that a jam and if cut it will hold its shape.
Marmalade is a jelly with pieces of cut fruit in it. Often citrus fruit like oranges, lemon or lime are the basis of a marmalade.
Preserves is usually interchangeable with jam, but it often applies to cooked and gelled whole fruit, which includes a significant portion of the fruit.
Conserves are made using a mixture of fruit, not necessarily fresh, and also contains nuts and citrus fruits.
Chutneys and Relishes
Chutneys originated in India and comes from the East Indian word chatni, which means "strongly spiced," Chutneys are basically condiments which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread.
Relishes are hardly cooked and use much less sugar. It is made by coarsely chopping fruit or vegetables, giving it a crunchier bite.
Although both chutneys and relishes are interchangeable, often chutneys are made using fruit and relishes using vegetables.
Sterilizing Your Jars and Lids
Whether you are making a jam, relish, chutney or a marmalade one thing that needs the highest priority before you start is that everything you use, needs to be scrupulously cleaned. The pan, spoons and most importantly the jars should be scrubbed cleaned and wiped dry. Boil jars and lids to sterilize them to prevent bacteria from getting into the jam/chutney and spoiling it.
How To:
Place your empty jars, upright, without lids and open side up in a large clean pot. In a tea kettle bring water to a boil, and then pour enough water in the pot, filling the jars with the hot water. The jars should be covered with water. Bring the water to a boil and continue boiling for 10 minutes. In the meantime lay out clean kitchen towels on your counter. Using tongs take the jars out and allow to drip dry.
Place the lids in the hot water and leave them in the hot, not boiling, water until ready to use.
For best results with your fruity jams or preserves, it's best to work with approx. 1 to 2 kgs of fruit at a time. Using more than that makes it difficult to handle in a home kitchen and it also becomes difficult to get the jam to set as it does not boil fast enough. With 2 kgs of fruit I often yield approx 6 jars of 450g-sized jars.
Making Of
Jams, Jellies, Preserves and co. can be made with or without using pectin. Pectin is needed to allow the thickening or gelling of the jam. It is created from a compound, protopectin, during the ripening of fruit and during the cooking of under-ripe fruit. All fruits contain some pectin. Large amounts of pectin can be found in apples, gooseberries, plums and citrus peel. Fruit like rhubarb, blueberries, strawberries or cherries have very little pectin.
If using fruit with little pectin and you do not want to add commercial pectin, the jams, preserves and co. will thicken or gel only if it is combined with other pectin rich fruit or powdered or liquid pectin is incorporated in it.
Jams and co. made without added pectin will require longer cooking time and you might notice a slightly different taste from those with added pectin. They also yield a less finished product.
You will find that most recipes call for powdered or liquid pectin. Purchase pectin fresh every year as old pectin may result in poor gels. When preparing a jam, jelly & co. with powdered or liquid pectin, it is vital to carefully follow the directions accompanying the pectin product. Generally 50-125 ml of liquid or 2 teaspoons of dried pectin to each 450g of fruit is sufficient. The order of combining ingredients depends on the type of pectin used. For successful preparation of pectin-added jams and co., accuracy of timing is very important. Begin counting time when the mixture reaches a full rolling boil.
Sugar is another important ingredient in jams and co. You can use any type of white sugar however; I find finer types of sugar dissolve more quickly. I often use gelling sugar, which is specifically used for preserves and contains pectin, in my jams and co. It is very important to make sure that the sugar has dissolved in the simmered fruit before it is brought to the boil. If not the jam may become crystallised and sugary. The amount of sugar needed for gelling basically depends on the amount of pectin present. If you have used fruits with plenty of pectin, use 1½ times the amount of sugar to fruit. If there is just enough pectin, use equal amounts of sugar and fruit.
The easiest way to test the consistency of the jam or jelly is by placing a saucer into the freezer for a few minutes, then spoon about ½ teaspoon full of the jam onto the saucer. Place the saucer back into the freezer for approx. 30 seconds. If the sample is firm to the touch and has your required spreadable texture then it is done. It can now be removed from the heat.
Chutneys and relishes I love them - the best is that the variety seems endless. The combinations and alterations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild.
One of the big advantages to both chutneys and relishes is that they improve with age. If properly stored they will remain in good condition for several months or years and you will be rewarded with spectacular bursts of new flavor.
Vinegar, spices and sugar are all the things that make chutney or relish nice. As vinegar is the most important ingredient, it is vital that a good quality is used. I love using white wine vinegar, but you can use apple cider or a champagne vinegar too. Although any kind of granulated sugar can be used, I prefer brown or Demerara sugar as it gives the final product a wonderful rich and dark color. However, you can also achieve the darker color by simply cooking the chutney a little longer. Spices really make the chutney or relish nice. Your imagination is required here. Use whole spices rather than powdered. If you just want the flavor of the spice in your chutney then slightly crack or bruise them and tie them in a spice bag. Then cook along with the rest of the ingredients. Finally remove and discard. However, I often prefer having the spices in my chutney and just throw the amounts loose in the pot.
Good chutney is relatively smooth in texture and it will have a rich mellow flavor. The best way to achieve this is to cook it long and slow. Ideally, it should be left to mature for at least three months.
Relish on the other hand is cooked for a lot less and the texture is crunch, with bits of coarsely chopped vegetables.
Whatever you preserve one thing is for sure nothing will satisfy you more than opening a jar of freshly preserved summer! I hope you will find this Preserving 101 helpful and refer to it whenever you require more information. You will find it conveniently in my sidebar category "The Know Hows of Food" under the section "How To…".
Now if I have gotten you into the mood here are a few of our favorite recipes.
Apricot Chutney
Printable version of recipe here.(makes 3 200ml jars)
600g ripe apricots
1 red chili, slit in half, seeds removed and finely chopped
3-4 Shallots, finely chopped
1 tablespoon black mustard seeds
1 teaspoon coriander seeds
1/8 l white wine vinegar
100 g Demerara sugar
1/2 bunch fresh coriander leaves, coarsely chopped
Place the whole apricots in a large pot. In a tea kettle bring water to a boil. Pour over the apricots until they are covered. Allow to sit for 30 seconds to 1 minutes. Then take them out, one at a time, peel, cut in half, remove pit and coarsely chop.
Add all of the remaining ingredients, except for the fresh coriander leaves. Pour in about 100ml of water and bring the entire mixture to a rolling boil. Turn the heat down and simmer for 20 minutes, stirring occasionally. Add the chopped coriander leaves.
Fill the chutney immediately into sterilized jars (as described above) and tightly screw the lids shut. Turn the jars upside down and allow to cool.
- Tastes great to cheese, lamb, and poultry.
- Will keep in the fridge for 4 weeks
Cucumber Zucchini Relish
Printable version of recipe here.(makes 4 250ml jars)
2 large cucumbers, very finely chopped
2 large zucchini, very finely chopped
250g onions, very finely chopped
1 garlic clove, mashed
200 ml white wine vinegar
200g Demerara sugar
Place all the ingredients in a large pot and bring to a boil, stirring regularly. Keep the mixture at a boil, regularly stirring for approx. 10 minutes.
Immediately fill in the relish into the sterilized jars (as described above)and tightly screw the lids shut. Turn the jars upside down and allow to cool.
- Is perfect on burgers, hot dogs, fish and steaks
- Will keep in the fridge for 4 weeks
Spicy Raspberry Jam
Printable version of recipe here.(makes 5 200 ml jars)
900g raspberries, washed, dripped dry on kitchen towel
2 red chilies, slit in half, seeds removed and very finely chopped
100ml Cassis Liqueur
500g gelling sugar (I used Dr. Oetker's Extra Gelling Sugar 2:1)Method
Place the raspberries in a large pot, cover with sugar, pour in the cassis liqueur and add the chopped chili. Allow to steep for 15 minutes to release the juices.
Bring the mixture to a boil. Now start timing and keep the mixture at a rolling boil for 3 minutes stirring all the time. Check to see if the mixture gels using the saucer test mentioned above. If not keep at a boil for another minute and then check again.
Fill the jam in sterilized jars (as described above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry
Mirabelle Silver Edge Lavender Preserve
Printable version of recipe here.(makes 5 200 ml jars)
1 kg mirabelles (or yellow plums), cut in half, pits removed then quartered
2-4 sprigs silver edge lavender, tied tightly into a bouquet garni
500g gelling sugar (I used Dr. Oetker's Extra Gelling Sugar 2:1)Method
Place the mirabelles in a large pot. Put the lavender bouquet garni into the pot and cover with the sugar. Stir well to coat the fruit with the sugar and to release the juices.
Bring the mixture to a boil under constant stirring. Now start timing and keep the mixture at a boil for a good 3 minutes, constantly stirring and crushing the fruit gently. Remove the bouquet garni and discard.
Check to see if the mixture gels using the saucer test mentioned above. If not keep at a boil for another minute and then check again. Skim off any foam.
Fill the jam in sterilized jars (as described above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.
Fig Ginger Preserve
Printable version of recipe here.(makes 5 200ml jars)
950g fresh figs, stems removed and peeled
30g fresh ginger, very finely chopped
5 tablespoons orange juice
500g fine sugar
1 packet (25g) commercial pectin
Place the figs and ginger in a large pot. Pour in the orange juice and mix. Mix the powdered pectin and sugar and then add to the figs.
Bring the mixture to a boil under constant stirring. Now start timing and keep the mixture at a boil for a good 3 minutes, constantly stirring and crushing the fruit gently
Check to see if the mixture gels using the saucer test mentioned above. If not keep at a boil for another minute and then check again. Skim off any foam.
Fill the jam in sterilized jars (as described above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.
Plum Cinnamon Preserve
Printable version of recipe here.(makes approx. 3-4 200 ml jars)
1.3 kg red plums, cut into quarters, pits removed
120 ml water
1 kg sugar
1 stick cinnamon
1 tablespoon lemon juice
85 g commercial pectinMethod
Place plums, cinnamon, lemon juice and water in a large pot and bring to a rolling boil, stirring often. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, until the fruit softens. Stir often.
Add the sugar, returning the heat to medium-high and bring back to a boil, stirring constantly. Incorporate the pectin, stirring constantly. Boil for another minute, then remove from heat. Skim off any foam.
Place the cinnamon stick in the jar then fill the jam in sterilized jars (as described above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.
Berry Cherry Jam
Printable version of recipe here.300g black cherries, halved and pitted
220g blackberries
200g raspberries
1 tablespoon lemon juice
150g sugar
56g natural fruit pectinMethod
In a large pot mix the cherries, berries, lemon juice and pectin. Over a medium heat, bring the mixture to a boil, mashing the fruit with a wooden spoon. Boil for a further minute. Add the sugar and continue cooking, stirring often until the mixture thickens. Remove from heat. Skim off any foam.
Fill the jam in sterilized jars (as described above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.
It's all about mixing, tasting and experimenting. Jams, jellies, chutneys or relishes. There is not much of a science to it, just a few basic guidelines. You do not need special equipment, just a large pot that you use mainly for your jam/chutney making. You will find these recipes are fairly easy and will offer you a wonderful array of summer flavor throughout the year.
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

subset: commoncrawl


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CBS To Air Special On Houston's Death And Grammys
CBS says it will air a behind-the-scenes look at how Whitney Houston's death affected the 2012 Grammy Awards.
The hour-long special, titled "The Grammys Will Go On: A Death in the Family," is scheduled for Feb. 9, the eve of this year's music awards.
Last year, Grammy producers learned of Houston's death less than 24 hours before the ceremony. The CBS program recounts the scramble to pay tribute to the pop star and revamp the show.
The special includes interviews with LL Cool J, Jennifer Hudson, Bruce Springsteen, Taylor Swift and other artists.
The 48-year-old Houston was found drowned last February in a Beverly Hills hotel bathtub. Coroner's officials ruled her death accidental, with heart disease and cocaine use contributing factors.
Photo: AP Photo
"Good Morning America," Central Park, NYC
The Feb. 10 Grammys will air on CBS.


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The Maryland General Assembly on Monday approved a measure allowing medical marijuana programs at research centers that choose to participate.
The state Senate approved the measure, 42-4. Ten of the Senate's 12 Republicans joined 32 Democrats, while two Democrats and two Republicans voted against it. The action sends the bill to Gov. Martin O'Malley, who indicated he is likely to sign the bill.
"I'd like to read it first, but I probably would," O'Malley told reporters.
The Democratic governor noted his decision would hinge on whether the bill includes provisions enabling the governor to suspend the program if the federal government decides to prosecute state employees who administer it. The provisions were included in the bill earlier this session, after Maryland Department of Health and Mental Hygiene Joshua Sharfstein said he would support the bill with the amendments. That was a change from last year, when Sharfstein expressed concern about potential federal prosecution.
Sen. David Brinkley, a Frederick County Republican, said concerns about medical marijuana violating federal law have been around for years, as more than a dozen other states and the District of Columbia have moved forward.
"At the same time, I think more and more as states start pushing the envelope on this thing, the federal government has to recognize that some of these cancer patients — some of these people that are very sick — you know, they're not doing this because they want to," Brinkley said. "They do feel that it's perhaps an element of last resort, and the last thing we want to do is criminalize who there are, why they're sick, that they're sick or their caregivers."
Delegate Dan Morhaim is a Baltimore County Democrat and emergency room physician who has been pushing to get the bill through for years. He emphasized that the program would be carefully supervised by academic medical centers.
While state analysts have projected programs would not be up and running until 2016, Morhaim said now that academic medical research centers have had a chance to look over the details, they are taking a closer look. Morhaim said Sinai Hospital in Baltimore has expressed interest in writing, even if it has not yet committed to participating. He also said Johns Hopkins has indicated it would take a closer look.
"They needed to wait to see what the road map looked like, and now that they have, I think you're going to see much quicker movement than people may have anticipated," Morhaim said.
Sen. E.J. Pipkin, R-Cecil, said he voted against the bill because he believes a comprehensive proposal on the legalization of marijuana for a variety of purposes should be put before voters, instead of piecemeal measures slowly moving through the Legislature.
"Let's let them vote on it," Pipkin said, referring to the state's voters.
While advocates said the measure was well-intentioned, they said it didn't go far enough.
"Maryland has taken a small step in the right direction, but more steps are necessary for patients to actually obtain the medicine they need to alleviate their suffering," said Amanda Reiman, a policy manager for the Drug Policy Alliance, in a statement.
The measure would create a commission within the state health department to oversee programs.
A participating medical center would be required to specify the medical conditions it would treat and the criteria by which patients would be allowed to participate. A medical center also would have to provide the state health department data on patients and caregivers on a daily basis. The department would also have to make the data available to law enforcement.
Copyright 2013 The Associated Press. All rights reserved.
Copyright 2013 Capitol Hill Blue


text: Asthma is a chronic, inflammatory disease in which the airways become sensitive to allergens (any substance that triggers an allergic reaction). Several things happen to the airways when a child is exposed to certain triggers: the lining of the airways become swollen and inflamed. the muscles that surround the airways tighten. the production of mucus in increased, leading to mucus plugs. All of these factors will cause the airways to narrow, thus, making it difficult for air to go in and out of your child's lungs, causing the symptoms of asthma. Facts about asthma According to the latest information available from the American Lung Association, the Centers for Disease Control and Prevention (CDC), and the National Institute of Allergy and Infectious Diseases (NIAID): Approximately 22.2 million people in the US have been diagnosed with asthma, with at least 6.8 million of them children under the age of 18. Asthma is one of the leading, serious, chronic illness among children in the US. Asthma accounts for 13 million absences from school each year. Asthma is the third-ranking cause of childhood hospitalizations under the age of 15. What causes asthma? The exact cause of asthma is not completely known. It is believed to be partially inherited, but it also involves many other environmental, infectious, and chemical factors. After a child is exposed to a certain trigger, the body releases histamine and other agents that can cause inflammation in your child's airways. The body also releases other factors that can cause the muscles of the airways to tighten, or become smaller. There is also an increase in mucus production that may clog the airways. Some children have exercise-induced asthma, which is caused by varying degrees of exercise. Symptoms can occur during, or shortly after, exercise. Each child has different triggers that cause the asthma to worsen. You should discuss this with your child's physician. The changes that occur in asthma are believed to happen in two phases: An immediate response to the trigger leads to swelling and narrowing of the airways. This makes it initially difficult for your child to breathe. A later response, which can happen four to eight hours after the initial exposure to the allergen, leads to further inflammation of the airways and obstruction of airflow. What are the symptoms of asthma? The following are the most common symptoms of asthma. However, each child may experience symptoms differently. Symptoms may include: coughing (either constant or intermittently) wheezing (this is a whistling sound that may be heard while your child is breathing) trouble breathing or shortness of breath while your child is playing or exercising chest tightness (your child may say his/her chest hurts or does not feel good) fatigue nighttime cough noisy breathing The symptoms of asthma may resemble other problems or medical conditions. Always consult your child's physician for a diagnosis. Who is at risk for developing asthma? Although anyone may have asthma, it most commonly occurs in: children and adolescents ages 5 to 17 years. a child with a family history of asthma. children who have allergies. children who have exposure to secondhand tobacco smoke. What happens during an asthma attack or asthma exacerbation? Children with asthma have acute episodes when the air passages in their lungs become narrower, and breathing becomes more difficult. These problems are caused by an over-sensitivity of the lungs and airways. The lungs and airways overreact to certain triggers causing: the lining of the airways to become inflamed and swollen. tightening of the muscles that surround the airways. an increased production of mucus. Breathing becomes harder and may hurt. There may be coughing. There may be a wheezing or whistling sound, which is typical of asthma. Wheezing occurs because of the rush of air which moves through the narrowed airways. How is asthma diagnosed? To diagnose asthma and distinguish it from other lung disorders, physicians rely on a combination of medical history, physical examination, and laboratory tests, which may include: spirometry-a spirometer is a device used by your child's physician that assesses lung function. Spirometry, the evaluation of lung function with a spirometer, is one of the simplest, most common pulmonary function tests and may be necessary for any/all of the following reasons: to determine how well the lungs receive, hold, and utilize air to monitor a lung disease to monitor the effectiveness of treatment to determine the severity of a lung disease to determine whether the lung disease is restrictive (decreased airflow) or obstructive (disruption of airflow) peak flow monitoring (PFM)-a device used to measure the amount of air a person can blow out of the lungs. During an asthma or other respiratory flare up, the large airways in the lungs slowly begin to narrow. This will slow the speed of air leaving the lungs and can be measured by a PFM. This measurement is very important in evaluating how well or how poorly the disease is being controlled. chest x-rays-a diagnostic test which uses invisible electromagnetic energy beams to produce images of internal tissues, bones, and organs onto film. blood tests(to analyze the amount of carbon dioxide and oxygen in the blood) allergy tests


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"Clint Eastwood was a disaster," Lawrence O'Donnell said.Ha ha ha. That wasn't even a comedy routine (as Eastwood's performance was).
"I thought Clint Eastwood was bizarre," Ed Schultz said. "It was demeaning to the presidency."
ADDED: I hope if anyone does any comedy at the Democratic convention that Ed Schultz will be fair and balanced enough to say it demeans the presidency. Maybe he should be a little more concerned about what demeans journalism.
AND: Here's the whole Eastwood performance. Is it really that hard to get? No, they're merely playing dumb (and humorless), even though they want the other party to be known as "the stupid party."
UPDATE: I just rewatched the performance. It was great! Hilarious... subtle... well-paced.... The haters are totally bullshitting and playing dumb (assuming they are not actually dumb). And what they are trying to do is scare other celebrities: Toe the line or we will destroy you. That crushing repression is the opposite of what the performing arts should be about.
ALSO: "Why the criticism and mockery of Clint Eastwood will backfire."


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Listed below are homes for sale in the Northeast East Elementary School District, updated multiple times a day from the MLS.
If you would like more information on any of these Northeast East Elementary School District real estate listings, just click the "Request More Information" button located on every property detail page. We can provide you with disclosures, past sales history, dates and prices of homes recently sold nearby, and more.
And, if you haven't already, be sure to register for a free account to receive email alerts whenever new homes come on the market that match your criteria.


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DAYTONA BEACH, Fla. – Danica Patrick has won the Daytona 500 pole, becoming the first woman to secure the top spot for any Sprint Cup race.
It was the biggest achievement of her four-year NASCAR career.
Patrick went out eighth in the qualifying session Sunday and covered the 2½-mile superspeedway in 45.817 seconds, averaging 196.434 mph.
She waited about two hours as 37 fellow drivers tried to take her spot. Only four-time Cup champion Jeff Gordon even came close to knocking her off.
Gordon was the only other driver who topped 196 mph. He locked up the other guaranteed spot in next week's season-opening Daytona 500. The rest of the field will be set in duel qualifying races Thursday.
However the field unfolds, all drivers will line up behind Patrick's No. 10 Chevrolet SS for "The Great American Race."


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Want to know when Cork City are next playing live football on TV and which Irish broadcaster are showing it?
This Cork City on TV Schedule is updated daily to make sure you know when and who they are playing on TV across all TV stations in Ireland including RTE Sport, Virgin Media, Sky Sports, BT Sport, TG4, eir Sport, Eleven Sports and official live streams.
So, If you are trying to check out if Cork City are on TV Today, Tonight, Tomorrow, or this Weekend, make sure you sign up to check our Football on TV Listings which shows Cork City's upcoming live fixtures for the weeks ahead.


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The Pentarchy consisted of the five ancient patriarchates of the undivided Church of the first millennium of her history, including the Churches of Rome, Constantinople, Alexandria, Antioch, and Jerusalem.
These major centers of early Christianity, founded by the apostles, were looked to by their respective regions as leaders in Church life, and eventually their bishops came to be regarded as the primates of their areas. The members of the Pentarchy all participated in some form in the first eight Ecumenical Councils, from 325 to 880. Their relationship with each other, despite various periods of rivalry and dispute, was generally in terms of fraternal equality and conciliarity.
After the Ascension, the apostles dispersed to preach Christianity to the world. They each founded different patriarchates. Some of the most prominent disciples of Jesus founded the patriarchates that made up the Pentarchy.
- Jerusalem – James
- Antioch – Peter
- Rome – Peter
- Alexandria – Mark
- Constantinople – Andrew
After the seventh-century Arab conquests and the Byzantine loss of the Rome-Ravenna corridor, only Constantinople's patriarchate remained securely within the capital of the Roman Empire—the Pope at Rome was independent (see Gregory the Great), Jerusalem and Alexandria were under Muslim rule, and Antioch was on the front lines of hundreds of years of recurring border warfare between the Byzantine Empire and the Arab Caliphate. Also during the Middle Ages, the center of gravity of Christendom had shifted northward, and the majority of Christians in Muslim-ruled Egypt and Syria were Non-Chalcedonians who refused to recognize the authority of either Rome or Constantinople. Together, these historical-political changes meant that the original ideal of five great co-operating centers of administration of the whole Christian Church grew ever more remote from practical reality.


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FOR IMMEDIATE RELEASE: June 26, 2013
CONTACT: Januari Smith (217) 558-1544
SPRINGFIELD, Illinois - Governor Quinn and his Serve Illinois Commission on Volunteerism and Community Service today announced that the Corporation for National and Community Service (CNCS) has awarded $3.2 million to four Illinois AmeriCorps programs to better serve communities in the state.
"Our AmeriCorps volunteers serve on the front lines, directly addressing the most pressing problems that communities face," said Brandon Bodor, Serve Illinois Executive Director. "These members represent the backbone of our volunteer infrastructure in the state. Since 1994, more than 30,000 Illinois AmeriCorps members have served over 37 million hours."
Grant recipients in Illinois will use the funding for tutoring and mentoring at-risk youth, supporting rural community and economic development, and improving the health of underserved communities. CNCS is the federal agency that administers AmeriCorps, and the goal of the grant is to develop and expand volunteer organizations across the country. The Serve Illinois Commission, a part of the Illinois Department of Human Services (IDHS) and the Office of the Governor, administers the AmeriCorps programs in Illinois.
The four Illinois grantees competed on a national stage with hundreds of programs submitted by other state commissions. They will join an additional 25 formula funded programs that will be announced at a later date. AmeriCorps programs receiving competitive funds from CNCS:
AmeriCorps provides opportunities for adults of all ages and backgrounds to serve through a network of partnerships with local and national nonprofit groups. From neighborhood cleanups and building homes to tutoring children and signing up new volunteers, Illinois' 3,600 AmeriCorps members are celebrating by doing what they do best - direct service. Since 1994, more than 30,000 Illinoisans have taken the AmeriCorps pledge to "get things done for America." Those members have given back more than 37 million hours to their communities, which equates to nearly $843 million in impact. AmeriCorps members are eligible for a modest education award to pay a portion of their student loans or college courses they plan to take. Over the past 18 years, Illinoisans have earned more than $93.8 million in education awards. For more information, please visit www.AmeriCorps.gov.
The Serve Illinois Commission is a 40 member, bi-partisan board appointed by the Governor. Its mission is to improve Illinois communities by enhancing volunteerism and instilling an ethic of service throughout the state. The commission is accomplishing this mission through the support of local community-based efforts to enhance volunteer opportunities and the administration of Illinois' AmeriCorps program. For more information on Serve Illinois, or to find one of over 100,000 volunteer opportunities in the state, please visit www.Serve.Illinois.gov.
Illinois Department of Human ServicesJB Pritzker, Governor · Dulce Quintero, Secretary
IDHS Office Locator
IDHS Help Line 1-800-843-6154 1-866-324-5553 TTY
© 2023 Illinois Department of Human Services


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Monday, February 21, 2011
Apple Jicama Coleslaw – Don't Believe Everything You Read in the Produce Aisle
In fact, there's a good chance you've never had it, which is a shame. The flavor is very mild, and subtly sweet. It's just perfect for raw salads like this coleslaw, and blends wonderfully with the tart apple and crunchy cabbage.One problem with jicama is how it's marketed. As you'll see in the video, the label described it as, "a Mexican potato," which is just a terrible comparison. If you want to make something sound unappetizing to an American, have them think they are going to be eating something that's like a raw potato. Yum.
Jicama does have a similar texture to a raw potato, but that's where that comparison ends. It is a little starchy, but pleasantly so, and each bite produces a mini explosion of juicy goodness. So, don't be afraid! I hope you buy some jicama on your next trip to the market, and give this easy side dish recipe a try soon. Enjoy!
Apple Jicama Coleslaw Ingredients:
1/2 small green cabbage, sliced into 1/4-inch strips
1/2 jicama, sliced into 1/4-inch strips on a vegetable slicer
1 large Fuji apple, sliced into 1/4-inch strips on a vegetable slicer
For the dressing:
1/4 cup pineapple juice
1/2 cup mayonnaise
1 tsp sugar
hot sauce to taste
salt to taste
1/3 cup crushed corn nuts
View the complete recipe
42 comments:
- Arttu said...
Hello Chef John.
Here in Finland I don't that we have jicama.
Is there anything I could use instead? - February 21, 2011 at 1:57 PM
- Chef John said...
Just use more apple!
- February 21, 2011 at 1:58 PM
- Gina said...
This looks delicious - can't wait to try it. I am a big fan of jicama!
- February 21, 2011 at 2:00 PM
I'd love to see a vinegar-based dressing for this coleslaw.
- February 21, 2011 at 2:11 PM
- J&J said...
Would this do well with walnuts instead of corn nuts?
- February 21, 2011 at 2:51 PM
- Chef John said...
Yes, but only if you like walnuts.
- February 21, 2011 at 3:11 PM
- Mummsie said...
This looks so yummy, I can't wait to try it! I just recently discovered your posts and I am really enjoying them a lot.
- February 21, 2011 at 4:36 PM
sengkuang! haha that's how jicama is called in malay. just sharing, say it seng-ku-wang!
- February 21, 2011 at 5:26 PM
- Food Junkie said...
While I am not a huge fan of creamy coleslaw this sounds pretty good. The problem will now be to actually find a jicama in New Brunswick (the Canadian province, not the city in Jersey). Substitutes for jicama on the web include jerusalem artichokes (equally tough to find but with a nice sweetness), water chestnuts, and apple. I would think that a nice sweet little white turnip or a white beet might also prove interesting in the salad.
Kim - February 21, 2011 at 6:27 PM
Yritä Maa-artisokka jicama korvikkeena.
Jim - February 21, 2011 at 6:36 PM
- BrooklynHeart said...
I love jicama! It isn't a potato! That does look texturally exciting... and delicious! I can't wait to try this one! Everything!!!
Thank you for sharing! :) - February 21, 2011 at 6:41 PM
- Unknown said...
Doesn't jicama last a long time, so that it could be shipped to other countries? We love them on raw veggie plates with dip. I think they're similar in texture to radishes, but without the sorta-hot bite that radishes have.
- February 21, 2011 at 10:13 PM
- Rita said...
you just brought childhood memories. i love jicama! when we were kids, we'd have that sliced and eat to our hearts delight. sometimes, we would dip it in salt.
i'll definitely try this recipe! hope i can find jicama here in germany. i really haven't looked for one. - February 22, 2011 at 6:21 AM
- Unknown said...
Jicama is soo nice. We'd eat it cold on hot tropical summer days, with just a nice topping of coarse salt. Or shrimp paste.
- February 22, 2011 at 7:40 AM
The way you pronounce JICAMA is CORRECT. Please keep pronouncing it like that because JAY-CA-MAH sounds awful and it's not correct at all.
By the way, my mother tongue is spanish, so, that's how I know.
PS. This recipe looks delicious.... - February 22, 2011 at 7:58 AM
- Chef John said...
Thanks, but I was kidding about the pronunciation! :-)
- February 22, 2011 at 10:29 AM
Do I win a prize if I'm the first (Out of 16 people to comment) to point out that you left the hot sauce out of the dressing recipe? ;-) How about a copy of your cook book???? is it out yet?? My mouth is watering reading this recipe - just bought a jicama yesterday!! Thanks!!
- February 22, 2011 at 1:25 PM
- Chef John said...
You would have, but the hot sauce was there! (it's under the sugar)
- February 22, 2011 at 1:30 PM
- Livia said...
I never tried Jicama...will need to look around and see if they sell it here up north.
I found kohlrabi in one of the stores, maybe I will try it with those if I can't find the real thing... - February 22, 2011 at 5:40 PM
I LOVE Jicama!!! I'm Hispanic & we consider it a fruit. We eat it as a "snack" with lime, salt & chili powder. YUMM!!
- February 22, 2011 at 8:23 PM
- Katie said...
Saw this video this morning, went shopping this afternoon and made this recipe tonight. It was really good! Thanks Chef John!
- February 22, 2011 at 10:49 PM
- Unknown said...
Ok I made it today; I used purple cabbage and now realize why most slaws only have little bit of purple cabbage - it's much crunchier than regular cabbage (I pay attention to food textures, since DH has old-fashioned dentures).
I also bought the wrong apple, I used a granny smith instead, but it tasted good in the slaw (even though I forgot the sugar LOL). I did use cilantro, chopped finely into the dressing.
I beat the corn nuts very small, when combined with extra crunchy purple cabbage, jicama and granny smith apple, it was super duper crunchy. I'll make slaw with green cabbage from now on LOL
Thanks! - February 23, 2011 at 6:38 PM
- Unknown said...
Jicama is called Mengkuang (Malay word) where I come from.
We either eat it raw, juice it as a drink or make them into popiah.
Popiah is a wrap with cooked mengkuang, prawn, sliced Chinese sausage, sliced hard boiled eggs, chopped peanuts and piece of romaine cabbage). A thin spread of sweet soy sauce with a dash of fresh chillie sauce is laid on the popiah skin before the rest of the ingredients are place on top. It is then roll and folded into a elongated package. - February 25, 2011 at 2:15 AM
- TaxMaiden said...
Chef John - First I have to tell you that we found you while looking for an aioli recipe and just love you, your recipes and videos. My question is, what was the name of the hot sauce you said you used on this recipe? I tried to google it phonetically but had no luck.
Thanks! - March 8, 2011 at 6:26 PM
- Chef John said...
Here you go! http://en.wikipedia.org/wiki/Sriracha_sauce
- March 8, 2011 at 7:05 PM
- dandelion said...
I would really like to make this recipe for a picnic my family is having in June. Do I need to do any tinkering of the dressing if I am serving 50 people?
- March 14, 2011 at 12:05 PM
- Chef John said...
nope, just make more!
- March 14, 2011 at 12:38 PM
- Unknown said...
Kohlrabi is not a good substitute. Jicama is like a apple without the apple taste. Kohlrabi is closer to a sugar beet or turnip. You would be better off making it with all apples.
Or in other words, this recipe with Jicama = delightful . This recipe with Kohlrabi = well I didn't die.... - March 28, 2011 at 1:07 AM
If I followed this recipe, how many people would you say it will serve?
- June 30, 2012 at 9:17 PM
- Chef John said...
4! enjoy!
- June 30, 2012 at 9:59 PM
So we had left overs and it was still crunchy the next day and the day after. It help up amazingly well!
- July 21, 2012 at 4:26 PM
- enjoythejourney said...
is there any replacement for pinnapple juice ??
Btw, you are my cooking mentor/guru/teacher. I decided to learn cooking at 59 and so far I have been successful by using your video recipes. No complaints yet and list of acclaims from my biased family. - July 27, 2012 at 10:01 PM
- Chef John said...
there is nothing like pineapple, but you can use things like lemon or vinegars like regular coleslaw.
- July 27, 2012 at 10:42 PM
Hello Chef this look fantastic, and by the way we mexicans love jicama (Your pronunciation is perfect).
Greetings from the beautiful and warm Cancun. - August 6, 2012 at 4:15 PM
I have made this salad with shredded raw sweet potato. His dressing in this recipe is original, but very good and I think it is better than the vinegar based one. Also, instead of the corn nuts I use unsalted peanuts, but really any nut is good. I have also adjusted and used granny smith apples at times. I ate this salad a couple of times a week for nearly 3 weeks, since the jicama I bought was so large. (I now know better).
Seriously a very good and crisp salad.
- September 6, 2012 at 10:44 AM
Jicama? We call it Singkamas in Philippines. Wow. We like to eat it by dipping it with salt...My nana made a singkamas pickle...she called it that way, with some sugar and vinegar which is also delicious. I don't really know if Jicama is the same as singkamas but they're look alike...hmmmm new discovery for me...There is this farm field in front of our house and the farmers there plant this singkamas or jicama(maybe) and my mom bought one plastic of it. I thought it wasn't delicious. But it was.
- October 9, 2012 at 6:32 AM
I have lead a sheltered life...what is corn nuts and where do I find them?
- October 14, 2012 at 2:56 PM
- Chef John said...
Found in regular grocery stores. - October 14, 2012 at 4:06 PM
What brand mandolin are you using in the video? I can't decide if a cheap one will do the job well and won't break down or if I need to buy a more expensive one for everyday use.
- October 26, 2012 at 2:06 PM
- Chef John said...
i used this one... http://www.casa.com/p/benriner-japanese-mandoline-slicer-238961?site=CA&utm_source=Google&utm_medium=cpc_C&utm_term=ZPV-2915&utm_campaign=GoogleAW&CAWELAID=1309125981&utm_content=pla&adtype=pla&cagpspn=pla
- October 26, 2012 at 2:32 PM
I made this yesterday for our Fourth of July celebration. Turned out great, and got lots of compliments (which actually went to my wife but who's counting?). I went a little light on the Siracha (to keep it kid-friendly) and supplemented with ketchup to attain the pink color but otherwise followed the recipe.
Thanks for yet another winner, Chef John! - July 5, 2013 at 10:58 PM
- Betsy said...
Made this tonight (minus corn nuts, didn't have any) and this was another great recipe from Chef John! The slightly spicy kick on the pallette at the end keeps it interesting and not your everyday coleslaw recipe. In fact, I'm usually not a huge fan of coleslaw but the Jicama and Apple and the unique dressing makes this recipe a stand out among other slaws. I will definitely make this again- great summer salad, so refreshing and light. If you're reading this, try it!
- June 25, 2015 at 12:54 AM


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Silvina Batakis hizo un análisis económico al final de nuestro programa, sobre lo que pasara en un futuro en Argentina y de como será recuperar el país después de este gobierno de corte Neoliberal.
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Product Description 2012 PS3 141 Wakeboard:
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Harry Potter and the Deathly Hallows: Part 1
2010 Action/Adventure | Drama | SciFi/Fantasy
"Harry Potter and the Deathly Hallows" is a much-anticipated motion picture event to be told in two full-length parts. The long-feared war has begun and Voldemort's Death Eaters seize control of the Ministry of Magic and even Hogwarts, terrorizing and arresting anyone who might oppose them. But the one prize they still seek is the one most valuable to Voldemort: Harry Potter. Harry's only hope is to find the Horcruxes before Voldemort finds him. As he searches for clues, he uncovers the legend of the Deathly Hallows. And if the legend turns out to be true, it could give Voldemort the ultimate power he seeks. No longer just a boy, Harry Potter is drawing ever closer to the ultimate battle with Voldemort.


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AGE. The time when the law allows persons to do acts which, for want of years, they were prohibited from doing before. See Coop. Justin. 446.
2. For males, before they arrive at fourteen years they are said not to be of discretion; at that age they may consent to marriage and choose a guardian. Twenty-one years is full age for all private purposes, and the may then exercise their rights as citizens by voting for public officers; and are eligible to all offices, unless otherwise provided for in the constitution. At 25, a man may be elected a representative in Congress; at 30, a senator; and at 35, he may be chosen president of the United States. He is liable to serve in the militia from 18 to 45. inclusive, unless exempted for some particular reason.
3. As to females, at 12, they arrive at years of discretion and may consent to marriage; at 14, they may choose a guardian; and 21, as in males, is fun Age, when they may exercise all the rights which belong to their sex.
4. In England no one can be chosen member of parliament till he has attained 21 years; nor be ordained a priest under the age of 24; nor made a bishop till he has completed his 30th year. The age of serving in the militia is from 16 to 45 years.
5. By the laws of France many provisions are made in respect to age, among wbich are the following. To be a member of the legislative body, the person must have attained 40 years; 25, to be a judge of a tribunal de remiere instance; 27, to be its president, or to be judge or clerk of a cour royale ; 30, to be its president or procureur general; 25, to be a justice of the peace; 30, to be judge of a tribunal of commerce, and 35, to be its president; 25, to be a notary public; 21, to be a testamentary witness; 30, to be a juror. At 16, a minor may devise one half of his, property as if he were a major. A male cannot contract marriage till after the 18th year, nor a female before full 15 years. At 21, both males and females are capable to perform all the act's of civil life.. – Toull. Dr. Civ. Fr. Liv. 1, Intr. n. 188.
6. In the civil law, the age of a man was divided as follows: namely, the infancy of males extended to the full accomplishment of the 14th year; at 14, he entered the age of puberty, and was said to have acquired full puberty at 18 years accomplished, and was major on completing his 25th year. A female was an infant – til 7 years; at 12, she entered puberty, and accquired full puberty at 14; she became of fall age on completing her 25th year. Lecons Elem. du Dr. Civ. Rom. 22.See Com. Dig. Baron and Feme, B 5, Dower, A, 3, Enfant, C 9, 10, 11, D 3, Pleader, 2 G 3, 2 W 22, 2 Y 8; Bac. Ab. Infancy and Age; 2 Vin. Ab. 131; Constitution of the United States; Domat. Lois Civ.tome 1, p. 10; Merlin, Repert. de Jurisp. mot Age; Ayl. Pand. 62; 1 Coke Inst. 78; 1 Bl. Com. 463. See Witness.


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Corbett will roll out liquor privitization plan today in Pittsburgh
Gov. Tom Corbett is expected to call for auctioning off wine and liquor store licenses and opening beer and wine sales to a broad array of retailers, from big-box stores to drugstores.
Corbett's office said the Republican governor will announce his plan today in Pittsburgh.
According to information from people briefed by the governor's office, the plan involves shutting down the more than 600 state-owned wine and liquor stores as a prelude to auctioning 1,200 wine and liquor store licenses.
Also, owners of supermarkets, drugstores and big-box stores would be able to buy separate licenses to sell beer and wine. Convenience stores would be eligible to sell beer while beer distributors would be able to bid for licenses to sell wine and liquor.
WHYY is your source for fact-based, in-depth journalism and information. As a nonprofit organization, we rely on financial support from readers like you. Please give today.


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Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
AP Entertainment Writer
NEW YORK (AP) - Only at a Rolling Stones concert could appearances by Bruce Springsteen and Lady Gaga seem almost like afterthoughts.
Those superstars and other top acts including the Black Keys and John Mayer jammed with the Stones on Saturday night, winding down a series of concerts celebrating the 50th year of rock's most enduring band (the occasion was also marked by a pay-per-view special).
The Boss rocked out with the band on out "Tumbling Dice"; Gaga matched Mick Jagger shimmy-for-shimmy on "Gimme Shelter"; the Black Keys joined on "Who Do You Love," and John Mayer and Gary Clark Jr. showed their considerable guitar chops alongside Keith Richards and Ronnie Wood on "Goin' Down."
But the Stones would not be upstaged. While the sold-out crowd roared with each special guest, it was the aging but dynamic foursome that generated the most excitement of the night, as they put new energy into their decades-old catalog of hits, including "It's Only Rock N Roll (But I Like It),"
'Start Me Up," 'Brown Sugar,"
'Sympathy for the Devil" and more.
The band took a moment to acknowledge the shooting deaths of 20 children and six adults at an elementary school Friday in Newtown, Conn. "We just wanted to send our love and condolences to all the people who lost loved ones in the tragedy in Connecticut," Jagger early on in the concert as the audience applauded. Jagger noted the entire world was feeling the pain of the stunned nation.
But it was the only somber moment in an a frenetic show that showed why the Stones are considered by many to be the greatest rock band, and belied the much-discussed advanced age of the group's lineup (their ages range between 65 and 71).
Jagger himself poked fun at the senior citizen status of the band and their fans; speaking of the pay-per-view crowd at home, he joked: "Some of you have got your grandchildren watching you."
But few acts in their so-called prime would have been able to match the energy the Stones radiated onstage. The group had the crowd on its feet for the entire show as Jagger gyrated across the stage, his voice in top form. Both Wood and Richards dazzled on guitar (Richards got a raucous, sustained ovation as he took over vocals on two songs). And Charlie Watts kept the beat strong on the drums.
Before performing in London together late last month for the first of the concerts, the Stones hadn't performed in concert together since 2007. Going into these shows, there was some speculation that Saturday's concert, held at the Prudential Center, might be their last.
Earlier in the evening, Jagger teased that the concert might signal the end: "This could be the last time; I don't know," he said. But by the end of the evening, it seemed clear that the question was not when the Stones would return, but when.
"This is the last show of our anniversary tour, and we hope to see you all again soon," Jagger said.
Perhaps the night's most special guest was Mick Taylor, the former Stones guitarist who was part of some of their biggest moments from 1969 to 1975, when he left the group. He rejoined his band mates (and the man who replaced him, Wood) onstage for a powerful performance of "Midnight Rambler".
At the concert's end, while other special guests gave their final bows and left the stage, Jagger motioned for Taylor to stay, and the five took their final bow together.
Nekesa Mumbi Moody is the AP's Global Entertainment & Lifestyles Editor. Follow her at http://twitter.com/nekesamumbi
(Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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Chris Capuano (11-10, 3.60) vs. Ross Detwiler (9-6, 3.16).
Back to the good ol' singleheader today as the Dodgers are actually in position to take this series from the playoff-bound Nats. Matt Kemp hit a game-winning home run yesterday (above) and Clayton Kershaw is throwing again, but don't be fooled into thinking playoffs. (Except you, rbnlaw.) Still, that doesn't mean we can't enjoy the Dodgers trying to finish this season on a winning streak.
AP photo


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If your package says delivered but you didn't receive anything, please be sure to check your front/side/back doors, garage area, mailbox, bushes or any other place where your package may be hiding. Also, please ask your neighbors if they may have received it for you or if the carrier accidentally delivered it to them, although rare, this can happen. If the package is not found, you will need to contact USPS to file a claim on USPS.com. Please note that Qswimwear is not responsible for lost or damages packages by the postal service or customs. We do not cover loss of packages presumed to be stolen. For any postal issues, you must contact USPS to file a claim. For international orders you should contact your country standard mail carrier.
Do you ship internationally?
Yes, we ship worldwide. Our factory/production plant is based in Mexico City, only customers located in Mexico will receive their order directly from our factory.
International orders are subject to duties and taxes?
All international orders may be subject to taxes and duties. These fees are charged by your government and are entirely separate from any shipping fees. Our shipping cost does not cover custom duties per country. The customer is responsible to pay any custom duties their country charges for the release of their order. Q Swimwear is not responsible for customs charges.
Can I edit (change size, style or design) or cancel my order?
Unfortunately, we can not edit orders after they are placed, you will have to cancel your order before placing new one. Once the order is placed, you have 1-2 business days to submit a cancel request. Please contact us at firstname.lastname@example.com. Once order is canceled, it can take 4-7 business days for the refund to process (depending on your banking institution).
Can I return or exchange my order-
Yes, you can fully or partially return/exchange your order. Please check all details here: RETURNS/EXCHANGES.
Where do I enter a discount code?
Discount codes or gift cards are enter at checkout. You must enter the code at checkout or the promotion will not be applied and you will be charged the full amount. Only one discount or gift card can be applied per order.
How do I care for my suit?
You will find labels on the swimsuits providing you with the instructions for care of your product. Proper care of your product should always be taken.


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More than 300,000 rally against same-sex marriage in Paris
PARIS Holding aloft ancient flags and young children, hundreds of thousands of people converged Sunday on the Eiffel Tower to protest the French president's plan to legalize same-sex marriage and thus allow same-sex couples to adopt and conceive children.
The opposition to President Francois Hollande's plan has underscored divisions among the secular-but-Catholic French, especially more traditional rural areas versus urban enclaves. But while polls show the majority of French still support legalizing gay marriage, that backing gets more lukewarm when children come into play.
The protest march started at three points across Paris, filling boulevards throughout the city as demonstrators walked three miles to the grounds of France's most recognizable monument. Paris police estimated the crowd at 340,000, making it one of the largest demonstrations in Paris since an education protest in 1984.
"This law is going to lead to a change of civilization that we don't want," said Philippe Javaloyes, a literature teacher who bused in with 300 people from Franche Comte in the far east. "We have nothing against different ways of living, but we think that a child must grow up with a mother and a father."
Public opposition spearheaded by religious leaders has chipped away at the popularity of Hollande's plan in recent months. About 52 percent of French favor legalizing gay marriage, according to a survey released Sunday, down from as high as 65 percent in August.
French civil unions, allowed since 1999, are at least as popular among heterosexuals as among gay and lesbian couples. But that law has no provisions for adoption or assisted reproduction, which are at the heart of the latest debate.
Hollande's Socialist Party has sidestepped the debate on assisted reproduction, promising to examine it in March after party members split on including it in the latest proposal. That hasn't assuaged the concerns of many in Sunday's protest, however, who fear it's only a matter of time.
"They're talking about putting into national identity cards Parent 1, Parent 2, Parent 3, Parent 4. Mom, dad and the kids are going to be wiped off the map, and that's going to be bad for any country, any civilization," said Melissa Michel, a Franco-American mother of five who was among a group from the south of France on a train reserved specifically for the protest.
Support for same-sex marriage and especially adoption by same-sex couples has been particularly tenuous outside Paris, and people from hundreds of miles from the French capital marched Sunday beneath regional flags with emblems dating back to the Middle Ages, chanting "Daddy, Mommy."
If the French parliament approves the plan, France would become the 12th country in the world to legalize same-sex marriage, and the biggest so far in terms of economic and diplomatic influence.
Harlem Desir, the leader of Hollande's Socialist Party, said the protest would not affect the proposal's progress. The Socialists control Parliament, where the bill is expected to be introduced on Tuesday, with a vote following public debate at the end of January.
"The right to protest is protected in our country, but the Socialists are determined to give the legal right to marry and adopt to all those who love each other," he said. "This is the first time in decades in our country that the right and the extreme right are coming into the streets together to deny new rights to the French."


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Five Items to Upcycle Into a Chandelier
If you're anything like most Americans (meaning you have a lot of stuff), you probably own something that could become a chandelier. Huh? No, really. The junk in your garage or basement is just waiting to become a chandelier. Five DIY bloggers prove it, with ingenious chandelier projects made from everything from bicycle wheels to clothespins. If you have some broken crud, and if you have some creativity and willpower, you are on your way to an industrial-chic or farmhouse-chic chandelier. Don't worry -- you won't have to hire an electrician to wire them.
Bike chain chandelier: These are unbelievable. It is a bit of a lie to say that all you need is inspiration to make a bike chain chandelier. The chandeliers that I am writing about were made by the super-talented artist Carolina Fontoura Alzaga. Still, an experienced DIY-er could probably improvise something. Alzaga's bike chain chandeliers are quite elegant, and her metalwork is beautiful. Could that pile of old bike chains in the garage become an elegant chandelier? If you are Carolina Fontoura Alzaga, you could.
Bike wheel rim chandelier: What do you get when you combine a cake mold, a bike tire rim, a standard hanging chandelier mount and chain, and an Edison bulb? You get a really cool chandelier.
Twig chandelier: One of my favorite DIY bloggers, Funky Junk Interiors, thought up this beauty. You basically take an ordinary, dare-I-say-ugly chandelier frame, and you tie twigs to it. How in tarnation could that look attractive? And ugly chandelier with twigs tied to it?! No, it does. The sheer volume of twigs conceals the ugly chandelier frame. All you see is rustic-chic beauty. It actually looks expensive, but it is really a bunch of twigs, an ugly old chandelier, and some spray paint. High five!
Clothespin chandelier: An amateur Dallas-area electrician/handywoman/DIY-er extraordinaire built this modern light fixture out of a tomato cage and a whole lot of clothespins. This idea takes the mid-century drum pendant to a whimsical place.
Tomato cage chandelier: This perfect outdoor chandelier is a delicate, but rustic, addition to a screened-in porch. What fun!
Chaya Kurtz writes for Networx.com.
Looking for a Pro? Call us(866) 441-6648


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"Now, let's review how our new designs performed this year. Elmer? I believe you have some numbers for us?"
"Yes, thank you, sir. [starting slide show] First up, our 'Clown Face Bunny' here made a huge impression in the 3-7 age bracket...
"Next up, 'Dalek Face' seemed to garner a lot of attention from college students in particular:
"Plus at least one customer was spotted chasing his girlfriend yelling, 'EXTERMINATE,' so I'd call that a 'win.'"
"Yes, I know it's strange, but we had several customers wander over from the pet aisle, and they told us their cats loved the feather accents. So that's a keeper right there."
"It turns out our marketing team was wrong: people only like chocolate icing poo when it's featured on Cake Wrecks. To quote our Marketing lead Stacey, 'Our bad.'"
"It's gonna be awesome."


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Benghazi redacted
Published 12:00 am Friday, May 10, 2013
WASHINGTON — Mistakes were made.
This, we are supposed to accept, is the conclusion to be drawn about the terrorist attacks in Benghazi, Libya, despite congressional testimony Wednesday suggesting that significant efforts were made to camouflage those mistakes.
As Democrats and Republicans alike know all too well: It's always the cover-up.
Yet in this case, where so clearly the State Department and others in the Obama administration mischaracterized what happened the night Ambassador Christopher Stevens and three other Americans were killed, Democrats roll their eyes at any suggestion of such.
More or less, most seem to agree with Hillary Clinton's exasperated assessment during her own congressional testimony in January: "What difference at this point does it make?"
I get her meaning. Why people decided to attack the American consulate and CIA annex in Benghazi is far less important than preventing another such attack in the future. Clinton, who at that point in the hearing may have felt badgered, was understandably weary. Four years on the road had taken their toll and she was recently out of the hospital. This tedious review of history put her over the edge.
Her interrogators, apparently intimidated by the sight of an angry woman —or afraid of looking like bullies — assumed the position of a dog whose master is fiddling with his belt buckle.
Before moving along, let's clear some brush.
Is the Obama administration culpable for what transpired in Libya? No. It isn't possible to prevent all eventualities, though in retrospect, it obviously would have been prudent to provide more security in such a volatile place.
Is Clinton to blame for the deaths of four Americans? Of course not. Bad things happen in bad places.
Should we have sent military assistance? If only life were a movie, we could have saved the day. But our military commanders say we couldn't have gotten there in time.
Still, there is much that should give pause to anyone, regardless of political affiliation. Three essential questions have been answered: (1) Was there advance warning of possible terrorist activities in Libya? Yes. (2) Was a request for more security denied? Yes. (3) Did the Obama administration edit the truth? Yes.
Faced with these answers, Democrats are more willing to give their president the benefit of the doubt. Perhaps he was trying to avoid further inflaming a dangerous situation by refusing to repeat his predecessor's incendiary proclamations against Islamist terrorists.
Or, just as likely, he was too close to re-election to risk contradictions to his campaign narrative: He had killed Osama bin Laden and al-Qaeda was as good as dead.
We now know from testimony and other reporting that Americans on the ground knew the Benghazi attacks were coordinated terrorist assaults and not a street protest over an anti-Muslim video that escalated. Nevertheless, U.N. Ambassador Susan Rice was sent on a tour of five Sunday morning news shows to reiterate the CIA-approved talking points.
ABC's Jonathan Karl reported Friday a review of emails shows those talking points were the result of 12 different revisions, orchestrated by the State Department, resulting in removal of any reference to warnings or the al-Qaeda-affiliated group Ansar al-Sharia.
In one email to White House officials, State Department spokeswoman Victoria Nuland expressed concerns that such information "could be abused by members [of Congress] to beat up the State Department for not paying attention to warnings, so why would we want to feed that either?"
These emails directly contradict White House press secretary Jay Carney's remarks in a Nov. 28, 2012, news briefing that the "single adjustment" made to the talking points by the administration was "changing the word 'consulate' to 'diplomatic facility.'"
In another email, Nuland expressed dissatisfaction with some of the tweaks: "These changes don't resolve all of my issues or those of my buildings leadership."
Therein lies a telling clue.
When a "building's leadership" is cited as directing an official narrative, you can be sure that someone is trying to avoid responsibility for something. Otherwise known as CYA (covering your anatomical-posterior).
It is easy to believe that real-time mistakes in Benghazi were honestly made. No one thinks that any president or secretary of state would do less than everything possible to save American lives. But the mistakes made afterward, whether out of embarrassment or political survival, are less easily rationalized. They were, factually and knowingly, dishonest.
And that, Madame Secretary, is what difference it makes.
Kathleen Parker's email address is firstname.lastname@example.com.


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