text: Business partnerships are supposed to last a lifetime. But, like marriages, they often end in separation. Many business relationships have a close corporation, partnership or operating agreement that sets forth the duties and obligations of the parties, including the treatment of the equity interests of a departing partner. Unfortunately, some agreements only indicate that the departing partner is to receive fair market value for his or her equity. These agreements are insufficient. Fair market value of a minority (less than 50%) interest is not the same as the pro rata percentage interest in the entire venture. Consider a business that is worth $1 million in a sale. In that case, a 30% owner could expect to receive $300,000 on the sale. If, however, the 30% owner leaves the business and is required to sell his or her equity, such owner is likely to receive far less than $300,000 because the business isn't being sold. In determining fair market value of a minority interest, appraisers are permitted to take into consideration both the "lack of control" common for a minority ownership position, as well as the sparsity of buyers for a minority position in a private company. These "minority" and "lack of liquidity" factors could result in the departing owner's equity being discounted 25 to 50%, resulting in the owner receiving only between $150,000 and $225,000. In 2012, Ohio amended its dissenters' rights statutes with respect to corporations. Dissenters' rights statutes allow a shareholder, who objects to the price consideration paid in a merger, to ask the state's courts to select an independent appraiser to determine fair cash value. The shareholder is entitled to receive such appraised value, rather than the merger consideration. Prior to the 2012 amendment, appraisers in dissenters' rights cases could consider lack of marketability or minority status in determining fair cash value. The statutory change eliminates from consideration those discounts, as well as consideration of any premium associated with control of the corporation. In effect, the shareholder is now entitled to receive that portion of the corporation's value as equates to his or her percentage interest. Until the change was made, Ohio was in the minority of states that permitted "discounts" to be considered in determining fair market value in dissenters' rights cases. It is important to note that the change in the corporations' dissenters' rights statute has not yet been made to similar dissenters' rights laws applicable to limited liability companies or partnerships, nor does the change affect questions of value in cases that do not involve dissenters' rights, such as generally occurs when the ownership of a minority shareholder's equity is purchased under the terms of an existing agreement. Business owners also should be aware that "fair market value" can mean different things depending on the particular setting. For example, the fair market value of a business determined for estate tax purposes may be less than the value of the business the owners may consider fair and reasonable in a sale. Further, the business value of an ongoing business is greater than the value of the assets were such assets to be sold separately in a liquidation of the business or if a "fire sale" of the business is contemplated. Accordingly, business owners should be careful in drafting their close corporation, partnership or operating agreements to clearly define fair market value. The definition should require that in determining fair market value, the business be evaluated as a "going concern" and that no discounts or premiums should be applied in valuing the equity position of any owner.


text: Operation Inspiration Headquarters By Bryon Powell on March 22, 2020 Bryon Powell Bryon Powell is the Founding Editor of iRunFar. He's been writing about trail running, ultrarunning, and running gear for 15 years. Aside from iRunFar, he's authored the books Relentless Forward Progress: A Guide to Running Ultramarathons and Where the Road Ends: A Guide to Trail Running, been a contributing editor at Trail Runner magazine, written for publications including Outside, Sierra, and Running Times, and coached ultrarunners of all abilities. Based in Silverton, Colorado, Bryon is an avid trail runner and ultrarunner who competes in events from the Hardrock 100 Mile just out his front door to races long and short around the world, that is, when he's not fly fishing or tending to his garden. View all posts by Bryon Powell

subset: commoncrawl


text:
No, not abra-cadabra. Not pretty please with a cherry on top.
Three little (well, more like medium-sized) words with the power to turn something ordinary into something extraordinary...
Cinnamon. Streusel. Topping.
More specifically, cinnamon streusel topping resting upon a tub o' pulverized butternut squash. (I told you it'd be back.)
Even if you don't particularly like butternut squash, I think chances are good that you'll enjoy this casserole. The puree itself becomes slightly fruity and quite sweet, and the topping just takes it above and beyond. Obviously.
I debated attempting this casserole for awhile. The idea stemmed from my undying love of sweet potato casserole, so the recipes are similar. Although replacing the sweet potaters with butternut squash made for an impressively tasty dish and I'm very proud of my creation, I'd still pick the original in a nanosecond.
Streuseled Squash Casserole
2 cups butternut squash, peeled, cooked, deseeded, destringed, and mashed
2 eggs, well beaten
1/2 cup sugar
1/4 cup milk
1/4 cup butter or margarine, melted
2 tablespoons orange juice
1 cup quick oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, cold
Preheat oven to 350 degrees F. Combine all the casserole ingredients, mixing well. Pour into a lightly greased 2-quart casserole dish.
Combine the dry topping ingredients. Cut in the butter with two knives or a pastry cutter until the mixture becomes crumbly. Sprinkle on top of the squash and bake for 1 hour or until set.
November 21, 2008
the magic words
YumLabels: sides and snacks
64 comments:
- Culinary Wannabe said...
Yay for Streusel!! Always on the lookout for dishes that taste like dessert but that you can pass off as a dinner item.
- November 21, 2008 at 6:58 AM
- Anonymous said...
I love butternut squash so much that it only needs salt & pepper for me to enjoy it. Your streusel dish looks so good as a dessert, I would eat it that way! Keep the squash coming.
- November 21, 2008 at 7:10 AM
- OhioMom said...
I love butternut squash, turning it into a dessert is a great idea, who can resist streusel topping ?
- November 21, 2008 at 7:20 AM
- Robin said...
Sakes alive I love that topping! Can't beat oatmeal and cinnamon!! Great recipe and in time for Thanksgiving. Have a great weekend Grace!
- November 21, 2008 at 7:25 AM
- Albany Jane said...
omg - this sounds like dessert!! Yum~!
- November 21, 2008 at 9:01 AM
- Carla said...
Oh, my! I think I just fell in love with you(even though I'm a married woman, so don't get the wrong idea! ha). I can not WAIT to try this!
- November 21, 2008 at 9:02 AM
- RecipeGirl said...
Well, since I gotta find a good butternut squash type casserole for the big day, this is lookin' good.
- November 21, 2008 at 9:27 AM
- Johanna B said...
I just bought a butternut squash and was looking for an interesting way to prepare it. Now I know what to do. Thanks.
- November 21, 2008 at 9:46 AM
- Anonymous said...
I can always count on you for cinnamon goodness!
- November 21, 2008 at 9:47 AM
- kat said...
Oh I love butternut squash & I never thought to put strudel on top!
- November 21, 2008 at 10:14 AM
- The Blonde Duck said...
That's such a brilliant idea! STRUDEL is wonderful. Let's all say it now: Strudel!
- November 21, 2008 at 10:35 AM
- Valerie Harrison (bellini) said...
Love..love...love squash...I am not a "hater".
- November 21, 2008 at 10:41 AM
- Pam said...
I love squash but add the streusel and this is over the top. Excellent recipe Grace.
- November 21, 2008 at 11:46 AM
- Paula said...
Oh man, just hand me a spoon ... a big ol' one to shovel this into me. YUM! I love your comparison photos! Again ... I need a spoon!
- November 21, 2008 at 12:31 PM
- Thistlemoon said...
Now that is some intense eats! I was shocked to see what was below the cut...I never would have guessed!
- November 21, 2008 at 2:06 PM
- Cathy - wheresmydamnanswer said...
My Thanksgiving is going to be so yummy because of you!!!
- November 21, 2008 at 2:36 PM
- Abby said...
Yay for ANYTHING sweet. I can tell the holidays are coming because I totally have SUGAR on the brain. This looks great!
- November 21, 2008 at 3:46 PM
- Anonymous said...
Can we totally become BFF so I can come to your house and eat all of this ridiculously yummy stuff?! I just discovered a love for butternut squash and this just looks fantastic.
- November 21, 2008 at 3:50 PM
- Lori said...
I think between the two of us we should write an ode to butternut squash. I'd happily sing its praises. And like you the only thing above it, in that category anyway, would be sweet potatoes.
- November 21, 2008 at 4:46 PM
- Marjie said...
I never thought of cinnamon streusel topping, so I just put my brown sugar and cinnamon right in my butternut squash and reveled in the heavenly divine joy of having a vegetable that tasted like pumpkin pie with plenty of cinnamon! Cinnamon rules!
- November 21, 2008 at 5:21 PM
- vanillasugarblog said...
Big difference! Much better that way....good thinking chicklet!
- November 21, 2008 at 6:05 PM
- Heather said...
mmmmmm. cinnamon struesel topping makes SO many things better!!! this post is making me excited for thanksgiving :) yum!!
- November 21, 2008 at 8:00 PM
- Leslie said...
ANYTHING is awesome with a crumb topping!!!! Love it girl!
- November 21, 2008 at 8:21 PM
- Anonymous said...
That is completely fantastic. Squash and streusel? A match made in heaven.
- November 21, 2008 at 9:04 PM
- Bunny said...
I've never had butternut squash but I'd eat it with the streusel on it!
- November 21, 2008 at 9:14 PM
- Pamela said...
I am just beginning to really enjoy butternut squash at this point in my life. I must say, the streusel would certainly make it even that much more enjoyable. Fabulous.
- November 21, 2008 at 10:27 PM
- Lucy..♥ said...
Over the TOP DE-LISH!!!
- November 22, 2008 at 9:21 AM
- Maria said...
What a genius idea to add a streusel topping!! I love it on anything and everything!
- November 22, 2008 at 9:52 AM
- Anonymous said...
- November 22, 2008 at 10:53 AM
- Lisa said...
You do have a way with cinnamon! That looks like an excellent side dish casserole. It sounds sort of like a crustless butternut pie. Yum!
- November 22, 2008 at 11:13 AM
- Sara said...
I agree, streusel makes everything better!
- November 22, 2008 at 11:23 AM
- Anonymous said...
This is an awesome twist, I love it and i can't even imagine the taste here. You are my cinnamon go to girl. Hey i was wondering, do you notice the difference between ceylon cinnamon and saigon cinnamon? Just wondering.
- November 22, 2008 at 1:38 PM
- Sharon said...
I'm also a fan of sweet potato casserole so I may be partial to that, but I'd dig my spoon into this...if you'd let me! :)
- November 22, 2008 at 4:36 PM
- Anonymous said...
i'd pick sweet potato casserole over my own mother. haha no, that's not true, but i do love the stuff!!! butternut squash sounds like a cool take on it. i love the streusel topping. i just took one look at the picture and started drooling.
is this what you're making for thanksgiving or are you keepin it traditional? - November 22, 2008 at 5:17 PM
- Anonymous said...
by the way, everytime i look at your profile picture, my heart melts. squirrels are my favorite animal and there's nothin better than a banjo playin' squirrel... well, maybe a singing squirrel haha
- November 22, 2008 at 5:19 PM
- Anonymous said...
Ingenious! The addition of streusel topping (which I love) on a sweet pudding!
- November 22, 2008 at 8:50 PM
- Jacque said...
Streusel IS the wonder food. I only started liking sweet potatoes after I tasted my sister-in-law's streusel topped version.
Mmmmm, yours looks delish! - November 22, 2008 at 11:50 PM
- Kaitlin said...
I just discoverd last Christmas that I LOVE squash, and this looks soo good!!
- November 23, 2008 at 12:36 AM
- Tabitha Blue said...
You had me at "cinnamon"!! Sounds (and looks) perfect. Yum!
- November 23, 2008 at 2:28 AM
- Emily said...
Oh, that sounds very yummy!
- November 23, 2008 at 2:47 AM
- Anna said...
ashsdfsdjn streusel, yum yum yum.
- November 23, 2008 at 5:54 AM
- The Blonde Duck said...
You have a sussy on my Sunday post!
- November 23, 2008 at 7:46 AM
- giz said...
yet another very interesting looking squash dish, sweet? savory? totally versatile.
- November 23, 2008 at 9:11 AM
- Half Baked said...
Love streusel topping!!! we put it on our sweet potato souffle for Thanksgiving. Hands down everyones fav dish. I've got to try it on butternut squash. great idea!!!
- November 23, 2008 at 11:06 AM
- Jaime said...
i am so with you!! i love cinnamon streusel ANYTHING!!!
- November 23, 2008 at 3:23 PM
- Anonymous said...
I could eat streusel on a steak. Are you kidding? And even though there was not a single squash or sweet potato anything on my mother's table ever (can you even imagine?), I have started to cook with both in the last few years. This sounds almost dessert like.
- November 23, 2008 at 3:51 PM
- Anonymous said...
hahahaha you and your squash! love the streusel topping!
- November 23, 2008 at 4:33 PM
- MaryBeth said...
OMG...This looks awesome, the topping just takes it over the top.
- November 23, 2008 at 9:18 PM
- Nic said...
It looks like dessert but I know that you guys across the pond like your odd sweet casseroles with your mains. I can never get my head around the marshmellow/potato thing.
Can I have this for my pud or would you laugh at me? - November 24, 2008 at 6:11 AM
- Deborah said...
I should have known cinnamon was one of the words! Looks delicious!
- November 24, 2008 at 11:19 AM
- Maris said...
This looks absolutely SINFUL...I want some now! I don't even want to wait until Thursday :)
- November 24, 2008 at 2:30 PM
- Jessica@Foodmayhem said...
That really looks heavenly. I can imagine it nice and hot too! Yum Yum!
- November 24, 2008 at 2:45 PM
- Tina said...
Looks so delicious!!!!!
- November 24, 2008 at 3:04 PM
- Sandy said...
Yummy, that is almost identicle to my sweet potato recipe! Cept' I add cinnamon. SO good ... we're having it this yr, too!
- November 24, 2008 at 4:00 PM
- Cookie baker Lynn said...
You're right - everything is better with a streusel topping. This looks like the best way in the world to get kids to eat squash.
- November 24, 2008 at 6:06 PM
- Mary said...
I think you have just taken squash up a notch. It looks delicious!
- November 25, 2008 at 12:43 AM
- Jeanne said...
Do you know, I think my father would actually marry you for this dish?? He loves his butternut squash as pulverised and sweet as possible, and he adds sugar to things like tomatoes "because he likes the crunch" - this has his name all over it! Inspired.
- November 25, 2008 at 7:48 AM
- Sandy Smith said...
Ooh la la! Do you deliver?
- November 25, 2008 at 10:07 AM
- Ingrid_3Bs said...
I concur! The streusel topping does make the dish over the top yummy!
~ingrid - November 25, 2008 at 3:21 PM
- Lore said...
I think I've just met the topping that would convince eat more butternut squash
- November 26, 2008 at 2:11 PM
- Sophie said...
Here's a winner! I have half a butternut in my fridge that I wasn't sure what to do with...but I hate wasting, this recipe will come in handy for a tasty Thanksgiving side tomorrow! Have a wonderful Thanksgiving, Grace :)!
- November 26, 2008 at 10:43 PM
- test it comm said...
I tried a pumpkin casserole with a streusel topping a while ago and it was really good. I did a pecan Streusel though. I like the sound of a cinnamon one.
- November 28, 2008 at 7:05 AM
- Jeff said...
Yeah for the return of the butternut squash. Looks awesome!
- December 1, 2008 at 10:11 AM
- KelliSue said...
I was googling for a squash casserole recipe with streusel topping and I landed here. You're about to make the widows and widowers and other attendees at our church Harvest dinner very happy. And I gladly will donate 6 butternut squash that we grew in the garden. To be sure, I am using splenda and a little molasses in lieu of what would usually be brown sugar. But I'm sure it will be awesome. Thanks.
- November 20, 2009 at 11:35 AM


text:
Palm is a common term for a small-scale (hand-held) computer that runs Palm's PalmOS software.
The Palm OS platform is an open architecture that provides a basis for third-party developers and original equipment manufacturers (OEMs) to create mobile computing solutions. The platform consists of five components:
- The reference hardware design
- The device operating system called the Palm OS software
- The HotSync conduit data synchronization technology
- The platform component tools including an applications programming interface (API) that enables developers to write applications
- The software interface capabilities to support hardware add-ons
Palm Computing was founded by Jeff Hawkins, Donna Dubinsky and Ed Colligan. The original purpose of the company was to create handwriting recognition software for other devices (Graffiti). The initial idea for the devices came from Hawkins' habit of carrying a block of wood in his pocket.
The initial Palm device released in 1996 was called the Pilot. Because Pilot Pen Corporation brought forth a trademark infrigement case, the second generation device released in 1997 was named the PalmPilot.
The Palm was not the original PDA device released, but benefited from the failure of Apple's Newton.
The Palm OS initially featured personal information management (PIM) tools such as Calendar, Contacts, Memo Pad, Expense and Tasks. As later versions were released, more features were added. Here is a list of various Palm OS releases:
Version 3.1, 3.3, 3.5
Added support for color, multiple expansion ports, new processors, etc.
Version 4.0
Added a standard interface for external FS access
Version 5.0
First version to support Acorn Risc Machine (ARM) devices. Later versions which included OS 5.2, featured Graffiti 2. It began the separation of Palm OS and Palm One.
Presently, version 6.1 of the Palm OS is under development (Cobalt). Cobalt features a Linux-based kernel. There are presently no devices released using Palm OS 6.
**Address Book**: Allows the user to keep track of their contacts. Synchronized via HotSync manager |
**Calculator**: Basic 4 function calculator |
**Datebook**: Track appointments, birthdates and other important times during the year. Synchronized via HotSync manager |
**Expenses**: Keep track of your spending habits. |
**HotSync**: Application that ran on your desktop or portable PC or Mac to allow for calendars and contacts to easily be synchronized with Palm device. |
**Memo Pad**: Write short notes. |
**Note Pad**: Scribble notes in your natural writing language. |
**To Do List**: Create a check list of items to accomplish. Synchronized via HotSync manager. |
**Palm Photos**: Photo manager that allows sharing of photos between multiple palm devices. |
Palm Pilot
The original creators of the Palm Pilot were Jeff Hawkins, Donna Dubinsky, and Ed Colligan. The idea of the palm pilot was established by Jeff Hawkins from a block of wood with writing on it.
` Palm Pilot 1000` ` ` | ` Palm Pilot 5000` ` ` | ` Palm Pilot Personal` ` ` | ` Palm Pilot Professional` ` ` | |
Features | Motorola 68328 processor 128 KB memory Palm OS 1.0 | Dragonball processor 512 KB memory Palm OS 1.0 | Dragonball processor 512 KB memory Palm OS 2.0 | Dragonball processor 1 MB memory Palm OS 2.0 |
3Com Audrey
The 3Com Audrey was created to be a kitchen computer in 2000-2001. It was a mainly a used to access the Internet. Cisco then bought out 3Com and the Audrey was no more. One noticeable aspect of the Audrey is how people can hack it. They have turned it into anything from a web server to a chatting client. It runs QNX with PalmOS extensions. This allows it to be hacked extremely easily.
It runs on the Intel-compatible Cyrix-MediaGX processor. It uses Palm's HotSync technology to update the address book and date book with up to two Palms simultaneously. It uses a USB Ethernet controller to connect to the Internet. It also has built-in stereo speakers to play digital and streaming music. You can either use the clear pen to input data, or pull out the wireless keyboard. No graffiti is used.
It was discontinued on March 21, 2001. However, there is still an Audrey frenzy going on today.
This is a very neat model as it is a digital watch with the Palm OS version 4.1 installed. It comes in two brands: Abacus and Fossil.
Operating System | Memory | LCD Dimensions | Other Notable Features |
Palm OS version 4.1 | 8 MB | 160 x 160 with backlight | Touch screen 3 way rocker and back button USB for Windows and Macintosh Infrared port 3 hour lifespan between charges |
Kyocera acquired QUALCOMM Incorporated's Code Division Multiple Access (CDMA) wireless phone business in February 2000 and incorporates QUALCOMM's CDMA technology in the development and manufacture of wireless phones. An agreement with Palm Inc. to license the Palm OS platform was reached by Kyocera and Palm after QUALCOMM's acquisition. It is the foundation for a suite of smartphones.
In September 1998, QUALCOMM introduced the pdQ smartphone which was the first CDMA digital wireless phone to integrate the Palm OS software. QUALCOMM's CDMA handset business was later bought by Kyocera in February 2000.
Sony CliÈ
Handspring Visor
The original creators of the PalmPilot, Jeff Hawkins, Donna Dubinsky, and Ed Colligan, left Palm Computing after desputes with the parent company 3com. As a result, the trio founded Handspring in 1998. The first product released in 1999 was called the Handspring Visor, a clone of the original PalmPilot with minor additions, that used the newly created Palm OS. One of it's most prominent features was USB support and an expansion slot for memory cards, both of which were not yet popular at the time.
The Visor line includes:
- Visor and Visor Deluxe
- Visor Prism
- Visor Platinum
- Visor Edge
- Visor Neo
- Visor Pro
Treo manufacturers a variety of devices, including the LifeDrive, Treo 600, 650, 700w and 700p, Palm Z22 and Tx, and the Tungsten E2. Each of these devices is marketed at a different segment of the market. For example, the LifeDrive contains a 4GB integrated hard drive and is advertised as a portable multimedia device that plays videos and MP3s. The LifeDrive Also includes integrated WiFi and Bluetooth capabilities. The Treo 600, 650, 700w and 700p are the company's Smartphones. The Treo 600, 650 and 700p runs Palm OS, while the 700w runs on Windows Mobile 5. The Z22, Tx, and Tungsten E2 are primarily designed to be personal organizers.
Forensics for Palm devices is a nascent field. There are several tools available for the image acquisition and analysis of Palm devices.
EnCase, published by Guidance Software, is a complete cyber forensics software package that handles all steps of the investigative process, from the acquisition to the report creation. The software includes built-in capabilities for performing MD5 hashing, data carving, deleted file recovery, and many other functions.
Although traditionally relegated to the realm of desktop computer forensics investigations, EnCase does support the acquisition and analysis of a limited number of Palm devices.
Paraben has a software application that is specifically designed for PDA forensics, PDA Seizure. This comprehensive tool allows PDA data to be acquired, viewed, and reported on, all within a Windows environment. The software comes equiped with quite a few key features. These features include the ability to encrypt saved case files, BlackBerry OS support, built-in recovery of Palm passwords, enhanced viewing on file data, complete physical and logical acquisition for Palm PDA devices, and many more. It has a few draw backs, in that some of the material acquired from the PDAs is hard to interpret by a person that is not computer savi. Although, on the other hand it has features like a search portion that allows you to enter a search term and PDA Seizure will bring up all files that have that term in them. This allows the investigator to look for case specific information easily and quickly.


text:
Exotically coiffured businessman and self-appointed Republican visionary Donald Trump is the owner of the latest high-profile Twitter account to be hacked. Trump joins the esteemed ranks of Burger King and Jeep, with both companies suffering compromised accounts in the last few days.
The Trump hack was less colorful and briefer than the Burger King takeover. A single tweet was sent quoting a song lyric from Lil Wayne's verse in the will.i.am ditty "Scream & Shout." Trump appeared to declare, "These hoes think they classy, well that's the class I'm skippen."
Unamused by the hack—and perhaps cognizant of the serious reputation damage being outed as a will.i.am listener could cause—Trump later tweeted, "My Twitter has been seriously hacked--- and we are looking for the perpetrators." He went on to warn such exploits could render Twitter "irrelevant."


text:
U.S. relations with Russia are at their lowest point since the Cold War thanks to the crisis in Ukraine. Russian defense officials are talking about a new doctrine of subversive warfare between major world powers. They accuse the West of using popular uprisings to topple unfriendly governments. And some analysts say Moscow itself is employing that strategy in eastern Ukraine. More from NPR's Corey Flintoff.
COREY FLINTOFF, BYLINE: Russia's defense establishment holds a conference each year to discuss the most pressing security issues that face the region. This year's conference was originally scheduled to focus on what would happen in Central Asia once the United States withdraws from Afghanistan. But Defense Minister Sergei Shoigu changed all that with an opening speech in which he said that major threats to peace today are the so-called color revolutions.
SERGEI SHOIGU: (Through translator) More and more, color revolutions are turning into armed struggles that are devised in terms of military art, from information warfare to special forces.
FLINTOFF: In Russia, the term color revolution has come to mean popular uprisings, like the 2004 Orange Revolution in Ukraine. Russian officials give it the negative connotation of a violent upheaval that overthrows the legitimate authorities and destabilizes the state. According to this view, color revolutions would include the Arab Spring revolts in Egypt, Libya and Syria, and, of course, the latest revolution in Ukraine. The Russian defense minister says it's all about control of resources.
SHOIGU: (Through translator) The socioeconomic problems of some countries are used as an excuse to replace nationally-oriented governments with regimes controlled from abroad. Those regimes provide their patrons with unimpeded access to these countries' resources.
FLINTOFF: The main villain in this scenario would be the United States, aided by its Western allies. Analyst Dmitry Gorenburg attended the Moscow conference and says he wasn't sure if the statements about color revolutions were propaganda for Russian domestic consumption or whether the defense officials really believe them.
DMITRY GORENBURG: If they really do believe that this is what Washington has been doing - well, we're going to do all the same things you do and see how you like it.
FLINTOFF: Gorenburg, with the research group CNA, says the uprisings in the eastern cities of Donetsk and Luhansk mirrored what had happened in Kiev a few months earlier. Pro-Russian separatists staged protests, then occupied government buildings. With the help of an intense campaign by Russian media, they held a hastily organized referendum and declared independence. There were even concerns that Russia might annex the area as it did with Crimea earlier this year. Dmitry Babich, a political analyst for the state-run Voice of Russia, says that was a misreading of Russia's intentions.
DMITRY BABICH: Russia's desires are actually pretty modest. I think the Russian elite wants security for itself. And it wants to trade with the West. And it wants to integrate itself into the Western elite.
FLINTOFF: Babich says the ouster of Ukrainian President Viktor Yanukovych set off alarm bells among the Russian leaders, who saw the Ukrainian revolution as something that could threaten them.
BABICH: When security is at stake, when they see someone like them, Mr. Yanukovych, being toppled in a neighboring country, then they're ready to put aside their integration agenda, their trading agenda, and concentrate on security.
FLINTOFF: In some ways, Russia may have already gotten what it wanted in eastern Ukraine. There's little chance Ukraine will be joining NATO anytime soon. The new president, Petro Poroshenko, is calling for a ceasefire in the East and wants to restore relations with Russia. Analyst Dmitry Gorenburg says the pro-Russian separatists may have served their purpose by raising the specter of a civil war that Ukraine cannot afford to fight.
GORENBURG: At some point, Putin will make a deal with Ukraine. And if it works out, then the separatists will be abandoned. They - I doubt - I don't they'll last too long without Russian support.
FLINTOFF: And if not, the new direction in Russian strategic thinking may take the form of support for more pro-Russian color revolutions in other parts of Ukraine. Corey Flintoff. NPR News, Moscow.
BLOCK: You're listening to ALL THINGS CONSIDERED from NPR News. Transcript provided by NPR, Copyright NPR.


text:
And some fat quarters because I "needed" them:
I also promised to show you the winning quilt that my sister, Karen Terrens, made. Karen is a professional long-arm machine quilter. She entered this quilt, named Zigue Zague, in the Custom Quilting section of the Machine Quilters' Competition, and came 2nd in the category.
The free motion quilting on this quilt is just so detailed and so perfect. Her quilting work is truly inspirational, particularly when I am still having difficulty mastering the basics of stippling.
The quilting runs from top edge to the bottom edge of the quilt in one continuous line. Karen did not mark the quilt top nor did she used a laser guide to follow a pattern. It was quilted entirely freehand.
A deserving winner; her work is always perfect and so beautiful. Well done, Karen!


text:
Typhoon Haiyan: One of the strongest storms on record
| MANILA, Philippines
One of the strongest storms on record slammed into the central Philippines on Friday, killing at least four people, forcing hundreds of thousands from their homes and knocking out power and communications in several provinces. But the nation appeared to avoid a major disaster because the rapidly moving typhoon blew away before wreaking more damage, officials said.
Huge Typhoon Haiyan raced across a string of islands from east to west — Samar, Leyte, Cebu and Panay— and lashed beach communities with over 200 kilometer (124 mile) per hour winds. Nearly 750,000 people were forced to flee their homes.
Due to cut-off communications, it was impossible to know the full extent of casualties and damage. At least two people were electrocuted in storm-related accidents, one person was killed by a fallen tree and another was struck by lightning, official reports said.
Weather officials said Haiyan had sustained winds of 235 kph (147 mph) with gusts of 275 kph (170 mph) when it made landfall. That makes it the world's strongest typhoon this year, said Aldczar Aurelio of the government's weather bureau.
Southern Leyte Gov. Roger Mercado said the typhoon triggered landslides that blocked roads, uprooted trees and ripped roofs off houses around his residence.
The dense clouds and heavy rains made the day seem almost as dark as night, he said.
"When you're faced with such a scenario, you can only pray, and pray and pray," Mercado told The Associated Press by telephone, adding that mayors in the province had not called in to report any major damage.
"I hope that means they were spared and not the other way around," he said. "My worst fear is there will be massive loss of lives and property."
Eduardo del Rosario, head of the disaster response agency, said a powerful typhoon that also hit the centralPhilippines in 1990 killed 508 people and left 246 missing, but this time authorities had ordered pre-emptive evacuation and other measures to minimize casualties.
He said the speed at which the typhoon sliced through the central islands — 40 kph (25 mph) — helped prevent its 600-kilometer (375-mile) band of rain clouds from dumping enough of their load to overflow waterways. Flooding from heavy rains is often the main cause of deaths from typhoons.
"It has helped that the typhoon blew very fast in terms of preventing lots of casualties," regional military commander Lt. Gen. Roy Deveraturda said. He said the massive evacuation of villagers before the storm also saved many lives.
The Philippines, which is hit by about 20 typhoons and storms a year, has in recent years become more serious about preparations to reduce deaths. Public service announcements are frequent, as are warnings by the president and high-ranking officials that are regularly carried on radio and TV and social networking sites.
Provincial governors and mayors have taken a hands-on approach during crises, supervising evacuations, inspecting shelters and efforts to stockpile food and relief supplies.
President Benigno Aquino III assured the public of war-like preparations, with three C-130 air force cargo planes and 32 military helicopters and planes on standby, along with 20 navy ships.
Among the evacuees were thousands of residents of Bohol who had been camped in tents and other makeshift shelters since a magnitude-7.2 earthquake hit the island province last month.
From Samar, the typhoon battered Leyte, then the northern part of Cebu and nearby islands before lashing Panay — islands with some of the best beach resorts in the Philippines.
As of 8 p.m., the typhoon was north of Palawan province, 320 kilometers (200 miles) southwest of Manila, and had weakened a bit with sustained winds of 215 kph (134 mph).
Forecasters said the storm was expected to move out of the country and into the South China Sea on Saturday morning, where it was likely to pick up renewed strength on its way toward Vietnam.
Dozens of flights in the central and southern Philippines were canceled. A storm surge estimated at 5 meters (15 feet) damaged a seaside airport in Leyte's Tacloban city. Airport workers moved to the tower and were safe but no other details had been reported because communications were cut by the typhoon, aviation official John Andrews said.
"They've been incommunicado. The last message we got from them was that the airport was ruined," Andrews said.
Andrews said the typhoon also damaged the airport in Kalibo town in Aklan.
The U.S. Navy's Joint Typhoon Warning Center said shortly before the typhoon made landfall that its maximum sustained winds were 314 kph (195 mph) with gusts up to 379 kph (235 mph). Those measurements are different from local weather data because the U.S. Navy center measures the average wind speed for 1 minute while local forecasters measure the average for 10 minutes.
That is the strongest a tropical cyclone has ever been when it made landfall anywhere on Earth, beating out Hurricane Camille, which had wind speeds of 305 kph (190 mph) at landfall in the southeast United States 1969, said Jeff Masters, a former hurricane meteorologist who is meteorology director at the private company Weather Underground.
There have been three instances of storms with higher winds, but all were at sea when the winds were measured and they were more than 50 years ago when measurement accuracy was an issue, Masters said. He said the record was Super Typhoon Nancy in 1961.
"195 mph winds, there aren't too many buildings constructed that can withstand that kind of wind," Masters told The Associated Press.
Associated Press writers Jim Gomez in Manila and Seth Borenstein in Washington, D.C., contributed to this report.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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In my last post, I wondered: How did Asian fishermen manage to discover the mimic octopus? Thaumoctopus mimicus is a wildly talented cephalopod that lives in shallow waters off Indonesia and Malaysia. It can change shape any time it likes, and can mimic anything — flatfish, giant crabs, seashells, sting rays, you name it — so if you see a blob that looks like a walking clam on Monday, and on Tuesday it looks like a snake, how would you know it's the same guy (or gal)? And yet, somehow, the species was identified in 1998.
A puzzlement.
And now the answer. Alert reader "digital cuttlefish" (who ought to know, being a cephalopod him/herself) has discovered this hand-drawn key, strangely written in English, published by blogger Randall Munroe, who posts at . I can see this chart being passed from boat to boat in Brunei Bay or maybe tacked up over the bar in Bukit Batu as a handy dandy guide for puzzled fishermen.
So now we know.
Fussy Word-People Alert
For those of you off-put by the use of the plural noun "octopuses," the dictionaries these days say that's OK. Octopuses is as acceptable as octopi, and if you don't like it, yell at Mr. Webster. And, of course, Malays can muck up English any way they like.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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As you might expect from my household, preparations for the trip east combined the tender drama of "Grey's Anatomy" with the spectacle of Cirque du Soleil.
Dolores spent much of our final day in Chicago on the telephone, trying to make nice with Barbara Bush, who was extremely put-out that we would not be flitting up to Kennebunkport during our stay. According to Dolores, she and Mrs. Bush crossed sticks during a field hockey tournament at Wellesley years ago and have kept in touch ever since.
"I remember junior when he was only this high," said Dolores. "I used to throw a blanket over his head and we'd watch him try to find his way out. Took him about three hours on a good day. Bar says now he can do it in under two if Condoleeza Rice stands nearby and shakes a bag full of Jolly Ranchers."
Harry, who couldn't join us because of an improvisation class at The Second City, presented me with a sampler for Abigail's room done in quite accomplished cross stitch. Over a picture of a bunny rabbit in an onion patch he'd worked the alphabet and a verse:
"It's...crying," I said, peering closely.
"Life is suffering," said Harry.
I couldn't argue with that.
Mrs Teitelbaum came over and contributed a small but heavy package wrapped up in pink paper with little green kittens all over it and a tag that read FOR BABY FROM MRS T AND TINKLES.
"Do I need to worry about putting this through the security X-ray?" I asked, giving it a delicate shake.
"I don't think so," said Mrs Teitelbaum. "It's tomato paste. The nice government man on the phone said it's okay."
"Tomato paste?"
"I'm always running out," she explained. "But I can go to the grocery and get more. A baby can't do that. So I got ten cans. That should last a while."
"I hope nobody else has already given her some. I know you have Italian relatives and whatnot."
"I believe they're all giving pasta and sardines," I said.
"Oh, well then," she said brightly, "I'm so glad I went with my second idea instead."
With all the baby gifts there was barely room enough in the suitcases for clothing. I had to resort to the usual subterfuge of locking and hiding my bags to keep Dolores from secretly substituting three extra hats and a kimono for my underwear and socks.
Meeting Abigail
She was sleeping when we got to the house, but shortly after she roused herself enough to hang out. They handed her to over to me, took a couple of photos, and then wandered off, leaving us alone together.
I have precious little experience of infants but remembered that they like being sung to. I opened my mouth and realized that suddenly the only song I could remember was Bessie Smith's Gimme a Pigfoot.
Oh, what the hell.
By the time I got to They all congregates at an all-night strut, Abigail was gurgling and bouncing and we carried on nicely all by ourselves through two verses and a go-for-it encore.


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That's quite the wardrobe today on Cameron Diaz on the set of Ridley Scott's The Counselor shooting in Alicante, Spain today. Javier Bardem was there too -- with the spiky hair. Fine but it's always about Gwyneth Paltrow, isn't it? Let me show you how we play that game:
G is Cam's best friend. G's birthday is on Thursday. But Cam's not in London! After noticing the clothing, this was my next thought looking at these pictures. Will Cam fly back to London to celebrate G's big 40? Come on, wouldn't you at least want to see what a Gwyneth Paltrow 40th party looks like? I worry though that G will have it on the weekend, after her birthday, which is kind of bad luck (for the Chinese) to celebrate late. Did it happen already? It makes me crazy that I don't know. I hope she has a good Asian friend who's up on her fengshui-ness.


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One of Mexico's greatest writers has died: Carlos Fuentes. He was 83. Fuentes was a central figure in the Latin American literary boom of the 1960s and '70s. And he was publishing fiction and essays until the end, including an essay published today in the Mexican newspaper Reforma. I'm joined by Ilan Stavans, professor of Latino Studies at Amherst College. And, Professor Stavans, give us a sense of the broad sweep of Fuentes' career and what made his work so important.
ILAN STAVANS: Carlos Fuentes was a renaissance man. He really perfected the job of the international man of letters. He was fluent in several languages. He knew many audiences well, audiences in different parts of the world. He really became the most important Mexican fiction writer of the second part of the 20th century. And in doing so, he also turned himself into an ambassador, not only of his own country but of the entire Latin American region in front of the United States and Europe.
Now, this comes with some ambivalence because many in Latin America believe that Fuentes did it more for himself than for his people. And in that, he tend to turn the Hispanic population into a caricature, into a cartoon that fitted his own vision of the world.
SIEGEL: We should just say that when you say he was an ambassador, that's not a figurative statement only. He was literally an ambassador, a Mexican ambassador.
STAVANS: Oh, he worked...
SIEGEL: Yes.
STAVANS: Indeed, he worked for the Mexican diplomatic service in a number of opportunities. He was an ambassador in France. And his connection with the ruling party in Mexico and with other figures of power was a constant push and take, and he saw himself as the spokesperson for the oppressed. He was a man of the left. And very often, he used the microphone, the camera in order to present Mexico to other countries in a much more multifaceted and complex way than it had been presented before him.
SIEGEL: In the past, you've described Carlos Fuentes as the Diego Rivera of literature, citing the great muralist. What did you mean by that?
STAVANS: I meant that he liked to see Mexico in epic tones and with a very broad brush and scope of things. He used history as the main engine that drove Mexico. And he tended to reduce the different aspects of Mexican society into archetypes or stereotypes or prototypes, certainly in characters, in a long narrative that in his view had a progressive nature and ultimately would come to a moment where everybody would feel comfortable and have a clear identity. The issue of identity for him was crucial. He was forthcoming in the idea that Mexicans were always looking for a collective identity, and he could help them dig in and shape that identity in a clearer fashion.
SIEGEL: For people who have not read Fuentes' fiction, what would you recommend as an introduction to the man?
STAVANS: Probably his most interesting, his most durable novel is one of the early ones, and it's called "Where the Air Is Clear." It is really a recreation of Mexico City in its symphonic ways. He also is the author of an endearing, hypnotizing novella, very short novel called "Aura." That is a retelling of a Henry James story in a Mexican way that I think is probably going to be his lasting contribution to literature - to world literature.
SIEGEL: Professor Stavans, thank you very much for talking with us today.
STAVANS: My pleasure. Thank you for having me.
SIEGEL: That's Ilan Stavans, professor of Latino Studies at Amherst College, talking about Mexican writer Carlos Fuentes, who died today in Mexico City. He was 83. Transcript provided by NPR, Copyright NPR.


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A huge bouquet of roses to Carla Coulson and Veronique Marot for making me feel S'Marvelous. As if I'd walked straight out of Funny Face. I'm still feeling the afterglow. I have MAC's Russian red lips to prove it. Carla will make you look and feel S'Wonderful next visit. Give yourself the best gift ever. You can read here all about Carla and contact her with ideas for your private Parisian shoot.
Mother and Daughters Portrait Shoot – Editing
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Parisbreakfast Gets a Make-Over


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I now know I've been around a bit when this happens. I have grown up with Bob Barker, patted myself on the back for rightly guessing a price, dreaming that I was the winner of the showcase, and drolling over the Price Is Right girls. Well, the last part of that remains, but Barker, the real symbol of the show and an American icon, has retired. Here's an article by E! Online and selected YouTube Clips to celebrate Bob Barker.
Bob Barker Retiring
by Natalie Finn - E!Online
Tue, 31 Oct 2006 06:44:50 PM PST
The price isn't going to be quite as right come next June.
Bob Barker announced Tuesday he will retire in 2007 after 50 years in television, 35 of which he spent as the host of The Price Is Right.
"I will be 83 years old on Dec. 12, and I've decided to retire while I'm still young," the famed daytime personality told the Associated Press. "I've gone on and on to this ancient age because I've enjoyed it. I've thoroughly enjoyed it, and I'm going to miss it."
While Barker has considered hanging it up for the past 10 years, he said he's been having too much fun to walk away for good, but he figured reaching his golden anniversary was an "appropriate" time.
"I'm just reaching the age where the constant effort to be there and do the show physically is a lot for me," he said, sounding a bit like another TV icon who announced his intention to slow down after half a century on the air, 60 Minutes' Mike Wallace.
Barker had a mild stroke in May 2002 and had prostate surgery six weeks later—none of which caused him to miss a show, mind you.
Since The Price Is Right premiered Sept. 4, 1972, with Barker enticing people for the first time to "come on down," he has only missed three episodes (back in 1974). The longest running game show on the air is currently on in two half-hour installments every weekday, with the later one averaging 5.5 million viewers a day, per Nielsen Media Research.
"We knew this day would come, but that doesn't make it any easier," CBS Corp. president Leslie Moonves said in a statement. "Bob Barker is a daytime legend, an entertainment icon and one of the most beloved television personalities of our time."
The former Miss Universe and Miss USA Pageant host got his start in radio before being discovered by eventual This Is Your Life host Ralph Edwards, who said he liked the sound of Barker's voice. Barker went on to host the TV game show Truth or Consequences from 1956 until 1975, overlapping with Price for a few years.
A CBS spokesperson told Reuters that Price will go on after Barker's departure, but "it's premature to discuss any transition plans right now. Our focus now will be giving Bob a proper sendoff." A CBS prime-time special celebrating the man is also in the works, he said.
Barker's advice for whomever signs on to replace him is this: Memorize everything.
"The games have to be just like riding a bicycle," he said, referring to the show's numerous pricing games (80 at last count) in which contestants make bids to win larger prizes, like cars and trips.
"Then he will be relaxed enough to have fun with the audience—to get the laughs with his contestants and make the show more than just straight games—to make it a lot of fun."
Well, Barker should know.
While the silver-haired emcee has always had a smile for his studio audience and millions of at-home viewers, it wasn't too long ago that Barker was accused of enjoying his hosting duties a little too much.


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Key West water fountain |
Fort Jefferson, The Dry Tortugas |
Fort Jefferson lighthouse |
Historic Building, Loggerhead Key |
Chinaberry Hill, Tacoma Washington A luxury Victorian B & B |
Key West water fountain |
Fort Jefferson, The Dry Tortugas |
Fort Jefferson lighthouse |
Historic Building, Loggerhead Key |
Chinaberry Hill, Tacoma Washington A luxury Victorian B & B |
Great features, everything is beautiful. Thank you for hosting and having me. Lots of hugs,
What a charming B & B. Happy anniversary to you and your love. Thanks for hosting another What's it Wed party.
What a beautiful vacation.Thanks so much for sharing it with us. I'm so thrilled to be featured, thanks so much! Happy anniversary and thanks for hosting.
OMG!!!! Thanks so much for "featuring" me! I am so honored...and surprised!!!! XO, Pinky
Oh what a beautiful place this is for a vacation,your love for the vintage and the eye for identifying them,must say is remarkable.Thanks for the lovely features and for hosting the party dear.
Thank you for hosting :) Happy Anniversary!! We also celebrated 10 years as married in July, but the 20th (11 years together, on the same date) I love the rustic scale. I'd fill it with lots of goodies :D ~Pernilla
Happy Anniversary Paula. Such a romantic story and lovely to be able to relive it.xx
Wow, what an amazing holiday! I love all those antiques you photographed!
Thanks for having me today. Have a great Wednesday.
Best wishes,
Natasha in Oz
Every post you write is an adventure with great pictures and ideas and surprises and happy visions. Thanks you so much for hosting, and thank you for such great posts.
Beautiful posts, and lovely features. Thanks for hosting.
Congratulations on your anniversary, Paula! What a lovely place to spend your special time.
Thanks so much for hosting this lovely party!
Thank you for your sweet comments on my last posts Pattie!
Looks as if you are enjoying a good time! Love that old scale!
Happy anniversary Paula!
Wishing you both more great Summer days!
Carola xoxo~
Thank you for sharing your vacation. The Empress Hotel is so elegant..Thanks for hosting this week..Happy Tuesday..Judy
I really love the way you add so much info in your beautiful posts. Thanks so much for sharing!
Thank you for hosting.
what a wonderful trip through key West I never did make it that far down in Florida
and I have been Northwest to Seattle and going to Portland Oregon in November this year,
mY favorite vacation spot is Savannah Georgia then second Portland Oregon
I want to add Europe to third but that nots going to happen I'm sure unless I meet my knight in shinning antique armour LOL
That place you stayed is wonderful , like back in time wonderful
Thanks for the tour down in the Keys. I've got to get down there. My son and his family just returned from a vacation there. Love the photos and what great features this week. Thanks for hosting.
the French Hutch
What an amazing vacation. So many wonderful things to see and do. Thanks for taking us along.
What a beautiful trip! We were in Key West last summer.We have family there.So nice and relaxing to visit!
Thank you for hosting!
I love the story how you met your husband, magical. Happy Anniversary. As a child we would go to northern MIchigan for week every summer, it was all special tome. Now all these years later, we have a cottage up north and everyday we spend there it is a wonderful day. Please stop by and see our beach walk. Hope you had a wonderful time on your trip, I would love to visit there. Thanks for hosting, Laura
Thanks for the feature shout-out! Love your blog.
This sounds like a wonderful vacation. I don't know how you stood the HEAT in Fl.!!! I was at the same hotel for our HS senior class trip!!! The Fairmont!!!! Just gorgeous but I am sure I woudl APPRECIATE it AOT more now. Hope to go back one day. XO, Pinky PS, thanks again for the feature!!!!!!!!!!!!!!!! I will be playig again next week:):)
Oh, my goodness! What a wonderful trip! Show some pictures of that Colonial-Indian style lounge! I love that look!! Thanks for hosting!
Thanks so much for hosting!!
I would have thought I died and went to heaven!! The B&B looks wonderful and that hotel must have been drop dead gorgeous! I hope you will be sharing more pics of it with us!
Last summer , for our anniversary, Joe and I stayed for 2 nights in the Stegmaier Mansion. Even though it is 10 minutes down the road from us, it was a thrill to sleep in the bed that Jimmy Carter and his wife sis when they visited our area. The Stegmaier has been featured twice in Victorian Homes magazines.
I will email you with the link to that post because I know you would love this mansion..
Thank you for hosting! Wishing you gals a grand week. Toodles, Kathryn @TheDedicatedHouse
Enjoyed the trip down memory lane, love you blog, glad I found it and linked up. Thanks for hosting.
Enjoyed the trip down memory lane, love you blog, glad I found it and linked up. Thanks for hosting.
Wow Paula, Happy Anniversary! Hope you have many,many more of them to celebrate. Maybe you will do the same trip 10 yrs from now! That would be cool. What a lovely trip and the pictures are awesome along with how the trip meant to you! Again, Congratulations!
I've just found your blog and lovin it. So, I'm now a follower and I've linked up to your party.....and put a link back on my post. THANKS SO MUCH FOR HOSTING. 8-)
Hi Paula! What a wonderful, beautiful anniversary vacation! Great pictures and nice B&B and Hotel! Thanks for sharing! Gina
I love reading about yall's travels wish I could travel more,I do love it,thanks for sharing,the photo's are fantastic...wish I was packing a suit case right now.
What a beautiful vacation! Thanks for sharing the gorgeous photos. Thanks for hosting another great party, too! HUGS
Thanks for your sweet comment! I just linked up :)
What an amazing place to visit! I almost feel like I was there - but just wishing I was.
Thank you for the invitation to WIW & now I'm all linked up! :D
Thank you for stopping by my blog! What beautiful things on your link party! Thanks for hosting!
Thanks for the invite. I am honoured to have been asked.
Thanks for hosting. Luved your post!!
Congratulations Paula.
Oh, Paula...Congratulations and thank you for sharing your very special celebration! So romantic :)
These would be ideal places to vacation...all of them.
Wishes for a beautiful weekend,
- Irina
Thank you for the invite! I'm really enjoying your blog!
Thank you so much for inviting me to join in all your fun here! have a wonderful weekend and thanks for hosting!
Thanks for inviting me to join the party! The vacation photos were beautiful.
New Follower :)
Hi Paula :) Thanks for popping over to check out my little blog! So happy you did, I have just linked up to your party, thanks so much! Jo x
Hi Paula and Patti,
thank you so much for taking me on tour. It was really interesting and yes, I also put my hands on historical equipment to get in touch with the old times. Whow, you featured my copper smith post, thank you so much for that. You will love my new post, too.
Hugs and greetings, Johanna
Yes, very nice pictures, excellent framing and beautiful colors, I like.
Dear Paula and Patti,
thnaks so much for your kind words and the invite. Looking forward to our future correspondations and exchange of creative ideas.
Thanks for stopping by and inviting me to your party!! I've enjoyed myself with my return visit and will be back again soon.
Thank you for the lovely comments about my french transfers and inviting me to your WIW party.You have a unique blog and I will enjoy visiting. Also, thanks for following me and I am following you as well! Diane
Hi Paula, thanks for inviting me to join your party and I look forward to many more.
Thanks for the party invite! :)
Gorgeous inspiration in this post! Everything is so beautiful! Thank you for sharing at TTF. Have a fantastic weekend!
I appreciate you stopping by my blog and leaving a sweet comment! Thanks for hosting this party:)
Thank you so much for inviting me to your party. I loved the beautiful picture and the stories of this post. I really appreciate the sweet comments you left me at posedperfection.blogspot.com. I am your newest follower. I hope you will stop by for a visit sometime and click on my "Follow Me" button to add Posed Perfection to your GFC. Have a blessed weekend.
Oh, my dear I am in love with this post! Beautiful antique furnishings and such a beautiful place to visit! Your newest follower!
Paula, what glorious places you've shared with us! How very romantic to have such a gorgeous B & B as the memorable starting place in your meeting your husband - The hotel in Victoria B C looks enchanting! I do appreciate you taking us along and sharing with Home and Garden Thursday,
What an awesome vacation!! Hope you had a wonderfully blessed anniversary.


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"Sorry we're not baking this month..." was the very first line I read as I opened up the Daring Kitchen forum earlier this month to see what the Daring Bakers' were going to be challenged with. OK I am going to admit I did a sigh of relief! November has been full for me – too full! It has taught me to never pack a month so full with things!
However, as I opened up the page I read on: "....so put away your baking pans and get out the deep fry thermometer and oil!"
I am not a huge fan of deep fat frying. Besides the fact that so much hot oil makes me very nervous, I see the oil coming back with revenge at me on different parts of my body in the form of unwanted fat!
But it was cannoli! We were to make cannoli this month and that in itself made me rather excited. What was more we were allowed the leniency of going anyway we wanted with the fillings. That is what I liked the most.
I had my first cannoli, I think I was 15, in Rome. Our summer vacations from school would be very long, where everyone would leave Doha for several weeks to get away from the hot blistering July/August sun. Europe and the US were mostly our destination. My dad was the Italy fan and my mum the France freak. So, while my brother spent a couple of weeks in France with my mother, I would be basking in the Italian sun with my dad before we all met up in the US. The following summer it was then the other way around.
This particular summer I was enjoying everything Rome had to offer! An epic city, bubbling and captivating. It took just one visit and I was hooked. The city bombarded me with images that I cherished – elderly signoras with dyed hair sitting in Trastevere, snapping peas and taking in the morning sun on a chair just outside her doorway. The homes bedecked with flower boxes and clinging ivy are intertwined with coffee bars, restaurants and chic boutiques. Men set up folding tables at the Piazza San Calisto to play card games, ignoring cars squeezing in around them. Terracotta, maize and wine colored buildings cast a glow almost like a daylong sunset. The busy cobblestone streets bustling with Vespas, cars and people were lively and above, the clothes hanging on the laundry lines offered a slight shade under the blistering sun. Every step of this Bohemian-like place awakened all my senses pleasantly.
It was in one of the quaint coffee bars in Trastevere that I discovered my deep desire for the Italian dolce vita! Everything from sfogliatelli, biscotti to tiramisu and of course cannoli.
So, once I read that our challenge was to make our own cannoli all my senses took me back to that coffee bar in Trastevere, Rome.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
My cannoli happened early in the month. As I knew this was going to be a crazy month I just had to get it out of the way without having to fret over it much. I was glad we were allowed to use the pasta machine to form the dough as I found it tough. Besides that, I experienced no major issues. A few of the deep fried cannoli did stick to the metal tubes and I was fairly scared of the hot oil in the tubes. I had ordered the forms the day I read the challenge and they arrived within 2 days!
I had a great time with the fillings. For the gianduja cream I used nothing else but good old Nutella mixing it with mascarpone and heavy cream to create a mousse like texture. Ricotta and goat cheese formed the basis of my next filling, with Limoncello and lemon zest to spruce up the flavors. Both were incredible!
Cannoli with Gianduja Cream and Lemon Goat Cheese Cream
Printable version of recipe here
Lidisano's Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutesIngredients
For cannoli shells
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons (28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg white
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
Icing sugar, to dustMethod for shells
- In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
- Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8" thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it's shrunk a little.
- Oil the outside of the cannoli tubes. You only have to do this once, as the oil from the deep fry will keep them well oiled. Roll a dough oval from the long side. If square, position like a diamond, and place tube/form on the corner closest to you, then roll around each tube/form and dab a little egg white on the dough where the edges overlap. Avoid getting egg white on the tube, or the pastry will stick to it. Press well to seal. Set aside to let the egg white seal dry a little.
- In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan.
- Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
- Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Pasta Machine method:
- Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through.
- Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Roll, cut out and fry the cannoli shells as according to the directions above.
For stacked cannoli:
- Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
- Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
Ingredients For Gianduja Cream
120g Nutella cream (or any other chocolate-hazelnut paste)
60g mascarpone
1 1/2 teaspoons brandy
120 ml heavy creamMethod for Gianduja Cream
- In a medium bowl, beat the chocolate-hazelnut paste with the mascarpone and brandy using an electric mixer at low speed until smooth.
- In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Fill the cream into a piping bag then refrigerate for 20 minutes.
Ingredients For Lemon Goat Cheese Cream
450g ricotta, hung overnight
60g mild goat cheese
60g fine sugar
zest of one lemon
1/4 teaspoon cinnamon
1/2 teaspoon LimoncelloMethod for Lemon Goat Cheese Cream
- Beat together ricotta, goat cheese, fine sugar, lemon zest, Limoncello and cinnamon in a bowl with an electric mixer at medium speed for approx.1 minute until everything is smooth.
- Transfer to a piping bag and refrigerate until required.
- When ready to serve, fill a pastry bag fitted with a 1/2-inch plain or star tip, or a Ziploc bag, with the ricotta cream. If using a Ziploc bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it's messier and will take longer.
- Dust generously with icing sugar.
Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with icing sugar and/or drizzles of melted chocolate if desired.
- Dough must be stiff and well kneaded
- Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.
- Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they're cut, and/or into ovals, which gives you more space for filling.
- Your basic set of round cutters usually doesn't contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that's round and 5-inches if you want large cannoli.
- Oil should be at least 3 inches deep and hot – 360°F-375°F, or you'll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.
- If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.
- DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.
- When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it's already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.
- Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner's sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.
- Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.
- When adding the confectioner's sugar to the filling - TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.
- Fill cannoli right before serving! If you fill them an hour or so prior, you'll end up with soggy cannoli shells.
- If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.
- Practice makes perfect. As you go along, you'll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. Don't give up!!
Incredibly good. They were far too good and we indulged without a care and any thoughts of repercussions! They were decadent, they were rich and they were awesome.
I liked the recipe for the shells as it was very straightforward and worked quite well. I made the dough the night before and with the pasta machine it was easy to roll out and shape. My filling creations were exquisite, I especially liked the zesty lemon goat cheese cream.
I am off to London tomorrow to attend and speak at the Food Bloggers Connect (check it out we have a new website up and running now). If you want a sneak peak at what's on the itinerary here is a little teaser. My hot sister Jeanne of Cook sister and my sensational friend Jamie of Life's a Feast will be discussing "Writing Style and Voice" and the brilliant Kang of LondonEater will not only be joining me to discuss photography in low lighting situations but also talking about Social Media. So it's going to be a rocking event – hope you've reserved your seats!
I'll see you next week so have a great weekend!
You might like these past Daring Bakers challenges from WFLH:
Saffron Macarons with Cardamom White Chocolate Ganache | Chocolate & Coconut French Yule Log | Caramel Cake with Caramelized Butter Frosting |
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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A risk factor is something that increases your likelihood of getting a disease or condition.
It is possible to develop cold sores with or without the risk factors listed below. However, the more risk factors you have, the greater your likelihood of developing cold sores.
The viruses that cause cold sores are easily spread. They come out of the skin and are "shed" from the site of the cold sore for 1-2 days before the sore appears. Then the virus is in the fluid of the cold sore blisters.
Once you have a herpes simplex infection, cold sores often form because of stress or illness. Some may form without an identifiable trigger.
Risk Factors for Becoming Infected With Herpes Simplex 1 Virus
Herpes simplex virus type 1 (HSV-1) can be spread by close contact with someone who has a cold sore. It can also be spread through personal items that are contaminated with the virus such as razors, towels, or eating utensils. Kissing or sharing personal items with a person who has a cold sore will increase your risk of getting HSV-1. The virus can also be spread to the genital area during oral sex. People with cold sores should not perform oral sex on their partners. The virus can be spread even when no cold sores are present.
Infants and young children up to 3 years old have an increased risk of being exposed to HSV-1.
Risk Factors for Developing Cold Sores Once You Have a Herpes Simplex Infection
Exposure to sunlight or other ultraviolet light is a common trigger for cold sores.
Stress on the body due to illness or excessive exercise can weaken the body's immune system. This can lead to an outbreak of cold sores. Common examples of stress or illness include:
- Infection, fever, or cold
- Physical injury
- Dental surgery
- Menstruation
- Medications and/or health conditions that suppress the immune system
- Excessive exercise
Cold sore outbreaks commonly occur during times of emotional stress. The type of stress that activates cold sores is typically negative stress, instead of stress due to positive or normal life-changing events.
Herpes causes & risk factors. American Academy of Family Physicians Family Doctor website. Available at: http://familydoctor.org/familydoctor/en/diseases-conditions/herpes/causes-risk-factors.html. Accessed January 29, 2021.
Herpes simplex. DermNet NZ website. Available at: http://dermnetnz.org/viral/herpes-simplex.html. Accessed January 29, 2021.
Kuehl B. Cold sores: how to prevent and treat them. Skin Care Guide website. Available at: http://www.skincareguide.ca/articles/herpes/to%5Fprevent%5Fcold%5Fsores.html. Accessed January 29, 2021.
Oral herpes. EBSCO DynaMed website. Available at: http://www.dynamed.com/topics/dmp~AN~T115104/Oral-herpes. Accessed January 29, 2021.
Revision Information
- Reviewer: EBSCO Medical Review Board David L. Horn, MD, FACP
- Review Date: 03/2020
- Update Date: 01/29/2021


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Stop patronising black people
Sometimes I wonder when black people will reject the patronising insults of white progressives and their black handmaidens. After CNN's Piers Morgan's interview with the key witness in the George Zimmerman trial (in which he was charged and acquitted in the shooting a black youth, Trayvon Martin), he said: "Rachel Jeantel (a witness in the Zimmerman trial) is not uneducated. She's a smart cookie." That's a remarkable conclusion. Here's a 19-year-old young lady, still in high school, who cannot read cursive and appears to be barely literate. Morgan may have meant Jeantel is smart — for a black person.
Progressives treat blacks as victims in need of kid glove treatment and special favours, such as racial quotas and preferences. This approach has been tried in education for decades and has revealed itself a failure. I say it's time we explore other approaches. One approach is suggested by sports. Blacks excel — perhaps dominate is a better word — in sports such as basketball, football and boxing to such an extent that blacks are 80 percent of professional basketball players, are 66 percent of professional football players and, for decades, have dominated most professional boxing categories.
These outcomes should raise several questions. In sports, when have you heard a coach explain or excuse a black player's poor performance by blaming it on a "legacy of slavery" or on that player's being raised in a single-parent household? When have you heard sports standards called racist or culturally biased? I have yet to hear a player, much less a coach, speak such nonsense. In fact, the standards of performance in sports are just about the most ruthless anywhere. Excuses are not tolerated. Think about it. What happens to a player, black or white, who doesn't come up to a college basketball or football coach's standards? He's off the team. Players know this, and they make every effort to excel. They do so even more if they have aspirations to be a professional player. By the way, blacks also excel in the entertainment industry — another industry in which there's ruthless dog-eat-dog competition.
Seeing as blacks have demonstrated an ability to thrive in an environment of ruthless competition and demanding standards, there might be some gains from a similar school environment.
Maybe we ought to have some schools in which youngsters are loaded up with homework, frequent tests and demanding, top-notch teachers. In such schools, there would be no excuses for anything. Youngsters cut the mustard, or they're kicked out and put into some other school. I'm betting that a significant number of black youngsters would prosper in such an environment, just as they prosper in the highly competitive sports and entertainment environments.
Progressives' agenda calls for not only excuse-making but also dependency. Nowhere is this more obvious than it is in their efforts to get as many Americans as they can to be dependent on food stamps; however, in this part of their agenda, they offer racial equal opportunity. During President Barack Obama's years in office, the number of people receiving food stamps has skyrocketed by 39 percent. Professor Edward Lazear, chairman of the president's Council of Economic Advisers from 2006-09, wrote in a Wall Street Journal article titled "The Hidden Jobless Disaster" (June 5, 2013) that research done by University of Chicago's Casey Mulligan suggests "that because government benefits are lost when income rises, some people forgo poor jobs in lieu of government benefits —unemployment insurance, food stamps and disability benefits among the most obvious." Government handouts probably go a long way toward explaining the unprecedented number of Americans, close to 90 million, who are no longer looking for work.
This is all a part of the progressive agenda to hook Americans, particularly black Americans, on government handouts. In future elections, they will be able to claim that anyone who campaigns on cutting taxing and spending is a racist. That's what Rep. Charles Rangel, D-N.Y., said in denouncing the Republican 1994 call for tax cuts. He said, "It's not 'spic' or 'nigger' anymore. (Instead,) they say, 'Let's cut taxes.'"
When black Americans finally recognise the harm of the progressive agenda, I'm betting they will be the nation's most conservative people, for who else has been harmed by progressivism as much?
View at source.
Walter E. Williams is the John M. Olin distinguished professor of economics at George Mason University, and a nationally syndicated columnist. To find out more about Walter E. Williams and read features by other Creators Syndicate columnists and cartoonists, visit the Creators Syndicate web page.


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Chris Kyle, who died on Saturday, Feb. 2, after being shot at a Texas gun range, was a divisive figure. He was a former Navy SEAL and a military hero with a slew of medals including two Silver Stars, having served five back-to-back tours in Iraq as a sniper. He had 160 confirmed kills, the highest count in U.S. military history. But there were those who were made uncomfortable by his lethal proficiency.
And at the time of his death, he was being sued by former Minnesota governor Jesse Ventura for remarks in his best-selling book, American Sniper.
(VIDEO: 10 Questions with American Sniper, Chris Kyle)
One thing nobody ever doubted, however, was his bravery. His kill count was so high because he often served with other branches of the military, especially the Marines. According to early reports, he was killed, along with another man, by a veteran while all three were on a recreational shooting trip. Unconfirmed reports suggested Kyle had taken his alleged killer, Eddie Ray Routh, on the outing to help alleviate Routh's posttraumatic stress disorder.
In an interview with TIME in January 2012, Kyle, 38, said he did not regret shooting any of the people he had killed, including his first long-range hit, a woman who had a grenade in one hand and a toddler in the other. He did note, however, that he could not bring himself to kill a small boy who picked up a rocket-propelled grenade launcher, even though the rules of engagement allowed it.
During the interview, Kyle was polite, affable and not easily ruffled. It was clear, however, that he was not a man to be messed with. In person, he had both the cuddliness and latent aggression of a bear. "I really don't care what people think of me. I've got my family. I've got my friends. Yes, I have been trained to be a little more aggressive if I need to be, but I don't go around thumping people," he said.
Kyle, who leaves a wife and two kids, joked during that interview that he only usually got hurt at home. "My wife jokes that I hang up my cape when I get home," he said. "I'd stub my toe or break my toe at home but at work was fine."
MORE: How Not to Censor a Book: Pentagon Makes a Best Seller


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Cuckundoo Records
If this second album from Vessels overwhelms, it's more for the test of aural endurance it poses than for being truly groundbreaking. Blending technological experimentation with more traditional musicianship and running the genre gamut from acoustic to Rage Against the Machine style rock, it runs the risk of becoming experiment for experiment's sake.
Heavily percussive with an unrelenting quality almost throughout, it's difficult to imagine a context for this album. Though Recur and All Our Ends open in the style of indie crowd-pleasers, it's not long before they divert from this path entirely. Similarly, slower, ballad-like tracks like Spun Infinite somehow demand maximum alertness, making it impossible to relax and unwind.
So dominant are the instrumental and effect-driven elements of this music that vocals are perpetually muffled, lyrics lost, and along with these, meaning. Vessels is without doubt an ambitious band gaining in reputation, but with Helioscope, the boundaries are pushed perhaps a little too far. www.vesselsband.com
Grace Henderson


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Secrecy. Deceit. Imprisonment. The stuff of spy thrillers and international intrigue. True. But they are also words that can be used to describe the early discovery and development of porcelain in Europe.
These beautiful and delicate icons that adorn our homes were once the objects of ferocious competition and the precious prizes coveted by kings. Today, avid collectors share the passion for porcelain and are no less voracious in their appetite for rare and beautiful examples.
Porcelain was introduced in China during the Yuan Dynasty (1280-1368). By the 17th century, it had exerted its magnetic pull on the West, and Europeans were anxious to discover the secret potion responsible for its amazing beauty and strength. The Chinese, however, were reluctant to reveal the secrets of porcelain whose dear price and insatiable popularity in the West were making them wealthy.
Early in the 18th century, Augustus the Strong, elector of Saxony, arrested alchemist Johann Friedrich Bottger and imprisoned him in the town of Meissen; his mission, to discover the secret formula for hard paste porcelain. In 1708 Bottger unlocked the mystery and found the key to both porcelain and his freedom, and by 1718 factories began springing up across Europe fostering an atmosphere of ferocious competition.
By 1720, the Meissen factory was producing wares that eclipsed even the finest Chinese porcelain. They dominated the European market and influenced porcelain production around the world.
The Seven Year War in the late 1750s brought a halt to production at Meissen, and the mantle fell to the Royal Manufactory at Sévres, France, under the direction of King Louis VX. The third European factory to lead the market was that of Vienna, which in 1744 became the property of the Empire.
Collecting Continental Porcelain
All three factories were founded for the singular pleasure and whim of their monarch. Designs were based on the dictates of royal taste, and artisans and craftsmen who excelled in satisfing their kings were well rewarded. Thus, from these factories emerged some of the most spectacular and breathtaking pieces of art ever created.
Recognizing distinct characteristics of Meissen, Sévres and Vienna porcelain, along with a familiarity of maker's marks, is important when assembling a collection and necessary in avoiding fakes and reproductions.
Meissen porcelain is perhaps most noted for its allegorical figures and those of everyday people in period costume and is without a doubt the most decorative of the three factories. Often heavily adorned with floral decoration, Meissen pieces imbue a fresh spontaneity and fluidity of motion along with an incredible technical excellence. Figures, urns, candelabra, mirrors etc. reflect a playful elegance and charm that has made them popular for more than 200 years.
Authentic Meissen is marked with the traditional blue crossed swords which, despite minor variations over the years, has remained consistent. Learning these subtle variations, however, could prove invaluable not only in dating pieces but in recognizing fakes and distinguishing the mark from similar ones used by factories hoping to confuse the public.
In addition, do not confuse Meissen with Dresden porcelain. In the early days, Meissen porcelain was sent to Dresden, 12 miles away, where it could be sold and shipped. Thus, Meissen was mistaken for "Dresden porcelain."
Later, smaller Dresden factories producing copies of Meissen used this confusion to their advantage. Be aware that there is a distinction. Meissen porcelain is porcelain manufactured in Meissen and bears the traditional blue crossed sword mark.
Crippled by subterfuge at the hands of a Meissen employee, the Vienna factory flourished after it became a ward of the monarch in the third mid 18th century. Vienna porcelain is most noted for its exceptional paintings and decoration, and late 19th-century artists like Wagner brought Vienna wares to the forefront.
Portrait plates and vases with glorious ornamentation soon set the standard for hand painted decoration. The Vienna mark is the Austrian shield or "Beehive" imprinted in blue. Vienna porcelain has been widely copied and can be distinguished most readily by its superior decoration. Nineteenth-century Vienna portrait plates and vases are of particular interest to many collectors.
Sévres porcelain remains perhaps the most elitist, having gone from the direction of Louis VX to that of Napoleon Bonaparte. Heavily reliant on the whims of the court, Sévres pieces reflect rather dramatically the ever-changing tastes of the ruling classes. Magnificent vases, furnishings, massive table service and delicate tea sets were among the Sévres pieces heartily commissioned by royalty.
Following the French Revolution, Sévres took on a distinctly classical look reflecting the prevailing Empire style. Monumental vases lavishly decorated with splendid narrative scenes and embellished with extensive gilt and bronze mounts were among Sévres impressive repertoire.
Sévres color schemes range from bright yellows (juane Jonquillete) to cerulean blue (bleu celeste) to soft rose (rose Pompadour) to deep claret. The innovative use of bronze and bisque accents allowed the Sévres factory to produce an incredible array of spectacular and unique pieces, giving the collector numerous avenues of concentration.
The Sévres mark, the Royal cipher (interlaced L's) has been widely copied. The only true way to distinguish authentic Sévres from the many forgeries is to pay close attention to details. Sévres pieces should exhibit superior quality, workmanship and decoration.
Restoration and Value
Due to its extremely delicate nature, minor losses and restoration on Meissen pieces are expected and seldom affect the value of the piece. Total restoration of extensive damage, however, will affect value.
Sévres and Vienna pieces which are less susceptible to damage and wear, however, should be near perfect. Cracks, chips, or losses could affect the value on these pieces. How much damage or restoration is acceptable is up to the collector and can also be affected by the rarity of the piece. The rarer the item, the more tolerable a defect or loss becomes.
Complete sets, of course, are most desireable, as in the case of the famous Meissen Monkey Band or the extraordinary Four Elements ewers. Likewise, pairs of candelabra or vases are more desireable than singles, unless those singles are of exceptional size and rarity.