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Thursday, October 31, 2013
42 comments:
- jirpel said...
WOW – Great display and incredible work! This is by far my favorite setup you have done. Hope the weather works out for you to keep the display up. Have a great holiday!
- October 31, 2013 at 6:12 AM
- dampviolets said...
Happy Halloween Rot and Bean! This display is fantastic, I'm noticing little details that just make me smile...You guys Rock
- October 31, 2013 at 6:39 AM
- Lid Lifter said...
Fantastic! Happy Halloween!
- October 31, 2013 at 6:40 AM
- Rot said...
- October 31, 2013 at 6:47 AM
- NoahFentz said...
Happy Halloween Mr.Rot and Ms.Bean!!
Awesome display Man!! Love it!! - October 31, 2013 at 7:18 AM
- broevil said...
Amazing, as usual!
Happy Halloween, Rot and Bean!!
(hey that rhymes) - October 31, 2013 at 7:32 AM
- Willow Cove said...
Happy Halloween Rot & Bean!
Your display looks awesome!
Wishing you the best for the High Holiday. - October 31, 2013 at 7:40 AM
- Rania said...
Sooo beautiful Rot! I LOVe the 1st B&W scarecrow. The face is stunning! Happy Halloween!
- October 31, 2013 at 8:00 AM
- Rot said...
Thanks, all!
Happy Halloween to you guys! - October 31, 2013 at 8:05 AM
- Adam said...
Happy Halloween you guys. Yet again the fact that you just happen to have a natural talent for this amazes me. No formal training, unreal. So great!
- October 31, 2013 at 8:06 AM
- Anonymous said...
Awesome display man! Can't wait to see more.
- October 31, 2013 at 8:30 AM
- Mike V. said...
Fantastic. I love how it is organic and natural yet elements of bones and vines. Creepy vibe. Amazing. Lighting is outstanding. Have a great Halloween. and thanks again for all the inspiration.
- October 31, 2013 at 8:41 AM
- Rot said...
Just put the scarecrows back up.
Looking cool with a morning fog that's burning off at the moment. - October 31, 2013 at 9:02 AM
- phillipjmerrill said...
Inspirational as always. I love to see your work. Thank you for doing such a great job documenting it for us.
- October 31, 2013 at 9:10 AM
- Scurrilous! said...
Amazing work as always!
Happy Halloween - October 31, 2013 at 9:10 AM
- Unknown said...
Lovely. Absolutely lovely. Already made the day.
Thanks and Happy Halloween. - October 31, 2013 at 9:23 AM
- The October boy said...
Perfection a usual. Thanks for the great pics and a happy and dry Halloween to you and yours.
- October 31, 2013 at 9:25 AM
- Dstrong61 said...
I'm so happy you posted these! I think I have checked your blog a hundred times waiting for the photo teasers!!!:) Once again you hit the ball way out of the park! Fantastic! Can you say if these are like the ones in the film?
- October 31, 2013 at 9:28 AM
- JD said...
Woah :D so much detail! Amazing work and happy Halloween
- October 31, 2013 at 9:34 AM
- Rot said...
Thanks! : )
Denise, they're similar to the ones in the film...but there's nothing like the Blind Sentinels in the film.... maybe for the sequel ; ) - October 31, 2013 at 9:34 AM
- Wikkedmoon said...
Wow, just wow. Scarecrow catacomb - what a great concept. The lighting and detail is, as always, superb. I hope the weather holds off for you. It poured here all night with lots of flooding. But it is supposed to clear up by this afternoon so I should have time to get a few things done.
Happy Halloween Rot and Bean! - October 31, 2013 at 9:34 AM
- Heather said...
As usual, it's fantastic!!! Have a happy, spooky Halloween you guys! :)
- October 31, 2013 at 9:54 AM
- NecroBones said...
Wow, fantastic! I just glanced over them real quick, and wanted to say "wow" before I go and stare at them a while a longer. :)
HAPPY HALLOWEEN! - October 31, 2013 at 9:56 AM
- SaraB! said...
Unbelievably gorgeous work as always. Happy Halloween, Rot and Bean! :)
- October 31, 2013 at 9:57 AM
- Frankenrock said...
Amazing! Shit looks so awesome. Happy Halloween man!
- October 31, 2013 at 9:59 AM
- girl6 said...
ahhhhhh rot....YOU totally Outdid Yourself & how you're able to Keep doing that is just OtherWorldly..<333333333333
did you ever imagine this, all those years ago, when you purchased a copy of "October Country"...it's obvious Ray travels with you.
& Ohhhhhh Man....those ScareCrows are Unbelievable.
to me they resemble fragmented human beings, once so alive before their souls were snatched & stuffed into this twisted maze of torturous, burning hell, Forevvvver....
(esp. pic. #5)..brrrrrrrrrrrrrrr
you've totally captured Halloween, so put it on a leash & take it outside for a Lonnnnnnnnnnng walk.
Happy Halloween Mr & Mrs Jones!!! - October 31, 2013 at 10:10 AM
- bean said...
Happy Halloween, everyone. :)
- October 31, 2013 at 10:36 AM
- Sara said...
Gorgeous. Amazingly crafted. Blown-away by the details. Your talent is endless it seems.
Have a great holiday! - October 31, 2013 at 11:20 AM
- House Bloodthorn said...
Wow. Rot UNLEASHED!
Off the chain, man.
From our house to yours...
Happy Halloween! - October 31, 2013 at 12:45 PM
- Damian Michael AKA HalloweeNut said...
Words cannot describe... amazing!
- October 31, 2013 at 2:33 PM
- Eddie said...
Amazing work! Holy moly! Happy Halloween! Have you been getting alot of Trick or Treaters?
- October 31, 2013 at 7:44 PM
- RebelShade said...
Awesome!!!!! Happy Hallowe'en Rot and Bean. Never cease to Amaze.
- October 31, 2013 at 9:38 PM
- The Creeping Cruds said...
Well that is just, um...
I am speechless.
Great job Rot - October 31, 2013 at 10:01 PM
- J.P. said...
Oh my god...
- October 31, 2013 at 11:55 PM
- Grim said...
Awesome! Glad you all had a Happy Halloween!
- November 1, 2013 at 12:44 AM
- JHMDF said...
It's a tradition for me to check your blog every Halloween day, and you never disappoint. Great job yet again.
- November 1, 2013 at 4:16 AM
- Countess VonRauber (Heidi) said...
So hauntingly beautiful! Glad y'all had a good Halloween. :)
- November 1, 2013 at 3:41 PM
- Marrow said...
Absolutely stunning.
The blind sentinels look amazing, as do the rest of the 'crows. Those weird, disfigured faces give me chills.
Phenomenal work, Rot. Just blown away. - November 1, 2013 at 10:08 PM
- K.O. said...
Beautiful work!!! Amazing photography too...I love the shot with the blue light coming through the eyeholes!!
- November 2, 2013 at 7:03 AM
- Ragged Grin said...
Man, I know its all been said, but I think if you set one of The blind sentinels in front of me I may not move for three days. Just that good, that detailed. The sweep of the forearm into the hand on the one with the head tilted down, man that is just magic dude, pure beauty. I'm obsessed with those forearms, the structure and what I keep perceiving as muscle and bone throughout and those hands...yeah, unbelievable dude.
- November 15, 2013 at 12:15 AM
- Rot said...
Thanks a ton, Jeff.
- November 15, 2013 at 7:24 AM
- Unknown said...
Simply amazing Rot. You're my biggest inspiration. Keep up the good work :)
- November 29, 2013 at 9:28 AM


text:
Two teeth coming from fossil human skeletons were examined in the Molecular Technology Institute of Forensic Medicine Department, Wroclaw Medical University. It was stated that both teeth came from two men on the basis of the gene of amelogenin variants study. Determining polymorphisms of SNP type from chromosome Y resulted in categorizing skeleton from grave no. 1 with very high probability into haplogroup G, whereas skeleton from grave no. 2 with very high probability into one of three haplogroups J, I or E*.Table 2:
It appears that dots represent identity with the reference sequence, so for example M201 has a dot for skeleton 1 which indicates a T at position 15,027,529 (GRCh37) which is the position where this mutation has occurred. So, the attribution of skeleton 1 to haplogroup G seems reasonable, and suggests continuity between the Neolithic population of Europe (where G is over-represented) and this CW individual.
It's not clear to me how skeleton 2 is attributed to J or I or E* on the basis of these SNPs. If anyone can figure it out, post in the comments.
Journal of Archaeological Science doi:10.1016/j.jas.2013.02.002
Assessment of late Neolithic pastoralist's life conditions from the Wroclaw-Jagodno site (SW Poland) on the basis of physiological stress markers
Bohdan Gworys et al.
So-called physiological stress markers are extremely valuable in assessing life conditions of old human populations. They constitute effects of adverse environmental conditions, which leave traces on skeleton. Those traces allow for partial assessment of life conditions not only in environmental and social but also cultural aspects for prehistoric populations. The aim of this study is to estimate the influence of general environmental conditions on human organism at the final stage of the Neolithic period – in the Corded Ware culture. Two skeletons discovered in a tumulus on the outskirts of Wroclaw in the Jagodno district have been subjected to assessment. Their age at the moment of death has been determined in both cases on the basis of multi-feature analysis of changes occurring in formation of particular morphologic features of skeleton and teeth. Attention has been paid to the obliteration degree of skull sutures and the surface state of chewing tooth crowns. A comprehensive DNA analysis has been conducted determining sex of the remains. Also bacteriological analysis of the research material has been conducted. Measurements of all available metric features of the skeletons have been performed with the use of the Martin method. Inventory and basic description of the finds accompanying skeleton remains have been carried out as well. Intensity of the following physiological stress markers have been defined and evaluated: Harris lines; cribra orbitalia; cribra cranii. Skull morphology, degree of suture obliteration, surface state of chewing tooth crowns and estimation of degree of bone development of postcranial skeleton indicate that both skeletons detailed age was about 16 – 18 years. Harris lines on the femur were formed in the 2nd and the 3rd year of life and on both tibias – in the 2nd year of life. Obtained results indicate that those people were expose to stress connected with food deficit when they were very young. Poor porotic changes on the skull and isotopic data suggest that their life quality increased at later age.

subset: commoncrawl


text:
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text: POPLARVILLE – Pearl River Community College kicks off its 2010 preseason football drills here Sunday, Aug. 15. Ninth-year head coach Tim Hatten said some 65 players will report. The Wildcat prospects see their first practice session Sunday night. Hatten and his staff will cut the number to a mandated 55-player roster before the 2010 season opener against Northwest Mississippi Thursday, Sept. 2. Hatten boasts a 67-16 overall record with the Wildcats. His teams have won four MACJC state titles (2003, 2004, 2005, 2006), as well as an NJCAA national championship in 2004.


text:
Market Basket supermarket chain workers plan huge rally to support fired chief executive
Workers at the troubled New England supermarket chain Market Basket are planning a huge rally to step up pressure on management to reinstate their former chief executive or accept his offer to buy the company.
Employees who have organized massive protests over the past two weeks say they are expecting up to 15,000 employees, customers and supporters to attend a rally Tuesday outside a Market Basket store in Tewksbury.
The family-owned chain has been in turmoil since June, when a board controlled by Arthur S. Demoulas fired his cousin, CEO Arthur T. Demoulas.
Hundreds of warehouse workers and drivers who support Arthur T. Demoulas have refused to deliver food to the chain's 71 stores, leaving store shelves severely depleted and prompting customers to defect to other supermarkets.
Workers are hoping Arthur S. Demoulas' side of the family will accept an offer from his cousin to buy the company, which is known for its low prices.
The two co-CEOs appointed to replace Arthur T. Demoulas on Monday stepped up their efforts to fight back against the workers' revolt and customer boycott.
Felicia Thornton and Jim Gooch said they heard from many employees who are "concerned for their safety" if they attend a job fair, which began Monday and is scheduled to continue through Wednesday. They said they would allow employees to apply for new jobs through email because they feel "associates interested in opportunity should be given an opportunity without fear of intimidation or harassment."
But organizers of the protests said they believe that few, if any, Market Basket employees will attend the job fair.
Steve Paulenka, one of eight supervisors fired last month, said that about 200 employees and customers protested peacefully outside the job fair Monday.


text:
NEW YORK (AP) -- Hostess Brands Inc. plans to ask for a judge's approval Thursday to give its top executives bonuses totaling up to $1.8 million as part of its wind-down plans.
The maker of Twinkies, Ding Dongs and Ho Hos says the incentive pay is needed to retain the 19 managers during the liquidation process, which could take about a year. Two of those executives would be eligible for additional rewards depending on how efficiently they carry out the liquidation.
Hostess is also seeking final approval for its wind-down, which was approved on an interim basis last week.
The process includes the quick sale of its brands, which also include Wonder Bread. Hostess says it has received a flood of interest in the brands.
The company's bankruptcy means loss of about 18,000 jobs.


text:
The controversy began earlier this month, when residents of a north London borough noticed that a piece of art by mysterious graffiti artist Banksy had disappeared.
It looked like the part of the wall that housed the stenciled work depicting a boy sewing Union Jacks had been sliced, the work removed and the wall repaired with fresh plaster.
As The New York Times reports, the piece of wall turned up at a Miami auction house, where it is scheduled to fetch anywhere from $500,000 to $700,000 on Saturday. The Times adds:
"How 'Slave Labor' made its way to Miami is a mystery. Poundland, the shop where it originally appeared, has said that it was not involved with the work's removal. And the auction house is not saying who is selling it, or how it was obtained."
Residents are furious.
The Haringey Borough Council issued an open letter to Frederic Thut, the owner of the auction house.
"When the people of Haringey realized the mural had been taken from them this week, they were angry and disgusted that someone could try to make money from a piece of community art," the letter read according to the Haringey Independent. "For you to allow it to be sold for huge profit in this way would be morally wrong, and completely contrary to the spirit in which we believe it was given to our community."
Banksy, if you are not familiar, is a shadowy figure in the art world. He doesn't give interviews and has gone from being a "guerrilla street artist" to a celebrated one worth millions. There is tension in those two things: On the one hand, he's a rebel, a critic of both the traditional art world and the government, but on the other hand, his street art is fetching hundreds of thousands of dollars and threatening to erode his street cred.
Perhaps it's that tension that has led to what The Guardian reports are "abusive" phone calls to the auction house. The Guardian adds:
Mr Thut, a 35-year veteran of art auctions who has handled tens of millions of dollars worth of work from artists including Matisse, Monet, Picasso, Renoir and Warhol, says the anger of those protesting the sale is misplaced.
"'It's been said that the artwork was stolen, and that is just not true,' he told the Guardian.
"'We take a lot of care with our consignors, who they are, what they do, and if there's any illegality we will not touch it. Everything is checked out 150%.'"
Today, there is word of another twist in the story. The Haringey Independent reports that overnight a new stenciled art work has popped up near the spot of the old one.
It's of a rat holding up a sign that says "Why?"
It has the hallmarks of Banksy, and some are wondering whether its a consolation prize for the north London borough.
What do you think? Is the rat enough compensation?
h/t NPR's Maeve McGoran
Copyright 2020 NPR. To see more, visit https://www.npr.org.


text:
On Wednesday night, more than a month after Hurricane Sandy rocked the East Coast, some of the world's greatest musicians rocked out at Madison Square Garden in New York City as part of the 12-12-12 concert to benefit victims of the storm. Before the show began, $30 million had been raised from ticket sales, which ranged between $150-$2,500, and sponsors, with all proceeds donated to the Robin Hood Relief Fund—the same foundation that organized the Concert for New York City after 9/11. The sold-out show was televised live, streamed online, played on the radio and in theaters. Producers estimated that as many as two billion people could experience the show live. (See the 12 most iconic images from Wednesday night's music marathon)
(PHOTOS: The Toil After the Storm: Life in Sandy's Wake)
And just as victims banded together to rebuild their communities, legends banded together and performed a series of unforgettable duets over the best part of six hours. New Jersey native Bruce Springsteen, and the E Street Band, kicked off the show with "Land of Hope and Dreams," "Wrecking Ball," and "My City of Ruins," and fellow New Jersey rocker Jon Bon Jovi, wearing a long-sleeved leather shirt, joined him on stage shortly after to help "The Boss" belt out his classic "Born to Run." About 90 minutes later, during Bon Jovi's own set—which included an audience sing-a-long to "Livin' On A Prayer"—Springsteen came back, and the two performed "Who Says You Can't Go Home," taking turns shouting the reassuring refrain "it's alright, it's alright" into the microphone.
Dressed in black, Pearl Jam's Eddie Vedder and Pink Floyd's Roger Waters, performed a down-tempo duet of the Pink Floyd classic "Comfortably Numb." At the beginning of the song, Waters was so moved that he gave Eddie a kiss on the side of his head, and the two shared a moving embrace at the end. Regarding the kiss, Waters told the press backstage, "that was weird. I rarely ever do something like that."
After midnight, Coldplay's Chris Martin's and Michael Stipe's rendition of R.E.M.'s "Losing My Religion" was just the calm before the Beatles' Sir Paul McCartney and former members of the band Nirvana stormed the stage for a historic reunion—which Twitter has already nicknamed "#Sirvana." McCartney and former Nirvana members Dave Grohl (also the Foo Fighters' founder), Krist Novoselic, and Pat Smear surprised the crowd with a new jam, "Cut Me Some Slack," from Grohl's upcoming documentary Sound City. Before the Nirvana crew hit the stage, McCartney serenaded the audience with material from his own back catalog, such as "Blackbird," "Helter Skelter," "Live and Let Die," and "My Valentine"—a surprise duet with Diana Krall.
Artists also gave their classics a more contemporary feel by adding Sandy to their lyrics. During "My City in Ruins," Springsteen sang, "Now my home was here on the Jersey Shore…" instead of "the Meadowlands." The "Piano Man," Billy Joel, mentioned Staten Island at the start of "Miami 2017" ("I've Seen The Lights Go Out on Broadway"). And The Who's Roger Daltrey and Pete Townshend switched out "It's Only Teenage Wasteland" for "It's Only Sandy Wasteland" as they belted out "Baba O'Reilly."
As the British rock duo played their set, fluorescent U.K. and American flags were projected on a screen in the background, supporting Mick Jagger's general observation that the "12-12-12 concert" may be the "largest collection of old English musicians ever assembled" at Madison Square Garden. "If it rains in London, you've got to come and help us," he added. Jagger led The Rolling Stones, who are celebrating their 50th anniversary this year, in "You Got Me Rocking" and "Jumpin' Jack Flash"—racing back and forth across the stage in a leather blazer.
(MORE: Rolling Stones Added to '12-12-12′ Sandy Relief Concert Lineup)
Kanye West's performance was the only act that seemed all over the place, as songs like "Gold Digger" and "The Good Life" did not seem appropriate for a charity concert. In fact, viewers may remember his outfit—a hoodie, leather skirt, black leggings, and white sneakers—more than his medley of hits.
To keep the mood upbeat between the performances, a host of notable names dished out a number of zingers during the telethon. "You really can't swing a dead cat in here without hitting a celebrity," NBC Nightly News host Brian Williams remarked to actor Ben Stiller at the phone bank. English-born Chris Martin admitted that the crowd probably would rather see a certain U.K. boy band more than his own band: "I know you really wanted One Direction, but it's way past their bedtime." Adam Sandler gave Sandy a piece of his mind in a parody of Leonard Cohen's "Hallelujah": "Sandy screw ya / We'll get through ya / Sandy screw ya / We'll freakin' Kung Fu ya." The evening ended with Alicia Keys, who was brought up in Manhattan's Hell's Kitchen, singing her New York anthem "Empire State of Mind," with the likes of firefighters, police officers, doctors, and nurses joining her onstage.
Jokes and songs aside, celebrities were not immune to Sandy's wrath either. Native New Yorker Susan Sarandon lost power at her Manhattan apartment and home in Westchester. Billy Crystal was crushed to see floodwaters ravage Long Beach, Long Island, where he grew up. And Bon Jovi guitarist Richie Sambora said his mother has been living with him since her house in the Jersey Shore community Point Pleasant got "trashed." These kinds of stories only inspired the musicians to sing louder and longer. As Steve Van Zandt, E Street Band member and Sopranos actor, told the press, "When we run into trouble, we run towards it."
Cue "Born to Run."
PHOTOS: Collectible Photography Benefits Hurricane Sandy Relief


text:
So I'm doing today's wreck, and I'm pretty much just gonna rant. Let me set the stage:
Expensive wedding in the Philippines.
The finest catering.
The perfect beach setting.
And this:
I know, right? I feel the same way. But what I want to know is how hard is it, when you're on a freaking tropical island, to find fruit that isn't so close to being rotten that it makes your kids tipsy. And what's with the icing?!? I've iced a few cakes in my time and I've never seen anything like that. I take that back. Last week, my cat licked my shmeared bagel when I wasn't looking and it looked a lot like that. I mean seriously people!
*propping self up in hotel bed*
And another thing!
Nah... that's enough. Just one last thing: I've met a ton of Texans while I've been here and one thing is true of them all: they're all so stinkin' nice. What I want to know is how do you stay that way when your state is constantly trying to KILL YOU?!?!?!?!


text:
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text:
As I got back from Dubai one of the first blogging duties I did was check out the latest Daring Bakers' challenge. Although the group has grown into a size of a small town and I certainly do not know half of them, I am always pleased to surf onto a new find and make a new acquaintance. I also love seeing the variety of interpretations on one recipe, which often gives me new ideas and inspiration for a future recipe or experiment.
The challenge this month brought me pleasure. Not much baking but trying out a few new ideas with one of my favorite desserts.
Tiramisu – the divine Italian dessert translates to mean 'pick me up', supposedly referring to the 'kick' provided by the strong coffee, sugar and alcohol in it. The classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione. It is the perfect balance of flavors of a sweet zabaglione, strong coffee, Marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.
While I am true to and love the classic version, I can never resist playing around with different flavors and ingredients to add a whole new twist to this popular Italian dessert. So the Daring Bakers' challenge offered me the perfect opportunity to experiment.
The February 2010 Daring Bakers' challenge is hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
The mandatory parts of the challenge was making our own mascarpone cheese and savoiardi / ladyfinger biscuits. Furthermore, the zabaglione and pastry cream were also to be made using the given recipes.
I was looking forward to making the mascarpone the most. Living in a country where I have a large variety of mascarpone cheese available at various stores I never would have even thought of making my own mascarpone cheese. But thanks to the Daring Bakers I dared to do so. I make homemade paneer regularly and have made homemade quark on a few occasions, so the mascarpone was a great ingredient to tackle.
I have made a few variations of savoiardi - chocolate and cinnamon - as they are always nice to have around the house for desserts, so at first I toyed around with the idea of using a flavor for them. I decided against it as I wanted the main flavor for this Tiramisu to come from the fruit I planned on using.
Mangoes and passionfruit have been on my mind lately and I was all excited to pair them together and feature in this dessert. While the skies outside are gray I needed the sunny yellow tropical flavors to give me an optimistic outlook that Spring is really just around the corner.
Well it seemed to work as a few days later the sun came out and our temperature has reached double digits (Celsius)!
Zabaglione is something I enjoy making - it's easy to make, it's creamy, it's fluffy and can be made in all flavors with all sorts of seasonal fruits. I've shared a few tips and tricks for a perfect zabaglione so if you are tackling this for the first time you might find them useful. Finally the recipe for pastry cream was very straightforward and having made it in some form or the other posed no great threat.
I organized my schedule for the challenge:
Day 1: Savoiardi and Mascarpone
Day 2: Zabaglione and pastry cream + Assembly
Day 3: Sit back and enjoy
I love eggs in almost any form and this recipe has it's share of egg yolks to beat into fluffy zabaglione and to add a smoothness to the pastry cream. I was happy to have left over egg whites that were put to good use a few days later. Yes I do love eggs!
This was a thoroughly enjoyed challenge. I enjoyed making the different elements, putting it together, photographing and of course eating it. I made individual bowls for a little dinner party I gave last weekend. I liked the idea of giving my guests the pleasure of thinking "This is all mine!" when their bowl was served.
I used Cointreau and a mango/orange juice mix in the zabaglione and pastry cream instead of Marsala and coffee to complement the fruity mango and passionfruit flavors further. I also reduced the sugar amounts in each element quite a bit as when they came together I was sure it would make a very sweet dessert. It was important for me to have the fruit flavors take front row and the sweetness of the tiramisu be highlighted with the natural sweetness of the fruit. Below you will find the recipe with my modifications.
Mango & Passionfruit TiramisuRecipes adapted from:
Mascarpone Cheese – Vera's Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007Printable version of recipe here
Makes approx. 6 individual dessert bowls or glasses
For the zabaglione:
2 large egg yolks
25gms sugar
30ml Cointreau
30ml mango/orange juice
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zestFor the vanilla pastry cream:
25gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milkFor the whipped cream:
1 cup/235ml chilled heavy cream
25gms vanilla sugarTo assemble the tiramisu:
2 cups/470ml orange mango juice
1 teaspoon/5ml Cointreau
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 ripe mangoes, cut into cubes
6 passionfruitsMethod:
For the zabaglione:
- Heat water in a double boiler. If you don't have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
- In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, Cointreau, juice, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
- Transfer the mixture to the top of a double boiler or place your bowl over the pan/pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
- Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
- Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
- Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
- Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don't worry. You can push the cream through a fine-mesh strainer.)
- Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
- Combine the cream and vanilla sugar in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
- Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
- Mix together the juice and Cointreau in a shallow dish. Set aside.
- In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
- Now to start assembling the tiramisu.
Workings quickly, dip 2 ladyfingers (per bowl/glass) in the Cointreau-juice mixture, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger into the bowl/glass, placing them side by side to cover the bottom. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
- Spoon a few spoonfuls of the cream mixture on top of the ladyfingers in each dessert bowl. Top with a few mango cubes and the pulp of 1/2 a passionfruit (per bowl).
- Repeat to create 1 more layer, using 2 ladyfingers and the cream mixture for each layer. Spoon the remaining mango cubes and the other halves of passionfruit pulp. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
- To serve, carefully remove the plastic wrap and allow the individual bowls to come to room temperature.
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juiceMethod:
- Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
- It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.
- Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The mascarpone will have a custard-like texture when it has been cooked through, which firms up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
LADYFINGERS/ SAVOIARDI BISCUITSIngredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,Method:
- Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
- Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
- In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
- Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
- Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
- Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
- Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
- Store them in an airtight container till required. They should keep for 2 to 3 weeks.
This was a light and fluffy tiramisu. The zabaglione gave the entire cream a nice volume. Usually I will use a mixture of mascarpone and whipped cream for my tiramisu, however, adding a zabaglione made it lighter and fluffier. It was one of those desserts you hope never ends. Tropical flavors and delicious cream paired with a soft biscuit – always big in my opinion. The sight of an empty bowl seemed to make my guests sad, but I am glad they enjoyed it to the very last bite – even if after the meal we all complained about over-eating.
A huge thanks to two grand ladies Deeba and Aparna for hosting this challenge.
You might like these delectable Italian treats from WFLH:
Raspberry Chocolate Tiramisu | Panna Cotta with Saffron & Cardamom | Cannoli with Gianduja Cream and Lemon Goat Cheese Cream |
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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This course is for anyone passionate in learning how a hardware component can be adapted at runtime to better respond to users/environment needs. This adaptation can be provided by the designers, or it can be an embedded characteristic of the system itself. These runtime adaptable systems will be implemented by using FPGA technologies.
Within this course we are going to provide a basic understanding on how the FPGAs are working and of the rationale behind the choice of them to implement a desired system.
This course aims to teach everyone the basics of FPGA-based reconfigurable computing systems. We cover the basics of how to decide whether or not to use an FPGA and, if this technology will be proven to be the right choice, how to program it.
This is an introductory course meant to guide you through the FPGA world to make you more conscious on the reasons why you may be willing to work with them and in trying to provide you the sense of the work you have to do to be able to gain the advantages you are looking for by using these technologies.
We rely on some extra readings to provide more information on the topic covered in this course.
Please NOTE that most of the time, these documents are provided through the IEEE Xplore Digital Library, which means that, to access them, you have to have a valid IEEE subscriptions, either does by yourself or through your university/company.
The course has no prerequisites and avoids all but the simplest mathematics and it presents technical topics by using analogizes to help also a student without a technical background to get at least a basic understanding on how an FPGA works.
One of the main objectives of this course is to try to democratize the understanding and the access to FPGAs technologies. FPGAs are a terrific example of a powerful technologies that can be used in different domains. Being able to bring this technologies to domain experts and showing them how they can improve their research because of FPGAs, can be seen as the ultimate objective of this course. Once a student completes this course, they will be ready to take more advanced FPGA courses.


text:
When it comes to Eddie Murphy's movies there are only two I like, but the first bite into one of these muffins and "The Heat is On" popped in my head. :)
The ginger adds a fresh, delicious kick to these muffins and I was amazed by how well the flavor goes with peaches.
Ginger peach muffins
from Good to the Grain
2 tablespoons + 1 teaspoon grated fresh ginger
2-3 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon honey
1 cup (100g) oat flour
¾ cup (105g) all purpose flour
½ cup (70g) whole wheat flour
1/3 cup (67g) granulated sugar
¼ cup (44g) dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
generous pinch of salt
6 tablespoons (¾ stick/84g) unsalted butter, melted and cooled
¾ cup (180ml) whole milk, room temperature
½ cup (130g) plain yogurt
1 egg
Preheat the oven to 180°C/350°F; generously butter a muffin pan with a 1/3 capacity.
Grate the ginger into a bowl – some will be used for the topping and the rest in the batter.
For the topping: halve the peaches, remove the pits, then slice the halves into slices about ¼ in thick. Add the butter, honey and 1 teaspoon of the ginger to a medium-size frying pan. Cook over medium heat, stirring, until the ingredients melt and begin to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, then remove from the heat and set aside.
Make the batter: sift the dry ingredients into a large bowl, pouring back any grain or other ingredients that may remain in the sifter. In a small bowl, whisk well the butter, milk, yogurt, egg and remaining ginger. Pour the wet mixture into the dry ingredients and mix until just combined – do not overmix. Scoop the batter into 9 holes of the prepared muffin pan – the batter should be slightly mounded above the edge. Lay one or two slices of peach over each muffin. Fill the empty cavities of the pan halfway with water before placing it in the oven.
Bake for 24-28 minutes or until the muffins are golden and smell nutty – gently twist a muffin out of the pan to check it – and the edges of the peaches are caramelized. Remove from the oven, wait 2-3 minutes, then very gently remove the muffins from the pan and transfer them to a wire rack to cool – do that to avoid soggy muffins.
Makes 9 – I used a muffin pan of the same size and got 12


text:
BELLEFONTE, Pa. (AP) — Jerry Sandusky was sentenced Tuesday to at least 30 years in prison — effectively a life sentence — in the child sexual abuse scandal that brought shame to Penn State and led to coach Joe Paterno's downfall.
A defiant Sandusky gave a rambling statement in which he denied the allegations and talked about his life in prison and the pain of being away from his family.
Three victims spoke, often fighting back tears. One looked Sandusky in the eyes at times.
The 68-year-old former Penn State assistant coach was found guilty in June of 45 counts of child sexual abuse, convicted of molesting 10 boys over a 15-year period. Witnesses said Sandusky used the charitable organization he founded for troubled children as his personal hunting ground to find and groom boys to become his victims.
His arrest 11 months ago, and the details that came out during his trial over the summer, transformed Sandusky's public image from a college coach who had been widely admired for his work with The Second Mile charity into that of a reviled pervert who preyed on the very youngsters who sought his help.
Eight of the boys he was found guilty of molesting testified at his trial, describing a range of abuse that included fondling, oral sex and anal intercourse. One of the prosecution's star witnesses, former graduate assistant Mike McQueary, testified that he saw Sandusky raping a boy in a locker room shower.
Among the three who spoke Tuesday, a young man who said he was 11 when Sandusky groped him in a shower in 1998. He said Sandusky is in denial and should "stop coming up with excuses."
"I've been left with deep painful wounds that you caused and had been buried in the garden of my heart for many years," he said.
Another man said he was 13 when, in 2001, Sandusky lured him into a Penn State sauna and then a shower and then forced him to touch the ex-coach.
"I am troubled with flashbacks of his naked body, something that will never be erased from my memory," he said. "Jerry has harmed children, of which I am one of them."
Sandusky has consistently maintained his innocence and plans to appeal. One element of the appeal is expected to be a claim that the defense did not have time to adequately prepare for trial. Sandusky was charged in November, following a lengthy investigation.
In a three-minute monologue aired Monday night by Penn State Com Radio that used some of the same language as his courtroom statement, Sandusky said he knows in his heart that he did not do what he called "these alleged disgusting acts" and described himself as the victim of a coordinated conspiracy among Penn State, investigators, civil attorneys, the media and others.
His statement in court lasted 15 minutes and his voice cracked as he spoke of missing his loved ones.
"I speak today with hope in my heart for a brighter day, not knowing if that day will come," Sandusky said. "Many moments have been spent looking for a purpose. Maybe it will help others, some vulnerable children who might have been abused, might not be, as a result of the publicity."
His statement included numerous sports references: He said he once told his wife "we're definitely in the fourth quarter" and he referenced the movie "Seabiscuit."
He also spoke of instances in which he said he helped children.
"I've forgiven, I've been forgiven. I've comforted others, I've been comforted. I've been kissed by dogs, I've been bit by dogs," he said. "I've conformed, I've also been different. I've been me. I've been loved, I've been hated."
Judge John Cleland sentenced him to 30 to 60 years in prison. Under Pennsylvania law, Sandusky cannot be released on parole before the minimum term is up.
"The tragedy of this crime is that it's a story of betrayal. The most obvious aspect is your betrayal of 10 children," Cleland told Sandusky. "I'm not going to sentence you to centuries in prison, although the law will permit that." Still, Cleland said, he expected Sandusky to die in prison.
Before sentencing, Cleland designated Sandusky as a sexually violent predator under the state's Megan's Law. The label essentially has no effect on Sandusky, since its requirement is lifetime registration after a convict is released from prison.
In sentencing the ex-coach, Cleland called Sandusky dangerous, saying, "You abused the trust of those who trusted you." He also called Sandusky's comments about a conspiracy against him "unbelievable."
The scandal brought devastation in State College that will take years to fully assess, as Sandusky's victims are pressing civil claims and a January trial is pending for Gary Schultz and Tim Curley, two university administrators charged with failing to properly report suspicions about Sandusky and lying to the grand jury that investigated him.
Soon after the three were arrested in November, the board of trustees fired Paterno, the school's most famous figure and a man who won two national college football championships in the 1980s. Paterno died of lung cancer in January.
Over the summer, an investigation commissioned by the university and led by former FBI Director Louis Freeh concluded that Paterno and other top officials covered up allegations against Sandusky for years to avoid bad publicity.
The scandal also toppled university President Graham Spanier and led to crippling NCAA sanctions against the football team that included a $60 million fine, a ban on postseason play and a reduction in the number of football scholarships the school can award. The NCAA also erased 14 years of victories for Paterno, stripping him of his standing as major college football's winningest coach.
At least four young men have sued Penn State over the way the university responded to disturbing complaints about Sandusky.
Eight legal teams representing at least 20 young men have surfaced, and the school recently announced an effort to settle as many claims as possible by the end of the year.
Penn State President Rodney Erickson released a statement shortly after the sentence was handed down.
"Our thoughts today, as they have been for the last year, go out to the victims of Jerry Sandusky's abuse," Erickson said. "While today's sentence cannot erase what has happened, hopefully it will provide comfort to those affected by these horrible events."
The third victim who spoke had testified that he was raped over the course of years by Sandusky, including on team trips to bowl games in Texas and Florida.
"I want you to know I don't forgive you and I don't know if I will ever forgive you," he said. "My only regret is that I didn't come forward sooner."


text:
Levothroid is indicated for the treatment of hypothyroidism as a replacement or supplemental therapy in congenital or acquired hypothyroidism of any etiology, except transient hypothyroidism during the recovery phase of subacute thyroiditis.
Specific indications include: primary (thyroidal), secondary (pituitary), and tertiary (hypothalamic) hypothyroidism and subclinical hypothyroidism. Primary hypothyroidism may result from functional deficiency, primary atrophy, partial or total congenital absence of the thyroid gland, or from the effects of surgery, radiation, or drugs, or without the presence of goiter.
Use Levothroid as directed by your doctor.
- Take Levothroid by mouth on an empty stomach at least one-half to one hour before breakfast.
- Do not take an antacid or a product that has iron or calcium in it within 4 hours of taking Levothroid.
- If the patient is a child or if you cannot swallow the tablet whole, you may crush the correct dose of the medicine. Add the crushed medicine to 1 to 2 teaspoons (5 to 10 mL) of water. Mix well. Use a spoon or dropper to give the medicine as soon as possible. Do not store the mixture for later use. Do not mix crushed tablets in soybean infant formula. Ask your pharmacist if you have any questions.
- Levothroid works best if it is taken at the same time each day.
- Continue to take Levothroid even if you feel well. Do not miss any dose.
- It may take several weeks before you notice an improvement in your symptoms. Do not stop or change your dose of Levothroid without first checking with your doctor.
- If you miss a dose of Levothroid, take it as soon as possible. If it is almost time for your next dose, skip the missed dose and go back to your regular dosing schedule. Do not take 2 doses at once.
Ask your health care provider any questions you may have about how to use Levothroid.
Store Levothroid between 68 and 77 degrees F (20 and 25 degrees C). Brief storage at temperatures between 59 and 86 degrees F (15 and 30 degrees C) is permitted. Protect from heat, light, and moisture. Do not store in the bathroom. Keep Levothroid out of the reach of children and away from pets.
Active Ingredient: Levothyroxine.


text:
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text:
I am pretty sure I did all of those things and then some... maybe even multiple times!
I know I didn't really spill much ahead of time... maybe because I was scared it was all just a dream and I wanted to be sure it was 100% real, but in the end, it was a real dream!
I have been a long time reader of Storage magazine. In fact, I was recently looking for some reads to take on a boat ride, and I was giggling to myself how many Storage mags I was hoarding...
I even found one from '09. Love that. BHG runs a quarterly publication of their Storage mag, and it is always full of pages upon pages of inspiration and great product ideas.
So, the day I found out they were interested in photographing our home for an upcoming issue, I just may have gone out to celebrate with the kids and hubs. It will go down in history of one of my favorite days.
But here is the thing. As excited as I was, I was also nervous! I mean, it is one thing to loooove magazines and use them for ideas and inspiration, but it's another to have a home that is "magazine worthy". Because that just doesn't seem to be us. Do I love to organize? Yes. Do I love a pretty clean home? Absolutely. Do I love to project, DIY, paint and build with the hubs? I could do it daily. Have I dreamed about the day that I could be featured in one of my favorite glossy mags, since I was a little lady? You betcha. But the reality of it all is that we are a busy, crazy family of five plus two furry pups and a fish. We are dirty. We are messy. My boys love to run their cars and trucks into freshly painted trim. We ding walls moving furniture. The boys spray the windows with squirt guns two seconds after I wash them. They play in their sand box and bring half of it back inside. They run through the house without stopping to think to take their shoes off. So do we. Our dogs shed in crazy amounts so the kids think dust bunnies are just another pet to play with. We love our home but we also live in our home.
But you know what? BHG was down with that. All of that. Whew.
It was amazing to me how quickly the few short months went, that I had to prepare for the shoot. I instantly began to assess our home and each space I knew they were going to be photographing {boy's shared bedroom, dining room, pantry, living room/entry, studio, laundry room, playroom, master bedroom/dressing room}. My crazy brain took over. Not the logical thinking brain... the brain that was instantly obsessed with trying to make every room more awesome than it already was. Looking back now that it is all said and done and I am clear minded again, they wanted to photograph our home based on what they had already seen. Not because of what I wanted to do. So were all of the updates, projects and changes we made completely necessary? Nope. But hey, we love our home even more now that they are done, so it was worth it anyway.
The "to do" lists started forming. And they were a bit excessive and daunting. And I would find myself re-writing them over and over, hoping it would make things go away or make the list look easier, but then I would lay in bed thinking up more ideas and projects. Crazy lady alert! That may have been why in the past few months you have seen us paint the playroom, stencil the wall, build in a bench with storage, paint the entertainment center, add book storage, update our IKEA dresser, paint our studio dresser, spray paint a clearance mirror, update the map in the boy's bedroom, upholster the boy's headboards, finished organizing the boy's closet, created extra storage in the pantry, label everything and start working on our secret stairs...
And the kicker is that we had two boys in baseball since April, which means that we had baseball about four nights per week and tournaments on the weekends {always with travel of course!}. Plus B runs a golf league every week and the kids have had daily sports and activities, not to mention we planned and hosted a birthday party for our two birthday boys and celebrated an anniversary in there too. So if you were to ask me how we accomplished everything I have shown you, plus oodles of other behind the scenes projects that I haven't blogged about yet, I wouldn't know how to answer that. It was a whirlwind of late nights {projects typically started once the kids were in bed for the night}, play dates with grandma and grandpa and friends for the kids, help from my assistant Emily, help from relatives, eating quick meals, taking a few days off from work and blogging.... This is where I tear up thinking about how fortunate we are to have the help we do, and where I virtually hug them all in front of y'all to show my gratitude. Especially my husband who put me first for months and did anything I asked of him, stayed calm under pressure, kept me grounded and said no to things in his life to say yes to me. I guess now you know why the hubs and I took a last minute getaway to the lovely state of Florida...
So, maybe I went a little overboard, but wouldn't you if your studio looked like this a few weeks prior to a Better Homes and Gardens crew showing up on your doorstep?
Please still love me after seeing that picture...
The good thing is that I was in my element. Projecting, painting, high fiving, smiling, singing, dancing and enjoying every minute of it. I also got to do some important house shopping, much of it was thanks to some built up credit over at Joss & Main. I will have to do a post on some of the fun purchases I was able to make from there and at a couple of other stops along the way.
So my advice, do the projects for you and because you want to, not because a photo shoot is happening {they didn't ask me to do a single thing, it was all me trying to be an overachiever}. We had been wanting to do them anyway, so the shoot just lit a fire under us, but some of the things probably could have waited. I created a bit of my own chaos. Including selling our kitchen table on Craigslist two weeks before BHG showed up, since I had been wanting to replace it for the last couple of years anyway...
The weekend before they showed up, my oldest had an out of state tournament a few hours away, which meant that all of the last minute scrubbing, washing and cleaning had to be condensed and prioritized. I read a few of my favorite blogs that had also gone through the experience of a photo shoot to see if I could pick up tricks, ideas, etc.... of what was important and what wasn't as much. I skipped washing some of the slipcovers and decided not to iron our sheets, but scrub and scrub we did. And I labeled everything I could think of labeling!
Once the projecting finally slowed down and the cleaning was done {at 4:00 a.m. the morning before they arrived}, I could finally breath again. Day one was just a walk through with the crew and once they arrived, I was instantly put at ease. They were so kind and amazing and understanding of the home's imperfections. Here they are now!
{Jay, Molly, Me, Megan} |
- They have a shoot list of everything that was planned on being captured over the course of the week.
- They bring in all sorts of fabulous rugs, flowers and accessories to help tell a story of the space and highlight the current systems even more.
- They prop and stage out the areas, and then move on without us even knowing they were there. Not a thing was left out of place. I was so impressed!
- They are amazing at what they do. I got to take a sneak peek at the photos they were taking and I fell even more in love with my own home. They have an amazing ability of capturing the story of the space.
- They are incredibly fun and know how to have a good time. I could often here them singing from different rooms in the house and chatting with the boys.
Back to the flowers and accessories.... day one and our home was filled beautiful blooms.
The ranunculus were my favorite!
And a few days prior to the shoot... packages started arriving....
However, throughout the course of the week, most of the boxes didn't even get opened. The stylist that came used many of the items we already had on hand in our home {shopping from room to room of course}, and was able to save from using many of the props that were shipped.
This was awesome because it was really interesting to see how many of the items we have chosen to use in our home, are versatile enough to move around and be used in many of our spaces. It was also great to see how we could switch things up in ways I had never thought of. She did bring some rugs in however, just because I haven't purchased any for a few of the spaces they photographed, and I didn't want her take them away. The one for the dressing room was especially dreamy, but for over $600 on discount, I still couldn't take the plunge to snag it up, so my search continues.
They spent a few hours or more in each space they were capturing. They set up the equipment, set up the shot, took the photo, analyzed it on the screen, moved some things, took it again, analyzed, etc....
It was a dreamy experience to see how the behind the scenes go down at a photo shoot to capture beautiful interior images. Everything is pre-planned, well thought out and they are very particular about getting it all just right. It also told me the story that they have to move furniture around so that it makes sense in the shot, but not necessarily in the space, rugs were rolled if they didn't fit the space, piles of accessories sit behind the camera and as my eight year old learned and reminded me throughout the week, "they are magic" at making everything look dreamy perfect for the final product.
I especially love that they captured us as a family using the storage we have put in place.
{sorry, taken quick with my iphone} |
After they took photos of the individual rooms, they also took more detailed shots of many of the smaller systems we have in place. Those were done by setting up an area at the dining table and using pretty paper backdrops. I took mental notes on many of their tricks!
They were in town for an entire week, doing their walk through on Monday, shooting for three full days and wrapping things up on Friday. By the time they were leaving, it felt like we were saying goodbye to family.
I have to thank everyone over at BHG and the Storage crew, for being so thoughtful and kind and for this incredible opportunity. Some kids grow up dreaming of becoming a firefighter, veterinarian, all-star football player, Miss U.S.A or the president. I grew up drawing pictures of houses and building mansions out of Lego. I organized my bedroom, locker, first apartment, office desks and now my home with thoughtfulness and love, while spending every spare second looking at my shelter mag collection and dreaming of the day that we would maybe fill a page with our story. Better Homes and Gardens really have made this imperfect small town gal's big dreams come true and for that, I will be forever grateful!
We are slated to be featured in the Spring issue of Storage, which comes out at the end of December. I am sure you will know when it hits the stands, I will be shouting it from the rooftops!
So please forgive me as I take a few weeks to sleep, play, relax and enjoy what is remaining of summer, and stay tuned for a few more recently finished projects along the way!


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What Can I Do to Stop Food Cravings?
I went on a diet and lost over 20 pounds, but I've gained a lot of it back because I can't stop eating everything I crave! What can I do to stop cravings?
– Alyssa*
Congrats on losing those 20 pounds in the first place! That took a lot of hard work and determination, and you should feel good about it. But once you've lost any amount of weight, the next step is keeping it off. Maintaining that new weight is sometimes harder than achieving it.
Cravings are very common, and the best way to control them is to develop a plan to combat situations that might tempt you. For example, if you crave fast food, instead of going into the restaurant to order, use the drive-through and get small portions to combat the temptation to order more. Think of other scenarios that may test your resolve, such as going to parties or eating when stressed or bored. Plan how you will react in these situations so you won't succumb to the cravings.
Another way to curb cravings: When you crave a certain type of food, substitute it with a healthier option. For example, if you're dying for something salty, grab a couple of whole-wheat pretzels instead of potato chips.
Once you realize that you can cope with your cravings, you'll be able to move on. If you give in once in a while, don't beat yourself up about it — just get back on track. And don't forget to continue to be active and eat healthy.
*Names have been changed to protect user privacy.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-2024 KidsHealth ® All rights reserved. Images provided by iStock, Getty Images, Corbis, Veer, Science Photo Library, Science Source Images, Shutterstock, and Clipart.com


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Although the hunter-gatherers of Denmark and southern Sweden adopted pottery early on, the Neolithization first took real shape with the appearance of the Funnel Beaker Cultural complex (FBC, also known as the Trichterbecher Kultur [TRB]) some 6,000 years BP (the oldest evidence possible dating back some 6,200 years BP [9]). Atthis time domestic cattle and sheep, cereal cultivation, and the characteristic TRB pottery were introduced into most of Denmark and southern parts of Sweden [6]. Nevertheless,the Neolithization process was slow in Scandinavia, and large are as remained populated by hunter-gatherer groups until the end of the 5th millennium BP.One of these last hunter-gatherer complexes was the Pitted Ware culture (PWC), which can be identified by its single-inhumation graves distributed over the coastal areas of Sweden and the Baltic Sea islands that lie closest to the Swedish coast. Intriguingly, the PWC first appears in the archaeological record of Scandinavia after the arrival of the TRB (some 5,300 yearsBP) and existed in parallel with farmers for more than a millennium before vanishing about 4,000 years BP (Figure 1).
Given our results, it remains possible that the PWC represent remnants of a larger northern European Mesolithic hunter gather complex. However, it appears unlikely that population continuity exists between the PWC and contemporary Scandinavians or Saami. Thus, our findings are in agreement with archaeological theories suggesting Neolithic or post-Neolithic population introgression or replacement in Scandinavia. To what extent this holds true for other parts of Europe requires further direct testing, although morphological [24, 25], ancient [26], and modern [4, 5] genetic data suggest that this is probably the case.
- The notion of Saami as unmixed descendants of pre-farming Europeans is debunked.
- Latvians and other populations of the eastern Baltic are the closest (although by no means very close) to the PWC.
- Swedes and Norwegians are somewhat closer to the pre-farming inhabitants than is the case for Central Europe where Fst=0.086 was estimated by Bramanti et al. (2009)
- Narrow- and high-faced populations, a new element in the region, similar to that of Central Europe
- Broad-faced massive Proto-Europoid populations, the aboriginal inhabitants of northern and eastern Europe
- Flat-nosed populations with eastern affiliations
Latvia's most ancient inhabitants tended to be large in size, with large skulls, a distinctly oblong head shape, a broad, high face and a distinctly protruding nose (Denisova 1975). Looking at this data in the context of synchronous populations elsewhere in Europe, we can find specific geographic differentials. This is especially true of the facial width of residents, a factor which has great weight in the specification of race (Denisova 1978). Differences in facial width in Europe became particularly distinctive at the beginning of the Atlantic period, when farming was begun in Europe. At this time, facial width distinctly separated morphological forms in Northern Europe from those in the Mediterranean region -- two distinct geographic regions. Massive, broad-faced morphological forms dominated in northern and northeastern Europe, while gracile, narrow-faced forms are found most often in Middle Europe and the continent's southeastern reaches. During the Atlantic period, narrow-faced populations gradually moved in the northerly and northeasterly direction. They reached the Baltic region only during the Bronze Age. For this reason, during the Mesolithic and Neolithic period, people in the Baltic region (and surrounding regions) had broad faces, a fact which affirms their links to the late Paleolithic populations of Europe.
Scandinavians are descended from Stone Age immigrants
Today's Scandinavians are not descended from the people who came to Scandinavia at the conclusion of the last ice age but, apparently, from a population that arrived later, concurrently with the introduction of agriculture. This is one conclusion of a new study straddling the borderline between genetics and archaeology, which involved Swedish researchers and which has now been published in the journal Current Biology.
"The hunter-gatherers who inhabited Scandinavia more than 4,000 years ago had a different gene pool than ours," explains Anders Götherström of the Department of Evolutionary Biology at Uppsala University, who headed the project together with Eske Willerslev of the Centre for GeoGenetics at the University of Copenhagen.
The study, a collaboration among research groups in Sweden, Denmark and the UK, involved using DNA from Stone Age remains to investigate whether the practices of cultivating crops and keeping livestock were spread by immigrants or represented innovations on the part of hunter-gatherers.
"Obtaining reliable results from DNA from such ancient human remains involves very complicated work," says Helena Malmström of the Department of Evolutionary Biology at Uppsala University.
She carried out the initial DNA sequencings of Stone Age material three years ago. Significant time was then required for researchers to confirm that the material really was thousands of years old.
"This is a classic issue within archaeology," says Petra Molnar at the Osteoarchaeological Research Laboratory at Stockholm University. "Our findings show that today's Scandinavians are not the direct descendants of the hunter-gatherers who lived in the region during the Stone Age. This entails the conclusion that some form of migration to Scandinavia took place, probably at the onset of the agricultural Stone Age. The extent of this migration is as of yet impossible to determine."
Ancient DNA Reveals Lack of Continuity between Neolithic Hunter-Gatherers and Contemporary Scandinavians
Helena Malmström et al.
The driving force behind the transition from a foraging to a farming lifestyle in prehistoric Europe (Neolithization) has been debated for more than a century [1], [2] and [3]. Of particular interest is whether population replacement or cultural exchange was responsible [3], [4] and [5]. Scandinavia holds a unique place in this debate, for it maintained one of the last major hunter-gatherer complexes in Neolithic Europe, the Pitted Ware culture [6]. Intriguingly, these late hunter-gatherers existed in parallel to early farmers for more than a millennium before they vanished some 4,000 years ago [7] and [8]. The prolonged coexistence of the two cultures in Scandinavia has been cited as an argument against population replacement between the Mesolithic and the present [7] and [8]. Through analysis of DNA extracted from ancient Scandinavian human remains, we show that people of the Pitted Ware culture were not the direct ancestors of modern Scandinavians (including the Saami people of northern Scandinavia) but are more closely related to contemporary populations of the eastern Baltic region. Our findings support hypotheses arising from archaeological analyses that propose a Neolithic or post-Neolithic population replacement in Scandinavia [7]. Furthermore, our data are consistent with the view that the eastern Baltic represents a genetic refugia for some of the European hunter-gatherer populations.


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Why do instances give XP?
Once upon a time this made sense. It took time to get to instances, to get the quests for them, and groups could possibly wipe, meaning even more lost time. Without XP, instances would have likely been ignored until 60, especially back before they all gave well-itemized blues.
Now we have teleports and the looking for group tool, meaning that instances cost no more time than the run itself. The loot has gotten to be so good that that itself could be enough to bring in players. On my new dwarf shaman I'm finding that instance blues are giving over double the DPS of same-level quest greens. Throw on top of that the change to put quests inside the instances, with their own blue loot and XP, and I think it's worth asking: Do instances need to give XP?
I forgot, thanks to the new city tabards, they give reputation too!
Would you do an instance that gave no XP? Sure you would! You do them all the time at the level cap. Oh but that's when you don't need XP, but leveling is about leveling. Or is it? Players already quest, often running inefficient quests with low xp/hour, rather than the faster and more efficient mob grinding. Not that I'm saying quests are always inferior, after all, if you can get a quest to kill what you're grinding, it makes sense. My point is that we're already leveling in a slower manner in return for quest rewards, story, and variety, so it is that hard to believe that maybe instances could go without XP?
12 comments:
- Dwism said...
I do not believe in the premise that mob-grinding is faster than (planned out) questing. I am pretty sure that James leveling guides proved just that. And especially in 4.03a where quests are so fast, and award so much xp.
Aside from that, it is an interesting idea, considering that you can outlevel your current position in the leveling a-b-c-d-go-here-then-here progression that leveling is, now. on my low-level toon, I've skipped queueing for dungeons because they gave xp, and would skew my leveling progression. - November 30, 2010 at 7:21 AM
- Anonymous said...
I aggree totally with you. Starting a Priest Gnome last Wednesday, everything went well and fast in the quest lines until I reached lvl 15. I started to LFG and entered my first dungeons. Having all the quests available inside the instance is also a huge boost in xp. But today, at lvl 38, I just finish questing Arathi Highlands...hitting grey mobs.
I know I could skip some areas and jump directly to higher lvl areas but Blizzard put such energy in revamping the old quests that : 1) It would be spitting on their work
2) Not enjoying as much the storyline of wow.
Decreasing significantly the xp in instances could be a great solution or maybe like in BG, having the choice to turn off xp in instances. - November 30, 2010 at 7:33 AM
- Anonymous said...
You can always turn off XP once you enter the instance...
- November 30, 2010 at 9:29 AM
- Shintar said...
I would run instances without XP, but then I'm an instance-a-holic. I just wish they would reduce experience gains across the board, at least a little.
- November 30, 2010 at 10:20 AM
- Klepsacovic said...
@Dwism: Questing would be faster now that it has been streamlined so much. But the general point remains that we're perfectly willing to level in non-optimal ways.
@Anonymous and Anonymous: Turning off XP is a nice option, but it's pretty awful game design if players need to actively turn off leveling (which is what turning off XP would do) just to not get thrown off the rails. To some degree there is self-correction in leveling, that players who become too high get less XP from kills and therefore slow down, but when the majority of the mobs I fight are green (meaning that this correction is constantly going) and I'm praying to not level up and get greyed out of a desired instance, something is wrong.
@Shintar: Questing may be too fast as well, but with the huge rewards for instances, they seem like the greatest XP outlier. By that I mean they give so much, adding XP on top is a bit out there. - November 30, 2010 at 10:33 AM
- Tesh said...
To answer the question, yes, I, a devout soloist, would run instances at least a couple of times just because they really can be fun to do when I'm in the right mood. If they didn't grant XP or even loot, I'd still play them.
Then again, loot and XP are just means to an end for me. They only matter because they facilitate my exploration. They aren't the point of playing. - November 30, 2010 at 11:41 AM
- scrusi said...
When Wrath came out I levelled 70-80 completely in instances with a group of friends. I did the same thing later on with a group of alts from 20-60. It was a boatload of fun, much more than I ever would have gotten through questing. I'm not sure if I would have bought Wrath, much less played it for as long as I did, if I had been forced to level using quests.
For me, group content is what the game is about and instances provide that. Every time I'm forced into solo content (and quests are essentially that) I get annoyed.
Yeah I could still do instances without XP, but I would have to quest a lot as well. - November 30, 2010 at 2:12 PM
- Glyph, the Architect said...
Good news, everyone! A wild blue appears!
http://us.battle.net/wow/en/forum/topic/1127159591 - November 30, 2010 at 9:15 PM
- Dwism said...
It scares me, and at the same time comforts me, that Klep holds this amount of sway with Blizzard.
- December 1, 2010 at 4:07 AM
- Klepsacovic said...
"It scares me, and at the same time comforts me, that Klep holds this amount of sway with Blizzard."
Sadly, I can't say that nerfing the quests was my idea. I was just part of the collective whining.
My first response was a joke about my meeting with GC and wondering why he was involved with XP and him getting mad, but my iPod ate it and people got confused the last time I joked that I worked at Blizzard. I don't work at Blizzard, sadly. - December 1, 2010 at 10:33 AM
- Dwism said...
That is what ANY undercover Blizzard employee blogging, would say!
- December 2, 2010 at 2:02 AM
- Klepsacovic said...
May I add you as a reference if I apply for a job at Blizzard?
Skills: "Knows how to lie about being a Blizzard employee" - December 2, 2010 at 8:23 PM
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Using 100% woven polyester, these premium quality area rugs boast an exceptionally soft touch and high durability. Available in three versatile sizes (2' x 3', 3' x 5', 4' x 6') they are the perfect accent to any room in your home, featuring thousands of designs from your favorite artists on a subtle chevron pattern. Machine washable; non-skid pad not included.
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Bookworm rug
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Wells Fargo Launching Personalized ATMs
Wells Fargo announced this week it is rolling out a new interface for its ATMs that the bank says will deliver an innovative and personalized experience for its customers.
In a video posted in Youtube the bank touts the features of the new ATMS, which include customized screens based on customer preferences and "favorites" that appear highlighted on the screen based on each customer's ATM usage.
The bank is also introducing a new tool called "ATM Cash Tracker," which it claims is a first of its kind in the industry. The feature allows customers to visually track their monthly Wells Fargo ATM withdrawals and will appear automatically on the main screen. This tool also allows customers to set a monthly withdrawal target and view details about how much they withdrew the prior month and their average over the past 12 months.
The new interface has already been introduced on more than 500 machines across several states, the bank said, and will make its way onto all 12,000 Wells Fargo ATMs by May.
Bryan Yurcan is associate editor for Bank Systems and Technology. He has worked in various editorial capacities for newspapers and magazines for the past 8 years. After beginning his career as a municipal and courts reporter for daily newspapers in upstate New York, Bryan has ... View Full Bio


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Cotton Pods White Bleach Dried Flower" is a delicate and charming decorative item that adds a touch of elegance to any space. These dried cotton pods have been carefully treated with a white bleach, preserving their natural beauty while infusing them with a subtle, pristine hue. Perfect for crafting unique floral arrangements, wreaths, or simply displayed on their own, these dried flowers bring a rustic yet refined aesthetic to home decor. Whether adorning a tabletop, mantelpiece, or incorporated into a wedding bouquet, their timeless appeal lends a sense of tranquility and sophistication to any setting.
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We offer FREE quotes on UK Billboards, get in touch today
48 sheets are one of the more popular billboard sizes across the UK with companies choosing them as part of their outdoor advertising campaigns because they are large and impactful, but importantly as they generate great brand exposure and good return on investment.
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topics covered - 48 sheet poster in HG3 1, large format poster.