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Burry Stander, one of the world's elite mountain bikers, was killed Thursday as he rode his bike in his native South Africa. Stander, 25, a two-time Olympian who placed fifth in his event at the London 2012 Olympics, was reportedly struck by a taxi van as he trained near his home in Shelley Beach, on South Africa's southeastern coast.
The close proximity of the accident to his childhood home apparently allowed Stander's family members, reportedly including his wife, mother and father, to arrive at the scene quickly.
"No parent should ever have to see his child lying on a tarred road after an accident, knowing that there is absolutely nothing he can do to save his life," said his father, Charles Stander, in a statement released Friday. "It is definitely the worst moment of my life. Words cannot even begin to describe how one feels when it happens. It was terrible."
As someone who competed on the international stage from an early age, the news of Stander's death brought both sadness and tributes from his teammates, cyclists, and athletes in South Africa and beyond.
The list included famed South African runner Oscar Pistorius, who said on Twitter that he was "absolutely devastated by the tragic news of Burry Stander's Passing. A South African Icon and sporting great."
As the cycling website Velo News reports from Colorado:
"The news reached teammate Todd Wells, who met Stander when the South African came to the United States as a junior, early Thursday. Wells recalled a young Stander winning a junior race in Snowmass, Colorado, by 15 minutes. Stander soon joined Wells at GT, 'and we've been great friends ever since,' Wells told VeloNews. 'We traveled the world together. We shared a lot of great success and failure. He was kind of this young punk kid from South Africa. But right from the beginning we just got along great.'"
In addition to representing his country at two Olympics, Stander won several international titles, including the men's cross country race at the 2012 Windham World Cup in New York.
The taxi driver whose vehicle struck Stander remained at the scene and spoke with police. According to reports, the accident happened after his taxi van made a turn; the driver had not seen Stander. No charges have been filed against the driver, but the Stander family's statement and other reports say the police have classified their investigation as one of "culpable homicide."
Across South Africa, cyclists are planning group rides to honor Sanders. The late athlete's Facebook page includes tributes, as well as news of a memorial ride to be held next week. And Stander's father also urged riders not to "let their emotions get the best of them," according to the family's statement.
"This is the last thing that Burry would have wanted," he said.
As the AP and others are reporting, Stander is the second elite South African cyclist to die on the country's roads in the past two years — Carla Swart died in January 2011, after being hit by a truck.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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I find that I feel odd writing about the crossing. I have my notes, and I have my photos, but I still can't believe I did it.
Here's the thing: I am not from a family that often indulges in life's big luxuries. When I was a kid, five of us (parents, grandmother, and sister Sue) did make an epic journey of sorts; but it was from the Arizona to Ohio in a Plymouth Scamp that was pulling a U-Haul trailer. We stayed at Holiday Inns, we ate at McDonald's, and we liked it.
The last of my relations to travel from Europe by water was my great-grandmother, Anna, in 1910 or so. She came over in a leaky bathtub called the Re d'Italia and (to hear her tell it, and I often did) she spent the entire journey from Palermo to New York in the baggage hold eating her own hair because my great-great grandparents couldn't even afford steerage.
As with the London write-up, what's below is taken from my travel notebook mostly unedited, so hang on tight.
London to Southampton
The romance of travel is dead. How many old, British novels have I read in which Lady Cordelia Tosspot pulls on her gloves and says crisply, "I must dash, or I shall miss the boat train." Then she pops into a cab, and arrives at a soaring train station amid puffs of steam, and is handed into a brass-bound coach and served a drink while a flotilla of eager porters heaves her trunks and hat boxes into the luggage car.
The boat train is no longer how you get there. You now take the boat bus. It is not a luxury experience, though it has a luxury price tag. First, you sit at Victoria Coach Station in a plastic chair, inhaling fumes from the adjacent Burger King and watching the pigeons crap on the cell phone vendor's pushcart. Then you drag your own suitcases out to the baggage van, and pile into an overcrowded coach. You drive for two hours down the motorway listening to the obnoxious Italian next to you (who doesn't think you can possibly understand him, since you're American) rag on American clothes, deportment and culture while noisily devouring a Coca-Cola and eating a ham-and-cheese sandwich from Subway. His elbow frequently digs into your ribs, and you retaliate with a surreptitious lace needle to the arm.
Arriving at Southampton, you stand in line for forty minutes at the Cunard terminal, which is a large, tin shed heated to about 22 degrees Farenheit.
Then, having posed for the obligatory "Welcome Aboard" photograph of yourself looking like a neglected rag doll, you step into the Grand Lobby.
The string quartet is playing. The fresh flowers smell heavenly. The light makes you look ten years younger. Every surface is polished and glowing. And your steward, Charles, welcomes you warmly. This assemblage is waiting on the table in your stateroom along with a tray of hors d'oeuvres.
Suddenly, you feel a whole lot better.
This, by the way, is Southampton as it looked from the balcony of Stateroom 11.136.
And this is what happens when you're taking panorama shots but your traveling companion has already popped the cork on the champagne.
A Day at Sea
- 7:30 am. Room service arrives with coffee (Tom), cocoa (me). Room service is free and they will bring you anything, anytime. Regret now that I did not test this by ordering a chocolate milkshake and a peanut butter sandwich with the crusts cut off at 3:27 am. Maybe next time.
- 8:30ish. Shower, dress, breakfast in the Britannia Room.
- 9:30ish. Nab good seat in Sir Samuel's (wine bar on Deck 3 which in early morning provides unlimited access to pain au chocolat). Knit.
- Alternately, nab choice seat in library looking out over prow.
- Or, sit at library desk and work on big project am not supposed to talk much about right now but please stay tuned.
- Noonish. Lunch in Britannia Room.
- Nap.
- Or, go to ship's planetarium and nap there. You're not supposed to, of course, but the chairs are very comfortable and it's dark and the gentle rocking of the waves makes it impossible to stay awake and listen to Tom Hanks talk about mapping the universe.
- Or, walk on deck. Photograph Transatlantic Hat at work, and admire the ship's funnel, which is the sexiest piece of industrial design I've ever seen. The horns are from the original Queen Mary and can be heard for ten miles.
- Or, get a massage in the ship's spa. (No photo available.)
- 3 pm. Needleworkers Group in champagne bar on Deck 3. Meet, over the course of six days, endlessly fun, fascinating and talented parade of knitters, quilters, embroiderers and lace-makers. Learn much. Laugh much. Knit not so much.
- 4 pm. Friends of Dorothy meeting in Commodore Club. This is, believe or not, an "official" shipboard activity listed in the Daily Programme. We are given our own section of the club complete with fresh flowers and a little sign. Enjoy hearing, at least once a day, loud inquiry from clueless passenger to waitress: "Who is Dorothy? And why are all these men friends of hers?"
- 5 pm. Dress for dinner. Three formal nights (dinner jacket), one semi-formal (dark suit), two elegant casual (jacket and tie). Would like to point out, please, that I tied my own bow tie.
- 5:45 pm. Cocktails in the Chart Room. Since I don't drink I only had several very unglamorous glasses of water, but the chairs were extremely comfortable.
- 6–8 pm. Dinner, Britannia Room. We are extremely lucky with our tablemates. Three entertaining couples, two from the United States and one from Canada. We are usually one of the first tables to fill and almost always the last to empty–the company is that good.
One of the guys is an independent movie producer and gave us an advance copy of his latest, a Western romp in the good ol' style called Palo Pinto Gold. If you have fond memories of Roy Clark from "Hee Haw" (and I do, thank you very much) or you voted for Kinky Friedman when he ran for governor of Texas, you have to see this movie. - 8 pm. Retire to stateroom. Charles has turned down the bed and left chocolates (check flavor, hoping for Dark or Orange) and the Daily Programme for tomorrow. Tom reads aloud highlights from schedule while I knit.
- 8:30ish. Check out the dancing in the Queen's Room, which you might expect from the name to have been full of Friends of Dorothy but which emphatically was not. Was full of very white people dancing very whitely. Slowest damned waltzes I've ever heard. The rising generation needs to reclaim the waltz as the breathless, invigorating thing that it ought to be.
This is a shot of the the Officers' Gavotte in full flight.
As you can see, I experimented with a slow shutter to make it appear as though the dancers had actually been in motion. - Or, take off tux and put on swimsuit and robe and go sit in hot tub on Deck 12. Perfection, as very relaxing before bed and entire pool area is empty. One memorable night, we took the wrong elevator (there are four elevator banks, it's easy to get confused) and wound up on the open deck instead of at the pool. So we ran, giggling, across the moonlit planks through the Atlantic wind in our robes and slippers. I felt like Zelda Fitzgerald.
- 9:30ish fall asleep reading fantastic book on Louis XIV from library.
[Written on day two] When housekeeping shows up at my cabin they just knock on the door. But today I noticed there are some Fancy People on this deck, traveling in what Cunard calls "Grill Class." They have suites, butlers, and their own dining room and pool. They also have doorbells. Little shiny brass doorbells.
I am sorely tempted to take the cloth laundry bag out of our closet, ring somebody's doorbell and scream, "Trick or treat!" when they open the door.
The Pet Lamp
The stateroom was faultless except for one of the two sconce lamps over the writing desk, which had come loose and jiggled frenetically up and down, like Paris Hilton on date night. At first we meant to ask Charles to have it looked at, but we kept forgetting. And then we became fond of it. You'd open the door, and it would jiggle happily at you like a puppy wagging its tail.
By the second day it had become our "pet lamp" and I photographed it.
Being out of sight of land for more than two days can make you act very, very weird.
Don't Get Too Cozy
On the navigational chart that's posted so you can see where the ship is, has been, and will be, the captain helpfully marks the spot where the Titanic sank and lets you know when you'll be passing over it.
New York
It is far too easy to get used to life on a Cunard ship and extremely heartbreaking to give it up. So the night before arrival, everybody gets a little crabby–except the people who are staying on another couple weeks to sail to Miami and the Caribbean. (Those people, if they know what's good for them, don't say much and keep to their rooms until the rest of us disembark.)
When the Queen Mary sails into New York, she doesn't go to Manhattan. She's too big. They had to build a new terminal for her, in Brooklyn. To get to the terminal, the ship sails under the Verrazano-Narrows Bridge.
The top of the funnel clears the bottom of the bridge by about six feet. Here's a picture.
That shot was taken at 4:15 am. The temperature on deck was about 18 degrees Farenheit. I am glad I got up to see it once, but will happily to sleep through it next time.
This was New York in the morning.
Arriving in the United States by ship was oddly disorienting. It was very much as though we'd gone to sleep in a British hotel, woken up and found that everything outside had gone American.
I have no photographs of the plane from La Guardia to Chicago. We left New York early, and it only took two hours to reach O'Hare, but the flight seemed to last a whole lot longer than six days on the ship. No dance floor, no elbow room, and when you tell an American Airlines stewardess you'd like a chocolate milkshake and a peanut butter sandwich with the crusts cut off you're not likely to get the answer for which you were hoping.
Getting used to life on shore has been so dreadfully trying, my dears. Dreadfully.

subset: commoncrawl


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Sat | 12pm | Waterloo (RIGHT SIDE)
Saturday, July 28, 2018Repeats Weekly on Saturdays
ONLINE £6.00 /per person
This game is organised by Footy Addicts Staff. Footy Addicts is responsible for the pitch hire and game management. Any issues feel free to contact us via direct message on footyaddictsstaff.
Game Play Rules
- 1 hour game, Please be on time. Being late is unfair on the rest of the players so be on the pitch and ready for 12pm.
- Ok to score in the area, normal 11 a side rules
- Rotate keepers every 7 mins
- No shouting, No aggressive behaviour
Venue: Archbishop's Park
- 4G artificial pitch. AG boots or astro ok, NO metal studs
- SE1 7LE. Entrances on Lambeth road / Carlisle Lane
- Pitch located in the middle of park
- Changing rooms and showers available
- Limited street-parking
Getting there:
- North Lambeth (Bakerloo): 5 min walk
- Waterloo (Northern, Jubilee, National rail): 10 min walk
- Westminster (Circle, District): 12 min walk
- Pratt Walk stop (bus numbers 3, 344), St. Thomas hospital stop (bus number 507, C10, 77)
- TFL cycles Nearest hub: Lambeth road, Vauxhall
Footy Addicts' Code of Conduct must be respected at all times.
Everyone must play fair, respect their team-mates and opponents.
Pay via Credit/Debit card or PayPal account in order to secure your spot in the game.
You will automatically receive refund only if you honour the game's refund policy
If for any reason you cannot make it to the game you need to modify your RSVP as soon as possible, in order to free your spot. In case you are in the attendance list and you do no turn up for the game, you will be marked as a No-Show.
Late comers will also be marked as No-Show
We provide bibs!


text:
Category: Image Sun protection > to take sun cream out of the cupboard
Coloring page, drawing, picture, school, education, primary school, educational image: to take sun cream out of the cupboard
Keywords: to take sun cream out of the cupboard, action, furniture, lotion,
Image information
source: open clip art, user ryanlerch
Drawn by:US EPA SunWise Program / ryanlerch
Description:an image from the US government EPA "Sunwise" program.
Converted from PDF format, and removed all the "sunwise" logos.
the source link is here - http://www.epa.gov/sunwise/doc/mission_story.pdf


text:
- Ralph Waldo Emerson
Rare are the people who would accept to live an insipid and hollow life without highs and lows or a uniform existence in which nothing good or bad happens and days flow in a homogenous way. At first, the thought of eradicating all troubles, drama, conflicts and discords is very appealing, but when you start to meditate a little more on the question, you soon realise that the lack of a healthy Russian mountain-style peak of emotions would be pure hell. Nobody can feel alive when neutrality surrounds them. Humans need to experience pain, sadness, despair, negativity and anger in order to understand the true meaning of pleasure, happinness, hope, positivity and peace. "Negative" and "positive" or Yin and Yang energies rule our world. There is no doubt that good and evil exist...
The same can be said about alimentation. Bland food is generally shunned, but on the contrary, dishes rich in different aromas always meet a frank success. There is absolutely nothing worse or more boring than vapid chow. It makes you lose your appetite as it is uninteresting and dull to the point of no return. The act of feeding then only becomes mechanical and its sole purpose if to fill the stomach. Eating should not only maintain your body in vigour, but should also uplift you soul, bring you joy, make you dream and titillate all your senses. It is an everyday celebration that can be compared to a Pagan life glorifying ritual.
As you might have guessed by now, I have no problem admitting that I am a zealous worshipper of firework flavors and a crazy spice enthusiast who loves to surprise my tastebuds rather than make them go to sleep with plainness. My passion for cuisines that rock is immense and I do not tolerate any form of taste obscurantism. Forbidding yourself to indulge in a meal is a crime and an insult to the almighty power that gave us the opportunity to materialize our spirit in the human form we impersonate and to walk this earth. It is our duty to make the most out of the time that has been granted to us during our current incarnation.
I am a buoyant hedonist and an open-minded woman of extremes who has schizophrenic tastes and who cultivates an attraction for intensity and things that are in total opposition to one another. For example, I enjoy the cold season as much as the hot season. My idea of great climatic and atmospheric conditions usually differs from that of others. The perfect weather for me is when the sky is azure blue the sun is shining blindingly and the air is dry as well as reasonably hot - you can hear the birds singing a symphony and the grass is lush green -, but it is also when the skies are pitch black and threatening, lumps of clouds hover in the abysmal sky, the wind is blowing tempestly, lightening is striking wildly, rain is falling in big drops - you want to stay home and curl up in the settee with a cup of warm tea and a breathtaking vampyre romance book - or when the air is freezing cold and snow is dancing in the heavens above- you can admire the naked and frosty trees that appear like ghosts, the snow covering the landscapes, flocks of crows screaming hauntingly.
This contrast can also be observed in other domains that are close to my heart. Photos or artistic creations that talk to me are soft, dreamy, colorful and have pastel tones, yet I am a total sucker for dramatic pictures or illustrations that are dark, glooomy, morbid and monochromic. My interest in music are also quite neurotic as I listen to a wide variety of sounds. Those can be classified into two antagonist and distinct styles that can be described as "ugly", raw, agressive, grim, violent, nihilistic, dissonant, ominous, tenebrous, extreme, unorthodox, insolent, metallic, testosterone-fueled/war-like (Black Metal, Death Metal, Doom Thrash, harsh EBM, etc...) or beautiful, peaceful, empyrian, soothing, ethereal, bluesy, romantic, feminine, atmospheric, bubbly and luminous (Ambient Music, Electro Pop, Goth Rock, Blues, etc...). My choice of films is pretty eclectic too. I am able to watch thrillers, horror flicks and switch over to dramas without a problem (as long as they are not big cheesy Hollywood productions - I am a fan of small budget films, especially those from Scandinavia and Germany). Idem when it comes to homes, apparels and the masculine gender. Modern Botta-like buildings or design residences has as much effect on me as cute little old stonebuilt English cottages, NOLA Garden District mansions, American log cabins or Scandinavian colored (red, blue, white, yellow and brown) wooden houses. Funky, classy, sassy, boyish, gothicky, rock'n'roll and romantic clothes generally catch my eyes. Men I find attractive cannot fit in one category either as I have never had one particular type of man (I do have one selection criteria, though I must admit that I prefer lean males...). It all depends on how charming they are and how much charisma they have (however, I have a boyfriend, so I am not free anymore ;-P) . And the list can go on forever...
At the end it all comes down to character. I am fond of people or things that have personality. It is not suprising then that I appreciate food that hails from all four corners of the globe and crave ambrosial sweet treats as much as I dream of savory and fragrant specialities. I am addicted to yummy yums that make my drool, bring a smile to my face and make my mouth sing.
So, while I was reading the latest issue of Jamie Magazine (one of my favorite publications and a real source of inspiration), I stumbled upon a Mexican-inspired recipe for a tantilizingly crimson sauce that immediately caught my eye and fascinated me.
Jamie Oliver's funky "Hibiscus, Chipotle & Hibiscus Salsa" looked insanely palatable, unique and promising that I had to make it immediately! So, I went in the kitchen in order to check the contents of my cupboards and fridge to make sure that I had all the ingredients I needed on hand. Luckily, I could proceed to cook straight away and was able to concoct a zesty relish.
As I always have the tendency to make modifications to all the recipes I test, I made no exception with this one. I tweaked it to my convenience. Instead of only using one kind of chilli, I decided to combine chipotle chillies together with ancho chillies. I also thought it might be awesome to add a sprinkle of Peruvian oregano (less pungent and more lemony than its Mediterranean alter-ego) as well as a splash of olive oil and replaced the red vinegar by sherry vinegar.
Needless to say that I was pleased with the final outcome (impossible to fail when cooking one of "The Naked Chef's" dishes). The sauce was delicately tangy, ever so slightly sweet (cherry tomatoes & red onions), delightfully fresh, lushly smoky (chipotle chillies), elegantly chocolaty (ancho chillies), lightly herby, subtly garlicky and had a lovely intensity/deepness. A fabulous condiment that adds a touch of sunshine to any meal!
~ Cherry Tomato, Dried Chilli And Hibiscus Salsa ~
Adapted from a recipe by Jamie Oliver found in "Jamie Magazine", May/June 2011.
Makes about 400ml salsa.
2 Dried chipotle chillies
2 Dried ancho chilies
10g Dried hibiscus flowers
3 Red onions, cut into quarters
5 Cloves garlic, skin on
240g Cherry tomatoes
2 Tbs Tamarind paste
2 Tbs Sherry vinegar
1/2 Tsp Peruvian dried oregano
4 Tbs Olive oil
1 - 1 1/2 Tsp Fine sea salt (to taste)
Freshly ground black pepper, to taste
1. Cut the cherry tomatoes in two and with the help of a teaspoon discard the seeds. Set aside.
2. Put the chillies and the hibiscus in a heavy-bottomed saucepan and cover with 120 ml boiling water.
3. Over low heat, simmer gently until you get a thickish deep red syrup.
4. Strain the juice into a bowl and discard the chillies as well as hibiscus flowers. Set aside.
5. Heat a non-stick frying pan or griddle (cast iron) pan until extremely hot, then add the onions. Char on all sides.
6. Halfway through the charring, throw in the garlic and let them get soft.
7. Once the garlic is well charred, peel and throw in a blender together with the tomatoes, syrup, onions, tamarind paste, vinegar, oregano, olive oil, salt and pepper.
8. Blitz until you obtain a thick, smooth and homogenous sauce.
9. Serve.
You can replace the sherry vinegar by red vinegar or white wine vinegar, and the Peruvian oregano by "normal" oregan (the flavor will be slightly diffrent) or even thyme.
This sauce can be kept in an airtight container in the fridge for about one week.
Serving suggestions:
Serve with grilled veggies or meat/fish, fried or hard boiled eggs, jacket or oven fried potatoes, or use in a burger or a sandwich.
~ Salsa Aux Tomates Cerises, Piments Séchés Et A L'hibiscus ~
Recette adaptée d'une recette de Jamie Oliver trouvée dans "Jamie Magazine".
Pour environ 400ml de salsa.
2 Piment chipotle séchés
2 Piments ancho séchés
10g de Fleurs d'hibiscus séchées
3 Onions rouges, coupés en quartiers
5 Gousses d'ail, avec la peau
240g de Tomates cerises
2 CS de Pâte de tamarin
2 CS de Vinaigre de sherry
1/2 de CC d'Origan séché du Pérou
5 CS d'Huile d'olive
1 - 1 1/2 CC de Sel de mer fin (selon goût)
Poivre noir, fraîchement moulu, selon goût
1. Couper les tomates en deux et enlever les graines à l'aide d'une petite cuillère. Mettre de côté.
2. Mettre les piments et l'hibiscus dans une casserole et ajouter 120ml d'eau bouillante.
3. A température basse, faire cuire à petits bouillons jusqu'à obtention d'un mélange sirupeux et rouge foncé/pourpre.
4. Passer au chinois et jeter les piments ainsi que les fleurs d'hibiscus. Mettre le jus de côté.
5. Faire chauffer une poêle anti-adhésive ou en fonte à haute température, puis quand elle très chaude, ajouter les quartiers d'oignons et les faire "carboniser" légèrement (griller) sur tous les côtés.
6. Quand les oignons sont à moitié "carbonisés"/grillés, ajouter l'ail et le laisser cuire afin qu'il soit mou et grillé.
7. Une fois que les gousses d'ail ont été grillées, les peler et les mettre dans votre blender avec les tomates, le sirop, les oignons, la pâte de tamarin, le vinaigre, l'origan, l'huile, le sel et le poivre.
8. Mixer afin d'obtenir une sauce épaisse, homogène et lisse.
9. Servir.
Vous pouvez remplacer le vinaigre de sherry par du vinaigre de vin blanc ou rouge, et l'origan du Pérou par de l'origan "normal" (le goût sera un peu différent) ou même du thym séché.
Cette sauce peut être conservée au frigo, dan un récipient hermétiquement fermé, pendant une semaine maximum.
Idées de présentation:
Servir cette salsa avec des légumes, de la viande ou du poisson grillé, des oeufs au plat ou cuits durs, des pommes de terres au four ou en papillotte, ou comme garniture dans un burger ou un sandwich.


text:
"That's IT. I'm not taking any more guff from these sharks! C'mon, Crabtown! Let's kick dorsal fin!"
"Your pitiful confidence is no match for my razor-sharp teeth... OF DEATH!"
"Oops. I crabbed my pants."
"Well, our Sheriff will show the sharks who's boss! Won't you, Sheriff? Go on. Tell them!"
"Don't worry, guys! I have a sure-fire plan guaranteed to make those sharks leave us alone! FOREVER!
"Hey, sharkies! Say hello to my LITTLE FRIEND!" [whipping out photo]
"His name is Mr. Snuggly Buns."
Rolling credits: Jacquie G., Alana G., Sara G., Meaghan I., Amy T., Michelle N., Tina A., Amy C., Jen K., Sara H., and Kati D.


text:
On a Wednesday, it's MORNING EDITION from NPR News. I'm Steve Inskeep.
And I'm David Greene. Nearly three years ago, Congress passed a federal hate crime law. It makes it illegal to target victims because of their race, religion or sexual orientation. The law drew protests from some Republican lawmakers and religious groups, who said it threatened their free speech rights. And the law has been used sparingly.
But supporters say the time is now for the federal government to bring the law into some sensitive cases, including the killing of unarmed black teenager Trayvon Martin and the murders of three African-Americans in Tulsa Oklahoma. So far, the Justice Department has played down expectations. NPR's Carrie Johnson reports.
CARRIE JOHNSON, BYLINE: Federal prosecutors have used the new hate crimes law just nine times so far. Michigan law professor Sam Bagenstos describes one of them.
SAM BAGENSTOS: An individual who had a developmental disability and also was a Native American was tortured, branded with a swastika and otherwise very seriously assaulted.
JOHNSON: That case, in New Mexico, marked the first time the Justice Department won a guilty plea using the new hate crimes law. A former member of the Neo-Nazi Party pleaded guilty too. He got 32 years in prison for trying to detonate a bomb at the Martin Luther King, Jr. day parade in Washington state last year.
Prosecutors used the law again in March to go after the people who killed James Craig Anderson, a black man, by running him over with a three-ton truck. Attorney General Eric Holder...
ATTORNEY GENERAL ERIC HOLDER: To the extent that people say that, you know, these racial issues are all behind us, one only has to look at that case where you had three young men, white guys, go out and say that they were going to hunt down a black person, any black person, and you know, beat him up , attack him.
JOHNSON: Then, two weeks ago, Holder's Justice Department used the new hate crimes law again. The first case built because of someone's sexual orientation. An FBI agent says the defendants lured the victim into a pickup truck, drove him to the Kingdom Come state park in Kentucky and beat him. The man escaped and called 911 from a park ranger station.
Two women involved in the episode have pleaded guilty. Two men are fighting the charges, which carry a maximum sentence of life in prison. Law professor Sam Bagenstos says it's hard to bring these cases because there's a high bar.
BAGENSTOS: This is not a statute that prohibits speech at all. It prohibits only violent conduct. And it's not a statute that prohibits violent conduct where there happens to be some racial epithet spoken. I mean, there has to be enough evidence that the victim was targeted because of the victim's race or other protected status.
JOHNSON: So it's hard to prove a violation of the law, which explains the small number of cases. And experts say there's another reason it's rare: the Attorney General has to certify there's a special reason for the federal government to be involved every time he wants to use the hate crimes law. But the new law does give federal authorities some wiggle room. Jeannine Bell teaches law at Indiana University.
JEANNINE BELL: The new legislation creates the ability for the Justice Department to provide funds to localities that are engaged in hate crime prosecution.
JOHNSON: Not just money, but expertise, that federal authorities have been deploying in Florida and in Oklahoma.
Carrie Johnson, NPR News, Washington. Transcript provided by NPR, Copyright NPR.


text:
The company that invented the Walkman, the Trinitron TV and PlayStation is now struggling big time. Sony has been losing billions of dollars a year, and earlier this week, the company forecast record losses of over $6 billion. One big problem: Many of the company's products have lost their edge. People aren't bragging these days about owning a Sony product. But a new CEO is trying to get Sony back on track. Today at a press conference in Tokyo, he confirmed that the company will eliminate 10,000 jobs as part of an overall restructuring strategy.
Wall Street Journal reporter Daisuke Wakabayashi was there, and joined us on the line with some additional highlights. Good morning.
DAISUKE WAKABAYASHI: Good morning.
MONTAGNE: So, let's start with what the CEO announced.
WAKABAYASHI: Well, Kazuo Hirai, who became the CEO this month, you know, more than making particular announcements about new products or anything, he - I think he was more like a politician on a stump. You know, he wanted to deliver a message that the company was changing, that he was there to be a change engine. And, you know, he talked about deep cost cuts and job cuts at the company, which, you know, is always a difficult thing to do.
But he also talked about how the company was going to focus on mobile devices, video games and digital cameras, and he talked about how he wanted to turn around the TV business.
MONTAGNE: All of which is very interesting. But, you know, obviously, he didn't give any details. Can you judge whether this would be enough to, in fact, turn the company around?
WAKABAYASHI: Yeah. I mean, this is going to be a very tough process for Sony. You know, they have kind of lost their mojo. You know, Apple and Samsung, they've become the new kings of the consumer electronics industry, and Sony's trying to, you know, reestablish itself. And part of the problem is that they haven't come up with that one killer product that has redefined their company. You know, Apple did it with the iPod. Samsung has done it with, you know, a lot of their mobile phones and TVs, and so Sony's still struggling to search for that. And I think that, you know, until we see that, until that product comes out and we can all use it and, you know, feel it in our hands, I don't think we can really judge whether this can be really successful or not.
MONTAGNE: Well, this new CEO, he's been with the company for more than two decades. Was there any indication in today's press conference what Sony will look like in the future?
WAKABAYASHI: Well, I think, you know, Kazuo Hirai has been at the company for a long time, but he's also come from the videogame business, which is quite different than what is the business that's really struggling right now, which is the consumer electronics business. It's a mostly a hardware-driven business. And what Mr. Hirai is trying to do is that he's trying to bring some of that videogame business model - where, you know, it's a blend of hardware and software - to the consumer electronics area. And it's very difficult, because you have to change the kind of DNA of the company. You have to change the very nature of, you know, the engineers and change the mindset of all the people.
I think that he has a clear vision for what he'd like to do in terms of moving the company towards this networked world, you know, very much like Apple has done with iTunes, linking iTunes to all of its products. And I think that's what the new CEO Kazuo Hirai wants to do.
MONTAGNE: Thank you very much for joining us.
WAKABAYASHI: No problem. Thank you.
MONTAGNE: Daisuke Wakabayashi is a reporter in Tokyo for The Wall Street Journal. Transcript provided by NPR, Copyright NPR.


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Notre Dame, Alabama stoke strong feelings for BCS national title game
| Miami
Love 'em or hate 'em, it's hard to turn away from Notre Dame and Alabama.
They are storied programs that stir plenty of passions, college football's North and South versions of the New York Yankees.
Well, now they're facing each other for the biggest prize of all.
A national championship.
"Having those two traditions come together in a game like this certainly creates a lot of national interest," said Alabama coach Nick Saban, "which is probably really good for college football."
Indeed, this was shaping up as one of the most anticipated games in years, a throwback to the era when coaching giants named Bear and Ara ruled the sidelines, when it was a big deal for teams from different parts of the country to meet in a bowl, when everyone took sides based on where they happened to live.
"I'm pretty aware of our history. I've become more aware of theirs over the past few months," said Barrett Jones, the Crimson Tide's All-American center. "I know that they are a very storied program. We both are. I think that's part of what makes this matchup fun."
ESPN executives were hopeful of getting the highest ratings of the BCS era. Tickets were certainly at a premium, with a seat in one of the executive suites going for a staggering $60,000 on StubHub the day before the game, and even a less-than-prime spot in the corner of the upper deck requiring a payout of more than $900.
"This is, to me, the ultimate matchup in college football," said Brent Musberger, the lead announcer for ESPN.
For Alabama (12-1), this is a chance to be remembered as a full-fledged dynasty. The Tide will be trying to claim its third national championship in four years and become the first school to win back-to-back BCS titles, a remarkable achievement given the ever-increasing parity of the college game and having to replace five players from last year's title team who were picked in the first two rounds of the NFL draft.
"To be honest, I think this team has kind of exceeded expectations," Saban said Sunday. "If you look at all the players we lost last year, the leadership that we lost ... I'm really proud of what this team was able to accomplish."
That said, it's not a huge surprise to find Alabama playing for another title. That's not the case when it comes to Notre Dame.
Despite their impressive legacy, the Fighting Irish (12-0) weren't even ranked at the start of the season. But overtime wins against Stanford and Pittsburgh, combined with three other victories by a touchdown or less, gave Notre Dame a shot at its first national title since 1988.
After so many lost years, the golden dome has reclaimed its luster in coach Brian Kelly's third season.
This is the beginning, he said.
"Playing in this game is an incredible springboard into the next season," Kelly said. "They've already been here. You come back the next year, it's unacceptable for a standard to be any less than being back here again."
Both Notre Dame and Alabama have won eight Associated Press national titles, more than any other school. They are the bluest of the blue bloods, the programs that have long set the bar for everyone else even while enduring some droughts along the way.
Kelly molded Notre Dame using largely the same formula that has worked so well for Saban in Tuscaloosa: a bruising running game and a stout defense, led by Heisman Trophy finalist Manti Te'o.
"It's a little bit old fashioned in the sense that this is about the big fellows up front," Kelly said. "It's not about the crazy receiving numbers or passing yards or rushing yards. This is about the big fellas, and this game will unquestionably be decided up front."
While points figure to be at a premium given the quality of both defenses, Alabama appears to have a clear edge on offense. The Tide has the nation's highest-rated passer (AJ McCarron), two 1,000-yard rushers (Eddie Lacy and T.J. Yeldon), a dynamic freshman receiver (Amari Cooper), and three linemen who made the AP All-America team (first-teamers Jones and Chance Warmack, plus second-teamer D.J. Fluker).
"That's football at its finest," said Te'o, who heads a defense that has given up just two rushing touchdowns. "It's going to be a great challenge, and a challenge that we look forward to."
The Crimson Tide had gone 15 years without a national title when Saban arrived in 2007, the school's fifth coach in less than a decade (including one, Mike Price, who didn't even made it to his first game in Tuscaloosa). Finally, Alabama got it right.
In 2008, Saban landed one of the greatest recruiting classes in school history, a group that has already produced eight NFL draft picks and likely will send at least three more players to the pros. The following year, he guided Alabama to a perfect season, beating Texas in the title game at Pasadena.
Last season, the Tide fortuitously got a shot at another BCS crown despite losing to LSU during the regular season and failing to even win its division in the Southeastern Conference. In a rematch against the Tigers, Alabama romped to a 21-0 victory at the Superdome.
The all-SEC matchup gave the league an unprecedented six straight national champions, hastening the end of the BCS. It will last one more season before giving way to a four-team playoff in 2014, an arrangement that was undoubtedly pushed along by one conference hoarding all the titles under the current system.
"Let's be honest, people are probably getting tired of us," Jones said. "We don't really mind. We enjoy being the top dog and enjoy kind of having that target on our back, and we love our conference. Obviously, we'd rather not be a part of any other conference."
The schools have played only six times, and not since 1987, but the first of their meetings is still remembered as one of the landmark games in college football history. Bear Bryant had one of his best teams at the 1973 Sugar Bowl, but Ara Parseghian and the Fighting Irish claimed the national title by knocking off top-ranked Alabama 24-23.
If you're a longtime Notre Dame fan, you still remember Parseghian's gutty call to throw the ball out of the end zone for a game-clinching first down. If you were rooting for the Tide, you haven't forgotten a missed extra point that turned out to be the losing margin.
Of course, these Alabama players aren't concerned about what happened nearly four decades ago.
For the most part, all they know is winning.
"You want to be remembered for something," defensive lineman Damion Square said. "You live life to be remembered and do great things so that you can leave a legacy here when you're gone."


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Enlarge to read. The whole experience was crazy, I feel like a lot of it was maybe so special that publishing too much would feel exploitative? We'll see once I sort through the 2300 pictures. From nine months ago.
Dudes, the rest of this issue is SO GOOD. I know I contributed and all but I mean that sincerely. LOOKY:
I'm really glad they didn't jump on the "Femininity! 1950's! ~Real women!~, a phrase used to create the illusion of inclusiveness while actually invalidating the body image of others!" and instead used the "feminine housewife" clothes of the season on crossdressing dudes.
Other favorite editorial moments of mine have to be the spankin' angsy youthy menswear...
...the various stories devoted to travel, which almost feel like the team built entire editorials based merely on the feelings that arose as they walked around, with some lenses hazy and some lighting cold. This one is from the Moscow shoot...
And from the Rome one...
Obviously I was also way into the Britney Spears situations, which I wrote about before. My other favorite features have to be Cindy Sherman, Gloria Steinem, and Hillary Clinton. The issue is blonde-themed, so there's also an interesting article about the Dumb Blonde stereotype by Marilyn Monroe biographer Sarah Churchwell and an incredible editorial devoted to blondes.
The use of magazine clippings and photos of famous blondes made for interesting commentary on the depiction of blondes in pop culture and the media.
And now I am worn out but hugely inspired. Pop is a prime example of the current need for inspired and inspiring magazines of substance -- this kind of stuff just isn't as good online.
(All photos except for my articles via the tfs thread.)


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Never mind.
ANYway, so knowing about the towel thing helps a little when viewing this cake:
Oh, and remember a few ages back when I made a crack about how next bakeries will be decorating our loaves of bread?
[shaking head] Well, at least they used dough instead of frosting. That's something, right?
Now, I can only assume this next one was made by a baker who knows even less about football than I do:
That, or s/he is venting some pre-game frustration.
Many thanks to Krista W., Catie P., Diana W., Jennifer H., and Corrie R., some hoopy froods who really know where their towels are*.
*If that last statement baffled/consternated/frightened you, go here.


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Air Conditioning Repair in Franklin, PA
Your air conditioning unit is one of the most important parts of the household. It is important to ensure that you can live your life comfortably, and this is why you need to have air conditioning repair in Franklin whenever you need repairs done. One thing that you will come to realize is that even the best system will, from time to time, need some repair so that it can serve you properly. Because of this reason, make sure that you reach out to Clever Cost Guides air conditioner repair in Franklin for their top-notch repair services.
- Professional Air Conditioning Repair in Franklin PA
- Residential & Commercial Service
- Same Day Service Available in Pennsylvania
What type of project is this?
AVG Costs For Air Conditioning Repair
Air Conditioning Repair Franklin, PA Average Costs
With a properly repaired air conditioning unit, you will be able to enjoy the time you spend in the house. It doesn't matter whether the weather is hot or cold, with the Franklin air conditioning repair services you can always be sure your air conditioning unit will work as it should.
You should consider Clever Cost Guides for air conditioner repair Franklin services because they have been serving the region for many years. Their expertise is unrivaled, and you will certainly have your air conditioning unit working in top shape thanks to the excellent services offered from Franklin air conditioning repair professionals.
Costs for Air Conditioning Repair in Franklin, PA
Looking at national averages and data can help a homeowner get a general idea of the cost of air conditioning repair in Franklin, but it will not get them an exact number. Franklin air conditioning repair costs will be affected due to labor rates, material costs, and any permits or licenses required. With that in mind figuring out a local average cost for air conditioning repair in Franklin is highly recommended before starting such a project.
In 2024 our data concluded that the amount homeowners paid for air conditioning repair in the Venango county ranged from $112.00 to $955.00.
Estimates for air conditioning repair change from state to state and city to city. Below is listed what is usually included and what is usually not included in Franklin air conditioning repair estimates from local professionals.
Franklin Air Conditioning Repair Estimate Breakdown
- Average Franklin hourly labor costs.
- Average miscellaneous costs for other materials and equipment rental in Franklin.
- Unrecognized costs like surface preparation and cleanup fees.
Franklin Air Conditioning Repair Estimates Usually Don't Account For
- Pennsylvania sales taxes for materials and related equipment.
- Required permits and building fees enforced by Franklin law.
- General contractor, if used, fees for this project. These fees usually add another $49.20-$61.50 to Franklin air conditioning repair estimates.
It may be beneficial and strategic to compare the costs from cities surrounding the Franklin area as well. Homeowners usually compare Franklin air conditioning repair with Oil City Air Conditioning Repair in order to determine a better price range.
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The Dayton Daily News Voter's Guide
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As the Mayor of Huber Heights, I set the standard for transparency in government. When you decide who you want to work for you in Congress, consider who has a track record of fighting to make sure you know how your tax dollars are spent. I will bring you the most return on investment for your tax dollar. This result…
I consider education as the primary means to getting ahead in life. I'm proud that I have been able to share my knowledge as a Drill Sergeant in the Army Reserve, Initial Cadre for the C141B Undergraduate Navigator Course, Instructor at the Air Force Academy Preparatory School and Adjunct Faculty at Sinclair College. The download link to the right will allow you to review my college transcripts. Although, I am on schedule to meet my 8-year goal of be…
My father was in the Air Force when I was born in Grand Forks ND. As a teenager I would wear his old Khaki shirt and dress blue jacket to school. So it was a natural fit that in order to help pay for college I joined the Army Reserve in 1983 where I became a combat engineer and Drill Sergeant. In 1989 when I was just about to graduate from college my sister asked me to go with her to the Air Force recruiting station so that I could make sure the recr…
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You can download the employment agreement Serco and I signed in Feb 2011.
The two important paragraphs in this document are the first which states my position and salary and the sixth which reads:
"Your hiring is subject to your review and understanding of and agreement to adhere to, the policies and practices of Serco, and the employment relationship is based on the mutual consent of the employee and Serco. Accordingly this relationship is at will…
Serco eventually put their desire to reduce my salary in writing. This is a copy of the letter I sent rejecting that proposed salary.
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"The Air Force dumped the incinerated partial remains of at least 274 American troops in a Virginia landfill," The Washington Post reports this morning, adding that it's "far more than the military had acknowledged, before halting the secretive practice three years ago, records show."
On Morning Edition today, the Post's Crag Whitlock added that "almost undoubtedly" there are even more cases, perhaps going back at least to the 1990s. The Air Force says it ended the practice in 2008.
The Post has been ahead on this story, which has been emerging over the past month or so. As NPR's Tom Bowman reported in early November, at first it was thought there had been just a couple instances of partial remains being taken to a landfill instead of — as families had been assured they would be — being buried at sea or in some other dignified way.
Now, the Post has uncovered records that expose more of the "embarrassing episode for vaunted Dover Air Base, the main port of entry for America's war dead." And, Whitlock told Morning Edition host Steve Inskeep, the newspaper has emails indicating that disposing partial remains in a landfill "was the practice going back to the '90s."
As Whitlock said, troops in Iraq and Afghanistan have been involved in combat where "a lot of people are killed by bombs or die in explosions" that shatter bodies. "In many cases," he said, "what happens is the morgue at Dover isn't able to identify all the remains until after a funeral or until a body is returned to a family" — meaning that some body parts have remained behind at the morgue.
"What happened in these cases," Whitlock said, "is the families had signed paperwork asking the military to dispose of these subsequent remains in a dignified manner. ... The Air Force would have them cremated ... and then have the ashes taken to a landfill. The families were never told about this."
Some remains that were never identified were also disposed of in the landfill.
There have already been investigations of the practices at the Dover morgue. More are now likely.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Campagnolo Record EPS Rear Derailleur
Italian beauty meets electronic precision in Campagnolo's brilliant Record EPS Rear Derailleur. Campagnolo uses an advanced parallelogram design for impeccable, lightning-fast shifting of up to all 11 gears with a single button push. Stop on any gear in between and the position sensor makes micro-adjustments to ensure perfect alignment every time. The construction pairs carbon and cold-forged aluminum to create an ultra strong and extremely light derailleur. Plus, the pulleys roll on super-efficient ceramic bearings and are made from a special rubber that renders the drivetrain virtually silent.
An important part of a rear derailleur's job is keeping the chain taut as you change gears. Chain-wrap capacity is a number that tells whether or not a derailleur will be able to do this on the drivetrain you plan to use it on. Calculate chain-wrap capacity with this formula: Chain-wrap capacity = (large chainring - small chainring) + (large rear cog - small rear cog). Example: 53/39 chainrings and a 12-23 cassette: (53 - 39 = 14) + (23 - 12 = 11) = 25-tooth chain-wrap capacity.
Largest cog this derailleur can handle: 29 tooth
203 grams
For use with 11-speed Campagnolo components
Part Numbers
UPC | MPN | Store SKU |


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Katja Loher: Videoplanet — Orchestra
Swiss video artist Katja Loher combines performance art, music and dance to create dynamic installations that question the balance between humans, nature and technology. Instead of using the conventional monitor or wall projection, she projects her videos onto the surfaces of shiny orbs hanging in the gallery space and from within glass bubbles mounted on walls. For the Figge, Loher will create a site-specific "inter-planetary" installation that incorporates elements from new and existing works, which will come together for the first time.
Visitors will enter a darkened gallery space to experience a magical universe consisting of weather balloons of varying sizes, whose rounded forms serve as sites for video projections. Filmed from a high vantage point, these videos will offer museum patrons a chance to peer into a series of mini or micro-worlds in which androgynous, costumed dancers form letters that compose words and sentences to pose simple, thought-provoking questions. In other sequences, dancers take the shape of floral arrangements or recreate the inner workings of a timepiece.
Loher's dramatic installation creates dreamlike, immersive environments for the visitor. Each tiny "universe" in the exhibition provides an elaborate commentary on big issues. Her video—Why Did the Bees Leave?—metaphorically details the intricate relationship between man and nature by using the Colony Collapse Disorder that has killed millions of bees across the country. Using live actors, Loher creates a tiny world of man-bees that has been videotaped and projected onto a glass sphere. The entire installation will offer viewers an unforgettable experience of a world of microcosms and macrocosms that rival the works of the great 17th century painter, Hieronymous Bosch.
The exhibition is presented through a generous grant from the Riverboat Development Authority and through a multi-year grant from the Institute of Museum and Library Services administered by the Eastern Iowa Community College District.
For more information about this artist and her work, see this interview from an exhibiton at the Colorado Springs Fine Arts Center.
This exhibition will be on view January 25-May 4, 2014
This project is made possible by a grant to EICCD from the U.S. Institute of Museum & Library Services
Interplanetary Constellations 2012, Solo exhibition MuBE, Museu Brasileiro da Escultura, Sao Paulo,Brazil. Installation of Videoplanets: Video projections on to floating spheres; dimensions variable (4-8 ft. diameter). Photo courtesy: MuBE, Museu Brasileiro da Escultura.


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Masahiko Kozuka 小塚昌彦
Masahiko Kozuka began making type in 1952. At that time, he had started working at the Mainichi newspaper, one of the leading nationwide daily newspapers in Japan, where he made hot metal text and headline typefaces. In the 1960s, phototypesetters became widely available and were used especially in commercial printing. This increased the need for display typefaces. He designed some experimental and display, but his basic idea always was to create "type not just to be seen, but to be composed and read." In the 1970s, in the transition from hot metal to digital type, he redesigned many fonts of Mainichi's newspaper faces. From 1984, as type design director for Morisawa & Company, he supervised many type development projects such as the popular ShinGo typeface family.
He always attached importance to the relationship between typeface design and new technologies. At both Mainichi and Morisawa, he initiated projects to systematize the process of typeface design and digital font production by efficiently making use of newly developed digital font production tools. From 1992 to 2001, he supervised the Adobe Originals Japanese typeface development, and designed the Kozuka Mincho and Kozuka Gothic typeface families, in which he could adopt some new methods of Japanese type design by using Adobe's up-to-date font development technologies.


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From a job security standpoint, it's a great time to be an HR manager. That's because a savvy, knowledgeable HR person is more valuable today than ever before. With all the changes from the Equal Employment Opportunity Commission (EEOC) and the National Labor Relations Board (NLRB), to name just a few, and their effects on such legal issues as social media policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and an alphabet soup's worth of other laws, it is more than a full-time job to keep up with the latest guidelines and directives in an effort to effectively protect your company against liability. An important part of that job should be ensuring that the latest changes are effectively communicated and implemented. That means keeping an updated employee handbook. Unfortunately for many employers, this seemingly mundane task might have last been undertaken when Clinton was president. It's important to think of the employee handbook as a living document rather than something that simply collects dust on employees' bookshelves. The work world isn't static; it changes, rapidly. Laws change. Your company changes. Your workforce changes. As such, your policies need to change. So why are you using the same handbook that was written five or 15 years ago? This instruction manual is a company's first line of protection against employee complaints and potential lawsuits. It gives employees a clear picture of the company's rules, benefits and expectations. A well-crafted employee handbook also can be used as an effective tool to minimize both litigation and liability. A poorly drafted or largely ignored handbook can do more harm than good. If your employee handbook has not been reviewed and revised within the past six months, chances are it's already out of date. This is particularly true in the area of social media policies given the NLRB's recent guidance and activity on the issue. So much to do in so little time! With so many topics covered in the typical employee handbook, it's difficult to address everything in one article. But here are a few of the ones most likely to trip you up: • Anti-harassment and discrimination policies with reporting procedures – Employee handbooks provide an excellent means of conveying the company's equal employment policies and how alleged violations must be reported. As Supreme Court decisions have proven, well-drafted policy and complaint procedures to deal with harassment and discrimination issues will serve as a useful tool in limiting employer liability. • FMLA accommodations clearly outlined, if applicable – Under FMLA provisions, companies with 50 or more employees must grant unpaid leave for up to 12 weeks a year for certain medical or family care reasons. If you qualify, your handbook must spell out the leave-of-absence policy, including eligibility requirements, leave request procedures and guidelines for when employees return to work. • E-mail, social media and technology resource policies – In an era where electronic communications are the rule rather than the exception, companies should offer a comprehensive policy that addresses the "dos" and "don'ts" of e-mail, Internet and social media use on company equipment and company time. Further, the NLRB has recently taken a restrictive position regarding social media policies in employee handbooks. As a result, such policies must be carefully crafted with an eye toward the NLRB's recent guidance so that they are not found to be illegal. The handbook also should note that employees' use of such resources may be monitored by the employer. Do not forget to address employees' remote access to company resources, as well as their use of company-supplied cell phones, Blackberries/PDAs and laptops. • At-will statement – Employees should be notified that their employment is at-will and no company policy can be relied upon to alter that relationship. • Disclaimer – Include one that states the handbook is not a contract and is subject to change. As you draft your revisions, legal counsel should be engaged to review the draft policies to ensure the company is protected. Experienced employment counsel can identify the necessary updates, guide the company through problematic nuances and identify vague areas that could be left open to debate…or litigation. When you roll-out your revised handbook, consider creating it in an electronic format. By going online with the handbook, whether via e-mail or by posting it to the company's intranet, dissemination can occur immediately. It also is easier to make subsequent modifications and to redistribute those revisions promptly when you offer an electronic handbook. Online versions also allow employers to track if and when the handbook was accessed and reviewed and how long the employee reviewed the document. When it comes time to introduce the new handbook, make sure you distribute to all employees at the same time and advise them to any policy updates or new policies added during the review and revision process. Dropping it on them without out any explanation or the chance to ask questions sets the company, and the new handbook, up for failure. Every employee must also officially acknowledge receipt of the new handbook via printed or electronic signature. It sounds pretty basic, but if you don't keep your employee handbook updated to reflect current guidelines and procedures, all of your other work in the HR area might be overshadowed with resulting litigation and liability. So don't delay; update today.
Guest Blogger
Employment laws keep changing; so should your employee handbook


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This exquisite metal (pewter or brass finish) and virtually indestructible ID Tag features a picture of a ribbon with the embossed words #1 Dog in the middle of it.
Be sure to check out the pet businesses near you!
Be sure to check out the dog parks near you!
Pet podcast #32 features an interview with dog trainer – dog whisperer Doug Simpson of Tenderfoot Training. In this podcast we talk about what is a dog whisperer? These days we hear the term 'whisperer' used loosely (dog whisperer, horse …


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Begun Pora -- the rustic suburban cousin of Upper East side Ms. Bharta is a very simple, easy and quick if you can rope in the husband, dish.
The only scary part in this whole thing is roasting the eggplant, on the open flame, till it is charred and your smoke alarm starts ringing and the sprinklers go on and there are good looking firefighters ringing your door bell.
That would call for some exciting drama and you might get on page 2 of your local daily but if you abhor paparazzi choose from the following options:
1.On a balmy Tuesday afternoon when the birds are chirping and the wind is gentle hand the hubby a beer and an eggplant. Ask him to put it on the outside grill and keep a watch. Tell him he might get Begun Pora if he is good and some wilting lettuce if he is not. However un-romantic this might sound, the Bong hubby will watch and give you an eggplant that is done just right.
2.On other afternoons when nature is not on your side, rub the eggplant with that golden yellow pungent Mustard oil of yours, sprinkle some salt and stick it into the broiler.In 45minutes to an hour the eggplant will be charred to perfection.
Puritans will insist that you are missing out on the smoky flavor this way, which is true but anything better than cleaning a messy stove or meeting a firefighter in cooking dungarees, I say.
So after that eggplant has been done by the husband or the broiler or the ripping flame as your case might be, let it cool. Remove the charred skin and scoop out the soft velvety insides. To this add some more of that Mustard Oil(yes, you must), fresh chopped green chili, finely chopped onions and fresh corriander leaves and then mix with your fingers. It is a sensational feeling.
Now me being me and wanting a novelty in even my begun pora, I roast some tomatoes and garlic and add it to the above mix.
Wrap it up in a roti and have your dinner. My roti making skills are terrible and the six year old claims she can roll a better one than me, so if such is the case wrap it up in a tortilla.
Now that was quick wasn't it ? Less than 30 minutes of your live time for a Bong dinner. You can also do the eggplant in the broiler a day before and just do the quick mash and mix when you are ready to eat.
Read more...
Begun Pora -- Roasted Eggplant
Wash an eggplant thoroughly. It is good if you can soak in water for 10-15 minutes. Pat dry completely
Score the tip with a knife.
Rub with salt and a tsp of mustard oil. Now broil in oven or grill it on the outside grill.
To broil in oven -- put in a baking tray lined with aluminum foil, drizzle some more oil on top and broil. It usually takes between 40-50 minutes to an hour.
For stove top -- "Smoke or roast the eggplant: Hold the eggplant over a low open gas flame. Rotate the eggplant 90 degrees every few minutes or so. The skin will gradually darken, the eggplant will start to sag, and you will notice a pleasant smoky smell. After about 20 minutes or half an hour, when the skin is completely charred, remove the eggplant from the flame. This step can be done by broiling or roasting the eggplant in the oven, but you will not get the same smoky flavour which makes this dish so good. Allow the eggplant to cool, then discard all of the skin, chop the flesh then mash with a fork." -- Source
Once the eggplant has cooled remove the charred skin and mash the soft, velvety flesh.
Add Mustard Oil and mix finely chopped onion, finely chopped green chili, salt to taste and finely chopped tomatoes. If you wish you can roast some tomato and garlic in the oven and add it to above.
Garnish with fresh coriander leaves. Let it sit for a 10-15 minutes to soak up the flavor. Now scoop it up with a roti and eat.
Similar Recipes:
Baingan Bharta


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We start off with your no-frills decapitation (under dome), courtesy of Giovanna B.:
This isn't horrendously wrecky, but it looks exactly like the bleach-bottle Santa crafts my grandmother used to make, so I had to post it. Here, I found a picture of one over on Thrifty Fun for reference:
Next there's the beret-wearing, chin-melting, something-seriously-wrong-with-the-whiskers incarnation:
Huh - I've never seen a handlebar mustache grow all the way around the nose like that, Shelby B. You think it's a French thing?
And speaking of disturbing facial hair, it looks like Mrs. Claus needs to get her hormones checked:
Maybe she's born with it, Darla D. (Maybe it's Maybelline.)
Apparently Deon M.'s local decorator didn't get that new CCC Puzzle pan from Santa this year, and decided to lash out the only way s/he knew how:
Poor Santa. You'll thank him later, dear wreckerator; he's only saving you from yourself in the long run.
Suzanne G., this next little holiday vignette makes me feel a song coming on:
Here goes - y'all feel free to join in, now:
Walking home from our house Christmas Eve,
You may say there's no such thing as Santa,
But once you see this stain you may believe."
"No respect! I get no respect around here! That's a lump of coal for you, Jen! And why the *%&! do I never get a proper nose, anyway? Is it so hard to give me a frickin' little nose?!? Huh? I just - I'm so - I can't even talk to you anymore! Geez. Somebody get me a hot cocoa."
I'd fetch that right away, Alden M.


text:
There are simple things in life that have the power of lighting up our day – like arriving home and finding a package or your favorite magazine waiting for you in the mailbox. I love that.
My copy of David Lebovitz's ice cream bible was delivered Friday and Saturday morning I was in the kitchen, preparing a recipe from it. Are you surprised my first choice was a citrus flavor?? Didn't think so. :D
Super lime ice cream
adapted from The Perfect Scoop
2 large limes
½ cup + 2 tablespoons (125g) caster sugar
½ cup (120ml) freshly squeezed lime juice (from about 3 large limes)
1 cup (240ml) whole milk
1 cup (240ml) heavy cream
pinch of salt
Zest the limes directly into a food processor or blender. Add the sugar and lime juice and blend until the sugar is dissolved. Blend in the milk and heavy cream.
Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart (1 liter)


text:
And today's last word in business is: pirates beware.
If you download copyrighted material illegally, you might get a warning from your Internet service provider starting as soon as today. That's according to blogs covering file-sharing communities like Bit Torrent, where users share and download movies and music for free. Big copyright holders like the Motion Picture Association of America, have been working with Internet providers on ways to punish online pirates, although we do not yet know what the punishment might be.
And that's the business news on MORNING EDITION, from NPR News. I'm Steve Inskeep. Transcript provided by NPR, Copyright NPR.


text:
Preston is growing and all of the sudden he has this thing called "a life". Practices, school activities, sleepovers and study nights. Sometimes it is hard for both of us to keep up with it!
I keep a family schedule in a central location, and it's the first place Preston goes to look every night after school, or else it is just a daily, "Mom, what are we doing tonight?".
The hope is that by giving Preston his own calendar, I can write in family obligations and his practice schedules and then he can write in his due dates, tests and plans with his friends.
Preston and I both really liked this version from PBteen, but I didn't love the $70 price tag for a large piece of vinyl...
So, we did what we do best, we made our own version.
I started out with a piece of MDF we had leftover from previous projects, along with a few pieces of oak wood strips found at Home Depot.
Following the directions on the cans, I gave the wood strips a couple coats of stain and the MDF board a few coats of the chalkboard paint. {Those iphone photos were accidentally deleted, boo.}
Once everything was cured and dry, it was time to create the calendar grid.
It helped by drawing a small quick version of the calendar on a nearby scrap piece of paper, along with measurements, so that once we started drawing on the chalkboard with a ruler and pencil, we were confident about our markings.
For the lines themselves, I found a white Sharpie paint pen on Amazon. The pen would help me paint the perfect lines on the chalkboard {I have since seen a similar pen at Michaels}.
By painting the lines with a paint pen, the calendar can be updated month after month and then wiped away without the lines going away with the schedule.
Next step was to attach the trim pieces to the outside of the calendar with our brad nailer. It was important to draw the grid prior to adding the trim boarder, so that the yard stick could lay flat.
To hang the calendar, we attached picture hanging loops and wire to the back {using a kit similar to this one}. Oh, and we quickly primed the calendar with a piece of chalk too. Isn't the finished product a beautiful piece of work!?!
Once the calendar was on the wall, I thought it would be fun to bring in a few of the colors from the room by adding vinyl lettering for the days of the week.
Then I got to work with the chalk and chalk pen to add a bunch of special dates and reminders to the calendar. That way, I could surprise Preston with the finished product before he arrived home from school.
So much fun!
I wiped the board down a few times {I like to use a damp microfiber sponge to erase}, and it always washes up nice and clean and the lines stay nice and crisp!
Not only do I adore the functionality of it, but I also love the addition it made to the room! It was a great way to begin filling the big empty wall.
We thought about adding a chalk holder {an upside-down cup drawer pull}, however, for now, the chalk just rests on the ledge...
To say that we all love it is an understatement! And the best part of course is that Preston is enjoying it and can draw and add his own items as well.
Now, only time will tell if this keeps him more organized throughout the school year with all of his obligations and social life... I think that it is fun enough that he will want to keep up with it.
Since we already had the MDF, chalk paint and stain on hand, the only cost to us was the trim so we came in far below the inspiration budget. And it's not just vinyl! Love.
What high end item have you been inspired by, that you DIY'd and saved some major moolah?
Want to see more updates we have made to this tween boy bedroom? We painted the dresser, the nightstand, some stripes on his curtains and DIYd a pendant light.


text:
If you're a cheeseburger lover, and the thought of ground beef,
tomatoes, pickles and cheese tickles your fancy, then this truly
American, comforting casserole is for you!
I was recently given the Bobby Deen: From Mama's Table to Mine[1]
cookbook as a gift. Bobby, in case you're not familiar is Paula Deen's
son, who makes his Mama's Southern dishes a bit healthier and on the
lighter side.
Whenever I get a cookbook, I usually attempt a dish that's out of my norm. A cheeseburger casserole… now that's not a dish I grew up eating!
What the heck is a cheeseburger casserole? Think cheeseburger essential ingredients such as lean ground hamburger meat sauteed with diced tomatoes, onions, a touch of mustard, and some not-so common burger ingredients such as pasta, all topped with melted cheddar and finished off with diced pickles.
My toddler gobbled this up, and I thought it was pretty darn good – and I would certainly make this again. I'm sure you can have fun with this and add your favorite cheeseburger toppings. I'm thinking sauteed mushrooms would be really good here too and maybe a few bacon crumbles for a bacon cheeseburger casserole (why not!).
The one thing I changed was the serving size, I thought 9 servings was a little more realistic than 12 for adults, and at about 260 calories (7 points plus if you're on Weight Watchers) it's still well under 300 calories.
Cheeseburger Casserole
Servings: 9 • Size: about 1 cup • Old Points: 6 • Weight Watchers Points+: 7
Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g
Sodium: 468.5 mg
- 2 cups (6 oz) uncooked rotini pasta (use brown rice pasta for GF)
- 2 tsp oil
- 1 1/2 cups onions, finely chopped
- 1 garlic clove, finely chopped
- 1 lb lean ground beef (95% lean)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 2 tbsp Dijon Mustard
- 2 cups reduced fat grated cheddar cheese
- 1/4 cup chopped dill pickles
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.
Recipe Source: Bobby Deen: From Mama's Table to Mine[2]
- ^ Bobby Deen: From Mama's Table to Mine (www.amazon.com)
- ^ Bobby Deen: From Mama's Table to Mine (www.amazon.com)


text:
Monday, April 18, 2011
The Good Woman's Codfish Casserole - Meatless Monday
From the kitchen of One Perfect Bite...Here's another entrée that works well for those whose convictions lead them to avoid meat, all, or some, of the time. Variations of this casserole have been popular in port cities of the old and new world for centuries. The dish was a staple of peasant kitchens throughout Europe and could be found anywhere codfish was plentiful and good, frugal women had large families to feed. The casserole featured today can be traced to the kitchens of Marseille, where its ingredients were all available for much of the year. In France, cod, called le roi de la mer (king of the sea), was very popular and even now is the country's best selling fish. That is not surprising. The fish is lean and tender and its mild, sweet flavor is a great foil for the stronger flavors with which it is usually paired. While some chopping is involved, this is an easy entree to make and it is almost foolproof. There are, however, a couple of potential pitfalls. This dish gets its flavor and texture from celery and green olives. It is important not to overcook the celery, so it is best to follow the instructions for cooking time. It also helps to keep the celery in pieces no smaller than an inch in length. Olives vary in strength and to prevent their flavor from dominating the dish I've found it helps to quickly "blanch" them. This is done by placing them in water that is brought to a boil, then draining them before they are tossed with other ingredients in the casserole. If you have good knife skills the dish can be table ready in 45 minutes. If you are pokey, as I am, it's best to count on an hour. I serve this dish in shallow soup bowls over mounds of brown or white rice. Please remember, Atlantic cod is on Seafood Watch lists, so try to use a sustainably harvested alternative such as Pacific cod. Here's the recipe for this robust casserole.
Codfish Casserole...from the kitchen of One Perfect Bite inspired by the World's Healtiest Foods
2 tablespoons olive oil
1 medium onion, cut in half and sliced thick
6 cloves garlic, sliced
2 cups celery, cut diagonally about 1 inch long
1 (15- oz.) can diced tomatoes, drained
3/4 cup green olives cut in fourths
1/4 cup chicken or vegetable broth
1 tablespoon fresh lemon juice
1-1/2 lbs thick cod filets, cut into 2-inch pieces
1/8 teaspoon dried chili flakes
1 teaspoon coarse sea salt or kosher salt
2 tablespoons chopped fresh cilantro
1) Heat olive oil in a 12-inch skillet. Sauté onions until translucent, about 5 minutes.
2) Meanwhile, place olives in a small saucepan, cover with water and bring to a boil. Remove from heat and drain.
3) Add garlic and celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium-low for about 15 minutes, stirring occasionally, just until celery is tender.
4) Place cod, lemon juice, salt, pepper, and chili flakes on top of celery and continue to simmer, covered, for another 5 minutes, or until fish is cooked. Sprinkle with cilantro and serve over brown or white rice. Yield: 4 servings.
Cook's Notes: Use thick cut cod filets. Thin pieces will fall apart. Make sure celery is not cut too small. It is a dominant vegetable in this recipe and should be cut into 1-inch pieces for best flavor. Depending on temperature of your stove, you may want to simmer on medium-low or low. This should be a strong bubbling of sauce without boiling. This will intensify the flavor without cooking the sauce away. If it looks like it's getting dry, reduce the heat. You want a finished dish that has sauce.
One Year Ago Today: Greek-Style Flatbread Pizza
Two Years Ago Today: Lemon-Rice Cake with Warm Blueberry Sauce
You might also enjoy these recipes:
Moroccan Cod Smothered in Sweet Onions - The Spiced Life
Fresh Cod and Potato Cakes - One Perfect Bite
Pistachio Crusted Cod - Beyond the Peel
Baked Cod Oreganata - One Perfect Bite
Crispy Oven-Fried Cod - Farmgirl Gourmet
Fisherman's Pie - Chow and Chatter
Cod Wrapped in Crispy Potatoes - Kalofagas
West Coast Ling Cod Cakes - Gastronomical Sovereignty
Cod Fritters - Yolanda's Cakes and More
Salt Cod Chowder with Garlic Aioli - Healthy Green Kitchen
57 comments :
- Ginny Hartzler said...
My mouth is watering!!!
- April 18, 2011 at 1:55 AM
- Marsha @ The Harried Cook said...
That looks delicious! I love fish and I glad you've shared another way for me to make it! :) Thanks!
- April 18, 2011 at 2:01 AM
- Jean said...
oohh this looks really good! i'll skip meat for this anytime :)
- April 18, 2011 at 2:17 AM
- cocoa and coconut said...
This looks really great! I don't have enough seafood recipes. It's also really interesting to hear a little bit about the history of this. Thanks Mary
- April 18, 2011 at 3:22 AM
- Bite my cake said...
this is delicious, I love this kind of meal!
- April 18, 2011 at 3:38 AM
- Christine's Pantry said...
I love this post. Mouth watering.
- April 18, 2011 at 3:44 AM
- Priya Suresh said...
Codfish casserole looks simply irresistible and yummy..
- April 18, 2011 at 4:30 AM
- Diane said...
I have some white fish in the freezer, not cod admittedly, but I am sure it will be a good recipe to use it for. Diane
- April 18, 2011 at 4:39 AM
- Kris Ngoei said...
Very enticing and colorful dish! It is definitely healthy, I might just change cod fish into some local fish, and pretty sure it will turn out just as delicious :-)
Like the way you create some links back to the past posts posted on the same day on previous years! - April 18, 2011 at 4:52 AM
I will look out for Cod when we are in France next week :)
- April 18, 2011 at 5:01 AM
- Ana Rita Marreiros said...
Great casserole and i just adore cod, so it must be a wonderfull dish!
Rita - April 18, 2011 at 5:17 AM
- sanjeeta kk said...
I love that Lemon rice cake, Mary. Gonna try it soon.
Take care. - April 18, 2011 at 5:29 AM
- Margarida said...
Mary, at home all like a lot of cod, is indeed a rare week that I did not do this fish once or twice, I've taken your recipe for my notebook, is that it is simply delicious and so I never experienced! ! I loved it!
Kisses - April 18, 2011 at 5:30 AM
- Suman Singh said...
Protein packed meal..sounds easy and delicious.
- April 18, 2011 at 5:59 AM
- pam said...
This totally appeals to my good peasant roots!
- April 18, 2011 at 7:00 AM
- Tanna said...
Good Morning, Mary! This dish looks delicious, as always! And, I am going back to check out the two-year-ago rice cake!! blessings ~ tanna
- April 18, 2011 at 7:20 AM
- The Blonde Duck said...
- April 18, 2011 at 7:40 AM
I am always looking for something to do with seafood! This looks so easy but elegant! What a great dish to entertain with!
- April 18, 2011 at 8:31 AM
- Kim said...
I really like this casserole and I will try it soon because it looks really good!
- April 18, 2011 at 8:46 AM
- Jocie's Mom said...
Such a pretty fish dish. With fish being pretty much everywhere in Cayman, I'm always looking for a new way to prepare it. My knife skills are not pretty so perhaps I'll give myself 90 minutes just to be safe :)
Thanks so much for sharing! - April 18, 2011 at 9:00 AM
- Unknown said...
Mary, I have been craving a dish like this one for weeks now! I promise this is one I will be making soon! Good advice on the celery cooking and finding the right cod!
- April 18, 2011 at 9:06 AM
- Clint said...
Looks fantastic, Mary! A really different way to serve fish in an attractice presentation.
- April 18, 2011 at 9:14 AM
- Unknown said...
Delicious recipe, Mary. I'm always on the lookout for flavorful fish recipes, and yours definitely fits the bill.
- April 18, 2011 at 9:17 AM
- MarmandeintheKitchen said...
I love cod, this looks delicious!
- April 18, 2011 at 9:25 AM
- kitchen flavours said...
This looks so delicious! Each time I see a cod dish, I'm jealous! Cod is extremely expensive over here, and we love cod! Sometimes we would have it as a treat, always steamed, as we love it that way. Wish that cod is plentiful here. Would love to try this casserole dish, looks really good!
- April 18, 2011 at 9:27 AM
- Valérie said...
Cod is definitely a terrific fish. This casserole looks delicious, thank you for sharing!
- April 18, 2011 at 9:48 AM
- amy b.s. said...
this looks amazing. and reminds me of my grandma cooking cream of cod which sounds awful, but is so good!
- April 18, 2011 at 10:14 AM
- Claudia said...
I have never used cod in a casserole per se - simply fresh. Simply delicious. Like the hint about blanching the olives. You always give me a daily tip of the day! This might be a grand alternative to our Good Friday seafood pasta day.
- April 18, 2011 at 10:16 AM
- Shannon said...
I am loving it! You have so many great recipes that are truly unique. I can't wait to start making some for the family!
- April 18, 2011 at 11:10 AM
- Maria said...
Great dinner idea!
- April 18, 2011 at 1:06 PM
- dr.antony said...
Cod is not a favorite in this part.Hamour and Kingfish lead the chefs. I think taste is a matter of habit.
My mother used to cook cod in a traditional recipe,using coconut bits and red chillies. - April 18, 2011 at 1:07 PM
- Gloria Baker said...
Mary lovely and yummy casserole, look nice!! have a lovely and nice day! gloria
- April 18, 2011 at 1:08 PM
- Karen Harris said...
I'm not a huge fish fan but I do like cod. This is a lovely sounding dish with great fresh flavors. With my new leaf of eating less meat and more lighter dishes, I'll have to give this one a try.
- April 18, 2011 at 1:09 PM
- PeggyR said...
WOW that sounds good. I just had a cod sandwich last week.
- April 18, 2011 at 1:15 PM
- Jessica | Cajunlicious said...
Mary, I cannot wait to try this. It looks so delicious & healthy!
Thank you so much for the lovely comment you left on my blog. I appreciate you! Have a great day! - April 18, 2011 at 2:00 PM
- Unknown said...
This seems so light and fresh, Loving it! Thanks for the recipe.
- April 18, 2011 at 2:22 PM
- That Girl said...
I like that your casserole is stovetop
- April 18, 2011 at 3:01 PM
- Wendy Irene said...
I have trouble with the flavor of olives but I have never tried blanching them. Thank you for the suggestion! Have a beautiful Monday :)
- April 18, 2011 at 3:12 PM
- Gen said...
This casserole looks deicious! I like cod very much and the little story behind it is really interesting!
- April 18, 2011 at 3:44 PM
- Juliana said...
Oh! This codfish dish looks very inviting...I'd love to have it with a bowl of rice and not miss any of the sauce. Have a great week Mary :-)
- April 18, 2011 at 4:06 PM
- Cooking Creation said...
Lovely colors in this dish and it sounds so good! Thanks for sharing!
- April 18, 2011 at 4:41 PM
- StephenC said...
Sometime when you have nothing else to do I would love to know your thoughts about how to use frozen (namely, making a silk purse out of a sow's ear).
- April 18, 2011 at 6:00 PM
- teresa said...
oh YUM! what a great way to dress up fish, delicious!
- April 18, 2011 at 6:21 PM
- Unknown said...
i am glad i made you smile and hope that you are feeling better.
take care - April 18, 2011 at 8:17 PM
- The Sudden Cook said...
Anything with dried chilli flakes gets my vote!
- April 18, 2011 at 9:36 PM
- mia xara said...
Very flavorful dish, Mary! Thank you for pointing out the details to make cooking it smoother!!Have a good week!!
- April 18, 2011 at 9:44 PM
- Cheah said...
This looks delicious and healthy too!
- April 18, 2011 at 9:48 PM
- Valerie Harrison (bellini) said...
I love it Mary. Cod is a very mild flavoured fish so this gives it a little zing:D
- April 18, 2011 at 9:54 PM
- La Cuisine d'Helene said...
Great choice for meatless monday and love the pic :)
- April 18, 2011 at 10:33 PM
- Joe Ambrosino said...
Thanks for the reminder to use Pacific Cod Mary,and for the tip to blanch the olives first. I think Current Wife will enjoy this.
- April 18, 2011 at 10:41 PM
I wonder if this would also work with tilapia. (It was recently on sale at my local grocer's.)
- April 18, 2011 at 10:53 PM
This is beautiful and mouthwatering, Mary! And I absolutely love that lemon rice cake- yummy!! :)
Tammy - April 18, 2011 at 11:01 PM
- Food Glorious Food! said...
Love the idea but would it be possible to replace with other fish? It's not easy for me to buy cod here. :) Thanks for sharing xoxoxox
- April 18, 2011 at 11:26 PM
- Elaine said...
I think it is so interesting that this dish has casserole has celery in it. It must give it a great flavor and sure looks delicious.
- April 18, 2011 at 11:28 PM
- Maria said...
Such a colourful, tasty and light meal. This looks great!
- April 19, 2011 at 1:38 PM
- Catherine said...
Dear Mary, This codfish sounds wonderful. I would love it with a nice piece of crusty bread to dip. Wonderful. Blessings, Catherine
- April 20, 2011 at 12:47 PM
- hobby baker Kelly said...
We tried this for dinner tonight. Yum! It reminds me of a similar fish stew my mom used to make often when I was growing up. ☺ Thanks for sharing.
- April 21, 2011 at 10:23 PM


text:
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Posted on September 28, 2015
Posted on October 10, 2015
"Designeveloper — a Practical Designer's Guide to Next-level Your Developexpertise" Presentation – WordCamp Philly '15
Bridging the designer/developer gap is a challenge not often accepted. Designers who are comfortable in PHP and in the 'back-end' of WordPress are rare enough that we've coined the term 'unicorn' to describe them. My personal favorite is 'designeveloper' (yep, it's even on my Twitter bio). My transition began from a house painter and part-time graphic designer to a web designer for WebDevStudios. Over the course of my 4 years at WebDevStudios, I made the transition from a web designer to a developer and now even, a developer lead. I aim to give some practical insights and resources to help make that designer/developer transition and learning curve a little less scary. Maybe… even a little exciting.
— https://philly.wordcamp.org/2015/
Follow along with the slides over here.
Posted on September 5, 2015
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I created another bookmarklet that allows some UI elements for toggling Basecamp list display. Very handy for unruly projects, or trying to drag and drop that pesky task from one list to another.
Posted on September 3, 2015
Script to Download High-Resolution Images from Instagram's Website
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Better Javascript, a WDSLunch presentation
In March, I (re)presented on some of the fundamentals of writing better javascript for an internal WDSLunch presentation. The slides contain a ton of useful info and are an accumulation of a lot of tips & tricks I've learned along the way. I definitely recommend checking them out. The two resource slides at the end are gold. dsgnwrks.pro/wdslunch-better-javascript