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Youth San Francisco 49ers Trent Williams Vapor Jersey - Scarlet
Youth San Francisco 49ers Trent Williams Vapor Jersey - Scarlet
Regular price
Regular price
Sale price
Unit price
This San Francisco 49ers Trent Williams Vapor Jersey has the styling, material, and graphics youufffdufffdll be proud to wear. It features vivid logos and colors, a tailored fit for movement, and interlocking moisture-wicking fabric for a lightweight, breathable feel. The no-tag neck label provides clean comfort with a woven jock tag at front lower left and shield at the V-neck. Enjoy the game with this high-quality jersey!n
Trent Williams San Francisco 49ers Jersey Key Features:
nFit: This Jersey tends to fit towards the lower end of the size chart. Order one size larger than you normally wear for a looser fit or if you plan on layering underneath the jersey. See Sizing Chart, below. nMaterial: 100% recycled polyesternGender: YouthnStyling:n- n
- Handcrafted inside and out for lasting, premium comfort n
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- Stitched down NFL shield at center front of neckline n
- Embroidered logos on sleeves n

subset: commoncrawl


text:
A 2,000-pound bomb dropped on Japanese-occupied Hong Kong by an American bomber during World War II has been defused after it was unearthed at a construction site in the city's central Happy Valley district.
Some 2,200 Hong Kong residents were evacuated from apartment buildings around the site where the massive explosive was found. Police bomb squads moved in, carefully, to dismantle the bomb. Authorities said it was simply too big to explode in place, which is usually the safest option in such circumstances.
The weapon was identified as an AN-M66, which contains roughly 1,000 pounds of explosives. In World War II, it was considered effective against even hardened targets, such as "pillbox" or fortified gun positions, up to a 50-foot radius from the blast site. And it was lethal to infantry and light tanks up to 330 feet from where it was dropped.
The South China Morning Post says an area within 650 feet was cleared at the site on Hau Tak Lane, including the Cosmo Hotel and Cosmopolitan Hotel on Queen's Road East.
The SCMP says:
"A senior bomb disposal officer, Jimmy Yuen Hon-Wing, of the Explosive Ordnance Disposal Bureau, said a US bomber flying out of Guangzhou had carried the bomb and that it must have landed on soft ground and failed to detonate.
"Jackie Akhavan, professor of explosive chemistry at Cranfield University in Britain, said: 'It would cause a huge amount of drama. It will cause fragments and a very large blast wave.' "
Immediately after the Japanese attack on Pearl Harbor, imperial forces moved quickly to snatch up the British territories of Singapore and Hong Kong as part of a broader push to take control of Southeast Asia. After a short but spirited defense by Canadian, British and Indian troops at Hong Kong, the city fell on Christmas Day in 1941.
It seems likely that the bomb in question was dropped during one of a number of U.S. B-24 Liberator raids over Hong Kong during the war.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
Romney took the stage wearing a formal white shirt, blue tie and no jacket. Conveying the ease of a man wearing a cervical halo, Romney greeted the audience and after brief remarks, and a slip-of-the-tongue that had him referring to Ryan as the next "president" of the United States, the congressman bounded forth.I had to look up "cervical halo." (Clue: It's not something religious— nothing about Mormons! — and it's not something uterine — nothing about the war on women.)
Ryan wore a dark suit—of the extra-roomy variety—and an open-collared white shirt. A rather large flag pin decorated his jacket lapel. He was dressed in the uniform that President Barack Obama popularized during the 2008 campaign. Obama wore the tieless black suit whenever he was looking to convey authority and gravitas in an informal situation. It was his go-to look for late night talk shows, for instance. Obama accessorized this look with cool, with nonchalance. Ryan prefers the aw-shucks understatement of an earnestly furrowed brow.Aw-shucks? What's aw-shucks about Paul Ryan? "Shucks" — according to the Urban Dictionary — is a "backwoods" interjection. Obama has "authority and gravitas" wearing exactly the same thing as Ryan, because Obama brings "cool," but Ryan brings "aw shucks." Givhan is subtly approaching the line of racial stereotypes, isn't she? No, she's not. She's already labeled Romney and Ryan "white guys" (and she'll end the column by calling them "white guys" again).
[A]s a pure visual, the image of the two men on stage in Norfolk, Virginia lacked dazzle or texture. It was a bit like seeing double.These white guys all look alike. Oh? Am I being unfair? Givhan already called them "look-alike white guys." They don't look much alike to me. Ryan has strikingly blue eyes, a 5-o'clock shadow, a young man's cropped haircut, and an earnestly furrowed brow that reminds me of John Roberts. Romney has hazel eyes (not so striking, since I had to look that up), a very clean-shaven face, and an older man's long-on-top, combed-straight-back hair.
The combination of their matching white shirts and black trousers—plus one jacket and one tie—meant that any hint of personal style was lost in a mish-mash of menswear remnants.Givhan wants to say they are over-controlled in their hair and their clothes, but the facts don't fit the preferred template. Neither man wore a business get-up, and each man stepped down from that level in his own way — Romney by leaving off the jacket and rolling up the sleeves and Ryan by not wearing a tie and opening the collar. It was a nice, casual coordination, but political preference grips Givhan and she won't admit it.
Givhan complains that the TV cameras didn't let us see Ryan's children:
The moment could have benefited from a loose shot of a tow-headed kid making a silly face or flashing a charming grin—an image that would connect something unscripted and personal to Ryan.And what would Givhan have said about those kids if only she could have seen them? Would she have enthused about their charm and silliness? Or would she have seen them as over-controlled, stiff conservatives? Recall how she treated the children (and wife) of now-Chief Justice John Roberts, back in 2005:
His wife and children stood before the cameras, groomed and glossy in pastel hues -- like a trio of Easter eggs, a handful of Jelly Bellies, three little Necco wafers. There was tow-headed Jack -- having freed himself from the controlling grip of his mother -- enjoying a moment in the spotlight dressed in a seersucker suit with short pants and saddle shoes. His sister, Josie, was half-hidden behind her mother's skirt. Her blond pageboy glistened. And she was wearing a yellow dress with a crisp white collar, lace-trimmed anklets and black patent-leather Mary Janes....ADDED: It's telling that she used "tow-headed" in both columns.
And through their clothes choices, the parents have created the kind of honeyed faultlessness that jams mailboxes every December when personalized Christmas cards arrive bringing greetings "to you and yours" from the Blake family or the Joneses. Everyone looks freshly scrubbed and adorable, just like they have stepped from a Currier & Ives landscape....


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Hasselblad has today announced a partnership with Sony to produce the Lunar mirrorless camera, with a full blown DSLR on the horizon as well. The cameras appear to take Sony's recent proven designs and add a 'luxury' design by using materials like carbon fiber and wood to change the ergonomics. {C}
Hasselblad, manufacturer of the world's most advanced medium format camera system, has announced a revolutionary plan to market a state-of-the-art, Italian-designed 'ultimate luxury' mirrorless, interchangeable lens camera early next year.
Luca Alessandrini Hasselblad's New Business Development Manager said: "The Lunar is a celebration of the passion that the company's founder Victor Hasselblad had for photography. We've developed this model in the traditional way, using handmade wooden prototypes to ensure superior ergonomics and functionality. This is a camera for both serious photographers and enthusiasts who aspire to shooting with a Hasselblad."
He added: "Lunar, which can be used in fully automatic or fully manual mode, has been designed to be easy to use and versatile but with all the advanced technology employed in top DSLRs. For the first time the market now has a camera embracing traditional Hasselblad state-of-the-art image capture combined with stunning Italian design features.
And for the first time ever we are using carbon fiber, titanium, wood, leather and precious metals – including gold. The camera grip itself offers unparalleled ergonomics and has been developed to embrace both compact E-mount and the larger professional A-mount lenses."
The Lunar, which is set for launch in the first quarter of 2013, will be priced circa 5000 Euros and will be available in a choice of standard models plus a variety of exclusive hand grips and precious materials on special order.
Hasselblad will showcase a unique 'Lunar experience' at photokina. Visitors to the stand (Hall 2.1 Stand A-021/B-020) will see a 'snapshot' of latest work-in-progress designs and wood- en models, purpose-built to demonstrate the company's pioneering 'ideal luxury' camera vision.
Dr. Larry Hansen, Hasselblad Chairman and CEO said: "It has always been my ambition to enable all fans of the iconic Hasselblad brand to have an opportunity to own one of our cameras. The company mission is to develop exceptional products at the very top end of the market segments in which we operate. In 1962 astronaut Walter Schirra took the first Hasselblad camera into space. Walter had painted the 500C's metal surface black to minimise reflections. Now, in celebration fifty years later, we have developed Lunar – an aesthetically and ergonomically beautiful piece of camera art, complete with colour options and an evocative vintage look and feel, for photography lovers down here on planet Earth."
Key Lunar features will include :
- DSLR-like performance thanks to the highest technology APS-C 24.3 MP sensor with 25AF points focusing matched to an Ultra fast Processor with real time image process ing and accurate RAW to JPEG translation.
- Accurate composition for both still and video in any light conditions thanks to the Ultra-bright 3″ high definition display and revolutionary OLED viewfinder that guarantees superior contrast and ultra fast response.
- One-touch instant full HD video recording to shoot in Auto or fully manual mode. Focus and exposition control plus the connection for an external microphone and the option to use larger A-mount lenses for professional video creation.
- Instant shutter response (0.02 second release time lag) ten frames per second and an extremely Wide ISO 100 -16000 range.
- The camera software includes an exceptionally comprehensive set of creative styles, picture effects, scene selections and the smart "intelligent face registration" making the shooting experience even more fun.
- Auto HD, DRO and Anti-motion blur mode.
- An Innovative TriNavi system for DSLR-like tuning, two flash options and Anti dust system complete the Lunar state-of-the-art package.
Added Dr. Hansen: "This new model is the result of meticulous engineering research, culminating in the creation of an unprecedented camera which underpins the Hasselblad mission to pioneer and produce supreme quality across all our products."
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The entire tone of the video suggests a sort of "bunker" mentality, an us against them, almost a "whine-fest" from the trainer, Rob Kepple of the Texas District and County Attorneys Association. Did you know the Innocence Project is the "enemy" of prosecutors? Nevermind that their work has resulted in the release of innocent men and women convicted by prosecutorial abuse. DA Anderson goes so far as to say that in the eyes of the Innocence Project, prosecutors are nothing more than pondscum. I suppose the old axiom is true – no good deed goes unpunished.Having worked for several years for the Innocence Project of Texas, I'm pretty used to prosecutors considering that group the "enemy," though like Jolly I've never fully understood it. After all, when an innocent person goes to prison, that means a guilty person remains free. One would think prosecutors would have an interest in rectifying that situation. Still, we see instances like in Williamson County, where DA John Bradley fought for years to keep the national Innocence Project from testing evidence that eventually exonerated Michael Morton. Does anybody believe that, if Bradley had agreed to DNA testing when it was first requested, that Judge Ken Anderson would currently be facing judgment in a court of inquiry? Things got to that point because, thanks to the bellicose stance of the DA, a balls-to-the-wall fight was the only way to prove Morton's innocence. The open-records requests that discovered alleged prosecutorial misconduct would never have even been filed if Bradley had agreed to retesting from the get-go.
The "training" also describes our legislature as "out to get them" – "them" being prosecutors because they are "government employees" and the legislature apparently hates government employees. Oh, and the only reason crime has gone down since the 1980′s in Houston is because the legislature built more prison capacity. But now, "they" want to release criminals in prison for minor offenses because it is a whole lot cheaper to put someone on probation than it is to house them in a prison. Imagine that.
Mr. Kepple goes through a whole series of how people cheat in life and it isn't cheating if you get away with it. I think his point was to say that prosecutors can't do that but you'll have to watch it to see how bad he made that point. And remember Pedro Oregon? You know, the guy that was killed dead, dead, dead because a bunch of yahoo cops forced a drunk driver to give them the address of his "dealer" and then started shooting for no reason? Yeah, he presents that as an example of using Johnny Holmes' stellar reputation to get away with anything. Just totally bizarre.
Similarly, the idea that the Repbublican-dominated Legislature somehow hates prosecutors or is soft on crime beggars belief, but prosecutors and the police unions see themselves particularly at odds with freshman and sophomore Tea-Party types. These special interests are so used to absolute deference that they consider even modest questioning of their practices tantamount to betrayal.
I'll be interested to learn what Mark Bennett, Paul Kennedy, Robb Fickman and other Houston criminal defense lawyers think about the presentation. Sounds like quite a show. Grits hasn't had time to watch the full video yet, and may have more to say about it after I do. (I've heard Kepple's schtick and such paranoid, "us against them" rhetoric fails to shock me as much as it once did.) For now, head over to Jolly's shop to see it for yourself.
MORE: From Big Jolly, breaking out highlights from the two-hour event.


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Bollywood Cooking - Bombay's All Time Favorite
I love getting emails (and comments) from my readers and blogger friends. I especially love those emails, telling me that they tried one of my recipes and found it to be delectable. However, the emails I like best is when I am told that one of my recipes or the information I provided in the how-tos helped them make something that they were not getting right previously.
Recently I had an email from a reader who lived in the UAE. She told me that my recipe for Paneer was the best she had tried. The fact that my parents live in Dubai and I know that there is some good quality paneer available in special stores, it was a great compliment. The reader went on to tell me that it's not just the recipe but the information around it that made her handle each step carefully while preparing the paneer. She understood why I am so passionate about each of my recipes.
Right now, I am trying to encourage and help a wonderful blogger to make her own gnocchi. She contacted me during the time Zu was featuring What's For Lunch, Honey? in her Tried & Tested event. She wanted to make the gnocchi but had often failed and I think she was a bit hesitant to try them again. I gave her some help and a lot of motivation. She finally went for another recipe from this blog but we have swapped a couple of mails since then. The last one she told me she was getting together with a friend, who too had gnocchi-making jitters, to finally make them. I am excited to hear how that went.
I too am going through a continuous learning process. Both my series Cooking School and Bollywood Cooking are not only helping you to improve your skills in cooking and motivate you to make different dishes, I too am learning and experimenting with these sessions.
I had started Cooking School, aimed at my Indian readers, to get them to try their hand at well-known foreign dishes and desserts, while Bollywood Cooking was targeted towards my other readers who enjoy Indian food, but thought it to be to complex and demanding to make in their own kitchens. After just about 2 years, I think I can say these series are successful. The mails I get flooding my mailbox after each session is proof.
Both these series has helped me grow enormously. Bollywood Cooking in particular has motivated me to think out of the box, to research and gain so much background knowledge about certain dishes, food cultures and ingredients that I look at each dish with different eyes. I grew up on Indian food, but probably like so many of you, just concentrated on the eating part of it. It was after I left home that I came to appreciate good Indian food. And it was after I started this blog that I became so passionate about experimenting and playing with my food.
It was also thanks to this blog that I met a "mad" girl in Delhi who made me make delicious fried Indian delicacies for the first time. Last year she motivated me to make pooris for the first time. They were anything but perfect, but I learned so much since then. The most important thing I achieved however, was overcoming my "I-can't-do-this-at-home" phobia. I can and I did.
This year it's that same girl who is getting me to make and indulge in another one of my favorite snacks for the first time.
In a previous Bollywood Cooking session I had summarized the importance of Street Food in Indian cuisine. The Batata Vada, and all its variations, is probably the most loved and popular amongst the sophisticated Bombayites (to me my birth city will always be Bombay).
Maharashtrian cuisine boasts of a wide variety of snacks. Misal Pav, Kothimbeer Vadi, and Bombay's famous chaat hits such as Bhel Puri, Pani puri, and Dahi batata Puri, are only a few that are enjoyed in the several street stalls across India. What tops them all, however, is the most popular Vada Pav and Pav Bhaji. These snacks have an almost iconic status in Bombay's food scene.
Vada Pav, which is also known in India as the poor man's burger, is a simple patty made of mashed potatoes, spiked with aromatic spices and then dipped in a batter made out of gram flour. Finally, to tip the ecstasy scale, it is deep fried. This crispy spicy potato patty is then served in a bun with several types of chutneys.
In Maharashtrian cuisine the Vada Pav is considered a teatime staple served with steaming pots of masala chai, all for a price of about Rs. 6.00 (approx US $ 0.15).
The snack was supposedly devised by a snack vendor, Ashok Vaidya, outside Dadar station, some 35 years ago. The Vada Pav soon became a regular with Bombay commuters, office goers and anyone looking for a quick, cheap and filling snack.
For me, I was making my Vada Pav for the first time this weekend. I have enjoyed this savory snack on countless occasions, in India, in Dubai, in the US – served by my mum's friends and neighbors. I remember my mother often made this when we had guests over or I was given a potato burger for my lunch box at school.
As often is the case in such matters, I Skyped my mum on Friday evening asking for her recipe. The traditional recipe was a great starting point for me, which I built on.
I added a tender sweet potato to lovely organic potatoes. Turmeric powder, curry leaves and mustard seeds were a few spices that gave it a beautiful aromatic flavor. Finally I added a bit of rice flour to the usual gram flour making the whole Vada gorgeously crispy. I also served it in a very untraditional way – in pita pockets, with onions, tomatoes and rucola all splashed with my tangy sun-dried tomato and tamarind chutney.
So, how did I do for my first time?
Interesting read: Jumbo King brands the Vada Pav
Vada Pav - My Way
Printable version of recipe here.For the filling
500g small potatoes, steamed with skin on
150g sweet potato, steamedFor the Masala
1 small piece ginger, minced
2 garlic clove, minced
1 red onion, finely chopped
2 green chilies, finely chopped
1/2 cup coriander leaves, choppedFor the tempering
1 teaspoon turmeric powder
5-8 curry leaves
2 teaspoon black mustard seeds
1 tablespoon oil or gheeFor the batter
1 1/2 cups gram flour (besan)
1/2 cup rice flour
approx. 2 cups water
1 teaspoon turmeric powder
½ teaspoon chili powder(optional)
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt and pepper to taste
Peanut oil for fryingPita bread
Tomatoes, sliced
Onions, sliced in rings
Peel and mash both sweet potatoes and potatoes with a potato masher. Depending on how you like it - either mash completely or coarsely allowing for some chunks. I like mine slightly chunky.
Add ginger, garlic, onions, green chili, coriander leaves, and salt to the potatoes. Mix, preferably with your hands until everything is incorporated.
Put 1 tablespoon oil or ghee in a pan and heat at medium heat. Add mustard seeds. Once they start splutter, add turmeric powder and curry leaves. Carefully pour this tempering over the mashed potatoes and stir in gently.
Using your hands make small balls of mashed potato mixture. Traditionally Vadas are shaped into balls, I flatted them to make them into patties as they fit better into the pita bread.
For the batter
In a large bowl mix together both flours. Add salt, turmeric powder and all the spice powders. Gradually start adding water and keep mixing with a spoon or whisk. Remove the lumps and whisk into a smooth batter. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency, similar to pancake batter.
Heat some peanut oil in a pan. Drop some batter in the oil to check if the oil is the right temperature. If the batter immediately floats on the surface of the oil, the oil is ready. The oil should not be too hot either, otherwise the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off. Gently and carefully add the vadas to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which will slow down the frying process. In the similar way, fry all the vadas until golden. Remove on a paper towel and drain.
To assemble the Vada Pita Pav warm the pita bread in the oven. Once warmed through slice off the tops and cut open. Spread generously with the sun-dried tomato and tamarind chutney, fill with onion rings, sliced tomatoes and rucola. Finally, add the vada. Enjoy warm
Sun-dried Tomato and Tamarind Chutney
Printable version of recipe here.Ingredients
250g jar sun dried tomatoes
2-5 teaspoons tamarind paste, depending on your own taste
2-3 garlic cloves
Small piece of ginger
Handful of coriander leaves
Salt and pepper to taste
1/2 teaspoon chili flakesMethod
In a food processor add the sun-dried tomatoes and a few tablespoons of the oil. Pour in the tamarind paste. Use this according to your taste for tanginess. Add the garlic, ginger, coriander leaves, salt and pepper to taste.
Pulse everything together Do not pulse too much as the chutney tastes best when still slightly chunky. Sprinkle chili flakes.
Keeps in the refrigerator in an air tight jar for 3-4 weeks.
We celebrated these with good German friends of ours. He has lived in Delhi for about an year and loves everything Indian. So whenever they visit, it is a must that I make something to please his tastebuds. We were very exited as we reminisced eating these often in various street side joints. We all gathered around making these scrumptious vadas and pakodas. Then sat back and enjoyed them with warm, steaming cups of Indian masala chai. Soeren loved the vadas and compared them to the German potato latkes, however, saying he liked these better.
Anita thank you! Not just for getting me to try something new again, but for a wonderful evening with friends. All I was missing was you! One day, I promise we'll be making risotto, pooris and vadas and enjoying them together.
You might like these Indian delicacies from WFLH:
Poori Bhaji | |
Channa Masala | |
Spicy Okra with Onions |
We've been celebrating again!
Yup - we just can't stop. Soeren turned 6 today and we've been partying with a few of his friends. 6 - what a wonderful age. At 5:30 this morning he comes into our bedroom and looks cutely at me,
"Mum am I six now?"
I could only smile!
30 muffins, a fudge gateau, strawberry ice-cream and a pasta salad later (not to mention the vadas from the weekend), I am pooped. So I hope you will allow me to take a well deserved break. I am putting my feet up and hope you all enjoy this delectable recipe.
Daily Tiffin Reading Tip:
Keeping in tact with birthdays:
- Three Dimensional Birthday Cake by Dharm
- Birthday Traditions by Nupur
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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A development blog of what Con Kolivas is doing with code at the moment with the emphasis on linux kernel, MuQSS, BFS and -ck.
Tuesday 29 January 2013
BFS 0.427 for linux 3.7.x
Full patch:
Incremental patch from bfs 426 (applies to 3.7.x-ck1 as well):
The full set of incremental patches, along with a description within each patch is here:
A number of minor issues have been reported with BFS over time (interestingly none of them appear to be new). Some of them were cosmetic, like the reported suspicious rcu warning on startup, and the accounting for close to 100% bound cpu tasks flicking between 99 and 101%.
The most interesting actual bug was that clock_nanosleep, and timer_create would not work when used with the clock id of CLOCK_PROCESS_CPUTIME_ID. This is a timer which goes off based on the total CPU used by a process or its thread group, which I have never used myself nor was aware of its intricacies. This bug was only picked up as part of building and glibc testing by Olivier Langlois. This was an interesting bug for a number of reasons to me. First was that it had never manifested as far as I'm aware anywhere in the wild despite being a posix 2001 function, so presumably it is almost never used. Second is it's one of the few functions that tries to get accounting as a total of all the CPU used by a thread group rather than just per thread. Third is that you cannot really use clock_nanosleep with this clock id unless it is done from a separate thread to the one consuming CPU (since it puts the calling thread to sleep) so there would be precious few scenarios it would be in use currently, though coding multithreaded apps that use it for resource monitoring and control would make complete sense. Finally the most interesting part was I can now tell that it had been in BFS since its first release and no one had ever noticed as far as I'm aware.
Unfortunately it took me quite a while to find since I had to dig deep into figuring out how the whole system of timers works on a low level in the kernel before finally stumbling across one tiny piece of accounting/reporting that was missing on BFS. It's funny that a bug that directly affected almost no one should be so hard to track down. In the meantime it allowed me to tweak a number of bits of internal accounting so hopefully that should have improved as well.
Please enjoy.
29 comments:
People complain about glibc inability to be compiled under -ck kernels: https://bbs.archlinux.org/viewtopic.php?id=154594
Any idea?RepliesThat is precisely the bug fixed in this release.
This is the patch that fixes it:
It should apply to older BFS as well.
- Anonymous31 January 2013 at 02:19
@graysky: Could you please also benchmark the latest BFQ released today, which includes the new Early Queue Merge feature? Thanks
ReplyDeleteRepliesNo idea what you're talking about.
1) BFQ is an I/O scheduler not a CPU scheduler.
2) There has been no new release of BFQ as far as I can tell.- Anonymous31 January 2013 at 12:05
It's a new addon patch for the BFQ I/O scheduler. You can find it here, if you're interested:
- Anonymous31 January 2013 at 02:34
Excellent work! And I love having correctly accounting of process times again!
I observe the nvidia-proprietary settings gui showing less heated graphics processor in my little mac mini pc !?
Greeting from cold and cloudy Hamburg,
Ralph UlirchReplies- Anonymous31 January 2013 at 06:44
Uups, got a time accounting overflow again: began at a kworker thread and then consecutive new threads.
Is there a correctly working initializing of times spent of new jobs in place already? Perhaps it initializes with a random memory value, which would tell me why this occures after some hours?
Ralph Ulrich By the way if I can't reproduce it, it's very difficult to debug a problem, and time is always an issue. However since I have had time recently, if you could email me with more details we might be able to debug it together if you're willing to try various patches.
Delete- Anonymous2 February 2013 at 02:16
I have sent you my .config
I have boosted RCU and can reduce time accounting overflows.
Ralph Ulrich - Anonymous2 February 2013 at 04:01
I am just doing fine without time account overflows by tuning further RCU:
zcat /proc/config.gz |grep RCU
# RCU Subsystem
# CONFIG_RCU_USER_QS is not set
# CONFIG_RCU_FANOUT_EXACT is not set
# CONFIG_TREE_RCU_TRACE is not set
# CONFIG_PROVE_RCU_DELAY is not set
# CONFIG_SPARSE_RCU_POINTER is not set
# CONFIG_RCU_TRACE is not set
Con, if you want to reproduce you could try RCU config variations in the opposite direction. Beside I also use io deadline queue and not set NO_HZ.
Ralph Ulrich - Anonymous12 February 2013 at 00:30
I tried many .config variations, but get a time accounting overflow anyway after some runtime. No luck so far.
As of curiousity I tried to Bfs patch the new Linux-3.8rc:
- many line moves
- 5 fuzzy patches going through
- 2 rejects at ondemand.c
I can observe this overflow happening when compiling staff for my Gentoo installation. Activity in the ondemand module might be involved while the time accounting failure occures.
Maybe the next Linux version is error free :)
Greetings from Hamburg, Ralph Ulrich
Thanks for your updates, CK. As I reported suspicious_rcu_warn issue before, so I retest it with 427. But another dead lock issue is found. I will just post the log here.
[ 0.124430] ======================================================
[ 0.125331] [ INFO: possible circular locking dependency detected ]
[ 0.126233] 3.7.7+ #114 Not tainted
[ 0.126666] -------------------------------------------------------
[ 0.126666] BFS/0/1 is trying to acquire lock:
[ 0.126666] (sched_domains_mutex){+.+.+.}, at: [] sched_init_smp+0x129/0x2b2
[ 0.126666]
[ 0.126666] but task is already holding lock:
[ 0.126666] (&grq.lock){-.....}, at: [] sched_init_smp+0x101/0x2b2
[ 0.126666]
[ 0.126666] which lock already depends on the new lock.
[ 0.126666]
[ 0.126666]
[ 0.126666] the existing dependency chain (in reverse order) is:Replies[ 0.126666]
[ 0.126666] -> #1 (&grq.lock){-.....}:
[ 0.126666] [] lock_acquire+0x96/0xc0
[ 0.126666] [] _raw_spin_lock_irqsave+0x53/0x90
[ 0.126666] [] get_page_from_freelist+0x587/0x640
[ 0.126666] [] __alloc_pages_nodemask+0xf6/0x820
[ 0.126666] [] new_slab+0x67/0x270
[ 0.126666] [] __slab_alloc.isra.59.constprop.64+0x14d/0x242
[ 0.126666] [] __kmalloc+0x10c/0x150
[ 0.126666] [] pcpu_mem_zalloc+0x2b/0x80
[ 0.126666] [] pcpu_extend_area_map+0x31/0x120
[ 0.126666] [] pcpu_alloc+0x23b/0x9f0
[ 0.126666] [] __alloc_percpu+0xb/0x10
[ 0.126666] [] build_sched_domains+0x66/0xaf0
[ 0.126666] [] sched_init_smp+0x70/0x2b2
[ 0.126666] [] kernel_init_freeable+0x86/0x18b
[ 0.126666] [] kernel_init+0x9/0x100
[ 0.126666] [] ret_from_fork+0x7c/0xb0
[ 0.126666]
[ 0.126666] -> #0 (sched_domains_mutex){+.+.+.}:
[ 0.126666] [] __lock_acquire+0x1cef/0x1db0
[ 0.126666] [] lock_acquire+0x96/0xc0
[ 0.126666] [] mutex_lock_nested+0x72/0x3d0
[ 0.126666] [] sched_init_smp+0x129/0x2b2
[ 0.126666] [] kernel_init_freeable+0x86/0x18b
[ 0.126666] [] kernel_init+0x9/0x100
[ 0.126666] [] ret_from_fork+0x7c/0xb0
[ 0.126666]
[ 0.126666] other info that might help us debug this:
[ 0.126666]
[ 0.126666] Possible unsafe locking scenario:
[ 0.126666]
[ 0.126666] ---- ----
[ 0.126666] lock(&grq.lock);
[ 0.126666] lock(sched_domains_mutex);
[ 0.126666] lock(&grq.lock);
[ 0.126666] lock(sched_domains_mutex);
[ 0.126666]
[ 0.126666]
[ 0.126666] 1 lock held by BFS/0/1:
[ 0.126666] #0: (&grq.lock){-.....}, at: [] sched_init_smp+0x101/0x2b2
[ 0.126666]
[ 0.126666] stack backtrace:
[ 0.126666] Pid: 1, comm: BFS/0 Not tainted 3.7.7+ #114
[ 0.126666] Call Trace:
[ 0.126666] [] print_circular_bug+0x1fb/0x20c
[ 0.126666] [] __lock_acquire+0x1cef/0x1db0
[ 0.126666] [] ? sched_clock_cpu+0xa8/0x120
[ 0.126666] [] lock_acquire+0x96/0xc0
[ 0.126666] [] ? sched_init_smp+0x129/0x2b2
[ 0.126666] [] mutex_lock_nested+0x72/0x3d0
[ 0.126666] [] ? sched_init_smp+0x129/0x2b2
[ 0.126666] [] ? sched_init_smp+0x129/0x2b2
[ 0.126666] [] sched_init_smp+0x129/0x2b2
[ 0.126666] [] ? native_smp_cpus_done+0xa2/0xab
[ 0.126666] [] kernel_init_freeable+0x86/0x18b
[ 0.126666] [] ? schedule_tail+0x87/0x130
[ 0.126666] [] ? schedule_tail+0x48/0x130
[ 0.126666] [] ? rest_init+0x140/0x140
[ 0.126666] [] kernel_init+0x9/0x100
[ 0.126666] [] ret_from_fork+0x7c/0xb0
[ 0.126666] [] ? rest_init+0x140/0x140
Hi, CK. For the accounting problem, I am not sure if this one is the one you trying to solve. But I still find this with 427 with 3.7.7 kernel. To reproduce it:
1. compile the kernel source, (I used 'time make -j4')
2. use top to monitoring, some as processes will show with 9999 %CPU and a huge TIME+
like this
15120 root 5 0 18860 5924 1168 S 9999 0.1 5124095h as
15111 root 7 0 50556 23m 3784 R 8 0.6 0:00.25 cc1- Anonymous19 February 2013 at 23:23
ck are you working on a 3.8 patch ?
I failed to merge the 3.7 patch into the new kernel. There seem to be some bigger changes in the scheduler interface. Probably related to the new rcu stuff... I'm eager to test this with bfs but no way to "brute force" the old code into the new kernel :)Replies- Anonymous23 February 2013 at 04:58
Regarding the RCU stuff... I've experimented with it on my unicore uniprocessor. At first there are less kernel config options for me -- o.k. But changing the remaining rest of them did not make any difference in usability. Before always using kernel standard 500:0, I did 257:10, 331:10, last one, 101:99:
~ # zcat /proc/config.gz |grep RCU
# RCU Subsystem
# CONFIG_TREE_RCU_TRACE is not set
# CONFIG_PROVE_RCU_DELAY is not set
# CONFIG_SPARSE_RCU_POINTER is not set
# CONFIG_RCU_TRACE is not set
Only taking prime numbers in delay/frequency as it prevents reoccurrence. ;-)
Varying these values seems to be useless to systems with one CPU/Core. But disabling RCU Boost resulted in hiccups in video and audio.
Best regards,
Manuel Krause
- Anonymous21 February 2013 at 09:04
BFQ v6 for the 3.8 kernel is out, as of 20130219, too:
Best regards,
Manuel Krause - Anonymous25 February 2013 at 07:01
@ CK: Do you need help? Is your family well up? Please tell us, how we as community can support you, whereever needed!
Manuel KrauseRepliesWe're ok, I'm just too busy right now, sorry. It will come out when it does.
Delete- Anonymous26 February 2013 at 06:53
Fine to read that you and your family are o.k. ! :-) I hope, your brother keeps recovering!
No need for a hurry for BFS/CK. We all appreciate your well done work, and of course, only when you'd call it that name.
Best wishes, Manuel


text:
ARLINGTON, Texas – Connecticut and Kentucky couldn't have met in last year's championship game and few people gave them a chance to be in this year's.
Seventh-seeded Connecticut and eighth-seeded Kentucky meet Monday night in one of the unlikeliest NCAA championship games ever.
Neither was around in last year's postseason – Connecticut because of a tournament ban over academic issues; Kentucky because it didn't make the field. And neither looked like national title contenders at times this season.
Kentucky (29-10) and its outstanding freshmen went from preseason No. 1 to out of the rankings after some bad losses. And Connecticut (31-8) was not a popular postseason pick after finishing tied for third in the American Athletic Conference with multiple losses to Louisville and SMU.
In the tournament, the Huskies have stopped some of the country's top guards and put themselves in position for their fourth national championship, the previous three under Naismith Memorial Hall of Fame coach Jim Calhoun.
"Hopefully we have an opportunity to fall back on our defense," second-year coach Kevin Ollie said. "We have been doing that the whole year."
If Kentucky has a chance to win in the final minute, that defense better pay attention to guard Aaron Harrison, one of five freshmen starters.
He has hit huge 3-pointers in the Wildcats' last three games. Harrison rattled in a 26-footer with 5.7 seconds to go in the 74-73 win over Wisconsin in the semifinals. He made almost the exact same shot with 2.3 seconds left against Michigan for a 75-72 win that sent the Wildcats to the Final Four. Against Louisville, he hit a 3 with 39 seconds left to give Kentucky the lead for good in a 74-69.
"The biggest thing is he's not afraid to miss," Kentucky coach John Calipari said. "He's OK with it. He's comfortable in his own skin. … If you're going to make those kind of shots, you absolutely cannot be afraid to miss them."
These two programs have combined to win six of the last 18 NCAA titles.
"Playing against Connecticut, I mean, I'm just happy we're still playing," Calipari said.
Neither program could say that last year.
Connecticut was banned from the postseason after failing to meet NCAA academic standard. It had practice limitations and lost a scholarship. The players could have transferred but didn't. The Huskies finished 20-10 in Ollie's first year. They took the hit and made it back to the biggest stage.
"It's actually very impressive," NCAA president Mark Emmert said Sunday. "To see that team hold together. I think it's a commitment to those young men on that team that hung together."
The leader of the group is All-American Shabazz Napier who leads the team in almost every statistical category. He's the guy who makes the big shot or big pass. Fellow guard Ryan Boatright has taken some of the spotlight recently for his defensive performances against the likes of Keith Appling of Michigan State and Scottie Wilbekin of Florida.
"Defense is the biggest thing for me. The points will come," Boatright said. "I want to make him uncomfortable, don't let him get in a rhythm or flow. Their guards, God blessed them with height and they will try to take advantage of smaller guys like us but I've been the smaller guy my whole life and I've never backed down."
Kentucky is playing its best basketball lately, led by big man Julius Randle and the Harrison twins.
"We just had too much talent and we saw in spurts how good we could be," Randle said, "so it just felt like it was a matter of time before it clicked."
This is Calipari's fourth Final Four, but the first two – Massachusetts in 1996 and Memphis in 2008 – were vacated over NCAA rules violations.
Now the Wildcats are on an 11-game winning streak in the NCAA tournament and they are one win from a ninth national championship for Kentucky.
"We all play the game of basketball to compete against the best," Napier said. "This is one of them games. … They worked hard to get to this point and we did too. We're going to do our best to get this âW.'"
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text:
Thursday, July 2, 2009
Creamy Corn Custard – This is How They Serve Corn in Heaven
Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
One major difference between my corn custard and Christopher Kostow's (pictured here), or any other "real" chef for that matter, I don't spend 20 minutes straining it. If you really want the ultimate creamy corn custard experience, you need put the mixture through a fine mesh sieve several times to remove all the fibrous corn kernel skins (is there a word for that?).
Since Thomas Keller wasn't coming over for dinner, I used the puree as is, and it was fantastic. If you do strain out the corn solids, you get something closer to a flan, but since you will lose a good deal of volume, you won't need as much egg to bind.
I guess I'll just have to make that version sometime, so I can give you're the exact measurements. In the meantime, give this method a try. By the way, this is just part one. I love to use this corn custard, along with some spicy shrimp, to make a beautiful, and very summery first course. So stay tuned, and enjoy!
Ingredients for six (6-oz ramekins):
2 cups corn
1 1/2 cup cream
1/2 cup milk
1 1/4 tsp salt
pinch of cayenne
3 egg yolks
2 eggs
36 comments:
Hi Chef John, your article says " I don't spend 20 minutes staining it."
Let me be the first to ask "How do you 'stain' corn?" :):):) (and you though I never read your entries). Mahogony or walnut?
I know--leave the jokes to you. :) Have a great 4th and thanks for the vid--I loooove anything corn. This custard seems it could need a small shave of nutmeg on the top to be extra nice. Safe holiday to you and yours. - July 2, 2009 at 11:42 PM
- Chef John said...
first, i'll do the jokes
second, good catch! thanks
third, good call on the nutmeg.
are u happy now? ;-) - July 2, 2009 at 11:45 PM
I'm always happy. The question is--are YOU happy? :)
- July 2, 2009 at 11:47 PM
- Chef John said...
yes, i'm eating corn cutard
- July 2, 2009 at 11:48 PM
I will be eating corn custard tomorrow and will be even happier. :) Glad you like the nutmeg thought--I learned from the best (aka Chef John of course!)
Thanks for all you do and Cheerios! - July 2, 2009 at 11:51 PM
- Heidi from DenverDryGarden said...
You rock! I have been looking for Christopher Kostow's recipe everywhere, including sifting through the recipes in our press mags, and it is nowhere to be found! I'm going to try to recreate a combo version (Best New ChefJohn!), using your recipe and doc it up Chris style with a little truffle oil (who can afford black truffles?) and popcorn topping! I'll let you know how that goes after the holiday weekend!
- July 3, 2009 at 12:12 AM
- Chef John said...
thanks, that totally sounds like something you would do! ;-)
- July 3, 2009 at 12:15 AM
Great new Welcome Message. Always need a daily fix of foodwishes - more practical than Oliver, more refined than Ramsay, more soothing than Nigella and funnier than Ainsley. Big fan.
- July 3, 2009 at 10:03 AM
- Unknown said...
Do you think using a cupcake pan would be ok if I don't have ramekins?
- July 3, 2009 at 12:31 PM
- Chef John said...
should work, but I've only used ramekins so I can't say for sure.
- July 3, 2009 at 12:37 PM
- chloe said...
hmm, would this work as a dessert?
- July 3, 2009 at 1:31 PM
- Chef John said...
only you can make that call. It's sweet and savory. Can cornbread be a dessert?
- July 3, 2009 at 1:40 PM
- Lindsay said...
I'm pretty sure that you're my new favorite person.
- July 3, 2009 at 8:46 PM
- Chef John said...
What do you mean "pretty sure?"
- July 3, 2009 at 9:02 PM
- Lindsay said...
Alright, I'm sure.
- July 3, 2009 at 9:04 PM
- Basia said...
The "skin" on a corn kernel is a hull, just as on wheat and rice. Same type of "fruit". And I am so making this first chance I get!
- July 4, 2009 at 12:30 PM
- beth said...
Wow Enjoyed the recipe and videos of corn custard. Your blog seems to be mouth watering. Keep it up the good work.
- July 6, 2009 at 12:35 AM
Made this recipe last night, everyone loved it! I actually undercooked them, but I just served it in the ramekins and all was good. Will cook it longer next time, until firm.
Served this with Tilapia made `Sole Dore` style with the Lemon Caper Butter Sauce, and nice crunchy broccoli. (great sauce btw) - July 6, 2009 at 9:30 AM
- Unknown said...
Corn Custard was great and actually used a circular casserole dish which required a little more time but also came out great. Additionally I didn't puree all of the corn but added in some whole kernels for some great texture within the custard. Great recipe thanks!
- July 6, 2009 at 5:04 PM
Chef John, i don't have an oven, can i use a broiler? or can i just steam them? and i just browsed through your "not so old vids" and i still love 'em! old or new! keep it up Chef John!
- September 20, 2009 at 2:45 AM
- Chef John said...
i dont think so, you really need to bake. thanks!
- September 20, 2009 at 11:32 AM
- Mike said...
how does this reheat? I want to make it tonight and serve for lunch tomorrow.
- October 26, 2009 at 3:24 PM
- Mike said...
- This comment has been removed by the author.
- October 26, 2009 at 3:25 PM
- Chef John said...
fine, just micro for a minute
- October 26, 2009 at 3:32 PM
- Adriel296_8 said...
And as always enjoy!! lol... You rule man!! You rule!! Or like we say in my country even though it doesn't make sense in english, you are a beast!! Keep up the good work for us, people who like to cook our own meals. Bye!
- June 22, 2010 at 4:49 AM
Hi Chef John. I've tried this recipe twice already, and both times, baking it for 35 mins doesn't seem to get it anywhere CLOSE to being done. I always use hot water for the water bath, so I know that's not the problem. By the time it's 50 mins, my guests start getting anxious and I just remove the ramekins from the waterbath and bake it directly, which causes it to puff up in the oven, and then collapse when it starts to cool. What am I doing wrong here?
- October 4, 2010 at 3:29 PM
- Chef John said...
Maybe you think this is going to be firmer than it is. It's a very soft custard. It doesn't really get firm. Other than that, I have no idea!
- October 4, 2010 at 8:45 PM
- Simplelife4Real said...
I made this for the first time tonight and also found that it was very watery when I took it out at 35 minutes. I cooked it for 10 minutes longer and then let it cool for at least 10 more minutes. I used very hot tap water for the bath and the oven was preheated. Even after cooking 45 minutes, I don't think I could have turned it out on a plate like you did. I have a feeling my frozen corn had too much moisture on it. I'm going to try it again and see if I get better results. It was very light and mild tasting. I won't be so afraid to use the cayenne next time.
- December 3, 2010 at 7:22 PM
Did dish last night and it turned out as yours did chef, perfect. Used frozen "silver queen" corn from Publix and let drain for a couple hours in a collander. Checked in 30 minutes with toothpick and still unset. At 42 minutes it was done with instant read temp at 168-170 degrees. Since there are so many variables in the process, fool-proof test would be checking temp near theoretical end of cook. Wife wanted more texture so next time will cut puree process time(food processor) or add whole kernels as noted above. Warning: this is a delicious---almost dessert-like side dish---so a little goes a long way and perhaps next go round will put 4 0z in 6 oz ramekin. On second thought, what the heck, go for the whole 6! My first post here, Chef, and I want to thank you for your great recipes, neat videos and a great sense of humor.
- January 18, 2011 at 8:14 AM
- gjstockli said...
how come I cannot see how to make your recipes. I thought you had the instructions written out before. My pc at home is not working, so I can't sit and watch how to make. I always have to write it down when I watch them at work. Takes too long.
- May 24, 2011 at 6:27 PM
hi chef..i just wanna ask if i can use this side dish as a dessert..and if i can, what dessert sauce should i serve with?
- September 12, 2011 at 11:40 AM
- whitterbug23 said...
I made this last night, along with The Best Grilled Marinated Flank Steak, salt potatoes and Pound Cake with Orange Glaze. FYI I love your cookbook (especially all the space for writing comments). The marinade was awesome and the pound cake was super moist and flavorful. The corn custard was good, but my family and I couldn't get past the texture/taste combo. Individually, the taste was good and the texture was good, but together it was just odd. If you can get over the savory custard oddness then this is a great dish.
- July 8, 2012 at 2:04 PM
i added 1/2 cup sugar, and turned it into dessert
- August 4, 2012 at 11:23 AM
- Unknown said...
How about a bit of grated parmigiano reggiano, and that might help it "set" too?
As for how do you strain corn?
Poke a finger in its ear of course!
(ducking) :)
- November 23, 2014 at 9:25 PM
- Unknown said...
So I need help!!
I seem to always end up with the custard being too watery after its been done baking!! What am I doing wrong? - December 8, 2014 at 5:42 PM
- Eva said...
Hi Chef John,
I just made these, and they smell great. Only concern - I cooked them just until set, but they didn't rise at all like yours in the video. I followed the recipe exactly, so I'm not sure what happened. Any ideas? - July 21, 2016 at 12:49 PM


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text: CF group has added a new series of canister filters to their already dominant line of activated carbon filters. After years of research and field testing of the light-weight carbon filter, CF group will proudly place their trusted name in air filtration on this new series of filters. The Can-Lite 100 has been developed with ease of installation, durability and effectiveness in mind. The Can-Lite is manufactured the same way as the Original Can-Filters® (proven packed bed design). The difference is in the carbon; high density carbon is used in the Can-Lite. Built in flange Weight saving aluminum top and bottom Consistent fill procedure Sized to meet all of your ventilation needs Pre filter included Ease of installation with the low overall weight


text:
Joseph Frank, the Class of 1926 Professor of Comparative Literature, Emeritus, at Princeton University, died of pulmonary failure Feb. 27 at Stanford Hospital in Palo Alto, Calif. His five-volume biography of Dostoevsky is widely recognized as the best biography of the writer in any language, according to Princeton University Press, who published the work. Frank is remembered as a "brilliant scholar" and was a mentor to many students. He was 94.
Frank began his career during World War II as an editor in the Bureau of National Affairs in Washington, D.C. (1942-1950) during which time he published his groundbreaking article "Spatial Form in Modern Literature," in 1945. Based on this influential essay, he won a Fulbright scholarship to the University of Paris and subsequently was accepted by the Committee on Social Thought at the University of Chicago to earn a Ph.D. His first contact with Princeton was as a lecturer in the Gauss Seminars in Criticism in 1955-56, at the invitation of professors Richard Blackmur, E.B.O. Borgerhoff and Francis Fergusson, all of whom became close friends, according to Frank's wife, Marguerite, who joined the mathematics department as a researcher during this time.
Frank taught at the University of Minnesota and Rutgers University before joining the Princeton faculty in 1966 as a full professor. He also served as the director of the Gauss Seminars in Criticism until 1983, and transferred to emeritus status in 1985. He served as a visiting member of the Institute for Advanced Study in Princeton from 1985-88 and joined the faculty of Stanford University in 1985.
He was a wide-ranging writer and intellectual before joining academia, pursuing diverse topics in literature, the arts, philosophy and religion, while building a reputation as a theoretician.
Frank's work on Dostoevsky was his magnum opus that included two decades researching and writing the five-volume, 2,500-page biography, which was published between 1976 and 2002.
The biography explores the life and work of Dostoevsky in the context of the cultural and political history of 19th-century Russia to give readers a picture of the world in which Dostoevsky lived and wrote. It won a National Book Critics Circle Award, a Los Angeles Times book prize, two James Russell Lowell Prizes, two Christian Gauss Awards, among other honors. In 2008, the American Association for the Advancement of Slavic Studies awarded Frank its highest honor, the Award for Distinguished Contributions to Slavic Studies.
Ellen Chances, professor of Slavic languages and literatures, knew Frank both from the perspective of a graduate student — he served as her Ph.D. dissertation adviser at Princeton — and a colleague.
"Joe's passion for Dostoevsky was palpable," Chances said. "It was exciting for us graduate students to hear his brilliant interpretations of Dostoevsky's works and of Western European novels. As my dissertation adviser, Joe's breadth and depth of knowledge of Dostoevsky's novels, of his historical, intellectual and cultural contexts, profoundly influenced my thinking about Dostoevsky."
Frank was equally engaging as a colleague, Chances said. "It was stimulating to talk to Joe — about Dostoevsky, about literary criticism, about Russian intellectual history, about Paris, and of course, about the latest news about his family. His erudition — and his laughter — graced the campus."
As a professor and as an adviser, Frank was considered a mentor in deepening not only the academic experiences of his students but also their careers beyond Princeton.
"Since my very first graduate course at Princeton, Professor Frank became the ultimate role model of a brilliant scholar," said Anna Tavis, executive editor of People and Strategy Journal who earned her Ph.D. in 1987. "He was the supportive dissertation adviser and a personal mentor to me. I trusted him with my deepest doubts, and he knew how to listen. He let me know that he had a vision for me, and I felt enriched for rest of my professional life. Joe Frank became synonymous with my graduate experience at Princeton. "
The legacy of scholarship Frank left at Princeton is felt today. "Current students continue to appreciate Joe's ideas," Chances said. "On a regular basis, I assign some of Joe's writings in my Dostoevsky seminar. The students, not surprisingly, always say how illuminating his interpretations are."
In 1987, four years after Frank left Princeton, Caryl Emerson, the A. Watson Armour, III, University Professor of Slavic Languages and Literatures, arrived. "Those four years of his absence had turned him into a legend," Emerson said. "Two volumes of his Dostoevsky biography were in print, which would permanently change the way that titanic novelist would be read. Joseph Frank was not a Russianist; he was a Europeanist who fell in love with Dostoevsky's life and brought the whole of European culture to bear on it. For those of us trained more narrowly, this was a revelation."
Frank was born on Oct. 6, 1918, in New York. While he never earned a bachelor's degree, he attended classes at New York University, the University of Wisconsin-Madison and the University of Paris. He earned his Ph.D. in 1954 from the University of Chicago. He married Marguerite Straus in 1953.
In addition to the awards for his Dostoevsky biography, Frank's numerous academic honors include two Guggenheim Fellowships, 1956-57 and 1975-76. He was also elected a Fellow of the American Academy of Arts and Sciences in 1969.
Chances said she believes Frank's scholarship will continue to influence generations of students to come. "In Dostoevsky's novel, 'The Brothers Karamazov,' we read that seeds of good keep getting transmitted from one person to the next, from one generation to the next. Joe's brilliant interpretations, in his books about Dostoevsky, keep being transmitted to readers, scholars and students all over the world."
In addition to his wife, Frank is survived by his daughters, Claudine and Isabelle — members of Princeton's Classes of 1978 and 1980, respectively — and two grandchildren.
A memorial service for Frank will take place in California in the spring.


text:
OK. Let's review an exciting weekend of Major League Baseball playoffs. Two teams won single game playoffs to get into the full-blown playoff series that are now underway. The Yankees, Reds, Nationals and Tigers have all been winning. And if I did not just mention your team, that's because your team is now in a hole. NPR's Mike Pesca's here to help feel your pain.
Mike, good morning.
MIKE PESCA, BYLINE: In a hole, or out of it entirely.
INSKEEP: OK. The Cardinals are alive. They eliminated the Braves. That's a win in a game that included a controversial call.
PESCA: Controversial, yes. Blown call is maybe the more blunt way to put it. But this is concerning the infield fly rule. And it's one of those rules that's entirely subjective. The Supreme Court likes rules like this sometimes. And it's based on the fact that you don't want to allow an infielder to drop a pop fly and then turn a double play because he did so. So they give the umpire the ability to call the batter out when there's a pop fly to the infield.
Unfortunately for the Braves on this particular play, the pop fly wasn't to the infield. It was about 225 feet from home plate, really in the middle of the outfield. And the umpire signaled for it very late. So the Braves were shocked that they didn't have the bases loaded after the ball dropped. They were shocked that the umpire called for the infield fly. Braves fans pelted the field with garbage for 19 minutes.
And Major League Baseball upheld the call because, like I said, it's very subjective. There's no way to say this was a misapplication of the rules. You know, if there's a ground ball, I guess, they could say it. But other than that, it's hard to. Braves lose is the upshot of that. Defending champion Cardinals win. But in their first game against the Nationals the Cardinals have already gone down 1-0.
INSKEEP: I didn't know that the Supreme Court liked rules like this. I thought Justice Scalia said the infield fly rule is very clear.
PESCA: Well, yes. She's an original infield fly contexturalist, but...
INSKEEP: There you go.
PESCA: Yeah. It's very hard to know what Abner Doubleday was thinking.
INSKEEP: OK. Anyway, the Orioles advanced in wildcard game. And their reward is to get smacked down in their first game against the Yankees.
PESCA: Yeah. That's - and they were going well. The Orioles beat the Rangers, so bye-bye former American League champions. And so here come the Yankees into town. Now, the Orioles have this 16-2 record in extra innings. And it was 2-2 in the ninth, so you figure the Orioles are in good position.
Although, we do have to say that their two losses were to the Yankees. But the Yankees just opened the spigot, homerun to lead off the inning. And final score was 7-2, because the Yankees found their bats. Orioles are up against it now.
INSKEEP: OK. So there's also a couple of teams that have lost two games already, both in the San Francisco Bay Area. What's going on there?
PESCA: Well, the San Francisco Giants - in kind of an odd series - they've lost two games to Cincinnati. Odd for the first lost because Johnny Cueto, the Reds ace, one pitch, one batter and then he kind of came up lame, back spasms. So you figure this would give San Francisco the advantage. Uh-huh, Cincinnati won. And then Cincinnati won big yesterday, 9-0.
And then the other Bay Area game, the A's, the scrappy, plucky A's, lost some of that scrap or pluck or simply ran up against a really good Tigers team. Justin Verlander mowed them down in the first game. And in yesterday's game the Tigers won in the ninth.
INSKEEP: The Tigers like to think of themselves as the scrappy, plucky guys.
PESCA: We're all scrappy and plucky.
PESCA: I think the - that's - you know, thank god for the Yankees, the one team that doesn't rely on scrap and pluck. They just want to be big bad and an empire. And they're happy to do it.
INSKEEP: Those plucky underdogs, the New York Yankees.
PESCA: So refreshing.
INSKEEP: Mike, thanks very much.
PESCA: You're welcome.
INSKEEP: OK. Just reviewing the scores from last night. Detroit beat Oakland 5-4, Washington beat St. Louis 3-2, the Yankees over Baltimore 7-2, and as Mike mentioned, Cincinnati over San Francisco by a score of 9-0. NPR sports correspondent Mike Pesca bringing us up to date with the latest on the Major League Baseball playoffs here on MORNING EDITION from NPR News. Transcript provided by NPR, Copyright NPR.