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Price List of Vespa Elegante Scooter in AssamPrice of Vespa Elegante Scooter for 2020 in Assam. Vespa Elegante Two Wheeler Price includes latest price of this model of Vespa two wheeler with latest features. Lowest Prices of Vespa Scooter is listed here for you to buy online latest Vespa Elegante two wheeler at cheap and best rate. Vespa Elegante Scooter Prices are offered by dealers of Vespa Elegante Scooter and e-Commerce website offering to sell this model of Vespa Elegante Scooter. This Vespa Elegante Two Wheeler is available in most of the Assam Cities. Please contact local dealer or visit e-commerce website to purchase this Vespa Elegante Two Wheeler at lowest cost. |
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Hand carved black Horn ear stretcher, in a abstract shape, reminding of a long curved Swans neck with it's head looking downwards. Sizes are available between 4mm and 12mm. 14mm and 16mm are made to order only. The small sizes are approx. 30mm long while the larger sizes can get to 50mm long.
Shipping Costs
UK Retail customers: There is a £5.00 delivery charge.
Courier: Royal Mail DPD or UPS
European customers:
There is a £9.00 delivery charge.
Courier: DHL, UPS and Royal Mail
Courier: DHL, UPS and Royal Mail
United States Customers:
There is a £7.00 delivery charge.
Courier: USPS DHL or UPS
Courier: USPS DHL or UPS
Rest of the world customers:
There is a £10.00 delivery charge.
Courier: DHL, UPS and Royal Mail
Courier: DHL, UPS and Royal Mail
All orders are normally dispatched within 48 to 72 (2-3 days) hours from receipt of payment. If for some reason any of the ordered items are not in stock, we will contact you within 72 hours and offer you alternatives, vouchers or a full refund.
Local Taxes We are not responsible for any other importation taxes, sales taxes or charges that may be levied at the delivery destination for non EU countries.
Missed your Delivery? Your parcel will wait for you at your local post office to pick it up. After 7 days, unclaimed parcels will be sent back to sender (Tribu).
Feel free to Email us to email@example.com if you have any questions or requests
Then British Royal Mail increased delivery prices due to the departure of United Kingdom from the EU.
In Tribu we made a promise to ourselves and our followers to keep delivery costs down.

subset: commoncrawl


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Ah, children. So innocent. So sweet.
So blissfully unaware of how much their castle cakes look like a gaggle of man cannons.
Oh, oh! OR, if it were in Troy, then this would be a TROJAN castle.
(Get it? See what I did there? BOOYA.)
I'd say this customer got royally shafted:
I mean, just look at that top tower: totally cockeyed!
[Pow! Zam! Whap!]
Still, this next castle cake really can't be beat:
[Rat-a-tat-tat! BzzzING! Ker-PLUEY! Eckie Eckie Eckie Eckie piTANG RoooBoing ezrowsurh]
Lauri, Lisa M., & Sarah H., they say "a man's home is his castle."
Frankly, I can't top that.
Also, 3 geek points if you correctly ID the Eckie Eckie line.


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IMPORTANT GDPR Legislation Changes
With GDPR regulation coming into force from 25th May 2018 we need to ensure you are happy in the way in which we communicate with you. We now have 7 different categories* that form the basis of our client communications so we can be very specific in what we do and don't send you.
Legitimate Business Interests
We deem these categories as 'legitimate business interests'. This means we think they are critical for us to provide you and your pet the best possible healthcare service.
Marketing Categories
These 'marketing categories' keep you and your pet up to date with offers and promotions relating to your pet and the practice.
For each of the above you can choose to be contacted by text/SMS, email or letter (or a combination of all three) or not contacted at all. How do I review and change my communications preferences? To review your communications preferences please contact the Practice reception team (either in person or over the phone) and they will update them immediately. If at any point you change your mind in the future, we can change them again as required. *Categories are based on our main group Practice Management provider (Animana) and may vary at your individual practice. Check with reception for details.
We use cookies on our website to make it easier for you to use. Read more.
Our website uses cookies to distinguish you from other users of our website. This helps us to provide you with a good experience when you browser our website and also allows us to improve our website. See our cookie policy.
We use 3 different types of cookies on our website. You can say which ones you're happy for us to use below.
These cookies do things like keep the website secure. They always need to be on.


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I gone through a Stryker First psychological interview round and here is few question i remember.
Answers are my own and you can take any other scenario and prepare.
Hi Guys,
We are sorry to inform you that we are removing the Gallup /striker interview questions. We received a mail from Gallup authority that questions are intellectual property of Gallup, Inc and we are not authorize to share in our blog. We are in the process of talking to them to find out some helpful material for Gallup preparation.
We will get back to you soon.
Here is some tips shared by Gallup Team. It will help you to clear the Gallup round:
Applicants should be themselves, honest and answer what is right for them, not what they think Gallup wants to hear. It's about finding the right fit for the candidate and the role/company. Applicants should take the interview in a quiet place where they will not be distracted. Applicants should also be prepared for an interview that will feel different than other job interviews because the interview is structured and done over phone, applicants will not get verbal or non-verbal feedback on how they are doing.
Wish you all the best.


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Pepper - Serrano
Serrano Pepper
Serrano is a hot and pungent pepper with a great taste that can grow up to 4″ long! These skinny peppers have medium thin walls that mature to a bright red color on 30" tall plants.
How to Sow and Plant
- Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting after the last frost.
- Sow seeds ¼ inch deep in seed-starting formula
- Keep the soil moist at 75 degrees F
- Seedlings emerge in 10-21 days
- As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
- Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer's directions.
- If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
- Before planting in the garden, seedling plants need to be "hardened off". Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant's cell structure and reduces transplant shock and scalding.
Planting in the Garden:
- To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
- Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
- Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
- Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.
- Dig a hole for each plant large enough to amply accommodate the root ball.
- Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development.
- Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water.
- Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.
- Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
- Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.
How to Grow
- Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
- Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
- Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
- Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
- Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
- Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.
Harvesting and Preserving Tips
- Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn't fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
- Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
- Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
- Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
- Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
- A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
- Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.


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About Internet Marketing Experts
What makes us the perfect SEO Company for you?
We will ask you the important questions, and more importantly we make sure you understand the process. Some of the most important considerations are simple questions, but are often overlooked, as such, ask yourself the following:
- Have you used SEO services before?
- What do you expect from your SEO experience?
- Over what time frame do you expect results?
- Do you use Pay-per-click advertising?
- What are your current web stats or Google Analytics account information?
- Do you utilise a CMS (Content Management System) for editing purposes?
- How many URLs or websites do you operate?
- How old is your URL?
- Have you given much consideration to the keywords you wish to associate with?
- Do you engage in other marketing initiatives either offline and online?
- Do you view anyone as your major competitors either offline and online?
We will step you through the whole process and ensure that our shared aims align so that everyone is happy. At the end of the day, isn't that the best result you can ask for?
How do we work?
We make observations about your site's technical structure, on-page and off-page content and your link profile. We especially focus on link building in order to directly influence your Search Engine visibility.
We make changes, both on and off page. These are the subtle secrets to SEO. The inclusion of the targeted keywords, as discussed with you, will be subtly incorporated throughout the various pages of your site, as required, so as to maximise the desired result. These are primarily changes to the metadata and other 'behind-the-scenes' operations and so for the most part will not be noticeable, apart from an increase in popularity of course.
What will I get from the experience?
The question we always get is, 'what sort of real improvements will I be able to see, and when?' We like to reassure people that what we do here makes a real difference. There are a number of different factors to consider, and every case is different. That is one of the advantages to us, we don't rubber stamp our work; every task is unique and receives specialised attention. For the most part though, a site that is technically sounds with quality original content, you can expect a 60-100% increase in quality traffic within as little as 3 months. And for those sites that need a bit more work, the potential increase is far higher. Rest assured, SEO will help let you and your website battle it out with the best of your competitors.
Real results, but behind the scenes
One of the main changes that SEO improves is your link profile. We seek to incorporate a well-balanced link profile with your website's pages so as to increase both the quantity and quality of this profile. We have the ability to incorporate your needs into some of the leading websites in various industries as well as link you through guest articles, local websites, government institutions, and various other forms to increase your visibility through quality, specialised links.
Examples of our work can be seen throughout our page, and we can more directly talk you through the process and success we have enjoyed in the past. It is always interesting to see the 'before and after shots', and we want to help make you comfortable that we can make some real changes for your benefit and the online success of your business.
So, what's next?
Give us a call on 1300 595 013 If you are still unsure if we are the company for you, then continue with your research; see how other companies respond to these same areas, you may be surprised.
At the end of the day though, call up any companies that you are thinking about, ask them for their 'elevator pitch', if they can't sell you on the idea within a minute then perhaps they aren't the best fit for you and your plans moving forward.
We are always happy to chat about any of your concerns.


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Saturday, September 5, 2009
Spicy Steamed Shrimp - Pink Saturday
From the kitchen of One Perfect Bite...The shrimp at the market were gorgeous today, perfect for an informal company meal. I couldn't resist. Shrimp as fresh as these give new meaning to the phrase "finger licking good." They were also on sale and that helped this penny pincher throw caution to the wind. This is a nearly effortless meal. Team the shrimp with steamed corn and potatoes, add some flaming Brandywines for color and you have the makings of a feast. I know you're going to ask about the heads. I buy my shrimp this way whenever I can. When I serve the shrimp to guests I remove the heads with scissors before steaming. When I serve them to family we pass the scissors at the table. While commercial seasoning blends are fine, they are very salty so I prefer to make my own. I use flat beer to steam the shrimp. My steamer, by the way, is a canning kettle. Bob has fashioned a fine mesh screen that holds the shrimp in a rack just above the boiling liquid. I toss the shrimp in a small amount of olive oil before sprinkling them with the seasonings. The light coating helps the seasonings adhere to the shrimp. This is a messy meal. I put two small bowls at each place at the table. One is for shells, the other is for a small damp finger towel. The recipe I use for seasoning comes from Rick Rodgers and it, too, is very easy to assemble. Here's how we do this.
Spicy Steamed Shrimp
Seasoning Blend
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon ground celery seed
1 teaspoon sweet Hungarian paprika
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon ground bay leaf
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 to 4 cups flat beer
4 pounds medium shrimp
1/4 cup olive oil
1/4 cup seasoning blend
Optional garnish
Lemon wedges
Hot sauce
1) To make seasoning blend: Combine salt, cayenne, celery seed, paprika, dry mustard, black pepper, ground bay leaf, allspice, ginger, nutmeg, cardamom and cinnamon in a small bowl. Mix well.
2) To make shrimp: Place a steamer rack in bottom of a large kettle or pot. Add enough beer to almost reach steamer rack. Bring to a boil over high heat. Toss shrimp in olive oil. Arrange a single layer of shrimp on steaming rack. Sprinkle with seasoning blend. Repeat procedure until no shrimp or seasoning remain. Cover pot tightly and steam until shrimp are pink and firm, about 3 minutes. Serve immediately with lemon wedeges and hot sauce if using. Yield: 8 servings.
They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.
63 comments :
- My Little Space said...
What a nice choice of shrimps! Steamed shrimps are tasty good especially with a little spicy flavour....and add in a little rice wine or 'shao xing' and some ginger juice, that will be perfect! Mamamia....
- September 4, 2009 at 2:13 AM
- NKP said...
What wild looking shrimpies! Being nowherer near an ocean, we never see them with their little heads on.
I love your spice blend - and that they are cooked with beer!
I can just taste the finger licking goodness. - September 4, 2009 at 6:06 AM
- Sam Hoffer / My Carolina Kitchen said...
It just doesn't get any better than pink shrimp. How lucky you are to find them with their heads on. When we lived in Louisiana we bought them from fisherman beside the road and they always had their heads on. At first I was squeamish about removing them, but I used scissors as you did and it's easy. But the best part of shrimp with heads is.....you know they are fresh.
I like to use beer also but somewhere along the line I have misplaced my seasonings recipe and have been just throwing some different things in there, so I'm copying yours down and putting in a safe place this time. Thanks.
Sam - September 4, 2009 at 6:51 AM
- Puna said...
Mary this looks scrumptuous.
- September 4, 2009 at 8:29 AM
- noble pig said...
When I do my low country feast I buy shrimp with the heads on...it's authentic looking, I love it.
- September 4, 2009 at 10:10 AM
- Unknown said...
Another lovely shot that looks delicious too!
- September 4, 2009 at 10:26 AM
- Kim @ Starshine Chic said...
How can something that tastes so good be so creepy looking before hand? Thanks for visiting my blog & leaving me a comment.
- September 4, 2009 at 6:12 PM
- 2 Dogs said...
I would love to try this. Hubby would like it too.
- September 4, 2009 at 7:33 PM
- Katy ~ said...
A different kind of spice mix for shrimp. I would like to try this.
- September 4, 2009 at 8:54 PM
- fitty's pinky rose cottage said...
I think I should give this recipe a try.. I love shrimps.. thanks for sharing and Happy PS!
- September 4, 2009 at 11:11 PM
- Regina said...
Another yummy one!
Happy weekend. - September 5, 2009 at 1:45 AM
- Country Wings in Phoenix said...
Hi Mary!
Happy Pink Saturday sweetie. How much pinker can you get than shrimp. These just look wonderful. I love the recipe and the spice blend will be delightful. Thanks so much for sharing. As always sweetie, another wonderful post. You never let us down. Please stop by and say hi. I so love it when you do. Country hugs, Sherry - September 5, 2009 at 2:47 AM
- Gypsy Lala said...
Thank you for sharing. I am not good in cooking but enjoy very much reading your post.
Happy weekend, visit your link here. - September 5, 2009 at 3:40 AM
they look delicious wonder if i can get all the ingredients over here in the UK have a fab pink saturday
- September 5, 2009 at 4:22 AM
Not quite a fan of spicy food (maybe not too spicy). Oh but I like shrimp's meat. They're delicious! :-)
Happy Pink Saturday!
Li - September 5, 2009 at 5:44 AM
- KathyB. said...
Boy, now I am hungry! My husband is the foodie in the family and I think I am going to point him in your direction, he would love to prepare this!
- September 5, 2009 at 5:49 AM
- melissa said...
Perfect post for Pink Saturday - Delish!
Also, I just added your blog to my Pink Saturday post as one I'd like to share with others :)
Have a wonderful weekend .. - September 5, 2009 at 8:01 AM
- Mary said...
I'm smacking my lips already - and it's so early in the morning! Love shrimp in anything (I'm a non meat eater) but having them fresh is the best way. Perhaps I'll head to the NC coast this long weekend and scoop some up to try your recipe!!
Thanks for sharing, and for stopping by. Happy PS and weekend.
Mary - ACROSS THE POND - September 5, 2009 at 8:58 AM
- Jil~Say It With Roses said...
Shrimp cooked right is my favorite of all!!!
I have copied down your recipe and thank you for sharing it!
Jil - September 5, 2009 at 9:01 AM
- ~*~Magpie's Nest said...
aren't they just gorgeous and tempting....I do enjoy shrimp
we had Maryland crabs last night, something we haven't done in ages!
~*Happy Pink Saturday*~ - September 5, 2009 at 9:57 AM
- Mary Bergfeld said...
Melissa, thank you so much for doing that. I'm most appreciative.
- September 5, 2009 at 10:17 AM
- Nancy said...
Oh, yum! The seasoning sounds like what my sister uses in New Orleans for a crawfish boil. Happy Pink Saturday!
- September 5, 2009 at 10:43 AM
- black eyed susans kitchen said...
This is a brilliant pink post! We love shrimp in our house, and I have to admit that I have never cooked them with the heads on...but maybe it is time to give it a try. Thank you for the recipe.
- September 5, 2009 at 10:43 AM
- caren said...
Wow! Wish I liked shrimp - I know I'm a little weird! I'm sure your recipe is the best. Happy Pink Saturday!
- September 5, 2009 at 10:56 AM
- Eileen said...
What a great Pink Saturday post. I love shrimp and this recipe looks delicious. Your blog is wonderful - everything looks and sounds so good!
- September 5, 2009 at 11:00 AM
- L'Chicken said...
What lucky company you have at your place! Your recipes and ideas are completely drool-worthy (and your grandbabies are adorable). I'm totally seeking out shrimp for lunch now-- YUM!
- September 5, 2009 at 11:22 AM
- Vicki said...
Hello, Mary,
Mmmm. . .those shrimp are making my mouth water! Delicious! Thanks for telling how to prepare them, too. Have a great weekend. Vicki - September 5, 2009 at 11:23 AM
- Seams to Sew and Quilt said...
Oh my goodness that lools so good. I have been having a hankering for shimp and now even more. Thanks for sharing. Have a great day.
Vera - September 5, 2009 at 11:23 AM
- Just Me said...
Mmmm....messy meals are the best! My mouth waters! Thank you for stopping by. Have a wonderful Saturday.
Hugs and Glitter.
Patti - September 5, 2009 at 11:28 AM
- Char said...
The color is perfect and the recipe looks delis, Happy Pink Saturday, Char
- September 5, 2009 at 11:37 AM
- Tara said...
These look delicious. I didn't know shrimp could look so beautiful! They are very photogenic! Happy Pink Saturday and have a great weekend!
- September 5, 2009 at 11:52 AM
- Catharina Maria said...
An other yummy pink post The color is perfect and the recipe looks delis .
love from the Netherlands Rini - September 5, 2009 at 12:12 PM
- theUngourmet said...
Those shrimp are staring at me! :D
What a great recipe! I love the seasoning you've put together! - September 5, 2009 at 12:22 PM
- LV said...
After seeing your great post, I am going to have lunch. This really looks good. I love shrimp. Thanks for your nice comment.
- September 5, 2009 at 12:50 PM
- Unknown said...
Uhm ... lot of shrimps, me encantan. Happy Pink Saturday!!!
- September 5, 2009 at 1:19 PM
- The Old Parsonage said...
I'm headed to picnic Monday and thanks to you, now know what I'm bringing!!
Thanks for stopping by The Old Parsonage, I love company!
Leann - September 5, 2009 at 1:33 PM
- ♥ Liz ♥ said...
Wow your recipes sound mouthwatering. Thank you for sharing them (even if I don't know what half the ingredients are!!!) I might need to google some for the British version LOL.
Thanks for taking the time to stop by and say hello :) - September 5, 2009 at 1:50 PM
- Tracey said...
Shrimp is one of my favorite dishes! These look delicious!!
- September 5, 2009 at 2:50 PM
- Mary said...
I love shrimp, but I think I'll pass on the heads! I like the fact that they are fresh that way, but someone else would have to remove them for me first. I'm going to use your recipe for labor day...thanks so much for sharing!
Have a wonderful week-end!
Mary - September 5, 2009 at 3:00 PM
- Martha@A Sense of Humor is Essential said...
A feast for the eyes and the tummy, many thanks.
- September 5, 2009 at 3:38 PM
- Maria Berg said...
The Tomato choclate was for sale- but very expensive so I didi not by it because I think I did not like it.
Yes shrimps are messy to eat, good with the bowl of water, MB - September 5, 2009 at 4:23 PM
- Sara Chapman in Seattle, USA said...
What a great entry for Pink Saturday. Pretty and yummy, too!
- September 5, 2009 at 5:17 PM
- Jaynie said...
I'm envious. Living in Indiana I can't get fresh seafood like this. It looks delicious.
- September 5, 2009 at 6:25 PM
- Mary | Deep South Dish said...
YUMMO! You know I love shrimp any way! Your seasoning sounds great.
- September 5, 2009 at 7:34 PM
Hi Mary! I have a little surprise for you on my blog: http://singinghorse.vox.com. When it is convenient, please check it out. Thanks!
- September 5, 2009 at 7:39 PM
- Rebecca @ Belle Blog said...
Hello, thanks for visiting my blog so I could find your yummy blog. Everything looks so delicious I want to go eat or cook or something right now. Except I'm already stuffed...but I don't care I'm hungry now.
p.s. Your foodie photos are yummy too!! Great photography.
♥ Rebecca - September 5, 2009 at 8:19 PM
- CC said...
Hi Mary..
As always, your food sounds delicious and looks gorgeous.. Happy Pinks..have a wonderful weekend.. - September 5, 2009 at 10:37 PM
- Denise said...
Yum!!! It has been ages since I've had fresh shrimp! Happy Pink Saturday, now I'm hungry!!!
- September 6, 2009 at 12:02 AM
- Unknown said...
Oh my, what a yummy post! I love, love, love shrimp and eat them whenever I can . . . I can't get enough . . . kind of like black olives! LOL!!
Thank you so much for sharing the recipes. I'll have to try them out . . . my husband loves spicy!
Happy Pink Saturday!
Teresa - September 6, 2009 at 12:16 AM
ummm...ummm...good....finger lickin' good. I bought some of the best fresh shrimp the other day...just two hours right from the ocean. Happy Pink Belated Saturday. I loved this post.
- September 6, 2009 at 8:40 AM
- Ruth said...
Such fantastic recipes! Thanks for stopping by suburbia.
- September 6, 2009 at 1:44 PM
- Susie Jefferson said...
How fabulous - perfect PINKness and gorgeous food too! You really are a very talented photographer (note to self: MUST try harder).
So glad you enjoyed my post about posts, lol. Happy Pink Saturday! - September 6, 2009 at 2:01 PM
- LaVerne said...
What a beautiful Pink Saturday post...makes me hungry! I agree about cooking shrimp with the heads on whenever possible...keeps the natural juices and flavors in!!! I have lived along the Texas Gulf coast and near the Mexican border...heads-on was the normal method at home and in Mexican restaurants...I'm copying your seasoning mix...it sounds yummy...we make all our own and use them as gifts so your recipe will get a try out as soon as the local market puts shrimp on special! Thanks for stopping by to visit on Pink Saturday. LaVerne in Texas.
- September 6, 2009 at 3:34 PM
- Julie said...
This looks so good... don't forget about my give-away to celebrate my 1 month Blogoversary.... so come on over and check it out... We will picking a winner Late Monday night , and posting the results then...
Julie - September 6, 2009 at 7:13 PM
- Deb in Hawaii said...
Mmm...the shrimp look perfect!
- September 6, 2009 at 8:58 PM
- Patricia said...
Thanks once again for a great recipe. There is nothing like fresh shrimp. Thanks for stopping by my blog. Happy belated Pink Saturday to you.
- September 6, 2009 at 9:49 PM
- Deborah said...
I love shrimp. I would eat them every day if I could. Had some today and yesterday. Your recipe looks delicious too. I need to try it.
- September 6, 2009 at 11:39 PM
- Elena said...
Yum - including the Spicy Steamed Shrimp recipe. I like to drink some bubbly with these :)
- September 7, 2009 at 9:08 AM
- Charlene said...
Sorry I'm late for Pink Saturday... Labor Day weekend got in the way. That shrimp looks wonderful & the chowder you had for Monday looks yummy too. I may have to try that. Thanks for stopping by Saturday. Have a great week.
- September 7, 2009 at 10:50 PM
- Jackie said...
Hi Mary
What is flat Beer. - September 8, 2009 at 12:56 AM
- Mary Bergfeld said...
Jackie, flat beer is beer that been opened, goes warm and loses its bubbles. Some folks use the term stale beer.
- September 8, 2009 at 1:01 AM
- Jany Schindler said...
Just now getting around to all the blogs to see the lovely Pink.Oh all of your recipes look tasty. I will be sure to try them.
Don't forget to "Look in the Nook" - September 8, 2009 at 11:07 PM
- Cami @ Creating Myself said...
Hi Mary! I'm just able to make the rounds for the parties last week...sorry!
I love your idea of using shrimp for PInk Saturday....very clever! And the hoecakes sound delicious. I'm making those for brunch soon! - September 10, 2009 at 9:54 AM


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'Bluish' Light May Help Alzheimer's Patients Find Bearings
Rensselaer Polytechnic Institute is trying to help Alzheimer's patients experience fewer behavioral issues. Robert Siegel speaks with researcher Mariana Figueiro and psychiatrist Guerman Ermolenko.
Now, health and electrical lighting. Last month, Mariana Figueiro showed me something that she has developed to help seniors avoid falls in the night. Figueiro researches health applications at the Lighting Research Center at Rensselaer Polytechnic Institute in Troy, New York. Her project is a nightlight. But it's not just a single bulb. It's a string of yellow lights that border the darkened entrance to, say, a bathroom.
It's a doorway, and around the frame of the doorway are the yellow LEDs?
MARIANA FIGUEIRO: That's correct.
SIEGEL: Then they form - yeah, they form a nightlight.
FIGUEIRO: So there's two purposes here - or maybe three. One, it is a nightlight. Second, it tells you where the bathroom is, so it gives you where to go when you get up. And third, we did show that you increase stability with these kinds of light, compared to just night light.
SIEGEL: The geometric array of lighting, evidently, can help give us our bearings, and help us walk steadily in the dark. Elderly people in assisted living, she says, would be that much less likely to fall in the night en route to the bathroom.
Another of Dr. Figueiro's projects deals with the effect of lighting on Alzheimer's patients; specifically, on their sense of day and night, the internal body clock that we call the circadian system.
FIGUEIRO: What we're learning more and more is that the light that affects the circadian system is different than the light that affects the visual system.
SIEGEL: For example, we have long been accustomed to the yellowish, so-called warm light of incandescent light bulbs. Yellowish light helps us see things. But nothing says "wake up" to our circadian system like bluish light.
FIGUEIRO: The circadian system is what we call a blue sky detector. It's looking for blue light, when it comes to synchronizing the circadian system to solar day.
SIEGEL: And the theory is that our circadian system is looking for blue light because it's the blue of the blue sky?
FIGUEIRO: That is what people think.
SIEGEL: It turns out that bluish light is now commonly for sale at the hardware store. You can get it from compact fluorescents or from LEDs. It's often marketed as daylight. Mariana Figueiro has put that kind of light to use at the Albany County Nursing Home.
FIGUEIRO: Oh, that's my pretty table. That's my favorite.
DR. GUERMAN ERMOLENKO: This is our Alzheimer's unit...
SIEGEL: For patients with Alzheimer's, whose sleep cycle is off and who are too easily distracted to sit in front a bright lightbox, she has designed a lamp in the form of a table. The table top is a flat-screen TV that radiates a bright, bluish light. Figueiro has been working with Dr. Guerman Ermolenko, a geriatric psychiatrist.
ERMOLENKO: This is our famous table.
SIEGEL: Two elderly female patients were sitting at the table, staying awake - as they had been all day long - for weeks.
ERMOLENKO: Some of the residents who were sitting here used to wander a lot; used to be pretty irritable, especially during hands-on care when you need to change them. And now, we do see that they're pretty calm and happy.
SIEGEL: Karen Pitcher, the nurse manager in the Alzheimer's unit, says the two women at the table are sleeping through the night.
KAREN PITCHER: I've seen improvement. And the two people that spent the most time at the light table, had the most improvement.
SIEGEL: What is the improvement? What's improved?
PITCHER: They used to wander the halls at night. They used to get up multiple times during the night and be out in the hallway half-undressed, going from room to room. She doesn't try to exit the unit anymore. It's much better.
SIEGEL: The light table hasn't worked for all the Alzheimer's patients in the nursing home, as Dr. Ermolenko readily conceded.
ERMOLENKO: Some clients, it's too stimulating. And some clients, we had to actually cut it down and decrease the amount of light.
SIEGEL: But he says he's interested in expanding light therapy for the residents here and at another facility where he's already seeing good results, he says; not with a table, but with lamps in bedrooms.
For all the potential importance of lighting to people whose circadian rhythms are off kilter, the Alzheimer's unit at the Albany Nursing Home displays all the lighting design of, say, a 40-year-old middle school cafeteria. I asked Dr. Figueiro, the lighting researcher, about that.
Let me ask you your instinct here. I know this isn't science I'm asking you for. But we're in a room of - you know, a fairly large room full of people. And the lighting is, you know, medium to dim, I would say. And a lot of the bulbs are incandescent light bulbs in ceiling fixtures, a couple of fluorescent fixtures as well. If this space - let's say if half the lights were kind of bright, white, bluish light and if those were all on, you know, during the daytime and then it warmed up a little bit with yellowish light in the evening, do you think that would be a therapeutic environment?
FIGUEIRO: I think it would. And I think that ideally, what we want to do is to be able to replace the lighting, the entire lighting in the space because then everybody can get the benefit of having that kind of light. What I hope we can accomplish is show people that it works and be able to now translate that to architects, to people doing the building, so that when they design the building from start, they do it right.
SIEGEL: In fact, there are already LED bulbs on the market that change color, and that you can control with a smartphone or a tablet. They are very pricey. But they do raise interesting possibilities, and not just for Alzheimer's patients. If bluish light inspires wakefulness, it's probably not good lighting to read by at night, if you're hoping to fall asleep soon. The same goes for looking at the bluish glow of a laptop or a tablet. On the other hand, in the morning, a yellowish incandescent bulb may not provide the best light to help us seize the day.
Copyright © 2014 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.
NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR's programming is the audio record.


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Ray Ellis Sports December 18th 2018
December 18, 2018
Hosted by Ray Ellis
[Download MP3] [itunes] [Bookmark Episode]
Episode Description
Ray Ellis Sports
Archives Available on VoiceAmerica
Okay sports fans – here's your opportunity to discuss football - America's favorite sport!! On an annual basis, millions of people attend, watch and listen to football – both pro and college. "Ray Ellis Sports", an internet talk radio show was developed with the fan in mind. Join Host former Philadelphia Eagles' and Cleveland Browns' Strong Safety, Ray Ellis for exciting, interactive football discussions – from the fan's perspective. Ray believes that it is the fans that support America's favorite sport and they should be able to express their opinion about the game with passion.
Ray Ellis
Ray Ellis, raised in Canton, Ohio has been a Browns' fan all his life – which makes sense that he would have a successful career as a Browns Strong Safety. Ellis, a four-year letterman at Ohio State, won All-Big 10 honors with five interceptions as a senior defensive co-captain. He went on to play for the Philadelphia Eagles in 1981 and in 1986 joined the Cleveland Browns. Ellis' career stats include: 427 tackles, 14 interceptions, nine fumbles caused, six recovered fumbles, three quarterback sacks and three blocked punts. Since leaving the Browns, Ellis has been active in both business and community, most recently as Chief Operating Officer for People for People, a non-profit corporation in Philadelphia whose mission is to educate underprivileged youth and young adults. Ellis has also been active with the Big Brothers/Big Sisters, Special Olympics, United Way, United Negro Fund and the National Center for Missing Children. Ellis now resides in Phoenix, AZ with his wife, Darice.


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As weary as many Americans grew of campaign commercials last month, they may be getting even more annoyed this month by endless talk of the fiscal cliff, the massive collection of tax increases and spending cuts set to take effect at year's end.
It's easy to understand the urge to stick fingers in ears and loudly chant "la-la-la-la." The budget problems are indeed complicated, and the negotiations tedious.
But resolving the mess is extremely important: Without a solution, every person who gets a paycheck or has investments will see his or her taxes rise.
And if the stalemate were to linger deep into the new year, many people could see their jobs disappear. The nonpartisan Congressional Budget Office says that if President Obama and lawmakers fail to reach an agreement, the U.S. unemployment rate later in 2013 could rise to 9 percent, from the current 7.7 percent.
Many economists say that might trigger a new recession sometime next year. And that, in turn, could hurt the whole global economy as our trading partners start to feel the contraction.
Of course, both the White House and Congress say they have every intention of reaching some kind of agreement. In fact, the House of Representatives was formally scheduled to go home for the year this week, but Majority Leader Eric Cantor, R-Va., announced that "the House will not adjourn the 112th Congress until a credible solution to the fiscal cliff has been found."
But what if no deal is struck?
Here is a timeline of the changes that — in the absence of any action by the president and Congress — would start to take effect early in the new year:
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Good morning.
Our early headlines:
-- 'Very High' Chance North Korea Will Soon Test Fire Missile
-- Students Stopped The Stabbing Suspect At Texas College
-- 8 For 8: Connecticut Wins Another Women's Hoops Title
-- New Editor Named At 'New York Times Book Review'
Other stories making headlines:
-- "Obama's Budget: What To Expect." ( It's All Politics)
Related: "Obama Reaches For Middle Ground With New Budget Plan." ( The Wall Street Journal)
-- "Immigration Overhaul 'Feels Unstoppable Now,' Backers Say." ( It's All Politics)
-- Senators Manchin And Toomey "Prepare To Unveil Gun Deal." ( Roll Call)
-- "Cuba Returns Two U.S. Children Who Were Abducted In Tampa ... Parents Face Charges." ( Miami Herald)
-- Former Rep. Anthony Weiner's "Post-Scandal Playbook" Has The Democrat Eyeing Run For Mayor Of New York City. ( The New York Times Magazine)
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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With just hours to go before the deadline, Alicia Hughes and Rich Williamson filed to run as Independents in the May 5 City Council election broadening the race for six Council seats. Both registered as Independents and will take on six Democratic incumbents and two Republicans. Mayor Bill Euille will run unopposed.
The late addition of Hughes and Williamson expands a ballot that previously indicated a two-party race, bringing the number of candidates to 10.
Hughes, who works at the U.S. Patent and Trade Office as a pharmaceutical and biotechnology patent examiner, is a federal worker and is barred from endorsing a political party under the Hatch Act. However, she is a member of the Commonwealth Republican Womans Club. She has a juris doctor in international law, health policy and international property curriculum, and is a member of the Alexandria Social Services Advisory Board and Leadership Alexandria.
Williamson is a senior project manager at the Pentagon (requiring an Independent label) specializing in business process engineering and system architecture and grew up part-time in Old Town with his mother, he said. He has a masters degree in business administration and served as secretary of the citys Environmental Policy Commission for a year and was President of the Colonial Heights Homeowners Association on the West End.
Williamson lists pertinent issues affecting the city as traffic, taxes, pollution and keeping our commitments before we move onto new investments like massive infrastructure improvements that will not offer our citizens any additional security or services.
As a West End resident of Seminary Hill, Williamson said that side of town is one of his major concerns, calling the area underrepresented. He commented on the delicate nature of the impending development of the Landmark and Van Dorn area and the federal BRACC project coming to the Mark Center.
Its not Williamsons first attempt at public office. He ran for school board in Williamson, Tennessee, but was not elected. He said his pseudo-governmental experience on Alexandrias Environmental Policy Commission was also an impetus for throwing his hat into the crowded ring.
I saw when government doesnt work and it really was sickening, Williamson said. Thats why I only served for one year because things were not getting passed. It was an incorrect focus; we were focusing on buying up land for green space but we didnt mind that children were breathing in asphalt particles. It seemed insane.
Hughes, a fellow West End resident, said she would also focus on the West End specifically the development and dynamics of the business and residential communities among other citywide issues.
I want businesses getting comfortable doing businesses with the city and the development process and at the same time making sure that the needs and interests of the residents are put before the business community because within the community, everyone has to work together, Hughes said. And there has to be concessions made on both sides of the aisle. Business interests often clash with community interests but we want to make sure that every one understands where each other is coming from.
Both candidates said that while they will focus on the West End, all of their issues are citywide, and they will approach their campaigns in such a way. Both put an emphasis on education, too, Hughes being a former educator and Williamson having run for school board.
As Independents, neither candidates have been invited to the upcoming City Council debates yet, but both said they would actively pursue inclusion. Their non-party labels add another element to an attention-grabbing election.
When youre working within the confines of a two-party structure [being an Independent] is potentially an uphill battle on one hand, Hughes said. On the other hand it is an opportunity to bring people together from both sides of the aisle for a common cause.
I like to be an Independent because I support moderate goals, Williamson said. And, like our president, I want to actually compromise and find good solutions that make sense.
The deadline has now passed to register as a City Council candidate. The first Council forum is March 18 and may or may not include the two newest additions to the race.


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When to See a Periodontist
Periodontal treatment may be sought in several ways. Your general dentist or a hygienist may recommend a consultation with a periodontist if they find signs of periodontal disease through the course of a checkup or other dental care appointment. You may also decide to see a periodontist on your own as a referral is not necessary to be seen at our office.
In fact, if you experience any of these symptoms, we encourage you to schedule an appointment at our office without delay:
- Bleeding while brushing or eating normal foods. Unexplained bleeding while performing regular cleaning or consuming food is the most common sign of a periodontal infection.
- Bad breath. Ongoing halitosis (bad breath), which continues despite rigorous oral cleaning, can point to periodontitis, gingivitis or the beginnings of a gum infection.
- Loose teeth and gum recession. Longer-looking and loose-feeling teeth can indicate recession of the gums and/or bone loss as a result of periodontal disease.
- Related health concerns. Patients with heart disease, diabetes, osteopenia or osteoporosis are often diagnosed with correlating periodontal infections. The bacterial infection can spread through the blood stream, affecting other areas of the body.
The inside of the mouth is normally lined with a special type of skin (mucosa) that is smooth and coral pink in color. Any alteration in this appearance could be a warning sign for a pathological process. The most serious of these is oral cancer. The following are common signs of a pathologic process or cancerous growth:
- Reddish patches (erythroplasia) or whitish patches (leukoplakia) in the mouth.
- A sore that fails to heal, and bleeds easily.
- A lump or thickening on the skin lining the inside of the mouth.
- Chronic sore throat or hoarseness.
- Difficulty chewing or swallowing.
These changes can be detected on the lips, cheeks, palate, and gum tissue around the teeth, tongue, face, and/or neck. Pain does not always occur with pathology and, curiously, is not often associated with oral cancer. However, any patient with facial and/or oral pain without an obvious cause or reason may also be at risk for oral cancer. We recommend performing an oral cancer self-examination monthly.
Remember that your mouth is one of your body's most important warning systems. Do not ignore suspicious lumps or sores. Please contact us so we may help.


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Maths Tutor in Sughad, Ahmedabad
Maths fear is the most common fear among students. Want to get over the fear? you will get personalized guidance from our math Gurus. Take the course and say no to the math fear.
Let us connect you with the Best Home Tutors. Just tell us your requirements for home tuitions.


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Mr. President, over the course of the last few months, we have witnessed dramatic events in one of Europe's largest countries, Ukraine. The Orange Revolution has clearly shown that people power can bring about peaceful democratic change some thought was not possible in a former Soviet state. As a result, and with the support of the United States, Europe and international organizations such as the Organization for Security and Cooperation in Europe OSCE, Ukraine is on the path to freedom and democracy. Notwithstanding the formidable challenges that remain to overcome the legacy of the past, Ukraine now has a real chance at consolidating its democracy and further integrating into the Euro-Atlantic community.
Unfortunately, the news out of Belarus, Ukraine's neighboring fellow eastern Slavic country to the north stands in stark contrast to the encouraging news coming out of Ukraine. Secretary Rice, in her confirmation testimony, characterized Belarus, along with North Korea, Iran, Cuba, Burma, and Zimbabwe as an outpost of tyranny and asserted that America stands with oppressed people on every continent. Belarus, under Alexander Lukashenka's now 10-year repressive rule, has the worst human rights record of any country in Europe. Lukashenka's regime has increasingly violated human rights and freedoms and has made a mockery of commitments that Belarus freely undertook when it joined the OSCE in 1992.
Nothing has changed for the better since last October's fundamentally flawed parliamentary elections and rigged referendum allowing Lukashenka unlimited terms as president. In November, Lukashenka appointed Viktor Sheiman as head of the powerful Presidential Administration, despite credible evidence linking Sheiman to the disappearances of opposition leaders and a journalist in 1999 and 2000.
The harassment and persecution of civil society has intensified. A top opposition figure, Mikhail Marinich, was sentenced in late December on the charge of stealing, of all things, U.S. government property, in this case, computers, despite the fact that the U.S. Embassy in Minsk makes no claims against Marinich. Clearly, Lukashenka wants to eliminate Marinich as a potential candidate for the 2006 presidential elections.
Other opposition leaders, Valery Levaneuski and Alyaksandr Vasilyeu, continue to serve terms in a minimum security colony after having been found guilty of "public slander" of the Belarusian leader. Their crime? Distributing leaflets urging people to take part in an unauthorized rally. The leaflets contained a satirical poem about Lukashenka. Another example of Belarus' reluctance to promote human rights is the recent refusal to grant a visa to former OSCE Parliamentary Assembly Chairman and Romanian Foreign Minister Adrian Severin, who now serves as the UN Human Rights Commission's Special Rapporteur on Belarus. The Belarusian regime has also clamped down on independent NGOs and prodemocracy political parties with Kafkaesque legal requirements and has mounted a full-fledged assault on independent trade unions. Problems are being experienced by religious communities attempting to operate freely.
As Chairman of the Helsinki Commission, charged with monitoring and encouraging compliance by all 55 participating States with OSCE agreements, I call upon the Belarusian authorities to live up to their freely-undertaken commitments with respect to democracy, human rights and the rule of law. Last October, President Bush signed into law the Belarus Democracy Act, which had been introduced in the Senate by then Helsinki Commission Chairman Senator Campbell and in the House by commission co-chair Christopher Smith, stating:
We welcome this legislation as a means to bolster friends of freedom and to nurture the growth of democratic values, habits, and institutions within Belarus. The fate of Belarus will rest not with a dictator, but with the students, trade unionists, civic and religious leaders, journalists, and all citizens of Belarus claiming freedom for their nation.
It is essential that we in the Congress, together with the administration and the OSCE, keep faith with the courageous people of Belarus struggling to ensure freedom and democratic values for their long-suffering country.


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A fox doesn't seem to care if the air dose rate is in several millisieverts per hour inside the Reactor 2 building around containment vessel.
From TEPCO's photos and video page on December 28, 2015:
I hope the next year is a better year, but since "hope" has been a dirty word for some time now I will just have to prepare.
Leonard Cohen "Closing Time"


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Visit our website
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Senior Insurance Loss Control Consultant
Little Rock, AR
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Senior Insurance Loss Control Consultant
Job Description
At Alexander & Schmidt, a Senior Insurance Loss Control Consultant performs inspections and prepares in-depth reports for insurance underwriting purposes. Insurance companies use the reports to properly insure a commercial building, or business operations, for a new policy or renewal of a current policy.
Required Skills
A Minimum 10 years' experience with a major carrier or working as an independent contractor providing loss control services.
Extensive understanding of commercial property and casualty lines.
Property assessments will potentially include the necessity to determine adequacy of sprinkler systems based on occupancy, commodities and racking systems.
Inland Marine coverages will include builders risk, contractor's equipment, motor truck cargo, WLL and MOLL and other specialty coverage's.
Commercial General Liability will include Premises, Operations, Products and Completed Operations.
Workers Compensation assessments for regulatory compliance and workplace safety.
Loss analysis involving identification of trends, root cause and appropriate corrective action.
Specialty fields such as Environmental and Professional Liability
Risk Improvement services including training, consulting, hazard analysis and regulatory assessments will also be conducted.
Solid communication skills—including exceptional writing ability, organizational skills, and computer skills
Excellent Time management skills
Professional certifications CSP, OHST, ALCM and/or ARM are preferred, but not required.
Uploading completed reports, photos and diagrams through a special website or complete reports on web based systems
Travel within a reasonable territory, 50 mile radius
This work will be challenging and covers everything from contractors to real estate to retail to warehouse and distribution to manufacturing.
High-quality, accurate loss control surveys guide the underwriter in the selection of profitable business, and assist the insured in controlling losses through the demonstrated value of the loss control services provided.
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This course has been designed to help you apply knowledge, skills, and know-how you have developed in negotiation and in mediation, both as a result of your own practice and the follow up of the previous Courses of the ESSEC "Negotiation, Mediation, and Conflict Resolution" specialization.
Before you enroll this course, we strongly recommend that you acquire the necessary pre-requisites. A number of tools, concepts, and methods are outlined in 3 MOOCS: Negotiation Fundamentals, Cross-cultural Negotiations, and Mediation & Conflict Resolution. To be more specific, the following subjects must be mastered: - Get prepared for any negotiation; - Avoid traps; - Know how to prompt value-creating partnerships; - Structure an effective negotiation sequence; - Bargain in an efficient and respectful manner; - Overcome deadlocks; - Manager cultural differences in a negotiation; - Define what a mediation is and choose when to use it; - List different types of mediation; - Identify typical challenges and difficulties that most mediators face; - Choose the adequate strategies within a repertoire of options; - Identify the do's and don'ts in mediation. The purpose of this course is to help you to put everything together, sharpen your skills and enhance your command of negotiation techniques and behaviors. We've designed this MOOC in a highly interactive way. You will be engaged in a negotiation with peers. You will demonstrate your improved capacity to analyze, and therefore conduct, negotiations and mediation. This capstone project will comprise three exercises. Here is an overview. In the first exercise, you will analyse a real-life negotiation of your own choice. As an expert of negotiation dynamics, you will provide your reader with a detailed analysis of this real negotiation. Indeed as a professional, your task might not always be to conduct a negotiation - but to analyse what is going on in a given negotiation, or to help others (your boss, for instance) get ready for a high-stake negotiation. Guidelines will be provided in a separate document, to help you structure your assignment. For the second exercise, you will negotiate directly with a peer. We've prepared a business case inspired from a true story. The third exercise is linked to the previous one. Imagine that this negotiation is not successful, and that the relationship between the two negotiators becomes too tense. You will be asked to step into the shoes of a mediator - and to structure a mediation process. Each of these three exercises will be peer-evaluated. As a result, it is really worth your engagement! Go ahead, engage fully into the exercises - you will have fun, and you will make further progress for real-life negotiation, mediation, and conflict management.


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The conclusion of Beyonce's high-wattage Super Bowl spectacular — and the subsequent blackout in the New Orleans Superdome — are the first and second most tweeted-about moments in Twitter history, according to the social media giant.
Mrs. Shawn Carter's January halftime show, which featured a quick reunion of her former group, Destiny's Child, netted 268,000 tweets per minute. The blackout that followed is just behind that, at 231,000 tweets per minute.
Twitter commonly releases stats about these big moments in social media, but now the company's blog has put them into context so we can see how these big Twitter moments compare with one another.
"Numbers become more meaningful when you can compare two similar events," Twitter's Simon Rogers notes. So here's a look, courtesy of the company's media blog. (Click to see the full interactive.)
Of the 10 most tweeted-about moments, only two — presidential debates — were not an entertainment or sports event.
The debate that got so much attention was the "Debacle in Denver," as Washington Post scribe Dan Balz calls it. It was the first debate between President Obama and his Republican challenger, Mitt Romney. The face-off was moderated by Jim Lehrer and Romney shined while Obama turned in a lackluster performance that led his supporters to worry it would cost him the election.
This was a high-volume moment for Twitter, but also one in which its influence as a public conversation medium became widely understood. Balz writes, in his new book, Collision 2012:
"This medium, which barely existed four years earlier, became the arbiter and the real-time spin room of one of the most important presidential debates in history, a pithy, running national conversation that was at turns devastatingly incisive in its judgments of the two men or hilariously funny at pointing out their foibles. The 10.3 million tweets eclipsed the tweets-per-minute pace set during the two political conventions a month earlier and marked, if not the coming of age of this medium, then at least an irrefutable confirmation of its power to shape elite opinions and perceptions."
Here's a look at the top 20 Twitter moments, in a chart:
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Former National League MVP Ryan Braun was suspended without pay for the rest of the season and the postseason Monday, the first penalty from baseball's investigation of players reportedly linked to a Florida clinic accused of distributing performance-enhancing drugs.
The Milwaukee Brewers star accepted the 65-game penalty, 15 games more than the one he avoided last year when an arbitrator overturned his positive test for elevated testosterone because the urine sample had been improperly handled.
``I am not perfect. I realize now that I have made some mistakes. I am willing to accept the consequences of those actions,'' he said in a statement.
Braun, injured Yankees star Alex Rodriguez and more than a dozen players were targeted by MLB following a report by Miami New Times in January that they had been connected with Biogenesis of America, a now-closed anti-aging clinic.
MLB Commissioner Bud Selig announced the penalty Monday, citing Braun for multiple unspecified ``violations'' of baseball's drug program and labor contract. Braun will miss the Milwaukee Brewers' final 65 games without pay, costing him about $3 million of his $8.5 million salary.
Under the agreement reached by MLB and the players' association the specifics of Braun's admission won't be made public. The sides also wouldn't say whether this counted as a single violation or more under baseball's drug agreement.
``We commend Ryan Braun for taking responsibility for his past actions,'' said Rob Manfred, MLB's executive vice president for economics and league affairs. ``We all agree that it is in the best interests of the game to resolve this matter. When Ryan returns, we look forward to him making positive contributions to Major League Baseball, both on and off the field.''
Union head Michael Weiner said in a statement: ``I am deeply gratified to see Ryan taking this bold step. It vindicates the rights of all players under the joint drug program. It is good for the game that Ryan will return soon to continue his great work both on and off the field.''
Braun's acceptance of a suspension marks a 180-degree turnaround from his defiant spring training news conference in Phoenix last year, after his 50-game ban was overturned.
``We won,'' he said then, ``because the truth is on my side. The truth is always relevant, and at the end of the day, the truth prevailed.''
Braun became the latest star tripped up by baseball's drug rules.
The sport was criticized for allowing bulked up sluggers to set power records in the 1990s and only started testing in 2003. Since then, testing and penalties have become more stringent and last year San Francisco's Melky Cabrera was suspended for 50 games, just weeks after he was voted Most Valuable Player of the All-Star game.
Four All-Stars this year have been linked in media reports to Biogenesis: Texas outfielder Nelson Cruz, San Diego shortstop Everth Cabrera, Oakland pitcher Bartolo Colon and Detroit shortstop Jhonny Peralta.
Other players reportedly tied to Biogenesis include Cabrera, now with the Toronto Blue Jays, Yankees catcher Francisco Cervelli and Seattle catcher Jesus Montero.
Weiner said last week that arbitration hearings for players contesting suspensions likely would not start until September, which would delay any penalty until next season. But he also indicated the union would urge players to make a deal and get a suspension over with if there was strong evidence of guilt. (AP)


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Thursday, October 16, 2008
Buttermilk Brown Sugar Meatloaf - This Working Title is Not Working for Me
I had some leftover buttermilk in the fridge and I wondered what would happen if used it to replaced the milk in my meatloaf recipe. I know you've read my various posts on buttermilk's delicious, tenderizing effects on meat, so at least my idea had some proven food science behind it. So, I decided to go for it, and was very happy with the results.
This meatloaf recipe is very flavorful, and as the proverbial description goes, "melts in your mouth." As far as vegetables, I only used onions, but their sweetness, along with the simple brown sugar glaze were a great counterpoint to the others flavors.
Even if you don't use this exact recipe, you should try your own famous meatloaf recipe with buttermilk. Its effects were subtle, but noticeable. Enjoy!
2 1/2 lb ground chuck
1 onion, diced
2 tbsp butter
1/2 tsp dried tarragon
1/2 tsp dried Italian herbs
1 tsp black pepper
2 1/2 tsp salt
1/2 cup ketchup
3/4 cup buttermilk
2 eggs
1 cup plain breadcrumb
1 tbsp Worcestershire sauce
1 tsp hot sauce
1/4 cup brown sugar
1 tbsp Dijon
1 tsp cider vinegar
33 comments:
i Love meatloaf, the food and the singer!
- October 16, 2008 at 8:19 PM
Classic comfort food recipe.
Going to try this out recipe soon.
Hey Chef John, would you make a dish with quinoa when you have the time? Supposedly really healthy...
Thanks so much for all of your superb recipes!
-D.W. - October 16, 2008 at 8:34 PM
"Savory Buttermilk Meatloaf"
Very nice recipe...I thought you were just going to put that speck of hot sauce on there, and I was thinking "YOU WIMP!", but I knew there had to be a problem. Anyways, the song's really scaring me. - October 16, 2008 at 8:55 PM
Very appropriate music lol
- October 16, 2008 at 9:14 PM
I'm thinking... D'Angeloaf
http://www.youtube.com/watch?v=Iq_EfpGAH4o - October 17, 2008 at 2:10 AM
- TIPICHiC said...
I definitely have to try this one...my boys are meatloaf maniacs!
- October 17, 2008 at 11:03 AM
hmmm, I never seem to make meatloaf the same way twice but have to admit I've never used milk in one, never even heard of it before now. Is this a regional thing or ???????
- October 17, 2008 at 1:10 PM
- Chef John said...
not sure, but I think it adds a little extra moisture.
- October 17, 2008 at 1:11 PM
- Ruthie said...
That looks delicious! :-)
- October 17, 2008 at 3:32 PM
- Jimmy said...
I was just playing that song the other day, and my girl was criticizing me for listening to 'such terrible music'!
I'm definitely going to have to make this tomorrow. - October 17, 2008 at 8:52 PM
- DRC son said...
@chef john: hysterical video... gonna try the meatloaf soon.
keep up the good work. - October 17, 2008 at 11:13 PM
- Elaine said...
What about Buttermilk Sugared Meatloaf or Brown Buttermilk Meatloaf?
- October 18, 2008 at 2:16 PM
I wish you would come out with a cookbook. I would buy it. I love your videos. You are so funny and your videos brighten my day not to mention the food is good too! Thanks
- October 18, 2008 at 2:21 PM
- Rye Seronie said...
Dear Chef,
Thank you for this amazing recipe. I was looking for something to replace the dry bland meatloaf my chef has been serving. This is now a staff favorite. I wanted to ask what kind of storage time / reheating instructions for this meatloaf. - October 19, 2008 at 12:48 AM
Recipe is a home run! Absolute paradise by the oven light.
- October 19, 2008 at 12:48 PM
- Autumn said...
Hey Chef John! How about "Glazed Buttermilk Meatloaf"?
Sounds delectable and I can't wait to try it! I agree with Elaine about that cookbook. :) - October 19, 2008 at 5:04 PM
I just copied your meatloaf recipe into my "recipe bible". I'm calling it "Chef John's Buttermilk Meatloaf". It's a no-brainer. If a recipe starts with "Chef John" I know it's a great one. If I add "buttermilk" into the name, I'll realize that I need to get some before starting the recipe. I don't care much for Meatloaf (the singer)- my father used to play Paradise by the Dashboard Light over and over on family car trips when I was 14. Awkward! 31 years later I'm still not over it...
- October 19, 2008 at 7:00 PM
Wow! this is my first meatloaf. It turned out delish even though I used milk instead. I did not have tarragon. I also subsitute breadcrumb with tofu humbergur mix. Thanks Chef John.
- October 20, 2008 at 12:28 AM
- Aleksandra said...
I made this recipe yesterday. The inside was really nice, but I did not like the glaze - it was just too sweet for my taste (I used the exact measurements). Next time I will use less sugar and a bit more vinegar (it seems that your "splash" of vinegar is a bit more than a teaspoon. Regards from Ljubljana!
- October 20, 2008 at 2:40 PM
- Chef John said...
Yes glazes are personal, adjust and adapt. I didn't measure, maybe it was 2 tsp.
- October 20, 2008 at 2:43 PM
Chef John,
Im a student at the University of Western Ontario in London, Ontario, Canada. I was browsing your blog after I found your chicken wing recipe for superbowl (which was Fantastic by the way). Im about to undertake this Meat Loaf and cannot wait to see how it turns out. Thanks a ton for all these phenomenal recipes, the ladies have been thoroughly impressed with my (yours) cooking abilities :). Ill repost and let ya know how it ends up!! Thanks again!
Zach - February 4, 2009 at 5:29 PM
Chef John
All I can say is wow. My friend and I just finished dinner, and it was fantastic. The sweet glaze really kicked off the flavors and seasoning in the meats and the slow cook made it really tender. My only Question is how to make it keep its shape better? I know probably just to keep forming it as ur putting it on the pan but do you have any other suggestions?? Cheers!!!
Zach - February 5, 2009 at 12:08 AM
- Surly said...
This is an awesome recipe, and I scored major brownie points with my family for cooking this. I suggest adding diced red capsicums and fried lean bacon bits to the meat along with the onions. The complementing flavours are really good :)
BTW, love your recipes, you inspire me to cook. - March 29, 2009 at 10:18 AM
- gdarby said...
I wrapped this sucker in bacon and it was the best meatlof I have ever tasted. MMMMMM...BACON!!!
- April 2, 2009 at 10:26 PM
I have NEVER been able to make a decent meatloaf and I've tried many times. But then I tried Chef John's savory buttermilk version and it was truly incredible! DELICIOUS. meatloaf at its best.
Thanks Chef John for sharing this recipe.
Chris - November 19, 2009 at 11:38 PM
This might be your best video ever, I love the way you incorporated good ol' meatloaf songs! However, about the healthy part, it's not actually all that bad, unless you eat the greasy stuff left on the silicone mat, I mean, a lot of the fat just melts out, right?
- March 6, 2010 at 10:22 AM
Meatloaf is inexpensive to, but I shyed away from it because it's "yucky" when I make it according to my children, husband, and even me.
I had to sub and leave out some of the sexier ingredients that I didn't have in the house and it was still delicious. No left overs for the dogs this time!
Thank you, chef John! - January 28, 2011 at 10:29 AM
This was sooooo good. I have never made meatloaf that taste this good!! Thank you for your expertise, Chef John!!!
- March 6, 2011 at 4:26 PM
How about Butter Sweet Glazed Meatloaf?
- December 19, 2011 at 1:18 AM
I know this is old, so I doubt anyone will even see this, but being British, I have to ask, what is wrong with you lot? Why do you pronounce Worcestershire sauce so oddly? It is read as "Wuss-ter" sauce. That is it. Maybe it is a long running gag no one but you guys understands, but no one pronounces shire other than the North Americans.
- March 16, 2012 at 2:32 PM
- Unknown said...
Matt--we just try to say it like it looks!! I have never been sure how in heck one is actually supposed to say it, but the way Chef John says it in the video would be about how I do say it. If we just called it "Wuss-ter" sauce, noone here would have any idea what we meant, most likely ;)
Chef!! I dunno if you read comments on posts this old, but I wanted to thank you ever so much again for doing what you do. I would not be nearly so brave in the kitchen if it were not for you and your videos!! Please do them forever! ;) - September 24, 2012 at 4:27 AM
- Unknown said...
Chef John,
Another great recipe. I do have another story about my wife however :^). As I was cooking down the onions (she hates onions)she had this look of disdain on her face. I ignored it (safe thing to do) and continued making the meatloaf. I served it with your warm brussel sprout salad with the bacon dressing. So as we are about to dig in, she says "Well this will be a first...I HATE meatloaf." I say "Wait, what? You've made us meatloaf before." My daughter pipes up and says "Yeah but she never eats it...she has a salad those nights." So anyways I wait for her to turn her nose up and poo poo all my hard work. She takes a bite and says "Hmmm...this is pretty good." She then explains how most meatloaf tastes like a big hamburger that people smother with ketchup. She was thoroughly impressed...so much so that she took leftovers to work for lunch the next day! Another great job Chef John! - December 18, 2013 at 10:52 PM
- Debbie said...
So, I'm obviously 10 years behind but BEST meatloaf ever. Just say'n.
Thanks Chef John. - October 4, 2018 at 10:21 PM


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