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Welsh cops on trial for fabricating evidence
'Vital evidence was changed to implicate innocent men in Lynette White murder trial'
Innocent men were implicated in a high-profile murder hunt after vital evidence was 're-written', a jury was told today. Detectives investigating the murder of South Wales prostitute Lynette White had been 'stumped' after a nine-month investigation into her death, on Valentine's Day 1988, came to a standstill, a court heard.
However police suddenly acquired a crucial new line of inquiry after changes were made to a key witness statement and within three weeks of the 'development' three innocent young men were charged with her murder, it is alleged.
The body of Lynette White was discovered in a squalid first-flat in what was then the rough docklands area of Cardiff. The 20-year-old was found with more than 50 stab wounds and slashes to her throat and wrists.
Swansea Crown Court was told police conspired to bully weak-willed witnesses into agreeing with fictional accounts of the killing.
The outcome saw Stephen Miller, Yusef Abdullahi and Tony Paris all eventually jailed for murder it what became known as a notorious miscarriage of justice.
Cousins Ronnie and John Actie, who stood trial with the men who became known as the Cardiff Three, were acquitted at the time.
A campaign to release the Cardiff Three eventually saw the trio freed when their convictions were quashed on appeal in 1992.
More than a decade later, Jeffrey Gafoor, a client of Ms White, admitted murdering her and is now serving a life sentence.
Police involved in the murder hunt which culminated in the jailing of innocent men were later arrested themselves. Most senior among them are ex-superintendent Richard Powell, 58, and ex-chief inspectors Thomas Page, 62, and Graham Mouncher, 59. They are accused of conspiring with Michael Daniels, 62, Paul Jennings, 51, Paul Stephen, 50, Peter Greenwood, 59, and John Seaford, 62, to pervert the course of justice. The 10 defendants deny all the charges.
Today, the spotlight turned on crucial written statements given by key witnesses to police from November 22 1988.
Nicholas Dean QC, prosecuting, said previously that the date signals the start of a 'co-ordinated and deliberate policy' to break some witnesses.
Among them, it is alleged, was Mark Grommek, a key witness in the eventual trials against the five men. He has already given evidence in the trial, claiming intense police pressure and bullying forced him to change his story.
A statement he gave to retired officer, defendant John Seaford, was highlighted by a forensic expert today. Dr Catherine Barr demonstrated how a statement written up by Seaford appeared to have been changed to implicate previously unidentified people.
She said that impressions on page 4 of the six-page statement appeared to show a previous version of page 3 had existed.
Original report here
(And don't forget your ration of Wicked Thoughts for today. Now hosted on Wordpress. If you cannot access it, go to the MIRROR SITE, where posts appear as well as on the primary site. I have reposted the archives (past posts) for Wicked Thoughts HERE or HERE or here
Wednesday, October 12, 2011
Posted by bussorah at 5:37 PM
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Last Sunday, I finally made it to Gulugod Baboy, a picturesque 525+ MASL hill located in Anilao, Mabini, Batangas. A huge raincloud threatened the whole hike, but it dispersed when we got to the jump-off point.
I said finally because Justin and I already made plans to go to Gulugod Baboy last month, but because of our laziness, we ditched the plan and just opted to stay in bed and order takeout (because why not!) Luckily we were a little motivated to actually do this hike this time around as it's the first climb of the year and we'll be with other people. We originally invited three other people to come with us but two of them cancelled and so we're stuck with Jerson, the dakilang third wheel.
Am I the only one who finds it alarming that we're constantly being ditched by our friends? Are we not fun to be with??? Anyway, moving on.
First of all, don't believe it when other people tell you it's highly recommended to bring a private vehicle to the jump-off point. While sure it's convenient to bring your own car, commuting to Philpan Dive Resort (the jump-off point) is really easy. The place is highly accessible — you just need to transfer to a jeep or a tricycle. Since I'm a veteran when it comes to that (I mean, I take the bus, the jeep, and the MRT to work), it was pretty simple.
We went to Buendia in Pasay where most of the popular bus lines that frequent the south are stationed. We chose to take DLTB, and the fare to Batangas City only cost us P125 (other blogs say it's around P160). We were actually behind schedule already and the bus left around 6 in the morning. We got off at the Grand Terminal (the trip took around 1hr and 30 mins), where we were directed to a jeep heading to Anilao.
Fortunately for us, a lot of hikers were going to Philpan. We were able to charter a jeep for P80 per head, and the driver offered to take us directly to Philpan Dive Resort. So, if you're planning to commute to Philpan, wait for other hikers to arrive and charter a jeep together. It's much cheaper and saves some time.
After about an hour and thirty minutes, we finally arrived in front of Philpan Dive Resort. Note that you don't actually have to go in the resort as the registration site is just across the road. We paid P35 each and the kind ladies gave us a piece of paper complete with contact numbers for emergency.
Jerson, Justin, and I all joked that it would be a "petiks" climb so we decided to get lomi first. The special bowl only cost us P45 each (not bad!) After that, we decided to start our hike and headed to the actual jump-off point.
The trail to the peak(s??) started of as a rather steep concrete road. I was out of breath 15 minutes into the trek it was ridiculous. But that's the thing with gradual ascents — they're a bitch. Finally, we spotted the dirt trail and followed a couple of newbies. As we got higher, the views got better, and we were constantly taking breaks to take pictures of the big, blue ocean. It was so pretty. There are numerous rest stops along the way, some selling soft drinks and halo halo, but we opted to move ahead. We managed to arrive to the first peak after 1hr and 38 minutes of trekking.
My first impression upon reaching the first peak was "wow, the views are great," followed by "teletubby land," and then "no shade!" So do take care and apply copious amounts of sunblock before you climb. Thankfully, the heat of the sun was cancelled out by the strong breeze. Thank you, ocean. ❤
After taking some pictures, we proceeded to peak two where we stayed for the majority of our time up there. There were a few cows grazing, and the panoramic views of Balayan Bay and this other body of water (I forget) were really nice! Justin took a little nap while Jerson and I took more pictures. Finally, we decided to eat our lunch. Justin and I brought pasta while Jerson brought corned beef sandwich. If the two people we invited went with us, we would've had a really nice picnic complete with wine, man.
We chilled a couple more minutes then decided to head to Mt. Pinagbanderahan, also known as the highest peak (525+ MASL). We only spent a couple of minutes there because it was high noon, and we were running out of water. We finally decided to head down and look for something cold along the way. Bye bye, G Babs.
The whole descent took us around 1hr and 30 minutes — much less if Justin paused his timer while we were sipping Mountain Dew in one of the rest stops. I reckon you can actually finish the descent in less than an hour. I was actually a little disappointed when I realized the whole descent was over.
After a quick change of shirts, we flagged a tricycle to take us to the town centre. This trip cost P40 per head. Once in the town centre, we got on a jeep headed to Batangas City (P30) to take us to Diversion Road. From there, we walked a couple of meters to a DLTB station, which then took us to the Grand Terminal (FOR FREE!) From there, we transferred to another DLTB bus headed to LRT Buendia (P125).
All in all it was a really easy and pleasant hike. Beginners are highly encouraged to try it out, and the panoramic views up there are totally worth it. Don't forget to bring sunblock or umbrella for a bit of a shade as there's no tree cover up in the peaks. As for the lomi, you can take it before the hike as a warm-up (what) or after the hike (as your prize). The trail is really easy, although there's a weird cemented part 15-20 minutes from Peak 1 that was steep as hell.
1. Really nice views – It's not often you get treated to panoramic views of the bay whenever you climb a mountain, so it's a really nice change from all the green that I am accustomed to.
2. Friendly locals – The jeepney driver who took us to Philpan Dive Resort was very nice to give us a discount (he originally charged us P100 per head). The kind ladies at the registration booth were also very "titas of Batangas" lels and didn't charge me anything for changing my clothes in a bathroom. They were also kind enough to give us additional instructions re: where to get a jeep and stuff.
3. Cheap – One of the biggest surprises is how much the trip to Gulugod Baboy each cost us. I only spent P500, and that includes the bus fares, the Mountain Dew, the lomi, and other transpo fees.
Bus to Grand Terminal, Batangas City – 125php
Bus to LRT Buendia – 125php
Registration fee – 35php
Special Lomi – 45php
Mountain Dew – 20php
Jeep to Philpan Dive Resort – 80php
Trike to Town Centre – 40php
Jeep to Diversion Rd – 30php
TOTAL: 500php
4. Accessible – Gulugod Baboy is highly accessible whether you are going there via private vehicle or public transportation. The fares are reasonably priced, and it'll only take you around 2 hours to reach Philpan Dive Resort. If you managed to finish the hike early, you can even go diving in one of the many resorts in Anilao.
OVERALL RATING: 9/10 as in definitely would go back with a picnic basket and a Coleman with a nice bottle of wine. Perfect for a chill day hike or quick getaway from the chaos of Manila.

subset: commoncrawl


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How To Get Maximum Value From Your Ad Agency -- part 2 of 9
2. Your business benefits when you know exactly what objectives you want to achieve with a particular piece of communication. Your advertising benefits when you communicate with your agency.
Advertising is never general. It always has a specific objective or set of objectives. Each ad should have a single minded purpose. If an ad has more than one purpose, it is a bad ad. One purpose means one ad. Two purposes means two ads.
If you don't know what your purpose is, then you have a generic ad. A broad ad. If you say to your ad agency, 'We want an ad that'll get EVERYONE to call us,' then you haven't found your purpose.
Know your purpose. Write it down. Examine it. Plumb the depths. You might THINK you know what you want, but maybe there's more to be discovered if you take the time to think hard about what you're after.
Use these four questions when you're setting your purpose:
- Who is the target of this ad?
- What are we offering to them?
- What proof to we have to back up this offer?
- What do we want them to feel and do once they've experienced this ad?
If you don't have CLEAR answers to each of those four questions, you're not ready to make an ad.
Once you have those answers, put them down in writing. A written brief is the only way an ad agency can proceed. There is too much room for error in conversation.
And remember, if your brief is unclear, your agency will do one of two things... either they'll create an ad based on the unclear message, or they'll come back to you with questions. It's your job as a good client to answer those questions clearly.


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Truthers For Peace?
There's apparently going to be an "Emergency Antiwar Convention" in Philly next week (on the Fourth of July), called by Cindy Sheehan:
Cindy gave a call to, "all citizens", "to join us in Philadelphia on July 4th to try and figure a way out of this "two" party system that is bought and paid for by the war machine which has a stranglehold on every aspect of our lives. As for myself, I am leaving the Democratic Party. You have completely failed those who put you in power to change the direction our country is heading. We do not condone our government's violent meddling in sovereign countries and we condemn the continued murderous occupation of Iraq."
Sponsors include:
Peace Action-Delaware Valley, Philadelphia Regional Anti-War Network, Northeast 9/11 Truth, Green Party of Vermont....
Here's an ad (MP3) for the event, featuring Cindy's support for a new investigation of 9-11. Apparently Cindy herself will not be attending.
Labels: Cindy Sheehan


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Chris Lawson, Deputy Principal – Head of Junior School at Melbourne's Yarra Valley Grammar, shares his tips on how to identify if a child is ready to commence Early Childhood in a kindergarten program.
I am often asked what process we use at Yarra Valley Grammar to determine if a child is ready to start their Early Childhood journey in a kindergarten program. Some of the information or advice can be confusing, so I hope that my article might help to clarify parent understanding.
Firstly and most importantly, it needs to be stressed that the first learning environment that any child is exposed to is in their home. Parents are their child's first teachers and it is important to bring up a child in a positive environment. One of the first formal learning environments is normally a kindergarten, which may or may not be linked with child care.
A kindergarten program is a planned educational curriculum that looks at a child's stage of development and then constructs a program to develop those skills as the child grows and matures. Language development, fine and gross motor development, learning about differences in people and cultures, setting routines, learning to listen and share with others, as well as learning to express themselves creatively are important aspects of a kindergarten program. Centre sessions can vary between part time or full time hours, depending on parent choice and availability of places. The Federal Government recommends that a child should attend 15 hours per week in the year before they commence school. In Victoria, children cannot start school unless they have turned five-years-old by the end of April in the year they start school.
At Yarra Valley Grammar, we offer full day kindergarten programs in our Early Learning Centre, 8.45am to 3.00pm. From three-years-old, children can enter two or three day programs and then as a four-year-old they may choose from a three, four or five-day program. Our teaching staff are degree qualified, Early Years trained educators and we offer a play-based curriculum. In 2016, our Centre was awarded Exceeding the National Quality Standard by ACECQA (The Australian Children's Education and Care Quality Authority) across all seven areas assessed.
When I first meet young children and their families who want to come into our programs, I look to see that the child is becoming more independent and that they are able to speak to me and perhaps tell a little about their family, their likes, dislikes, pets or favourite foods and games. I always expect initial shyness, but look at how children react when I walk them into one of our rooms. An independent child will generally walk over towards groups of children and watch what they are doing. Sometimes they join in and don't want to leave. Following directions from me or a parent to come back inside, pack up toys or look at something different is also a positive sign.
Being able to speak clearly and express themself is important, as are other signs of independence skills like eating, hand washing and toileting. If a child has a history of ear infections, tonsillitis, trouble with adenoids or similar, we just need to know what doctors have said and what treatments are in place to avoid developmental delays. Allergies and the like are dealt with in a similar manner.
As part of our enrolment process, I try to avoid asking all the developmental and medical questions in front of the child by sending a parent questionnaire home prior to interview. This gives me all the relevant information I need to be able to ensure we can offer an appropriate program.
So based on what I have seen over a number of years, I recommend the following tips to provide a positive start for your child in the home and then as they progress towards starting a kindergarten program.
- Be a parent not a best friend. This means setting rules, expectations and being consistent.
- Set regular routines and make family rules. Bedtime and mealtime are good places to start.
- Read regularly to your child from a young age.
- Provide opportunities for your child to mix with other children. This may start with playgroup and might later include music, library visits, gym or swimming.
- Provide a wide range of experiences for your child and explain things that they see. This helps with understanding and language development. This doesn't have to involve great expense!
- Don't jump in and solve a problem for a child. Let them try first and perhaps suggest things to them, depending on age. Positive comments, smiles and praise work really well when a child achieves a new milestone (But don't go overboard).
- As children grow older, encourage them to explain what they are doing or thinking. Using their language is really important and will probably lead to less physical reactions, like hitting or biting.
- Don't use physical violence, poor language or swear around children. Children need positive role modelling.
- Always provide some quality "cuddle time".
If I see a child who does not appear to be ready to enter a kindergarten program, I will make alternative recommendations to the family. Such cases are not too common, but I find that parents do respect advice and are always willing to do what they can to give their child the best chance to succeed in their learning.
Kindergarten is a fantastic learning environment and one which parents will look back on with fond memories. Help children be successful by giving them the best start you can.
Chris Lawson
Deputy Principal – Head of Junior School
Yarra Valley Grammar


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I think this usually occurs after lunch because at least in the morning, I have lunch to look forward to and then once it's over, it's just another 3 or 4 hours of boring work. Oh well, I guess it's just a part of life that comes with being a responsible working adult. Oh if only I could go back to the days where my biggest worries were what was going to happen next on Dawson 's Creek or not being able to find a date to the homecoming dance.
For some reason, I thought that today was going to be a lot more miserable outside than it turned out. The weather man indicated that it would be the coldest day of the week and originally I thought it would be rainy and gross, but the sun actually stayed shinning for most of the day so it wasn't too bad.
For some reason, when I think of rainy days, the thought of warm soup is always appealing. So I made sure to pack some in my lunch today. For the first time, I tired Amy's Organic Chunky Tomato. I have been hearing about this for ages and I seriously don't think I have ever heard one bad thing said about this can of soup. I love tomato soup so much and up until now, my canned tomato soup of choice has always been Progressive Hearty Tomato. Although I admit, it does fare a tad high in sodium and probably isn't as natural as other organic brands, it does taste great! Well, I finally gave in to the hype and bought a can of Amy's a few weeks ago. My thoughts….the hype is no joke! This is one good cup of tomato soup. Very creamy, slightly sweet, not too salty, and the chunks of hearty tomato are PERFECT. I bulked it up with some steamed kale and it turned into one delightful bowl. It's probably safe to assume that I will be buying this more often in the future. Sorry Progressive but I think Amy's has you beat!
Over my lunch, I read an evoking article on OCD. The article stressed that this disorder has become extremely populated in our country and 56% of people feel they obtain this disease or at least traits of it. One woman confessed that her rituals are as bad as having to brush the carpet every time someone walks on it to make sure the threads go just the right way.
I joke around about my own habits often, because I too tend to lean towards the neurotic side with certain things that others may find irrelevant. For example, I have to be sure that the dishes are put away JUST RIGHT in the dishwasher, the spoons with the spoons, the forks with the forks, the cups all aligned…etc. And everything in the fridge has its exact place. Okay, I know it's a bit compulsive, but I like order and when things are structured the way I like, I feel relaxed and at ease.
I also know that I am a creature of habit. I need routine and I get anxious when things aren't planned out. Now, don't get me wrong, I am adaptable and I can deal with change, so long as I can work my way into it. Toly is a little more laid back in this area, so its great to have him to balance me out.
I took the short quiz after the article to see if I really was OCD and it turns out I am just "A Little Fussy." Some of my habits may be OCD-like, but within the range of normal fussiness, I can live with that!
Does anyone else have OCD-like rituals or routines? Apparently, they are more common and normal than you may think.
Well, even though tonight was a little out of routine, I was actually looking forward to it. Toly went to his parent's after work and then to a poker game so that meant a night by myself. Ah, sometimes, these nights are just grand! Mostly because this means I get to take my time creating the most extraordinary recipes that Toly would never eat. These nights only mean one thing….VEGETABLES. I like to take them to a whole different level when I am cooking for just me.
I was feeling some warm comfort food tonight, so I decided on my version of Mac and Cheese. My method is definitely not the norm, as I use no pasta. For my Butternut Squash Mac, I roast butternut squash with some salt, pepper, and rosemary and then mash it until its mushy. I then mix in goat cheese and steamed kale. The toppings are the best part….lots of ketchup and a spoon of Fage. AMAZING! See I told you this was different.
I ate my squash-mac with some roasted broccoli drizzled with rasp/balsamic and honey and also made some great tofu too!
This new baked tofu came from the inspiration of my friend's recipe for her Baked Pecan Salmon. I brushed the tofu with a mixture of dijon and honey. I then mixed some chopped pecans, granola and parsley in a bowl and coated the tofu in this breading. Before I threw it in the oven, I drizzled the top with a touch of maple syrup. Oh wow, sooooo good! I LOVE this on slamon so I knew that tofu had to be just as good.
Now I am going to cuddle up with Sammy and watch American Idol. Maybe some frozen yogurt is in my future too! (Sammy seems like he is in the mood). :)
Hope your day was lovely!


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Click on the menu links on the right hand side of this page for a few examples of the menus we provide to give you some idea of the variety available. Please contact us for more information and prices.
For more detailed information and prices of services offered by Topline Catering please contact us.
PLEASE NOTE: We can only cover an area of 50 miles radius around Bristol/Bath.
We provide catering services for all kinds of events. Wedding catering is a very popular part of our services. Here is some information about our wedding menus.
Bristol and Bath Wedding Caterers
Since 1986 Topline Catering have been providing a wedding catering service that is second to none. Our food is locally sourced and freshly prepared and our reputation is founded on quality and a personal approach to each customer. Whether formal or informal, large or small gatherings, our wedding catering team of chefs, kitchen and waiting staff will ensure that you and all of your guests have the best possible experience on your special day.
We have experience in catering for all types of weddings. We offer friendly and expert guidance and a wide rage of menus to suit all budgets and tastes. If you are planning to have your wedding meal / reception within a 50 mile radius of Bristol and Bath contact us to discuss your requirements.
Wedding Menus
Your wedding meal / wedding reception is a time for you and your guests to sit down, relax and really celebrate your special day together. Making sure that you and your guests receive the most delicious and enjoyable food and best service possible within your budget is a very important part of your wedding planning.
We offer many different, imaginative, exciting, and mouth-watering menus for you to choose from, plus we cater for any special requirements. Here are examples of the kinds of wedding menus you can choose from with Topline Catering:
From scallops wrapped in pancetta or confit duck wrapped in cabbage with shallot marmalade through to sweet canapés like bite size chocolate éclairs with fresh cream, or mini scones with jam and cream there is a huge selection to choose from. Make your wedding reception / wedding meal extra special with canapés that your guests will talk about for a long time to come. See some sample canapé menus here.
Finger Buffet Menus
Everyone loves a buffet especially if it contains exciting dishes like skewered tiger prawns with lime mayonnaise, bite size Chinese dim sum or blinis topped with smoked salmon and crème fraiche. Find finger buffet sample menus here.
Fork Buffet Menus
From roast silverside of rare beef with horseradish crust and caramelised onion, rocket and blue cheese tart through to mixed fruit Pavlova with raspberry coulis, browse our tantalising selection of delicious fork buffet sample menus here.
Hot Fork Buffet Menus
Treat your wedding guests to two delicious hot dishes + one vegetarian dish for a fixed price per head, all served with hot buttered new potatoes/savoury rice and a medley of fresh vegetables or selection of salads. Take a look at our mouth watering hot fork buffet sample menus here.
Big Pan Menus
Part of the enjoyment of big pan menus is that your guests can see and smell this dish being cooked in front of them. It's food for all the senses that wedding meal guests won't be able to wait to eat. Choose from a wide range of big pan options including chicken or shellfish paella, Thai style chicken or fish curry, or Canton stir fried strips of beef fillet served with saucy noodles. See some big pan sample menus here.
Hot Meal Menus
Ever-popular at weddings delicious hot meal multi course menus are a trusted choice. If you like the sound of rack of lamb baked with Mediterranean vegetables, pork tenderloin wrapped in Parma ham in an apricot and cider sauce, or plump breast of chicken stuffed with brie and bacon and coated in a dijonnaise sauce you'll find a fantastic selection of sample hot meal menus here.
Hog Roasts
Imagine a whole, tender English porker spit roasted in a special roasting unit in front of your guests, all served with fresh bread rolls, homemade apple sauce and herb stuffing, and a selection of freshly made salads. Whether it's pork, lamb or chicken you can be sure that your guests will want to keep coming back for more of this. These are always a favourite, hard to resist and great even for large numbers of wedding guests. A spit roasted / barbecued lamb can feed up to 50 guests, a hog roast can feed up to 100 guests, a chicken barbeque / spit roast can feed up to 140 wedding guests. Read more about them here.
Caribbean Style BBQ
Exciting flavours and a wide choice of starters, mains, vegetarian dishes and desserts with all the mouth watering tastes and smells that a barbeque brings. With anything from Cajun marinated chicken breasts and peppered tuna steaks through to skewered tiger prawns, char grilled corn on the cob, and char grilled bananas with rum butter glaze the Caribbean style BBQ menus provide maximum flavour and enjoyment for a minimum of 50 wedding guests. Find some sample Caribbean style BBQ menus here.
Sharing Platters
Sharing platters are a great way to bring your wedding guests together and let them share a memorable food experience such as carpaccio beef, garlic prawns, baby mozzarella and cherry tomatoes, slow roast shoulder of pork pulled and served with barbecue and sweet chilli sauce, and for dessert Eton mess, chocolate roulade with whisky cream and chocolate sauce, or comforting hot apple pie with steaming custard. Delicious for any wedding meal. See some sample sharing platter menus here.
Evening Menus
For evening events and celebrations we offer a range of delicious and tempting menus that are bound to please your guests. For example your guests could tuck in to fresh fish and chips, spectacular homemade pizzas, the sensational 'Somerset Spread', or even a mouthwatering Hog Roast. See our Evening Food Suggestions here.
Achieving a great balance and presenting the best vegetable options and additions can really make a wedding meal special. We offer a range of sensational salads such as baby spinach, blue cheese, crispy bacon and croutons, plum and beef tomatoes with mozzarella with pesto dressing, Greek salad, spicy rice – spiced rice with peppers, sweet corn and raisins – crunchy mange tout with baby tomatoes and herb dressing, and traditional coleslaw. See some of our other sample salad menus here.
The perfect way to round off any meal is of course a mouth watering dessert. Choose from a wide range of options including apple, lemon or treacle tarts, sticky toffee or summer pudding, cheesecake, fudge cake, lemon posset, chocolate roulade or brandy snap baskets filled with fresh fruit and cream. See more sample dessert menu options here.
For more information call us on 01275 333 308 or contact us online here.


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Photo Credit: Sergei Belski/USA TODAY Sports
The Flames have four regulation wins in 27 games, but 11 wins overall. Their goal differential is still a pretty terrible -27, worst in the league – but it's not the worst by an obvious margin anymore, with the Hurricanes at -23, and the Flyers at -21. (Although they are the worst with 96 goals given up – and nobody else has yet given up 90.) They're tied for fewest games played in the division, and if they win out this homestand, they'd essentially be in a playoff spot.
The Calgary Flames are weird this year, but at least they're fun again.
Baby steps on special teams
Good news: the Flames scored a power play goal!
Bad news: they were one-for-seven on the night!
You can throw in a couple of caveats there, such as two of their power plays coming at the end of periods, one being shortened due to some four-on-four play, and one being at the end of the game when the Sharks were desperately trying to tie the game up.
You don't really deserve caveats when you have the worst power play in the league, though: 12.3%. Even the lowly Carolina Hurricanes have gotten out of their funk, at least for the time being, and sit at 15.1%.
Mark Giordano, Johnny Gaudreau, and Dennis Wideman all played over eight minutes on the power play. Sean Monahan and Sam Bennett were over seven. After that, there's a severe drop off, but the first unit looks pretty clear, and at least it heavily features youth.
And the power play did genuinely look better – but it's still the worst in the league. So, you know, baby steps.
(As for the kill, two successful kills out of three tries – although that third try took just nine seconds for the Sharks to score so, uh, that wasn't good. And still the worst penalty kill in the league. But, you know, baby steps.)
The boost of a man advantage
When Monahan was on the ice, the Flames had five corsi attempts for at even strength. That's over 13:12 of ice time. In all situations – over which he played 21:10 – they had 21 corsi attempts for with him on the ice.
That's a pretty massive disparity, which signals to me two things:
- Even though they only scored once, the power plays they were running weren't half bad, and,
- Oh god, what happened at even strength?
The big power play getters all saw the same thing:
|CF (All)
|Mark Giordano
|Sam Bennett
|Dennis Wideman
|Johnny Gaudreau
|Sean Monahan
The only player at even strength who saw more corsi events for than Giordano was T.J. Brodie, so it's not like anything's amiss there. It is concerning just how low everyone else's numbers were, though – and Monahan's in particular. At even strength, he had the worst CF of the night at 22.73%; in all situations, he was 50%.
You know who were the best Flames?
What a formidable fourth line you have
Michael Frolik played the least, with just 10:41 registered. Mason Raymond second least at 11:17. And Mikael Backlund rounded out the forward group with 11:50.
Backlund and Frolik were probably the best players of the game – and they barely got any ice time. They each scored a goal, Backlund had an assist and led the way with five shots, Frolik had two shots, both were on the penalty kill and both played well, they were the best corsi for players at even strength after the top defence pairing with 15 events for all three, and… they barely played.
Either that's a ridiculous amount of depth, or it's really poor player usage, and I'm leaning towards the latter.
The Flames' best shifts of the game definitely came with them on the ice, cycling the puck around the Sharks and creating non-stop offensive pressure. Backlund re-established their two-goal lead at the tail end of one such shift; the second actually ended with a Sharks chance, but they both featured a lot of scoring chances (or moments that were close to becoming chances), and were just plain awesome to watch.
That's the level of domination you're used to seeing go against the Flames, not them performing it. And it was the guys who played the least who stepped up the most.
Can't send Markus Granlund down
Markus Granlund is the only waiver-exempt player on the Flames. Markus Granlund also had a really, really, really good game.
He had a goal, and was one of the Flames' leaders with two high danger scoring chances. He was entrusted with 1:19 of penalty kill time, and he was the sixth best Flame in ES CF with 47.37% (the highest of all negative possession Flames players). He really clicked with Jiri Hudler and Sam Bennett, and they formed the second best line for the Flames.
Granlund played 12:53, his fourth straight game of receiving at least 10 minutes in ice time. He's being trusted with a regular role, and he's started to have an offensive impact now, too.
He's building himself up. It's hardly the time to disrupt that.
Kris Russell?
Kris Russell has now missed two games, and the Flames haven't looked that bad in either one of them.
Russell's struggles are pretty well documented here, mostly in the fact that he absolutely bleeds shot attempts against. He's no longer the worst in the NHL like he was to start the season, but his -86 corsi is the worst on the Flames, and by a fair margin at that (David Jones is the next worst at -72).
To put it simply, he's been misused in a top-four role, much more suited for the bottom pairing. But… Ladislav Smid and Deryk Engelland looked pretty decent out there. So, presuming Dennis Wideman would be bumped back down to the third pairing and one of Smid or Engelland would be sat, which one do you scratch? Smid probably had the better game, but Engelland's performed decently enough all year long.
Ultimately, though, the Smid-Engelland pairing last season was a horrific mess that could barely function. This season, although in a limited sample size, that hasn't been the case at all. True, they still play very limited minutes – 11:35 and 12:11 respectively – but they've been playing well in roles clearly meant for them. Smid did some fine work defending the crease last night as well.
This season has been, simply, bizarre. The team has underperformed, the bounces have all gone against them, and maybe that's why it's easier to be forgiving towards the worst players on the team. Or maybe it's just been easier because they genuinely haven't been that bad, at least not relative to everyone else. If you already have low expectations, you're more likely to be surprised than disappointed, and Smid and Engelland have actually been rather pleasant surprises.


text:
Call for novel manuscripts by African-American women
Shade Mountain Press is a new, small feminist publishing house founded in 2014 by Rosalie Morales Kearns. Our titles have earned accolades like inclusion in NPR's Best Books of 2015 and a starred review in Kirkus.
SMP is seeking novel manuscripts by African American women.
Reading period: April 1July 1, 2016.
What to send:
--an email that includes a short description of the novel as well as a brief bio, including publishing credits, if any
--the full manuscript as a Word or PDF attachment
--a synopsis (of whatever length) as a Word or PDF attachment
Where to send:
submissionsATshademountainpressDOTcom (Change AT to @ and DOT to . ).
In the subject line, include the word query along with your name and/or novel title.
For more information, please see our website.


text:
Links at Spanish Bay
Spanish Bay Drive,
Pebble Beach California
Spanish Bay recalls the original Scottish concept for the game of golf, established over five hundred years ago. This was the intention of the design team, Robert Trent Jones Jr., Tom Watson and Sandy Tatum, in their creation of a true links golf course. Links is an old Scottish word for sandy wasteland, usually near the sea, with bristly grasses and ever prevailing wind. The Links at Spanish Bay are so authentic that even the Monterey coastline mirrors the rugged, natural beauty of Scotland. Here, the golf course provides you with the choice of using your regular shot or a low, running shot to play the firm turf while keeping the ball under the steady ocean breezes. The Links at Spanish Bay was also built with a deep respect for environmental preservation. To further continue this mission, we have designated "environmentally sensitive" areas. Drops are allowed outside of these areas, so we ask for your understanding and cooperation to help us preserve the native plants, birds and animals that make this course so special.
Every evening, a bagpiper closes the course in Scottish tradition.
Every evening, a bagpiper closes the course in Scottish tradition.


text:
Saturday, March 5, 2011
16 comments:
Love the set, and I hear you about being busy!!! I should be adding the gym to my daily routine as well. :)ReplyDelete
what awesome cards!! love it!!ReplyDelete
WOW, gorgeous, Agnes! A FAB addition to your shop! Good for you with the gym. I really need to get myself going again and the chores are piling up as well. Hope to get organized like you are. xxDReplyDelete
really came out so great. love itReplyDelete
The set is gorgeous Agnes! Striking!ReplyDelete
Hi Agnes, these cards are fab! I could not find a link to your etsy store though?ReplyDelete
Thanks for your comment over at SGL. THose animals in my layout ARE REAL! It was awesome at the Bali Safari. You could get up close and personal with the animals. Sophie was looking so sad in a couple of the pics as she was not happy about sitting around in the cafe whilst the adults finished lunch. Hence the title - Sugar and SPice. LOL.
Are you interested in a guest design spot on SGL on Someone Something Sunday? Let me know.
Hi, Agnes!!! You mini is superb!!!ReplyDelete
Good for you getting in some exercise!!! We have a home exercise room and wouldn't you know I never ever go back there!!! No exercise motivated at all, although I really need it!!!
Love ya!
so pretty! congrats on fitting the gym in everyday! I think I've been inspired!ReplyDelete
liz :o)
Hi Agnes.....love your travel mini, I'm a real fan of vintage! The Gym....well I give it a lot of thought, I should do what you are doing. LOLReplyDelete
Look forward to seeing more of your creations when you have the time :)
Love the set...I love kraft cardstock too...every color or pattern paper looks so good on it..especially faux stitching with white gel pen. I need to work on my weekly card..might just do the pink stampers challenge for it..you know how my end of week went..it was a pretty rough weekend as well. Now to working on my card. Talk to you soon.ReplyDelete
Hugs, Sheena
Jump to my blog and grab your award when you have time. I need to send you an email. Got a med question. Glad to see your are doing great and fitting in that exercise. God bless!ReplyDelete
Aloha Agnes, thanx for stopping by and your nice comments! You sure are busy too, I wish you all the best with the sales. We allll know every little bit helps anytime! Hugs, J:)ReplyDelete
Great set! I am happy you are going to the gym- this should help. I got my butt going almost a year ago & haven't stopped (turns out it's not permanent & you have to make it a "lifestyle"-hate that word!) SO I keep going & it's changed my life! I still suffer from stiff joints but I've lost 27 lbs. & feel 10 years younger. (on good days) I wish you all the best & success on your Etsy site!!! ALso- thanks for your sweet comments-they lift my spirits!ReplyDelete
fun card set. TFSReplyDelete
So proud of you for going to the gym! Love the card set, especially the colors! Wishing you lots of luck with your Etsy sales...I know, if High School is any indication we are in for big trouble with collage and all the money :)ReplyDelete
Hi Agnes, I love your Mini Card Set.. The colors/paper are just perfect and you know I love distressing!!!!ReplyDelete
So glad you're doing well, and I hear you about blogging... sometimes there just isn't enough time in the day to do everything... So happy to hear that you are still going to the gym!! Take care!!! Hugs!!!


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KENNEWICK -- The first day of competition at the Lamb Weston Columbia Cup -- a day-long parade of hydroplanes -- was more notable for who didn't win rather than who did.
Steve David, driving the U-1 Oh Boy! Oberto in Heat 1C, made a crucial mental mistake that cost him a one-lap penalty and 231 points, digging himself a deeper hole in trying to get to today's final -- not to mention the Air National Guard national high points championship.
"For national championship points, that's not the way to get them," David said. "We've got the great boat. We just need to get the great driver back."
David had settled into lane 1 well before the start of the race, puttering along at 5 mph down the Benton County side of the river.
But as he came into the east end turn, Ken Muscatel in the U-25 97 Rock sped up around the outside of him. David took the bait and sped up too.
But he needed to reach the score-up bouy coming out of turn 2 under the 1-minute mark before the race. Instead, he got there at perhaps 1:00.1 and was penalized a lap.
"That was critically stupid," David said. "Call it a brain fart. I knew it was that close. I picked it up too early, about half a second too early."
That opened the door for Kip Brown in the U-17 Miss Red Dot, who changed his race strategy and held back for the victory and 400 points.
"(Team owner and uncle Nate Brown) told me Steve had a penalty coming up for the start," said Kip Brown. "That little misstep by Steve David allowed us to take the heat. That allowed me to change my strategy completely. My intention was to leapfrog the field before the start. But I didn't have to."
David had to settle for a fourth-place finish and 169 points.
That was the biggest surprise of the day.
In the other two heats, Dave Villwock in the U-96 Spirit of Qatar (Heat 1A) and Jeff Bernard in the U-5 Graham Trucking (Heat 1B) came away with victories.
Villwock tried to settle into lane 2 before his race began. But he was pushed out into lane 3 on the backside.
With the rest of the field jockeying for position, Villwock let them have at it.
"They were out of position to get speed at the start," he said. "I just tried to get a perfect start. All I tried to do was force their hand, make them get up there to the start early. They were into the turn way too early."
Villwock hit the starting line pretty much dead on. So did Mark Evans in the U-57 Formulaboats.com. But Evans was starting way out on the outside.
So Villwock made it in and out of the east end turn first and was never threatened to gain 400 points.
J.Michael Kelly, driving the 88 Degree Men, came from fourth place after the first lap to finish second and get 300 points.
Kelly wasn't happy with his own performance.
"I was definitely one of the slowest out there," he said. "I was pretty far off. But the guys gave me a good boat setup. And a good boat setup goes a long ways. Second place is huge. When you're struggling you take what you can get."
Bernard and Scott Liddycoat, teammate drivers, got a chance to compete in the same heat for the first time this season, and they finished 1-2 in Heat 1B.
Bernard finished first for 400 points.
Liddycoat drove the U-7 Valken.com to a second-place finish. But he was docked a monetary fine and the loss of 50 points for an illegal lane change before the race began. He finished with 250 points.
Bernard waited until after the boats reached the score-up bouy on the Pasco side of the river, then leapfrogged past Brian Perkins in the U-21 Albert Lee Appliance and into the inside lane.
To do so, a driver has to get five boat lengths ahead before making the lane change. The problem is that same driver may reach the starting line way too soon and he has to slow down. By the time the race starts, he's not at full speed.
"I had to slow down," Bernard said. "But it pays off to have my teammate in lane 2. These things accelerate so well that it was OK to slow down. I'd rather make a slow start in lane 1 than a fast start in lane 5."
Racing continues today, with Heat 2A at 1:50 p.m., Heat 2B at 2:10 p.m., and Heat 2C at 2:30 p.m.
H1 Unlimited officials will determine after those races whether there will be two or three preliminary heats before the 4:30 p.m. final.
If 14 boats are still able to race, there would be an extra preliminary heat. If there are 13 or less, there will be two heats.


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text:
To Beginner Band Parents/Guardians
Welcome to Beginner Band year 2017-2018,
Yourchild is about to have one of most exciting time in their life: ABeginner Band Year. The first week of school can be very exciting.Beginner Band is one of those things that will make this year atKingsborough Middle School even more exciting.
Duringthe first week of school, your child will be selecting a Bandinstrument to learn to play. We are here to help him/her chose theperfect instrument. Once your child has chosen their Band instrument,they will be given the following information to take home. Thisinformation will help you chose the appropriate brand of Band instrumentand at a very reasonable price.
Beginner Band Instrument Information
Thefollowing list is provided to aid you in the selection of musicalinstruments you will need to provide for your child. The instrumentslisted below are highly recommended for the success of your child.Saxophones, French Horn, Trombone, Baritone, and Tuba are provided bythe school. But in the case of the brass instruments, the parents needto provide or purchase a mouthpiece (at a very reasonable price) throughthe band program. In the case of the saxophones, your child mustcomplete at least one year of either clarinet or flute in order to beconsidered for a school-provided instrument.
Percussion assignments are at the discretion of the percussion instructor.
Parentsare strongly cautioned against purchasing used instruments withoutfirst consulting their band director. Pawnshop purchases are acceptable,but need to be approved by their band director. Be advised thatadditional servicing is often required for these instruments.
Inaddition, instruments from Wal-Mart, Sam's Club, or stores other thanmusic instrument stores ARE NOT SUITABLE. These instruments are of avery low quality and most instrument repair personnel will not attemptto repair them and will not guarantee their work if they do.
Yourinstrument will require a playable mouthpiece. If your instrument doesnot come with an adequate mouthpiece, you can purchase one through theband program for approximately $30-$40.
The list of recommended Band instrument brands are as follows
Suggested Music Stores in our area:
Musical Instrument Service Jubilee Music Repair
328 W. Southcross 4048 North Pan Am Expressway
San Antonio, Tx 924-1330 San Antonio, Tx 227-1150
H&H Music Center Texas Discount Music
6123 Bandera Road 4379 E. Military Dr. #B
San Antonio, Tx 520-7948 Next to the Curve Restaurant
San Antonio, Tx 333-6100
Alamo Music Center High School Music Service
425 North Main 6016 West Avenue
San Antonio, Tx 244-1010 San Antonio, Tx 349-7225
Once a student has selected the Band instrument they will learn to play,they will have until Friday, September 18, to acquire their chosen instrument. Mr. Flores and Mr. Ruiz are excited about this years new students and are anxious to work with their new students.
Ifyour child still wishes to join the Kingsborough Middle School BeginnerBand, please contact any of the Kingsborough Middle School Counselorsand/or Mr. Flores or Mr. Ruiz through email or phone.


text: I recently bought an S4 on eBay, and the phone activated and is working perfectly fine minus one thing: it won't update. The update downloads and starts to install, but about ten seconds into the install the "falling Android" logo appears, indicating that something went wrong. Upon reboot it tells me the software update was unsuccessful. After messaging the previous owner, he says it was rooted, but he flashed it back to stock before selling it. He suggested wiping the cache, which I tried and failed to do (it errored out on me as well). Going in to recovery mode, it's titled "Android system recovery <3e>", and going into download mode gives me this: ODIN MODE PRODUCT NAME: SCH-I545 CURRENT BINARY: Samsung Official SYSTEM STATUS: Official CSB-OEM_CONFIG_LSB: 0x30 WRITE PROTECTION: Enable So what's the problem, and how do I fix it?


text:
Friday, March 13, 2015
Friday Favorites
These three instagram accounts (!): 1. Cats Only Book Club 2. Paris Review 3. Subway Book Review
Navigating a confusing world with Whitman's "Of the Terrible Doubt of Appearances" on Tolstoy Therapy, and what Aung San Suu Kyi would bring with her to read on a deserted island.
A quick note on getting better at things from Ta-Nehisi Coates of The Atlantic.
Rory's review of Mosquitoland by David Arnold made me want to beg, buy, or borrow this book as soon as possible.
A response to the minimalist, de-cluttering craze from someone raised with the "perfectly good" mindset.
What are your favorite things from this week?


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Members and guests of the Senior Common Room were treated to yet another memorable concert last Monday night. The quality of the eclectic array of performances — testament to the College's rich music program and growing network of musical friends — was impressive.
One such musical friend of the College is harpsichordist Diana Weston, who joined singer Vice-Principal Dr. Hester Wilson to perform two charming pieces. The first was Barbara Strozzi's L'astratto, which was followed by Claudia Sessa's Occhio. The performers have worked together on a number of occasions, which accounted for the highly polished and convincing renditions of both compositions. The second was particularly interesting: the Italian text, about a singer's quest to find something to sing that fitted her mood, was broken up by English interjections, which was an engaging personal touch.
Organ Scholar Titus Grenyer then took a seat at Diana Weston's harpsichord to perform an original composition, which he completed that morning. Titus emulated the French Baroque style with impeccable accuracy (notwithstanding the occasional glimpses of late classical harmony, which were like charming modern thumbprints pressed onto the Baroque mould). Titus' performance made a strong case for his belief that we shouldn't consider Baroque-style composition to be an 'archaic pursuit'. Bach's First Suite (Gigue) and Rabbath's Iberique Peninsulaire, played by Instrumental Scholar Adrian Whitehall on the double bass, followed. The highlight of these was the Rabbath, which showed off Adrian's mastery of bow technique; assisted by the ideal acoustic of the Senior Common Room, he painted the air with a variety of colours. It was a pleasure to hear this inventive music played with such conviction.
Guest vocalist Nichole Thomson, currently working at the University of Central Queensland, joined Prof. Ian Jack to perform an eighteenth-century aria by Giuseppe Sarti. The aria, Lungi dal caro bene ('I cannot survive away from my beloved'), was arranged in Australia by Isaac Nathan around 1850. Nathan was the first composer of note to settle in Australia, and was an expert on vocal style from Mozart to Bellini, and known for notating the types of ornamentation that many opera singers would often improvise. The highlight of Nicole's performance were the sustained notes sitting in the middle of her register, which were later described by audience members as having a 'honey-like' quality. At the Steinway, Prof. Jack executed the piano accompaniment — which required the alternation between lyrical projection and subtle background harmonic colouring — perfectly.
The last item on the program was Rachmaninoff's Trio Elegiac, performed by the Sydney Conservatorium Piano trio (comprised of Amanda Chen, Hikaru Fuminashi and myself). The trio was written in 1890 to commemorate the death of the composer's mentor, Tchaikovsky, and as such spends a considerable amount of time in the minor mode. We had been working for some weeks on this difficult composition, and felt very humbled to have received encouraging audience feedback.
Just as the evening was coming to a close, those who remained witnessed an impromptu poetry reading by Michael Slingo. Michael had, impressively, memorised Lord Macaulay's Horatius at the Bridge, and recited it with conviction and enthusiasm. Although, at that late hour, many were tempted to choose sleep over a 25-minute poetry reading, those who stayed were extremely happy to have done so. Thanks to the partnership between an ingenious writing and inspired performance, the audience was held captive for the entire duration of the poem. Michael was convinced by admirers to repeat this performance at some point during the year for a larger audience.
– Will Cesta


text:
@Jtalarico: sushi and coldstone:) my favorites with my favorite people!!
Miley was hanging out with her friend/dancer, Jen today! They ate sushi and some yummy ice cream :D Click on the pic above to see in full size! If you wouldn't recognize the one with the red nails/heart tattoo is Miley's hand xD
"Cant Be Tamed" and "Party In The USA" videos are still in iTunes top 200!
PITUSA is #94 which is amazing after almost three years of release! "Cant Be Tamed" is #181 after one year of release. Go Miley! Why don't you buy these two music videos again, and maybe we'll raise the numbers? ;)
Latin America's official webpage for Hannah Montana! Click here to see!
Disney Music Chairman Bob Cavallo who worked with artists such as Miley Cyrus, Selena Gomez, is retiring: read more
Thx @milesupdates and @xmileyonline


text:
Grandma Lucy's Organic Oven Baked Blueberry Dog Treats
Your dog will love the great taste of these Organic Oven-Baked Dog Treats, but what you will love most is the fact that they are made with organic, human-quality ingredients. The treats are so tasty, your dog will beg for more.
Grandma Lucy's Organic Oven-Baked Dog Treats – an organic treat you will feel good about giving your pet.
- 100% USDA Organic
- All Natural
- Certified Kosher
- No Artificial Colors, Flavors or Sweeteners
- Free of Hydrogenated Oils and Trans Fats
Blueberries – Excellent source of pectin, a soluble fiber associated with colon health. Blueberries help provide vitamins and antioxidants with numerous nutritional benefits.
Ingredients: Organic Wheat Flour, Organic Dehydrated Cane Juice, Organic Canola Oil, Organic Cane Syrup, Organic Rice Starch, Organic Blueberry Flavor, Organic Vanilla Extract, Soy Lecithin.
Guaranteed Analysis:
- Crude Protein (min): 5.5%
- Crude Fat (min): 17%
- Crude Fiber (max): 0.73%
- Moisture (max): 8%\


text:
An uberX car can pick you up in ~6 min.
Distance between 31 S Mossrock Rd and William P. Hobby Airport is approx. 39.27 miles (63.2 km) with 49 min travel time.
This Uber estimate from 31 S Mossrock Rd to William P. Hobby Airport
was updated
539 days ago.
Update the estimate to see the real-time airport transfer fare to William P. Hobby Airport with Uber in .
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Get your first ride free up to $30. Simply sign up here!
Did you know that we have all the fare rates for Uber Spring, TX? See all the Uber cars and find your next cheap ride.* Taxi fare estimate may vary due to weather and traffic. Our estimates do not include any discounts or promotions.


text:
British car manufacturers had their most productive month in March since the year 2000, exporting one car every 20 seconds.
Figures published today by the Society of Motor Manufacturers and Traders (SMMT) showed UK manufacturers produced 170,691 vehicles, the highest in 17 years and up 7.3 per cent on the same month in 2016.
Manufacturers continued to make the most of the weak pound, with exports pushing overall production so far this year to 471,695 units, compared with 438,390 by the end of March in 2016.
Demand for British-made cars rose 10.6 per cent during the month, with overseas buyers accounting for more than three quarters of output. However, demand from British buyers was less encouraging, falling 4.3 per cent.
Read more: Uber believes flying cars will be as cheap as taxis and has a 2020 deadline
Despite increasing government opposition to diesel cars, 224,849 diesel-powered vehicles were made in the first quarter, making up almost half of overall output. The figure was a 6.7 per cent rise on last year.
In recent months diesel vehicles have been linked to increased air pollution in the capital and elsewhere: in January this year Westminster council became the first London borough to charge diesel drivers more to park their cars.
"UK car manufacturing is accelerating thanks to billions of pounds of investment committed over the past few years," said Mike Hawes, chief executive of the SMMT.
"A large proportion are the latest low emission diesels and it's essential for future growth and employment that we encourage these newer, cleaner diesels onto UK roads and avoid penalising consumers who choose diesel for its fuel efficiency and lower CO2 emissions.
"Much of our output goes to Europe and it's vital we maintain free trade between the UK and EU or we risk destroying this success story."
Read more: Is the British motorist falling out of love with diesel cars?


text:
An improving economy should boost communications industry advertiser spending over the next five years. But maturation of 1980s technologies — which fueled expansion in cable, homevideo and music — will mean a slowdown in consumer spending growth.
Such are the findings of the seventh annual Communications Industry Forecast released today by investment bankers Veronis, Suhler & Associates.
The forecast predicts advertiser spending for television, film, recorded music, radio, business information services and newspaper, book and magazine publishing will grow at a 6.1% compound annual rate over the next five years (more than twice the 2.9% rate of the last five years) and will reach $ 113 billion by 1997.
But total consumer spending, which grew at a 7.8% compound annual rate over the last five years, will slow to 6% compound annual growth over the next five years, reaching $ 155.3 billion by 1997.
"Net-net, advertising's performance will offset the moderation in consumer spending growth," said VSA prez John Suhler.
Accordingly, the forecast predicts that communications industry spending by both advertisers and consumers on products and services will grow at a compound rate of 6.1% over the next five years from $ 200 billion in 1992 to $ 268.3 billion.
The four fastest-growing media segments in the last five years in terms of money spent — homevideo, cable, recorded music and book publishing — have also been the fastest growing in terms of time spent by the consumer.
Time spent by the average consumer (per person/per year) watching basic cable rose at an 18.5% compound annual rate, to 367 hours in 1992, and is expected to rise to 378 hours by 1997. Time spent watching prerecorded videos rose at a 9.7% compound annual rate, to 46 hours last year, but will grow at a compound annual rate of just 4.4% to 57 hours by 1997. Time spent listening to recorded music increased 3.1% to 233 hours and will rise 3.4% annually to 275 hours in 1997.
Not all usage increased. Time spent by the average American watching movies in theaters fell from 12 hours in the early 1980s to nine hours in 1991. The forecast expects that level to remain steady over the next five years.
The communications industry has been the fourth fastest-growing industry over the last five years, but, due to strong performances expected in the electronics and education industries, will drop to No. 7 in terms of growth.
Filmed entertainment
Total filmed entertainment spending will grow at a 7.1% rate over the next five years, from $ 26 billion last year to $ 36.6 billion in 1997. That's slower than the 8.2% growth of the last five years.
"The box office and TV segments of the filmed entertainment industry will enjoy a boost from the improved economy," Suhler said. "Homevideo, however will see slower growth compared with the double-digit rates of previous years."
A faster-growing economy should spur better attendance and allow exhibitors to institute aggressive ticket price increases. Accordingly, the forecast projects a 6.4% annual increase in box office spending over the next five years.
As VCR penetration growth slows, homevideo spending growth will also ease. Even so, spending is expected to reach $ 17.5 billion by 1997, up $ 5.5 billion from last year.
Broadcast television
Total advertiser spending on broadcast TV will increase to $ 34 billion in 1997, from $ 25.8 billion last year. That 5.7% compound annual growth is up 2.7% from the previous five years' annual rate.
The outlook for network TV sion should brighten as cable penetration slows and the economy improves. The forecast predicts webs' audience share will stabilize as Fox continues to expand its primetime programming schedule and NBC and Fox seek broader demographic appeal.
Ad spending for stations is expected to expand by a 5.9% compound rate to $ 20.9 billion in 1997, from $ 15.6 billion last year.
Cable television
The forecast expects cable advertising to continue to grow at healthy double-digit rates over the next five years. This will be the fastest growing of all communications industry categories. Advertising is projected to grow at an 11.7% compound annual rate over the five-year period, rising to $ 3.8 billion from $ 2.2 billion last year.
However, the forecast points out that the viewership gains achieved over the last five years due to increased penetration will significantly moderate going forward.
Recorded music
Consumer spending on music is predicted to grow at a 7.4% compound annual rate over the five-year period, down from the 10.1% growth achieved since 1987. The maturing compact disc market is largely responsible for the slowdown in growth.
Compact discs will account for $ 8.7 billion of total spending in 1997, growing at a 10.4% rate compared with the 27.3% growth of the previous five years. Spending on cassettes will increase only 0.8% compounded annually, reaching $ 3.2 billion by 1997. Cassette singles, CD singles and musicvideos will rise to $ 950.5 million in 1997 from $ 501.3 million last year.
Total spending on recorded music is expected to reach $ 12.9 billion, an increase of $ 3.9 billion over last year.


text: Kind of a tall order. Where would be a good, if somewhat fun, place for a company of 140-150. Looking for dinner in the South Bay, centered around Torrance. I suppose as far east as Long Beach and as far north as LAX. Places like Cheesecake Factory was brought up, and I'd like to avoid that.


text:
مكان ايمع فيه الاكلات اللي تعجبني وانشالله تعجبكم يعني بدال الحوسه كل شئ بمكان واحد راح اخصص اكلات حق اللي مسوين ريجيم
Tuesday, September 21, 2010
1 package 1-layer-size yellow cake mix
2 tablespoons cooking oil
3 8-ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 8-ounce carton dairy sour cream
3/4 cup whipping cream
6 ounces semisweet chocolate, finely chopped
2 tablespoons butter, softened
1. Preheat oven to 325 degrees F. Grease the bottom of a 9-inch springform pan; set aside. Prepare cake mix according to package directions, except add cooking oil. Pour batter into the prepared pan, spreading evenly. Bake for 25 minutes.
2. Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Carefully pour cream cheese mixture over cake layer.
3. Bake for 50 to 55 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan. Cool completely (about 1 3/4 hours). Remove side of pan; transfer cheesecake to a serving plate. Cover and chill for 4 to 24 hours.
4. Before serving, in a small saucepan, bring whipping cream to simmering. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Chill about 15 minutes or until mixture is slightly thickened, stirring once. Spoon chocolate mixture onto cheesecake, spreading to cover top.
Makes 16 servings.
Posted by ChuBBy-Doll at 4:41 AM No comments:
Wednesday, September 15, 2010
Malaysian Roti Canai
1-1/2 cups ( 10oz or about 300 gms) all purpose flour
1/2 cup ghee (clarified butter)
1/2 cup water, give or take few tbsp.
salt to taste
Method – for making the dough
- Sift the flour and salt into a medium bowl.
- Now add 1/4 cups of ghee into a hole made in the dough.
- Mix well and gradually add enough water to bind the dough.
- Next knead the dough on a greased counter top for 5-8 minutes.
- It takes time and little muscle, but this step is necessary to make a pliable dough.
- Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
Method 1 – The Professional ( and traditional ) Method – Takes skill
- Take a small ball of the dough.
- With the hands, press it with the hands and lightly stretch it.
- Now start doing as depicted in the video.
Method 2 – Mostly Traditional Method – No skill set required
- Take a small ball from the dough.
- On a very well greased counter top, place the dough and using a rolling pin,roll the dough as much as you can.
- Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
- Now fold one end of the dough, by bringing the top end to the middle
- Repeat with the bottom end.
- Now bring the right end and then the left.
- Now slowly using your hands, stretch the dough a bit on all the ends.
- In a greased skillet, cook the prata for 1-2 minutes until browned.
- Turn and then repeat.
- The first 2-3 steps are the same. Take a small ball of dough and using a rolling pin roll it as much as you can until they are see through ( same as method 2)
- Now start with the longer end. Start pleating the dough.
- Do this until you reach the end.
- Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.
- Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere
- Once twisted completely, press it lightly with your hand to make a flatbread.
- Using a rolling pin, roll the dough as much as you can and to desirable thickness.
- Cook in a skillet greased with ghee for 1-2 minutes until browned.
- Turn and repeat.
- Serve warm.
Source & Step By Step Pictures
Posted by ChuBBy-Doll at 10:49 AM No comments:
Easy Tiramisu
1 box Betty Crocker® SuperMoist® white cake mix
Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.
Posted by ChuBBy-Doll at 2:51 AM No comments:
Sunday, September 12, 2010
Noir Bars
Chocolate cookie base:
•1 cup sugar
•1/2 cup butter, softened
•1 egg
•1 3/4 cup flour
•1/2 tsp baking soda
•1/2 tsp salt
•1 tsp vanilla
•1/4 cup semisweet baking chocolate, melted
Chocolate cheesecake filling:
•3/4 cup dark baking chocolate, cut into chunks
•2 (8 oz) packages cream cheese
•1 stick butter, divided (2 Tbsp + 6 Tbsp)
•1 1/2 cups powdered sugar
•1 tsp vanilla
•1/2 cup heavy whipping cream
•2 cups semisweet chocolate chips
•2 Tbsp instant coffee or espresso
Preheat the oven to 400 degrees. In a medium-sized bowl, cream together the butter and sugar. Combine the rest of the cookie base ingredients and stir until well-blended.
Spread the cookie dough in the bottom of a greased 13×9″ pan and bake 10-12 minutes or until set. Remove from the oven and cool completely (about 30 minutes).
In the meantime, melt 2 Tbsp of the butter and 3/4 cup dark chocolate chips in a sauce pan over medium-high heat, stirring constantly. Set aside. Using an electric mixer, cream the remaining 6 Tbsp butter with the cream cheese in a large bowl. Beat in the powdered sugar and vanilla, and then beat in the cooled chocolate mix.
Spoon the filling over the cooled cookie base. Cover and refrigerate until chilled, approximately 2 hours.
For the ganache, heat the cream, chocolate, and instant coffee over medium heat, stirring constantly, until smooth.
Cool until lukewarm and then pour over the filling.
Refrigerate uncovered until set, about 2 hours. Store covered in the refrigerator
Posted by ChuBBy-Doll at 7:54 PM No comments:
Doughnut Muffins
•1 3/4 cup flour
•1 1/2 tsp baking powder
•1/2 tsp salt
•1/2 tsp nutmeg
•1/2 tsp cinnamon
•1/3 cup vegetable oil
•3/4 cup sugar
•1 egg
•3/4 cup milk
For the topping:
•1/4 cup butter
•1/3 cup sugar
•1 Tbsp cinnamon
Preheat the oven to 350 degrees and spray a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, salt, and spices.
In another medium bowl, stir together the oil, sugar, egg, and milk.
Add the dry ingredients to the wet ingredients and stir just until combined.
Spoon the batter into the muffin pan and bake 15-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, melt the butter. In a small bowl, whisk together the cinnamon and sugar. When the muffins are done, carefully remove them from the pan. While they are still warm, dip each one first into the melted butter, and then in the cinnamon-sugar to coat. Allow to cool a few minutes before serving.
Posted by ChuBBy-Doll at 7:47 PM No comments:
Wednesday, September 8, 2010
Chocolate Triffle
1 Cake Mix
1 large box chocolate pudding (plus 2 cups milk,divided)
2 containers of frozen whipped topping (thawed)
6 Heath candy bars, crushed
- Bake cake according to package directions, cool and cut into squares
- Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a triffle bowl. Repeat with chocolate cake.
- Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing to thicken slightly (so it can still be poured).
- Add another layer of whipped topping.
- Top with the remaining 1/2 of crushed Heath candy bars.
Posted by ChuBBy-Doll at 2:48 AM 1 comment:
Tuesday, September 7, 2010
Snickers Cupcakes
½ cup Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt
For the filling:
24 fun-size Snickers bars, chopped
For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners' sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream
For garnish:
8 fun-size Snickers bars, chopped
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it's on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)
To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
Drop a spoonful of the filling mixture into each cupcake.
To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners' sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.
Posted by ChuBBy-Doll at 4:25 AM 2 comments:
Carrot Rice
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro
1.Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2.While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Posted by ChuBBy-Doll at 3:50 AM No comments:
Labels: اطباق رئيسيه
Sunday, September 5, 2010
ميني كليــر بالصور
1 كوب دقيق
200 مل ماء
5 بيض
125 جم زبده
رشه ملح
نحط المايه على النار لغايه لما تغلي
وفي نفس الوقت نشغل الفرن
نضيف الزبده ورشه الملح ونقلب كويس لغايه لما تغلي
نضيف الدقيق ونخفض النار
نقلب الخليط كويس جدا لغايه لما تتكون عجينه
نطفي النار ونخلي العجينه تبرد وبعد كدا نضيف رشه الفانيليا والبيض
نكسر بيضه بيضه ونقلب
وبكدا تكون جاهزه عجينه كلير
نحط العجينه في كيس الحلواني
نشكل العجينه ونحاول نخلي طول العجينه صغنن
ندخل الكلير الفرن وحيتخبز لمده تتراوح مابين 30 لـ 25 دقيقه
نستنى لغايه الكلير لما يبرد وبعد كدا نفتح الكلير من النص
وضروري استخدام السكينه المشرشره
وهنا تيجي خطوه الحشو
ودي على حسب الرغبه يا اما استخدام الكريم شانتي او الكاسترد
لعمل الكاسترد بالشوكولا
2 كوب حليب
21/2 ملعقة كبيره نشا
السكر على حسب الرغبه والذوق
2 بيض
دي طريقه الكاسترد العادي اما لو عايزين بالشوكولا نفس المقادير بس اضافه
2 ملعقة كبيره كاكاو بودره
ندوب الحليب مع السكر على نار عاليه
ناخد شويه من الحليب من على النار لان بيكون سخن شويه وندوب فيه النشا ونضيفه على الحليب والسكر
ونكسر البيض ونضيف الفانيليا ونقلب الخليط كله على نار هاديه
نضيف بعد كدا الكاكاو البودره ونقلب كويس جدا
حنستمر في التقليب لغايه لما نتحكم في سمك الكاسترد وكمان حنشوف بعض الفقاعات ودا دليل ان المقادير
نحط الخليط في التلاجه لمده عشر دقايق وبعد كدا نحشي الكلير ونزينه بالشوكولا السايحه
Posted by ChuBBy-Doll at 4:06 PM No comments:
Thursday, September 2, 2010
Soft Pretzels
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl
For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.
Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Posted by ChuBBy-Doll at 2:14 PM No comments:
Labels: معجنات
Fried Mozzarella Bites with Homemade Tomato Sauce
2 large eggs
1/4 cup of milk
1 cup of plain flour
2 cups of panko
1 tablespoon of dried oregano
1/2 teaspoon garlic salt
salt and pepper
canola oil for frying
(you'll end up with a lot of excess flour, breading, etc. Halve the breading if you prefer, but having the excess makes dunking easier! Or, you can double the amount of cheese)
1. Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one, season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano and garlic salt to the last bowl and mix well.
2. Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls on a flat plate.
3. Heat about oil up to minimum line in Fry Daddy or in a medium sauce pan to 350 degrees. Carefully lower cheese balls, a few of a time and cook until they are golden, about a minute or so. Remove and drain in paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.
Tomato Sauce:
1 tablespoon of olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 14.5 oz can of fire roasted diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
salt and pepper
1. Heat the oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the diced tomatoes.
2. Fill half of the tomato can with water and add to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, until sauce is thickened (this process took awhile for me. I let simmer until very thick b/c I like thick sauce). Season with salt and pepper to taste.
Posted by ChuBBy-Doll at 2:02 PM No comments:
Labels: مقبلات
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