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By Jennifer Pesole & Christina Welky
The holiday season is in the air and people are frantically running around to finish their Christmas shopping. This is a time not only just for gift giving, but it is also a time when many people get together to go out to dinner.
Society has an assumption that restaurants have a difficult time thriving in an industry where a new restaurant is only around the corner. However, Tian Luo and Philip B. Stark concluded in 2014, that only 17 percent of independently owned restaurant startups closed in their first year of business, compared with 19 percent for every other service-providing startups.
Chicago is home to 10 of the oldest restaurants and the oldest, Daley's Restaurant, dates back to 1892. Unfortunately, the reporters were not allowed to incorporate this restaurant into the list due to Hyde Park's crime rate. Therefore, this list dates back to The Berghoff, which opened in 1898.
Chicago independent food critic Michael Nagrant, a previous writer for the Chicago Tribune's RedEye, was asked which of the restaurants had the greatest historical presence. Nagrant states, "I love that The Berghoff has a Chicago liquor license number one. I love that the Beatles once visited Margie's. The family behind Italian Village is extraordinary and the second generation built an incredible wine cellar."
1. The Berghoff, 17 W. Adams St., 1898
Herman Berghoff opened the 100 percent family-owned German restaurant in 1898. Berghoff came to New York at 17 and took over a brewery, where he made a signature lager that became very popular. He attempted to get a liquor license in the city of Chicago, but experienced difficulties. Instead, he opened The Berghoff as a café. He sold beer for a nickel and they came with a free sandwich on the side.
When the Prohibition took place, Berghoff used this time to expand the food service and brew "near beer." The Prohibition was in effect for fourteen years and helped the restaurant become known for authentic German cuisine.
In 2006, the restaurant closed for a year but was reopened with three different sections: The Berghoff Bar, Restaurant, and Café.
Today, The Berghoff is known for its authentic German cuisine and stays popular due to tradition.
Nagrant was also asked if he thought the German food was close to being authentic at The Berghoff. "There are a lot of classic dishes, but it's also a German restaurant shaped by American culture," he said. "Authenticity doesn't really exist anyway. Even in Germany, the classic dishes vary region to region and restaurant to restaurant."
2. The Walnut Room, 111 N. State St., 1905
The Walnut Room opened in 1905 as part of the Macy's Store on State Street in downtown Chicago. It was the first restaurant to open inside a department store and offers an elegant dining experience for shoppers, especially during the holiday season.
The restaurant is busiest during the holidays. People are attracted to the enormous Christmas tree that stands in the middle of the restaurant and it is a tradition to eat under it.
The Walnut Room is most famous for its Mrs. Hering's chicken pot pie, but it also boasts a menu of soups and unique holiday desserts.
3. Pompei, 1531 W. Taylor St., 1909
Luigi Davino opened Pompei in 1909 near Our Lady of Pompeii Church. After he got married, his family lived above the bakery, making only bread and cheese pizza while taking care of five children. Joseph DiPofi, the grandson of current owner Ralph Davino, said that Davino opened the first full restaurant in the early 1980s.
Today, the menu has expanded using only fresh and best-quality ingredients. The building rests in between the University of Illinois at Chicago (UIC) campus, making it a popular lunch spot for students.
Pompei serves homemade pizza, pasta, and salad dressings, among other items. A unique menu item is the strudels. According to DiPofi, "That's what we're known for having that's all our own, and you don't see anywhere else."
DiPofi also said that the restaurant has been kept going for so long because of its tradition. "There are a lot of loyal customers that have been coming here with their parents and their grandparents," he said. "There's definitely a strong tradition with people coming back."
4. Green Door Tavern, 678 N. Orleans St., 1921
Green Door Tavern was built in 1872 following the Chicago fire. It is one of the last remaining wooden buildings erected before a fire ordinance was set to prevent another fire.
In 1921, Vito Giacomo opened the restaurant and it was later renamed to the Green Door Tavern. The name refers to the green painted door, which indicated the presence of a speakeasy during the Prohibition era.
5. Margie's Candies, 1960 N. Western Ave., 1921
Margie's Candies is a candy and ice cream parlor that opened in 1921 by Peter George Poulos. The shop was later renamed by Poulos' son, who named it after his wife Margie Michaels. In 1936, they had a son, Peter George, who grew up in the shop and now owns it.
Many famous figures have visited Margie's Candies over the years, including Al Capone and The Beatles.
6. Dinkel's Bakery, 3329 N Lincoln Ave., 1922
In 1922, Joseph K. Dinkel and his wife Antonie opened a small bakeshop called Dinkel's Bakery. As the bakery's popularity grew, the couple expanded the location, and their son took over the business in the early 1970s.
In 2008, Luke Karl took over the bakery with his wife and worked alongside his father-in-law, Norman Jr. Today, the bakery is family owned in its fourth generation.
7. Lou Mitchell's, 565 W. Jackson Blvd., 1923
Lou Mitchell's opened in 1923 by "Uncle" Lou Mitchell. He started the restaurant as a diner known for its signature coffee, burgers, and lunch specials.
Daniella Schultz has been a manager of Lou Mitchell's for six years. Schultz states, "politicians do all their campaigning here and the building is the first stop on the Historic Route 66 vacation tour. Employees have worked here for 10 to 30 years and many celebrities such as Reba McEntire, Brian Urlacher, and Michael Scranton have dined in Lou Mitchell's. The restaurant recently shut down in February to film an episode of Chicago Fire."
In 1958, the restaurant added a tradition that it is now uniquely famous for donut holes and boxes of Milk Duds. These are offered as sweet treats to customers on their way in as part of the Greek hospitality.
Today, customers travel from all over the world to try Uncle Lou's signature diner food and the diner has received much recognition.
8. Italian Village, 71 W. Monroe St., 1927
Alfredo Capitanini opened the family-owned Italian Village in 1927 as Chicago's first Italian restaurant, boasting prime service and traditional values. It was designed to give customers a tour of Italy as they pass through the restaurant, with authentic themes and decor.
In 1955, the family's next generation opened La Cantina in the lower level of the building, which offers a historic view of Italy and fine wines. They also opened The Florentine Room, which was later renamed to Vivere.
Today, each operates as its own restaurant with varying menus and themes. Italian Village is also known for its decadent wine cellar containing 35,000 bottles. Each of the three restaurants offers a unique experience for guests.
9. Orange Garden, 1942 W Irving Park Rd., 1924/1932
Rumors say that the Chinese restaurant opened in 1924. However, the general manager states Orange Garden actually opened in 1932. Today, the restaurant still serves Cantonese food at reasonable prices and is known for having the oldest working neon sign in Chicago, according to Peter Bella.
Additionally, the reporters asked Michael Nagrant which one of Chicago's oldest restaurants was his favorite. Nagrant states, "Orange Garden because they have the best sesame chicken in Chicago and big, fat, old style mini-burrito sized egg rolls. They still have real plum sauce and prepared mustard on the tables at the restaurant, not the plastic takeout packets."
10. Gene & Georgetti, 500 N Franklin St., 1941
In 1941, Gene Michelotti and Alfredo Federighi opened the first steakhouse in Chicago called Gene & Georgetti. Federighi was nicknamed "Georgetti" after the famous Italian cyclist. The restaurant is located in River North and has a reputation for excellence.
Timeline: Chicago's 10 Oldest Restaurants


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Chief Conductor
Haig Utidjian was educated at the Universities of Sussex, London and Cambridge, at the Guildhall School of Music and Drama in the UK (where he was the recipient of the Ricordi Conducting Prize), at the Accademia Chigiana in Siena, the Academy of Performing Arts in Prague, and by means of private consultations with Lothar Zagrosek, Carlo Maria Giulini, Vilém Tauský and Josef Kuchinka. He is a professional orchestral and opera conductor and choirmaster of wide experience. He has served as Music Director of, inter alia, the Chamber Orchestra of Sussex (based at the Chapel Royal in Brighton), The Ensemble Duparc, and the North Bohemian Chamber Orchestra. Outside the Czech Republic (where he lives and works) he has guest-conducted in the UK, the Channel Islands, Germany, France, Belgium, Italy, Hungary, Armenia and Cyprus; he has also worked on a number of acclaimed productions at the Opera House in Liberec. Recent successes have included Beethoven's Ninth Symphony with the Pisa University Chorus, the Brahms German Requiem with the Cologne University Chorus, Janáček's Otče náš with the Princeton Chapel Choir, as well as works such as Dvořák's Stabat Mater, Te Deum, Mass in D and Svatá Ludmila with the Orchestra and Chorus of Charles University in Prague, of which he has served as Chief Conductor since 2001, and with whom he recently appeared in a televised concert in Prague Castle on the occasion of the state visit of Pope Benedict XVI, as well as in a liturgical performance of Dvořák's Mass in D at Vienna's Stephansdom in December 2012. In July 2014 he conducted the first performance since the composer's lifetime of a hitherto unknown version of the same work, at the Trinitatiskierche in Cologne, and is currently preparing a new edition for publication.
His research interests include the musicology and theology of the Armenian Hymnal and of the works of St. Gregory of Narek, matters of notation, and interactions with neighbouring traditions of sacred music. He lectures frequently at home and internationally. His extensive list of publications includes the volumes They who imbibed the effusions of the Spirit: the Art of the Armenian Book through the Ages (Mervart, 2016), Treasures of the earliest Christian nation: Spirituality, Art and Music in Mediaeval Armenian Manuscripts (Royal Canonry of the Premonstratensians at Strahov in Prague, 2018) and Tntesean and the Music of the Armenian Hymnal (Mervart, 2018). Dr Utidjian holds an Honorary affiliation with the Faculty of Philosophy and Arts at Charles University in Prague, and was recently decorated with the Komitas medal by the Armenian state, in recogition of his services to music and musicology, and the Yakob Meghapart medal by the National Library of Armenia.

subset: commoncrawl


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The HD Flippin' Jig incorporates many years of jig fishing on a variety of impoundments across the country. We've tested the line pull, the weedguard angle, the recessed line tie, the grooved base and other factors for years. Now we feel we've perfected our flipping jig and offer it in so many skirt patterns that we feel our jig can perform very well on every fishery in the nation.
So many tournaments have been won on this jig that we've lost count on the total. Check our news updates for fisheries where our jig has been producing. Give one a try today. We feel strongly that you'll dump your old flipping jig and adopt ours as your new favorite.
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View Job
Software Test Engineer - TS/SCI w/ Poly
Leidos | Aurora CO 80247 USA | Full Time | Posted: 07/26/2019
Job Descriptiontop
Job Description:
The Intelligence Group at Leidos currently has an opening for a Test Engineer to work at our Annapolis Junction location. If the ideal candidate is found, he/she may work in our San Diego or Aurora, Colorado locations. Approximately 5% travel will be required if located in CA or CO (~2-4 days every 12 weeks). This is an exciting opportunity to use your experience supporting an important, fast-paced, mission critical program.
Job Summary:
A Test Engineer is needed to write system-level test procedures for testing and evaluating changes made to software applications and to helping correct defects discovered during development, test, and/or operational use. Job duties include performing integration and system level testing.
Primary Responsibilities:
The selected individual will perform system test at all levels from component (module), integration testing through system and end-to-end evaluation testing. He/she will provide development and implementation of test procedures and test reports. He/she will support the software configuration management process and understand all software components and their interface requirements. He/she will develop test data and define test acceptance criteria and will provide and utilize system testing expertise, including knowledge of Test and Evaluation Master Plan (TEMP) and other test documentation, test plans, test methodologies, subsystem interface testing, and software module testing. He/she will also assist the software development team and will be responsible for effectively interfacing with the following groups: software development, system engineering, integration, deployment, and sustainment.
Basic Qualifications:
- Requires BS Degree and 8 - 12 years of prior relevant experience or Masters Degree with 6 - 10 years of prior relevant experience.
- Experience in testing through a full system development life cycle, including implementing test plans, test cases, and test processes.
- Must have experience documenting test results for corrective actions, reporting and audits.
- Must have experience testing systems from existing system and functional specifications.
Preferred Qualifications:
- Experience with Behavior Driven Development (BDD) and Test Driven Development (TDD)
- Experience using automated test tools (i.e., Selenium, Cucumber).
- Experience with programming and scripting languages (i.e., Java, shell, Python).
- SAFe® Agilist or DevOps certification.
External Referral Eligible
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Book 9 of the Meg Langslow Mystery Series
Meg and Michael are recently back from their secret honeymoon and settling in to married life, when an old friend of Meg's drops by to recruit Meg to babysit her toddler son Timmy for a few hours. But when a few hours turns into a couple of days, Meg gets worried and starts to investigate her friends disappearance. The investigation leads Meg to become confused, is her friend one of the "bad guys" or is she running from the "bad guys"?
Of course Meg's family add to her already complicated life and add quite a bit of comedy to the whole situation. Are her Dad and newly discovered Grandfather going to end up in jail again? Why is her basement full of snakes? Is Timmy in any danger and who in her family is brave enough to help watch this toddler while Meg is off investigating?
Book 10 of the Meg Langslow Mystery Series
This is a Holiday story which centers around a Holiday Parade Meg is in charge of and the is lining up all around her property. The parade's main theme is The Twelve Days of Christmas. There are also a variety of Christmas themed floats, including a float carrying a live nativity followed by the Three Wise Men on camels, (one of which becomes a Wise Woman before the parade starts). There is even a float with a sleigh carrying Santa. While Meg is trying to keep everything together so the parade starts on time, one of her nephews whispers to her "something is wrong with Santa". Now Meg doesn't only have to get the parade started on time, she has to find a murderer and save Christmas.
Donna Andrews in such a fine writer, she can combine comedy and mystery with a great balance. She may find yourself laughing out loud as you try to follow the clues right along with Meg. The relationship she has with the Police Chief is incredibly funny, after all these years he knows she going to get in the middle of the action so he has given up trying to keep her out of it. The rest of the family keep adding to the comedy throughout every book. We laugh because except for all the murders we all of crazy relatives just like Meg.
I really like this entire series and as I told you at the start of this post there are already 2 more books to this series. Swan For The Money came out in hardcover in July 2009 and will soon be available in paperback. Stork Raving Mad will be released on July 6, 2010. You can Pre-Order it below, or purchase any in the entire series.
To find out more about Donna Andrews and this series please check out her website at http://donnaandrews.com/


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When Tesla founder Elon Musk and Amazon CEO Jeff Bezos began testing reusable rockets, few understood the significance of what they were trying to achieve. Now that Musk's company SpaceX is routinely re-launching used Falcon 9 boosters — not to mention the Falcon Heavy, which launched Feb. 6 with three times the payload of the space shuttle — the feat seems practically mundane. It's the new normal.
But these launches are nothing short of extraordinary. The rise of reusable rockets is a revolution on par with the invention of the sail or the steam engine: It will change everything.
Cutting Costs
The advent of reusable rockets promises to drastically reduce the cost — and, in turn, increase the prevalence — of space travel. Most of the cost of a rocket launch is in its first stage. Before SpaceX pioneered reuse, each space flight required the construction of a new rocket, hardly the most cost-effective model. Think of air travel. If airlines had to build a new plane for each flight, the price of a one-way ticket would be around $500,000 dollars. Firing off NASA's standard Atlas V launch system, likewise, costs up to $150 million each time.
Since the dawn of the Space Age, the cost of a rocket launch hasn't changed much, largely because the design of the rockets themselves has stayed more or less the same. Most of the world's boosters, including those provided to NASA by United Launch Alliance — a joint venture between U.S. aerospace firms Boeing Co. and Lockheed Martin Corp. — are iterations of designs first introduced in the 1960s. SpaceX broke that mold, building and flying the first entirely new rocket design in half a century. Within a decade of the company's founding in 2002, SpaceX was flying rockets to deliver cargo to the International Space Station at half the cost of an Atlas V launch.
The cost savings possible with reusability will dwarf even that. After only a few launches, the reusable variant of the Falcon 9 has substantially reduced SpaceX's cost per launch. The company believes that once it has worked out the kinks and assembled an adequately large fleet of reusable craft, it may be able to further lower the price of a launch to as little as $700,000. That means that in 10 years' time, private companies such as SpaceX and Blue Origin, Bezos' firm, may be able to stage 214 launches for the price of a single NASA launch today. In terms of transporting goods, reusable rockets offer about the same advantages over their expendable counterparts that freight trains had over wagon trains or that container ships had over clipper ships. And like those earlier innovations, reusable rockets will open up a world of new possibilities.
NASA's Arrested Development
Private upstarts propose to do in the span of two decades what aerospace giants Boeing and Lockheed Martin couldn't do for NASA in the better part of six. True, the technology behind reusable rockets is formidable. But so was the technology required to go to the moon. NASA and United Launch Alliance, moreover, have virtually unlimited resources compared with SpaceX; the $1 billion sum that Musk's company has spent to develop and implement reusable technology comes to roughly 5 percent of NASA's budget for a single year. The problem may be that money doesn't necessarily buy innovation — or, more precisely, that innovation is something the government doesn't want to pay for.
The money lost isn't the real issue; it's the lost opportunity.
Regardless of one's views on the role of government, the fact is that government can't help but interact with the private sector. Well-structured contracts with private companies are necessary even from a conservative standpoint to provide the government vital goods and services that it would otherwise have to furnish itself. This system is more efficient and more conducive to competition and innovation than nationalizing entire industries would be, and it can help jump-start nascent industries. SpaceX, in fact, has benefited from government partnerships through initiatives such as the Commercial Orbit Transportation Services and Commercial Resupply Services programs.
Even limited government deals inevitably pick winners among private companies, though, sometimes with unfortunate results. For decades, United Launch Alliance and its component companies were the winners in the aerospace industry because they charged the price Congress dictated for only the services Congress requested. The U.S. government needed look no further to supply NASA. Some may call this model "crony capitalism," but by any name, it was a freezing of the status quo at the cost of innovation. The government was interested solely in getting the job at hand done and had no interest in paying for anything more than slight improvements on tried-and-true technology. When Boeing and Lockheed Martin tried to innovate, the government rebuffed their efforts. Existing systems have powerful political constituencies behind them. Research and development, on the other hand, has neither a clear constituency nor an obvious payoff — and it's an expensive endeavor to boot.
A Half-Century of Missed Opportunities
Imagine that after the Apollo missions, NASA and its contractors had focused on true reusability instead of the enormously costly Space Shuttle program in the 1970s. Imagine they'd used the comparatively vast sea of funding at their disposal to build the fleet of reusable rockets necessary to achieve Musk's goal of a $700,000 launch, starting (for argument's sake) in 1981 — the year the first space shuttle launched. If we assume an average of 20 launches each year from 1981-2017 at a cost of $700,000 each time, we get a total expense of $504 million on launches. At the Atlas V's rate of $150 million per launch, however, the total cost is $108 billion. That's a difference of $107.5 billion — an amount of money that could have bought 1,100 F-35 fighter jets, 40 nuclear submarines or 28 World Trade Centers. The money lost isn't the real issue, though; it's the lost opportunity.
When pioneers crossed the United States in their Conestoga wagons, they called the most fertile lands of the Great Plains the "Great American Desert." The land was largely unusable with the technology available at the time. It took the transcontinental railroad to settle what became the breadbasket of the United States, to feed the country's growing cities, to tap the North American continent's vast mineral wealth, to unite the nation from sea to shining sea. Starting from a handful of settlements hugging the East Coast, cheap rail and steamboat transportation spawned an era of opportunity and technological advances like nothing the world had ever seen.
All that happened in about the same time we've squandered since the Soviet Union launched Sputnik.
It rarely occurs to government actuaries that research and development might yield orders of magnitude in cost improvements and a world of transformative new capabilities. Those are the calculations of entrepreneurs, not of bureaucrats. Like Bill Boeing and Howard Hughes before them, Musk and Bezos have gambled their personal fortunes on the future, pursuing the advances that the state has eschewed. It's an entrepreneurial bet no government actuary can be reasonably expected to make, but it's the biggest reason SpaceX and Blue Origin are achieving such dramatically different results. The passion to create a bolder future, combined with the existential need to cut costs, is why these private companies are running circles around the world's space agencies. It's also why the real Space Age is beginning half a century late.
Air Travel for the 21st Century
What will the new Space Age look like? The last 100 years of economic, geopolitical and social change stemming from the development of air travel are likely to serve as an excellent analogy for the next several decades.
In the early years of commercial air travel, only the wealthy could afford to fly on a propeller-driven Pan Am clipper. But as technology improved, costs dropped and usage increased. Jets became the busses of the sky, wiping out passenger rail and ocean liners as viable business models and gaining ground in the freight market, too. Speed conquers distance. The result is the intricately interconnected world we live in today.
The passion to create a bolder future, combined with the existential need to cut costs, is why these private companies are running circles around the world's space agencies.
SpaceX's planned reusable rockets promise to increase that interconnection. The BFR, or Big Falcon Rocket, is designed to carry 200 passengers and their belongings back and forth between Earth and Mars, as part of the plan Musk revealed last year to reach the red planet within a decade. It has the capacity to transport about 150 metric tons to low Earth orbit — nearly 40 metric tons more than the Boeing 747-400 jet can haul and a whopping 127 metric tons more than the space shuttle could carry. At the right price, the BFR has enough capacity to make interplanetary commerce possible.
In the meantime, reusable rockets could change terrestrial travel as we know it. At the International Aeronautical Congress in September 2017, Musk announced Earth-to-Earth rocket service that could offer roughly 30-minute flights between most any two cities on the planet. The flight from New York to London, for instance, would be 29 minutes, while a trip from New York to Shanghai would take 39 minutes. To comply with noise ordinances, launch and landing operations would probably take place outside the cities. It's no coincidence that SpaceX has put so much effort into landing its boosters on drone ships at sea, even though onshore landings are much cheaper.
SpaceX's proposed Earth-to-Earth service would be transformative, and its growing use would help reduce cost and improve reliability in the by-now-familiar manner of Silicon Valley. Apart from the implications for commercial travel, the ability to cheaply and routinely lift and return immense payloads would revolutionize geopolitics. The BFR has the capacity to lift about 27 metric tons more than the U.S. Air Force's largest strategic airlift plane, the Lockheed Martin C-5B. Just 20 BFRs making five round trips each could deploy 20,000 fully equipped troops anywhere on Earth in a day — or 4,000 in a half hour.
Space Is the Place
Still, the real prize is access to space. No U.S. leader for the past 60 years has managed to understand or convey that space is a place, one filled with far more resources than our planet contains. The abundance is close enough to alter the way we live. Once tapped, it would surely cause a manifold reduction in the price of most commodities and, as a result, a manifold increase in global living standards — not to mention the Earth's environmental quality. The geopolitical ramifications of such a development would be huge. China's near-monopoly on rare earth minerals, for example, would be gone practically overnight, along with the materials' high price.
And that's just the beginning.
Christopher Columbus used a similar argument to persuade the Spanish monarchs — his equivalent of venture capitalists — to back his quest for a new route to India. He understood that an innovative approach to a cost-prohibitive problem could flood the country with wealth and loosen historical geopolitical constraints. Other intrepid souls like Daniel Boone and the founders of the Central and Union Pacific railroads had the same insight. Their examples offer an important lesson today.
Access to space will drive demand not only to go there but also to build fortunes there. Those fortunes, in turn, will radically change how we live here on Earth. Like Robert Fulton's steamboat or the Wright Flyer before it, the reusable Falcon 9 rocket stands to alter the course of human history. The transformation will take some time to play out, but it will be no less revolutionary for that. We are witnessing the dawn of humanity's real Space Age.


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We're well aware of how to write a story with words, years of being taught English and other languages at school have given us the tools for telling a story. And if you're lost for words, don't despair. There's always a copywriter who can apply their magic.
Now, I'm afraid to tell you that we live in a world that relies heavily on visuals. You'll need strong visuals to support your words. Images on any marketing you put out there represent the essence of your content.Read More


text: On Saturday I joined up with Michael Randa of CollieWoods to capture the filming of Air Traffic Controllers new music video for their new song, The House. We took over an abandoned building for some promo shots and I also shot a bunch of stills while they were filming the video. It was an awesome experience and I will definitely be posting the video for you guys once it's finished. Thanks to Mikey & all of the extras that came out to film!


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The SummerSchool 2019 with its topic Sensor Systems will take place under the motto "Sense the world!". Use your one-time chance to spend one week packed with lectures held by world-class professors and top experts from Infineon, awesome social activities and the exclusive opportunity to take a peek behind the scenes of Infineon Austria. Take this unique opportunity to network, find topics for BSc-, MSc-, or PhD-theses, interships or even a job for after you graduate. Also, for the first time you will apply your newly gained knowledge at a "Hackathon-Light" with hardware kits provided by Infineon.
Videoschnitt: Elffotografie | Julian Pirker
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I am microbial bio- technologist and my research cover microbial diversity, Molecular biology, Soil Microbiology, plant-microbe interaction, Environmental microbiology, Plant physiology, bioinformatics and bio-statistics. Interested to ex
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Wastes From Pulp and Paper Industry as Energy Source
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The pulp and paper industry is one of the core industrial sectors associated with significant environmental concern. These paper industry generate large quantities of solid and liquid every day. Therefore, utilizing this solid waste into novel value-added uses for this residue from the paper industry is alternative way to improve environmental and energy problem. - Category:
Environmental Biotechnology
Enzymes Produced by Bacillus Thuringiensis
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The main biocontrol activity of B. thuringiensis is due to its entomopathogenic potential, different strains in this species have been shown to produce many potential enzymes that could be of great interest in the biocontrol of phytopathogenic bacteria. Applications of these enzymes could lead to decrease the use of chemical pesticides which have usually harmful impact on the environment. - Category:
Probiotics in Sustainable Aquaculture
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Probiotics are microbial feed supplement which beneficially affects the host animal by improving its intestinal balance. Probiotics improve host digestive processes by producing extra cellular enzymes such as amylase, protease, cellulase and lipases as well as necessary growth factors. Therefore, formulation of cost-effective probiotic along with fish diets improve the aquaculture productivity. - Category:
Current Applications of Cold Actives Enzymes in Molecular Biology
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High catalytic efficiency at low and moderate temperatures of cold-active enzyme offer a number of advantages for biotechnology processes, such as the shortening of process times, saving of energy costs, prevention of the loss of volatile compounds, performance of reactions that involve thermosensitive compounds, and reduced risk of contamination. - Category:
Bioremediation by Cold Tolerant Microbes
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Bioremediation is a process to accelerate the natural biodegradation rates through the optimization of limiting environmental conditions and is an ecologically and economically effective method. Low-temperature biodegradation of organic contaminants in cold ecosystems is a result of the degradation capacity of the indigenous psychrophilic microbial population. - Category:
Environmental Biotechnology
Effect of Low Temperature on Bacterial Growth
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Low temperature can influence the response of a microorganism either directly or indirectly. Direct effects include decreased growth rate, enzyme activities, alteration of cell composition and differential nutritional requirements. Indirect effects are usually observed on the solubility of solute molecules, diffusion of nutrients, osmotic effects on membranes and cell density. - Category:
Cold Active Proteins in Food and Pharmaceutical Industry
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The efficiency appears to be related to the high activity of the psychrophilic enzymes and their application in food and in baking trials have revealed that the psychrophilic xylanase was very effective in improving the dough properties and final bread quality with, for instance, a positive effect on loaf volume and a Antarticine is effective for scar treatments and re-epithelialization of wounds. - Category:
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Cold Loving Microorganisms
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Cold tolerant microorganisms exhibit distinctly different properties than representatives of mesophiles and thermphiles. Microorganism with low temperature optima are generally referred to as psycrophiles (cold loving). Their natural habitats include snow, glacial and sea ice, permafrost soil, ice clouds These organisms have considerable biotechnological potential. - Category:
Ice Plus and Ice Minus Bacteria
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The 'ice plus' bacteria posses INA protein (Ice nucleation-active protein) found on the outer bacterial wall acts as the nucleating center for ice crystals. This protein located on the outer membrane of these bacteria is responsible for ice nucleation. While 'ice minus' bacteria do not posses Ina proteins and lower the ice nucleation temperature. - Category:
Bacterial Antifreeze Proteins and Its Applications
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Antifreeze proteins (AFPs) are structurally diverse group of proteins that have the ability to modify ice crystal structure. AFPs create a difference between the melting point and freezing point known as thermal hysteresis (TH) is a measure of the antifreeze activity. - Category:
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Structural Feature of Cold Actives Enzymes
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Enzymes are biological catalyst and involved in most of the chemical reaction in the cell, those are necessary for the cell survival. Adaptation of the cell to the low temperature calls for presence of intracellular enzymes, which are active at low temperature. A wide range of molecular determinants confer conformation flexibility of enzymes. These determinants involved in protein stability are ei - Category:
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Musician Lostboycrow — that's what he prefers to go by — Lems are a natural fit for his nomadic, seeker lifestyle.
Lostboycrow grew up outside Portland, which "instilled in me a love being close to the earth, out in nature," he says. "It was a beautiful place to grow up."
Biannual pilgrimages with family to South Dakota and Montana were important for being immersed in wide-open spaces and getting lost in the woods, he says.
But he didn't find Lems until recently. An outdoorsy friend first introduced the artist to Lems' Boulder Boot during a trip to Wyoming. Lostboycrow promptly went home and located a pair to wear, well, everywhere.
He says Lems work well on the road, on the trails, and even in jujitsu, which is usually practiced barefoot. The LA-based singer-songwriter brought the Boulder Boot when traveling light to New York City. "I had to take meetings, but I wanted to be comfortable as well," he says.
"They were the only shoes I brought to walk around NYC. They do it all and that's why they're so cool."
If you don't know Lostboycrow, he has racked up over 150 million streams on Spotify and hit both the global and U.S. viral charts with previous efforts. So you should.
But in the coast-to-coast rat race that is the music business, Lems, in many ways, act as centering point for Lostboycrow. Looking down at this simple pair of boots, both free and lightweight, remind him of something much larger: living lighter.
"That's what drew me in. Lems aligns to my philosophy," he says. "I'm trying to live more minimally, eat paleo and exercise in a more primal way with 'spontaneous exercise.' "
Minimalist ideals apply to his songwriting and music making, too. "While I've made a lot of different kinds of music, now I'm doing more live tacking and live instruments," he says. "I try to write songs from a raw place of spontaneity."
Live from Santa Fe
Most recently a "spontaneous" decision to depart for the desert served Lostboycrow well. With a few friends, he went on a little soul-searching mission for the roots of his music. He found it in Santa Fe, New Mexico.
The town delivered on inspiration and endless enchantment. In fact, Lostboycrow's latest album, Santa Fe, which drops the first of next year, is the culmination of listening to almost nothing for many days in those arid mountains.
"I had never been to Santa Fe, but it felt like the perfect move —just a beautiful, wintery, desert vibe," he says.
"Traveling has always played a big part in understanding myself. It's a huge part of broadening scope, imagination, taste, and where you draw inspiration from."
He didn't know if an album would come out of Santa Fe. But something magical happened there. Part of it was he had the flu and was forced to hole up an Airbnb and do absolutely nothing but heal.
"You can just sense in air you are not somewhere you've ever been. Santa Fe feels foreign," he says.
"And that seclusion and profound silence — to able to sit with my thoughts and really hear everything that had been dormant — brought out things from within that I hadn't heard before."
And it won't be like anything that Lostboycrow fans have heard either. For a little taste of what's to come, here's the first single, "Since The Day I Was Born," from the forthcoming full-length album, Santa Fe, via RED Music.


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- Remove this product from my favorite's list.
- Add this product to my list of favorites.
Your kids have most capacity to learn at an early age and restricting them mean they fail to learn for the entire life. Most of the children are interested in culinary but the parents restrict them from entering the kitchen due to the risk of oil spills and stains. Don't stop them from doing the things they love just because you are concerned.
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Tell us about the Korean drink "Soju"Imagine in English/English Clinic 2010.05.20 18:48
## The English you can speak, 22 April
Soju is the ultimate Korean drink made from sweet potatoes. Koreans just love it. As many as 3.4 billion bottles (360ml) of soju were sold in Korea in 2008 alone. That's about 93 bottles a year per person who are legally allowed to drink in this country. Amazing! It's very cheap; only about on U.S dollar per bottle at a store and about three dollars at a bar. Soju has an alcohol content of about 20 percent: not as strong as whiskey but much stronger than a beer. It's served in small shot glasses and is always almost downed in on shot. It's transparent as it doesn't have any color. It tastes the best when it's ice-cold, but you never drink it on the rocks. You can mix soju with beer and drink it like a cocktail, too. Soju goes perfectly with spicy stews like gamjatang or with the Korean pork delicacy samgyeopsal. Just one thing though; you can get a nasty hangover if you drink too much of it.
# My opinion
Soju is very popular in Korea, including with me, my friends, my father and the people I like. Many Koreans agree that soju is the ultimate Korean drink. These days, the popularity of makgulry is also growing in Korea. Especially when I have troubles, problems or worries, I like to drink Soju in order to forget them. Unfortunately, I always get a nasty hangover, even if I only drink one or two shots of Soju. I know I shouldn't drink too much, but it's difficult to control my desire. The reason why I drink Soju is to socialize. The more I drink with my friends, the more familiar we feel.
After I ride my bike with the MTB club members, strangely I get many chances to drink a lot. I think the best time to drink soju mixed with beer is as soon as I finish riding. Unfortunately, as my riding ability improves on roads or mountains, the amount I drink also increase!
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Oak Park is booming with some of the best and most delicious spots in the Chicagoland area, and Lake Street Kitchen & Bar is proof of that. Celebrating their 3rd anniversary in a big way, Executive Chef Jason Kurosaki of Lake Street has crafted a menu that preserves the restaurant's trademark dishes that folks have fallen in love with.
Offering a selection of American, Asian, Mexican and European menu items, Lake Street is sure to be a treat no matter what your taste-buds are craving. Head out for dinner or a catch-up brunch with family- Lake Street makes for a great go-to spot. Whether you're coming from the suburbs, the city or you're an out of town guest, Lake Street's welcoming feel will set the mood for an enjoyable time. Come in hungry because you'll be leaving satisfied!
"Lake Street's menu has really evolved since we opened in 2011," says Chef Kurosaki. "In the past, we were heavily focused on the Mediterranean region and now it's more American with Asian, Mexican and some European influences."
If you want to Binge on Brunch, we suggest:
Poached Eggs & Lamb Merguez ($13) {featured above}
made with two sous vide eggs, merguez sausage, roasted peppers and sofrito grits.
Poached Pear Waffle ($9)
with red wine maple syrup and vanilla butter
To stay warm, we suggest
The Pasta Fagioli ($4/cup)
a perfect combination of cannellini, ditallini, tomato and spinach
On the lighter side, we suggest:
Roasted Beet & Goat Cheese Salad ($9)
made with mixed baby greens, raw almonds and citrus vinaigrette
If you want to all out Binge, we suggest:
24-Hour Beef Burgundy ($22)
made with red wine and mushroom gravy, whipped potatoes and herb-roasted root vegetables
which pairs perfectly with one of the 40 glasses of wine Lake Street offers by the glass!
Ready, set, TACO!
Chicken Teriyaki Tacos ($8 for four)
include pineapple and an Asian slaw
About Lake Street Kitchen + Bar
Lake Street Kitchen + Bar, located in the heart of downtown Oak Park, was introduced in 2011 by Rachel Dennis. Executive Chef Jason Kurosaki helms the lunch, dinner and brunch menu, which consists of flatbreads, small plates, fresh oysters, paninis, charcuterie and an array of large plates featuring Beef Burgundy, Oxtail Ragu, seafood and more. All dishes are prepared in the restaurant's "grease-free" kitchen. The extensive beverage menu is unmatched in Oak Park and features a unique lineup of local craft beers, over 40 wines by the glass and fresh, seasonal cocktails. The open kitchen and WoodStone oven serves as the focal point of the restaurant. Lake Street's design includes solid walnut bars and tables, slate floors and walls and metal and wood plank touches.


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Giselle the Ballerina Fairy.
This luxury Christmas Fairy ballerina ornament is elegance personified. Giselle wears a gold and silver tutu, gorgeous golden ballet shoes and has the most beautiful set of wings.
Giselle forms part of the Magical Christmas Wreaths classical ballet troupe along with her friends Evelyn and Margot.
Approx 12″ poseable Christmas decoration.
Please note: this is a decorative item, not a toy.
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Future college athletes
27 student athletes signed National Letters of Intent, committing to participate in NCAA colleges and universities. We can't put all of them here, but here are a few.
Hang on for a minute...we're trying to find some more stories you might like.
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Here are all of the athletes.


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Dodging Triggers: How Not to Drink in New Orleans
"I survived because the fire inside me burned brighter than the fire around me." – Joshua Graham
In 4 short sleeps we will be heading to the airport on our way to New Orleans for my first alcohol free vacation.
We used to keep an apartment there, since after our first visit we fell so much in love with the city and how it made us feel, that it was cheaper to rent an apartment than to keep renting hotels each time we'd go down, which was a lot. New Orleans, as it does, crept inside me like any and all other addictions: I had to have it, and as much of it as possible.
Now, if you know anything about The Big Easy, it probably has something to do with Mardi Gras parades, beignes, beads, parties and drinking topless in the street (they have drive-thru daiquiri shops, for Christ's sake).
If there was ever a city built around binge drinking, NOLA is it.
Every time we'd head down to the Crescent City, my drinking would start (obviously) on the flight down. I would plan my arrival (drinking) at the apartment ahead of time, and order wine delivery by the case, so it would be waiting for me when I got there: everything from day-drinking wine to enough vodka and mix to sustain bloody mary's from breakfast to dinner. And of course, sleeves of red Solo cups, so wherever we were going, I could bring a drink with me, too.
It's worth noting that a red Solo cup is 16oz, and I've learned that about 3/4 of a bottle of wine can fit in one, which make it the perfect "traveller" to take with you on your way to breakfast.
I'd be lying if I said I wasn't a little nervous about what feels like crawling straight into the lion's mouth. After all, Bob Dylan put it best:
Everything is a good idea in New Orleans.
No, everything is not a good idea in New Orleans.
Getting to this early point of sobriety has required me to rethink everything, including having to sort out the cognitive dissonance – you know, those inconsistent thoughts I have about drinking – in my brain. Thoughts like "but you have to drink when you're in New Orleans!" when I know in fact I don't have to and I don't want to, because I know how shit has gone down in the past and I never want to repeat it.
I don't want to repeat the time I actually tipped over, while squat down watching a parade after about 3 bottles of wine, then sort of rolled away down the sidewalk (yeah, it happened and there's photos).
I don't want to repeat spending the first few hours of each day of vacation nursing the day before's bad decisions, trying to drown out the hangover under buckets of strong bloody mary's.
I don't want to repeat the arguments that Hubs and I have had while there, or the time we barely spoke for two days of vacation, because we were so belligerently drunk we couldn't get on the same page. Probably because we were so hammered, our pages weren't even in the same book anymore.
I don't want to repeat going through my phone each morning, so I can rebuild my memories of what the hell happened last night, based solely on whatever photos are in my camera roll, that I had absolutely forgotten taking. That, and the absolute dread of checking what I posted to social media. #FacePalmGoesHere
And, I absolutely do not want to repeat that time I pissed myself in New Orleans.
The problem challenge with returning, sober for the first time ever, will be handling the inevitable barrage of triggers to drink in excess with the same level of control, patience, clarity and confidence that have helped me get this far.
Because really, what else has changed, other than the landscape? There's no reason why staying sober in The Big Easy has to be The Big Impossible, if my heart and my mind have already decided it'll be a breeze.
If I can do it here, I can do it anywhere. Right?
I sure hope so.
The best time to stretch my sober-muscle is right now, before I'm even packed. Right now, before I'm even on a plane, and right now, before I'm knee-deep in drunks and FOMO on Bourbon Street.
In cajun cooking, you almost always start your recipe with a roux. It's the foundation that all delicious southern dishes are created from. And today I'm making myself a little roux for my soul, made up of equal parts preparation, foresight, courage and decisiveness so I can cook up the best, alcohol free vacation possible.
By failing to prepare, you are preparing to fail. ― Benjamin Franklin
Addiction triggers come neatly packaged in three different sizes: environmental, social, and emotional. They also usually come straight out of left field when you're unprepared, and they're aimed right at your head so they can knock you out of balance and get you when you're down. I can't make these triggers go away – they're what make up the booze-stained fabric of New Orleans, the Paris of the South.
What I can do, however, is take control of how I react to these triggers, because that's where my power is. I can prepare for them, anticipate them, and totally crush them.
Making sure my Happiness Trifecta is made up of healthy ingredients, and looking forward to coming home after vacation with the overwhelming pride that I did it also helps a lot, too.
Dealing with environmental triggers when trying not to drink is likely the easiest. Just don't walk into or up to the bar. Don't wander down Bourbon Street where every 10 inches is another sign boasting 3-for-1 drinks and buckets of NOLA's signature poison, the Hurricane. When you're trying to avoid drinking and the drinking culture, it seems the most sensible thing to do is to avoid the places where drinking happens.
Except drinking happens, and is encouraged, literally everywhere in New Orleans.
It's like trying to go outside and avoid the air.
The best way of dealing with the environmental triggers is pretty obvious: I have to change the environment. It's time to explore corners of the city we've never been to, and discover landmarks and places that inspire creativity and culture. And there is so much culture in New Orleans, from her rich history to live jazz and the best cuisine in the world. It's time to create a new list of my "favourite places in NOLA" based on how good they make me feel, instead of how quickly and affordably they can make me numb.
The excitement of discovering new reasons to love a city I already adore is pretty awesome, and I'm not even there yet.
Now, social triggers are a little harder. These are the situations I'll find myself in, and the people I'll be around, not just the physical environments. This is where the FOMO kicks in hard, seeing everyone else "having such a good time" (this is where I need to picture them hungover and vomiting later). This is the St. Patrick's Day parade during March Break, and the table next to me at Muriel's Jackson Square enjoying their second bottle of wine to wash down their crawfish crepes. This is watching everyone having so much drunken fun – and reminding myself of the consequences they'll suffer through later, the money they're wasting, and the fact that they probably wish they could stop drinking, too.
This is where the last 5 weeks of sitting with my cognitive dissonance comes in. Bringing what I believe – and what is actually true – back into balance, and reminding myself as often as needed that the only things I'm actually missing out on are:
- hangovers
- embarrassment
- memory loss
- regret
- bad decisions
- vomiting
- arguments
- blackouts
- wasting money
- empty calories
- shame
I'm creating a new sober social trigger for myself, where everytime I see someone "enjoying" a drink and the FOMO kicks in, I'm going to picture this photo (thankfully it isn't of me, though I've been pretty close to it in the past):
So now that brings me to the more complicated, emotional triggers. You know the ones you carry with you everywhere, regardless of where you are or who you're with. The memories, the mental health stuff – those deep sprawling roots of the big drunk tree. And they can appear out of nowhere, riding on the on smells of a restaurant, the sights of an old watering hole, and the tastes of a meal you always paired with shiraz.
It's nostalgia, and those memories come with feelings that pull on your little alcoholic heart strings.
Those "feelings" that we alcoholics have so much fun dealing with (or more often, numbing and ignoring them with an endless stream of liquid ignorance).
Reacting positively to my nostalgic, emotional triggers is something I can only prepare for with a backup and escape plan. Dealing with the environmental and social triggers above can (and probably will) trigger anxiety and frustration – two very tough emotional triggers to deal with, that can leave you feeling vulnerable and exposed.
The easiest way to cope with feeling vulnerable, for me, is by having accountability.
Luckily, Hubs will be there, and I have all of you. I have an entire world full of cheerleaders wanting to see me succeed – and better yet – who understand. I have an apartment to go back to where I can write and relax if I get overwhelmed, and I have a rooftop where I can meditate if I need to bring myself back if I begin to drift or wander.
Keeping this arsenal of self-defence tools front of mind is critical, since New Orleans is a city that ignites all your senses. And it's through those sensory triggers that all my memories of "the good ole days" spent stumbling through the streets will come rushing back and try to seduce me, stripping away all the crap happened in the past so I only see the sparkle.
It's up to me to remember that those "good ole days" almost always ended up not so good in the end.
I'm all for being present and in the moment, trying not to control the past and the future by just letting things be as they are, and being okay with it. But this, and all situations where you're outnumbered by triggers, is a time where focusing on the future is not only important, but imperative.
I need to know how I want to feel in the morning. I need to be accountable for my actions today, so my tomorrow can be incredible.
Incredible, and free of guilt, shame, regret and nausea.
I want to be so present, taking it all in like it's the first time I've ever truly seen New Orleans. I want to be so in the moment that I forget that drinking is an option. I want to enjoy every minute of vacation so much that I would never want to obscure my memories of it.
The fire inside me has to burn brighter than the fire all around me.
I don't want to forfeit the priceless feeling of coming home and knowing that I did it, and it was the best vacation ever. I want to stick this sober vacation like a feather into my cap, so future situations can be less intimidating.
The only difference between visiting New Orleans and staying in my own neighbourhood at home is that in New Orleans, I get to watch tens of thousands of people demonstrate all day, every day, exactly why I stopped drinking.
What happens in Vegas, stays in Vegas. But what happens in New Orleans goes home with you. – Laurell K. Hamilton
Sober, alcohol free recovery blogger.
Photographer. Writer. Ex-Blackout Artist.
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Redditch is a town and local government district in north-east Worcestershire, England, approximately 15 miles (24 km) south of Birmingham.
The district had a population of 84,300 in 2011. In the 19th century, it became the international centre for the needle and fishing tackle industry. At one point 90% of the world's needles were manufactured in the town and its neighbourhoods. In the 1960s it became a model for modern new town planning. It is known locally by the nickname The Ditch.
The first recorded mention of Redditch (Red-Ditch, thought to be a reference to the red clay of the nearby River Arrow) is in 1348, the year of the outbreak of the Black Death. During the Middle Ages, it became a centre of needle-making and later prominent industries were fish-hooks, fishing tackle, motorcycles and springs, the last of which was notably undertaken by Herbert Terry and Sons. Redditch was designated a new town on 10 April 1964,[9] and the population increased dramatically from 32,000 to around 77,000.
Where is Redditch
Redditch is in Worcestershire, just south of the West Midlands urban area. It is 15 miles north of Evesham on the A435, which skirts it to the east. The main access routes are the A441 via junction 2 of the M42 Motorway, the A435 from junction 3 of the M42 and the A448 via junctions 4 or 5 of the M5. The Roman Road known as Icknield Street is prominent, running north to south through the eastern side of the town.
The M42 motorway is a short drive away and it is linked by dual carriageways and A-class roads to surrounding towns such as Bromsgrove and Evesham. There are regular bus services to Studley, Bromsgrove, Catshill and Birmingham.
Places Of Interest In Redditch
Kingfisher Shopping Centre is a shopping centre in Redditch, England. It contains 150 stores, with a range of large and smaller units, including anchor tenants Debenhams and Primark. The home, leisure and garden retailer The Range opened in July 2017, taking the former BHS unit. There are also several restaurants and cafes, a Vue Cinema and a bus station.
Kingfisher Shopping Centre was opened in 1976 by the then Prime Minister James Callaghan and now forms the town's primary retail centre. It is well known for its palm trees in the centre's Worcester Square.
The original trees and their accompanying fountain were removed by the centre's management after health and safety fears relating to the age of the trees, which were nearly thirty years old. More appropriate palm trees were planted after the 2002 redevelopment, and remain as of 2014.
Arrow Valley Country Park (also known as Arrow Valley Park) is a country park on the River Arrow, at Redditch, Worcestershire, England.
Built by Redditch Development Corporation in the 1970s. It has 900 acres (3.6 km2) of public open space and incorporates the 27 acres (11 ha) Arrow Valley Lake, popular for dinghy sailing, fishing and birdwatching.
The lake is home to Redditch Sailing Club (racing up to 14 ft (4.3 m) boats) and the Youth Afloat initiative, which provides sailing experience for children would not otherwise have the opportunity. The park was recognised with a Civic Trust Green Flag Award in 2005. A visitor centre, the Countryside Centre (access off the B4497, Battens Drive) was opened in 2000 and is open most days.
Royal Enfield was a brand name under which The Enfield Cycle Company Limited of Redditch, Worcestershire sold motorcycles, bicycles, lawnmowers and stationary engines which they had manufactured. Enfield Cycle Company also used the brand name Enfield without Royal.
The first Royal Enfield motorcycle was built in 1901. The Enfield Cycle Company is responsible for the design and original production of the Royal Enfield Bullet, the longest-lived motorcycle design in history.
Enfield's remaining motorcycle business became part of Norton Villiers in 1967 and that business closed in 1978. A former subsidiary continues to manufacture Royal Enfield motorcycles in India.
Source: Wikipedia
Love Your Postcode Estate Agents:
Knowle , Moseley , Northfield , Oldbury , Perry Barr , Quinton , Rowley Regis , Rubery
Book an appointment with one of our estate agents in Redditch. Call us on 0800 862 0870 or find out how much your house is worth with our free property valuation calculator.


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Featured Projects James Britton
The contractor needed to install approximately 200 linear feet of 48'' pipe which included a 90 degree turn and a 45 degree turn.
We were able to accomplish this by installing multiple slide rail linear runs. A partial clear span was needed due to 40' sticks of pipe.
They used the "bolt and go" waler beams on the outside of the slide rail system and a sacrificial beam between the linear posts in order to stabilize the system and pull out the cross members allowing 40' of clear span to set the pipe.


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I want to use my dick mom.. Incest sex stories with mom and son.. I started to sweep angrily. My husband was gone again. Always business and always for more than a few days. I looked up at the mirror over the sink (it was my cheap replacement for actually having a window there) and frowned. I was 37 years old. My hair was still dark, my skin was nice (I thought) and my breasts were not hanging to my stomach. I went to the gym four times a week and managed to weigh almost the same as my wedding day. I smiled in the mirror—I remembered the time one of Tim's friends called me a milf. At first I was angry, I didn't know what it was but it sounded like something bad. But after using the internet to look it up, it made me blush. The point was: what the hell was my husband's problem?
I scooped the debris into a bag then put the broom away. Then I felt some glass still on the floor so I got down to get it. It had managed to still be spread out—even under the sink. I sighed and started grabbing at it with my fingers. The last time we had sex was almost a month ago. A whole month. I did things in the bedroom must husbands would dream about, but he just didn't seem interested. I scratched at the floor with my nails and smiled. I thought of the first time we had anal sex. He couldn't believe I wanted to try it—he was so sweet then. I thought of the last time I had an orgasm—now that seemed like ages ago. Even with all our toys, gels and outfits…something was missing.
I crawled under the sink and felt around for the remaining debris. Of course I pleased myself when he wasn't there. I mean I had to. But I never counted those orgasms as "real". I smiled when I thought of my son Tim coming over. He was just 18, handsome and so sensitive. I used to think he was a spitting image of his father, now I didn't think they could be any more different. I wondered if Tim had a girlfriend, or what he was doing. I loved being his mom. When I thought about him my mood changed and I smiled as I did my best to get every piece of that salad from under the sink.
I became aware that someone was behind me so I wiggled back wondering if it was Ella the maid. I got my shoulders out from under the sink and looked back. To my surprise it was Tim. He stood leaning against the doorway looking at me with a half-smile.
"Oh…hey dear," I said embarrassed to have my butt sticking up at him. I realized that my running pants were slipping and I am sure he could see my thong.
"Hey mom," he replied not moving, but still watching me.
I turned around and sat on the floor, wiping my hands on the dish towel hanging from the handle. "I was stupid and knocked the salad on the floor." I said, trying to act casual. "So here I am on my hands and knees trying to clean it up before you got here."
"It's no problem," he said—strangely quiet.
He was wearing his work out clothes too and then I saw it: a rather large bulge in his sweat pants. I felt my face blush. Did he get that looking at me? But I am his mother?
I looked at his pretty brown eyes. "Were you working out too?"
"Yeah," he replied a little awkwardly. "I just got back, I didn't want to be late so I just came straight over."
My eyes darted back to the bulge. My son had a great body and I was always a little curious about his parts. He saw me look at him and his face went red.
"Um…I should go to the bathroom," he muttered.
"Sweetheart wait," I said. I felt my legs tingling. I was more than a little curious. I knew it was strange—maybe wrong, but he looked wonderful to me. He always had. I wanted to test the water so I leaned back a bit to stick my chest out and tied my hair tie again. He looked at my chest wide-eyed. I felt flattered—no more than that. I felt beautiful and sexy. I was sex starved and I was going to go for it. I crawled toward him; looking at his bulge the whole time.
"Mom?" he asked shifting uncomfortably as I neared him.
"Honey, be honest with me," I said in as motherly a voice as I could. "Did looking at me turn you on?"
"What?" his face was bright red.
"It's ok, you heard me," I replied looking up at him coyly.
"Um…" he was quiet, shifting. "I guess…I guess so…I didn't know it was you at first…I just saw your ass…I mean butt sticking out and…"
"You mean like this?" I asked turning around and sticking it up for him. I knew I had a great ass, my husband loved it—why wouldn't my son?
He swallowed hard. "Yes."
"Do you want to touch it?"
I tucked a finger into my waistband and tugged it down a little so he could see my pink thong. "You can touch it if you want to." I said. My heart was pounding and I realized that my pussy was getting wet just looking at him. "It's ok Timmy."
He stood for a moment then pushed off from the wall and walked toward me. He stuck his hand out and touched my left butt cheek gently. Goose bumps grew as his warm fingers touched the flesh.
"Mm," I said. "Feels nice. Use both hands dear." I instructed.
He touched my other cheek and rubbed the skin just under my thong softly. My body shook at his touch and I felt myself growing wetter and wetter. I rocked forward on my hands and arched my back for him as he touched me. Each time he would slide his fingers a little bit more down over my skin. I shivered and after a moment I used one hand to start to pull my pants down and he took the hint. He pulled them off of me and I got back on my hands and knees so he could see my ass in just the little pink, cotton thong. I wondered if he could see my asshole or my damp pussy.
He clutched my butt cheeks in his hands and ran his hands over them. He pressed my butt together then let it jiggle back. He rubbed over my lower back and down my thighs. I shivered again and looked back at him. His mouth was wet and his eyes were wide with lust. This is what I wanted: he wanted me. "Do you like this?" I asked as seductively as I could.
"Um…yes," he answered.
I took a deep breath. "Timmy…I am really excited. Your touch is perfect…did you know that? You are such a handsome boy."
He looked at me and swallowed, "Really?"
I rolled over, spread my legs as a tease and sat in front of him. My legs and ass were cold on the tile floor. I reached forward and grabbed the bulge in his pants. I could feel his shaft and dickhead in there. He was stiff as a board just looking at me. I slid closer and stuck my hand down his pants and grabbed his warm, hard penis. It was larger than I was expecting and I smiled when I saw him groan.
"Mm," I hummed. I pulled his pants down. If I wasn't holding his cock in one hand it would have hit me in the face it was so hard. It jutted out at me perfectly, with a little bend up at the end. Its tip was dark and wide—smiling right back at me. I looked up at him and stuck my tongue out to lick it.
"Oh my…mom…" he muttered as I licked the tip carefully. I moved to the shaft, careful to lick all of it. My heart pounded as I sucked on the end of it greedily. I kept my mouth on the mushroom tip, nipping at it with my tongue and teeth. My body was going wild. His cock was big, hard and he was young. He was a strong boy and I needed a really strong fuck. I licked and sucked on his balls. He breathed out deeply and muttered something. I knew he loved it so I kept sucking them.
I let his cock go and just work on his balls with my mouth while his shaft rested against my face. It was warm, with soft skin and I kissed and licked at it. I stroked at it occasionally with my hand, then took it in my mouth as far as I could. The skin tasted wonderfully and I sucked the pre cum out as it came. He was breathing fast and I knew he would cum soon so I stopped. I held his dick firmly in my hand and looked up at him.
"Do you want to fuck your mom?" I asked pumping his cock with my hand.
He nodded and I let go of it and got it in my mouth while I pulled my underwear off. My pussy was drenched—so much that I slid on the floor a little. I sucked his cock another moment then lay back in front of him with my legs open.
"Come here dear," I said as he knelt down toward me and I pulled off my thong.
He held his cock in his hand and found my pussy quickly. I pulled him close and his dick slid in. I was so wet I took it in easily. I grunted as it filled my pussy up. I swallowed hard and looked at him. He was staring at me with wide eyes and an open mouth. I felt his cock pull back and then he thrust into me. It went in deeper and I groaned. I relaxed for the next thrust and as he did it went in all the way.
I slid my hand over his ass and squeezed as he pushed into me again and again. I stared at my son longingly and he looked back. The room was burning so I did my best to get out of my shirt and sports bra. He looked down at my breasts as they flopped while he fucked me. "That's it…" I said as I felt my body tingling. He fucked me faster and I felt my head touch the counter as he pushed me along with thrusts. The slight pain made me orgasm suddenly. I tried not to be too loud, since I wasn't done with my son's dick yet. I bucked my hips and grunted. I stared into his eyes. "Turn me over honey…fuck me from behind."
He pulled out and I rolled over. I stuck my ass out in time to feel his hard cock jam into my pussy. The new angle drove me wild and I shook as he fucked me. My head hit the cabinet door so I reach forward with one hand to steady myself. "Harder," I said between breaths.
He grabbed my hips and pushed. A little harder and deeper each time. I groaned and squirmed as I gripped his perfect penis with my muscles. "Yes…mmm…like that," I said as he pumped.
"Mom…" he said in a worried voice. "I am gonna cum."
"No!" I snapped, I pulled away from his dick until it was out of me. It glistened with all my wetness and dangled in front of me. I looked up at my son lovingly and smiled. "If you cum then we will be finished. I am not ready to finish yet are you?"
He shook his head.
"Good," I said. I stood up and helped him to his feet. "Let's go to the bedroom…I want to show you something." My head was spinning—my son had given me an orgasm. Now we were walking, naked back to my bedroom. I couldn't believe it. My mind was racing. I was starved for this and now here we were. As we walked into the bedroom I decided that I would do my best to make this good for him. I remembered when I was 18 and the boys I was with then. They could cum more than once with out much rest—my son could do at least that.
I sat on the bed in front of him. He stood nervously holding his dick and trembling. He was my beautiful boy and I wanted his cum. All of it.
"Can you lick my pussy sweetie?" I asked spreading my legs for him. My pussy was shaved and swollen. It was still wet and getting wetter as I watched him fall to his knees, stick his tongue out and start to lick me. "That's it." I muttered as his warm tongue brushed against me. I slipped my hand in his hair and leaned back so I could push myself toward his mouth. "Carefully…sweetie…let me help you…" I pushed his head, guiding his open mouth to my hard clit. "Do you feel that…oh shit…yeah…suck on that…suck on it…ah…ah…" I said over and over as he sucked greedily. My wetness ran all over his face and I felt a warmth moving up over me from my pussy. I knew it was coming: a real orgasm.
"Ah! That's it…suck it! Oh shit…shit…shit…shit…" I opened my legs as far as I could and as he bit my clit I came. My body shook and I gripped my breasts calling out. I held his head in both hands and ground against him, moaning and groaning the whole time. My body was hot and burning as the orgasm raged through me. "That's a good boy…oh…" I muttered as it gently passed over me.
He looked up at me with a wet face.
"Honey…you can eat my pussy like that any day," I said to him lovingly.
"Maybe if you suck my dick too," he said smiling back. So he was going to sass me? I loved him.
"Well stand up and let me show you some things," I said biting my lip and smiling.
He stood up and moved his wonderful cock close to my mouth. I grabbed his shaft with my hand and looked at him. "Now…first of all…you have a beautiful penis; one that any girl would love to suck on." I took it in my mouth and sucked it gently. Then I pulled it out and continued, "If you need to cum, baby, it's ok. You can cum on my face or in my mouth…just tell me and don't be shy." I licked down his shaft and took his dick in my mouth. I sucked it for a few seconds to tease him then let it plop out of my mouth. "You also have great balls…young girls can forget about them. But it's a shame because I know that if I give your balls a lot of attention then you will have more cum for me."
"Really?" he said. He was so cute.
"Yes," I said with a nod. I turned around on the bed and lay back so my head was just off the bed. "Why don't you lift that shaft up and put your balls in my mouth?" I opened my mouth for him.
He held his shaft against his tummy and stepped forward. His ball sack dangled over my mouth. I stuck my tongue out and touched it. He knelt down and I took his left ball in my mouth gently. I loved the soft skin and I sucked on it. I opened wider and took in both of them. He was so excited and his balls were clenched together. I closed my mouth around them and sucked. I slurped and sucked them. My mouth was wet and his balls were slimy from all my sucking. He moaned softly. I felt them shift in my mouth and I knew he loved it. I opened my mouth more to take them in more and sucked. He grunted and shifted on his feet.
I let his balls out of my wet mouth. I grabbed for his shaft and he pushed it into my mouth. I knew how to suck cock like this and I wanted my son to know what it could be like. I wanted him to think about nothing else than the time I fucked his mom's face and obsessed about when he could do it again.
I opened as wide as I could and it slid against my throat. I took a deep breath and pulled his hips more until his balls hit my face and I was swallowing his cock. I relaxed and closed my throat over it, so I locked around his dick head in my throat. I gagged on it at first, but knowing it was going to happen, I just waited.
"Oh…mom…that's…" he let out breaths at a time.
I pulled it out of my mouth. "Now sweetie, when you start to cum I want you to push your dick in my mouth as far as it will go. When you feel me clench around it like that then all of your cum is going straight down my throat. Ok dear?"
He took a deep breath and nodded.
I opened for him and he pushed it in slowly. I grabbed at his hips and helped him to get a rhythm. He was timid about pushing into my face like this so I helped him until he realized I wanted it. He sped up slowly, pumping into my mouth. I took it in my throat when I could, feeling his balls hit my face and his dick head gag me. I grabbed at his hands and guided them to my chest so he would squeeze them while he fucked my face. He thrust again and again. He squeezed my breasts and my body tingled. I opened wider for him as he grew in my mouth and pushed it farther each time.
"Oh…shit…" he said through his teeth and I knew it would happen soon.
I sucked as hard as I could, letting his shaft and head run over my rigid tongue. He opened his legs slightly and shifted his weight then fucked m mouth really fast. I felt spit slip out of my mouth as his hard cock jammed in and out. Faster and faster he fucked and then he squeezed my breasts so tightly.
"Oh shit…mom…I am cumming…cumming…"
He grabbed my head and thrust forward, I opened for his huge swollen tip and took it in my throat. As he started to buck his hips I gripped the tip with my throat and suddenly it was filled with his hot, wet cum. I swallowed as it went.
"Oh shit…Ah! Ah! Ah!" He screamed as I swallowed on his cock, giving him pressure and friction he didn't expect. His cum squirted out so quickly and so much that I choked on it, gripping his dick more with my throat. He cried out and fucked my face as hard as he could. I took a deep breath through my nose and swallowed the last of his cum. My eyes were watering and my mouth tasted like his sweet and salty cum. I pushed his dick out of my mouth carefully.
"Shh…oh…" he muttered.
It slid from my lips, glistening with sweat and totally clean. I rolled to my tummy, swallowed what was left, then wiped my face and smiled at him.
"That…that…was amazing."
"Good," I replied. "Now…we aren't finished yet. I know you might feel like it…but I need you still. Is that ok?"
He nodded, "I think so…but mom, my dick isn't gonna be hard after that."
I smiled at him, "Not yet…but I need it to be. I am going to get out some things and you can watch me. When you think you are ready…let me know ok?"
He looked at me and nodded again. "Ok…I will try."
I stood up and went to the night stand. I opened the drawer and took out my red vibrator and bottle of lube. Tim watched me the whole time, sitting on the bed and holding his waning cock.
I turned the vibrator on and let it buzz for a minute. Then I pressed it against my pussy and closed my eyes. It sent shivers up and down my body. I pushed it over my clit and groaned. I opened my eyes and looked at Tim. He watched the vibrator carefully and curiously. I winked at him and took the lube in one hand then squeezed it all over my pussy. Photos http://cpmlink.net/Bi4PAA rubbed it over my pussy then down over my ass as well. I took the vibrator and pushed it against my ass then pressed my other hand against my pussy. I moaned at the sensation and shifted my legs up so he could see what I was doing. I moved the vibrator around my asshole slowly while fingering my pussy. I could see Tim watching and his dick was growing hard in his hand.
"Do you like that sweetie?" I asked through moans and deep breaths.
"Yeah, mom, I do." He replied.
"I want you to fuck my pussy again…but don't cum ok?" I said.
He nodded and slid onto the bed toward me. His cock was already hard. I was grateful for his youth. I opened my legs for him and he pushed in easily. The lube made his cock plummet all the way to his balls. He grunted and I shifted my hips until I felt it drive against the sensitive spot deep in me.
"Oh…" I moaned quietly.
The vibrator slipped out of my hand and lay on the bed as he pushed deeply into me again and again. He stared at me intensely as he grabbed my ass and pumped me. Our bodies slapped together and my chest bounced around. He fucked me harder and harder. I grunted and then came. I lifted one leg up so he could go deeper and moaned as the orgasm took my body quietly.
"That's it…oh…oh…oh…" I said in rhythm with his pumping. "That's a good boy…fuck your mother, fuck me…oh…oh…"
He pumped me vigorously then suddenly stopped. "You told me not to cum yet."
"Good," I smiled at him. "Keep your dick there, but don't thrust. I want to tell you something." He was obedient and I smiled at how he listened so well. He was perfect at this.
"I want you to fuck me in the ass." I said squeezing his cock with my muscles. "Use I will put that vibrator on my clit…it will really help at first."
"You mean…anal sex?" he pushed the words out, afraid that he misheard me.
"Yeah sweetie," I replied. "Is that ok?"
"Um…yes of course…I just didn't think girls…you know…liked that," he said. His dick was still in me and he pumped me slowly without realizing it.
"They don't dear," I answered. "But mostly because they don't know how and their lovers don't either. I think it is the hottest orgasm we both can have." I took a deep breath; his cock was growing inside of me as we talked. "I am going to turn over and you lube me up really good ok?"
He nodded sweetly and I pulled him out of me and turned over. I pushed my butt up toward him and he surprised me with his mouth. He kissed my cheeks and then started to lick my asshole. "Oh…that's good…I was worried you wouldn't…oh…shit…"
He licked me greedily and I felt him try to stick his tongue in. He pushed at the hole again and again. He put his whole mouth over it and licked.
"Do you like my ass?" I asked.
He moaned then answered, "I love it. I have wanted to lick your ass since I can remember." He drove his tongue over my ass again and licked. I grabbed at my cheeks and moaned as he finally slipped his tongue in my ass. He grunted and pushed it in further until I felt his teeth.
"Oh shit…" I said. The warm velvet of his tongue sent chills up my body. I gripped the bed and shifted so he could fuck my ass with his tongue. He shook his head and drove it as far as he could. My pussy was dripping wet and I flailed around for the vibrator. I gripped it and slid it over my pussy. As soon as it touched me I came.
The anal orgasm caught me so off guard I almost kicked my son. I opened my mouth wide and grunted, shook and shivered as it surged over my body. He licked me deeply and clutched my ass in his hands. He yanked his head back. "I want to use my dick mom," he said.
I tossed the vibrator aside. After being licked like that I didn't need it. I looked back at him. "Please do baby."
He grabbed his hard cock and pressed it against my lubed and wet asshole. He forced it to the left then the right until it worked in. I grunted at the stretch and shifted. I felt this void in my body read to be filled. "Squirt the lube sweetie…until it is wet and shiny," I said.
He grabbed the lube and squirted it over my ass and over his cock. He grabbed my ass cheeks firmly and pushed. I felt every millimeter of his cock slide into me. He pushed firmly and slowly. I wasn't sure if I could take the whole thing—it seemed impossibly big. I felt a stretch and it seemed like he had touched my limit. I looked back at him, took a breath and asked, "Is that all of it?"
He shook his head, "No mom…still a couple inches."
"Oh fuck…" I said. I felt him squirt more lube then push further. I groaned as it went deeper. I felt every inch, ever once of skin, every rib, line and piece of his cock as it went. I gripped it and it went further. "How much…more?" I asked groaning.
"Another inch maybe more," he replied. "Want me to keep going?"
I grabbed the bed as tight as I could. "Until your balls are against me…as far as you can." I said.
He gripped my cheeks tightly and pulled them apart. Then he pushed again and I felt his dick press in further…deeper and deeper and I gasped with each twitch and move. Then he took a deep breath, pressed again and I felt him inside of me—I naturally clenched my muscles against his rigid cock and slid my hand under to my clit. The mix of pressure, pushing and filling in my body sent shivers all over.
"That's good baby…so good…just keep it there…oh…" I said as I bit my lip. "I…I need to adjust…oh…that is so deep…honey you are so deep…" My muscles clenched and relaxed again and again. My pussy burned and as I rubbed it the pressure in my as increased and I groaned. I was ready. "Squirt some lube baby…" I looked back at my beautiful son. "…and fuck my ass."
He nodded and dripped more lube over my ass. He held my butt cheeks so tightly as he pulled back slowly. I clenched against every inch of his cock as he pulled it until the tip locked against my gripping asshole. The formed void gave a slight ache and it needed to be filled. I took a deep breath and held the bed sheets. "Fuck me, son." I said longingly.
He drove his cock back into that void until it pushed the edge and I groaned at the shift. I rubbed my clit furiously as he pulled back while I squeezed his cock as tightly as I could then he drove into me again. I grunted as it slammed into me firmly. I clenched his cock tightly and leaned forward so he could push down into me. He pulled back again, almost pulling out and I moaned at the change. Then, while gripping my ass cheeks with his thumbs he pumped again.
"Oh fuck!" I yelled. I felt his balls against me and I knew I was going to cum if he kept it up.
He pulled back again until he was almost out. I opened my eyes and looked back at him. He looked back at me and thrust in. I half-closed my eyes and groaned. My pussy was dripping and my fingers slopped over my clit loudly. He pulled back and pushed in again, hitting a spot deep in me and I groaned.
"Again…harder…I am gonna cum…please…" I begged him.
He grunted and pumped me again then again and again. Each time was a little harder and a little faster. The rhythm made me wild and I looked back at him full of tears of lust and sweat. My son fucked my ass perfectly. Suddenly my body shuddered and shook as his cock fucked my ass and I came. My clit was hard in my fingers and I cried out, bucking against him wildly. "Oh shit…ah…ah…ah…ah…ah…oh baby…sweet baby…ah…" The orgasm took me over and I looked back at him fiercely as he fucked me. I wanted more. More of his cock.
"Baby…" I said in a heavy lust-filled whisper. "Sit back."
He stopped and looked up at me. He swallowed, "This is amazing…I need to cum soon…my balls…are…"
"I know honey, I am gonna make you cum. Do you want to shoot in my ass?"
He still had his dick in me and he looked down at my spread ass. "Yes…I…have to…" He shook with sweat.
"Ok…sweetie…pull it out and sit back," I instructed.
I groaned as he pulled out and the void drove me crazy. I knew I was gaping a little and I let him look. He stared for a moment then slid back to a sitting position. I turned around to face him, straddled his lap and held his cock in my hand. "I wanna look into your eyes while you fuck and cum," I told him. I maneuvered his dick until it pressed against my wet, lubed and gaped asshole. I pressed myself down and he grabbed my ass cheeks to spread them. His large cock head stuck for a moment then slid past my clenching ass and into me. As it filled me up I shook and squeezed it. My full weight went down and his cock went into me as far as I could take it.
"Oh shit…" Tim said staring at me.
I nodded to him and started to ride his rock hard cock with my ass. He lifted me and helped me drop onto it. Each time it pushed in I groaned and squeezed it. He squeezed my ass and moaned. The new friction was incredible and I saw he was going to cum soon. He looked up at me as his cock slammed into my ass harder and harder. His eyes were half-closed and his mouth was open. My breasts flopped against him and he licked at them.
"I…oh shit…I am…here it comes…I am gonna cum…oh fuck…ah…ah…oh…shit!" He shouted and I gripped his cock as tightly as I could. At once I felt the heat of his cum spurting into me in large spasms. His cock shook at the beating of his heart and he held me. I sat as firmly as I could on his cock until his balls were pressed under me. I squeezed them with my hand and he cried out again. He shook and writhed as he came. An orgasm took me off guard and I squeezed his dick tighter and moaned. I held him as he held my ass and fucked it. Our bodies slapped and shook together and then…it was over.
We held each other for some time like that.
"Mom…" Tim began.
"Yeah sweetie."
"Can I come over tomorrow too?" he asked.
"Anytime honey…you know that," I replied and kissed his nose
Added by Tom88


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Autumn Term
Our History topic this half term is 'The Mysterious Maya.'
We will be going back in time and learning all about the life of the people of ancient Mesoamerica. We will be exploring the language, historical timeline, society and culture of this Maya civilisation. If you would like to find out about the Mayas there are some websites to here that are useful.
Autumn 2
This term we will be looking at our local history. The children will learn how Hereford has changed overtime and visit some historic landmarks. Before Christmas we will take a trip to the historic Alm's Houses where we will meet a very grisly guest under the floorboards! We also visit the Mappa Mundi and have a living history walk around Hereford City.


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Mentalists normally appear to possess greater mental abilities when compared to other individuals. Some people regard them as those with a sixth sense and the ordinary people certainly don't possess such abilities. The mentalist tricks have stronger impacts on people as they appear to be real. Spectators will truly believe that you possess special powers if you know what you are doing. This guide has information about becoming a mentalist at an elite level. However, it is very important to know the background of the subject and how different it is from magic.
Difference between mentalist and magicians
There are many categories of mentalist and some of the common ones include hypnosis, precognition, clairvoyance, telepathy and mind control. The most popular one is to figure out the psychic medium where the magicians will point out precisely what the audiences are thinking. The major difference between the mentalist and magician is the manner in which they portray each other to their audience. A magician makes their audience believe that they are playing with their beliefs and imagination of realist and whereas a mentalist puts in all efforts to portray that their prediction is real and involves no trick. Therefore, most mentalists avoid mixing magic in their practice. However, a magician may use various forms of mind reading into their illusions.
Many of mentalist acts are nothing but mental plays. It is different from card magic as it does not use any special techniques which may take many years of practice. It is basically understood the psychic medium in Geelong and applying it using your own senses. When you understand the tricks used by mentalists, it may seem boring. Many great tricks you have seen in the past are indeed very simple which you will realize once you know all the tricks and tactics used by mentalists.
Secrets revealed
Many best and renowned magicians use a combination of mental and magic tricks in their acts. The job of mentalists is purely based on their performance. It is quite obvious that your family members and friends know that you don't acquire any kind of supernatural power but the real trick is to make the audience think about its possibility even its for a few seconds. If the subject of predicting people's mind inspires you, there are lots of opportunities you can make best use of to become a master in this field.
Become a master
There are many classes conducted on this subject, and you can easily enroll yourself through online. You can do a thorough and choose the best tutor to help you possess all the tricks required to become an expert as a mentalist.


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