text:
Getting in, and getting out
The prospectus is, in laymen's terms, a project proposal that must be approved by my department before I proceed with the actual writing of the dissertation. In it, I discuss previous scholarship on or related to my subject, and describe what I will argue, and how. I present my sources, and explain why my project will be new (!) and valuable (?!) to the field. This process of preliminary research and working through my ideas in writing is exhilarating. But it also gives me the shakes. Writing a prospectus, I've found, is a little like trying to frost a cake before you've baked it. You have to smooth out the lumps, pipe on a few flowers, and make it look as pretty as can be, even though you're not yet quite sure if it's white or chocolate cake under there. Whoever said "don't count your chickens before they're hatched" clearly never wrote a dissertation prospectus. From where I sit, it's more like "Count them! Name them! Dress those unhatched chickens to the nines in designer chicklet apparel and trot them out onto the runway!" I'm doing my very best to envision what this project will become, but it won't be until I'm in the thick of it that I'll know for sure. What I do know is that I am writing a literary biography of a Polish-Yiddish writer who lived at the turn of the twentieth century. I'm focusing on his formative years to try and get a handle on his artistic genesis, and to figure out why he wrote what he wrote in the way that he wrote it. When I think of it as a project on the life of a writer's mind, I can't wait to get started. When I think of it as a project that has my geeky brain scattering in a gazillion directions at once, I start to feel a little woozy.
At times like these, there are two schools of thought regarding the best use of a kitchen. The first instructs the student to treat the kitchen as a welcome distraction, a gleaming ray of light at the end of a hard day's work. According to this school, good things come to those who bake. Go in shoulders hunched, brow furrowed, mind wrapped in prospectus-generated fog, emerge a couple of hours later a new woman, a little sticky around the fingers, but stress-free, with a cake in hand. The more intricate the recipe, the better. Anything to pry the brain from the books and the bottom from the chair for as long as possible. There is just one potential pitfall: Though time in the kitchen is typically my most trusted tension tamer, I have learned that, startlingly, it is possible simply to cook while stressing. That, my friends, is a recipe for disaster. I end up doing a lot more crying into my cutting board and mild cursing than actual cooking, and if the food flops, I am inconsolable. I begin to wonder why I ever bothered to pick up a mixing bowl in the first place when I-ALWAYS-RUIN-EVERYTHING-I'M-NEVER-SETTING-FOOT-IN-THE-KITCHEN-AGAIN! It is not a pretty sight, and poor Eli is left to pick up the pieces. So, for the sake of my marriage and my temporarily delicate psyche, I've been subscribing to an opposing school of thought lately, one that can be summed up in five little words: Get in, and get out. The trick, of course, is to create something delicious in between. And that, patient readers, is where this tomato soup comes in.
This recipe came about thanks to an old friend of mine who moved to town a few months back. He is allergic to a shockingly vast number of foods including – in addition to eggs, nuts, seeds, and legumes – most vegetables. Tomatoes and onions somehow made it onto his tiny scrap of a safe list, so when I was faced with the task of creating a soup that both my friend and our vegetarian dinner guests could tolerate, I knew what I had to do. I'm not sure if you can tell from that picture up there, but thanks to its forcibly short list of ingredients, it is perhaps the purest, most down-to-earth tomato soup ever made. There are no carrots or peppers lingering in the wings, no garlic to turn up the heat. It is as tomato-y as tomato can be. And yet, despite its simplicity, this soup is beguilingly rich, surprisingly full-bodied. I think that the extra dose of tomato paste has something to do with it, but I'm sure that the cup of whole milk – or cream, if you're feeling decadent – doesn't hurt. Also, while many recipes call for a few cups of meaty stock or vegetable broth, this soup relies on the puréed tomatoes and their juices for its liquid. It's tomato to the core. Deeply, profoundly tomato.
Spooned from a bowl or sipped from a mug, this soup is a veritable tonic, a remedy for all of your shivers and shakes, prospectus-induced, or otherwise. I love the way it holds its warmth and drapes itself over the tongue. Especially now that we've had our first Boston snow, I like to think of this soup as summer's tomatoes, all dressed up in nubby fleece sweaters, wool socks, and ear muffs. It buttons you up; it tucks you in. At dinnertime, it falls down the throat like a red velvet curtain, signaling the close of a dark-too-soon day. I realize that I have set up competing textile metaphors here, but frankly, you can call it a cashmere scarf for all I care. Just go with whichever fabric you find the most inviting, finish reading this paragraph, and make this soup. And when you're through, you might consider indulging in the little-known, but undeniably brilliant third school of kitchen thought. The one that encourages you to leave the dishes in the sink, lie down on the floor by the oven, find a pair of willing hands, and enjoy a post-soup massage.
Simplest Tomato Soup
I have just a few quick notes before I send you on your way: To make sure that your tomatoes will really sing, use the best canned tomatoes that you can find. I use San Marzano tomatoes. I have made this recipe with both red and yellow onions. I prefer the red, but feel free to use what you have on hand. An immersion blender (my "magic wand," as I like to call it) is your best bet for speedy and mess-free puréeing, but a regular blender will also do the trick. You'll just have to work in batches, and be very careful to keep from burning yourself. I would suggest letting the soup cool a little before you get started. The soup is pretty darn smooth, but you will find the occasional seed. I like it this way; it's fun to pop them between my teeth. But if you prefer an absolutely seed-free soup, you can pour it through a fine-mesh sieve before you add the milk, and then return it to the pot to finish. Finally, I like to drizzle a bit of basil-infused olive oil into each bowl before serving. I know it sounds fancy-pants, but it's really just a tiny, simple move to offset the tomato. I use a brand called Olave, available at Whole Foods and some supermarkets. If oil-drizzling not your style, you're of course welcome to skip it.
1 large red onion
2 T. butter*
2 T. red wine vinegar, divided
1 T. flour
2 T. tomato paste
2 28 oz. cans of whole San Marzano tomatoes
1 c. water (or veggie broth or chicken stock, if you prefer)
1 bay leaf
1 c. whole milk or cream*
Salt and pepper to taste
Basil oil (optional)
Coarsely chop the onion. In a large heavy pot, melt the butter over medium-high heat. When it foams, add the onion, and sauté until it softens, appears translucent, and browns a little around the edges. Add 1 T. of the vinegar to deglaze the pot, scrape up the brown bits with a wooden spoon or spatula, and turn down the heat to medium-low.Add the flour and the tomato paste, and stir to incorporate. Add the remaining tablespoon of vinegar to deglaze once again, and scrape up any flour or tomato paste that may be sticking to the pot.Add the two cans of tomatoes. I find it's easiest to use my (very clean) hands to squeeze and break each tomato into the pot. Alternatively, you can break them up in the pot with a wooden spoon once they have softened. Pour the juices that are left in the cans into the pot. Season with salt and pepper, add the bay leaf, cover, and let simmer for about 30 minutes.Remove the bay leaf. Add the one cup of water or stock, and return to a simmer. Then, turn off the heat, and use an immersion blender to purée the soup. Taste, and add salt and pepper, if necessary.Just before serving, warm the soup and stir in the milk or cream. If you're using the oil, drizzle a bit into each bowl.
The soup will keep for several days, at least, in the fridge. I actually like it best once it has had a night or two to ripen.
Yield: Serves 8. (The recipe can be divided to serve four.)
* I have made this soup vegan by replacing the butter with olive oil, and the milk with soy milk. The result was excellent.
32 comments:
- LyB said...
That looks so comforting, it would be perfect with all that snow we're getting right now. Good luck with your dissertation! :)
- December 9, 2009 at 4:03 PM
- megan said...
I would love to read this but I am myself heating up some (microwave) tomato soup and working on my First Term Papers. Equally terrifying, I think. I will get caught up soon, I promise!
- December 9, 2009 at 4:13 PM
- Maggie said...
Lovely post. Good luck on the prospectus!
My husband is wandering these days in the dark tunnel of pre-dissertation months—do you start writing? do you keep doing research?—and I think this soup would do him good.
- December 9, 2009 at 4:13 PM
- Jess said...
LyB - Thank you. Our first snow has all but melted away here in Boston, but it's only a matter of time before we receive another round. This is indeed a most excellent soup for cold, snowy days.
Megan - My dear, most faithful reader, only you would apologize for not reading a post the very moment it goes up. That you're even checking with such diligence already blows my mind. Good luck with your work. Just remember last year this time, when you were so looking forward to having term papers on your plate again! xo.
Maggie - Thanks! I feel your husband's pain. Pondering that writing vs. more research conundrum definitely calls for soup.
- December 9, 2009 at 4:37 PM
- Char said...
and your first dilemma is probably why i never pursued an academic life beyond the now. i freeze at the thought of the research to put into something as this - i would love it but somehow i never like the work that goes into reporting it.
your description of the soup makes me long to like tomato soup - i'm one of those weird children that grew up never liking tomato soup with their grilled cheese. i wonder how that happened as my mother would feed us great quanities of campbell's soup. i meandered and grew quite fond of chicken noodle, until the unfortunate flu incident of the 1980's. but that's another story.
- December 9, 2009 at 4:57 PM
- Char said...
ps - i think you're rather rad for writing the book. i admire that.
and the soup looks soooo delish.
- December 9, 2009 at 4:57 PM
- Garrett said...
Be Strong
- December 9, 2009 at 5:09 PM
- jenny said...
i'm not doing a graduate dissertation, but i can sympathize -- i have been working on my undergraduate honors thesis almost a year and a half now (it should have taken 9 months, tops).
i remember one time last year, after doing considerably more algebra than all of highschool in one afternoon, when i tried to make sweet potato fries for my mom and me. i was at home for spring break with a draft deadline pending upon my return, and i put the potatoes in the microwave for 7 minutes (yep) to soften them before cutting them to bake.
needless to say, i got a pile of mushy sweet potatoes. i stood at the kitchen counter bawling my eyes out. my mom sat me down at the table, threw out the potatoes, and we had tomato soup for dinner.
ironic, no? =)
good luck with your giant undertaking. you'll be amazed at how validated you'll feel when it's finished. enjoy the research and the work, and don't microwave sweet potatoes when you want fries.
- December 9, 2009 at 5:31 PM
- Nina said...
jess, yummy! this looks amazing and i just may make it this weekend. thanks. having survived writing a dissertation i fully empathize and can relate to your words. so much of it seems like jumping through hoops and your words/ideas take on a life of their own in the hands of your committee members. my best advice to others was to get the best computer chair you can buy as you will be sitting at that spot for so long.
i'm sure you are going to do wonders with your research. hang in there and fully procrastinate when you need to by cooking and baking :).
- December 9, 2009 at 6:06 PM
- Jess said...
Char - You are so kind to write even though tomato soup is not your thing. Is it possible that with your mother offering bowl upon bowl, you managed to overdose before adulthood? And chicken noodle soup's out too? (Thanks for sparing us the details of that story!) As for my research, I'm lucky to be enjoying it so far. Hopefully I'll feel the same about the writing when the time comes.
Garrett - Ha! So nice to hear from a fellow graduate student in the trenches. Thanks for the support.
jenny - Thanks for sharing your Tomato Soup to the Rescue story. Do you think we've stumbled upon a genre? Adventures in soup-er heroes? Congratulations on nearing the finish line on your thesis. It feels a long way off for me, but fortunately, I like the journey.
Nina - Hello there! So, I guess you're evidence that there is life on the other side! Thanks for your advice, on all fronts. I'm lucky to have an amazing advisor who is totally on my team. That makes all the difference. And of course, when the going gets rough, into the kitchen I'll go!
- December 9, 2009 at 8:57 PM
- Katie said...
What a lovely post! I'm slogging through term papers in my own phd program (one more year before tackling my prospectus) and am finding that I definitely fall into the first camp of kitchen users. The number of baked goods I bring to seminar has definitely increased as the semester becomes more difficult. Don't tell anyone, but sometimes I don't finish the reading because I'm busy baking. Yikes. I have a sinking feeling that my evaluations are going to say something like "She makes very delicious apple tarts and lemon bars, but her interpretation of Plato is just bogus."
Best of luck with your research and happy cooking!
- December 10, 2009 at 7:14 AM
- momMe said...
Oh, your "heightened awareness" --- your writing soothes, comforts, and induces big proud mommy smiles. Makes me want to warm the kitchen with a big pot of soup simmering on the stove while breathing in your beautiful words. The next pot of soup I brew, tomato or otherwise, will be dedicated and eaten in your honor.
- December 10, 2009 at 11:35 AM
- Lauren K. said...
Soup sounds wonderful for this bone-chillingly cold day! The way you describe the fine line between cooking to relieve stress and getting even more stressed from cooking is spot on--it either takes your mind off things or makes you even more frustrated. Good luck with your dissertation!
- December 10, 2009 at 1:04 PM
- janna said...
I'm very picky about my tomato soup, but I think I'm going to try this one!
Good luck with the prospectus!
- December 10, 2009 at 1:48 PM
- Jess said...
Katie - So funny! Personally, I'll always take bogus textual analysis over bogus apple tarts and lemon bars. The former is at least good for a laugh. The latter just makes me queasy. Don't worry. Your secret is safe with me.
Mom - I love it when you comment here. Thanks for saying such nice things about my writing. (It's not like you're biased or anything.)
Lauren - Thanks for your note. It's nice knowing I'm not the lone disciple of these opposing schools of kitchen thought.
janna - I don't blame you. There are some pretty unappealing ones out there. I hope that this one fits the bill. Thanks for the good luck wishes!
- December 10, 2009 at 3:59 PM
- Megan Carroll said...
Weirdly enough my husband and I were in Boston for the first snow. He was interviewing at Mass General for a post doc position, he too is writing his thesis, though in a slightly different vain. We are expecting our first snow in Vancouver tonight, so soup is definitely on the menu.
Good luck.
- December 10, 2009 at 9:44 PM
- El said...
Looks pretty tasty. Good luck with your prospectus!
- December 10, 2009 at 10:20 PM
- Elishag said...
Where can I get my hands on "designer chicklet apparel"? Love that whole sentence.
This soup sounds so yum.
Picturing you cursing, even mildly, into your cutting board really made me giggle.
- December 10, 2009 at 10:37 PM
- Jess said...
Megan - It was lovely, wasn't it? Though as Boston snows go, it was pretty dinky. If you end up in Boston, you'll see what I mean! Good luck to your husband on his thesis and post doc interviews, and happy soup-eating to you both.
El - Thanks!
Elishag - Thanks, my friend! And I see you've outed me as the timid cusser (curser? swearer? I can't even get the verbiage right!) that I am. Didn't think I had it in me, did you?
- December 11, 2009 at 8:22 AM
- Rosiecat said...
This soup made me so happy tonight. I love that it's made from pantry goodies! I made it without really planning to make it--no grocery shopping required!--and it made such a lovely end-of-week supper. The flavor is remarkable. Thank you for the recipe, Jess. I'm tucking this one away in my tomato soup files :-)
- December 11, 2009 at 9:53 PM
- Megan Carroll said...
We have pretty much decided Boston it is... just neighbourhood shopping now.... got my snow shovel in hand and will be trying the soup this weekend.
- December 11, 2009 at 10:54 PM
- Nithya said...
I can totally sympathize. I'm neck deep in an experimental Physics project, my Masters' Thesis. And I live in a hostel with no hope of getting warm, oniony soup till I get to go home next. Still, your writing and photos fill me up.
- December 11, 2009 at 11:35 PM
- Jess said...
Hello, sweet Rosiecat! Your note made me so happy. It really is remarkable how such a simple soup can pack so much flavor. I'm so glad that you enjoyed it.
Megan - Congratulations! I hope that the transition is smooth and the landing soft. I'm sure you have your own Boston "insiders," but if you have any questions about neighborhoods or, ahem, good eats, feel free to shoot me an e-mail.
Nithya - What a very kind thing to say. Thank you. Best of luck with your thesis. If only I could beam you a bowl of this soup through the internet, I would.
- December 13, 2009 at 2:15 PM
- megan said...
Designer chicklet apparel - I need me some of that! Do you think I can make a big batch of this over break and freeze it in servings? And then add the milk when I heat it up?
- December 15, 2009 at 4:27 AM
- Megan Carroll said...
just saw the weather report for boston... does it really snow that much?
- December 18, 2009 at 7:41 PM
- Jess said...
Megan - Yes. Yes, it does.
- December 20, 2009 at 10:12 AM
- sara said...
hard to cook for people with allergies of all sorts, I commend you. Sounds delicious.
- December 20, 2009 at 7:38 PM
- megan said...
almost two months later and I am going to cook the soup tonight... I need a little brightness...
- February 12, 2010 at 3:19 PM
- Karin Lorenc said...
I just made this soup today after finding your recipe on craft gawker. Delicious soup. Simple but yum. I didn't have basil oil and found it did need a little something so I just mixed in a little bit of pesto I had in the fridge already. Fabulous. Goes well with oyster crackers. Thanks!
- April 9, 2010 at 5:02 PM
- Jess said...
Sara, Megan, forgive me! For some reason I'm just now seeing your comments. Thank you for your notes, and Megan, I hope that you found the soup sufficiently bright.
Karin, I'm so happy that you enjoyed this recipe. Great thinking to add that pesto in place of the basil oil. Brilliant, actually! I bet this soup would be wonderful alongside a bowl of pasta with fresh pesto. I'll have to try that this summer. Thanks for the inspiration!
- April 9, 2010 at 7:35 PM
- RecipeGirl said...
Hi There, I have a fun story to share with you. We rent a beach house in Massachusetts every summer. We have wonderful neighbors and often share dinners with them. Last night, our neighbors came over for an Italian Feast and they were carrying a jar of tomato soup. It was labeled "Simplest Tomato Soup- Sweet Amandine." Of course I recognized your blog name and wanted to share that with you. The soup was fabulous (we sipped it cold). Thanks, and Happy Summer :)
- July 26, 2011 at 10:23 AM
- Jess said...
You just brought a huge smile to my face, Lori! Thank you so much for sharing. You know, I've never thought to eat this soup cold, but now I can't wait to try it that way. Please thank your neighbors for me for the inspiration. Happy summer to you, too!
- July 26, 2011 at 11:08 AM


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Books We Like
Published 5/9/2013 by Raegen Luntz
When I was a child, I was not a fan of reading. I found it difficult, boring, and a complete waste of time. As I grew up, and was introduced to different types of books, I discovered my aversion to books was not due to reading at all, but rather I had not found my true genre.
Around age of 14, my oldest brother let me borrow his DragonLance Chronicles series by Tracy Hickman & Margaret Weiss, and immediately, I was hooked on that fantastic world of dragons, elves, wizards and knights. This series lead to me to other types of fantasies like Greek and Norse mythology and fairy tales. You'll notice from my list below that my favorites are not limited to just one type of fantasy. They range from Celtic fantasy to Steampunk, but they all have very strong female leads, which could be said of all the books I read.
Kushiel's Dart (Kushiel's Legacy series) by Jacqueline Carey. Imagine Fifty Shades of Grey meets Game of Thrones and you have the very basic premise for this exquisitely written epic fantasy. Set in an alternate Renaissance France, young Phèdre is sold into indentured servitude to the Night Court to be trained as a courtesan. Like all residents of Terre d'Ange, Phèdre is breathtakingly beautiful; however, she is noticeably flawed. Chosen by the angel Kushiel, he marked her as his own with a red mote in her left eye indicating that she is a true anguisette – one who experiences ecstasy and pain as one. Unaware of her true nature, the Dowayne of Phèdre's house sells her bond to Anafiel Delauney, a nobleman, who recognizes what Phèdre is and knows her true worth.
Tutored in the arts of the bedchamber, court life and, most importantly, observation, Phèdre becomes an unlikely weapon in Anafiel's arsenal of spies. Set in a vibrant and decadent world full of masquerades and pageantry, there is an undercurrent of political intrigue and social unrest. After stumbling upon a treasonous plot and betrayed by one she loves, it soon becomes a race against time for Phèdre to prove her loyalty to the realm. Using every faculty she possesses and relying upon a unique cast of characters, Phèdre soon learns how far she must go to save all she holds dear.This provocative epic will captivate you from page one. You'll feel every joy, every sorrow, every betrayal, and every victory along with our heroine that by page 912 you will not have just finished a novel, but ended an experience. Phèdre's distinct voice and complex character makes her my most memorable female protagonists of all time. Her acts of courage and selflessness in the name of love truly encompass the notion that "that which yields is not weak."
Daughter of the Forest (Sevenwaters fantasies) by Juliet Marillier. Sorcha is the seventh child of a seventh child and the only daughter of the Irish lord of Severwaters. Growing up she was fiercely protected by her brothers but ignored by her father. Sorcha life had meant the end of her mother's. Sevenwaters was a peaceful and happy community, despite the constant rumors of war with the hated Britons, until Sorcha's tranquility is shattered when her father returns home from campaigning with a new wife. It is quite obvious to Lord Colum's children that there is something dark and menacing about their new stepmother, but Lady Oonah has bewitched their father beyond reason. On the eve of the siblings' escape, she casts an enchantment over Sorcha's brothers, turning them into swans. Sorcha, however, is protected from the sorceress by the fey that dwell in the forest. In order to break the curse and save her brothers, the Lady of the Forest gives Sorcha the impossible task of weaving shirts for her brothers out of starwort – nettles – and remaining utterly silent until her mission is completed. Her task is made even more difficult when she's kidnapped by her father's enemy and taken to Britain. Will Sorcha have enough strength and perseverance to save her brothers or will they be forever doomed?
Inspired by the fairy tale, The Six Swans, Marillier crafts a poetic and mesmerizing story with a heroine who speaks volumes without making a sound. The trials Sorcha faces only enhances her strength of character and resolution to save her family, but it also sets her on a path that might lead to a love deeper than she's ever known.
Soulless (Parasol Protectorate series) by Gail Carriger. Dirigibles, glassicals, and parasols…Oh my! Set in London during the late 19th-century, spinster Alexia Tarabotti has the misfortune of being both Italian and soulless. Despite werewolves, vampires and ghosts being part of high society, being a preternatural and female, is a rarity indeed. Soullessness gives Alexia the ability to counteract supernatural powers; thus it is imperative for the supernatural world to keep her "condition" secret. Her secret is put in jeopardy, however, when she's rudely attacked by a vampire, at a party, no less. Without proper introductions, Alexia accidently kills the vampire, which results in Lord Conall Maccon's, London's Alpha-werewolf and government official, to be sent in to investigate. Naturally the two despise each other, but they must work together to solve a mystery of supernatural proportions. Witty dialogue, outrageous characters, and steampunk gadgetry makes this debut novel an exhilarating read.


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Eagle Broadcasting Director David Jurney and his students are screening their independent film "Dead Tired" this weekend.
The film (trailer featured above) was selected by the Trail Dance Film Festival and will be shown Friday at 1:30 p.m. and Saturday at 11 a.m. in Duncan, Okla.
The film was the culmination of Jurney's Advanced Creative Production class last year and featured work from Oklahoma Christian University's communication and theater departments. It was filmed and edited by Jose Cruz, Emily Eldridge, Daniel Warren, Jason Oser, Cameron Sutherland and Logan Rine. Actors include Nathaneal Nalley, Sarah Henry, Jacob Weaver, Kris Murray and communication professor Barrett Huddleston.
The Trail Dance Film Festival is an open-genre independent film competition. In addition to audience screenings, the festival also includes vendors, live entertainment and panels featuring film professionals.
"Dead Tired" will be shown at the Chisholm Trail Heritage Center in Duncan and tickets can be purchased at the door.
The film centers on the story of Todd, a young man with narcolepsy who just wants to live a normal life.
Many Trail Dance films have received distribution, including Bill Sebastian's "Midlothia," and "Johnny Was," which was picked up by Starz. Jon Sajetowski ("Donnybrook") went on to direct ABC's "Wife Swap," and David Lawrence ("My Name is Wallace") booked a recurring role on NBC's "Heroes."
The festival concludes with a grand awards gala where the Golden Drover Award is presented to worthy filmmakers. One lucky student will be awarded a scholarship to pursue a career in filmmaking.


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Home >> Exe file -> D >> Duane.exe
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Duane.exe error is a common .exe error that can be caused by various kinds of problems, such as spyware attacks, Trojan intrusion, missing or corrupted Duane.exe error, dll errors, hardware/software compatibility issues and registry problems. Duane.exe error is closely tied with Duane.exe process. Duane.exe is responsible for the running situation of numerable .exe files in your system on purpose to make sure that each application can run stably. If you are deeply annoyed by finding the method to fix Duane.exe error, we sincerely suggest you choose an absolutely reliable Duane.exe error fixer on your computer to help you.
Duane.exe - Application Error
Duane.exe error is a terrible computer error that can generate various kinds of computer problems. If you fail to fix Duane.exe error manually, it will bombard you with the terrible issues below:
Duane.exe is a non-system process using by the third party application. Some of the .exe files would be infected by viruses, spyware and Trojan. They will try to attack your PC system and operate your computer. Duane.exe is still being analyzed by our lab in order to define whether it is a virus or not. However, we highly suggest you Run a Free Scan for Registry Errors to fix Duane.exe error at first.
Security Rating
Unknown We are not able to assure you Duane.exe is safe for your PC
Duane.exe is a non-system process so that you can terminate it if necessary because they are not involved in running your operating system. If the Duane.exe error message appeared on your PC, you can try to uninstall the related software and restart your system. However, uninstalling applications will leave invalid and corrupted registry keys which would slow down your PC.We highly recommend you run a free scan for potential registry errors.


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An electrocardiogram (ECG or EKG), is a measurement of the electrical activity of the heart. By placing electrodes at specific locations on the body (chest, arms, and legs), a graphic representation, or tracing, of the electrical activity can be obtained. Changes in an ECG from the normal tracing can indicate one or more of several heart-related conditions. Disorders that are not associated with heart conditions may also cause changes in the ECG.
To better understand the ECG, it is helpful to understand the heart's electrical conduction system.
The heart is, in the simplest terms, a pump made up of muscle tissue. Like all pumps, the heart requires a source of energy and oxygen in order to function. The heart's pumping action is regulated by an electrical conduction system that coordinates the contraction of the various chambers of the heart.
An electrical stimulus is generated by the sinus node (also called the sinoatrial node, or SA node), which is a small mass of specialized tissue located in the right atrium (right upper chamber) of the heart. The sinus node generates an electrical stimulus regularly (60–100 times per minute under normal conditions) and is sometimes referred to as the "pacemaker" of the heart. This electrical stimulus travels down through the conduction pathways (similar to the way electricity flows through power lines from the power plant to your house) and causes the heart's lower chambers to contract and pump out blood. The right and left atria (the two upper chambers of the heart) are stimulated first and contract a short period of time before the right and left ventricles (the two lower chambers of the heart).
The electrical impulse travels from the sinus node to the atrioventricular node (also called AV node), where impulses are slowed down for a very short period, then continue down the conduction pathway via the bundle of His into the ventricles. The bundle of His divides into right and left pathways to provide electrical stimulation to the right and left ventricles.
Normally at rest, as the electrical impulse moves through the heart, the heart contracts about 60 to 100 times a minute. Each contraction of the ventricles represents one heartbeat. The atria contract a fraction of a second before the ventricles so their blood empties into the ventricles before the ventricles contract.
Almost all heart tissue, under certain conditions, is capable of starting a heartbeat, or becoming a pacemaker.
Almost everyone knows what a basic ECG tracing looks like. But what does it mean?
When your physician studies your ECG, he or she looks at the size and length of each part of the ECG. Variations in size and length of the different parts of the tracing may be significant. The tracing for each lead of a 12-lead ECG will look different, but will have the same basic components as described above. Each lead of the 12-lead is "looking" at a specific part of the heart, so variations in a lead may indicate a problem with the part of the heart associated with the lead.
Many conditions can cause changes to the ECG. Because the ECG is a fast, simple, painless and relatively inexpensive test, it may be used as a part of an initial examination to help the physician narrow the scope of the diagnostic process. ECGs are also done with routine physical examinations so that comparisons can be made with previous ECGs to determine if a hidden or undetected condition might be causing changes in the ECG. Some conditions which may cause changes in the ECG pattern may include, but are not limited to, the following:
This list is presented as an example. It is not intended to be a comprehensive list of all conditions which may cause changes in the ECG pattern.
An ECG may also be done for the following reasons:
An ECG is one of the simplest and fastest procedures used to evaluate the heart. An ECG technician, nurse, or physician typically will place 12 separate electrodes (small plastic patches) at specific locations on your chest, arms, and legs. The electrodes are self-sticking and will adhere to the skin. The area where the electrodes are placed may be cleaned, or hair may need to be shaved or clipped so there is a better connection. You will be lying down on a stretcher or bed, and the leads (wires) will be connected to the electrodes. You will need to lie very still and not talk during the ECG procedure, as movement or talking may interfere with the tracing. The technician, nurse, or physician will start the tracing, which will take just a few minutes. You will not feel anything during the tracing. Once a clear tracing has been obtained, the leads and electrodes will be removed, and you will be free to continue on with your usual activities, unless directed otherwise by your physician. An ECG can indicate the presence of arrhythmias (an abnormal rhythm of the heart), damage to the heart caused by ischemia (lack of oxygen to the heart muscle) or myocardial infarction (MI, or heart attack), a problem with one or more of the heart valves, or other types of heart conditions.
There are additional ECG procedures which are more involved than the basic ECG. These procedures include the following:
Holter monitoring may be done when arrhythmia is suspected but not seen on a resting or signal-average ECG, since arrhythmias may be transient in nature and not seen during the shorter recording times of the resting or signal-average ECG.
Click here to view the
Online Resources of Heart Center


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|Road Cycling It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle. -- Ernest Hemingway
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Seabass, White – U.S., Gillnet
White Seabass are found along the U.S. Pacific coast, growing over 1.5 m in length and 40 kg in weight. They grow at a moderate rate, may live for 25 years, and can produce millions of eggs each year.
The U.S. commercial fishery for White Seabass occurs in Californian waters, where abundance of White Seabass is at a medium level.
Most fish are caught using drift and set gillnets, which incidentally catch marine mammals and sharks.


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