text:
1. Re: How to use web service to update/query dataRamesh Reddy Sep 20, 2010 1:42 PM (in response to jalen zhong)
Teiid "Web Service" model is to expose the data in through web services. It generally uses a XML model underneath to expose the data created. Web Service model, gives the user to parse the input document into scalar values that can be passed as criteria to the XML view model.
You *should* be able to create a web service model, and create operations that can web service that can execute the insert/update/delete operations as this same as other virtual procedures. However this seems to be not working currently. See TEIID-625, TEIID-626, may be they will get fixed before 7.2
2. Re: How to use web service to update/query dataRamesh Reddy Sep 20, 2010 1:49 PM (in response to Ramesh Reddy)
You can not drag, but it should work when you type the SQL in, however in my testing with current 7.1 Designer it is not working correctly.
3. Re: How to use web service to update/query datajalen zhong Sep 21, 2010 3:31 AM (in response to Ramesh Reddy)
Hi Ramesh,
I need to clarify my problem clearly. Thanks.
Use case: Use Web Service to insert/update/delete/select data into/from database.
The database (no SQL provided) only exposes a WS providing the interfaces like that:
So Teiid only can see the WS, it doesn't know there is a database.
We have two models here, one is used by WS (call it WS Model below), the other is the one exposed to end user (call it User Model below). They are different.
For example:
a Customer WS Model contains fields ( id, firstname, lastname)
a Customer User Model contains fields ( id, fullname)
NOTE: fullname = firstname + "." + lastname. I use this simple exmple only to show that User Model is diffrent from the WS Model, so there may need a mapping between them (In Teiid, from my understanding, it should be done by writing SQL).
My steps:
1. Create a database based on the schema of User Model (I only use this database's schema to create Source Model, no real data will be stored in it)
2. Import the Relational Source Model from the JDBC database just created
3. Create a Relational View Model In Teiid (Use View Model instead of Source Model created in #2 because we need to mapping User Model with WS Model)
4. I need to import the WS, but I don't know in this case should I import "WSDL into Relational Source Model" or "WSDL into Web Service Model"? (I don't know the difference between them. Acutally I have tried both)
5. Once imported the WS Model, I want to define the mapping between User Model and WS Model. Here I also met problems. I don't know how to use the SQL to mapping it with the View Models I created in #3.
4. Re: How to use web service to update/query datajalen zhong Sep 21, 2010 5:38 AM (in response to Ramesh Reddy)
5. Re: How to use web service to update/query dataRamesh Reddy Sep 21, 2010 9:33 AM (in response to jalen zhong)
1) You need to first create a web service either using Teiid or not that does the insert/update/delete. If you want use Teiid, this will be one VDB, rest of the models would be in another VDB. Since there is *no* virtualization of data, it would be simple and more performant if you do not use Teiid to create this web service directly. But, if you are looking to create web-service with out any coding Teiid can do this, for slightly more processing.
2) Then create Teiid VDB, and use "WSDL to relational model" importer to create a view model, based on the web service created.
3) Now, you can front this model created with the *user* model with you showed in your diagram that converts back to relational aspect. In the insert/update/delete panels of your transformations, use the stored procedures from the wed-service to relational model to do the actual insert/update/deletes.
6. Re: How to use web service to update/query dataRamesh Reddy Sep 21, 2010 9:38 AM (in response to jalen zhong)
7. Re: How to use web service to update/query datajalen zhong Sep 25, 2010 4:52 AM (in response to Ramesh Reddy)
Hi Ramesh,
I am not sure what's wrong with my usage.
Here are my steps:
1) Import source model from DB schema (This is "user" model, the real insert/update will go to the WS operation)
2) Implement a WS containing methods:
insertSubject(subject), updateSubject(subject), deleteSubject(id), getSubject(id), getAllSubjects()
3) Import "WSDL into Relational Source Model", then two models will be created automatically in Teiid (acutally, I don't know their differences).
4) Create another view model (this model is used to mapping between the model in #1 and the WS operation in #3) which "transform from an existing model" (the existing model is from #1). Here I don't know how to write the Transformation to mapping these two models (the view model transforming from #1 model, and the view model imported from WSDL in #3) together. I tried to find some examples in the doc, but failed.
For example, if my view is a table "subjet", how can I mapping it the a WS call getAllSubjects()? Do I need to use XQuery here? If so, how to write it? Any example?
Thanks for your greate patience!
8. Re: How to use web service to update/query dataRamesh Reddy Sep 25, 2010 7:59 PM (in response to jalen zhong)
It is totally confusing what you are doing, it does not match to what you described earlier.
1) If I understand correctly, from your picture delete the "jalenDr.xmi" file. As you created this to create the "jalenMapping.xmi" file.
2) Edit "jalenMapping.xmi" model, and add transformations for select, insert, update and delete using objects in "jalenPocDrWsXML.xmi" model.
3) Importing of Web Service does create two models, one physical and one view. You should only use view model in your views.
To call a procedure just use as "exec proc()", no XQuery needed, all SQL. Check out the Teiid procedure language in the Reference Guide.
Hope this helps.
9. Re: How to use web service to update/query datajalen zhong Sep 26, 2010 4:45 AM (in response to Ramesh Reddy)
Hi Ramesh,
You are righ, "jalenDr.xmi" can be deleted, I only use it as bak-up.
There is no WS related examples in doc. I read the Reference Guide but still cannot fully understand.
Here I met some problem when querying in the "SQL Scrapbook" to fetch data using the WS VDB I deployed:
select * from jalenMapping.JALEN1.SUBJECT
Remote org.teiid.api.exception.query.QueryPlannerException: No valid criteria specified for procedure parameter jalenPocDrWsXML.getSubjects.extract_return.xml_in
My mapping definition is that:
Its code is:
subId AS sub_id, subType AS sub_type, subKeyword AS sub_keyword
My WS definition is that:
Its procedure is:
SELECT t.* FROM XMLTABLE(XMLNAMESPACES(DEFAULT 'http://ws.dr.poc.jalen'), '/getSubjectsResponse/return' PASSING JALENPOCDRWSXML.GETSUBJECTS.EXTRACT_RETURN.xml_in COLUMNS subId integer, subKeyword string, subType string) AS t;
10. Re: How to use web service to update/query dataRamesh Reddy Sep 26, 2010 3:32 PM (in response to jalen zhong)
We have updated the WS model generation newly in 7.1 Release, and seems like we have not added any documentation as to how use it. We will fix this for before 7.2 release. Thanks for bringing it to our attention. I added this TEIID-1277.
First you need to read Convert XML data into Relational Table data using Teiid, to understand how XML is converted to relational table, and how a web-service is invoked in Teiid.
Now, back to Designer for tooling, when a operation exposed by WS it may have input parameters, the import WS operation generates two separate virtual procedures and one common physical procedure called "invoke" for WS execution.
1) create_xxx = This takes the input parameters in scalar format, and generates a corresponding input XML to execute the WS.
2) extract_xxx = converts the response xml back to relational format
3) invoke = this procedure actually invokes the WS operation.
Now the magic lies in how these methods are used together to gets the results. An example can be shown as
SELECT t.* FROM
(EXEC create_xxx('param1', 'param2') ) as request, -- generating the input xml
(EXEC invoke (request.result.xml_out)) as response, -- executing the WS
(EXEC extract_xxx(response.result) as t); -- converting the result into table
Note: I skipped correct input paramters for the "invoke", but the correct usage you can find in the above article I mentioned above. If do not have input paramters, then there is no request, but invoke and extract still be there.
If you want, you can add a base table in your view that represents the columns from query, and use the above query as the transformation. Then user can issue queries like "select * from Table", rather then using the above somewhat complicated SQL in client applications. Also, it abstracts the complexity from end user.
Hope this helps.
11. Re: How to use web service to update/query dataRamesh Reddy Oct 1, 2010 4:44 PM (in response to Ramesh Reddy)
Correction to above SQL statement, it should read as
SELECT t.* FROM
TABLE(EXEC create_xxx('param1', 'param2') ) as request,
TABLE(EXEC invoke (null, null, request.xml_out, null)) as response,
TABLE(EXEC extract_xxx(response.result)) as t;
I did not knew that you MUST include the TABLE prefix around the query so that query planner would execute them in order.
12. Re: How to use web service to update/query datajalen zhong Oct 9, 2010 8:09 AM (in response to Ramesh Reddy)
It works, thanks for your help.
13. Re: How to use web service to update/query datajalen zhong Oct 12, 2010 4:29 AM (in response to jalen zhong)
Hi Ramesh,
I still met some problem when using WS to update DB.
The "insert" procedure I write is:
VARIABLES.ROWS_UPDATED = SELECT t.* FROM TABLE(EXEC jalenPocDrWsXML.insertSubject.create_insertSubject(INPUTS.sub_id, INPUTS.sub_keyword, INPUTS.sub_type)) AS request, TABLE(EXEC jalenPocDrWs.invoke(null, null, request.xml_out, null)) AS response, TABLE(EXEC jalenPocDrWsXML.insertSubject.extract_insertSubjectResponse(RESPONSE.result)) AS t;
It calls a WS to update the DB and parse the result from the WS.
The error message is "The transformation defining an updatable virtual group should include at least one updatable source."
14. Re: How to use web service to update/query dataRamesh Reddy Oct 12, 2010 10:13 AM (in response to jalen zhong)
The issue is Designer makes validation check to make sure that there is valid SQL that is inserting a row. But seems like that validation failed to account for stored procedure calls. We noted and logged as https://jira.jboss.org/browse/TEIIDDES-657
To work around this restriction, do something like this
VARIABLES.ROWS_UPDATED = UPDATE TableX SET colA = 'value' WHERE 1 = 2
your query here..
TableX can be any table in your VDB, since the criteria is never going to be true, it will never execute but get you out of this validation error. Once the above JIRA is fixed then, you do not have to do the above workaround.


text:
- Rate this article
- Category: Restaurant
Please have a look at some of the foods you can find at A Taste of Persia.
The Cuisine of Persia is unique and forms the part of a rich cultural experience that has been evolving since Achaemenid times. The ideas of ancient physicians and philosophers aim to combine food and drink in a manner that is integral in maintaining strength in body and mind. Long before Weight watchers, these wise Persians concluded that a good diet did not involve an excess of fat, red meat, starch or alcohol.
The persian philosophy of food also indicates that to maintain a balanced diet 'hot' and 'cold' foods are eaten together. This is still widely adhered to. Yogurt, cheese, radishes and fresh green herbs are all 'cold' and are as common on Persian tables as salt and pepper is in the West. They act as a balance to meats and sweet dishes, which are both 'hot'.
The origins of many dishes are shrouded in its long history of more than three thousand years. Persian cuisine has had a remarkable influence on the cooking of many regions, from ancient Rome and Greece to Mogul India, the muslim world and the Ottoman Empire. Equally it has itself been influenced over the centuries, so that today, despite its alluring exotic air, the cuisine has a warm familiarity.
A Taste of Persia's food can be identified by its sumptuous rice dishes, its intriguing and delicate flavours, and its combination of herbs, saffron, fruits and nuts.
Opening Times
Mon - Sat 12pm - 11pm
Last order 1 hour before closing time.
2 or 3 course Meal Deals to eat in
Mon - Fri 12 pm - 6 pm
15% discount on collection by 7:30 pm
14 Marlborough Crescent
Newcastle upon Tyne
Tel: 0191 2210088
Opening Times
Mon - Sun 5pm - 11pm
Sat & Sun 1pm - 11pm
Last order 1 hour before closing time.
2 or 3 course Meal Deals to eat in
Mon - Fri 5pm - 7pm
Sat 1pm - 5pm
15% discount on collection by 7:30 pm
34 Osbourne Road
Tel: 0191 2818181
PERSIA sounds so exotic to me. My boyhood notion of what it was like came from images from the Arabian Nights merged in a luscious blend with camel caravans, date palm oases and the mysteries of the harem, best viewed through a gauzy film.
All this, of course, is hopelessly inaccurate and a horrible mishmash of cultures, but I'm happy in my ignorance. I set aside the grim contemporary facts about life in Iran, the modern-day name for Persia, and hold on tenaciously to my blissfully naive notions in a glorious celebration of this ancient culture.
It was with those pictures in mind that we decided to go to A Taste of Persia in Newcastle. One of the first things that struck me as I sat down, was the tapestry of Persia's version of the Girl with the Pearl Earring, only this lovely young woman had a rich Bedouin-style head wrap and two very ornate gold earrings. Her sultry eyes gazed down on the room and the floating background music created just the right feel for a person who wants to bathe in idealised imagery.
The menu confirmed my views about Persian cuisine with dishes whose names were so musical they could have been lifted from any of the 1001 nights. We made our choices, were complimented by the affable waitress on our pronunciation and settled back with a couple of very non-Eastern beers to wait for the delights to flow.
Although it is the custom in Persia to have only one course, the restaurant went with local expectations and offered three. Our first ones of dolmeh and salad-e shirazi got things going very well. The dolmeh were five, dark green, glossy vine leaf parcels of minty rice glazed with herby oil dressing. They were piping hot and deeply satisfying. The salad brought together fresh, finely-diced cucumber, tomato and gentle onion with a fragrant dressing. This refreshing combination of summery ingredients created a contrast with the rich dishes that followed.
First up was a huge crispy naan bread sprinkled with black and white sesame seeds. It was so huge and fresh you could almost hear the seeds still popping. Next to it sat a plate of pretty white and saffron yellow rice. Both the naan and the rice were there for one purpose, to manage the rich sauce in the gormeh sabzi and delicious juices that trickled out of the lamb fillet and chicken breast in the bakhtiari. The gormeh sabzi may have only been a small dish in size, but the intensity of the herb and dried lime sauce surrounding the lamb and black-eyed beans gave it giant-like dimensions.
The bakhtiari was a very different, kebab-style dish with chunks of buttery chicken and the softest imaginable lamb alternating across the plate. Two huge roasted tomatoes, a wedge of lemon and spray of flat leaf parsley offered other taste combinations. It was so simple and yet so effective.
Desserts are not a big part of Persian food but the fig delight was just that. A small pool of creamed rice flour supported three baby figs and a walnut with sugar syrup and crushed pistachios scattered around. The baclava was a delicious diamond of crunchy, honey-coated pastry filled to the gunwales with crushed nuts and spices.
The idea when eating in the Middle East is to have just enough and leave the table feeling replete but not overfull. We hit the mark squarely, felt very satisfied with what we'd had and knew that returning would be a good idea, so we could savour more Persian delights.
Address: 14 Marlborough Crescent, Newcastle Tel: (0191) 221-0088
Open: Monday-Saturday 12 noon-11pm
Where is it? Down the side of the Centre for Life.
First impressions: No frills cafe.
Welcome: Super – warm and helpful.
Style, design and furnishings: Arabic art and lanterns set the scene. Blue, red and gold fabric on upholstered divan seats. Blond wood chairs and tables. Mix of cafe and casbah.
Cuisine: Persian.
Wine: A bottle of Grolsch and a bottle of San Miguel, £5
Service: Friendly and attentive. The waitress had a delightful combination of natural charm and efficiency.
Value: Fantastic value at £30.80. You can't eat better for less anywhere in the city centre.
Parking: On the street outside and in multi-storeys nearby.
Disabled facilities: Not accessible.
14 Marlborough Crescent, Newcastle upon Tyne, NE1 4EE
Tel: (0191) 221 0088
WHAT on earth is Persian food? my friend asked in puzzlement when I told her we were going to eat at one of Newcastle's best-kept secrets.
I had no idea, but I'd heard encouraging things about A Taste of Persia.
The restaurant has been in the city since 2000 but it has relied on word of mouth rather than publicity and marketing drives to win its reputation for tasty and alternative dishes.
Excited by the thought of giving my tastebuds a new experience, we decided to drop in on the way to a concert at Metro Radio Arena on a quiet Tuesday evening.
For those not in the know, the restaurant would be easy to miss thanks to its unassuming exterior. Inside is pretty much the same.
Set over two floors, it is more like a cafe than a restaurant and there is nothing flash about this place.
Aside from the odd tapestry or decorative mirror the place is a tad dull, but thankfully the food is anything but.
Perusing the menu we found plenty of dishes that sounded divine.
Delights include Persian-style soup, chargrilled lamp chops, Persian stew and minced lamb served on a skewer.
My friend lives in Greece so she was pleased to see the inclusion of popular Greek dishes such as stuffed vine leaves and the famous Greek salad.
For starters we opted for a Persian-style naan, which is a much thinner bread than that used in Indian cuisine, on to which we scooped generous helpings of hummus.
The dip is not unlike the Greek version, but it definitely has a Persian twist.
We also sampled borani esfanaj, a yogurt dip with steamed spinach leaves, which was delicious and a good accompaniment.
For my main meal I tucked in to barg, which is thin slices of lamb fillet, chargrilled and presented on a skewer, with polow rice.
The meat was tender and slipped off the skewer with ease.
Unfortunately my friend's sea bass arrived fried when she'd requested it grilled and she only managed a few mouthfuls before abandoning her meal in favour of a glass of wine.
Always a good option when your order is wrong.
We didn't kick up a fuss but we were pleased when the waitress told us we would not be charged for the dish – a good example of excellent service.
There was no time for desserts but offerings include baklava, mango sorbet and traditional saffron and rosewater flavoured ice cream.
One of the best things about A Taste of Persia is that it is cheap.
Starters are priced at around £2 and mains are between £6 and £8.
But it is the food that really sells this place.
Though I'm still no expert on Persian cooking I'm a little more informed than I was before visiting here.
Apparently it dates back 3,000 years and has strongly influenced cooking in other cultures.
So, if you'd like to know more about dishes that influenced your favourite Greek or Indian dish, then this is a restaurant for you.
Naan £1.50
Hummus £2
Borani Esfanaj £1.80
Bottle of Frascati £13.95
A Taste of Persia
14 Marlborough Crescent
Tel: (0191) 221-0088
Web: www.atasteofpersia.com
Open Monday-Saturday noon-11pm; Sunday 1pm-9pm
Some places you walk into and straightaway you know something good is going on.
Taste of Persia in Marlborough Crescent, Newcastle, is one of those. If you were to ask me what it was that gave that feeling, I'd struggle to answer.
It doesn't have a glitzy sign. The décor, while tasteful, is nothing special but - a biggish but - there is something in the atmosphere that creates a welcoming, relaxed warmth.
It's the je ne sais quoi factor, which I'll leave you to unravel.
So, here we are. It's early on Friday evening and already almost all the tables downstairs are full. Slim-hipped waiters slip easily between the chairs, balancing trays of drinks, steaming plates of saffron rice, shishlik and the like.
The hubbub of conversation and rippling music creates a rounded tone as our waiter, Mohammad, welcomes us and offers a table upstairs. Mohammad presents the menus and leaves us to contemplate. It's my first chance to take in what's happening here. The ochre walls with richly-patterned rugs, tapestries and decorative mirrors establish the cultural base. Banquettes, alternately upholstered in red and blue with gold stars, edge the room.
Modern wood tables with black inlay and functional chairs pull the traditional into the 21st Century. The cheerful waiters are chatting with customers, delivering and clearing plates, happy in their tasks. Maybe that's one of the elements, a general air of contentment. Who knows? Perhaps the food will give the answer and, with that in mind, we choose several sharing dishes to start.
A Persian-style nan as the vehicle for Kashk Bademjan, (roasted aubergine with creamy buttermilk, garlic and mint), and some Dolmeh. I think some freshening Greek salad with feta and black olives will add balancing contrast.
Mohammad advises us not to order any more as we will find this and our main dishes very filling. The few remaining tables fill, some for the second time.
Luckily, the bottle of Jacob's Creek Shiraz arrives. Jacob is a good old friend. His oaky smoked, well-rounded body always sets a deliciously mellow tone to the conversation. His deep, ruby fruitiness sits well with spicy, rich meats and sauces, so he is the perfect guest.
The starters arrive. Half a dozen Dolmeh, glistening with aromatic oil, snuggle on a dish. The deep green vine leaves wrap the sticky, minted rice, which holds faint traces of lemon and herbs. It's a firm favourite with herself and she is not disappointed.
The nan, a slender version of its Indian cousin, is fresh from the oven and its bubbled surface and bready crust cover the large dish. It's the perfect foil to the super-rich aubergine mix, a delicious bazaar of flavours.
The crisp salad refreshes the palate and everything does the disappearing trick - except the stalwart Jacob who keeps going.
The main course menu is heavily tilted towards lamb. It comes in stews, variously with beans, lime, aubergine or okra, and in chargrilled form, which is what I'm having tonight. A generous, plateful of tender lamb fillet. The deep, fat-rich meaty flavour gently rises through the pungent spices and reminds me how subtle and adaptable lamb is.
It is escorted by two, large roasted tomatoes, the red globes adding blobs of warming colour. A flurry of snowy Basmati, topped with a trail of saffron-coloured rice, curves along the outer edge of the dish. Simple and very satisfying.
My companion is enjoying Fesenjan, a chicken dish with pomegranate and walnut sauce with a hint of sweetness. She is intrigued by the complexity of flavours and delighted when Fesenjan materialises as a bowl of generous chunks of chicken in a chocolate brown sauce with a texture like liquid suede.
It is deliciously savoury with a thread of nutty sweetness. The same white-gold rice combination comes as standard and the whole thing works very well.
I glance around and I'm struck by the mix of diners. Groups of young people, older couples relaxing together, earnest students, friends and family. It's a cross-section of all ages and nations. A template for a happier world.
Moving on towards dessert, home-made Baklava is an obvious choice and Mint parfait carries on one of the flavour themes. Mohammad recommends mint tea with the Baklava and he is not wrong. The honey-sweet nuts and filo confection benefits from some respite for the taste buds and the tea provides that balance. The parfait is a concession to public demand for a range of desserts. It's all right but it's not from this kitchen and it shows.
Now, and this is the final bit of magic, if we take off Jacob's tab of almost £16, the bill for all this food and friendliness is only £30. How do they do it? I'll leave you to be the judge.
Taste of Persia has sat, completely unassumingly, for the last five years without any hoo-ha or fanfare, press releases or marketing.
Yet, here, I enjoyed one of the best meals out in absolutely ages.
Why? Because the place lets the food take centre stage, rather than the lighting or napkins - and, nowadays, that's too rare for comfort.
OK, if you're an interiors junkie, you're definitely not going to get your fix here. There's nothing at all flash to look at; set over two floors, it's all very bog standard, with only the gilt samovar (which keeps the water hot for persian tea) lifting the room. But the food really is something else.
Metro Page 23 - Wednesday February 9, 2005
Essential guide to dining out
It was Friday, and we couldn't be bothered to cook, so instead we headed to the Taste of Persia in the centre of Newcastle...(which has the best blue perspex chairs I've ever come across, and two rather fierce-looking goldfish crossly circulating in a bowl). I couldn't claim to be an expert on Persian food, but it was fantastic - huge flat breads, sprinkled with sesame seeds, herb and feta salad, an amazing aubergine and scrambled egg dip - and that was just for starters. If you're a fan of aromatic, subtle food then go try!
The weird and wonderful world of cooking
Please don't tell George Dubya, but Living North's intrepid reviewers not only spent an evening in an ethnic restaurant of one of his named 'Axis of Terror' countries but also thoroughly enjoyed the experience.
The 'Taste of Persia' is of course an Iranian restaurant of which there are not many in the North East, and more's the pitty if the excellence of the food on offer here is any guide.
Persian cuisine is famed for its delicate flavours, resulting from the subtle mix of herbs, fruits and saffron. Given its exotic reputation, Iranian food is surprisingly familiar, being based mainly on chargrilled
marinated lamb and chicken dishes and lightly spiced stews, all served with nan bread or rice. How ever, just to help those who might be a little nervous about trying something new, the twelve starter dishes, eight grill and eight stews on the menu are fully described and illustrated.
This is of course, most helpful, but my firm recommendation for two or more is to take one of the set meals.
The prices at 'A Taste of Persia' are in themselves enough to make one drool, averaging £2.00 for a starter, £6.00 for a stew and £7.00 for a grill, but the set dishes provide unbelievable value. A meal for four costs just £45.00, and for just above a tenner each you can each have all of the following dishes in positively gargantuan portions. For starters there is Mirza Ghasemi (an aubergine dip), Dolmeh (stuffed vine leaves) and Mast-o-khiar (Yoghurt dip with finely diced cucumber and mint), all served with a pillow of the lightest nan bread.
This is followed by six main courses comprising as much as you can eat of koobideh (the classic chargrilled skewered minced lamb), Barg (tender thin slices of chargrilled lamb fillet), Joojeh (marinated and chargrilled pieces of chicken), Ghormeh sabzi (the classic Persian stew of lamb, beans and lime), Gheymeh (a lamb variation with split peas) and Zeresh polow ba Morgh (a chicken stew) all served with the most delicate saffron scented fluffy rice.
If all of this hasn't filled you to bursting, there is Persian saffron ice-cream or various fruit sorbets flavoured with rose water to follow and , of course, Persian tea from a genuine samovar.
This is seriously good food, and Living North is clearly not alone in this view; 'A Taste of Persia' is increasingly being invited to cater for private functions.
Abdollah Dehaty (Buke), its proprietor, showed me an impressive list for the coming month, all as a result of word of mouth recommendation; indeed it was sampling 'A Taste of Persia' at a friend's birthday bash for 150 guests, which had prompted this visit to the restaurant.
It will not be the last. On a saturday night we were able to park directly outside the front door, ('A Taste of Persia' is located on Marlborough Crescent, directly opposite the Centre for Life), and a warm welcome awaited us with in from Buke and his friend staff. The decor is bright and modern with beech tables, chairs and flooring and the atmosphere is lively with a mix of nationalities. A touch of the exotic is provided by hubble-bubble pipes which can be brought to your table. I am a cofirmed anti-smoker, but even I have to admit that the waft of perfumed tobacco was really quite pleasant and complemented the excellent Italian wine and Peroni beer which we had with the meal.
We rounded our evening off by settling the world's problems with Buke, who joined us at our table. On second thoughts, perhaps President Bush should be told about 'A taste of Persia' and encouraged to take a break from T bone steaks and sample its delights. In this civilised and friendly environment he would find it difficult not to lose a few of his prejudices and make some new friends.
Living North, Winter 2003
Eating Out, A Taste of Persia
"A Taste of Persia"
Newcastle upon Tyne
Sunday morning is a fine time to explore the quays, bridges and Victorian buildings of Newcastle's city centre. There is no traffic. Every body has gone home. It is the morning after the night before.
A bar owner is hosing down the pavement outside his premises. I am assured that the Saturday-night revellers throwing up on the quayside are, in fact, clubbers from the Home Counties on cheap weekend deals.
These days real Geordies head to the coast, to Whitely Bay. The whole boozy cycle will wind up again on Sunday night, but at lunchtime it is hard to find anywhere open, let alone a party mood.
A notable exception is A Taste of Persia, since Sunday lunchtime is when Iranian families visit from as far afield as Manchester and Glasgow for a taste of home and noisily fill up both floors. Book it or be there when it opens at noon. It is fun, friendly, delicious, unusual and fantastic family value. The bar groans under the weight of CDs and videocassettes of Iranian music. There is a gilt samovar, hubble-bubble pipes, and a framed council minute from 1899 of the civic arrangements for the visit of the shah of Persia to Newcastle.
The excitable artwork is by one of their regulars, an English pensioner. The music is equally melodramatic. According to Margaret Shaida's award-wining book the legendary Cuisine of Persia, Iranian meals should be served with all the dishes simultaneously spread out for everyone to taste. We duly tasted, tried and swapped everything.
From the starter list (all under £2) came stuffed vine leaves, a yoghurt and cucumber dip similar to Indian raita and, best of all, kashk-e bademjan, a soft pate of aubergine, onions and kashk- dried buttermilk reconstituted with water to make a distinctive and lovely sour cream sauce. It was served with a large round pillow of fresh, warm nan bread. All vegetarian, all excellent.
The main courses are heavy, with stews cooked with dried lime, saffron and barberries and grilled meats, mainly lamb, all large servings and all under £7.
We had to try fesenjan, the famous Persian stew made with walnuts and pomegranate syrup, according to the menu. Its powerhouse sauce was thick and grainy from the walnuts and sweet from the pomegranate.. The chicken was almost incidental. Plain boiled rice neatly deflected the richness of the stew.
The lamb and potato stew was equally big-flavoured with tomato and onion. Our other rices were fine, speckled with dill, but it was hard to detect the promised broad beans.
Two char-grilled dishes completed the ensemble and were preferred by our daughter Eleaner. Chicken pieces marinated in saffron were tender and tasty, but were forgotten once she tried the minced lamb kebab. It was instantly claimed as her own and devoured with gusto.
She was less enthusiastic about sumac, the little dish of red granules made from the sumac shrub found across the Middle East, which is sprinkled on grilled meats for the sour trademark kick of Persian cuisine.
While Dad made an unnecessary spectacle of himself on a Hubble-bubble pipe (£2.50 for apple-scented charcoal, £1.25 when you soon give up), we had bastani, Persian-style ice-cream flavoured with saffron and pistachio and made with salep-dried orchid root that is used in Iran as a thickener to make it smooth and elastic. We finished with warming cups of fragrant Persian tea. They also do a French version of Persian wine by the bottle.
It is a family operation. The Dehatys came from North-western Iran in 1978. They ran a flourishing pizza joint across the road and this was to have been another, But Abdollah(Buke) and his chef couldn't resist cooking Iranian. The one sadness is that the new generation of Iranian refugees, even with main courses at £5.50, still can't afford a taste of Persia.
Jill Turton
A Taste of Persia
14 Marlborough Crescent,
Newcastle upon Tyne
Price: £42 for four
If you have any queries or just want to tell us what you think, we would love to hear from you.
Please fill out our on-line form or alternatively, give us a call on 0191 2210088 for city centre branch or 0191 2818181 for Jesmond.

subset: commoncrawl


text:
|Episode Description
|Friday, Oct 12, 2012 - 5:00 AM
"Siberian Tiger Quest"
Conservation ecologist Chris Morgan ("Bears of the Last Frontier") is seeking to fulfill a longtime dream - to find and film a Siberian tiger in Russia's far eastern forests. The film features the work of Korean cameraman Sooyong Park, the first to film Siberian tigers in the wild. G
|More on PLUS (PT)
|No upcoming shows in database
|Previous on PLUS (PT)
|No Past shows in database


text:
Do These Float Your Boat? Stylish Gravy Boats
A gravy boat isn't a necessity, but it is quite useful for Thanksgiving (and you could use it to serve chocolate sauce or drizzle cream on desserts other times of the year). We've rounded up some of our favorites before, including the beautiful, modern one above, but we found even more affordable options we wanted to share.
• 1. Classic Century Gravy Boat, $47.95 from Crate & Barrel (via Mighty Haus). We could find a lot of non-Thanksgiving uses for this. Pile berries in it in the summer, use it as a candy dish…
• 2. Stainless Steel Gravy Boat, $9.96 from Sur La Table. This has the look (somewhat) of an heirloom silver gravy boat, but it's more practical and way less expensive.
• 3. Presence Glass Gravy Boat, $6.99 from Target. Goes with any decor or table setting.
• 4. Le Creuset Gravy Boat, $39.95 from Broadway Panhandler. This comes in other colors, too.
• 5. Oatmeal Stoneware Gravy Boat, $12 from Etsy Seller New Dominion Blues. A pretty, organic shape that could also be used as a simple serving bowl the rest of the year.
• 6. Porcelain Turkey Gravy Boat, $36.95 from Williams-Sonoma. Classic and traditional, but not too pricey.
• 7. Turquoise Syrup Pitcher, $26.50 from Bauer Pottery. Apologies for the tiny picture, but we do love this sweet little pitcher—and it comes in a ton of colors.


text:
Find accommodations in Schiller Park with the hotel list provided below. Find cheap and discounted hotel/motel rates in or nearby Schiller Park, IL for your business or personal leisure travel. We list the best Schiller Park Illinois hotel/motel rooms. Review the Schiller Park hotel list below to find the perfect lodging. We also have a map of the Schiller Park hotels. Planning a group? Lock in Schiller Park Group Hotel Deals
The Schiller Park center point is approximately 1 mile southwest of O'hare.
How should we direct your call?


text:
Hana Mueller
Born: May 30, 1922
Prague, Czechoslovakia
Hana was born to a Jewish family in Prague, the capital of Czechoslovakia. Her father, a metalsmith, made pipes, spouts and gutters for construction companies. Because her mother was frail, Hana was raised by her father and grandmother. She attended a Jewish school through grade five, and later went to business school.
1933-39: In 1933 I read about the harrowing treatment of Jews during the Spanish Inquisition and told my grandmother, "We're fortunate that we live in the 20th century in Czechoslovakia and such a thing can't happen to us." Six years later on March 15, 1939, the Germans occupied Prague. It was a cold, snowy day. About a mile from my home the Germans entered the city on tanks and trucks, with their guns pointed toward the rooftops.
1940-44: I was in my apartment reading "The Grapes of Wrath" when the Germans came to get me. I was deported to the Theresienstadt ghetto. The Nazis used Theresienstadt as a "show camp" to convince people that Jews were really being treated well. When the Red Cross came in July 1944, the Nazis put up dummy stores, a cafe, kindergarten and flower gardens to give the impression that we were leading "normal" lives. We painted the house fronts on the inspection routes and the Nazis gave us extra food--one extra dumpling each.
Hana was deported to Auschwitz in 1944. After some months as a slave laborer in Germany and Czechoslovakia, she was freed when SS guards deserted her work gang on May 5, 1945.


text:
|2013-05-07, 05:49
|Link #1
Prefectural Magical Girl
Join Date: Apr 2010
Location: Paris, France
Summer 2013 : Your Expectations and Anticipated Series
Sounds like a fun season to me, although I'm still skeptical though. Now that most of the current animes I watch will end this season, I will fortunately watch a bunch of new ones.
My plan to watch list this summer:
Last edited by MisaoFan; 2013-05-07 at 07:20.
|2013-05-07, 06:04
|Link #2
Komrades of Kitamura Kou
Join Date: Jul 2004
Age: 34
Very nice season for me
Will watch:
1. Tamayura ~Futatose~ - If you want your SoL, then it probably doesn't get any better than this, just like the first season.
2. Rozen Maiden - So... uh... Honestly I have no idea if it's a continuation of the abrupt ending of season 2 or a redo of the entire animated series, but yeah, I'm watching it.
3. Dangan Ropa - Battle Royal-like premise and the director of Persona 4 and Jinrui Wa Shishita. Good enough for me.
4. Gatchaman Crowds - It's... uh... fucking Gatchaman. One of the shows that got me into anime as a wee child. Worth a very good look.
5. Kamisama no Inai Nichiyoubi - Really interesting premise and a nice cast. A must try for me.
6. The World God Only Knows S3 - Because I love the manga to death, and so far the animated seasons have been excellent adaptations.
7. It's Not My Fault I'm Not Popular!! - At this point we're still waiting for the reveal of the VA for the main character, because it may very well make or break this darkly comedic manga adaptation.
8. Free!! - Kyoto Animation trying something slightly different, if only to annoy the haters. Good enough for me.
Last edited by MeoTwister5; 2013-05-07 at 23:32.
|2013-05-07, 07:01
|Link #3
Join Date: Aug 2011
Location: Kharkiv, Ukraine
Age: 30
This chart is quite old. No Genshiken Nidaime, wrong info about Milky Holmes 3 but Sailor Moon is still there while it was postponed.
As for me I still don't know. I'll probably watch most of sequels(cause I watched previous seasons) but I have big doubts about Symphogear cause first season was total disappointment in terms of story. But as fornew once I'm still thinking. Most promising for me personally are Kamisama no Inai Nichiyoubi and Blood Lad
|2013-05-07, 08:11
|Link #4
Okuyasu the Bird
Join Date: Sep 2009
Location: Alberta, Canada
Age: 27
Under normal circumstances it'd be the kind of thing I'd avoid, but the only show I'll be watching next season is the anime "adaptation" of Hyperdimension Neptunia.
I've got a significant connection to the original games and I want something to watch so I figure it can't hurt.
|2013-05-07, 08:35
|Link #5
Toji Affairs Secretary
Join Date: May 2009
Location: the Philippines
Zenmonogatari is an instant watch for me, while Servant x Service is due to enjoying Working!! very much. DxD NEW will be the only one for sequels.
Wow. There's too little for me to watch. I might try C3-Bu, but I hope that it is just as enjoyable as Girls und Panzer.
|2013-05-07, 08:54
|Link #7
Wolf in Sheep's Clothing
Join Date: Jul 2011
Location: Orange Road
Age: 28
Bakemonogatari S2 (if not cancelled)
and suddenly appear on my list : Stella Jyogakuen Koutouka C3-Bu
darn, it's gonna be slow season like last winter...hope Fall this year would be more awesome than last year
|2013-05-07, 09:00
|Link #9
Senior Member
Join Date: Jul 2011
Not a lot interests me at this point, but I'm still excited about the season because three of my favorite manga are getting animated -- It's Not My Fault I'm Not Popular, Genshiken and the second cour of Attack on Titan.
It's Not My Fault I'm Not Popular - The slice of life comedy for people who hate slice of life comedies. The main character's a loser girl who expects to make lots of wacky friends and become popular in high school because that's what always happens to losers in her favorite anime, but when she starts school she discovers that real life doesn't work like that.
Genshiken Nidaime - At last, the return of college-based anime. And more importantly, Ogiue. The only thing I'm not looking forward to are the people who are going to rage because the new characters are fujoshi and one of them's fat and doesn't shave.
Servant x Service - Office comedy by the author of Working!! I don't know anything about the plot and characters, but that's enough for me to watch.
Silver Spoon - A high school comedy, but at least it's a completely different kind of high school.
|2013-05-07, 09:03
|Link #10
Enjoying Snack Time!
Very good. Looks like summer 2013 is going to be fun.
My choices will be:
1. Hyperdimensional Neptunia
2. Monogatari (2nd Season)
3. Blood Lad (Love the manga)
4. Senki Zesshou Symphogear Z
5. Rozen Maiden
6. Ro-Kyu-Bu SS
7. Inu to Hasami wa Tsukaiyou
8. High School DxD New
Those are on my watch list for now, but will add or subtract series when the summer season starts. Overall: looks to be a really good season for anime. Can't wait to see where this goes.
|2013-05-07, 09:53
|Link #12
Senior Member
Join Date: Sep 2009
All of the charts I've seen are incomplete.
I'm going to have a busy summer so I don't know which ones I'll actually watch but I'm interested in:
- Rozen Maiden
- Recorder to Randoseru Mi
- Gatchaman Crowds
- Blood Lad
- Silver Spoon
- Free!
- BroCon
- Dangan Ronpa
- Fate/kaleid liner Prisma Ilya
- Makai Ouji: Devils and Realist
On the OVAs:
- Fairy Tail fanservice
- Kamisama Hajimemashita
- Code Geass
- Tonari no Kaibutsu-kun
- Sukitte ii na yo
Most of the movies look interesting
|2013-05-07, 11:06
|Link #13
Lolli for loli :D
Can't WAIT for the Anohana movie and Sailormoon. >_<
Rozen Maiden getting a new series!? Definitely watching that.
Blood Lad and Kamisama No Inai Nichiyoubi both look appealing to me.
|2013-05-07, 11:24
|Link #14
Senior Member
Join Date: Jan 2012
Will watch:
Gin no Saji - Because Arakawa(and the manga is awesome), but A-1 Pictures in charge is worrying.
Servant x Service - same author as Working!, which I highly enjoyed.
Monogatari Second Season - Based Shinbo v.2.
Highschool DxD S2 - first season was a lot of fun, with a lot of tits.
Will try:
Watamote! - interesting premise, weirdly popular manga.
Inu to Hasami - wtf at the premise.
Blood Lad - gotta love some shonen, though this one seems a litte bit too cliched.
Kimi ni Iru Machi - only if it has an original ending, since the manga has turned into crap.
Kamisama no Inai - I'm betting this will be the surprise of the season, since the trailer was cool and Madhouse is in charge of the animation.
Thoughts: Average season for me, but still better than winter 2013.
|2013-05-07, 11:51
|Link #15
The Comet has Come
Join Date: Feb 2008
Location: Republic of California
Age: 41
The last two Chapters of Space Battleship Yamato 2199 will be out this Summer.
(News from April 12th)
Chapter 6 on June 15th (on BD on July 26th)
Chapter 7 on August 24th (on BD on September 25th)
|2013-05-07, 13:18
|Link #17
Master of Killing Time
Join Date: Apr 2009
Location: Makinohara Service Area
huh, we got a gintama move and a ano hana movie coming up, lol even a kara no kyokai one, too bad it will turn up fansubbed months later.
i'll definitely watch at least the first episode of sailor moon, childhood nostalgia is hard to resist lol.
monogatari, rozen maiden and of course, kami nomi season 3.
|2013-05-07, 14:36
|Link #19
Eaten by goats
Join Date: Dec 2011
Location: Rokkenjima
Absolute must see:
Dangan Ronpa - Because the game it's based on is brilliant, and its style is one which lends itself to being easily adapted into anime. Also, the game's voice cast will be reprising their roles, and each and every one of them pulled off a godly performance in the game. The only problem is that this will only be one cour.
I'd say Sailor Moon, but that's delayed. Oh well.
Will probably watch:
Silver Spoon - I hear the manga is good, and it's by the same author as Fullmetal Alchemist.
Futari wa Milky Holmes - I know they're changing it radically this time, but I did like the first two seasons so will watch anyway. Unless it turns out to be really, really awful.
Might try:
Blood Lad - Has vampires and ghosts. Why not see if it's worth watching.
Uchouten Kazoku - Interesting premise and nice art. Could be fun.
Servant x Service - The main characters appear to be adults and the premise has scope for a decent comedy.
Free! - KyoAni are pretty reliable.
Kamisama no Inai - I like the look of the premise, but I hope the art style isn't as cutesy as it appears in that pic.
Hyperdimensional Neptunia - Well, I like RPGs. Would help if they had more info about this one.
Overall it doesn't look like a very promising season. There are several things which look watchable and decent, but few which look great at first glance.
|Thread Tools


text:
Miranda Kerr & Flynn: KerrBloom!
Miranda Kerr carries her adorable son, Flynn, inside as she arrives at David Jones on Friday (August 5) in Sydney, Australia.
The 28-year-old Aussie model dressed Flynn, who's almost 7 months old, in a tee reading "KerrBloom" – love it!!
PHOTOS: Check out the latest pics of Flynn Bloom
Earlier in the week, Miranda showed off her post-baby body on the runway at the David Jones Spring/Summer 2011 launch.
Miranda recently told the Sydney Morning Herald that she hopes Flynn doesn't feel pressured to follow in his parents' footsteps.
"I hope Flynn follows in his own footsteps and is his own person. I don't mind what he does as long as he has a good heart and stays true to himself. I think that is the most important thing," Miranda said.


text:
WOW LiGHT i
- App Store Info
DescriptionWOW-LiGHT is an interesting game which riches you the knowledge of light refraction; it also helps you learn how to mix color with different color of light. There are variable mirrors with different characters which makes the game more joyful. After try and trail, you will get clear where and how to put the mirror on the right position with the right angle.
There are four colors: white, red, green, and blue. You can make more lights or mix more colors by the light travels back and forth between mirrors. If you want to know how to mix different colors with variable lights, come and join the world of WOW-LiGHT right now !!
In order to pass the levels, you need to drag the mirror to the right position and tap to adjust the angle, so that you can light all stars with corresponding lights. You can tap the target mirror to change the direction of the light. Multi-touch available which enables you to deal with several mirrors at once.
There is an another function which makes the game more challenge. If you want to achieve three stars, you need to spend less time to pass the level., it depends how quick you can remember the distributions of all mirrors and its direction.
This is an amazing puzzle game that develops your inteligence. If you are good at puzzles or you think you are the top 30% cleverest people in the world, then join and play the game with us now!!!


text:
Äänetön is a new record label founded by Ville Pirinen and Sami Sänpäkkilä, two Tampere-based artist/musicians. Ville plays in a number of bands including Seremonia, Steel Mammoth and Black Audio. Sami makes music under the moniker Es, is a member of Tuusanuuskat and runs Fonal, a label renowned for releasing more experimental music. Äänetön will be focusing on non-mainstream pop and rock music. The first release on the fledgling label sees the light of day on 16th November, as Äänetön release the debut solo album from Pintandwefall member Ninni Luhtasaari, recorded and produced jointly by Risto Ylihärsilä and Teemu Markkula.
Ninni Luhtasaari is a one-woman artist collective. She is a milliner, a versatile manipulator of moving and still images, a conceptual artist, a multi-instrumentalist and a songwriter – among other things. Hers is a singular talent with multiple applications. This ability to contemplate things from different angles also characterises the debut album from Luhtasaari's solo project Ninni Forever Band. Beneath its modern rhythmic electroacoustic pop surface, there is an intoxicating abundance of surging crosscurrents to be found.
N4EB makes music that forces you up and on the dance floor – and gives you pause for thought all at the same time. It is exuberantly melancholy and energetically calm. It is glossy and cool, international-caliber pop music, and a scruffy old friend you just want to squeeze. It is stupidly simplistic and confusingly complex. It is silly and profound, it is mundane and hypersensual, it is DIY and stadium-compatible. Just as you think you have it all figured out, it produces another analysis-defying joker from up its sleeve. In the grand tradition of all the best and most interesting pop music, it escapes definition.
While Luhtasaari has always exhibited a knack for bold pop exploration with Pintandwefall, on her solo album she goes deeper than ever before. The music follows murky paths beaten by the likes of Lykke Li, The Leo Bugariloves, The Vaselines, Belaboris or Pop Levi, but the destination is exclusive to N4EB. The album is chock-full of musicality and melodies; infectious pop songs that get them toes a-tappin' and heads a-boppin'. But more than that, it lingers with you and makes you restless. It is greater than the sum of its parts.


text:
David and Chris are packing up today to head out to the Land of the White Squirrel (that's Brevard, NC) for the Pisgah Mountain Bike Stage Race (which starts Tuesday, Sept. 14). But before they left they wanted to share a few thoughts on their ride for the week of racing, the exclusive GT Sensor 9r mountain bike. Just in case you've forgotten, David works in our Marketing department (although you may remember him from his on-the-scene posts from this year's Tour de France), while Chris works in our Bikes department, making sure that all of our stores have the right mountain bikes in stock. Here's David talking about his experiences on the GT Sensor 9r:
We've only been riding the GT Sensor 9rs for a few weeks, but it really has been a eye-opening experience for me. Stepping up from a 26″ full-suspension bike to this 29″ design has been fantastic, especially since the GT Sensor 9r has 120mm of rock-solid Fox suspension front and rear. Just taking the bike out of the box, I really liked the whole look, from the dark green paint job to the aggressive-looking top tube shape.
Of course we couldn't resist throwing on a few upgrades while we had the chance. Both Chris and I installed a Crank Brothers Joplin 4 seatpost, with remote, as it's the perfect weapon to battle the variety of gnarly terrain ahead in Pisgah. Chris then swapped out his components for a full Shimano XTR build, while I opted for an FSA crankset and cockpit with Avid Elixir CR disc brakes, plus a SRAM X.O rear derailleur/X.9 shifters combination (and of course Ergon GP1 grips).
So how does it ride? Well, I'm a big fan! I love how the 29″ wheels roll over technical sections of the trail, and GT's Independent Drivetrain suspension design does a great job of isolating pedaling-induced suspension feedback. Plus, I really like having 120mm of suspension to bail me out when the trail gets nasty. In short, it should be a great ride for the long days in the saddle on the super-technical trails of the Pisgah Mountain Bike Stage Race.
The only thing I don't know if it will help me with is in trying to catch a glimpse of one of the elusive white squirrels of Brevard! I swear I saw one last year, but Chris still doesn't believe me!


text:
Wednesday April 18, 2012
King Juan Carlos I of Spain has publicly apologised for his recent hunting trip to Botswana.
Speaking from the Madrid hospital where he underwent hip surgery for a fall sustained in the African country, the monarch said: "I'm sorry. I made a mistake. It won't happen again."
The move comes after the sovereign faced criticism for embarking on such a lavish journey at a time when his country faces dire economic problems.
It also undermined his position as honorary president of the Spanish branch of the World Wildlife Foundation as Botswana is renowned as an elephant-hunting country.
Until now Juan Carlos has been an extremely popular figurehead in Spain.
Read full story
Photo: © Getty


text:
When I'm excited I find it difficult to approach a topic without lathering my sentences in Eau de Cliche. I've left this one a good 18 hours in the hope of avoiding a teenage over-douse situation with little faith in the outcome.
I never thought I'd start a sentence with the statement....oh, god, see I'm off already. Now it appears is in fact time to call upon an Encyclopedia Britannica cornerstone and institute the emergency historical and linear format of vertical timeline to chart for you my existence over the past two days.
My visual mathematical failings are fiercely evident in this 'marshmallow' graph, intended to recognise the passing of time and events, not merely by minutes or hours alone, but by considering variants: Units of Gourmet Consumption; Number of Culinary Masters and Time Elapsed. This looks more reminiscent of a L'Oreal anti-aging campaign than anything else, so my 3-dimensional ambitions shall be restrained to the temporal basics.
Monday 10am - Meeting, Enotria. There's no water. Plenty of wine, no water. It's 10am.
Monday 1pm - Koffman's, The Berkley, Knightsbridge. Pierre is back heading the kitchen. I take it classic from the banquette: Spiced and roasted duck breast followed by a mousse-like tarte citron. Audrey Hepburn. Not really my style, but immediately recognisable as stylish and restrained.
Monday 4pm - Maze, London. Just a perfectly spritzy mineral water. Necessary. Well poured I guess you would say? Claws out, looks a little Spring '09.
Monday 6pm - Chez Moi, London. White Blazer defeats Logic in the canape function preliminary dressing rounds.
|Photographed in case of loss
Monday 7pm - The Guildhall, London. S.Pellegrino World's 50 Best Restaurant Awards. Oysters, Reggiano, Cliquot, Rene to the power of 50. Neon, horned helmets, horn rims...Look of the night, Varvary plus one.
|Entering The Guildhall
Monday 11pm - The Sanderson, London. No comment. No way my 9am meeting will be pain free. What is it with chefs and neon lit venues tonight?
[A rockstar awards ceremony does not a rockstar make. All staff of Chateaubraind, Noma, Momofuku and Quay were safely in bed studying their Man Bags of sponsored what-nots and biologically cataloging their latest foraged finds by midnight(*)]
Tuesday 8am - Chez Moi, London. Cocktails (1), White Blazer (0).
|Chef's Lunch - Lasagne of Dorset crab and beurre Nantise, salad of pea shoots
Tuesday 12pm - La Chapelle, London. World's 50 Best Chef's Lunch. Patrick Nourse, Australian Gourmet Traveller. Roasted pigs. Roasted pigeon. Food snob. Hob knob. Fergus. Chang. Arzak. Eleven Maddison Park. Mad Men. Many glasses. Coffee, well...I guess it can only help.
|Chef's Lunch - Whole roasted squab pigeon, broad beans and smoked Rioja jus
Tuesday 4pm - Brawn, Columbia Road. How have I not been here before? Natural wine with some natural talent. Brett Graham. Peter Gilmore. Thomas Blythe. Sun beams. Revealed Beams. Beaming.
|Chef's Lunch - Chilled dark chocolate fondant, banana yoghurt ice cream ad honeycomb
Tuesday 7pm - Dinner by Heston Blumenthal, Knightsbridge. C.1500, C.1720, C.1940, C.1810. Seriously thank you to Eric Ripert. Seriously looking forward to Le Bernardin.
Wednesday 12am - Food coma.
Wednesday 7am - Treadmill, Level 12, Fitness First.
Friday 2pm - New York City. Be kind, rewind, replay. Can't wait!
(*) Censorship and reinterpretation is an official communication technique exercisable by the author at will.


text:
Jennifer Aniston & Justin Theroux: Ritz Couple
Jennifer Aniston and boyfriend Justin Theroux keep close as they make their way out of The Ritz hotel on Thursday (June 14) in Paris, France.
The 43-year-old actress and Justin, 40, have been in the City of Light vacationing this entire week.
PHOTOS: Check out the latest pics of Jennifer Aniston
The night before, Jennifer and Justin were spotted returning back to their hotel after having an intimate dinner at the Le Jules Verne restaurant in the Eiffel Tower.
10+ pictures inside of Jennifer Aniston and Justin Theroux leaving The Ritz hotel…


text:
Natural Dyes for Easter Eggs
My family will be away from home this Easter, so I'm getting a jump on the planning. One of the things I want to try this year is dyeing Easter eggs using natural homemade dyes.
We've featured different methods for dyeing eggs using homemade dyes made from natural food products in the past and there are many appealing methods to try out - from onions to beets to spices. Now, there is nothing wrong with using store bought dye kits, but the color results from these naturally dyed eggs are too gorgeous not to try.
(Images: 1. Two Men and a Little Farm 2. Sara Kate Gillingham-Ryan 3. Rae Grant 4. Sara Kate Gillingham-Ryan 5. Craftastica)


text:
AUGUSTA — Gov. Paul LePage is taking exception with the portrayal of Blaine House kitchen spending in a newspaper story noting taxpayers footed the bill for $32,000 worth of food last year.
Responding to an article last week in the Portland Press Herald, Lynn Harvey, director of the Blaine House, wants people to know the governor isn't living large.
Harvey says LePage hosts dinners for military families, potential state investors and others. Last week, 70 to 80 people who help military families attended a Blaine House tea. Private groups are sometimes asked to help defray the cost.
She says LePage views the Blaine House not as the governor's mansion but as the "people's house," with more than 6,000 people coming through last year.
There's no love lost between LePage and newspaper reporters. He has repeatedly attacked newspaper coverage of his administration as biased.
Maine Crime
Kennebec Journal Jan. 16 police log
Local & State
Manchester man seriously injured in Farmington collision
Auditions for 'Annie — the musical' set for Feb. 2-4
L.L. Bean donated $4 million to nonprofits last year
Varsity Maine
Brunswick boys basketball starts strong, holds off Lawrence


text:
The Sumitomo Cyclo drive is unsurpassed by any other inline drive available in the market today.
Cyclo's unique epicycloidal design has advantages superior to speed reducers using common involute tooth gears. Cyclo components operate in compression, not in shear. Unlike gear teeth with limited contact points, a Cyclo has two-thirds of its reduction components in contact at all times. This design enables Cyclo speed reducers and gearmotors to withstand shock loads exceeding 500% of their ratings, and provide exceptional performance, reliability and long life in the most severe applications.
Looking for product nomenclature? Download a pdf of the reducer or gearmotor nomenclature
Need Your Unit Fast? Check our our QuickShip
Our comprehensive sales and service network extends throughout North and South America. Enter your zip code to find the Sumitomo facility, sales representative, and distributor in your region.
Sumitomo's product Configurator is live! Select the ideal Sumitomo product for your application, download 2-D and 3-D CAD drawings and
models, and print out a technical spec sheet of your configuration!
Click here to get started!
Do you have questions or comments regarding our website? Click below to submit feedback!


text:
Monday July 23, 2012
Her face a picture of anguish, Princess Mette-Marit leads the remembrance of the victims of the Norway's double terror attack.
Her stepbrother Trond Berntsen was among 77 people who died a year ago at the hands of Anders Behring Breivik.
He was working as a security guard at a holiday camp on the island of Utoya when the gunman run amok.
Mette-Marit was joined by her husband Crown Prince Haakon and Prime Minister Jens Stoltenberg at government offices in Oslo where a bomb exploded two hours earlier on July 22, 2011
At the weekend, the royal couple stood along with the crowd to observe a minute's silence.
The future king and queen also visited a church on the island of Utoya to light a candle.
To finish the day on a note of hope, Haakon attended a concert featuring Bruce Springsteen, along with 50,000 people carrying a single red rose each.
Read full story and read the prime minister's inspirational speech


text:
This is a guide to Curly Hair Types, a guide that is essential for those men with wavy, coiled, curly, kinky and afro-textured hair. Curly hair is expressed in a spectrum of curl types, hence the need to categorize and know what type of curly hair you have so as to be able to make the most out of it!
There are two main hair textures that you can have on your head: straight or curly. If your hair is not straight, it is curly, albeit curly hair is expressed in a spectrum of types. From wavy hair that can look straight when it is very short to super tight coils that puff out in the wildest of manners, most curly men walk around without knowing what type of curly hair they have. If you want to have good looking hair, you must know your curly hair type as, depending on what you are growing atop your head, you may need to change different things in your hair grooming and hair care routines. Most of the advice that you will find at Manly Curls is applicable to curly hair as a generic term and all to all curl types, but there are some tidbits that need to be emphasized more or less according to one's curl type.
Since my experience is in curly hair and because curly hair is a pain in the derriere to manage, I have created this guide for wavy, coiled and kinky haired men so that they can identify what specific type of curly hair they may have. This guide is specific to such expressions of hair and excludes straight hair, not because I have anything against straight hair but because straight hair doesn't have any sub-types of expressions, unlike curly hair. Thus, if you don't identity your hair type with what is to follow, you will have at least found out that you have straight hair. For all that matters, straight hair can be paired with wavy hair (Type I hair) when it comes to knowing all about it and managing it, so I invite you to apply this guide even if you have straight hair.
As I have said, there are two hair textures, straight and curly, and curly hair in men comes in different expressions, which I have put into types. As a definition, curly hair is hair that grows in a non-straight manner, thus curly hair grows, right from the very beginning, in a curled or curved pattern. The pattern in which curly hair grows differs between individuals (regardless of gender) and may differ slightly even between areas of the scalp, but, overall, curly hair can be classified into five types: I, II, III, IV and V. Please be aware that I refer to these 5 types of expressions of curly hair as curl types, curly hair types or may simply call them hair types. Likewise, I use Roman numerals (I-V) for this guide and classification, and I encourage you to use Roman numbers when talking about my curly hair type guide so as to avoid confusion.
Curly hair comes in a variety of types from wavy to coiled to kinky to afro-textured!
And below is the book where it is all explained in depth; the essential hair manual for curly men!
The Curly Hair Book: Or How Men Can Now Rock Their Waves, Coils And Kinks
(click the book's link above to see/read more about my book)
The lowdown on curly hair for men
Curly hair type is more difficult to identify in men than in women simply because men tend to have shorter hair, which many times masks the true hair type of a male. Depending on your curl type, its curling/curving shape may take up to three inches of length to manifest a full curl, and, since most curly haired men prefer to keep their curls short, it then means that most curly folks are unaware of what their true curly hair type is.
As stated, curly hair grows in a curved pattern, meaning that curly hair is composed throughout its length of curls. A "curl" is the hair section ranging from when the hair is curving in one direction and then starts curving in the opposite direction: the distance between the initial start of the curve until the point where the curve changes direction is a curl.
As hair grows and a curl develops, the curved growth of the hair will lead into the formation of another curl and an "S" pattern will be visible (as depicted above in both pictures). Now, hair grows in 3 dimensions thus the "S" pattern is not always noticeable. Rather, if we were to put a lock of curly hair flat against a surface, we would see that, in reality, the joining of the two curls does form an S. In both pictures above of curly locks, you can see the different S forms taking place as each curl leads into the next throughout the length of the lock of hair.
In term of noticing the curl pattern of your hair, this is not always an easy task. Hair that takes 3 inches to manifest a curl, as is the case of Type I or wavy hair, may look straight at a length of 1 inch despite it is already curling, only that the curved shape is too mild to be noticed at that length. On the other hand, Type V hair, otherwise known as kinky hair, has a distinct curled shape apparent from 1/8 of an inch and the hair can be seen curling at even near shaved length. The commonality with all types of curly hair is that they will all curl, with the only difference being at what length a full curl will become apparent. The latter then dictates the hair type one has and which you will be able to identify in this guide.
How to identify your curly hair type
Before jumping into the curly hair types of this guide, you should first examine you hair. For this, you will need a mirror and a ruler. Go in front of the mirror and pick a lock of hair from the top center of your head, ensuring that you do not pull or extend the lock; it should remain in its natural shape. This area is the one on your scalp which is exposed the less to daily wear and tear, such as constant friction with a bed pillow during sleep, so the hair on this area yields the closest image of what your natural curl type/shape is.
Aerial view of scalp with area to examine
Once you grab the lock of hair, place the ruler alongside it and measure when your hair forms a curl. If your hair is less than 6 inches, perform the measurement starting from the scalp (i.e place the ruler on the scalp) whereas if the hair lock is longer than 6 inches, you should perform the measurement starting from the tip (end) of the lock. Repeat the measurement another 2 times for a total of 3 times and work out the mean average of how long it takes for your hair to form a curl. You now have one of the most important details of getting to manage your curls in the awesome way we promote here at Manly Curls.
Match your worked-out curl length with the following curly hair types by length:
The curly hair types
- Type I: 2 to 3 inches to form a curl
- Type II: 1 to 2 inches to form a curl
- Type III: 0.5 to 1 inch to form a curl
- Type IV: 0.125 to 0.5 inch to form a curl
- Type V: up to 0.125 inch to form a curl
If your hair takes over 3 inches of length to form a curl, you have straight hair, not curly hair. You can know more about these 5 curly hair types below:
Type I curly hair
Type I curly hair requires up to 3 inches to form one curl. If your hair is shorter than 3 inches, you will be able to visibly notice your Type I curls curving at the 1.5-inch mark. If your hair is shorter than 1.5 inches, I recommend that you look at pictures of yourself with longer hair or ask a family member, since at a very-short length your hair may, in fact, look straight. Looking at the hair of both parents is not reliable because hair genetics is more complicated than inheriting the hair type of any of the two parents. However, they should be able to tell you who in the family line has hair similar to yours.
With hair shorter than 1.5 inches, Type I hair looks straight at first sight hence the need to carefully examine the hair so as not to confuse it with straight hair. Type I curly hair is colloquially known as wavy and famous curly men with such hair include Hugh Grant, George Clooney and Antonio Banderas. Remember, what is known colloquially as wavy hair falls under the category/texture of curly!
Some great hairstyles for Type I curly hair are the Mop Top hairstyle and the Side Swept.
Recommended hair products for Type I curly hair are:
- THIS hair gel: keeps the waves smooth and not sticky.
- THIS pomade: for any side sweeping or slicking back of your waves.
- THIS hair wax: for keeping your hair styled up and secured in place. All day control if you're into shaping your hair into different styles. A good product to have as part of your hair-product arsenal.
- THIS hair dryer: if you want to add extra volume to your Type-I mane, then blow dry your curls with this hair dryer.
Hugh Grant displaying typical Type I curls
Type II curly hair
Type II curls are the crunched version of Type I, and the length required to form a full curl is shorter: 1 to 2 inches. If your hair is shorter than 1 inch, you should be able to view a curved pattern already at the 0.5-inch mark. If your hair is shorter than 0.5 inches, the same family reference recommendation applies as to Type I curly hair. Type II curls will look straight only at lengths less than 0.5 inches, yet, from longer lengths onwards, Type II curly hair will express a visible curved pattern.
Type II curls are colloquially known as wavy, loose curls or tight waves, and celebrities such as Adrian Grenier or Nick Jonas have these curls. Type II can still be mistaken for straight hair when very short, so keep this in mind if your hair is short and you are typing your curly hair.
Two great hairstyles for men with Type II curly hair are the Caesar Cut and the Shoulder Length hairstyle.
Recommended hair products for Type II curly hair are:
- THIS hair gel: will keep a good hold of the curls while yielding a natural gloss.
- THIS hair mousse: will give a natural look with less hold than the hair gel. Perfect for dangling or loosely-styled curls. Also for long curly hair.
- THIS hair fiber: to tame frizz while shaping hairstyles with a medium hold.
- Hair dryer: see the hair dryer recommended for Type I curls above. If you want bigger hair (i.e. more hair volume), that's your hair dryer (use concomitantly with the recommended hair mousse).
Adrian Grenier with classic Type II curls
Type III curly hair
Type III curly hair takes 0.5 inches to 1 inch to form a full curl. Because Type III curly hair curls at a much shorter length than Type I and Type II, Type III curly hair will start forming in a coiled pattern and will look like a cursive capital "e" (E) when viewed under normal conditions. This "cursive E" coiled effect is typically exemplified in Type III and Type IV curly hair; it looks something like the E below:
Type III is known colloquially as ringlets, coils or coiled and is most commonly the curl type that people have in mind when they think of curly hair. Curly male celebrities with Type III curls include Will Ferrell, Justin Timberlake and John Turturro.
Great hairstyles for Type III curly hair include the Ivy League hairstyle and the Faux Hawk, and you can also have a look at military haircuts for short hairstyles that suit men with curly hair (you can sport any of the military haircuts regardless of your curl type too).
Recommended hair products for Type 3 curly hair are:
- THIS hair gel: if you want to use hair gel, then go with this one specifically.
- THIS styling cream: great for taming frizz and keeping your coils looking natural at medium to long lengths of curly hair (can also be used for short curls too).
- THIS hair wax: for a matte effect on your curls while keeping them in place. Great for short curly hair and medium-length curly hair (up to 6 inches in length).
- THIS hair spray: to keep your curls looking like those of Justin Timberlake below. Style your hair with the linked hair gel, styling cream or hair wax, and then finish off by spraying your hair with this recommended hair spray in the link.
- Hair dryer: if you want to use a hair dryer, then get the one recommended earlier for Type I curly hair (THIS one) and only use the hair dryer 4 days per week as a maximum.
Justin Timberlake with a mane full of Type III curls
Type IV curly hair
Type IV curly hair is the crunched version of the coils and cursive Es formed in Type III. By now, curls are formed between 0.125 inches and 0.5 inches, forming tight E-shaped curls. If the hair is shorter than 0.125 inches, the hair is curved at any length, and the curving pattern is easy to notice unless the hair is at a near-shaved length.
Type IV hair is colloquially known as curly-kinky, kinky and coiled, and examples of celebrities with such curl type include youngsters Corbin Bleu and Jaden Smith as well as NFL player Troy Polamalu.
Two hairstyles that suit Type IV curly haired men are the High and Tight and the Fade haircut.
Recommended hair products for Type IV curly hair are:
- THIS styling cream: will keep your tight coils looking shapely. If it isn't available, then you can also go with the styling cream recommended above for Type III curls.
- THIS leave-in conditioner: an excellent styling product if you want to just let your curls sit and look their part; the leave-in conditioner will improve the aesthetics of your curls. Use if your Type-IV curls are longer than 4 inches.
- THIS pomade: only use if you want a high-shine effect and your curls are shorter than 4 inches.
- THIS hair mousse: an excellent product to have around for when you're bored from the rest of your styling products.
- Hair dryer: the same applies as with Type III curls.
Corbin Bleu with some very elegant Type IV curls
Type V curly hair
Type V curly hair exhibits a peculiar shape resembling a "Z" instead of the coiled cursive E shape from Type III and Type IV curly hair; that is, Type V curly hair is so tightly coiled that the curls in this curl type do not have enough length to express a visible curve, and, at first sight, their shape resemble what looks like Z-shaped hair strands. Curls are formed in less than 0.125 inches, hence their curled shape is apparent even at a near-shaved length.
Type V curly hair is colloquially known as kinky, kinks, afro-textured and, in some circles, as nappy, and it is the curl type of popular curly men such as Cuba Gooding Jr or Will Smith.
A great hairstyle for Type V curly haired men is the Afro and the Recon haircut and Fade haircut are great choices too.
Recommended hair products for Type V curly hair are:
- THIS leave-in conditioner: a must-have product if your curls are 6 inches or longer.
- THIS curl cream: if your curls are shorter than 6 inches, style your kinky-curly mane with the linked curl cream. This curl cream will help a lot with any frizz that you may have, especially if you're growing your kinky curls long and they start to look too frizzy.
- THIS coconut butter: if you're into natural products and want your kinky curls to look shapely and frizz free, then use one or two dabs of the linked coconut butter to coat your Type-V curls with. It's imperative that you do this when your curls are damp (e.g. after drying your hair when you shower).
- Styling cream: if you want some added natural gloss for your curls, then use any of the styling creams recommended for Type III or Type IV curls too.
- Hair dryer: the same applies as with Type III and Type IV curls.
Will Smith demonstrates how Type V curls can be sported stylish and manly without the need of a buzz cut
Conclusion to the Curly Hair Type Guide
Curly hair can be puffy, coarse, dry and much more, but one thing remains, curly hair will form a curl at a given particular length as genetically determined, which is why this guide is your starting point to identify and learn to manage your hair. This guide, together with the Guide to Identify your Hair Length and the rest of the content on this site, will have you making the most out of your curls as a 21st-century modern male.
You may also find that you have two curl types on your head; this is perfectly normal, and you should go with the area of the scalp that I recommend to take your measurement from. If you have two curl types (I do, for example), you will find that they are the curl types that follow or precede one another in the guide. That is, you may have Type III curly hair on the top of your head and may also have Type IV on the nape and sides of your head. You will never have, however, highly discrepant curly hair types on your head (e.g Type I and Type IV). As mentioned in this guide, always remember that the area on the top of your head is the closest representation of what your natural curl type is.
Finally, I approach this Essential Guide to Types of Curly Hair from a reductionist point of view even though curls are formed, like anything else in nature, in three dimensions, not two. However, I believe that creating this typing guide with a two-dimensional mindset offers more pros than cons because, as modern males, we want convenience and results without getting "too girly". Moreover, I have found it to be a quick and reliable method to identify a person's curl type without getting too technical or creating confusion. In the case that you are unsure about what your curly hair type is even after taking your measurements, then refer to the illustrated examples of popular curly men for a good feel of what your curly hair type is.
That is it, although I recommend you have a read through the hairstyles posted for each of the hairstyles and I also recommend you to read this other epic guide of mine on curly hairstyles for men. In any case, this Essential Guide to Types of Curly Hair is a starting point for those men who want to know more about their curls and make the most out of their manes. Because curly hair is not a hairstyle, it's a lifestyle!
All the best,
Guide Last Updated: 25th October 2018
Did you enjoy this article? Well, I've written a book entirely about looking after your curly hair as a modern male! If you want to learn how to have a great-looking head of waves, coils or kinks, then grab my book and join our ranks of dudes with curls, comrade!
USA and all over the world (except UK), you can grab/read/see The Curly Hair Book in Amazon via this link.
UK folks, you can grab/read/see The Curly Hair Book in Amazon UK via this link.


text:
N.D. Supreme Court
North Dakota Judicial Conference
North Dakota Judicial Conference
June 16, 2011
Ramada Plaza Suites, Fargo, ND
Chair M. Richard Geiger called the business meeting of the Judicial Conference to order at 1:45 p.m. on June 16, 2011. Sally Holewa, State Court Administrator, called the roll:
Judges of Supreme Court
Gerald W. VandeWalle
Dale V. Sandstrom
Mary Muehlen Maring
Carol Ronning Kapsner
Daniel J. Crothers
Judges of District Court
Donovan Foughty
Lee A. Christofferson
M. Richard Geiger
Michael G. Sturdevant
Sonja Clapp
Joel D. Medd
>Frank L. Racek
Wickham Corwin
Douglas R. Herman
John C. Irby
Steven L. Marquart
Wade L. Webb
John T. Paulson
John E. Greenwood
James D. Hovey
Thomas E. Merrick
Jay A. Schmitz
Gail Hagerty
Sonna M. Anderson
David E. Reich
William A. Herauf
H. Patrick Weir
William W. McLees
Todd Cresap
Gary H. Lee
Douglas L. Mattson
Judges of Municipal Court
Robert A. Keogh
DeNae C.H. Kautzmann
Surrogate Judges
William F. Hodny
Members of the Bar
Steven J. Lies
Sherry Mills Moore
A quorum was declared and the business meeting proceeded.
Judge Marquart made a motion to approve the minutes of the November 22, 2010 meeting. The motion carried and the minutes were approved.
Chair Geiger called for the report of the Committee on Legislation. Judge Sonna Anderson, chair of the Committee on Legislation, reported that the committee had no unfinished or new business at this time.
Chair Geiger then opened the floor for nominations for the Chair-Elect of the Judicial Conference. Judge Weir nominated Judge Steven McCullough. The nomination was seconded by Justice Maring. No other nominations were received.
Justice Crothers moved that the nominations be closed and a unanimous ballot be cast for Judge McCullough. The motion carried and Judge McCullough was elected as the new Chair-Elect.
Chair Geiger than passed the gavel to Justice Carol Kapsner as the new Chair of the Judicial Conference. Justice Kapsner's first order of business as Chair was to present Judge Geiger with a plaque to recognize his service as Chair of the Judicial Conference.
There being no further business, the meeting was ended at 2:00 p.m.
Respectfully submitted,
Sally Holewa
State Court Administrator
Executive Secretary to the Judicial Conference


text:
Christmas-Christian11/7/2007 10:26:54 AM
This is a beautiful song capturing a timeless tale from the perspective of mary rather than the babe. The song is a perfect match to the original music. You cannot tell a difference between the recorded music and this sheet music. I was impressed with this music and suprised by the accuracy and beauty.


text:
cbyrne needed a new logo design and created a contest on 99designs.
A winner was selected from 34 designs submitted by 13 freelance designers.
We are looking for a logo for a new car sales website. The will allow users to trade old cars for new in a secure environment.
Cartrades.ie is a new car sales website which allows motorists to trade in their existing car for a new car. This is different than other car sales sites where it is only possible to either sell or buy a car.
We are looking for a logo to convey this process, i.e. the trading up of an old or used car to a new car. The image of an older/run down car being converted (or morphing) to a shiny/new/sexy car is what we have in mind.
This site will also bring security and anonymity to the visitors. Vistors will log onto the site to add their cars, however only other registered users can contact them via an internal messaging system. This avoids the sellers disclosing their identity (phone number/email address) on the net. We would ideally like to incorporate this message if possible in the logo.
The tag line for the logo would be something like 'trade your car.. securely' (or similar)
- Tagline - 'Trade your car, securely'
- Main colours of page are white background, Blue and Orange. Primary Colours - #d77200 for orange and #06007e for blue
- Logo must convey both trading of old for new, within a secure environment (see mocked up demo of what we were thinking, but you don't have to stick to this )
- Realife Images or artwork accepted
- All things considered at the moment
- please try to keep an european theme on the images, cadillacs etc. were never big over here.. think more BMW / MERC / Porchse etc thanks/
Find out how a design contest works or learn more about our logo design services.


text:
Brio Bracelet Black Silver
Brio Bracelet Black Silver
Select your size Size Guide
Direct contact with humidity, moisture, heat, oily substances and cosmetics may damage the piece.
Direct exposure to sunlight and illumination may discolor the piece.
External friction may cause color transfer, abrasion and contamination.
View More TissuvilleBracelets & Cuffs
Meet The Designer
TISSUVILLE is a Luxury Scandinavian jewelry and accessories brand, created by AG. Each piece has been meticulously handcrafted In Stockholm. The combination of the highest quality materials with the exclusive designs bring uniqueness to the range. The collection exudes character and vivacity for the stylish sophisticated wearer. Though We are nomadic, We take root. .We fly through the sky, We cross the Earth. The jaunty lullaby of a maraca. Remains with us. We dare to conquer, and build. We renew, We revere, and gracefully share Life's majesty.


text:
Handheld field communicator
Emerson Process Management's 475 Field Communication Silver Edition represents 25 years of industry expertise in handheld communicator technology. The Silver Edition uses version 3.8 software, which enables the Field Communicator to use both both HART and Foundation Fieldbus digital valve controllers with its ValveLink Mobile application. With ValveLink Mobile, users can set up and calibrate valves and run diagnostics such as Stroke Valve, Step Response, and Valve Signature on the entire valve assembly in the field.
The 475 Field Communicator enables configuration, calibration, and troubleshooting of more than 1500 HART and Foundation Fieldbus devices. It remains the only intrinsically safe handheld communicator to support both HART and Foundation Fieldbus devices from all suppliers – enabling technicians to use a single universal tool to simplify work and minimize equipment required.
Emerson Process Management
– See more Control Engineering controller products.


text:
Feb. 3, 2007
CAMBRIDGE, Mass. - MIT's women's swimming and diving team honored the careers of its graduating seniors and post-graduate students this weekend by putting on an impressive display in the MIT Invitational, held over the course of two days in the Zesiger Pool. The Engineers welcomed Middlebury College, Northeastern University, Tufts University, Wheaton College and Williams College to the meet, which served as a tune-up for postseason competition.
Graduate student Katrina Cornell and seniors Jessica Harpole, Stephanie Sidelko and Katherine Thornton were honored in a brief ceremony prior to the start of the first event.
Thornton did not disappoint in her final home competition for the Engineers, displaying why she will be so heavily missed with two stunning performances. Her time of 17:29.11 in the 1650-yard freestyle on Friday night was not only tops among all swimmers, but was over 16 seconds faster than her next closest competitor. The native of El Cajon, Calif., is now ranked fourth in the nation in the event. Then, on Saturday afternoon, she returned to the water to place second in the 500-yard freestyle by clocking in at 5:12.75, just over four seconds off the NCAA "B" cut.
Junior diver Doria Holbrook also proved her importance to the Cardinal and Gray's chances of success in the postseason, as she won the three-meter diving competition with a score of 317.10.
Head coach Dawn Gerken reserved special praise for another junior, Erika Erickson. Her time of 11:42.64 in the 1000-yard freestyle was not only tops among all MIT swimmers, but was also a personal best in the event.
"Our distance team really impressed me," said Gerken. "Erika Erickson's lifetime best in the 1000 free was a great, well-paced swim, while Kate Thornton looked phenomenal in the mile."
The Engineers now have almost two weeks to rest and recuperate before heading to Wellesley, Mass., for the 2007 New England Women's and Men's Athletic Conference Championship, hosted by Wellesley College. The festivities begin on Friday, Feb. 16 and will conclude on Sunday, Feb. 18.


text:
Ya betta be ready
(NOTE: The music starts around :40, but the dramatic fervor and Latin flavor of the first 40 seconds are both inspired and inspiring, so you should watch.)
That was my mistake: I wasn't ready. It almost escaped my notice when the gauntlet was thrown down earlier this week.
As has been the case since the start of the basketball season, I was a couple of days behind on The Basketball Jones — I used to listen to the audio podcast at work, but since they moved me into an office (that's right — the kid's IMPORTANT) without an easily accessible headphone jack (OK, maybe not) and I suck at remembering to update my iPod before work, I usually trail a bit. So it was a nice surprise when Brian informed me via Twitter that Skeets and Tas had answered my question on the Jones' Inauguration Day episode.
Psyched to have worked my way onto the netwaves again, I waited until the coast was clear at the office, cranked up my shitty monitor speakers and set about watching the Jones. My e-mail was a follow-up on a previous show's discussion of the league's greatest post-shot celebrations, and I was pleased that they'd decided to voice my choice: Patrick Ewing's uncontrollable sweating.
So imagine my surprise at the 13:51 minute mark, when Skeets read "my" e-mail:
Hmm. That's not what I wrote in about. Weird.
No big deal, though — I just figured that in the rush of putting together a top-notch daily broadcast while also hustling to do Canadian stuff (you know, like figuring out Fahrenheit-to-Celsius conversions, proudly nodding and smiling at one another while listening to Rush-Bryan Adams-Snow mashups, never littering, etc.), the boys got my e-mail mixed up with someone else's. Not wanting to steal someone's moment of glory, I fired off an e-mail to make the powers that be aware of the mistake. Here's the reply:
Did we type that out as 'Devine'? It was meant to say 'Divine'. Someone signed off their email that way…
Simple enough. Question answered, problem acknowledged, crisis averted. Now chuckle at the coincidence, take a hearty sip of coffee, cue up "Good Life" in your head and recline in your office, baby!
… your TBJ identity has been stolen.
/spits coffee on valuable reports while in mid-chuckle and briefly chokes, turning laughter to choke-induced tears and causing internal brain needle on "Good Life" record to scratch, which brings the strains of T-Pain to a halt
Oh, WORD?
Now you listen here, fellow-Basketball-Jones-fan-who-either-shares-my-name-or-a-variant-on-my-name-I'm-not-entirely-sure-which-since-the-e-mail-wasn't-super-clear-but-nevertheless-is-totally-not-me: I almost kind of EARNED my Basketball Jones identity. And I'm not going to have some Johnny-Come-Lately start horning in on my nameturf.
I've paid my dues over the last two seasons. I've posted comments that no one found funny or insightful. I've e-mailed in a woefully off-base tip about a Simmons column that included an insult of the Raptors' starting five that was actually an obvious joke, leading to an embarrassing retraction that's best left forgotten by all. I've called the Jones Line to leave messages about Jason Maxiell's jump shot that never had any prayer of getting on-air. And occasionally, once in a blue moon, I've contributed something that made JD take pity on me, and let my stuff get on the show.
I called the Jones to admit that I had a hard time deciding between sex with my girlfriend and watching the fourth quarter of Game 4 of Celtics/Lakers. What have you ever done?!
I'm gonna find you, Jones-e-mailer-whose-Twitter-handle-should-really-be-NOT_THE_REAL_DEVINE/POSSIBLY_THE_REAL_DIVINE. I'm gonna get Vinny Del Negro, and I'm gonna find you, and we're gonna assassinate your confidence. I'm gonna patch things up with Jerome James, and we're going to eat your self-esteem. I'm gonna buy Antoine Walker a drink, and we're gonna DUI your coping mechanisms.
Then, once me and a slew of basketball outcasts have eviscerated your sense of self, you'll finally know the answer to the age-old question: "What's beef?"
Beef is innocently and inadvertently usurping someone's generic commenting handle and getting made fun of on the Internet for it. Boom.


text:
New postby bbab84 on Wed Sep 24, 2008 11:46 am
I'm only one day into this and now I'm stuck on 5. This is where I stand...I used the JS Inj. from this site http://nexodyne.com/archive/index.php?t-14736.html and changed the email address. After I send the pw to Sam, I just get a message saying it was successful. After reading everyone's posts, it looks like all I really have to do is copy and paste the JS in my URL. The problem is, I don't know which line from the source goes in the URL bar. If I knew that, I could figure it out. To me, it sounds like there's more than one way to complete this one. It also says in the instructions that I can use Firefox, which I already use. I also have Firebug...will that help at all? Any info would be much obliged.
Just read through it and make sure you know whats going on. In your link it talks about void and alert use them both to your advantage. So say you modified a field then make an alert after it so you can see the change that you made. Try out the js injections in that page on that page and check out what they do. Do an alert first so you can see what the default fields are and then add the Authorized=yes field one and an alert after wards so you can see if you did it right.


text:
Values for many Ogle County properties are down this year due to the sluggish economy and declining real estate prices.
"Commercial and residential is down — it varies from township to township," said Ogle County Supervisor or Assessments Jim Harrison.
Harrison just released the assessments for 2011 which will be reflected on 2012 real estate tax bills.
A listing of the assessments for 16 of the county's 25 townships appears in the C section of this week's papers.
Assessments for commercial and residential properties are based on sales prices over the last three years, he said.
"We looked at sales for 2008, 2009, and 2010 for this year's assessments," Harrison said. "If we looked at only one year, they would be even lower. 2008 was still a pretty good year, saleswise."
Both the number of property transactions and the selling prices are considered, and both are down, he said.
The only exception to the downward spiral is farmland, he said.
"Farmland assessments are up 10 percent. That's based on the state formula," Harrison said.
Those assessments are based on the productivity of the land and crop prices.
"Farmland is still selling pretty well," Harrison said. "I saw some on the west side of the county recently that went for $8,000 an acre."
Twenty-one townships in the county have been assigned negative equalization factors (less than 1.00) by the state, meaning the assessment is too high in relation to selling prices.
Applying the negative equalization factor, also called a multiplier, brings the assessment into line with what properties are actually selling for.
In a healthy economy, the equalization factors are usually more than 1.00.
The remaining four townships — Mt. Morris, Monroe, Lynnville, and Dement — have been assigned equalization factors of 1.00, which will leave the assessment unchanged.
Harrison said the assessors in those townships made many changes in assessments to reflect the declining sale prices.
While the lower assessments may be seen by property owners as lower tax bills and therefore, good news, it can spell bad news for taxing bodies.
"Those that are taxing at their maximum rates will likely get fewer tax dollars," Harrison said.
For example, the River Conservancy District at Lost Nation will lose $4 million in assessed value as a result, and that translates into $30,000 less in real estate tax revenues, Harrison said.
Ogle County's tax revenues for 2012 may not vary significantly from this year's, he said, for two reasons — the increase in farmland values and a $10 million hike in the value of Exelon Nuclear's Byron Generating Station.
That hike was dictated by a four-year contract between Exelon and the Ogle CountyĀ Intergovernmental Agency (IGA), setting the plant's assessment.
The IGA is comprised of 11 taxing bodies that draw taxes from the plant.
That contract expires at the end of 2011 and will have to be renegotiated between the two sides.
"Next year it's up for grabs," Harrison said.
He said he has no word on when negotiations will begin.
Property values down for some - farmland values are up
Values for many Ogle County properties are down this year due to the sluggish economy and declining real estate prices.


text:
Cyber threats today take many forms, from "lone wolves" to highly organized teams-for-hire capable of breaching the most sophisticated defense systems to target personal, corporate or state secrets.
To keep pace, organizations must re-think the very nature of cybersecurity, embracing a holistic approach where security is an integral part of a business model that includes risk management and the development of digital trust on an ongoing basis.
In March 2016, Accenture and HfS Research surveyed more than 200 enterprise security professionals, seeking insights on how cybersecurity threats are perceived and managed, as well as what needs improvement.DOWNLOAD EXECUTIVE SUMMARY DOWNLOAD THE REPORT
The "state of the art" in cyber defense is evolving as digital technologies proliferate and professional threat actors increase.
Organizational "parity"
Among the most eye-opening findings were respondents´ perceptions of executive management's attitude toward security, skills and funding.
For example,69%
of enterprise security professionals said they have experienced the theft or corruption of company information by insiders. This trend is expected to continue, with nearly half of all respondents indicating they are either "strongly" or "critically" concerned with insider data theft or corruption in the coming 18 months.
The future of the digital enterprise depends on the ability of security professionals, working in tandem with every other aspect of the business, to foster a culture of security that enables a state of digital trust.
Security professionals are seeking help from executive management to promote awareness throughout the extended enterprise. Executives must collaborate with security operations to develop a holistic response that closes the five gaps identified in our research, making the business more resilient and better able to grow confidently in a rapidly evolving threat landscape.
Leadership also plays a critical role in fostering an enterprise mindset focused on both corporate and personal data responsibility and security. Without such leadership, digital trust for the enterprise brand may be severely undermined.
How concerned are you about potential data theft by someone inside your business?— Accenture Security (@AccentureSecure) June 27, 2016
What's your biggest business challenge in building adequate cybersecurity?— Accenture Operations (@AccentureOps) June 27, 2016