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Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it's too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I'm not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won't heat you out of the house.
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.
40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.
41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.
43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.
44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.
45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.
46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.
47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.
48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.
50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.
51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.
53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.
54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.
55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.
56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.
57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.
58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.
59 Brown bratwursts with cut-up apples. Serve with coleslaw.
60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.
61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.
62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.
64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.
66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.
67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.
68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.
70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.
71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.
72 World's leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.
73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.
74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.
75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.
76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.
77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.
78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.
79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.
80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.
81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.
83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.
86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.
87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.
90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.
91 Dredge calf's liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.
92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.
93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.
94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.
96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.
97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.
98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.
99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.
100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.
101 Hot dogs on buns — with beans!
101 Quick Meals? Make It an Even 111
"SUMMER Express: 101 Simple Meals Ready in 10 Minutes or Less," the Minimalist column on July 18, clearly struck a chord.
From the comments posted at nytimes.com, which numbered close to 400, it was evident that the heat was not the only factor driving a desire for ultrafast cooking.
Summer did enter into many people's thinking. One reader suggested taking a half-gallon of ice cream outside for the family to consume before it melted.
But another wrote, "With an uncooperative spouse, a demanding job and three impossible children, five-minute meals are perhaps more the ticket."
Then there were the jokes: "Put two quarts water in stock pot, add salt, set to boil. Pick up phone and call local pizzeria; order. Wait for water to boil. Answer doorbell. Open door, pay for pizza. Turn off water; let water cool while eating pizza. Pour water down drain."
And there were the posts in the "I wish I'd thought of that" category. My favorites, not easily achieved in the average American kitchen, were along the lines of this one: "Spread homemade lard (or goose fat if you have any) on slices of farmhouse bread; sprinkle with salt and paprika. Eat as is, or with scallions and/or Hungarian wax peppers." (Try substituting the phrase "lardo di colonnata" for "lard," and you will quickly understand how trendy this simple idea is.)
There were pasta dishes ad infinitum. (Indeed, when putting together the original list, I eliminated a dozen or more pasta possibilities in a search for balance.) While many pasta recipes suggested by readers sound wonderful, I'm setting them aside for the same reason.
Following are some of the other suggestions that are worth sharing with a wider audience.
1 Tortilla soup: Obviously best with fresh salsa, homemade stock and so on, but even with store-bought ingredients this has appeal: Combine one cup of cooked black beans and one cup of corn kernels with four cups of chicken stock in a pot; heat through. (You can add leftover chicken meat.) Fill four bowls with cilantro, tortilla chips, salsa and shredded cheese. Pour broth over chip mixture and serve.
2 Fast beans and vegetables: Sauté chopped onions, minced garlic and sliced zucchini in extra virgin olive oil. Add two cups of cooked white beans and two cups of chopped tomatoes. Season with salt and pepper, lots of basil and a little more oil. Serve plain or over couscous.
3 Sauté chopped chorizo (the hard Spanish kind) in olive oil until it begins to crisp. Add two cups of chopped tomatoes and one cup of water or clam juice; cook until saucy. Add a dozen or more well-scrubbed littleneck clams and cook until they open. Serve in bowls, along with bread.
4 Lebanese fava bean salad: Heat equal amounts of canned fava beans and chickpeas; mash with a potato masher along with a minced garlic clove, lemon juice to taste and salt. Garnish with chopped parsley and diced tomatoes. Eat with pita.
5 The Greek fried egg: Heat olive oil gently in a skillet with fresh oregano; fry eggs in it. Pour into a bowl and top with crumbled feta cheese and a handful of olives. Serve with country bread.
6 Basil chicken, Indian style: Ideally, this is marinated for hours, but you can either cheat and skip that, or think ahead. Grind together half a cup of basil leaves, five cloves garlic, a one-inch piece of ginger, half a cup of plain yogurt, two tablespoons of extra virgin olive oil, one tablespoon lemon juice and some salt. Toss with one-and-a-half-inch chunks of chicken breast (or salmon, pork or other protein); marinate in the refrigerator for up to 24 hours, stirring occasionally. Shake off excess marinade and broil or grill chicken until done, turning once.
7 Mix grated lemon peel with softened butter (or olive oil) and salt. Cut the lemons into quarters and alternate on skewers with shrimp. Grill or broil, brushing with lemon butter, until shrimp are done.
8 Bean-and-tuna salad: Good, olive-oil packed tuna is a must here: Combine two cups of cannellini beans, drained, with a minced red onion, a can of tuna, olive oil and salt and pepper as needed. Chopped sage is great in this, as are rosemary and basil.
9 Toss three cups of strawberries, hulled and halved or quartered, with a tablespoon of good aged balsamic vinegar and some black pepper. Wash and dry four cups arugula, then toss with salt and olive oil. Combine with the berries, and crumble fresh goat cheese over all.
10 Cucumber soup: Peel and seed, if necessary, four to six medium cucumbers (or three English cucumbers); purée in a food processor with a seeded, stemmed jalapeño (optional), a scallion, a clove of garlic and a cup or more of yogurt or sour cream; add a little cold water if necessary to get the machine to work. Add salt and pepper to taste. Serve in bowls, garnished with a little more yogurt or sour cream, and some snipped dill or chives.


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Two men were ordered March 13 to stand trial on charges they robbed three 7-Eleven stores on Midway Drive and in Torrey Pines, along with 12 other stores.
More than 25 witnesses testified over three days in the preliminary hearing of Luis Alonso Cruz, 25, and Alex Sanchez, 23, before San Diego Superior Court Judge Charles Gill. They pleaded not guilty to the robbery series and a trial date is set for May 14.
Gill heard a 1½-hour taped interview of Cruz with a detective and he eventually confessed to committing some holdups. He is on parole for burglary and is also charged with being in possession of a firearm by a felon. The 7-Eleven stores on Midway Drive and Mango Drive when they were held up in August 2012.
Luis was arrested Sept. 24 by La Mesa police and Sanchez was arrested on Oct. 2 by San Diego police.
— Neal Putnam
Police probing sex assault in Point Loma
Police investigators are looking into an apparent sexual assault in the Midway District on March 18.
According to detectives, a 21-year-old man met a woman around Pacific Highway shortly before 9 p.m. and tried to convince the woman to go to a hotel room with him. When she refused, police said the man beat her and sexually assaulted her behind Perry's Café.
Anyone with information relating to the case is urged to call Crime Stoppers at (888) 540-8477.
Teacher honored for work in economics
A local teacher has been honored for her expertise in teaching economics.
Vivian Love, from Point Loma High, was named Economic Educator of the Year. The award includes a $1,000 grant from Cox Cable and San Diego County Credit Union.
Also, Cox Cable will produce a 30-minute video featuring Love that will air in the fall.
— Scott Hopkins
Animal-rescue event set at Shades
Animal lovers will have a chance on Sunday, March 24 to scoop up a lovable new pet during a pet-adoption event at Shades Oceanfront Bistro.
The event, hosted by Shades, the San Diego Humane Society, Second Chance Dog Rescue and Aussie Shepard Rescue, will take place from 10 a.m. to 2 p.m. at 5083 Santa Monica Blvd.
The event will feature puppies, grown dogs, kittens and cats.
For more information, email email@example.com or the Humane Society at firstname.lastname@example.com.

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Review Group Week #253: THE SUICIDE FOREST #1
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Hey you! Reader! Want to be a part of the GREATEST COMIC BOOK AND GEEK COMMUNITY on the web?! Well, they're not accepting new members, but we'll take anyone here, so why not sign up for a free acount? It's fast and it's easy, like your mom! Sign up today! Membership spots are limited!*
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by Starlord » Mon Dec 20, 2010 12:12 pmSuicide Forest #1
So I read it and was totally underwhelmed with the story. The art, however was mind blowingly great! I'm glad I picked this up since now I know I won't be getting it in trades. Just found the whole thing to be kind of boring. But I'm obviously in a minority here, which is good. That means it's gotta be me.
Story: 3
Art: 9
My Score: 5.50
by Royal Nonesuch » Mon Dec 20, 2010 2:46 pmFirst of all, on a personal note, reading this comic brought back memories of the brief time I lived in Japan. It nailed the look of Tokyo, but there's also the mannerisms that I ended up adopting (peppering my sentences with Japanese words while speaking English, for example), the communication with locals, the mass transport, all of it. I kind of appreciated it for that.
I liked the parallel structure of Alan and Ryoko's stories, but would have liked to have seen more from the titular forest. Also, points of for not being able to decide on exactly how long Alan has lived in Tokyo (he alternately claims that he's been there for five years and one year...which is it?). I loved the painterly art though, and the storytelling was pretty great.
by Garofani Spruzzo » Tue Dec 21, 2010 5:59 pmSuicide Forest #1
Most everything has been said by now that I would insert my late review. I agree with fourthy and silver phoenix, great book.
Definitely buying the rest of this mini.
by SilverPhoenix » Wed Dec 29, 2010 6:15 pmThe Suicide Forest #1
Aokigahara has taken on a life that nature never intended it to have. What happens when that life begins to birth horrors that haven't been seen before?
In any language, there are very few words that jump out at you, as the word Suicide does, whenever its mentioned. In fact, if you ever want to point to a way that our understanding of human psychology has evolved, one only has to point out how this act is viewed. No longer is Suicide solely viewed as a Coward's Way Out, or a One Way Ticket to Hell in Western Society (though many still believe any combination of both), but as something that has its roots in symptoms that can be dealt with as long as both ways of the street meet with each other. Despite all of our advancements in this area, it doesn't mean that we have toned down the seriousness of the matter. In fact, one could say that our acknowledgment of it beyond the knee-jerk reactions show how serious and destructive the action can end up being. These notions especially hit home in Japan, where a region that has become synonymous with the act.
Depending on how much you know Japanese Culture, Aokigahara is a word that can range from meaning nothing, to becoming the name of one of the most morbid places in the world. Nestled at the base of Mount Fuji, Aokigahara is renowned for its geographical diversity, whose combination with its natural beauty has made it popular tourist spot. At the same time, Aokigahara cannot escape the fact that is has become a symbol for death in one way or another. In ancient times, the forest had become the central place where the very old and very young would be left to die during times of crisis, a practice known as Ubasute. In Post World War II Japan, it has not been able to escape its death filled histoy, as it has become the 2nd most popular destination in the world (behind the Golden Gate Bridge) for someone to end their life, despite the warnings littered throughout the its landscape. Its reputation has also lended itself to be the subject of literary works such "Kuroi Jukai" (Black Sea of Trees) published in 1963 & "The Complete Suicide Manual" released in 1993. "The Suicide Forest" joins those two infamous works, and becomes the first major Graphic Novel to be about this setting. How does the first chapter stand up? Very Well, despite a couple of small flaws.
"The Suicide Forest" follows two separate storylines. The first storyline involves two Park Workers who have been charged with the responsibility of keeping the corpses from littering the main tourist walkways, while the second storyline follows an American Expatriate, who has finally broken it off with his Native Girlfriend, and ends up being where the main set up for this storyline takes place. Surprisingly, this comic is not as dense text wise as one would expect, but that doesn't take away from the story, as the dialogue is extremely well written from start to finish, and whatever parts of the storyline that aren't conveyed in the text is conveyed in the art, as both components work very well to enhance the setting, especially coming together where you get the feeling that two scenes happen at the same time. A technique that I wished was used more in this medium. Ed Torres does a great job in getting his readers to stand up, take notice and care about what happens next, winning a major victory in selling this story to his readers.
When it comes to the Graphic Novel Medium, the debate about whether Story or Art is more important rages on endlessly without coming close to being resolved. However, when one gets enough experience about how comics are created, they realize that the best comic books have both of these important aspects work together to bring the best piece of work possible with this Comic Book proving that point in spades. The Art hits all the right notes as its transports you to a world where the themes are properly served by the dark backgrounds and drawings. The characters emotions and actions are masterfully conveyed as Gabriel Hernandez gives a detail to each character that gives them all uniquely individual looks, and like the writer in this book, the Artist should be given props for the 2 pivotal scenes in this book, which would not have carried the same weight without his work, giving this great package another sterling positive.
If there is anything that can be considered a strike against this first Issue, It would have to be that it felt like it ended too fast, as the book ends at point that leaves us wanting more, and can leave some people feeling shortchanged on the first read. We're also left wanting more from Ryoko, who is obviously the character who knows the most about Aokigahara, but beyond that we know very little about her motivations, and why she's may be obsessed with the legends of the Forest. Despite that significant strike, the creators do an excellent job in presenting Japan in a Manner that doesn't make it look like some crazy planet that's not on Earth, while not whitewashing the region in accomplishing this feat. Overall, The Suicide Forest #1 satisfies those who like to read their comics more than once, and keeps us more than interested to come back and see how the entire thing ends. A potentially underrated classic could be upon us.
The Verdict
Story: 7.75
Art: 9.5
Accessibility: 8
Final Judgment: 8.5
by thefourthman » Sun Jan 02, 2011 8:09 amThe Suicide Forest #1
It still surprises me that horror stories are often some of the more interesting, literary profound and sometimes most researched stories told. I don't know why. The literary tradition itself with people like Shelly and Poe refining the genre and folks like Lovecraft revitalizing it to a popular audience should be proof of its vital role as an art. Even its most prolific and slick practitioners like Stephen King find ways to write impressive pieces.
Horror comics like film often fall into a particularly unfortunate niche. There are people that just like to see blood and mutilation and could care less about thoughtful exploration of the human condition. The success of things like the Saw films shows how pervasive this attitude is in the genre. At the end of the day, art often suffers at the hands of the almighty dollar.
The Suicide Forest is an example of that grand tradition in horror. It is lyrical in its execution, especially the sequence juxtapositioning the actions of a recently broken up couple. The parallel story of meaningless and feral sex versus the lonely suicide makes a strong statement that like all good horror will probably resonate in an empathetic reader's mind for some time to come.
But it is more than just the interesting artistic achievement of Hernandez and the ability of Torres to create a connection with characters in a land that is often viewed as vastly different from the world the typical reader of this comic is from. It is in the research and feeling of earnestness to the story.
One has to wonder how much research they did into Aokighara and why. Did they just hear the statistics of it being the second capital, for lack of a better term, of suicides behind San Francisco's Golden Gate Bridge? Maybe, whatever the reasons to use it as a piece of the story, it is indicative of a great writer to include the signs that populate the forest and to create believable statistics for something that has been closed.
More telling is the treatment of ghosts in the story. In a culture, where you are listed as a part of the local Shinto temple regardless of any profession in the faith – the spirit is an integral part of folklore and belief systems and while not using kid's gloves, Torres and Hernandez fearless approach that subject, even referencing the kind of horror that has made its way east over the last few years.
The Suicide Forest is a pretty impressive debut comic and points to the grand tradition of horror instead of its more popular shallowness. It makes this reader said he slept on The Veil when it was coming out. I will be sure to check out the next issue and think any comic fan would do themselves a lot worse than to check out this issue.
Story 5
Art 4
Overall 9
by Garofani Spruzzo » Sun Jan 02, 2011 8:28 amLooking forward to issue #2 next week already.
What does it say about mainstream comics readers that they would see Suicide Forest if it were a film but would rather buy and not necessarily even like a dozen or more superhero comics a week than even consider trying a book like this?
by thefourthman » Sun Jan 02, 2011 8:35 am
I'm not sure they would though. I think, we here at the Outhouse would. We seem to demand a little more from our movies than the common viewer and look down on things like Little Fockers which are extremely successful. However, as a film, I think everyone here would rant and rave about The Suicide Forest, while as a comic it is probably ignored by the greater community as a whole.
That's one of my points in the review anyhow, that often times, we want less from our entertainment than we should. As a result, even I look down on Horror Comics, even though Locke and Key and American Vampire are two of my favorite currently published books.
by Garofani Spruzzo » Sun Jan 02, 2011 8:39 amdouble post
by Garofani Spruzzo » Sun Jan 02, 2011 8:39 am
That was the point of my question.
by thefourthman » Sun Jan 02, 2011 8:41 am
Are we the mainstream comic audience though? I think Punchy and Twigg are.... we should ask them.
by thefourthman » Sun Jan 02, 2011 8:41 amOh and it shows that they are a conflicted bunch, self loathing and hipster posers, imo.
by Garofani Spruzzo » Sun Jan 02, 2011 8:48 am
We who, me and you?...no, obviously. I was getting this anyway and might have even suggested it be considered by SP for his pick. By mainstream in taste I'm talking about folks with a bias toward Marvel & DC superhero comics almost exclusively, not everyone here (at The Outhouse) is like that but yeah a lot of people are. All of those people have a wider range of films they see though, pretty much no one watches superhero movies exclusively no matter how much they might like them.
You know, I am wishing more people would be open to these sort of comics the way they are movies. Same with titles like Scalped or some of the other Vertigo books canceled or in danger of being canceled now more than ever it seems...
by Greg » Mon Jan 10, 2011 4:30 pmI absolutely loved The Veil from last year (or was it two years ago). The characters were very strong and well written and so was the horrific threat. It was a type of horror story that appealed to me and kept me excited for the next issues each month. Upon reading that we'd be reviewing Suicide Forest, a horror comic, I thought, "Sweet. This should be interesting." Then I read its the same team as The Veil and really got excited!
Already in the first issue we're presented with strong characters and alhough we can see where the story may be going, there's still a general ambiguity touched upon. A lot of the characters are being moved around and it'll be interesting to see when they start to connect and just when the true horror starts to go down. Not to say nothing quite happened here. A lot of setup with a lot of good promise. The creative team does a good job at building upon a creepy atmosphere along with the characterization. I have to say I'm quite curious and afraid at just what we'll be going through as we read these characters.
Already, I can sort of sense that I may be more into this than the Veil.
by BlueStreak » Mon Jan 10, 2011 4:34 pm
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sharaban wrote:hey guys i wana find out is that possible that u can mix picture with one program and make it as a link .then i want when one person copy the link and past in a browser then my program wich is with the picture will download or run auto with out that person run the program then the picture will show up i been looking all over google search couldnt find my answer there . and if my threat is against rule i am so sorry and i do make apologize . if not then i will apreciate some one help me out . thank you all and all have happy new year
tgoe wrote:Yeah, it's possible. Not too long ago there was a PoC for The GIMP, written in COBOL (lol), that if modified could achieve what you describe. You're looking to target a program that uses a vulnerable image processing library. Browsers are on top of things like this, though. But *very* recently there has been a drive-by download problem with Chrome. You can easily trick a user into downloading an executable disguised as a picture. I'm sure it will make the news soon...
tgoe wrote:Posting 0-days violates ToS here, though
limdis wrote:(*cough * movie posters in theaters *cough* just put yours over the original *cough cough*)
mShred wrote:.limdis wrote:(*cough * movie posters in theaters *cough* just put yours over the original *cough cough*)
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Sunday, February 19, marked the 70th anniversary of the Japanese Internment Camps. In honor of the many Japanese Americans affected, the Japanese American National Museum partnered with Ancestry.com to start the Remembrance Project to ensure these Americans were not forgotten.
It's important for Americans to remember this part of their history, George Takei tells The Washington Post.
I'm astounded by the number of people — particularly east of the Rockies — who say to me, aghast, 'I had no idea such a thing had happened in the United States.'
The museum, he said, has two important missions: to pay tribute to those who were placed in the camps and to learn a lesson from that to never let something like it happen again.
"I was a child, five years old to eight years old, when I was incarcerated. I had many many discussions with my father," Takei said. Takei's father told him that the strength and the weakness of American democracy is that it's a true people's democracy. "It's as fallible as people are," the actor said. "And fallible people can be swept up by hysteria."
Take a look at the video below and be sure to visit the The Rememberance Project and Ancestry.com's exclusive content, available for free until Feb. 23.
Jessie Choi is the advertising assistant at Sojourners.
Have Something to Say?
"Honoring the Lives of Japanese Americans on the 70th Anniversary of Internment Camps"


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What ridiculously simple fact am I overlooking?
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Earth Day Movie "African Cats" – Kids Book Giveaway!
Win a pair of African Cats books: Sita the Cheetah & A Lion's Pride!
Disneynature "African Cats"
An epic true story set against the backdrop of one of the wildest places on Earth, "African Cats" captures the real-life love, humor and determination of the majestic kings of the Savanna. Narrated by Oscar®-nominated actor Samuel L. Jackson, the story features Mara, an endearing lion cub who strives to grow up with her mother's strength, spirit and wisdom; Sita, a fearless cheetah and single mother of five mischievous newborns; and Fang, a proud leader of the pride who must defend his family from a rival lion and his sons. An awe-inspiring adventure blending family bonds with the power and cunning of the wild, "African Cats" leaps into theatres on Earth Day, April 22, 2011.
See African Cats, Save the Savanna!
As the April 22 opening of the awe-inspiring "African Cats" approaches, Disneynature is tapping into the true power of social media by building awareness of its "See 'African Cats,' Save the Savanna" program. During the film's opening week (April 22-28), a portion of the proceeds from that week's ticket sales will be donated to AWF through the Disney Worldwide Conservation Fund to protect the Amboseli Wildlife Corridor, a passage between the Amboseli, Tsavo West and Chyulu Hills National Parks that is frequently used by lions, cheetahs, elephants, zebras, giraffes and a host of other animals in the African savanna. For more information about the movie and the "See 'African Cats,' Save the Savanna" initiative, check out Disney.com/AfricanCats.
Thanks to Disneynature we get to celebrate the premiere of "African Cats" with a giveaway on DiaperSwappers.
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To Enter:
Leave a comment on this blog post.
US entries only please. Winner will be chosen via Random.org on April 26th, 2011. One entry per person. Good luck!


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During the weekends, especially spring and summer, Roosevelt Island's Fire Fighters Field, Octagon Field and Pony Field come to life courtesy of the Zoggers. Like a rare breed of exotic bird descending the fields in their colorful sneakers and occasional old-school knee-high socks, Zoggers congregate, strategize and ultimately play ball—be it kickball, dodgeball, football, or baseball. Styling team colored tee shirts with cool names like Catchers in the Rye and Purple Reign, the Zoggers, whether on the field or in the local Bar & Grill afterwards, make their presence known. They're loud, really loud—laughing, talking, and cheering . . . nonstop. And it makes you feel good just being around it, little snippets of laughter sneaking in through open windows or tapping you on the shoulder while walking by on a sunny day. You begin to look for your favorite player or the most engaging team, high-fivers, and talk about the games later, as if you were a part of it all. I had to know more about this phenomenon. I asked around, did a little research, and discovered a wonderful back story as motivational as the Zoggers themselves.
Celebrating its 10th Anniversary, ZogSports remains true to its original mission. "When I conceived ZogSports post 9/11 everyone was asking what they could do to give back," says founder and CEO Robert Herzog. "I predicted that the whole kumbaya feeling wouldn't last so I decided to integrate charity and social good into something people wanted to do anyway – play team sports, hang with their friends and meet new people. It worked. Getting teams to think about what charity they will play for and raising awareness is much more important than the $1.4MM we've donated. We strive to encourage social good and feel great about what we've accomplished so far." Here's a copy of Herzog's letter to the ZogSports family on the 10th Anniversary of September 11th which tells his moving story.
ZogSports offers an impressive sports sampling with 4 different competition levels, creating an appealing and diverse community for everyone from the ex-college athlete to the New York artist. "Zoggers are fun, social New Yorkers," explains Ali Chanin, Director of Marketing at ZogSports. "Most people that play in our leagues are young professionals in their 20s and 30s."
And Zog takes care of everything. They find appropriate fields and provide the refs and the equipment, allowing teams to concentrate on the game at hand. Each team selects a charity of choice to play for and ZogSports donates a percentage of league profits to the winning teams' charities each season. The final piece to the ZogSports puzzle is the social element. "We get the party started," Ali declares. All of the leagues have organized happy hours after every game. Participants are able to not only hang out with their own team but have the opportunity to mingle with the other team as well—Zog's version of the end of game handshake.
"Everyone loves Zog," says Sophie Gorson." I love the energy, the people, and playing a team sport. Sophie missed playing team sports and heard about Zog from a friend already in a league. Her experience allowed her the opportunity to get in a much-needed workout while becoming a part of a fun community. Favorite Zog sport? "I am particularly fond of dodgeball . . . great way to get some stress out after a long day at the office."
Jonathan Sosis needed a workout that didn't include the same old boring gym routine. "I absolutely hate the gym so it made me feel better about having the diet of a nine-year-old." His sports include football and kickball. The sense of community also drew Jonathan to Zog as he wanted to expand his circle of friends. "Everyone just relies on one another to show up and play each game," explains Jonathan, "and then win or lose, we go off to the bars to just hang out and have fun."
Because ZogSports is co-ed, the organization has seen its share of romances too. Zog believes that co-ed teams make the leagues more social. "While everyone likes to win, having co-ed leagues takes some of the emphasis off winning vs. losing and promotes people to play for the fun of the game," says Ali, acknowledging that it also increases happy hour attendance. "I've overheard quite a few guys and girls encouraging their teams/opponents to go to happy hour because they wanted to meet someone they found attractive on the other team." You might say that they're the Love Connection of New York sports. Over 50 married couples have found love while playing on a ZogSports team.
With locations in New Jersey, DC, Hartford, Atlanta, and soon Minneapolis, ZogSports is spreading the love. If you're pumped and ready to join a team or sitting on the sidelines but interested in learning more about this inspiring organization, you can visit their website at www.ZogSports.com. Be sure to connect with them on Facebook, YouTube, and Twitter for updates, cool photos, videos, and all things Zog.


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On-track play on Turfway races for the meet that began January 1 totaled $4,716,469, down 16.5 percent from last year's winter/spring meet. All sources handle dropped 11.2 percent to $81,862,052.
Turfway presented 44 days of live racing during the meet just ended, compared to 47 days for the same period last year. The track canceled one day of live racing during the meet in advance of tornadoes approaching the area.
The track offered 464 live races, 33 fewer than last year's winter/spring meet, and daily purses averaged $126,744, 1.5 percent higher than last year.
Field size across the meet dropped slightly from 8.5 starters per race to 8.1, the number steadied by an average of 8.5 per race in January and February but dented by an average of 7.2 per race through the final month of the meet.
Following last year's victory by eventual Kentucky Derby winner Animal Kingdom, expectations were high for the meet's showcase race, the Vinery Racing Spiral Stakes (G3), and neither the weather nor the winner disappointed. On a beautiful spring day Went the Day Well proved himself Derby-worthy with a 3 1/2-length victory. It was the second straight Spiral Stakes win for trainer Graham Motion and owner Team Valor International, this year joined by co-owner Mark Ford.
All sources handle on the Vinery Racing Spiral Stakes card was $5,619,644, up 26 percent over last year's edition; on-track handle on the card declined 8.3 percent. All sources on the Spiral Stakes itself was up 116 percent to more than $1.9 million.
Maker, Lebron, Hays Repeat as Meet Leaders
With 27 wins from 93 starters, Mike Maker took leading trainer honors for the fifth consecutive meet; he now owns 10 Turfway training titles since taking his first for the 2007 Holiday Meet. Among his wins in the meet just ended were four stakes: the Cincinnati Trophy and Valdale with Lotta Lovin and the Turfway Prevue and WEBN with Mr. Prankster.
Joe Woodard was second among trainers with 22 wins from 98 starters. Kim Hammond scored once on closing day to break a tie with Dale Romans and Bill Connelly and take third place with 11 wins from 46 starters.
Victor Lebron earned his fourth Turfway riding title and his second in a row with 67 wins from 293 mounts. Among his winners were State of Play in the John Battaglia Memorial Stakes for Graham Motion and Lotta Lovin in the Cincinnati Trophy and Valdale stakes for Maker.
Perry Ouzts won twice on closing day to break a tie with John McKee and take sole possession of second place, finishing with 43 wins from 247 mounts. McKee was third with 41 wins from 228 mounts.
The family partnership of Billy, Donna, and Justin Hays finished as the meet's leading owner with 20 winners from 89 starters. The title was the second consecutive for the Hays family and their fifth since the 2010 Winter Spring Meet.
Ken and Sarah Ramsey were second among owners with 11 winners from 35 starters. James Wright finished third with 9 winners from 47 starters.
Turfway shifts to its simulcast-only schedule, offering races from around the country every Wednesday through Sunday except Easter Sunday, April 8. Live racing returns to the Northern Kentucky track Sept. 6.


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The Great 8-Bit Gatsby
What happens when you combine Super Mario Bros. and the Great American Novel? "The Great Gatsby for NES." WSJ's Ben Cohen reports.
This transcript has been automatically generated and may not be 100% accurate.
I ... the what you get when you combine Super Mario Brothers and the great American novel ... the great Gatsby for a U S a Nintendo Style flash version ... of the classic by F Scott Fitzgerald ... for me in this edition ... created by Peter Mehlman Smith ... and Charlie who ... the caraway shoots leaders Harry martinis and God is calling chambers ... if you read the great Gatsby and then play the game you'll notice a bunch of stuff it's very specific ... to the tax and a lot of little into it ... in the same payment plan a bunch of Nintendo games ... I think that's why it may be ... that resonated especially for certain people ... the game is racked up about two a half million views since it was released the law in two years ago ... there's even a soundtrack available with titles inspired by the story like that Greenlight Rhapsody ... in such beautiful shirts ... I ... now with this week's release of the FAA's move in the ... starring Leonardo DiCaprio ... interest in the retro style video and his biking again ... as of the novel will recognize all of the iconic look ... rendered in classic in its stock ... it also seems like the funniest disparity between form and content the subtlety ... of the book is completely lost ... in translation at the same but there's a lot of there a lot of opportunities for comedy ... there's doubts please mention ... the value that his ... Speakeasy NEW YORK ... Weimar will chime ... in the West a beach ... to which are typically seen thinner there must NSN most memorable and most graphically interesting ... but so far the game hasn't earned its creators anything close to death his fortune ... the fish overstates still owns the US copyright on at Scott's masterpiece ... and the book will enter the public domain until twenty twenty was ... about as long as it will take for some players to finally be thinking ... for The Wall Street Journal this is Ben Cohen in New York ...


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Flexible Energy Charging
A Key Building Block for Your Smart Metering Architecture
Money and long-term customer relationships do not come out of thin air – when talking about unprecedented tariffing and charging capabilities, we have to look at a powerful online charging system and at its embedding.
The Flexible Energy Charging component incorporates the experience of decades of work in billing and charging, serving several hundred million end customers with a strong base product and provider specific solutions. The component comes with recommendations for a Payment Acquisition (Vending) infrastructure and off the shelf components for messaging and customer information. Both subsystems are described below and optionally can be replaced with customer specific components. Custom integration with utility IT systems such as Customer Relationship Management, the legacy Billing system (performing monthly postpaid billing tasks including bill presentation) and ERP will be provided.
The Flexible Energy Charging component can operate in different system environments depending on the customer's infrastructure.
In the first variant, the component retrieves meter readings directly from a headend system. The headend is expected to hide the physical communication infrastructure from the Charging component. By default, the Flexible Energy Charging component performs simple data checking and interpolation functions which are sufficient for residential metering. In the second variant, the Flexible Energy Charging component is embedded into a MDM system and performs rating and charging after the MDM system's data retrieval, check and substitution functions. Rated readings will be applied to customer accounts and will be written back into MDM for further processing and reporting functions.
- versatile rating rule engine capable of satisfy some of the most complex tariffing and regulatory requirements by combining custom designed 'time of use', 'consumption based' and 'time independent' components
- multi-account tariff sequence rules supporting among the other, loyalty, couponing, regulatory and topup bonuses
- tariff scheduling and versioning
- prepayment, postpayment and hybrid forms
- data preprocessing for legacy postpaid billing and bill presentation systems
- prepaid-postpaid conversion
- accounts serving multiple meters and multiple utilities (optional)
- rule-based decisions for interactions with the customer (notifications, customer decisions) and with the metering and service delivery infrastructure
- event preprocessing for integration into Operations Support Systems
Flexible Energy Charging provides a set of Web Service interfaces. Additional customized Web Services or legacy interfaces are deployed on custom installations. All transactions affecting accounts create ticket files in ASN.1 or XML formats which can be used for import into backend and reporting systems.
Payment Acquisition Infrastructure
A key reason for deploying a dedicated charging component is to have a clean partitioning between charging and the payment acquisition or vending infrastructure. At a single point in the environment the customer can add new sales channels and evolve its system from physical points of sale for tokens or vouchers to a multichannel, multi-tenant and multi-provider payment acquisition infrastructure supporting physical sales points, online and mobile payments and account transfers. Postpaid and prepaid payment acquisition and hybrid forms can use the same interfaces and building blocks.
Customer Interaction Subsystem
Careful planning and capabilities for customer information are key to the success of advanced Smart Metering use cases. To support customer information and interaction, FEC offers a messaging component for multichannel customer information – e.g. via In Home Display, SMS or Web push. To provide detailed information about tariffs and applied charges, an itemized billing component is offered that can be integrated into customer care agent workplaces as well as end customer self-service portals. In addition, FEC offers export of itemized billing information to existing data warehouses.
The Flexible Energy Charging component and customer information subsystem components support:
- deployment in highly secured environments
- clustered and cloud deployments
- high availability and disaster proof configurations


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- Inside Athletics
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TULSA, Okla. (Oct. 7, 2009) - ETSU men's tennis sophomore Sander Gille (Kuringen, Belguim) could not overcome a tough draw as the second year Buccanneer fell to UCLA's Kallim Stewart during first round play of the qualfiying singles draw at the 2009 D'Novo/ITA All-American Championships in Tulsa, Okla.
After dropping the first set 6-4, the 2008 Atlantic Sun Conference Second Team member, bounced back to take the second frame 6-4. After holding server at 4-4, the Kuringen, Belguim native could not keep his momentum as the No. 9-seeded Stewart held his return for a 5-4 lead. With the lead the Bruin senior then served out the match at 6-4.
Gille second-round consolation match against Stanford sophomore Ryan Thacher was cancelled due to inclement weather.
Attached above are final results from qualfiying singles action of the 2009 D'Novo/ITA All-American Championships.
No. 9 Kallim Stewart (UCLA) def. Sander Gille (ETSU), 6-4, 4-6, 6-4
Sander Gille (ETSU) vs. Ryan Thacher (Stanford)-cancelled
For more information on the championship ETSU men's tennis team, please visit www.ETSUBucs.com.


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To generations of baseball fans, he was simply "Stan the Man."
Stan Musial, a legendary slugger for the St. Louis Cardinals who came to embody one of the sport's most successful franchises, died Saturday. He was 92.
Musial, who had Alzheimer's disease, died at his home in the St. Louis suburb of Ladue, the Cardinals announced.
During his 22 seasons, all with the Cardinals, Musial won seven National League batting titles and three most valuable player awards. A career .331 hitter, he was inducted into the Hall of Fame in 1969, becoming only the fourth player chosen in his first year of eligibility.
"Stan Musial was the greatest player in Cardinals history and one of the best players in the history of baseball," William DeWitt Jr., the Cardinals' chairman, said Saturday in a statement.
Musial's nickname was inspired by Brooklyn Dodger fans who marveled at his mastery of the Dodgers at Ebbets Field and complained, "Here comes the man again."
Don Newcombe, a star pitcher for the Dodgers, told Sports Illustrated in 2010: "I could have rolled the ball up there against Musial, and he would have pulled out a golf club and hit it out."
Stanley Frank Musial was born Nov. 21, 1920, in Donora, Pa., to Lukasz and Mary Lancos Musial, the fifth of their six children.
In high school, Musial was a two-sport star. He could have played college basketball on scholarship but signed with the Cardinals as a pitcher in 1938.
He was so wild in Williamson, W.Va., the lowest level of the Cardinals' minor league system, that his manager suggested he be released. But another player's injury gave him a chance to play outfield, and he saved his career by hitting .352. The next season in Daytona Beach, Fla., Musial hurt his left shoulder diving for a ball in center field, ending his pitching career.
"My arm never did get better," he told the St. Louis Post-Dispatch in 2002. "I couldn't throw hard from then on. But it never bothered my hitting."
In 1941, he reached the majors despite starting the season on a lowly minor league team in Springfield, Mo. He hit .426 in 12 games late in the season for St. Louis, and the Cardinals finished second to the Dodgers. Musial had a remarkable season, hitting a combined .364 after jumping through the St. Louis minor league system. "Facing oblivion in the spring, he reached stardom," according to the 2001 book "Musial: From Stash to Stan the Man."
With Musial in the lineup beginning in 1942, the Cardinals reached the World Series in three consecutive seasons, winning in 1942 and 1944.
"The '42 Cardinal club was the best I was with. If the war hadn't come along, I feel we could have won maybe six or seven pennants in a row," St. Louis outfielder Terry Moore said in the 1994 book "Stan the Man Musial: Born to Be a Ballplayer."
In 1943, Musial won his first batting title and MVP award when the Cardinals lost the series to the New York Yankees.
Musial said he "memorized the speed at which every pitcher in the league threw his fastball, curve and slider. Then I'd pick up the speed and rotation of the ball in the first 30 feet of its flight and knew how it would move once it approached the plate."
Leo Durocher, who faced Musial as a player and manager, once said the only way to pitch him was "under the plate."
Musial's signature feature was a distinct batting stance that Chicago White Sox pitcher Ted Lyons once said made him look like "a kid peeking around the corner to see if the cops are coming." Former St. Louis Manager Whitey Herzog had told Musial, "I tried to have your stance and I was in the minors for eight years."
After spending 1945 in the Navy, Musial again led the Cardinals to the World Series in 1946, when they defeated the Boston Red Sox in seven games. Musial and Red Sox star Ted Williams struggled in the series, each hitting only .222. It was Musial's last World Series.
His best season may have been 1948, when he was named the league's most valuable player for the third time. Healthy after having appendicitis in 1947, Musial led the league in almost every offensive category, including his .376 batting average and 131 runs batted in. He just missed winning the triple crown with 39 home runs, one short of the league lead.
He hit five home runs during a doubleheader in 1954 and reached a career milestone in 1958 with his 3,000th hit.
Musial retired after the 1963 season and spent a year as the Cardinals' general manager. He remained a celebrity in St. Louis, running Stan Musial & Biggie's Restaurant, which he opened in 1949.
At baseball's 2009 All-Star game in St. Louis, Musial received a standing ovation when he was driven onto the field before the game. He handed a ball to President Obama, who threw out the ceremonial first pitch.
When Musial received the Presidential Medal of Freedom, the nation's highest civilian honor, in 2011, Obama noted that "his brilliance could come in blinding bursts" and said he "remains to this day an icon, untarnished … a gentleman you'd want your kids to emulate."
Musial's wife of 72 years, Lillian, died in May. He is survived by their son, Richard; daughters, Gerry Ashley, Janet Schwarze and Jean Edmonds; 11 grandchildren; and 12 great-grandchildren.
"He had greatness and warmth and affection and appreciation," sportscaster Bob Costas, whose career started in St. Louis, told Scripps Howard News Service in 2003. "But there wasn't a specific thing for people to hang their hat on — other than those who really followed him and saw him play.... All he was was incredibly good for an incredibly long time and an unbelievably nice guy."
Thursby is a former Times staff writer.


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The First Rule Of The Olympics: You Can't Talk About The Olympics
from the stupid-stupid-marketing-policies dept
We've already talked about how the Olympics forced certain radio stations to pull their internet streams because they weren't approved for internet broadcasts of the Olympics, and now comes the news that no athletes participating in the games are allowed to talk about their experiences on websites. Considering the number of empty seats (and the weak television coverage), giving the games a more personal feel, letting the athletes talk for themselves (rather than those sappy profiles on TV) would help people to connect more with the games. That, though, would involve remembering that the games are actually about what happens in the events, and not how much the Olympics can squeeze out of sponsors. Haven't they figured out yet, that if no one cares about the games, no one will want to sponsor the Olympics any more? As for those who dare to disobey and actually talk about their experiences online? The Olympics are threatening to remove their credentials or possibly "take legal action for any monetary damages." Monetary damages? From posting your thoughts on the games? Seems pretty clear just how focused the Olympic organizers are on money instead of the athletes and the contests.


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Jan. 12, 2008
The 121st meeting between Lipscomb and Belmont needed two overtime periods to decide the outcome. The Bruins from Belmont edged the Bisons 99-91 in Allen Arena to improve to 10-7 for the year and 2-1 in the Atlantic Sun. The Bisons are now 7-10 overall and 1-2 in the A-Sun.
Lipscomb found themselves down by 18 points in Saturday afternoon's contest, but the Bisons continued to fight back and took a 72-70 lead with less than two minutes to play in regulation. With 10 seconds to play in regulation, the Bisons controlled the game 75-72. However, Andy Wicke connected on his only three-pointer of the afternoon to tie the game with 8.2 seconds left.
The two teams were extremely fatigued heading into post regulation play. Belmont looked to have the edge, But Lipscomb's senior LaKory Daniels hit a late three-point shot to force a second overtime.
The Bisons seemed to run out of energy in the second overtime and could not pull within the Bruins who went on to win 99-91
"If Wicke jumps up there, and he doesn't make that shot-games over. The ball pinches in the rim, goes in, but it goes in. That's part of it," said head coach Scott Sanderson. "I was proud of the way they came back, but we can't spot a good team eighteen points and expect to win."
Belmont was playing this game without their leading scorer Justin Hare who was not with the team due to personal reasons. However, the Bruins had several players step up in his absence to make big plays. Shane Dansby had a double-double with 23 points and 12 rebounds. Matthew Dotson also contributed with 20 points of his own.
The Bisons needed a lot of production from some important Freshman in the comeback to force the first overtime. Adnan Hodzic led the way for the freshman with 17 points and 7 rebounds. Brandon Brown had 10 points and 6 rebounds. Josh Slater stepped up to score 13 points, pull down 5 rebounds, and contribute 7 assists in his 29 minutes of play.
"I thought Josh (Slater) came in and gave us a huge lift. He is a tough, hard nosed kid. He has just not been used to playing that much, that many minutes. He's got a big heart."
"They are learning on the fly right now as far right in the mix. They are going to be around here for a long time, and I can't fault those three freshmen's effort."
The freshmen were not the only Bison players who made plays in the loss to Belmont. Seniors Eddie Ard, LaKory Daniels, and Jason Hopkins showed tremendous leadership in the double overtime loss to Belmont. Hopkins had 7 points to go along with 9 rebounds. Daniels finished with 13 points that included a three-point shot that forced the second overtime. Ard led all scorers with 27 points and also pulled down 10 rebounds.
The Bruins shot 45.5 percent from the field and were 11-29 from behind the three-point line (38 %). The Bisons were 47 percent from the field and 7-26 from down town (27%). The Bruins improved to 10-7 overall and 2-1 in the A-Sun. Lipscomb is now 7-10 overall and 1-2 in the A-Sun.
The Bisons next action comes on Thursday night when USC Upstate travels to Allen Arena. Tip off is set for 7 p.m. CST. Coverage of this game can be heard on 900 AM or online with Atlantic Sun Television.


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My world-view is up for renewal next month.
As an open minded skeptic I thought that rather than just blindly re-subscribing to rationalism for another 12 months, I'd use one of those newfangled world-view comparison websites, just to make sure I couldn't get a better deal on my ideology.
Here are the results:


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Public service tomorrow will look very different than it does today. It has to. Economic, social and technological trends make the status quo increasingly untenable.
To better define public service for the future, Accenture identified four structural shifts in public service design and delivery that are critical to cost-effectively increase government productivity and citizen engagement and satisfaction.
Drawing on our experience with the global pension community, Accenture Pensions explored what these shifts specifically mean for pension services. We discovered that some pension organizations are gaining traction in several areas, suggesting that pensions for the future is not as far away as some might think.


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Good morning folks - there will be a real post later on today, but I wanted to chat with you all for a moment.
If you have any comments, questions, criticisms - anything to say about the site at all, I would love to hear them.
If there's a feature you'd like to see, let me know.
Want to see more of something in particular? I'm all ears.
More giveaway? Sure, who wouldn't want that.
I appreciate anything you have to say, this blog wouldn't be around if it weren't for you readers, and I would like to make it a better place.
Edit - I will stick a link to this post on the sidebar - if you think of something, go ahead and comment.