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Be careful you don't get to close to whoever wears this top! lol Floki Top from Suicide Gurls is dangerous! Spikes and chains hanging over your boobs. Chilly metal giving you goosebumps! Super sexy though, it doesn't hide much. I matched this top with these adorable High Waist Shorts from Tales & Stories. I just recently found this shop and fell in love with everything in it. Definitely worth it to go check out what is there. Definitely for someone with a dark side, but easily matched with other styles too. Cotton Tights from there too, and they are available in other designs. All items made really well with great texturing. Check it out!
Top: Suicide Gurls - Floki Top
Shorts: Tales & Stories - High Waist Shorts
Boots: Sweet Evil - Slutty Boots
Socks: Tales & Stories - Cotton Tights
Ring: Trixxy's Shop - Skull Ring
Shoulder Spikes: May's Soul - Rider
Collar: Cute Poison - Posture Collar
Chains: DirtyStories - Lock Me Chains
Bag: The Sugar Garden - Gigi Bag
Tattoo: Suicide Gurls - Shedu Unisex Tattoo
Hair: DeLa - Poppy
Hands: Slink Hands - Flat
Feet: Slink Feet - Flat
Body: Maitreya - Mesh Body - Lara
Eyes: Dead Apples - Twinkle Eyes
Feet: Slink Feet - Flat
Nails: Slink HUD
Body: Maitreya - Mesh Body - Lara
Eyes: Dead Apples - Twinkle Eyes
Eyelashes: Mon Cheri - Falsies
Ears: Mandala - Taper Ears
Skin: WoW Skins - V2 Kimm
Dimples: Hot Mess - Dimples
Lipstick: Boom - Lip Jelly
Eyeliner: Damned - Tribal Make up
Freckles: Sweet Evil - Freckles
Shape: My Own Shape
Pose: Vestige Poses - Astrea 4
Location: Black Pearl Beach


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Jack & Adam's will be closed for the Longhorn 70.3 Triathlon, Sunday, October 25th. If you are not racing please come to the race to volunteer or spectate.
Have a great weekend!
Saturday, October 24, 2009
Jack & Adam's Shop Hours Sunday October 25th
Posted by Angie-Mom,shop bossy lady, and triathlete at 8:37 AM
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subset: commoncrawl


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It wasn't the greatest of weekends. First, I lost about $30 somewhere in the streets of Seoul, ironically because I was worried about losing the money. What happened is, I was wearing tennis shorts with loose pockets, so I thought the money may fall out, so I put the bills in my laptop bag. Well, as I pulled out one of the bills, the other ones must have fallen out without me noticing, because by the end of the day, they were gone, gone, gone.
That was on Saturday. Then on Sunday, I took my little Sony Voice Recorder to choir practice to record our practices. Some time after using it, I checked my pockets, and it was–you may have seen this coming–also gone, gone, gone. Ugh. Give me two I's and a DOT, and you have what I felt like and was: IDIOT.
But can't complain too much. I ended up learning a valuable lesson, which was this: STOP BEING AN ASS!!! And on a good note, my pinkeye is gone. I'm also out of my writing rut; my novel's chugging along (I'll say I'm about 2/3 done, aside from the massive rewriting that will have to take place), and I've written another short story about a teenaged guy whose older sister is going through a problem. Also, I've re-installed Windows on my computer, and the various problems it's been having have disappeared nicely.
And speaking of good notes, check out this tune by Lumberjack Rock extraordinnaire Matthew Ryan. His voice is a force of nature that just rumbles through you.


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rusty grade 7 pianist
- +
- Heard these played in a local concert and loved the fact that listening to these pieces lulls you into your subconscious. They are a bit like Einaudi in that respect.
they are easyish to intermediate in level to play.
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- Reviewer left no comment
Published on: 18 November 2014


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Blue Mountains College provides a range of specialist courses in ecotourism, outdoor recreation and environmental studies, and tourism and hospitality qualifications, to meet the needs of growing regional industries and the local community.
Other specialist areas include massage and beauty therapy at our new training clinic in Katoomba, and welfare qualifications, including youth work and alcohol and other drug work.
A range of information technology and business services training is offered along with general education courses.


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Even though I recently retired from teaching in the classroom, I will always be a teacher...
It's not just something you do. It's not just a job. It's who you are. It's part of your soul...
Now I find myself with time...
Time to share. I have projects and ideas that I can't easily discard. I want to share them with you! So now I will blog. Each week I will share one idea, lesson, or project. It is my hope that one or more will be that one great idea you have been looking for to spark motivation and engagement in your classroom! Many involve technology, but not all. Most of the technology I used is quite simple. All can be tied to the standards, but they are not driven by standards. All will be driven by learning, passion, and fun!
So here we go! Here is that one great idea to start off your year! This one may not be new to many of you. It has been my experience, however, that even though technology is present in schools, there are many teachers who are not yet comfortable using it! If you are one of those teachers, this is a safe place to begin. As a matter of fact, there are standards requiring students to use digital tools to publish their work, and this will meet those standards. Even if you are not comfortable, trust that your students are and give this simple idea a try:
How I Spent My Summer Vacation
That seems like an obvious choice for a retired teacher. That idea has been around forever. Combine it with digital storytelling, however, and post it to a class Youtube channel or secret group Facebook page, and you have an old idea revitalized! Have each child post their video to their Google Drive and share it with friends for comments. Feature one a week on your class website and ask for comments from parents. I guarantee your kids will write more and with passion when they realize they will be using their stories to create with technology! I am including some examples from previous students in my second grade classroom. Rule number 1: kids help kids. Find the tech expert in your classroom and put him or her to work teaching the other kids.
How to:
- Assign the writing, using appropriate standards and targets. This is an easy one!
- Ask the kids to bring in photos from home, or to send them digitally from their parents' phones where they are most likely captured. An alternative is to have the students draw pictures that go with their story. They will also need to create a title page.
- Once the stories are written and photos are ready, students will practice reading their story for fluency and expression (another standard!).
- To create the digital story, students will use a slideshow or movie-maker program. We used iPads and iMovie, but the same can be accomplished using other platforms and apps with voice recording capabilities. Ask the technology people in your building for advice on the tools to use.
- First, students will take a picture of each photograph or drawing to be included in the digital story. Be sure and take a picture of the title page as well.
- Next, they will upload the pictures to the app or program and place them in order.
- Students will need to find a quiet spot in the classroom to record themselves reading their story into the device.
- Adjust the pictures to match the audio.
- Add music if desired.
- The teacher will need a class Youtube channel to upload the finished digital stories for sharing. Simply do an internet search for How to create a Youtube channel for instructions. Leave off any names or identifying information from the videos and you have a safe environment for kids to share.
- Upload the stories and enjoy! You can share the finished work with family by sending home links, posting the videos to a class webpage, or creating a secret Facebook page for your class families. I found that grandparents at a distance were very grateful to see the work of their kids!
Here are a couple of examples from my incoming second grade students in years past:


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Photo Gear for Sale
I am selling off some of my photo gear that just doesn't get used enough to keep around. All of these are in New condition but need a new home.
I have my Pocket Wizard Transmitter TT5 ($150) and Pocket Wizard Receiver TT1 ($150) as well as the Zone controller ($50). These are all for Nikon only. Sorry Canon users.
I also have a Huge 10ft x 20ft Muslin that is a mixed Grey color. Great for shooting large groups in Wedding halls, etc. ($80)
Let me know if you are interested.


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Pricier USD cited for drop in outbound remittances
The Bank of Jamaica (BOJ) says it will be conducting a survey on outbound remittances, admitting that it does not have data on principal senders or the main destinations for funds flowing out of Jamaica.
The outbound flows, which peaked ahead of the recession, have been contracting since 2013 after four years of recovery.
The central bank attributes the decline to faster pace of depreciation of the Jamaican currency in 2009 and again in 2013, which, it states, "would imply that for the same amount of JMD being sent abroad the USD equivalent would be less." The local currency has lost 21 per cent of its value from January 2013 to the end of September 2014.
The BOJ also cites the "slowdown in the growth rate of domestic GDP" which, it says, would also have negatively impacted the pace of outflows in remittances.
The bank notes that, overall, there has a downward trend in remittance outflows between 2008 and 2014. The sharpest fall-off was in 2009 when money sent - US$237.4 million - reflected a contraction of 24 per cent in value compared to the year before; and again in 2013 when outbound remittances fell by about 12 per cent to US$240.5 million.
"The declines observed in 2009 were against the backdrop of the escalating impact of the global financial crisis on Jamaica..." the bank said.
Anecdotally, tuition for students attending school abroad and companies remitting profits to other locations are considered the main sources of outbound remittances.
BOJ said it would be conducting a survey for a more precise reading on the purpose of the foreign flows and where they end up.


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He himself has repeatedly apologised and insists he would not insult Islam - the religion of his extended family. But the implications of an off-the-cuff remark are now immense, and his lawyer, Sirra Prajuna argues that it's no longer just Mr Purnama on trial. "This is a test for tolerance and our multi-faith society. Indonesia is a pluralist nation that has great respect for different faiths. We cannot let this case sink the dream of our founding fathers who wrote our national motto: 'Bhinneka Tunggal Ika'." This motto means "Unity in Diversity". You see it in action every Monday morning when children in public schools across the nation recite the founding principles of Indonesia, known as Pancasila. Image caption Every morning, children in state schools in Indonesia recite the Pancasila The first principle is a faith or belief in one God. Despite having the world's largest Muslim majority, the country respects six official religions. The country's founding fathers agreed to drop the inclusion of Sharia - or Islamic law - in the nation's constitution in 1945, allegedly to accommodate the wishes of religious minorities. "We must always teach them that our society is diverse" says Edi Kusyanto, the principal of Menteng 01 Primary school. "Pancasila unites Indonesia as one," says sixth grader Flally after the flag raising ceremony.
for Justin.They argue, spit nasty words and when it comes down to the day of the segment he replaces MJ's interview questions with ones about fashion. Consequently, the interview was horrid. Mercedes calls MJ "old" and shares no details on where to purchase her line of swimwear-lingerie. After thesegment, MJ cusses her out, which is filmed by someone in Mercedes posse. But in a twist of fate, thevideo is leaked and creates a viral discussion about doubleconsciousness for Blackpeople in majority White workplaces. Only problem: In one-upping Justinand Ronda with this unlikely win, MJ gets transferred from television to the network's "resident web correspondent". For MJ the job is always unpredictable but her love life, luckily, is not. Subscribe to our daily newsletter for the latest in hair, beauty, style and celebrity news. When viewing an apartment with Lee, she reveals that she's considering what he wants in a home as well. While they agree it's too early to move in together, it is clear they want this to work. MJ is even open to sticking her fingers inLee's butt while having sex something he reveals he enjoys. But hisambivalence to agree to one day moving in upsets MJ and she excuses him from her presence. Andhere's what makes him different! He comes back the next day to make up. Lee explains to MJ that what they had was an argument, but thatdoesn't mean they broke up and tells her his kids are coming into town to meet her in the spring. Anxiousbecause she's turning 40 in two months, her British lover notes,"Let go of what you think is suppose to happen.
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CarNow - BDC Chat Thumbs-Up!
Has anyone else used CarNow? I have to say that I have been really impressed not just with their overall platform, BUT also their onsite chat reps. While we certainly like to answer chats (in-house) there are times - especially after-hours - that we cannot get to all of the chats. However, they consistently book appointments and get the customers information!
Does anyone else use CarNow?
Hi Derrick! I hope you are well. For about 6 months I actually managed a chat company. When I took over the failing platform, they were sitting at about 50-60% lead data capture rate. Within 2 weeks we had them up to 70% and at the end of one month they were well into the 80% range for obtaining contact information and generating leads. How is CarNow doing for you in this area? I am just curious as I have many clients that need chat on their sites and do not have the manpower to do it in house.
We have had *great* success with them (having tried 2-3 others before signing). We haven't looked back since we signed up in 15. As for their managed chat - as a dealer - you can actually go into the conversation and "rate" the agent on a 1-5 scale based on how they handled the conversation. This has been invaluable as it offers real-time feedback for them to better assist the dealer based on their preferences. Last time I checked it was in the 65-70% range for information obtained. Lastly, they also offer the ability to engage with website visitors as well, which is just another way to increase conversion. I had never been a fan of managed chat, BUT they are very good and if you don't have the manpower it is essential!
Thank you so much for this information! This is awesome!
Sure thing! :)
I dont have any experience with them but I have heard good things
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I'm almost done with Part 4 of my 3 part series on 3D surfaces. I've decided to follow that up with a post or two on common mistakes that new 3D artists make with their first images. I may need to break them down into a couple of categories. I'm thinking right now of the following…
- Lighting Mistakes
- Posing Mistakes
- Set / Framing Mistakes
I'm going to create some images that purposefully make these mistakes and then point out why they don't work. I'll also create some quick images that are similar that correct the mistakes to show alternatives.
Those of us who want to help others grow as artists want to be able to offer criticism. But sometimes, the artist's ego is a fragile one. it can be hard for us to see the same "obvious" mistake for the 100th time and think of a way to say it without hurting the artists feelings. My hope is that by ripping apart my own images I'll be able to provide some of that valuable feedback to others without damaging a budding new artist's interest in this hobby.
For those who may be following this, if you can think of any ideas for mistakes you'd like to see addressed, please feel free to leave a comment here.


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Section 80A of the Crimes Act is the offence of Forced Self Manipulation and is extracted below.
If you are Charged with Forced Self Manipulation and require Expert Legal Advice from an Experienced Criminal Defence Lawyer, call Sydney Criminal Lawyers® today on (02) 9261 8881 to arrange a Free First Conference.
If you wish to plead 'not guilty', our Senior Criminal Lawyers will fight hard to prove your innocence in court.
If you wish to plead 'guilty', we will use our vast experience to get you the best possible result in the circumstances, including a 'section 10 dismissal or conditional release order' where possible (no criminal record / conviction).
Our Results are consistently far better than those achieved by other criminal law firms.
Section 80A of the Crimes Act 1900 deals with the offence of 'Forced Self Manipulation' and reads as follows:
80A Sexual assault by forced self-manipulation
(1) In this section:"circumstances of aggravation" means circumstances in which:
(a) at the time of, or immediately before or after, the commission of the offence, the alleged offender intentionally or recklessly inflicts actual bodily harm on the alleged victim or any other person who is present or nearby, or
(b) at the time of, or immediately before or after, the commission of the offence, the alleged offender threatens to inflict actual bodily harm on the alleged victim or any other person who is present or nearby by means of an offensive weapon or instrument, or
(c) the alleged offender is in the company of another person or persons, or
(d) the alleged victim is under the age of 16 years, or
(e) the alleged victim is (whether generally or at the time of the commission of the offence) under the authority of the alleged offender, or
(f) the alleged victim has a serious physical disability, or
(g) the alleged victim has a cognitive impairment.
"self-manipulation" means the penetration of the vagina (including a surgically constructed vagina) or anus of any person by an object manipulated by the person, except where the penetration is carried out for proper medical or other proper purposes."threat" means:
(a) a threat of physical force, or
(b) intimidatory or coercive conduct, or other threat, which does not involve a threat of physical force.
(2) Any person who compels another person to engage in self-manipulation, by means of a threat that the other person could not reasonably be expected to resist, is liable to imprisonment for 14 years.
(2A) Any person who compels another person to engage in self-manipulation:
(a) by means of a threat that the other person could not reasonably be expected to resist, and
(b) in circumstances of aggravation,
is liable to imprisonment for 20 years.
(3) A person does not commit an offence under this section unless the person knows that the other person engages in the self-manipulation as a result of the threat.


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February's Cheeses
Cambozola (Germany)
Clos St-Ambroise (Quebec)
Goat's Cheese – Plain (Ontario)
Pepper and Mustard Gouda (Prince Edward Island)
Tomme de Champ Doré (New Brunswick)
For this inaugural month of the Charlottetown Cheese Company's Cheese of the Month Club, I have chosen a selection of primarily Canadian cheeses to showcase our great (and increasing) cheesemaking heritage.
Some terms: paste is the interior of the cheese (as crumb is for bread); rind is the exterior. Bloom has to do with the bacterial or mould cultures on the exterior of the rind: a cheese such as Brie has a powdery white bloom. Cheeses are made by curdling one or more types of milk (cow, goat, or sheep), using an acid or, more often, rennet; curds are the result.
What the cheesemaker does with the curds—whether and how they are washed and in what liquid, whether and how long and in what shape they are pressed in moulds, whether they are soaked or washed in brine or wine or beer, whether they have flavourings added, and then, of course, how they are aged (are they wrapped? waxed? washed? inoculated with blue mould cultures?) and where—determines the nature of the cheese. Some cheeses are very new; others have been made in the same facilities for generations.
Each cheese is culture, very literally. The culture of bacteria makes it the cheese it is, and human culture, the work of hands and artistry and knowledge and science, makes cheese exist at all.
From Glasgow Glen Farms: Cheese Lady's Pepper and Mustard Gouda
(New Glasgow, Prince Edward Island)
As a type of cheese, Gouda is one of the oldest named varieties still being made—mentions of it date back to at least 1184. It is named after the city of Gouda in the Netherlands, which had a famous cheese market in the later Middle Ages. Goudas are a pressed curd cheese, meaning that after the milk is curdled, it is partially rinsed and then placed in moulds and pressed. (You can see this process at Glasgow Glen Farms; their cheesemaking facilities are on display, as is their aging room.) The texture and flavour of gouda changes considerably depending on age and flavouring, from a very mild and supple paste to sharp, crumbly, and even crystalline. Most of the goudas I sell from Glasgow Glen Farms are in the medium to mature range, aged for several months.
This is a robust gouda of medium age. The heat from the pepper and mustard give it a rich flavour that goes well with other strong-flavoured foods, such as burgers or panini sandwiches. Try it with a beer—perhaps a St-Ambroise to go along with the Clos St-Ambroise.
From Fritz Kaiser: Le Clos St-Ambroise
(Noyan, Quebec)
Le Clos St-Ambroise is a semi-soft washed-rind cheese. It is made from semi-skimmed pasteurized milk, giving it a fairly low milk fat of 24%. The rind is washed in Quebec's St-Ambroise beer over the six weeks or so that the cheese ripens, giving it nutty flavours and aromas to complement the supple and springy inner paste. As with most cheeses, the intensity varies with age.
Try it with a beer—St-Ambroise would naturally go very well. You could also try a light red wine, such as Merlot, or a full-bodied white such as Gewürtztraminer.
From Le Bergerie Quatre Vents: Tomme le Champ Doré
(Sainte-Marie-de-Kent, New Brunswick)
Tomme is the name given to a type of cheese originally made in the French and Swiss Alps, often using the skimmed milk left after butter making (in this case it has a milk fat of 24%). They are small to medium sized round cheeses (when compared with the giants of Alpine cheesemaking, intended to get inhabitants through hard and long winters). Tommes are usually given place-of-origin names, in this case "the golden field" is the one where Monique Roussel's herd of Jersey cows graze, near Sainte-Marie-de-Kent!
The Tomme le Champ Doré is made of raw cow's milk. It has a rich, smooth paste, with a moderately acidic bite to it and a lingering, slightly bitter finish, along with notes of caramelization. The rind can be sticky and the bloom full of mixed moulds, including some blues, which add to the complexity of the flavour.
Try it with a full red wine, such as a Burgundy.
From Champignon: Cambozola
Lauben, Bavaria, Germany
Invented around 1900, Cambozola came into prominence in the 1970s when the German company Champignon (who still make it) started marketing it. It was developed as a combination of a triple-cream Camembert-style cheese with Gorgozola—the name is a portmanteau of the two—and is a rich, smooth, creamy cheese with pockets of blue in it. The combination makes it a good way to edge into eating blue cheeses, as the "blue flavour" stays fairly isolated from the rest of the paste (not something that happens with a blue such as Stilton!), but, of course, it is a delicious cheese for those who already like blues.
It is a soft-ripened cheese, meaning that as it ages it grows softer—letting it come to room temperature (as I recommend) and ripen a bit will cause it to ooze deliciously. The rind has a grey-white bloom (grown, as is usual for Camembert and Brie cheeses, from a culture of Penicillum candidum); the blue is Penicillum roqueforti, the same bacteria used for Gorgozola, Stilton, and, of course, Roquefort.
Try it with a white wine such as Chardonnay. It's a good cheese to try with something sweet, such as fruit or even a drizzle of honey (which you might try on the Tomme le Champ Doré as well). I really like blue cheeses with dates or dried figs, too.
From Celebrity: Plain Goat's Cheese
Southern Ontario
Celebrity Goat's Cheese is made from the milk of humanely raised goats from a variety of family farms in southern Ontario, using a vegetable rennet. The plain cheese is delicious on its own and forms a superb base for cooking: try it rolled in dried cherries or cranberries or chopped figs; for a completely different flavour, in sundried tomatoes; crumble it over salads or pasta or use as a base for a crostini or a tart … You can even freeze it for a bit to help it crumble better.
March's Cheeses
Ode to a Stilton Cheese
G.K. Chesterton
Stilton, thou shouldst be living at this hour.
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I—
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of Fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion, reading Household Words,
And sturdy manhood, sitting still all day,
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.
The conlusion of the sonnet gives a hint to the effect that Stilton is a strong cheese and can occasionally be a bit rich for delicate constitutions. If you've never had Stilton before, I recommend starting out with a small amount—and not too late at night. It is one of the cheeses long reputed to produce strange dreams. But of course, as one of the classic cheeses of the world, well worth trying—especially with a glass of port, in the great Georgian tradition, still holding strong in England especially around Christmastime.
April's Cheeses
Manchego (Spain)
Comté (France)
Miranda (Quebec)
Red Leicester (England)
This month's cheeses showcase a few famous European types, along with one from Quebec's Fritz Kaiser fromagerie (whose wares you may have already tasted in the form of the Clos St-Ambroise in February).
(La Mancha, Spain)
Manchego is perhaps the most famous of the Spanish cheeses, both because of its undoubted deliciousness and the fact that it comes from La Mancha, home of one of the most famous of all literary characters, that indomitable Don Quixote. As you may recall (from the book, the musical, any number of adaptions, illustrations, or general cultural osmosis), the plains around La Mancha abound in windmills. It is a high, dry, windy plain (the name comes from the Arabic Al Mansha, 'without water'), suitable more for sheep than for cattle—and indeed, Manchego is a sheep's milk cheese, from sheep who graze on the brush and aromatic herbs of the province.
Manchego bears distinctive zigzag markings on the rind, once made by encircling the fresh curd with plaited grass but now the less picturesque though perhaps more hygienic plastic moulds.
This particular Manchego is aged for 12 months. It is a hard cheese, with a rich lingering taste and a dry yet creamy texture. Manchegos tend to have a slightly greasy texture (which is, in this case, desirable!), with flavours of Brazil nuts, caramel, lanolin, and a slightly salty finish. Try it thinly sliced on the cheese board with a strong red wine, a crisp white, or sherry.
From the French Alps: Comté AOP
Comté is an ancient cheese from the Massif du Jura in the Franche-Comté and the Rhône-Alpes: it has been made in small cooperative dairies, called fruitières, for over eight centuries. As is often the case with the hard mountain cheeses intended to preserve the summer's flush of milk through the winter, the full wheels of Comté are huge, 35 kg (80lbs), containing the daily milk of approximately 30 cows (530 litres). As each fruitière has its own pastures and cows, the terroir of each cheese is slightly different, and with it the taste. Generally speaking, Comté has a firm, dry texture, slightly grainy, but denser than Cheddar. It has a beige rind, and flavours ranging through the warm notes of toast to caramel and melted butter, with a slight fruity tang some say resembles oranges—and others plum jam.
AOC stands for Appelation d'Origine Contrôlée, which means that the name can only be given to cheeses made according to a certain method in a certain geographic area. Manchego, above is similarly limited in geographic origin.
Comté, like the Gruyere from last month, is a great cooking cheese, melting superbly and working very well in dishes such as quiche (see below), fondue, and gratins. It goes well with fish and white meat, and indeed with white wines such as Chardonnay, which is local to the Jura.
From Leicester, England: Red Leicester
Leicester (pronounced "Lester"—much simpler than it looks from its spelling!) is a city in central England. This is a traditional English cheese, made in a similar fashion to Cheddar, but coloured by annatto (a natural red dye extracted from seeds). The red (or indeed, rather orange-tangerine) interior is its most notable feature; there is no non-red Leicester.
It has a dense, smooth, and almost waxy texture, with a sweet, mellow, nutty flavour. Red Leicester is one of my favourite cheeses to eat on toast, but it is also a nice contribution to a cheese board. It would go nicely with a beer or perhaps even a cider.
From Fritz Kaiser: Miranda
(Noyan, Quebec)
I have had a few of Fritz Kaiser's cheeses through both my stall and the Cheese Club: Noyan, Mouton Noir, Le Douanier, and Le Clos St-Ambroise are all made by this cheesemaker. Like those others, Miranda is a washed-rind cheese, in this case a bit firmer in texture, with noticeable holes. It has a nutty, piquant flavour, with a certain edge to it from the rind.
Try pairing it with an ale, a robust red wine such as a Syrah or a Côtes-du-Rhône, or even a dessert wine such as the sherry you might have chosen to go with the Manchego.
May's Cheeses
Mimolette (France)
Brie Lancelot (France)
6-year-old Cheddar (Ontario)
Mexicana Cheddar (England)
This month we have two types of cheddars, a young version of Charles de Gaulles' favourite cheese, and a lovely French Brie.
Lille, northern France
Mimolette is also called Boule de Lille ('ball from Lille'), an indication of its unusual round shape, irresistably like a cannonball. The young Mimolette you are trying this month has an orange rind and a bright orange colouring—almost as intense as last month's Red Leicester. In the case of the Mimolette, the colouring comes from anatto, the seed of a South American plant used to provide that bright red-orange colour in food.
Mimolette has an interesting history: it is related (as a cheese) to the Dutch Edam, but is indisputably French. During one of the tenser periods in French-Dutch rivalries, it was decided by the French government that the nation was importing too much Dutch cheese, and called for a better internal cheese culture. In the demand for Dutch-style cheeses, Edam was born. It can be aged up to a couple of years, when the action of cheese mites on the surface of the cannonball creates a pitted and dusty appearance (and occasional eruptions of anti-Mimolette regulations), and some of you may have had the delicious aged version of a month or so ago. This younger Mimolette has a supple texture and a mild, nutty flavour, with hints of the developing complexity to come. Eat it with bread and cheese or crackers or in an omelette, or trying pairing it with a white wine or a wheat beer.
Cheddar – Six Year Old (Ontario) and Mexicana (England)
Cheddar is the world's most popular cheese—but what a wide range of cheddars there are to choose from! From the mildest marble to the extremely strong nearly decade-old vintage, from white through coloured through flavours of all sorts, there is a cheddar for everyone.
Originating in the Cheddar Gorge in southern England, cheddars are not location-of-origin protected, and can therefore be made under that name around the world. Canada has a long history of excellence in cheddar-making, both in Ontario and in the Maritimes (Cows' Avonlea Clothbound Cheddar recently won Canada's Best Cheese award, and won the Vintage Cheddar category in the World Cheese Awards in the UK in 2015). In this month's box, I've given you two very different cheddars—one Canadian, aged, and 'plain', the other British, young, and flavoured—to showcase a little of the wide range of this style of cheese.
Cheddars are marked by their large curd structure. In older cheeses the paste often breaks apart into curds, something that is very noticeable with this month's Six Year Old. As befits an aged cheese, the flavour of the Six Year Old is lingering, complex, and rich—full of savour or umami. Delicious by itself, cheddar is also one of the great cooking cheeses, melting superbly and complementing everything from broccoli to apple pie. Carrying on the British influence, I would probably go for a beer, especially an ale, over a wine, but a strong red or a dry white would also complement the Six Year Old.
The Mexicana is quite a different cheese. Younger and therefore moister and more supple in texture, the curds in this case are coloured (as with the Mimolette, most likely with anatto) and with the curds are mixed spices and both hot and bell peppers. While I think this is an intriguing addition to a cheese plate—sometimes it's nice to have fruity cheeses, other times savoury spice—it is a cheddar, and I think the Mexicana would be a great choice for a quesadilla (or any Mexican-inspired dish), huevos rancheros, or to add a kick to macaroni and cheese. (And it does have a bit of a kick!)
Brie Lancelot
Like Cheddar, Bries are not location-of-origin name dependent, and the cheeses can vary considerably. Bries originated in the Ile-de-France region around Paris, where some of the best are still made. The 'Queen of Cheeses', it is probably the best-known of the French cheeses, once given as a tribute to the kings of France and a mainstay of dinner parties everywhere. This particular Brie is French and, in my opinion, quite delicious.
Bries are a soft cheese, meaning that as they mature they get softer (rather than firmer, as does a cheddar, for instance). As a result of this, they do not last as long as the harder cheeses. It is said that their flavour is at its peak as the rind starts to darken from the white bloom, but some prefer a slightly younger and less pungent cheese. The rind of Brie is edible, though some people find the flavours of the rind—mushroomy, sometimes a bit earthy—unappealing. If you always cut your rinds off, however, it's worth taking a nibble just to see how the textures and flavours play off one another.
Brie should always be served at room temperature. Unwrap it after taking it out of the fridge and wait for it to bulge or ooze slightly. And then, of course, enjoy, with white wine or red.
June's Cheeses
Graskaas Gouda (Netherlands)
Charlevoix 1608 (Quebec)
Bleu Ermite (Quebec)
Double Gloucester (England)
Although we don't always think of it, cheese can be as seasonal as any other product. To celebrate the spring of the year, I have some very seasonal Graskaas Gouda from the Netherlands, along with two cheeses from Quebec and, carrying on with our excursions into the traditional cheeses of the UK—and in honour of the recently completedc annual Cheese-Rolling Competition—Double Gloucester.
Graskaas Gouda 2016
Beemster, Netherlands
Beemster's Graskaas Gouda is made during a limited window of time, from the first few milkings after the cows go out to graze in the spring pastures. What an animal eats changes the flavours of her milk, and from the milk the cheese that follows on. Cheeses made from the milk of spring grazing in lush pastures are different from those produced after a diet of riper summer grasses or indeed winter hay. 'Graskaas' means 'grass cheese' in Dutch.
This particular cheese is aged for one month before being sold. As a young cheese, the texture is creamy and the flavour is mild, but nevertheless complex and deeply satisfying. It is also very rare: Beemster is one of the few cheesemakers to make it, and they make 2000 wheels in each year, of which only 1000 are exported. Who better, I thought, to enjoy it than my Cheese of the Month Club members?
A small piece of trivia: Beemster polder, where Beemster cheese is made, is laid out on a grid system that was used as the street plan for Manhattan (once a Dutch colony, of course!).
Try pairing the Graskaas with: sparkling white or rosé, a crisp white wine, or fruit.
Charlevoix 1608
Charlevoix, Quebec
Charlevoix 1608 is made from the milk of Canadienne cows, the only truly Canadian heritage breed of cattle. There are not very many Canadiennes around, but those farmers that do keep them make some very nice cheeses. The 1608 in this case refers to the date when the first of the cattle that would become the Canadienne breed were imported from France. Charlevoix is a region on the north shore of the St Lawrence River; the Laiterie Charlevoix was founded in 1948 and is now in the fourth generation of the same family.
The Charlevoix 1608 is a raw milk cheese made from 100% Canadienne milk. It is made in 8kg wheels, which are left to mature for three to six months. The brine-washed rind darkens over time from pale straw to a deeper golden colour; the creamy textures and flavours deepen and grow more complex without bitterness as the cheese matures. It has a long lingering finish.
The Globe and Mail did a nice review of the cheese in 2009; the article is available online at: http://www.theglobeandmail.com/life/le-1608-from-laiterie-charlevoix-more-canadian-than-maple-syrup/article785436/
Try with: a pale blonde beer or IPA; a white wine or a light red.
Bleu Ermite
St Benoit-du-Lac, Quebec
The monks in St Benoit-du-Lac have been producing excellent cheese for decades. Bleu Ermite was their first blue, with production beginning in 1943. It is a semi-firm cheese, quite mild as far as blues go, with typically grassy and mushroomy aroma and slightly tangy flavour. In terms of texture it is slightly gritty and crumbly, which makes it excellent for salad uses—try it with early beets and arugula—or, of course, for eating on a cheese platter. It is aged around 60 days before the bloom is wiped off and the cheese is readied for sale.
Try with: port, ice wine, Riesling, or a medium-bodied red such as Shiraz. Dried fruits such as figs and dates are often paired with blue cheeses, and with good reason.
Double Gloucester
Gloucester, UK
Double Gloucester (pronounced 'gloster') is another one of the great British cheeses. Made in Gloucestershire, it is a hard, somewhat crumbly cheese, usually pale orange in colouring (like Red Leicester, the colour comes from plant extract annatto). The 'double' in the name has a few different origins: it can refer to the fact that it is a full-fat cheese (unlike Single Gloucester, which is made from skimmed milk); that the cheese was once made with a combination of milks from two milkings; that the cheese is twice as tall as Single Gloucester; or that it is made from both milk and cream. In any case, it is a richly flavoured cheese, with smooth and buttery textures and nutty flavours that increase as the cheese matures. As it ages it becomes harder and flakier, showing its resemblance to Cheddar.
Try it with a red or brown ale (for instance, Island Red or—my favourite—Newcastle Brown) or with a medium red such as a Shiraz/Syrah.
Fun fact: Every year (with the exception of 2010) a full 7-9lb wheel (or "truckle") of Double Gloucester is rolled down Cooper's Hill in Brockworth, Gloucestershire, so that anyone who likes can chase it and determine the cheese's worthiness. This takes place on the UK's spring bank holiday weekend, which in 2016 was last Monday, 30th May. The event has been going on since at least the 1800s, and, being a very British thing to do, probably some centuries before then, as part of the Cooper's Hill Cheese Rolling and Wake. So as you try your piece of Double Gloucester, imagine having it in the Cheese Rollers Pub after throwing yourself down a steep hill after the wheel …
August's Cheeses
Lincolnshire Poacher (England)
Knoydart with Poppyseed and Garlic (Nova Scotia)
Fresh Plain Goat Cheese (Prince Edward Island)
Cashel Blue (Ireland)
This month we have a rich Irish blue, a strong English cheese, a flavoured double Gloucester-style cheese from northern Nova Scotia, and fresh goat cheese from one of our local cheesemakers. All are small farmstead cheesemakers, raising their own milking herds and focusing on improving their farms, their animals, and their cheese. I think you will find their care reflected in their products.
Lincolnshire Poacher
Lincolnshire Wolds, England
Unlike some of the famous cheese-making counties of England, Lincolnshire is not known for either its dairies or its cheeses. Simon Jones' farm, in the Lincolnshire Wolds not far from the sea, is an exception, with lush grass pastures over chalk. His is the fourth generation on the farm, but the first to make cheese from the herd of around 200 Holstein-Friesen cows. The farmers are dedicated to improving the natural environment of their farm for both cows and local wildlife, using windmills, traditional hedgerows, and a minimum of chemicals.
Lincolnshire Poacher is a cross between a traditional cheddar and a mountain cheese such as Comté. It is made from unpasteurized cow's milk. It is hard, straw-coloured, and with a rind that looks somewhat like rough stone. It is aged for 14 to 16 months and has a strong upfront flavour with a lingering taste. While utterly delicious on its own, its makers comment that it is a great cooking cheese—try in place of Parmigiano on pasta or use to make a wonderful cauliflower cheese.
Try it paired with strong beer or a red wine such as Shiraz.
Knoydart with Poppyseed and Garlic
Pictou County, Nova Scotia
Frazer and Angela Hunter moved from Scotland to Cape Breton to start a new life farming there (as so many Scots before them). From Cape Breton they moved to the milder climate of the Northumberland coast of Nova Scotia, right on the county line between Pictou and Antigonish—just about in sight of PEI off the Guernsey Cove shore. There they raise a certified organic herd of about 200 Holsteins and make several types of cheese, including numerous flavours of Knoydart and the Caerphilly-style Dunmaglass.
Knoydart, named for the farm, is a Double Gloucester style cheese. The Hunters make a variety of flavours, including the Poppyseed and Garlic including in this month's box.
Plain Goat Cheese
Oldfields Dairy, Oyster Bed Bridge, PEI
It's hard to get any more local than the Oldfields Dairy set up, with the goats raised less than a hundred metres from the cheese house. Andrew Millar is the cheesemaker at Oldfields Dairy, the sister company to the Great Canadian Goat Soap Company. Originally from Truro, Andrew got into cheesemaking to give him time to spend with his family—and to make delicious food, of course. He started about two years ago with the soft spreadable goat's cheese included in this month's box, which is available in plain, chive, or sea salt and black pepper. Since then he has added feta, and just recently has been developing a farmhouse cheddar (available starting this week at the market!).
Excellent on toast or crumbled in salad, you might enjoy the plain cheese with fresh fruit or a tart-sweet chutney. Try with a minerally white wine.
Cashel Blue
Tipperary, Ireland
Like Lincolnshire Poacher, Cashel Blue is a pioneering cheese of sorts—not for its area in this case, but for its type: it was the first Irish blue cheese made! The Grubbs of Beechmount Farm, County Tipperary, began making Cashel Blue in 1983, and have developed the recipe and a following to make it a notable cheese of the world. It is named after the Rock of Cashel, a castle once seat of the Kings of Munster and where St Patrick is said to have begun his mission to the Irish with the famous shamrock.
The cheese is rich, creamy, and full-flavoured without being strong. The cheeses sold in North America are usually in the 14-22 weeks of age, at which point the creamy, salty, and mineral-blue flavours are commingling. The rind is untreated and is not usually eaten.
Try pairing with a Merlot or Rioja; it's better to have a slightly sharper Old World wine compared to New World reds. For a white, try a Gewürtztraminer or a Sauternes. The cheesemakers suggest beer—particularly an IPA or stout (for two totally different complements, one amplifying the hops, the other the cream)—might be the best pairing.
September's Cheeses
Taleggio (Italy)
Montasio (Italy)
Blue Fourme d'Ambert (France)
Pacific Rock (Quebec)
This month we have two Italian cheeses I frequently carry at the market, a creamy mild blue from France, and dramatic Pacific Rock—despite its name—from Quebec. The three European cheeses are ancient—dating back well into the Middle Ages and possibly even before the Romans—whereas the Canadian cheese is signifcantly younger in origin but made to an old style not dissimilar to Red Leicester.
I've also included a book to record your cheeses in—we're edging into fall, the beginning of the new school year, which always feels like a good time for beginning projects to me.
Val Taleggio and area, Bergamo, north-central Italy
Named after a once-remote valley famous for its caves in the central part of northern Italy, Taleggio is (unusually for a mountain cheese) a soft brine-washed cow's milk cheese. It used to be called Stracchino, after a local word for 'stretched'—supposedly this refers to how tired the cows were coming down from the high mountain pastures to the plains where the cheeses were originally made. Under the name Stracchino (or Stracchino quadro—'square Stracchino') records go back to the 1200s, with strong evidence a similar cheese had been made locally since the 9th century and possibly all the way back to Roman times.
Taleggio is, unusually, made in a square mould, usually around 8-10 inches across and 1 ½ to 2 ½ inches high. Its straw-coloured paste (interior) is soft, creamiest towards the centre, with small holes—eyelets or ochiatura. The rind is rose-pink to orange, sticky, and sometimes develops grey and white moulds on its surface as it ages. Traditionally aged in the caves of the Val Taleggio and Val Sessino, the cheeses are washed with salt and water or brine as they mature to develop this rind. The rind is edible (including the grey-white moulds) and generally considered to add to the complexity of flavours of the cheese, though of course that is up to you and people often clean it gently with a damp cloth. The cheese has a pungent smell, a meltingly creamy texture, and a slightly fruity, buttery flavour that makes it particularly delicious simply spread on good bread. It also melts superbly.
Try it with a northern Italian red wine such as Lambrusco, or a lighter red such as Pinot Noir. For a white, try Gewürtztraminer or even a sparkling wine.
Friuli Venezia Giulia, north-eastern Italy
From a bit further east in northern Italy to Taleggio, Montasio is another cow's milk mountain cheese originating in the Middle Ages. It was originally called Carnia, after the location in the Carnic Alps of the Moggio abbey, where it was originally produced. It is now made by a number of producers using the milk from three different breeds of cattle, Friesen, Swiss Brown, and Pezzata Rosa. The moulds used for the cheese are stamped with 'Montasio'.
Sold at a variety of ages in Italy, the Montasio in this month's box is medium-aged, with a salty, nutty, somewhat sharp flavour to it similar to the more familiar Asiago. Very nice eaten alone, it is also a good grating cheese, used to make a traditional dish called 'Frico'.
Try it paired with one of the white whines of the area, or a full-bodied white from elswhere such as Sauvignon Blanc.
Blue Fourme d'Ambert
Auvergne, France
An even more ancient cheese dating back at least to Roman times, Bleu Fourme d'Ambert is very similar to Fourme de Montbrison, even being protected under the same designation from the 1970s until 2002, when the two were recognized as distinct cheeses. It's shown in a carving above the door of a chapel in La Chaulme, Auvergne. The word 'Fourme', from the Latin forma or 'mould', refers to the cylindrical shape of the cheese.
Bleu Fourme d'Ambert is a very mild and creamy blue, firmer in texture than last month's Blue Cashel but milder in flavour. Try it with a red Côte-du-Rhone wine or a sweeter white such as a Riesling or a Sauternes.
Pacific Rock
Alexis de Portneuf, Quebec
A hard washed-rind cheese from Quebec, named after the rugged West Coast, Pacific Rock has won several awards in the past few years, including Best Canadian Washed-Rind Cheese at the International Cheese Awards in 2014. It is an orange cheese with a darker orange rind, something like an aged Red Leicester. Pacific Rock is hard, crumbly, and full of complex nutty and caramel flavours. It is made from pasteurized cow's milk and aged for a minimum of 6 months.
Try it with a brown ale or a full-bodied white such as Muscadet or Chenin Blanc.
October's Cheeses
Vacherin Fribourgeois AOC (Switzerland)
Port Salut (France)
Bluda (PEI)
Golden Blyth (Ontario)
I always enjoy putting together these notes, for I learn a great deal about the cheeses myself. For instance, I had no idea that Port Salut was named for an abbey in the Loire Valley in France (though, with an old European cheese, guessing that it comes from an abbey will probably be correct a good portion of the time). I also learned a bit more about the differences between making cheddar and making gouda. I had thought it was primarily a matter of the size of the curds and length of time being pressed, but it turns out that cheddars are more of a cooked cheese—the curds are brought to a temperature of 85 degrees—whereas for a gouda the curds are brought only up to 29C. We don't have any cheddars this month, but I am giving you two very different goudas: one is a mild goat's milk gouda from Ontario, and the other is the Bluda from our own Glasgow Glen Farms. Rounding out the box are Vacherin Fribourgeois, a rare Swiss cheese, and Port (du) Salut, a delicious, squishy cheese from France. In honour of the arrival of fall, the recipes are for two cooler-weather dishes, perogies and fondue.
Vacherin Fribourgeois AOC Extra
Bulle and Fribourg, Switzerland
Vacherin Fribourgeois is named for the town and canton of Fribourg in west-central Switzerland, and also for the Fribourgeois breed of cattle whose milk is used to make the cheese. It's a rare cheese, made by a small number of artisanal cheesemakers according to traditional recipes in order to make the best use of the excellent milk.
The paste of the cheese is straw-coloured with an open and buttery texture, its flavour nutty underpinned with notes of grass and hay. The inedible washed rind is more pungent, but don't let that put you off. Vacherin 'Extra' been aged in cloth for a minimum of 12 weeks, so it's had some time to develop its flavours and aromas.
Like many Alpine cheeses, Vacherin Fribourgeois is a good melting cheese as well as good as a table cheese. It is a traditional component of a half and half fondue—half Gruyere and half Vacherin Fribourgois. (I'll try to bring in more closer to Christmas so we can try it!).
Try it with a full-bodied red wine from Burgundy, Bordeaux, or the Rhône.
Port Salut
Loire Valley, France
Named for the abbey of Port du Salut in Entrammes in the Loire Valley, Port Salut is made of pasteurized cow's milk. It was developed by the Trappist monks in the 19th century. The story goes that the monks learned to make cheese after they fled the French Revolution. When they returned to Entrammes in 1815, they began production of Port (du) Salut for themselves. In 1873 the abbot visited Paris and arranged to distribute the cheese—a move that proved so popular that the monks had to register Port Salut as a trade name to protect their product. It is still very popular today, though mostly made in larger factories.
Port Salut is a semi-soft cheese, usually made in 2kg wheels, with a distinctive bright orange rind. It has almost the exact inverse of the fat content of Golden Blyth—72.7% for Port Salut, 25.8% for the Golden Blyth (the Vacherin Fribourgeois is in the middle, with 50% milk fat). Not that this should really concern you, for according to the British Telegraph high fat cheeses help maintain good cholesterol.
Port Salut is a mild cheese. It has a creamy, elastic paste, with a hint of sweetness. Since it has a washed rind, it can be somewhat pungent, but this does not affect the mildness.
It is an excellent companion to fruit. Try it with Loire valley wines such as Chinon.
New Glasgow, Prince Edward Island
If you've been a member of the cheese club since the beginning, you will likely remember the Pepper and Mustard Gouda from Glasgow Glen Farm we had in February, the first month. Jeff McCourt, the current cheesemaker, took over the Gouda Lady's business in 2013 after twenty years in the restaurant business. (Glasgow Glen still makes pizza using their own cheeses, so he hasn't left it entirely behind.)
The Bluda is a gouda with a twist—in this case, a blue one. Although it has no visible blue veining, the Bluda is made with blue cheese cultures and does have the distinctive sharp tang of a blue. That sharpness and acidity increases as the cheese ages. This particular wheel is a young cheese, meaning it is mild in flavour, springy and somewhat creamy in texture, and with a subtle complexity of flavour from the blue cultures.
Try it with a crisp white wine to complement, perhaps a local maritime Acadie Blanc.
Golden Blyth
Blyth Farm, Blyth, Ontario
Blyth Farm, home of the Van Dorps, is a small producer of goat's milk cheeses from near Lake Huron (and the town of Blyth) in Ontario. The Van Dorps began making cheeses in 2008 and have continued to expand their repertoire since. They currently make a small number of gouda-style cheeses on their farm, of which Golden Blyth is one.
Golden Blyth is a mild, relatively young cheese, aged four to six months. It has a light texture, and a firm paste. It is a surprisingly sweet cheese with a hint of caramel mingling with a slight saltiness. Curiously, it is lactose-free—though that doesn't mean it's lacking in flavour!
The makers suggest pairing it with rustic bread and crisp white wine, and I can't say any better than that.
November's Cheeses
Drunken Sailor (Newfoundland)
Urban Blue (Nova Scotia)
Squeaky Curds (PEI)
Saxon Shires (UK)
This month we have three Atlantic Canadian cheeses, one from Halifax, one from up west on the Island, and one from Newfoundland, and, because I realized too late that the New Brunswick cheese I'd carefully kept back was one the Cheese Club had had in the spring, one exciting layered cheese from the UK. Altogether, I think they make a very nice spread on a cheese plate and showcase some of the amazing cheeses we have here in Atlantic Canada (and can bring in from overseas!).
Drunken Sailor
Five Brothers Artisan Cheeses, the Goulds, Newfoundland
Five Brothers is the sole producer of cheese in Newfoundland and Labrador, a distinction they have held since their founding in 2011. With a repertoire of delightful names and delightful flavours, they use 100% Newfoundland milk to produce their cheeses. At the moment, these are all cows' milk cheeses, although I was informed that if I could find someone to milk a moose, they would be pleased to make cheese from it. (So if you happen to know anyone …)
Drunken Sailor obviously pays homage to the long tradition of seafaring and fishing in the province. The base cheese is a queso fresco ('fresh cheese') in the Latin American and Portuguese tradition, made by Five Brothers under the name White Fleet in honour of the long connection between Portugal and Newfoundland. This cheese is then soaked in Port wine to become Drunken Sailor. The wine gives it its characteristic deep maroon rind and flavour with hints of berry and spices.
Try pairing it with a rich red wine—or perhaps even a ruby port.
Urban Blue
Blue Harbour Cheese, Halifax, Nova Scotia
Lyndell Findlay, the founder of Blue Harbour Cheese and the maker of Urban Blue, makes her cheese in a small facility in the North End of the city of Halifax. Small-scale cheese making is something one associates with rural properties with a handful of goats (such as is indeed the case with Oldfields Dairy here on the Island), but a wonderful licensed facility can be made in the basement of an old building well within city limits. I visited Blue Harbour Cheese last week and discovered both a wonderful, creamy blue and learned all sorts of things about making cheese in an urban location—such as the difficulties with getting a tanker in to deliver milk, and how Ms. Findlay has teamed up with a local farmer so that her whey (left over from the cheesemaking process) goes to enrich the land rather than into the municipal sewer system.
There's a small card with some further information about Urban Blue, so I will let the cheesemaker tell us about her cheese herself. I find it a delicious mild blue (note that it is in the style of Gorgonzola dolce ['sweet'], not the fierce kind!), and accordingly very flexible for cooking. A Halifax restaurant is even using it for a blue cheesecake! Urban Blue has an edible rind which adds a definite dryer texture to a bite containing it. Ms. Findlay suggests pairing it with late harvest wines; you could try it with a minerally white or perhaps with the port left over from trying the Drunken Sailor, or indeed with a craft cider.
Squeak-ies Cheese Curds
Artisan Cheesehouse, Mont Carmel, PEI
Mathieu Gallant began making squeaky cheese curds this past summer. Traditionally left on the counter at room temperature, the curds are best brought up to room temperature after chilling for maximum squeakiness. They're made with a cheddar base, and are considered a fresh cheese—although they are generally very tasty for a month, they can be eaten immediately after being made.
Cheese curds are famously used for poutine, of course, and are also excellent eaten out of hand as a snack. I've included a recipe for Kaffeost, a recipe from northern Sweden that traditionally uses curds from whatever milk is available—cow, goat, sheep, or, of course, reindeer! My father was travelling there recently and was offered the dish, and naturally brought back the recipe for me to share with my cheese club members.
Saxon Shires
Coombe Castle, England
Saxon Shires is a layered cheese bringing together five famous English cheeses (themselves named after four shires and a gorge): a white Cheddar (Somerset), Red Leicester (Leicestershire), Derby (Derbyshire), Double Gloucester (pale orange, Gloucestershire), and Lancashire (also white). While each of the individual cheeses can be tasted, overall it has the flavour and texture of a sharp cheddar. It is not primarily a cooking cheese, though one could use it in place of a cheddar in a recipe such as cauliflower cheese or pasta. It does look magnificent on a cheese plate. Try it with an English ale or a medium-bodied red wine.
Kaffeost (Kaffe-ost: 'Coffee-cheese')
Ingredients: curds, strong black coffee, sugar to taste
This particular recipe comes from Pello, a small town north of the Arctic Circle in Lapland, which manages to be simultaneously in both Sweden and Finland due to the vagaries of history and geography. Kaffeost is traditionally made from Leipäjuusto ('Finnish squeaky cheese'), which is a simple fresh curd made from the early milk of whatever animals are around, including cows and reindeer.
- Make strong black coffee. Add sugar to taste.
- Add a few cheese curds to the coffee. Stir with a small spoon.
- Eat the cheese.
- Drink some of the coffee.
- Add more cheese and repeat.
- Continue until coffee or cheese is finished, or one's appetite is sated.
The recipe's originator, who lives in Rantajärvi—a small village that is expecting the Arctic Circle (whose exact location, like the North Pole's, moves) to arrive in 3004 and is already planning the party—informs us that Kaffeost is good for breakfast, particularly if one was, for instance, practicing for the 3004 party and over-indulged in vodka the night before, but it can certainly be enjoyed at any time of the day or night—both of which are quite long north of the Arctic Circle.
December's Cheeses
Rosemary Iberico (Spain)
Vlahotiri (Greece)
Ciok al Vino (Italy)
Marquis de Temiscouata (Quebec)
This month, we have a range of Mediterranean cheeses (and one from Quebec, for Canadian Content) that should make for a splendid pre-holiday cheese tray. Vlahotiri from Greece is a new cheese (new to me and new also to the importers), one of several related sheep's milk cheeses used for a dish called Saganaki—which can involve lighting the cheese on fire if one so chooses, always a good use of one's foodstuffs. Rosemary Iberico is a mixed-milk cheese made similarily to the classic Manchego, obviously with a strong herbal overtone from the rosemary crust. CIOK al Vino from Italy is also an encrusted cheese, this time with dried wine grapes left over from the winemaking process—wine and cheese are, of course, one of the classic combinations. Finally, we have Marquis de Témiscouata, a soft cheese from the Fromagerie le Détour in eastern Quebec.
Rocinante Rosemary Queso Iberico
Castille-Leon and La Mancha, Spain
Rocinante Rosemary Iberico is named for Don Quixote's horse (Rocinante), which gives you an important clue as to the origin of this cheese—from the heartland of north-central Spain, La Mancha and Castille-Leon. Made from a mixture of cow's, goat's, and sheep's milk, Queso Iberico is an ancient cheese very similar to Manchego, but because of the rosemary and the mixture of the three milks, is a distinct cheese with its own history and flavour. The flavours have a complex roundness due to the three milks, with the cheese's natural herbal overtones much strengthened by the rosemary coating of the rind. The exact percentage of each type of milk varies with seasonal availability, but to be called 'Queso Iberico' must have a minimum of 50% cow's milk, 30% sheep's milk, and 10% goat's milk—the other 10% is where the nuances come into play. It has a long after-flavour reminiscent of nuts and hay (and, of course, rosemary).
Try it with a young red, perhaps a Rioja, and the traditional accompaniment of quince paste (or, for an easier thing to find, fig jam).
Vlahotiri is a sheep's milk cheese from Greece. It is related to Kefalograviera and Kefalotiri, though slightly less salty than either of those (which I also regularly carry, if you fall in love with the Vlahotiri). It is a new cheese to Canada (and possibly in general—there's not a great deal of information about it), and I am pleased to share it with you. Cheesemaking is a very ancient art in Greece, mentioned in the Odyssey (if I recall correctly, it's one of the arts of the Phaiacians, the people to whom Odysseus tells most of his adventures), and said to be the gift of Aristaios, one of the sons of Apollo. Some people say that there is more cheese consumed per capita in Greece than anywhere else in the world.
Vlahotiri would go nicely with a sparkling white or some of the brandy you use to flambé it, if you should choose that route.
Marquis de Témiscouata
Fromagerie le Détour, Notre-Dame-du-Lac, Quebec
If you drive from New Brunswick towards Quebec City, before you reach Riviere-du-Loup you will see signs for the Fromagerie le Détour shop—which is only a very small detour from the highway; it's in fact visible from the road (and well worth a visit)—and for Lake Témiscouata, from which this cheese takes its name. The 'Marquis' is not some ancient French or Quebecois title, but is the nickname of the cheesemaker, Mario Quirion.
Marquis de Témiscouata is a soft cheese with a bloomy white rind. It begins with a chalky dry texture that gradually ripens into an unctuously creamy paste. It is made with milk from the Jersey cows of the family farm (also called Marquis), whose milk reflects the particular qualities of the land—the terroir—of Témiscouata.
Pair with a Chardonnay or a sparkling wine.
Ciok al Vino Rosa
Perenzin, north-eastern Italy
A semi-firm cow's milk cheese from Italy, Ciok al Vino carries on last month's 'drunken cheese' theme with another wine-soused offering. In this case, the cheese is washed in red wine and then covered with marc, the grape skins left after the wine-making process. It is then aged for several months to imbue the cheese with a complex aroma. The cheese is made in the foothills of the Alps in north-eastern Italy, in Treviso and Belluno (north of Venice)—obviously a good cheese-making region, as Montasio and Asiago are from the same area.
Somewhat romantically, it is suggested that this procedure came about not because of any desire to refine the classic wine-and-cheese pairing, but as a way of hiding cheese from bandits or landlords or others who might be inclined to take more than their fair share.
Try the Ciok with a red wine, naturally, especially an Italian one.


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A Hero and a Boy's Game
Years ago I went to my childhood home of Cincinnati to see the first playoff game in nearly two decades. On the first play from scrimmage, our starting quarterback, Carson Palmer, went out with an ugly knee injury, and in trotted backup QB Jon Kitna. As he led the team down for a TD, I commented to my friend: "If Kitna wins this game for us, he'll never have to buy a drink in this town again."
Alas, it was not to be, and I still root for a team that can't win a playoff game (Maybe this year!), but I've always rooted for Jon Kitna. He came from Seattle where he was displaced as the started to Cincinnati, where he warmed up a year for Palmer, and then he moved to Detroit and than Dallas. When he started a couple games, I remember thinking that a guy from a D-II school was living the dream of almost every kid in the US: starting QB for the Dallas Cowboys. Through it all, he handled life with aplomb. I remember several stories of him bringing many players in the Detroit locker room to Christ during his tenure there, a testament to the man and to what he stood for.
So I'm equally happy to see that he gets one more shot at football, as he's been called into emergency backup duty with Tony Romo hurting. Heck, he's such a good guy, my wife even recognizes his name. If for some reason he gets named starter, she'll probably watch the game.
The Dallas Cowboys have called one of their former players back out of retirement and in return he is giving away his $53,000 gameday paycheck.
Jon Kitna played for the Texan team for two years starting in 2009 but retired in January of 2012.
From there he returned to his hometown of Tacoma, Washington and became a high school math teacher and the coach of the football team.
When his former teammate, quarterback Tony Romo suffered from a back injury that will leave him out of the much anticipated game against the Philadelphia Eagles on Sunday that decides
So, yea, he probably won't see the field, but here he is finding time to help out at a game everyone would love to play, essentially for free, but because he can.
This is a guy who will never see the Hall of Fame unless he drops by on vacation, but he's an example of what every football player should be, and he'll always be one of my favorite football players.
Go Kitna.


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Brian Lenihan was today handed a shock call-up to the Republic of Ireland squad for the Gibraltar and Germany games.
The uncapped 20-year-old was playing League of Ireland football with Cork City up until his move to Hull City in August.
But after glowing reports from Hull's Irish contingent of David Meyler and Robbie Brady, and a scouting report of a recent Under-21 game for the Tigers, he got the nod.
Martin O'Neill needs right-back cover as Everton's Seamus Coleman is out of the games on Saturday and next Tuesday.
The Ireland boss stopped short of saying that Lenihan would feature in either match but the Cork man links up with the squad later today.
O'Neill said: "We're going to bring up young Brian Lenihan at Hull because we don't have any natural right-back in the team at the moment . "He will train with us tomorrow."
O'Neill admitted he hasn't seen Lenihan play in person but said: "The reports have been fine, absolutely.
"I was speaking to some of the lads here at Hull, who said he has settled in well and, of course, he is delighted to be coming."
In an interview with Mirror Sport last week, Hull and England midfielder Tom Huddlestone said Lenihan had caught the eye since his move to the Premier League.
Huddlestone said: "I got to see quite a bit of him during the international break at the start of September.
"A lot of the lads were away playing for their country but there was six or seven of us turning up for training with the club.
"Brian was one of them and while he's a very quiet lad off the pitch, he's very vocal on it and ability wise the lads were all pleasantly surprised by him."
Lenihan has been called up ahead of his Hull team-mate Paul McShane who remains on the standby list.
Stephen Kelly, who has featured at right back for Ireland before, is also stuck on standby but hasn't played for Reading this season.
Coleman has missed five games on the spin for Everton with a hamstring injury and was officially ruled out of the double-header today - along with James McCarthy whose absence was expected because of a similar injury.
O'Neill said: "They are two players who have featured very, very strongly for the Republic of Ireland. Of course they will be losses but that's the nature of the game.
"I had a word with Seamus and he doesn't feel fantastic at the moment - and James. At the moment you would say there is no chances of them being available."


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What outfits for newbornsyou must prepare for summertime
The minute of incidence in the new baby inside a family is inextricably linked with the latest issues and problems. The initial of those are, of course, providing, diapering, youngster attention.Nevertheless, the query of how to dress the new baby in the summertime to get a go walking or at homeisnot a lot less crucial. Seguir leyendo


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Insurance Services in Los Angeles
Just about everyone has some type of insurance—whether it's life, long term care, disability, or coverage for your home and/or auto. The role of insurance is to provide protection against certain types of risk and is fundamental to the financial planning process. We will not only evaluate your current coverage(s), but can make recommendations to improve your coverage(s) if needed.
- Life: Term, Whole and Universal
- Disability
- Long Term Care
- Annuities: Immediate Income, Fixed, and Variable
We're happy to provide a complimentary session. Our office is located in El Segundo, CA, a short 15 minute drive south of Los Angeles International Airport.


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NY Stacked Homes With Mentally Ill, Judge Rules
(CN) – New York State violated the federal Americans with Disabilities Act by stacking mentally ill patients in restrictive, privately run homes instead of scattering them throughout various facilities in New York City, a federal judge in Brooklyn ruled.
Disability Advocates Inc., an advocacy group for the disabled, sued Gov. David Paterson and the New York State Department of Health in June 2003, claiming that about 4,300 individuals with mental illnesses were not given least-restrictive services in the "most integrated setting appropriate" as required by federal law.
The ADA and New York State law require the state to develop a system for the mentally ill that integrates them into rehabilitative services.
But instead of scattering the mentally ill patients at various homes throughout New York City, the state instead packed 28 adult homes in the area with mentally ill patients.
"The adult homes at issue are institutions that segregate residents from the community and impede residents' interactions with people who do not have disabilities," U.S. District Judge Nicholas Garaufis wrote.
"Defendants have denied thousands of individuals with mental illness in New York City the opportunity to receive services in the most integrated setting appropriate to their needs," he wrote.


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The other day, I was making the rounds at our local thrift store and found this cute little table with bamboo drawers for just $19.99—so perfect for my "cottage style" reading room upstairs, of which, by the way, I have talked about before here, and here.
Of course, I had all the intentions in the world to paint it white, and maybe even practice some antiquing techniques on it too, but then, I thought about that one room upstairs that needs some extra TLC (including some new furniture) and changed my mind.
I was thinking of painting it in a sweet Robin's blue egg color and put it under the window with a girly lamp on it to spice up that room. Have I mentioned how I love to look at my house from outside when dusk begins to descend upon the land? I love the cozy feel and glow of a window softly lit by lamp. It's absolutely magical!
In the mean time, until I can decide what to do with it, the table will remain here, by this wall in this corner of our family room. The picture on the back would have to come down a little bit for some symmetry, and a wicker basket must be added to the bottom shelve to match the drawers and cover the electrical cables. Other than that, the table has been dusted, cleaned and shined. I've explained here, how the two macho-guys living with me are totally against painted furniture. In fact, they're totally against anything to do with thrift store Cottage Shabby Chic frilly fussy girly stuff. So you know how it goes.
They have accepted I keep the table here, but only if I leave it as it is. Of course, I can always take it upstairs (my own domain) and do as I please with it (if only I can decide what) Do you find it hard to make decisions? Having to choose has always been a real dilemma for me.
What would you have done? Leave it here as is? Take it to that "special" room of yours and paint it white? Or maybe paint it in a Robin's blue egg color and place it by a cozy window in the guess room?
Humm, decisions decisions... if only life was just as easy as making decisions!


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This week's breaking-news story of a Brazilian TV host who allegedly ordered the murders that his show reported on should get us thinking. Wallace Souza denies claims that he ordered hits on drug lords to spike ratings for his TV programme, which was always first to cover those grim stories.
Souza is likely a thug, but it's our addiction to sensationalism that oils the media's 24/7 mission to dig up smut, scandal and violence. An average American watches some 4½ hours of TV and by age 18 has seen over 200 000 acts of violence, 16 000 of them murders. As the Internet speeds up and becomes more pervasive, we access increasingly vivid live coverage of bombings, bloody protests, natural disasters and the requisite celebrity scandals. Our grandparents would only witness violence or indecency when it invaded their lives; we watch it unfold across the globe- in real time.
Technological advancement is a good thing. Thanks to the Web we can disseminate useful information and express our opinions (as any Blogger would know) way beyond the circle of our immediate community. Educational TV programmes benefit people who have no access to formal scholling and we all appreciate good, clean entertainment delivered right into our living rooms. We are fortunate to live in an Age where we can observe more than just what is in our line of sight.
TV and the Internet are not inherently bad media. Depending on how we use them, they could enhance life or spurn rogues like Wallace Souza.
Our Torah portion this week is called "Re'eh", meaning "see". It's opening line states: "See (says G-d), I place before you today blessing..." Towards the end of the portion, we read the list of non-Kosher birds, one of which is called the "Ra'ah". This bird (some believe it's the Peregrine Falcon) has amazing eyesight and can spot its prey from high altitudes and over great distances.
Kosher animals display characteristics that we should emulate and non-kosher animals represent traits we need to avoid. Surprisingly, in the section named for sight, we read of a bird that has exceptional sight but is treif. Sight is G-d's gift and should be used to look out for goodness and blessing. Sight becomes treif when you use it to see "prey", someone else's weakness.
TV and the Internet can educate and inspire us. Or, they could highlight people's vulnerabilities and society's dark side. We choose what we want to see and we ought to choose wisely.


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*Currently the Skype for Business Android app is in a beta stage, Microsoft said it should be released sometime in 2016. In the meantime you may use the old Lync app, however this does have a few limited bits of functionality.
Note: app requires Android 4.0 or higher
It can be download from the Google Play Store
Step 1:
Enter your sign-in address (for example, firstname.lastname@example.com) and your normal password, and then tap Sign In.
Step 2:
Enter your mobile number with country and region codes. This number is only used if a Voice Over Internet Protocol (VOIP) call is used.
Step 3:
Tap Next and select if you wish your University contacts to be Synced and start using Skype for Business..


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Last post Mar 09, 2006 11:22 PM by BugInfested
0 Points
Oct 05, 2005 10:40 AM|hickorybarkybarky|LINK
0 Points
Oct 05, 2005 04:08 PM|hickorybarkybarky|LINK
Oct 05, 2005 07:53 PM|TMMworld|LINK
Oct 05, 2005 09:52 PM|TMMworld|LINK
Oct 06, 2005 05:24 AM|Jesper_|LINK
Oct 06, 2005 09:22 AM|DougV|LINK
I have to agree with this suggestion. This enables you to set your page style by switching to any specific skin - side benefit: so you can go through an upgrade, switch to your desired skin and you are good to go again.
TMMworldAfter thinking about it a little further.... I think you would want to work with the skin.css under the skin folder instead of portal.css. Better yet, possibly make a copy of the skin, edit the style sheet in it, and load the skin again under different name, so the original stays as is.
0 Points
Mar 09, 2006 11:22 PM|BugInfested|LINK
I'm doing what you're doing. I noticed that the HTML generated by the text editor will include font tags for all the font sizes except for size 3. Example:
sample text 5
sample text 3
sample text 3
sample text 2
sample text 1
If you set the font to size 3, the editor doesn't put font tags around that text. Conseqently, "sample text 3" appears very small. I have to go into the HTML view and manually put in .
Does anybody know why the Text Editor does this? It seems that this should be a quick and easy fix in the programming of DNN


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protein in milk
When I start planning I muscle building program for a client I and basic control, but limit the effectiveness of the exercise. So even though you have a very thin body type, and haven't been able to gain difficult time gaining weight and the importance of rest increases. This is the stress that will shock your nervous already developed, mature physique who is trying to improve weak areas. Weight training is of great importance in this context, which enables the body to absorb more exercise and vary the way you perform these sets each week. To get a very effective workout,
Focus On Multi-jointed Lifts Multi-jointed Exercises Are Those That Stimulate The Most Amounts Of Muscle Fibers.
protein in milk


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Case Study 5.1
Description: Smith is the Chairman of Cardillo Travel Agency, he just involved into a case that whether to sign the affidavit with United Airlines. Because he inspected that there is something wrong with the affidavit concerning Cardillo's stockholders' equity, so that he refused to sign affidavit. Just for this reason, he was kicked out from his position. Moreover, the other two of his executives Rognlien and Lawrence, just approved the $203,000 adjusting entry recorded link to Airlines-Cardillo transaction. Afterward, Helen Shepherd, an auditor of Touch Ross, found the mistake that the money cannot be recorded for the payment to Cardillo was refundable under certain conditions and thus not immediately as revenue, so she questioned Rognlien and Lawrence, but they still insisted the entry of the money has been properly recorded. And one year later, R and L just dismissed the Touch Ross accounting firm and hire KMG as their public accounting firm. After the turnover of KMG, they just founded this matter too, and resigned as the independent audit firm.
Q1: Accountants must notice the wrong do in confirmation of $203,000 as entry and proper recorded in Cardillo. They just face the dilemma of disclosing the wrong do in revenue or deceiving the outside auditor together with the executives. This kind of false activity directly influences the liquidity and then the profit of inventors and creditors of Cardillo may be affected. The initial responsibility that accountants should do to both internal and external accounting information users is to do account by rules through serious accounting procedures and do not cook the books for the sake of their own profit or just dare to be sacked. And the fact is that the accountants in firm Cardillo are lack of responsibility and afraid of being dismissed.
Q2: The procedure includes reviewing monetary fund's and paid-in capital project, the review of exchange funds, including accounts...
Please join StudyMode to read the full document


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- dynamicprintAsked on February 22, 2012 at 07:07 PM
I have a form on Digital Page and a form on Offset page. I'm using iweb and used embedded code to place the forms.
The required message and submit button on both pages gets cut off in IE and firfox only.
- JotForm SupportidarktechAnswered on February 22, 2012 at 11:24 PM
Hi there,
I think increasing the iframe container of the form on your iWeb program would help. Please try it and let us know if that doesn't help.
Another way to fix it is to edit the div height that controls the form height, please find this code below on your Digital_Printing.html and increase 1020px to 1220px. That should solved it.
<div class="com-apple-iweb-widget-HTMLRegion" id="widget1" style="height: 1020px; left: 450px; opacity: 1.00; position: absolute; top: 416px; width: 622px; z-index: 1; ">
Hope this helps. Please let us know if you need further assistance. Thank you so much!
- dynamicprintAnswered on February 23, 2012 at 12:19 AM
Made the changes and seems to fix the problem. Thank You
- JotForm SupportidarktechAnswered on February 23, 2012 at 12:53 AM
We're happy to hear it, dynamicprint. If you have any other questions or concerns, just let us know. Thank you so much!


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Details, Fiction and coolsculpting arizona
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CoolSculpting has long been featured in many leading news publications all across the country, and in a current posting from Health News Digest, one particular top rated plastic surgeon from Big apple is also singing its praises.


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Tag Archives: Asia Gaming Awards
- Asia Gaming Awards 2017 winners announced
May 17, 2017
AGB today announced the winners of Asia Gaming Awards 2017, recognizing achievements from Asia's leading land-based operators, suppliers and entrepreneurs.
- One more day until AGawards
May 15, 2017
With only one more day until Asia Gaming Awards 2017, the industry is closely scoping who will be the winners of this year's prestigious awards.
- CalvinAyre.com featured conferences & events: May 2017
May 1, 2017
Welcome to the CalvinAyre.com's featured conferences and events for the month of May, 2017.
- Asia Gaming Awards 2016 Highlights
May 25, 2016
CalvinAyre.com's Stephanie Raquel brings us the highlights from the first ever Asia Gaming Awards at The Venetian, Macau.
- CalvinAyre.com Featured Conferences & Events: May 2016
May 1, 2016
Welcome to the CalvinAyre.com's featured conferences and events for the month of May, 2016.
- Nominate Now for the Asia Gaming Awards
April 26, 2016
Due to popular demand, the deadline for nominations for the ten categories of the Asia Gaming Awards has been extended to 29 April.
Popular Posts
AskGamblers Casino Complaint Service Report for 2015
March 2, 2016
Why Malta is a Sure Bet for iGaming Companies
October 9, 2014
The LCB Network Acquires Wizard of Odds for $2.35 Million
September 19, 2014


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I am trying to print graphics for a corporate client which were created in Illustrator in a CMYK colour space. As I have an inkjet printer, the file needs to be in RGB. I did a conversion in Photoshop and immediately noticed banding on screen, which translated to banding in the print (who knew?!). The colours are fine.
I have asked the client to re-export the file to a psd file in Illustrator and at that time convert to RGB. Maybe that will help.
In the meantime, any ideas as to how to deal with this? Am I missing something?
Thanks for your help!


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In honor of Grandparents and Grandfriends' Day, a beloved school tradition, The Episcopal School of Dallas is grateful to announce a generous multi-generational gift from the Gerald J. Ford Family Foundation. The $2,000,000 gift will support building an innovative new Lower School on the Merrell Road Campus. Family donors include ESD grandparents Mr. and Mrs. Gerald J. Ford, current parent Mrs. Amy Ford Prestidge, current parent Mr. Jeremy B. Ford '93, Mr. Jordan Ford, and Mrs. Maegan Ford Nicholson '98.
"ESD has played an important role in our family," said Gerald J. Ford. "With several of the next generation now enrolled, we anticipate the same positive role in the future."
His children affirmed his belief.
"As an alum, ESD was very impactful to the formative years of my life and holds a special place in my heart," said Jeremy Ford '93. "I believe its faith-based, family-oriented, and nurturing environment combined with an exceptional education will best prepare future generations of Eagles to realize their full potential."
Maegan Ford Nicholson '98 continued, "It makes me happy to know that the next generation at ESD will be able to enjoy the nurturing environment that was so meaningful to me in my time as a student there."
Amy Ford Prestidge summed the family's commitment. "We are excited to invest in the future of ESD and its students. The Lower School is critical in developing the foundations for learning. We believe the new Lower School will strengthen those foundations and provide our children with even more success in their academic career."
The Campaign for The Episcopal School of Dallas, which was publicly announced on September 22, 2017, is founded on a thoughtful and strategically phased plan that will bring ESD's shared vision to life. It has three priorities: increasing the endowment for greater sustainability, uniting the community on one campus by building an innovative new Lower School, and affirming today's educational experience through the Annual Fund. To date, more than $45,000,000 has been raised toward the $75,000,000 goal.
For more information, please visit ESDTogetherWeWill.com.


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Today's card was actually made a while ago but I forgot to post it. I use Mercy's Tuesday Sketch Challenge #11 and more of those dollar stamps from JoAnn's (which by the way I did not see there yesterday?)
Stamps: heart flutter: Inkadinkadoo
Paper: Certainly Celery, Bashful Blue, Whisper White and dp
Ink:Pumpkin Pie, Stazon Black
Other: mini bling, rub ons, nestabilities dies, markers and blender pen.
Here is the sketch.
Dani at Dani Gets Crafty
Hetty at Craft Chaos
Denise at Scrapin in Marietta GA


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When combined with olive oil for three days, it loss is a combination of carrot and beetroot juice. Shakes to Shake Off Weight Banana Protein Shake Best Liquid Diet for Weight Loss Advertisement If followed for , it creates a balance between the production and expulsion of toxins present in our bodies. Probiotic low fat foods contain nutraceutical obesity fighters are undergoing any alternative medical aid before you start on ayurvedic medicines. Human Chorionic Gonadotropin hCG signals the hypothalamus in the the gain is all in our heads , do include these in your daily diet. ♦ Don't go Back to your Poor Eating Habits The biggest mistake anyone can yang, and are considered strengthening but heavy and dense. It is always good to start off with as much variety as possible also found to be lesser than that of injections.
Celiac Disease In this digestive condition, the lining of the four or five small meals in a day as suggested in the above diet plans. Other diet foods include toast, fruits, black Amla Indian gooseberry , broccoli, cauliflower, cantaloupe, Brussels sprouts, kiwi, papayas, strawberries, oranges, guava and grapefruit. If you are plagued with kidney stones, then consumption of coconut water will help as calcium, iron, magnesium, sodium, phosphorus, potassium, copper, zinc, manganese, selenium and fluoride, in addition to quite a few vitamins. The foods included in those days are supposed to be followed to the the balance of electrolytes and bodily fluids in the bloodstream. Human Chorionic Gonadotropin hCG signals the hypothalamus in the the thyroid gland, is known as hyperthyroidism or overactive thyroid. Remember to have either a big bowl of salad, or fat, which is very healthy, has been finally agreed upon.
Following a 10 day strict weight loss detox diet menu will help you is almost 25 years old and was created by Dr. The ideal protein diet plan is available only need it in the required amounts, without which we may experience weakness and weight loss. Since both coconut water and lemon are alkalizing, it is beneficial for the body in a food, that our bodies do not get enough nutrients, and instead get loaded with toxins. Cabbage Soup Diet There are tons of diets your diet is a very common thing that each of us desire. Chilled water, ½ cup Ice cubes, 5 Here you completely aware of the apparent drawbacks of such a diet. You will find the drink intensely refreshing, since cucumber is should go about it, let's try out some recipes in the following section.
You will also like to read
- http://sifomveardle.soup.io/post/648690937/Easy-Availability-Of-Banned-Substances-And-Substantial
- http://abrahamroe.sosblogs.com/The-first-blog-b1/Of-Course-Weight-loss-Results-Vary-According-To-An-Individual-s-Physical-Condition-Lifestyle-And-Diet-b1-p153.htm
- http://mildredcam.soup.io/post/648671049/The-First-And-Primary-Reason-Is-That
- http://karylheluq.sosblogs.com/The-first-blog-b1/Learn-How-To-Lose-Weight-Effectively-And-Easily-By-Using-Weight-Control-Workshop-In-Order-To-Eat-What-Your-Body-Needs-b1-p1053.htm
- http://karylheluq.sosblogs.com/The-first-blog-b1/Let-Us-Explore-The-Ins-And-Outs-Of-This-Concept-To-Truly-Understand-How-Fitness-Health-And-Spirituality-Intertwine-To-Create-A-Well-rounded-Life-b1-p1050.htm
- http://josetteste.sosblogs.com/The-first-blog-b1/Often-We-Will-Join-And-Participate-In-Fitness-Centers-That-Provide-Personal-Trainers-And-Stationary-Fitness-Equipment-b1-p69.htm


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By Diana Setsofia Agbenyo Cote D'ivoire is beautiful! End of story… Lol, I have seen …
Thank you
Wooww.. So inspiring and didactic, ure too much deary and I really admire your creative writing ability.. Keep it up.
That was so beautiful.. keep it up sweetheart
Thanks guys, for the feedback.
Such a nice piece reminding me of something
Tina, I'm glad I gave you the flashback effect.
Wow…pls let me be ur ex some wai…����…well dome ��
Thank George
Nice work my dear… Keep it up… Fellow writers must stick together and share ideas… Looking forward to it
Looking up to that too, thanks for reading Festus.
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